• 한국조리학회지
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• 제14권2호
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• pp.273-285
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• 2008

The purpose of this study was to find appropriate processing condition of astringent persimmon and persimmon leaf granular tea. Under the condition of 4 hour extraction and $50^{\circ}brix$, extraction yield and concentrating of astringent persimmon were the greatest. Under the condition of 2 hour extraction and $7^{\circ}brix$, extraction yield and concentrating of persimmon leaf were the greatest. The optimum condition of granular tea with astringent persimmon and persimmon leaf added was the best in astringent persimmon concentrate of 16% and persimmon leaf concentrate of 4%. It had the best taste after the condition in a brix value of 16.15% and a pH of 5.57. The L-value of chromaticity was -79.13, a-value 2.27, and b-value 2.41. In the sensory properties correlation analysis of astringent persimmon and persimmon leaf granular tea, sweet taste, color acceptability, odor acceptability and taste accept-ability were positively significant correlation with most sensory properties. However, astringent taste was no significant correlation with sensory acceptability. Bitter taste and after taste were negatively significant correlation with most sensory properties.

• Applied Biological Chemistry
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• 제36권1호
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• pp.58-63
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• 1993

고등어버어거를 보다 효율적으로 이용하기 위하여 동결저장중 품질안정성에 대하여 검토하였다. 제조직후 고등어버어거의 수분함량 및 조지방함량은 각각 $60.2{\sim}61.5%,\;14.7{\sim}14.9%$ 범위이었다. 저장중 세 제품 모두 pH는 다소 감소하였고, 휘발성염기질소함량은 약간 증가하였다. 고등어버어거의 제조직후 histamine함량은 $2.60{\sim}2.81\;mg/100g$ 범위이었고, 저장중 약간씩 증가하여 저장 60일에는 $5.24{\sim}9.28\;mg/100g$이었으나 세 제품 모두가 식중독 한계값과는 상당히 차이가 있었다. 동결저장중 고등어버어거의 과산화물값, 카르보닐값, TBA값, 지방산조성 및 색조는 항산화제인 sodium erythorbate를 첨가하여 제조한 제품과 진공포장한 제품이 함기포장한 대조제품보다 변화폭이 적었다. 텍스튜어는 저장중 경도와 질김성은 증가하였고, 탄성과 응집력은 큰 변화가 없었으며, 관능검사의 결과 저장중 색조, 냄새, 조직감 및 맛은 저하하였고 그 저하폭은 항산화제 첨가제품이 가장 적었고, 다음으로 진공포장한 제품의 순이었으며, 두 제품간에는 큰 차이가 없었으나 함기포장한 대조제품과는 다소 차이가 있었다. 이상의 결과로 미루어 볼 때 고등어버어거 제조시 항산화제인 sodium erythorbate를 첨가하여 제조하거나 진공포장함으로써 가공 및 저장중 지질산패 및 산화변색과 같은 저장중 품질변화를 억제시킬 수 있으리라 판단된다.

• International Journal of Quality Innovation
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• 제7권3호
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• pp.1-14
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• 2006

Economic value added (EVA) is introduced on two levels: as index for evaluation of corporation and as index for evaluation of business unit. In the latter case, application of one and the same cost of capital to all business units of a business corporation may be possible, but it is a fundamental policy for EVA to apply different cost of capital to business units with different risks. Estimate of cost of capital of business units is a problem to be resolved. The author, focusing on the question of the estimate of cost of capital of business units, has conducted a demonstrative study on risk structure of cost of capital estimates by using financial indices of Japanese manufacturers (37 automotive industries, 141 electrical and electronic machinery industries, 63 food processing industries, 98 chemical industries, 125 general machinery industries) for a period of 5 years from 1995 to 1999. The author presumes that $\beta$ is explained by a regression formula ${\beta}=B_0+{\Sigma}B_iY_i+{\alpha}$ ($Y_i$: financial indices) and selects 40 explanatory variables from financial statements as risk components. Using their financial indices, the author concludes through a series of statistical analyses that there is a good likelihood of estimating cost of capital for Japanese industries and is convinced that it will lead to more reliable and practical results by assigning averages and variances to 40 primary financial indices for a period of 3 to 5 years selected in this demonstrative study.

• 수산해양교육연구
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• 제23권4호
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• pp.662-672
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• 2011

This study was investigated to obtain basic data which can be applied to processing of canned seasoned kwamaegi. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3) and added with 60 g water before precooking for 10 min. at $100^{\circ}C$. The precooked Kwamaegi was packed into the can, and added with 60 g seasoning sauces, which was prepared by mixing soy sauce 23%, monosodium glutamate (MSG) 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 17%, sake 5%, water 48%. The cans were sealed using a vacuum seamer and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned seasoned Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is most economical.

• 대한기관식도과학회지
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• 제18권2호
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• pp.45-48
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• 2012

Background Neoplastic vessels tend to proliferate on the surface of malignant lesions in the aerodigestive tract. So, superficial malignant lesions can be detected earlier by enhancing mucosal vascular clarity. To enhance mucosal vascular clarity on endoscopic image, we developed an image processing algorithm of RGB (red-green-blue) channel substitution image (CSI). Methods Each pixel in original white light image (WLI) has its own value of red, green and blue channel. Various combinations of RGB channel substitution was tried on original WLI. Results To make superficial blood vessels darker than brighter background mucosa, in the CSI algorithm, RGB value in each pixel of WLI is substituted; red value to green one, green value to blue one. There was a good contrast between superficial mucosal vessels and background brighter mucosa in the CSI image. Conclusion By RGB CSI algorithm, WLI could be successfully converted to new images with enhanced mucosal vascular clarity. Using RGB CSI algorithm could provide added vascular visibility on original WLI.

