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홍주헌,이원영,최용희 한국산업식품공학회 2004 산업 식품공학 Vol.8 No.4
β-carotene was microencapsulated in maltodextrin (MD), modified starch (MS) and gum arabic (GA) by spray drying process. The GA-β-carotene powder provided the best microencapsulation with only 17.12 % of surface β-carotene as compared to the MD-β-carotene powder at 27.71% and MS-β-carotene powder at 23.88%. The average particle size of MD, MS and GA was 11.55, 9.73 and 20.19 μm, respectively. MS out of microencapsulated powders had the smallest bulk density and the largest compressibility. The outer topology of microencapsulated powders had a more or less spherical shape but had many identations. Microencapsulated powder of GA-β-carotene was superior to MD and MS-β-carotene in improving retention of the β-carotene during 10 weeks storage.
냉동저장동안 풋콩의 품질에 영향을 미치는 Blanching 조건
홍주헌,배동호,최용희,Hong, Ju-Heon,Bae, Dong-Ho,Choe, Yong-Hui 한국식품저장유통학회 1997 한국식품저장유통학회지 Vol.4 No.2
Blanching conditions for immatured soybeans were optimized by analyzing the effects of various time/temperature blanch treatment on the activities of peroxidase and lipoxygenase, the stability of vitamin C and color, and moisture content in immatured soybeans for the purpose of minimizing quality deterioration during frozen storage. Blanching at 96$^{\circ}C$ for 70 sec led to maximum inactivation of lipoxygenase in the immatured soybeans, while my blanching conditions tested in this study were not enough to inactivate peroxidase. Blanching at 82$^{\circ}C$ for 60 sec resulted in the highest amount of vitamin C remaining in the immatured soybeans after blanching. Hunter -a/b ratios of immatured soybeans blanched at 82$^{\circ}C$ for 60 sec and hue values (ΔE) of the immatured soybeans blanched at 76$^{\circ}C$ for 60 sec showed the closest values to those of fresh products. The changes in moisture content of immatures soybeans was not so significant after blanching. In conclusion, it was suggested that immatured soybeans be blanched at 96$^{\circ}C$ for 70 sec to minimize lipoxygenase activity and resulting quality deterioration, while blanching at 82$^{\circ}C$ for 60 sec was recommended to stabilize vitamin C and color.
국내산 배추 우거지의 blanching 처리에 따른 품질 특성
홍주헌,황태영 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.7
The aim of this study was to establish an optimum blanching condition for outer cabbage leaves to increase utilization of the byproduct. Outer leaves of Kimchi cabbages were cut to size (4×4 cm) and blanched at 80, 90, 100℃ for 1, 3, and 5 min. Subsequently, weight loss, pH, total bacteria, coliform and texture properties were investigated. Sensory evaluation of a ready-to-cook soup prepared from blanched outer leaves was investigated to determine whether the quality of the blanched outer leaves was acceptable. Both weight loss and pH of outer leaves of Kimchi cabbage were increased by blanching. Compared to raw samples, total bacterial counts decreased and coliform bacteria were not detected. The hardness of raw leaf samples was 1.5 kg·force (N). Sample hardness was 18.7~21.7% lower after blanching for 3 min and 34.8~36.7% after blanching for 5 min. Sensory evaluation of outer leaves blanched at 100℃ for 5 min revealed significant differences from the other treatments (p<0.05). In addition, sensory evaluation scores for texture and appearance of outer leaves blanched at 100℃ for 3 min were higher than those for commercially available products. The results of this study indicate that blanching can be effective for developing a food product from the outer leaves of Kimchi cabbage.
