• 제목/요약/키워드: and physicochemical properties

검색결과 3,379건 처리시간 0.028초

A Study on the Physicochemical Properties Alteration of Aloe Saponaria Fermentation

  • Kweon, Do-Yeong;Kang, Min-Woo;Park, Jong-Min;Kim, Jong-Soon;Kwon, Soon-Goo;Choi, Won-Sik
    • 한국산업융합학회 논문집
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    • 제23권6_1호
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    • pp.897-906
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    • 2020
  • This research focuses on the physicochemical characteristic of fermentation of Aloe Saponaria. The fermentation process applied in this study had 2 variation, depends on the aloe part as the materials (bottom, middle, and tip) and the initial sugar content (24% and 0%) used. Tests are conducted using uinkin fermented powder, sugar, salt, and distilled water as fermenting agent. The results indicate that change in physicochemical properties of aloe's skin was larger than in aloe's gel as fermentation materials. In contrast, there was no significant change in aloe's leaf during the process. A lso, aloes with intial sugar condition of 24% show better results than which without sugar addition in fermentation.

Physicochemical Properties and Plant Coverage of Wood-based Growing Media on Slopes

  • Moon, Hong-Duk;Ha, Si Young;Jung, Ji Young;Yang, Jae-Kyung
    • Journal of the Korean Wood Science and Technology
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    • 제46권6호
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    • pp.645-655
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    • 2018
  • The use of wood waste as substrate for plant growth exemplifies a strategy for turning waste into resources. The overall objective of this research was to evaluate the effects of wood-based growing media on plant cover in a slope area. Moreover, we tried to find out what physicochemical properties affect plant cover on a slope. For treatments, we tested natural soil, soil mixed with wood-based growing medium (1:1, w/w), and wood-based growing medium by itself. Physical and chemical characteristics were evaluated after four months from the date of treatment application to the experimental slope site. Soil coverage with seedlings of Lespedeza cyrtobotrya was measured for plant growth evaluation. Physicochemical properties were altered by mixing the natural soil with wood-based growing medium. Particularly, soil moisture and organic matter contents were significantly changed in soils treated with wood-based growing medium compared to soil alone. We confirmed that plant coverage rate was high when wood-based growing medium was mixed with the natural soil. There was a significant linear relationship between moisture content and CEC (Cation Exchange Capacity) of all growth media tested and plant coverage. This result was expected, as moisture content tends to increase with organic matter content, such as in wood-based growing medium. In conclusion, the high moisture content of the wood-based growing medium was considered effective for plant growth in the experimental slope site, and this wood-based growing medium provides a means to improve the harmony between the slope and the surrounding environment.

방사성폐기물 처분장 공학방벽 재료로서의 국산 벤토나이트 및 제올라이트에 대한 물리화학적 특성 평가 (Assessment of Physicochemical Properties of Domestic Bentonite and Zeolite as Candidate Materials for a Engineered Barrier in a Radwaste Repository)

  • 정찬호
    • 지질공학
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    • 제9권2호
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    • pp.89-100
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    • 1999
  • 핵폐기물 처분장 공학방벽재로서의 우리나라 제 3 기층에서 산출되는 벤토나이트와 제올라이트의 활용 가능성을 물리화학적 특성을 중심으로 평가하였다. 연일 및 감포일대 제 3 기층의 9개 대표적인 벤토나이트 광산과 6개의 제올라이트 광산에서 채취한 자연산 시료와 관련회사의 추천상품시료에 대해 X-선 회절 분석, 팽윤도 측정, 양이온교환능 측정, 비표면적 측정, 몬모릴로나이트의 함량계산, 유기탄소함량 분석, 시차 열분석(DTA), 편광현미경 관찰, 주사전자현미경(SEM)관찰 및 전자현미분석(EPMA)을 실시하여 각 분석항목을 비교 평가하였다. 연구결과를 종합하면 U-41 및 G-46의 광산에서 산출되는 벤토나이트와 대도 및 Y-1호 광산의 제올라이트가 인공방벽재료로 갖추어야할 물리화학적 특성이 최적인 것으로 평가된다.

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Effect of Gamma-Irradiated Red Pepper Powder on Physicochemical Properties of Kakdugi, a Korean Traditional Radish Kimchi

  • Lee, Jeung-Hee;Sung, Tae-Hwa;Kim, Mee-Ree
    • Preventive Nutrition and Food Science
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    • 제10권1호
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    • pp.22-28
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    • 2005
  • Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5℃. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p<0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.

