• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.209.2-209
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• 2003

국내에서 생산되는 우리밀의 소비촉진과 고품질의 제품을 제조하기 위해서 향현미찹쌀과 현미찹 쌀가루를 우리밀가루에 10~30% 첨가하여 국수를 제조하고 그 품질특성을 조사하였다. 향현미찹쌀과 현미찹쌀가루의 평균 입자크기는 12.38~15.59$\mu\textrm{m}$로 고운 분말상태였고 우리밀가루와 큰 차이는 없었다. Farinograph 결과 향현미찹쌀가루와 현미찹쌀가루의 첨가량이 증가할수록 반죽의 수분흡수율은 각각 증가, 감소하였다. 반죽의 안정도, 형성시간 및 점탄성은 첨가물의 함량이 증가할수록 감소하는 경향을 나타냈다. 향현미찹쌀을 첨가한 국수는 대조군과 비교하여 명도는 증가하고 황색도는 감소한 반면에 현미찹쌀가루를 첨가한 국수는 반대의 결과를 나타냈다. 향현미찹쌀과 현미찹쌀을 우리밀에 20% 농도까지 첨가하였을 때의 조리특성은 대조군과 거의 차이를 나타내지 않았다. 관능검사결과 향현미찹쌀의 첨가량이 30%, 현미찹쌀은 20%까지 첨가한 국수가 대조군과 외관, 맛 그리고 전체적인 기호도에서 비교적 높은 평가를 받았다.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.745-752
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• 2001

Wild edible plants are consumed as raw or processed. Analytical data for raw biologically functional compounds were relatively well established. The changes on functional compounds during processing are, however, not well studied. This study was carried out to investigate the change of the quality of wild edible plants, Chamchwi, blanched at various conditions. Samples were blanched at the salt concentration of 0%, 1% or 2% for 1, 3, and 5 minutes each. The biologically active compounds, vitamin C, ${\beta}-carotene$, chlorophyll, flavonoids, polyphenols and minerals were analyzed. The concentration of vitamin C in Chamchwi did not show any significant change under various blanching conditions. Beta-carotene in Chamchwi was not significantly affected by blanching time. Higher salt concentration of blanching water, however, resulted in the increased concentration of ${\beta}-carotene$ in the blanched Chamchwi. Higher salt concentration of blanching water also reduced the loss of total flavonoids and total polyphenols from the blanched Chamchwi. The change of colors in the blanching water seemed to be corresponding to those of total flavonoids and total polyphenols concentrations in the blanching water.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.122-122
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• 2003

다슬기의 분말(PSB)과 그 회화분(ASB)으로부터 체내 흡수력이 높은 젖산칼슘의 제조조건과 색상, 용해도 및 관능적 품질을 조사하였다. PSB로부터 제조한 젖산칼슘(PSB-CL)의 PSB 및 젖산 100 mL에 대한 수율은 젖산농도가 10%일 때는 300% 및 15 g, 20%일 때는 260% 및 20 g이었으며, ASB로 제조한 젖산칼슘(ASB-CL)의 ASB 및 젖산 100 mL에 대한 수율은 10% 젖산에서는 400% 및 60 g, 20% 젖산에서는 329% 및 66 g으로 원료량을 기준으로 하였을 때는 다같이 젖산농도의 증가에 따라 감소하였으나 젖산의 부피를 기준으로 하였을 때는 젖산농도의 증가에 따라 증가하였다. Dehydated PSB-CL 및 ASB-CL 제조의 적정온도와 시간은 10$0^{\circ}C$에서는 각각 4 및 5시간, 12$0^{\circ}C$에서는 3 및 4시간, 15$0^{\circ}C$에서는 1 및 2시간으로 ASB-LA의 경우가 짧았다. IR 및 H-NMR spectrum의 분석결과 PBS-LA와 ASB-LA의 구조는 Ca($CH_3$CHOH$CO_2$)$_2$임이 확인되었다. 무수 PSB-CL 및 ASB-CL의 칼슘함량은 각각 15.4%(w/w)와 17.3%(w/w)로 이론 값의 각각 84.2%와 94.5%를 나타내었으며, 미량의 Fe, Na, Mn Zn을 함유하였다. PBS-CL와 ASB-CL의 색상은 각각 연한 황색과 연녹색을 지닌 백색을 띠었다. pH 3~8로 조정한 증류수에서 PSB-CL과 ASB-CL의 평균 용해도는 각각 5.43 g/100 mL 및 6.11 g/100 mL로 standard CL의 4.74 g/mL에 비하여 높았다. 국간장을 제외한 대부분의 액체식품(3% 소금물, 소주, 진간장, 국간장, 포도주스 및 오렌지주스)에서의 용해도는 PSB-CL(3.14~5.03 g/100 mL)과 ASB-CL(4.69~6.05 g/100 mL)이 standard CL(2.94~5.84 g/100 mL)에 비하여 높았다. 관능검사 결과, ASB-CL은 신맛이 낮아 사용범위가 높은 것으로 평가되었으며 PSB-CL는 쓴맛은 높으나 떫은맛이 낮고 구수한 맛이 강하여 식품에의 응용이 기대된다.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.774-784
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• 2014

