압출성형시 기계적 에너지 투입량이 밀가루 압출성형물의 팽화에 미치는 영향

류기형 公州大學校工科大學生産技術硏究所 1996 論文集 Vol.4 No.-

Specific mechanical energy (SME) input is an important system variables on extrusion process. Effects of SME input on expansion index in including the sectional expansion (SEI), longitudinal expansion (LEI), and volumetric expansion (VEI) indies wheat-flour extrudates were determined by using the general expansion model. An experimental twin-screw extruder was used to make the samples. The SEI and VEI were increased with the increase in the SME input, but the LEI was not significantly affected by SME put. Water solubility index was also increased with the increase in the SME input. The air cell was apparently enlarged, and cell wall was thinner by increasing in the SME input. The air cell was apparently enlarged, and cell wall was thinner by increasing in the SME input. These results shows that the expansion and cell structure of wheat-flour extrusion can be controlled by controlled SME input by changing the extrusion process variables.

압축성형공정을 이용한 식물성 단백질 조직화

류기형 한국산업식품공학회 2003 산업 식품공학 Vol.7 No.2

The consumption of plant protein is increasing, compared with meat consumption. Market of textured plant protein (TPP) made by using extrusion process is expected to expand in the future. The property of plant protein for TPP is determined by protein sources, process conditions of raw materials, the other ingredients and functional properties, which are required to evaluate before producing TPP. Moisture content, barrel temperature and shearing are important factors for texturization of plant protein by extrusion process. These parameters are controlled by extrusion process variables (feed moisture, barrel temperature, screw speed, etc.). Meat analogue similar texture as a meat is produced with higher moisture content (40 to 50℃) and cooling die. On the other hand, meat extender is produced with relatively lower moisture content without cooling die. Temperature for texturization is above 140℃ and screw speed is affective on texture, integrity and water holding capacity. Texturization mechanism requires to study since it is not completely explained. The control of product quality by controlling extrusion process and system variables needed to develop various types of TPP.

침지찹쌀의 페이스트 점도변화

류기형 공주대학교 자원과학연구소 2000 資源科學硏究論文集 Vol.8 No.-

Protein content in steeped waxy rice pH of steeping water were decreased during steeping process.? Paste viscosity of waxy rice was lower than that of rice during steeping, however paste viscosity of waxy rice was higher than rice for 1 day steeping.? The change in paste viscosity of waxy rice was resulted from annealing during steeping.? Breakdown of starch chain by the enzyme in steeping water during steeping could minimally affect to decrease paste viscosity.? The steeping process can be controlled by measuring RVA viscosity during steeping of waxy rice.

압출성형공정으로 제조한 선식 팽화스낵의 특성

장윤석,류기형 公州大學校 工學硏究院 生産技術硏究所 2003 論文集 Vol.11 No.-

Sunsik extrudate was prepared by mixture of cereal and vegetable by using an experimental twin-screw extruder. Extrudate properties such as expansion ratio, density and bending strength were analyzed. Extrusion process conditions were moisture(20%, 25%), barrel temperature(70℃, 90℃, 110℃) and vegetables content(0%, 10%, 20%). Expansion ratio decreased as adding vegetable mix and increased as water content increased. Expansion ratio was the highest in water content 25% and barrel temperature 90℃. Density increased with the increase in water content and vegetable mix. Bending strength decreased by increasing water content and vegetable mix content. It was the lowest in bending strength that extrusion conditions were water content 25%, vegetable mix content 20% and barrel temperature 110℃. In conclusion, physical properties of puffed Sunsik snack could be controlled by the ratio of cereal and vegetable mix and extrusion process variables such as barrel temperature, moisture and screw speed etc.

압출성형과 동결건조가 현미, 발아현미, 보리의 동적점탄성에 미치는 영향

김철,류기형 公州大學校 工學硏究院 生産技術硏究所 2004 論文集 Vol.12 No.-

Dynamic viscoelasticity of extruded cereal during gelatinization had different pattern with those of freeze drying method and raw material. The dynamic viscoelasticity of both raw material and freeze drying had similar pattern, but peak of curve was different. The pattern of both loss modulus and viscosity profile of extruded cereal were different. During retrogradation, the patterns of dynamic viscoelasticity did not have similarity at all.

