• Food Quality and Culture
• /
• 제3권1호
• /
• pp.15-19
• /
• 2009

Gochujang samples with essential oils were evaluated for sensory including taste and, smell during various storage periods with the aim of developing improved high value-added products. The sensory testing was performed on Gochujang with 0.005% Zanthoxylum piperitum and Chrysanthemum indicum essential oils, extracted through steam distillation. During storage at 4 and $20^{\circ}C$ for 8 weeks, sensory testing was performed at 0, 1, 2, 4 and 8 weeks by trained panelists. Overall quality decreased in Gochujang samples containing Z.piperitum essential oil and increased in samples containing C.indicum essential oil, at 4 and $20^{\circ}C$. Samples stored at $4^{\circ}C$ were quality more then those stored at $20^{\circ}C$. Sensory evaluation was highest for Gochujang with C.indicum essential oil stored at $4^{\circ}C$. It is concluded that functional Gochujang can be developed by adding small quantities of essential oils. Increasing the amount of essential oil added is likely to affect the innate taste and flavor of Gochujang.

• 한국식생활문화학회지
• /
• 제30권6호
• /
• pp.766-772
• /
• 2015

This research was conducted to investigate the effect of essential oil (EO) from Artemisia Princeps Pampanini on quality of tomato during storage. EO was extracted by steam distillation and diluted by 1 and 2%. Total phenolic contents and antioxidative activities of EO were analyzed. Tomato was packaged corrugated box covered with polypropylene (PP) film containing EO (1 and 2%) and then stored at room temperature for 10 days. During storage, appearance, weight loss rate, soluble solid contents, pH and a (redness) value were measured for tomato. Total phenolic contents of EO increased in a dose-dependence. The DPPH and ABTS radical scavenging activities also showed a concentration-dependent increase. The weight loss rate was lowest using the film packaged in 1% EO. During the storage period, soluble solid contents and pH increased in all treatments. The a value increased regardless of EO concentration in films. Especially, tomato packaged with EO film showed a lower a value than non EO-packaged ones. This result suggests that application of EO to film is effective for tomato quality preservation.

• Journal of Dairy Science and Biotechnology
• /
• 제40권2호
• /
• pp.66-75
• /
• 2022

Aloe vera has several beneficial health effects as it interacts with probiotics and is also a source of prebiotics, antioxidants, and other bioactive materials. Thus, there has been increasing interest in the development of beverages containing Aloe vera. In this investigation, sensory qualities were estimated by fortifying oil isolated from Aloe vera in non-dairy and dairy products at different concentrations (fortified with 1% increments from 0% to 5%). Because of the strong aroma and strong yellow color of aloe oil, the sensory quality values estimated in this study were generally low. However, the samples fortified with 1% aloe oil exhibited the best sensory quality values compared with the control. Consequently, the results of this study are valuable as preliminary findings to determine the various sensory qualities of kefir fortified with aloe oil. To improve sensory qualities in the future, it is necessary to estimate the optimal lowering of the concentration of fortified aloe oil, and assess whether aloe oil exhibits various biofunctional activities at different concentrations.

• 대한기계학회논문집B
• /
• 제24권7호
• /
• pp.938-944
• /
• 2000

Recently, micro fin tube is widely used to heat exchanger for high performance. And, as the alternative refrigerants for R-22, hydrocarbons such as R-290, R-600 and R-600a are very promising because of their low GWP and ODP. Thus, R-290 was used as working fluid in this study. Most design of heat exchanger had been based on heat transfer characteristics of pure refrigerant although refrigerant oil exists in the refrigeration cycles. So, the influence of oil on heat transfer characteristics have to be considered for investigating exact evaporation heat transfer characteristics. But, this is an unresolved problem of refrigeration heat transfer. Therefore the influence of the refrigeration oil to the evaporation heat transfer characteristics of R-290 were conducted in a horizontal micro tin tube. The mineral oil was used as refrigeration oil. The experimental apparatus consisted of a basic refrigeration cycle and a system for oil concentration measurement. Test conditions are as the follows; evaporation temperature $5^{\circ}C$, mass velocity 100 $kg/m^2s$, heat flux 10 $kW/m^2$, oil concentration 0, 1.3, 3.3, 5.7 wt.%, and quality $0.07{\sim}1.0$. When refrigeration oil was entered, oil foaming was observed at the low quality region. And, very small bubbles were observed as quality was increased. Pressure drop and heat transfer coefficient increased as the concentration of refrigeration oil increased to 5 wt.%.. The performance index of heat exchanger was the highest near 3.3 wt.%.

