• 한국축산식품학회지
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• 제37권2호
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• pp.210-218
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• 2017

The intake of dietary salt through food now exceeds current nutritional recommendations and is thought to have negative effects on human health, such as the increasing prevalence of hypertension. This study was performed to investigate whether $W_1/O/W_2$ double emulsions can be used to enhance the saltiness of cheese without increasing the salt content ($W_1$ is distilled water or 1% abalone hydrolysate, and $W_2$ is 1% NaCl or 1% abalone hydrolysate + 1% NaCl solution). We also investigated the effect of adding abalone hydrolysate to the double emulsion as a saltiness enhancer. The cheeses were physico-chemically evaluated to determine curd yield, pH value, moisture content, color, texture, salt release rate, and sensory properties. No significant differences were observed in curd yield, pH value, moisture content, lightness, or redness between the cheeses made with and without the double emulsion. However, in the evaluation of salt release rate, fresh cheese made with double emulsion ($W_1$ = distilled water, $W_2$ = 1% NaCl + 1% abalone hydrolysate) was detected earlier than the control or the other treatments. In the sensory evaluation, fresh cheese made with the double emulsion showed higher scores for saltiness and overall preference than the control or the other treatments. We concluded that abalone hydrolysate encapsulated in a double emulsion ($W_1$ is water and $W_2$ is abalone hydrolysate and NaCl solution) could enhance the saltiness of fresh cheese while maintaining the same salt concentration, without altering its physical properties.

• Journal of the Korean Wood Science and Technology
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• 제29권1호
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• pp.1-8
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• 2001

소나무, 잣나무, 낙엽송과 웨스턴 햄록의 5두께(3, 5, 7, 9 및 11cm) 제재를 3가지 종류의 건조스케줄을 적용한 가열판 압체식 진공건조에서 건조중 함수율, 제재두께와 건조속도의 관계, 제재두께와 건조시간계수의 관계 등을 구명한 결과에서 제재두께 초기함수율 및 건조시간에 따른 건조중 함수율을 추정할 수 있었다. 그리고 함수율 30%에서 15% 범위에서 평균 건조속도는 웨스턴 햄록이 가장 컸고 다음은 소나무, 잣나무, 낙엽송 순위였으며, 제재두께가 증가함에 따라 곡선적으로 감소하였다. 또한 건조시간계수는 제재두께가 증가함에 따라 곡선적으로 증가하였다.

• 한국조리학회지
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• 제24권3호
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1517-1517
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• 2001

Cultural conditions during production of compost, using wheat straw and chicken litter as raw materials, will affect the microbial and biochemical characteristics, leading to a wide variation in mushroom productivity. Over the past 10 years, chemical and instrumental methods, suitable for assessing compost quality have been studied in Northern Ireland. In addition, the use of near subject of investigation over the past 4 years. Previous studies have shown that NIRS can be used fer assessing quality of dried and milled composts. The aim of the current investigation is to develop NIR calibrations for key quality parameters such as dry matter, pH, nitrogen, carbon, ash, microbial population and fibre factions during the two stages of production using spectra of fresh composts. Near infrared reflectance measurements of fresh composts prepared by 6 producers were made during a two-year period. Although the spectra of fresh composts were dominated by two moisture peaks at 1450 nm and 1940 nm, good calibrations for determining moisture content, conductivity, pH, nitrogen, carbon and fibre fractions were developed. The results of quality assessment during commercial production using the calibrations will be presented and discussed.

• 한국의류산업학회지
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• 제24권6호
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• pp.775-781
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• 2022

As part of research to develop a permanent wave-reducing agent for hair, in the current study, 0.1%-1.0% of Polyquaternium-10 was added to a permanent reagent containing Nicotinoyl Dipeptide-23 to prepare the agent, which was tested on damaged hair. The pH change was relatively stable even after a date, but due to the hair's natural composition, 0.1%-0.6% of the Polyquaternium-10 concentration according to pH was suitable. The temperature safety experiment demonstrated it to be stable at a high temperature and at room temperature, but when a Polyquaternium-10 concentration of 0.9% or higher was added at 0℃, coagulation occurred. In terms of the force efficiency of permanent wave formation, wave efficiency lowered as the concentration increased: the longer the wave lasts, the lower the Polyquaternium-10 concentration. The permanent moisture content was found to be higher as the concentration of Polyquaternium-10 increased. Therefore, when Polyquaternium-10 is applied to the permanent wave-reducing agent, considering stability, permanent formation, durability, and moisture rate, the most suitable concentration was found to be that of Polyquaternium-10 in the cysteine-reducing agent. A novel finding from this study is that as the concentration of Polyquaternium-10 increases, the consistency of the permanent wave-reducing agent changes, shifting from a liquid to a viscous liquid formulation.

