• Environmental Engineering Research
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• 제10권2호
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• pp.54-61
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• 2005

Liquid-phase catalytic degradation of waste high-density polyethylene (HDPE) over ZSM-5 (powder type (PW)) and ZSM-5+binder (granule type (GR)) has been investigated with a stirred semi-batch operation at 400°C. Two ZSM-5 catalysts with a different crystal size were synthesized and also each ZSM-5 (25%) Catalyst was mixed with a same binder (kaolin: silica sol: alumina = 55%:10%:10%). The performance of prepared catalysts that has different physicochemical properties was discussed with the cumulative amount distribution, molecular weight distribution and also paraffin, olefin, naphthene and aromatic (PONA) distribution in liquid product. These liquid product quality and distributions were changed depending on the physicochemical properties of the catalyst. Moreover, the characteristic of ZSM-5 in the catalyst was strongly influenced on the activity and PONA distribution in liquid product.

• 자원리싸이클링
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• 제24권6호
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• pp.38-44
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• 2015

동해-삼척지역 석회석을 활용하여 습식배연탈황공정기술에 대한 적용성을 검토하기 위해 석회석의 물리화학적 특성이 탈황성능에 미치는 영향을 연구하였다. 실험은 ASTM 표준 시험방법인 염산적정법을 적용한 실험실 규모의 실험 장치를 이용하여 총중화능력을 측정하였다. 실험결과 총중화능력은 CaO 함량 등의 화학성분 보다 입자크기의 물리적 특성에 더 큰 영향이 있음을 알 수 있었으며, 입자크기가 미립화 될수록 총중화능력의 값은 높아지는 것으로 확인되었다.

• 한국식생활문화학회지
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• 제35권1호
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• pp.117-125
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• 2020

The antioxidant, physicochemical, and sensory properties of muffins using fermented Curcuma longa L. were investigated. Sensory properties of the samples were examined, and the correlation between the physicochemical, antioxidant, and sensory properties was studied. The pH of the samples was pH 7.26-7.42, which was the optimal pH range for the air formation of the dough, color, or volume. The antioxidant activities of the sample group were significantly higher than the control (p<0.05). In the sensory intensities, the 1.0 and 1.5%-added sample groups showed a similar savory aroma, sweet aroma, savory taste, sweet taste, and texture to those of the control. Samples containing 1.0 and 1.5% showed similar overall acceptance values to the control. The muffin containing 1.0 or 1.5% fermented Curcuma longa L. powder was developed successfully, and it was concluded that the developed muffin with the fermented turmeric powder could be a highly valued product in the increasingly competitive muffin food industry.

• 한국식품조리과학회지
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• 제28권6호
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• pp.781-787
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• 2012

This study was conducted in order to observe the physicochemical and sensory characteristics of hamburger patties added with yam powder (0, 25%, 50%, 75%, and 100% of bread crumbs). Increasing the amount of yam powder in the hamburger patties tended to decrease the cooking loss rate of the weight and the diameters. The moisture content of hamburger patties ranged from 51.90 to 53.94%. Increasing the amount of yam powder in the hamburger patty tended to increase the pH and the redness (a) in the hunter color value; however, it decreased the lightness (L). For the textural characteristics, the addition of yam powder increased the hardness of the hamburger patties. In the sensory evaluation, an addition of 50% and 100% yam powder had the best score in taste as well as in the overall preference. Therefore, this result suggests that adding yam powder of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes.

• 동아시아식생활학회지
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• 제22권2호
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• pp.246-254
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• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

• Journal of Animal Science and Technology
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• 제62권5호
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• pp.702-712
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• 2020

Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to meat products, delays lipid oxidation, and inhibits microbial growth and pathogens. However, excessive intake of nitrite might result in the production of carcinogenic nitrosamine, which might increase the risk of cancer in humans. Therefore, we aimed to find an alternative natural colorant for pork sausages. Pork sausages were mixed with 0.014% sodium nitrite (NaNO₂) alone (CON), without either NaNO₂ or purple-fleshed sweet potato powder (PP; CON1), 0.5% PP alone (PP1), 1% PP (PP2) alone, 0.011% NaNO₂ and 0.5% PP (SP1), and 0.011% NaNO₂ and 1% PP (SP2). The sausages were then cooked and stored for physicochemical analysis on days 0, 5, 10, 15, and 20. The a* and W* values were the greatest and lowest in the SP2 and CON1 treatments, respectively (p < 0.05). The concentrations of residual nitrite in the sausages at 20 days decreased in the order of CON > SP1, SP2 > PP2 > PP1, CON1. The fatty acid content was higher, and flavorous amino acids were more in PP2 (p < 0.05). The fatty acid composition was comparable between the SP2 and CON groups, but the contents of glutamic acid and alanine were greater in the SP2 group. In conclusion, SP2 (0.011% NaNO₂ with 1% PP) could be added as a natural colorant for pork sausage production, and NaNO₂ could be substituted with up to 20% PP without detrimental effects on sausage appearance and/or quality.

