• 한국세라믹학회지
• /
• 제47권3호
• /
• pp.237-243
• /
• 2010

This research examines using Rice Husk Ash, $Cr_2O_3$ in producing the pink-red color. It studies the formation of cassiterite and malayaite crystallites, the primary factors in producing the pink-red color, in relation to the application of $Cr_2O_3$ to examine its coloring mechanism. In addition, the research intends to identify the optimum synthesizing temperature and maintaining time for crystallization of malayaite, a stable pink-red colorization factor in high temperature glaze during $Cr_2O_3$-$SnO_2$-CaO-$SiO_2$ family pigment synthesis. The optimum substituting contents is Rice Husk Ash : Quartz = 1 : 2, and the optimum temperature is suggested at $1300^{\circ}C$ for 2 h based on analysis results by XRD, FT-IR, Raman microscope, SEM and UV-vis.

• 한국세라믹학회지
• /
• 제45권3호
• /
• pp.172-178
• /
• 2008

This paper described the study of a sphene-pink pigment based on $Cr_2O_3-SnO_2-CaO-SiO_2$ system exhibits stable pink-red color at high temperature. This study is focused on the optimization of the synthesis parameter such as temperature and holding time for the formation the Malayaite crystal. Malayaite crystal is sensitively influenced by the synthesizing temperature, maintaining time and contents of substituting chromium. The crystal phases formed at different temperatures exhibits various color. The optimum temperature is suggested at $1300^{\circ}C$ for 2 h and substituting contents of Cr for Sn is 0.01 mole. The maximum substituting contents is 0.02 mole based on analysis results by XRD, FT-IR, SEM and UV-vis.

• Food Science and Biotechnology
• /
• 제15권6호
• /
• pp.838-843
• /
• 2006

The chemical processes involved in the formation of green pigment in crushed garlic cloves were investigated based on the principle of pink pigmentation in macerated onions. Intact greening and non-greening garlic cloves were either left untreated or heated at $90^{\circ}C$ for 3 min to inactivate enzyme activities. First, a colorless ether soluble compound referred to as color developer reacted with glycine (among all free amino acids) in garlic to form a second compound insoluble in ether. The latter compound then reacted with formaldehyde to yield the green colored pigment. Alliinase activity was necessary for the production of color developer and for the development of green pigment. In greening garlic that had been heat treated, green pigmentation did not proceed due to the heat-inactivation of alliinase, but the addition of alliinase solution into the garlic homogenates restored the pigmentation. However, this phenomenon was not observed in non-greening garlic with or without heat treatment. Finally, the mechanism of green pigment formation in crushed garlicis similar to that of pink pigment formation in macerated onions.

• 한국세라믹학회지
• /
• 제45권5호
• /
• pp.268-275
• /
• 2008

In high temperature ceramic glazes, a stable range of pink-red colors producing $Cr_2O_3-SnO_2-CaO-SiO_2$ pigments are factored by Cassiterite and Malayaite relationship with $Cr_2O_3$. The experiment described the effect of $CrCl_3$ by adding $H_3BO_3$ as a mineralizer to increase the formation of Malayaite crystal, substituting $CrCl_3$ instead of $Cr_2O_3$ in pigment as a chromophore. Synthesized pigments were analyzed by XRD, FT-IR, Raman Spectroscop, UV and UV-vis. The result shows the differences in amount of crystal phases and oxidation state of Cr ion, which causes the color change. The melting point of $CrCl_3$ is lower than $Cr_2O_3$ which act as a mineralizer and makes the pigment synthesized in lower temperature at $1200^{\circ}C$. Holding 3 h firing at $900^{\circ}C$ where the synthesize forms shows better effect of Malayaite crystal phases and increasing engaged effect of $CrCl_3$ where the color pigmentation is more defined then in $Cr_2O_3$.

