• 펄프종이기술
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• 제37권5호통권113호
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• pp.56-62
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• 2005

The catalytic effect of molybdovandophosphate heteropolyanion (HPAs) on the delignification of kraft bagasse pulp by hydrogen peroxide has been investigated. Very small amounts of the catalyst (0.05 0.3 mM/l) gave convenient results. Partial reduction of the catalyst was also studied. The effect of reaction medium (water, ethyl alcohol and acetone) on the bleaching was also studied. The results obtained show that the optimum condition for bleaching in presence of polyoxometalate were 0.05 mM/l catalyst concentration at $70^{\circ}C$ reaction temperature and $7\%$ consistency at pH 2 in aqueous medium. The ratio of water to solvent of 60:40 from acetone gives higher brightness than ethyl alcohol. The catalyst solution can be reused for 5 times without any reduction in brightness. ESR for the blank and exhausted solutions under different conditions was also carried out to find the relation between reduced metals and pulp brightness.

• Journal of Information Display
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• 제8권3호
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• pp.1-4
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• 2007

The influence of a silane layer on the performances of polymer light emitting diode(pLED)s has been studied. Glycidoxypropyltrimethoxysilane(GPS) with an epoxy functional group was used as a surface modifier for ITO substrates. The GPS layer was inserted between an ITO and a poly(3,4)-ethylenedioxythiophene/polystyrenesulfonate(PEDOT) by wet process and the performances of PLEDs were investigated. The introduction of GPS layer increased the brightness and efficiency of PLEDs by 30%. In addition, the lifetime of PLEDs was also improved considerably by using GPS as a surface modifier.

• 한국식품과학회지
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• 제34권4호
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• pp.642-646
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• 2002

본 연구에서는 기능성 쌀을 이용한 쿠키를 개발하여 이화학적 관능적 품질 특성을 조사하였다. 반죽의 pH는 기능성 쌀가루를 10% 대체한 반죽이 대조군 보다 유의적으로 높은 pH를 나타내었다. 쿠키의 퍼짐성에서는 20%와 30% 대체한 시료군이 대조군 보다 유의적으로 높은 퍼짐성을 보였다. 시료군의 L값은 대조군이 69.31으로 가장 높았으며, b값은 20%대조 시료군이 35.60의 값으로 가장 높았다. 기능성 쌀가루를 다양한 수준으로 대체한 쿠키의 관능검사를 실시한 결과 기능성 쌀가루를 10% 대체한 시료군이 고소한 냄새, 고소한 맛, 경도, 색의 갈색정도에서 유의적으로 특성이 강하게 평가되었다. 쿠키의 기호도 검사 결과 쿠키의 전반적인 기호도에서 기능성 쌀가루를 20%와 30% 대체한 시료가 대조군과 함께 유의적으로 높은 기호도를 나타내었다. 따라서 기능성 쌀가루로 대체된 쿠키는 모든 대체비에서 대조구와 비교하였을 때 유의적인 차이가 없거나 유의적으로 높은 기호도를 나타내어 기능성 쌀쿠키 개발의 가능성을 보여주었다.

• 한국식품영양학회지
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• 제21권1호
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• pp.43-50
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• 2008

This study used Omija extract as a natural congelation to compare and analyze soybean curd's physicochemical and sensory quality characteristics in order to improve functional benefits and taste of soybean curd. When Omija extract concentration increased, protein content went up considerably while crude fat and yield significantly decreased. In the pH change, the group with Omija extract were lower than control and the change was not much noticeable but slightly checked as the storage period was extended. The turbidity tended to increase as the storage period was longer. In the acidity change, the group with 0.5% Omija extract showed rapid increase on the 4th day after starting storage, and it can be interpreted that decomposition started at the moment. As the storage period was extended, brightness and yellowness remarkably decreased and redness considerably enhanced: higher concentration Omija extract worked to decreased brightness and to increase yellowness and redness. In accordance with the storage period, hardness, brittleness and gumminess increased and springness decreased, but there was no considerable change in cohesiveness: in accordance with the concentration, hardness, brittleness and gumminess significantly increased, but there was no considerable change in cohesiveness. In terms of sensory quality, the group with 1% of Omija extract showed the best appearance, flavor, taste and after swallowing results. The group with 1% Omija extract was the most preferred, $4.89{\pm}0.32$ in the overall preference. In conclusion, adding Omija extract can improve soybean curd's physicochemical and sensory quality characteristics. Moreover, the extracts can be expected to play an important role in encouraging Omija's value and widening its appliances to various food.

