• 한국가금학회지
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• 제14권2호
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• pp.145-151
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• 1987

식육을 장기저장 할 때 발생되는 단백질의 변성과 해동시 육량감소를 줄이기 위한 방법의 하나로써 최적동결방법을 모색하고자 동결속도에 따른 저장중 닭고기의 물리화학적 변화를 조사한 결과 동결속도가 빠를수록 pH증가가 지연되어 장기보존의 가능성을 보였다. TBA가 및 유리지방산 생성율은 저장기간이 길어짐에 따라 증가하는 추세를 보이고 있으나 부위육의 종류에 따라 동결속도의 영향이 다르게 나타나고 있다. 그러나 단백질추출성을 비교할 때 염용성단백질과 수용성단백질의 추출성은 부위육의 종류에 관계없이 3cm/hr이상의 동결속도에서 저장기간 중 추출성이 가장 높게 나타났으며, 이러한 경향은 다리살 보다 가슴살의 추출성이 더욱 높게 유지되고 있다. 이상의 결과에서 송풍동결기를 이용하여 닭고기를 동결시킬 경우 3cm/hr이상의 동결속도로 동결시켜 냉동저장 할 때 좋은 품질의 냉동육을 얻을 수 있는 것으로 판단되었다.

• 한국식품영양과학회지
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• 제20권4호
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• pp.381-387
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• 1991

전통안동식혜를 제조하여 20일 동안 저장하여 그 숙성 및 저장기간 동안 여러가지 화학적 변화에 관하여 실험하였다. 숙성기간 동안 조지방 및 수분의 함량변화는 거의 없었으나 조단백질의 함량은 차차 감소하였다. pH는 숙성 3일경에 4.36이었으며 그 후 차차 감소하여 저장 20일에는 3.90이었다. 유리당의 조성은 maltose를 포함하여 4종류가 검출되었으며 maltose의 함량은 차차 증가하여 저장 15일에는 유리당 가운데 76%를 차지하였다. 아미노태질소는 숙성 3일에 22.40mg% 차지하였으며 이때가 식혜의 맛이 가장 좋았다. 유리아미노산에 있어서는 proline 및 aspartic acid의 함량이 숙성 3일째에 각각 115.2, 28.9mg으로 가장 많았고 수용성 및 염용해성 단백질의 아미노산 조성은 glutamic acid와 aspartic acid의 함량이 가장 많았다.

• Journal of Periodontal and Implant Science
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• 제49권3호
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• pp.148-157
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• 2019

Purpose: This study aimed to evaluate periodontal and pulpal healing in replanted rat teeth, preserved under different storage conditions, with or without root conditioning using doxycycline. Methods: A total of 40 maxillary first molars extracted from 20 Sprague-Dawley rats were stored for different durations under different conditions (5 minutes in dry storage and 60 minutes in Hank's balanced salt solution [HBSS]) and subsequently replanted. The rats were divided into 2 groups based on the use of root surface treatment: the doxycycline group (root surface treated with doxycycline) and the control group (no doxycycline treatment). Eight weeks after replantation, the animals were sacrificed, and the teeth were evaluated using micro-computed tomography (micro-CT) and histomorphometric analysis. Results: In the micro-CT analysis, the doxycycline group showed the same rate of occurrence of periapical radiolucency as was observed in the control group, but a lower degree of root resorption in teeth replanted after 60 minutes of storage in HBSS (P<0.05). In the histomorphometric analysis, the doxycycline group exhibited no improvement in either pulpal or periodontal healing of the replanted tooth after 5 minutes of dry storage, but showed a lower grade of surface root resorption ($1.37{\pm}0.77$) and inflammatory resorption in the teeth stored for 60 minutes in HBSS ($1.33{\pm}0.71$). Conclusions: In conclusion, doxycycline improved the periodontal healing of replanted teeth stored for 60 minutes in HBSS, whereas doxycycline did not improve periodontal healing of replanted tooth after 5 minutes of dry storage. Within the limits of this study, doxycycline showed more favorable periodontal healing despite delayed replantation.

