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반응표면분석법(RSM)을 이용한 두릅의 유용성분 환류추출공정의 최적화
조정석 ( Jeong Seok Cho ),정제석 ( Jae Seok Jeong ),류시은 ( Si Eun Ryu ),이미현 ( Mi Hyun Lee ),최용희 ( Yong Hee Choi ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.1
Response surface methodology (RSM) was used to monitor the characteristics of a return current extracts from Aralia elata. A central composite design was used to investigate the effects of the independent variables of extraction time (X1), ethanol concentration (X2) and extraction temperature (X3) on the dependent variables yield (Y1), total phenolics (Y2), electron donating ability (Y3), browning color (Y4) and reducing sugar contents (Y5) of extracts. The maximum yield was at 316.58 min (X1), 15.68% (X2) and 93.49oC (X3) in saddle point. Total phenolics were highly affected by ethanol concentration. The maximum total phenolics were at 94.78oC (X1), 22.9% (X2), 323.05 min (X3) in saddle point. The maximum electron donating ability was at 94.78oC (X1), 29.82% (X2), 323.05 min (X3) and was highly affected by ethanol concentration. The maximum browning color was at 97.00oC (X1), 38.35% (X2), 321.82 min (X3). The browning color was highly affected by ethanol concentration. The ruducing sugar content was at 97.00oC, 38.35%, When the extraction temperature, ethanol concentration, and extraction time were 87.62oC (X1), 24.62% (X2), 339.39 min (X3). The optimal conditions of extraction conditions for response variables by superimposing of contour maps were 263.5 min (X1), 14% (X2) and 89.5oC (X3).
초음파 및 Ascorbic acid 병용처리가 신선절단 “쓰가루” 사과의 갈변에 미치는 영향
조정석 ( Jeong Seok Cho ),정문철 ( Moon Cheol Jeong ),문광덕 ( Kwang Deog Moon ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.3
The effects of ultrasound and ascorbic acid cotreatment on the browning inhibition and microbial growth of fresh-cut sugaru apples were investigated. The prepared samples were dipped in distilled water (Cont) or 1% (w/v) ascorbic acid solution (AA) and were then ultrasonicated in distilled water (US) or 1% (w/v) ascorbic acid solution (AA+US). The samples were then packed in a 0.04mm polypropylene bag (20×15 cm) and were stored at 10℃ for eight days. The AA+US treated samples showed high L* and low a*, b* values as well as inactivated PPO activity. The growth of the total aerobic bacteria also inhibited the AA+US treated samples more. The physicochemical properties were not different among all the samples. It was demonstrated in this paper that the ultrasonication treatment with ascorbic acid prevented the enzymatic browning of and microbial growth in fresh-cut Tsugaru apples.
이현정(Hyeon-Jeong Lee),성준형(Jun-Hyung Sung),최지영(Ji-Young Choi),조정석(Jeong-Seok Cho),이영민(Yeong-Min Lee),정헌식(Hun-Sik Chung),문광덕(Kwang-Deog Moon) 한국식품과학회 2016 한국식품과학회지 Vol.48 No.1
오미자의 이용성 확대를 위한 건조 가공 제품의 가능성을 확인해보고자 생오미자 및 건조오미자를 이용하여 착즙, 추출, 동결건조, 과립성형 및 분무건조 등의 방법을 이용하여 다양한 오미자분말차를 제조하여 그 품질 특성을 비교 분석하였다. PG, EG 및 ES의 총가용성고형분 함량 및 탁도의 경우 다른 구에 비해 유의적으로 높았으며, pH 측정 결과 PG 및 EG가 다른 구보다 유의적으로 높았다. PG 및 EG의 색도 측정 결과 다른 구에 비해 높은 L*값, 낮은 a*값 및 b*값으로 나타나 오미자의 가공 형태에 따른 유의적 차이가 뚜렷함을 알 수 있었다. PG 및 EG의 경우 다른 구에 비해 유의적으로 높은 환원당 함량, 낮은 총 페놀성 화합물의 함량, 낮은 항산화활성, 낮은 총 안토시아닌 함량 및 낮은 schizandrin 함량을 보여 오미자의 가공 형태에 따른 유의적 차이를 확인할 수 있었다. 또한 관능검사 결과 PG 및 EG는 낮은 붉은색 정도, 낮은 탁도 정도, 낮은 신맛 정도, 높은 쓴맛 정도 및 높은 단맛 정도를 보였으며, 종합적 기호도에서 PG 및 ES의 경우 가장 높은 점수를 받았다. 이와 같은 결과에서 붉은색과 항산화 활성, 안토시아닌 및 schizandrin 함량이 우수한 오미자 분말 제품을 위해 과립차보다 동결건조 및 분무건조분말차가 바람직하다고 판단된다. The purpose of this study was to evaluate the quality characteristics in different types of Omija (Schizandra chinensis Baillon) powder tea. Raw Omija was prepared in three ways: 1) freeze-dried powder of whole Omija (FD), 2) freeze-dried powder of pressed Omija juice (PF), and 3) granules of pressed Omija juice (PG). Dried Omija was extracted and prepared in three ways: 4) freeze-dried powder (EF), 5) granules (EG), and 6) spray-dried powder (ES). The total soluble solid contents and turbidity were higher in PG, EG, and ES than those in other samples. L* value, pH, and reducing sugar contents were higher in PG and EG than those in other samples. Finally, a* value, b* value, total phenolic compounds contents, antioxidant activities, total anthocyanin contents, and schizandrin contents were lower in PG and EG than those in other samples. These results show that FD, PF, EF, and ES are more effective in outstanding redness and antioxidant activities compared to other Omija powder products.
고농도 CO2와 Ascorbic acid 처리가 신선절단 사과의 갈변에 미치는 영향
김선영 ( Sun Young Kim ),조정석 ( Jung Seok Cho ),정문철 ( Moon Cheol Jeong ),문광덕 ( Kwang Deog Moon ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.4
This papers were studies the effects of high CO₂ concentration pretreatment and ascorbic acid on the browning of fresh-cut apples. The prepared samples were dipped in 1% (w/v) ascorbic acid solution (AA). Fresh-cut apples (3 pieces) were packed in polypropylene bags (0.03 mm, 20×15 cm), and stored at 10℃ for 16 days. AA-treated samples showed higher L value than those of non-treated and control (dipped in water without CO₂ pretreatment), while non-treated samples showed higher hardness than AA-treated sample. Total soluble solids, pH, titratable acidity were not affected by high CO₂ pretreatment and AA treatment. These result shows high CO₂ concentration pretreatment with dipping in 1% ascorbic acid solution (AA) has an effects on controlling enzymatic browning during the storage of fresh-cut ``Fuji`` apples.