• Applied Biological Chemistry
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• 제33권3호
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• pp.203-208
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• 1990

대두의 주요품질중 텍스쳐, 보수력, 색 및 Sag값 등 물리적 특성을 국내에서 재배되는 14가지의 콩 품종에 대해여 비교하였다. 텍스쳐는 rheometer로 측정하였으며 보수력은 여과지 흡수방법으로 측정하였다. 그 결과 두부의 보수력은 밀양-21호, 단엽콩, 황금콩이 높았고, 수원-138호, 수원-141호, 수원-142호는 낮았다. Sag값은 모두(-)값을 보여 성형시 가해졌던 압력을 제거하였을 때 두부가 부풀었음을 알 수 있었고 부풀음 정도는 수원-l38호로 제조한 두부가 가장 높았고, 수원-142호의 두부가 낮았다. 두부의 견고성은 품종별로 큰 차이가 있어 일반적으로 두부의 수분함량이 견고성에 영향을 주었으나 유의적인 관계는 없었다. 가장 단단한 두부는 수원-133호와 장엽이었고 가장 연한 두부는 팔당과 수원-142호이었다. 탄력성과 응집성은 수원-138호 이외에는 큰 차이가 없었으며 그 외의 관능적, 텍스쳐 성질인 부서짐성, 부착성, 검성은 품종간의 차이가 많았다.

• 한국표면공학회지
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• 제38권1호
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• pp.21-27
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• 2005

Tensile properties and hardness of nickel electroform from chloride-free nickel sulfamate electrolyte at 50℃ and PH 4.5 were investigated. Current density varied from 20 to 60 mA/㎠. The deposit thicknesses were 360, 480 and 980 ㎛. It was found in 480 ㎛ thick electroform that highest tensile and yield strengths and hardness of 83.7 ksi, 53.6 ksi and 216 DPH, respectively were obtained at a current density of 40 mA/㎠ and they were slightly decreased at 20 and 60 mA/㎠. However the ductility was lowest of 7.9% at 40 mA/㎠. Such a high strength and low ductility at 40 mA/㎠ seems to be related to the narrower columnar structure than those of other current densities. All the deposits exhibited pronounced necking behavior. Tensile strength, yield strength and ductility increased as the nickel electroform thickens. Initial strong (200) texture developed on stainless steel mandrel decreased and (111) and (220) textures increased as deposit thickness increased, whereas (200) texture was preferred as the current density increased.

• 대한가정학회지
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• 제42권2호
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• pp.213-227
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• 2004

This study was attempted to investigate the sensory and textural characteristics of mungbean starch gels with soy bean oil and sucrose fatty acid ester(SE) addition during room temperature storage. Freshly prepared mungbean starch gels, with and without soy bean oil and SE, were stored at 25$^{\circ}C$ for 24, 48 and 72 hours. The color value, syneresis, texture and sensory properties of the gels were measured. The lightness(L) of the gels with soy bean oil and without additives was similar whereas that with SE was lower than that without additives. Syneresis of the gels with soy bean oil and SE was lower than that without additives. Rupture stress, rupture strain and rupture energy of the freshly prepared gel with 2∼4% soy bean oil were increased, but there were no differences in rupture properties between the gel with soy bean oil and that without additives. Rupture stress, rupture stain and rupture energy of all the gels with SE were decreased. Addition of soy bean oil to the gel did not change the texture profile of the gel, whereas hardness, springiness and chewiness of the gel with SE were decreased. In sensory evaluation, the acceptability of freshly prepared gel with soy bean oil was similar to that without additives, whereas that of the gel with 2% soy bean oil stored for 24 hours was higher than that without additives. The acceptability of the gel with SE was decreased significantly.

• 한국식품조리과학회지
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• 제30권1호
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• pp.64-75
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• 2014

Freeze-drying process was used for 10 major protein foods referred by the Korea Health Statistics 2011 as follows; chicken, pork, beef, eggs, tofu, squid, soybean, mackerel, anchovy, and pollack/frozen pollack. Boiled samples and re-hydrated samples after freeze-drying were prepared for analysis. The weight variation, the chromaticity, the mechanical texture and sensory properties by eight trained panelists were measured. In the ratio of re-hydration, the anchovy showed the highest value(89.40%), followed by eggs, and squid showed the lowest value(35.51%). Changes of Hunter color value were observed among all samples. For rates on changes of hardness, every sample was increased except for eggs(p<.05). Among the 9 samples, except for eggs, chicken showed the lowest rate of increase in hardness(125.44%) while squid showed the highest rate of increase in hardness(1335.1%). Except for eggs and pork, eight samples represented differences in sensory properties, especially in juiciness and tenderness(p<.05). As a result, we found that egg is the most suitable for freeze-drying among 10 protein sources followed by pork and chicken.