• Current Research on Agriculture and Life Sciences
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• 제22권
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• pp.41-48
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• 2004

본 연구는 예취시 벼 줄기의 절단 저항이 적은 콤바인 예취날 개발에 필요한 기초 자료를 제공하기위하여 예취날의 윗날 내부에 면적 $75mm^2$의 평면 홈을 가공한 개발날과 시중에 판매되는 예취날을 사용하여 절단속도비와 볏짚의 함수율을 인자로 미예취시 예취날의 구동 마찰저항과 예취저항을 측정한 결과는 다음과 같다. 1. 예취날 속도 0.37m/s에서 0.55m/s범위 내에서 단날 구동시의 예취날 구동 마찰저항은 홈 가공을 한 개발 날이 평균 $0.12kg{\cdot}m$로 홈 가공을 하지 않은 기존 날의 평균 $0.16kg{\cdot}m$에 비해 25% 낮게 나타났다. 또한 양날 구동방식에서도 홈 가공을 한 개발말이 기존날에 비해 평균 26%정도 구동 마찰저항이 낮게 나타났다. 2. 절단속도비 10.에서 1.5범위 내에서 홈을 가공한 개발날의 볏짚 예취 저항은 기존 날에 비해 볏짚의 함수율 14.2%, 55.3%, 84.2%에 대해 각각 평균 12%, 15%, 20% 낮게 나타났다. 3. 예취날 구동 방식에 따른 볏짚 예취 저항은 양날구동방식이 $0.20kg{\cdot}m$로 단날 구동방식의 $0.24kg{\cdot}m$에 비해 평균 17%정도 낮게 나타났다. 4. 예취날의 최적 속도비는 볏짚의 함수율 변화에 따라 다르게 나타났으며 함수율 14.2%, 84.2%에 대해 각각 1.2, 1.4로 나타났다.

• 한국농공학회지
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• 제17권1호
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• pp.3655-3665
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• 1975

This study was intended to develop a method for measuring the grain separating performance of threshers. The grain separating apparatus used for the experiment was designed and constructed, the function of which was to separate pneumatically mature and immature grain, chaff, straw, dust, and other impurities from the products of threshing. The apparatus has five material outlets where grains and impurities are fallen down by separation depending upon the specific gravity of the material white it moves above the outlets. The principle of design was to separate the mixture of mature grain, immature grain and chaff as distinct as possible, and to induce the mature grains onto the first outlet, the immature grains onto the second and the third, and the straw wastes onto the forth and the fifth outlets. The developed apparatus was tested to evaluate its separating performance with two rice varieties (Tongil and Mine-hikari) at different moisture levels and air velocities. The optimum conditions for operating the apparatus were found from experiment. The results are summarized as follows; 1. The degrees of separation, especially the amount of immature grain contained in the mature paddy, were dependent upon air speed delivered. The optimum air velocities for this apparatus for each levels of grain moisture contents were found from a series of experiments as follows; 14.7-15.3m/sec. for grain of 16 percent moisture content in wet basis, 15.3-16.0m/sec. for 20 percent, and 16.0-16.4m/sec for 24 percent. 2. Composition ratios determined based on the brine separating method was fairly well acted upon the developed apparatus, indicating its recollecting rate of the mature grains as 97.6 to 99.9 percent. The developed separatus acted similarly upon the two rice varieties which had different composition of immature paddy grain. In other words, the separating performance by the apparatus had a good correlation with the one by the brine separating method. 3. As immature grains were separated out unsatisfactory in these experiments than the brine separating method, further investigation may be needed to improve a separating performance of these materials. But the results obtained suggested a possibility of using the tester to replace the current hand separating method, ther eby enabling more consistent test results and also eliminating nearly all costly hand seperating operations.

