• KSBB Journal
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• 제13권6호
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• pp.724-729
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• 1998

To develop a large scale countercurrent single pass heat exchanger for continuous transportation and sterilization of soybean paste, microflora and color value of sterilized soybean paste were examined at various sterile condition. Aerobes, anaerobes, molds, yeasts and lactic acid bacteria were 5.1 x 107 CFU/g, 7.1 x 107 CFU/g, 2.6 x 105 CFU/g, 4.3 x 106 CFU/g, 1.3 x 107 CFU/g, respectively in raw soybean paste. In gold band ampoule test, aerobes and anaerobes of soybean paste were viable up to 90$^{\circ}C$, but become unviable at 100$^{\circ}C$. Molds decreased rapidly and yeasts decreased slowly from 70$^{\circ}C$. Lactic acid bacteria were unviable at 60$^{\circ}C$ within 10 min. In color test, Hunter L, a, and b values of soybean paste were 50.2, +5.6, and +17.8, respectively. After heating in polyethylene film bag at 80$^{\circ}C$, Hunter values were not so much changed and become 50.2, +4.7, and +19.7, respectively. The micorflora and color of soybean paste sterilized in a large scale heat exchanger system resulted in very similar to those of gold band ampoule and polyethylene film bag by effective heat transfer.

• 한국식품저장유통학회지
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• 제22권3호
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• pp.345-352
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• 2015

쌀과 히솝을 이용하여 히솝쌀음료를 가공하고자 제조특성을 조사하였다. 히솝쌀음료의 제조조건은 amylase 함량($X_1$, 1~5 mL), 당화시간($X_2$, 10~18 hr) 및 히솝 함량($X_3$, 1.0~3.0 g)으로 당화 후 당도, 황색도, 관능적 특성을 반응표면분석을 통하여 모니터링 하였다. 당화 중 당 함량이 가장 많이 생성되는 조건은 amylase 함량 4.96 mL, 당화시간 14.93 hr 및 히솝 함량 2 g에서 $9.62^{\circ}Brix$로 나타났다. 황색도인 Hunter's color b가 가장 높게 나타나는 조건은 amylase 함량 1.90 mL, 당화시간 16.64 hr 및 히솝 함량 2.51 g에서 $14.86^{\circ}Brix$로 나타났다. 색상에 대한 최대의 관능평점은 amylase 함량 4.60 mL, 당화시간 15.66 hr 및 히솝 함량 1.57 g에서 4.09로 나타났다. 향미에 대한 최대의 관능평점은 amylase 함량 3.46 mL, 당화시간 10.79 hr 및 히솝 함량 1.45 g에서 3.99로 나타났다. 맛에 대한 최대의 관능평점은 amylase 함량 3.67 mL, 당화시간 17.64 hr 및 히솝 함량 1.76 g에서 3.17로 나타났다. 소비자의 종합적인 선호도를 나타내는 전반적인 기호도는 amylase 함량 3.73 mL, 당화시간 13.66 hr 및 히솝 함량 1.85 g에서 3.61로 가장 높게 나타나 최적조건을 설정할 수 있었다.

• 대한가정학회지
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• 제42권1호
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• pp.167-180
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• 2004

