• 한국식품과학회지
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• 제31권5호
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• pp.1211-1215
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• 1999

마늘을 물로 추출할 때 효소분해와 pH, 그리고 유기산, 유기 또는 무기염의 첨가가 추출액의 고형분 수율과 색에 미치는 영향을 조사하였다. 그 결과 상업적다당류 분해효소에 의한 가수분해는 고형분 수율을 $15{\sim}20%$ 증가시켰으나 녹변현상이 더 발생하였고 노란색과 밝기가 감소되었다. 추출시 pH의 조정은 수율에는 큰 영향이 없었지만, $4.4{\sim}5.0$의 범위에서 녹색의 강도가 증가되어 적절치 않았다. 여러가지의 염과 유기산의 첨가 결과, $CaCl_2$와 sodium oxalate, tartaric acid, phosphoric acid가 수율 향상에 효과적이었으며, $K_{4}P_{2}O_{7}$은 수율향상과 녹변방지에 효과가 있었다.

• 한국염색가공학회지
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• 제7권3호
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• pp.22-30
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• 1995

The effects of agents in padding liquor on the fixation of vinylsulfonyl reactive dye of ground color and on the resist-dischargeability in resist-discharge printing of cotton fabrics with reactive/reactive dyes were investigated. Alkalis, such as sodium bicarbonate, sodium carbonate, sodium acetate and trichloro sodium acetate, were used to fix the dye for ground color on cotton fabrics. Sodium bicarbonate and sodium carbonate showed a good fixation of the dye for ground color, but they were ineffective to the white and the colored resistdsichargeabilities, which were caused by the fast fixation of the dye for ground color before its reaction with resist agent in printing paste. Therefore these are not suitable for the agent to fix the dyes for ground color because they deteriorate the resist-dischargeability. In case of sodium acetate, as the fixation yield of the dye for ground color was remarkably low. and the white resistdischargeability was not good, it had better not be used for the agent to fix the dye for ground color. However, the addition of sodium trichloroacetate to padding liquor gave a very good fixation yield of ground color, and showed an excellent resist-dischargeability. The effects of acetic acid in padding liquor on the fixation of the dye for ground color and on the resist-dischargeability were studied in case of immediate printing of resist-discharge pastes after padding and drying and in cases of printing after 1∼3 day-storage of padded goods. By the addition of 2% of 48% acetic acid aqueous solution to padding liquor, the white and the colored resist-dischargeabilities were improved and the fixation of the dye for ground color was good without any troubles. Especially, when the padded goods were stored for 2 or 3 days and printed with resist-discharge printing pastes, its addition was very effective on the resist-dischargeability.

• 한국식품영양학회지
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• 제11권1호
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• pp.68-71
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• 1998

현재 사용중인 합성색소 중에서 사용빈도가 가장 높은 합성색소 중의 하나인 황색 4호의 대체용 천연색소를 치자에서 추출하였으며 추출조건은 추출온도 7$0^{\circ}C$, 추출시간 48시간, 추출 pH 7.0 및 기질농도는 10%였으며 이때의 추출수율은 61%였다. 추출한 조색소를 정제하기 위하여 활성백토를 사용하여 정제를 실시하였으며, 조색소액에서 배당체 성분과 색소성분을 각각 단일 peak로 분리하였다. 조색소액을 정제한 후 정제도는 약 27배 증가하였고, 수율은 96%로 높게 나타났다.

• Preventive Nutrition and Food Science
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• 제16권4호
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• pp.381-385
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• 2011

