• 한국축산식품학회지
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• 제37권6호
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• pp.793-798
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• 2017

Salt is an essential ingredient for cheese production, and it influences various aspects of cheese, including the shelf life, enzyme activity, flavor, casein hydration, and microbial proliferation during ripening. Several consumers avoid cheese with high salt content, mainly due to health problems such as hypertension, cardiovascular disease (CVD), stroke, and heart attacks. Salt has been commonly used for several purposes in cheese production, including for obtaining the required flavor and texture, for its preservative properties, and as a taste enhancer. However, salt usage has been opposed by the public and governmental bodies, who have been advised by health authorities that salt should be reduced or avoided in cheese for healthier life. However, salt replacement or reduction in cheese manufacturing requires formulation of intensive strategies. This review provides information about several strategies and innovations for reduction and replacement of salt in cheese manufacturing without seriously affecting the quality, microbial safety, and sensory properties of cheeses.

• 한국축산식품학회지
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• 제37권6호
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• pp.833-839
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• 2017

In this study, the physicochemical and sensory properties of Gouda cheese supplemented with microcapsules of chili pepper extract were evaluated. Microcapsules of pepper extract were prepared by coacervation technique using gum acacia-gelatin wall and chili pepper oil core. Changes in pH, lactic acid bacteria (LAB) population, and free amino acid (FAA) content after supplementation of Gouda cheese with chili pepper capsules were monitored during ripening. Texture and sensory characteristics of the Gouda cheese ripened for 6 months were evaluated. The supplementation of pepper extract microcapsules (0.5% or 1%, w/w) did not influence the pH values and LAB content of the Gouda cheese (p<0.05) during the ripening period. While the content of total FAA increased with the ripening process in all the cheese groups (p<0.05), no significant difference (p<0.05) in the content of total FAA was observed among the sample groups at each time point. The addition of pepper extract microcapsules (1%, w/w) to Gouda cheese significantly decreased hardness (p<0.05) and negatively affected sensory attributes in terms of taste and texture (p<0.05). The results demonstrated that supplementation with 0.5% pepper extract microcapsules could provide additional bioactive ingredients, along with maintenance of the quality of Gouda cheese.

• Current Research on Agriculture and Life Sciences
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• 제19권
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• pp.31-37
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• 2001

Uyeki(1928) classified Pinus densiflora into six ecotypes(Northeastem type, Middle-southern flat type, middle-southern upland type, Wibong type, Ankang type, and Geumgang type) based on the pine tree type. The bark color of Geumgang type was ash-brown color on the lower parts of stem and yellowed color on the upper parts of stem. We investigated the physicochemical properties of soil forests to obtain basic data for preservation of exellent pine (Pinus densiflora for. erecta Uyeki). The results were as follows; The soil texture of the Pinus densiflora for. erecta Uyeki forests were showed nearly as sandy loam, that is, sand, silt and clay were consisted of 72%, 15% and 13%, respectively. Soil acidity(pH 4.6) was lower than Korea average forest soil acidity(pH 5.2). The average contents of available phosphate was 11.7ppm at Sokwang-ri, 26.8ppm at Mt. Eungbong, 24.2ppm at Mt. Kumma. It was the lowest at Uljin(4.6ppm). The contents of carbon was 6.2% at Mt. Chungok, 6.1% at Mt. Eungbong. This value was more than average of Korea forest soil.

• Tribology and Lubricants
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• 제11권5호
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• pp.162-171
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• 1995

The application of reciprocating engine crankshaft bearings is of particular importance and interest among the plain bearing, not only because the sheer volume of intemal combustion engines now produced, but because the severe operating conditions they are subjected to. Demands for better performances of crankshaft bearings have provide an important impetus in the development of bearings and bearing materials. As engine design progresses toward higher outpt and higher efficiency, crankshaft bearings must perform under more seveve operating conditions. Higher load, temperature, and speed as well as lower viscosity oil are applied to the bearing sysem, resulting in a smaller minimum oil film thickness. This means more solid-solid contact between the shaft and bearing, and the bearing is exposed to more danger of seizure. Some engines may experience bearing seizure problems. However, understanding about the seizure behavior and mechanism is far from being enough. Seizure resistance of a bearing-shaft system will be affected by the properties of the shaft and bearing, especially their materials and surface texture. Commonly used engine bearing materials include Al-Pb-Si, Al-Sn-Si, Al-Sn, and Cu-Pb with Pb-Sn-Cu overlay. These materials have very different properties. They showed different behaviors dering seizure tests and seizure may occur with different mechanism for different bearing material. Shaft materials also affect the seizure resistance of the system. Surface texture of the bearing and shaft have apparent effects on the lubrication and solid-solid contact pattern, and therefore will affect the seizure behavior of the system. Bearings and shafts which are made of different materials and have different surface textures have been tested and analyzed. Their effects on seizure resistance are discussed and possible seizure mechanisms for different beatings are presented in this paper.

• Food Science and Biotechnology
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• 제16권2호
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• pp.275-280
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• 2007

The effect of using Korean wheat flour versus Australian wheat flour on noodle quality as a result of differing physical and chemical properties of the flours was investigated. The results provided appropriate technical information for selection of wheat varieties to produce high quality Korean salted noodles. Noodle quality was quantified based on measurement of the appearance and texture of noodles. When consumer preference tests were conducted, a firmer and more elastic texture was preferred for Korean white salted noodles, however, when appearance was included in the consumer tests, noodles made with Australian wheat were favored over Korean wheats. Korean flour was found to produce firmer and more elastic noodles, whereas Australian flour produced brighter, creamier colored noodles. In flour quality tests, Korean flours were found to have a higher setback viscosity and lower swelling power than Australian flour. Additionally, Korean flours had higher water absorption values. Protein content of flour was an important parameter affecting the firmness of Korean noodles, whereas setback viscosity and swelling power were the major determinants of elasticity. Overall, the important parameters for determination of the quality of Korean salted noodles were high setback viscosity, low swelling power, and high protein content.

