• 한국식품조리과학회지
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• 제27권2호
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• pp.111-123
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• 2011

The purpose of this study was to investigate the quality characteristics of Sulgidduk prepared by adding the optimal amount of apple powder. Five different mixture ratios of apple powder to rice flour were prepared (0, 4, 8, 12, and 16%). After being stored for 3 days, the mixtures of apple powder and rice flour were measured to determine moisture content, color values, sensory qualities, and the mechanical texture characteristics of Sulgidduk. Moisture content of Sulgidduk with added apple powder ranged from 36% to 39% and but decreased with significantly with added apple powder. The L-color value decreased, whereas both the a-and b-values increased as apple powder was added. Thus, apple peel likely affected the Sulgidduk color value. The pH of Sulgidduk decreased with the addition of apple powder, whereas sugar level increased as apple powder was added. In the mechanical evaluation of apple Sulgidduk, hardness was significantly higher during the 3 days of storage with increasing amounts of added apple powder. Cohesiveness increased significantly during the storage period with the addition of apple powder,-; however, it began to decreased after 3 days. Springiness increased significantly with the addition of apple powder. Both adhesiveness and chewiness of Sulgidduk increased with added apple powder. Sensory quality characteristics such as color, taste, flavor, and moistness were improved with increasing amounts of added apple powder. However, the sensory quality of Sulgidduk decreased when the ratio of apple powder to rice flour was greater than 25%. Consequently, a mixture of 15~20% apple powder to rice flour was the best formula for improving Sulgidduk in terms of sensory quality.

• 한국식품조리과학회지
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• 제24권2호
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• pp.198-205
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• 2008

The influence of the yuza juice addition on quality of the doenjang was investigated by analyzing their chemical properties. The 80 days pre-fermented(PFD) and non-fermented(NFD) doenjangs used in the present study were mixed with yuza juice designed at different ratio (0, 1, 3, 5% (w/w)), These doenjangs were fermented for 60 days and then analyzed chemical properties, respectively. The moisture content was higher in yuza juice added groups than control group. But Ash, crude lipid and crude protein contents were higher in control than yuza juice added groups. The pH and formol-N were higher in yuza juice added NFD groups however, acidity was reversed. Among the free sugars, glucose contents was the highest. And, free sugars contents were higher in yuza juice added PFD groups than control group. Five kinds organic acids were detected, and succinic acid content was the highest. The organic acid contents were higher in proportion to adding volume of yuza juice, in all groups. The contents of Free amino acids were higher in yuza juice added PFD groups and among these, 1% yuza juice added PFD group(3970.0 mg%) was the highest. Hunter L value was lower by yuza juice added volume and higher in PFD groups. Hunter a and b values were non-significantly difference in PFD and NFD, respectively.

• 한국조리학회지
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• 제22권8호
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• pp.99-108
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• 2016

This study was conducted to investigate the effect of Chinese artichoke powder on the physicochemical properties and the sensory characteristics of yanggaeng. According to the increasing contents of Chinese artichoke powder, the $^{\circ}Brix$ value and pH levels of yanggaeng were significantly decreased whereas the moisture contents of yanggaeng was significantly increased. The result of color measurement shown that L value of groups containing Chinese artichoke powder was lower than that of control group, but a value and b value of groups containing Chinese artichoke powder were higher. Texture measurement score in terms of cohesiveness, chewiness, and brittleness for yanggaeng were significantly decreased according to the levels of added Chinese artichoke powder content. The contents of total polyphenol, DPPH radical scavenging activity, and NSA of groups containing Chinese artichoke powder were higher than those of control group. As Chinese artichoke powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of appearance, odor, taste, texture, and overall preference of groups with 2% and 4% of Chinese artichoke powder did not show any significantly differences when compared to the control group. Based on these findings, current study suggest that addition of 4% Chinese artichoke powder was the best substitution ratio for yanggaeng.

• 한국축산시설환경학회지
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• 제5권1호
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• pp.53-62
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• 1999

This study was carried out to investigate how to reuse the livestock waste and develop fly ash as a subsitution of sawdust which is used commonly to make compost. Fly ash and sawdust were mixed the ratio of 8 to 2, 7 to 3, 6, to 4, 5 to 5, 4 to 6. 3 to 7 and 2 to 8 after fermentation for 60 days the change of temperature, moisture, pH, organic matter, nitrogen content and C/N ratio were analyzed. The results are as follows; Temperature was reached to maximum (63.5$^{\circ}C$) more quickly in scraper type than in slurry type with adding large sawdust. When fly ash and sawdust were mixed same amount at scraper type and slurry type, moisture was 46.6~53.7% and maintained a good condition for fermentation. pH was showed the range of 7~10 as a mixture of fly ash. Organic matter contents were increased with increasing the added sawdust but did not show any tendency. Nitrogen content was also increased with increasing the amount of added sawdust but did not show any tendency. C/N ratio was increased to 20~60 with increasing the added sawdust, but when sawdust and fly ash were mixed 50:50, there was no significant during fermentation periods. In conclusion, supplementation of fly ash at the level of 50% of sawdust maintained a good condition for fermentation as a livestock waste composting.

