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입자 크기와 초고압 처리에 따른 유기용매와 초임계 유체 추출법에서의 대두유 추출수율의 변화
윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.3
Effects of particle size and high pressure processing on the extraction rate of oil compounds from soybean powder were evaluated by Soxhlet method using hexane and supercritical fluid extraction (SFE) using CO2. SFE was carried out at 4,000 psi and 50℃ for 4 hr. The mean particle sizes were varied from 26.7 to 862.0 ?m by controlling milling time. Saturation solubility increased as the particle size decreased. At large particle size, high pressure processing (HPP) showed higher extraction yield in both hexane extraction and SFE, but as the particle size decreased, the HPP was irrelevant to the extraction yield in SFE. The higher extraction rate was obtained from the smaller particle size. The scanning electronic microscopy of soybean powder treated by HPP showed pores on the surface of the particle. The higher extraction rate and yield from HPP treatment might be due to the less internal resistance of transferring the solvent and miscellar in the solid matrix by collapsing of tissues.
고형분과 액상의 분리 및 형상을 달리한 대용량 당근 레토르트 제품의 52주 저장기간에 따른 품질변화 특성
김윤성 ( Yoon Sung Kim ),김주흥 ( Joo Heung Kim ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.4
Quality changes of carrots thermally processed in a large size (5 kg) retort pouch during 52 weeks of storage were investigated under different packaging methods and package shapes. To improve the efficiency of thermal processing (121.1℃, 0.15 MPa), the carrot (i.e., solid) and the broth (i.e., liquid) of the carrot soup were separately packed and sterilized. The quality changes of carrot packed without liquid were compared with those with liquid. Two dif-ferent package shapes such as rectangular parallelepiped and cube were also evaluated to figure out the efficiency of the heat penetration rate for a large-sized pouch. The TTT (F<sub>0</sub>-values = 6) were 27, 54, and 114 min from the rectangular parallelepiped, cube, and solid/liquid mixed groups, respectively. In the mixed groups, the hardness and chewiness of solids (carrot) were significantly smaller than those measured in the other groups as TTT increased. Carrots treated in the rectangular parallelepiped shape showed a significantly higher texture than the cube shape. The CV of hardness and chewiness in the rectangular parallelepiped and the cube shape were calculated as 7.56 and 47.19, and 29.16 and 65.28, respectively. This demonstrated that a more uniform quality can be obtained from the rectangular parallelepiped shape.
재수화 반복횟수를 달리한 해삼 병조림의 저장기간에 따른 품질변화 특성
김윤성 ( Yoon Sung Kim ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.1
Quality changes of dried sea cucumber (Stichopusjaponicus) after applying a cyclic rehydration and retorting process were investigated during 4 weeks of storage. The length, volume, and weight of dried sea cucumber increased significantly as the number of rehydration cycles increased. Sea cucumber (SC) was bottled in the glass jar and a retort thermal process (121.1℃, 0.15 MPa) was applied. The total thermal processing time (TTT) was 24 min based on the temperature at the cold point. The size and texture of retorted SC were significantly changed until the first week of storage. However, regardless of the number of rehydration cycles, the size and texture of samples at different rehydration cycles showed no significant difference during the whole storage. The length, volume, weight, rehydration ratio (R<sub>R</sub>), hardness, and chewiness at the maximum degree of swelling during rehydration of dried SC were estimated as 100.86 mm, 38.62 mL, 41.05 g, 6.39 of R<sub>R</sub>, 249.19 gf, and 4.05 mJ, respectively.
입자도와 초고압 처리에 따른 더덕의 외피와 육질의 항산화 활성
홍윤기 ( Yoon Ki Hong ),안주희 ( Juhee Ahn ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.3
The effects of particle size and high pressure on the antioxidant activity of skin and flesh of deodeok (Condonopsis lanceolata) were studied. The deodeok powder was prepared by different particle sizes, such as 20-40 mesh, 40-60 mesh, and below 100 mesh. High pressure was applied at 250 MPa and 450 MPa for 10min. The antioxidant activity was measured by the concentration of total phenol, DPPH, and reduction power. According to the mass transfer theory, the diffusion rate was inversely proportional to the particle sizes of the solute. However, high extraction rate was observed from the large particle size (20-40 mesh) of the powder prepared by the whole deodeok which included both skin and flesh. When the powders were separately prepared by skin and flesh, the extraction rate were inversely proportional to the particle size. The antioxidant activity from the skin was significantly higher than that of flesh (p<0.05). High pressure treatment increased the antioxidant activity of flesh dramatically. The result of study indicated that the by-product of deodeok was a useful resource to obtain the antioxidants.
