어닐링 온도에서 옴가열이 감자전분의 물리화학적 특성에 미치는 영향

차윤환 한국식품영양학회 2011 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2011 No.06

호화점 이하에서 옴가열이 감자 전분의 열적특성에 미치는 영향

차윤환,Cha, Yun-Hwan 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4

Ohmic heating uses electric resistance heat which occurs equally and rapidly inside of food when electrical current is flown into. In other study, we researched about soybean protein's characteristic changes by ohmic heating. Nevertheless treated same temperature, denaturation of soybean protein were accelerated by ohmic heating than conventional heating. In this time, we studied thermal property change of potato starch by ohmic heating besides conventional heating. For this purpose, potato starch was heated at same subgelatinization temperature by ohmic and conventional heating. And thermal properties were tested using DSC. Annealing of starch is heat treatment method that heated at 3~4% below the gelatinization point. DSC analysis results of this study, the $T_o$, $T_p$, $T_c$ of potato starch levels were increased, whereas $T_c{\sim}T_o$ was narrowed. This thermal property changes appear similar to annealing's result. It is thought the results shown in this study, because the heating from below the gelatinization point. 6, 12, 24, 72, and 120 hours heating at $55^{\circ}C$ for potato starch, $T_o$, $T_p$, $T_c$ values continue to increased with heating time increase. The gelatinization temperature of raw potato starch was $65.9^{\circ}C$ and the treated starch by conventional heating at $55^{\circ}C$ for 120 hr was $72^{\circ}C$, ohmic was $76^{\circ}C$. The gelatinization range of conventional (72 hr) was $10^{\circ}C$, ohmic was $8^{\circ}C$. In case of 24 hours heating at 45, 50, 55, 60, $65^{\circ}C$ for potato starch, the result was similar to before. $T_o$, $T_p$, $T_c$ values continue to increased and gelatinization range narrowed with heating temperature increase. In case of conventional heating at $60^{\circ}C$, the results of gelatinization temperature and range were $70.1^{\circ}C$ and $9.1^{\circ}C$. And ohmic were $74.4^{\circ}C$ and $7.5^{\circ}C$. When viewed through the results of the above, the internal structure of starch heated by ohmic heating was found that the shift to a more stable form and to increase the homology of the starch internal structure.

혼합 참기름 중 개별 식용유 조성의 분석

차윤환,신효선 동국대학교 산업기술연구원 1997 산업기술논문집 Vol.10 No.-

시중에서 판매되는 참기름, 대두유, 옥수수유, 커놀라유, 면실유, 미강유, 팜올레인을 다양한 비율로 헌합한 혼합 참기름에서 개별 식용유와 혼합 참기름 중의 지방산, 스테롤류, 토코페롤류, 리그난 화합물의 조성을 분석하여 혼합 참기름 중 개별 식용유의 조성을 분석하는데 이용하였다. 식용유 중 참기름은 lignan 화합물, 카놀라유는 brassicasterol과 erucic acid, 미강유는 동정되지 않은 Unk. C, 팜올레인은 저급포화지방산을 특이성분(characteristic component)으로 각각 함유하고 있었다. 그러나 대두유, 옥수수유, 면실유는 특이성분을 함유하지 않았다. 혼합 참기름 중 특이성분을 함유하는 식용유는 특이성분을 이용하여 그 조성을 분석하였고, 비특이 식용유는 분석한 성분을 행렬로 만들어 그 조성을 분석하였다. 이때 모든 data처리는 BASIC으로 작성한 프로그램으로 처리하였다. 조제한 42개 혼합 참기름 중 24개 시료는 70% 이상의 정확도를 보였고, 12개와 6개 시료는 각각 50~70%와 50%이하의 정확도를 보였다. 혼합 참기름 중에서 개별 식용유 조성을 분석함에 있어 팜올레인이 가장 정확하게 분석되었고, 옥수수유가 가장 부정확하게 분석되었다. The data obtained by GLC and HPLC analysis of fatty acids, sterols, tocopherols and lignan compounds were applied to quantitative estimation of individual oils in blended sesame oil with soybean, corn, canola, cottonseed, rice bran and palm oils in market. Quantitative estimation of individual oils in blended sesame oil was approached by the selection of certain characteristic components for each oil. Lignan compounds in sesame oil, brassicasterol and erucic acid in canola oil, unidentified unk. C in rice bran oil and low chain fatty acid in palm olein were characteristic components in each oils. But, soybean oil, corn oil and cottonseed oil had not characteristic components. Quantitative estimation of individual oils including characteristic components in blended sesame oils was achieved by using characteristic components and that of oil excluding characteristic components was achieved by a matrix comparison method. A computer program was prepared in BASIC to facilitate automatic estimation and printout of results. In total 42 blended sesame oil samples, 24 samples were identified with above 70% accuracy. 12 and 16 samples were identified 70~50% and below 50% accuracy, respectively.