딸기 분말을 대체하여 제조한 쿠키의 이화학적 품질특성 (Physicochemical Properties of Cookies Incorporated with Strawberry Powder)

  • 이준호;고종철
    • 산업식품공학
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    • 제13권2호
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    • pp.79-84
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    • 2009
  • 딸기 분말의 대체량을 0-6%로 달리하여 쿠키를 제조한 후 물리화학적 품질특성을 측정하고 각 특성사이의 상관관계를 살펴보았다. 딸기 분말 대체량이 증가함에 따라 반죽의 pH와 쿠키의 경도는 유의적으로 감소하였다(p<0.05). 반죽의 수분함량은 딸기 분말의 대체에 따라 유의적인 차이를 나타내지는 않았지만 평균 수분함량은 증가하는 경향을 나타내었다. 딸기 분말의 대체량이 증가할수록 명도와 황색도는 유의적으로 감소한 반면 적색도는 증가하였다(p<0.05). 퍼짐성 지수 역시 유의적인 증가를 나타내었다(p<0.05). 한편 상관분석결과 딸기 분말 대체수준은 모든 물리화학적 품질 특성과 유의적인 상관관계를 나타내었다. 또한 반죽의 수분함량과 퍼짐성 지수 사이에 양의 유의적 상관관계가 관측되었다(p<0.05).

감태 분말을 대체하여 제조한 스펀지 케이크의 품질특성 (Physicochemical and Sensory Properties of Sponge Cakes Incorporated with Ecklonia cava Powder)

  • 이준호;허선아
    • 산업식품공학
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    • 제14권3호
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    • pp.222-228
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    • 2010
  • 감태 분말의 대체량을 0-8%로 달리하여 스펀지 케이크를 제조한 후 물리화학적 및 관능적 품질특성을 측정하고 각 특성사이의 상관관계를 살펴보았다. 감태 분말의 대체 비율이 증가함에 따라 반죽의 비중은 점차적으로 증가하는 경향을 나타내었고, 케이크의 비체적은 감태 분말 대체에 따라 감소하고 굽기 손실은 증가하였다. 부피지수는 감소하는 경향을 보여 감태 분말의 비율이 높아지면 케이크의 부피가 작아짐을 알 수 있다. 밝기는 나타내는 $L^*$값은 유의적으로 감소하였으며(p<0.05), 경도는 점차적으로 증가하였다. 관능검사 결과 감태 분말대체에 따라 대부분의 관능 특성이 뚜렷하게 구분되었다(p<0.05). 한편 상관분석 결과 감태 분말의 대체수준은 $a^*$값과 관능적 경도(firmness)를 제외하고 모든 품질특성과 유의적인 상관관계를 나타내었다(p<0.05, p<0.01 또는 p<0.001).

쌀귀리 분말을 첨가한 재래식 고추장의 이화학적 특성 (Physicochemical Properties of Traditional Kochujang Added with Naked Oat Flours)

  • 정난희;전은례
    • Human Ecology Research
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    • 제60권2호
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    • pp.303-315
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    • 2022
  • The physicochemical properties of traditional kochujang added with naked oat flours (0, 5, 10, 15%) were periodically examined during fermentation for 20 weeks at 25℃(± 2 ℃). The proximate composition of roasted naked oat flours were as follows: water 0.67%, ash 1.63%, fat 10.37%, protein 13.63%, carbohydrates 73.70%. The water contents of traditional kochujang added with naked oat flours decreased gradually according to the addition level. The pH of traditional kochujang added with naked oat flours increased according to the added level, whereas pH decreased gradually during fermentation. The acidity was opposite to pH. The L (lightness), a (redness) and b (yellowness)-values of samples increased according to the amount of added naked oat flours, whereas they decreased gradually during fermentation. The salinity and sweetness of samples decreased according to the amount of added naked oat flours. Amino acid composition of traditional kochujang added with naked oat flours was higher than that of the control during fermentation. Aspartic acid, alanine, leucine, and arginine were high in the case of traditional kochujang added with 0% naked oat flours, and aspartic acid, leucine, alanine, proline. And arginine were high in the case of traditional kochujang added with 15% naked oat flours. The dietary fiber content was 5.38g/100g in the case of 0% addition and 5.75g/100g in the case of 15% addition. As a result of the above results, it was found that the physicochemical properties of traditional kochujang added with naked oat flours could be improved, and the possibility of developing a traditional kochujang beneficial to health was confirmed.

누에 분말을 이용한 젤리의 이화학적 특성 및 관능 평가 (The Physicochemical Properties and Sensory Evaluation of Jelly with Silkworm Powder)

  • 김애정;여정숙;방인수;박상현
    • 동아시아식생활학회지
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    • 제16권3호
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    • pp.308-314
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    • 2006
  • This study was carried out to investigate the physicochemical quality characteristics of Nouaejelly(jelly using silkworm powder) sericultural products which were manufactured using various levels(0.5, 1, 1.5 and 2%) of silkworm powder. The effects of an additional amount of silkworm powder to Nouaejelly were determined by examining, the physicochemical, sensory, and textural properties. The moisture and crude protein content of the Nouaejelly were higher than that of the control(p<0.05). However, the crude fat content of the Nouaejelly was lower than that of the control(p<0.05). The mineral content increased with increasing addition of silkworm powder. The color of the Nouaejelly became darker with increasing levels of silkworm powder. For the texture measurements, the hardness, gumminess and chewiness of the Nouaejelly decreased with increasing levels of silkworm powder, but those of the jelly were decreased significantly by adding 0.5% silkworm powder(p<0.05). In terms of color, the texture and overall preference of Nouaejelly was highest in the jelly containing 1 % silkworm powder(p<0.05). Overall, the optimal amount of silkworm powder added in the manufacture of Nouaejelly was 1% of the total weight.

