• 제목/요약/키워드: Final moisture contents

검색결과 95건 처리시간 0.031초

중심부분 엔드코팅처리가 국산 소나무와 잣나무 중목구조부재의 고온저습건조 특성에 미치는 영향 (Effect of End-coating Around Pith of Heavy Timbers of Red Pine and Korean Pine on High-temperature and Low-humidity Drying Characteristics)

  • 이창진;이남호;엄창득;신익현;박문재;박주생
    • Journal of the Korean Wood Science and Technology
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    • 제41권3호
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    • pp.221-233
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    • 2013
  • 본 연구에서는 중심부분 엔드코팅처리가 소나무와 잣나무 중목구조부재의 고온저습건조에 미치는 영향을 알아보기 위해 수행되었다. 건조에 소요된 시간은 총 268시간 이었으며, 최종함수율은 소나무의 경우 정각기둥재와 원주기둥재 모두 9.2~10.8%, 잣나무 정각기둥재 15.0~22.0%, 원주기둥재 12.8~20.4% 범위로 조사되었다. 소나무재의 경우 함수율 분포가 균일한 반면, 잣나무재는 부분적으로 고함수율 부위가 존재하였다. 재면할렬은 잣나무가 더 많이 발생되었으며, 부분엔드코팅처리는 재면할렬 예방에 큰 효과가 없는 것으로 조사되었다. 내부할렬은 두 수종 모두에서 발생되었다. 표면경화율은 소나무재 3.7~9.1%, 잣나무재 20.9~35.8%로 경미한 크기의 잔류응력이 존재하였다.

목재판상류 변형에 관한 연구 (A Study on Warping of Panel Products)

  • 김수원;강호양
    • 한국가구학회지
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    • 제13권1호
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    • pp.19-25
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    • 2002
  • Modern furniture is mostly made of panel products such as a glue-up panel, a particle board and a medium density fiberboard(MDF). Warping is a major defect of these panel products resulting in degrading final products. In this study the factors related to the warping of a glue-up panel and MDF were investigated by comparing the physical properties of warped specimens with those of the unwarped. The differences between the moisture contents measured on the both surfaces of specimens were found to mainly influence the warping of glue-up panel specimens whether conditioned or not. The average oven-dry density of warped glue-up panel specimens was definitely higher than that of the unwarped at l% significance level. For MDF the influencing factor on warping has not been revealed yet, however it was found that the conditioning reduced the number of warped specimens.

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온풍건조방법에 의한 마른 오징어의 품질특성 (Quality Characteristics of Dried Squid(Todarodes Pacificus) by Warm Air Drying)

  • 박준희;홍주헌;이원영
    • 한국식품저장유통학회지
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    • 제12권5호
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    • pp.417-423
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    • 2005
  • 본 연구에서는 마른 오징어의 품질 향상을 위해서 일반적으로 많이 사용되고 있는 천일 건조와 온풍건조 방법을 이용하여 건조조건에 따른 마른 오징어의 건조특성 및 이화학적 품질 특성을 분석하였다. 건조방법에 따른 건조완료 마른오징어의 건조시간, 수분함량 및 수분활성도는 온풍건조의 경우 온도가 증가함에 따라 건조시간은 줄어들었고 천일건조의 경우에는 총 120시간만에 건조가 완료되었으며 수분활성도는 미생물의 생육과 증식이 불가능한 0.468~0.486을 나타내었다. 마른오징어의 $\Delta$Ε 값은 같은 온풍건조 30$^{\circ}C$를 제외하고 차이가 적어 육안으로는 큰 차이를 느끼지 못하였다. 건조 방법 및 시간에 따른 TBA가는 차이를 보여 건조 완료 마른오징어의 경우 35℃ 온풍건조가 가장 높게 나타났다. 오징어의 맛을 내는 아미노산인 proline, alanine, glycine과 taurine은 온풍건조 35$^{\circ}C$에서 가장 높았으며 천일건조의 경우 생오징어와 유사한 조성비를 가지고 있었지만 유리 아미노산의 양은 감소한 것으로 나타났다. 천일건조와 온풍건조를 비교하면 총 지방산의 함량은 천일건조가 많은 것으로 나타났으며, 콜레스테롤 함량은 생오징어가 707.8 mg/100 g, 천일건조는 522.3 mg/100 g, 온풍건조는 평균 511.4 mg/100 g로 나타나 건조 오징어의 콜레스테롤 함량이 감소하는 경향이었다.

