• Journal of the Korean Wood Science and Technology
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• 제39권3호
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• pp.238-243
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• 2011

라디에타 소나무(Pinus radiata D.Don) 열압밀화 목재의 압밀화 시간과 온도에 따른 재색의 변화를 관찰하였다. 색차계를 이용하여 재색을 측정하였으며, NBS (National Bureau of Standards)에 의해 색차를 평가하였다. 그 결과 압밀화 온도의 증가에 따라 백색도는 감소하였고, 적색도와 황색도는 증가하였다. 그리고 대부분의 색차는 'Very Much (대단한 차)'로 나타났다. 압밀화 시간의 증가에 따른 재색의 변화는 압밀화 시간의 증가에 따라 백색도는 감소하였으나 감소폭은 온도에 의한 영향보다 적은 것으로 나타났다. 적색도와 황색도에 미치는 열 압밀화 시간의 영향은 미약하였다. 즉 압밀화 가열온도와 가압시간의 증가에 따라 재색의 암색화가 나타났으며, 재색변화에는 압밀화 시간보다 가열온도의 영향이 더욱 큰 것으로 나타났다.

• 한국식품영양학회지
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• 제29권5호
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• pp.677-683
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• 2016

To enhance the physiological activities and reduce the off-flavor of garlic in kimchi, we manufactured kimchi seasoning replaced with 25~75% black garlic, we evaluated microbiological, physico-chemical and sensory evaluation. The changes of total aerobic and lactic acid bacteria were similar between the control and the kimchi seasoning replaced with black garlic during storage periods. The lightness of the kimchi seasoning replaced with black garlic was lower than that of the control and decrease of lightness was proportional to the concentration of black garlic. The redness and yellowness of the kimchi seasoning replaced with black garlic were decreased to the concentration of added black garlic and changes of the redness in all the samples were slightly increased during storage periods. But the yellowness did not change during storage periods. The changes of pH and acidity did not differ between the control and the samples of replaced with black garlic during storage periods. The sensory parameters including taste and flavor did not differ among treatments during storage periods. But color and overall acceptance of the control and sample replaced with 25% black garlic were higher than those of the samples replaced with 50 and 75% black garlic.

• 한국식품조리과학회지
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• 제28권3호
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• pp.265-273
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• 2012

The purpose of this study was to determine the effects of the duration of frying and storage periods on physicochemical characteristics of various oils using at home. The materials used for the study consisted of four kinds of vegetable oils: soybean, canola, extra virgin olive and pure olive oils, and shortening. Chicken breasts were fried in oils heated at $180^{\circ}C$. The oils were stored with or without filtering and reused 3 times, during the 10 day period. The extra virgin and pure olive oils showed higher acid, peroxide value and yellowness than the other oils (p<0.05), but soybean oil showed the highest increase in acid, peroxide value and yellowness with reusing and storage. In sensory evaluation, the chicken breast fried with soybean oils remarkably decreased the overall acceptance. These results suggested that all frying oils are available because acid and peroxide values of the oils are lower than the standard level. However, reusing soybean oil should be noted with caution in that it is very easy to reduce rancidity, and extra virgin olive oil is not appropriate for frying.

• 한국축산식품학회지
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• 제31권1호
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• pp.9-18
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• 2011

This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature ($4{\pm}1^{\circ}C$). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.

• 펄프종이기술
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• 제43권2호
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• pp.57-65
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• 2011

Pulping of paper mulberry (Broussonetia kazinoki) white bast has been examined by novel atmospheric pressure pulping methods. The viscosity of pulp has been found to be highly sensitive and variable with pulping methods. Therefore, selections of pulping chemicals and conditions are very important. Two kinds of pulping procedures were employed for the high viscosity pulp manufacturing. The one is ammonium oxalate treatment and the other is sodium chlorite and acetic acid treatment. Not only chemical components and pulp yields which of paper mulberry white bast but also water retention value (WRV), whiteness index, yellowness index, and colors of every pulp were examined. The hot water, 1% NaOH, and ethanol-benzene extractives which of paper mulberry white bast were 4.48%, 28.45%, and 2.84%, respectively. The contents of holocellulose, lignin, and ash were 90.66%, 1.05%, and 2.18%, respectively. In the pulp yields, group 1 which treated with only ammonium oxalate were 77.04-81.71%, group 2 which treated with ammonium oxalate and acidified sodium chlorite separately and washed between first and second stages were 64.15-83.90%, group 3 which treated with ammonium oxalate and acidified sodium chlorite separately and not washed between first and second stages were 57.35-73.17%, and group 4 which treated with mixed ammonium oxalate and acidified sodium chlorite were 66.58-68.43%. The pulps treated with acidified sodium chlorite showed high whiteness index, but the pulps treated with only ammonium oxalate showed high yellowness index. Variations in the combinations of treatments resulted in different pulp characteristics.

