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한국산업식품공학회> 산업식품공학

산업식품공학 update

Food Engineering Progress

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수록정보
수록범위 : 1권1호(1997)~24권3호(2020) |수록논문 수 : 1,072
산업식품공학
24권3호(2020년 08월) 수록논문
최근 권호 논문
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1Flavonoids, an Overview: Chemical Structures, Dietary Sources, and Biological Properties

저자 : Joo-shin Kim

발행기관 : 한국산업식품공학회 간행물 : 산업식품공학 24권 3호 발행 연도 : 2020 페이지 : pp. 151-163 (13 pages)

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Flavonoids are a group of plant polyphenol secondary metabolites, which widely exist in plant systems. Recently, flavonoids from plant-based sources have been gaining more interest due to their versatile biological activities. The biological activities of flavonoids are dependent upon their chemical structures, which in turn rely on their structural class, level of hydroxylation, substitution pattern, connection position, existence of C2=C3 double bond, and level of polymerization. Flavonoids are considered nutraceuticals in diet. They help prevent many chronic and degenerative illnesses through various biological activities, such as free radical scavenging, anti-lipid peroxidation, and xanthine oxidase inhibition, as well as their anti-inflammatory, antimicrobial, and anti-cancer activities. The goal of the present review is to evaluate flavonoids' chemical structural features and their biological activities as they relate to preventing chronic diseases affecting human health, and further navigate the relationship between the chemical structure and their biological function.

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2The Effects of Pretreatment Methods on Quality Characteristic of Hot Air-dried Sweet Potato Slices

저자 : Bui My Trang , Son Young Lan , Ji Hyun Park , Hyun Wook Jang , Kyung Mi Kim , Yong Sik Cho , Young Hwang , Ha Yun Kim

발행기관 : 한국산업식품공학회 간행물 : 산업식품공학 24권 3호 발행 연도 : 2020 페이지 : pp. 164-170 (7 pages)

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In this study, the effects of heat-moisture treatment (boiling or steaming for 45 min) prior to hot air drying (70℃ for 8 h) on water activity (Aw), moisture (MC), Brix, color, and texture of dried sweet potato slices were investigated to identify the best pretreatment condition for producing dried sweet potato with the best eating quality. Dried sweet potato slices pretreated by boiling (BL) showed significantly lower Aw, MC, and hardness while Brix was significantly higher than with steaming (ST) treatment. There were no significant differences for the color, springiness, cohesiveness, gumminess, and brittleness indexes. At 8 h drying, the Aw, MC, Brix, and hardness of the BL and ST samples were 0.81 and 0.82, 19.71% and 25.53%, 53.80% and 49.40%, and 20.49 kg/cm2 and 31.98 kg/cm2, respectively. This information will be useful for manufacturers in the production of dried sweet potato slices. These findings provide evidence of the feasibility of heat-moisture treatments in the production of dried sweet potato.

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3Removal of Copper (II) in Aqueous Solution Using Bacillus sp. SRCM 112835 Isolated from Doenjang (Korean Fermented Soy Paste)

저자 : Jinwon Kim , Hee-jong Yang , Gwangsu Ha , Su-ji Jeong , Sua Im , Su-jin Shin , Myeong-seon Ryu , Ji-won Seo , Do-youn Jeong

발행기관 : 한국산업식품공학회 간행물 : 산업식품공학 24권 3호 발행 연도 : 2020 페이지 : pp. 171-177 (7 pages)

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In this study, Bacillus sp. SRCM 112835 was isolated from soybean paste (Doenjang, Korean Fermented Soy Paste). Bacillus sp. SRCM 112835 showed biosorption of the Cu (II) in aqueous solution. The strain effectively absorbed 30.2% of the Cu (II) from a 52.3 mg/L within 60 min. The properties of the Bacillus sp. SRCM 112835 were investigated by Fourier transform infrared spectroscopy (FT-IR), point of zero charge (pHpzc), and phylogenetic analysis. The influence of initial pH (2.08-9.98) and biomass dosage (0.005-0.07 g) were likewise probed. Isotherm and kinetic experiment results suggested that the Langmuir isotherm and pseudo-second-order kinetic models well-fitted the experimental data, respectively.

