서속병의 재료배합비에 따른 관능적, 텍스쳐 특성

백구슬,이효지 한국식품조리과학회 2001 한국식품조리과학회지 Vol.17 No.3

This study aimed for exploring the best recipe of Seosokbyung with different ingredient ratios of glutinous millet flour, sugar, and water added to rice flour. The most desirable recipe was determined by sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. The best score for each sensory item was obtained in the following condition: Color-245g(70%) of glutinous millet flour, 50g of sugar with 10$m\ell$ of water in 105g of rice flour. Flavor-l75g(50%) of glutinous millet flour with a 80$m\ell$of honey in 175g of rice flour. Graininess and Moistness-245g(70%) of glutinous millet flour with 70$m\ell$ of honey in 105g of rice flour. Chewiness-2I0g(60%) of glutinous millet flour, 60g of sugar with 20$m\ell$ of water in 140g of rice flour. Sweetness-l75g (50%) of glutinous millet flour 7g of sugar with 25$m\ell$ of water in 175g of rice flour. As a result of mechanical examination, the best score for springiness, cohesiveness, chewiness, gumminess, adhesiveness was obtained in the recipe of 175g (50%) of glutinous millet flour with 80$m\ell$ of sugar in 175g of rice flour, and that for hardness in the one of 245g (70%) of glutinous millet flour with 70$m\ell$ of honey in rice flour As the less amount of glutinous millet flour was added, the scores for springiness, cohesiveness, chewiness, gumminess and adhesiveness were increased, and the addition of honey gave higher scores than sugar or oligosaccharide(P<0.05) The best recipe of Seosokbyung was 140g of rice flour, 2 l0g of glutinous millet flour, 60g of sugar, 20$m\ell$ of water and 3.5g of salt. The moisture contents of rice flour and glutinous millet flour were 31.6% and 13.3%, respectively. The content of moisture in the best recipe of the Seosokbyung is approximately 36.101%. The moisture content higher than 36% gave better sensory scores in chewiness and moistness. As a result of colorimetry, the most bright ‘L’value(Lightness) was obtained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour, 70g of sugar and 25$m\ell$ of water. The highest ‘a’ value(Redness) was gained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour and 80$m\ell$ of honey. The best ‘b’ value(Yellowness) was obtained from 140g of rice flour, 210g (60% of rice flour) of glutinous millet flour, 60g of sugar and 20$m\ell$ of water.

Effect of the Cr2O3 and TiO2 as Nucleating Agents in SiO2-Al2O3-CaO-MgO Glass-Ceramic System

백구슬,윤미정,정우광 대한금속·재료학회 2017 METALS AND MATERIALS International Vol.23 No.4

The nucleation agent is one of the most important factors in glass-ceramics as it can control either the crystallizationtemperature or the activation energy. In this study, we investigated the effect of two common nucleationagents, TiO2 and Cr2O3, in the SiO2-Al2O3-CaO-MgO system. To determine the effect of TiO2 and Cr2O3 on nucleation,we measured the crystallization temperature by differential scanning calorimetry (DSC) scanning. To determinethe activation energy of nucleation, the DSC scanning was made for the selected samples at various speeds. Also, the crystallinity of the selected sample was evaluated from the scattering intensity in X-ray diffractometry. Using DSC scanning, we found that TiO2 was effective in decreasing the crystallization temperature, while Cr2O3was effective in decreasing the activation energy. We also performed nucleation heat treatment near the glass transitionpoint. It is found that nucleation heat treatment was not effective in decreasing the crystallization temperaturein our experimental condition. The XRD scattering method results showed that temperature is the key factor incrystallization and the effect of time is not as important.

철강산업 슬래그를 이용하여 제조한 바잘트 소재의 특성

정우광,백구슬,윤미정,이지욱,Jung, Woo-Gwang,Back, Gu-Seul,Yoon, Mi-Jung,Lee, Jee-Wook 한국재료학회 2017 한국재료학회지 Vol.27 No.5

In this study, Fe-Ni slag, converter slag and dephosphorization slag generated from the steel industry, and fly ash or bottom ash from a power plant, were mixed at an appropriate mixing ratio and melted in a melting furnace in a mass-production process for glass ceramics. Then, glass-ceramic products, having a basalt composition with $SiO_2$, $Al_2O_3$, CaO, MgO, and $Fe_2O_3$ components, were fabricated through casting and heat treatment process. Comparison was made of the samples before and after the modification of the process conditions. Glass-ceramic samples before and after the process modification were similar in chemical composition, but $Al_2O_3$ and $Na_2O$ contents were slightly higher in the samples before the modification. Before and after the process modification, it was confirmed that the sample had a melting temperature below $1250^{\circ}C$, and that pyroxene and diopside are the primary phases of the product. The crystallization temperature in the sample after modification was found to be higher than that in the sample before modification. The activation energy for crystallization was evaluated and found to be 467 kJ/mol for the sample before the process modification, and 337 kJ/mol for the sample after the process modification. The degree of crystallinity was evaluated and found to be 82 % before the process change and 87 % after the process change. Mechanical properties such as compressive strength and bending strength were evaluated and found to be excellent for the sample after process modification. In conclusion, the samples after the process modification were evaluated and found to have superior characteristics compared to those before the modification.

서속병(黍粟餠)의 재료배합비에 따른 관능적 , 텍스쳐 특성

이효지,백구슬 한국조리과학회 2001 한국식품조리과학회지 Vol.17 No.3

This study aimed for exploring the best recipe of Seosokbyung with different ingredient ratios of glutinous millet flour, sugar, and water added to rice flour. The most desirable recipe was detetmined by sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. The best score for each sensory item was obtained in the following condition: Color-245g(70%) of glutinous millet flour, 50g of sugar with 10㎖ of water in 105g of rice flour. Flavor-175g(50%) of glutinous millet flour with a 80㎖ of honey in 175g of rice flour. Graininess and Moistness-245g(70%) of glutinous millet flour with 70㎖ of honey in 105g of rice flour. Chewiness-210g(60%) of glutinous millet flour, 60g of sugar with 20㎖ of water in 140g of rice flour. Sweetness-175g (50%) of glutinous millet flour 7g of sugar with 25㎖ of water in 175g of rice flour. As a result of mechanical examination, the best score for springiness, cohesiveness, chewiness, gumminess, adhesiveness was obtained in the recipe of 175g(50%) of glutinous millet flour with 80㎖ of sugar in 175g of rice flour, and that for hardness in the one of 245g(70%) of glutinous millet flour with 70㎖ of honey in rice flour. As the less amount of glutinous millet flour was added, the scores for springiness, cohesiveness, chewiness, gumminess and adhesiveness were increased, and the addition of honey gave higher scores than sugar or oligosaccharide(P<0.05) The best recipe of Seosokbyung was 140g of rice flour, 210g of glutinous millet flour, 60g of sugar, 20㎖ of water and 3.5g of salt. The moisture contents of rice flour and glutinous millet flour were 31.6% and 13.3%, respectively. The content of moisture in the best recipe of the Seosokbyung is approximately 36.101%. The moisture content higher than 36% gave better sensory scores in chewiness and moistness. As a result of colorimetry, the most bright 'L' value(Lightness) was obtained from 175g of rice flour mixed with 175g(50%) of glutinous millet flour, 70g of sugar and 25㎖ of water. The highest 'a' value(Redness) was gained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour and 80㎖ of honey. The best 'b' value(Yellowness) was obtained from 140g of rice flour, 210g (60% of rice flour) of glutinous millet flour, 60g of sugar and 20㎖ of water.