• 생명과학회지
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• 제13권4호
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• pp.481-491
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• 2003

A squid meat has not been utilized for gel products because of its lower gel forming ability. The objectives of this study were as followed; 1) the optimum heating condition on squid meat paste products and 2) the optimum added level for jelly strength of squid meat paste products. Optimum heating conditions of squid meat kamaboko were as followed; setting (pre-heating) at 15$^{\circ}C$ or 55$^{\circ}C$ for 2 hours and heating at 90$^{\circ}C$ for 60 minutes. Effect for jelly strength of starch additives wheat starch, potato starch and com starch were examined. The jelly strength of heat induced gels differed from the levels of additives. In case of adding starch, potato starch was resulted in the superior jelly strength than the other starchs, wheat starch and corn starch, at any levels. Optimum concentration was 10%(w/w) at every additives. Folding test value was B at added 10% and this value was mean good product. Data of jumbo and flying squid meat paste products added potato starch, corn starch and wheat starch of 10% were shown below, jelly strengths were 858${\pm}$34∼1020${\pm}$37gㆍcm and 966${\pm}$33∼l148${\pm}$45gㆍcm and moisture contents were 72.43∼73.04% and 71.61∼72.78%, respectively. To adding edible agar and sea tangle, showed the highest jelly strength (edible agar>sea tangle, flying squid>jumbo squid) at added 0.5%(w/w) concentration.

• 생물환경조절학회지
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• 제24권1호
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• pp.39-44
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• 2015

무토양재배에서 작물의 생산성 향상을 위하여 최적의 수분관리가 중요하기 때문에, 배지의 종류에 따른 수분 이동을 포함한 배지의 물리적 특성의 분석이 필요하다. 본 연구의 목적은 현재 상업적으로 많이 이용되고 있는 대표적인 배지를 대상으로 물리적 특성을 분석하고 수분의 이동 형태 및 함수율과 FDR 센서 측정값과의 관계를 파악하는 것이다. 로드셀을 이용하여 배지의 중량을 측정하고, 이 데이터를 바탕으로 배지의 기본적인 물리적 특성을 파악하고자 하였다. 중량에 따른 실제 함수율과 FDR 센서값의 비교를 통해 배지 종류에 따른 FDR의 정확성을 비교하였다. 암면에 비하여 코이어 배지는 입자가 크고 거친 특성 때문에 전체적으로 보수력이 낮았다. 중량 기준의 동일 함수율 조건에서 FDR센서 측정값은 코이어에서 큰 오차를 보였으므로 FDR센서 사용전 보정이 필요하다. 그리고 코이어의 낮은 보수력과 재수화력 때문에 관수제어에 적합한 함수율 범위도 암면에 비하여 좁았다. 무토양재배에서 최적 관수제어를 위한 관수전략 수립에 실험을 통한 위와 같은 데이터가 유용하게 이용될 수 있을 것으로 기대된다.

• 한국식품과학회지
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• 제38권3호
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• pp.355-360
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• 2006

감초를 처리온도, 처리시간 및 첨가수분함량을 변수로 하여 열처리한 다음 에틸아세테이트와 에탄올로 추출하여 성분 및 생리 활성 변화를 분석하고 반응표면분석으로 최적화 조건을 조사하였다. 에틸아세테이트 추출물의 추출수율은 $140^{\circ}C$, 2시간, 가수량 20%일 때 9.48%로 무처리구의 3.74% 보다 높았고, 에탄올 추출물의 경우는 $120^{\circ}C$, 2시간, 가수량 40%로 처리한 시료가 32.90%로 무처리구의 14.60% 보다 높았다. 총 폴리페놀 화합물의 함량은 열처리구가 무처리구보다 높았으며, 에탄올 추출물의 $150^{\circ}C$, 3시간, 가수량 30% 처리구가 1,391.51 mg/100 g로 무처리구의 6 692.23 mg/100 g 보다 높았다. 항산화활성$(IC_{50})$은 열처리구가 무처리구보다 낮았으며 에틸아세테이트 추출물 $140^{\circ}C$, 2시간, 가수량 20% 처리구에서 0.324 g/L로 무처리구의 0.573 g/L 보다 효과가 우수한 것으로 나타났다. 총항산화력(AEAC)은 모든 처리구에서 무처리구보다 높게 나타났는데 에틸아세테이트 추출물 $120^{\circ}C$, 2시간, 가수량 40%처리구에서 2,112.61 mg AA eq로 무처리구의 1,920.27 mg AA eq보다 높게 나타났다. 본 연구결과 감초의 항산화활성, 총 폴리페놀 함량 등을 증가시키기 위한 최적의 열처리 조건은 130 및 $140^{\circ}C$, 3시간, 가수량 30%로 나타났다.

• 한국식품조리과학회지
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• 제27권6호
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• pp.723-733
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• 2011

This study was performed to examine the optimum addition amount of Hizikia fusiformis powder to be used with rice flour in the preparation of Hizikia fusiformis Sulgidduk (traditional rice cake). Hizikia fusiformis powder was added to rice powder at ratios of 5, 10, 15 and 20% (w/w). The moisture content of Sulgidduk was increased with the addition of Hizikia fusiformis powder, whereas the pH content was decreased. The addition also lowered the lightness and yellowness values but increased the greenness value. Mineral contents were increased. Hardness, springiness, and brittleness were decreased, and cohesiveness was increased as the added powder content also increased. In the sensory evaluation of Hizikia fusiformis Sulgidduk, color, flavor, taste, softness, chewiness, moistness, cohesiveness, and overall acceptability characteristics were all highest at the 10% addition level. Thus it can be proposed that this is the ideal level of Hizikia fusiformis addition in terms of the sensory properties of the cooked product.