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4Physicochemical Properties of Mucin Extracted from Misgurnus mizolepis Epidermal Mucus

저자 : Soo-youn Kim , Moo-yeol Baik , Byung-yong Kim

발행기관 : 한국산업식품공학회 간행물 : 산업식품공학 24권 3호 발행 연도 : 2020 페이지 : pp. 178-183 (6 pages)

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The purpose of this study was to investigate the extraction yield and physicochemical characteristics of mucin from the epidermal mucus of Misgurnus mizolepis. Ninety percent ethanol produced the highest yield of mucin. At higher concentrations, mucin had more elastic properties, as revealed by dynamic viscoelasticity measurements. Differential scanning calorimetry (DSC) demonstrated that mucin is a thermostable glycoprotein. Denaturation enthalpy increased as mucin concentration increased. Mucin inhibited the growth of both Escherichia coli and Bacillus cereus, but had better antimicrobial activity in the former. Mucin also exhibited antioxidant activity, equivalent to 66.64% of that of L-cysteine. Mucin inhibited elastase activity and MMP-1 & MMP-2 expression activity, and induced hyaluronic acid expression. It is indicating that mucin is effective in moisturizing and anti-aging the skin. Thus, mucin from the epidermal mucus of Misgurnus mizolepis could have great potential as a non-food material in various industries.

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5The Bactericidal Effect of Intense Pulsed Light (IPL) on Fresh-cut Bell Pepper and Ginger

저자 : Myung-ji Kim , Chan-ick Cheigh

발행기관 : 한국산업식품공학회 간행물 : 산업식품공학 24권 3호 발행 연도 : 2020 페이지 : pp. 184-190 (7 pages)

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This study evaluated the microbiological quality of fresh-cut bell pepper and ginger, as well as the inactivation effects of intense pulsed light (IPL) on E. coli ATCC 25922 inoculated in the fresh-cut samples by varying the treatment voltages (1,200-2,400 V) and time (1-7 min). The contamination levels of mesophilic bacteria, psychrophilic bacteria, yeast and mold for bell pepper and ginger were 6.64±0.81 and 6.35±1.96 log CFU/g, 6.75±1.13 and 5.63±1.89 log CFU/g, and 4.68±0.43 and 4.57±1.25 log CFU/g respectively. Through the IPL treatment at 2,400 V for 7 min, 2.04 and 2.11 log of E. coli ATCC 25922 inoculated in bell pepper and ginger were reduced, respectively, with a negligible temperature rise (< 2.2℃). Although the reduction rate varied, the bactericidal effect of E. coli ATCC 25922 showed an increase as treatment time and voltage increased. Under the same treatment conditions, temperature increased by 1.71℃ and 2.13℃ for bell pepper and ginger, respectively. These results demonstrate that IPL is a suitable device for inactivating E. coli ATCC 25922 on fresh-cut bell pepper and ginger.

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6팰릿 단위 기체환경 제어 저장한 배추의 품질 변화와 품질 예측 모델

저자 : 천호현 ( Ho Hyun Chun ) , 최은지 ( Eun Ji Choi ) , 이정현 ( Jeong Hyeon Lee ) , 손재용 ( Jae Yong Son ) , 박천완 ( Chun Wan Park )

발행기관 : 한국산업식품공학회 간행물 : 산업식품공학 24권 3호 발행 연도 : 2020 페이지 : pp. 191-199 (9 pages)

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This study was conducted to investigate the quality of kimchi cabbages stored under a pallet unit-controlled atmosphere (PUCA), containing 2% O2 and 5% CO2, and to develop quality prediction models for cabbages stored under such conditions. Summer and winter cabbage samples were divided into PUCA-exposed groups and atmospheric airexposed control groups (in a cold storage). The control summer cabbages lost up to 8.31% of their weight, whereas the PUCA-exposed summer cabbages lost only 1.23% of their weight. Additionally, PUCA storage effectively delayed the reduction in cabbage moisture content compared with the control storage. After storage for 60 and 120 days of the summer and winter samples, respectively, the reducing sugar contents were higher in the PUCA groups than in the control groups. The linear regression analysis-derived equations for predicting the storage period, weight loss, and moisture content in the control groups, as well as those for predicting the storage period and weight loss in the PUCA groups, were appropriate according to the adjusted coefficient of determination, root mean square error, accuracy factor, and bias factor values. Therefore, this PUCA system would be useful for improving the shelf life of the postharvest summer and winter cabbages used in the commercial kimchi industry.

