• Korean Chemical Engineering Research
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• 제53권4호
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• pp.478-481
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• 2015

본 연구는 거대 녹조류인 창자파래(Enteromorpha intestinalis)를 대상으로 고체 산촉매를 사용하여 환원당을 생산하고자 하였다. 가수분해 반응은 고액비, 촉매량, 반응온도와 반응시간을 대상으로 최적화하였다. 결과적으로 액/고비 7.5, 반응온도 $140^{\circ}C$, 촉매량 15%, 그리고 반응시간 2 hr에서 7.74 g/L의 환원당을 얻었다. 반면에 단지 0.13 g/L의 5-HMF만이 생성되었다. 이로부터 고체 산촉매를 이용한 해양 바이오매스 자원의 가능성을 확인하였다.

• Applied Biological Chemistry
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• 제4권
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• pp.17-22
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• 1963

원료배합(原料配合)을 다리한 간장용(用) 고일(一)지의 제국중(製麴中)에 있어서와 건조(乾燥)고일(一)지의 각종효소(各種酵素) activity 및 성분(成分)의 변화(變化)를 측정(測定)하여 다음결과(結果)를 얻었다. 1. 건조(乾燥)고일(一)지는 중성부근(中性附近)(pH 6.0)에 활성(活性)을 갖는 Protease가 주체(主體)를 이루며 산성(酸性) 및 alkali성측(性側)의 Protease activity는 이보다 미약(微弱)하고 밀을 많이 배합(配合)한 구(區)일수록 산성(酸性) 및 중성측(中性側) Protease activity가 높아지는 반면(反面)에 alkali성측(性側)은 이와 반대(反對)되는 경향(傾向)을 보였다. 2. 제국중(製麴中) 각종효소(各種酵素) activity는 모두 증가(增加)되었고 밀이 많은 배합구(配合區)일수록 ${\alpha}-Amylase$는 그 activity가 높아졌다. 3. 제국중(製麴中) 전당(全糖)은 감소(減少)되었으나 직당(直糖) 및 아미노 태질소(態窒素)와 전질소(全窒素)는 증가(增加)되었다. 4. 건조(乾燥)고일(一)지에 있어서 밀이 많은 배합구(配合區)일수록 직당(直糖) 및 전당(全糖)의 함량(含量)이 많어졌으나 전질소(全窒素)는 적어졌고 아미노(態窒素)는 차이(差異)가 없었다.

• 동아시아식생활학회지
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• 제18권6호
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• pp.1046-1055
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• 2008

The principal objective of this study was to assess the sensory and mechanical characteristics, moisture content and color values of Ogapisulggi by varying the quantity of Acanthopanax sessiliflorus Seemann var. Goma(Ogapi) berry powder and the types of sugar utilized. The moisture content, color values, texture characteristics, and sensory characteristics of the different Ogapisulggi were then measured and compared. When the quantity of the Ogapi berry powder was the same, Ogapisulggi with honey added and the equal amount of sugar and honey added group was moister than that with sugar. The ightness values and yellowness values were decreased with increasing the Ogapi berry powder, whereas the redness values was increased. In particular, decreased proportions were observed in the Ogapi berry powder and sugar-added group($R^2$=0.922), the equal amount of sugar and honey-added group($R^2$=0.922) and the honey-added group$R^2$=0.966). In our texture analysis, hardness and adhesiveness values were reduced in the 0.3% Ogapi berry powder-added group, and springiness, cohesiveness, and chewiness values were increased the Ogapi berry powder-added group. Sensory evaluation showed that the Ogapisulggi containing 0.3% Ogapi berry powder was the lowest in terms of color, flavor, after-swallowing and overall preference. On the basis of the results of this study, the best ratio of ingredients was as follows: 0.3% addition of Ogapi berry powder with sugar and 0.1% addition of Ogapi berry powder with honey, which supports the conclusion regarding the benefits of Ogapi berry powder supplementation in Ogapisulggi in terms of taste and functionality.

• 농업생명과학연구
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• 제53권5호
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• pp.37-49
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• 2019

Environmental conditions are important in increasing the fruit sugar content and productivity of the new cultivar Autumn Sense of Actinidia arguta. We analyzed various soil properties at experimental sites in South Korea. A Pearson's correlation analysis was performed between the soil properties and sugar content or productivity of Autumn Sense. Further, a decision tree was used to determine the optimal soil conditions. The difference in the fruit size, sugar content, and productivity of Autumn Sense across sites was significant, confirming the effects of soil properties. The decision tree analysis showed that a soil C/N ratio of over 11.49 predicted a sugar content of more than 7°Bx at harvest time, and soil electrical capacity below 131.83 µS/cm predicted productivity more than 50 kg/vine at harvest time. Our results present the soil conditions required to increase the sugar content or productivity of Autumn Sense, a new A. arguta cultivar in South Korea.