• 한국식품저장유통학회지
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• 제8권2호
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• pp.140-145
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• 2001

Although the drying times of paddies were significantly shortened by the application of higher drying temperatures, the 12, 10 and 8 hours were needed for the reduction of moisture contents from 23.55 to 15% at the temperatures of 45, 50 and 55$\^{C}$, respectively. Milling yields(MY) and rice rates(HRR) were decreased by increasing of the drying temperature. The MY ratios were 75.50, 75.42 and 75.31% and HRR were 93.28, 92.14 and 91.12% in drying temperature of 40, 50 and 55$\^{C}$, respectively. In the milling processes of tough rice with the used of a milling machine equipped with both of abrasive and friction types in a body, the reduction rates of bran and the occurrence of broken rice increased with the pressures at outlet or the recycled passing tines. In the process for humidified friction whitening of rice, it was found that the optimum addition rate of water for the best quality was the 11.2 liters per tone of white rice.

• 한국식품조리과학회지
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• 제26권1호
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• pp.26-31
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• 2010

The aim this study was to determine the optimum amount of jujube concentrate to add to rice flour in the preparation of Jeolpyeon (jujube rice cakes). According to the results, the moisture contents of Jeolpyeon with jujube concentrate were 50~53%. The L-value decreased with increasing addition of jujube concentrate, whereas the a-value increased, and the b-value did not differ by the addition of jujube concentrate except for the 0% sample. According to the results of mechanical evaluation, hardness decreased with increasing amounts of added jujube concentrate, whereas cohesiveness and springiness increased. Chewiness did not differ significantly as a result of addition of jujube concentrate, and gumminess and adhesiveness did not differ significantly (16% at most). The 12% jujube concentrate sample received the highest overall-acceptability scores from sensory evaluation results. In conclusion, according to its sensory and mechanical qualities, the optimal Jeolpyeon formulation consisted of 12% jujube concentrate added to rice flour.

• 한국농공학회:학술대회논문집
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• 한국농공학회 1998년도 학술발표회 발표논문집
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• pp.444-448
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• 1998

This paper presents the results of an experimental investigation on the compaction and compressive strength of polypropylene fiber reinforced soils. This study has been performed to obtain the physical properties of PFRS(polypropylene fiber reinforced soil) such as strain-stress relationships, OMC(optimum moisture contents) and ${\gamma}$$_{dmax}$ (maximum dry unit weight), with four different concentrations(i.e., 0.1%, 0.3%, 0.5% and 1.0% weights) of mono-filament and fibrillated polypropylene fibers. The test results indicate an appreciable increase in strength due to addition of fibers. OMC is increased with the concentration ratio of fiber, but ${\gamma}$$_{dmax}$ is decreased. From the viewpoint of strength, the fibrillated polypropylene fiber soil is more effective than the mono-filament polypropylene fiber soil.oil.

• 한국식품조리과학회지
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• 제27권2호
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• pp.1-8
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• 2011

The aim of the study was to determine the optimum amount of Baekbokryung powder to add to lutinous rice flour in the preparation of Dasik. As the Baekbokryung powder level in the formulation increased, the moisture contents of samples increased (10.97~12.19%), Land b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness increased with increasing amounts of Baekbokryung powder and springiness decreased. Cohesiveness, gumminess and adhesiveness did not differ significantly according to the level of Baekbokryung powder. Chewiness was highest in the 0% Baekbokryung powder sample. From the sensory evaluation results, the 6% sample received high color, nutty taste, bitterness, softness, chewiness, after taste, and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Dasik formulation consisted of 6% Baekbokryung powder added to glutinous rice flour.

• Asian-Australasian Journal of Animal Sciences
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• 제2권1호
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• pp.43-49
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• 1989

In spite of the well confirmed advantages of wilting on the fermentation quality, wilting silages are difficult to make at optimum dry matter content. The prolonged wilting, especially in humid condition, result in lower water soluble carbohydrate (WSC) contents, extensive protein breakdown and sometimes higher total volatile fatty acid (VFA) during wilting an ensilage. Apart from difficulty of controlling moisture content, another problem associated with wilted silages is different evaluation on the potential productivity. In temperature climate of Asia, therefore further researches on the effects of wilting on the silage fermentation and potential productivity seen to be necessary.

• 한국식품조리과학회지
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• 제28권6호
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• pp.695-701
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• 2012

The aim of this study was to determine the optimum amount of apricot paste to add to rice flour for the preparation of Sulgidduk. As the apricot paste level of the Sulgidduk increased, the moisture contents of samples increased (40.10-43.71%), The color of L-value decreased, while the a- and b-values increased, with increasing amounts of added apricot paste Sulgidduk. According to the mechanical evaluation results, as the apricot paste level of Sulgidduk increased, the hardness decreased. The cohesiveness was highest in the 16% apricot paste sample, and the springiness, gumminess, chewiness, and adhesiveness were highest in the 0% apricot paste sample. From the sensory evaluation results, the 12% apricot paste adding Sulgidduk received the highest overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 12% apricot paste added to rice flour.