• Journal of the Korean Wood Science and Technology
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• 제41권4호
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• pp.293-301
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• 2013

본 연구에서는 수분 흡착효과가 있다고 알려진 커피박을 첨가하여 중밀도섬유판을 제조한 다음 물성과 강도특성을 조사하여 커피박의 중밀도섬유판 원료로써의 가능성을 확인하고자 하였다. 커피박은 주로 인스턴트커피 제조 시 많이 발생하는 찌꺼기인데 가수분해된 것을 전건무게 기준 3, 6, 9% 수준에서 목섬유와 혼합해 중밀도섬유판을 제조하였으며, 이 때 사용한 접착제는 요소수지접착제였다. 커피박과 목섬유를 섞은 중밀도섬유판에 대해 물성과 강도 특성 및 포름알데히드 방산량을 측정하였다. 커피박과 목섬유를 무작위로 섞어 제조한 중밀도섬유판의 휨강도와 박리강도는 모두 KS 기준보다 높게 나타났으며 커피박을 층으로 구성한 적층 성형구조 경우에는 모두 기준에 미달하였다. 제조된 중밀도섬유판의 흡수 두께팽창률은 시판용 중밀도섬유판보다 낮아 물리적 특성 면에서 현저히 개선됨을 보여주었다. 포름알데히드 방산량은 시판용 중밀도섬유판과 유사한 것으로 나타났으며 모두 KS 기준상의 $E_1$급에 부합하였다. 이런 결과는 커피박이 친환경 중밀도섬유판 제조 시 원재료로 활용될 수 있음을 보여주고 있으며 중밀도섬유판의 성능 향상을 위해서는 접착제와 커피박 간의 상호 접착성 및 커피박의 흡착성능 향상을 위한 전환방법에 대한 추가 연구가 요구된다.

• Journal of Nutrition and Health
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• 제17권1호
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• pp.10-19
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• 1984

The Purpose of this study was to investigate the food preferences of college students of Korea. The survey was conducted on november, 1981 through the questionnaires. The subjects were 1184 male and 1241 female students of 9 universities. The results obtained were summarized as follows : 1) Preferences of staple foods : Cooked rice was preferred most by the subjects. Male liked rice more than female, whereas female liked bread and noodle more than male. Among the different kinds of rice, bread, and noodles, the following food items were favored by the subjects. (plain rice, red bean rice and soybean rice ; salad bread and vegetable bread ; Nangmyun and Bibim Kooksu). The foods not preferred were barley rice, instant noodle and soybean milk noodle. 2) Preference of side - dishes : Among the kinds of side - dishes by different preparation methods, stews were the most favored and the next favored were soups by the subiecls whereas female showed lower preference of soups than male subjects Most disliked kinds of side-dishes were changachi and moochim. For example, side-dishes which showed higher preference in each preparation method were stew (Kimchi stew and Soybean paste stew), soup (Beef soup and Seaweed soup), kimchi (Korean cabbage Kimchi), Bockeum (Sauted beef and Sauted Kimchil, cheon(Beef Cheon, fish Cheon), Kui(broiled saury and broiled yellow tail runner), Chorim(braised cuttle fish and braised fish cake), Namul(sliced radish, cucumber, and spinachi), and Changachi (dried radish). The side-dishes which showed lower preference were Alaskan pollack soup, soybean curd residue stew, cabbage Kimchi, liver Cheon, sauted liver, hairtail Chorim, radish rootNamul, and dried radish root Changachi. 3) Preferences of snacks. Fruits apple, peach, pear) were the most preferred snacks by the subjects. Male preferred ginsang tea whereas famale preferred coffee. Both bate and female subjects showed higher preference of milk and lower preference of sweets. 4) Preference of one-dish meals : No one dish meal were disliked by the subjects. Male liked Bockeum-Bab more than female, and female liked Mandukuk more than male subjects.