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최수근,이종필,Choi, Soo-Keun,Lee, Jong-Pill 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6
This study was carried out response surface analysis for brown sauce optimization. Three factors of heating time (10, 20, 30, 40, and 50 min), the added gelatin content (0, 4, 8, 12, and 16%) and the added tomato paste amount (0, 6, 12, 18, and 24%) were encoded into 5 levels (-2, -1, 0, 1, 2). After the central synthesis plan was set up to produce samples in 16 pre-arranged conditions and the sensory tests were conducted, the investigation on optimum level of these factors was conducted. The scope of optimum conditions for extraction was established through reading the range of reaction surfaces superimposed between those representing sensory properties such as color, flavor, taste, viscosity and overall acceptability was established. In this study, it was found out that the scope of optimum conditions for brown sauce extraction was 30 min for heating time, 9.00% for gelatin content and 11.25% for tomato paste amount. The reliability test proved the mentioned scope to have a similar value to that of the estimated scope when compared to the experimental values which was observed through experiments conducted under the same conditions as applied to values predicted through RSM program, enabling the verification of the reliability of derived regression formula.
전통식과 개량식 튀김기에 대한 튀김기름의 유리지방산 생성 및 산패도 측정 비교
최수근(Soo Keun Choi),최일숙(Il Sook Choi),이영순(Young Soon Lee) 한국조리학회 2011 한국조리학회지 Vol.17 No.4
The property of deep frying oil is one of the important factors in fried food quality. The purpose of this study is to identify the quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional and modified fryers. After frying pork cutlets, the frying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for quality analyses of frying oil such as free fatty acid, double bond changes and oxidative rancidity formation. The fried oil by a traditional fryer was significantly increased in the physical values of color and viscosity than that by a modified fryer. In the acid value, the fried oil by a traditional fryer was significantly increased in free fatty acid than that by a modified fryer while the iodine value was significantly decreased in the fried oil by a traditional fryer when compared to control oil and fried oil by a modified fryer. In the peroxide value as an indicator of primary oxidation products, the fried oil by both fryers was significantly increased till the second day but decreased in the value after the third day because of unstable hydroperoxides` decomposition. In the p-anicidine value as an indicator of secondary oxidation products, the fried oil in a traditional fryer was significantly increased in the value than that in a modified fry.