The degree of maturity of rice greatly affects the quality of the rice, including factors such as the integrity of grains, color, and the nutritive components. Green Rice$^{(R)}$ is rice (Oryza sativa L.) that has been harvested earlier than brown rice and appears green in color. To determine suitable harvesting time of the Jinbu variety of Green Rice$^{(R)}$ in Gyeonggido, rice samples harvested on 23, 26 and 42 days after heading (DAH) were compared on their yield, color intensity, and proximate compositions. The maximum paddy yield of Green Rice$^{(R)}$ was 61.4% at 23 DAH, which decreased to 45.4%, 5.5% at 26 and 42 DAH, respectively. Greenness was darker at 23 DAH ($-0.27{\pm}0.03$), and significantly weaker (p<0.05) at 26 DAH ($0.07{\pm}0.01$) and at 42 DAH ($5.25{\pm}0.08$). All proximate compositions, except carbohydrate, including moisture, crude fat, protein, ash and total minerals were higher in the earlier-harvested Green rice$^{(R)}$ than in brown rice, without variations among the 23 and 26 DAH Green rice$^{(R)}$. Overall, the optimum harvest time of Jinbu Green Rice$^{(R)}$ at Gyeonggido would be 23 DAH. We suggest that timely harvesting could be a potent determinant of the quality of Green Rice$^{(R)}$.

• 한국식품조리과학회지
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• 제5권1호
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• pp.9-13
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• 1989

초산용액의 초산농도를 0, 1, 2, 4, 6%로 변화하여 제조한 마요네즈의 유동 특성, 유화 안정성, 색도에 대하여 조사하였다. 마요네즈의 유동은 항복응력을 가지는 소성유동이며, 초산농도가 높아질수록 항복응력 및 점주도지수가 커져서 초산농도가 높아질수록 마요네즈의 물성이 점주해지는 것을 나타내었다. 마요네즈의 유화안정성은 초산농도가 높아질수록 감소하는 경향을 보였고, 초산노도 4%일 때 가장 안정성이 낮았다. 색도는 초산함량이 증가할수록 L값(명도)이 증가하고 b값(yellowness)은 감소하였다.

• 한국의류학회지
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• 제30권5호
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• pp.733-741
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• 2006

This study was to investigate categories of valuation and make the standard on developing valuation of natural dyes by Delphi method. The three-round Delphi tests were performed with 36 professional in the academic, the industrial, and the art field.'Dyeability property' meant levelling, adsorption, color diversity with mordant, color stability, 'marketability', possibility of mass production, economical efficiency, functionality, demand and supply of natural dyes, 'color', yield, beautiful color, value of color and 'color fastness', washing, perspiration and light fastness. Indigo, persimmon, cochineal, safflower and onion in dyeability property were evaluated highly, functional natural dyes in marketability, red and purple color ones except indigo in color and ones containing tannin in color fastness.

• 한국식품영양학회지
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• 제27권3호
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• pp.414-420
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• 2014

This study was performed to increase the yield and to reduce the processing times for the preparation to improve the productivity and quality of rice jochung, a traditional food in Korea. In order to evaluate the quality characteristics and yield of jochung, the viscosity, color value, mineral contents and the sensory evaluation were measured. Jochung is prepared from steamed rice (STR), wet-milled rice flour (WRF) and dry-milled rice flour (DRF) by processing methods of rice and reacting times (6 hours or 13 hours) of liquefaction and saccharification. There is commonly added liquefying enzyme for rice liquefaction (0.4%/10 kg rice, at $85{\sim}90^{\circ}C$ for 1 hour or 4 hours) and saccharogenic enzyme with malt (2.5% or 4.5%/10 kg rice, at $56{\sim}60^{\circ}C$ for 5 hours or 9 hours). The inner structural properties of WRF showed the more distinct shape regular structure of uncombined starch particles but the DRF closely maintained particles of rice flour observed by SEM. If processing times for liquefation and saccharification were reduced from 13 hours to 6 hours, the yield of jochungs prepared with WRF increased 8%, the DRF 7%, and the STR 3% respectively and the sensory evaluation as well as color values and overall desirability received high scores. The viscosity, color a and b values of jochung processed with WRF for 6 hours were lower than that processed for 13 hours. The viscosity and color a, b value and Ca content were decreased in the jochung processed with WRF or DRF for 6 hours, but Mg, P and K were increased than that of STR. Jochung processed by 0.4% liquefying enzyme and 2.5% malt with WRF for 6 hours will increase the yield, save manufacturing times and costs and will thereby enable cost-effective techniques.

