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다양한 전처리 방법에 따른 양파의 이화학 및 영양학적 특성 분석
김광일 ( Kwang Il Kim ),황인국 ( In Guk Hwang ),유선미 ( Seon Mi Yu ),민상기 ( Sang Gi Min ),이상윤 ( Sang Yoon Lee ),최미정 ( Mi Jung Cho ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.4
본 연구는 양파를 열처리 법 중에서 열수침지, 증기 및 볶음 처리에 따른 이화학적 및 영양학적 특성을 분석한 논문으로 열처리가 양파에 미치는 영향을 비교하고자 하였다. 상품을 구매할 때 1차적인 구매요소인 색도 및 경도측정과 추가적으로 pH와 조직관찰 결과로 최적조건 선정 후 영양학적 및 미생물 검사를 실시하였다. 열처리를 하지 않은 대조구에 비해 짧은 시간의 열처리에서는 더 진하고 선명한 색을 띠었으나, 장시간동안 처리한 열처리 시료는 색의 침착을 보였다. 원물과 처리구의 색은 열처리 시간에 따라 뚜렷한 차이를 나타냈고, 경도는 열처리 시간에 따라 짧은 시간에서는 분해효소의 불활성화로 유지 및 증가했지만, 3분 이상 처리하였을 때는 감소 경향을 나타냈고, 볶음처리는 짧은 시간으로도 물성이 연화됐다. 비타민은 열수 및 증기처리 1~2분 처리는 14% 정도 감소했지만 그 이상 처리 시에는 23~28% 범위로 큰 감소율을 보였으며, 유리당 및 유기산의 경우 열수침지 및 증기처리에서 손실을 보였지만, 볶음처리에서는 유지하거나 증가하는 경향을 나타냈다. 특히 유리당에서 열수침지 처리 시 높은 감소율을 나타냈다. Peroxidase activity 변화는 모든 처리구에서 75% 이상의 불활성화를 나타냈고, 특히 열수침지 및 증기 처리한 모든 시료에서 90% 이상의 불활성화를 나타내며 볶음처리보다 높은 불활성화율을 보였다. 미생물 측정한 결과 열수 침지 3분 이상 및 볶음처리 210초 이상 처리시 미생물 검출이 안됐으며, 증기처리 시료는 2분 처리만으로 사멸된 것을 관찰했다. 양파의 열처리 조건은 증기처리법으로 2분 동안 처리하는 것이 다른 처리법에서 처리한 시간들에 비해 최적으로 나타났다. 열처리 방법 별 각각의 최적 처리 시간을 가지고 있어, 높은 효율성이나 산업적으로 이용하려면 최적의 전처리 방법과 처리 시간을 산정하는 것이 중요하다. The pre-thermal treatment, or blanching, is an important process to minimize quality changes during main cooking or storage. In this study, three types of pre-thermal treatments were applied to onions to observe quality changes in their physicochemical, nutritional, and microbial properties. The washed and sliced onions were treated by hot-water immersion (100oC, 1~10 min), steaming (100oC, 1~10 min) and stir-frying with oil (180oC, 10~80 sec). The onions were cooled and wiped with gauze. The results showed that the total color difference of the treated sample increased to 18-23 units compared to that of the fresh control. The pH value of the onion was not significantly different with the exception of the stir-fried samples. The hardness of the onion tended to decrease depending on the treatment time. The micro-structures of onions treated by hot-water immersion and steaming were damaged above 2 min whereas stir-fried onions showed structural damage above 210 sec. In the analysis of the nutritional changes in the onion, the ascorbic acid content of the blanched treatments were lower than that of fresh onion and the free sugar contests showed a similar pattern excluding the stir-fried onions. In the organic acid content assay, the succinic acid content of the treated onion sample had significantly decreased compared with other organic acid contents (p<0.05). The peroxidase activities of the blanched treatments by hot-water immersion and steaming were inactivated by more than 92%, whereas only 76% inactivity was achieved by the stir-frying treatment. The mesophilic and psychrotrophic bacteria counts of the treated onion were not detected or decreased to near a 3-log scale, and yeast was detected only the sample treated by the stir-frying for 1 min. In particular, neither bacteria nor yeast counts in all onion samples by steam treatment were detected. Consequently, the results demonstrated that steam treatment for 2 min could be the optimal pre-thermal condition for onions to minimize the quality changes and increase safety.
( Sangyoon Lee ),( Kwang Il Kim ),( In Guk Hwang ),( Seon Mi Yu ),( Sang Gi Min ),( Mi Jung Choi ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.3
Blanching and freezing of beef are important techniques used in developing frozen home meal replacement (HMR) products. These pre-thermal treatments minimize the deterioration of beef during storage. Beefs are washed, defatted, sliced (5.0×0.5×0.5 cm, fiber direction), and blanched by immersion in hot water for 2 min. Thereafter, the blanched beefs are spin-dried and frozen by individual quick freezing (IQF) method. Finally, the frozen beefs are packed using two methods: vacuum packages and air-containing packages. Packed beefs are stored at -12℃, -18℃, and -24℃ for nine months. One in every three months, they are thawed in a microwave (400W). While thawing, vacuum- packed samples possess lower thawing loss than air-containing-packed ones. Compared to raw beef, blanched beef have a higher L* and lower a* value. However, less changes are observed after blanching the beefs as the enzymes get inactivated in the blanching process. Shear force of beef also increase through blanching. Moreover, vacuum-packed samples have maintained their hardness to a greater extent than the air-containing-packed samples. All the samples have met microbial safety standards. Thus, it is inferred that vacuum-packaging and -18℃ storage temperatures are the best condition for maintaining beef that is later developed into HMR product.