• 한국식생활문화학회지
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• 제25권6호
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• pp.810-819
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• 2010

The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p<0.05) for every aspect Volume and height differed without any association to ingredients. Lightness increased when less dukeum ramie leaf powder was added with more butter and sugar, redness increased when more dukeum ramie leaf powder and sugar were added with 70-80 g of butter, whereas yellowness increased when less dukeum ramie powder was added. Texture and toughness increased when less dukeum ramie leaf powder was added. The degree of gumminess and chewiness depended hugely on the amount of sugar. Cohesiveness, decreased with more dukeum ramie leaf powder and butter, whereas hardness increased with a medium range of ingredients. Sensory character increased with less dukeum ramie powder, and overall quality increased with more butter and sugar, but depended on the amount of added dukeum ramie power. The critical values from the sensory characteristics showed that 27 g of dukeum ramie powder, 72 g of sugar, and 86 g of butter was optimum.

• Journal of Biosystems Engineering
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• 제41권3호
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• pp.184-192
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• 2016

Purpose: To solve the decay phenomenon of Hanfu apples that occurs during storage and obtain the best environmental parameters for preserving Hanfu apples using Fluent. Methods: Preservation storage was designed by analyzing the characteristics of Hanfu-apple storage and the natural environment in northeast China. The boundary conditions and simulation of a preservation model were established. Results: Compared with the initial values, the hardness decreased by $1.95kg/cm^2$, the sugar-acid ratio decreased by 20.43, and weight-loss rate was 3.98%. Conclusion: The results for the temperature field and velocity field of the empty storage were analyzed using Fluent. Hanfu apples can maintain good quality during the period of storage, according to our analysis of the Hanfu-apple hardness, weight loss, and change in the sugar-acid ratio during the 90-day preservation period.

• Nutrition Research and Practice
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• 제12권4호
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• pp.307-314
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• 2018

BACKGROUND/OBJECTIVES: Numerous researches have studied the association between sugar intake and obesity of children in many countries. This study was undertaken to investigate the association between beverage intake and obesity of children by reviewing a database for total sugar contents established in all foods and presented in a nutrition survey by the Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: Data of 1,520 children aged 6-11 years in the 6th KNHANES (2013-2015) were analyzed for this study. A database for total sugar intake comprises the total sugar contents of all foods included in the results of a nutrition survey using the 24-hour recall method of 6th KNHANES. Beverages were categorized into carbonated beverages, fruit & vegetable drinks, other drinks, tea, and coffee. RESULTS: The average daily beverage intake of all children was 131.75 g/day, and the average daily total sugar intake in beverages was 13.76 g/day. Carbonated beverages had the highest intake rate (58.85 g/day) and also ranked highest for sugar intake (6.36 g/day). After adjusting for confounding variables, the odds ratio for obesity in children with beverage intake of ${\geq}200mL/day$ significantly increased by 1.83 times (95% CI, 1.11-3.00) as compared to children with beverage intake of < 200 mL/day. Also, a significant increase was observed in the odds ratio for obesity in total children (2.41 times; 95% CI, 1.35-4.33) and boys (3.15 times; 95% CI, 1.53-6.49) with carbonated beverage intake of ${\geq}200mL/day$ when compared with children who consumed < 200 mL/day. CONCLUSION: A positive association is observed between beverage intake and obesity in Korean children. In particular, an intake of carbonated beverages has a positive correlation with childhood obesity in boys. This study can therefore be used as scientific evidence for reducing sugar, and for the continuous management and research on beverages.

