유연포장재료를 이용한 고추 포장에 관한 연구

김재욱,장규섭 한국농화학회 1976 Applied Biological Chemistry (Appl Biol Chem) Vol.19 No.3

Studies have been carried out to design a suitable consumer size package from flexible packaging material to hold 100 grams of Chilli powder and 250 grams of whole chilli which are moisture and color sensitive. 1. Sorption characteristics of the chilli powder has revealed that moisture sorption is rapid above 55 per cent R.H., and the product is fairly hygroscopic. Further, an equilibrium moisture content of about 15 per cent at .0 per cent R.H., appears to be critical from the point of microbial spoilage of chilli powder. 2. Studies on the colour (Capsanthin) changes of chilli powder equilibriated to different moisture content, have revealed that colour changes during storage is greatly influenced by the moisture content and temperature decreases the capsanthin content of chilli during storage. 3. From the studies, it can be inferred that the sunlight exhibits pronounced effect in bleaching of colour aad brings about maximum discolouration of the red pigment in chilli. 4. From the packaging and storage studies of chilli powder in different flexible films, it can be concluded that for long-term storage, the aluminium foil laminate is unique in offering maximum protection from various physico-chemical changes. For short-term storage and for fairly good moisture and colour protection, amber or black polyethylene, high-density polyethylene and Saran/Cello/Saran poly laminate pouches appear to be suitable alternatives.

모형식품의 해동방법에 따른 물성변화

이재학,박영덕,강현아,장규섭 충남대학교 농업과학연구소 1994 농업과학연구 Vol.21 No.2

Optimal thawing conditions of frozen model foods containing protein and starch were investigated at various thawing conditions such as room temperature, hot air, and microwave heating. Hardness of the frozen model foods was getting higher as the water content increased. Thawing rates at room temperature, hot-air heating at 50℃, and microwave heating were 0.02Kg/min, 0.08Kg/min. 0.01 Kg/min. respectively. Final thawing time was as follows; control 60min, 5% sucrose: 50min, 10% sucrose: 30 min, 5% NaCl: 30 min. Total drip loss was as follows; room temperature thawing: 22.5%, 200W microwave thawing 1.3%, and 50℃ hot air thawing nearly negligible.

平面式 太陽熱集熱機를 利用한 紅蔘乾燥

張奎燮,金相達,洪淳根,尹漢敎 한국응용생명화학회 1982 Applied Biological Chemistry (Appl Biol Chem) Vol.25 No.3

密閉式물 交換太陽 熱集熱乾燥製置를 利用하여 紅蔘을 乾燥할때의 集熱效率, 乾燥效率. 乾燥特性 및 製品의 品質을 各各 調査하였다. 乾燥其間은 太陽熱集熱製置를 利用한 것이 慣行法보다 3分의 1程度를 더 短 할 수 있었다. 乾燥其間中集熱機의 最大效率은 14.42% 最低效率은 4.73%였고 乾燥效率은 集熱製置를 利用한 것이 28.34%, 對照區가 13.45%로서 純粹乾燥效率은 14.89%이었다. 紅蔘의 乾燥率曲線은 減率乾燥期만을 나타내었으며, 이 때의 式은 Y=50.7023t.-014138 이었다. 乾燥紅蔘의 色度는 慣行法과 比較하여 더 높았으며, diphenylpicryl hydrazyl 遇元能도 같은 傾向을 보였다. A closed solar collector drying system by water exchange was evaluated for the drying of ginseng. The thermal efficiency of solar collector, drying efficiency, drying characteristics and product quality were investigated. The drying period was reduced by one-thirds in comparison with typical method. The maximum and minimum thermal efficiency of the solar collector during drying period were 14.42%, and 4.73%, respectively. The drying efficiency of solar collector and control system showed 28.34%, and 13.45%, respectively: net drying efficiency being 14.8%. The drying rate curve of red ginseng showed only falling rate period, and its equation was Y=50.7023t.^(-0.4138) The brown color intensity of red ginseng was higher in solar collector drying system than in typical method, and reductivity by diphenyl picryl hydrazil solution in red ginseng extract showed similar result to brown color intensity.

