Sensory Characteristics and Consumer Acceptance of Frozen Cooked Rice by a Rapid Freezing Process Compared to Homemade and Aseptic Packaged Cooked Rice

곽한섭,김혜경,김현석,안용식,정경희,정효영,김태형 한국식품영양과학회 2013 Preventive Nutrition and Food Science Vol.18 No.1

Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars−IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures of glutinousness, moistness, chunkiness, adhesiveness, and squishiness were all greater in the FCR as compared to the HCR and ACR (p<0.05) in IM and SD cultivars. The differences in sensory characteristics between the FCR and ACR were larger than the equivalent differences between the FCR and HCR. Overall consumer acceptance ratings for FCR in overall aspect, appearance, aroma, and texture were not significantly different compared to those for HCR (p>0.05); however, in most cases these factors showed significant differences when compared with ACR (p<0.05). From partial least square regression analysis, cooked rice was positively related to sweet, transparency, glossiness, roasted, glutinousness, chunkiness, moistness, glutinous rice, adhesiveness, rice shape, rice starch, and squishiness attributes but negatively related to raw rice, old rice, old rice aroma, a particle feeling, off-aroma, white color, scatteredness, slickness, size of cooked rice, and firmness attributes.

유류 분신 연소패턴 및 시체(屍體)특성 연구

곽한섭,윤정희 한국화재조사학회 2013 한국화재조사학회 학술대회 Vol.2013 No.3

2011년 5월 00부대 병사가 유류(경유)를 전신에 뿌리고 분신 사망하였다, 당시 유가 족들은 어떻게 불이 붙은 상태에서 6 m가량을 이동할 수 있고 이동한 바닥에 연소물 이 존재하지 않을 수 있느냐는 의문과 함께 타살 후 분신으로 위장한 것이 아니냐는 의혹도 제기하였다, 이에 대한 정확한 답변을 위해서는 관련된 연구자료나 실험결과가 필요하였지만 이전까지 분신은 재현구성이 제한된다는 이유로 연구나 실험이 다소 미 흡한 실정이어서 그해 11월 육군중앙수사단이 주관이 되어 대검찰청(DFC), 소방과학연 구소와 공동으로 뷴신시 나타나는 연소패턴 및 시체특성에 대해 실험을 하였다, 실험 은 스스로 실행한 분신을 재현하기 위해 마네킹을 세워놓은 상태에서 유류를 붓고 가 슴에 착화시킨 후 줄로 당겨 쓰러뜨리는 방법과 위장분신을 재현하기 위해 처음부터 마네킹이 누운상태에서 유류를 붓고 착화시키는 방법 등 총 4가지 실험으로 구성하였 으며, 각 실험마다 불꼿 및 연기연소상태, 바닥 및 의복 연소패턴, 유류잔류물 상태 신 체, 온도변화 및 탄화상태 등의 관점을 가지고 실험을 실시하였다, 실험결과 휘발유는 어디에다 불을 붙여도 바닥부터 천정까지 불길에 휩싸여 바닥까지 연소물이 남지만 경 유는 아래로의 연소진행이 느려 초기에는 바닥에 연소물이 남지않고, 분신자가 어느정 도 이동이 가능한 것으로 확인되었고, 분신기도 실험시 바닥에 닿은 면의 속옷이나 신 체는 열전달이 되지 않아 연소되지 않았고, 분신위장 실험에서는 바닥에 닿은면은 겉 피복까지도 연소되지 않은점이 관찰되어 위장여부에 대해서도 좋은 자료로 활용 할 수 있게 되었다, 또 마네킹에 눌린 바닥과 의복에서는 유류가 검출되어 신속히 채취 후 분석해야 하고 접지식 온도계로 신체온도변화를 확인한 결과 불이붙자 마자 불꽃과 직 접 접촉하는 목과 얼굴이 500 °C이상 상승하여 바로 화상을 입고 또 열기를 호흡하면 서 기도화상 및 호흡중지로 기도에 매가 차지 않을 가능성도 배제할 수 없다는 것을 본 실험을 통해 얻게되었고, 이번 학술대회에서 공유하고자 논문으로 제출하게 되었다 In May 2011, a soldier in 00infantry showered himself with fuel(diesel) and burned himself to death. At that time, the bereaved family suspected the fact that he moved 6m (being caught on fire) without leaving any trace on the ground. They thought it could be a murder case disguised as a self-burning. To answer their thoughts, we needed some related research data or experiment results. However, since it had been hard to reemerge a self-burning case until that time, researches and experiment results about this were lacking. So in November 2011, our department held a joint research with the Supreme Public Prosecutor’s Office and Fire fighting science institute to find out the combustion traces of self-burning and traits of the body. We conducted 4 different kinds of experiment with 4 different conditions. One of the conditions was to reemerge a self-attempted self-burning. First, we let the mannequin stand up straight, then poured fuel on the chest and ignited fire, and then made it fall down by pulling a strap attached to it. Another condition was about disguised self-burning. First, we let the mannequin lie down on the ground and poured fuel and then ignited. We had many view-points during the test. We checked on flames as well as the smoke, the floor, traits of how the clothes burn, residual substances of the fuel, the body, change of the temperature, the sate of carbonization and so on. After the experiment, we found out that gasoline is easy to catch fire on most conditions. It burns from floor to the ceiling and leaves residual substances. However, when it comes to diesel fuel, the combustion downward is slow that, in the early process, it doesn't leave residual substances on the ground. So it was verifiable that it is possible to move around a little when someone is burned with diesel fuel. In attempted self-burning test, we found out underwear and body part that were in contact with ground didn't burn because the heat didn't reach. On the other hand, in the test of disguised self-burning, we found no combustion in the ground-facing part, even on the surface of the clothes didn't burn. Thanks to this result, we could make a good use of it to judge wether the case is murder or not. More to this, now we found out that fuel can be detected from the ground-facing part which should quickly be extracted and analyzed. Also we knew, neck and face, that contact directly to the fire, can burn right after ignition because, by using a pyrometer, the temperature of neck and face was proved to go over 500 degrees Celsius. Lastly, we couldn't exclude the possibility that there won't be any smoke filled in the respiratory tract, because the breathe would had been stopped by heat and burn. We earned a few results through this experiment and we submitted this essay to share the outcomes with people during this academic convention.

