• 조명전기설비학회논문지
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• 제22권1호
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• pp.66-72
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• 2008

최근 한약재의 저장 중 품질 유지를 위한 다양한 방안이 검토되고 있으며, 그 방안의 하나로 한약재의 유해 세균 및 잔존 농약을 분해, 처리하여 저장하는 방법을 연구하였다. 오존발생기에 관한 선행 연구를 통해 오존이 박테리아 및 비루스에 대한 살균효과가 우수함을 확인하고, 오존을 이용하여 한약재 살균처리 및 저장(이하 OPS)에 적용하는 방법을 연구하였다 본 연구에서는 현재 시중에 많이 유통되어 사용되고 있는 4종류의 약재를 선정하여 한약재 특성 평가를 실시하였다. 즉 오존 램프를 이용하여 한약재 살균 특성을 조사하였고, 장기간 오존 저장 후 한약재의 품질 및 고유 성분이 유지되는지를 조사하기 위하여 한약재의 일반성분 및 생리활성물질의 정량분석 평가를 하였다.

• Journal of Microbiology and Biotechnology
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• 제23권1호
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• pp.76-84
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• 2013

A polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technique followed by sequencing of the 16S rDNA fragments eluted from the bands of interest on denaturing gradient gels was used to monitor changes in the bacterial microflora of two commercial kimchi, salted cabbage, and ingredient mix samples during 30 days of fermentation at $4^{\circ}C$ and $10^{\circ}C$. Leuconostoc (Lc.) was the dominant lactic acid bacteria (LAB) over Lactobacillus (Lb.) species at $4^{\circ}C$. Weissella confusa was detected in the ingredient mix and also in kimchi samples throughout fermentation in both samples at $4^{\circ}C$ and $10^{\circ}C$. Lc. gelidum was detected as the dominant LAB at $4^{\circ}C$ in both samples. The temperature affected the LAB profile of kimchi by varing the pH, which was primarily caused by the temperature-dependent competition among different LAB species in kimchi. At $4^{\circ}C$, the sample variations in pH and titratable acidity were more conspicuous owing to the delayed growth of LAB. Temperature affected only initial decreases in pH and initial increases in viable cell counts, but affected both the initial increases and final values of titratable acidity. The initial microflora in the kimchi sample was probably determined by the microflora of the ingredient mix, not by that of the salted cabbage. The microbial distributions in the samples used in this study resembled across the different kimchi samples and the different fermentation temperatures as the numbers of LAB increased and titratable acidity decreased.

• 산업식품공학
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• 제15권4호
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• pp.413-419
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• 2011

쌀단백질을 이용한 고부가가치 천연 조미소재를 개발하기 위하여 쌀단백질을 프로테아제로 효소분해한 배지에서 Saccharomyces cerevisiae를 배양하여 제조한 효모 추출물(Yx)에, 효소분해 후 남은 쌀단백질 잔사를 Bacillus licheniformis 혹은 Bacillus subtilis로 발효하여 얻은 발효물(Rfl, Rfs)을 각각 첨가하였다. 쌀단백질 잔사의 발효물이 첨가된 효모추출물(YxRfl, YxRfs)의 전체적 선호도는 첨가전의 효모추출물(Yx)에 비하여 높았으며, 특히 쌀단백질 발효물의 보충에 의해서 감칠맛과 같은 풍미가 증가함을 미각센서 분석 및 관능검사에 의해서 확인할 수 있었다. 쌀단백질 잔사발효물에 의한 감칠맛의 상승은 감칠맛을 내는 아미노산 이 외에도 쌀단백질의 발효에 따라 유리된 다양한 펩타이드 분획의 영향이 있었을 것으로 예상된다. 이와 같이 감칠맛 아미노산 및 펩타이드가 함유된 쌀단백질 발효물이 보충된 효모추출물은 감칠맛과 풍미의 상승작용으로 전체적인 기호도가 높아짐에 따라 고부가가치 천연조미소재의 제조에 응용될 수 있을 것으로 기대되었다.

• Fisheries and Aquatic Sciences
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• 제26권2호
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

• 한국독성학회:학술대회논문집
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• 한국독성학회 2005년도 춘계 국제심포지엄 및 학술대회
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• pp.206-206
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• 2005

• 고려인삼학회:학술대회논문집
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• 고려인삼학회 1990년도 Proceedings of International Symposium on Korean Ginseng, 1990, Seoul, Korea
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• pp.29-35
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• 1990