• 한국육종학회지
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• 제43권2호
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• pp.139-144
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• 2011

Fifty-five sweet pepper (Capsicum annuum L.) germplasm from the Rural Development Administration (RDA) were analyzed for their fruit yield and fruit quality characters, including fruit weight, fruit size, pericarp thickness, total soluble content, fruit lobe, fruit shape, fruit surface and fruit color. Fruit yield per plot ranged from 200 g to 8150 g (average, 1884 g). Fruit fresh-weight per fruit ranged from 27.3 g to 200.0 g with an average of 97.2 g. Fruit length varied from 4.0 cm to 16.2 cm (average, 9.6 cm). Fruit length-to-width ratio ranged from 0.6 to 3.0 with an average 1.7. The fruit pericarp thickness ranged from 1.8 mm to 10.7 mm (average, 4.8 mm). Total soluble content was the highest ($8.5^{\circ}Brix$) in K156286 and the lowest ($5.3^{\circ}Brix$) in K156208 with the average value $6.7^{\circ}Brix$. Fruit lobes numbers varied from 2 to 4. Blocky, triangular, elongated, rectangular and round fruit shape identified among the sweet pepper accessions. Fruit surface varied from smooth to wrinkle and fruit color also varied. The presence of variability in fruit yield and quality traits within the sweet pepper genotypes can be utilized to develop high yielding sweet pepper variety with better fruit quality characters.

• Bulletin of the Korean Chemical Society
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• 제34권6호
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• pp.1727-1734
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• 2013

Synthesis and characterization of some novel symmetric bis-azospiropyrans are reported in this study. These bis-azospiropyrans are bifunctional chromophores with two spiropyrans linked by a bis-azo extended aromatic system that produce more color strength (large molar absorption coefficient in mero forms) due to appending two azospiropyran chromophores on one molecule. Comparing to the molar absorption coefficients of the conventional spiropyran chromophores (${\varepsilon}=0.31{\times}10^4\;M^{-1}{\cdot}cm^{-1}$) and mono-azospiropyran chromophores ($1.35{\times}10^4\;M^{-1}{\cdot}cm^{-1}$), the novel synthesized photochromes showed astonishingly increased molar absorption coefficients ($2.3-3.8{\times}10^4\;M^{-1}{\cdot}cm^{-1}$) at the same conditions. Such high molar absorption coefficients confers high sensitivity to light and more color intensity of mero form, that leads to improvement of their light sensitivity and better discrimination of spiro (OFF) form from mero (ON) ones in molecular switches. The structures were deduced from their MS, FT-IR, and $^1H$-NMR spectroscopic data and CHN analysis. All the synthesized photochemically bifunctional compounds revealed fluorescent emission in their colorless form which was faded out after exposing to UV light. Fluorescence quantum yield values of the mero forms were 0.25-0.81 and two high fluorescence quantum yield values (0.60 and 0.81) were found in these series.

• 한국축산식품학회지
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• 제43권3호
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• pp.531-539
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• 2023

The objective of this study was to determine the effects of quality grade (QG), and back-fat thickness on the carcass traits and meat quality properties of Hanwoo steers. Fifty carcasses were sorted into two QG (QG 1+ and 1) and three back-fat thickness (<10 mm, 10 to 19 mm and ≥19 mm) groups. After investigating the carcass traits (rib eye, back-fat thickness, weight, color, yield index, maturity, marbling score, and texture), the longissimus lumborum muscles from the carcass groups were collected and analyzed for meat quality (pH, color, cooking loss, and moisture), texture profiles [Warner-Bratzler shear force (WBSF), and tensile tests], and fatty acid. Results showed that marbling score (p<0.001), moisture (p<0.05) and tensile tests values (p<0.05) had a significant differences between QG1+ and QG1. No differences in pH, color traits, cooking loss and WBSF values occurred between the QG groups. Regarding the back-fat thickness effect, we observed that the carcass weight, yield index (p<0.001), yield grade (p<0.001) and marbling score (p<0.05) had a significant differences among the back-fat thickness groups. Regarding the meat quality, moisture content and WBSF values (p<0.01) among the back-fat thickness groups. The back-fat thickness did not affect the pH, color, cooking loss and tensile tests. The QG and back-fat thickness did not affect the fatty acids contents (p>0.05). It may be concluded that the carcass traits and meat quality were significantly affected the QG and back-fat thickness.