The purpose of this study was to present management guidelines for critical control points by analyzing microbiological hazardous elements through screening Potentially Hazardous Foods (PHF) menus in an effort improve the microbiological quality of foods prepared by restaurant operations. Steamed spinach with seasoning left at room temperature presents a range of risk temperatures which microorganisms could flourish, and it exceeded all microbiological safety limits in our study. On the other hand, steamed spinach with seasoning stored in a refrigerator had Aerobic Plate Counts of $2.86{\pm}0.5{\log}\;CFU/g$ and all other microbiological tests showed that their levels were below the limit. The standard plate counts of raw materials of lettuce and tomato were $4.66{\pm}0.4{\log}\;CFU/g$ and $3.08{\pm}0.4{\log}\;CFU/g$, respectively. Upon washing, the standard plate counts were $3.12{\pm}0.6{\log}\;CFU/g$ and $2.10{\pm}0.3{\log}\;CFU/g$, respectively, but upon washing after chlorination, those were $2.23{\pm}0.3{\log}\;CFU/g$ and $0.72{\pm}0.7{\log}\;CFU/g$, respectively. The standard plate counts of baby greens, radicchio and leek were $6.02{\pm}0.5{\log}\;CFU/g$, $5.76{\pm}0.1{\log}\;CFU/g$ and $6.83{\pm}0.5{\log}\;CFU/g$, respectively. After 5 minutes of chlorination, the standard plate counts were $4.10{\pm}0.6{\log}\;CFU/g$, $5.14{\pm}0.1{\log}\;CFU/g$ and $5.30{\pm}0.3{\log}\;CFU/g$, respectively. After 10 minutes of chlorination treatment, the standard plate counts were $2.58{\pm}0.3{\log}\;CFU/g$, $4.27{\pm}0.6{\log}\;CFU/g$, and $4.18{\pm}0.5{\log}\;CFU/g$, respectively. The microbial levels decreased as the time of chlorination increased. This study showed that the microbiological quality of foods was improved with the proper practices of time-temperature control, sanitization control, seasoning control, and personal and surface sanitization control. It also presents management guidelines for the control of potentially hazardous foods at the critical control points in the process of restaurant operations.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.829-838
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• 2007

The effect of tumbling time(0, 1, and 2hr) on quality characteristics of cured-smoked pork retail cuts (Bolgi, Seolgit, Boseop, Dogani, Satae) of hind leg was investigated. Quality analyses indicated the retail cuts of pork hind leg are variable except for proximate composition. The Satae ham had the lowest (P<0.05) lightness (L) and highest redness (a). The Bolgi and Seolgit ham had higher hardness than the other hams. Tumbling time(0, 1, and 2hr) had no significant(P>0.05) effect on proximate composition, pH, color, texture properties, and sensory properties of ham. However tumbling decreased cooking loss for Satae ham tumbled for 2hr(P<0.05). Tumbling time was required for more than 2hr to improve quality and obtain maximum yield of retail cut hams. Further study is necessary to improve quality and obtain maximum yield of pork retail cuts of hind leg.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1703-1708
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• 2004