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Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens

  • Chen, Yulian;Qiao, Yan;Xiao, Yu;Chen, Haochun;Zhao, Liang;Huang, Ming;Zhou, Guanghong
    • Asian-Australasian Journal of Animal Sciences
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    • 제29권6호
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    • pp.855-864
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    • 2016
  • The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported commercial broilers (Arbor Acres broiler, AAB), and commercial spent hens (Hyline Brown, HLB). The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages of 45 d, 40 d, and 560 d, respectively. The results revealed that several different characteristic features for the three breeds. The meat of the 817C was darker than that of the other two genotypes. The 817C were also characterized by higher protein, lower intramuscular fat, and better texture attributes (cooking loss, pressing loss and Warner-Bratzler shear force [WBSF]) compared with AAB and HLB. The meat of the spent hens (i.e. HLB) was higher in WBSF and total collagen content than meat of the crossbred chickens and imported broilers. Furthermore, correlation analysis and principal component analysis revealed that there was a clear relationship among physicochemical properties of chicken meats. With regard to nutritional properties, it was found that 817C and HLB exhibited higher contents of essential amino acids and essential/non-essential amino acid ratios. In addition, 817C were noted to have highest content of microelements whereas AAB have highest content of potassium. Besides, 817C birds had particularly higher proportions of desirable fatty acids, essential fatty acids, polyunsaturated/saturated and (18:0+18:1)/16:0 ratios. The present study also revealed that there were significant differences on breast meat and thigh meat for the physicochemical and nutritional properties, regardless of chicken breeds. In conclusion, meat of crossbred chickens has some unique features and exhibited more advantages over commercial broilers and spent hens. Therefore, the current investigation would provide valuable information for the chicken meat product processing, and influence the consumption of different chicken meat.

벤토나이트의 물리-화학적 성질을 지배하는 요인분석 (Factors Controlling Some Physicochemical Properties of Bentonite)

  • 고상모;손병국;송민섭;박성환;이석훈
    • 한국광물학회지
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    • 제15권4호
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    • pp.259-272
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    • 2002
  • 이 연구는 제 3기층 퇴적분지 내에 분포하고, 유사한 지질환경에서 형성된 일본의 2개 광상 (Tsukinuno 및 Tomioka)과 국내 5개 광상(두산, 나아, 옥산, 동양 및 연일16호)에서 산출하는 7개 벤토나이트를 대상으로 광물학적 특성 및 물리화학적 특성을 비교하여 벤토나이트의 물성을 주 지배하는 요인에 대한 분석을 시도하였다. 연구 대상 시료들 중 츄키누노(Tsukinuno) 광석은 천연산 Na-형 벤토나이트이며 나머지는 모두 Ca-형 벤토나이트이다. 벤토나이트의 물성을 지배하는 가장 중요한 요인은 몬모릴로나이트 함량비이지만 모든 물성이 몬모릴로나이트 함량비만으로는 설명되지 않는다. 이는 여러 가지 요인들이 복합적으로 벤토나이트의 물성을 지배하기 때문이다. 점토광물류의 경우는 입도 분포가 물성을 지배하는 주요한 요인으로 알려져 있다. 입도 분포와 같은 물리적 요인을 동일시한다면 광물학적 요인이 우세하게 영향을 미친다. 벤토나이트의 주성분광물인 몬모릴로나이트의 함량비와 층 전하에 따라 몇 가지 물성은 지배된다. 특히 층 전하값은 몬모릴로나이트의 양이온 교환능과 메틸렌블루 흡착량을 크게 지배한다. 부성분광물로 산출하는 불석과 황철석의 함량비가 물성을 크게 지배하며, 불석이 우세하게 산출하는 광석은 강한 알카리성을 띠며 양이온 교환능을 상승시키나 팽윤도, 점도, 강도 등의 다른 물성을 저하시킨다. 황철석이 함유된 시료 는 생형 압축 강도와 습태 인장 강도 값을 극히 저하시킨다. 층간 교환성 양이온 종에 따라 물성이 크게 달라지며, Na-형 벤토나이트는 Ca-형 벤토나이트보다 극히 향상된 팽윤도 및 점도를 보이며 보다 강한 알카리성을 띤다. 또한 몬모릴로나이트 결정크기와 형태가 물성을 지배하는 요인이 되며, 결정도가 우수하여 결정크기가 크고 얇은 엽편으로 구성된 광석에서 비 표면적, 양이온 교환능, 점도, 팽윤도, 메틸렌블루 흡착량, 생형 압축 강도 및 습태 인장 강도를 향상시킨다. 국내산 두산 벤토나이트가 가장 우수한 물성을 보이는 주 요인은 높은 몬모릴로나이트 함량비와 우수한 결정도에 기인된 것으로 해석된다.