입자 크기와 초고압 처리에 따른 유기용매와 초임계 유체 추출법에서의 대두유 추출수율의 변화

윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.3

Effects of particle size and high pressure processing on the extraction rate of oil compounds from soybean powder were evaluated by Soxhlet method using hexane and supercritical fluid extraction (SFE) using CO2. SFE was carried out at 4,000 psi and 50℃ for 4 hr. The mean particle sizes were varied from 26.7 to 862.0 ?m by controlling milling time. Saturation solubility increased as the particle size decreased. At large particle size, high pressure processing (HPP) showed higher extraction yield in both hexane extraction and SFE, but as the particle size decreased, the HPP was irrelevant to the extraction yield in SFE. The higher extraction rate was obtained from the smaller particle size. The scanning electronic microscopy of soybean powder treated by HPP showed pores on the surface of the particle. The higher extraction rate and yield from HPP treatment might be due to the less internal resistance of transferring the solvent and miscellar in the solid matrix by collapsing of tissues.

재수화 반복횟수를 달리한 해삼 병조림의 저장기간에 따른 품질변화 특성

김윤성 ( Yoon Sung Kim ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.1

본 연구에서는 건해삼의 재수화 반복횟수에 따른 해삼의 크기 및 조직감 변화와 재수화 반복횟수를 달리한 해삼 병조림 레토르트 제조 시, 4주간의 저장기간에 따른 품질변화를 측정하였다. 재수화 반복횟수가 증가할수록 해삼의 길이와 부피, 무게 모두 유의적으로 증가하였으며, 5회 재수화 반복 시 최대 팽윤도를 보였다. 레토르트 병조림 가열처리 시 열전달 기작은 대류로서 냉점은 유리병 형상의 기하학적 위치보다 하단에서 측정되었고, 총 가열공정 시간(TTT)는 24분으로 산출되었다. 본 가열공정을 적용한 레토르트 해삼병조림의 가열 직후 및 저장기간에 따른 크기와 조직감 변화는 저장 1주차까지 유의적으로 변화하다가 저장 1주차부터 4주차까지 재수화 반복횟수에 관계없이 모든 실험군에서 일정한 경향을 보였다. 건해삼의 재수화 시 최대 팽윤도에서의 크기와 재수화율 및 조직감은 길이 100.86 mm, 부피38.62 mL, 무게 41.05 g, 재수화율 6.39, 경도 249.19 g_f, 씹힘성 4.05 mJ로 산출되었다. 이는 해삼 레토르트 제품 제조시, 재수화 공정의 반복횟수에 관계없이 레토르트 가열처리 이후 저장기간 중 해삼의 크기와 조직감에서 동일한 값을 보이기 때문에, 레토르트 가열처리 전 재수화 1회 공정의 간편함으로 전통적인 방법 대비 짧은 재수화 공정을 기대할 수 있으며, 부가적으로 미생물학적 안전성과 소비자들의 간편한 취식 또한 기대할 수 있다. Quality changes of dried sea cucumber (Stichopusjaponicus) after applying a cyclic rehydration and retorting process were investigated during 4 weeks of storage. The length, volume, and weight of dried sea cucumber increased significantly as the number of rehydration cycles increased. Sea cucumber (SC) was bottled in the glass jar and a retort thermal process (121.1℃, 0.15 MPa) was applied. The total thermal processing time (TTT) was 24 min based on the temperature at the cold point. The size and texture of retorted SC were significantly changed until the first week of storage. However, regardless of the number of rehydration cycles, the size and texture of samples at different rehydration cycles showed no significant difference during the whole storage. The length, volume, weight, rehydration ratio (R_R), hardness, and chewiness at the maximum degree of swelling during rehydration of dried SC were estimated as 100.86 mm, 38.62 mL, 41.05 g, 6.39 of R_R, 249.19 gf, and 4.05 mJ, respectively.

입자도와 초고압 처리에 따른 더덕의 외피와 육질의 항산화 활성

홍윤기 ( Yoon Ki Hong ),안주희 ( Juhee Ahn ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.3

