• 한국자동차공학회논문집
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• 제22권2호
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• pp.67-75
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• 2014

Biodiesel as alternative fuels has been widely studied due to biodiesel merits such as lower sulfur, lower aromatic hydrocarbon and higher oxygen content. But biodiesels could be easily oxidized by several conditions. In this study, various antioxidants such as propyl gallate, TBHA, TBHQ, DTBHQ, butyl-amin, aniline and pyrogallol were added in the biodiesel produced by the used cooking oil, then the material property test and the vehicle emissions test were conducted in accordance with test method. From the results of material property test, all antioxidants were suitable for the quality standard of density and kinematic viscosity, but Propyl gallate and Pyrogallol, as a type of Gallate additives, showed that the result of TAN increased rapidly according to the increase of the amount of additives. In the oxidation stability test, TBHQ, Butyl-amine and Aniline showed the excellent oxidation stability. Also, when considering the material property test, TBHQ was verified to the most excellent additives. In case of the vehicle emissions test, the testing was conducted by using the biodiesel added by TBHQ and was conducted by using two light duty diesel vehicles suitable for the EURO 4 and EURO 5 emission regulation. The result of testing showed that when the TBHQ was added, the amounts of CO, NOx and NMHC+NOx were decreased but the amount of $CO_2$ was increased.

• 한국식품영양학회지
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• 제18권4호
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• pp.287-294
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• 2005

콩의 발아는 이소플라본의 증가, 피트산과 섬유소의 감소 등의 변화를 가져오며, 이런 효과는 죽 자체의 소화 홉수를 촉진한다는 것 외에도 생리활성의 변화로 건강에 유익할 것으로 생각되어 발아 콩을 이용한 죽 제조의 최적 조건들을 찾고자 관능검사, 이화학검사와 물성검사를 하였다. 관능검사 결과에 따라 쌀을 주곡으로 하여 발아 콩을 $70\%$와 $30\%$첨가하여 볶아 즙을내는 방법의 호정화를 이용하였고, 최적 가열 시간과 가수량은 40분과 10배수의 죽제품이 기호도가 높은 것으로 평가되었다. 이화학 검사에서는 쌀 $100\%$인 죽과, 발아 콩 $30\%$ 첨가군과 비교한 결과 pH는 변화가 거의 없었으나, 발아 콩 $70\%$ 첨가군이 총당과 아밀로오스 함량은 높았고, 고형분과 퍼짐성은 낮았으며, Hunter's value도 L 값은 낮고, b 값은 높은 경향을 보였다. 따라서 검정 발아 콩을 이용한 죽의 제조 최적 조건을 $30\%$쌀, $70\%$ 발아 콩, 최적 가수량 9배, 최적 가열시간 40분으로 제시할 수 있는 것으로 본다.

• 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.

• Journal of Forest and Environmental Science
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• 제9권1호
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• pp.67-80
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• 1993

무공해 대체 펄프화법 개발의 일환으로 비교척 최근에 많은 연구가 이루어지고 있는 아세트산-물 용매 증해법을 이용하여 현사시나무와 소나무률 펄프화 하였다. 펄프 특성의 변화에서 현사시나무는 거의 모든 아세트산 충해초건에서 우수한 펄프화 경향을 보였지만 소나무는 저온에서 충해가 거의 일어나지 않았다. 현사시나무의 최적 중해조건은 중해농도 95%, 중해온도 $185^{\circ}C$, 증해시간 0.5hr이었다. 구성당 성분의 거동은 현사시나무와 소나무에서 glucose만이 소량 감소하는 반면 그외의 당성분들은 다량 용출되었다. 폐액중의 용출 아세트산 리그닌에 대한 기초척인 성질을 살펴본 결과 현사시나무의 아세트산 리그닌의 원소조성은 C가 63.88%, H가 5.45%, O가 30.67%이며 $C_9$의 formular는 $C_9H_{9.15}O_{3.24}$였고 소나무의 아세트산 리그닌의 조성온 C가 61.85%, H가 6.14%, O가 32.01% 이며 $C_9$의 formular는 $C_9H_{9.15}O_{3.50}$이었으며 두 수종의 아세트산 리그닌 중합 명균분자량은 현사시나무가 731이며 소나무는 725였다.

• 한국식품영양학회지
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• 제17권2호
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• pp.120-127
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• 2004

생리적 활성이 높은 클로렐라 추출물을 효율적으로 활용하기 위한 방안으로 클로렐라 추출물 분말을 0.5％, 1.0％, 1.5％, 2.0％ 수준으로 첨가하여 제조한 생국수의 품질 특성에 관하여 조사하였다. 클로렐라 추출물 분말을 첨가한 국수는 조리시의 중량, 부피, 함수율, 고형분 용출량이 대조구보다 높게 나타났다. 색도는 클로렐라 추출물 분말 첨가량이 증가할수록 L값과 a값은 감소되었고 b값은 증가하였으며 조리하였을 때 L, a, b값이 모두 감소하는 경향을 보였다. 클로렐라 추출물을 첨가한 국수의 조리 후 텍스쳐에서 경도, 응집성, 탄성, 점성, 씹힘성은 대조구에 비해 낮은 값을 나타내었다. 관능 검사 결과 클로렐라 추출물 1.5％ 첨가구에서 맛, 텍스쳐, 후미, 전체적인 기호도가 가장 좋게 평가되었고, 색깔과 향은 대조구와 유의적인 차이를 나타내지 않았다. 이상의 결과를 보면 클로렐라 추출물 분말을 1.5％첨가함으로써 품질과 관능성이 향상된 생국수 제조가 가능함을 알 수 있었다.