레토르트 살균기 내부의 온도 구배가 감자제품의 살균도와 품질에 미치는 영향
김주흥 ( Joo Heung Kim ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.3
The effect of temperature distribution in the retort on the degree of sterilization and the product quality was investigated. The temperature distribution in the retort chamber in an industrial scale of retort was evaluated. The target processing temperature was set to 121.1℃ based on the standard sterilization process for C. botulinum. The temperature distributions at several points in the retort chamber were measured during the sterilization process, such as the heating (25℃ to 121.1℃), holding (121.1℃), and cooling (121.1℃ to 25℃) processes. F<sub>o</sub>-values at different positions in the chamber were evaluated and compared. Potato cubes were used as a control sample to obtain the heat penetration curve for evaluating the degree of sterilization and the quality changes. Potato samples in cube shape (13×13×13 mm) were prepared and packed in 5 kg of retort pouch pack. A significant temperature deviation occurred during the cooling process and it significantly affected the degree of sterilization.
Fluorescence spectrum test를 이용한 분말상의 대두의 저장 중 산패도 측정법 개발
엄주태 ( Joo Tae Uhm ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.1
The rancidity of soybean (Glycine max L.) in powder forms was evaluated by fluorescence spectrum test (FST). The results from the FST were validated by comparing those of 2-thiobarbituric acid (TBA) value and acid value. The storage temperature and time of soybean powders were at the room temperature, 50, and 90oC for 20 days. The maximum excitation and the maximum emission of fluorescent compounds generated from the soybean powder during storage were observed at the wave length of 360 nm and 430 to 440 nm, respectively. The mean particle size of soybean powder was controlled to be 40 μm. The FST results showed that the lipid oxidation during storage at room temperature and 50oC was not progressed actively (p < 0.05), but dramatically progressed at 90oC. All the values at room temperature and 50oC showed a similar pattern during storage. But, at 90oC, the FI (fluorescence intensity) values and the acid values showed similar pattern. The results demonstrated that FST might be useful to measure the rancidity of soybean powder because FST did not require oil extraction to measure the rancidity.
장기 저장 중 저장 온도와 습도에 따른 해품 콩의 콩나물 가공적성 연구
이윤주 ( Yun Ju Lee ),윤원병 ( Won Byong Yoon ) 한국응용생명화학회 2020 Journal of Applied Biological Chemistry (J. Appl. Vol.63 No.1
This study investigated the processing characteristics of soybean (HaePum) sprouts based on temperature (5, 15 and room temperature), period (0, 6 and 12 mon) and relative humidity (20, 40, 60, and 80%) during storage. The initial germination rate of soybean sprouts was 76.02±6.32%, which significantly reduced to 57.18±8.51%, and 0% as the storage temperature of soybean increased for a period of 12 mon. The germination rate of soybean sprouts with 30℃ and 80% RH decreased after 4 mon of storage to 4.94%. The yellowness of cotyledon of soybean sprouts was not significantly changed during the 12 mon period of storage at 5℃, whereas, soybean sprouts stored at 15℃ and room temperature demonstrated decreased yellowness. However, the stress of cotyledon decreased with an increase in both storage temperature and time, and the hardness of hypocotyl decreased with an increase of storage time. The stress of cotyledon affected by high temperature (30℃) and humidity (80%) during 4 mon was reduced to 44.39±9.38 g/mm<sup>2</sup>. The asparagine content of soybean sprouts showed a similar result with the germination rate due to the amount of hypocotyl. Therefore, lower temperatures and shorter storage times are suitable for soybean sprout processing. The first order kinetic model and Arrhenius equation (activation energy =29.56 kJ/mol) were able to predict the yield of sprout at various storage temperatures and periods.