• 한국세라믹학회지
• /
• 제18권2호
• /
• pp.83-90
• /
• 1981

In this study, the effect of additions on magnetic properties in the system of [$Ni_{0.32}Zn_{0.68}$] 1-x Mx $Fe_2O_4$ have been investigated. The additions, Co or Mg or Cu, was added in turn in place of M, and its composition was varied from 0.1 mo1% to 0.5 mo1%. The materials were blended by hot petroleum drying method, and sintered with the rate of 30$0^{\circ}C$/h in the air. The sintering temperatures were varied from 110$0^{\circ}C$ to 130$0^{\circ}C$, with the intervals of 5$0^{\circ}C$, and matured for 3hrs. The results are: 1) The permeability decreased when the addition, MgO or CoO, was added, and it increased when CuO was added. 2) Resistivity had the lowest Value when CuO was added.

• 해양환경안전학회지
• /
• 제22권5호
• /
• pp.536-546
• /
• 2016

본 논문에서는 한국은행에서 발표한 4년(2010-2013) 동안의 산업연관표로부터 해양환경산업의 시장규모 및 부가가치액을 추계하여 국민경제적 지위를 따져보고, 산업연관분석을 적용하여 해양환경산업의 경제적 파급효과를 분석하였다. 해양환경산업의 시장규모를 추계한 결과, 총 산출액은 2010년 1조 3,406억원에서 2013년 1조 9,723억원으로 증가하였으며, 총 산출액 전체에서 차지하는 비중 또한 0.04%에서 0.05%로 증가하였다. 부가가치액은 2010년 6,185억원에서 2013년 8,415억원으로 증가하였으며, 국내총생산에서 해양환경산업의 부가가치가 차지하는 비중은 0.05%에서 0.06%로 증가하였다. 또한 수요유도형 모형을 이용하여 경제적 파급효과를 분석한 결과, 해양환경산업에서의 1원 생산 또는 투자가 국민경제 전체에 야기하는 생산유발효과는 2010년 1.8845원에서 2013년 1.8115원으로 소폭 감소하였다. 해양환경산업에서의 1원 생산 또는 투자로 발생하는 부가가치 유발효과는 2010년 0.7680원에서 2013년 0.7063원으로 감소하였다. 해양환경산업에서의 10억원 생산 또는 투자의 취업유발효과는 2010년 10.17명에서 2013년 9.18명으로 감소하였다. 요컨대, 해양환경산업의 산출액 및 부가가치는 증가 추세를 보이고 있지만, 경제적 파급효과의 원단위는 감소 추세를 보였다.

• 유통과학연구
• /
• 제19권3호
• /
• pp.25-34
• /
• 2021

Purpose: The purpose of this study is to analyze the economic ripple effect(ERE) of logistics industry by construction of Trans-Korea Railway (TKR) and present policy measures to minimize the economic loss of South Korea (SK). Research design, data and methodology: As the analysis method, exponential smoothing was used for demand forecasting, Input-Output analysis was used to estimate the economic ripple effect coefficient, and scenario analysis was used to an efficient way to invest in TKR to minimize SK's economic losses. Results: 1) the production(logistics fares) of TKR for 10 years after its completion is about 11.42 trillion won in positive relations, and 26.89 billion won in negative relations. 2) the ERE of SK in positive relations is 24.32 trillion won in production inducement effect, 8.1 trillion won in value-added inducement effect, 3.54 trillion won in import inducement effect, and 70,930 persons in employment inducement effect. But the ERE was insufficient in the negative relations. 3) SK's efficient investment method is providing materials and equipment by SK and building the TKR by North Korea in positive inter-Korea relations. Conclusions: For the successful operation of TKR, international cooperation, legalization and stable peace settlement on the Korean Peninsula are required.

• 한국식품조리과학회지
• /
• 제4권2호
• /
• pp.1-9
• /
• 1988

This study was carried out in order to study the foaming properties of mungbean protein. Mungbean protein isolate was tested for the purpose of finding out the effect of pH, addition of sucrose on foaming properties. The results were summarized as follows: 1. Foam expansion values were generally depen. dent on protein concentration to 3% protein suspension. From 1% to 3% suspension, foam expansion values increased. However over 3% suspension, the values decreased. In 1% mungbean protein suspension, the foam expansion value of suspension at pH 4.5 was greater than that of at pH9. In 3%, 5%, and 10% suspensiona the foam expansion values of suspension at pH 7 was the lowest. Foam expansion value significantly decreased by the addition of sucrose. 2. The foam stability appeared the greatest value as protein concentration increased. It appeared the greatest value at pH 4.5. When sucrose was added, the foam stability increased. The more sucrose was added, the better foam stability was.

• 한국조리학회지
• /
• 제23권3호
• /
• pp.174-185
• /
• 2017

The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.

• Asian-Australasian Journal of Animal Sciences
• /
• 제32권12호
• /
• pp.1933-1941
• /
• 2019

Objective: This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. Methods: Pork loin was cured in brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was changed by 4:0 (control), 3:1 (T1), 1:1 (T2), 1:3 (T3), 0:4 (T4), and pickled samples with 0.012% sodium nitrite (PC, positive control) and nitrite free brine (NC, negative control) were considered as the control. Results: The pH values of cured pork loins with FSC were decreased with increasing addition level of FSC. Cooking loss was not significantly different among all treatments. T4 had the lowest value in moisture content and lightness value and the highest value in curing efficiency. The redness value of T4 was not significantly different from that of PC in raw. After cooking, however, it was higher than that of PC. The yellowness value of cured pork loin added with FSC was increased with increasing level of FSC. Volatile basic nitrogen content of cured pork loin added with FSC was higher than PC and NC. Thiobarbituric acid reactive substance value of cured pork loin added with FSC was decreased with increasing FSC level. Residual nitrite level and shear force were increased with increasing FSC level. In the sensory evaluation, sensory score for flavor, off-flavor, chewiness, juiciness, and overall acceptability were not significantly different among all treatments. However, sensory score for color was increased when the concentration of FSC added to pork loin was increased. Conclusion: The FSC solution had a positive effect on redness and lipid oxidation. As shown by the results in protein deterioration and sensory, Swiss chard can replace sodium nitrite as natural curing agent.