근적외선(NIR) 분광법에 의한 수삼의 성분 측정

장규섭,이의석,이규희 충남대학교 농업과학연구소 2001 농업과학연구 Vol.28 No.2

종래의 화학적 방법에 의한 일반 분석으로 수분, 전분, 회분, 조섬유, 칼슘, 마그네슘 등의 성분 분석 결과 수치와 근적외 분광 분석기를 이용하여 검량선을 작성 한 결과, 결정계수 (R²)는 전분(0.951), 칼슘(0.933), 수분(0.918), 회분(0.897), 조섬유(0.728), 마그네슘(0.390)의 순으로 높았고, 조섬유와 마그네슘의 경우는 결정계수 값이 다소 떨어지는 경향이 있었지만, 기존의 분석 방법과 유사한 경우를 얻었다. 향후 계속적인 시료의 보강과 모집단 분석을 이용한 체계적인 확충을 통해 얻어진 개량된 검증식을 사용하게 된다면 앞으로 수삼의 분석을 효과적으로 수행할 수 있을 것으로 사료된다. Fig. 8은 검량선 작성 시 마그네슘 함량의 일반 분석법에 의한 분석치와 NIR에서 도출해낸 분석치와 상관관계를 나타낸 것이다. 두 분석치 간의 결정 계수(R^(2))가 0.390으로 검량식 작성이 되었다. 다른 성분에 비해서 변이가 다소 크게 나타났는데 시료간의 체형의 차이로 알 수 있었으며 시료간 변이의 폭이 매우 적었다. 앞으로 칼슘 함량이 높은 시료를 채취하여 보안하면 R^(2)은 크게 높일 수가 있을 것이다. The measurement values of proximate composition in fresh ginseng could provide the important information for red ginseng processing. The measurement of them were performed by near-infrared (NIR) spectroscopy. Linear regression model for the predicting of proximate composition was developed and validated. The regression values of moisture, crude starch, crude ash, crude fiber, calcium, and magnesium contents were shown as 0.918, 0.951, 0.897, 0.728, 0.933, and 0.390, respectively,. Therefore, the proximate composition of fresh ginseng could be measured by NIR feasibly.

증편의 저장 중 조직 특성 변화

張奎燮,李貞植,崔錫鉉,朴榮德 충남대학교 농업과학연구소 1991 농업과학연구 Vol.18 No.2

This study was carried out to investigate the storage conditions and methods required for commercializaion of Jeung-Pyon. The storage characteristics of Jeung-Pyon were examined with Universal Testing Machine (UTM. Instron model 1000) for textural properties during storage of tinder the conditions such as sealing, nonsealing, and temperatures. The differences in storage characteristics on the different varieties and years of rices were not shown. When the Jeung-Pyon was lost it's quality as a commercial product, the measured value of UTM was increased as hardness 0.74㎏ to 1.0㎏, gumminess 0.23㎏ to 0.59㎏, chewiness 6㎏.mm to 18㎏.mm, but decreased in adhesiveness 0.65㎏.mm to 0.40㎏.mm, cohesiveness 0.61 to 0.34, springiness 41㎜ to 32㎜. The nonsealed Jeung-Pyon was lost it's quality for storing at room temperature because of the case-hardening after 2 days. In the case of sealed Jeung-Pyon, the case-hardening phenomena by the evaporation of moisture was not occured, therefore it was a significant factor for an extension in sealed Jeung-Pyon. The shelf-life of sealed Jeung-Pyon was 20 days and 5 days respectively during storage at -20℃ and 20℃ The sealed Jeung-Pyon stored at 5℃ was lost it's quality, in consideration of cold chain this temperature was suitable for retrogradation of starch. The Jeung-Pyon sealed with air and mosture proof packaging material stored at the accelerated condition as 92% R.H. and 35℃ lost it's quality within two or three days.

두개강내 해면상혈관종의 임상양상 및 수술적 치료의 효용

오창완,정영섭,김동규,백선하,조병규,왕규창,한대희 대한신경외과학회 1997 Journal of Korean neurosurgical society Vol.26 No.6