KCI등재

7아로니아가 나박김치의 발효 중 관능적 및 미생물학적 특성에 미치는 영향

저자 : 최수연 ( Su-yeon Choi ) , 박주선 ( Ju-seon Park ) , 정창헌 ( Chang-heon Jeong ) , 강성태 ( Sung-tae Kang )

발행기관 : 한국산업식품공학회 간행물 : 산업식품공학 24권 3호 발행 연도 : 2020 페이지 : pp. 200-206 (7 pages)

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아로니아를 나박김치에 적용하여 발효기간에 따른 미생물학적 및 관능적 특성에 미치는 영향을 알아보았다. 아로니아를 나박김치에 0.5%, 1.0%, 1.5%로 첨가하여 나박김치를 제조 후 10oC에서 28일간 발효시키면서 미생물학적 및 관능적 특성을 대조군과 비교 검토하였다. 나박김치의 총균수와 젖산균의 변화는 대조군과 0.5% 첨가군은 발효3일에 최대값을 보였고 1.0, 1.5, 2.0% 첨가군은 발효 14일에 최대값을 보였다. 대장균군의 경우 대조군과 0.5% 아로니아 첨가군은 발효 7일 후부터는 검출되지 않았고 1.5% 및 2.0% 첨가군의 경우 발효 21일부터 검출되지 않았다.
발효 7일 동안 모든 시료의 pH가 급격하게 감소하였고 2.0%첨가군이 가장 느리게 감소하였다. 나박김치의 전반적인 기호도는 발효 14일 이후에는 아로니아 1.0% 첨가군이 가장 높았다. 한편 아로니아 첨가량의 증가와 발효기간의 증가에 따라 매운맛의 강도는 줄어들고 단맛과 신맛을 느끼는 강도가 높아졌다. 기호특성과 강도특성을 종합하여 보면 아로니아 1.0% 첨가가 나박김치의 가식기간을 연장시키면서 품질을 향상시켜 상품성 있는 나박김치 제조에 활용할 수 있는 것으로 판단되었다.


After making kimchi by adding 0, 0.5, 1.0, 1.5% aronia (Aronia melanocarpa), microbiological and sensory characteristics were measured while fermenting it at 10℃ for 28 d. The numbers of total cell and lactic acid bacteria were decreased after the maximum levels of microbial counts; that is, day 3 for control and 0.5% treatment and day 14 for 1.0, 1.5, and 2.0% treatments. Coliforms were not detected after 7 d in control and 0.5% treatments; however, they were detected after 14 d i-n 1.5 and 2.0% treatments throughout the fermentation period. Sensory properties were evaluated in the aspects of both acceptability and intensity characteristics. In the preference characteristics, overall acceptability was highest in the 1.0% group after preparation and after 14 d of fermentation. As for the aronia-added group, the intensity of the hot taste of Nabak Kimchi decreased while that of its sweet taste and sour taste increased according to the rise of both the amount of the added aronia to the kimchi and fermentation period. In conclusion, the addition of 1.0% aronia can be used to produce high-quality Nabak Kimchi while extending its storage period.

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8직냉식 냉장고에서 조건별로 저장한 절임배추의 항산화 및 영양성분 분석

저자 : 박지현 ( Ji Hyun Park ) , 김하윤 ( Ha Yun Kim ) , 김진세 ( Jinse Kim ) , 조용식 ( Yong Sik Cho ) , 김경미 ( Kyung Mi Kim ) , 장현욱 ( Hyun Wook Jang ) , 황영 ( Young Hwang )

발행기관 : 한국산업식품공학회 간행물 : 산업식품공학 24권 3호 발행 연도 : 2020 페이지 : pp. 207-213 (7 pages)

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본 연구는 직냉식 냉장고에서 저장한 절임배추의 항산화활성 및 영양성분의 변화에 대해 살펴보기 위해 2℃ 저온냉장고(대조구)와 -2℃ 직냉식 냉장고(과냉각)에서 8주 동안 절임배추를 저장하며 2주 간격으로 비교 분석하였다. 절임배추의 유리당 함량은 원물과 비교하여 감소하였으며, 대조구의 유리당 함량이 직냉식 냉장고에서 저장했을 때보다 더 감소하였다. 유리아미노산은 저온 냉장고에서 저장한 절임배추의 유리아미노산이 과냉각장치에서 저장한 경우보다 감소하였으며, 저장기간에 따른 차이는 나타나지 않았다. DPPH 라디칼 소거능과 ABTS 라디칼 소거능과 같은 항산화 활성은 저장 기간이 지날수록 감소하였으며, 총 페놀 함량은 과냉각 상태에서 저장하였을 때 대조구 보다 감소하였다. 플라보노이드 함량은 저장 6주까지 대조구함량이 더 낮게 나타났다. 위의 실험결과를 바탕으로 저온저장고(2℃ 대조구)보다 직냉식 냉장고(-2℃ 과냉각)에서 저장한 절임배추의 항산화 활성과 영양성분이 저장하지 않은 절임배추와 더 비슷하게 나타나며, 품질이 유지되기 때문에 장기적으로 절임배추의 품질을 유지하기 위한 저장방법으로 절임배추를 과냉각 상태인 -2℃에서 직냉식 냉장고에서 저장하는 것이 기존 저장방법보다 품질유지 면에서 효과적이며, 새로운 저장기술로 산업적 효용가치가 있는 것으로 기대된다.