• 한국식품영양학회지
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• 제20권3호
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• pp.311-316
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• 2007

This study was performed to develop a functional yellow layer cake with added cuttlefish ink, by evaluating its physiochemical properties and sensory qualities. Viscosity tended to increase, and height decrease, with the addition of cuttlefish ink. The sensory evaluation revealed the addition of cuttlefish ink in the cake. Specifically, at the 0.3% level color, flavor, and gumminess were enhanced. The brightness(L) of the crumb was highest in the in the control group, at 72.76, and decreased with increasing amounts of cuttlefish ink. The crust of the yellow layer cake was highest in the control group. Furthermore, redness(a) of the crumb was lowest in the control group. but for the crust, it was highest in the control group at crust. Yellowness(b) decreased with increasing amounts of cuttlefish ink for both the crumb and crust. The hardness, cohesiveness, gumminess, and chewiness of the yellow layer cake was highest in the control group.

• Bulletin of the Korean Chemical Society
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• 제29권1호
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• pp.139-147
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• 2008

New PPV derivatives which contain electron-withdrawing CF3F4phenyl group, poly[2-(2-ethylhexyloxy)-5-(2,3,5,6-tetrafluoro-4-trifluoromethylphenyl)-1,4-phenylenevinylene] (CF3F4P-PPV), and poly[2-(4-(2-etylhexyloxy)-phenyl)-5-(2,3,5,6-tetrafluoro-4-trifluoromethylphenyl)-1,4-phenylenevinylene] (P-CF3F4P-PPV), have been synthesized by GILCH polymerization. As the result of the introduction of the electron-withdrawing CF3F4phenyl group to the phenyl backbone, the LUMO and HOMO energy levels of CF3F4P-PPV (3.14, 5.50 eV) and P-CF3F4P-PPV (3.07, 5.60 eV) were reduced. The PL emission spectra in solid thin film are more red-shifted over 50 nm and increased fwhm (full width at half maximum) than solution conditions by raising aggregation among polymer backbone due to electron withdrawing effect of 2,3,5,6-tetrafluoro-4-trifluoromethylphenyl group. The EL emission maxima of CF3F4P-PPV and P-CF3F4P-PPV appear at around 530-543 nm. The current density-voltage-luminescence (J-V-L) characteristics of ITO/PEDOT/polymer/Al devices of CF3F4P-PPV and P-CF3F4P-PPV show that turn-on voltages are around 12.5 and 7.0 V, and the maximum brightness are about 82 and 598 cd/m2, respectively. The maximum EL efficiency of P-CF3F4P-PPV (0.51 cd/A) was higher than that of CF3F4P-PPV (0.025 cd/A).

• 한국식품영양학회지
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• 제34권4호
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• pp.321-330
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• 2021

The purpose of this study was to investigate the quality characteristics of bread made with 1%, 3%, 5%, and 7% of Bigeumdo Seomcho powder (Spinacia oleracea L.). The pH of dough and bread decreased as the amount of addition increased; 7% indicated the lowest. The moisture level correlated negatively with the powder addition, but the difference was not statistically meaningful (p<0.05). As the amount of addition was increased, the intensity of color increased but the volume decreased. The brightness and redness of the bread decreased as the amount of addition increased. The volume, specific volume, and baking loss rate correlated negatively with the powder addition. Regarding springiness, cohesiveness, and gumminess, the experiment group was higher than the control group and they lowered as the addition amount increased. The brittleness showed positive correlation with the addition amount. Out of the amino acids of bread, glutamic acid showed the highest value as the amount of addition was increased. Overall, it is possible to produce bakery bread using functional ingredients.

