• Title/Summary/Keyword: Wrap

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Supression Functions of Retrogradation in Korean Rice Cake(Garaeduk) by Various Surfactants (다양한 Surfactants의 가래떡 노화 억제 기능)

  • 신완철;송재철
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.7
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    • pp.1218-1223
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    • 2004
  • This study was conducted to investigate supression functions of retrogradation in Korean rice cake by various surfactants. Samples were manufactured by multifunctional extruder and wrapped with polyethylene wrap at 2$0^{\circ}C$ for four days of storage. In the thermal characteristics studies on supression of retrogradation, the Korean rice cake with various surfactants had lower onset temperature compared to the control. The Korean rice cake with GLF (glycerin fatty acid ester) had the lowest onset temperature. In case of peak temperatures, they showed a similar tendency to the onset temperature. All the Korean rice cakes added with various surfactants had low melting enthalpy values compared to the control. In addition the Korean rice cake with GLF added had the lowest melting enthalpy. Melting spreadabilities of the Korean rice cake added with GLF, SUF, SOF and PST were higher values than that of the control. The n value of Avrami exponent was 0.90 in case of the Korean rice cake added with GLF and its retrogradation was slowly progressed compared to the other samples. The Korean rice cake with GLF had the lowest rate constants of retrogradation. The recrystallinity of the Korean rice cake with GLF was relatively lower than that of the control. The rate constant of retrogradation showed the lowest value in case of GLF. All the Korean rice cakes added with surfactants were in good compared to the control in sensory characteristics. GLF exhibited the best effect in sensory characteristics during storage. In conclusion surfactant showed suppression effect of retrogradation in Korean rice cake, and GLF was best effective.

Survey on packaging status and sensory quality of fresh-cut mushrooms from retail markets (유통 중 신선편이 버섯 제품의 포장실태 및 관능적 품질 조사)

  • Choi, Ji-Weon;Lee, Hye-Eun;Lee, Ji-Hyun;Kim, Yong-Phil;Kim, Ji-Gang
    • Journal of Mushroom
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    • v.12 no.4
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    • pp.287-292
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    • 2014
  • This study investigated the packaging status and sensory quality of fresh-cut mushroom products from retail markets. Fifty one fresh-cut mushroom products were surveyed / purchased from discount stores in four cities in January (winter), March (spring), August (summer), and October (autumn) 2009. Collected fresh-cut mushrooms include single variety products like whole oyster mushroom and winter mushroom, diced or sliced oak mushroom, sliced king oyster mushroom, and ready-to-cook mixed mushroom products. Most fresh-cut mushrooms were packed in trays made of aluminum, polystyrene (PS), polyethylene terephthalate (PET), nylon materials covered with PVC (polyvinyl chloride) wrap or solid PP (polypropylene) and PS. Eighty nine percent of the covers were labeled with manufacture and expiration date. Collected samples showed severe browning (10%) and off-flavor (4%). The percentage of products with a rating of 'good' or better in overall quality was 90%. Moreover, Survey showed seasonal differences in sensory qualities. All of the collected fresh-cut mushrooms in autumn and winter had high marketability. However, Mushroom products collected in spring and summer had lower quality, hence requires treatment to prevent browning and off-flavor.

Effects of Sweet Persimmon Powder Type on Quality Properties of Low Salted Pork Patties during Cold Storage (단감분말 첨가 유형에 따른 저염 미트패티제품의 저온저장 중 품질특성)

  • Kim, I.S.;Jin, S.K.;Ha, C.J.
    • Journal of Animal Science and Technology
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    • v.50 no.1
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    • pp.133-144
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    • 2008
  • Four different pork patties were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP(hot air dried sweet persimmon powder)/FP(freeze-dried sweet persimmon powder), respectively. After manufacture, the meat patties were packaged with  polyvinyl wrap and stored at 4℃ for 8 days. CTL(control) and HP-3% meat patties were significantly(p<0.05) higher in moisture content than the other samples. FP-6% was found higher in protein content than the other treatments. FP-3% had a higher fat content than other meat patty samples. However, ash contents were not found significantly(p>0.05) different among the meat patty samples. The value of pH, L* and a* values were decreased as the cold storage time increased in all treatments(p<0.05). WHC(water holding capacity) of CTL and HP-6% and cooking loss of HP-3% were significantly(p<0.05) decreased with increased storage period. The diameter and thickness of all meat patties decreased with increasing the storage period. VBN(volatile basic nitrogen) values of all meat patties were increased(p<0.05) with increased storage period. TBARS (thiobarbituric acid reactive substance) of treatments were higher than that of CTL during whole storage time. The number of microorganisms(Total plate counts, Escherichia coli.) were maintained below 4.61 log10 CFU/cm2 during the whole storage period. In sensory evaluation, treatment groups had higher(p<0.05) scores in aroma, flavor, color and overall acceptability.