• 대한영양사협회학술지
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• 제26권1호
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• pp.1-13
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• 2020

This study was undertaken to optimize preparation of sweet rice muffins using lotus (Nelumbo nucifera Gaertn) seed powder. The experimental conditions used in the preparation included lotus seed powder (X₁) and soybean oil (X₂). The muffin formulation was optimized using rheology. Lightness (P<0.01) displayed a quadratic model pattern, whereas yellowness (P<0.01) and redness (P<0.05) was presented a linear model. Texture properties significantly differed in cohesiveness (P<0.05). Evaluating the sensory characteristics of muffins, except for flavor and texture, the remaining properties of color (P<0.01), taste, overall quality, and appearance (P<0.05) were found to be significantly different. The overall quality was also affected by the proportion of lotus seed powder, rather than the amount of soybean oil. The optimal ratio for palatability of muffins was determined to be 47.80 g lotus seed powder and 95.28 g soybean oil. Taken together, our results indicate that sweet rice muffins prepared using lotus seed powder are sufficiently competitive in terms of function and quality.

• 한국식품조리과학회지
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• 제31권6호
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• pp.696-702
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• 2015

Rice dumpling shells were prepared with different levels of hydrocolloids, such as hydroxypropyl methyl cellulose (HPMC), and potato starch. After steaming, the physical, sensory, and cooking properties of the shells were measured. Increasing the amount of potato starch decreased the pasting temperature and increased the peak viscosity. With the addition of hydrocolloids, water absorption and cooking loss for the rice dumpling shells decreased significantly. For the textural properties, the rice dumpling shells with hydrocolloids showed lower hardness and higher springiness than the control, and especially, 10% potato starch and 3% HPMC addition (P10H3) improved the texture of the rice dumpling shells the most. The sensory results seemed to be affected more by the addition of potato starch than HPMC, and over 15% addition of potato starch significantly decreased the quality of the rice dumpling shells. By addition of adequate amount of hydrocolloids (3% HPMC and 10% potato starch), the sensory quality of rice dumpling shells can be effectively improved.

• 한국식품조리과학회지
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• 제33권3호
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• pp.285-291
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• 2017

Purpose: In this study, we evaluated the physicochemical and sensory effects of glutinous rice flour substitution in Yakgwa. Methods: The glutinous rice flour was added to Yakgwa dough as ratio to ranging from 0, 20, 40, 60%. Dehydration, oil absorption, color, texture and preference properties of Yakgwa were then investigated. Results: Glutinous rice flour caused a decrease in dehydration and oil absorption during frying. For color determination, L-value increased while b-value decreased as the addition of glutinous rice flour increased. In the instrumental texture analysis, hardness and chewiness increased with increasing glutinous rice flour content. Yakgwa with 20 or 40% glutinous rice flour showed a significantly higher overall acceptability than others. Conclusion: It can be concluded that 20 or 40% glutinous rice flour substitution is appropriate for preparing Yakgwa, based on the sensory evaluation results.

• 한국식품조리과학회지
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• 제32권2호
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• pp.204-210
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• 2016

Purpose: This study analyzed and compared the physico-chemical and affective properties between mackerels cooked by an electric pan and under superheated steam. Methods: Mackerel were cooked by an electric pan ($95^{\circ}C$) for 10 min and mackerel cooked under superheated steam ($250^{\circ}C$) for 5 min to be internal temperatures of $75{\pm}5^{\circ}C$ and tests to measure proximate composition, color values, texture profiles, microorganism counts and sensory acceptance were performed. Results: The moisture contents were 60.30% and 73.81% in mackerels cooked by electric pan and under superheated steam, respectively. The rate of weight loss in mackerel cooked by electric pan was 39%, whereas it was 29% in mackerel cooked under superheated steam. Mackerel cooked under superheated steam exhibited more yellowness, higher springiness, cohesiveness, gumminess, chewiness, and resilience with more acceptable preferences (appearance, odor, taste, and texture) compared to the mackerel cooked by electric pan. Conclusion: The application of superheated steam technology to fish products could reduce the cooking time and nutritional loss. Also, it could produce highly preferred fish products compared to that prepared by conventional electric pan.

• 동아시아식생활학회지
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• 제20권5호
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• pp.687-696
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• 2010

This study focused on microwave irradiation of dough, raising its temperature to monitor potential variations of dough properties and bread quality, and examined the optimum mixture ratio towards streamlining the bread-making process. According to comparison and analysis on dough properties and bread quality depending on mixture materials, it was found that Salt 2 had the highest dough temperature of all, and Salt 1 had the highest fermentation rate and specific volume but the lowest hardness (i.e. highest softness). Results of sensory evaluation, were that Salt 1.5 scored highest points in sweet taste, aftertaste, and overall acceptance, but there were significant differences among bread samples. Likewise, it was found that Fat 6 had the highest dough temperature, fermentation rate and specific volume of all. Texture analysis, showed that Fat 0 had the highest hardness of all. According to sensory characteristics, Fat 3 scored the highest points in overall acceptance. Based on these results, the optimum mixture ratio of salt and fat for microwave-irradiated bread was found to be 1.5% salt and 3% fat.