• 한국식품과학회지
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• 제34권1호
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• pp.79-84
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• 2002

숙성이 완료된 된장에 염도 4%의 청국장을 혼합하여 각각 염도 8%, 6%의 저염된장을 제조한 다음 0, 5, 10, 20 kGy의 감마선을 조사하여 상온에 보존하면서 보존 기간 중의 미생물 및 일반 품질 특성 변화를 살펴보았다. 미생물은 조사선량의 증가에 따라 유의적인 살균효과를 나타내어 Bacillus는 비조사구에 $10^9\;CFU/g$이던 것이 10 kGy에는 $10^5-10^6\;CFU/g$으로, 20 kGy에서는 $10^3 CFU/g$으로 감소하였고 보존기간 중 점차 증가하였다. 효모와 산생성 세균은 10 kGy 이상의 감마선 조사에 의하여 거의 제거되었으며 보존기간 중에도 검출되지 않았으나 비조사구 및 5 kGy 조사구에서는 증식하였다. pH, protease, 아미노태질소의 변화는 감마선 조사구가 비조사구에 비하여 안정적인 품질을 유지하였으나 6%-5 kGy 조사구는 보존 $6{\sim}8$주 후에 변패를 나타내었다. 시료의 관능평가 결과 8%-5kGy, 그리고 10 kGy의 감마선조사 시료에 대한 선호도가 높았으며 특히, 8%-5kGy의 시료는 시판 일반된장보다 높은 선호도를 보였다. 따라서 된장과 청국장을 혼합한 다음 감마선을 조사하여 관능 및 보존성이 우수한 저염된장을 제조하는데 필요한 적정 감마선 조사선량을 염도 6%에서는 10 kGy가, 염도 8%에서는 $5{\sim}10\;kGy$가 적합할 것으로 평가되었다.

• Fisheries and Aquatic Sciences
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• 제5권1호
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• pp.43-47
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• 2002

Jeotgal, salt- fermented sea food, is a kind of Korean traditional foods. We carried out hazard analysis on Changran (stomach and intestine of Alaska pollack) Jeotgal and squid Jeotgal through the whole processing procedures at H Co. located at Guryongpo from April 2000 to September 2001. During this studying period, we educated employee regularly and analyzed hazards on the whole process and then could conclude that pathogenic bacteria and metal particles were most important hazards in Jeotgal. Metal particles in end-product will be eliminated by laser detector before packaging. But bacteria must thoroughly manage through the whole process. Bacteriological qualities of the end products were much improved after education for the employees and by effort for HACCP (Hazard Analysis and Critical Control Point) program introduction. Pathogenic bacteria such as pathogenic Escherichia coli, Salmonella spp., coagulase positive Staphylococcus aureus and Vibrio parahaemolyticus were not detected from not only raw materials but also end products. The falling bacteria in the places such as thawing area, packaging area, seasoning area, fermenting room, subsidiary materials room and storage room were less than 30 CFU per plate for 30 minutes during working time. But those were increased more than 10 times during the resting time. It means that special measures are needed during the break time such as lunch time or exchanging working teams.

• 환경생물
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• 제28권4호
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• pp.218-222
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• 2010

This study was carried out to investigate the changes in the storage characteristics of the Korean traditional raw rice wine (RRW) treated with Korean sun-dried salts and gamma rays. Nowadays, RRWs have received attention because they are a nutritious food with health-stimulating properties. But the rapid deterioration of the fermented RRW is one of the serious problems for brewing and marketing in the world. Actually, the expiry date of the RRW is around a week and this has been a biggest disadvantage of the RRW. The goal of this study was to make it of high quality and extend the period of circulation of the RRW. A lactic acid bacterium was isolated from the RRW. The 16S rRNA sequences of isolates showed 98% homology with the Lactobacillus fermentum. These results suggested that could be manageable improve the shelf life with addition of the sun-dried salts and irradiation with gamma rays.

