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황마 단섬유 강화 폴리유산 샌드위치 복합재의 제작 및 굽힘 특성
이규희 ( Gyu Hee Lee ),노정우 ( Jeong U Roh ),이우일 ( Woo Il Lee ) 한국복합재료학회 2014 Composites research Vol.27 No.3
본 연구에서는 황마 단섬유 강화 폴리유산을 코어 폼으로 하고 연속 유리 섬유 강화 폴리유산을 외곽 스킨으로 하는 샌드위치 패널 구조의 황마 단섬유 강화 폴리유산 복합재료를 제작하였고, 황마 섬유 무게 비에 따른 복합재의 굽힘 특성을 관찰하였다. 코어 폼의 밀도는 0.31-0.67 g/cm3 기공함량비는 0.51-0.71이었다. 최대 굽힘강도는 황마 섬유 무게비 12.5 wt.%에서 92.7 MPa, 최대 굽힘 탄성계수는 황마 섬유 무게비 30.0 wt.%에서 7.58 GPa으로 측정되었다. 경제성 분석을 실시했으며 적용 부재의 굽힘 강도를 향상시키기 위한 비용은 황마 섬유 무게 비가 12.5 wt.%일 때 0.010 USD/m3/MPa로 계산되었다. In this study, we fabricated jute fiber reinforced polylactic acid (PLA) composite in the form of sandwich panel structure which includes core foam of chopped jute fiber reinforced PLA and outer skin layer of continuous glass fiber reinforced PLA. Flexural properties of the composite were assessed for different jute fiber weight fractions. Density of the core foam ranged from 0.31 to 0.67 g/cm3 and void content fraction 0.51 to 0.71. The maximum flexural strength was 92.7 MPa at 12.5 wt.% of jute fiber content, and the maximum flexural modulus was 7.58 GPa at 30.0 wt.%. Cost analysis was also conducted. The cost to enhance the flexural strength of the applied structure was estimated to be 0.010 USD/m3/MPa for 12.5 wt.% fiber content.
연구논문 : 절편제조 시 첨가한 대잎 분말이 절편의 품질특성에 미치는 영향 연구
이규희 ( Gyu Hee Lee ),김미경 ( Mi Kyung Kim ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.6
Bamboo leaf powder was added to Jeolpyun to increase the neutraceutical effects and storage period. The bamboo leaf powder was added to rice flour at ratios of 0, 4, 6, 8, and 10% (w/w), and they were treated with aqueous malt extract to extend storage. The Jeolpyun was stored at 20oC for 72 hr, and the physical and sensory characteristics were evaluated. As a result, the crude fat, crude protein, moisture, crude ash and total dietary fiber contents in bamboo leaf powder were 4.36, 11.29, 3.37, 7.33, and 65.57%, respectively. The Hunters L, a, and b values decreased significantly as the amount of bamboo leaf powder increased; however, the a and b values increased during storage. The paste property setback values decreased with the malt extract treatment and with increasing amounts of bamboo leaf powder. In a sensory analysis, hard texture strength in the malt extract and bamboo leaf powder treatment groups was less than that in the control during storage. The Jeolpyun prepared with malt extract and no bamboo leaf powder was the most accepted by consumers. Although adding bamboo leaf powder resulted in less consumer acceptance except for the flavor attribute, adding 4% and 8% bamboo leaf powder resulted in better consumer acceptance for texture, taste, and overall acceptance than that of the control. In a microbial analysis, adding bamboo leaf powder resulted in fewer mold colonies. In conclusion, adding 4% bamboo leaf powder and malt extract to Jeolpyun improved its storage properties.