• 한국수산과학회지
• /
• 제27권3호
• /
• pp.240-246
• /
• 1994

우렁쉥이 껍질 색소추출물을 이용한 무지개송어 체색 및 육색 침착효과를 검정하기 위하여 농도별, 기간별 급이실험을 하였다. 1. 체색의 개선효과는 사료급이 4주까지는 대조구와 비슷하였으나 6주후부터는 색소추출물 4(1,600ppm), 5구(3,200ppm) 및 pink구에서 효과가 나타났다. 명도(L)는 급이기간에 따라 감소하였으며 배측부위가 꼬리부위보다 약간 높았고, 적색도(a)는 8주후 꼬리부위가 배측부위보다 높아 색소추출물 4, 5구 및 pink구가 각각 4.7, 5.1, 5.9로 나타났다. 황색도(b)의 경우 배측부위는 감소하는 경향이었으나, 꼬리부위는 색소추출물 4, 5구 및 pink구는 증가하였지만 다른 구들은 변화가 적었다. 2. 육색의 개선효과는 체색의 개선효과보다 낮았으나 8주후에는 배측부위에서의 적색도(a)는 색소추출물 4, 5구 및 pink구가 각각 4.3, 4.6, 5.1로, 꼬리부위에서는 각각 4.7, 5.0, 5.4로 나타났다. 명도(L)는 색소추출물구가 증가한 반면 pink구는 거의 비슷하였다. 황색도(b)도 색소추출물구가 높아 전체적인 육색은 색소추출물구가 pink구보다 밝은 색을 띠는 것으로 나타났다. 3. 우렁쉥이 껍질 색소 추출물의 적정 투여량은 1,600ppm이상, 투여기간은 8주 이상이 되어야 할 것으로 나타났다.

• 한국축산식품학회지
• /
• 제37권1호
• /
• pp.98-104
• /
• 2017

The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE $a^*$ value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.

• 한국결정성장학회지
• /
• 제24권4호
• /
• pp.169-175
• /
• 2014

최근 각광받고 있는 디지털 프린팅을 이용한 디자인 기법은 세밀한 표현과 다양한 이미지 구현이 가능하고, 원료의 낭비가 적어 효율성이 높은 장점을 가지고 있다. 디지털 프린팅 공정에서는 cyan, magenta, yellow, black이 기본적인 디지털 4원색으로 사용되며, 도자제품에 적용되는 세라믹 안료의 경우 $1000^{\circ}C$ 이상의 고온 소성이 가능하도록 우수한 열적, 유약 안정성과 발색 특성이 요구된다. 본 연구에서는 고상합성법을 이용하여 $CaO-SnO_2-Cr_2O_3-SiO_2$ 조성의 pink-red 고온발색 무기안료를 합성하였다. $Ca(Sn,Cr)SiO_5$ 세라믹 안료의 합성 조건에 따른 물성을 XRD, SEM, PSA, FT-IR를 이용하여 분석하였고, Cr 치환량 변화가 $Ca(Sn,Cr)SiO_5$ 무기 안료의 발색 거동에 미치는 영향을 Uv-vis.와 CIE 표색계 값($L^*a^*b^*$)을 기준으로 한 색도측정을 통해 관찰하였다.

• 한국세라믹학회지
• /
• 제46권6호
• /
• pp.615-620
• /
• 2009

The present research was performed to determine the optimal firing condition and holding time for malayaite crystal, which is responsible for the stable pink-red coloration in glaze at high temperatures, using Cr$Cl_3$ as chromophore for the synthesis of $Cr_2O_3-SnO_2-CaO-SiO_2$ system pigments. The malayaite crystal was influenced by the raw materials used for synthesis, firing temperature, and holding time. Thus there are differences in the crystal phase and in the coloration according to the condition of synthesis. When Cr$Cl_3$ was used as chromophore, the pigment could be synthesized at lower temperatures, because Cr$Cl_3$ melts at $1500{^{\circ}C}$, which is much lower than the temperature at which $Cr_2O_3$ melts (higher than $2435{^{\circ}C}$). And the employed Cr ion showed a change in oxidation state. When a mineralizer was used to improve the employment of malayaite and the Cr ion, and the low temperature was maintained at which the malayaite crystal is produced, the production of malayaite crystal was promoted and the employment of chromophore was also promoted in the oxidation state of Cr (IV). The results of the experiment showed that the optimal firing condition was 18 h of holding time at $800{^{\circ}C}$, using Cr$Cl_3$ as chromophore, followed by 2 h at the raised temperature of $1150{^{\circ}C}$. The change in coloration of the Cr (IV) employed by malayaite showed a very rich color of red. Thus it was possible to effectively synthesize sphene-pink pigments with more red tint at a low temperature.