Stress-Strain Behavior Characteristics of Concrete Cylinders Confined with FRP Wrap (FRP로 횡구속된 콘크리트의 응력-변형률 거동 특성)

  • Lee, Dae-Hyoung;Kim, Young-Sub;Chung, Young-Soo
    • Journal of the Korea Concrete Institute
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    • v.19 no.2
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    • pp.135-144
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    • 2007
  • Recently, fiber-reinforced plastic(FRP) wraps are blown as an effective material for the enhancement and rehabilitation of aged concrete structures. The purpose of this investigation is to experimentally investigate behavior of concrete cylinder wrapped with FRP materials. Experimental parameters include compressive strength of concrete cylinder, FRP material, and confinement ratio. This paper presents the results of experimental studies on the performance of concrete cylinder specimens externally wrapped with aramid, carbon and glass fiber reinforced Polymer sheets. Test specimens were loaded in uniaxial compression. Axial load, axial and lateral strains were investigated to evaluate the stress-strain behavior, ultimate strength ultimate strain etc. Test results showed that the concrete strength and confinement ratio, defined as the ratio of transverse confinement stress and transverse strain were the most influential factors affecting the stress-strain behavior of confined concrete. More FRP layers showed the better confinement by increasing the compressive strength of test cylinders. In case of test cylinders with higher compressive strength, FRP wraps increased the compressive strength but decreased the compressive sham of concrete test cylinders, that resulted in prominent brittle failure mode. The failure of confined concrete was induced by the rupture of FRP material at the stain, being much smaller than the ultimate strain of FRP material.

A Study of Costumes in the Palace Painting Depicting the Worship of Buddha during the Reign of King Myungjong (관중숭불도에 나타난 16세기 복식연구)

  • 홍나영;김소현
    • Journal of the Korean Society of Costume
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    • v.38
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    • pp.305-321
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    • 1998
  • The costume style of the Chosun dynasty changed greatly after Imjinwaeran (the Japanese Invasion of Chosun Korea, 1592∼1598). Most of the extant costumes come from the late Chosun, but some costumes produced be-fore Imjinwaeran have been excavated, and in addition, information on these older constumes is contained in contemporary literature. Of especial value in the study of pre-Imjinwaeran Chosun constumes is a mid-sixteenth century palace painting depicting the worship of Buddha, a painting in the collection of the Ho-Am Art Museum in Seoul. The present study of costume during the middle Chosun dynasty focuses on this painting, and compares it with other contemporary palace paintings, and with other contemporary palace paintings, and with Nectar Ritual Paintings. The following conclusion were drawn : * Concerning woman's hair styles of the time, married women wore a large wig. Un-married women braided their hair, and then either let it fall down their back or wore it coiled on top of their head. * The major characteristic of woman's costumes was a ample, tube-like silhouette, with the ratio of the Jeogori(Korean woman's jacket) and skirt being one-to-one. * The style of Jeogori in the painting was like that of excavated remains. Some Jeogoris were simple (without decoration), while some Jeogoris were worn with red sashes. Here we can confirm the continuity of ancient Korean costumes with those of the sixteenth century * Although the skirt covered the ankles, it did not touch the ground. Because the breadth of the skirt was not wide, it seems to have been for ordinary use. Colors of skirts were mainly white or light blue. * All men in the painting wore a headdress. Ordinary men, not Buddhist monks, wore Bok-du (headstring), Chorip (straw hat), or Heuk-rip (black hat). In this painting, men wore a Heukrip which had a round Mojeong (crown). * The men wore sashes fastened around their waist to close their coats, which was different from the late Chosun, in which men bound their sashes around their chest. That gave a ration of the bodice of the coat to the length of the skirt of one-to-one, which was consistent with that of woman's clothing. * In this painting, we cannot see the Buddhist monk's headdress that appeared later in the Chosun, such as Gokkal (peaked hat), Songnak (nun's hat), and Gamtu (horsehair cap). These kinds of headdresses, which appeared in paintings from the seventeenth century, were worn widely inside or outside the home. Buddhist monks wore a light blue long coat, called Jangsam (Buddhist monk's robe) and wore Gasa (Buddhist monk's cope), a kind of ceremonial wrap, round their body. We can see that the Gasa was very splendid in the early years of the Chosun dynasty, a continuing tradition of Buddhist monk's costumes from the Koryo dynasty.

