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박여진(Yeo-Jin Park),유재열(Jae Yeol Yoo),장금일(Keum-Il Jang) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.12
본 연구에서는 증류수 및 전기분해수인 차아염소산나트륨수와 미산성차아염소산수를 이용한 신선초 세척방법이 녹즙의 저장 중의 일반세균수, pH, 색도, polyphenol 함량, 전자공여능 및 총 항산화력 변화에 미치는 영향을 분석하였다. 녹즙의 저장기간 중 일반세균수는 증류수 세척 방법에서 저장 24시간 만에 식품공전에서 기준치로 제시한 10? CFU/mL보다 높은 균수를 보인 반면 전기분해수 세척방법에서 저장 4일이 지나도 10? CFU/mL 이하의 균수가 유지됨을 확인할 수 있었다. 그리고 저장기간 동안 녹즙의 pH 및 색도는 모두 유의적인 차이를 나타내지 않고 일정범위에서 유지되었으며, 녹즙의 항산화성은 polyphenol 함량, 전자공여능 및 총 항산화력 모두 세척방법 간 유사한 결과를 나타내었고, 저장일수가 증가할수록 감소하는 유사한 경향을 나타내어 녹즙의 저장 중 전기분해수에 의한 영향을 나타내지 않았다. 이는 신선초에 대한 전기분해수 세척 방법이 녹즙의 미생물학적 위험은 감소시키면서 품질에는 영향을 나타내지 않는 결과라고 생각되며, 이는 전기분해수 세척 방법이 녹즙의 품질 및 저장성 향상에 기여할 것으로 생각된다. The storage attributes of green juice prepared by washing Angelica keiskei with various washing solutions using air bubble method were investigated. The washing solutions were distilled water (DW), sodium hypochlorite electrolyzed water (SHEW), and slightly acidic electrolyzed water (SAEW). During storage at 4℃, the number of bacteria after 1 day was >10? CFU/mL when DW was used, whereas bacterial growth was <10? CFU/mL after 4 days when SHEW or SAEW was used. The pH and color were not changed, and the polyphenol content, electron donating ability and total antioxidant ability were decreased slowly with the increase of storage time. No significant difference in any of the measured properties was found among washing methods (p<0.05). Consequently, these results suggest the possible use of electrolyzed water for washing to enhance the shelf life of green juice with A. keiskei because SHEW and SAEW decreased bacterial growth without affecting other properties of the green juice.
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이우림,이은아,장다솜,조여진,차지현,이혁진,Lee, Woo-lim,Lee, Eun-a,Jang, Da-som,Cho, Yeo-jin,Cha, Ji-hyeon,Lee, Hyukjin 대한약학회 2016 약학회지 Vol.60 No.4
Pulmonary delivery is a preferred administration route for treating lung (local) or other systemic diseases, since it allows easy, effective, and non-invasive drug delivery, which greatly increases patient compliance. The purpose of studying pulmonary drug delivery is to find optimized chemical and physical properties of inhalable particles for more efficient drug delivery. Polymeric carriers are often utilized to achieve this goal. In this review, we address various characteristics of pulmonary drug delivery systems and compare advantages of different polymeric carriers. Furthermore, we introduce current studies of pulmonary drug delivery, for example, inhalable anti-tubercular agents (for topical application) and inhalable insulin (for systemic application). This studies highlight the advantages of polymeric carrier system for drug delivery. At last, we discuss current limitations of polymeric carrier systems for pulmonary drug delivery and possible solutions for overcoming these problems.
