도정수율별(搗精收率別) 보리의 수화공정중(水和工程中) 물성변화에 관한 연구

목철균,남영중 한국농화학회 1983 Applied Biological Chemistry (Appl Biol Chem) Vol.26 No.1

The size distribution and changes of volume and grain hardness of 'Sedohadaka', waked barley of various polishing yields during hydration process at various temperatures were investigated, and were analyzed kinetically, Both major and minor diameter of barley grain decreased linearly during polishing, and the decreasing rate of major diameter was greater than that of minor diameter. The volume change of barley grain could be expressed as a power of hydration time, and a break point was found in case of non-polished barley. The changing rate of grain hardness followed the equation of a first-order reaction, and the reaction rate constant increased with decreasing polishing yields and at higher temperature in the range of 20∼60℃. The activation energy of hardness change reaction of polished barley during hydration were ranged 5.1∼7.8㎉/mole, and 13.3㎉/mole of non-polished barley.

1991 IFT-IUFoST 식품물리화학 심포지움 요약(I)

목철균,Mok, Cheol-Gyun 한국식품연구원 1991 食品技術 Vol.4 No.3

표면장력계를 이용한 밥의 끈기 측정방법 개발

목철균,이상기 ( Chul Kyoon Mok,Sang Ki Lee ) 한국산업식품공학회 1998 산업 식품공학 Vol.2 No.1

코로나방전플라즈마제트장치의 조업특성과 살균력

목철균,이태훈 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.3

코로나방전플라즈마제트(CDPJ) 생성장치를 제작하여 조업특성을 조사하고 비가열살균기술로서의 활용가능성을 탐색하고자 E. coli를 대상으로 살균성능을 조사하였다. CDPJ장치는 전력공급장치, 변압기, 전극, 송풍기, 시료처리부 등 다섯 부분으로 구성하였다. 전압 10.0-20.0 kV의 직류전기를 10.0-45.0 kHz 구형파 펄스형태로 텅스텐리드 전극에 투입함으로써 코로나방전 플라즈마를 생성하고 동시에 전극사이로 강한 공기를 주입함으로써 하부방향으로 토출하는 플라즈마제트를 생성하였다. CDPJ 처리는 플라즈마 토출구 하부에 처리대상 물체를 위치하고 일정시간 처리하는 방식으로 시행하였다. 주파수를 높일수록 다량의 전류가 유입되었고, 비례하여 전력소비량도 증가하였다. 플라즈마 생성을 위한 임계전류는 1.0 A, 임계주파수는 32.5 kHz이었으며, 1.5 A 이상 40.0 kHz 이상에서 안정적인 플라즈마제트가 생성되었다. 플라즈마제트의 길이는 전류에 따라 증가하였고, 2분 이하 처리 시 대상물체의 표면온도 상승은 25oC를 하회하였다. E. coli 살균력은 전류세기에 비례하여 증가하였고, 전류 1.5 A에서 1분간 CDPJ처리에 의해 4.5 log 이상의 살균효과를 보였으며, 살균패턴은 2단계 1차 반응으로 확인되었다. A corona discharge plasma jet (CDPJ) treatment system was fabricated and its operation characteristics were determined. Also the microbial inactivation efficacy of CDPJ was evaluated in order to explore its potentialities as a nonthermal sterilization technology. The system consisted of power supply, transformer, electrode assembly, air blower, and sample treatment plate. Plasma was generated by corona discharge between tungsten lid electrodes with air stream blowing at high speed resulting in downward plasma ejection as a jet. Higher currents and, consequently, greater power were required for the plasma generation as the frequencies increased. Plasmas were generated at a current greater than 1.0 A and frequencies over 32.5 kHz. Stable plasma jets were acquired when the current and the frequency exceeded 1.5 A and 40.0 kHz. Plasma jet length was extended with the current strength. The maximum temperature increased after a 2 min treatment was less than 25oC regardless of the current strength, indicating that the technology belonged to the non-thermal processing category. The CDPJ inactivation effect against Escherichia coli increased with the current strength. More than 4.5 log reduction was achieved by 1 min treatment at 1.5 A. The inactivation pattern fitted to a 2-stage 1st order reaction model.

감압방전플라즈마를 이용한 Salmonella Typhimurium 살균과 계란의 위생성 향상

목철균,송동명 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.3

계란의 비열살균기술을 개발하고자 생성기체를 달리한 감압방전플라즈마(low-pressure discharge plasma, LPDP)처리에 의한 Salmonella Typhimurium 살균패턴을 조사하였고 이를 활용한 계란의 위생성 향상기법을 모색하였다. 플라즈마 생성기체를 달리하여 생성한 LPDP 처리 시 S.Typhimurium 살균력은 공기플라즈마가 가장 우수하였으며, 산소플라즈마, 질소플라즈마 순으로 낮아졌다. 공기를 사용한 LPDP의 처리시간별 S. Typhimurium의 살균효과는 2분, 5분, 10분 처리에 의해 각각 4, 6, 6.5 log 정도로 나타났다. 계란껍질의 S. Typhimurium에 대한 살균효과도 공기플라즈마가 가장 양호하였으며, 살균효과는 유리표면에 비해 약간 저하되어 5분 처리에 의해 3 log 정도 감소하였다. LPDP 처리 시 계란표면의 온도상승은 10oC 이하로 미미하였으며, 계란의 흰자와 노른자 모두 변성되지 않았다. 이러한 결과로부터 LPDP는 계란의 품질을 저하하지 않으면서 안전성 을 향상하는 비가열살균기술로 활용 가능함을 확인하였다. Low-pressure discharge plasmas (LPDP) using different gases were compared for their microbial inactivation effects against Salmonella Typhimurium, and their potentialities as a non-thermal sanitation technology of eggs were evaluated. The inactivation was highest in air LPDP followed by oxygen and nitrogen. The reductions in S. Typhimurium by air LPDP were 4 and 6 log by 2 and 5 min treatments, respectively. The inactivation effect against S. Typhimurium was somewhat retarded on the egg shell surface compared to glass surface showing 3 log reductions by 5 min treatment. The increase in surface temperature of egg shell was less than 10oC and no denaturation in both egg white and yolk was induced by the LPDP treatment. The results supported the possibility of the technology for the non-thermal egg sanitation.