• 한국식품저장유통학회지
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• 제3권2호
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• pp.131-136
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• 1996

Even though plum is well known as a health food, the available processed food of it is quite limited. Furthermore it is difficult to find an easy processing method for leading to a value added product at farmhouse. This study was investigated to effects of temperature for plum extract juice by osmosis of yellow sugar. The plum was mixed with yellow sugar at equal ratio(w/w) to obtain yellowish extracted plum juice and then located in incubator at 15, 25, 35$^{\circ}C$, respectively. The sugar content of extract was high at the early period but decreased throughout extraction period and it was about 66.1~67.4$^{\circ}$Brix. The color difference was increased yellowish throughout the extract period. The pH of it was decreased throughout extract processing but citric acid content was increased. The speed of extraction during extraction processing was more rapid at 15$^{\circ}C$ than 3$0^{\circ}C$. However sensory evaluation score of taste and flavour was obtained at 15$^{\circ}C$ than 3$0^{\circ}C$, so the prefer temperature for plum extract juice by osmosis of yellowish sugar was 15~2$0^{\circ}C$.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2006년도 춘계학술대회 논문집
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• pp.305-306
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• 2006

In process for production of Rubber Scheme Product that have the most inferior Working Environment is Medicine mixture and Scheme processing. Applying automation and Environment Treatment technology to the hazardous chemical and mixture processing, Through developed 'Mixture Automatic Machine for hazardous chemical Interruption type that is occurred at mixing rubber medicines', we try to decline worker's intensity of labour, Also overcomes solution of work evasion phenomenon and manpower supply and demand's difficulty by forming agreeable working environment and through the automatic scheme and mixture processing by preventing that hazardous chemical had known as disease causes of various importance disease is exposed to worker during the work. and we plan to do so that production of high added value product may be available.

• 한국산학기술학회논문지
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• 제9권6호
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• pp.1518-1522
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• 2008

본 연구에서 개발한 벤딩다이시스템(Bending Die System)제작기술은 부가가치가 매우 높은 소량 다품종 건축용 내 외장재의 금속 패널 코너가공법에 관한 것이다. 금속 금구류 및 건축용 내 외장재로 사용되는 2.5mm이상 되는 금속강판을 사용함에 있어서 가장 문제가 되는 직각코너링 접합부위에서 발생되는 내식성, 내후성, 및 디자인을 향상시키므로 품질의 향상뿐만 아니라 소량 다품종의 생산성을 증대시킬 수 있는 국내 최초 금속패널 코너가공을 할 수 있는 벤딩다이시스템을 설계하여 제작하였다. 이를 제작하여 경제적, 기술적으로 고부가가치를 창출하여 수출증대에 기여할 수 있다.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2019년도 추계학술대회
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• pp.102-102
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• 2019

Soybean curd residue (SCR), known as a major waste product of soybean processing, is the water-insoluble fraction which is removed by filtration during soymilk production. For these reasons, SCR was usually considered as food waste. SCR might have a good potential as a functional food material, value-added processing and utilization. SCR contains high-quality protein and consists of a good source of nutrients, including protein, oil, dietary fiber, minerals, along with un-specified monosaccharides and oligosaccharides. Also, SCR might be a potential source of low cost protein for human consumption. However, SCR could be a source of bacterial contamination when during food processing. This study was aimed to investigate antibacterial capacity of natural product through detecting relationship between SCR and microbial. We isolated five bacterial strains from SCR and elucidated antibacterial activity of nature medicines to extend storage capacity of food made with SCR. Thus, the extract which showed antibacterial effects in Corynebacterium calloonae and Raoultella amithinolytica is a combination of seven kinds of extracts: Glycyrrhiza uralensis, Cudrania tricuspidata, Salvia miltiorrhiza Bunge, blueberry, Acorus gramineus, Ginkgo biloba L., Camellia sinensis. This study suggested that antibacterial activities of natural medicines could be used for extension of storage capacity in SCR-contained food.

• 한국염색가공학회지
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• 제32권4호
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• pp.232-238
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• 2020

Duck down is a feather of waterfowl and is used as an accessory for bedding products such as evil, pillow and outdoor sleeping bags due to its soft and bulky characteristics. Down is used mainly for winter outdoor such as padding and jumpers because of its excellent thermal insulation effect. Down wear is known as a product with high added value. Down is processed and sanitized because a large amount of oil and fat, bacteria, dust, insects, and soil are mixed. In particular, if the proper amount of oil and fat is not removed, it may cause odor or bacteria, and since the fishy smell peculiar to down and harmful VOCs (toluene, benzene, etc.) are released, there is a need to suppress the occurrence of bacteria through the provision of antibacterial function. In this study, we investigated the substances that cause the fishy odor of down, and confirmed the effect on the deodorization and antibacterial properties of down according to processing agents and processing conditions in order to impart deodorant and antibacterial properties to down.