• 한국진공학회지
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• 제10권1호
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• pp.51-56
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• 2001

MFISFET(Metal-ferroelectric-insulator-semiconductor-field effect transistor)에의 적용을 위한 절연체로서 CeO$_2$ 박막을 r.f. magnetron sputtering법에 의해 제조하였다. 스퍼터링시 증착개스는 Ar과 $O_2$를 사용하였으며 산소분압비에 따른 $CeO_2$박막의 결정성 및 전기적 특성에 미치는 영향을 평가하였다. p형-Si(100)기판 위에 $600^{\circ}C$에서 증착된 $CeO_2$ 박막들은(200)방향으로 우선방향성을 가지고 성장하였으며 Ar만으로 증착된 박막의 우선방향성은 증가하였으나 상대적으로 많은 하전입자와 표면 거칠기로 인해 C-V특성에서 큰 이력특성을 보였고 산소분압비가 증가함에 따라 양호한 특성을 보였다. 이것은 이동가능한 이온전하의 감소에 기인한다고 할 수 있다. Ce:O의 비는 모든 박막에서 1:2.22~2.42를 보여 산소과잉의 조성을 나타냈으며 산소분압비에 따라 제조된 박막들의 누설전류값은 100 kV/cm의 전계에서 $10^{-7}$~$10^{-8}$A의 차수를 보였다.

• Journal of Dairy Science and Biotechnology
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• 제33권4호
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• pp.247-252
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• 2015

본 연구는 원유로부터 면역효능이 우수한 젖산균 Streptococcus macedonicus LC743을 분리하였고, 이 균으로 제조한 모짜렐라 치즈와 상업균주로 제조한 모짜렐라 치즈에 대해 물성학적 특성을 비교시험 하였다. S. macedonicus LC743을 이용한 절단 전 커드의 조직특성은 상업균주로 제조된 절단 전 커드보다 조직이 약한 반면, 상업균주와 S. macedonicus LC743 균주로 제조된 절단 전 커드보다 강하거나 비슷한 수준을 보였다. 치즈의 경우는 S. macedonicus LC743으로 제조된 치즈가 Hardness, Sprininess, Cohesiveniss, Gumminess, Chewiness에서, Fracturability는상업균주로제조한치즈에서, Adhesiveness는 상업균주와 S. macedonicus LC743으로 제조된 치즈에서 각각 높은 값을 나타내었다. 전자현미경 관찰에서 상업균주로 제조된 치즈는 표면이 거친 모습을 보인 반면, S. macedonicus LC743로 제조된 치즈는 케이신 마이셀이 작은 덩어리가 뭉쳐져 있어 작은 계곡을 형성하는 것을 볼 수 있었다.

• 한국식품과학회지
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• 제49권6호
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• pp.638-643
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• 2017

본 연구에서는 머핀의 품질향상을 위해 두류-밀(1:1) 혼합가루로 제조한 머핀의 품질특성을 살펴보았다. 두류가루를 첨가하였을 때 밀가루만으로 제조한 대조군 머핀에 비해 명도가 감소하고 적색도가 증가하였다. 두류첨가 머핀은 대조군에 비해 상대적으로 많이 존재하는 식이섬유에 의해 높은 수분함량을 나타냈으며 조단백과 조회분의 함량도 대조군에 비해 높게 나타났다. 두류가루가 첨가된 머핀은 대조군에 비해 중량이 높았으나 높이와 부피가 감소하였고 기공의 분포도 다소 불규칙적으로 나타났다. 또한 두류가루 첨가로 인하여 머핀의 경도는 증가하였고 반대로 탄력성과 응집성이 유의적으로 감소하였다. 그러나 관능적으로 두류가루를 첨가한 머핀은 색에 대한 선호도가 대조군에 비해 높았으며 전체적인 기호도는 동부가루와 녹두가루로 제조된 머핀은 대조군에 비해 낮았으나 렌틸가루와 병아리콩가루로 제조한 머핀은 대조군과 유사한 결과를 보였다. 본 연구를 통해 두류가루를 밀가루의 50%까지 대체하여 제조한 머핀의 관능특성은 대조군과 거의 유사했고 영양성은 개선되었으며 이는 두류를 활용한 기능성 제빵 제품 개발의 기초자료로 활용될 수 있을 것으로 생각된다.

