• Journal of the Korean Wood Science and Technology
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• 제49권4호
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• pp.315-327
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• 2021

본 연구에서는 제재부산물인 톱밥과 농업부산물인 왕겨의 이용방안을 검토하고자 친환경재료인 숯을 첨가하여 밀도별, 혼합비율별로 혼합보드를 제조하고 휨성능을 조사하여 다음과 같은 결과를 얻었다. 톱밥과 왕겨 및 숯의 첨가율을 50:20:20, 수지첨가율을 10%로하여 밀도별로 제조한 혼합보드의 밀도가 0.5 g/cm³에서 0.7 g/cm³로 증가할수록 휨강도는 0.42~3.24 N/mm², 동적탄성계수는 94.5~888.4 N/mm² 그리고 정적탄성계수는 31.4~220.7 N/mm²의 범위를 나타내, 밀도가 증가할수록 휨성능이 증가하여 밀도가 휨성능에 크게 영향을 끼쳤다. 밀도 0.6 g/cm³, 톱밥첨가율을 50%로 하고, 왕겨와 숯의 첨가율을 달리하여 제조한 보드에서 숯의 첨가율이 증가할수록 휨성능이 감소하는 경향을 나타냈다. 왕겨 및 숯의 첨가율과 휨강도, 공진주파수, 동적 및 정적 휨 탄성계수사이의 관계는 결정계수의 값(R²)은 각각 0.4562, 0.4310, 0.4589, 0.5847으로 다소 낮은 상관관계를 나타내 첨가율이 휨성능에 끼치는 영향은 적은 것을 알 수 있었다.

• 한국식품조리과학회지
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• 제12권3호
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• pp.331-338
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• 1996

The main aim of this study was to develop carrot soups with fishery products, which is improved from traditional gruel of Cheju island. For this the optimal procedure and ingredient mixing ratio for making basic carrot soup was determined through the instrumental measurement, the sensory evaluation and the nutrient analysis, and then the carrot-fishery soups were prepared by mixing the fishery products from Cheju island. The results were as follows: The optimal procedure for making basic carrot soup was to saute the sliced carrots and soaked rices with the sesame oil for 5 min, add the water, bring to a boil for 6 min, simmer for 15 min, then puree the soup. The optimal ingredient mixing ratio in the basic carrot soup was carrot 300 g: rice 45 g: water 900 $m\ell$: sesame oil 15 $m\ell$: salt 5 g. For preparing carrot-fishery soups were the optimal fishery products mixing ratio i) 30% tile fish or crab, ii) prawn, abalone, top shell, or ear shell 20%, iii) sea urchin 15%, iv) fusiform or gulf weed 5％. The order of sensory evaluation scores, on a 5-point scale, were sea urchin, crab > top shell, tile fish > abalone, ear shell > prawn > coral fish > fusiform, gulf weed. Nutrient composition analysis showed that vitamin A was 5 times higher in carrot soup than in pumpkin soup. Sensory evaluation scores show that carrot soup was prepared to pumpkin soup. A portion (200 g) of the soup would provide 144% of the recommended daily allowance of vitamin A. The results of this work indicate that an acceptable carrot-fishery soups of better nutritional and sensory values than pumpkin soup can be prepared.

• 대한영양사협회학술지
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• 제23권1호
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• pp.14-26
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• 2017

The purpose of this study was to determine the optimal recipe of rice cookies with two different amounts of Stevia rebaudiana leaf and grape seed oil, using a central composite design (CCD). In addition, mixing conditions of rice cookies were optimized by sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). RSM was used to obtain 10 experimental points (including two replicates of Stevia rebaudiana leaf and Grape seed oil), and the formulation of Stevia rebaudiana leaf added rice cookies was optimized using rheology. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, sweetness, moisture, pH, and density (P<0.001), results of the sensory evaluation showed significant values for color, flavor, taste, texture, appearance, and overall quality (P<0.05). As a results, optimal sensory ratio was found to be 1.98 g of Stevia rebaudiana leaf and 37.94 g of Grape seed oil.