옴가열이 전분의 외부와 내부 구조에 미치는 영향

차윤환,Cha, Yun-Hwan 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.1

Ohmic heating uses electric resistance heat which occurs equally and rapidly inside food when the electrical current is transmitted into. Prior to the study, we have researched the potato starch's thermal property changes during ohmic heating. Comparing with conventional heating, the gelatinization temperature and the range of potato starch treated by ohmic heating are increased and narrowed respectively. This result is appeared equally at wheat, corn and sweet potato starch. At this study, we treated potato, wheat, corn and sweet potato starch by ohmic/conventional method and observed change of external structure by microscope and internal structure by X-ray diffractometer. Conventional heated at $55^{\circ}C$ potato starch was not external structural changes. But ohmic heated potato starch is showed largely change. Some small size starch particle were broken or small particles are made of larger particle together or small particles caught up in the large particle. Changes in ohmic heated potato starch at $60^{\circ}C$ was greater. The inner matter came to an external particle burst inside and only the husk has been observed. The same change was observed in the rest of the starch. The change of internal structure of potato starch was measured using X-ray diffraction patterns. There was no significant difference between ohmic and conventional heating at $55^{\circ}C$. But almost every peak has disappeared ohmic at $60^{\circ}C$. Especially $5.4^{\circ}$ peak to represent the type B was completely gone. When viewed from the above results, external changes with change in the internal crystal structure of the starch particles were largely unknown to appear. In conclusion, during ohmic heating changes of starch due to the electric field with a change in temperature by the heating was found to have progressed at the same time.

옴가열이 전분의 레올로지 특성에 미치는 영향

차윤환,Cha, Yun-Hwan 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.4

Ohmic heating is a heating method based on the principle when an electrical current passes through food. Since this method is internal, electrical current damage occurred during heating treatment. The results of ohmic heated starch's external structure, X-ray diffraction, DSC analysis and RVA were differed from those of conventional heating at the same temperature. Several starches changed more rigid by structure re-aggregation. This change in starch was caused by change of physical, chemical, rheological property. The rheology of ohmic heated potato and corn starch of different heated methods were compared with chemically modified starch. After gelatinization, sample starch suspension (2%, 3%) measured flow curves by rheometer. Cross-linked chemically modified starch's shear stress was decreased with degree of substitution reversibly. Ohmic heated more dramatic, at $60^{\circ}C$. Potato starch's shear stress was less than commercial high cross-linked modified starch. Flow curves of potato starches measured at $4^{\circ}C$, $10^{\circ}C$, $20^{\circ}C$. Showed that Ohmic heated potato starch's shear stress ranging between $4^{\circ}C$ and $20^{\circ}C$ was narrower than modified starch. According to this study, ohmic heated potato starch can be used by decreasing viscosity agent like cross-linked modified starch.