• 한국생활과학회지
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• 제24권3호
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• pp.437-449
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• 2015

The purpose of this study was to investigate the quality characteristics of Dangmyon(starch vermicelli) prepared with mulberry leaves powder. Mulberry leaves powder was added in ratios (w/w) of 0% (CON), 0.5% (MD1), 1.0% (MD2), 1.5% (MD3). and 2.0%(MD4), and then proximate compositions, physicochemical properties, RVA, SEM, texture and sensory evaluations of the Dangmyon were measured. MD1~MD4 samples showed higher contents of moisture, crude lipid, crude protein and crude ash as well as pH compared to control (p<0.001). In terms of color, lightness (L), yellowness (b), and redness (a) decreased as the mulberry leaves powder increased. The results of RVA properties analysis on all samples showed that control had the highest. With regard to the texture of Dangmyon samples, the scores of hardness, adhesiceness, gumminess, chewiness, resilience of CON was significantly higher than the samples MD1~MD4 (p<0.001), but the scores of springiness, cohesiveness was not significantly among samples. The result of observation on the cross section of Dangmyon added with mulberry leaves powder showed that number, size of cavity more increase compared to the control. In sensory evaluation, the scores of appearance, flavor, taste and overall preference for MD3 were significantly higher than the samples (CON, MD1, MD2, and MD4). From the findings, this study suggests that 1.5% addition of mulberry leaves powder was effective for preparation of Dangmyon in the aspects of the consumer acceptability.

• 한국수산과학회지
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• 제46권6호
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• pp.739-745
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• 2013

This study was conducted to evaluate the qualities of mackerel Scomber japonicus sausage prepared with Theragra chalcogramma surimi (TS, A grade), Nemipterus virgatus surimi (NS, A grade) (0, 5, 7, 10%), and 7% NS with starch (0, 1, 2, 3%). The whiteness of the mackerel sausage was significantly increased by adding TS and NS, but that of the NS with starch groups was decreased compared with the control. The hardness increased significantly with the addition of TS, whereas the NS and NS with starch groups showed no considerable differences compared with the control. The gel strength was not significantly different among the mackerel sausage additive groups. In the sensory evaluation, the mackerel sausages containing 5% TS, 7% NS, and 7% NS with 2% starch had the highest overall preference. In conclusion, these results suggest that 5% TS, 7% NS, and 7% NS with 2% starch improve the quality, texture and sensory properties of mackerel sausage.

• Journal of Forest and Environmental Science
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• 제34권5호
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• pp.359-375
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• 2018

The long term ecological effects have been reported in natural forest ecosystem due to various anthropogenic disturbances, especially in tropics of the world. The present study was carried out in the sanctuary area of central India to assess the changes on litter biomass, litterfall pattern and soil attributes under different disturbance regimes. The study area includes three forest circles i.e., Bhoramdeo, Jamunpani and Salehwara each comprising three disturbances regimes viz., high, medium and low severity of biotic pressure. A noticeable variation and impact were recorded in different sites. The impact varies significantly from least disturbed sites to highly disturbed sites across the circle and among different disturbances level. The seasonal mean total forest floor biomass across the forest circles varied from 2.18 to $3.30t\;ha^{-1}$. It was found highest under lightly disturbed site and lowest under heavily disturbed site. Total litterfall varied from 5.11 to $7.06t\;ha^{-1}\;yr^{-1}$ across the forest circle. Lowest litterfall was recorded at heavily disturbed site while highest in lightly disturbed site. Annual turnover of litter varied from 69-73% and the turnover time ranged between 1.37-1.45 years. The turn over time was higher for heavily disturbed site and lower for lightly disturbed site. The heavily disturbed site of all the circle showed the sandy loam soil texture, whereas moderately and lightly disturbed site comprised of sandy loam, sandy clay loam and clay soil texture, respectively. The bulk density decreases from heavily disturbed site to lightly disturbed site and the pH of soils ranged from 5.57-6.89 across the circle. Across the circle the total soil nitrogen ranged from 0.12-0.21%, phosphorus from 10.03-24.00 kg and Potassium from $139.88-448.35kg\;ha^{-1}$, respectively. Our results demonstrate that anthropogenic disturbances regime significantly influences forest floors in terms of mass, composition and dynamics along with litterfall rate and soil properties.