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까치버섯(Polyozellus multiplex)으로부터 분리한 polyozellin과 thelephoric acid의 항산화 활성
정신교 ( Shin Kyo Chung ),전소영 ( So Young Leon ),이희주 ( Hee Ju Lee ),김숙경 ( Suk Kyung Kim ),김상인 ( Sang In Kim ),김금숙 ( Geum Soog Kim ),권순호 ( Soon Ho Kwon ),김자영 ( Ja Young Kim ),송경식 ( Kyung Sik Song ) 한국응용생명화학회(구 한국농화학회) 2004 Applied Biological Chemistry (Appl Biol Chem) Vol.47 No.2
단마 ( Dioscorea aimadoimo ) 의 열풍건조 시 갈변 억제 방안 연구
정신교(Shin Kyo Chung),정용열(Yong Yul Chung),정우식(Woo Sik Jeong) 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.39 No.5
This research was conducted to investigate the effective methods for browning inhibition on yam (Dioscorea aimadoimo) during dehydration by physical and chemical pretreatments. Moisture, crude protein, crude fiber and N-free extract contents of yam were 81.17%, 1.43%, 0.29% and 15.81%, respectively. Yams were sliced to 0.5 ㎝ thickness and placed to singles and poly layer in plastic tray, and then changes of their weights were measured during air dehydration at 50℃, 65℃ and 80℃. The dehydration time reaching to optimum moisture level for the pulverization of the yam slices were 10, 6, 3 hours(single layered) and 12, 7, 5 hours(multi layered) at the respective temperature. To inhibit browning at 80℃ air dehydration, water and steam blanching, microwave treatment effects were investigated on yam slices for 30 sec. and 60 sec. Steam blanching for 30 sec. was comparatively effective to inhibit browning of yam slices. Yam slices were immersed in single and combined browning inhibitor solutions and evaluated for browing degree during dehydration by the values of Hunter L, a, b and △E. The most effective pretreatment to inhibit browning of yam slices was immersion in the solution containing 500 ppm of citric acid and 1000 ppm of cysteine for 1 min.
고추의 건조율 및 색도에 미치는 Blanching 효과
정신교(Shin-Kyo Chung),신종철(Jong-Chul Shin),최종욱(Jong-Uck Choi) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.1
Blanching 처리가 고추의 건조율 및 색도에 미치는 효과를 조사하고자 실험실 규모의 열풍 건조기를 제작하였으며 strain gage형의 load cell과 strain amplifier를 이용하여 건조 중의 중량을 연속적으로 기록, 측정하였다. 고추의 건조특성곡선은 대조군에서는 예비, 항율, 감율건조기간이 뚜렷한 반면, blanching 처리군은 감율조건기간만 존재하였으며, 시료의 건조율과 건조상수 값은 blanching 처리 온도와 시간에 비례하여 증가하는 경향이었고, 100℃, 3분 blanching 처리군이 가장 높게 나타났다. Capsanthin 함량 역시 대조군에 비해 처리군이blanching 처리온도와 시간에 비례하였으며 색도 값의 경우 80℃, 3분 blanching군이 가장 우수하였다. blanching 처리는 전반적으로 고추의 건조율 증진 및 색도 보존에 효과적이며 80℃, 3분 blanching 처리가 비교적 적합하였다. To examine the effects of blanching treatments on the drying of hot red pepper, the pilot scale hot-air dryer equipped witb tbe weight sensor using strain gauge type load cell and strain amplifier was designed and manufactured, The drying characteristic curves of cut hot red pepper showed a settling down period followed by a constant rate period and falling rate period, but blanched hot red pepper showed only falling rate period. According as the blanching time and temperature rises, the drying rates and the capsanthin contents of hot red pepper fairly increased. Considering the drying rates and the color values of dried hot red pepper, we suggest the desirable blanching condition of hot red pepper should be water blanching at 80℃ for 3 mins.