산업폐수처리장 방류수의 내분비계 장애작용 평가

오승민,김기서,유병택,장형석,이희성,정규혁 한국환경독성학회 2004 환경독성보건학회지 Vol.19 No.4

This study was designed to investigate potential endocrine disrupting effects of several industrial wastewater effluents discharged from cosmetic, plaiting, paint, textile industry using EROD bioassay and E-Screen assay The results of E-screen assay showed that textile industrial wastewater could act as a full agonist and cosmetics and plaiting industrial wastewater could act as a partial agonist On the contrary, the wastewater discharged from paint industry did not show any estrogenic effect Estrogenic activity in the effluents of cosmetic and paint industrial wastewater was lower than that in the influents indicating that the wastewater treatment process minimized the effects of discharges on water quality Despite of these results, it was recognized that wastewater treatment was not always minimize toxic impact In this study, increased estrogenic effect was observed in the effluents of plating and textile wastewater, and EROD activity was increased in the effluents of cosmetic and plating wastewater.

The Effect of Extrusion Conditions on the Acidic Polysaccharide, Ginsenoside Contents and Antioxidant Properties of Extruded Red Ginseng

Gi Hyung Ryu,Ying Gui 한국식품영양과학회 2012 한국식품영양과학회 학술대회발표집 Vol.2012 No.10

Asian Perspective on Meat Analogue Production by High-Moisture Extrusion

Gi-Hyung Ryu 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10

Asia has the fastest economic growth rate in the world, which has led to the development of its meat consumption culture. With a rapid increase in meat consumption across Asia, people are concerned about the negative impacts of meat consumption and production on the global environment, energy footprint, human health, social responsibility, and animal welfare. In response, a technology known as high-moisture extrusion cooking (HMEC) has been developed to produce high-moisture meat analogues (HMMA) that can mimic the fibrous and layered structure, texture, functional, and sensational properties of muscle meat. Both HMEC technology and HMMA have been well accepted and widely utilized in European countries, while they are still in the novice stage in Asian countries. At first, this presentation briefly introduces meat consumption trends and different methods for the preparation of meat-based cuisines in three Asian countries, including South Korea, China, and Japan. A general explanation about the making of HMMA using HMEC technology is provided. The textural stability of HMMA after cooking, a comparison of HMMA with muscle meats, and future research needs for the Asian region are discussed. At second, the experiments conducted to determine the effects of extrusion types, process parameters, and formulations on properties of fermented meat analog is presented. HMMA from formulation of FFS+WG+CS (50:40:10), extruded under 55% feed moisture, 170℃ barrel temperature, and 150 rpm screw speed with application of long-slit cooling die, had the potential for producing meat analog with more meat-like structure, better nutritional, and functional properties than conventional SPI-based meat analog. There is also a good potential to use this FFS-based HMMA to develop the B. subtilis fermented functional food with unique textural properties compared to traditional fermented soybean products.

Microstructure and Antioxidative Activity of Red, White and Extruded Ginseng

Gi-Hyung Ryu 한국식품영양과학회 2006 Preventive Nutrition and Food Science Vol.11 No.1

The objective of this study was to compare the color and microstructure of powder, redness, brownness, and antioxidative activity in extruded ginseng, white ginseng and red ginseng extracts. The colors of extruded dry ginseng powder (moisture content 30%, barrel temperature 110℃, and screw speed 200 rpm) were similar to those of red ginseng. Intact cell wall structure was examined in dried root ginseng at 70℃ (A), white ginseng with skin (D), white ginseng without skin (E), and red ginseng (F) under a scanning electron microscope. The cell wall was not detected in samples B and C (dry ginsengs extruded with 25% and 30% moisture contents, respectively). Intact starch granules were detected in samples A, D, and E under a scanning electron microscope. Melted starch granules were detected in samples B, C, and F. Colors (L, a, b) of 50% EtOH extracts were similar in samples C and F. Browniness and redness of extracts were high in extruded dry ginseng and red ginseng extracts. Extruded dry ginseng (B) showed higher electron donation ability and phenolic content than the other samples.

Optimization of Extrusion Process for Dairy Ingredient Fortification of Cornmeal Puffed via CO₂ Gas Injection

Gi-Hyung Ryu,Bong-Soo Kim,Steven J. Mulvaney 한국식품과학회 2002 Food Science and Biotechnology Vol.11 No.5