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김동호 ( Dong Ho Kim ),유현재 ( Hyun Jae Yoo ),유재열 ( Jae Yeol Yoo ),박여진 ( Yeo Jin Park ),최석현 ( Suk Hyun Choi ),장금일 ( Keum Il Jang ) 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.2
본 연구에서는 온도 변화 방법을 이용하여 조미계란을 신속하게 제조하기 위한 가염방법을 개발하고자 하였다. 먼저 염지액의 농도에 따른 계란 내부로 염분의 침투 효과를 분석한 결과, 20, 30 및 40%의 염지액에서 2시간 동안 염지시킨 각각의 계란내 염분 함량은 0.51, 0.57 및 0.60%를 나타내어농도가 높아질수록 침투효과가 향상되는 것을 확인할 수 있었으며, 고온에서 저온으로 계란의 온도 변화를 유도한 온도변화 방법을 적용한 경우 2시간 동안 계란내 염분 함량이 각각 0.49, 0.56 및 0.70%를 나타내어 40%의 염지액에서 염분의 침투 효과가 향상되었다. 그리고 4, 5 및 7 MPa의 압력을 가하여 40%의 염지액으로 15분간 염지한 경우, 각각 1.14, 1.36및 1.45%의 염분 함량을 나타내어 대기압 조건에서 침투시킨 결과보다 빠르게 침투되었다. 온도 변화 방법을 적용하여 4,5 및 7 MPa의 압력을 가하여 40%의 염지액으로 15분간 염지한 경우 각각 1.52, 1.62 및 1.66%의 염분 함량을 나타내어 온도 변화 방법에 의해 침투 효과가 향상됨을 확인할 수 있었다. 이는 계란의 온도 변화 방법이 계란 내부 난막의 수축효과로 외부 염분의 흡입을 유도하였기 때문으로 생각되며, 조미계란을 신속하게 제조하기 위한 가염 방법으로 온도 변화 방법의 적용이 매우 효과적이라고 생각된다. This study developed a rapid egg-salting method using a temperature change in NaCl solution under pressure. The permeation effects(PEs) of NaCl into eggs at ambient pressure were analyzed 1) after soaking them in 20, 30, or 40%(w/v) NaCl solution at 50℃ and 2) after soaking in 20~40% concentrations(w/v) of NaCl solution at 4℃ immediately after soaking at 50°C for 1 hr(temperature change method; TCM). Under permeation conditions(40% NaCl solution with TCM), the PE of NaCl into eggs at various pressures(4.0~7.0 MPa) was determined. The PE improved with increasing NaCl concentration and pressure. In 40%(w/v) NaCl solution, the PE was more rapid with TCM(0.70% for 2 hr) than without TCM(0.60% for 2 hr). At 7.0 MPa pressure, the PE was more rapid with TCM(1.66% for 15 min) than without TCM(1.40% for 15 min). These results suggest that the TCM-induced contraction of the egg membrane improved the PE. Therefore, we believe that the development of a rapid salting method for seasoning eggs is possible with the TCM.
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박정은(Jung-Eun Park),연수지(Soo-Ji Yeon),김동호(Dong-Ho Kim),박여진(Yeo-Jin Park),장금일(Keum-Il Jang) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.12
In this study, we tried to develop a coating agent for the fresh-cut fruits used in cakes. First, the coating agent mixing ratios of sugar, pectin, sodium alginate, carrageenan, xanthan gum, vitamin C, and purified water were selected to be 55, 2, 2, 0.04, 0.1, 0.05, and 40.81% (w/w), respectively. In a freeze-thaw stability of the coating agent, the viscosity remained constant for 3 cycles of freezing and thawing repetition process, but showed a slightly decreasing trend in the 4th repetition process (P<0.05). On the other hand, the sugar content, pH, and chromaticity remained constant even in the 4th repetition process. Pineapple coated with the coating agent had smaller weight loss, hardness changes, and total bacteria distribution compared to the uncoated pineapple (P<0.05). In the chromaticity, both of the two pineapples experienced browning with increasing storage duration, as L value decreases and b value increases. However, when the color difference was compared, the progress of browning for the uncoated pineapple was faster than the coated pineapple. Also, the progress of browning at 4°C was found to be slower than the progress of browning at 25°C. Therefore, the storage stability of the fresh-cut fruits could be improved by coating the fresh-cut fruits for cakes with the coating agent and storing at a low temperature, which would contribute to extending the shelf-life of cakes.
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장여진,김하근,김신도 대한건축학회 1999 대한건축학회논문집 Vol.15 No.6
Wind screen has been widely used to shut out fusitive dusts in construction sites, but there has not been any performance assessment about wind screen. In this study, performance of 4 screens was assessed and the campetitive wind screen which can reduce the cost with almost same performance was suggested. For the assessment of performance, a simulated boundary layer close to a atmospheric boundary layer is wind tunnel was built up and each reduction rate of wind speed and ducts was estimated. Reduction rate of wind speed was assessed 35.1∼88.1% and reduction rate of ousts was assessed 7.96∼29.47%
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