초임계 유체 CO₂를 이용한 강황에서의 Curcumin 추출의 최적화

정승현,장규섭,김영종 한국산업식품공학회 2004 산업 식품공학 Vol.8 No.1

강황의 색소성분 curcuminoid의 주성분인 curcumin은 많은 생리활성이 보고 되고 있으나, 현재 유기 용매를 이용한 추출에 의존하고 있어 안전성이 문제시 된다. 따라서 본 연구는 유기용매에 대한 위험성이 적은 초임계 유체 추출을 통한 강황 중 curcumin 추출의 최적화를 수행하였다. curcumin 추출의 최적 조건을 도출하기 위하여 중심합성법(central composite design)으로 설계된 실험방법으로 반응표면 분석을 실시하였다. 이때 독립변수를 추출온도(X₁), 보조용매유속(X₂), 추출압력(X₃)로 설정하고 curcumin 함량을 종속변수(Y)로 하여 Y=-8.581270+0.220770X₁+1.176731X₂+0.036873X₃+-0.0026816X₁²-0.0000825X₃X₂-0.000096554X₃² 와 같은 회귀식을 도출하였다. 반응표면 분석결과 curcumin 추출량의 최고점은 온도 40.31℃, 압력 231.59bar, 보조용매유속 3.07 ml/min 조건이었고, 이때 curcumin 추출량은 1.9228%였다. Curcumin, the major yellow-colord pigment in turmeric(Curcuma long L.), was extraced by using supercritical carbon dioxide. Opimum extraction conditions were determined. Overall experiments were plaaned by central composite design and result were analyzaed by response surface methodology to find efffect of three independent variables, temperature(X₁), co-solvent flow rate(X₂) and pressire(X₃) on the yield of curcumin extrat(Y). Regression model optimiaed by response surface analusis was as follows Y=-8.581270 + 0.220770X₁+1.176731X₂+0.03683X₃+ -0.0026816X¹₂-0.013010X₂X₁-0.103353X₂²+0.000198X₃X₁-0.0000825X₃X₂-0.000096554X32. Optimum temprature, pressure and so-solvent flow rate for exracting curcumin from turmeric were 40.31℃,3.07㎖/min and 231.59bar, respectively and statistical maximum yield of curcumm was 1.922%.

유화조건이 홍화적색소의 물성에 미치는 영향

이승룡,장규섭,이석건,윤혜현,한태룡 충남대학교 농업과학연구소 2000 농업과학연구 Vol.27 No.1

상기 실험으로부터 얻어진 결과를 요약하면 다음과 같다. 1. Hunter-value를 측정한 결과 hunter L-value 즉, 백색도에 있어서는 glycerin+carthamin+locithin의 경우가 실온저장 및, 열악조건 그리고 광조사시에 있어서 모두 8 시간이 경과하면서부터는 급격하게 상승하는 모습을 보였다. 2. 실온하에서 hunter a-value 즉, 적색도에 있어서는 carthamin 첨가구가, b-value 즉, 황색도에 있어서는 paprika 첨가구가 더 강하게 나타났다. 열악조건에서는 실온저장의 경우와 다소 다른 양상을 보여주었는데. D.W+carthamin+lecithin의 경우에 있어서도 hunter L-value가 낮은 값을 나타냈으며, hunter a-value의 경우 soybean oil+paprika에서도 높은값을 보여주었다. 3. 유변학적 특성에 대한 실험에서 비교적 고점도를 가지고 있는 glycerin을 base material로하였을 때는 이에 비해 저점도라고 할 수 있는 soybean oil이나 증류수가 쓰여졌을 때보다 spindle의 rpm에 따른 viscosity나 shear rate 및 shear stress등의 같이 월등히 높은 값을 나타냈다. 그리고, 일반적으로 spindle의 rpm에 대한 shear rate 및 shear stress의 값은 비례적으로 증가하는 경향을 나타냈다. 유화제의 사용여부에 있어서는 lecithin을 사용했을 경우. 사용하지 않았을 때보다 높은 점도를 나타냈고, 동일한 조건에서 carthamin보다는 paprika가 두 배 정도 더 높은 점도를 나타냈다. 4. soybean oil을 사용한 실험구에 있어서는lecithin의 첨가유무가 점도에 아무런 영향을 미치지 않는 것으로 나타났으나, glycerin을 사용한 실험구에 있어서는 유화제인 lecithin을 병행했을 경우, 특이하게도 오히려 paprika에서보다 carthamin에서 더 높은 점도를 나타냈다. 5. Shear stress의 경우 soybean oil 첨가구와 glycerin 첨가구가 현저한 차이를 보이며 증가한 반면, shear rate에 있어서는 두 가지 경우모두 거의 같은 경향을 나타낸 점이 특이했다. This study was peformed to evaluate the food technological properties according to different emulsion state of carthamus red pigment. For making emulsion, lecithin was used as an emulsifier and polyglycerol monooleate(PGMO) and polyoxyethylene sorbitan monooleate(Tween 80) were used as an assistant, and glycerin, distilled water and soybean oil were used as base materials respectively. Paprika stock solution was used for comparing carthamin on the rheological properties. The results were described as following; 1. Hunter L-value was not drastically increased until passed by 8 hours for glycerin, carthamin, and lecithin mixed sample. 2. Hunter a-value was higher at carthamin added sample than others, and b-value was higher to paprika added sample than others. 3. The viscosity, shear rate and shear stress levels in which glycerin was used as base material were higher than soybean oil or distilled water. 4. In which soybean oil was used as base material, lecithin was not affected on the rheological properties. But, in which glycerin was used, the lecithin was higher affected on carthamin than paprika. 5. The value of shear stress was increased both carthamin and soybean oil. However, that of shear rate was shown similar trends.