본 실험은 초고압과 입자도 차이에 따른 더덕의 외피와 육질의 항산화 활성을 비교 진행하였다. 외피의 경우 입자도 크기에 따른 항산화 활성의 유의 차가 나타나지 않았지만, 육질의 경우에는 입자도 크기에 따른 항산화 활성의 유의 차가 나타났다. 초고압 하에서 실시한 더덕 외피에서는 입자도간 항산화 활성의 유의차가 나타나지 않았다. 반면 육질에서는 초고압 처리한 압력에 따라 또한 측정한 항산화 성분에 따라 입자도 간에 유의차가 나타났다. 이와 같은 현상은 시료를 구성하는 물질이 서로 다른 경도를 지니고 있어서 내부저항에 차이가 생기는 것에 기인하며 초고압 처리가 내부저항에 작용하는 정도에 따라 기인되었을 것으로 추론한다. 이 같은 결과로 더덕을 외피와 육질을 분리하지 않은 채 입자도 영향을 분석할 경우 입자의 크기가 큰 영역에 항산화도가 높은 외피가 많이 분포되어 오히려 항산화도가 높음을 관찰하였다. The effects of particle size and high pressure on the antioxidant activity of skin and flesh of deodeok (Condonopsis lanceolata) were studied. The deodeok powder was prepared by different particle sizes, such as 20-40 mesh, 40-60 mesh, and below 100 mesh. High pressure was applied at 250 MPa and 450 MPa for 10min. The antioxidant activity was measured by the concentration of total phenol, DPPH, and reduction power. According to the mass transfer theory, the diffusion rate was inversely proportional to the particle sizes of the solute. However, high extraction rate was observed from the large particle size (20-40 mesh) of the powder prepared by the whole deodeok which included both skin and flesh. When the powders were separately prepared by skin and flesh, the extraction rate were inversely proportional to the particle size. The antioxidant activity from the skin was significantly higher than that of flesh (p<0.05). High pressure treatment increased the antioxidant activity of flesh dramatically. The result of study indicated that the by-product of deodeok was a useful resource to obtain the antioxidants.

고형분과 액상의 분리 및 형상을 달리한 대용량 당근 레토르트 제품의 52주 저장기간에 따른 품질변화 특성

김윤성 ( Yoon Sung Kim ),김주흥 ( Joo Heung Kim ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.4

B2B 레토르트 식품을 액상과 고형분의 분리공정을 통해 냉점추정과 냉점부근에서의 F₀-value = 6분을 만족하는 총 가열공정 시간(TTT)을 도출하였다. 관습적으로 행해오던 액상과 고형분의 혼합 레토르트 가열처리군은 대류 열전달기작으로 인해 냉점위치가 파우치 중심보다 아래쪽에서 측정되었으며, 최적살균을 위한 최소 TTT가 대류임에도 많은 충진량으로 인해 두 분리군보다 길게 도출되었다. TTT가 길어짐에 따라 고형분(당근)의 경도와 씹힘성이 두 분리군에 비해 유의적으로 작게 측정되었다. 반면 두 분리실험군에서는 열전달기작이 전도로서 냉점위치는 기하학적 중심으로 측정되었으며, 최적살균을 위한 TTT가 짧게 도출되었다. 가열처리 시간이 짧은 분리군의 당근 조직감은 혼합군보다 유의적으로 높게 측정되었으며, 분리군 중 직육면체 형상으로 가열처리한 실험군에서 정육면체 형상보다 유의적으로 높은 조직감을 보였다. 레토르트 가열처리 후 저장기간에 따라서는 세 실험군 모두에서 당근의 조직 감이 일정기간 유지되다가 서서히 감소하였다. 저장기간 중에도 혼합군에 비해 분리군 모두에서 높은 조직감을 보였으며, 이 중 직육면체 형상으로 가열처리한 실험군의 당근 조직감이 정육면체 형상의 당근 조직감보다 유의적으로 높게 측정되었다. 가열처리 직후 및 저장기간 동안 직육면체 형상의 실험군에서 정육면체 형상의 실험군보다 작은 변동계수를 보여 균일한 품질을 기대할 수 있었다. 본 연구결과는 B2B 레토르트 제품을 고형분과 액상을 분리하여 제조할 시 관습적 방식인 혼합 가열보다 높은 품질을 기대할 수 있으며, 고형분의 분리형상을 정육면체 형상이 아닌 직육면체 형상으로 제조할 시 제품 내 품질의 균일화 및 저장기간 중 품질의 균일화가 가능할 것으로 기대된다. 부가적으로 짧은 레토르트 가열공정으로 인해 열효율성과 높은 생산성 및 유통적 편의성 또한 기대할 수 있다. Quality changes of carrots thermally processed in a large size (5 kg) retort pouch during 52 weeks of storage were investigated under different packaging methods and package shapes. To improve the efficiency of thermal processing (121.1℃, 0.15 MPa), the carrot (i.e., solid) and the broth (i.e., liquid) of the carrot soup were separately packed and sterilized. The quality changes of carrot packed without liquid were compared with those with liquid. Two dif-ferent package shapes such as rectangular parallelepiped and cube were also evaluated to figure out the efficiency of the heat penetration rate for a large-sized pouch. The TTT (F₀-values = 6) were 27, 54, and 114 min from the rectangular parallelepiped, cube, and solid/liquid mixed groups, respectively. In the mixed groups, the hardness and chewiness of solids (carrot) were significantly smaller than those measured in the other groups as TTT increased. Carrots treated in the rectangular parallelepiped shape showed a significantly higher texture than the cube shape. The CV of hardness and chewiness in the rectangular parallelepiped and the cube shape were calculated as 7.56 and 47.19, and 29.16 and 65.28, respectively. This demonstrated that a more uniform quality can be obtained from the rectangular parallelepiped shape.

