Multifractal Approaches of the Ring Tensile Rupture Patterns of Dried Laver (Porphyra ) as Affected by the Relative Humidity : Structure changes of dried laver…

Jung, Hwabin,Yoon, Won Byong Wiley Blackwell (Blackwell Publishing) 2017 Journal of Food Science Vol.82 No.12

Mathematical models of pretreatment processes to utilize purple-fleshed potato (Solanum tuberosum L.) peels for anthocyanin extraction

Jung, Hwabin,Pan, Cheol-ho,Yoon, Won Byong Korean Society of Food Science and Technology 2016 Food Science and Biotechnology Vol.25 No.5

The effect of particle size on the extraction rate of anthocyanin from Solanum tuberosum L. (purple-fleshed potato) peels (PFPPs) using the stagnant single-stage batch extraction system was investigated. Core pretreatment processes such as drying and grinding were quantitatively evaluated using mathematical models. The drying behavior of PFPP was successfully described using thin layer models (Page model and Midilli-Kucuk model). The effective diffusion coefficient of drying temperature at $40^{\circ}C$ was determined to be $1.67{\times}10^{-12}m^2/s$. The grinding time to obtain particles of a specific size was accurately estimated using the grinding kinetic model ($R^2=0.97$). The extraction rate of anthocyanin increased as the particle size decreased; however, when the particle size was 0.15 mm, the anthocyanin content decreased. Our study demonstrated that the grinding kinetic model is useful to estimate the grinding time to produce an optimum particle size for anthocyanin extraction from PFPP.

Elucidation of texture changes in dried laver (Porphyra) under various humidity in macroscopic and microscopic levels

Hwabin Jung,Won Byong Yoon,Shingo Matsukawa 한국수산과학회 양식분과 2023 한국수산과학회 양식분과 학술대회 Vol.2023 No.6

유색감자 홍영(Solanum tuberosum L.)의 입자 크기에 따른 반죽과 면의 물리적 특성

정화빈 ( Hwabin Jung ),판철호 ( Cheol Ho Pan ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.3

건강기능성 물질을 함유하며 고유의 색과 향미를 가지는 유색감자 홍영 분말을 첨가한 반죽 및 면의 물리화학적 특성을 확인하였다. 홍영 미세 분말은 ball-milling을 통하여 제조하였으며, 매우 낮은 입자도로 인하여 감자의 세포 및 전분 구조가 파괴되어 손상 전분의 함량이 높았다. 이 같은 손상 전분은 낮은 온도에서 물을 흡수하고 팽창하는 성질이 높아 일반 분쇄를 통하여 얻은 분말로 제조한 반죽에 비하여 BM 분말을 반죽에 첨가하였을 때 탄성이 높고 자유수가 적은 반죽 및 면이 제조되었다. 입자 크기를 달리하여 분쇄한 홍영 분말의 경우 손상 전분이 아닌 첨가 분말의 표면적에 의하여 영향을 받으므로 입자 크기가 클수록 반죽 내의 자유수가 많아 열처리 시 더 많은 호화가 발생하였다. 홍영 분말을 첨가한 경우 홍영 특유의 붉은색이 증가함을 확인하였으며, 홍영 분말의 입자 크기가 커질수록 적색도가 감소하였다. 홍영 분말의 다양한 입자 크기에 따라 손상 전분의 발생 및 입자의 표면적에 의하여 서로 다른 호화 특성 및 면 반죽의 조직감을 나타내었다. 본연구 결과를 통하여 미세 분말(BM)의 경우 손상 전분으로 인하여 생반죽의 탄성이 밀가루에 비하여 매우 높아 성형에 더 많은 힘이 필요함을 확인할 수 있었다. 따라서 미세분말인 BM 분말과 다르게 생반죽의 성형이 용이하면서 홍영 특유의 붉은 색을 가장 잘 나타내며, 조리 이후 반죽의 탄성을 향상시키고 밀가루와 인장력에 유의차가 나타나지 않는 R1 및 R2 분말로 제조한 면이 우수한 품질을 나타냄을 확인하였다. 본 연구 결과는 전분을 함유하는 대체분말을 이용한 제면 제품의 개발 시 입자 크기의 결정에 대한 기반이 될 수 있을 것으로 사료된다. The physical properties of raw and cooked dough for noodle with different sizes of red fleshed potato flour (RFPF) prepared by ball-milling and grinding were investigated. Microstructure images were taken to examine the structure of wheat flour (W) and RFPFs in dough. Thermal and texture properties were measured to investigate the effect of particle size on the physical properties of dough. Thermal properties of flours demonstrated that the highest degree of the damage in starch structure was found in ball-milled (BM) flour. Viscoelastic properties were evaluated using stress relaxation test. The addition of RFPF in dough showed a higher value of elastic components and shorter relaxation time. The increment of the lone spring modulus (Ee) for BM dough was 1346.66% whereas for the largest size of RFPF, the dough was 2543.75%. That different degree in the increment of viscoelastic properties indicates that highly damaged starch in BM showed less gelatinization compared to other RFPFs. The addition of RFPF increased the color parameter a (red-green) of dough and noodle from -3.46±0.17 to 6.08±0.13, respectively. This study suggested that very fine flour rather negatively affected the dough properties, whereas finding a suitable particle size plays an important role in controlling the quality of both dough and noodle.