최적의 차량 번호판 영상 획득을 위한 스마트 캡쳐

곽한섭,강현인 대한교통학회 2009 대한교통학회 학술대회지 Vol.61 No.-

식용유 과열에 의한 자연발화 연구

곽한섭,주명천,명광식,윤정희 한국화재조사학회 2015 한국화재조사학회 학술대회 Vol.2015 No.11

제빵용 우리밀과 수입밀 원맥의 이화학, 미생물, 항산화 특성 비교

곽한섭,김미정,허정애,김민정,심재원,김의웅,김훈,김상숙,Kwak, Han Sub,Kim, Mi Jeong,Heo, JeongAe,Kim, Min Jung,Shim, Jaewon,Kim, Oui-Woung,Kim, Hoon,Kim, Sang Sook 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.1

The objective of this study was to compare physicochemical, microbial, and antioxidant properties of domestic and imported wheat kernels for bread making. Two domestic (JK1, 2) and three imported (ND, DNS, and CWRS) kernels were compared. Domestic kernels had higher moisture contents, and lower ash and protein contents (p<0.05). In grain characteristics, JK1 had 13.62% of damaged kernels, which was the highest among the samples (p<0.05). JK2 was similar to imported kernels in the ratio of sound kernels, foreign materials, and damaged kernels. Kernel size of JK1, 2 was larger than the imported kernels; therefore, kernels area and perimeter were higher by the image analyzer. Domestic kernels hid lower total aerobic counts the imported kernels (p<0.05). Domestic kernels and DNS had no yeast, while NS and CWRS had yeast in kernels. DNS (3.08 mg gallic acid equivalent (GAE)/g) had the highest total polyphenol content (TPC), followed by JK1 (2.81 mg GAE/g). JK2 had the lowest amount of TPC as 2.26 mg GAE/g. Total flavonoid content (TFC) was the highest in DNS as 0.44 mg catechin equivalent (CE)/g and JK2 was the lowest as 0.12 mg CE/g. Domestic wheat kernels had lower protein content and lightness than the imported wheat kernels so that flour from domestic wheat kernels may have lower quality for baking.