레토르트 살균기 내부의 온도 구배가 감자제품의 살균도와 품질에 미치는 영향

김주흥 ( Joo Heung Kim ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.3

The effect of temperature distribution in the retort on the degree of sterilization and the product quality was investigated. The temperature distribution in the retort chamber in an industrial scale of retort was evaluated. The target processing temperature was set to 121.1℃ based on the standard sterilization process for C. botulinum. The temperature distributions at several points in the retort chamber were measured during the sterilization process, such as the heating (25℃ to 121.1℃), holding (121.1℃), and cooling (121.1℃ to 25℃) processes. F_o-values at different positions in the chamber were evaluated and compared. Potato cubes were used as a control sample to obtain the heat penetration curve for evaluating the degree of sterilization and the quality changes. Potato samples in cube shape (13×13×13 mm) were prepared and packed in 5 kg of retort pouch pack. A significant temperature deviation occurred during the cooling process and it significantly affected the degree of sterilization.

산침지와 가열 살균이 떡볶이 떡의 형상 변화와 품질 특성에 미치는 영향

정화빈,유채린,박현우,윤원병,Jung, Hwabin,Yu, Chae Rin,Park, Hyeon Woo,Yoon, Won Byong 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5

Effects of acid soaking (AS) and thermal sterilization (TS) on the shape and quality characteristics of Tteokbokki rice cake (TRC) were investigated. The F-value of a sequential process (SP) of the combination of AS and TS was quantitatively determined with a reference microorganism of Bacillus cereus. F-values were evaluated according to the minimum and the maximum D-value of B. cereus and the reduction exponent (m=12). The heat penetration curves at cold point (CP) of TRC (400 g) were used to estimate the TS time at 121, 100, and $95^{\circ}C$. F-values of the SP were revised according to the adjusted m values after AS at different pH. The non-uniformity parameters (NUP) of TRC had no significant changes during AS but it dramatically increased after applying TS at a low pH by AS. The result of solubilized starch contents (SSC) demonstrated that the shape changes during SP are related to SSC. The texture characteristics and the whiteness were significantly influenced by a low pH condition (3.5) (p<0.05). Sensory analysis showed that a lower pH and a longer thermal processing time influenced negatively on the acceptability. This study showed that pH 4.0 and $95^{\circ}C$ was an optimum condition for the SP.

Fluorescence spectrum test를 이용한 연해주 대두(Bazaz) 분말의 저장 중 산패도 측정법 개발

엄주태 ( Joo Tae Uhm ),윤원병 ( Won Byong Yoon ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.5

The rancidity of soybean (Glycine max L.) from Yeonhaeju, called “Bazaz”, in powder forms was evaluated through a fluorescence spectrum test (FST). The results from the FST were validated by comparing the TBA and acid values. Soybean powders were stored in 25, and 90℃ for 20 days. The maximum excitation and maximum emission of fluorescent compounds generated from the soybean powder during storage were observed at the 360 nm and 430-440 nm wavelengths, respectively. The mean particle size of soybean powder was maintained at 40 μm to avoid the dependence of the reaction area during measurement. According to the FST results, lipid oxidation did not actively progress during storage at 25℃. The fluorescence intensity (FI) from FST on the first day of storage was not significantly different from that on the last day of storage (day 20; p < 0.05), but the FI dramatically increased at 90℃. A smooth increase was observed in the initial stage; then, after 11 days of storage, the FI value increased by nearly 100% compared to that on the first day. The FI values were compared with TBA and acid values that were measured under the same storage conditions. All the values at 25℃ showed similar patterns during storage, but at 90℃, the FI and acid values showed similar patterns but the TBA decreased after reaching the maximum values on storage day 12. The results demonstrated that FST may be useful for measuring the rancidity of the powder form of soybean because it does not require extraction to measure the rancidity.