Characterization of Nutritional Value for Twenty-one Pork Muscles

  • Kim, J.H.;Seong, P.N.;Cho, S.H.;Park, B.Y.;Hah, K.H.;Yu, L. H.;Lim, D.G.;Hwang, I.H.;Kim, D.H.;Lee, J.M.;Ahn, C.N.
    • Asian-Australasian Journal of Animal Sciences
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    • 제21권1호
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    • pp.138-143
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    • 2008
  • A study was conducted to evaluate nutritional value for twenty-one pork muscles. Ten market-weight crossbred pigs (five gilts and five barrows) were used for evaluating proximate chemical composition, cholesterol, total iron, calorie and fatty acid contents. As preliminary analysis revealed no noticeable sex effect, pooled data from both sexes were used for the final analysis. M. rectus femoris had the highest moisture content, while m. latissimus dorsi was lowest in moisture content (p<0.05). Protein content was highest for m. longissimus dorsi and lowest for m. supraspinatus (p<0.05). The tensor fasciae and latissimus dorsi muscles contained the highest intramuscular fat (p<0.05), while rectus femoris, adductor and vastus lateralis were lowest in intramuscular fat content. When simple correlations between chemical values were computed for the pooled dataset from all muscles, intramuscular fat had significant (p<0.05) negative linear relationships with moisture (r = -0.85) and protein (r = -0.51) contents. Calorie levels were not significantly affected by fat content, while rectus femoris and latissimus dorsi muscles showed lowest and highest calorie contents, respectively (p<0.05). Polyunsaturated fatty acid content was highest (p<0.05) for both m. adductor and m. rectus femoris, while it was lowest for m. longissimus dorsi. Collectively, the current study identified a large amount of variation in nutritional characteristics between pork muscles, and the data can be used for the development of muscle-specific strategies to improve eating quality of meats and meat products.

결정형이 다른 고아밀로스 쌀 전분의 기능적 성질에 수분열처리 효과 (Effects of heat-moisture treatment on functional properties of high amylose rice starches with different crystalline types)

  • 황몽요;노준희;신말식
    • 한국식품과학회지
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    • 제52권1호
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    • pp.31-39
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    • 2020
  • 국내에서 육종한 결정형이 다른 고아밀로스쌀 전분, A형의 고아미와 신길 전분, B형의 도담쌀과 고아미2호 전분으로 수분열 처리를 한 다음 전분의 성질을 조사하였다. 알칼리 침지법으로 분리한 전분의 수분함량을 18와 27%로 조절하여 100℃에서 16시간 수분열처리를 하였다. 수분열처리 전분의 아밀로스 함량, 팽윤력과 용해도는 감소하였고 저항전분 함량과 물결합능력은 증가하였다. 수분열처리 전분의 결정형은 모두 변하지 않았으며 B형의 전분에서 회절각도 5°의 피크 강도가 감소하였다. 수분열처리 전분입자 모양과 크기는 변화가 없었으나 입자간의 덩어리지는 현상이 관찰되었다. 수분열처리 B형 전분의 호화온도는 A형 전분보다 높았으며 peak, trough와 final 점도는 더 낮았다. 시차 주사열량기에 의한 호화온도도 수분열처리 후 증가하였으며 A형 전분은 27% 수분함량으로 처리하였을 때 두개의 흡열곡선을 나타냈다. 이와 같은 결과로부터 B형의 고아밀로스 도담쌀과 고아미2호 전분은 수분열처리 후 결정형 변화없이 회절각도 5° 피크강도가 감소하였고 저항전분 함량, 물결합능력, 호화온도는 증가하였으나 호화액의 점도는 감소하여 A형의 쌀 전분과는 다른 양상을 보임을 알 수 있었다.

