정조 함수율 및 저장온도에 따른 쌀 품질 특성변화

최윤희,정응기,정진일,김덕수,김선림,김정태,이춘기,손종록,Choi, Yoon-Hee,Jeong, Eung-Gi,Choung, Jin-Il,Kim, Deog-Su,Kim, Sun-Lim,Kim, Jung-Tae,Lee, Choon-Gi,Son, Jong-Rok 한국작물학회 2006 한국작물학회지 Vol.51 No.suppl1

정조 함수율과 저장온도에 따른 쌀 품질 변화를 구명하고자 신동진벼와 동진1호를 함수율 $13{\sim}14,\;15{\sim}16,\;{\sim}18%$로 조절하여 상온 및 저온에서 저장기간에 따른 품질관련 특성을 조사하였다. 1. 정조 함수율이 많고 저장온도가 높을수록 호흡율이 높았으며 함수율에 의한 호흡율의 차이가 저장온도에 의한 차이보다 컸다. 2. 발아율은 16개월 저온저장후 80%이상을 유지하였으나 상온에서는 저장기간이 경과함에 따라 급격히 감소하였으며 12개월 저장까지는 함수율이 높은 $17{\sim}18%$에서 발아율이 높았으나 그 이후에는 $15{\sim}16%$에서 높았고, $13{\sim}14%$에서는 16개월 저장후 10%이하의 낮은 발아율을 나타냈다. 3. 밥의 윤기치는 저장 초기에 급격히 감소하다가 그 후 완만해졌으며 저온에서 상온에 비하여 높았고 함수율이 많을수록 높게 유지되다가 12개월 후에는 큰 차이가 없었다. 4. 현미지방산도는 저장기간이 경과할수록 8개월까지 급격히 증가하였으며 저온에서 상온보다 낮았고, 신동진벼가 동진1호에 비하여 낮은 경향이었다. 5. 식미관능평가치는 상온에 비하여 저온저장에서 양호하였고 신동진벼가 동진1호에 비하여 높았으며 저온저장 16개월 후 신동진벼는 함수율 $17{\sim}18%$에서, 동진1호는 $15{\sim}16%$에서 우수하였으며 상온저장시는 신동진벼와 동진1호 모두 함수율 $15{\sim}16%$에서 좋았다. 6. 식미관능평가치는 현미색도 b값 > 밥의 윤기치 > 현미 색도 L값의 순으로 각각 0.731**, 0.625*, 0.615*의 정의 상관성을 나타냈으며 강하점도, 최고점도, 호화개시온도, 현미 지방산도와는 각각 -0.864**, -0.795**, -0.786**, -0.779**의 고도로 유의한 부의 상관성을 나타냈다. This study was carried out to investigate the relationship between each quality characteristics and changes of grain quality according to storage temperature and moisture contents of rough rice of Dongjin 1 and Siodongjinbyeo. Respiration rate of rough rice and fat acidity of brown rice were increased with moisture contents of rough rice and storage temperature. Germination rate of rough rice was the highest at $17{\sim}18%$ moisture contents of rough rice stored at low temperatures for 12 months. Germiation rate of the stored at low temperature after 16 months was up to 80% however the rate of $13{\sim}14%$ moisture contents of rough rice stored at room temperature was severely decreased to below the 10%. Gloss value of cooked rice was increased with moisture contents of rough rice and the lower storage temperature. Fat acidity of brown rice was lower in Sindongjinbyeo than Dongjin 1 at the lower storage temperature. Sensory score of cooked rice of Sindongjinbyeo which stored at low temperature for 16 months was better than Dongjin 1 and excllent at $17{\sim}18%$ moisture contents of rough rice. Correlations between sensory score of cooked rices and color b value of brown rice, gloss value of cooked rice and color L value of brown rice were significant 0.731**, 0.625*, and 0.615*, resectively, and were also positively significant correlated with break down, peak viscosity, pasting temperature, and fat acidity of brown rice -0.864**, -0.795**, -0.786**, and -0.779**, respectively.

