• Journal of Animal Science and Technology
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• 제62권5호
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• pp.692-701
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• 2020

This study evaluated the quality characteristics of crust derived from dry-aged Holstein and Hanwoo loins and their effects on food as additives. With respect to physicochemical properties, we examined the proximate composition, pH value, salinity, color, water and fat absorption, emulsifying capacity, and swelling yield. The protein and ash contents in the Holstein crust were significantly higher than those in the Hanwoo crust (p < 0.0001). The fat content in the Hanwoo crust was significantly higher than that in the Holstein crust (p < 0.01). The salinity, lightness, and yellowness of the Hanwoo crust were significantly lower than those of the Holstein crust (p < 0.001). Furthermore, the pH value and emulsifying capacity of the Hanwoo crust were significantly higher than those of the Holstein crust (p < 0.001). The fat absorption of the Holstein crust was significantly higher than that of the Hanwoo crust (p < 0.001). The swelling yield of the Holstein crust was significantly higher than that of the Hanwoo crust at pH 3 and 4 (p < 0.001), whereas the swelling yield of the Hanwoo crust was significantly higher than that of the Holstein crust at pH 7 (p < 0.001). Principal component analysis of dry-aged Hanwoo, Holstein, and non-aged Holstein showed different flavor patterns for each sample. Finally, the results showed that the crusts derived from dry-aged Hanwoo and Holstein loins were suitable flavor enhancers.

• 한국축산식품학회지
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• 제40권5호
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• pp.699-709
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• 2020

This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasing crust content (p<0.05). The pH of the samples also increased as the crust content increased. The viscosity significantly increased while salinity decreased with increasing crust content (p<0.05). The aromatic profiles of the control and samples with 5% and 10% crust addition were distinguishable; however, samples with crust additives between 10% and 15% gave similar aromatic profiles. The taste of the control sample was significantly lower than that of the samples formulated with the crust (p<0.05), and the sensory viscosity of the samples with 10% crust was significantly higher than that of the control (p<0.05). Flavor and overall acceptability tended to increase with increasing crust content of up to 10% addition (p<0.05). These results show that the crust from dry-aged beef loin crust is a suitable natural flavor enhancer for brown sauce and improves its physiochemical and organoleptic properties.

• 한국축산식품학회지
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• 제41권2호
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• pp.247-260
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• 2021

This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and sensory evaluation) of Bulgogi sauce with added crust derived from dry-aged beef loin. Increasing the amount of crust in the Bulgogi sauce tended to increase the protein content, fat content, and pH. Uncooked Bulgogi also tended to have elevated fat content, ash content, pH, and shear force. Increasing the crust content tended to decrease the water content, lightness, redness, and yellowness of Bulgogi sauce. The yellowness of uncooked Bulgogi with 6%-12% crust in sauce was significantly lower than that of the control (no crust) and the sample with 3% crust in sauce (p<0.05). The redness of the cooked control Bulgogi was significantly lower than that of the samples with crust in sauce (p<0.05). The WHC of uncooked Bulgogi with 6%-12% crust in sauce was significantly higher than that of the control and the sample with 3% crust in sauce (p<0.05). The flavor, texture, and overall acceptability of the Bulgogi with 9% crust in sauce were significantly higher than those of the control (p<0.05). These findings showed that the crust did not degrade the physicochemical properties of Bulgogi sauce and meat. The sensory characteristics of Bulgogi marinated with 9% crust in sauce were rated the best as persensory evaluation. Therefore, crust is a suitable flavor enhancer for Bulgogi sauce, and a 9% addition amount is optimal in terms of quality.

• 한국축산식품학회지
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• 제38권5호
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• pp.1019-1028
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• 2018

The crust that inevitably forms on dry-aged beef is usually trimmed and discarded before sale. The aim of this study was to explore methods for utilizing this crust in processed meat products. Four sirloins were dry-aged for 28 d at $4^{\circ}C$ (75% relative humidity). The crust obtained from the surface of the sirloins after completion of dry aging was lyophilized. Patties were prepared without added crust (control) or with 5% w/w crust, aerobically packaged, and stored at $4^{\circ}C$ for 7 d. Electronic nose analysis indicated that the volatile profile differed significantly between the patties with and without crust. Compared to the control patties, patties containing crust had higher flavor, tenderness, juiciness, and acceptability scores in a sensory panel evaluation (all p<0.05). In addition, patties with crust were less hard, gummy, and chewy than the control patties after 3 and 7 d of storage (all p<0.05). The number of total aerobic bacteria was higher in raw patties with crust than in the control patties during the storage (p<0.05). However, no pathogens were detected. 2-Thiobarbituric acid reactive substance values of patties containing crust were significantly lower than those of control patties after 2 and 6 d of storage (both p<0.05). Thus, crust from dry-aged beef can enhance the flavor by providing beefy and palatable flavor without a long period of dry aging.