아가리쿠스버섯에서 분리한 조단백다당류의 막분리 및 분무건조 특성
홍주헌,윤광섭,최용희 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2004 한국식품저장유통학회지 Vol.11 No.1
η_(evap)분자량에 따라 다양한 생리활성을 나타내는 아가리쿠스버섯에서 분리한 조단백다당류를 고부가가치 기능성 소재로 개발하기 위하여 막분리 및 분무건조 공정에 따른 특성을 조사하였다. 아가리쿠스버섯 조단백다당류를 분자량 크기에 따라 여과하는 동안 공정온도에 따른 투과플럭스의 변화는 10 kDa와 150 kDa 모두에서 유사하였는데, 막분리 온도 및 압력이 증가함에 따라 비례적으로 증가하였으며,40℃에서의 투과플럭스가 가장 높았다. 시간에 따른 투과플럭스의 변화는 막분리 30분 경과시 급속히 감소하였으며, pore size가 10 kDadhk 150 kDa일 때 공정압력이 각각 1.2 kg_(f)/㎠ 와 2 kg_(f)/㎠에서 가장 높았다. 한외여과 후 아가리쿠스버섯 조단백다당류의 점도는 여과 전 13.9cP에서 여과후 10 kDa이하와 10∼150 kDa구간은 각각 10.8, 11.9cP로 점도가 저하되었으나, 150 kDa이상은 20.1cP로 점도가 증가되었다. 분자량 크기가 다른 3가지 분획물에 대한 분무건조 공정에서의 열효율성은 가열공기온도, 시료공급속도 및 농도가 증가할수록 열효율성이 증가함을 알 수 있었으며, 시료공급속도가 가장 중요한 영향인자임을 확인하였다. This study was conducted to investigate the characteristics of ultrafiltration and spray drying process for crude protein bound polysaccharide(CPBP) isolated from Agaricus blasei Murill. In ultrafiltraion process, the permeate flux increased with the increase of operating pressure and temperature. The permeate flux declined continuously while the fouling materials were accumulated on the membrane as the operation time increased. In comparing of raw CPBP and filtered CPBP, the viscosity of CPBP treated UF was decreased and AE value of treated samples was increased. Thermal efficiencies of spray drying process were increased by increasing inlet temperature, feed rate and feed concentration.
커피 생두 추출물을 이용한 분무건조 분말의 제조 및 물리화학적 품질특성
홍주헌,김주현 한국키틴키토산학회 2018 한국키틴키토산학회지 Vol.23 No.4
In this study, the physicochemical properties of freeze dried (FD) and spray dried powders (SD-MD10, SD-MD20, SD-CD10, SD-CD20) from green coffee bean extract were investigated. Yields were 91.46% for FD powder and 71.63~87.98% for SD powders, respectively. The moisture content of SD powders (1.39~1.86%) was lower than that of FD powder (3.19%). L, a and b value of SD powders were higher than of FD powder. The particle size of the FD powder (147.67 μm) was higher than that of the SD powders (54.23~66.07 μm). The water absorption index of the SD powders (0.51-0.59) were lower than that of the FD powder (0.72). The water solubility index of the SD powders, 77.26-90.07%, was higher than that of the FD powder (70.07%). The total phenolic and flavonoid contents of SD-CD10 were 20.67 g/100 g and 8.92 g/100 g, respectively. The chlorogenic acid content of SD-CD10 (12.04 g/100 g) was higher than other SD powders. The DPPH and superoxide radical scavenging activities of SD-CD10 at 1,000 μg/mL were 88.02% and 86.89%, respectively. The SD-CD10 was better than other SD powders on protective effects against oxidative stress in L-132 cells (87.33%). In conclusion, we provided experimental evidence that spraydried powder of green coffee bean extracts have potential as functional food materials.
홍주헌 ( Joo Heon Hong ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.5
We investigated the physiological activities of extracts from Lindera obtusiloba Blume leaf and twig (LLW: water extract from Lindera obtusiloba Blume leaf, LLE: 50% ethanol extract from Lindera obtusiloba Blume leaf, LTW: water extract from Lindera obtusiloba Blume twig,LTE: 50% ethanol extract from Lindera obtusiloba Blume twig). Total polyphenol and total flavonoid contents of LTE were 445.38 mg/g and 302.09 mg/g, respectively. The electron donating ability (95.38%) of LTE was higher than that of the LLE (93.76%), LTW (88.09%), and LLW (82.06%). The oxygen radical absorbance capacity of extracts were improved with 50% ethanol condition, rather than hot water. Superoxide radical scavenging activity and FRAP activity of the extracts were improved with an increase of treatment concentration. All the extracts (1,000μg/mL) stimulated a production of nitric oxide (NO) in macrophage RAW264.7 cells. In particular, the NO stimulating activity of LTE was superior to that of LLE, LTW, and LLW. The antitumor activity of LTE (500 μg/mL) in A549, HeLa and SNU719 was 55.63%, 83.87% and 68.11%, respectively. The UVB-induced MMP-1 production in HS68 cells was suppressed by the treatment of LTE (88.28%), LLE (83.96%),LTW (80.59%) and LLW (76.08%).