This study was conducted to find out the change in nutritional components and antioxidant activities of salted Chinese cabbage according to storage temperature and duration using supercooling. Salted Chinese cabbage was investigated every 2 weeks while it was stored at -2℃ and 2℃ for 8 weeks. This was followed by an analysis of freeze dried samples. The analyzed contents were free sugar and free amino acid contents, DPPH and ABTS radical scavenging activity, and TPC and TFC. Free sugar content of salted Chinese cabbage decreased with longer storage duration, while free amino acid did not change significantly. DPPH and ABTS radical scavenging activities did not change significantly with storage duration whereas the TPC and TFC of salted Chinese cabbage stored at -2℃ was higher than that stored at 2℃ for 6 weeks. Therefore, the quality of salted Chinese cabbage was maintained in direct refrigerator storage for a long duration, showing economic and industrial values as a new storage technology.

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9가공조건에 의한 야생복숭아 당침출액의 품질특성의 변화

저자 : 박가영 ( Ga-yeong Park ) , 장현욱 ( Hyun Wook Jang ) , 김경미 ( Kyung Mi Kim ) , 황영 ( Young Hwang ) , 김하윤 ( Ha Yun Kim ) , 조용식 ( Yong Sik Cho )

발행기관 : 한국산업식품공학회 간행물 : 산업식품공학 24권 3호 발행 연도 : 2020 페이지 : pp. 214-220 (7 pages)

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본 연구는 숙성온도와 누름판 처리 등 가공조건이 야생복숭아 당침출액의 품질변화에 미치는 영향을 조사하였다. 야생복숭아 당침출액은 누름판 처리와 숙성온도(4℃, 25℃)가 다른 조건에서 9개월간 각각 추출하였고, 당도(°Bx), pH, 총 산도, 색도, 알코올 함량, 폴리페놀 함량, DPPH 라디칼 소거 활성 및 유리당 함량을 분석하였다. 숙성기간이 경과하면서 야생복숭아 당침출액의 당도는 유의적으로 증가한 반면 pH는 감소하였다. 4℃에서 숙성한 야생복숭아 당침출액의 총 산도, 알코올 함량 및 폴리페놀 함량은 25℃에서 숙성한 것보다 적었다. 누름판과 함께 숙성한 야생복숭아 당침출액은 누름판이 없는 경우보다 알코올 함량이 적었으나 폴리페놀 함량과 DPPH 자유라디칼소거 활성이 높았다. 야생복숭아 당침출액의 자당 함량은 숙성기간에 따라 감소한 반면 포도당과 과당 함량은 증가하였다. 야생복숭아 당침출액은 숙성기간에 따라 자당이 포도당과 과당으로 분해되며, 숙성온도와 누름판 처리 등가공조건은 총 산도, 알코올 및 폴리페놀 함량과 같은 야생복숭아 당침출액의 품질특성에 영향을 미친다.


This study was conducted to investigate changes on the quality characteristics of Prunus davidiana sugar extracts (PSEs) by processing conditions. The PSEs were prepared by extraction with commercial sucrose at 4℃ or 25℃ for 9 months with or without a pressure plate. The quality characteristics of PSEs were analyzed for Bxo, pH, total acidity, Hunter color value, alcohol content, polyphenol content, DPPH radical scaveging activity, and free sugar content. Bxo increased significantly while pH decreased with increased storage period (p<0.05). The PSEs stored at 4℃ scored lower than those stored at 25℃ for total acidity, alcohol content, and polyphenol contents. The PSEs with pressure plate possessed lower alcohol content and higher polyphenol content and DPPH free radical scavenging activity than those without pressure plate. The sucrose content in PSEs decreased with increased storage period, while glucose and fructose contents increased. These results indicate that by increasing storage period, sucrose in PSEs is decomposed into glucose and fructose, and the quality characteristics of PSEs such as total acidity, alcohol, and polyphenol content depend on processing conditions.

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