떡의 가수량 및 산침지액의 산 농도에 따른 산침지 시간이 떡볶이 떡의 침지 특성에 미치는 영향

정화빈 ( Hwabin Jung ),유채린 ( Chae Rin Yu ),박현우 ( Hyeon Woo Park ),정구식 ( Gu Sik Chung ),김경미 ( Kyung Mi Kim ),한귀정 ( Gwi Jung Han ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.3

국내 쌀가공산업의 활성화로 인해 떡류 시장은 활발해지고 있으나 떡의 저장성이나 보관성이 취약한 문제로 인한 유통상의 제한으로 시장개척에 어려움이 따르고 있다. 따라서 떡볶이 떡의 적합한 산 침지 조건을 설정하고자 떡볶이 떡 제조 시 가수량이 산 침지 후 수분함량, pH, 기계적 조직감 특성에 미치는 영향을 검토하였으며 떡의 산 침지 특성을 Peleg 모델을 적용하여 설명하였다(R²>0.9679). 모든 배합비의 떡과 산미료 농도에서 떡의 침지 시간에 따라 수소이온농도가 증가하였으며, 동일한 가수량의 떡에서는 5% 보다 10%의 산미료에 침지한 떡의 수소이온농도 값이 높았다. 이는 떡의 가수량과 산미료의 농도가 증가할수록 산미료 확산 현상에 더 유리하다는 것을 나타낸다. Peleg 모델 식에서 K₁과 K₂의 값은 가수량이 높을수록 산미료 농도가 높을수록 더 작은 경향을 보였으며, 이는 가수량이 높고 산미료 농도가 높을수록 떡의 산미료 흡수 속도와 평형 수소이온농도가 높다는 것을 의미한다. 수분함량은 가수량이 높을수록 높았으며, 가수량과 pH가 동일할 때에는 산미료의 농도가 더 낮을 때 수분함량 증가율이 더 높았다. 동일한 pH에서 떡의 경도는 가수량이 높을수록 낮아졌으며 산미료가 떡의 조직을 연화시킬 수 있다는 것을 확인하였다. 떡의 가수량이 높을 때에는 pH가 구조에 큰 영향을 미치지 않았으며, 떡의 색도는 산미료보다 수분 함량에 더 크게 영향을 받는 것을 확인하였다. 본 연구결과를 통하여 배합비와 산미료의 농도에 따른 산의 확산도를 확인하였으며, 배합비의 높은가수량 및 높은 산미료 농도에서 침지 시 침지에 의한 품질 변화를 최소화할 수 있음을 확인하였다. The effects of the water content in rice cake and the acid concentration of the acidulant on the acid soaking characteristics of rice cakes for tteokbokki were investigated in this study. Mixture ratio (rice flour : water) varied among 6.0:4.0, 5.5:4.5, and 5.7:4.3, with two acid concentrations (5% and 10%). Peleg model was applied to describe the acid soaking process of rice cakes in tteokbokki (R²>0.9679). During acid soaking, the absorption rate and the amount of hydrogen ion were higher as the amount of added water increased and the concentration of acid rose in soaking water. Based on the model parameters, the acid soaking time to achieve the target hydrogen ion content (100 mol/㎣) was estimated. At the target pH of 4.0, the increase rate (%) of moisture content with acid soaking showed a higher value for the 6.0:4.0 sample having 5% acid. On the other hand, the highest amount of acid absorption shown for the 5.5:4.5 sample had 10% soaking. The acid soaking characteristics were strongly dependent on the mixture ratio and the acid concentration. The quality characteristics such as TPA parameters and color showed that the high water ratio in mixtures and the high concentration of acid solution showed no significant changes after soaking.

초고압 처리에 의한 Gluten-free 메밀 반죽과 면의 신장성 및 조직감 특성 변화

정화빈 ( Hwabin Jung ),판철호 ( Cheol Ho Pan ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.3

The effect of high hydrostatic pressure (HHP) on the physical properties of the starch in buckwheat dough (BD) for noodle application was studied. HHP was applied to the BD at various pressures: at 50 MPa and 415 MPa for 9 min and at 200 MPa for 3 min and 15 min. The microstructure of BD after HHP treatment showed a higher degree of swelling of starch granules as the pressure level and the holding time increased. The starch granules in BD at 415 MPa were ruptured whereas other samples were gelatinized with intact starch granules. The failure tensile distance of BD, the most important quality index of dough for noodle processing, significantly increased at 200 MPa for 15 min (p<0.05). The springiness, adhesiveness, and chewiness of cooked dough were reduced as the pressure level increased, whereas the gumminess, springiness, and chewiness moderately increased as the holding time increased. Our study demonstrated that the noodle dough treated with suitable pressure level and holding time improved not only the process-ability of gluten free dough but also the texture characteristics of cooked noodle product.