다진생강의 저장성 증진에 관한 연구

최윤희,이상복,김명숙 ( Yoon Hee Choi,Sang Bok Lee,Myeong sook Kim ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.2

To improve the quality and prolongation of chopped ginger, they were treated with NaCl, citric acid, ascorbic acid alone or combination of them at 5℃. The browning and stink of chopped ginger were prevented by adding 10% NaCl, 0.5∼2.0% citric acid, but the control became severely browned and deteriorated after 1 month storage. The application of 0.5% citric acid maintained citrine color and decreased the activity of polyphenol oxidase(PPO) more significantly compared to 5.0% NaCl or 0.5% ascorbic acid. Ascorbic acid treatment become browned at 1.0∼2.0% and easily deteriorated compared to citric acid. Citric acid(0.5%) or ascorbic acid (0.5%) treatment was largely variation of pH compared to NaCl(5.0%)+citric acid(0.5%) or NaCl(5.0%)+ascorbic acid(0.5%) treatment during 8 month storage. The activity of PPO in NaCl(5.0%)+ascorbic acid(0.5%) treatment was elevated after 4 month storage. In chopped ginger, NaCl(5.0%)+citric acid(0.5%)+ascorbic acid(0.25%) treatment was more effective than 5.0%+0.1%+0.1%, 5.0%+0.5%+0.1% during 12 month storage.

만성 본드 흡입 환자에게 발생한 호흡부전 1례

최윤희,이동훈,어은경,Choi, Yoon-Hee,Lee, Dong-Hoon,Eo, Eun-Kyung 대한임상독성학회 2005 대한임상독성학회지 Vol.3 No.1

Toluene is an aromatic hydrocarbon found in glues, cements, and solvents. It is known to be toxic to the nervous system, hematopoietic system, and causes acid-base and electrolyte disorders. Acute respiratory failure with hypokalemia and rhabdomyolysis with acute renal failure should be considered as potential events in protracted glue sniffing. We reported the case of 26-year-old woman was admitted to the emergency department with the development of respiratory failure and altered mentality due to hypokalemia after chronic glue sniffing. She was weaned from the ventilator 3 days later after potassium and sodium bicarbonate replacement and was discharged without respiratory symptoms and other complications.

제조 방법에 따른 쌀 조청의 특성 및 수율

최윤희,백지은,박신영,최혜선,송진,Choi, Yoon-Hee,Baek, Ji-Eun,Park, Shin-Young,Choi, Hye-Sun,Song, Jin 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.3

This study was performed to increase the yield and to reduce the processing times for the preparation to improve the productivity and quality of rice jochung, a traditional food in Korea. In order to evaluate the quality characteristics and yield of jochung, the viscosity, color value, mineral contents and the sensory evaluation were measured. Jochung is prepared from steamed rice (STR), wet-milled rice flour (WRF) and dry-milled rice flour (DRF) by processing methods of rice and reacting times (6 hours or 13 hours) of liquefaction and saccharification. There is commonly added liquefying enzyme for rice liquefaction (0.4%/10 kg rice, at $85{\sim}90^{\circ}C$ for 1 hour or 4 hours) and saccharogenic enzyme with malt (2.5% or 4.5%/10 kg rice, at $56{\sim}60^{\circ}C$ for 5 hours or 9 hours). The inner structural properties of WRF showed the more distinct shape regular structure of uncombined starch particles but the DRF closely maintained particles of rice flour observed by SEM. If processing times for liquefation and saccharification were reduced from 13 hours to 6 hours, the yield of jochungs prepared with WRF increased 8%, the DRF 7%, and the STR 3% respectively and the sensory evaluation as well as color values and overall desirability received high scores. The viscosity, color a and b values of jochung processed with WRF for 6 hours were lower than that processed for 13 hours. The viscosity and color a, b value and Ca content were decreased in the jochung processed with WRF or DRF for 6 hours, but Mg, P and K were increased than that of STR. Jochung processed by 0.4% liquefying enzyme and 2.5% malt with WRF for 6 hours will increase the yield, save manufacturing times and costs and will thereby enable cost-effective techniques.

기회균형 선발전형 학생들의 대학만족도와 대학생활에 대한 연구

최윤희,임준묵,Choi, Yoon-Hee,Lim, Joon-Mook 한국콘텐츠학회 2022 한국콘텐츠학회논문지 Vol.22 No.10

This study was conducted to find out the characteristics of H University's students admitted through affirmative action program. The differences between the affirmative action program enrollment students and all students were compared by descriptive statistics and correlation analysis methods. In addition, in-depth interviews were conducted for students who entered the affirmative action program. A qualitative research method was used to analyze the contents of in-depth interviews. The results of the study are as follows. First, the higher the entrance score, the higher the university score for students in the affirmative action program. Second, the college satisfaction of students entering the affirmative action program is higher than that of students enrolled. Third, according to the results of the in-depth interview, the affirmative action program students were both active and not. In conclusion, it is necessary to establish a system in which students can actively prepare for their careers in universities. Accordingly, the expansion of the affirmative action program is likely to contribute to the development of universities.

