• Preventive Nutrition and Food Science
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• 제22권3호
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• pp.216-222
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• 2017

Antioxidant rich green leafy vegetables including garden spinach leaf, water spinach leaf, Indian spinach leaf, and green leaved amaranth were selected to evaluate the effects of water boiling and oil frying on their total phenolic content (TPC), total flavonoid content (TFC), reducing power (RP), and antioxidant capacity. The results revealed that there was a significant increase in TPC, TFC, and RP in all the selected vegetables indicating the effectiveness of the cooking process on the antioxidant potential of leafy vegetables. Both cooking processes enhanced significantly (P<0.05) the radical scavenging ability, especially the oil fried samples showed the highest values. There is a significant reduction in the vitamin C content in all the vegetables due to boiling and frying except in the Indian spinach leaf. However, the present findings suggest that boiling and frying can be used to enhance the antioxidant ability, by increasing the bioaccessibility of health-promoting constituents from the four vegetables investigated in this study.

• 기술사
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• 제33권3호
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• pp.71-79
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• 2000

The effects of alkali salts adding on the cooking quality improving in dried noodles were investigated in the good texture maintaining for preventing solid soluble losses ,through chemical analysis and actual manufacturing practice ,the following results were obtained. Experiments were took a special flour of ASW:DNS=70:30, thickening agent(TA) composed of K2CO3 58%, Na2CO3 36% and Na4P2076%, and emulsified oil(EO) mixing of corn oil 44%, polysorbate 23%, emulsifier(ester of glycerin and fatty acids) 21%, soy lecithin 12%. When the mixing ratio of TA and EO to flour, is 0.03 and 1.5%(w/w) or morel than, satisfied the good quality. The water soluble solid matters content of the lowest 3.2% in the treating group that TA and EO is 0.03 and 1.5%(w/w) respectively, comparing to the 7.3% in the control group provides a excellent cooking quality. The research achieves the similar effects at specific gravity, water absorption ratio, weight increasing rate and volume expansion ratio. According to appearance test the more treating of TA turn the noodle into deeper yellow-green color. Turning to the deeper yellow color according to the increasing of EO provides better

• 한국미생물·생명공학회지
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• 제15권2호
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• pp.75-79
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• 1987

알코올 발효의 증자공정중에서 많은 에너지가 소요되므로 이를 줄이기 위한 방안으로서 저온증자법으로 Vietnam 산 cassava를 원료로 저온증자의 가능성을 고온증자와 비교 검토하였다. 알코올 발효에 당화 및 액화효소는 저온 및 고온증자에서 동일한 량을 사용하였으며 저온증자의 발효 mash중 소비된 glucose의 알코올 전환수율은 0.468g alcohol/gr. glucose로서 고온증자보다 좋은 결과를 보였다. 그러나 발효 불순물인 fusel oil은 고온증자의 0.48％보다 저온증자에서 0.64％로 다소 많았으나 증류과정에서 에너지소비 증가는 없었다.

• 한국식품조리과학회지
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• 제13권4호
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• pp.417-421
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• 1997

국수 조리시 조직감 향상을 위해 소금, 기름과 설탕을 각각 1%의 농도로 삶는 물에 첨가한 후 조리 특성과 조직감을 측정한 결과, 1%의 소금을 첨가하여 국수를 삶은 경우 83 g의 무게를 보였으며, 삶은 후의 부피 또한 72 $m\ell$로 낮은 함수율을 보였으며, 조직감 역시 우수하였다. 염의 종류를 각각 달리하여 첨가한 경우 NaCl, CaCl,, MgSO$_4$간의 조리 특성은 큰 차이가 없었으며, 염의 종류에 따른 조직감의 유의적 차이는 없었으나, NaCl를 첨가한 경우 다른 염을 첨가한 경우에 비해 다소 우수한 조직감을 보였다. NaCl 첨가농도를 달리하여 조리특성과 조직감을 비교한 결과, 조리 후 무게와 부피의 증가가 NaCl 첨가 농도가 증가할수록 감소하는 경향을 보였다. 염의 농도가 증가할수록 이들의 조직감이 증가하는 경향을 보였으나 이들 염의 농도에 따른 유의적 차이는 관찰되지 않았다. 그러나 염을 첨가하지 않은 경우에 비해 5%의 염을 첨가한 경우에는 이들 조직감에 유의적 차이를 보였다.