• Nuclear Engineering and Technology
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• 제55권8호
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• pp.3017-3029
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• 2023

In the late in-vessel phase of a nuclear reactor severe accident, the internal heat transfer and crust evolution during the debris bed melting process have important effects on the thermal load distribution along the vessel wall, and further affect the reactor pressure vessel (RPV) failure mode and the state of melt during leakage. This study coupled the phase change model and large eddy simulation to investigate the variations of the temperature, melt liquid fraction, crust and heat flux distributions during the debris bed melting process in the hypothetical severe accident of HPR1000. The results indicated that the heat flow towards the vessel wall and upper surface were similar at the beginning stage of debris melting, but the upward heat flow increased significantly as the development of the molten pool. The maximum heat flux towards the vessel wall reached 0.4 MW/m². The thickness of lower crust decreased as the debris melting. It was much thicker at the bottom region with the azimuthal angle below 20° and decreased rapidly at the azimuthal angle around 20-50°. The maximum and minimum thicknesses were 2 and 90 mm, respectively. By contrast, the distribution of upper crust was uniform and reached stable state much earlier than the lower crust, with the thickness of about 10 mm. Moreover, the sensitivity analysis of initial condition indicated that as the decrease of time interval from reactor scram to debris bed dried-out, the maximum debris temperature and melt fraction became larger, the lower crust thickness became thinner, but the upper crust had no significant change. The sensitivity analysis of in-vessel retention (IVR) strategies indicated that the passive and active external reactor vessel cooling (ERVC) had little effect on the internal heat transfer and crust evolution. In the case not considering the internal reactor vessel cooling (IRVC), the upper crust was not obvious.

• 한국조리학회지
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• 제17권4호
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• pp.295-306
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• 2011

본 연구는 4 종류{Mustard, herb & garlic, nuts, mushroom)의 crust를 제조하여 양등심 스테이크 위에 topping, 조리를 완성한 다음 관능검사를 실시 우수 시료를 선별하는 예비 실험을 하였다. 선별된 시료들을 1. Blank, 2. EC1(MU3), 3. EC2(HG2), 4. EC3(NC2), 5. EC4(MC3)로 명명한 다음, 다시 관능검사를 실시하여 어떠한 재료로 만든 crust가 가장 우수한 선호도를 가졌는지를 찾았다. 종속변수를 종합해 보면 crust를 topping한 4종류 시료가 대조군 Blank 보다 매우 우수한 수치를 나타내어 양등심 스테이크 요리에 crust가 곁들여지는 방법이 매우 효과적임을 말해준다. 그 중에서도 parsley 8g, rosemary 3g, basil 4g, olive oil 50g을 기본 함량으로 하여 빵가루 70% (115.5g)와 마늘 찹 30%(49.5.)를 함께 mixed 하여 제조 한 HG2의 시료가 최우수 crust로 평가 되었다.

• 대한기계학회논문집B
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• 제23권2호
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• pp.226-233
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• 1999

An experimental study has been performed on natural convection heat transfer with a rapid crust formation in the molten metal pool of a low Prandtl number fluid. Two types of steady state tests, a low and high geometric aspect ratio cases in the molten metal pool, were performed. The crust thickness by solidification was measured 88 a function of boundary surface temperatures. The experimental results on the relationship between the Nusselt number and Rayleigh number In the molten metal pool with a crust formation were compared with existing correlations. The experimental study has shown that the bottom surface temperature of the molten metal layer, in all experiments. is the major influential parameter in the crust formation, duo to the natural convection flow. The Nusselt number of the case without a crust formation in the molten metal pool is greater than that of the case with the crust formation at the same Rayleigh number. The present experimental results on the relationship between the Nusselt number and Rayleigh number In the molten metal pool match well with Globe and Dropkin's correlation. From the experimental results, a now correlation between the Nusslet number and Rayleigh number in the molten metal pool with the crust formation was developed as $Nu=0.0923(Ra)^{0.302}$ ($2{\times}10^4< Ra<2{\times}10^7$).

• Nuclear Engineering and Technology
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• 제49권4호
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• pp.781-786
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• 2017

The presence of crust on the inner walls of metallic ducts impairs transportation because crust completely or partially hinders the passage of fluid to the processing unit and causes damage to equipment connected to the production line. Its localization is crucial. With the development of the electronic imaging system installed at the Argonauta/Nuclear Engineering Institute (IEN)/National Nuclear Energy Commission (CNEN) reactor, it became possible to visualize crust in the interior of metallic piping of small diameter using real-time neutron radiography images obtained with a low neutron flux. The obtained images showed the resistance offered by crust on the passage of water inside the pipe. No discrepancy of the flow profile at the bottom of the pipe, before the crust region, was registered. However, after the passage of liquid through the pipe, images of the disturbances of the flow were clear and discrepancies in the flow profile were steep. This shows that this technique added the assembled apparatus was efficient for the visualization of the crust and of the two-phase flows.

