• 한국의상디자인학회지
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• 제12권4호
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• pp.197-206
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• 2010

The purpose of this study is to dye hanji/cotton fabrics using persimmon juice and to investigate the change in the hand fabrics. Using the Kawabata Evaluation System, we have examined the changes in the physical properties, primary hand value and total hand value. The dynamic characteristics of hanji/cotton fabrics have been explored by tensile, shear, bending, compression, surface properties, thickness and weight. As a result, it can be seen that the linearity of load-extension and tensile resilience are increased with the increase of the concentration and dyeing times of persimmon juice and tensile energy is decreased in the same condition. These behaviors are shown in the compression properties. Although the mechanism of persimmon juice dyeing has been widely discussed, it means that the fabrics dyed with persimmon juice become stiffened and the elasticity is increased with the introduction of persimmon on the fabrics studied. Bending rigidity and hysteresis of the bending moment are increased with the increase of the concentration and dyeing times of persimmon juice. Also, Geometrical roughness, expressed in SMD is increased with increasing the concentration and dyeing times of persimmon juice, compared with as-received. It indicates that these results are due to the geometric structure of hanji yarn and the introduction of persimmon juice on the fabrics studied. The fullness and softness with the soft feeing are increased a little due to the tannin component of persimmon juice introduced on the fiber surface.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 1997년도 임시총회 및 제11차 학술발표회 진행표 및 발표논문 초록
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• pp.22-22
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• 1997

• 한국식품저장유통학회지
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• 제24권8호
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• pp.1060-1066
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• 2017

어린 감 과실의 활용과 쌀쿠키의 고부가가치화를 위해, 밀가루나 글루텐 무첨가 쌀쿠키의 품질특성에 어린 감 분말의 첨가가 미치는 영향을 규명하였다. 쌀쿠키는 쌀가루 대비 감 분말을 0, 1.5, 3, 6 및 12%를 각각 첨가하여 반죽을 한 다음 두께 3 mm 직경 35 mm 원판으로 성형한 후 $170-180^{\circ}C$ 오븐에서 굽고 그의 품질특성을 조사하였다. 손실률과 퍼짐성 지수는 감 분말첨가량에 따라 증가 후 감소하는 경향을 보였다. 수분함량과 수분활성도는 감 분말 첨가량에 비례하여 높아짐을 나타내었다. 색도 $L^*$값과 $a^*$값은 감 분말 첨가량의 증가와 함께 증가됨을 보였다. 총페놀 함량과 DPPH 유리기 소거능은 감 분말 첨가량에 따라 증가하는 경향을 보였으며 특히, DPPH 유리기 소거능은 첨가량 3%에서 큰 폭으로 증가함을 보였다. 따라서 어린 감 과실 분말첨가가 쌀쿠키의 이화학적 품질특성에 미치는 영향이 확인되었고, 쌀쿠키의 일반 품질특성 저하 없이 항산화능 증대효과를 얻을 수 있는 감 분말의 첨가량은 3% 정도인 것으로 판단되었다.

• 농촌계획
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• 제29권2호
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• pp.55-65
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• 2023

This study was performed with 473 dwellers living in the cities, to study how purchasing intention was affected by the Korea important agricultural heritage system designation on Changwon sweet persimmon farming. This study identified the relationship between consumption value and purchase intention through Sheth's theory of consumption value. Functional, social, emotional, epistemic and symbolic values were all found to have a positive (+) effect on purchase intention, and among them, symbolic value properties were found to have the greatest impact. This study presents an important implication that emphasizing symbolism is most effective when establishing policies in the direction of promoting persimmon consumption in the Changwon area designated as Korea important agricultural heritage system.

• Preventive Nutrition and Food Science
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• 제14권4호
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• pp.367-372
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• 2009

Apple, persimmon, and strawberry slices were dehydrated after treating with 30, 50, and 80% (w/w) maltodextrin solution. The dried apple, persimmon, and strawberry slices were compared with hot air-dried and freeze-dried samples in terms of rehydration ratio, ascorbic acid, color, and sensory evaluation. The rehydration ratio of maltodextrin-treated samples was greater than that of hot-air or freeze-dried samples. Maltodextrin-treated samples had higher content of ascorbic acid than other dried samples. Additionally, maltodextrin-treated apple, persimmon, and strawberry slices had better color and sensory evaluations than those of freeze-dried or hot-air dried samples. These results suggest that, compared to other drying methods, dehydration of apple, persimmon, and strawberry slices using maltodextrin is very efficient, resulting in good rehydration capacity, minimal destruction of ascorbic acid, and good color and sensory evaluation.

• Current Research on Agriculture and Life Sciences
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• 제30권2호
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• pp.105-109
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• 2012

Blacken spoilage is one of the common problems during the cold storage of dried persimmon in Korea. We collected the spoiled dried persimmon in the refrigerator and classified them to 4 types depending on their appearances. Furthermore we isolated blacken spoilage inducing bacteria from type D of dried persimmons. Among the isolates we identified the seven blacken spoilage inducing bacteria. They are Aeromonas hydrophila DP1, Cedecea davisae DP2, Ewingella americana DP3, Flavimonas oryzihabitans DP4, Providencia rettgeri DP5, Providencia rustigianii DP6 and Serratia plymuthica DP7. Strains were identified based on their morphological, cultural and physiological properties. We also found that Ewingella americana DP3, Flavimonas oryzihabitans DP4 were the major blacken spoilage inducing bacteria during dried persimmon storage.

