• 한국식품과학회지
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• 제30권3호
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• pp.717-720
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• 1998

본 연구에서는 새로운 작물인 올방개를 이용한 가공식품 개발시 필요하고 참고가 될만한 몇가지 식품학적인 기초 성분들을 분석한 자료를 신속하게 제공하고자 하였다. 일반성분은 수분함량 79.40%, 조단백 1.74%, 조지방 0.06%, 조회분 1.10% 조섬유 0.60%, 탄수화물 17.71% 이었다. 유리당 조성은 sucrose가 8.58%, glucose가 1.64%, fructose가 1.58%로서 3가지 주요당이 올방개 착즙액의 고형분량중 약 66.0%를 차지하였으며, maltose도 미량 검출되었다. 칼륨의 함량이 408.57 mg%로 높게 나타났으며, 철분 및 망간은 각각 0.21 mg%, 0.08 mg%로 매우 적게 함유되어 있었다. 비타민 $B_1$은 $31.2\;{\mu}g/100\;g$ 정도 함유되어 있었고, 비타민 C는 미량이 검출되었다. 관능적인 특성은 향긋한 과일향과 단맛이 주된 풍미였으며, $100^{\circ}C$에서 20분 정도 끓여도 생시료와 거의 비슷한 정도의 아삭아삭함을 유지하였다.

• 한국자원식물학회지
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• 제27권1호
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• pp.72-79
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• 2014

본 연구는 마찰과 칼날 박피방식과 저장온도에 따른 박피밤의 품질 변화를 조사하기 위하여 수행되었다. 박피밤의 중량감소율은 저장기간 동안 모든 처리구에서 관찰되었으며, 박피방식에 따른 차이는 관찰할 수 없었다. 그러나 박피밤의 수분함량은 모든 처리구에서 저장기간에 따라 감소하는 경향을 보였는데, 마찰박피밤이 모든 처리구에서 칼날박피밤 보다 수분함량이 높았다. 박피밤 색도의 경우 a, b, ${\Delta}E$값은 모든 처리구에서 저장기간 동안 증가한 반면, L값은 저장기간 동안 감소하였다. 다만, 마찰 박피밤의 갈변정도가 칼날 박피밤보다 높게 나타났다. 과육경도는 마찰박피와 칼날박피에서 $-1^{\circ}C$ 처리구의 밤이 가장 높았으며, 당함량은 저장직후부터 감소하였으나 저장 24일째부터 당함량이 증가하는 경향을 나타내었다. 박피밤의 식미와 식감은 모든 처리구에서 저장기간이 늘어날수록 감소하였으며, 저장 15일 이후로 급격하게 감소하는 경향을 보였다. 따라서 위의 결과를 볼 때 마찰과 칼날 밤피밤의 품질차이는 나타나지 않았다. 하지만 $4^{\circ}C$와 $2^{\circ}C$에서 저장한 박피밤은 15일 이후 품질이 급격하게 감소한 반면 $-1^{\circ}C$에서 저장한 박피밤은 천천히 감소하여 품질을 유지하는데 효과적이었다. 또한 마찰 박피밤의 갈변을 줄일 수 있으면 고품질의 우수한 박피밤이 생산될 수 있을 것이다.

• 농업과학연구
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• 제37권3호
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• pp.515-522
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• 2010

The purpose of this research was to construct an efficient management system in developing and supplying a 'management standard diagnostic table' for the improvement of chestnut cultivation farmhouse. 'Chestnut management standard diagnostic table' were based from the actual condition of chestnut management in Chungcheongnam-do, selected 'appraisal factor item and by consulting 'agricultural plant standard diagnostic table' and various kinds of data which had already been developed. This research also consulted the classification systems and degree of importance. The developed 'Chestnut management diagnostic table' consisted of 3 first classified items, 19 second classified items and 2 product indicator items.

• The Korean Journal of Ecology
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• 제2권1호
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• pp.15-20
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• 1978

Pathological and anatomical studies on the cause of the crown gall like symptoms associated with the chestnut nurse grafts were undertaken. The crown gall bacterium, Agrobacterium tumefaciens, was isolated from the gall tissues of chestnut nurese grafts by using selective media developed by S초개소 et al. and kado and Heskett. Typical crown gall symptoms appeared on tomato, castor bean and geranium plants 10~21 days following inoculation with the bacterium isolated from the gall tissues of chestnut nurse grafts. Agrobacterium tumefaciens was reisolated from crown gall tissues of tomato, castor bean and geranium. Anatomical studies on the origin, growth and differentiation of the gall tissues of the chestnut nurse grafts confirmed that the gall tissues are of crown gall origin. Masses of Agrobacterium tumefaciens were observed from gall tissues of chestnut nurse grafts, so it could be confirmed that the crown gall symptoms prevalent on chestnut nurse grafts are caused by the crown gall bacterium, Agrobacterium tumefaciens.