• 한국산학기술학회논문지
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• 제18권4호
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• pp.285-292
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• 2017

본 연구는 제조업 근로자들의 공복 시 혈당과 혈청지질치(TC, TG, HDL-C, LDL-C) 및 비만지표(BMI, 체지방률, 허리둘레, 허리둘레와 엉덩이둘레의 비)와의 관련성을 검토할 목적으로 시도하였다. 연구는 2015년 1월부터 12월까지의 기간에 한 대학병원 건강검진센터에서 종합건강검진을 받았던 30~59세의 근로자 1,473명을 대상으로 하였다. 자료의 분석은 조사대상자의 공복 시 혈당을 정상군과 비정상군으로 구분하여 혈청지질치 및 비만지표의 평균치를 비교하였고, 성과 연령을 조정한 다중 회귀분석을 통해 공복시 혈당에 영향을 미치는 관련요인을 검토하였다. 연구결과, 조사대상자의 TC, TG, LDL-C, BMI 및 허리둘레는 공복 시 혈당이 정상인 군보다 비정상인 군에서 유의하게 높았고, HDL-C는 공복 시 혈당이 정상군보다 비정상군에서 유의하게 낮았다. 조사대상자의 공복시 혈당치는 TC, TG, LDL-C, BMI 및 허리둘레와 유의한 양의 상관관계를 보였다. 공복 시 혈당에 영향을 미치는 요인으로는 TC, TG, BMI 및 체지방률이 유의한 변수로 선정되었다. 이상과 같은 결과는 제조업 근로자들의 공복시 혈당은 TC, TG, LDL-C와 같은 혈청지질치 및 BMI, 체지방률과 같은 비만지표와 유의한 관련성이 있음을 시사한다.

• 유기물자원화
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• 제20권3호
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• pp.41-51
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• 2012

생물학적 혐기발효를 이용하여 제당폐수로부터 바이오 수소가스의 생산 수율을 알아보고, 이 반응에 관여하는 미생물의 군집양상을 살펴보았다. 제당폐수 내 영양염류($N{\cdot}P$)의 공급함에 따라 수소발생량이 9.53 에서 $26.67m{\ell}$ $H_2/g$ COD로 증가하였다. 혐기발효과정에서 butyric acid, acetic acid, lacticacid, 그리고 propionic acid이 검출되었다. Butyric acid/acetic acid(B/A)비는 제당폐수에 영양염류가 공급됨에 따라 0.50에서 0.92로 증가 하였으며, B/A비가 높을수록 수소생산량이 증가하였다. 제당폐수의 발효과정에서 나타나는 미생물 군집은 Firmicutes문에는 Clostridium 속으로 나타났으며 $\gamma$-Proteobacteria 강에는 Klebsiella 속, Erwinia 속, 그리고 Eenterobacter 속이 검출되었다. 또한 수소 생성이 활성화 되면서 Erwinia 속은 위축되고 Klebsiella 속이 많아지는 것을 알 수 있었다.

• 한국식품조리과학회지
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• 제15권3호
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• pp.224-230
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• 1999

The purpose of this study was to find out the optimal mixing ratio of green tea powder, sugar, and water for the preparation of Seolgiddeok through Response Surface Methodology based on the color, sensory, and texture test. The oganoleptic and textural properties of Seolgiddeok prepared with various concentrations of green tea powder (0% (control group), 0.5% (GT-0.5 group), 1% (GT-1.0 group), 1.5% (GT-1.5 group), 2% (GT-2.0 group)), and their quality changes during storage were also investigated. The optimal mixing ratio of green tea powder, sugar, and water for preparing the best quality Seolgiddeok was 1.0%, 12%, and 22%, respectively. The proximate composition of green tea powder was 21.70% of crude protein, 8.49% of crude lipid, 2.95% of reducing sugar, and 6.40% of ash. The contents of crude lipid, reducing sugar, and catechins in Seolgiddeok added with a green tea powder were increased with increasing the content of green tea powder. The hardness and gumminess of GT-1.0 group were the lowest among four groups, whereas GT-1.0 and GT-2.0 groups had the lowest cohesiveness. While the control group was the lowest in adhesiveness, the springness was not significantly different among all groups. GT-0.5 and GT-1.5 groups were the highest in sweet taste and colorfulness, respectively. However, GT-1.0 group had the best overall quality. Total microbial numbers, the acidity and pH in Seolgiddeok during storage were decreased with increasing green tea powder content, and especially those of GT-1.0 and GT-1.5 groups were relatively the lower than others. The “L” value (lightness) of the control group (no additives) was the highest among five groups, and the value was decreased with storage period, and especially GT-0.5 groups had the lowest brightness. The“a”value (reddness) of the control group was the highest, followed by GT-0.5, GT-1.0, GT-1.5, and GT- 2.0 group in order. The“b”value (yellowness) was increased with the increase of green tea powder content. Above results indicated that GT-1.0 group showed the best quality of Seolgiddeok through organoleptic and rheology tests.