저온 저장 양념으로 제조한 김치의 저장 중 특성

안덕준 선문대학교 중소기업기술지원연구소 2001 선문공대 연구/기술 논문집 Vol.6 No.1

신선한 양념과 0 ℃에서 7 일간 저장한 양념으로 제조한 김치의 발효 pattern을 분석한 결과 적숙기 12∼13일, 유통 기한 약 8 주로서 거의 유사한 결과를 나타내었다. 또한 환원당과 미생물의 변화에 있어서도 7일 저장양념으로 제조한 김치의 후반기 yeast 증가를 제외하고는 거의 유사한 결과를 나타내었다. 0 ℃에서 35일간 저장한 양념으로 제조한 김치의 경우, 적숙기가 약 1.4∼1.5 배, 유통기한이 약 1.25 배 연장되었으며, 상기의 김치에 비하여 yeast 가 증가하는 경향을 나타내었다. Two kinds of Kimchi which were made of fresh dressing and 7 days-stored dressing did not show the differences in the patterns of fermentation. Kimchi which made of 35 days-stored dressing had the 1.4∼1.5 folds-extended period optimum taste, the 1.25 folds-extended period of circulation limit and a little more number of yeast.

초코렛의 구조 변화가 포장재와의 상호 작용에 미치는 영향

안덕준 선문대학교 자연과학대학 1998 자연과학대학 논문집 Vol.1 No.-

초콜렛 샘플 3가지 (초콜렛, 칩, 리커, 그림)를 25, 35, 45℃ 로 각각 가열한 후에 포장 성분의 내용물로의 전이 정도를 분배 계수를 이용하여 측정하였다. 식품의 녹는점 이하인 25℃에서 세 가지 초콜렛은 지방 함량 및 지방산 조성 분석 결과 다른 결정도의 지방 구조를 가지고 있으며, 포장 용제의 전이량은 지방 함량보다는 결정도에 더욱 의존하며, 반비례하는 것으로 나타났다. 그러나 녹는점과 유사하거나 높은 35, 45℃로 온도가 높아짐에 따라 전이량은 결정도보다는 지방 함량에 좌우되는 특징을 보였으며, 이러한 현상은 상온에서 전이량의 구조(결정도)의존성을 보여 주는 결과라 할 수 있다. Migration behavior of printing ink solvents on three types of chocolates with different fat content and fat compositions (different crystallinity) was investigated. Even though chocolate cream (29 %) has lower fat content (29 %) than that of chips (48 %), it showed higher degree of migration. However, with increasing temperature, degree of migration was depended on mainly fat content. This result indicated that degree of migration was mainly affected by crystallinity at below melting point of chocolate, but the effect was diminished as the temperature was close to melting temperature.

저장 조건 감지 지표 장치의 특성 및 식품에의 응용 가능성

안덕준 선문대학교 자연과학대학 1999 자연과학대학 논문집 Vol.2 No.-

세가지 다른 방식의 온도-시간 지시계를 이용하여 시간과 온도를 달리하여 저장하면서, 색변화 정도를 측정하였다. 저장 온도는 냉동, 냉장 그리고 상온 온도로 설정하였으며, 색변화 정도는 색변화 정동의 크기와 헌터 시스템을 이용하여 측정하였다. 색 변화의 정도와 완료 시점을 측정하여 각 종류 지시계의 정확도 및 정밀도를 측정하여, 식품에의 응용 가능성을 측정하였다. Time-temperature indicators (TTI) from three different companies obtained and were attached to food packages materials to evaluate degree of their color change according to storage time and temperature. Five temperature (-10 -5, 0, 5 and 10) was selected to represent standard freezing, refrigerating and room temperature, and evaluated performance by color change based on magnitude of color change and hunter system (L, a, b). Response end point was measured and recorded to find characteristic of each indicator, and compared for accuracy and precision of each time-temperature.

Bifidobacterium sp.로 제조된 반죽의 물성적 특성

홍정훈,안덕준 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.2

In order to economically utilize dough with B. longum, B. infantis and B. brevis as a bread improver, aerotolerance, α-galactosidase activity, organic acids, farinograph and extensograph of dough were investigated. In aerotolerance of Bifidobacterium sp., B. longum was highest among tested starters, followed by B. infantis. The α-galactosidase activity was highest in the B. longum among tested starters. In organic acids, the contents of lactic acid and acetic acid were the highest in the among tested starters, followed by B. infantis. In farinograms of dough, water absorption and peak time were highest in the B. brevis among tested dough. Extensogram showed that the area increased remarkably in B. longum and B. infantis at 135min of fermentation. Extensibility and resistance to extension of dough were highest in the B. infantis among the dough, followed B. longum.