• Journal of Animal Science and Technology
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• 제54권3호
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• pp.199-207
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• 2012

This study was carried out to investigate the effects of fermented mushroom (Flammulina velutipes) by-products on meat quality characteristics in fattening Berkshire pigs. The fermented diet mainly contained 40.0% mushroom by-products, 26.0% rice bran, and 20.0% formula feed and was fermented for 5 d. The basal diet for the control (C) was substituted with 10% (T1), 30% (T2), 50% (T3), and 70% (T4) fermented diet. Warner-Bratzler shear forces (WBSF) were significantly lower (P < 0.05) in treatments than that in C. The meat color (lightness, redness, and yellowness) was significantly lower (P < 0.05) in treatments than that in C, whereas fat color (redness and yellowness) was significantly higher in treatments than that in C (P < 0.05). The compositions of palmitoleic acid and arachidonic acid were significantly higher (P < 0.05) in T4 than that in C. The amino acid composition of longissimus dorsi (LD) and the sensory evaluation of cooked meat were not affected by diet type. In conclusion, a diet of fermented mushroom by-products increased pH and backfat color, but decreased cooking loss, WBSF, and meat color of LD in growing-fattening Berkshire pigs.

• 한국식생활문화학회지
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• 제18권1호
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• pp.28-36
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• 2003

The purpose of this study was to investigate the effects of different moisture addition and sugar on the quality of Nokcha-julpyun, during 24hrs. As the result of the Hunter's color values, lightness, redness and yellowness were increased slightly or not after 24hrs and showed middle levels in $30%{\sim}40%$ moisture addition groups. It seemed that the addition of sugar to Nokcha-julpyun affected the redness and yellowness of 40% and 45% moisture addition groups more than the other groups. In texture profile, springiness of Nokcha-julpyun was not different significantly among all the groups during storage. Cohesiveness was getting higher by increase of moisture level and getting lower by storage. Sugar addition seemed to lower the rate of decrease of cohesiveness. Chewiness and hardness were getting lower by increase of moisture level and getting higher during storage. In this case sugar addition seemed to interfere the Nokcha-julpyun to be hard. Adhesiveness showed to be decreased during storage, but didn't show any correlations with water level. Sugar addition to Nokcha-julpyun seemed to increase springiness and adhesiveness slightly. 35% moisture and sugar addition group had the lowest values in springiness, hardness and cohesiveness. Both 40% groups and 45% moisture and sugar addition group had high values in springiness, cohesiveness and adhesiveness but had the lowest values in hardness and chewiness. In sensory evaluation, $30%{\sim}40%$ moisture addition groups showed good preferences in color, flavor, taste, tenderness and chewiness, and the 35% moisture and no sugar addition group showed the best overall acceptance among the groups. Above results indicated that moisture addition level with $30%{\sim}35%$ seems to give the best quality to Nokcha-julpyun added green tea powder with 6% level, and for the purpose to reduce the changes of texture profiles during storage, it is benefit to add sugar a little to Nokcha-julpyun.