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The analysis of the aspects of science writing in high school science textbooks based on the 2009 revised national curriculum (2009 개정 교육과정에 따른 고등학교 과학 교과서의 과학 글쓰기 제시 양상 분석)

  • Park, Kilsoon;Kang, Eugene;Kim, Jina
    • Journal of Science Education
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    • v.38 no.2
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    • pp.344-355
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    • 2014
  • The 2009 revised curriculum emphasizes science writing as a way to foster scientific thinking, creative thinking and communicative abilities. This research attempted to find out the aspects of science writing in science textbooks by analyzing seven versions of the 2009 revised science textbooks. The results of the analysis are as follows. First, it was found that the proportion of science writing pages is small and the amount of science writing differs a lot depending on the kind of textbook. Also, science writing is generally located in the wrap-up part of each unit, and the amount and the number of science writing vary substantially from unit to unit depending on the textbook. Second, it was found that 'scientific knowledge-explanation' statements have the largest proportion and 'STS-assertion' statements have the second largest proportion in terms of topics and styles of science writing in science textbooks. Some 'scientific knowledge-explanation' statements are not appropriate to foster scientific ability because they evaluate reading comprehension of the suggested passage as nonliterary writing, not the writing itself as a method to learn science. Third, it was found that there are many predicates that do not indicate a clear purpose of the science writing contained in science textbooks.

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A Survey on the Consumer Preferences for Korean Rice Cake Packaging in the Seoul Metropolitan Area (떡 포장 개선을 위한 국내 수도권 지역 소비자의 기호도 조사)

  • Choi, Woo-Suk;Park, Sang-Kyu;Lee, Youn-Suk
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.3
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    • pp.418-429
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    • 2012
  • In this study we surveyed the packaging preferences of consumers for Korean rice cakes as current commercial products in Korea. The questionnaire was developed from a preliminary investigation of typical rice cake packaging patterns and sent to 2332 residents in Korea by random sampling mail. The questionnaire contained questions on the preferences of interior design in packaging, opening methods, individually separated types, printing position, packaging methods, and packaging materials such as paper and plastic. There were responses from 304 residents. The collected data was analyzed by an SPSS package program. Most of the packaging used for Korean rice cakes was plastic (58.9%) which was used for packaging materials and stretch wrap (42.9%) as packing methods. The results showed the preference was the perforated line type used by hand for opening a packaging and interior packaging design with 2~3 partitions. Most respondents expressed an interest in using individual packaging and having printing directly on the packaging. Also, the respondents preferred the packaging design that let them see the contents of a package. Based on the results of the questionnaire, this paper suggested that most consumers would prefer to choose a packaging system with a partition design in a plastic container, individually separated products, and a transparent container for Korean rice cakes. The results of packaging preferences could provide important information for suitable packaging development for Korean rice cakes. Further research should be conducted to improve the shelf life of Korean rice cakes with functional packaging systems such as modified atmosphere packaging or anti-microbial packaging.

Monitoring of Butyltin Compounds in PVC Food Packaging - Determination of Butyltin Compounds in PVC Wrap and Gasket for Food Packaging by GC/MS (식품용 염화비닐수지제 기구 및 용기.포장 중 부틸주석화합물의 모니터링 - GC/MS를 이용한 염화비닐수지제 식품용 랩 및 가스킷 재질 중 부틸주석화합물 잔류량 분석)

  • Sung, Jun-Hyun;Yoon, Hae-Jung;Choi, Hyun-Cheol;Jeon, Dae-Hoon;Eom, Mi-Ok;Kim, Hyung-Il;Park, Na-Young;Lee, Eun-Joon;Lee, Young-Ja
    • Korean Journal of Food Science and Technology
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    • v.39 no.6
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    • pp.715-720
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    • 2007
  • The levels of butyltin compounds in poly(vinyl chloride) (PVC) food packaging using gas chromatography/mass spectrometry (GC/MS) were monitored. The analytical method, involving the ethylation with sodium tetraethylborate, was found to be selective and sensitive for mono-n-butyltin (MBT), di-n-butyltin (DBT), and tri-n-butyltin (TBT), validated by a $0.005\;{\mu}g/mL$ limit of detection (LOD), an $R^2>0.999$ for linearity, and >90% of recovery, respectively. Finally, none of the commercial food wraps and gaskets showed detectable levels of butyltin compounds.

