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Direct evidence of void passivation in Cu(InGa)(SSe)<sub>2</sub> absorber layers
Lee, Dongho,Lee, Jaehan,Heo, Sung,Park, Jong-Bong,Kim, Young-Su,Mo, Chan B.,Huh, Kwangsoo,Yang, JungYup,Nam, Junggyu,Baek, Dohyun,Park, Sungchan,Kim, ByoungJune,Kim, Dongseop,Kang, Yoonmook American Institute of Physics 2015 Applied Physics Letters Vol.106 No.8
Effect of Liposome Encapsulated Salt on Physicochemical and Sensory Evaluation of White Pan Bread
Jiseon Lee,SangYoon Lee,Soojin Kim,Jae-Hee Seo,Junggyu Lee,Dong-Hyun Park,Hee Jeong Choi,Jing Jing Bai,Eun-Young Ko,Mi-Jung Choi 한국산업식품공학회 2016 학술대회 및 심포지엄 Vol.2016 No.10
Excessive salt intake in body induces health risks resulting high blood pressure or heart diseases. Therefore, the low salt concentration and sale tasted food is needed by means of the modification of manufacturing process. The purpose of this study was to study the effect of inhomogeneous salt localization in bread to enhance the saltiness encapsulated salt. The 0, 0.5, 1, 1.5, and 2.0% of liposome encapsulated salt (LS) was added into the baking of white pan bread. The final salt concentration was adjusted at 2% by addition of salt. After baking the bread, the moisture content, loaf volume, fermentation rate, color, texture analysis, salt release rate and sensory test were measured. From this study, moisture content has no significant difference between control and treatments (p>0.05), except for 2.0% LS. Lightness of all treatments was higher than control (p<0.05), whereas, there were no significant difference in hardness (p>0.05). From the sensory test, the bread added 2.0% LS was showed the highest value from the salty taste. Moreover, it is related to the highest release rate of salt was represented at 2.0% LS. In conclusion, the salty intensity of bread can be enhanced by the salt localization using encapsulation of salt.
어피 펩타이드 리포좀 대량생산 최적 조건 및 저장 안정성
이중규 ( Junggyu Lee ),이윤정 ( Yunjung Lee ),백정정 ( Jingjing Bai ),김수진 ( Soojin Kim ),조영재 ( Youngjae Cho ),최미정 ( Mi-jung Cho ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.4
Fish skin peptide-loaded liposomes were prepared in 100 mL and 1 L solution as lab scales, and 10 L solution as a prototype scale. The particle size and zeta potential were measured to determine the optimal conditions for the production of fish skin peptide-loaded liposome. The liposome was manufactured by the following conditions: (1) primary homogenization at 4,000 rpm, 8,000 rpm, and 12,000 rpm for 3 minutes; (2) secondary homogenization at 40 watt (W), 60 W, and 80 W for 3 minutes. From this experimental design, the optimal conditions of homogenization were selected as 4,000 rpm and 60 W. For the next step, fish peptides were prepared as the concentrations of 3, 6, and 12% at the optimum manufacturing conditions of liposome and stored at 4℃. Particle size, polydispersion index (pdI), and zeta potential of peptide-loaded liposome were measured for its stability. Particle size increased significantly as manufacture scale and peptide concentration increased, and decreased over storage time. The zeta potential results increased as storage time increased at 10 L scale. In addition, 12% peptide showed the formation of a sediment layer after 3 weeks, and 6% peptide was considered to be the most suitable for industrial application.
이상운(Lee, SangUn),이정규(Lee, JungGyu) 한국방송·미디어공학회 2015 한국방송공학회 학술발표대회 논문집 Vol.2015 No.7
ICT 기술이 급속하게 발전함에 따라 수없이 많은 기술이 등장하고 정착되고 안정화되고 있는 상황에서 빅데이터 이슈는 매우 중요하다. 이러한 변화에 빠르게 대응하는 개인이나 기업에게 엄청난 새로운 기회와 부가가치 창출을 제공을 부여해 주고 있다. 현재 방송분야에서는 빅데이터 기술이 콘텐츠 서비스 분야에서 활발히 적용되고 있으며 그 영역이 점차 확대되고 있는 추세이다. 이에 본 논문은 디지털 방송 시스템을 구성하고 있는 다양한 기기에서 발생되는 장애나 이벤트를 빅데이터 분석을 통해 통합관제 모니터링, 통계 및 분석을 통하여 처리할 수 있는 시스템을 제안한다. 제안한 시스템은 방송 인프라 통합 관리, 실시간 이벤트 검색, 장애 분석 및 리포팅 기능을 제공함으로써 문제점을 신속히 파악하여 안정적인 방송 운영을 지원하도록 한다. 또한 각종 방송 장비들의 로그 정보를 수집하여 서비스 상태 및 작업 통계를 통한 시스템의 가용성을 평가할 수 있도록 한다.
