과학대학 식품생명공학과

정화빈,유채린,박현우,이윤주,윤원병,김경미,한귀정 한국식품영양과학회 2018 한국식품영양과학회 학술대회발표집 Vol.2018 No.10

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

정화빈,판철호,윤원병 한국식품과학회 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 40oC was determined to be 1.67x10−12 m2/s. The grinding time to obtain particles of a specific size was accurately estimated using the grinding kinetic model (R2=0.97). The extraction rate of anthocyanin increased as the particle size decreased; however, when the particle size was 0.15mm, 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.

혼합물 실험계획법을 이용한 유색감자 자영(Solanum tuberosum L.) 매쉬드 포테이토 분말의 혼합비 최적화 및 매쉬드 포테이토의 특성

정화빈,최지일,윤원병 한국산업식품공학회 2017 산업 식품공학 Vol.20 No.2

Purple-fleshed potato powder (PFPP) was investigated to determine optimal mixing ratio with milk powder and dextrin to produce a ready-to-eat mashed potato powder. The rheological characteristics, color, and anthocyanin contents were studied at a different concentration of ingredients. The power-law model was applied to explain the mechanical spectra of mashed potatoes which represented the change in structure induced by different mixing ratios. Mixture design was used to obtain the experimental points used to establish the empirical models to describe the effects of each ingredient on the characteristic of the mashed potato. The results of mechanical spectra showed that both storage and loss moduli (G' and G'') were significantly influenced by PFPP and milk powder concentration. The power law parameters n' and n'' showed higher values for the mashed potato with a lower concentration of PFPP and a higher concentration of milk powder, which showed that the gel networks involved in the mashed potato were weaker. The optimum mixing ratio with the highest redness and anthocyanin content, while maintaining the rheological properties similar to the commercial mashed potato, was determined as PFPP:milk powder:dextrin = 90.49:4.86:4.65 (w/w). The proportions of PFPP and milk powder in the formulation significantly changed the characteristics of mashed potato, whereas no significant effect of dextrin was observed in this formulation.

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.

압출떡의 유통기한 연장을 위한 LED 조사의 Bacillus cereus 억제 효과 및 LED의 배열에 따른 빛의 조사 패턴 시뮬레이션

정화빈,윤원병 한국산업식품공학회 2019 학술대회 및 심포지엄 Vol.2019 No.04

떡의 산침지와 가열 살균이 떡 품질에 미치는 영향

정화빈,유채린,박현우,윤원병,김경미,한귀정 한국식품영양과학회 2018 한국식품영양과학회 학술대회발표집 Vol.2018 No.10

압출떡의 유통기한 연장을 위한 LED 조사의 Bacillus cereus 억제 효과 및 LED의 배열에 따른 빛의 조사 패턴 시뮬레이션

정화빈,육현균,윤원병 한국응용생명화학회 2019 Journal of Applied Biological Chemistry (J. Appl. Vol.62 No.2

The optimum design of LED device for irradiation of 460 nm blue light on extruded rice cake using simulation and the effect of the blue light on the inactivation of Bacillus cereus (B. cereus) group on the rice cake were investigated. The irradiated light intensity patterns on the surface area of the sample were simulated with three different LED arrays (centered, cross, and evenly spaced) and at various distances (22, 32, 42 mm) between the LED modules and the sample. In addition, the uniformity was calculated as Petri factor. The evenly spaced array resulted the most uniform light intensity pattern in the simulation, and the Petri factor of 32 and 42 mm of the distances showed higher than 0.9, which represents the ideal uniformity of LED device. The bacterial population of the rice cake decreased to less than the initial bacterial population during exposure to LED blue light, whereas the bacterial population of the control sample increased. The bacterial count of the rice cake after blue light irradiation for 24 h was 1.21 log CFU/g lower than the control sample. Petri factor increased with increase of the distance between the light source and sample, however, the reduction rate of B. cereus group decreased. Therefore, the design of LED device, that represented the Petri factor higher than 0.9 and inactivated the population of B. cereus group, with evenly spaced and 32 mm of distance between the light source and sample was suitable for extending shelf-life of rice cake. 본 연구에서는 460 nm 파장의 청색 가시광선을 압출 떡의 표면에 조사하기 위하여 장치의 최적 디자인을 시뮬레이션을 통하여 확인하고 청색광이 압출 떡의 표면에서 식품 위해균인 B. cereus group에 미치는 영향을 확인하였다. LED 장치에서 광원모듈의 세 가지 배열(centered, cross, evenly spaced) 및 광원과 샘플 표면 사이의 거리(22, 32, 42 mm)에 따른 조사 면적에서 빛의 세기 패턴을 시뮬레이션을 통하여 계산하고, Petri factor를 통하여 균일도를 확인하였다. LED 배열의 균일도는evenly spaced 배열에서 가장 균일한 패턴을 보였으며, 광원과의 거리가 32 및 42 mm일 경우 Petri factor가 0.9 이상으로높은 균일도를 나타내었다. 떡볶이 떡에 LED 청색광을 조사한경우 24 h 후 균 수가 초기 균 수에 비하여 감소하였으며, LED 를 조사하지 않은 대조군에서는 초기 균 수가 증가하여 1.21 log CFU/g의 차이를 보였다. LED 조사 시 광원과 샘플의 거리가 증가할수록 Petri factor는 증가하나 감균 효과가 낮아지는결과를 나타내었다. 따라서 Petri factor가 0.9 이상임을 만족하는 evenly spaced 배열의 32 mm 거리가 떡의 유통기한 연장을위한 LED 장치의 디자인에 적합함을 확인하였다.