• 대한기계학회:학술대회논문집
• /
• 대한기계학회 2000년도 춘계학술대회논문집B
• /
• pp.90-95
• /
• 2000

Condensation heat transfer experiments for R-22 and R-407C refrigerants mixed with mineral oil and POE oil respectively were performed in straight and U-bend sections of a microfin tube. Experimental parameters were an oil concentration from 0 to 5%, a mass flux from 100 to $400 kg/m^2s$ and an inlet quality from 0.5 to 0.9. The enhancement factors for R-22 and R-407C refrigerants at the first straight section decreased continuously as the oil concentration increased. They decreased rapidly as the mass flux decreased and inlet quality increased. The heat transfer coefficients in the U-bend were the maximum at the $90^{\circ}$ position. The heat transfer coefficients at the second straight section within the dimensionless length of 48 were larger by a maximum of 33% than the average heat transfer coefficients at the first straight section.

• 대한영양사협회학술지
• /
• 제26권1호
• /
• pp.1-13
• /
• 2020

This study was undertaken to optimize preparation of sweet rice muffins using lotus (Nelumbo nucifera Gaertn) seed powder. The experimental conditions used in the preparation included lotus seed powder (X₁) and soybean oil (X₂). The muffin formulation was optimized using rheology. Lightness (P<0.01) displayed a quadratic model pattern, whereas yellowness (P<0.01) and redness (P<0.05) was presented a linear model. Texture properties significantly differed in cohesiveness (P<0.05). Evaluating the sensory characteristics of muffins, except for flavor and texture, the remaining properties of color (P<0.01), taste, overall quality, and appearance (P<0.05) were found to be significantly different. The overall quality was also affected by the proportion of lotus seed powder, rather than the amount of soybean oil. The optimal ratio for palatability of muffins was determined to be 47.80 g lotus seed powder and 95.28 g soybean oil. Taken together, our results indicate that sweet rice muffins prepared using lotus seed powder are sufficiently competitive in terms of function and quality.

• International Journal of Air-Conditioning and Refrigeration
• /
• 제17권3호
• /
• pp.81-87
• /
• 2009

The effect of oil on convective boiling of R-123 in an enhanced tube bundle is experimentally investigated at $26.7^{\circ}C$ saturation temperature. The enhanced tube had pores (0.23 mm diameter) and connecting gaps (0.07 mm width), which had been optimized using pure R-123. The effects of oil concentration (0 to 5%), heat flux (10 to $40\;kW/m^2$), mass velocity (8 to $26\;kg/m2^s$) and vapor quality are investigated. The oil significantly reduces the bundle boiling heat transfer coefficient. With 1% oil, the reduction is approximately 35%. Further addition of oil further reduces the heat transfer coefficient. The data are also compared with the pool boiling counterpart. The reduction in the heat transfer coefficient is smaller in a bundle (convective boiling) than in a pool (single-tube pool boiling), with larger difference at a smaller heat flux. Similar to pure R-123 case, the effects of mass velocity and vapor quality are negligible for the convective boiling of R-123/oil mixture.

• Asian-Australasian Journal of Animal Sciences
• /
• 제15권11호
• /
• pp.1622-1633
• /
• 2002