• 한국식품저장유통학회지
• /
• 제8권4호
• /
• pp.399-404
• /
• 2001

김치 첨가 해물만두의 생리기능성을 조사하고자 시판 만두, 해물만두 및 20% 김치첨가 해물만두 추출물에 대한 항돌연변이, 항산화 효과 및 아질산염 소기능에 대하여 조사하였다. 간접돌면변이원으로 알려진 aflatoxin B$_1$을 첨가한 Salmonella typhimurium TA 100 및 YG 1024에 만두 추출물을 5 mg/plate 농도로 처리한 후 항돌연변이 효과를 조사한 결과 20% 김치첨가 해물만두의 돌연변이 저해율이 47% 및 61%로 가장 높게 나타났으며, 수소공여능은 모두 50% 이상의 활성을 나타내었고, 시판만두, 해물만두 및 20% 김치첨가 해물만두의 순으로 높게 나타났으나, 모두 0.1%의 BHT 첨가군 보다는 낮았다. Linoleic acid에 대한 과산화물가는 저장기간이 지남에 따라 대조군의 과산화물가는 크게 증가한 반면 20% 김치첨가 해물만두 첨가군에서는 대조군에 비하여 매우 낮게 나타났으며, 시판 및 해물만두 추출물의 경우는 약간 낮게 나타났으나 0.1% BHT 첨가군보다는 모두 높았다. 횐쥐의 liver homogenate에 만두추출물을 처리한 후 TBA가를 조사한 결과 20% 김치첨가 해물만두 추출물 처리구가 가장 낮게 나타났다. 아질산염 소거능은 모두 50% 이상이었다.

• 한국식품영양과학회지
• /
• 제30권1호
• /
• pp.6-13
• /
• 2001

The study was conducted to investigate the effect of the browning inhibitors such as PVPP(polyvinylpoly-pyrrolidone), A.A.(ascorbic acid) on nonezymatic browning factors [free sugar, total amino acid, organic acid, A.A., HMF (hydroxymethylfurfural)] and enzymatic browning factors [PRO (polyphenoloxidase) activity, polyphenol compounds] in concentrated apple juice during 90 days storage. Considering color value (L value, $\Delta$E), absorbance at 420 nm, concentrated apple juice during 90 days storage. Considering color the effect of browning inhibition. According to the storage period, the changes of nonenzymatic factors in concentrated apple juice added with browning inhibitors were similar to those in control (concentrated apple juice without browning inhibitors), which were the decreased of sucrose(0.24~0.35% at 90 days), the slight increase of glucose and fructose, the decrease of total amino acid (530.4~573.1 mg/10g at 90 days), same value of A.A. at 90 days (38.5~78.6 mg/100g), and the increase of HMF (27.8~30.6 mg/100g at 90 days). On the contrary, enzymatic browning factors were significantly inhibited in concentrated apple juice added with PVPP, judging from the slow increase of PRO activity and the significant decrease of initial value in polyphenol compounds (especially chlorogenic acid). These results suggest that PVPP plays an important role as enzymatic browning inhibitor, that is, a scavenger of polyphenol compounds by adsorption in concentrated apple juice.

• 한국축산식품학회지
• /
• 제38권3호
• /
• pp.530-543
• /
• 2018

This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and microbiological and sensory qualities of meatballs during storage. Heat treatment of mustard seeds affected the TBARS value of meatball samples (p<0.0001). The addition of mustard seeds decreased TBARS value of meatball samples (p<0.0001). Heat treatment of mustard seeds decreased the $L^*$, $a^*$ and $b^*$ values of meatball samples (p<0.0001). The meatball samples with mustard seeds increased $b^*$ value of meatball samples however it decreased $a^*$ value of meatball samples (p<0.0001). The addition of mustard seeds decreased aerobic mesophilic bacteria count (p<0.0001), Enterobacteriaceae count (p<0.0001), psychrophilic bacteria count (p<0.0001) and yeast and mold count of meatball samples (p<0.0001). On a given storage day, the yellow mustard added meatballs sample was given higher color, appearance, flavor, acceptability ratings than those added black and brown mustard. Regarding sensory and microbiological properties, mustard seed contributed to microbiological quality and sensorial properties of meatball samples.

• 한국식품조리과학회지
• /
• 제15권2호
• /
• pp.163-170
• /
• 1999

To investigate the effect of adding sugars and lipids on characteristics of cooked rice, the solubility, swelling power, blue value, amylogram and sensory evaluation characteristics of cooked rices with 0.5, 1.0, 1.5, 2.0% level of sugars and lipids additives were measured. The solubility, swelling power and blue value of cooked rice with sugars were increased as the more sugars were added. Those parameters of the cooked rice with isomalto oligosaccharide were higher than sucrose. The solubility decreased as the more lipids were added. The swelling power decreased as the more lipids were added. As the result of amylograph analysis, addition of isomalto oligosaccharide accelerates the gelatinization and retards the retrogradation. In sensory evaluation, the cooked rice with 0.5% level of sucrose and isomalto oligosaccharide were showed better acceptability than the others. In conclusion, the additions of sugars and lipids affect characteristics of cooked rice. Especially, the cooked rice with 0.5% isomalto oligosaccharide was showed the best physiochemical and sensory properties.