• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.776-781
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• 2005

Preparation of nectar using Kabocha squash was optimized and the quality changes during 7 weeks'storage were investigated. The paste for the nectar base could be effectively obtained by consecutive processes of steaming for 15 min, crude smashing and homogenization. To improve the mouth-feel of the nectar, various pectinases and cellulases were treated with Econase CE, Rapidase press, Macerozyme A, Sumizyme MC and Cytolase M102. Among them, Cytolase M102 was the most effective enzyme at $0.05\%$ for 90 min reaction in terms of the collective results as the residue of the nonsoluble solids, viscosity and alcohol test. The best ratio of the nectar ingredients was a ratio of water to paste of 1.5, $11^{o}$Brix of saccharinity, $0.025\%$ of citric acid and $0.15\%$ of xanthan gum. When the retort sterilized nectar in a can was stored in an incubator at $35^{\circ}C$ for 7 weeks, the color, pH, saccharinity, viscosity and total count plates remained almost unchanged.

• Elastomers and Composites
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• 제42권2호
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• pp.86-92
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• 2007

이축 연신에 의한 폴리테트라플루오르에틸렌(PTFE) 막을 제조하기 위한 공정 조건을 확립하기 위하여 상용화되는 PTFE 막 및 PTFE 미세 분말을 선택하였다. 막 제조공정에 사용 되기 위해 PTFE 미세 분말은 전처리 되었고, 첨가제와 혼합되었으며, 혼합물의 숙성, 페이스트 압출 공정, 칼렌더 가공 공정 등이 수행되었고 막의 두께 및 기공크기와 다공성을 측정하였다. 기계적 물성을 강화하기 위하여 시료의 후처리가 실시되었고, PTFE 막 제조공정을 위한 페이스트 압출 공정에서의 PTFE 분말과 첨가제의 혼합비, 숙성 시간, 숙성 온도, 압력 등에 관한 공정 조건이 확립되었고, 기공크기(pore size)와 다공성(porosity)을 조절할 수 있는 이축연신 공정에 대한 최적공정 조건도 확립하였다.

• 전기화학회지
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• 제4권3호
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• pp.98-103
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• 2001

EDLC(electric double layer capacitor)용 활성탄소전극의 제조공정을 dip coating method, doctor blade coating method, paste rolling method로 달리하여 전기화학적 특성과 비축전 용량을 조사하였다. Dip coating method에 의한 전극제조시 전해질염으로 LiPF6를 이용하고 유기용매로 PC-DEC를 이용한 EDLC의 비축전 용량이 130F/g으로 가장 우수하였고, 선형의 시간전압곡선에서의 IR-drop도 0.11V로 작았으며 CV(cyclic voltammetry) 분석 또한 이상적인 EDLC의 특성을 나타내었다.

• 기술사
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• 제17권3호
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• pp.22-31
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• 1984

Sardine ant mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapicl dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added with adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric constant ($\varepsilon$′) and dielectric loss ($\varepsilon$") vcalues of sardine meat paste were influenced by wavelength and moisture level. Those values at 100KHz and 15MHz were ranged 2.25∼9.86 ; 2.22∼4.18 for $\varepsilon$′ and 0.24∼19.24 ; 0.16∼1.25 for $\varepsilon$", respectively, at the moisture levels of 4.2∼13.8％. For a formula for fish-starch paste preparation, addition of 20∼30% starch (potato starch) to the weight of fish meat, 2∼4% salt, and 5∼10% soybean protein was adequate to yield 4∼5 folds of expansion in volume when heated. Addition of egg yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of 0.2∼0.5% sodium bicarbonate foaming agent, was proper to result in foam size of 0.5∼0.7mm and foam density of 200∼400/$\textrm{cm}^2$ which gave a good crispness.

• 마이크로전자및패키징학회지
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• 제21권4호
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• pp.51-56
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• 2014

가격적 경쟁력을 가지는 Ag 코팅 Cu 플레이크 함유 도전성 페이스트를 제조하여 경화조건에 따른 열전도도 및 전기전도도 값의 변화를 측정하였다. 대기 중에서 경화시킨 시편의 경우 경화시간이 30분에서 60분으로 증가됨에 따라 열전도도가 증가하는 경향이 관찰되었다. 60분의 동일한 경화시간 조건에서는 질소 중 경화 시편이 대기 중 경화 시편보다 향상된 열전도도 값을 나타내었다. 그 결과 질소 중에서 60분간 경화시킨 Ag 코팅 Cu 플레이크 페이스트는 순수 Ag 플레이크가 함유된 페이스트가 나타내는 열전도도에 근접하는 열특성을 나타내었다. 한편 대기 중 경화 시편의 경우 경화시간이 30분에서 60분으로 증가됨에 따라 비저항 값이 더욱 증가하는 경향이 관찰되었나, 60분의 동일한 경화시간 조건에서 질소 중 경화 시편은 대기 중 경화 시편에 비할 수 없을 만큼 개선된 비저항 값($7.59{\times}10^{-5}{\Omega}{\cdot}cm$)을 나타내었다.

