• Preventive Nutrition and Food Science
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• 제4권3호
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• pp.180-183
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• 1999

Seaweeds is a rich sources of dietary fibers exerting a number of physiological properties. However, the reported dietary fiber contents of seaweeds are not consistent and vary widely. Also. a limited number of studies on the biological effects of specific seaweeds have been reported. In this study, water-holding capacity, viscosity and antixidantive activity of major dietary seaweeds were measured to assess their physiological effects. Results showed that total dietary fiber contents ranged from 28 to 51% of dried weight, and large proportions of dietary fiber were insoluble fibers. Water-holding capacity was highest in sea mustard being 1310% , while laver, sea tangle, and green laver exhibited 943, 854 and 815%, respectively. The viscosity of seaweed samples was 20 to 40 cP in sea mustard and sea tangle, while laver and green laver possessed much lower values. All seaweed samples revealed a weak, albeit significant electron donating ability. Also, lipid peroxidation was reduced by 7 to 18%. However, there was no difference in antioxidative activity among seaweeds and sample concernations used. These results imply that most commonly used seaweeds possibly exert parts of their physiological effects through their water-holding, gel-forming , and/or antioxidative activities.

• 소성∙가공
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• 제11권2호
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• pp.155-164
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• 2002

One of the important steps on semi-solid forming Is the reheating process of raw materials to the semi-solid state. This Process is not only necessary to achieve the required SSM billet state, but also to contro1 the microstructure of the billet. In reheating process, the globule size is determined by the holding time of last heating stage. Therefore, some experiments to investigate the relationship between the mechanical properties and the holding time in the last heating stage was performed. The alloys used in this experiment were 357, 319 and A390 alloys. The experiments of reheating were performed by using an Induction heating system with the capacity of 50kw. This paper shows the evolution of the microstructure according to the holding time of last reheating stage. Furthermore, to evaluate the effect of globule size controlled by holding time in last heating stage uniaxial tension test was performed. The strain-stress curves were plotted according to the holding time.

• 대한산업공학회지
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• 제18권1호
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• pp.155-167
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• 1992

This paper presents an automatic setup planning system for turning operation of symmetric rotational parts. The proposed setup planning system determines workpiece holding method, number of setup, clamping surface, and workpiece holding device by using design data, part description database and part feature recognition information. The workpiece holding method is based on functional name and length/diameter ratio of the given part, and number of setup is determined by part profile type and its technological constraints. Clamping surface and workpiece holding device are determined by using information about the results of workpiece holding method and number of setup, and capacity of workpiece holding devices. A case study is performed to show the performance of the proposed system.

• 한국식품과학회지
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• 제27권2호
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• pp.147-150
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• 1995

새로운 DF 소재 개발을 위하여 표고버섯 균사체 발효 후 산출되는 식이섬유의 물리적 특성을 검토한 결과 일반성분의 함량은 조단백질 16.16%, 조지방 2.96%, 조회분 3.25% 그리고 탄수화물은 77.63%로 나타났으며 total dietary fiber는 54.5%이었다 물리적 특성으로 40 mesh pass에서 보수성은 7.39g water/g sample이며, 보유성은 2.03g oil/g sample이다. 또 $40{\sim}80{\;}mesh$에서 보수성은 평균 7.80g water/g sample이며, 보유성은 2.77g oil/g sample로 나타났다. 한편 안정제로 사용되는 pectin을 첨가한 점도변화에서 식이섬유의 입자크기에 관계없이 pectin의 사용량이 증가할수록 점도가 증가하는 경향이다.

• 한국식품조리과학회지
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• 제30권5호
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• pp.526-530
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• 2014

본 연구에서는 선식 제조 중 원료의 로스팅 공정이 관능적으로 최종 제품의 분산성을 낮추고 점성을 증가시킨 원인을 기계적 물성 측정을 통해 규명하고자 하였다. 현미를 로스팅하여 첨가한 선식들은 대조군에 비해 입자크기가 증가하였으며, 이러한 변화는 주로 직경 $1{\mu}m$ 이상의 영역에서 관찰되었다. 로스팅이 선식 분말의 분산성 자체를 감소시키기 보다는 침강속도를 증가시킴으로써, 분산 상태를 유지하는 시간을 단축시킨 것으로 생각된다. 현미를 증자 건조하는 동안 전분 입자의 붕괴와 수분 증발로 다공성 구조가 형성되므로, 선식을 물과 혼합하면 물이 빠른 속도로 흡수된 것으로 사료된다. 특히, 로스팅한 선식들은 대조군보다 물 결합력이 더 높아, 흐름을 유발하는 데 소요되는 힘 또한 증가되어, 대조군에 비해 점도가 높아진 것으로 해석되었다.

