• 한국식생활문화학회지
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• 제32권2호
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• pp.135-143
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• 2017

This study evaluated the quality characteristics of semi-dried noodles prepared with different water contents (wet noodles; 32, 24, 22, 20%, dry noodles; 12%). The drying process was carried out in a drying chamber at $13{\sim}18^{\circ}C$ temperature and 75~95% humidity. The proximate composition of Korean wheat flour was as follows: water $22.1{\pm}3.64%$, protein $8.6{\pm}0.13%$, fat $1.3{\pm}0.10%$, ash $0.7{\pm}0.02%$, carbohydrates $67.3{\pm}0.10%$. As water contents decreased, both L and b values significantly decreased before cooking of noodles, whereas L, a, and b values were not significantly different after cooking of noodles. Weight, water absorption, and volume of cooked noodles significantly increased as water content decreased, whereas turbidity of soup was not significantly different. Cutting hardness before cooking of noodles significantly increased as water content decreased. Sections of noodles after cooking by SEM (scanning electron microscopy) showed roughness and fewer round starch particles as water content decreased. For overall preferences according to the sensory evaluation, noodles prepared with different water contents were not significantly different. According to the results, semidried noodles have development potential to complement the disadvantages of both wet noodles and dry noodles.

• 한국조리학회지
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• 제23권4호
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• pp.185-192
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• 2017

This study examined the optimum conditions and obtained the basic data for processing semi-dried sea cucumber flakes. During the boiling process, the weight and length of the sea cucumber decreased to 45.61% and 55.87%, respectively. Thereafter, there was a gradual decrease in the weight and length of the sea cucumber, which were finally maintained at 30.00% and 50.93%, respectively. The moisture content during drying was 38.37% after 3 hours at $60^{\circ}C$, and 36.56% after 5 hours at $30^{\circ}C$. However, the decrease in moisture content was slowly at 60 hours and $4^{\circ}C$, reaching a final value of 68.9%. The length of boiled sea cucumber during drying decreased to 66.35% after 11 hours at $60^{\circ}C$, and 68.90% after 24 hours at $30^{\circ}C$. The chromaticity and hardness tended to increase during the drying process. Moisture content and water activity of sea cucumber flakes decreased from 81.48% (0.963) to 33.50% (0.763), respectively, after 3 hours at $60^{\circ}C$. Following this, the moisture content and water activity continuously decreased to 30.75% (0.608) at 4 hours and 19.47% (0.437) at 5 hours, respectively. The overall acceptance score was 4.11 and 3.89 for 4 hours dry sample and 5 hours dry sample, respectively. However, the score was not statistically significant.

• KSBB Journal
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• 제7권2호
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• pp.144-148
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• 1992

투과성이 증가된 Z. mobilis를 K-carrageenan으로 고정화한 건조beads를 이용하여 sorbitol연속생성공정의 향상에 관한 실험을 하였다. 투과성을 증가시킨 균체를 K-carrageenan으로 고정화 하여서 연속공정을 실시한 결과 효소의 안정성이 30일 이상 지속되었다. K-carrageenan으로 고정화한 균체를 건조시 bead의 견고성과 저장성이 향상되었다. 건조 bead를 이용한 72시간의 반회분식 공정에서 효소 활성도의 감소는 8%였으며, 건조 bead에서의 Vmax값은 $39^{\circ}C$와 pH6.2에서 free cell의 거의 절반값을 나타내었다. 연속공정에서 희석속도 $0.1h^{-1}$일 때 wet bead와 건조bead에서의 sorbitol생산성은 각각 3.4, 2.88g/l-h를 나타내었다.

• 한국수산과학회지
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• 제45권5호
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• pp.445-453
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• 2012

This study examined microbial contamination during seasoned and dried squid Dosidicus gigas processing, including the apparatus, machines, and employee's gloves at each step in processing at two companies. The numbers of bacteria floating in air in each processing area were also examined. The numbers of Staphylococcus aureus (3.6-6.0 log CFU/g) and Escherichia coli (1.3-1.4 log MPN/100 g) in domestic and imported daruma (a semi-processed product of seasoned and dried squid) at companies A and B exceeded the regulatory limits of the Food Sanitary Law of Korea (S. aureus, ${\leq}2.0$ log CFU/g; E. coli, negative). S. aureus in both daruma was reduced to below the detection limit or 3.6 log CFU/g after the roasting step, but increased again to 3.3 and 5.5 log CFU/g after the mechanical tearing step at companies A and B, respectively. E. coli showed similar tendencies at both companies. The surfaces of the apparatus, machines, and employee's gloves that contacted daruma were also contaminated with S. aureus (1.0-5.5 log CFU/$m^2$) and E. coli (negative-to 3.5 log MPN/$m^2$). The numbers of bacteria floating in air were high (1.7-5.1 log CFU/$m^3$) at both companies. These results suggest that sanitation standard operating procedures (SSOP) must be developed to control of microbial cintamination in seasoned and dried squid.

