Rheological, thermal conductivity, and microscopic studies on porous-structured noodles for shortened cooking time

Jang, A.,Kim, J.Y.,Lee, S. Academic Press, etc 2016 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.74 No.-

<P>The porous structure of wheat-based noodles was built up with maltodextrin to shorten their cooking times. The use of maltodextrin increased the water solubility of wheat flour while the pasting parameters were significantly reduced with increasing levels of maltodextrin. The Mixolab results showed that the mixing stability of wheat dough was positively enhanced by maltodextrin. When maltodextrin was incorporated into the noodle formulation, it was effective in improving the rheological characteristics of noodles by increasing their maximum force to extension and extensibility. After being cooked, the noodles with maltodextrin exhibited higher thermal conductivity and lower firmness, possibly indicating shortened cooking time. The scanning electron microscopic observation demonstrated that the use of maltodextrin produced noodles with the highly porous structure, which seems to be advantage for quick rehydration during cooking. Overall similarities in the sensory noodle attributes were observed between the control and maltodextrin (5 g/100 g) noodles. (C) 2016 Elsevier Ltd. All rights reserved.</P>

Measuring British Customers’ Motivations for Visiting Asian Restaurants

Seo-Yeon Janga,Yeong-Gug Kimb 한국무역연구원 2015 貿易 硏究 Vol.11 No.6

Asian food has grown quickly in the international market, and it is one of the major trends in the restaurant industry, which is also often used as a way to promote national cultures by supporting and creating overseas restaurants serving own ethnic cuisines. However, there has been little empirical study to develop measurement to assess why people choose to go to Asian restaurants over other kinds of restaurants. From this point of views, this study attempted to develop a measurement scale for those motivations. Also, this study focused on Asian restaurants in the U.K., one of top five international tourism spenders. Participants were restricted to British people who have eaten in at least one of Asian restaurants such as Japanese, Chinese, Thai or Korean. Respondent rated the items using a 7-point Likert scale. The questionnaire was administered as an online survey. Total 148 valid responses were obtained. As the results, five motivational factors were found: (1) Novelty, Learning and Culture, (2) General Restaurant Attributes, (3) Sensory Appeal, (4) Health Concern, and (5) Change and Escape. Also, seventeen-item final scale was developed and confirmed with acceptable reliability and validity.

젖소 착유세정폐수의 효율적인 정화처리를 위한 기초연구

장영호 ( Young Ho Janga ),이수문 ( Soo Moon Leeb ),김웅수 ( Woong Su Kimc ),강진영 ( Jin Young Kang ) 한국물환경학회(구 한국수질보전학회) 2020 한국물환경학회지 Vol.36 No.6

This study examined the wastewater at a livestock farm, and found that the dairy wastewater from the milking parlor had a lower concentration than the piggery wastewater, and that it was produced at a rate under 1.3 m3/day in a single farmhouse. The amount of dairy wastewater was determined based on the performance of the milking machine, the maintenance method of the milking parlor, and the amount of milk production allocated for each farmhouse, not by the area. The results confirmed that both dairy wastewater treatment processes, specifically those using Hanged Bio-Compactor (HBC) and Sequencing Batch Reactor (SBR), can fully satisfy the water quality standards of discharge. The dairy wastewater has a lower amount and concentration than piggery wastewater, meaning it is less valuable as liquid fertilizer, but it can be easily degraded using the conventional activated sludge process in a public sewage treatment plant. Therefore, discharging the dairy wastewater after individual treatment was expected to be a more reasonable method than consigning it to the centralized wastewater treatment plant. The effluent after the SBR process showed a lower degree of color than the HBC effluent, which was attributed to biological adsorption. In the case of the milking parlor in the livestock farm, the concentrations of the effluents obtained after HBC and SBR treatments both satisfied water quality standards for the discharge of public livestock wastewater treatment plants at 99% confidence intervals, and the concentrations of total nitrogen and phosphorous in untreated wastewater were even lower than the water quality standards of discharge. Therefore, we need to discuss strengthening the water quality standards to reduce environmental pollution.