This study was carried out to investigate the characteristic quality of jeungpyun added Paecilomyces japonica with different fermentation time. The volume of jeungpyun added Paecilomyces japonica was more increased after fermentation. The volume was decreased when the fermentation was progressed. The pH was 5.1 before fermentation and the pH decreased when the fermentation was progressed. Moisture content was more increased as the time of fermentation became longer. Hunter color test, L value and b value appeared the highest after 1st fermentation, and it appeared lesser when the time of fermentation became longer. In measurement of texture, hardness showed the highest value when 90 minutes passed after the 2nd fermentation. Gumminess and brittleness were tend to increase when it have longer fermentation time. In scanning electron microscopic observation, organization of sponges was tend to break down as the fermentation time was longer. Sensory properties showed that color intensity was more strong when second fermentation was progressed, and hardness, toughness, sourness were high when the fermentation time was longer. In conclusion overall acceptability of jeungpyun, 3$0^{\circ}C$, 3 hours after 1st fermentation and 2nd fermentation for 30 minutes, 35$^{\circ}C$ showed the most preference.

• Journal of Conservation Science
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• v.33 no.2
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• pp.107-120
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• 2017

This research involves a gilding experiment using plum acid that has previously been reported to restore Geumdongsamjonpanbul excavated from Wolji, Gyeongju. Chromaticity analysis revealed that the yellowness of the samples was high, and the samples treated with acid for more than 10 minutes showed high brightness. SEM studies revealed that the sample subjected to amalgam application and immediate heating was rarely gilded with gold. When the amalgam application time was longer than 36 h, the gold layer observed was uneven. Therefore, the optimum amalgam application time was 12-24 h. EDS analysis showed that mercury content was ~5 wt.% for samples with an acid treatment time of 20 min, lower than that in other samples. Gold gilding was successful for the sample with amalgam application time of 24 h and acid treatment time of 20 min. This sample showed the high-resolution XPS peak corresponding to Au and retains a little Hg compared with the other samples. In other words, experimental and analytical results using plum acid showed that gilding was successful when acid treatment time was 20 min and amalgam application time was 24 h. Based on these results, Geumdongsamjonpanbul excavated from Wolji, Gyeongju can be restored.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.6
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• pp.199-206
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• 2016

The aim of this study was to establish the optimal conditions to design a shoe rack that could effectively sterilize and deodorize shoes contaminated by various bacteria. The manufacture and evaluation of a shoe rock was conducted for one year from October 2014 to September 2015. The antibacterial efficacies were evaluated using Escherichia coli and Staphylococcus aureus by JIS Z 2801:2010. The deodorization efficiency was identified by the standard method for deodorization efficiency evaluation of an indoor air cleaner established by Korea Air Cleaning Association, SPS-KACA002-132:2006. The results showed that antibacterial evaluation showed more than 99.9% of the sterilization effects on Escherichia coli and Staphylococcus aureus after exposure to ultraviolet (UV) light for 30 seconds. The average deodorization efficiency for the test gases was 42.5%. The temperature in the shoes and in the shoe rack was lower than $40^{\circ}C$ and $25^{\circ}C$, respectively, when the UV lamp was turned on for 5 minutes and off for 25 minutes repeatedly. This was controlled by turning the UV lamp on and off to maintain the appropriate temperature in the shoes. In conclusion, the real deodorization efficiency is expected to be higher than the measured value because the internal volume of the shoe rack was smaller than the test chamber used to measure the deodorization efficiency. The deodorization effect could be increased further by the sterilization of bacteria causing bad odors in shoes. Further studies will be needed to determine the temperature deviations within the shoe rack to provide constant conditions.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2000.11a
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• pp.139-139
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• 2000

