• 한국조리학회지
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• 제16권1호
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• pp.13-23
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• 2010

이 논문의 목적은 트레할로스를 설탕 대체제로 사용하여 만든 머핀의 최적 배합을 개발하는 것이다. 저장기간 동안(0, 1, 3, 5일) 머핀의 특성과 노화에 대한 트레할로스의 영향은 높이, 부피, 무게, 비용적, 굽기 손실률, 영상분석, 색도, 조직감 측정 그리고 관능 평가에 의해 측정되었다. 트레할로스를 첨가한 머핀의 껍질 두께는 트레할로스 첨가량이 증가할수록 얇아지는 결과를 보였다. 저장 기간동안 머핀의 명도(L값)는 증가하였으나, 트레할로스를 첨가하지 않은 머핀은 감소하였다. 황색도(b값)는 트레할로스 첨가량이 증가할수록 유의적으로 증가하였다. 머핀의 경도는 트레할로스 첨가에 의해서 감소하였으나, 탄성은 트레할로스 첨가에 의해 유의적으로 증가하였다. 마지막으로 관능평가는 질감, 맛, 전체적인 기호도에서 트레할로스 25% 첨가 머핀이 가장 좋은 점수를 보이는 것으로 나타났다.

• Carbon letters
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• 제24권
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• pp.28-35
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• 2017

We demonstrated an effective way of preparing melt spinnable mesophase pitches via catalytic hydrogenation of petroleum residue (fluidized catalytic cracking-decant oil) and their subsequent thermal soaking. The mesophase pitches thus obtained were analyzed in terms of their viscosity, elemental composition, solubility, molecular weight, softening point and optical texture. We found that zeolite-induced catalytic hydrogenation under high hydrogen pressure contributed to a large variation in the properties of the pitches. As the hydrogen pressure increased, the C/H ratio decreased, and the solubility in n-hexane increased. The mesophase pitch with entirely anisotropic domains of flow texture exhibited good meltspinnability. The mesophase carbon fibers obtained from the catalytically hydrogenated petroleum residue showed moderate mechanical properties.

• Journal of Biosystems Engineering
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• 제37권1호
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• pp.28-35
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• 2012

Purpose: This study performed the oscillatory test using the texture analyzer to characterize the viscoelastic behavior of apples such as the storage modulus (E'), the loss modulus (E"), the complex modulus (${\mid}E^*{\mid}$) and the energy dissipated per cycle ($W_{diss}$). Methods: The sinusoidal deformation with the frequency of 1-10 Hz and the maximum displacement of 0.1 mm were applied to the flesh tissues of Fuji, Golden Delicious and Red Delicious apples. The Lissajous figure was used to measure the phase angle(${\delta}$) between stress and strain curve. Results: Trigger force was critical to the measurement of the phase angle. E', E", ${\mid}E^*{\mid}$ and Wdiss were measured using the Lissajous figure and the phase angle. The complex modulus of Golden Delicious apple was significantly lower than those of Fuji apple and Red Delicious apple. Conclusions: Apple flesh was exhibiting more elasticity at low frequency, and more viscosity at high frequency. Dynamic compressive properties of Fuji apple were similar to those of Red Delicious apple but significantly different from those of Golden Delicious apple.

• 한국생산제조학회지
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• 제26권4호
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• pp.378-386
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• 2017

Friction stir welding was performed using six welding conditions to evaluate the mechanical properties and microstructure of the welded zone based on its temperature change in the extruded plate of magnesium alloy AZ61. The welded zone temperature was measured using a thermocouple, and the maximum temperature ranges for the advancing and retreating sides were approximately $210-315^{\circ}C$ and $254-339^{\circ}C$, respectively. Depending on the welding conditions, a temperature difference of more than $100^{\circ}C$ was observed. In addition, the maximum yield strength and maximum tensile strength of the welded component was 84.4% and 96.9%, respectively, of those of the base material. For the temperatures exceeding $300^{\circ}C$, oxidation defects occurred in the weld zone, which decreased the mechanical strength of the weld zone. The microstructure and texture confirmed that fracture occurred because of the grain size deviation of the welding tool and the severe anisotropy of the texture of the welded joints.

• 한국농공학회지
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• 제45권5호
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• pp.77-84
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• 2003

Recent advances in remote sensing techniques provide the potential for monitoring soil color as well as soil moisture conditions at the spatial and temporal scales required for detailed local modeling efforts. Soil moisture as well as soil color is a key feature used in the identification and classification of soils. Soil spectral reflectance has a direct relationship with soil color, as well as to other parameters such as soil moisture, soil texture. and organic matter. We evaluate the influence of seven soil properties, soil color and soil moisture, on soil spectral reflectance. This paper presents the results obtained from the ground-truth spectral reflectance measurements in the 300-1100 nm wavelength range for various land surfaces. The results suggest that the reflectance properties of soils are related to soil color, soil texture, and soil moisture. Increasing soil moisture content generally decreases soil reflectance which leads to parallel curves of soil reflectance spectra across the entire shortwave spectrum. We discuss the relationships between the soil reflectance and the Munsell Soil Color Charts which contain standard color chips with colors specified by designations for hue, value, and chroma.

