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全順實,姜文善,金武男 新羅大學校 1989 論文集 Vol.27 No.-
The browning development, occurring in the rice during storage, causes reduction of nutritional value. A kinetical approach for the non-enzymatic browning rection of the rice was studied in the present experiment. The reaction rates revealed the maxima at 0.65a??. The activation energies obtained from the Arrhenius plot ranted 13.2∼15.9 ㎉/mole. From these energies of activation, the θ?? values at 45℃ which is defined as an increase in reaction rate for a 10℃ increase in temperature can be calculated showing 1.89∼2.16. Shelf-lives, time to reach an optical density of 0.02 at which brown color change detect. In addition, a storage study under a square-wave fluctuating temperature condition was carried out. The rice smaple was maintained at 35℃ and 55℃ periodically with 7 days interval. In the fluctuating temperature storage study, the rate constants at all water activities used in the experimemts were higher than those at 45℃, the mean temperature of the cycle which affects other kinetic parameters including activation energies, θ?? value and finally the shelf-lives. The data obtained from fluctuating temperature storage study will be used in prediction of shelf-life. The shelf-lives assessed at 25℃ from the accelerated shelf-life tests ranged from 604 days at a?? 0.44,510 days at 0.52, 333 days at 0.65, 421 days at 0.75.
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金武男,鄭連和,全順實 新羅大學校 1987 論文集 Vol.24 No.-
Free sugars are known to be effective to the quality changes of foods including brown pigment formation through amino-carbonyl reaction and also known to play an important role in the genetic or biological mechanism of formation and breakdown of carbohydrates. Furthermore, the change of free sugars are directly related to the cooking quality of foods containing large amount of carbohydrates. The present study was designed to utilize a kinetic approach to analyze the effect of temperature and water activity on the sucrose decrease in rice. The rice was controlled at a?? of 0.44, 0.52, 0.65, 0.75 using saturated salt solutions and then stored at 30, 40 and 50℃. Another portion of the sample of which the water activities were controlled was stored 30 and 50℃ alternately with 7days interval. Simplified kinetic models were used to obtain the various kinetic parameters for sucrose decrease in rice subjected to accelerated shelf-life tests(ASLT). The reaction of sucrose decrease was first order. The activation energies calculated from Arrhenius plot ranged 5.61-12.86 Kcal/moles and Q?? values were between 1.33 and 1.94. These kinetic parameters were then used to predict starch quality loss under the non-steady storage. Assessed from the above parameters the shelf-lives at 25℃, time to reach 50% loss in sucrose ranged 63 days to 300 days and showed decrease higher than in a??. The predicted shelf-lives at water activities tested were a little with increase actual values.
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김무남,전순실,김용주 順天大學校 1994 論文集 Vol.13 No.1
건조 온도를 25℃, 45℃로 달리한 건조새우의 건조 과정 중의 수분 함량, TBA가, 갈변반응과 온도, 수분 활성을 달리하여 저장하였을 때의 지방 산화를 비교 검토하였으며, 정온 저장 및 35/55℃ square wave형 변온 조건하에서 저장하였을 때의 TBA가를 조사하였다. 25℃, 45℃에서 건조 온도를 달리하여 건조하였을 경우 건조 과정 중 수분함량은 25℃가 높았으며 TBA가, 갈변도는 25℃의 경우가 낮게 나타났다. 저장 중 지방 산화는 변온 조건 (35/55℃)에서 저장하였을 경우는 그중간 온도 인 45℃보다 TBA가 높게 나타났다. □The changes of moisture content, TBA values and browning reaction were investigated during drying and storage of dried shrimp samples. The temperature conditions of drying process were 25℃, 45℃ and then the samples was controlled at Aw 0.33, 0.44, 0.52 and 0.65 using saturated salt solution and then stored at 35,45 and 55℃. In addition a storage study was done under a square-wave fluctuation from 35℃ to 55℃ with 7 days interval. The moisture contents of dried shrimp at 25℃ was higher than that dried at 45℃. TBA values and non-enzymatic browning reaction of dried shrimp at 25℃ were lower than those dried at 45℃. The TBA value of dried shrimp at non-steady storage(35/55℃)were higher than those stored at steady state(45℃).