장기 저장 중 저장 온도와 습도에 따른 해품 콩의 콩나물 가공적성 연구

이윤주 ( Yun Ju Lee ),윤원병 ( Won Byong Yoon ) 한국응용생명화학회(구 한국농화학회) 2020 Journal of Applied Biological Chemistry (J. Appl. Vol.63 No.1

나물용 콩인 해품의 저장 온도(5, 15 ℃ 그리고 실온)및 저장기간(0, 6, 12개월), 저장 습도(20, 40, 60, 80%) 에 따라 변화하는 해품 콩나물의 가공적성을 분석하였다. 콩나물의 발아세는 콩을 실온에서 저장 시 저장 기간이 증가함에 따라 발아세가 감소하였으며 저장 12개월이 되었을 때 0%이었다. 30℃, 80%저장조건에서 4개월 저장된 콩을 이용 시 콩나물의 발아세는4.94%로 가장 낮았다. 콩나물의 수율은 콩의 저장 온도와 저장기간이 증가함에 따라 유의미하게 감소하였으며(p <0.05), 콩의 저장 온도와 저장 습도에 따른 콩나물의 수율은 발아세의 경향과 동일하였다. 콩나물 자엽의 황색도와 조직감, 배축의 명도와 조직감 모두 저장 기간이 증가함에 따라 감소하였다. 콩의 고온(30℃), 고습(80%)의 저장조건에 의한 영향으로 콩나물 자엽의 조직감은 44.39±9.38 g/mm²으로 감소하였다. 콩나물의 유리아미노산 함량은 콩의 저장조건에 따라 뚜렷한 경향을 나타내지 않았으며 발아세의 결과와 유사하였다. 이는 콩의 저장 조건과 저장 기간이 콩나물의 품질인자에 영향을 미치기 때문에 저장 조건이 중요한 변수가 되는 것을 의미한다. 1차 반응속도 식과 Arrhenius식에 의해 계산된 콩나물 수율의 활성화 에너지(Ea)는 29.56 kJ/mol이었으며, 이를 이용하여 저장온도에 따른 수율의 예측이 가능하였다. This study investigated the processing characteristics of soybean (HaePum) sprouts based on temperature (5, 15 and room temperature), period (0, 6 and 12 mon) and relative humidity (20, 40, 60, and 80%) during storage. The initial germination rate of soybean sprouts was 76.02±6.32%, which significantly reduced to 57.18±8.51%, and 0% as the storage temperature of soybean increased for a period of 12 mon. The germination rate of soybean sprouts with 30℃ and 80% RH decreased after 4 mon of storage to 4.94%. The yellowness of cotyledon of soybean sprouts was not significantly changed during the 12 mon period of storage at 5℃, whereas, soybean sprouts stored at 15℃ and room temperature demonstrated decreased yellowness. However, the stress of cotyledon decreased with an increase in both storage temperature and time, and the hardness of hypocotyl decreased with an increase of storage time. The stress of cotyledon affected by high temperature (30℃) and humidity (80%) during 4 mon was reduced to 44.39±9.38 g/mm². The asparagine content of soybean sprouts showed a similar result with the germination rate due to the amount of hypocotyl. Therefore, lower temperatures and shorter storage times are suitable for soybean sprout processing. The first order kinetic model and Arrhenius equation (activation energy =29.56 kJ/mol) were able to predict the yield of sprout at various storage temperatures and periods.

Fluorescence spectrum test를 이용한 분말상의 대두의 저장 중 산패도 측정법 개발

엄주태 ( Joo Tae Uhm ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.1

The rancidity of soybean (Glycine max L.) in powder forms was evaluated by fluorescence spectrum test (FST). The results from the FST were validated by comparing those of 2-thiobarbituric acid (TBA) value and acid value. The storage temperature and time of soybean powders were at the room temperature, 50, and 90oC for 20 days. The maximum excitation and the maximum emission of fluorescent compounds generated from the soybean powder during storage were observed at the wave length of 360 nm and 430 to 440 nm, respectively. The mean particle size of soybean powder was controlled to be 40 μm. The FST results showed that the lipid oxidation during storage at room temperature and 50oC was not progressed actively (p < 0.05), but dramatically progressed at 90oC. All the values at room temperature and 50oC showed a similar pattern during storage. But, at 90oC, the FI (fluorescence intensity) values and the acid values showed similar pattern. The results demonstrated that FST might be useful to measure the rancidity of soybean powder because FST did not require oil extraction to measure the rancidity.

반응표면분석을 이용한 압출 떡 제조 공정의 최적화

김형주(Hyung Joo Kim),윤원병(Won Byong Yoon) 한국식품저장유통학회 2020 한국식품저장유통학회지 Vol.27 No.5