• 한국작물학회지
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• 제42권2호
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• pp.141-145
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• 1997

원적외선 복사 물질인 세라믹 분말을 벼 기계이앙상토에 혼합하였을 때 벼 유묘의 생장에 미치는 효과를 분석하고, 세라믹 분말의 적정혼합비를 구명하기 위하여 실험을 실시하였다. 공시 품종은 화성벼로 하였고, 세라믹 분말은 $Al_2$O$_3$계를 사용하였다. 시험한 결과를 요약하면 다음과 같다. 1. 시험에 사용한 세라믹 분말의 복사파장 범위는 6~11$mu extrm{m}$이었다. 2. 세라믹 분말의 혼합처리는 무처리에 비하여 초장이 뚜렷하게 증가하였다. 3. 세라믹 분말의 혼합처리는 모의 건물중을 증가시키는 것으로 나타났다. 4. 벼 유묘의 초장을 증가시키는 세라믹 분말의 추정 적정혼합비는 9.6%(240g)인 것으로 나타났다.

• 한국식품과학회지
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• 제20권3호
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• pp.392-398
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• 1988

드럼건조시 습식제분한 것은 슬러리 수분함량 60%이상, 건식제분한 것은 슬러리 수분함량 80%이상이 적정 하였으며 이 때의 호화도는 92% 이상이었다. 아밀로그램이나 리올로지 특성은 건식제분보다는 습식제분하여 제조된 알파미분이 우수하였으며 슬러리 수분함량이 높을수록 WAI값은 증가하고 WSI값은 강소하였다. 색도에서는 건식제분보다는 습식 제분 처리구에서 백색도가 높았으며 슬러리 수분함량이 증가할수록 알파미분의 백색도가 증가하였고 황색도는 감소하였다. 미세구조 관찰에서는 슬러리 수분함량이 높을수록 망상구조를 많이 형성하였다. 또한 반죽기능성은 건식 제분보다 습식제분 처리구에서 MTI가 높게 나타났다.

• 한국식품조리과학회지
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• 제5권2호
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• pp.19-25
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• 1989

In order to maks use of Adlay widely, it was analyzed and determined the content of amylose, amylopection. And Ju-ak was made from glutinous rice flours with vairous mixing ratio of Adlay flours and then this was tested for suitability to preparation of Ju-ak. Evaluation was conducted through sensory evaluation and objcetive evaluation. The results are as follow: 1. The content of moisture, total ash, crude protein, crude fat, and carbohydrate in Adlay were shown to be about 10.58%, 84.4%, 17.3%, 3.76%, 66.52%. 2. The amylose and amylopectin content were 15.6%, 84.4%. 3. By the sensory evaluation results the taste of Ju-ak prepared with mixing of 25% and 50% Adlay flour was better than glutinous rice Ju-ak but 75% and 100% mixed flour were undersirable. 4. By the Instron measurement results that hardness tend to increass as the additon level of Adlay increased. Gumminess, Chewiness and Elasticity was not significantly different as the addition level of Adlay increased. Conhesiveness tend to decrease as the addition level of Adlay. 5. Consistency of Ju-ak had significant relationship with hardness and cohesiveness. Moistness had significant relationship with hardness, elasticity, cohesiveness and chewiness. Texture of Ju-ak had significant relationship with hardness, elasticity, cohesiveness and gumminess.

• 동아시아식생활학회지
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• 제21권6호
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• pp.897-904
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• 2011

For set up the processing method of Byeo-Nuruk, we investigated the quality characteristics of Byeo-Nuruk according to the mixture ratio of rice and wheat, as well as the addition rate of moisture. After 12 hours of incubation, the temperature of Nuruk increased dramatically and reached a maxium temperature at 36 hours. After 36 hours, the temperature decreased gradually and was maintained at about $31{\sim}38^{\circ}C$. The ranges of pH and titratable acidity of Byeo-Nuruk were 4.85 to 7.42 and 1.0 to 2.3, respectively. A higher content of wheat ratio in Byeo-Nuruk, was associated with higher enzyme activities of ${\alpha}$-amylase, glucoamylase, and acidic-protease. Further, at a 70% wheat ratio, a 25% addition rate of moisture showed the highest enzyme activity. In the mixture ratio between rice and wheat, the 50:50 and 30:70 treatments contained the highest levels of microorganisms.