톱밥, 볏짚, 왕겨 및 신문지를 이용한 돈분의 퇴비화 (Composting of Swine Feces Using Sawdust, Rice Straw Rice Hull or Newspaper as a Bulking Material)

  • 최경호;박석환;정문식
    • 한국환경보건학회지
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    • 제21권1호
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    • pp.56-67
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    • 1995
  • This study was carried out to observe how composting reaction proceed in the optimum composting condition and to understand the characteristics of final compost, when swine feces was amended with different bulking material. Sawdust, rice straw, and rice hull were selected as bulking materials and each of these was mixed with swine feces to obtain the optimum range of moisture contents and C:N ratio. To grasp the influence of newspaper on cornposting reaction when it flew into the composting site intentionally or accidentally, another composting reaction using newspaper as a bulking material was studied. In this experiment, raw material mixes containing the same amount of organic materials were put into 4 composting reactors and composted in the same environmental condition for 3 weeks from Aug. 1, 1994 to Aug. 22, 1994. The followings are the main results of this study. 1. The maximum temperatures reached at during cornposting reaction were 53.8$\circ$C, 51.9$\circ$C, 52.7$\circ$C, and 52.1$\circ$C in the reactor using sawdust, rice straw, rice hull, and newspaper as a bulking material respectively: Thermophilic temperatures were maintained for 72, 108, 108, and 111 hours in each reactor. Mean temperatures of reactors using sawdust, rice straw, rice hull, or newspaper as a bulking materials were 39.7$\circ$C, 39.5$\circ$C, 41.3$\circ$C, and 40.3$\circ$C, but no significant difference between these mean temperatures was observed(p>0.05). Each composter showed significant difference from room temperature(p<0.01), and the mean difference between them was 9.4$\circ$C. 2. Ash contents of each reactor increased rapidly in order of rice straw, rice hull, newspaper, and sawdust according to the pattern of second order function. This rate of increase seemed to result from structural characteristics of a bulking material. The absolute values of second order coefficient of these regression functions were 0.0199, 0.0159, 0.0157, and 0.0144 in each reactor using rice straw, rice hull, newspaper, or sawdust as a bulking material. 3. C:N ratio decreased as the reaction proceeded. Degree of decrease was in order of rice straw, rice hull, newspaper, and sawdust. This sequence was consistent with the increase rate of ash content. The ratios of initial C:N ratio to final C:N ratio were 0.45, 0.53, 0.64, and 0.75 in each reactor using rice straw, rice hull, newspaper, and sawdust as a bulking material respectively. From this ratios, it was possible to infer that all the composting reactions were completed. 4. Fertilizer content containing in the final compost was 1.61~2.20% of N, and 0.35~0.54% of P in dry weight base. According to the classification standard for compost constituent by Higgins, all composts had the intermediate grade of N, but below the low grade of P excepting the newspaper amended compost(fall into the range of the low grade). 5. Heavy metal contents contained in the composts were analyzed. In case of Cd, the range of 0.58~1.11 $\mu$g/g was observed, and in case of Pb, the range of 24.76~39.53 $\mu$g/g was observed(in wet weight base). These values are below the permissible heavy metal level for compost of foreign countries.

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Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

  • Utama, Dicky Tri;Baek, Ki Ho;Jeong, Hae Seong;Yoon, Seok Ki;Joo, Seon-Tea;Lee, Sung Ki
    • Asian-Australasian Journal of Animal Sciences
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    • 제31권2호
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    • pp.293-300
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    • 2018
  • Objective: This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis). Methods: Deep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with $1^+$ quality grade. Samples were either oven-roasted at $180^{\circ}C$ (dry heat) or cooked in boiling water (moist heat) to final core temperature of $70^{\circ}C$ (medium) or $77^{\circ}C$ (well-done). Results: Boiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001), thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01). Further, total saturated fatty acid increased (p = 0.02) while total monounsaturated fatty acid decreased (p = 0.03) as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01) and free iron contents (p<0.001) were observed higher in samples cooked to $77^{\circ}C$. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001), of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to $77^{\circ}C$ using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased. Conclusion: The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid.