Youngjae Cho,Junggyu Lee,Yoon Jung Lee,HeeJeong Choi,SangYoon Lee,Dong Hyeon Park,JingJing Bai,Eunji Kwak,Junhwan Bae,Honggyun Kim,Mi-Jung Choi 한국산업식품공학회 2017 학술대회 및 심포지엄 Vol.2017 No.11
Salt is generally used for food seasonings and preservations as a common ingredient. However, excess salt intake has generated health issues such as high blood pressure, osteoporosis, stroke, and heart diseases. Recently, desires and interests of low-salt cooking have been increased among people who want healthy diets. The aim of study was to compare the physicochemical characteristics of a fermented squid sauce added with vitamin C and commercial low-salt soy sauces. Thawed and crushed squids were fermented until the solid squid became liquid at 25°C with an addition of 5% (g/g) vitamin C. Then, fermented squid sauce was heated at 100°C for 30 min and filtered. All samples were measured in multiple aspects of amino acid nitrogen, salt, sugar and water content, pH, chromaticity and brown color, and sensory test. In the results, color values showed no significantly difference between all the samples (p>0.05). Water content value of the fermented squid sauce was the highest among samples. Brown color, salt contents and sugar contents of the fermented squid sauce were significantly different than other low salt soy sauces with an exception of the sauce made with functional salt. These results showed a similar tendency as those of sensory evaluation. As conclusion, the possibility of fermented squid sauce added with vitamin C showed a possibility as a candidate of low-salt soy sauce.
Effect of Oven Drying Process on Quality of Sweet Po
Jose Antonio Afoan,Jiseon Lee,Junggyu Lee,Dong-Hyun Park,Hee Jeong Choi,Jing Jing Bai,SangYoon Lee,Soojin Kim,Jae-Hee Seo,Eun-Young Ko,Mi-Jung Choi 한국산업식품공학회 2016 학술대회 및 심포지엄 Vol.2016 No.10
Recently, semi-dried sweet potato is popular as a natural snake for children’s dessert. The drying condition was optimized to obtain high quality of sweet potato by oven drying process. The mashed yellow and chestnut sweet potato was dried using the oven drier at different temperature (50, 60, 70, and 80°C) then evaluated for the moisture content, appearance observation, texture properties, and sugar contents and sensory test in every 2, 6 and 12 hours. During the dehydration and drying process, the ending point of moisture content divided in three zone from 0-2 hour, 4-6 hour and 8-12 hour. The moisture content was dramatically decreased from 0 hour - 8 hour, but after 8 hour there is no significant decrease. Yellow sweet potato dried at 80°C for 6 hours was investigated as good product base on the sensory test, hardness value, and color appearances as compared to chestnut potato.
포장 및 냉,해동 방법이 고구마 줄기의 품질 특성에 미치는 영향
최희정 ( Hee Jeong Choi ),이상윤 ( Sangyoon Lee ),이지선 ( Jiseon Lee ),김수진 ( Soojin Kim ),서재희 ( Jae Hee Seo ),이중규 ( Junggyu Lee ),김하윤 ( Hayun Kim ),신혜림 ( Hyerim Shin ),조선경 ( Sun Kyung Cho ),신민정 ( Min Jung Shi 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.2
Food freezing preservation is an important process due to its high quality and long shelf-life. In order to improve the quality of frozen sweet potato stem, the freezing rate, thawing, and packaging method was optimized by the determination of physical properties. There was no significant difference among the treatment of freezing rate. Further, the drip loss of sweet potato stem was higher at a relatively fast freezing rate (immersion freezing) than at slow freezing rate (natural convection freezing at -20 or -40oC). For the comparison of packaging methods, the aircontaining packaged sweet potato stem had the lowest significant differences from the result of color, pH, and hardness. From the result of the drip loss, the high frequency and microwave using thawing samples were more effective than room temperature and water thawing. Therefore, fast freezing and thawing rate with air-containing package were recommended to obtain the better quality of sweet potato stem.