종이는 제조 후 시간의 경과에 따라 노화가 야기되기 시작하며 이에 수반되는 현상으로서 종이의 기계적 강도 손실 및 종이의 색 변화를 들 수 있다. 종이의 노화 현상은 주로 빛, 열, 대기 오염물질, 미생물, 곤충 및 화학약품 등의 외부 인자들에 의해 종이 내에서의 가수 분해 또는 산화작용을 발생시키며 이는 종이의 폭넓은 이용올 제한하는 중요한 원인이 되고 있다. 종이의 노화기작은 주로 산 가수분해 및 산화작용 그리고 가교결합 둥으로 해석되고 있다. 이는 종이의 주 구성요소인 셀룰로오스의 수산기가 반웅하여 카르보닐기를 형성하면 서 저분자화 되거나 산소에 의해 산화되면서 저분자화 되어 종이의 강도적 손실이 일어난다 고 보고되고 있으며 종이의 황색화(Yellowing) 현상은 주원인이 종이에 잔존하고 있는 리그 년이 빛과 열에 의해 반응하여 산화됨으로써 야기된다고 설명되고 있다. 즉, 열이나 자외선 및 가시광션의 조사로 인한 셀룰로오스 및 기타 종이 구성물의 산화에 의해 종이가 퇴색되 거나 강도가 저하되는 현상이 일어나게 된다. 특히 이러한 노화 거동은 상온의 경우에서는 펄프와 종이의 황색화가 천천히 일어나지만 옹도가 점차 올라갈수록 그 속도는 빨라진다. 종이가 노화되면서 일어나는 산화반용은 주로 대기 중의 산소와 접촉하기 쉬운 표변에서부 터 발생하기 쉽다. 열처리를 통해 표면에서의 산화 작용은 촉진되고 종이의 구성원소의 결 합에 화학적 변화가 야기된다. 이를 분석하기 위해서 모든 원소가 독특한 결합에너지를 가 지고 있다는 것에 착안 시료 표면에 특정 x-선 및 전자빔을 입사하여 방출하는 광전자의 에너지를 측정함으로써 시료 표면의 조성 및 화학적인 결합상태를 알 수 있는 ESCA ( (Electron Spectroscopy for Chemical Analysis)를 이용하였다 .. ESCA는 주로 표면 원소의 규 명 및 정량분석과 화학결합 상태의 정성, 정량 분석, 깊이에 따른 원소의 농도 분포 분석, 고분자화합물의 특성 조사, 표면 원소의 화학결합에 따른 전자상태 연구 둥에 활용되 고 있 다. 즉, 종이가 노화되면서 원소들 사이에 변화되는 결합을 이러한 에너지 분석에 의해 원소 정성분석 또는 정량분석을 하고자 하였으며, 이를 분석하여 열처리 시 종이 표면에서 일어 나는 변화를 구명하고자 하였다. 이에 따라 본 연구에서는 종이의 노화를 가속화시키는 빛, 대기오염물질, 및 기타 다른 인 자들은 배제하고 열 만을 가해 노화의 진행속도를 높인 후, 노화 진행 시 종이 표변에 일어 나는 산화작용 및 가수분해를 표면 분석 장치인 ESCA를 이용하여 종이의 주 구성원소인 탄소와 산소가 열처리 시 변하는 에너지를 측정하였다. 또한 카르복실기 정량과 종이의 pH 측정 및 X -ray Diffractometer를 이용하여 결정화도를 측정하였다. 본 연구의 결과, 시간의 경과에 따라서 탄소의 결합에너지는 분포가 C-H에서 COO-, 또는 C=O로 달라짐으로써 종 이가 산화되고 있다는 것을 알 수 있었다. 또한 이 결합에너지 분포의 변화가 펄프의 종류 에 따라서 다르게 이동함으로써 제조된 시트의 표면 산화반응이 서로 다르게 일어나고 있음 을 알 수 있었으며, 이는 사용한 펄프의 화학 조성분의 차이에 기인한 것이라 사료된다.

• Food Science and Preservation
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• v.15 no.4
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• pp.505-511
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• 2008

Recipes for cookies and muffins made with soybean paste and sun-dried salt were established and characteristics of the foods were investigated. On Hunter's color scale, 'L' values decreased and brightness was lowered as additive levels increased, whereas the 'a' value(redness) increased and the 'b' value(yellowness) decreased. The hardness of a control muffin was 1843 g and this increased as additive levels rose. Cookies showed the same tendency. Elasticity was not proportional to paste content whereas crispness increased as additive levels increased. Sensory evaluations of cookies and muffins with different soybean paste contents(0-8%, w/v) showed that additive at 1% (w/v) was best and additive at 8%(w/v) was unacceptable. All products scored poorly 48 h after preparation; freshness needs to be investigated further.