• 동아시아식생활학회지
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• 제6권2호
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• pp.195-204
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• 1996

김치의 초발산도를 조절함으로써 담금초기부터 산미를 부여함과 동시에 보존성을 증대시킬 목적으로 acetic acid(A), citric acid(C), lactic acid(L), A+C+L(ACL) 및 formic acid+acetic acid+fumalic acid+malic acid+citric acid 0.2 - 0.3%를 함유하는 10% 소금물에서 절임하여 김치를 숙성시키면서 품질에 미치는 영향을 조사하였다. 유기산 첨가군중 특히 citric acid 첨가군은 pH의 저하와 산도의 증가율이 낮았으며, 총균수와 젖산 균수도 적었다. 그리고 경도가 가장 높고, 씹힘성은 낮았다. 관능검사 결과에 있어서도 첨가군은 담금 초기부터 적당한 산미를 부여한 반면, 숙성 후기에는 산의 생성량이 적어 타 처리군에 비하여 낮은 산미를 띠었으며, pH, 산도, 조직감 및 관능검사를 통하여 종합적으로 평가한 결과 1$0^{\circ}C$에서의 가식기간이 약 5일 이상 연장되었다.

• 동아시아식생활학회지
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• 제15권3호
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• pp.323-333
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• 2005

This study was performed to analyze the quality characteristics of Oiji solution and Oiji preserved with $7\%$ salt brine and the others preserved with Pulsatilla koreana additives of varied concentrations $(3,\;6\;and\;9\%)$ during fermentation (24 days) at room temperature $(20\pm2^{\circ}C)$. The resuls of this experiment was as follows: The pH of Oiji added with Pulsatilla koreana of 3, 6 and $9\%$ tended to decrease as a fermentation period got longer. The acidity of Oiji was increased as a fermentation period got longer and reached the highest value in the 21st day. The acidity of Oiji solution was $0.92\~1.06\%$ and that of Oiji itself was $0.77\~1.61\%$. The Brix value showed $0.77\%$ for Oiji at the frist day and $3.33\~3.70\%$ at the 24th day. The Brix value of the Oiji with no addition showed the lowest value. Salt content was $2.39\~2.53\%$ for Oiji solution and $3.20\~3.33\%$ for Oiji. The tumidity as $\%T$ of Oiji solution was $52.67\%$ at the first day, that of Oiji solution with no addition of Pulsatilla koreana showed $-10.53\%$ and one which added $9\%$ Pulsatilla koreana showed $-1.16\%$ of tumidity as $\%T$ at the 24th day. As the fermentation period got longer, Oiji solution became tumid The tumidity of Oiji . solution with addition of Pulsatilla koreana showed a low level. For the texture of Oiji, hardness decreased in all cases and fracturability also decreased drastically, but adhesiveness increased as fermentation proceeded Sensory evaluation of Oiji with $6\%$ Pulsatilla koreana additives showed the highest score of taste, crispness and overall acceptance expect smell.

• 한국의류학회지
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• 제14권4호
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• pp.262-273
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• 1990

The purpose of this study is to investigate the softening effect of cellulase-treated cotton fabric and the damage on the fabric which is accompanied by the treatemnt. Cotton fabric is treated with cellulase under various concentrations and time, and the weight loss, hand values (by KES), surface characteristics, moisture regain, tensile strength, copper number and intrinsic viscosity of the treated samples and untreated samples have been compared. The results are as follows: 1. The weight loss of cotton fabric increased as the concentration of cellulase and the treating time increased. 2. The enzyme treatment had little effect on the stiffness of the treated samples but anti- drape stiffness decreased for the treated samples. Fullness and softness of the treated samples increased and crispness decreased with the lowest level reaching after two hours of the treatment for all concentrations. Scrooping feeling of the treated samples increased and flexibility with soft feeling increased as the treating time and the concentration of cellulase increased. 3. Moisture regain of the samples decreased as the treating time and the concentration of the enzyme increased and the treated fabric showed cracks on the fiber surface, and much surface fibers on the fabric have been removed after the treatment. 4. Tensile strength of the samples decreased as the treating time and as the concentration of cellulase increased, and the copper number increased while the intrinsic viscosity decreased as the treating time increased, but cellulase concentration had a little effect.

