• 한국수산과학회지
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• 제45권3호
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• pp.215-223
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• 2012

This study was conducted to prepare canned skipjack tuna Katsuwonus pelamis in the mixture of isotonic beverage and tomato paste (ST-S) for use as a health food. An analysis of the time-temperature profile and viable cells showed that a reasonable F0 value for ST-S preparation was 4 min. The proximate composition of ST-S was 76.8% moisture, 20.2% crude protein, 0.8% crude lipid, 1.7% ash and 0.5% carbohydrate. The calorie content of ST-S was 94.8 kcal, which is 47.4% lower than that of commercial canned skipjack tuna in oil (ST-O) and 2.2% lower than that of commercial chicken breast in water (CB-B). The total amino acid content of ST-S was 18.54 g/100 g, which is 31.4% lower than that of ST-O and 7.9% lower than that of CB-B. The major amino acids in ST-S were aspartic acid and glutamic acid. An enrichment effect due to such minerals as phosphorus, potassium and iron would be expected on consuming 100 g of ST-S. The major fatty acids in ST-S were 16:0 (27.4%), 18:1n-9 (14.3%) and 22:6n-3 (27.8%), which are different from those in ST-O and CB-B. The major free amino acids in ST-S were glutamic acid (8.1%), histidine (38.6%) and its related dipeptide, such as anserine (15.7%). In an evaluation of taste, flavor and color, ST-S was found to be superior to ST-O and CB-B.

• 한국식품과학회지
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• 제24권6호
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• pp.519-523
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• 1992

공업용 protease를 이용하여 홍합을 원료로, 그 extract의 최적 제조조건과 효소의 가수분해 반응에 의한 홍합 단백질 분해물 특징을 조사하였다. 실험에 사용된 6종의 protease 중, Corolase PP가 가수분해도 78.7%로 최대 가수분해도를 나타내었다. 원료의 전처리 공정으로 사용되는 precooking이 홍합이 가지고 있는 자기소화효소를 불활성화시켜 전체 가수분해도를 저하시켰으며, 그 결과 precooking을 하지 않은 경우보다 가수분해도가 $5{\sim}8%$ 정도 낮았다. 효소반응에 따르는 홍합 단백질의 분해 pattern을 전기영동과 HPLC 분석에 의해 살펴본 결과, 반응이 경과함에 따라 분자량 100,000 dalton 이상의 고분자 홍합 단백질이 분해되어 분자량 66,000 dalton 이하의 새로운 분해산물이 나타났다. 분자량 30,000 dalton 이하의 단백질 분해 pattern에 있어서는 분자량이 서로 다른 8개의 주요 fraction이 나타났으며 분자량이 8,000 dalton인 fraction 6가 45.8%로 가장 높은 비율을 나타내었다. 한편, 반응시간이 경과함에 따라 홍합의 주요 아미노산인 glycine, alanine, glutamic acid, lysine은 점차 감소한 반면, 소수성 아미노산인 valine, methionine, isoleucine, leucine의 비율이 증가함을 알 수 있었다.

• 한국식품조리과학회지
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• 제21권2호
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• pp.163-170
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• 2005

Soybean is an important plant as the source of protein and oil, as well as phytochemicals such as genistien, daidzein, phenolic acids, phytic acid, tocopherol, and saponin. Chungkukjang, a fermented soybean paste, is common in Korean meals and bacillus is usually used in the fermentation of steamed soybean. For its processing, whole soybeans are boiled in water until the beans are soft, and then the drained beans are wrapped with rice straw or starter and set in a warm place at $65^{\circ}C\;for\;3\;\~\;4\;days$. Normally, the remaining cooked water which was drained from the steamed beans is discarded. We supposed that this water possesses hish amounts of useful components, and we therefore developed a modified method using the cooked water. After fermentation, we added the remaining cooked water which had been drained from the beans to the fermented soy beans and boiled them together. To investigate the bio-functionality of the modified Chungkukjang, the total antioxidative activity, isoflavones contents, phenolic acids, and 3-deoxyglucosone (3-DG) were measured at each stage of the preparation of chungkukjang. The original and modified chungkukjang possessed a high antioxidative activity compared with the other samples, as did the drained water after steaming of the soybean. The contents of genistein, daidzein, and phenolic acids, which contained antioxidative activity, were also increased in the original chungkukjang and their contents were similar in the modified chungkukjang. The content of 3-DG was increased in the modified chungkukjang compare with the original. It is suggested that the active soybean components delivered to the drained water during the steaming process were useful for increasing the bio-functionality of the modified chungkukjang.