• 한국식품조리과학회지
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• 제29권6호
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• pp.785-794
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• 2013

To satisfy the consumer's interest with safety and high quality of staple foods, the physicochemical properties and cooking quality of organic rice using hairy vetch in Korea were compared. Two Korean varieties, Hopyeong and Ilmi, two Japanese varieties, Koshihikari and Hedomebore, and newly developed in Jeonnam, Mipum which cultivated in the same region and conditions were used. Physicochemical properties and cooking quality were investigated. All samples were japonica type short grains and their length/width ranged 1.74-1.84. The protein, ash, and crude lipid contents were significantly different with varieties and the protein content of Korean rice was lower than that of Japanese rice, especially, that of Hopyeong was the lowest. Amylose content and initial pasting temperature were lower in Hopyeong and Japanese rice, but peak viscosities showed reverse trends. Swelling power at $80^{\circ}C$ showed higher in Hopyeong and Koshihikari. Color values, L, a and b were significant difference with varieties and color differences of Hopyeong and Huitomebore were lower than those of others. Texture properties, hardness and adhesiveness of Hopyeong cooked rice showed the lowest values, but adhesiveness of Japanese cooked rice exhibited the highest value. On sensory evaluation of cooked rice, glossiness of Koshihikari, intactness of Koshihikari, Huitomebore, and Hopyeong, stickiness of Koshihikari and Hopyeong showed higher values (p<0.05). The overall quality score of organic cooked rices decreased as following order; Koshihikari> Hopyeong> Huitomebore> Mipum> Ilmi.

• 한국식품조리과학회지
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• 제24권5호
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• pp.665-671
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• 2008

본 논문에서는 상품성이 없는 갈변된 표고버섯을 paste형태로 만들어 첨가량을 달리하여 생국수를 제조하고 조리 전과 후의 국수의 품질 특성을 살펴보았다. 표고버섯 paste 첨가에 따라 조리 후 국수의 무게, 부피 및 수분 보유력이 증가하였으며 ��은 국물의 탁도는 감소하여 조리 후에도 면발이 쉽게 풀어지지 않음을 알 수 있었다. 또한, 생국수와 조리국수 모두 표고버섯 paste 첨가량이 증가할수록 경도와 검성은 감소하고 탄력성은 증가하여 제면 특성이 좋아지는 것으로 나타났다. 관능검사 결과, 국수의 색상에 대한 기호도와 관계없이 향, 맛, 부드러운 정도, 씹힘성 및 전반적인 기호도가 표고버섯 paste 첨가에 의해 증가하였다. 따라서 밀가루에 표고버섯 paste를 첨가함으로써 국수의 품질과 기호성이 향상되는 것으로 보이며, 특히 20%와 30% 첨가 시 가장 좋은 품질 특성을 나타내었다.

• Journal of Animal Science and Technology
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• 제47권1호
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• pp.91-98
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• 2005

Results of meat quality, physicochemical characteristics, fatty acid and amino acid composition of the Korean Native Black Pig(70 and 90 kg of slaughter weight; KNBP) versus Landrace(110kg of slaughter) are as below. Compared with Landrace, the KNBP exhibited a greater lean meat yield, with no difference in backfat thickness between Landrace and KNBP. There were no difference in chemical composition between Landrace and KNBP, but pH, and cooking loss in the KNBP were superior value than those of the Landrace. These results, KNBP were affected in sensory property and cooking yield. Amino acid content of KNBP and Landrace were significant differences between Landrace and KNBP. Except for the methionine, essential amino acid contents of KNBP had significantly higher than those of Landrace. In the change of fatty acid composition, the Landrace had significantly higher percentages of palmitic(l6: 0), stearic(18: 0) and linolenic(18: 3) acids than that of KNBP, but linoleic acid(l8: 2) was decreased.

• 한국식품영양학회지
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• 제36권6호
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• pp.581-587
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• 2023

Brown rice has various health benefits; however, it is more difficult to cook and has a harder texture as compared to milled rice. In this study, the effect of the sous-vide cooking method on starch retrogradation and textural properties of brown rice was investigated by comparative analysis with conventionally cooked brown rice based on moisture content assay, evaluation of the textural property analysis, and differential scanning calorimetry (DSC). The results of the study are as follows: First, the moisture content of sous-vide cooked brown rice was higher than in the conventionally cooked brown rice. Second, the sous-vide cooked brown rice has lower hardness, higher adhesiveness, and lower retrogradation enthalpy during storage than conventionally cooked brown rice. Finally, the retrogradation properties of cooked brown rice during storage were analyzed by DSC. The enthalpy increased more rapidly in the case of conventional cooked brown rice, reaching 1.58 J/g after 3 days of storage. This indicated that sous-vide cooking is effective in preventing retrogradation of rice during storage.