• 한국식품조리과학회지
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• 제16권3호
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• pp.267-271
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• 2000

본 연구는 증편 제조기법을 이용하여 피자 crust 제조를 시도한 논문으로서 이를 위한 표준 recipe의 제시와 발효시간, 점도의 변화 및 완성된 증편피자의 질감특성과 수응도를 기계적 검사와 관능검사를 통해 평가하였다. 이를 위해서 기존의 증편 제조시 사용하는 탁주와 콩물을 이스트와 날콩가루로 대체하였으며 날콩가루 첨가 수준을 달리하여 그 효과를 연구하였다. 증편 제조기법을 이용하여 증편 crust를 제조한 결과 질감과 형태가 피자 crust로 사용하기에 적당한 것으로 나타났으며 이를 위한 표준 recipe를 제시하였다. 증편 제조시 날콩가루를 첨가한 결과 부피가 증가하는 속도가 빨라져서 1차, 2차 발효에 걸리는 시간이 단축되었다. 특히 5% 날콩가루 첨가군의 경우 대조군에 비해 발효시간이 유의적으로 짧아졌다. 1차, 2차 발효 후의 증편 반죽의 점도는 날콩가루 첨가에 따라 모두 유의적으로 증가하였다. 완성된 증편 crust의 질감을 기계적으로 측정한 결과 날콩가루 첨가군이 대조군에 비해 경도, 검성, 씹힘성이 낮은 것으로 나타났으며 씹힘성은 날콩가루 5% 첨가군이 대조군에 비해 유의적으로 낮았다. 이와 같이 제조 직후에는 날콩가루 첨가가 완성된 증편 crust의 질감에 큰 차이를 나타내지 않았으나 저장시에는 노화를 지연시키는 효과가 있을 것으로 기대된다. 관능검사 결과 증편 피자의 질감 특성은 기계적 검사결과와 유사하게 경도, 응집성, 부착성, 촉촉한 정도가 날콩가루 첨가에 의해 낮아지는 것으로 나타났다. 특히 5% 첨가군의 경우 대조군에 비해 유의적으로 질감 특성이 낮게 나왔다. 3% 날콩가루 첨가군의 질감 특성은 대조군에 비해 유의적인 차이가 없었으며 외관, 부드러운 정도, 전체적인 수응도에서는 오히려 좋은 점수를 받았다. 이상의 결과로 증편 제조기법을 이용하여 피자 crust 성형이 가능하며 날콩가루를 3% 정도 첨가하였을 때 발효시간이 단축되고 질감과 수응도는 대조군과 큰 차이가 없이 우수한 것으로 나타났으며 저장시 노화지연 효과를 기대할 수 있었다. 본 연구는 전통적인 증편 제조기법을 현대인이 선호하는 편의식인 피자와 접목시킴으로서 한국형 건강 편의식 개발을 위한 증편 피자 개발을 시도하였다.

• 암석학회지
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• 제21권2호
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• pp.113-128
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• 2012

대륙지각의 화학조성은 지각의 형성과 진화에 대한 이해 및 대륙지각내에서 발생된 여러 과정을 정량화하는데 있어서 중요한 역할을 한다. 이 논문에서는 1990년대 이후 보고된 한반도내 화성암류와 퇴적암류의 지구화학적 자료를 토대로 한반도를 구성하고 있는 대륙지각의 화학조성을 지질시대별로 살펴보았다. 평균상부지각조성을 기준으로 한반도에서의 생성시기별 상부지각의 지구화학적 특성을 비교해보았을 때, 트라이아스기의 화강암이 다른 시대와 비교해서 일부 원소에서 현저하게 부화되었거나 결핍된 특성을 보여주었다. 또한 선캠브리아기와 쥬라기 이후의 화강암은 매우 유사한 주성분, 미량성분, 희토류원소의 지구화학적 특성을 보여준다. 하부지각의 지구화학적 특성을 지시해주는 선캠브리아기 고변성도 편마암의 희토류원소 및 미량원소의 지구화학적 특징은 쥬라기 이후 상부지각을 형성한 화강암의 희토류원소 및 미량원소의 지구화학적 특징과 유사한 특징을 보여주는데, 이는 이들 변성암류가 중생대 쥬라기 이후 화강암질 마그마의 기원물질이 되었을 가능성을 지시해준다. 반면에 한반도내 중생대 트라이아스기의 상부지각의 기원물질은 선캠브리아기나 쥬라기 이후의 상부지각을 형성한 기원물질과는 다른 것으로 나타났다.