This study was carried out to investigate quality characteristics of chopped garlic stored at various temperature. Chopped garlic was stored at room temp.($25^{\circ}C$), refrigerator temp.($5^{\circ}C$) and frozen temp. ($-18^{\circ}C$) for 1, 2, 4, 8, 24, 48, 72 hours(room temp.) and 1, 3, 5, 7, 10, 15, 20, 30 days(refrigerator temp. and frozen temp.), respectively. Brown color, Hunter color value, vitamine C contents and flavor patterns by electronic noes of chopped garlic were measured. Fresh chopped garlic was used as control and garlic powder by hot air drying was used for comparisons. Brown color of chopped garlic increased with increasing storage time, and the intensity of that was reduced as following order such as chopped garlic stored at room temp., refrigerator temp. and frozen temp. Brown color of garlic powder was most dark amomg all the samples. The results of Hunter color value was consistent with then of brown color in chopped garlic, whereas those of garlic powder showed relatively low browning. Above results might be caused by the difference of measurement as only surface color was measured in Hunter color value unlike brown color. Vitamine C contents of chopped garlic decreased with increasing storage time, and in particular those stored at room temp. decreased markedly as retention of those stored at room temp. was 60％ of control after 1 day storage. Vitamine C retention of chopped garlic stored at refrigerator temp. was 78％ of control after 10 day storage and that stored at frozen temp. was 86％ of control after 30 day storage. At room temp., flavor pattern by electronic nose showed a difference between chopped garlic stored for 1hour and control, and showed occurrence of off odor after 1 day storage. Flavor pattern of garlic powder by electronic nose showed a mild flavor. Flavor patterns of chopped garlic stored at refrigerator temp. were similiar until 10 day storage, whereas those showed occurrence of volitile components after 15 day storage. Flavor patterns of chopped garlic stored at frozen temp. were similiar after 30 day storage, and especially those after 3 day storage were almost the same as control. Therefore it is desirable to store chopped garlic within 1 day at room temp. and within 10 days at refrigerator temp. And it is most desirable to store chopped garlic at frozen temp. as retention of quality characteristics was superior than other storage temp.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2006년도 정기총회 및 제37차 춘계 국제학술발표대회
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• pp.196-199
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• 2006

The current study was conducted to identify relationship between myosin heavy chain I to objective color dimensions. Myosin heavy chain I isoform showed coefficients of determinant($r^2$) of 0.54 and 0.40 for Hunter a* and b* values. For he current dataset, Hunter a* value at day 1 had higher relationships with that at both day 7 and 14, emphasizing the importance of initial meat color which is largely affected by animal management prior to slaughter.

• 동아시아식생활학회지
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• 제18권1호
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• pp.9-13
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• 2008

This study was performed to investigate the quality characteristics of yanggaeng prepared with different ratios of Astragalus membranaceus powder : 2%, 4%, and 6%. Proximate composition, Hunter's color values, texture profile analysis, and sensory qualities were examined. The lightness of the yanggaeng decreased with increasing Astragalus membranaceus powder content. For the texture profile analysis, hardness increased with increasing Astragalus membranaceus powder content. In terms of sensory qualities, the 2% Astragalus membranaceus powder sample did not influence any of the sensory attributes of the yanggaeng.

• Food Science and Biotechnology
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• 제15권3호
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• pp.404-408
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• 2006

Feasibility of surface plasmon resonance (SPR) method to evaluate soybean frying oil quality was evaluated. Free fatty acid value, p-anisidine value, conjugated dienoic acid content, conjugated trienoic acid content, peroxide value, iodine value, total polar compound (TPC), ratio of unsaturated fatty acid to saturated fatty acid, refractive index, dielectric constant, smoking point, and L, a, and b of Hunter color system were selected as parameters related to conventional evaluation of soybean frying oil quality. SPR scale mapped with conventional quality parameters well described free fatty acid value, conjugated dienoic acid content, dielectric constant, TPC, and b of Hunter color system, as shown by correlation and linear regression analyses.

• 한국식품저장유통학회지
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• 제12권2호
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• pp.141-145
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• 2005

RPC에서 도정수율은 물론이며 쌀의 품질과 직접 관계가 있는 도정도의 측정에 활용하기 위하여 3품종(추청, 남평, 오대)의 현미를 도정도 $0\~20\%$범위에서 도정하면서 측정한 백도를 이용하여 도정도별 비선형 백도모델을 개발하였으며, 이 때 결정계수는 0.990, RMSE는 0.877로서 실측치와 예측치는 잘 일치하여 개발된 백도모델은 적용이 가능한 것으로 판단되었다. 또한, 칼라간의 상관관계를 구명하기 위하여 Lab와 RGB 쌀의 칼라시스템의 칼라인자와 백도와의 상관관계를 검토한 결과, Lab 칼라체계에서 b값 및 Hunter whiteness와 RGB 칼라체계에서 B값이 각각 결정계수 0.990, 0.985, 0.989로서 백도와 높은 상관관계를 나타내었다. b값과 B값이 쌀의 노란색과 파란색정도를 나타내고 있어 쌀의 백도는 특히 노란색과 파란색의 정도로 나타낼 수 있음을 알 수 있었다.