가열조건에 따른 오징어 Cholesterol과 Cholesterol oxidative products(COPs)의 함량변화에 관한 연구

홍정훈,안덕준 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.4

The effect of cooking(boiling, steaming and baking) and drying on the cholesterol content and formation of oxidized cholesterols and acid value in squid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled. The data from spectophotometric assay ranged from 263.2 mg/100g(mantle) to 315.8 mg/ 100g(tentacle). The cholesterol levels found for squid samples analyzed by gas chromatography(GC) were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted some decrease in the initial total cholesterol content of raw meat from 10%(boiling for 5 min.) to 25%(steaming for 5 min.). The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but brought about no significant difference in samples stored for 6 weeks at 4℃ and 20℃. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterol in cooked samples. Sun dried meat stored at 4℃ and 20℃ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol. For the boiled and steamed squids, 10% higher acid value and 5% higher acid value respectively were observed but oven cooked samples resulted in a 50% higher acid value than raw samples. Squids had a 45% higher acid value than raw one during sundrying and presrevation at 20℃ but there was not a severe difference of acid value between 4℃ and 20℃ stored samples.

Compositional and Structural Effects on Migration Behavior of Printing Ink Solvents on Lab-made Cookies

Duek-Jun An,Youn-Uck Kim,Seong-Hee Choi,Hoon Park 한국식품과학회 2004 Food Science and Biotechnology Vol.13 No.6

Partitioning Behavior of Selected Printing Ink Solvents between Headspace and Chocolate Cookie Samples

Duek-Jun An 한국식품영양과학회 2011 Preventive Nutrition and Food Science Vol.16 No.3

Static Headspace Gas Chromatographic analysis was used to study the partitioning behavior of five organic printing ink solvents between chocolate cookie/air systems. Three cookie sample formulations varied with respect to chocolate type and overall percentage of constituents. Major considerations involved differences in fat content and type and resulting variability in chemical and physical structure. Each of the solvents studied (ethyl acetate, hexane, isopropanol, methyl ethyl ketone, toluene) represents a general class of printing ink solvents based on predominate functional group. Values of the partitioning coefficient (Kp) were determined at equilibrium using measured quantities of both solvent and cookie sample in closed systems at temperature of 25, 35, and 45˚C. In each of the three cookies at the three test temperatures, toluene always exhibited the greatest value of partitioning to cookie and hexane always exhibited the least. Results also showed that the partitioning behavior of solvents is generally inversely related to temperature and that solvent affinity, though constant for a particular cookie type over all test temperatures, varies significantly among the three cookie types. The preference of each of the five solvents for each cookie sample was also found to vary with temperature. No correlation was found between the extent of partitioning and cookie formulation or physical characteristic of solvent. The Hildebrand parameter, related to ΔHmix (heat of mixing), may be used to describe differences in partitioning based on the overall potential of a solvent/cookie interaction to occur. The potential for interaction is dependent upon the chemical structure of the cookie sample and thus the availability of 'active-sites' required for a given solvent.

[S7-2] Prediction of Mutual Interaction Between Packaging Materials and the Contained Food

Duek-Jun An 한국식품영양과학회 2005 한국식품영양과학회 학술대회발표집 Vol.2005 No.10

Effects of Package Materials on Quality Change of Pine Bud Beverage Under Ultraviolet Light

Duek-Jun An 한국식품영양과학회 2009 Preventive Nutrition and Food Science Vol.14 No.4

The effects of packaging materials on preserving the functional component of pine bud beverage stored under UV (ultraviolet) light exposure conditions were studied. The order of UV light blocking properties of the selected packages was: opaque can>opaque PET (polyethylene terepthalate) with green lamination=transparent PET with 10% PEN (polyethylene naphthalate) blending>transparent PET, and did not depend on film thickness in specified range. At 20℃, the order of preserving degree of original color and endobornyl acetate, which is quality index of pine bud beverage, was the same as above. Exposure to UV light can cause of deterioration of functional food components, but green color lamination and blending of PEN materials with transparent PET help to preserve the UV sensitive pine bud beverage components. However, the treated PET bottles have poorer preservation capabilities than the opaque cans. Transparent PET with PEN blending, in particular, will be very useful packaging material for colorful functional beverage preservation by helping to protect the ingredients while attracting consumer attention.

Determination and Prediction of Partition Coefficient Values (Kp) for Printing Ink Solvents on Cookie from the Kp of Each Cookie Ingredient

Duek-Jun An 한국식품영양과학회 2009 Preventive Nutrition and Food Science Vol.14 No.3

The partitioning behavior of five printing ink solvents was studied in cookie ingredients and cookies to examine migration behavior, and to determine if one could predict Kp of a cookie from summing the Kp of each ingredient multiplied by its weight factor in the cookie formula. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone, and toluene. Gas chromatography was used to measure Kp values on each raw and baked (260℃ for 10 min) cookie ingredients, and lab-made cookies. The baking process-decreases in water content in each sample generally affected Kp of polar solvents, but did not affect that of the non-polar solvents. Structural changes in cookie ingredients during the baking process also caused some change of migration behavior. While the prediction of Kp of lab-made cookies using the Kp of raw ingredients showed significant differences between calculated and experimentally found values, predictions with baked ingredients showed much smaller differences. This suggests that loss of water and changes of crystallinity in cookies and cookie ingredients due to the baking process are important and affect the Kp.