• 공업화학
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• 제25권6호
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• pp.602-606
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• 2014

본 연구에서는 norbornene dialkyl ester 8종을 PVC에 적용하여 물리적 물성의 변화를 관찰하였다. PVC 시편은 PVC와 norbornene dialkyl ester, 안정제 등을 배합하여 제작하였고, 경도, 인장강도, 신율, 인열강도, 투과도, 투명도, 황변지수를 측정하여 DOP를 적용한 경우와 비교하였다. 경도는 dicyclohexyl-5-norbornene-2,3-dicarboxylate (DCHN)를 제외한 화합물 7종이 DOP와 동등 이상의 값을 나타내었다. DCHN을 적용한 경우 경도가 매우 높아 인장 특성 및 인열강도를 분석하지 못하였다. 인장 특성은 diisononyl-5-norbornene-2,3-dicarboxylate (DINN)을 제외한 6종의 화합물이 인장강도와 신율이 모두 개선되는 결과를 나타내었다. 인열강도와 투과도는 측정된 모든 화합물이 DOP를 적용한 경우와 동등 이상의 물성을 보였으며, 투명도는 DDN을 제외한 다른 norbornene 유도체들은 양호한 상태를 나타내었다. 황변지수에서는 DPN과 DON이 DOP와 유사한 결과를 나타내었다.

• 한국식생활문화학회지
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• 제29권5호
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• pp.454-463
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• 2014

This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced in four countries, which were Korea, Japan, China, and Italy. Noodle types were selected after FGI (focus group interview). Eleven noodles were studied, and they were categorized into four types: udon, fried udon, oriental noodles of various thickness, and pasta. Color was measured as L (lightness), a (redness), and b (yellowness) values using a colorimeter. Lightness decreased when noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged. Texture properties of wheat noodles in terms of hardness, springiness, cohesiveness, and chewiness were measured using the Rheometer. Italian spaghetti (spgt_IL), Korean fried udon (yk_udng_KR) had highest values for hardness. Korean udon had the highest value for springiness, whereas Chinese medium noodle (mid_CN) had the lowest value (p<0.05). Chinese thick noodle (thick_CN) and fettuccine (fettc_IL) showed lower hardness but higher springiness. Cohesiveness was significantly higher for Japanese udon (udng_JP), Chinese medium noodle (mid_CN), and Chinese thick noodle (thick_CN), whereas values for Korean thin noodle (thin_KR) and Korean fried noodle (yk_udng_KR) were significantly low (p<0.05). Spaghetti (spgt_IL) showed significantly high values for chewiness (p<0.05). For overall acceptability, thick Korean noodle showed the highest score with a level of 'slightly like'. Taste and texture attributes were highest among all noodles, and its high scores for chewiness and smoothness might contribute to its overall acceptance. Korean thick noodle, Korean udon, and Japanese udon were not significantly different from Korean or Japanese thin noodles. Japanese fried noodle (yk_udng_JP) showed the lowest acceptance among noodles in terms of color, flavor, taste, and texture. Chinese thick and medium noodles showed lower scores for overall acceptability, whereas chewiness was not significantly different from other noodles. Spaghetti and fettuccine showed lower scores in terms of overall acceptability, taste, texture, springiness, and chewiness.

• 한국식품조리과학회지
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• 제17권4호
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• pp.329-337
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• 2001

This study was carried out to observe the changes of Oiji quality during fermentation by preparing the samples with various functional ingredients (Chinese pepper(Sancho), onion, pine leaves) exerting antimicrobial effect. The pH values of all experiment groups decreased significantly in proportion to the ripening period(P＜0.05). Control and Chinese pepper-added groups showed a rapid decrease in pH after 5 days of ripening, and Onion- and Pine leaves-added groups after 3 days of ripening. All experimental groups showed the lowest pH value at the 20th day of ripening. Rapid permeation of salt solution occured in all groups at the 3rd day of ripening. But the increase rate of salt permeation decreased gradually after 3 days of ripening. Lightness and redness in color decreased gradually in all groups, but the redness of Pine leaves-added group increased at the 30th day of ripening. Yellowness of control group was higher than that of others after 10 days of ripening(P＜0.05), and the yellowness of pine leaves-added Oiji was the lowest among all after 5 days of ripening(P<0.05). The maximum cutting force of raw cucumber was observed at stem end followed by blossom end and middle part, and the Oiji samples also showed the same order at the early stage of ripening. In general, maximum cutting force of minor ingredient-added Oiji was higher than that of control and maximum cutting force was decreased at the 30th day of ripening. Onion-added group showed the highest value among all at the 40th day of ripening. Chinese pepper-added group was ranked low, but onion- and pine leaves-added groups were ranked high in sensory evaluation.