• Journal of Biosystems Engineering
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• 제29권1호
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• pp.45-52
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• 2004

The chestnut is a well-blown and important forest product in Korea. The annual production of chestnut is about 95,000 tons and its cultivating area is 80,000 ha. However, the peeling process of outer and inner skins of chestnut is very difficult due to hardness and adhesiveness of chestnut skin. The purpose of this study was to develop a prediction model for flame peeling characteristics of domestic chestnuts, and to evaluate an optimization model to determine the operation conditions of the chestnut flame peeling system. The results of this study were summarized as follows. It was found that the flame peeling characteristics of domestic chestnuts were by the flame temperature, and the flame time. The peeling ratio and the heating depth were increased as the flame temperature and the flame time were increased. The peeling ratio and the heating depth were increased linearly when those were less than 85 % and 2 mm respectively. As the hardness of chestnut shell was decreased, the peeling ratio was increased. A simulation model was developed to predict the peeling ratio and the heating depth based on the hardness of the chestnut shell, the flame temperature, and the flame time of the peeling system. The model was evaluated by comparing the measurement and the prediction of the peeling ratios and heating depths, and showed the good relationship.

• 산업식품공학
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• 제15권1호
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• pp.15-21
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• 2011

밤가루를 밀가루에 0%, 10%, 20%, 30% 대체한 복합분에 대하여 반죽의 물리적 특성 및 제빵 특성을 검토하고 밤가루 첨가가 빵의 기호도에 미치는 영향에 대해 조사하였다. 반죽의 물리적 특성 중 farinogram 측정 결과 밤가루의 첨가량이 증가함에 따라 반죽시간은 짧아졌으나 반죽의 안정도와 내구성이 약화되었다. Amylogram에서 호화온도는 대조군에 비해 다소 증가하는 경향을 보인반면 최고점도는 감소하였다. 반죽팽창도 측정결과 밤가루가 20%이상 첨가된 반죽은 변화가 없었으며, 제빵 후 빵의 부피가 작고 비용적도 낮았다. 밤가루 첨가에 따른 식빵의 품질평가결과 밤가루를 10% 첨가하여 제조한 식빵이 20%, 30% 첨가한 식빵에 비해 경도가 낮았으며, 내상 또한 비교적 작고 균일하였다. 밤가루 첨가시 10%이내가 좋을 것으로 사료된다.

• 한국식품조리과학회지
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• 제33권2호
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• pp.190-197
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• 2017

Purpose: The purpose of this paper was to analyze the physicochemical properties related to peeling rate of Korean chestnut. Methods: Analyses were carried out for weight, thickness, polyphenol, amino acid and peeling ratio for Korean chestnut. The correlation between these physicochemical components and peeling ratio of chestnut was measured. Results: The average of thickness for inner shell and outer shell was 0.66 mm and 0.93 mm, respectively. The average peeling ratio was 77.51%. A significant negative correlation was found between peeling ratio and thickness of the inner shell ($r=-0.80^{***}$, p<0.001). Analysis for the polyphenol composition of inner shell by HPLC was carried out and peaks 2 ($r=-0.56^*$, p<0.05), 11 ($r=-0.68^{**}$, p<0.01), 14 ($r=-0.52^*$, p<0.05), 28 ($r=-0.66^{**}$, p<0.01) showed a significant negative correlation with the peeling ratio. Conclusion: Thickness of chestnut inner shell was determined as the most influential factors of peeling.

• 한국의류학회지
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• 제22권4호
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• pp.469-476
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• 1998

The natural dyestuff(chestnut dye) was manufactured from chestnut hulls by boiling in 0.5 NaOH solution and powdering in freeze dryer. To investigate the dyeability and color fastness, cotton, wool, silk and nylon fabrics were dyed under several conditions using the manufactured chestnut dye. Dyeing operation was carried in acidic dyebath of pH 4-5 because the chestnut dye is anionic. Dyeabilities on wool, silk and nylon fabrics were good, especially nylon fabrics were dyed deeper than others. But dyeability on cotton fabrics was not good. All the dyed fabrics showed excellent color fastness to crocking. Color fastness to laupdering of them were moderate to good. Also light fastness of them were moderate to good except nylon. The light fastness of dyed nylon fabrics was as poor as grade 1. But they could be improved to grade 4 by aftertreatment with gallic acid.

• 한국식물병리학회지
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• 제3권1호
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• pp.13-16
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• 1987

Infection rate of chestnut tree by Botryosphaeria(Dothiorella) dathidea was about $10\%$ at Gapyung area. disease symptom of chestnut did not appear in October but appeared in November, showing $50\%$ in May in ext year. B. dothidea was more pathogenic to chestnut than did Catinula sp. and Fusicoccum sp. B. dothidea uses soft rot, but Catinula sp. and Fusicoccum sp. causes dry rot. Mycelial growth of B. dothidea was optimal at $28^{\circ}C$. Mycelial growth was stimulated when water potential decreased from -2 bars to -12 bars and declined from -12 bars to -60 bars.

• 한국의류학회지
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• 제48권2호
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• pp.300-311
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• 2024

Amid global environmental concerns, initiatives to adopt sustainable industrial processes have garnered significant attention in diverse sectors. Efforts have centered on utilizing natural resources as dyeing and functionalizing agents in the textile industry. However, the limited color fastness and functional endurance of natural compounds remains a substantial challenge. This research investigated whether ultrasound could enhance the finishing effect of natural compounds on cotton fabrics. Chestnut shell extract was prepared and applied to cotton fabrics using a pad-dry-cure technique, with concurrent application of ultrasonic power. Once integrated into the fabrics, the chestnut shell extract exhibited prolonged health benefits for users. The findings demonstrated that ultrasound treatment during the finishing process facilitated the diffusion of natural compounds from the chestnut shell extract into the fabric structure, resulting in a substantial enhancement of the finishing effect, notably augmenting the antibacterial properties of the treated cotton fabrics.