백제초기 한강 중 ․ 하류역에 위치한 정치체의 존재양상- 묘제를 중심으로 -

차윤환 한국대학박물관협회 2013 고문화 Vol.82 No.-

This study aims to sectioning the ranges of different types of tombs of early age of Baekje by topography and examining the existence of politics that matches with the burial style. In terms of chronological changes in burial system, use and settlement of rectangular wooden coffin were considered as an epoch of the early Beakje period. The wood-coffin tomb were generalized burial form at the areas of Hangang, but then again, it can be categorized into five different types by the areas ; the stone mound tombs are in the upper-stream area, the wood-coffin burials are in the mid-stream area, the wood-coffin burial earth-and-stone mound tombs are in the lower reaches of Hangang, the ditched wood-coffin tombs are in the eastern part of inland areas of southern Gyeonggi Province, and the plain wood-coffin tombs are in the western part of Gyeonggi Province’s southern inland. The form of multiple burials which can be found in the earthen mound tombs at the mid-stream area is also found in the stone mound tombs at the upper-stream area, and their origins can be traced back to the northern burial system in Liaoning and Jilin Provinces As for the wood-coffin burial earth-and-stone mound tombs in the lower reaches of Hangang, iron weaponry were found more than doubled quantity then that of the other areas and faceted jade bead, spiral-cut gold earring and long iron swords with bronze guard which were common excavated goods in northern burial tombs were founded. The result of comparative examination of these archaeological evidences with historical analysis of textual sources led to an interpretation of the downstream culture of Hangang as a merge of the Han 韓 culture of Sinbungo State臣濆沽國 with the Buyeo-Goguryeo culture of the Biryu沸流 tribe, and that of the midstream area as a merge of Han韓 culture of Baekje State伯濟國 with Buyeo-Goguryeo culture of Onjo溫祚 tribe. On the other hand, the inland area at the southern part of Gyeonggi Province was occupied by the Han韓 tribal groups. Statelets of Mahan馬韓 confederacy are identified to exist in this intermediate area between two groups residing in the middle and downstream areas of Hangang. 백제초기 한강유역에서 확인되는 다양한 형태의 분묘를 자연지세에 따라 구분하여 묘제권역을 구획하고, 각 묘제를 사용한 정치체의 특징에 대해 살펴보았다. 한강유역의 묘제변화에 있어서는 판재조합식 상자형목관의 사용 ‧ 정착을 획기로 설정하였다. 이 지역에서는 단순목관묘가 넓은 범위에 걸쳐 고르게 분포하고 있으나 지역별로 상류역은 적석총권, 중류역은 즙석분구목관묘권, 하류역은 성토분구목관묘권, 경기남부내륙 동부권역은 주구부목관묘권, 서부권역은 단순목관묘권으로 구분할 수 있다. 한강 중류역의 성토분구목관묘에서 확인되는 다장의 매장습속은 상류역의 적석총에서도 확인되는 요소로 요령성 ‧ 길림성 등지의 북방계묘제에서 영향을 받은 것으로 파악된다. 하류역에 조성된 성토분구목관묘에서는 철제무기류의 부장빈도가 주변 분묘에 비해 1.5배가량 높았으며, 북방계묘제에서 주로 부장되는 수정절자옥, 청동제심부철장검, 나선형금제이식 등이 확인된다. 이를 문헌사료와 관련지어 검토해본 결과, 한강 중 ․ 하류역의 분구목관묘 ․ 단순목관묘권은 중류역의 경우 한계의 백제국과 부여 ․ 고구려계의 온조계집단의 융합으로, 하류역은 한계의 신분고국과 부여 ․ 고구려계의 비류계집단의 융합에 의해 나타나는 고고학적 현상으로 이해된다. 그리고 경기남부내륙의 주구부목관묘 ․ 단순목관묘권은 한계집단으로 한강 중 ․ 하류역 집단과의 점이지대에 위치했던 마한의 소국들이 존재하면서 한강 중 ‧ 하류역 집단과 접촉 ‧ 교류했던 것으로 볼 수 있다.

옴가열이 전분의 열적 특성과 흡수력에 미치는 영향

차윤환,Cha, Yun-Hwan 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.1

Ohmic heating uses electric resistance heat which occurs equally and rapidly inside food when the electrical current is transmitted into. Prior to the study, we have researched the potato starch's thermal property changes during ohmic heating. Comparing with conventional heating, the gelatinization temperature and the range of potato starch treated by ohmic heating are increased and narrowed respectively. Herein, we have studied thermal property changes of wheat, corn, potato and sweet potato starch by ohmic heating as well as conventional heating. And then we measure the water holding capacity of starches. Annealing of starch is a heat treatment method heated at 3~4% below the gelatinization point. This treatment changes the starch's thermal property. In the DSC analysis of this study, the $T_o$, $T_p$, $T_c$ of all starch levels have increased, and the $T_c$-$T_o$ narrowed. In the ohmic heating, the treatment sample is extensively changed but not with the conventional heating. From the ohmic treatment, increases from gelatinization temperature are potato ($8.3^{\circ}C$) > wheat ($5.3^{\circ}C$) > corn ($4.9^{\circ}C$) > sweet potato ($4.5^{\circ}C$), and gelatinization ranges are potato ($7.9^{\circ}C$), wheat ($7.5^{\circ}C$), corn ($6.1^{\circ}C$) and sweet potato ($6.8^{\circ}C$). In the case of conventional treatment, water holding capacity is not changed with increasing temperature but the ohmic heating is increased. Water holding capacity is related to the degree of gelatinization for starch. This result show that when treated with below gelatinization temperature, the starches are partly gelatined by ohmic treatment. When viewing the results of the above, ohmic treatment is enhanced by heating and generating electric currents to the starch structure.

