제분기 조쇄 롤의 간격과 밀알의 성질이 밀가루 회분 함량에 미치는 영향

강희문 ( Hee Moon Kang ),이승주 ( Seung Ju Lee ) 한국산업식품공학회 2006 산업 식품공학 Vol.10 No.1

꽈배기 모자반 추출물 첨가에 의한 빵의 저장성 및 품질 증진 효과

이소영(So-Young Lee),김꽃봉우리(Koth-Bong-Woo-Ri Kim),송유진(Eu-Jin Song),김진희(Jin-Hee Kim),김아람(Ah-Ram Kim),김미정(Mi-Jung Kim),문지혜(Ji-Hea Moon),강희문(Hee-Moon Kang),이호동(Ho-Dong Lee),홍용기(Yong-Ki Hong),안동현(Dong-Hyun Ah 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.4

꽈배기 모자반 추출물을 0.01%, 0.1%, 1% 농도로 첨가하여 이들이 모닝빵의 저장성과 품질에 미치는 영향에 대하여 알아보았다. 9일간 저장하며 일반 세균수와 곰팡이수를 측정한 결과 저장기간 전반에 걸쳐 첨가 농도가 증가할수록 미생물의 생육이 억제되었으며, 수분함량의 변화에 있어서는 꽈배기 모자반 추출물 처리구가 약 5~6% 정도의 변화를 보인 반면 무처리구는 13% 정도의 큰 변화 폭을 보였다. 색도의 경우에는 추출물의 첨가농도가 높을수록 명도와 황색도는 감소하는 경향을 나타내었으며, 적색도는 이와 반대로 첨가 농도에 의존하여 증가하는 것으로 나타났다. 관능평가에서는 전체적인 호감도에서 0.01%와 0.1% 첨가구가 무처리구에 비하여 높은 점수를 받았으나 1% 첨가구에서는 가장 낮은 점수를 받았다. 이상의 결과를 종합해 볼 때 꽈배기 모자반 추출물을 0.1%정도 첨가할 경우 빵의 저장성, 품질 증진 및 관능 개선 효과가 있을 것으로 사료된다. The purpose of this study was to examine the qualities of breads added with 0.01%, 0.1% and 1% of Sargassum siliquastrum extracts (SSE). The result of total microbial count showed that breads with SSE were reduced with increasing storing time, especially bread with 1% SSE was reduced about 2 log cycle as compared to that of control. The moisture content of the bread added SSE and non-added bread were not significantly different during the early storage period, but after 9 days of storage, the moisture content of control was 13% decreased while that of the SSE added bread was decreased by only 5~6%. In the color, lightness and yellowness of bread diminished with increasing amounts of SSE in bread while conversely, redness increased. In sensory evaluation, bread containing 0.01% and 0.1% SSE were preferred than the control over total preference, while bread containing 1% SSE showed the lowest preference. These results suggest that the addition of 0.1% SSE in bread had a good effect on improving the preservation and development of quality.

초임계 이산화탄소에서 밀배아유의 효소적 에탄올화 반응 특성

백성신 ( Sung Sin Back ),권경태 ( Kyung Tae Kwon ),정고운 ( Go Woon Jung ),안향민 ( Hyaung Min Ahn ),심정은 ( Jeong Eun Sim ),강희문 ( Hee Moon Kang ),전병수 ( Byung Soo Chun ) 한국화학공학회 2009 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.47 No.5

제분기 조쇄 롤의 간격과 밀알의 성질이 밀가루 수율에 미치는 영향

강희문,이승주 한국산업식품공학회 2004 산업 식품공학 Vol.8 No.1

Buhler 실험용 제분기를 사용하여 조쇄 롤의 간격과 밀알의 물성에 따른 제분 수율에 관하여 연구하였다. 1B-R(첫번째 조쇄 롤)의 간격이 좁아질수록 straight 밀가루의 수율은 증가하였다. 조쇄 계열 밀가루의 수율 특히 1B3(1B-R으로부터 생성된 밀가루)의 수율이 straight 밀가루의 수율에 많은 영향을 미치는 것으로 나타났다. 또한 조쇄 공정에서 생성되는 farina는 1B-R의 간격이 좁아질수록 많아졌는데 이중 분리되지 않은 미세한 밀기울과 충분히 분쇄되지 않은 farina로부터 이행된 shorts 수율은 증가하였고, 상대적으로 분쇄 계열 밀가루의 수율은 오히려 감소하였다. Straight 밀가루의 수율은 밀알의 직경이 클수록 증가하였으나 유의적인 상관성은 없었다. 밀알의 경도는 수율과 유의적인 상관관계를 보였으며 경도가 높을수록 밀가루의 수율은 떨어지고 shorts의 수율은 증가하였다. 결과적으로 제분에서 1B-R의 간격은 밀가루의 수율에 매우 큰 영향을 미치며 밀알의 직경보다는 경도가 더 큰 영향을 주는 것으로 나타났다. Flour extraction was analyzed by milling different varieties of wheat with different gaps of break rolls of Buhler automatic laboratory mill MLU-202. Straight flour extraction increased with decrease in the roll gap, which was mainly due to increase in break-related flour extraction, especially the flour from the first break roll. Farina extration also increased with decrease in the roll gap, which contained a large amount of shorts and relatively small amount of flour. Straight flour extration of wheat with larger kernel diameter was higher, but their correlation was not significant. meanwhile, the kernel hardness showed significant (-) correlation with extration and (+) correlation with the shorts extration. Consequently, the effect of the break roll gap was significant on he flour extration, and the kernel hardness influenced the flour extration more than the kernel diameter.