• 한국식품조리과학회지
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• 제30권4호
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• pp.480-485
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• 2014

Brown rice contains both excellent nutritional value and functional advantages. However, its utilization is limited due to its rough texture and higher concentrations of phytic acid compared to white rice. We made brown rice inoculated with Lactobacillus sakei Wikim001 having phytate activity for 12 h (BRWK-12) and 24 h(BRWK-24) at $30^{\circ}C$ and evaluated the quality characteristics in an attempt to solve these problems. The pH of brown rice inoculated with L. sakei Wikim001 was reduced time dependently. A concentration of phytic acid in brown rice inoculated with L. sakei Wikim001 was decreased as compared normal brown rice (BR). BRWK-24 showed significantly high values in the brightness, redness and yellowness (p<0.05). BRWK-24 received higher scores in texture and overall acceptability than those of BR on the sensory evaluation test. Taken together, it is expected that a treatment of L. sakei Wikim001 in brown rice is useful for the development of new fermented brown rice with reduced phytic acid.

• 한국조리학회지
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• 제23권7호
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• pp.88-96
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• 2017

This study investigated the quality characteristics of cookies containing laver powder, which is well known for its various functions and biological activity. This study assessed the quality characteristics of cookies containing various concentrations (0, 2, 4, 6 and 8%) of laver powder(LP). To analyze quality characteristics, pH of dough, moisture content, color, hardness, and sensory properties were measured. Qualities, such as pH, brightness, and redness and yellowness and hardness decreased significantly (p<0.001). The total flavonoid and total polyphenol and ABTS radical scavenging activity were proportionally increased with increasing the level of laver powder added in cookies(p<0.001). The antioxidant activity measured by total flavonoid and total polyphenol activities was significantly higher than control and increased proportionally to the laver powder. The result of sensory test shows that sample group adding 2% of laver powder achieved the highest. Based on the above results, this study suggests that the addition of 2% laver powder may be the best substitution ratio for cookies of the improvement of sensory preference and antioxidant. This study exhibited both the functional and health based benefits of laver when it is added to cookies and confirmed the development feasibility of laver cookies considering consumer satisfaction.

• 한국식품저장유통학회지
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• 제19권4호
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• pp.510-518
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• 2012

멥쌀가루에 복령가루를 0, 5, 10, 15, 20% 첨가하여 제조한 복령병의 품질특성을 조사하였다. 저장기간 중 복령병의 수분함량은 42.89~44.85%로 대조구가 44.85%로 가장 높았으며, 복령가루 함량이 증가할수록 유의적으로 감소하였다. 저장기간이 경과할수록 pH는 낮아졌으며, 산도는 증가하였다. 총균수는 제조직후 2.70에서 3.00 log CFU/g이었으며, 저장 4일에는 7.00 log CFU/g 이상으로 급격히 증가하였다. 그러나 대조구와 복령병 간의 차이는 없었다. 제조직후에는 복령가루 첨가량이 증가할수록 명도는 유의적으로 감소하였으며, 적색도와 황색도는 유의적으로 증가하였다. $20^{\circ}C$에서 저장하는 동안 색도는 영향을 받지 않았다. 복령병의 경도, 강도, 검성, 응집력은 대조구에 비해 증가하였으며, 부서짐성은 증가하였다. 설기떡에 복령가루를 첨가하는 것은 기호도가 감소하였으며 그 결과 탄력성이 있고 쫄깃한 떡을 선호하는 것을 알 수 있었다. 전반적인 기호도에서는 대조구가 높게 평가되었으나, 복령병 제조시 복령가루 5% 첨가가 높은 기호도를 나타내어 기능성 떡으로 개발 가능성이 있는 것으로 판명되었다.