• 한국식품과학회지
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• 제10권2호
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• pp.143-150
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• 1978

저자들은 전보(Korean J. Food Sci. Techno., 9,123(1997)에서 분리 대두 단백의 식품학적 성질을 조사하였다. 본 연구에서는 이 성질을 응용하여 대두 단백섬유를 제조하고저 분실 험실에서 고안 설계하여 의뢰제작한 protein spinning apparatus를 사용하여 분리 대두단백으로 대두단백섬유 제조실험을 행한결과 texture가 우수한 제품을 얻었다. 제조조건은 15-18% 단백질용액을 알카리 (0.6%)로 처리하여 50-100 PSI spinning press로 사출한 후 12% Nacl-1 N acetic acid bath에서 응고시켰다. 12% 단백질 용액은 생성된 단백섬유의 texture가 불량하여 일정한 모형을 유지하지 못하였다. 제품의 성질을 Instron기기와 texturometer를 사용하여 측정하였다. 아울러 대두 단백섬유의 형성기작을 제시하였다.

• 한국식품영양학회지
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• 제3권1호
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• pp.39-56
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• 1990

The effects of six kinds of phosphate complex on the water holding capacity (W.H.C) and protein solubility of hair tail, yellow tail runner and dried pollack meat paste were investigated and animal meat(pork, chicken and hare meat complex) The formulation of six kind of phosphate complex employed to this experiment were made by mixing several phosphate such as sodium polyphosphate, sodium pyrophosphate, sodium acid pyrophosphate, potassim pyrophosphate, sodium ultra-meta-phosphate, sodium-tetra-phosphate and monoglyceride at different mixture ratio Among the six kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium polyphosphate 40%, sodium pyrophosphate 30%, sodium tetra mata phosphate 10%, sodium ultra meta phosphate 10% was most effective on enchanging the W H. C, and protein solubility of hair tail, yellow tail runner dried pollack meat past and in case of pork, chicken and hare meat paste. Phosphate C complex which was formulated by mixing sodium polyphosphate 50%. sodium pyrophosphate 30%, sodium tetra meta phosphate 10%, potassium pyrophosphate 10%, was more effective them other phosphate complex, and thief optimum addition level was 0.5% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness and springiness value of Kamaboko(fish meat and pork, chicken, hare meat complex past meat product) were evaluted as best when 0.5% of Phosphate B complex was added The optimum cooking condition of Kamaboko to get good texture was heating for 20 minutes at 12$0^{\circ}C$.

• Carbon letters
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• 제1권3_4호
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• pp.165-169
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• 2001

The C-type mesophase pitch-based carbon fiber (C-MPCF) was prepared throuch C-type spinnerette and compared the mechanical properties to those of round type mesophase pitch fiber (R-MPCF) and C-type isotropic pitch fiber (C-iPCF). The tensile strength and modulus of C-MPCF were about 18.6% and 35.7% higher than those of R-MPCF. The tensile strength of C-MPCF was 62% higher than that of C-iPCF of the same $8{\mu}m$ thickness because of more linear transverse texture, which could be easily converted to graphitic crystallinity during heat treatment. The torsional rigidity of C-MPCF was 2.37 times higher than that of R-MPCF. The electrical resistivity of C-MPCF was $8{\mu}{\Omega}{\cdot}m$. The C-iPCF shows far lower electrical resistivity than R-iPCF as well as the mesophase carbon fiber because of better alignment of texture to the fiber axis.

• 한국식품조리과학회지
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• 제18권3호
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• pp.280-289
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• 2002

The quality characteristics of breads with different concentrations(2%, 4%) of Paecilomyces japonica (J2, J4) and Cordyceps militaris (M2, M4) powder were compared in terms if sensory and mechanical properties. In the sensory test, J2 and M2 groups gained good scores in taste, texture and odor acceptance as control grourp. Paecilomyces japonica-added group showed higher moisture and bigger volume than that of control group, and Cordyceps militaris group showed lower moisture content and decreasing volume. 'L' values of J and M groups was lower than control, and the longer the storage period, the lower the lightness. The more Paecilomyces japonica was added, the higher the 'a' value was, but Cordyceps militaris showed an opposite trend. The hardness of the bread was the lowest in J2 group and the highest in M4 group, and the longer tile storage period. the higher the hardness was (p＜.001). Overall, the addition of 2% Paecilomyces japonica showed a similar tendency with control group, and showed good scores especially in acceptance, moisture and volume. Paecilomyces japonica appeared to be more desirable than Cordyceps militaris.

• 한국식품과학회지
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• 제28권4호
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• pp.720-729
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• 1996

추청벼, 조생통일벼, IR 36등 세 품종의 쌀에 셀룰라제(cellulase) 처리가 팽윤력, 용해도, 아밀로그래프, differential scanning calorimetry (DSC), 가용성 탄수화물 용출 및 밥의 경도 등에 미치는 효과에 대하여 시험하였다. 효소처리에 의하여 세 품종의 쌀에서 모두 팽윤력과 용해도가 증가하였으며 아밀로그램 점도는 모두 감소하였다. 시차 주사 열량계(DSC)를 이용한 밥의 노화 시험에서는 효소 처리의 뚜렷한 효과가 없었다. 효소처리한 쌀의 가용성 탄수화물의 겔 크로마토그래피에서 분자량 10,000미만의 세포벽 분해산물이 확인되었다. Rheometer로 측정한 밥의 경도는 효소처리한 모든 품종의 쌀에서 감소하였다.