Manufacturing Process and Physicochemical Property of Chitosan/Soybean Peptide Nanoparticles
Jingjing Bai,Jae-Hee Seo,Jiseon Lee,Soojin Kim,SangYoon Lee,JungGyu Lee,Dong-Hyun Park,Hee Jeong Choi,Eun-Young Ko,Mi-Jung Choi 한국산업식품공학회 2016 학술대회 및 심포지엄 Vol.2016 No.10
Soybean peptide (SP) exhibited low intestinal absorption at oral administration due to its fragile structure under gastric digestion. Therefore, we have attempted to encapsulate peptide by cross-linkage interaction between positive charged chitosan (CS) or chitosan oligosaccharide (CSO) and negative charged peptide. The CS (or CSO) with SP nanoparticles were prepared by using ultrasonification technique. The objective of this study was to find the optimal processing method by changing concentration, pH, and homogenizing conditions. We measured physicochemical properties such as particle size, zeta-potential, encapsulation efficiency (EE%), release rate (RR) and antioxidant ability of samples. The results showed that the optimal processing method was using 0.5% (w/v) CSO (diluted by pH 3 Acetic acid buffer) mixed with 0.5% (w/v) SP (diluted by pH 6 buffer) by 9:1 ratio. Afterwards, using high-speed mixer at 12,000 rpm for 3 min, and then passed 2 times through an ultrasonicator (50% power, 3 min). In this way for processing, the particle sizes of CSO/SP nanoparticles were approximately 300 nm, zeta-potential were approximately 45 mV. In addition, the EE% and RR of CS/SP nanoparticles was higher than the CSO/SP nanoparticles. The increase in antioxidant ability of SP was attributed to the affected by CS/CSO microcapsules. In conclusion, this research can befoundation for the manufacturing process of CS/SP nanoparticles, and it was expected that the future application of this nanoparticle in food matrix.
리포좀 코팅한 hemicellulase가 우엉의 연화에 미치는 효과
김광일(Kwang-Il Kim),이상윤(SangYoon Lee),이지선(Jiseon Lee),이중규(JungGyu Lee),민상기(Sang-Gi Min),최미정(Mi-Jung Choi) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.6
식물 소재 식품인 우엉을 코팅 및 비코팅 헤미셀룰라아제 효소액으로 침지한 후 시간에 따른 식품의 이화학적 특성 변화를 관찰한 결과, 색도에서는 모든 처리구에서 명도가 감소하는 경향을 나타냈지만, 적색도와 황색도는 감소하는 경향을 나타냈다. 또한 비코팅 효소와 코팅 효소 침지한 우엉 시료에서 공통적으로 본연의 색을 잃어가는 경향을 나타냈다. 경도는 시간에 따라 모든 처리구에서 감소하였고 증류수 침지 처리 시료에 비해 비코팅 효소와 코팅 효소 침지 처리한 시료의 경도 값이 유의적으로 낮았지만 코팅/비코팅 효소 처리한 시료간에는 유의적인 차이를 나타내지 않았다. 효소 활성은 우엉을 침지했던 함침액에 있는 생성물인 포도당의 함량 측정을 통해 진행한 결과 초반에는 비코팅 효소의 활성이 코팅 효소보다 높게 나타났지만 이후 시간의 경과에 따라 코팅 효소의 활성이 증가하며 비코팅 효소액 처리구의 활성보다 높은 함량을 나타냈다. 즉, 코팅막을 이용하여 효소를 포집하면 비코팅 효소에 비해 상대적으로 꾸준하게 효소의 활성을 유지 및 증가시킬 수 있으므로 식품의 연화 효과 및 효소의 활성을 장기간 적용할 수 있었다. 또한 리포좀 코팅은 수용성 및 지용성 성분의 포집이 가능하다. 즉, 본 실험을 통해 코팅된 가수분해효소의 고정화로 음식 재료의 연화 작용을 기대할 수 있으면서 효소 외에 다른 수용성 및 지용성의 영양 성분 및 기능성 성분 등을 함께 포집하여 비파괴 노인식 개발에 응용할 수 있으리라 사료된다. The elderly or patients with masticatory disturbance and deglutition dysfunctions, may have difficulty in chewing or biting foods with a hard texture. Thus, softening of the texture of foods using hemicellulase immobilized by the nanoencapsulation technique was examined in this study. Burdock was cut into cylindrical-shaped samples, which were immersed in distilled water and non-coated or coated enzymes for 48 h at 4℃. The hardness of the treated samples decreased compared to the control. Microstructural observations revealed that the cells in the non-coated burdock were destroyed after 24 h. From the point of view of enzyme activity, the initial activity of the non-coated enzymes was higher than that of the coated enzymes. However, the enzyme activity was not significantly affected by the immersion time. Therefore, it appears that the encapsulation technique for enzymes may be useful for softening the texture of foods.