모시대 분말을 첨가한 설기떡의 품질 특성 (Quality Characteristics of Sulgidduk with Adenophora remotiflora Powder)

  • 정정숙;신승미;김애정
    • 한국식품영양학회지
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    • 제23권2호
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    • pp.147-153
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    • 2010
  • Sulgidduk samples containing 1, 2, and 4% Adenophora remotiflora powder and a control were examined for moisture content, gelatinization property, color, textural characteristics, and sensory qualities to determine the optimal ratio of Adenophora remotiflora powder in the formulation. The highest viscosity, lowest viscosity, final viscosity, setback and breakdown decreased as the contents of Adenophora remotiflora powder increased in the gelatinization property of flour blends of rice cake made with Adenophora remotiflora powder. The water content of rice cake with Adenophora remotiflora powder was 40.54~41.30% and there was no significant difference between samples with Adenophora remotiflora powder. L values indicating brightness were highest in the control group and all of the a values displayed green color indicating that they were negative. The b values were lowest in the control group and the values increased as the level of Adenophora remotiflora powder increased. Evaluation of the mechanical characteristics of rice cake with Adenophora remotiflora powder, hardness, cohesion, adhesion and chewiness were all higher in the control group and as its contents were rich, such properties were reduced. In addition, there was no significant difference between adhesion and chewiness. Adhesion and elasticity were low in the control group and as its contents were rich, such properties increased. The results of the sensory test revealed that the, control group containing 1% Adenophora remotiflora powder had the highest color, flavor, taste and overall preference.

PGMEA를 포함하는 폐유기용제의 정제 (Purification of Waste Organic Solvent Containing Propylene Glycol Monomethyl Ether Acetate (PGMEA))

  • 윤경진;이웅목;권오훈;김재용
    • 공업화학
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    • 제21권6호
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    • pp.616-620
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    • 2010
  • Liquid Crystal Display (LCD) 제조 공정에서 배출되는 폐유기용제에서 Propylene Glycol Monomethyl Ether Acetate (PGMEA)를 회수하여 재활용할 목적으로 다단계 증류탑을 이용하여 실험실적 규모의 증류 실험을 수행하여 최적 환류비를 결정하고자 하였다. 최종실험결과, 시료 A의 경우 PGMEA는 98% 이상, 수분 함량은 0.05% 이하이며, 시료 B의 경우 Reflux ratio를 6으로 한 경우 PGMEA 95% 이상, 수분 함량은 0.01% 이하이다(시료 A, B에 대한 내용은 Table 1에 명시함.). 이 값은 LCD 제조에 재활용할 수 있는 일반 수준인 90%보다 높은 수치로서 적용이 가능하다.

포장완충재용 펄프 섬유 압출물의 물리적 특성 (Physical Properties of Shock-Absorbing Materials Made of Pulp Fibers for Packaging)

  • 송대빈;김철환;정효석;이영민;김재옥;김경윤;박종열
    • 펄프종이기술
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    • 제37권3호
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    • pp.41-49
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    • 2005
  • Styrofoam as shock-absorbing materials for packaging has been regarded as one of non-biodegradable products leading to soil contamination at a landfill and release of dioxine during its incineration. For avoiding severe burdens on our environments by styrofoam, it must be replaced by environment-friendly materials. In order to evaluate availability of pulp fibers as a substitute for styrofoam, various extrusion processes were applied for making optimal biodegradable products. Then thermomechanical pulp fibers made of Pinus radiata and Pinus rigida were uniformly mixed with other additives such as starch and polyvinyl alcohol prior to expansion. The physical properties of the final products were examined by measuring expansion efficiency, compression strength, and elastic modulus. Wheat starch played a key role to maintain optimal flowing conditions within the barrel of the extruder irrespective of addition of soluble starch and polyvinyl alcohol. However, as the amounts of wheat starch in raw-materials increased, the elastic modulus of the expanded materials greatly increased. High elastic modulus is not suitable as shock-absorbing products for packaging. Thus the wheat starch must be added at a minimum if possible, that is, below 20% based on oven-dried weight of pulp fibers. the elastic modulus of the expanded products was decreased as their moisture contents increased. For the products containing 20% wheat starch, the lowest elastic modulus, 844.64 kPa was obtained under 10% of the moisture content. This was similar to that of styrofoam.