• 한국조리학회지
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• 제23권4호
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• pp.135-143
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• 2017

This study aimed to reduce the oily taste of Bechamel sauce, and improve consumers' acceptability and functionality by adding Ginseng seed inside. This study also performed quantitative description analysis and acceptability test in order to see its unique sensory characteristics. The results were as follows: The viscosity and moisture content decreased as ginseng seeds got added. This may be due to decrease in relative amount of flour. In terms of color, brightness (L) and yellowness (b) tended to decrease as ginseng seeds were added, while redness (a) showed just the opposite propensity. The salinity became higher with more ginseng seed, however, soluble solid content showed no significant difference among the samples. From the result of quantitative and descriptive analysis among the sensory tests, the concentration of Bechamel sauce got higher with more ginseng seed, where the fragrance and the taste of ginseng were sensed strongly, while fragrance of milk, flour, and nuts were considered weak. Also, sense of stuffiness, oiliness, and tenderness has decreased as well. From the acceptability test, adding 30% of ginseng seed got the highest ratings in terms of fragrance, taste, afterward-taste, and overall acceptability. Therefore, adding ginseng seed positively affected Bechamel sauce in taste, smell, after-taste, and general acceptability. Moreover, when the added amount of ginseng seed was 30% compared to the flour, the taste of Bechamel sauce was relatively optimized. From the test results, it can be concluded that ginseng seed injected in Bechamel sauce improved nutritive facts and the taste acceptability as well, and 30% compared to the flour amount was the right amount to maximize consumers' acceptance of Bechamel sauce.

• 한국식품과학회지
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• 제21권2호
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• pp.197-202
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• 1989

밥과 엿기름 가루의 양을 달리한 식혜와 여러가지 대체 감미료의 상대당도 결정 및 이들의 단독 또는 혼합사용에 따른 특성 평가의 결과는 다음과 같다. 엿기름 가루의 양이 증가함에 따라 식혜의 색 및 엿기름 냄새의 강도가 증가하는 것으로 나타났다. 밥의 양이 증가하는 경우, 식혜의 탁도, 단맛 및 점도의 강도는 큰 반면, 쓴 맛은 오히려 적다고 평가되었다. 환원당량은 밥과 엿기름 가루의 양이 증가함에 따라 증가하는 것으로 나타났다. 10%의 sucrose를 첨가한 식혜의 당도와 같은 단맛을 주는 aspartame, saccharin 및 sorbitol의 상대당도는 sucrose를 기준으로 하여 각각 130, 205 및 0.54배에 해당한다. 사용된 감미료에 따라 단맛은 동일하게 나타났으나, 쓴맛, 식혜 고유의 향미, 점도 및 수렴성은 유의적인 차이를 나타내었다. 또한, 혼합감미료를 첨가한 식혜는 sucrose를 첨가한 식혜와 단맛, 쓴맛 및 수렴성에서 차이를 보였으며, 특히 단맛에서는 현저한 증가를 나타내었다.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 1999년도 IFSCC . ASCS 학술대회 발표 논문
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• pp.123-131
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• 1999

Liquid crystal known as a rheological barrier to coaleseence of oil dorplets. increases. emulsion stability, water-holding capacity and promotes active material penetration to skin. Some investigation for its rheological characteristics have been reported but its relations to consumer perception have been rarely published. In this study oil/water emulsion and oil/liquid crystal/water systems were manufactured using the same composition of Behenyltrimethylammonium chloride/Cetostearyl alcohol/Lanolin oil. and rheological properties of each system were investigated with Cone and Plate rheometer. The formation of liquid crystalline phase was observed with polarized microscope and Differential Scanning Calorimeter. Continuous shear experiment, creep yield and water holding capacity were measured for oil/water and oil/liquid crystal/water systems. The results were compared with sensory evaluations. Oil/liquid crystal/water system showed higher viscosity at the same shear rate, higher viscoelasticity and higher yield stress than oil/water system. These properties were expected to show good spreadability and excellent richness without waxiness I hair care products of creme type. This expectation was consistent with the results of sensory experiments. Water-holding capacity was evaluated by measuring residual water of specimens at specific temperature and relative humidity, Oil/liquid crystal/water system was proved to have ability to hold water in comparison with oil/water system. The results indicated that oil/liquid crystal/water system was of benefit to rheological properties creme type hair care products.