The effects of tuna oil supplementation (0, 1, 2 and 3%) to pig diets on growth and carcass yield as well as meat quality were determined in 40 crossbred pigs. Animals were fattened from 30 to 90 kg of live-weight. Twenty-four hours after slaughter, following various early- and late-post mortem measurements, loin, backfat and belly were prepared from the carcasses. Bacon was produced from the belly part by curing and smoking. Neither performance (feed intake, daily gains, feed conversion efficiency) nor carcass quality (slaughter weight, dressing percentage, lean percentage, nutrient composition of the loin) were significantly affected by tuna oil supplementation. Tuna oil also had no clear effects on early- and late-post mortem meat quality traits, water-holding capacity and tenderness of the M. longissiumus dorsi (LD). Colour traits of LD and backfat, and backfat firmness were not significantly affected by tuna oil, either. However, there was a certain trend to elevated fat contents of LD (and bacon), but not of backfat, with increasing levels of tuna oil in feed. Pigs receiving elevated proportions of tuna oil expressed lower VLDL cholesterol and triglyceride concentrations in blood plasma, whereas the cholesterol content of LD, backfat and bacon did not reflect this trend. Effects of tuna oil on fatty acids in LD, backfat and bacon were often small in extent, except those concerning the long-chain polyunsaturated fatty acids. With 3% tuna oil in the diet, the contents of the particularly desired omega-3 fatty acids, C20:5 and C22:6, were 0.1 and 0.2 g/kg in LD. The corresponding values for backfat and bacon were 2.6 and 12.6 g/kg, and 1.3 and 9.2 g/kg, respectively. Tuna oil supplementation was associated with significant adverse effects on flavour and overall acceptance of bacon (not significant in LD although numerically the same trend was noted), but these effects on sensory ratings were limited in extent. Also shelf life of the products, determined as TBA value after different storage periods at $4^{\circ}C$ in LD, backfat and bacon, was significantly reduced. Overall, the present study suggests that omega-3 fatty acids may be enriched in pork by feeding tuna oil with few undesired side-effects, particularly those on sensory perception and shelf life, suggesting immediate consumption of the products is advisable. Most economically important traits (performance, slaughter and physical meat quality) remained unaffected.

• 설비공학논문집
• /
• 제11권1호
• /
• pp.61-72
• /
• 1999

The present study experimentally investigated the effect of refrigeration lubricant on the heat transfer performance in the straight sections and U-bend of a microfin tube evaporator by using R-22/mineral oil and R-407C/POE oil. The apparatus consisted of test section with U-bend, preheater, condenser, oil injection and sampling devices, magnetic pump, mass flow meter etc. The experimental parameters were oil concentration of 0 to 5 wt%, inlet quality of 0.1 to 0.5, mass flux of 219 and $400kg/m^2s$ and heat flux of 10 and $20kW/m^2$. The effects of parameters on the heat transfer coefficients were large in the order of inlet quality, mass flux and heat flux as oil concentration got increased. As oil concentration was increased, heat transfer coefficients were continuously decreased for R-22 and increased by 3% up to the concentration of 1% and then decreased for R-407C under the condition of large inlet quality, and small mass flux and heat flux. But, the heat transfer coefficients were increased up to the concentration of 3% and then decreased for both R-22 and R-407C refrigerants under the opposite conditions. The variation of enhancement factors for R-407C was under 50% of that for R-22 and the variation with respect to the positions in the test section was small. The pressure drops were increased for both R-22 and R-407C refrigerants as oil concentration was increased. The pressure drops for R-407C were smaller by the maximum of 18% than those for R-22.

• 생명과학회지
• /
• 제18권12호
• /
• pp.1665-1670
• /
• 2008

콩의 oil은 식량유지 자원으로서 매우 중요한 부분을 차지하고 있으며, 전세계 식용유의 22%를 콩 oil이 차지하고 있으며 식품에서 매우 중요한 영양학적인 요소이다. 이중 불포화지방산은 지방산 중에서 종자 구성물질들은 polygenetic 형질들로 되어있다. 본 시험은 큰올콩과${\times}$신팔달콩의 RIL 계통과 SSR marker를 이용하여 유전자지도를 작성하고, 이를 바탕으로 불포화지방산의 함량과 관련된 양적형질 유전자좌(QTLs)를 탐색하였다. Oleic acid 함량과 관련된 QTLs는 7개의 연관군에서 8개의 마커가 확인되었으며, linoleic acid는 5개의 연관군에서 7개의 마커가 확인되었다. 그리고 linolenic acid는 5개의 연관군에서 각각 하나씩의 마커가 확인되었다. 본 시험의 결과 불포화지방산에 공통적으로 나타난 QTL은 연관군 C1과 L이었다.