• 동아시아식생활학회지
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• 제19권2호
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• pp.210-215
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• 2009

브로콜리 분말의 이용 가능성을 검토하기 위해 밀가루 양에 대한 브로콜리 분말 첨가량을 0%, 3%, 5%, 7%, 9%로 각각 달리 하여 쿠키를 제조한 후 물리적, 관능적 특성을 비교하였다. 명도를 나타내는 L값과 적색도를 나타내는 a값은 브로콜리 분말 첨가량이 증가할수록 유의적으로 낮아졌다. 황색도를 나타내는 b값은 3% 첨가구를 제외하고 브로콜리 분말 첨가량이 증가함에 따라 유의적으로 증가하였다(p<0.05). 브로콜리 분말 첨가 쿠키의 퍼짐성 측정 결과, 대조구에 비해 브로콜리 분말 첨가량의 증가에 따라 퍼짐성은 점차 증가하였다. 손실율은 3%와 5% 첨가구에서 대조구보다 다소 낮게 나타났으나 7%와 9% 첨가구는 브로콜리 분말 첨가량이 증가함에 증가하였다. 팽창율은 5% 첨가구까지는 대조구에 비해 낮게 나왔고 첨가 비율이 증가함에 따라 9% 첨가구는 대조구보다 높게 나왔다. 브로콜리 분말 첨가 쿠키의 경도 측정 결과 대조구에 비해 3% 첨가구에서 다소 증가하였으나 유의적인 차이는 없었고, 브로콜리 첨가량이 증가할수록 쿠키의 경도는 유의적으로 감소하였다(p<0.05). 브로콜리 분말을 첨가하여 제조한 쿠키의 외관, 향기, 색, 조직감과 전반적인 기호도에 대한 관능적 특성을 조사한 결과, 외관은 5%와 7% 첨가구가 대조구에 비해 선호도가 높은 것으로 유의성 있는 결과를 보였으며, 향기는 모든 첨가구에서 대조구보다 선호하는 것으로 나타났고 특히, 5%와 7% 첨가구가 높은 점수를 받았다. 색은 3%와 5% 첨가구에서는 대조구보다 낮은 점수를 받았고, 7%와 9% 첨가구는 대조구와 유의적 차이가 없었다. 조직감과 전반적 기호도에서는 대조구보다 선호도가 감소하는 것으로 나타났다. 관능적 특성 조사 결과를 종합해 볼 때 7%가 가장 기호도가 좋은 것으로 나타냈다. 본 실험에서는 브로콜리 분말을 쿠키 제조에 다양한 수준으로 첨가하여 브로콜리 분말 첨가 쿠키의 개발 가능성 검토 결과, 브로콜리의 이용성을 높임과 동시에 기능성을 고려한 기호식품의 하나가 될 수 있으리라고 생각 된다.

• Journal of Mechanical Science and Technology
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• 제17권8호
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• pp.1196-1202
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• 2003

The concept of hydrogen enriched LPG fuelled engine can be essentially characterized as low emissions and reduction of backfire for hydrogen engine. The purpose of study is obtaining low-emission and high-efficiency in LPG engine with hydrogen enrichment. In order to determine the ideal compression ratio, a variable compression ratio single cylinder engine was developed. The objective of this paper is to clarify the effects of hydrogen enriched LPG fuelled engine on exhaust emission, thermal efficiency and performance. The compression ratio of 8 was selected to minimize abnormal combustion. To maintain equal heating value, the amount of LPG was decreased, and hydrogen was gradually added. In a similar manner, the relative air-fuel ratio was increased from 0.8 to 1.3 in increment of 0.1, and the ignition timing was controlled to be at MBT each case.

• 한국식품조리과학회지
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• 제33권3호
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• pp.275-284
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• 2017

Purpose: This study was performed to evaluate the effects of sannamul or herb extract addition to a soybean oil-in-water emulsion during photooxidation in the presence of chlorophyll. Methods: The emulsion mainly consisted of purified soybean oil and citric acid buffer (pH 4.0) at a weight ratio of 4 to 6, with chlorophyll a addition at 6 mg/kg. Ethanol extract of daraesoon, samnamul, basil, or peppermint was selectively added to the emulsion at 400 mg/kg, and emulsions in glass serum bottles were oxidized at $5^{\circ}C$ under 2,600 lux light for 48 hours. Lipid oxidation of the emulsions was evaluated based on determination of headspace oxygen content, peroxide value, and p-anisidine value. Pigments and antioxidants were also monitored. Results: The emulsion with added samnamul extract with high contents of polyphenols and low chlorophyll content showed lower oxygen consumption, peroxide values, and p-anisidine values, whereas basil and peppermint extracts with high chlorophyll contents increased photooxidation. Chlorophylls were degraded during photooxidation of the emulsions, and the degradation rate was highest in the emulsion with added samnamul extract. Conclusion: The high antioxidant activity of samnamul extract in the photooxidation of soybean oil-in-water emulsion could be due to low chlorophyll content, high concentrations of polyphenol compounds in the extract, as well as rapid degradation of chlorophylls during oxidation.