• Environmental Sciences Bulletin of The Korean Environmental Sciences Society
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• 제2권1호
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• pp.49-56
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• 1998

This study identified the fumes produced from the cooking of the seasoned meats containing various condiments such as garlic, onion, pepper, soy sauce, and sesame oil. Concentrations, at the breathing zone of the cook, of volatile organic compounds (VOCs) and aldehydes included in the cooking fumes of seasoned meats were identified. Many chloro and fluoro-aliphatic hydrocarbons, aromatic hydrocarbons, ketones, and aldehydes, which could be carcinogen suspecting chemicals, were producing from the cooking fumes of the seasoned meats. This study also identified the ventilation efficiencies of the cooking fumes of the six exhaust ventilation systems, which were widely being used in the general apartments, houses, and small-food factories. For a comparison of the ventilation efficiencies of the systems, acetaldehyde was chosen as a marker pollutant and its concentrations at the breathing zone of the cook were identified. The laboratory fume hood showed the best ventilation efficiency of the six ventilation systems studied, and then the lateral hood ventilation and the down draft ventilation followed the laboratory fume hood. Finally, this study identified that both a wall factor nearby pollutant sources and a distance factor between the hood face and pollutant sources should be also considered for an effective local exhaust ventilation system design.

• 한국환경과학회지
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• 제2권1호
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• pp.49-56
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• 1993

This study identified the fumes produced from the cooking of the seasoned meats containing various condiments such as garlic, onion, pepper, soy sauce, and sesame oil. Concentrations, at the breathing zone of the cook, of volatile organic compounds (VOCs) and aldehydes included in the cooking fumes of seasoned meats were identified. Many chloro- and fluoro-aliphatic hydrocarbons, aromatic hydrocarbons, ketones, and aldehydes, which could be carcinogen suspecting chemicals, were producing from the cooking fumes of the seasoned meats. This study also identified the ventilation efficiencies of the cooking fumes of the six exhaust ventilation systems, which were widely being used in the general apartments, houses, and small-food factories. For a comparison of the ventilation efficiencies of the systems, acetaldehyde was chosen as a marker pollutant and its concentrations at the breathing zone of the cook were identified. The laboratory fume hood showed the best ventilation efficiency of the six ventilation systems studied, and then the lateral hood ventilation and the down draft ventilation followed the laboratory fume hood. Finally, this study identified that both a wall factor nearby pollutant sources and a distance factor between the hood face and pollutant sources should be also considered for an effective local exhaust ventilation system design.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2014년도 춘계 학술논문 발표대회
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• pp.136-137
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• 2014

In this study, fundamental performances of high strength concrete with ERCO has been analysed according to mock-up test. The following results could be made as the conclusion. For the fresh concrete, flowability and air content decreased with the addition of ERCO, and all the specimens satisfied the target range. For the strength properties, all the specimens with different nominal strength showed higher compressive srength than Plain which with 0% dosage of ERCO.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2014년도 춘계 학술논문 발표대회
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• pp.134-135
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• 2014

In this study, mock-up test for high strength concrete with ERCO has been carried to analyse the effect of autogenous shrinkage reducing of using ERCO. The following results could be made as the conclusion. Results of EIS were lower than 2.5 and showed good resistance for separation of materials. For the setting time, specimen with ERCO showed delay of setting comparing with Plain. For the autogenous shrinkage, as the generation of saponification, capillary pores inside the concrete were filled by soap and the autogenous shrinkage has been obviously decreased. It could be identified that using ERCO in high strength showed good effect on reducing autogenous shrinkage in high strength concrete.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2012년도 춘계 학술논문 발표대회
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• pp.271-273
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• 2012

This paper is to investigate the effect of waste cooking oil(WCO) on carbonation resistance of high volume fly ash and blast furnace slag concrete. WCO and paint were applied for carbonation resistance materials. As expected, the application of WCO to the concrete help it reduce carbonation depth remarkably, regardless of mixture types. This may be due to the fact that WCO makes the capillary pore block by activating saponification. It is found that the degree of carbonation reduce due to WCO is much higher than the case by Paint.

• 한국식품과학회지
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• 제37권3호
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• pp.412-417
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• 2005

본 연구는 저지방 햄버거 패티 제조 시 첨가되는 우지방을 올리브유, 옥수수유, 대두유 및 해바라기유를 각각 50% 대체 수준으로 첨가한 후 이화학적 특성 및 관능적 특성을 조사하여 새로운 품질의 햄버거 개발에 응용하고자 실시하였다. 대조구와 식물성유 처리구간에 다소 차이는 있었지만 화학적 조성의 유의적인 차이는 나타나지 않았다. 식물성유를 첨가한 처리구들은 대조구에 비하여 약 2.0-3.8%정도의 칼로리 함량이 감소하였으며, 가열감량, 크기 및 두께 감소율도 낮게 나타났다. 한편, 대조구는 식물성유 처리구들보다 경도, 응집성, 껌성에서 비교적 높은 값을 보였다. 관능검사 결과, 전체적인 기호도는 올리브유 처리구가 가장 높게 나타났으며, 나머지 식물성유 처리구들은 대조구보다 낮게 나타났다.