사례발표 : 자동차 번호판 인식을 위한 획득 영상의 밝기 개선 방법

곽한섭,강현인 한국정보처리학회 2007 정보처리학회지 Vol.14 No.1

폭염에 발생한 탄약고 화재, 발화원을 찾아라

곽한섭 한국화재조사학회 2019 한국화재조사학회 학술대회 Vol.2019 No.04

알코올 함량에 따른 구기자 막걸리의 소비자 기호도 및 묘사 특성

곽한섭 ( Han Sub Kwak ),김인용 ( Inyong Kim ),윤무원 ( Maoyuan Yin ),이윤범 ( Yunbum Lee ),김미정 ( Mi Jeong Kim ),이영승 ( Youngseung Lee ),김미숙 ( Misook Kim ),정윤화 ( Yoonhwa Jeong ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4

The objective of this study was to investigate the effect of alcohol content in Makgeolli made with Chinese matrimony vine (M-CMV) on the sensory profile and consumer acceptability. The M-CMVs were prepared with 6, 7, 8, and 9% alcohol content. Descriptive analysis of M-CMV was performed with six trained panelists. Thirteen attributes were generated and their intensities were alcohol content dependent. The consumer acceptance test was conducted with 57 consumers. M-CMV samples with 7% alcohol had the highest acceptance rate (5.8) followed by 6% M-CMV (5.6). Commercial rice Makgeolli (CRM) had the lowest consumer acceptance. Consumers were divided into two groups by clustering analysis. The majority of consumers (n=38) preferred M-CMV and did not like the commercial sample. Only 19 consumers indicated high acceptance ratings for CRM. However, these consumers also preferred 6 and 7% M-CMV. Partial least-squares regression analysis revealed moderate attribute intensities were related to greater consumer acceptability. The optimal alcohol content for the greatest consumer acceptance predicted by linear regression was 6.7%.

발효온도가 사과와인 품질 특성에 미치는 영향

곽한섭(Han Sub Kwak),서재순(Jae Soon Seo),배혜정(Haejung Bae),이화정(Hwajong Lee),이영승(Youngseung Lee),정윤화(Yoonhwa Jeong),김미숙(Misook Kim) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.1

본 연구는 사과와인의 제조 시 술덧의 발효 온도에 따른 발효 기간 동안의 이화학 특성, 알코올 생성량, 발효 후 메탄올과 아세트알데하이드 생성량을 분석하여 사과와인의 품질특성을 알아보았다. 저온발효(15°C)의 경우 알코올 생성량이 낮게 나타나 20°C 및 25°C의 발효보다 비경제적인 것으로 나타났으나, 총산의 함량이 높아 사과와인의 향미가 강할 것으로 생각된다. 20 및 25°C의 발효 온도에서 pH, 총산함량, 알코올 함량 및 가용성 고형분 함량은 유사하였다. 또한 알코올 생성량이 15°C에서의 발효보다 높아 사과와인 생산비가 절감될 것으로 생각된다. 메탄올의 생성은 발효온도가 증가함에 따라 에탄올 생성과정의 일부로 0.68 mg/L에서 1.69 mg/L로 증가하는 경향성을 보였으나, 아세트알데하이드 함량은 온도가 증가함에 따라 3.43 mg/L에서 1.02 mg/L로 감소하였다. 알코올 및 유해물질 생성량을 고려할 때 20°C 내외의 발효가 사과와인 제조에 적합하다고 판단된다. The objective of this study was to investigate the effect of fermentation temperature on quality characteristics of apple wine. Apple wine mashes were fermented in 15, 20, and 25°C water bathes for 9 days. The pH levels of all samples were below 4 from 24 h of fermentation until the end. Total acidities of 0.05% acetic acid solution were 7.8, 7.4, and 7.0% in the 15, 20, and 25°C fermented samples, respectively. The evaporation of esters generated by combining alcohol and organic acids might be the reason for lower total acidity for high temperature fermentation. Alcohol contents of the 20 and 25°C fermented samples were 6.5 and 6.6% (v/v), respectively, whereas that of the 15°C fermented sample was 5.6% (v/v) and significantly lower than the others (P<0.05). Methanol contents were 0.68, 0.82, and 1.69 mg/L in the 15, 20, and 25°C fermented samples, respectively. Fermentation at higher temperatures generated higher methanol content in apple wine. On the other hand, acetaldehyde contents were 3.43, 2.39, and 1.02 mg/L in the 15, 20, and 25°C fermented samples, respectively, due to the lower boiling point of acetaldehyde (20.2°C). Based on the results, a fermentation temperature of 20∼25°C is effective for apple wine fermentation.

관능평가에 대한 제언

곽한섭(Han Sub Kwak) 한국식품영양과학회 2016 식품산업과 영양 Vol.21 No.1