• 한국식품과학회지
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• 제32권5호
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• pp.1128-1134
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• 2000

본 연구는 해풍에서 반건조된 꽁치(Cololabis seira)로 만든 과메기에 대한 감마선 조사에 의한 품질 특성을 평가하기 위해 수행되었다. 과메기의 가식부위를 준비하여, 진공포장하고, 3과 5 kGy에서 각각 감마선을 조사한 후 $5^{\circ}C$에 저장하였다. VBN및 TMA 함량은 조사직후 차이는 없었고, 저장 중 감마선 조사선량이 증가할수록 함량의 증가가 억제되는 것으로 나타났다. 조사직후 TBA는 모든 처리구에서 차이가 없었고 저장 중 증가하였으나, 감마선 조사에 의한 영향은 없었다. 휘발성 향기성분은 감마선 조사에 의해 전체적인 함량이 줄어들었다. 과메기의 물성은 감마선 조사구의 경우 저장 60일째에도 물성을 그대로 유지하였으나, 비조사구는 저장 중 연화되는 것으로 나타났다. 관능평가결과 조사직 후 감마선 조사구와 비조사구의 차이가 없었고, 감마선 조사구가 저장 60일째까지 관능적으로 품질이 유지되는 것으로 나타났다. 따라서 과메기에 대한 감마선 조사는 과메기의 품질을 유지시키는 효과적인 방법이라 할 수 있다.

• 한국수산과학회지
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• 제54권6호
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• pp.869-879
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• 2021

Methods for the development of home meal replacement seafood tailored to consumer needs for the advanced use of Broughton's ribbed ark Scapharca broughtonii (BRA) in Korea are required. In this study, we developed a cheese-topped, semi-dried, and seasoned Broughton's ribbed ark (S-BRA) tailored for the younger generation with an improved texture and fish odor. The optimization of conditions to improve the texture and fish odor was performed using RSM. The design of the model was appropriate because there was no significant difference (P>0.05) between the predicted and actual values of moisture content, hardness, and overall acceptance, and the optimal preparation conditions were a vinegar content of 2.68%, a soaking time of 62 min, a drying temperature of 60℃, and a time of 162 min. The S-BRA manufactured under these optimal conditions exhibited a lower odor intensity compared to the unsoaked and undried control, suggesting that the fish odor of S-BRA has been improved. The moisture content related to the texture of the S-BRA was lower than that of the control, and the hardness was higher. Therefore, the S-BRA developed in this study will appeal to people of all ages, especially the younger generation; their consumption is expected to increase.

• Journal of the Korean Wood Science and Technology
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• 제16권4호
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• pp.10-39
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• 1988

This study investigated the temperatures and relative humidities in the semi-greenhouse type solar dryer with a black rock-bed heat storage and without heat storage and outdoor temperature and relative humidity at 9 a.m. and 2 p.m.. A comparison was made of the drying rates, final moisture contents, moisture content distributions, casehardening stresses, drying defects, volumetric shrinkage of dried lumber for solar- and air-drying from the green condition of mixtures of Douglas-fir, lauan, taun, oak and sycamore 25mm- and 50 mm-thick lumber during the same period for four seasons, and heat efficiencies for solar dryer with and without the heat storage for saving of heat energy and the cost of lumber drying using the solar energy. The results from this study were summarized as follows: I. The mean weekly temperatures in the solar dryers were 3 to $6^{\circ}C$ at 9 a.m. and 9 to $13^{\circ}C$ at 2 p.m. higher than mean outdoor temperature during all the drying period. 2. The mean weekly relative humidities in the solar dryers were about 1 to 19% at 9 a.m. higher than the outdoor relative humidity. and the difference between indoor and outdoor relative humidity in the morning was greater than in the afternoon. 3. The temperatures and relative humidities in the solar dryer with and without the heat storage were nearly same. 4. The overall solar insolation during the spring months was highest and then was greater in the order of summer, atumm, and winter month. S. The initial rate of solar drying was more rapid than that of air drying. As moisture content decreased, solar drying rate became more rapid than that of air drying. The rates of solar drying with and without heat storage were nearly same. The drying rate of Douglas-fir was fastest and then faster in the order of sycamore, lauan, taun and oak. and the faster drying rate of species, the smaller differences of drying rates between thicknesses of lumber. The drying rates were fastest in the summer and slowest in the winter. The rates of solar drying during the spring were more slowly in the early stage and faster in the later stage than those during the autumn. 6. The final moisture contents were above 15% for 25mm-thick air dried and about 10% for solar dried lumber, but the mean final MCs for 50mm-thick lumber were much higher than those of thin lumber. The differences of final MC between upper and lower course of pile for solar drying were greater than those of pile for air drying. The differences of moisture content between the shell and the core of air dried lumbers were greater than those of solar dried lumber, smallest in the drying during summer and greatest in the drying during winter among seasons. 7. Casehardening stresses of 25mm- and 50mm-thick dried lumber were slight, casehardening stress of solar dried lumber was severer than that of air dried lumber and was similar between solar dried lumber with and without heat storage, Casehardening stresses of lumber dried during spring were slightest and then slighter in the order of summer, autumn, and winter. Casehardening stresses of Douglas -fir, sycamore and lauan were slight, comparing with those of taun and oak. 8. Maximum initial checks of 25mm-thick lumber occurred above and below fiber saturation point and those of 50mm-thick lumber occurred in the higher moisture content than thin lumber. As the moisture content decreased, most of checks were closed and didn't show distinct difference of the degree of checks among drying methods. The degree of checks were very slight in case of Douglas-fir and lauan, and severe in case of taun and oak. The degree of checks for 50mm-thick lumber were severer than those for 25mm-thick lumber. 9. The degree of warpage showed severe in case of oak and sycamore lumber, but no warping was found in case of Douglas-fir, lauan and taun. 10. The volumetric shrinkages of taun and oak were large and medium in case of Douglas-fir, lauan and sycamore. 11. Heat efficiencies of solar dryer with heat storage were 6.9% during spring, 7.7% during summer, 12.1% during autumn and 4.1% during winter season. Heat efficiency of solar dryer with heat storage was slightly greater than that of without heat storage. As moisture content of lumber decreased, heat efficiency decreased.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1208-1211
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• 1999