• 한국작물학회지
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• 제51권1호
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• pp.89-94
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• 2006

Traditionally fatty acid composition used to be analysed by a GC and the sample preparation process includes lipid extraction from sample and subsequent methyl esters preparation, which are time-consuming and cumbersome. As an alternative, simultaneous extraction/methylation methods are being developed for rapid and simplified sample preparation. To optimize one-step extraction/methylation method for analysis of fatty acid composition in brown rice, various reaction factors such as sample to reaction solution ratio, reaction time and temperature, shaking intensity were changed and resultant fatty acid composition data were evaluated in comparison with previous reports. The ratio of sample weight to reaction solution volume was the most critical factor in that higher sample to reaction solution ratio caused overestimation of palmitic acid and linoleic acid composition, resulting in underestimation of oleic acid. Lower reaction temperature also induced overestimation of linoleic acid and underestimation of oleic acid. Reaction duration and the intensity of shaking prior to and during the reaction, however, caused no significant changes in analysis results. In conclusion, the optimum condition was mixing 5 grains (about 0.2 g) of brown rice with $680{\mu}L$ of extraction/methylation mixture and $400{\mu}L$ of heptane, followed by reaction at $80^{\circ}C$ for 2 hours.

• Reproductive and Developmental Biology
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• 제36권2호
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• pp.133-139
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• 2012

This study aims to examine the effect of Genetically Modified ${\beta}$-Carotene Biofortified Rice rice developed by simultaneous expression technology in NAAS on biological immunity. Accordingly, this study added Genetically Modified ${\beta}$-Carotene Biofortified Rice 25, 50% and general rice 50% as control group into diet and provided rats with the prescribed feeds and then measured the contents of immunoglobulin and cytokine in blood. As a result, male and female IgM, IgE, male IgG1, female IgG2a and TNF-a, IL5 and IL12 showed no significant difference; male IgG2a tended to decrease dependently on the combined concentration of Genetically Modified ${\beta}$-Carotene Biofortified Rice; female IgG1 showed significance with control group, but its association with diet was not found. The higher the dietary mixing ratio, the more the male and female IFN-a and female IL-4 contents, regardless of rice variety, and it was found that female IL6 content decreased significantly, but its association with diet was not found. The risk of beta carotene-enriched rice into environment and human body has not been reported yet. The digestion of Genetically Modified ${\beta}$-Carotene Biofortified Rice can be seen as "safe" as this test result showed no big difference between general rice and Genetically Modified ${\beta}$-Carotene Biofortified Rice, and its usability is full of suggestions.

• 펄프종이기술
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• 제39권1호
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• pp.48-55
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• 2007

The aim of this article is to review the general property of the famous traditional Korean paper, "rice straw paper"(Bast-Fiber mixed with straw pulp), and to compare the paper qualities varying with the composition ratio of straw pulp, in order to revive the traditional paper in modem Korea. The experiment was carried out by making first the two different mixture papers, i. e., one is the paper of 50% bast fiber mixed with 50% straw pulp, and the other is the paper of 75% bast fiber with 25% oats straw pulp, and finally the 100% bast fiber paper was made for the purpose of comparison. The qualitative properties of these three kinds of paper with the different mixing ratio of the straw pulp were evaluated, and the findings of the experiment can be summarized as follow: 1. As to the quality aspects of the paper strength like tensile strength, breaking length, elongation, and tear strength, the test proved the 100% bast fiber paper as best, and the 50% mixed paper as the next good one. 2. In aspect of the printing adaptability such as density, opacity, brightness, whiteness, lab colors, air permeability, and roughness, the 50% mixed paper proved to be the best, due to the short cells in the straw pulp. 3. As to the air permeability, the larger ratio of straw pulp was found to be the lesser, and 75% bast fiber with 25% straw pulp mixture paper and the 100% bast fiber one were found 1/5 degree efficient. 4. In terms of the water absorption degree, 100% bast fiber paper was the fastest, but in case of mixture paper, 50% mixed one was a little faster up to the point of 1cm, while the two kinds of mixed ones appear to be almost similar to each other beyond the point. 5. The straw pulp mixed paper, especially the 50% mixed one was evaluated as the highest by the calligraphers who had experienced using the papers in terms of movement and feeling of the caligraphy and painting. In addition, although the 25% mixed paper is judged to be good for book printing because of the strength, the 50% mixed paper can be thought to be more desirable for painting and calligraphy. In conclusion, we will be able to make the quality paper with durability, by mixing the straw pulp with the bast fiber in proper ratio, following the tradition of Korean paper making.