숙성온도가 된장의 품질에 미치는 영향

김문석,김은미,장규섭 충남대학교 농업과학연구소 2008 농업과학연구 Vol.35 No.1

There were four types of Doenjang fermentation as following conditions for investigation ; 1) low temperature fermentation at 13℃ for 180 days, 2) low temperature at 13℃ for 7 days to room temperature at 30℃ for 10 days, to low temperature at 13℃ for 163 days, and for 173 days, 3) low temperature at 13℃ 7 days to room temperature at 30℃, 4) room temperature at 3 0℃ for 180 days. There were no changes of moisture, NaCl and total nitrogen content during fermentation period of four types conditions, but pH and amino type nitrogen decreased in room temperature at 30℃ for 180 days. It required 3 times more fermentation period until same quantity of the amino type nitrogen. The low temperature fermentation sample was lower than room temperature fermentation sample in pH and amino type nitrogen. The yeast decreased in low temperature fermentation sample taken 15 to 30 days longer than room temperature sample. The yeast is increased up to 30 days, and decreased little by little. After 60 days, it remained a few without effectiveness on the Doenjang quality. The low temperature fermentation sample showed brighter than room temperature fermentation sample. Different fermentation condition affected Doenjnag quality, especially, low temperature fermentation sample showed bright color in Doenjnag. So low temperature fermentation must be expected as good method for getting high quality Doenjnag. 메주를 만들 때 저온숙성의 경우 상온숙성보다 발효 특성과 관련이 있는 pH, 아미노산성 질소 등의 양이 낮았으며 동일한 아미노태 질소 함량에 도달하기까지 숙성기간이 약 2∼3배정도 필요한 것으로 나타났고, 된장의 색상이 약 2배정도 밝은 것으로 나타났다. 그리고 숙성초기 낮은 온도로 인해 산성생균의 활동성이 낮아지고 이로 인한 유기산 생성량이 낮아져 상온숙성 된장에 비해 pH가 높고, acidity I 이 낮으며, 저온숙성된장은 가수분해 효소에 의한 분해속도의 저하로 낮은 아미노산성 질소 함량을 보였다.

가시오가피(Acanthopanax senticosus)의 석유에테르 추출물 중 polyacetylene계 물질의 동정

양효진,김은미,장규섭 충남대학교 농업과학연구소 2008 농업과학연구 Vol.35 No.1

This study was conducted to isolate polyacetylenes from the Acanthopanax senticosus and to identify the chemical structure of the polyacetylenes by UV, IR, ¹H-NMR and (13)^C-NMR. One of the liposoluble materials was extracted with petroleum ether. Polyacetylene compounds were collected through solvent fractionation at silica gel column chromatograph. The HPLC was used for the semi-preparative separation IR spectra of fraction 5 showed triple bonds at 2256 cm^(-1) and double bond at 1654cm^(-1), respectively, ¹H-NMR spectra of Fraction 5 showed the double bond at 5.35-5.48 ppm. Triple bond at 64.0. 71.2, 74.2, 80.2 ppm and double bond at 121.89, 133.0 ppm were observed in the (13)^C-NMR spectra. 가시오가피를 실온에서 petroleum ether로 추출한 polyacetylene의 동정하기 위하여 TLC, HPLC, UV spectrum, IR, NMR로 수행하였다. TLC에 전개시킨 결과, polyacetylene 표준품과 동일한 band가 fraction 5에서 확인되었으며, HPLC에서 fraction 5를 분리시킨 결과 retention time이 4.40, 5.36, 6.40분이었다. 이를 UV spectrum에서 확인한 결과, 6.40분의 peak(compound 3)에서 polyacetylenes의 파장인 231.0nm, 239.0nm, 257.0nm을 나타내었다. IR spetrum에서 triple bond 2256cm^(-1)과 double bond1654cm^(-1)의 전형적인 peak를 나타내었으며, (13)^C-NMR(400MHz, CDC1₃)에서 polyacetylenes 전형적인 64.0, 71.2, 74.2, 80.2ppm은 2개의 triple bond에 의한 peak와 121.89, 133.0ppm에서 internal double bond로 결합된 2개의 peak를 확인 할 수 있었다.