• Macromolecular Research
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• 제12권1호
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• pp.78-84
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• 2004

Advanced epoxy molding compounds (EMCs) should be considered to alleviate the thermal stress problems caused by low thermal conductivity and high elastic modulus of an EMC and by the mismatch of the coefficient of thermal expansion (CTE) between an EMC and the Si-wafer. Though A1N has some advantages, such as high thermal conductivity and mechanical strength, an A1N-filled EMC could not be applied to commercial products because of its low fluidity and high modules. To solve this problem, we used 2-$\mu\textrm{m}$ fused silica, which has low porosity and spherical shape, as a small size filler in the binary mixture of fillers. When the composition of the silica in the binary filler system reached 0.3, the fluidity of EMC was improved more than twofold and the mechanical strength was improved 1.5 times, relative to the 23-$\mu\textrm{m}$ A1N-filled EMC. In addition, the values of the elastic modules and the dielectric constant were reduced to 90％, although the thermal conductivity of EMC was reduced from 4.3 to 2.5 W/m-K, when compared with the 23-$\mu\textrm{m}$ A1N-filled EMC. Thus, the A1N/silica (7/3)-filled EMC effectively meets the requirements of an advanced electronic packaging material for commercial products, such as high thermal conductivity (more than 2 W/m-K), high fluidity, low elastic modules, low dielectric constant, and low CTE.

• 한국식품과학회지
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• 제19권4호
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• pp.382-386
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• 1987

대두(大豆) 및 대두분(大豆粉) 저장중 단백질특성에 미치는 영향을 경시적(經時的)으로 검토하였다. 대두(大豆) 및 대두분(大豆粉)의 저장중 수분흡수력은 수분함량이 증가됨으로써 감소되었다. 저장중 pH의 변화는 65% RH에서는 대두분(大豆粉)의 경우 pH 6이상 유지되었으나 85% RH에서는 pH 5.2까지 급격히 저하되었다. 대두(大豆)저장중 전질소 및 수용성 질소는 저장기간에 따라 계속 감소되었으며, 대두분(大豆粉)을 85% RH에서 무포장(無包裝) 상태로 저장하였을 때 수용성 질소는 70%이상 감소되었다. 저장중 HDPE 또는 OPP/Al/PE film을 사용함으로써 수분 및 pH의 변화가 감소되었으며, 전질소와 수용성 질소의 변화도 감소되었다. 저장중 대두전분(大豆澱粉)의 Amylograph점도와 호화온도는 저장습도 및 포장재료에 따라 큰 차이가 있었다. 저장중 대두(大豆) 및 대두분(大豆粉) 추출물의 calcium sulfate에 의한 응고력은 저장형태(대두(大豆) 또는 대두분(大豆粉)), 저장기간, 습도 및 포장재료에 따라 큰 차이가 있었으며, 특히 대두분(大豆粉)은 무포장(無包裝) 상태에서 90일 저장시 응고가 되지 않았다.

• 통합자연과학논문집
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• 제14권3호
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• pp.99-106
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• 2021

A mixture of alcohol and water is commonly used as antifreeze, liquor, and the fundamental solvents for the manufacture of cosmetics, pharmaceuticals, and inks in our daily life. Since various properties of alcohol water mixtures such as density, boiling or melting point, viscosity, and dielectric constant are determined by their mixing ratio, it is very important to know the mixing ratio to predict their properties. One of simple method to find the mixing ratio is measuring the density of the mixtures. However, it is not easy to predict the mixing ratio from the density of the mixtures because the relationship between mixing ratio and density has not been established well. The relationship is dependent on the relative sizes of solute and solvent molecules, and their interactions. Recently, an empirical model to predict the density of glycerol water mixture from their mixing ratio has been introduced. The suggested model is simple but quite accurate for glycerol water mixture. In this article, we investigated the applicability of this model to different alcohol water mixtures. Densities for six different alcohol water mixtures containing various alcohols (e.g., ethylene glycol, 1,3-propane diol, propylene glycol, methanol, ethanol, and 1-propanol) were simulated and compared to experimentally measured ones to investigate the applicability of the model proposed for glycerol water mixtures to other alcohol water mixtures. The model predicted the actual density of all alcohol water mixtures tested in this article with high accuracy at various ratios. This model can probably be used to predict the mixing ratio of other alcohol water mixtures from their densities beyond 6 alcohols tested in this article from their densities.

• 한국식생활문화학회지
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• 제34권3호
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• pp.334-342
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• 2019

In this study, the effects of different varieties and particle sizes of dry milled rice flour on Jeolpyeon quality were investigated. Classify particle size of dry milled rice flour according to rice variety into 50, 100, and $150{\mu}m$. A particle size of $50{\mu}m$ in the varieties Boramchan and Hanareum resulted in the highest damaged starch contents (p<0.05). Additionally, the Boramchan and Hanareum varieties had the highest water absorption index (WAI) values (p<0.05). Analysis of the gelatinization characteristics of dry milled rice flour according to varieties revealed the peak viscosity of Dasan and Hanareum was high (p<0.05), regardless of particle size, while the breakdown was highest for Hanareum at all particle sizes (p<0.05). The moisture content of Jeolpyeon made with Boramchan varied between 48.83 and 53.64% among particle sizes, with no significant differences relative to the control. The hardness of the control was 3.15 kg, while the hardness of Jeolpyeon made with Boramchan decreased significantly 2.60-2.63 kg (p<0.05).

