• 한국축산식품학회지
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• 제28권5호
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• pp.535-542
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• 2008

The objective of this study was to determine the effects of different reheating methods on the quality characteristics of precooked ground pork patties with different combinations of salt (1, 2%) and phosphate (0, 0.3%). The cooking and reheating methods used were the electric grill and the microwave oven. The cooking method and the addition of phosphate had detectable effects on the quality characteristics of ground pork patties. The reheating rate by microwave oven was faster than by electric grill, and decreased with increases in salt and the addition of phosphate. Cooking loss and reduction in patty diameter after reheating by microwave oven were higher than by electric grill, and these values decreased with increasing of salt/phosphate levels. The pH of patties with added phosphate was significantly higher than patties without phosphate, and no significant difference in pH was observed among patties reheated by each method. The patties reheated by electric grill had higher moisture contents than those reheated by electric grill, and the addition of phosphate resulted in higher moisture contents. The hardness of patties reheated by electric grill was lower than patties reheated by microwave oven, and the addition of phosphate increased the hardness with both reheating methods.

• 한국식품조리과학회지
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• 제33권2호
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• pp.155-161
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• 2017

Purpose: The purpose of this study was to determine the quality characteristics of gluten-free frying pre-mix with insoluble dietary fiber powder (IDFP) from Chinese cabbage by-product. Methods: Frying powder mix was prepared with 0.5, 1.0, 1.5 or 2.0% IDFP. Fried powder mix only whit brown rice powder was used as a control. Spreadability, pick-up ratio and color of batter, texture, moisture and oil contents, oil absorption and sensory evaluation of fried sweet potato were determined. Results: L and a-values of batter decreased with increasing amount of IDFP, whereas b-value increased with IDFP addition. Hardness and crispiness of fried sweet potato increased with IDFP addition until 1.5%. Moisture content of fried sweet potato increased with higher IDFP addition whereas oil content and oil absorption decreased with increasing amount of IDFP. Sensory evaluation of fried sweet potato showed the best results in the 0.5% of IDFP addition group. Conclusion: Overall preference of IDFP samples was significantly higher than that of control. Based on the study, the optimal amount of IDFP for gluten-free fried powder mix was determined to be 0.5-1.5%.

• 한국축산식품학회지
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• 제39권2호
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• pp.286-295
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• 2019

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.

• Preventive Nutrition and Food Science
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• 제1권2호
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• pp.190-195
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• 1996

Texture-modifying and freeze-thaw stabilizing effects of different wheat gluten and modified starches on surimi based-product were evaluated. The different incorporation manners of wheat gluten and modified wheat starch in surimi gel were also examined to evaluate their effects of textural properties on surimi gel. The addition of wheat gluten reduced the gel strength of surimi, but after freeze-thaw cycle it significantly improved freeze-thaw stability by reducing freexe-thaw expressible moisture and also by preventing rubbery texture development, Gluten-1 incorporated surimi gel showed higher functionality in forming cohesive gel determined by compressive and penetration force as wall as expressible moisture after freeze-thaw cycle. Surimi gel containing modified wheat starch showed better freeze-thaw stability that of modified potato starch. When a preblended mixture of wheat gluten and starch are incorporated into surimi gel, it made gel texture significantly softer as so in high sensory score. The compertition for moisture between gluten and starch is a main reason to show different way of textural modification.

• 한국의류학회지
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• 제29권7호
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• pp.1027-1036
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• 2005

Based on the correlation analysis result of preceding research, the biodegradabilities of cellulose fibers were closely related to the moisture regain of the samples, which reflects the hydrophilicity and internal structure of the fibers. In addition to this factor, it was expected that the biodegradation conditions influence the biodegradability of fibers. In this study, widely used cellulose fibers including cotton, rayon, and acetate were used. The biodegradabilities of cellulose fibers were measured by soilburial test, and then the degradation behaviors based on each condition were compared. Moreover, the effects of degradation conditions such as humidity of the soil were investigated. Changes in the internal structure of samples were also observed by X-ray analysis according to the soil burial time. It was shown that humidity of soil facilitated the degradation of cotton, rayon, and acetate fibers, showing higher degradation rate with higher humidity in soil. This effect was shown to be much greater in the fibers of high moisture regain such as cotton and rayon. In respect of microstructure change, crystallinities and their crystal size of fibers decreased remarkably in the soil of higher humidity. It was revealed that degradation of crystalline area was more dependent on the soil humidity than that of amorphous area.