Effects of Feeding Mugwort Pelleted Diet on the Meat Quality in Pigs (쑥 펠렛사료 급여가 돼지의 육질에 미치는 영향)

  • Kim Byung-Ki;Kim Young-Jik;Kim Soo-Min
    • Food Science of Animal Resources
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    • v.24 no.4
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    • pp.393-398
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    • 2004
  • To investigate the effect of dietary mugwort pellet on the growing performance and meat quality barrow (T1) and boar (T2) were alloted into six treatments : 1) commercial feed, 2) T1-1 and T2-1 (commercial feed supplemented with 3.0% mugwort pellet), 3) T1-2 and T2-2 (commercial feed supplemented with 5.0% mugwort pellet). They were fed experimental diets for 60 days before slaughtered. Meat samples were taken in wrap package and stored at 4$\pm$1$^{\circ}C$. Daily gain in both groups (T1 and T2) were higher than those of the control (p<0.05). Feed conversion tended to be lower in barrow group than boar group and tended to be decreased according to supplementation of mugwort pelleted diet in barrow group. In both barrow and boar groups, proximate compositions of pork were not sigificantly different, except for crude fat. Crude fat content was tended to be low in barrow when fed mugwort pelleted diet. Shear force value and sensory properties were siginificantly higher in barrow group than in boar group (p<0.05) and these results were also seemed due to great fed mugwort pelleted aiet(p<0.05). In the barrow group, values of tenderness and flavor were the highest in pigs fed diet supplemented with 3.0% mugwort. The catechin content of pork tended to be higher in boar group than in barrow group and catechin tended to increase with supplementation of mugwort in the diet.

Strategies to Increase Domestic Lettuce Circulations through Improving Valuable End-User Traits (고부가가치 맞춤형 상추품종 개발을 통한 국내 상추유통 제고 전략)

  • Kim, Tae-Sung;Jang, Young-Hee;Hwang, Hee-Joong
    • Journal of Distribution Science
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    • v.16 no.8
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    • pp.63-68
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    • 2018
  • Purpose - Lettuce (Lactuca sativ L.) is one of the economically important vegetable crops, which worldwide market value is over 100 billion U.S. dollar. In Korea, about 89.7 kilo ton of lettuce was produced in 3400ha in 2016, recoded as No. 1 vegetable crop in domestic green house production. However, recently, domestic lettuce production and cultivation areas are all getting decreased. Thus, novel approaches are needed to be implemented to revive the production. Research design, data and methodology - In this review paper, we first prioritized the end-user traits which are imperative to positively stimulate the domestic lettuce market and discussed relevant genomics strategies. Especially, we assessed a possibility whether school meal program would be a potential niche market. Results - The genomics technologies, which become widely applied in the crop biotechnology since 2008 when next generation sequencing method was developed, may be a good solution in the crop improvement, efficiently gathering valuable information of agriculturally useful traits. Significantly, in lettuce, the high quality whole genome sequence, based on Lactuca sativa cv. Salinas, is publically available and this genomics platform, thus, would be implemented in lettuce breeding program to innovate relevant end-user traits both for the farmers and customers, including the disease resistance to the Fusarium wilt, productivity under hot weather conditions, various nutritional qualities and so forth. These improvements will boost domestic lettuce industries in the near future. Conclusions - Due to the nutritional distinctions comparing to the western style lettuces, domestic leaf lettuces could be one of the important vegetables in the school meal programs. To make it happen, we would better devise diverse recipes to make a salad with it, instead of only using as a wrap vegetable. Meanwhile, novel lettuce varieties need to be developed, which are favorable to the students and also easy to be handled with while processing. Overall, to achieve international competence in the lettuce industries, we need to create elite lettuce varieties that satisfies domestic farmers as well as customers, suitable to various niche markets, such as school meal program. Thus, efficient breeding programs using genomics approaches should be established in advance and careful monitoring on the preference of the related customers for a niche market be continued persistently.