발아조건별 당화용 엿기름의 분해효소 활성도

목철균,이영택 한국농화학회 1999 Applied Biological Chemistry (Appl Biol Chem) Vol.42 No.4

Barley malts were prepared at 15, 18 and 21℃ for 3∼6 days, and assayed for β-glucanase, α-amylase and β-amylase activities. β-Glucanase activity increased markedly during earley germination and reached maximum at the 6th day of germination. β-Glucanase activity in six-rowed barley malt was much higher than that in two-rowed malt. β-Glucanase activity was associated with reduction in β-glucan content during germination. β-Amylase activity was also considerably higher in two-rowed barley, and increased continuously during 6-day germination. β-Amylase activity was the lowest at 15℃, the highest at 18℃, and intermediate at 21℃ of germination temperature. Considerable amount of β-amylase was detected in ungerminated raw barley, and this enzymatic activity tended to increase during 6-day germination. Diastatic power, measure of starch-saccharifying enzyme, in six-rowed malt was 1.4∼1.6 fold higher than in two-rowed malt. Germination at 18℃ for 5∼6 days was suggested to be the optimum condition for manufacturing good quality malts, in terms of enhanced starch-degrading enzymatic activity.

쌀의 저장중 수분이동에 의한 균열현상에 관한 연구

목철균,이상기,Mok, Chul-Kyoon,Lee, Sang-Ki 한국식품과학회 1999 한국식품과학회지 Vol.31 No.1

저장 중 쌀의 수분이동에 따른 균열현상을 구명하고 균열을 발생시키는 임계조건을 산출하여 이를 토대로 쌀의 균열을 방지할 수 있는 저장조건을 확립하였다. 쌀의 평형상대습도와 노출된 환경의 상대습도의 차이$({\Delta}ERH)$가 적을 때는 균열이 발생하지 않은 반면, 그 차이가 임계치보다 클 때는 균열이 발생하였으며 균열의 발생정도는 쌀의 평형상대습도와 환경의 상대습도의 차이가 클수록 심하게 나타났다. 탈습환경 하에서는 불규칙한 형상의 균열이 쌀알의 외부에 발생하였으며 흡습환경 하에는 규칙적인 형상의 균열이 쌀알의 내부에 축방향과 수직방향으로 방사상으로 발생하였다. 노출시간별 균열발생 패턴을 Weibull함수에 의거하여 해석한 결과, ${\Delta}ERH$가 클수록 균열속도상수가 증가하였다. 동할미 발생률은 In$({\Delta}ERH)$에 따라 직선적으로 증가하였으며, 임계 균열발생 상대 습도차(critical crack-inducing ${\Delta}ERH$)는 탈습시 $11.3{\sim}16.4%$, 흡습시 $10.8{\sim}17.1%$의 값을 보였다. 실험결과를 토대로 수분함량 및 수분활성도 별 쌀의 안전저장 상대습도를 나타내는 diagram을 제시하였다. Cracking of rice caused by moisture migration during storage under different relative humidity conditions was investigated for the establishment of safe storage condition of rice. Rice was cracked when a large difference in equilibrium relative humidity $({\Delta}ERH)$ between the rice and the environment was present. External and internal cracks were generated as the results of moisture desorption and adsorption, respectively. The external cracks by moisture desorption generated in all directions and shaped irregularly, while the internal cracks by moisture adsorption did in radial direction and showed a typical shape. The cracking trend could be analyzed by the Weibull function, and the cracking constant increased with ${\Delta}ERH$. The frequency of cracked rice increased linearly with In $({\Delta}ERH)$. The critical crack-inducing ${\Delta}ERH$ was $11.3{\sim}16.4%$ during desorption and $10.8{\sim}17.1%$ during adsorption. A diagram for the safe storage of rice was developed with respect to the initial moisture content and the water activity of rice.

1991 IFT-IUFoST 식품물리화학 심포지움 요약(II)

목철균,Mok, Cheol-Gyun 한국식품연구원 1991 食品技術 Vol.4 No.4

비살균 약주의 저장 중 품질변화 및 품질수명 산출

목철균,이주연,장학길 ( Chul Kyoon Mok,Ju Yeon Lee,Hak Gil Chang ) 한국산업식품공학회 1997 산업 식품공학 Vol.1 No.3

Ball milling에 의한 소맥전분의 손상과 수분흡습특성의 변화

목철균,Mok, Cheol-Gyun 한국식품연구원 1990 食品技術 Vol.3 No.1