• 동아시아식생활학회지
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• 제23권1호
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• pp.98-106
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• 2013

This study examined the quality characteristics of goami Mandupi. To determine the optimal amount of rice powder for baking and goami powder (100, 90:10, 80:20, 70:30, 60:40), the weight, volume, texture, moisture contents, color values and sensory evaluation were measured. The weight of Mandupi dough made with 100% wheat flour, was heavier, whereas the moisture content was highest in the dough made with 40% goami In addition L-values and b-values were highest with 40% goami, whereas the a-values were lowest in the dough made with 40% goami. The spinginess was highest in the dough made with 100% rice powder for baking. The gumminess and cohesiveness were highest with the dough containing goami. The cooked weight and volume of Mandupi were lightest when made dough containing goami. The Hardness and adhesiveness was highest in the dough containing 100% rice powder. In a sensory evaluation the appearance, flavor, taste, texture and overall preference were was the highest for goami.

• Journal of Biosystems Engineering
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• 제22권3호
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• pp.279-288
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• 1997

This study was worked out to obtain fundamental data needed for developing a continuous type dryer. The drying process in a cross-flow type continuous dryer was expressed as partial differential equations, and a drying simulation model for predicting rice moisture content, rice temperature, drying air absolute humidity, drying air temperature was developed by using the finite difference method. To validate the performance of the drying simulation model, a prototype continuous dryer was constructed in this study. The size of the test dryer was one-tenth to that of a commercial continuous dryer. The difference in the outlet rice moisture content between the predicted values and the measured values was within 0.5%, that of outlet rice temperature was below $3^{\circ}C$, that of drying air temperature in drying bed was within $8^{\circ}C$ and that of relative humidity of outlet drying air was big because of the different measuring point. In addition, a drying simulation model for a actual size continuous dryer with double flow was developed in this study. This drying simulation model included the rice mixing effect in the middle of drying length. The difference of outlet moisture content between the predicted and the measured values showed below 0.5% in this study.

• 한국전산유체공학회:학술대회논문집
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• 한국전산유체공학회 2010년 춘계학술대회논문집
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• pp.283-288
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• 2010

The characteristics of a condenser dryer and a vented dryer that are common types of domestic clothes dryers for home use are predicted and compared in an effort to improve the efficiency and to overcome economical and environmental problems due to its inefficient power consumption. In the present study, a drying system is simplified by assuming the mechanism is composed of several elements such as heater and drum and mathematical models using the mass and energy conservation of moisture and air through each element are defined. Based on this mathematical model, the computational tool is developed to predict temperature, humidity and enthalpy of moisture and air in a drum and remained moisture contents (RMC) in drying materials. The computational results are verified by comparing with experimental results from existing studies. In addition, the efficiency of a dryer is calculated using these predicted results for a given condition and the drying characteristics of a condenser dryer and a vented dryer are compared and analyzed.

• 한국식품조리과학회지
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• 제18권3호
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• pp.280-289
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• 2002

The quality characteristics of breads with different concentrations(2%, 4%) of Paecilomyces japonica (J2, J4) and Cordyceps militaris (M2, M4) powder were compared in terms if sensory and mechanical properties. In the sensory test, J2 and M2 groups gained good scores in taste, texture and odor acceptance as control grourp. Paecilomyces japonica-added group showed higher moisture and bigger volume than that of control group, and Cordyceps militaris group showed lower moisture content and decreasing volume. 'L' values of J and M groups was lower than control, and the longer the storage period, the lower the lightness. The more Paecilomyces japonica was added, the higher the 'a' value was, but Cordyceps militaris showed an opposite trend. The hardness of the bread was the lowest in J2 group and the highest in M4 group, and the longer tile storage period. the higher the hardness was (p＜.001). Overall, the addition of 2% Paecilomyces japonica showed a similar tendency with control group, and showed good scores especially in acceptance, moisture and volume. Paecilomyces japonica appeared to be more desirable than Cordyceps militaris.

• 한국응용과학기술학회지
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• 제28권3호
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• pp.367-373
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• 2011

This research is a basic researching process for producing solid fuel that mixing paper sludge and Heat Transfer Medium Oil. Under the presence of Heat Transfer Medium Oil, paper sludge is heated and dried with home appliance microwave for comparing drying efficiency and energy efficiency of different types of drying method. As a result, Heat Transfer Medium Oil and paper mixing case of drying method, OMD, is the most efficient way to shorten the time for evaporating moisture in the paper sludge. In addition, heat transfer effect and density is increased with adding Heat Transfer Medium Oil by microwave. Future more, OMD's energy cost for evaporating whole moisture is 78% cheaper than MD. Also, OMD process shows the best energy efficiency with comparing other process. Evaporation rate of paper sludge evaporation process with microwave is 11.66% increased by adding Heat Transfer Medium Oil 150g. Preheating Heat Transfer Medium Oil or improving different ways injecting Heat Transfer Medium Oil is a good way to increase a rate of initiative moisture evaporation process.