• 패션비즈니스
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• 제6권5호
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• pp.1-11
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• 2002

Today, great percentage of apparel fabrics comprise knit products. A few apparel items are almost exclusively made from knit products including sweaters, T-shirts, lingerie, and hosiery. In weft knits, intermeshing yarn traverses the fabric crosswise. The production rate of knitting machines is about four times higher than that of conventional looms iin proportion to the amount of fabric produced per unit time. Knit apparels fabrics are noted for freedom of body movement, easy-care, resilience, soft draping and quality. The appearance of fabrics is of prime importance along with tactile features such as smoothness, crispness, stiffness when we deal with the handling evaluation of the textiles. In practice, the quality and performance of fabrics judged by sighted evaluators, and it is perhaps logical, in attempting to establish an effective fabric objective measurement system. It is worthwhile to make objective measurement that correlate well with subjective evaluations made by sight and touch together. However, it often imposes difficulties to effectively measure and analyze the appearance or optical properties of the textile surface features. In this study, an attempt is made to provide a preliminary approach to the analysis of the gloss property, which is one of the optical properties of fabrics. The specimens range from 70/24 nylon 6 filament yarn knit fabric to 70/68 nylon 6 filament yarn knit fabric, the latter being finer. A few three-dimensional models based on Peirce's model of knit stitch have been proposed and material properties were given to calculate the properties. Goniophotometric measurements of the specimens were also carried out.

• 한국식품과학회지
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• 제21권3호
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• pp.370-374
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• 1989

소금농도와 저장기간이 깍두기의 특성에 미치는 영향을 조사하기 위하여 깍두기의 관능적 특성, pH 및 적정산도를 측정하였으며 capillary gas chromatography로 비휘발성 유기산을 정성 및 정량 분석하여 비교하였다. 소금농도와 저장기간은 깍두기의 질긴 정도를 제외한 모든 관능적 특성에 영향을 주어 소금농도 2%군은 1%와 3%군에 비해 단단한 정도와 아삭아삭한 정도가 낮고 신맛이 강하였으며, 저장 8일군은 4일군보다 신맛과 이취는 강하나 단단한 정도와 아삭아삭한 정도는 낮았다. 저장기간이 증가할수록 pH는 감소하고 산도는 증가하였으며, 이 현상은 특히 2%군에서 두드러지게 나타났다. 깍두기에서 추출한 비휘발성 유기산으로는 lactic acid, succinic acid 및 citric acid가 대부분이었으며 소금농도 2%군은 다른 실험군들에 비해 유기산 생성량이 많았다. 이상의 결과에서 볼 때 소금농도 2%는 1%와 3%에 비해 깍두기의 연부를 억제하고 산의 생성을 감소시키는 숙성 억제효과가 낮았으며 깍두기의 신맛은 pH보다는 산도와 비휘발성 유기산 함량에 더 관련이 많았다.

• 한국식생활문화학회지
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• 제29권5호
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• pp.428-436
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• 2014

This study was conducted to investigate the use of sugar alcohols (sorbitol, erythritol, and xylitol) as alternative sweeteners for replacing sucrose in Yukwa (traditional Korean oil-puffed rice snack). The moisture contents of Bandegi (dried Yukwa dough) and Yukwa containing sugar alcohols were higher than that of control (containing only sucrose). The microstructures of control and Bandegi containing sugar alcohols showed uniformly and finely distributed air holes. Expansion ratio and oil absorption of Yukwa containing sorbitol and 30% erythritol were higher than those of control. Appearance and cross section of control and Yukwa containing sorbitol, 30% erythritol, and 30% xylitol showed a good shape. The lightness (L) of control was significantly lower than Yukwa containing sugar alcohols, whereas redness (a) and yellowness (b) were higher than those in Yukwa containing sugar alcohols. Hardness of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing sorbitol was the lowest. Peak number of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing 60% erythritol and 60% xylitol was the lowest among all samples. In the sensory evaluation, color of control was deepest, whereas that of Yukwa containing 60% xylitol was lightest. Volume and air hole uniformity of Yukwa containing 60% erythritol and 60% xylitol were inferior than those of other samples. Sweetness of Yukwa containing sugar alcohols was lower than that of control, whereas oily flavor was stronger. Hardness of Yukwa containing sugar alcohols was lower than that of control, and Yukwa containing xylitol showed the lowest hardness among the samples. Crispness of Yukwa containing sugar alcohols was lower than that of control. There were no significant differences in overall acceptability between control and Yukwa containing 30% sorbitol and 30% erythritol. Overall, sorbitol and erythritol were appropriate as a 30% replacement for sucrose when preparing Yukwa.