유색감자 자영 분말을 이용한 쿠키의 항산화활성 및 품질특성

정화빈 ( Hwa Bin Jung ),김지아 ( Ji A Kim ),판철호 ( Cheol Ho Pan ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.4

본 연구에서는 유색감자 자영을 건조한 뒤 분쇄하여 분말을 제조하고 자영 분말을 전체 분말 기준으로 0, 30, 50, 100% 첨가하여 쿠키를 제조한 후 쿠키의 총 페놀 함량, 색도, 경도를 측정하고 관능 평가를 실시하였다. 쿠키의 총 페놀 함량은 쿠키를 굽는 시간과 자영 분말 첨가량이 증가함에 따라 증가하였다. 쿠키의 색도는 색도차와 Browning index로 나타내었다. 대조군인 밀가루 쿠키와의 색도차는자영 분말의 첨가량이 많을수록 컸으며, 쿠키를 굽는 시간이 증가할수록 감소하였다. Browning index의 경우 쿠키를 굽는 시간이 증가할수록 전체적으로 증가하였다. 그 결과, logistic 모델이 유색감자 자영의 함량이 증가하였을 때 굽는 시간에 따른 갈변 현상을 나타내는 데 가장 적합함을 알 수 있었다. 쿠키의 경도를 측정한 결과 6분 동안 구웠을 때 자영 분말의 함량이 증가할수록 경도가 증가하는 것을 확인하였으나 쿠키를 굽는 시간이 증가함에 따라 자영 분말 첨가군 간의 유의차는 나타나지 않았다. 또한 쿠키를 15분 이상 구웠을 때에는 대조군과 자영 분말 첨가 쿠키의 경도에 차이가 없었다. 관능 검사 결과는 자영 분말을 30%와 50% 첨가한 쿠키를 11분간 구웠을 때 가장 높은 점수를 보이며 밀가루 쿠키와 유사한 기호도를 나타내었다. 따라서 쿠키에 자영 분말을 첨가하여 11분에서 13분간 구웠을 때 시중에 유통되고 있는 높은 기호도의 밀가루 쿠키와 유사한 식감과 색도를 가지며, 항산화활성이 우수한 기능성 쿠키의 제조가 가능함을 확인하였다. This study was conducted to investigate the quality characteristics of cookies prepared with colored potato (Jayoung) flour having high antioxidant activity. Total phenol, color difference, browning index, textural properties and sensory properties of the cookies were evaluated. Total phenols increased with increasing Ja-young flour contents as well as baking time. In addition, the browning index (BI) increased with increasing proportions of Ja-young flour and baking time. The BI curves were fitted to three different kinetic models: zero order, Weibull, and logistic model. The reaction rate constant, RMSE and R-square parameters were estimated. The logistic model was an appropriate model for describing the browning of cookies with Ja-young flour by baking time based on RMSE and R-square. The color difference decreased significantly as the proportion of Ja-young flour in the blends and baking time increased. The hardness of cookies increased with increasing Ja-young flour in the blends up to 13 minutes of baking. These results suggest that Ja-young flour is a suitable ingredient to develop cookies with high antioxidant activity and novel texture.

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.

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.