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양종범 ( Jong Beom Yang ),이경혜 ( Kyoung Hae Lee ),최성업 ( Sung Up Choi ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.3
To decrease the intake of animal fat and cholesterol, the changes in the physicochemical characteristics of beef loin cooked through different methods (boiling, steaming, baking, and frying) were investigated. The cooking weight loss, moisture drain rate, and cholesterol drain rate were highest during frying, whereas the lipid drain rate was highest during boiling. The pH value increased markedly during steaming, the acid value of meat fat increased remarkedly during boiling, and the refractive index of meat fat increased notably upon frying. The hardness of meat was remarkedly increased by steaming. The gumminess and chewiness of meat were notably increased by frying. The springiness slightly decreased during all the cooking methods, and the cohesiveness was not significantly affected by any cooking process. The CIE L* (lightness) value increased markedly during boiling, the CIE a* (redness) value decreased markedly during both boiling and steaming, and the CIE b* (yellowness) value decreased notably during all the cooking methods. The fatty acid composition did not significantly change after cooking, except when the meat was fried. Therefore, boiling is an effective cooking method for beef loin to decrease the intake of animal fat.
돈지가 첨가된 조제고춧가루의 저장 중 화학적 특성 변화
양종범,고명수,정인철,문윤희,Yang, Jong-Beom,Ko, Myung-Soo,Jung, In-Chul,Moon, Yoon-Hee 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.3
To develop a new quality control method for the evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder (RRP), mixed with lard were investigated while in storage at $65^{\circ}C$ for 6 weeks. The moisture contents of the RRP increased but the crude protein and crude lipid contents decreased up to 4 weeks of storage. The pH value decreased and the acid value increased steadily during storage. Both the American Spice Trade Association (ASTA) value that indicates redness of red pepper, and the CIE L, a, and b values decreased remarkably during storage. The fatty acids of the RRP oil were primarily oleic acid (33.4%), linoleic acid (30.8%), and palmitic acid (21.2%). The composition of fatty acids did not significantly change after 6 weeks of storage (p>0.05). Regarding the free fatty acid (FFA) composition of the RRP oil, palmitic acid (36.5%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. In addition, the ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.
졸-겔 방법에 의한 $Li_2O-Al_2O_3-SiO_2$계 저열팽상성 결정화유리의 제조
양중식,김종범,양중식,Yang, Jung-Sik,Kim, Jong-Beom,Yang, Jung-Sik 한국재료학회 1993 한국재료학회지 Vol.3 No.3
$Li_2O-Al_2O_3-SiO_3$계 결정화유리의 저온합성을 위하여 출방원료로서 각 해당 금속 알콕시드를 사용하였다. 알코올을 용매로 충분히 첨가하고, drying control chemical additive로 dimethy1 formamide를 적당량 첨가한 혼합용용액을 과잉의 물로 충분히 가수분해시킨 습윤겔을 저온으로 건고하여 균열이 없는 건조된 monolith겔을 합성하였다. 건조겔로부터 750-$950^{\circ}C$로 10시간 이상 소결하여 저열팽창성을 나타내는 ${\beta}$-eucrypytite(${\beta}$-quartz 고용체), $Li_2O\cdot Al_2O_3\cdot 3SiO_2$및 ${\beta}$-spodumene등의결정상을 석출시켰다. Glass-ceramic monoliths with an ultra-low thermal expansion coefficient have been synthesized by the sol-gel technique using metal alkoxides as starting materials and dimethyl formamide as a drying control chemical additive. The ternary gels: $Li_2O\cdot Al_2O_3\cdot 2, 4 or $6SiO_2$ were obtained by hydrolysis and polycondensation reactions of metal alkoxides of silicon, aluminum and lithium. To produce cylindrical crack-free gel monoliths, excess water was used to the starting solutions and drying rates were controlled precisely to prevent cracking. In conversion process ,${\beta}$-eucryptite, $Li_2O\cdot Al_2O_3\cdot 3SiO_2$ and P-spodumene with ,${\beta}$-quartz solid solution phase were obtained by heating at the range of 750 ~$1000^{\circ}C$. Above $800^{\circ}C$, the ,${\beta}$-spodumene phase increased while ,${\beta}$-eucryptite phase decreased. The thermal expansion coefficient of the crystallized specimens were -15~ $+5{\times}{10^{-7}}/{\circ}C$ over the temperature range from room temperature to $600^{\circ}C$.