• 한국식생활문화학회지
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• 제9권1호
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• pp.87-93
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• 1994

This study was conducted to present a method that determine the optimum conditions for the preparation of chinese whole cabbage kimchi. After Sensory and chemical characteristics of kimchi with various salt concentration in brine, brining time and storage period at equal saltiness were measured, the optimum conditions for the preparation of chinese whole cabbage kimchi were determined with the use of the response surface methodology. The results are summarized as follows; 1. The more salt concentration in brine, the longer brining time and storage period, resulted in the lower pH and the higher titratable acidity of kimchis. As the salt concentration in brine and brining time increased, kimchi reaches at optimum titratable acidity of it within a shorter time. 2. As the salt concentration in brine and brining time increased, content of succinic acid decreased but that of lactic, acetic, and propionic acid increased. Amount of citric, malic and succinic acid decreased but that of lactic, acetic acid increased, with storage day. 3. Sensory data showed that firmness and green cabbage flavor of kimchi decreased while toughness, carbonic mouthfeel, sourness and staled flavor increased with increased salt concentration in brine, brining time and storage day. As the storage period increased, crispness of kimchi decreased. 4. The optimum conditions for the preparation of chinese whole cabbage kimchi were as follows: Optimum salt concentration in brine, brining time, and storage period were 19.5%, 3 hours and 45 minutes, and 12 hours.

• 한국식품과학회지
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• 제33권3호
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• pp.294-300
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• 2001

저장 방법의 차이에 따른 유과의 과산화물가는 대바구니 포장이 가장 높았으며, 질소 치환 포장, 냉동 저장 순으로 나타났고, 저장 기간 증가에 따라 현저히 증가하였다. 콩물 농도가 증가함에 따라 과산화물가도 증가하였으나 incubation 시간 증가에 따른 차이는 유의적이지 않았다. 유과의 hardness는 콩물 농도, incubation 시간과 저장 기간의 증가에 따라 현저한 감소를 나타냈으나 저장 방법간에는 유의적인 차이를 나타내지 않았다. Peak number는 저장 기간 10주까지는 냉동 저장군이 다른 군보다 높게 나타났으나, 12주에는 이러한 차이가 나타나지 않았고, 저장 기간 증가에 따라서 증가하였다. 저장 3개월 후 관능 검사 결과, 유과의 색은 저장 방법과 콩물의 농도에 따라서 용적 증가율은 콩물 농도와 incubation 시간에 따라 유의적인 차이가 있었다. 산패취는 저장 방법에 따라서만 유의적인 차이가 있었으며, 부드러운 정도, 맛, 종합적 기호도는 콩물의 농도에 따라서만 유의적 차이가 있었다.

• 한국식품과학회지
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• 제31권2호
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• pp.380-384
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• 1999

멸치를 이용한 팽화스낵제품을 개발하고자 부원료의 혼합비율, 팽화스낵 반데기의 적정수분함량, 튀김 조건 등 제조조건과 팽화제품의 단분자층 수분함량을 조사하였다. 멸치팽화스낵은 멸치육을 chopping하여 다시 colloid mill로 미분쇄한 다음 밀가루, 전분등 부원료와 식염과 양파를 혼합한 후에 압연하여 일정한 크기로 자른다음 건조, 기름튀김하여 제조하였다. 부원료의 배합은 멸치육에 밀가루를 동량으로 혼합한 경우 팽화율과 관능적 기호도가 가장 우수하였다. 반데기의 수분함량이 6.4%인 경우 제품의 팽화율이 최대치를 나타내었으며 $200^{\circ}C$의 대두유에서 14초간 튀김하였을 때 조직감이 가장 우수하였으며 제품의 단분자층 수분함량은 2.77%로 나타났다.

• 동아시아식생활학회지
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• 제22권4호
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• pp.506-513
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• 2012

This principal objective of this study was to evaluate the sensory properties and flavor compounds of Kimchi prepared with different levels (0.0%, 0.4%, 0.8%, and 1.2%) of Backryeoncho extracts (BE). At high levels of BE, Kimchi showed increased level of crispness and flavor, and also jeotgal odor decreased in the sensory evaluation. Addition of 0.8 % BE resulted in the highest scores for color, taste, and overall acceptance of Kimchi. Therefore, addition of 0.8 % BE appears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability. As a result of flavor compound analysis, a total of 24 volatile flavor compound, including 11 S-containing compounds, 6 terpenes, 1 acid, 1 ester, 1 alcohol, 2 miscellaneous compounds, 2 thiocyanates, etc., were detected by GC/MS. The major volatile compounds were s-containing compounds and terpene hydrocarbon, and especially terpene of sabinene was newly detected in Kimchi with added BE. Levels of 2-vinyl-[4H]-1,3-dithin derived from garlic flavor as a sulfide-containing compound along with diallyl trisulfide derived from green onion flavor were reduced in Kimchi with added 0.8% BE. Most sulfide-containing compounds were reduced in Kimchi with added BE, whereas most terpenes detected in control Kimchi were not detected.