이가순(Ka-Soon Lee),김관후(Gwan-Hou Kim),김현호(Hyun-Ho Kim),최종우(Jong-Woo Choi),이희철(Hee-Chul Lee),송미란(Mi-Ran Song),김미리(Mee-Ree Kim),이규희(Gyu-Hee Lee) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.8
맥문동을 건강식품으로 활용도를 높이기 위하여 맥문동 뿌리의 식품학적인 특성을 조사하였다. 생맥문동 뿌리는 일반적으로 약 70.0%의 수분함량을 제외하고는 탄수화물군이 27.38%로 높은 함량을 함유하고 있었다. 60℃에서 건조한 맥문동과 볶음 맥문동에서 탄수화물함량은 약 80% 이상을 함유하고 있었으며 그중 올리고당이 56~57%를 차지하고 있었다. 맥문동에서 주된 무기질은 K으로 생맥문동에서는 174.56 ㎎%를 함유하고 있으며 건조 및 볶음처리 한 맥문동에서는 513.79 및 542.27%를 함유하고 있었다. 유기산은 생맥문동에서는 citric acid가 약 0.19%, malic acid가 0.13%이었으나 건조 및 볶음에 의한 맥문동에서는 malic acid가 각각 3.34% 및 3.06%로 주된 유기산이었다. 생맥문동에서 주된 유리아미노산은 serine이 477.41 ㎎/100 g을 함유하고 있었으며 그 다음으로 threonine이 73.44 ㎎/100 g, alanine이 60.91 ㎎/100 g의 순으로 함유되어 있었다. 건조 및 볶음 맥문동에서도 serine이 1394.88 ㎎/100 g 및 180.03 ㎎/100g으로 가장 많이 함유하고 있었으나 볶음 맥문동에서는 상당량 감소하였다. 맥문동의 조사포닌 함량은 생맥문동에서 3.52%, 건조 및 볶음 맥문동에서 각각 8.41% 및 10.15%이었으며 spicatoside A의 함량을 측정한 결과는 생맥문동에서는 5.32 ㎎%, 건조 및 볶음 맥문동에서는 각각 18.21 및 15.71 ㎎%이었다. 맥문동의 뿌리의 색도는 생뿌리에서보다 건조 후 색도에서 L값이 증가하였으며 건조 및 볶음 맥문동의 색도변화는 겉면에서 주로 이루어지고 내부에서의 색도 변화는 낮았다. 본 실험결과 맥문동을 볶음처리 할 경우, 조직특성상 일반적으로 건조한 맥문동에 비하여 열수추출 시 추출시간이 단축되는 장점과 추출 후 볶음 맥문동의 기호도가 높아지는 점이 있기 때문에(no date) 볶음처리 한 맥문동을 이용하여 가공제품을 개발하기에 적당할 것으로 생각되며 앞으로 맥문동의 유용성분을 최대한 활용하기 위해서 볶음처리조건을 확립할 필요가 있을 것으로 본다. To investigate physiochemical characteristics of Liriope platyphylla tubers by various drying process, proximate constitute, levels of free sugar, organic acid, free amino acid, crude saponin and spicatoside A were analyzed. Drying methods included hot-air drying (DLR, 60oC, 48 hr) and roasting after hot-air drying (RDLR, roasting at 180℃ for 15 min). The moisture, crude protein, crude lipid, ash and NFE (nitrogen free extract) contents of FLR (fresh Liriope platyphylla tuber) were 69.99%, 1.85%, 0.02%, 0.79%, and 27.35%, respectively. The most abundant proximate component of DLR and RDLR was NFE, of which the contents in both sample were 80.09% and 86.07%, respectively. The major free sugars in DLR and RDLR was oligosaccharide Ⅱ as 56~57% and the major organic acid was malic acid as 3.06~3.34%, respectively. In free amino acid, the major amino acid of FLR, DLR and RDLR was serine with contents of 477.41 ㎎%, 1394.88 ㎎%, and 180.33 ㎎%, respectively. The level of serine was significantly decreased by roasting process. The level of crude saponin in FLR, DLR and RDLR were 3.52%, 8.41%, and 10.15%, respectively.
유희진(Hee Jin Yu),이기택(Ki Teak Lee),이규희(Gyu Hee Lee),오만진(Man Jin Oh) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.10
Structured lipid (SL) containing conjugated linoleic and caproic acid was produced from soybean oil through lipase-catalyzed reaction, and its oxidative stability was compared. When heated at 60℃ or 150℃, soybean oil as control was more susceptible to oxidation than SL. When the antioxidants, such as ascorbyl palmitate, tea polyphenol, alpha-tocopherol, and rosemary extract, were added in SL, the induction periods of each antioxidant treats in SL were increased. The tea polyphenol showed the most effective antioxidant activity among them. When the emulsion form with SL was heated from oxidation, its oxidation stability was reduced compared to SL. The oxidation stability were also observed in photooxidation of SL.