• 한국식생활문화학회지
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• 제34권6호
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• pp.771-778
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• 2019

This study investigated the effect of temperature deviation on the water-holding capacity, tenderness, lipid oxidation, and color stability of Korean Hanwoo (韓牛) beef during long-term aging. The striploins (M. longissimus lumborum) were aged for 56 days at 2±1℃ (T1), 2±2℃ (T2), or 2±3℃ (T3). Drip loss and cooking loss were higher (p<0.05) in T3 than in T1 on day 56. The Warner-Bratzler shear force value was similar for all treatments during aging times. On day 56, the content of 2-thiobarbituric acid reactive substances was higher (p<0.05) in T3 as compared to T1. The CIE L^* and b^* values were similar for all treatments, but the a^* value was lower (p<0.05) in T3 than in T1 on the last day. These findings indicate that high temperature deviation adversely affects the water-holding capacity, lipid oxidation stability, and color stability of Hanwoo beef during long-term aging.

• 한국축산식품학회지
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• 제22권2호
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• pp.130-136
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• 2002

돼지 등심육에 0%(물), 1.5%, 3.0% 및 4.5%의 인산염용액을 10%씩 주입하여 인산염을 각각 0%(대조구), 0.15%, 0.30% 및 0.45% 첨가되도록 하였다. 이것을 2일간 냉장한 후 중심온도 75$^{\circ}C$와 8$0^{\circ}C$가 되도록 삶아서 인산염 첨가효과를 검토하였다. 인산염을 첨가하여 삶은 등심육은 모두 대조구에 비해서 보수력, 조직감 및 다즙성이 향상되었다. 그러나 풍미가 약해지고 이상취가 느껴졌다. 등심육의 중심온도가 높아지면 가열감량이 많아지고 연도와 다중성이 저하되지만 풍미가 좋아졌다. 삶은 돼지 등심육의 보수력 및 기호성을 향상시키기 위해서는 인산염을 0.15%~0.30% 첨가하는 것이 좋았다.

• 산업기술연구
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• 제25권B호
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• pp.229-239
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• 2005

Dietary powder from Plantaginis ovatae testa was prepared by mechnical milling/grinding of the outer layer of the seed. The crystalline/surface structures of its powder (100 mesh) were examined, and several physical functionalities including, water capacity, oil holding capacity, emulsion/foam properties and physiological functionality such as in-vitro glucose and bile acid retarding effects were also investigated. Water holding capacity(WHC) of psyllium powder was $33.71{\pm}0.10g$ water retained/g solid at room temperature, whileas oil holding capacity(OHC) for soybean or rice bran oil were about 1.80g oil retained/g solid. These values of WHC and OHC were about 5.6 times higher and 2.8 times lower than those of commercial ${\alpha}$-cellulose, respectively. Changes of pH showed a small effect on WHC, but WHC increased with temperature. Emulsion capacity of 2%(w/v) psyllium was about 60% level of 0.5%(w/v) xanthan gum but emulsion stability after incubation of 24 hours showed about 1.4 times improvement of xanthan gum(0.5%,w/v). Also, psylliume(above 2%, w/v) alone had higher foam capacity than that of xanthan(1.1 times) and especially, 1 or 2% addition of psyllium improved the foam stability of protein solution(1% albumin+0.5% $CaCl_2$) by factor of 3.3 and 6.0 times, respectively. The glucose and bile acid retarding effects of psyllium powder were relatively very excellent suggesting the prevention from diabetes and arteriosclerosis. Especially, psyllium showed the 3.7 and 3.3 times higher effect on in-vitro glucose and bile acid retardation than those of commercial ${\alpha}$-cellulose, respectively.

• Asian-Australasian Journal of Animal Sciences
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• 제31권6호
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• pp.914-918
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• 2018

Objective: The relationship between water-holding capacity (WHC) and intermuscular fat (IMF) was studied in Japanese commercial pork. Methods: Longissimus muscles of pigs (n = 62), obtained from two meat packing plants, were analyzed for IMF content, moisture content, drip loss, cooking loss, and pH. Pairwise relationships among these traits were determined using correlation analyses. Results: IMF content was significantly correlated with moisture content (r = -0.88; p<0.01) and pH (r = 0.32; p<0.05), but not with drip loss (r = -0.23; p = 0.07) or cooking loss (r = -0.10; p = 0.42). In contrast, drip loss was significantly (and negatively) correlated with pH (r = -0.57; p<0.01). Conclusion: IMF content was not significantly correlated with WHC in pork, and so ultimately, we consider pH to be one of the most important factors influencing WHC in pork meat.

• 한국축산식품학회지
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• 제43권3호
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• pp.491-501
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• 2023

Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2% and 0.4% on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60℃ and 45+70℃) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properties, cooking loss, water retention, shear force, water-holding capacity, sarcoplasmic, and myofibrillar solubility, and total collagen were investigated. The cooking time and temperature affected the water-holding capacity, cooking loss, CIE L^*, CIE a^*, CIE b^*, myofibrillar, and sarcoplasmic solubility, with lower temperature and short time having the lower detrimental effect. However, the significant effect can be intensified after the addition of STPP with higher water-holding capacity and tender meat obtained with 0.4% phosphate concentration at any cooking conditions. The STPP lowered the collagen content and increased the protein solubility of myofibrillar and sarcoplasmic, which this degradation is used as a good indicator of tenderness.