• 공업화학
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• 제27권1호
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• pp.68-73
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• 2016

1-decanoic acid와 tri-n-octylphosphine을 분산 안정제로서 사용하고, $NaBH_4$를 환원제로 사용하여 화학적 환원법으로 $AgNO_3$ 수용액으로부터 페이스트용 은 나노입자를 제조하였다. 은 나노입자의 생성, 은 나노입자의 형상 및 크기를 XRD, UV-vis, TEM 및 SEM으로 조사하였다. 합성된 은 나노입자로 페이스트를 제조하여 점도를 측정하였으며, PET 막에 코팅하여 제조된 은 박막의 표면저항을 조사하였다. $NaBH_4/AgNO_3$의 몰비는 1 : 5가 최적으로 나타났고, 최적의 몰비에서 10-200 nm의 잘 분산된 구형에 가까운 은 나노입자를 얻을 수 있었다. 최적의 조건에서 얻은 은 나노입자로 PET 막에 코팅하여 제조한 은 박막의 표면저항은 $41{\mu}{\Omega}/cm^2$의 낮은 값을 나타내었다.

• 한국식품조리과학회지
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• 제16권4호
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• pp.321-327
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• 2000

본 연구는 부추김치의 담금방법에 따른 부재료가 발효숙성에 미치는 영향을 알아보기 위하여 소금을 첨가한 처리구 A, 간장을 첨가한 처리구 B, 간장과 들깨가루를 첨가한 처리구 C, 멸치액젓을 첨가한 처리구 D, 멸치액젓과 찹쌀풀을 첨가한 거리구 E로 담금 즉시 1$0^{\circ}C$에서 43일간 발효시키면서 색과 조직특성을 알아본 결과는 다음과 같다. 1. 클로로필 및 카로티노이드의 잔존율은 발효숙성이 진행됨에 따라 감소하였다. 발효숙성이 진행됨에 따라 Hunter's color value에서 녹색도를 나타내는“a”값이 감소하였다. 특히 멸치액젓과 찹쌀풀을 첨가한 처리구 E의 녹색이 가장 감소하였다. 2. 수용성 펙틴과 고형분 함량은 전반적으로 발효숙성이 진행됨에 따라 점차로 증가하였는데. 대체로 처리구 B>C>D>E>A의 순이었다. 3. TDF 함량은 발효숙성 초기와 큰 차이가 없다가 발효숙성이 진행됨에 따라 서서히 감소하였다. TDF 함량에서는 큰 차이가 없었으나, SDF와 IDF의 조성에는 변화가 있었는데, 발효숙성 8일째에는 SDF 함량이 전반적으로 5배에서 7배로 증가하였다. 이상의 결과를 종합해 볼 때, 본 실험의 조건하에서 발효숙성은 처리구 B>C>E>D>A의 순으로 빨리 진행되어 간장은 부추김치의 발효숙성을 빠르게 하였으며, 들깨가루 첨가는 발효숙성 말기에 오히려 발효숙성을 촉진하였고, 멸치액젓과 찹쌀풀 첨가는 부추김치의 변색을 가장 빨리 유발하였다는 결과로 보아 담금방법에 따라 부추김치의 발효숙성 양상에 차이가 있음을 알 수 있었다. 따라서 부추김치 담그는 목적에 따라 부재료를 선택하는 것이 바람직할 것으로 생각된다.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2007년도 춘계학술대회
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• pp.346-349
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• 2007

치밀한 $CuInSe_{2}$ (CIS) 태양전지용 광흡수층을 제조하기 위해 상용되는 출발물질을 이용하여 비진공방식인 paste coating 법으로 CIS 막을 제조하였다. 먼저 치밀한 CIS 막 제조를 위해 $Cu_{2}Se$의 액상 거동을 관찰하였다. 이러한 $Cu_{2}Se_{2}$의 액상거동을 위해 Se 분위기에서 Se 증발온도, 기판온도, 열처리시간 등을 다양하게 변화 시켰으며, Se 증발온도 $450^{\circ}C$, 기판온도 $550^{\circ}C$, 열처리시간 30분 그리고 수송가스 ($N_{2}$)를 20 sccm으로 최적조건을 형성하였다. 이러한 최적조건을 바탕으로 치밀한 CIS막을 위해 two-zone RIP (rapid temperature process) 방법으로 Se 분위기 안에서 셀렌화를 위한 열처리를 행하였다. 셀렌화를 위해 다양한 열처리시간에 따라 형성된 CIS 막은 CIS 광흡수층과 Mo 박막 사이에서 $MoSe_{2}$ 층이 형성되었지만, 균일한 CIS 막을 얻었으며 업자성장과 치밀화 거동을 관찰 하였다. 또한, CIS 막의 치밀화를 위해 Se 증발온도와 열처리시간을 고정하고 기판온도를 $600^{\circ}C$로 증가시켜 $Cu_{2}Se$의 액상거동을 관찰하였다. $600^{\circ}C$에서 형성된 CIS 막은 기판온도 $500^{\circ}C$의 시편보다 입자성장과 치밀화가 되었으나 기판으로 사용하는 soda-lime glass의 휨 현상이 발생하였다.