• 한국미생물·생명공학회지
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• 제11권3호
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• pp.241-248
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• 1983

본 실험은 대두콩 대신 루우핀콩으로 메주를 제조하여 숙성시키면서 숙성기간 중에 일어나는 성분 변화를 측정함과 동시에 대두콩으로 제조한 메주와 그 발효 특성을 비교하였다. 완전히 익은 콩에 Asp. oryzae를 접종하여 개량식 메주를 제조하였고, 건조된 메주는 소금물에 담궈 4주동안 숙성시켜 간장과 된장을 제조하였다. 일반적으로 숙성 기간중 단백질 분해효소와 전분 분해효소의 활성은 대두콩 메주에서보다는 루우핀콩 메주에서 더 높았으며, 단백질 분해효소의 활성에서의 증가는 발효된 된장과 간장의 $\alpha$-아미노태 질소 함량의 증가와 직접적인 상관관계를 나타내었으며 숙성 중 간장의 색깔이 진한 갈색으로 되는 정도는 대두콩 메주와 비교할때, 루우핀콩 메주에서 더 빨랐다. 또한 이렇게 발효된 간장과 된장에 대해 관능검사한 결과 루우핀콩 된장은 전반적인 품질면에서 대두콩으로 제조한 된장에 비해 떨어졌으나 루우핀콩 간장은 전반적인 품질면에서 만족할 수 있었다.

• Journal of Nutrition and Health
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• 제45권6호
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• pp.577-587
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• 2012

This study was conducted to investigate the consumption pattern and perception of traditional soy sauce and soybean paste products in male and female adults aged 19 and over in Seoul and Gyeonggi-do areas in order to promote the development of the products' industry. The survey was conducted between October 1 to October 15, 2011 among 294 male and female adults aged 19 years and over in Seoul and Gyeonggi-do areas. The gender distribution of the subjects was 33.3% males and 66.7% females. For a perception on traditional dietary life, the degree for enjoying meals with cooked rice as the staple food revealed that 32.3% of the subjects responded 'strongly agree'. The intake frequency of traditional soy sauce and soybean paste products in the subjects of the study showed that in the case of doenjang, 49.7% of the participants consumed it twice a week and 21.4% consumed it once a week. For gochujang, 59.9% consumed it twice a week and 19.0% consumed it once a week. The perception on the preparation method for traditional soy sauce and soybean paste products showed a low level for traditional soy sauce and soybean paste products. The reason for purchasing traditional foods showed that 77.6% of the subjects made purchases for convenience and 8.2% purchased it for its small package. For the subjects, the priority for purchasing traditional soy sauce and soybean paste products was as follows: in the first rank, ingredients & origin made up 33.7% and price comprised of 26.2% of the priority. Regarding satisfaction for soy sauce and soybean paste products in the market, the degree of satisfaction was high for gochujang. With regard to gender difference, female subjects showed a significantly lower satisfaction for cheonggukjang and kuk-ganjang, and a significantly higher satisfaction for chin-ganjang, compared to the male subjects. The results of the study depicted that consumer's requirement was high for traditional soy sauce and soybean paste products in the market, particularly for the safety of the products in the market. Consumer satisfaction was relatively positive yet, some efforts are needed in order to improve the quality of cheonggukjang and kuk-ganjang.

• 한국식생활문화학회지
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• 제12권5호
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• pp.469-475
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• 1997

The modification of rice powder was attempted by treatment of acetic acid and epichlorohydrin to improve the functional properties of baby food. The initial gelatinization temperature of rice powder determined by amylograph was decreased from $79.5^{\circ}C$ to $63^{\circ}C$ by modification. The apparent and maxium viscosity of rice paste at $95^{\circ}C$ before and after modification were increased from 92B.U. to 236B.U. and from 100B.U. to 202B.U., respectively. The light transmittance of modified rice paste was increased from the temperature of $60^{\circ}C$ and by increasing the degree of substitution at the fixed temperature, while decrease more or less by the treatment of epichlorohydrin. The degree of retrogradation of the paste was decreased from 28.7 to 18.0 upon modification. The rate of syneresis of modified rice powder was decreased with increasing the drgree of substitution and ,the extend of epichlorohydrin treatment. Syneresis was not observed when acetylated rice powder whose DS value is 0.048 was treated with 0.25% of epichlorohydrin for the formation of cross-linkage. The addition of modified rice powder in preparation of semi-solid type infant food could improve the quality without lowering overall digestibility.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2004년도 Asia Display / IMID 04
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• pp.978-980
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• 2004

We report the preparation and properties of polymer paste solutions with CNTs using conventional paste forming process. Electrospinning has been used for the fabrication of nano-fiber composite. In this process, dispersion of CNTs is very important matter. So, we emphasize the necessity of dispersion of CNTs in the solution and investigate effects of process parameters of electrospinning. The advantage of simple electrospinning process will be discussed..

• 한국식품영양과학회지
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• 제41권11호
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• pp.1591-1595
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• 2012

대부분 폐기되고 있는 미더덕 껍질을 활용한 고품질 어묵의 개발을 위하여 미더덕 껍질을 분말로 만들어서 이를 각각 0, 1, 2, 5%씩 첨가한 튀김어묵을 제조하였다. 미더덕 껍질 분말의 함유량이 증가할수록 어묵 내부의 색도의 L값과 b값은 감소하는 경향, a값은 증가하는 경향을 보였으며, 어묵 표면의 L값, a값, b값은 감소하는 경향을 보였다. 물성검사 결과에서는 함유량이 증가할수록 강도와 경도는 증가하는 경향을 보였고, 유연성을 나타내는 절곡 검사에서는 대조군을 포함한 모든 첨가 군에서 AA가 나와 유연성과 탄력성이 우수한 것으로 나타났다. 관능검사의 결과로는 미더덕 껍질 분말을 1% 첨가한 어묵의 경우에서 냄새, 색깔, 맛, 전반적인 수용도면에서 대조군과 비교하여 높은 수치를 나타내었으며, 분말 함유량이 그 이상으로 증가할수록 관능수치가 낮아지는 경향을 보였다. 이상의 결과는 미더덕 껍질 분말을 1%정도 어묵에 첨가하면 영양적, 물성적, 관능적으로 소비자들에게 호감을 얻을 수 있는 고품질의 어묵이 제조될 수 있음을 시사한다.