산침지와 가열 살균이 떡볶이 떡의 형상 변화와 품질 특성에 미치는 영향

정화빈,유채린,박현우,윤원병,Jung, Hwabin,Yu, Chae Rin,Park, Hyeon Woo,Yoon, Won Byong 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5

Effects of acid soaking (AS) and thermal sterilization (TS) on the shape and quality characteristics of Tteokbokki rice cake (TRC) were investigated. The F-value of a sequential process (SP) of the combination of AS and TS was quantitatively determined with a reference microorganism of Bacillus cereus. F-values were evaluated according to the minimum and the maximum D-value of B. cereus and the reduction exponent (m=12). The heat penetration curves at cold point (CP) of TRC (400 g) were used to estimate the TS time at 121, 100, and $95^{\circ}C$. F-values of the SP were revised according to the adjusted m values after AS at different pH. The non-uniformity parameters (NUP) of TRC had no significant changes during AS but it dramatically increased after applying TS at a low pH by AS. The result of solubilized starch contents (SSC) demonstrated that the shape changes during SP are related to SSC. The texture characteristics and the whiteness were significantly influenced by a low pH condition (3.5) (p<0.05). Sensory analysis showed that a lower pH and a longer thermal processing time influenced negatively on the acceptability. This study showed that pH 4.0 and $95^{\circ}C$ was an optimum condition for the SP.

Development of Repeatable Measuring Apparatus for Texture of Surimi Gels

Won Byong Yoon,Hwabin Jung,Jae W. Park 한국식품영양과학회 2019 한국식품영양과학회 학술대회발표집 Vol.2019 No.10

유색감자 자영과 홍영을 이용한 제면 특성 및 항산화 활성

홍윤기 ( Yoon Ki Hong ),정화빈 ( Hwabin Jung ),김상민 ( Sang Min Kim ),판철호 ( Cheol Ho Pan ),남정환 ( Jung Hwan Nam ),조지홍 ( Ji Hong Cho ),권오근 ( Oh Keun Kwon ),정진철 ( Jin Cheol Jeong ),이재권 ( Jae Kwon Lee ),윤원병 ( Won 충북대학교 과학교육연구소 2014 과학교육연구논총 Vol.29 No.1

The experiment was conducted to change physical properties and antioxidant activity of flour noodle and boiled flour dough that added coloured potato (Hongyoung and Jayoung) powder(RF and PF) and starch(RSF and PSF). when coloured potato was added to dough, the flavor and texture of its noodle are better than noodle made by wheat flour (WF). The hardness, gumminess and chewiness of dough added coloured potato flour showed higher value than wheat flour dough. The total phenolic compound of dough added coloured potato flour was 3.7-5.8 times higher than boiled wheat flour dough. Additionally, DPPH scavenging acvitity was 1.5-1.6 times higher than boiled weat flour dough. It indicate that manufacturing noodle with coloured potato flour present better quality than wheat flour that was generally used for manufacturing noodle.

Developing a sterilization processing and a grading system to produce a uniform quality of sterilized whole corn (Zea <i>mays</i> L. var. ceratina)

Park, Hyeon Woo,Yoo, Jin Sil,Jung, Hwabin,Yoon, Won Byong Applied Science Publishers 2019 Journal of food engineering Vol.249 No.-

<P><B>Abstract</B></P> <P>In this study, a grading system for ears of corn was developed to design sterilization process of the ear of corn using fuzzy c-mean (FCM) clustering. Three grades (A, B, and C) of corn found by FCM (the <I>m</I>-value and the <I>c</I>-value were 1.15 and 3, respectively) were used to design the sterilization process of the ear of corn. The heat transfer simulation model was successfully developed to determine the locations of the cold point for the three different grades of corn during sterilization (RMSE = 0.104 °C). Among the 3 different temperature used in this study (111.1, 121.1, and 131.1 °C), 121.1 °C found to be the optimum sterilization temperature based on the analysis of texture properties of corn. The heating time to reach the target <I>F</I> <SUB> <I>0</I> </SUB>-value (5 min) for grades A, B, and C was 61, 49, and 36 min, respectively. When the longest heating time (61 min) was applied, the quality of the overheated corn (grades B and C) was significantly decreased (p < 0.05), whereas the quality of the corn at the optimum sterilization condition for each grade showed no significant difference. The heat transfer simulation model was successfully combined with the grading system developed by FCM to optimize the sterilization process of packaged whole corn. The texture properties and sensory attributes of sterilized corn were improved by applying the optimum sterilization processes which was adjusted based on the size and weight of corn ears.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Image analysis was successfully applied to measure the dimensions of the ear of corn. </LI> <LI> Fuzzy clustering was used to develop a grading system for the ears of corn. </LI> <LI> The cold point of each grade of corn was found by using a computer simulation. </LI> <LI> The optimal sterilization condition of the ear of corn was designed for each grade. </LI> </UL> </P>