• 농업과학연구
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• 제49권4호
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• pp.893-904
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• 2022

It is well documented that the fruit of the vitamin tree, which is rich in vitamins A, C, E, and K, shows anti-diabetic, antibacterial, immune regulation, anti-inflammatory, and anti-aging effects. In some countries including Europe it has been used to develop various functional foods. This study was conducted to elucidate the fermentation properties of fermented milk supplemented with vitamin tree (Hippophae rhamnoides L.) fruit powder. The pH, titratable acidity, number of viable cells, and viscosity of the yogurt made with vitamin tree fruit powder were found to be higher than those of the control group, as the amount of supplemented powder added became higher and the fermentation progressed. Production of lactic, malic, and acetic acids increased relative to that of the control as the amounts of supplemented powder were higher. It was found that the increase in the decomposition of lactose to glucose and galactose was proportional to the amount of supplemented powder added and the elapsed fermentation time. During storage for 15 days the quality of yogurt supplemented with vitamin tree fruit powder was within the proper range of fermented milk quality in terms of pH, titratable acidity, and number of lactic acid bacteria. The yoghurt manufactured with vitamin tree fruit powder has a similar quality to that of the control, and therefore, a new functional yoghurt providing health benefits could be developed.

• 멤브레인
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• 제33권1호
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• pp.34-45
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• 2023

본 연구에서는 투과 유량 모델을 개발하기 위하여, 시간, 막 전후의 압력 차, 회전 속도, 막의 기공 크기, 동점도, 농도 및 공급 유체의 밀도 등 7개의 입력 변수에 기반한 두 종류(ANN 및 SVM) 인공지능 기법을 이용하였다. 시행착오법과 실험데이터와 예측 데이터 간의 결정 계수(R²) 와 평균절대상대편차(AARD)를 포함한 두 가지 통계 변수를 통해 최적의 모델을 선정하였다. 최종적으로 얻어진 결과에서 최적화된 ANN 모델이 R² = 0.999 및 AARD% = 2.245인 투과 플럭스 예측 정확도를 보여서, R² = 0.996 및 AARD% = 4.09의 정확도를 보인 SVM 모델에 비해 더 정확함을 알 수 있었다. 또한, ANN 모델은 SVM 방식에 비해 투과 유속을 예측하는 능력도 더 높은 것으로 나타났다.

• 한국식품영양과학회지
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• 제35권3호
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• pp.366-372
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• 2006

알칼리 침지법에 의하여 박피한 밤 전분과 박피하지 않은 밤 전분의 이화학적 특성, 가열 및 알칼리에 의한 호화특성을 각각 분석한 결과는 다음과 같다. 물결합력은 박피한 A전분의 경우86.9%, 박피하지 않은 B전분은 80.66%로 박피한 A전분이 더 높은 물결합력을 나타냈다. A전분과 B전분의 팽윤력은 $60^{\circ}C$에서 급격히 증가하기 시작하여 $80^{\circ}C$까지 증가하다가 그 이후는 완만하게 변하였고, 용해도는 $60^{\circ}C$에서부터 증가하기 시작하여 온도가 상승함에 따라 점점 증가하는 특성을 보였으며, A전분이 B전분보다 팽윤력과 용해도가 더 높게 나타났다. 요오드 반응은 A전분이 B전분보다 더 높게 났다. X-선 회절도는 A전분은 $C_b$도형, B전분은 B도형으로 나타났고, 상대적 결정화도는 A전분이 36.2%, B전분은 37.0%로 B전분이 더 높게 나타났다. DSC에 의하여 측정한 호화온도 및 호화엔탈피는 A전분의 경우 $66.95^{\circ}C{\sim}77.5^{\circ}C$, 2.04 cal/g, B전분의 경우 $67.09^{\circ}C{\sim}77.5^{\circ}C$, 2.29 cal/g으로 나타났다. 6.5% 밤 전분의 아밀로그램 특성은 A전분보다 B전분이 호화개시 온도가 더 높았고, peak viscosity, break-down, setback은 A전분이 B전분보다 더 높았다. 알칼리에 의한 호화특성에서 A전분이 B전분보다 점도, gel 부피 및 광투과도가 더 높게 나타났다.