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RISS 인기검색어
- 검색키워드
- 저자 : I.H. Yoon(尹仁和) (검색결과 7 건)
- 무료
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이병영,윤인화,김영배,한판주,이정명,Lee, B.Y.,Yoon, I.H.,Kim, Y.B.,Han, P.J.,Lee, Ch.M. 한국식품과학회 1985 한국식품과학회지 Vol.17 No.5
밤의 안전저장 방법을 개발하고자 충남 공주산 옥광밤을 공시품종으로 하여 호흡량 조사 및 P.E 필름 두께별 저장시험을 실시하였던 바 수확후 호흡량은 온도가 상승함에 따라 증가하여 $20^{\circ}C$에서 수확 3일후에 35$CO_2$mg/kg/hr이었으며, 호흡량의 온도계수 $Q_{10}$은 2.4$\sim$2.7이었다. 그러고 방을 상온에서는 0.03mm 저온에서는 0.05mm P.E 필름으로 밀봉저장하는 것이 포장내의 가스농도가 C.A 저장의 적정가스농도에 접근하는 탄산가스 $5{\sim}6%$, 산소 3% 정도로 유지되어 감모율을 $8{\sim}15%$로 억제한 상태에서 $7{\sim}9$개월간 저장 가능하였으며 저장기간이 길어짐에 따라 수용성탄닌은 감소하고 환원당이 증가하여 식미가 향상되었다. Series of study were conducted to develop a method for longterm storage of chest-nut with preserving it's taste and freshness. Experiments were carried out with Korean chest-nut (Castanea crenata var. Okkwang) sealed in polyethylene (P.E) film stored under the ambient and low temperature. Summarized results are as follow: After the harvest, $CO_2$ produced by chest-nut at the early storage was increased with temperature increase. Q10 mg/kg/day, the temperature index of $CO_2$production, by chest-nut ranged 2.4-2.7. It was available to store chest-nut in good condition with 8-15% total loss upto the following may at the ambient temperature sealed in 0.03 mm P.E. film, and upto the following july at the low temperature if sealed in 0.03 or 0.05 mm P.E. film. Throughout the period from one month after the innitiation upto the end of the storage, the rate of $CO_2$and $O_2$ was maintained near the optimum condition for the CA storage of chest-nut. The taste of chest-nut was improved during the storage due to increased reducing-sugar and decreased wate soluble tannin. However, the taste become bitter and unacceptable from the early stage of the storage when used the thicker P.E. film (than above mentioned) for the sealing.
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이병영,손종록,윤인화,송창호,금정철,전천소남 한국농화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.2
The volatile components of cooked glutinous rice were investigated. Among more than 100 volatile components of fresh cooked rice, the predominant one was hexanal followed by pentanal, butanal, octanal, heptanal, noananal, acetone and toluene. These eight components comprised about 85% of the total volatiles, and the hexanal comprised about 86% total amount of the eight volatile components. the amount of the eight volatile components and hexanal in cooked glutinous rice were six and nine times more than that of cooked nonglutinous rice, respectively. The amount of volatile components in cooked glutinous rice stored for 72 hours at 70℃ was same with that of in nonglutinous rice immediately after cooking.
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태양열집열송풍(太陽熱集熱送風) , 곡물순환식 건조기의 벼 건조효과
김영배,이병영,손종록,윤인화,한판주 한국농화학회 1989 Applied Biological Chemistry (Appl Biol Chem) Vol.32 No.2
A 2.5 ton scale of solar energy concentration blast-grain circulation dryer (SECD) was developed in order to shorten the dry ing time without damaged paddy. Comparative experiments were carried out on performance, drying efficiency, consistency in moisture content, milling recovery, grade of milled rice, and energy requirement and cost against all that of in-bin drying and storage (IBDS) method. The experiments were performed using mixture of several rice varieties of Tongil type(Japonica-Indica breeding type) under the autumn weather in korea. The circulating air temperature inside SECD was 4∼5℃ higher than that of IBDS. The moisture content of the paddy during the drying period in SECD was uniform while substantially varied in upper, middle or bottom layer in IBDS. By SECD, 24% initial moisture content of paddy was reduced to 15% after only 3 days of drying as compared to 14 days at IBDS. The percentage of cracked kernels in upper, middle and bottom layers in IBDS was 6, 6 and 12%, respectively, whereas 7% in all layers in SECD. Both types of dryers did not significantly affect the milling recovery of dried paddy and grade of milled rice. Energy requirement of SECD(28. 8Kw/2.5ton) for paddy drying was much less than that of IBDS(108Kw/2.5ton).
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김영배,이병영,손종록,윤인화 한국농화학회 1992 Applied Biological Chemistry (Appl Biol Chem) Vol.35 No.6
Series of study were conducted to investigated the condition of wet polishing and quality of wet polished rice. The optimal condition for wet polishing was determined to be 0.5% added water after removal bran layer of 95% by normal milling. Its polishing yield was 0.75% lower than normal polishing, and the moisture content of wet and normal polished rice was the same, but the whiteness of wet polished rice was higher by 3.5% than that of normal polished rice and the lightness was very good. The total solid as washing wet polished rice in water and the total solid in residual liquid of cooked wet polished rice was about 0.30 and 2% lower than those of normal polished rice, respectively. The storability of wet polished rice was better than that of normal polished rice.
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김영배,이병영,손종록,윤인화 한국농화학회 1991 Applied Biological Chemistry (Appl Biol Chem) Vol.34 No.3
In order to establish the optimum drying temperature of the heated air blast-grain circulation dryer, a 2 ton scale of paddy was used in this experiment. The temperatures of heated air used were 45, 50, 55, 60, 65 and 70℃. Moisture content of the paddy was reduced to 15% from 24% by drying. The higher air temperature, the shorter drying time and the less fuel consumed. The portion of cracked kernels was found to be low as 3∼10% at 40∼55℃, but was very high to 28∼30% at 60∼70℃. The germination percent was very high as 98 and 93% at 40 and 45℃ but it was decreased to 86 and 30% at 50 and 70℃, respectively. The recovery yield of milled rice from paddy was decreased by 1.76, 2.63 and 7.52% at 60, 65 and 70℃respectively, compared with 75.86% as drying at 40℃. The higher heated air temperature, the less head rice of milled rice was recovered, and the decreased ratio was increased 60℃. The higher heated air temperature, the less alkali disintergation value and gel consistency of milled rice and the more water up take, expanded vlume, total solid in residual liquid and intensity of starch iodine blue value of residual liquid, and those tendency was found clear from 60℃ temperature of heated air.
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김영배,이병영,손종록,윤인화,한판주 한국농화학회 1991 Applied Biological Chemistry (Appl Biol Chem) Vol.34 No.3
In order to establish the optimum storage period of rice, storability of rice for 1, 2. 3 and 4 years was investigated. Fat acidity of stored rice for 1, 2, 3 and 4 years was measured to 12.4, 23.6, 30.8 and 41.1 KOH㎎/100g, respectively. Reducing sugar of those was analized to 0.31, 0.41, 0.57 and 0.68%. Germination of the stored rice for 1, 2 and 3 years was 97, 93 and 85%, respectively, but that of stored for four years was very low 32%. The longer storage period the higher, the lower water uptake ratio and expanded volume and much the lower total solid in residual liquid and intensity of starch iodine blue value of residual liquid, and the worse panel scores in color, stickness, taste and smell.
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