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片茂實 명지대학교 1976 明大論文集 Vol.9 No.-
Gardenia contains about 20ωt% of Gardenia oil, Ethyl-Ether was selected as solvent for extraction of Gardenia oil from Gardenia particles that was passed 18mesh Tailer style screen. The amount of Gardenia oil extracted from unit Gardenia sample was proportional to the logθ^2.5 of extraction time (θ;10∼240min), the logT^15 of extraction temperature (T;10∼30℃, and the log V^5.2 of volume of solvent (V;10∼200㎖/5g sample). The optimum extraction conditions were 120min 20℃ and 10㎖ of solvent per gr Gardenia particles. Finally, the empirical equation was derived as follow, Y(θ.T.V)??logθ^2.5T^15V^5.2-20.5 The deviation between the experimental value and the one calculated from the equation in effective range is ±0.5% The result of analysis of Gardenia oil were those that the saponification value was 220∼240, the acid value was 65∼72, the iodine value was 46∼52 and the specific gravity was 0.925∼0.945(25℃/25℃).
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片茂實,姜參龍,徐廷善 명지대학교 1972 明大論文集 Vol.5 No.-
The defect form of the iron oxide system is studied by analyzing the gravimetric analysis of a sample measured by using a quartz microbalance(in a temperature range from O℃ to 1,200℃ under oxygen Pressures from 10^2mmHg to 10^-4 mmHg The Y Values of the formula FeO_1+y, are corretly obtained by this means for various condition of temp erature and pressure The plots of log Y v, s log P0_2 (or log Y=1/nlog Po_2) show linearity and calculates from the slope of the plot is about 1/10 at 1,000℃ The most of physical properties of iron oxide system such as electrical conductivity oxidation mechanism and catalytic effect is also discussed with respect to the defect form or the Y values.
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정연화,전순실,김무남 新羅大學校 1992 論文集 Vol.34 No.1
A kinetical approach for the change of glucose in rice was studied. The rice was controlled at ??0.44, 0.55, 0.65, and 0.75 using saturated salt solutions and then stored at 30, 40, 50℃ and 30/50℃ alternately with 7days interval. The amount of glucose in the rice was increased by zero-order reaction during the earlier stage of storage and then decreased by first-order reaction. The reaction rates revealed a tend to increase with increasing water activities . The activation energies at ?? 0.44-0.75 were ranged 10.26-16.48Kcal/mole with increase in and 3.66-5.06Kcal/mole with decrease in the amount of glucose ?? values were ranged 1.70-2.34 with increase of glucose and 1.21-1.30 with decrease. The shelf-lives assessed at 25℃ from the accelerated shelf-life tests ranged from 112 days at ?? 0.75 to 163 days at ?? 0.44.
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變溫貯藏에 따른 白米의 品質變化에 關한 反應速度論的 硏究 - 1. 有效 Lysine의 減少에 關하여 -
김무남(Mu-Nam Kim),강문선(Moon-Sun Kang),전순실(Soon-Sil Chun) 한국식품영양과학회 1984 한국식품영양과학회지 Vol.13 No.2
Lysine is known as a limiting amino acid in rice. In addition, it is considered to be important in that it is easily non-activated by the browning reaction during processing or storage. The present study was designed to utilize a kinetic approach to analyze the effect of temperature and water activity on available lysine loss in rice. Simplified kinetic models were used to obtain the various kinetic parameters for available lysine loss in rice subjected to accelerated shelf-life tests (ASLT). These kinetic parameters were then used to predict protein quality loss under the non-steady state storage. The predicted losses were compared to the actual losses.<br/> As expected, available lysine loss was increased with increased temperature and water activity. The activation energies and Q_(10) values for available lysine loss ranged from 4.03 to 5.10 Kcal/mole and 1.22 to 1.27, respectively. The shelf-lives at 25℃, the time to reach 25% loss of the available lysine, which was derived from the accelerated shelf-life tests showed 67 to 107 days according to aw’s.<br/> The amount of loss for the fluctuating condition was greater than that occurring at the mean temperature of 45℃. Actually, the differences in effective temperature for the fluctuating storage were between about 4 and 6℃. In predicting the extent of loss using constant state data, the predicted shelf-lives were 2 to 7 days shorter than the actual storage values.
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