• 한국식품영양학회지
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• 제25권1호
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• pp.77-82
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• 2012

This study was carried out to optimize the production of immature green cherry tomato pickles and to produce green cherry tomato pickles of good sensory quality. The composition of immature green cherry tomato pickles was optimized using a central composition design with 3 variables and 3 levels. The overall acceptability score, based on sensory evaluation, was best, when the immature green cherry tomato pickles contained 231 g of vinegar, 52.6 g of salt, 168.3 g of sugar, 204 g of tomatoes, and 231 $m{\ell}$ of water. The statically predicted optimal formulation of immature green cherry tomato pickles on overall acceptability value was 33.54%(w/w) of vinegar, 7.64%(w/w) of salt, 25.28%(w/w) of sucrose, 33.54%(w/w) of water. The optimal conditions for producing immature green cherry tomato pickles should consider the factors of time and temperature of storage.

• 보존과학연구
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• 통권30호
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• pp.189-202
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• 2009

Ceramics from Taean shipwreck were studied to investigate the deterioration by soluble salts and desalination pattern according to each ceramic characterization. NaCl crystals were found as a crystal growth on the ceramic microstructure and deteriorated to push off the glaze layer of some Puncheong ware sample. As a result of monitoring the desalination pattern of ceramics for 74days, the earthenware sample with big pores and no glaze removed soluble salts so fast, but Puncheong ware and Whiteware samples removed lots of soluble salts slowly and continuously. Generally, it takes long time to remove soluble salts from porcelains, due to small pores and glaze, but the long-term desalination probably can cause the damage on the surface layer such like glaze. As some soluble salts still remains in the ceramic microstructures after desalination, it is very important to control and keep the relative humidity stable through the proper storage. There are various ceramic deterioration patterns by soluble salts. Therefore, it needs to select the desalination method of ceramics from shipwreck, considering the material characteristics and the production techniques.

• 한국태양에너지학회 논문집
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• 제34권5호
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• pp.23-31
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• 2014

This study was accomplished to get the foundation design data of VMD(Vacuum Membrane Distillation) system for Solar Thermal VMD plant. VMD experiment was designed to evaluate thermal performance of VMD using PVDF(polyvinylidene fluoride) hollow fiber hydrophobic membranes. The total membrane surface area in a VMD module is $5.3m^2$. Experimental equipments to evaluate VMD system consists of various parts such as VMD module, heat exchanger, heater, storage tank, pump, flow meter, micro filter. The experimental conditions to evaluate VMD module were salt concentration, temperature, flow rate of feed sea water. Salt concentration of feed water were used by aqueous NaCl solutions of 25g/l, 35g/l and 45g/l concentration. As a result, increase in permeate flux of VMD module is due to the increasing feed water temperature and feed water flow rate. Also, decrease in permeate flux of VMD module is due to increasing salinity of feed water. VMD module required about 590 kWh/day of heating energy to produce $1m^3/day$ of fresh water.

• 동아시아식생활학회지
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• 제10권5호
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• pp.419-424
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• 2000

To develop a functional Kimchi utilizing onion, 5 different Kimchi with onion used as a major ingredient were formulated. The changes in pH. titratable acidity, reducing sugar. total bacterial count, and the number of lactic acid bacteria in the process of fermentation were studied A. onion Kimchi Control. B : onion Kimchi added with oyster, C : onion Kimchi added with salted shrimp, D : onion Kimchi added with oyster, cucumber, and a bit of radish, E : onion Kimchi added with salted shrimp, cucumber, and a bit of radish. pH of onion Kimchi decreased during storage, but titratable acidity increased. The pH values of onion Kimchi were not significantly different among groups, the changes in pH during fermentation were the lowest in A, and changes in B and D were lower than those of C and E. Salt concentration tended to decrease during the fermentation process, and the changes in salt concentration were lower in D and E than in B and C. Reducing sugar content maximized at 4 days of fermentation and decreased after 12 days. The number of lactic acid bacteria increased during first 4 days of fermentation and decreased after 12 days. Total lactic acid bacterial count were the most lowest in A.