• 한국약용작물학회지
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• 제15권4호
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• pp.266-270
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• 2007

가래나무 잎을 원적외선 30, 40 및 50 v에서 각각 10, 20 및 30분을 처리하였다. 원적외선을 조사한 잎의 총 폴리페놀 함량, 총 플라보노이드 함량, 잎 추출물의 DPPH radical 소거 활성 등을 분석한 결과, 원적외선 30 v에서 20분간 조사한 처리구에서 총 폴리페놀 함량은 25.43 mg/g로 , 총 플라보노이드 함량은 39.38 mg/g으로 가장 높게 나타났다. 그 반면에, 원적외선 50 v에서 30분간 조사한 처리구에서 총폴리페놀 함량은 16.93 mg/g으로, 총플라보노이드 함량은 23.78 mg/g으로 가장 낮게 나타났다. 전체적으로 원적외선 처리에 의해 잎에 함유한 항산화 물질의 함량의 증가는 물론, 그 추출물의 항산화 활성도 증가하는 것을 알 수 있었다. 하지만 원적외선 처리가 가래나무에 함유한 어떠한 특정적인 물질들의 증가에 관하여서는 추후에 더욱 많은 연구가 필요할 것으로 사료된다.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2009년도 제40회 하계학술대회
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• pp.2051_2052
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• 2009

This paper study effects that measured hamony occurence and changes of current and voltage according to variation of temperature of Far Infrared Ray Radiant Oven's room affect power quality.

• 한국수산과학회지
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• 제53권5호
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• pp.707-716
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• 2020

Red sea cucumber Stichopus japonicus, was dried using three methods-far-infrared ray, vacuum, and freeze drying and then enzymatically hydrolyzed using nine proteases: Alcalase, Flavourzyme, Kojizyme, Neutrase, Protamex, trypsin, α-chymotrypsin, and papain. In addition, the potential ability of hydrolysates to inhibit lipid accumulation in 3T3-L1 adipocytes was evaluated. The yield of hydrolysates from red sea cucumbers dried using each method was higher than that of the distilled water extract, and protein contents were either similar or higher. The hydrolysates that exhibited inhibitory effects on lipid accumulation, as demonstrated via Oil red O staining, were those obtained by far-infrared ray drying coupled with Alcalase, Flavourzyme, Kojizyme, or Neutrase treatment. In addition to the advantages of far-infrared drying and the characteristics of Flavourzyme, the Flavourzyme hydrolysate of far-infrared-dried red sea cucumber showed the highest inhibitory effect on lipid accumulation. In addition, this hydrolysate significantly decreased the expression of the protein factor fatty acid-binding protein 4, which is related to the late differentiation of 3T3-L1 adipocytes. Taken together, these results suggest that Flavourzyme hydrolysates from farinfrared-dried red sea cucumber may be used as a functional food and/or a pharmaceutical ingredient for the inhibition of lipid accumulation.

• 한국식품저장유통학회지
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• 제3권2호
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• pp.137-143
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• 1996

In order to produce the high-quality of dried red pepper with respect to a color and a taste we developed a automatic drier equipped with combined several heat energies(ADCHE). and compared the quality of ADCHE-treated red pepper with that of the pepper treated with conventional dryings such as natural, hot-air, and far-infrared ray dryings. The results obtained were as follows : (1) The contents of capsanthin varied significantly with drying methods within the range of 1.7 to 6. 4mg/g dry weight. The capsanthin level of red pepper treated with far-infrared ray drying was higher than that of the pepper treated with ADCHE showed the highest at 51.46mg/g dry weight of three drying methods. (2) As a result of determination of color intensity of-red-pepper using-a colorimeter, the red color intensity of the peppers was affected by drying methods irrespective of drying temperature, and especially a value of red pepper treated with ADCHE was appeared to be 19. 1, indicated that this pepper have the most bright color intensity. (3) The contents of soluble browing subatances increased with a increase in drying temperature, but L* value of red pepper treated with ADCHE was appeared to be 0.187, indicated that this red pepper have the most clear red color (4) The changes of capsanthin level of red pepper according to drying methodes did not show significantly, but generally a decreasing rate of capsanthin levels were lower in that order ADCHE

• Journal of the Korean Wood Science and Technology
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• 제38권6호
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• pp.480-489
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• 2010

국내 시판용 전통 목탄의 과학적인 성질 규명과 주요 기능성 분석과 이용 방안에 대한 분석을 실시하였다. 국내에서 구입 가능한 시판용 목탄의 범위 내에서 해부학적 특성, 원소 조성, 무기성분 조성, 발열량, 음이온 및 원적외선 방사량, 조습성 등의 분석을 통하여 기능성 재료로 이용 가능성에 대하여 판단하고자 하였다. 원소조성, 무기물 조성, 음이온 및 원적외선 방사량은 목탄 제조 방법과 제조회사에 따라서 큰 변이를 보였다. 특히 조습성은 흑탄의 경우 백탄이나 기계숯 보다 열등한 성능을 나타내었다. 전통숯을 기능성 재료로 사용하기 위해서는 해부학적 특성, 원소 조성, 무기물 조성, 발열량, 음이온 및 원적외선 방사량, 조습성을 분석하여 선택적 이용이 필요 할 것으로 생각한다. 또한 차후 원하는 기능에 맞는 목탄 제조 방법 기술의 개발이 필요할 것으로 생각한다.