原三國後期~百濟初期漢江中 · 下流域墓制의 地域性

차윤환(Cha, Younhwan) 한국상고사학회 2012 한국상고사학보 Vol.78 No.-

본고에서는 원삼국후기~백제초기의 한강유역에서 조사된 분묘유적을 한강수계와 산맥을 중심으로 구분하여 묘제의 변화 및 양상을 확인하고, 각 묘제의 지역성에 대해 살펴보았다. 연구대상 시기는 원삼국후기~백제초기 한강유역 묘제변화에 있어서 상자형목관의 사용·정착시기를 중심으로 하였다. 그리고 이 지역 목관묘가 지니는 특징에 따라 목관묘의 묘형을 단순목관묘, 주구부목관묘, 분구 목관묘(성토·즙석)로 분류하였다. 각 묘제는 한강과 그 지류를 따라 각각 분포하고 있으나, 묘제에 따라 분포 양상은 다르게 나타나고 있다. 한강 중·하류역에 조성된 분구목관묘의 경우 묘제의 입지적인 차이, 분묘의 규모, 부장유물 등에서 다른 목관묘와 확연히 구별된다. 분구목관묘는 주로 한강 중·하류역 강안과 해안을 따라 분포하는데 매장시설의 수에 따라 중류역은 일분구다장묘(一墳丘多葬墓)로, 하류역은 일분구단장묘(一墳丘單葬墓)로 구분된다. 그 중 다장(多葬)은 상류역의 적석총에서도 확인되는 요소로서 요녕성·길림성 등지의 북방계묘제에서 영향을 받은 것으로 파악된다. This study aims to clarify changes and aspects of late Proto-Three Kingdoms to early Baekje period tomb styles by dividing burial sites found and studied so far along the water system of and mountainous features around Hangang, and further examine characteristics of the regional groups who occupied the area. In terms of chronological changes in burial forms, use of rectangular wooden coffin was considered as an epoch of the late Proto-Three Kingdoms to early Baekje period tomb construction around the Hangang. These wood-coffin tombs, after thorough analysis of their characteristics, were then categorized into three or four different types: plain wood-coffin tombs, ditched wood-coffin tombs, and wood-coffin burial mounded tombs (earthen or earth-and-stone mounds). In terms of their regional distribution, the plain wood-coffin tombs were widespread in all periods along the bank of the Hangang’s middle-lower reaches and western part of the inland areas of southern Gyeonggi Province. The ditched wood-coffin tombs were centered around T’ancheon and Osancheon area in the eastern area of Gyeonggi Province’s southern inland. While wood-coffin tombs with earthen mounds were found along the riverside and coastline at the lower reaches of Hangang, those with earth-and-stone mounds were constructed near the riverside in the mid-stream area. The wood-coffin burial mounded tombs distributed around the middle and downstream areas of Hangang are clearly distinguished from other types of graves in overall features such as their location, coffin placement and overall scale of the graves as well as types of the burial goods. The wood-coffin burial mounded tombs in two regions also revealed different burial forms, such as multiple burials per mound around the mid-stream, and single burial per mound in the downstream area. The form of such multiple burials is also found in the stone mounds of the upper-stream area, and their origins can be traced in the northern burial system found in Liaoning and Jilin Provinces.

옴가열이 전분의 Pasting 특성에 미치는 영향

차윤환 ( Yun-hwan Cha ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4

Ohmic heating is an internal heating method based on the principle that when an electrical current passes through food, electric resistance heat is uniformly generated internally by food resistance. Previous studies indicate that the thermal properties, external structure, internal structure, and swelling power of ohmic heat treated starch of various starches, such as potato, wheat, corn, and sweet potato, differed from those of conventional heating at the same temperature. In this study, the pasting property of starch, treated with ohmic and conventional heating, were measured by RVA (Rapid Visco-Analyzer). Our results show that as the ohmic heating temperature increased, the PV (Paste Viscosity) of the starch decreased significantly, and the PT (Pasting Temperature) increased. Changes in PV and PT indicate that the swelling of starch remains unchanged by ohm heating. The HPV (Hot Paste Viscosity), CPV (Cold Paste Viscosity) and SV (Setback Viscosity) of ohmic heated starch also differed from the conventional heated starch. The pasting property is similar to the viscosity curve of common cross-linked modified starch. In this experiment, we further confirm the similarity with modified starch and its usability.

옴 가열이 대두 단백질의 열변성에 미치는 영향

차윤환 ( Yun Hwan Cha ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.4

Ohmic heating uses electric resistance heat which occurs equally and rapidly inside food when an electrical current is passed throught. In this study, we observed the physical & chemical characteristics changes which occurs in soybean protein during heating denaturation by using ohmic and conventional heating. After the ohmic heating process, we could not find any change of the primary protein structure in the denaturated soy protein samples. However, the rate of imbibed water(RIW) of the ohmic samples was 2 times faster than that of the conventional samples. Also the ANS-surface hydrophobicity was decreased, which is very closely related to RIW. In the differential scanning calorimeter(DSC) analysis result, all 7S soyprotein fraction samples were completely denaturated by ohmic and conventional heating. However, the 11S samples were completely denatured only by ohmic heating. According to the DSC result, we decided that soyprotein was damaged by temperature and electrical current during ohmic heating. The damage of electrical current was a cause of the charcteristic changes.