• Current Research on Agriculture and Life Sciences
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• 제1권
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• pp.165-167
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• 1983

소고기의 Chuck부위에 존재하는 색소중 Oxy-와 Metmyoglobin의 농도를 알기 위하여 Hunter-Lab와 분광광도계를 사용하였다. Hunter-Lab에 의한 Oxymyoglobin의 농도는 L, a 그리고 b에서 각각 34.03, 10.40, 그리고 6.50으로 측정되었으며 이들 수치는 CIE Primaries로서는 각각 X, Y 그리고 Z에서 13.33, 11.58 그리고 9.94로 환산되었다. 또 Hunter-Lab에 의한 Metmoyglobin은 L, a 그리고 b에서 39.10, 13.20 그리고 10.13의 수치를 보여줬으며, CIE primaries에서는 17.88, 15.29와 11.40이 X, Y와 Z로 각각 환산되었다. Oxymyoglobin의 Spectrum은 Extinction Coefficient($cm^2/mg$)에서 0.79와 0.83의 수치를 가진 2개의 Peak가 파장 530과 570nm에서 각각 나타났으며 Metmyoglobin의 경우는 Extinction Ceofficient에서 0.58 그리고 파장이 500인 peak을 보이면서 불규칙한 곡선을 보여 주었다.

• 한국가구학회지
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• 제19권3호
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• pp.156-162
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• 2008

Three major domestic softwoods, Korean red pine, Korean pine and larch, were heat-treated at $220^{\circ}C$ and for various treatment times for color changing. A new heat treatment equipment was developed for this study and was revealed working well for changing the colors of the three softwoods. The color difference index of 15 was obtained after 8 hours for Korean red pine and Korean pine, and 10 hours for Larch. The correlations of brightness, redness and yellowness with treatment time were different between species.

• Applied Biological Chemistry
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• 제22권1호
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• pp.18-23
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• 1979

고춧가루의 품질(品質)을 평가(評價)할 수 있는 객관적(客觀的) 기준(基準)을 마련하기 위하여 고춧가루의 외관색도(外觀色度), 적색소(赤色素)인 capsanthin의 함량(含量)및 coliform bacteria의 오염도와의 관계를 연구(硏究)한 결과 다음과 같았다. 1. 고춧가루의 육안판별방법(肉眼判別方法)은 개인간(個人間)의 색감(色感)의 차이(差異)로 인(因)하여 객관성(客觀性)이 없었다. 2. Capsanthin 함량(含量)에 따라 분류한 등급방법(等級方法)은 객관성(客觀性)을 보였으며 고춧가루의 품질평가(品質評價)에 기준(基準)이 될 수 있었고 외관색도(外觀色度)는 이 capsanthin 함량(含量)에 비례(比例)하였다. 3. 고춧가루의 외관색도(外觀色度)는 색도계(色度計)의 Hunter 값 a/b을 사용하여 수치(數値)로 표현(表現)할 수 있었으며 capsanthin의 함량(含量)과의 관계는 다음 식과 같으며 Capsanthin 함량(含量) (mg/g-고춧가루)=$0.257{\times}10^{0.703}(a/b)$ 고춧가루의 품질평가(品質評價)의 방법(方法)으로 응용(應用)할 수 있다. 4. 색도(色度)와 미생물(微生物)의 오염과의 관계는 명확(明確)하지 않았다.