백서의 원위부 피편에 동맥유입의 중요성에 관한 실험적 연구

최규남,최희윤,강희문,김한중 大韓成形外科學會 1983 Archives of Plastic Surgery Vol.10 No.2

Microsurgery and myocutaneous flap have been developed recently for wide employment in plastic and reconstructive surgery. Therefore, the delay procedure has been declined in its use recently, because it has many difficult problems. If the flap is longer and larger, it should be delayed for complete survival, but delay requires considerable time. Therefore, as a substitute for delay, vascular anastomosis in the distal part of a flap will theoretically give the same effect. In this study, we investigated the importance of arterial inflow in the distal side of a flap in rats. The experiment was done in 3 different groups according to the design of flaps and in each group 3 subgroups were made. In A flap, the superficial epigastric artery was preserved or anastomosis. In V flap. the superficial epigastric vein was preserved or anastomosis. In C flap, as a control flap, both artery and vein were severed. In result, A flaps in all 3 groups were completely survived. Both V and C flaps in all 3 groups were showed distal necrosis. But C flaps were showed more necrosis than V flaps. In conclusion, we suggest the possibility that a large flap may be transposed in one stage with vascular anastomosis in the distal part-preferably artery and vein, or artery only.

한국 성인의 족배 동맥에 대한 형태학적 연구

강희문,최규남,최희윤,김한중 大韓成形外科學會 1984 Archives of Plastic Surgery Vol.11 No.2

The dorsalis pedis flap has been used in reconstruction of the head and neck, the hand and the foot. The free skin flap transfer by microvascular anastomosis has been developed recently for wide employment in reconstructive surgery. The anatomy of the flap and the specific size, pattern, location and the variation of the vessel are important in the wide and varied reconstructive applications of the flap. Using 22 Korean adult cadavers, the mean length and diameter were measured and the course and variation of the dorsalis pedis artery and the relationship among the adjacent structures were studied. The results are summerized as follows: 1. The mean diameter of the dorsalis pedis artery on the upper limit of the extensor retinaculum is 2.9mm and the mean length of the vascular pedicle from the 1st web space is 13.5cm. 2. The mean diameter of the 1st metatarsal artery is 1.5mm and the mean length of the vascular pedicle from the 1st web space is 4.5cm. 3. The course and variation of the dorsalis pedis artery. type Ⅰ is 77%, normal course of the dorsalis pedis artery. type Ⅱ is 8%, dominant blood supply from the lateral tarsal artery. type Ⅲ is 8%, the absence of the 1st metatarsal artery. type Ⅳ is 5%, the distal skin on the dorsum of the foot is supplied by the posterior tibial artery.

足背部 遊離皮瓣 移植術을 利用한 臨床 治驗例

강희문,조철현,최희윤,김한중 大韓成形外科學會 1983 Archives of Plastic Surgery Vol.10 No.1

The free skin flap transfer by microvascular anastomosis has been developed recently for wide employment in reconstructive surgery. Since its introduction by O'Brien and McCraw, the dorsalis pedis free flap has been used in many clinical applicaions. The dorsalis pedis flap is supplied by the dorsalis artery and its venae comitants and the saphenous veins, its most outstanding contribution is that, unlike any other free flap donor site, it provides both skin and subcutaneous tissue which are thin enough to be such as those in the region of the head and neck, the hand and the foot. Authors experienced 3 cases of dorsalis pedis free flap transfer to the reconstruction of the head and neck and the dorsum of the hand, one case among the 3 cases, was performed by original dorsalis pedis free flap. The remaining two cases were not used the dorsalis pedis artery because of vascular thrombosis and anatomic variation of the dorsalis pedis artery, therefore we had applied a newly surgical procedure, arteriovenous anastomosis by only using the superficial vein. Authors named this new free flap as venous free flap. We experienced two venous free flaps. One case was complectely succeeded, but other one case was partially succeeded. There will be many problems in venous free flap, but if the problems would be solved, it will behave many advantages.