• 대한가정학회지
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• 제43권2호
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• pp.115-126
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• 2005

Environmentally and human compatible chitosan were pretreated on cotton fabrics which were then dyed with 100% persimmon juice. The chitosan concentration was 1% and the chitosan types were high molecular weight chitosan (1980cps), low molecular weight chitosan (18첸), chitosan oligomer and water soluble chitosan. The properties of the fabric surfaces, the dyeabilities, the color fastnesses, the antibacterial activities, the strengths, the elongations and the drape stiffnesses were evaluated. The properties of the chitosanpretreated, persimmon juice-dyed cotton fabrics (CLP) were compared to those of the untreated (CN), chitosan treated (CL) and persimmon juice-dyed fabrics (CP). The results were as follows. The fibers extruded from the surface of CN decreased on CP. The air between the fibers within CN were substituted by chitosan solution or persimmon juiceand decreased within CLP according to SEM observations. The effects of chitosan treatment, the chitosan molecular weights and the degrees of deacetylation of chitosan on the dyeabilities of the persimmon juice-dyed cotton fabric were not distinct. The curing after chitosan padding improved the dyeabilities of CLP compare to noncuring. The strengths of CP decreased and those of CL increased, compared to those of CN. The strengths of CLP were greater than those of CP. The elogations of CP and CL were greater than those of CN. The strengths and elongations of CLP were greater than those of CN. The chitosan treatments improved the strengths but not the elongations. The drape stiffnesses of CL, CP and CLP were greater than those of CN. The antibacterial activites of chitosan pretreated, persimmon juice-dyed cotton fabrics against Staphylococcus aureus were increased by more than 98% by persimmon juice.

• 한국환경농학회지
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• 제18권4호
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• pp.339-343
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• 1999

추석용으로 출하하고 있는 단감 `서촌조생`의 조기 수확을 위하여 착색증진용 생장조절물질인 에세폰의 적정농도를 구명코자 본 연구를 수행한 결과를 요약하면 다음과 같았다. 에세폰 적정농도 설정에서 에세폰을 고농도인 30∼40㎎/l로 처리하면, 과피색도가 증가하나 과육경도 및 연화과발생율이 많았고 또한 유통한계기간도 짧아 상품성 유지가 어려웠다. 반면 저농도인 10∼20㎎/l에서는, 과피색도, 과육경도, 연화과발생율 및 유통한계기간 등 모든 면에서 상품성이 높게 유지되었다. 그리고, 에세폰 처리에 의해 조기 수확한 과실의 가용성고형물 함량은 일반적인 수확기의 그것에 비해 매우 낮았는데, 가용성고형물 함량도 동시에 증가시킬 수 있는 연구가 앞으로의 과제라 하겠다.

• 한국식품과학회지
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• 제52권4호
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• pp.363-368
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• 2020

단감연구소에서 출하 시기 조절을 위해 육성된 중생종 단감 신품종 홍추와 기존 재배품종 상서조생, 서촌조생, 부유 3품종의 잎 추출물을 제조하여 생리활성을 비교하였다. 그 결과, 홍추의 잎 추출물의 총페놀 함량, Vit. C 함량, DPPH 및 ABTS 라디칼 소거능, ADH 활성에 미치는 영향이 다른 추출물에 비하여 유의하게 높다는 결과를 얻을 수 있었다. ADH 활성도는 부유의 잎 추출물에서 다른 품종에 비해 비교적 높게 나타났다. 이상의 결과는 신품종 단감 홍추의 잎을 이용한 고품질 감잎차의 제조가 가능함을 시사한다.

• 한국의류학회지
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• 제30권1호
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• pp.115-124
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• 2006

Natural dyes are environmentally and human compatible. But they are not various or not fast in color. The mixed dyeing have been attempted to solve these disadventages of natural dyes. The persimmon juice dyed fabrics have brown-color and good hygienic properities however low color fastness. The onion dyeing show similar brown-color and have good color fastness caused by querectin existed in onion outer skins. Mixed dyeing was carryied out on silk fabrics using persimmion juice and onion outer skin extract in this study. The mixing method were persimmon juice dyeing and then onion dyeing(P-O), onion dyeing and then persimmon juice dyeing(O-P) and dyeing in the mixture of persimmon juice and onion outer skin extract simultaneously(P+O). The mordants were none-mordent, gallic acid after-treatment and alum after-treatment. Several persimmon juice dyed fabrics were irradiated for 2 hours before onion dyeing(PU-O). The color values of dyed silk fabrics were as follows. The persimmon juice dyed silk fabric developed to yellow-red color after 2 hours of uv irradiation. Onion dyed fabrics show similar yellow-red color after dyeing without uv irradiation. The effect of alum after-treatment on color difference were highest in onion dyeing. The dyeabilities of both P-O and O-P were higher than persimmom juice dyeing and onion dyeing. The dyeabilities of P+O was lower than persimmom juice dyeing and onion dyeing. The value of color difference of alum-treated fabric was the highest. The color difference of P-O and O-P caused from 2 to 4 hours of uv-irradiation were lower than those of persimmon juice dyed fabrics. Onion skin extract could prevent the color-change of persimmon juice dyed fabrics in mixed dyeing. The color difference of PU-O was higher than the P-O.