Min Ho Song,Jeong Seon Yu,Sihyeon Kim,Se Jin Lee,Jae Su Kim 한국응용곤충학회 2015 한국응용곤충학회 학술대회논문집 Vol.2015 No.10
Bean bug, Riptortus pedestris is an agriculturally serious pest in north eastern Asian countries, damaging to several legumes and fruit trees. Chemical pesticides have been largely used to control the pest but it encounters insecticide-resistance and environmental toxicity issues. Alternatively different mode of action and environmentally sound pest management system can be found in entomopathogenic fungal insecticides. Herein we developed a platform to optimize the fungal production to express their maximum virulence against bean bug, by focusing on solid culture system for thermotolerance, formulation to select effective surfactants to carry the fungal conidia on the cuticles, and relationship between environmental abiotic factors and fungal mortality. First to produce highly thermotolerance fungal conidia, Beauveria bassiana and Metarhizium anisopliae isolates were cultured on several granular cereal substrates, which could be subjected to formulation process. Among the tested media, four media (millet, non-glutinous italian foxtail millet, glutinous italian foxtail millet, brown rice) were superior to the other grains in the spore production and thermotolerance. Next to efficiently deliver the fungal conidia on the cuticles of bean bug, total of six surfactant (CO-2.5, CO-12, LE-7, PE-61, TED-3 and Siloxane) was used to experiment. CO-12 was superior to the other surfactant in mortality of 100 ppm consistence. This work suggests that solid culture system and formulation and application should be seriously considered to reach an optimal level of mortality by inducing their maximum virulence.
Influence of Caramel Colorant on Level of 4(5)-Methylimidazole in Coo
Min-Chul Jung,Seong Min Hong,Yu-Jin Kim,So-Jeong Yang,Min-Seon Park,Kwang-Geun Lee 한국산업식품공학회 2016 학술대회 및 심포지엄 Vol.2016 No.10
4(5)-methylimidazole (4(5)-MI) is carcinogenic, nitrogen-containing compound, mainly found during the manufacturing of caramel coloring. Hence, presence of 4(5)-MI is well-known in any food products with addition of caramel coloring for desirable sensory characteristics, such as cookies. Limited work has been conducted to develop suitable analytical method and to investigate effect of caramel coloring in cookies. This study aimed at developing the analytical method for quantification of 4(5)-MI and confirming influence of caramel coloring on level of 4(5)-Mi in cookies. Gas chromatography-mass spectrometry (GC-MS) was utilized for qualification and quantification of 4(5)-MI. Sample preparation procedure specialized in bakery products was fully developed in this study. The concentration of 4(5)-MI in 15 commercial cookies and biscuits ranged from 71.5 to 1254.8 ng/g. Correlation equation (y = 706.42x + 21.792) was obtained to estimate effect of caramel colorant on level of 4(5)-MI in cookies. Further, analytical method developed and results of correlation equation can be utilized in future studies on reduction of 4(5)-MI in many food.
유지 혈액투석 중인 환자에서 특발성 쇄골하정맥 협착에 의해 발생한 유미흉
이유민 ( Yu Min Lee ),김현정 ( Hyun Jung Kim ),차정민 ( Jeong Min Cha ),정덕은 ( Duk Eun Jung ),이재훈 ( Jae Hun Lee ),이지은 ( Ji Eun Lee ),송주흥 ( Ju Hung Song ),안선호 ( Seon Ho Ahn ) 대한신장학회 2009 Kidney Research and Clinical Practice Vol.28 No.2
Chylothorax is defined as the accumulation of chyle-containing lymphatic fluid within the pleural space. The causes of chylothorax are various and usually attributable to 1 of 4 categories: malignancy, trauma (including surgery), miscellaneous disorders, and idiopathy. Occurrence of chylothorax in patients on hemodialysis is very uncommon and it may have resulted from multiple iatrogenic vascular trauma conducive to venous thrombosis and stenosis when hemodialysis catheters required frequent changes or long term indwelling. Local thrombosis and stenosis may increase the venous hydrostatic pressure and hinder the discharge of thoracic duct lymph into the venous system. Hence, chylous lymphatic fluid leak into the pleural space. Treatment of chylothorax may range from nonoperative management to elective surgery. We report a case of a patient on hemodialysis who developed chylothorax secondary to a subclavian vein stenosis without any other symptoms such as arm edema and successfully treated with nonoperative management.