• Journal of the Korean Wood Science and Technology
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• 제42권3호
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• pp.223-230
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• 2014

본 연구는 한지 제조과정에서 특별한 용도가 없어서 버려지는 닥나무 목질부로 밀도 및 수지첨가량별로 파티클보드를 제조하고, 이를 건축마감재로 활용 가능성을 알아보고자 탈취효과, 원적외선 방사 및 실내 공기오염물질 방사특성에 대하여 검토하였다. 측정 결과 보드의 밀도 및 수지첨가량이 증가할수록 탈취율은 증가하였다. 탈취율은 80~90%, 원적외선 방사율은 0.892~0.899로 비교적 높았다. 총휘발성유기화합물은 수지첨가율 13%, 밀도 $0.6g/cm^3$인 보드가 $0.074mg/m^2{\cdot}h$로 가장 적게 방출되었고, 폼알데하이드는 보드 제조 조건별로 $0.004{\sim}0.006mg/m^2{\cdot}h$로 미세한 방출 특성을 보였다. 이와 같이 보드 제조 조건을 다양하게 하여 용도에 맞는 보드제조가 가능하다면, 닥나무 목질부로 제조된 보드는 건축마감재 이용가능성이 있을 것으로 생각된다.

• 한국약용작물학회지
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• 제15권5호
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• pp.319-323
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• 2007

Wild grapes have been used as traditional medicinal use and alcoholic beverage production in Korea. The objective of this study is to improve antioxidant properties in Sae-muru by far infrared ray (FIR) treatment, with expecting potential benefits of FIR treatment for wild grape products during manufacturing processes. FIR treatment in berries induced increased content of catechin, epicatechin gallate, epigallocatechin gallate, gallic acid, rutin, ellagic acid, and resveratrol, while content of epicatechin and epigallocatechin was decreased. Although FIR treatment resulted either increased or decreased chemical component groups, presenting in HPLC chromatograms, antioxidant activity in Sae-muru extract was significantly increased by the FIR treatment. Our results suggest that FIR treatment should be an efficient process in the production of high content of bioactive molecules in Sae-muru.

• 펄프종이기술
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• 제40권5호
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• pp.47-52
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• 2008

The far-infrared ray (FIR) has been applied to various fields such as medical therapy, kitchen utensils, bath supplies, and so on. The FIR-emitting agent was used to make functional paperboards to have freshness-maintaining ability. The FIR-emitting agent was diluted with different concentrations at 0.5% starch solution, and the FIR-emitting solutions were coated on paperboards, i.e., liner. The more the concentration of the FIR radiating agent increased at 0.5% cationic starch solution, the higher FIR emissivity and emission power of paperboards increased. The corrugated boxes made of paperboards coated by the FIR-radiating agents at over 5% dilution concentration endowed mandarin oranges in the boxes with greater antimicrobial activity than those in boxes made of paperboards coated by the agent at below 5% concentration. In addition, it was ascertained that treatment of the FIR agents rarely affected strength properties of paperboards.

• 한국광물학회지
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• 제12권2호
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• pp.96-100
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• 1999

Effects of surface conditions (temperature and roughness) of test specimens, when measuring emissive power of far-infrared ray, have been investigated using FT-IR spectrometer. Element metal zinc (Zn) was selected in this study as representative specimen of materials consisting of simple element. The zinc specimens were heated to four temperatures, i.e., 333K, 353K, .373K, and also their surface was finished with SiC abrasive papers of 100, 220, 360, 400, 600, 800, and 1000 mesh in size. The results shows that the emissive power (W/㎡) of the far-infrared ray increases with temperature for a given roughness and its relationship may be expressed by the following equations: Yη=1.0=0.142$.$T-0.937 for η=1.0, and Yη=10=0.016$.$T-1.286 for η=10. The emissive power is also known to increase with surface roughness for a given temperature. Their relationship can be represented by the following equations: YT=313K=0.234$.$$\ell$n(η)+3.53, at 313K, YT=353K=0.234$.$$\ell$n(η)+4.02 at 353K and YT=393K=0.243$.$$\ell$n(η)+4.62 at 393K.

• Food Science and Biotechnology
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• 제18권2호
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• pp.362-366
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• 2009

This research was conducted to determine the effect of far-infrared ray (FIR) irradiation of grape berries as a potential application for manufacturing grape products with a high amount of antioxidant chemicals. Two grape cultivars, the red grape cv. Campbell Early and the white grape cv. Thompson Seedless, produced increased amounts of crude extracts, in the FIR treatments compared to a non-FIR treatment control with same temperature. However, total phenolic concentrations and antioxidant activity in a 'Campbell Early' increased in the extracts following FIR treatment, whereas those of 'Thompson Seedless' did not increase significantly. High performance liquid chromatography (HPLC) analysis indicated that functional components affecting antioxidant activity were significantly increased in the extract of 'Campbell Early' following FIR treatment. Our results indicate that application of FIR treatment in heat process of grapes increases levels of antioxidative phenolic chemicals and it may help to enhance the availability of antioxidative compounds in various grape food products.