한지산업 육성을 위한 표준화 방안 연구

장세길 ( Se Gil Janga ) 한국농촌지도학회 2014 농촌지도와 개발 Vol.21 No.3

이 논문은 농촌의 전통문화자원인 한지의 산업화를 위한 표준화의 방향을 모색하는 연구이다. 한지는 종이로서의 쓰임새를 넘어, 융복합화를 통해 건축용, 농업용, 의류용, 의료용, 식품용으로 개발되고 있다. 하지만 표준화가 미흡해 한지시장 확대가 한지관계자의 수익으로 이어지지 못하고 있다. 표준화를 위해서는 첫째, 다른 종이와 차별화되는 한지 고유특성을 반영한 한지의 산업적 정의가 필요하다. 전통성을 유지하되, 한지산업의 현실적 여건을 고려해 한지정의와 품질기준을 설정해야 한다. 둘째, 한지품질을 좌우하는 한지만의 특성(닥섬유함유량, 장기보존성)을 측정할 수 있는 시험방법을 개발하고, 이를 표준화해야 한다. 셋째, 한지제품 선택 시 소비자 혼란을 방지하기 위해 제품표준이 시급하다. 이미 시장이 형성돼 있거나, 새롭게 개발된 한지 융복합 제품과 기술의 표준화가 필요하다. This study explores standardization plans concerning industrialization of Hanjii which is traditional culture resources of rural community. Hanjiis very useful in many ways, and its usefulness is not confined to only paper. In other words, it comes to have architectural uses, agricultural uses, clothing uses, and medical uses through fusion and convergence. However, the expansion of Hanji market dose not lead to profits for related stake holders because its standardization is not nurtured yet. For standardization, this paper argues, first, a industrial definition of Hanji is needed in which Hanji``s own characteristics is involved. Besides maintaining traditional characteristics, the definition and quality standards of Hanji needs to be established by considering a given condition of Hanji in dusty. Second, a satisfactory method to measure Hanji``s own material characteristics(i.g., mulberry paper content and long-term sustainability), which affects Hanji``s quality, needs to be developed and standardized. Third, a government standard is urgently needed in order to keep consumers from being confused when they select Hanji products. The standardization of Hanji products and technology needs to be established in both case of current Hanji market and newly developed products and technology.

Preparation and characterization of docetaxel self-nanoemulsifying powders (SNEPs): A strategy for improved oral delivery

Suresh Bandari,Sharath Sunkavalli,Basanth Babu Eedara,Karthik Yadav Janga,Ashok Velpula,Raju Jukanti 한국화학공학회 2016 Korean Journal of Chemical Engineering Vol.33 No.3

Liquid self-nanoemulsifying drug delivery systems (L-SNEDDS) of docetaxel were prepared using varying ratios of Capmul PG 8 NF (oil), Cremophor EL (surfactant) and Transcutol-P (co-surfactant). The optimized L-SNEDDS (L11) was transformed into self-nanoemulsifying powder (SNEP) by physical adsorption on to Neusilin US2 and evaluated for dissolution behavior, in vitro cytotoxicity and in vivo oral bioavailability. Optimized L-SNEDDS (L11) composed of 50% of oil, 41.7% of surfactant and 8.3% co-surfactant produced stable emulsion with smaller globules (43±3 nm). In vitro dissolution studies showed the rapid drug release within 5min (95.42±1%) from SNEPN. In vitro cytotoxicity assessed by the MTT assay using MCF-7 human breast cancer cell lines revealed that L-SNEDDS significantly reduced the IC50 value and was 2.3 times lower than the pure docetaxel. Further, the oral bioavailability studies in male Wistar rats showed higher Cmax values following treatment with SNEPN (0.98±0.13 μg/mL) and L-SNEDDS (1.09± 0.06 μg/mL) compared to pure docetaxel (0.37±0.04 μg/mL).