• 한국식품과학회지
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• 제23권2호
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• pp.248-250
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• 1991

대두유 첨가 도정쌀의 품질과 저장성을 규명하기 위하여 현백과정 중 도정이 거의 완료된 마지막 순환 도정단계에 대두유를 0.07 및 0.10% 첨가 도정하여 생산된 쌀에 대한 지방함량, 취반특성, 외관(색) 및 저장성을 조사하였다. 대두유 첨가 도정쌀의 지방함량은 무첨가가 0.65%인데 비하여 첨가 도정쌀은 $0.70{\sim}0.72%$였으며, 취반특성 즉 가열흡수율, 팽창용적, 용출고형물 및 요오드 정색도는 첨가 도정쌀이 무첨가 도정쌀 보다 낮았다. 그리고 색 즉 Hunter L, a, b값 및 백도는 무첨가 도정쌀에 비해 첨가 도정쌀이 낮아 ${\Delta}E$값이 높았다. 대두유 첨가 도정쌀의 저장 중 지방산도는 증가하였으나 첨가 및 무첨가 간에 큰 차가 없었다.

• 한국식품조리과학회지
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• 제15권3호
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• pp.224-230
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• 1999

The purpose of this study was to find out the optimal mixing ratio of green tea powder, sugar, and water for the preparation of Seolgiddeok through Response Surface Methodology based on the color, sensory, and texture test. The oganoleptic and textural properties of Seolgiddeok prepared with various concentrations of green tea powder (0% (control group), 0.5% (GT-0.5 group), 1% (GT-1.0 group), 1.5% (GT-1.5 group), 2% (GT-2.0 group)), and their quality changes during storage were also investigated. The optimal mixing ratio of green tea powder, sugar, and water for preparing the best quality Seolgiddeok was 1.0%, 12%, and 22%, respectively. The proximate composition of green tea powder was 21.70% of crude protein, 8.49% of crude lipid, 2.95% of reducing sugar, and 6.40% of ash. The contents of crude lipid, reducing sugar, and catechins in Seolgiddeok added with a green tea powder were increased with increasing the content of green tea powder. The hardness and gumminess of GT-1.0 group were the lowest among four groups, whereas GT-1.0 and GT-2.0 groups had the lowest cohesiveness. While the control group was the lowest in adhesiveness, the springness was not significantly different among all groups. GT-0.5 and GT-1.5 groups were the highest in sweet taste and colorfulness, respectively. However, GT-1.0 group had the best overall quality. Total microbial numbers, the acidity and pH in Seolgiddeok during storage were decreased with increasing green tea powder content, and especially those of GT-1.0 and GT-1.5 groups were relatively the lower than others. The “L” value (lightness) of the control group (no additives) was the highest among five groups, and the value was decreased with storage period, and especially GT-0.5 groups had the lowest brightness. The“a”value (reddness) of the control group was the highest, followed by GT-0.5, GT-1.0, GT-1.5, and GT- 2.0 group in order. The“b”value (yellowness) was increased with the increase of green tea powder content. Above results indicated that GT-1.0 group showed the best quality of Seolgiddeok through organoleptic and rheology tests.

• 한국식품조리과학회지
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• 제26권6호
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• pp.761-771
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• 2010

The purpose of this study was to determine the most desirable mixture ratio of Maesil (Prunus Mume) concentrate torice flour for the preparation of Sulgidduk. The five different levels of Maesil (Prunus Mume) concentrate were 0%, 4%,8%, 12%, and 16% and were stored over 3 days. The results of this study were as follows. First, the water activity of Sulgidduk was significantly increased upon addition of Maesil(Prunus Mume) concentrate to rice flour. However, in terms of mechanical texture characteristics, the hardness of Sulgidduk was decreased, Maesil(Prunus Mume) concentrate was added to Sulgidduk. The control was $764.58{\pm}5.3\;g/cm^2$. Each amounts of added Maesil(Prunus Mume) concentrate to rice flour (4%, 8%, 12%, and 16%) resulted in hardness levels of $633.44{\pm}13.0\;g/cm^2$, $617.64{\pm}16.2\;g/cm^2$, $585.31{\pm}27.5\;g/cm^2$, and $350.98{\pm}10.2\;g/cm^2$, respectively. In addition, both gumminess and cohesiveness of Sulgidduk increased with increasing amounts of added Maesil (Prunus Mume) concentrate to rice flour. Regarding the color value of Sulgidduk, with added Maesil(Prunus Mume) concentrate the L-value decreased, while both a-and b-value increased. In the sensory evaluation, surface color, taste, and flavor were improved with increasing amounts of Maesil(Prunus Mume) concentrate, whereas texture decreased. Based on sensory evaluation, Maesil (Prunus Mume) concentrate resulted in intensified color, taste, and flavor of Sulgidduk. Consequently, 4% to 8% Maesil (Prunus Mume) concentrate to rice flour was determined to the best formula for improving Sulgidduk in terms of sensory qualities such as moistness, color, taste, flavor and so on.