• Nutrition Research and Practice
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• 제7권2호
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• pp.82-88
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• 2013

Eleven types of nuts and seeds were analyzed to determine their energy (326-733 mg), moisture (1.6-18.3 mg), carbohydrate (8.8-70.9 mg), protein (4.9-30.5 mg), lipid (2.5-69.8 mg), and ash (1.2-5.5 mg) contents per 100 g of sample. Energy content was highest in pine nuts (733 mg/100 g), carbohydrate level was highest in dried figs (70.9 mg/100 g) and protein was highest in peanuts (30.5 mg/100 g). The amino acid compositions of nuts and seeds were characterized by the dominance of hydrophobic (range = 1,348.6-10,284.6 mg), hydrophilic (range = 341.1-3,244.3 mg), acidic (range = 956.1-8,426.5 mg), and basic (range = 408.6-4,738.5 mg) amino acids. Monounsaturated fatty acids (MUFA) were highest in macadamia nuts (81.3%), whereas polyunsaturated fatty acids (PUFA) were highest in the walnuts (76.7%). Macadamia nuts did not contain any vitamin E, whereas sunflower seeds contained the highest level (60.3 mg/kg). Iron (Fe) content was highest in pumpkin seeds ($95.85{\pm}33.01$ ppm), zinc (Zn) content was highest in pistachios ($67.24{\pm}30.25$ ppm), copper (Cu) content was greatest in walnuts ($25.45{\pm}21.51$ ppm), and lead (Pb) content was greatest in wheat nuts ($25.49{\pm}4.64$ ppm), significantly (P < 0.05). In conclusion, current commercial nuts and seeds have no safety concerns, although further analysis of Pb contents is necessary to ensure safety.

• Journal of Ginseng Research
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• 제39권4호
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• pp.371-375
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• 2015

Background: The current typical drying methods for red ginseng are sun drying and hot-air drying. The purpose of this study was to investigate drying characteristics of red ginseng by using far-infrared drying. Methods: The far-infrared drying tests on red ginseng were conducted at two drying stages: (1) high temperature for 24 h drying and (2) low temperature drying until the final moisture content was $13{\pm}0.5%$ (wet basis). The high temperature drying stage included three drying chamber temperature conditions of $60^{\circ}C$, $65^{\circ}C$, and $70^{\circ}C$. The low temperature drying stage was conducted at temperatures of $45^{\circ}C$ and $50^{\circ}C$. Drying characteristics were analyzed based on factors such as drying rate, color changes, energy consumption, and saponin content. The results were compared with those of the hot-air and sun drying methods. Results: The results revealed that increases in drying temperature caused a decrease in drying time and energy consumption for far-infrared drying. The saponin content decreased under all drying conditions after drying, the highest value (11.34 mg/g) was observed at drying conditions of $60{\sim}50^{\circ}C$. The sun drying condition showed the lowest color difference value when compared with far-infrared and hot-air drying. Conclusion: The far-infrared drying showed a faster drying rate, higher saponin content, lower color difference value, and a decrease in energy consumption than seen in hot-air drying.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.370-370
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• 2017

This study was carried out to investigate the current use and the demand for Jeonju-bibimbab rice and to suggest the suitable range of bibimbab rice. We conducted a survey on varieties and rice quality of Jeonju bibimbab restaurants from April to August 2016. In a survey of 12 bibimbab restaurants in Jeonju, the restaurants showed that 83% of the 10 restaurants were using shindongjin rice variety. Characteristics of rice suitable for bibimbab were showed low stickiness, high hardness, so it should keep the shape of rice when cooked and mixed with the ingredients. and people tend to prefer a large grain of rice. Also, the rice used in bibimbab restaurants were examined the average percentages of head rice ratio 89%, protein content 6% and moisture content 14.5%. These results suggest that the quality of rice, which is suitable for bibimbab, is similar to the range of common rice. Thousand grain weight over 24g is especially preferred. In conclusion, the quality and grain size of rice preferred for bibimbab rice was the level of Shindongjin.