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RISS 인기검색어
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- 저자 : 김미정(M. J. Kim) (검색결과 27 건)
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당근 쥬스가 감자 쥬스의 효소적 갈변 반응에 미치는 영향
김미정,이창용 ( M . J . Kim,C . Y . Lee ) 한국식품조리과학회 1993 한국식품조리과학회지 Vol.9 No.3
Potato and carrot are the main sourses of vitamin C and vitamin A each. As a folk ramedy, potato carrot mixtures have been used to cure a stomach ulcer in Korea. To investigate the effects of carrot juice on the browning of potato juice, we examined the browing in various ratio of two juices. We also investigated the role of potato juice in the carotene oxidation of carrot juice. Delta L values of potato juice were abruptly decreased after 5 min. reaction and they were very different from the juice mixture of potato and carrot. Those containing higher ratio of potato were decreased greatly. In blanching treatment to eliminate the effect of the enzymes in potato and carrot, delta L values of cooked potato were decreased a little but those of cooked carrot were decreased greatly. To investigate the fact that the inhibitory effect of carrot juice in potato browning was due to the dilution of polyphenolics of potato juices by carrot juice mixing, we added H_(20) equivalent to carrot water content to potato juice. The diluted sample showed less decreasing pattern than nondiluted sample. We also added appropriate amount of β-carotene to the same samples. Delta L values of with added B-carotene were more slowly decreased than those of without added B-carotene.
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감자에서 추출한 phenolics 의 갈변화에 미치는 β - Carotene 의 영향과 polyphenol oxidase 특성
김미정,이창용 ( M . J . Kim,C . Y . Lee ) 한국식품조리과학회 1994 한국식품조리과학회지 Vol.10 No.1
The effects of synthetic and carrot carotene on the browning of polyphenolics extracted from potato for eliminating the effects of other components in potato which inhibit the browning of potato juice and the potato polyphenol oxidase (PPO) activity were investigated. Total phenolics content in potato sample was 1.854 ㎎/g D.W. and PPO activity was 100 unit. Delta `L` value of polyphenolics extracted from potato decreased makedly, but that of potato with carrot decreased little by little. Potato with β-carotene showed a little decrease after 50 min. At the same time, polyphenolics extracted from potato were mixed with carotene extracted from carrot or with syntetic β-carotene. As the results, the delta `L` value of the former increased but decreased similarly to the latter after 1 hour. The effects of enzyme and substrate concentration on the browning of PPO extracted from potato were investigated. Optimum enzyme concentration was 10% and optimum substrate concentration was 13.3%. β-carotene concentration did not appear to influence significantly on PPO activity.
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NUMERICAL STUDY ON FLOW AROUND LOW ASPECT RATIO WING FOR THE WAVY LEADING EDGE
M.J. Kim(김미정),H.S. Yoon(윤현식),H.H. Chun(전호환) 한국전산유체공학회 2012 한국전산유체공학회 학술대회논문집 Vol.2012 No.5
The present study numerically investigates the effect of the wavy leading edge on hydrodynamic characteristics for the flow of rectangular wings with the low aspect ratio of 1.5. two different wave lengths of S/4 and S/8 at fixed wavy amplitude of 0.05C have been considered, where S and C are the span length and the mean chord length of the wing, respectively. Numerical simulations are performed at a wide range of the angle of attack (0° ≤ α ≤ 40° )at one Reynolds number of 10<SUP>6</SUP>. In the pre-stall region, the wavy wings reveal the considerable loss of the lift, compared to the smooth wing. In the post-stall, the lift coefficients of the smooth wing and the wavy wings are not much different.
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