• 동아시아식생활학회지
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• 제11권2호
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• pp.131-139
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• 2001

The physicochemical and sensory characteristics of brown rice flakes by different processing conditions such as flaking Process and their heat treatments were investigated to establish the brown rice flake processing procedure. To successfully make the compressed rice grain type flakes, the most appropriate water steeping conditions were 5 hours at 60'C. The brown rice flakes by compressed flaking procedure and heat treatment with microwave toasting showed the best crispiness-texture that tested from textrometer or sensory evaluation, and there was no significant difference between the source of rice varieties. The water absorption index(WAI) of tested flakes were negatively correlated with the water soluble index( WSI) and positively correlated with bowl life. The flakes made by compressed flaking procedure and heat treatment with microwave toasting showed longer bowl life, which is the length of the time that the cereal can retain its crispness after being soaked in milk.

• 한국지하수토양환경학회:학술대회논문집
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• 한국지하수토양환경학회 2006년도 총회 및 춘계학술발표회
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• pp.324-327
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• 2006

The high Fe and Mn contents in riverbank filtered groundwater often provoke problems on the water quality, We analyzed the mineral and chemical compositions of the soil samples taken from the different depths of the fluvial deposits at various locations in the riverbank filtration area, Daesan-Myeon. The groundwater chemistry data were also collected from the equivalent depths with the soil samples at the boreholes in July and December, 2005. The relationships between the enrichment characteristics of Fe and Mn in the groundwater and the mineralogical and physicochemical properties of the fluvial deposits were carefully analyzed. The results indicate that the Fe and Mn contents in the groundwater vary with seasonally and show different enrichment behaviors.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2018년도 춘계학술대회
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• pp.40-40
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• 2018

• 한국식생활문화학회지
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• 제10권2호
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• pp.97-100
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• 1995

Three potato cultivars were prepared as slices and stored for 4 weeks at $5^{\circ}C$. Changes in Vitamin C content and other quality factors, such as color, pH, soluble solid and protein content were determined. Vitamin C content and L value decreased in three potato cultivars. Initial Vitamin C contents of three potato cultivars varied from 49.27 mg% in Sumi to 56.40 mg% in Namjak. Changes in L value showed that the tendency of browning in Daejima was slower than Sumi and Namjak. Changes in pH were small. Soluble solids and protein content increased and varied by cultivar. From the correlation analysis, correlation between browning degree and Vitamin C content was low in three potato cultivars.

• Food Science and Biotechnology
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• 제18권1호
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• pp.150-156
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• 2009

In this study, Staphylococcus carnosus isolated from traditional sucuk (Turkish dry-fermented sausage) was used in combination with Lactobacillus plantarum as a lactic culture in sucuk production. Sucuk produced with only L. plantarum was evaluated as a control group. Microbiological, physicochemical, and volatile profile characteristics of sucuk samples were investigated during ripening. In both sausages with S. carnosus and control group, pH value decreased to below 5.0 at the $3^{rd}$ day. In all samples, Aw value decreased as the ripening time progressed. Sausages with S. carnosus showed the higher nonprotein nitrogen (NPN) value than control group. However, the highest mean value for thiobarbituric acid reactive substances (TBARS) was observed in control group. Enterobacteriaceae dropped to undetectable levels at the $3^{rd}$ day in both groups. S. carnosus increased approximately 1 log unit within the first 3 days of the fermentation. In the presence of S. carnosus, significant changes were observed in only a few volatile compounds.

• 한국자원식물학회지
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• 제28권3호
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• pp.329-332
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• 2015

The effect of storage temperature and the storage period of hardy kiwifruits on the fruit firmness, soluble solids and fruit weight were studied in this work. The investigation was carried out on the Sae-Han cultivar of Actinidia arguta. It has an edible smooth skin and contains high amounts of sugar and vitamin C (ascorbic acid). In this research, the measurement of fruit firmness, soluble solids, and fruit weight were carried out at various temperatures (5, 10, 15, and 20℃) during 14 days. Fruit firmness rapidly decreased and soluble solids content increased at 15 and 20℃. We also investigated the correlation between fruit firmness and soluble solids content. There was a strong correlation between fruit firmness and soluble solids content. That means that fruit firmness affect the soluble solids content of hardy kiwifruit.

• 한국식품조리과학회지
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• 제9권1호
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• pp.30-32
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• 1993

'89, '90, '91년산 장엽대두를 냉장보관하면서 저장에 따른 그 품질과 이화학적 특성의 변화를 살펴보았다. 총당함량과 Phytate 함량은 수확시기와 저장기간에 따른 차이를 나타내지 않았으며 질소용해도 계수(NSI)는 98.42%에서 89.92%로 저장기간이 길수록 감소하였다. 대부분의 amylogram viscosity 특성은 '89년과 '90년산은 거의 유사하였으나 '91년산은 더 높은 최고점도와 break-down을 나타내었다. 콩나물의 수율은 '89년산이 334.8%로 가장 낮았고 발아율도 57.4%로 가장 낮은 값을 나타내었다.

• 동아시아식생활학회지
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• 제2권2호
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• pp.277-282
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• 1992

This study was designedto investigate changes in phsicochemical properties of rice extrudate with added glycerin fatty acid ester extruded by single screw extruder. According to emulsifier content, expansion ratio and water solubility index were represented minimum in rice extrudate with added 2.0% and 2.5% glycerin fatty acid ester. Extrudate with added 1.5% emulsifier revealed lowest break strength and bulk density, so got a tender and light texture. Meanwhile water absorption index was showed maximum at 1.5% emulsifier content. As emulsifier content increased, lightness raised. By the microstructure obsorved with image analyzer, addition of emulsifier had decreased area and fractarea of air cells of cross section of extrudates. On the results of this research, quality of extrudate with added 1.5% glycerin fatty acid ester was considered very well than 100% rice extrudate, because of tender and light texture, highest water absorption indexand fine structure with higher lightness.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2018년도 추계학술대회
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• pp.246-246
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• 2018

• Journal of Ceramic Processing Research
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• 제19권6호
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• pp.499-503
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• 2018

In this paper, cobalt embedded in nitrogen and sulfur co-doped carbon nanotubes (CoNSTs) were synthesized for oxygen reduction reaction (ORR) catalysts. The CoNSTs were prepared through a facile heat treatment method without any templates. Different amounts of the metal salt were employed to examine the physicochemical and electrochemical properties of the CoNSTs. The CoNSTs showed the bamboo-like tube morphology with the encased Co nanoparticles in the tubes. Through the x-ray photoelectron spectroscopy analysis, the catalysts exhibited different chemical states of the nitrogen and sulfur species. As a result, the CoNST performed high activity toward the ORR in an acidic condition with the onset potential of 0.863 V (vs. reversible hydrogen electrode). It was clearly demonstrated from the electrochemical characterizations that the quality of the nitrogen and sulfur species significantly influences the ORR activity rather than the total amount of the dopants.