• Fisheries and Aquatic Sciences
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• 제17권2호
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• pp.167-173
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• 2014

Surimi (or fish paste) products are one of the most representative processed seafoods in Korea. In a previous study, we evaluated the potential use of rice flour as an agent to replace wheat flour in surimi products. In this study, we optimized the content of rice flour and water in surimi products using response surface methodology. Rice flour content ($X_1$, w/w) and water content ($X_2$, v/w) were chosen as independent variables and gel strength ($Y_1$) and overall acceptance ($Y_2$) as dependent variables. Optimal conditions of $X_1$ and $X_2$ were 14% and 9.1%, respectively, and the predicted values of the multiple response optimal conditions were $Y_1=656.4(g{\cdot}cm)$ and $Y_2=6.34$. Under optimal conditions, the experimental values of $Y_1$ and $Y_2$ were $647.8(g{\cdot}cm)$ and 6.21, respectively, which were similar to the predicted values. Surimi products that are prepared under optimum conditions were similar in gel strength to those of commercial products. However, its sensory evaluation score was higher than that of the commercial products. In conclusion, rice flour can not only be used as an alternative to wheat flour, but it also can be used to improve the quality of surimi products.

• 한국수산과학회지
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• 제53권3호
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• pp.316-325
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• 2020

The purpose of this study was to optimum formulation conditions for the preparation of retort pouched marsh snail Senisulcospira livertina soup with curled mallow Malva verticillata and optimized the sterilization process. Samples were prepared according to the central composite rotatable design (CCRD) by encrypting the amounts of marsh snail broth, boiled marsh snail and blanched curled mallow, which are the main ingredients of retort pouched marsh snail soup with curled mallow. Raw marsh snail was sorted by size of 4-5 level, and then marsh snail was washed and removed sediment in a water tank for 3 min, then boiled at 100℃ for 10 min, and then directly separated by hand to prepared a boiled marsh snail. The marsh snail cube is prepared by combining blanched at 100℃ for 10 sec curled mallow (27 g) and green onion (20 g) with boiled marsh snail (27 g) and soybean paste (10 g). The marsh snail cube was placed with marsh snail broth (416 g) in a retort pouch film. Subsequently, sterilization (118.0℃, 25 min; F₀ value, 12 min) and cooling were performed using a steam retort.

• 한국재료학회지
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• 제14권11호
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• pp.790-794
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• 2004

Ultra-fine Copper particles for a conductive paste in electric-electronic field were prepared using wet-reduction process with hydrazine hydrate ($N_{2}H_4{\cdot}H_{2}O$) as a reductor. The effect of reaction conditions such as the amount of dispersion ($Na_{4}O_{7}P_2{\cdot}10H_{2}O$) and reductor ($N_{2}H_4{\cdot}H_{2}O$) on the particle size and shape for the prepared Cu powders was investigated. The quantity of dispersion and reductor varied from 0 to 0.0025 M and from 5 to 40 ml at a reaction temperature of $70^{\circ}C$, respectively. The particle size, shape, and structure for the obtained Cu particles were characterized by means of XRD, SEM, TEM, EDS and TGA. The aggregation of Cu particles was reduced with relatively increasing of the amount of dispersion at fixed other reaction conditions. The smaller Cu particle with size of approximately 300nm was obtained from 0.032 M $CuSO_4$ with adding of 0.0025 M $Na_{4}O7P_2{\cdot}10H_{2}O$ and 40ml $N_{2}H_4{\cdot}H_{2}O$ at a reaction temperature of $70^{\circ}C$.

• Transactions on Electrical and Electronic Materials
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• 제4권2호
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• pp.20-23
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• 2003

Piezoelectric powder with the composition of PbTiO$_3$-PbZrO$_3$-Pb(Mn$\_$1/3/Nb$\_$2/3/)O$_3$ and small particle size of 0.3 $\mu\textrm{m}$ was investigated for low-temperature firing of PZT thick films. PbTiO$_3$-PbZrO$_3$-Pb(Mn$\_$1/3/Nb$\_$2/3)O$_3$ ceramics showed dense microstructure and superior piezoelectric properties, electromechanical coupling factor (k$\_$p/) of 0.501 and piezoelectric constant (d$\_$33/) of 224. The PZT paste was made of the powder and organic vehicles, and screen-printed on Pt(450nm)/YSZ(110nm)/SiO$_2$(300nm)/Si substrates and fired at 800∼900$^{\circ}C$. Any interface reaction between the PZT thick film and the bottom electrode was not observed in the PZT thick films. The PZT thick film fired at 800$^{\circ}C$ showed moderate electrical properties, the remanent polarization(p$\_$r/) of 16.0 ${\mu}$C/$\textrm{cm}^2$, the coercive field(E$\_$c/) of 36.7 ㎸/cm, and dielectric constant ($\varepsilon$$\_$r/) of 531. Low-temperature sinterable piezoelectric composition and high activity of fine particles reduced the sintering temperature of the thick film. This PZT thick film could be utilized for piezoelectric microactuators or microsensors that require Si micromachining technology.