• 한국수산과학회지
• /
• 제29권3호
• /
• pp.357-368
• /
• 1996

FDA에서 인공합성착색제의 사용을 금지함에 따라 천연착색제의 탐색을 위한 연구가 활발히 진행되고 있다. 양식어류의 천연착색제 개발을 목적으로 우렁쉥이 껍질성분을 이용하기 위한 연구를 실시한 결과, 우렁쉥이 껍질 색소추출물이 인공합성 착색제인 carophyll pink보다 뛰어난 성장 및 착색효과를 나타낸다는 것을 밝혔다. 한편 본 연구에서는 우렁쉥이 껍질은 동물이 소화하기 힘든 튜니신으로 구성되어 있기 때문에 색소 뿐만 아니라 우렁쉥이 껍질 전체를 직접사료에 첨가하여 이용할 수 있는 방법을 찾고자 껍질분말을 고열가압 한 시료에 다당류 분해효소를 첨가하여 분해시킨 후 이들 분해산물을 무지개송어에 급이하여 체색개선 및 성장을 검토한 결과는 다음과 같다. 1. 무지개송어 사육결과 일일성장률은 색소첨가구가 가장 높아 $1.510\%$였으며, 대조구와 pink구는 비슷하였으며, 껍질분말구는 대조구를 포함한 다른실험구에 비하여 성장이 둔화된 것으로 나타나 마쇄된 분말을 그대로 사료에 혼합하는 것은 곤란한 것으로 나타났다. 2. 효소처리구는 대조구 및 pink구와 성장이 비슷하였고, 분말처리구보다는 성장이 뛰어났으므로 우렁쉥이 껍질의 효소처리는 사료원으로서의 가치를 가지고 있다. 3. 효소처리구의 육색의 색소함량은 8주까지는 색소추출물구와 pink구에 비해서 낮았으나, 12주째부터는 거의 동일한 수준으로 되었다. 4. 육 및 간의 총지질함량을 살펴보면 사육개시시 0.47g/100g 및 0.84/100g 이었으나, 12주후에는 pink 구가 8.00g/100g 및 6.89g/100g 이었고, 추출물구는 7.46g/100g 및 6.26g/100g으로서, 육색의 착색정도와 지질의 함량사이에는 상관관계가 있었다. 극성지질의 함량은 전 사육 기간을 통하여 육 지질의 경우 $20\~26\%$ 전후였으나, 간 지질의 경우 $30\~37%$를 차지하였다. 5. 육의 착색에 특정 지방산이 관여하거나, 육의 색소함량과 지방산 사이에는 상관관계가 없는 것으로 나타났다.

• 한국축산식품학회지
• /
• 제38권2호
• /
• pp.417-430
• /
• 2018

This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, and 3%) were prepared and stored for 7 d prior to cooking. Each sample was cooked to four endpoint temperatures ($70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, and $85^{\circ}C$). The salt concentration affected the color and pigment properties of the cooked ground chicken breasts. As the salt concentration increased, the cooking yield and residual nitrite content also increased. However, the samples with 1%, 2%, and 3% NaCl showed similar nitrosyl hemochrome and total pigment contents. Among the products containing salt, the samples with 3% NaCl showed the lowest percentage myoglobin denaturation (PMD) and the lowest CIE $a^*$ values. The cooking temperature had limited effects on the pigment properties of cooked ground chicken breasts. The oxidation-reduction potential and residual nitrite contents increased with cooking temperature, while the PMD, nitrosyl hemochrome, total pigment contents and CIE $a^*$ values were similar in the samples cooked at different temperatures. These results indicated that the addition of up to 2% salt to ground chicken breasts and storage for 7 d could cause the pink color defect of cooked products. However, the addition of 3% NaCl could reduce the redness of the cooked products.