• Applied Microscopy
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• 제36권2호
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• pp.109-118
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• 2006

자외선 B를 사람의 두피에서 채취한 모발에 6시간, 12시간, 24시간. 48시간 동안 각각 조사한 후 모발의 미세구조적인 변화 과정과 모발 단백질의 분해에 의한 원소 성분의 함량 변화를 전자현미경 및 에너지분산분광분석기를 이용하여 분석하였다. 자외선에 6시간 조사된 모발에서 모발 표면은 중첩된 큐티클층이 분리되어 있거나 부러져있는 상태로 나타났다. 큐티클세포의 내큐티클에는 직경이 30nm에서부터 700nm크기의 공포를 형성하고 있었다. 자외선에 12시간 조사된 모발에서 피질은 치밀하게 배열되어 있는 각화세포의 세포막이 파괴되어 공포가 형성되었는데 공포는 세포막을 따가서 일렬로 배열되어 있었다. 또한, 멜라닌 과립과 접촉하고 있는 거대원섬유에서 공포가 형성되어 멜라닌 과립과 분리되는 것을 확인할 수 있었다. 이 시기에도 멜라닌 과립의 모양이나 크기의 변화는 나타나지 않았다. 자외선에 24시간 조사된 모발에서 큐티클세포들은 절단된 상태로 관찰되었고 세포질의 내큐티클에 형성된 공포들은 인접해 형성된 공포들과 융합되었다. 자외선에 48시간 조사된 모발은 표면이 거칠게 나타났고, 큐티클의 안쪽 층에 있는 세포에서부터 형성된 공로로 인해 위쪽에 있는 큐티클 세포는 들뜨면서 조각나 떨어져 나갔다. 자외선 조사를 받아 손상된 모발의 원소성분을 에너지 분산 분광분석기로 분석한 결과 정상모발 보다 산소성분의 함량이 높게 나타났으나 황의 성분은 감소되었다.

• 한국산학기술학회논문지
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• 제10권12호
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• pp.3971-3976
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• 2009

본 연구에서는 버려지는 굴패각을 상수도관 내부의 부식방지를 위한 세라믹 코팅제의 원료물질로 활용하고자 굴패각의 물리화학적 특성 및 소성가공 특성에 관한 연구를 수행하였다. 굴패각은 92.08%가 탄산칼슘($CaCO_3$)으로 이루어져 있었으며, 분쇄된 굴패각 입자의 형태는 대부분 타원형 형태를 나타내었다. 그리고 소성 처리된 굴패각의 특성은 소성온도가 높고 소성시간이 경과할수록 무게감소량 및 칼슘함량이 증가하는 경향을 나타내어 소성온도를 높이고 입자크기를 작고 균일하게 할수록 소성가공이 효율적인 것으로 나타났다. 이에 소성가공 처리된 굴패각은 정수장 및 상하수도관의 내부 부식방지를 위한 세라믹 코팅제의 원료물질로써 재활용이 가능할 것으로 판단하였다.

• 한국식품영양과학회지
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• 제26권1호
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• pp.17-24
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• 1997

본 연구에서는 장시간 수침이 찹쌀가루와 전분에 미치는 영향을 알아보기 위하여 25"C에서 1일과 7일, 35"C에서 7일간 수침한 찹쌀과 전혀 수침 하지 않은 찹쌀로부터 가루를 내거나 전분을 분리하여 이화학적 특성과 호화특성을 실험하였다. 본 실험의 결과를 종합하면 찹쌀을 장시간 수침함으로써 단백질, 지질, 회분 등의 성분이 크게 감소하였다. 주사전자현미경 관찰에서는 수침에 의해 찹쌀가루의 배유세포벽이 파괴되었으며, 찹쌀 전분은 수침 에 의 해 모양은 영향을 받지 않았으나, 크기는 감소했다. 밀도, 물결합능력 그리고 팽윤력과 용해도 등의 이화학적 특성의 변화가 있었다. 찹쌀 전분의 결정형은 모두 A형으로 수침에 영향을 받지 않았다. 아밀로그램, X-선 회절도로 나타낸 가열 중의 호화도도 변화하였다. 특히 아밀로그램에 의한 호화특성은 찹쌀가루의 경우 최고 점도가 증가하여 전반 적으로 찹쌀 전분과 유사한 패턴으로 변하였다 이와 같은 실험 결과로 보아 장시간 수침하는 것은 찹쌀에 존재하는 단백질과 지질 및 미량 성분을 제거하고, 호화 특성에 변화를 일어나게 하여 찹쌀가루가 유과의 제조에 좀더 적합한 성질을 가지도록 하는 과정으로 사료된다.과정으로 사료된다.

• 동아시아식생활학회지
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• 제16권1호
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• pp.99-106
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• 2006

New application of rice was carried out by coating the rice with the mixture solution of ginseng and chungkukjang water extract The physicochemical characteristics of the coated rice were investigated. Moisture content of uncoated (15.26%) and coated rice$(15.57\sim15.66%)$ was not different significantly. The contents of crude protein, crude fat, and crude ash of the coated rice were higher as much as $4.28\sim11.82%\;8.47\sim47.46%$, and $11.54\sim42.31%$ than those of control, respectively. As total free amino acids in coated rice were increased by augmenting the amount of the extract, total free amino acids according to rate was increased to $3.1\sim7.8$ times. The major amino acids in the coated rice was alanine$(19.56\sim39.88\;mg%)$, leucine$(5.14\sim17.66\;mg%)$, and proline$(9.98\sim16.82\;mg%)$. Of those amino acids, alanine and $\gamma-aminobutyric$ acid in only coated rice were detected to the level of $19.56\sim39.88\;mg%$ and $7.78\sim12.36\;mg%$ respectively. The calcium amount of coated rice was increased to 15% to 20%. As increasing the coating rate, hardness, cohesiveness, chewiness, and brittleness of coated rice were decreased, but springiness was increased. Before cooking, the color of coated rice appeared yellow and after cooking turned to the light yellow. The color intensity was increased feasibly as increasing the coating rate. The sensory characteristic of rice coated manufactured by adding 15% of the extract was best and found to be similar to that of the control.