Semi HPLC using a column switching technique was used to determine the trace content of vitamin B12 in various foods. Total analytical time required less than 20 mins per sample and the recovery ratio was 99.9, 99.6, 100.1 and 99.8% for 1.0, 10.0, 100.0 and 1,000 g/kg, respectively. The content of vitamin B12 in various foods obtained using column switching method showed higher levels compared to labels in dried milk(0.5 g/100g) and in grain products(0.51~34.36 g/100g). Thus, this column switching method was more sensitive, effective and precise than the microbiological analysis currently used to determine the trace compounds like a vitamin B12.

• Journal of Ginseng Research
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• 제33권4호
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• pp.343-348
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• 2009

본 연구에서는 새로운 전처리를 통한 홍삼을 제조하여 홍삼의 향취미의 변화를 살펴보았으며 이로써 맛과 향이 개선 된 홍삼제품을 개발하고자 하였다. Acid(ascorbic acid, citric acid) 감압침투 방법으로 산처리 홍삼을 제조하였으며, 반 건조 산처리 홍삼과 반건조 홍삼의 색, 유리당, ginsenoside 함량, 관능검사를 실시하였다. 홍삼분말 색은 산을 처리하면 밝기 (L)와 황색도 (b)도는 감소하며, 적색도 (a)는 증가하는 것으로 나타났다. Fructose, glucose는 산을 처리하지 않은 홍삼이 가장 높았으나 sucrose, maltose는 citric acid 처리한 홍삼이 높게 나타나는 것을 알 수 있었다. Ginsenoside 함량은 산을 처리한 홍삼에서 $Rg_2+Rh_1$, $Rg_3$의 함량이 증가 되는 것을 알 수 있었다. 산을 처리한 반건조 홍삼과 일반 반건조 홍삼 관능검사에서는 색과 단맛에서만 유의적 차이가 나타났다. 그러나 건조 홍삼 추출물을 관능 검사한 결과 쓴맛과 떫은맛, 신맛, 향취, 색의 강도에서는 유의적 차이가 나타났다. 특히 산 처리한 홍삼 추출물은 쓴맛과 떫은맛이 감소되어 산으로 전 처리한 홍삼은 인삼에 대한 거부감을 줄일 수 있는 제품으로 사용 가능성을 보여 주었다.

• 한국식품위생안전성학회지
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• 제34권3호
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• pp.309-315
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• 2019

본 연구는 식품으로부터 S. aureus를 분리하는 데 사용되는 선택배지들의 성능을 평가하였다. 먼저 BPA와 MSEY agar의 민감도 비교를 통해 BPA를 선택하였고, 이 배지의 회수율을 $3M^{TM}$ $Petrifilm^{TM}$ Staph Express Count Plate(STX petrifilm)의 회수율과 비교하였다. 축산식품 중 돼지고기 주물럭과 육회용 꾸릿살, 수산식품 중 쥐포와 반건조 오징어, 전통식품 중 떡과 잡채를 선정하여 S. aureus를 접종한 후 BPA와 STX Petrifilm 배지를 사용하여 회수율 분석 실험을 실시하였다. 6가지 식품에 대해 인위적으로 S. aureus를 저농도에서부터 고농도까지 접종한 후 0시간과 24시간 후의 검출률을 측정하였다. 두 배지 간의 유의 수준을 분석한 결과 식품의 종류, 접종 농도에 관계없이 두 선택배지 간에 통계적 유의차는 없는 것으로 확인되었다(P>0.05). 따라서 STX Petrifilm은 BPA를 대체할 수 있을 뿐만 아니라 배지의 준비 및 도말에 소요되는 분석시간을 절감하고 배양에도 최소한의 공간이 필요하게 되어 신속, 정확한 분석에 크게 기여할 수 있을 것으로 판단된다.