Using an ethopharmacological technique, we demonstrated that saponin fraction from red ginseng root possessed a potent psychotropic actions on either intermale or maternal aggression models. A series of experiments clearly indicated that one of psychoactive ingredient is ginsenoside Rbl. Although a drug-induced debilitation of motor performance remains a possible cause of the antiaggressive effect of the drug, ginsenoside Rb 1 did not alter the locomotor activity of the mice during agonistic confrontations. Thus, one can eliminate the possibility that the psychoactive effect of ginsenoside Rbl might be concealed by a drugindulced impairment of motor performance. More recently, we developed a new model for copulatory disorder and introduced into the behavioral analysis of drug action. Male mice which has been housed individually from weaning for 5 weeks failed to manifest copulatory behavior when they encountered with the sexually-receptive females. Daily administration of crude ginseng saponin during isolation housing period prevented the development of copulatory disorder, whereas both ginsenoside Rbl and Rgl were ineffective. A further experiment may be needed to explore active ingredient of ginseng saponins. Keywords Panax ginseng, Korean red ginseng, psychotropic action, saponin, ginsenoside Rb1

• Corrosion Science and Technology
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• 제6권4호
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• pp.177-185
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• 2007

The purpose of this study is to evaluate freezing-thawing and surface scaling resistance in order to examine the frost durability of concrete in a chloride-inherent environment. The mixing design for this study is as follows: 3 water binder ratios of 0.37, 0.42, and 0.47; 2-ingredient type concrete (50% OPC concrete and 50% ground granulated blast-furnace slag), and 3-ingredient type concrete (50% OPC concrete, 15% fly ash, and 35% ground granulated blast-furnace slag). As found in this study, the decrease of durability was much more noticeable in combined deterioration through both salt damage and frost damage than in a single deterioration through either ofthese; when using blast-furnace slag in freezing-thawing seawater, the frost durability and surface deterioration resistance was evaluated as higher than when using OPC concrete. BF 50% concrete, especially, rather than BFS35%+FA15%, had a notable effect on resistance to chloride penetration and freezing/expansion. It has been confirmed that surface deterioration can be evaluated through a quantitative analysis of scaling, calculated from concrete's underwater weight and surface-dry weight as affected by the freezing-thawing of seawater.

• 한국식품영양학회지
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• 제29권4호
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• pp.573-582
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• 2016

The objective of the current study was to compare the execution of hygiene and safety management according to the characteristics of children's food service stations, with the ultimate objective of providing sanitary and safe food service to children. To this end, the study conducted surveys of 73 public and private pre-schools with fewer than 100 children in district A from July 30 to October 31 2015. The differences were evaluated by t-test and analysis of variance. The confidence and validity of the results were analyzed by six food ingredient and facilities management questions, three personal hygiene and facilities management questions, four environmental management questions, and five storage and treatment management questions; for a total of 18 questions. The cumulative distribution of the four factors was 61.569%, and the Cronbach's alpha was 0.821, which indicated that the results were reliable. The results revealed that public pre-schools (a) and home-based pre-schools (b) had different levels of food ingredient and facility management, but no differences in the number of cooks, number of children served, type of food distribution, and the existence of mass food service facilities. The results of the study may be used to develop hygiene and safety management manual and educational contents to promote the health of the children served.

• 한국구조물진단유지관리공학회 논문집
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• 제8권4호
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• pp.145-152
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• 2004

적색 침전물은 철성분이 가장 많이 포함되어 있었는데 이는 흙막이공과 지역 특성상 철분을 많이 포함하고 있는 지하수에 원인이 있는 것으로 판단된다. 백색 침전물의 경우 가장 많이 발견된 성분은 산화칼슘으로 건설당시 지반보강을 위하여 시행한 그라우팅 주입재인 시멘트가 지하수와 함께 터널 내부로 유입된 침전물로서 터널의 안전성에는 영향이 없을 것으로 판단된다. 흑색 침전물은 정거장 시점 및 종점 근접부 터널에서 발생되고 있으며, 이는 청소용수 퉁 이물질이 터널 내 배수시설로 유입되어 백색 또는 적색 침전물과 혼합된 침전물이다.

• 대한영양사협회학술지
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• 제14권4호
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• pp.382-395
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• 2008

This study was conducted to evaluate the sanitary performance and knowledge of elementary school foodservice employees. The specific aim of this study was to decipher why employees cannot apply learned knowledge to real work situations. In total, 437 foodservice operation employees attended a regular sanitary education program under the auspices of Seoul Gangdong and Gangseo district offices. The five sanitary practice performance evaluators included personal hygiene, ingredient control, process control, safety management, and sanitary education. These dimensions were self-evaluated using the Likert 5-point scale. Collected data were subjected to descriptive and comparative analysis using SPSS (Version 12.0, SPSS Inc., Chicago, IL, USA) statistical package. The main results are summarized as follows: 93.6% of the respondents were women and 57% were aged between 40$\sim$49. Total mean score of the five sanitary performance evaluators was 4.73 for elementary school. Ingredient control score was 4.86, process control 4.80, and personal hygiene 4.79. But the sanitary education field score was 4.48, which was significantly lower than the total mean score. Safety management score was 4.73. The main source of sanitary education for school foodservice employees was verbal education.