커피전문점의 서비스스케이프가 고객의 지각된 가치와 브랜드 태도에 미치는 영향

최윤희(Yoon-Hee Choi),이연정(Yeon-Jung Lee) 한국조리학회 2016 한국조리학회지 Vol.22 No.7

볏짚 발효사료 제조시 과산화수소 전처리 효과

최윤희(Yoon Hee Choi),이상복(Sang Bok Lee),김명숙(Myeong Sook Kim),홍재식(Jai Sik Hong) 한국응용생명화학회 1994 Applied Biological Chemistry (Appl Biol Chem) Vol.37 No.5

Pleurotus Florida with high cellulase activity as well as lignin degradability was selected out among strains for fermentation of the rice straw to improve the nutritive value. When the rice straw was fermented by P. florida, the contents of hemicellulose, cellulose and lignin were decreased to 22.5%. 11.4% and 28.1%, respectively, whereas the contents of rice straw fermented after pretreatment with H₂O₂ or alkaline hydrogen peroxide were decreased much in the lower concentration. The content of T-N (total-nitrogen) and crude fat was increased with the longer fermentation period. The amino acid content of rice straw fermented by P. florida in 30 days was increased to 28.9% and 35.1% as the rice straw was fermented after pretreatment without and with 4% H₂O₂, respectively. The crystalline intensity of rice straw was decreased by pretreatment with 4% H₂O₂ and fermentation by P. Florida. However, the crystall intensity was increased by treatment with alkaline hydrogen peroxide and the more when the straw was washed after the treatment. When the rice straw was fermented by P. Florida for 30 days, the in vitro organic matter digestibility was increased up to 6% of H₂O₂pretreatment.

프랑스어에서 명사구의 총칭성에 관한 연구

최윤희 ( Yoon Hee Choi ) 한국불어불문학회 2013 불어불문학연구 Vol.0 No.95

L`objet de cet article est d`analyser les emplois generiques des syngagmes nominaux en francais en examinant des elemants qui les influencent. Pour l`interpretation generique, le francais utilise principalement le nom singulier avec l`ariticle indefini singulier, ou le nom singulier avec l`article defini singulier, ou le nom pluriel avec l`article defini pluriel. Nous montrons que le SN indefini singulier peut exprimer l`interpretation generique quand l`evenement ou la situation est universellement quantifie par le Q-adverbe ou l`operateur GEN, soit explicitement soit implicitement. En ce qui concerne le SN defini singulier, Carlson (1977) analyse que le SN defini singulier anglais denote l`espece comme une unite atomique du domaine. Nous etendons cette analyse au SN defini francais, et proposons que le SN defini est directement lie par GEN avec la situation. D`autre part, le SN defini pluriel en francais, contrairement a l`anglais, peut recevoir l`intrepretation generique. Selon Chierchia (1998), le SN defini pluriel denote la plus grande pluralite dans cette extension, c`est-a-dire, celui qui comprend tous les objets. Pour cette raison, nous analysons le SN defini pluriel de la meme maniere que le SN singulier. Toutefois, pour que les SNs definis (soit singulier soit pluriel) soient directement lies par GEN, il faut, tout d`abord, activer les individus denotes par le nom via un ``type-shifting``. Plus precisement, les SNs definis sont deja lies par l`operateur iota, donc il faut appliquer l`operateur ident sur l`operateur iota, ce qui se traduit par la denotation de ``propriete`` du nom. Cependant, nous montrons que les emplois des trois formes ``un N``, ``les Ns``, ``le N`` ne sont pas tousjours interchangeables. Leurs genericites sont affectees par quelques elements comme ``les types des predicats``, ``les clauses relatives``, ``la valeur metaphorique ou materielle``, ``l`expression de contraste`` ``la valeur evaluative`` et ``la topicalisaion``. Enfin, nous montrons que le terme de choix libre (TCL) universel ``tout N`` et le TCL existentiel ``n`importe quel N`` ne sont grammaticaux que dans des phrases modales, et ils peuvent recevoir l`interpretation generique dans la portee de GEN.

보문 : 저장량과 환기구크기가 움저장 생가의 저장성에 미치는 영향

최윤희(Yoon Hee Choi),이상복(Sang Bok Lee),소재돈(Jae Don So),이경수(Gyeong Soo Lee) 한국식품저장유통학회(구 한국농산물저장유통학회) 1995 한국식품저장유통학회지 Vol.2 No.1

연구논문 : PE 필름과 스치로폴 상자를 이용한 생강저장시 탄산가스 흡착제의 효과

최윤희(Yoon Hee Choi),김명숙(Myeong Sook Kim) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2001 한국식품저장유통학회지 Vol.8 No.3