쌈장의 품질수명 예측

장규섭,김성주,김용국 한국산업식품공학회 2005 산업 식품공학 Vol.9 No.2

In order to improve the quality of Ssamjang, the Ssamjang prepared by industrial process was predicted its shelf-life during storage. Surface color preference, total preference and commercial values of Ssamjang were significant difference with storage period. The desires for buying values and for claim of Ssamjang had high correlation with surface color preference. The correlation coefficients of those were 0.924 and 0.935, respectively,. Total color difference(ΔE) was selected for the quality index of Ssamjangbecause it had the highest correlation with sensory properties. Regression equations were obtained from color change of Ssamjang with storage period and used to predict shelf-life of Ssamjang. According to the longest predicted shelf-life was 649 days and the shortest predicted shelf-life was 24 days, respectively,. Determination coefficient of multiple regression analysis for Ssamjang was 0.9955 and it was highly significant (p<0.0001). Multiple regression analysis of the studies was highly significant by secondary function of storage temperature (X5). Regression equation was derived from Gochujang mash aging period(X1) and Doenjang aging period(X2) having interaction effect with storage temperature. Y = 748.411 + 25.6556×X1 - 69.6115×X5 + 0.636105×X2×X2 + 1.19793×X5×X5

식품 가공기술의 개발 방향

장규섭 한국식품과학회 1997 식품과학과 산업 Vol.30 No.3

증편 제조 시 증자온도 및 시간에 따른 제품의 물성 변화

장규섭,전재근,고경희,이은주 한국산업식품공학회 2004 산업 식품공학 Vol.8 No.3

This study was carried out to investigate the effects of steaming temperature and time on the physical properties of Jeongpyon, a traditional fermented Korean rice bread, and to find out an appropriate steaming temperature and time of Jeongpyon. The Jeongpyon steamed at 110? was lowest in the loaf volume values and in the L values of color among 3 samples. But the yellow value of Jeongpyon steamed at 110? was highest among 3 samples in the color values. In textural properties, the hardness of Jeongpyon steamed for 30min, 40min and 50min decreased during storage, and hardness of Jeongpyon steamed for 30 min was highest at the first day. Adhesiveness of Jeongpyon steamed for 50 min showed the lowest value among 3 samples, textural properties of Jeongpyon steamed at 110℃ was highest in Jeongpyons steamed at 100℃, 105℃ and 110℃, respectively.

과실 및 채소류

장규섭 한국식품과학회 1988 식품과학과 산업 Vol.21 No.2

쌀을 원료로한 전통식품 개발

장규섭 한국식품과학회 1991 식품과학과 산업 Vol.24 No.4

이유식 제조 시 유동층 과립화 공정의 최적화

장규섭,김은미,이상천 한국산업식품공학회 2007 산업 식품공학 Vol.11 No.2

This study was conducted for increasing solubility of weaning food by fluidized bed agglomeration. The conditions of the fluidized bed agglomeration affected the physical properties of weaning food. To elucidate the optimal conditions for fluidized bed agglomeration of weaning food, the influence of spraying quantity, spraying rate, binder solutions and inlet air temperature were investigated. Bulk density of agglomerated weaning food was reduced with the increase of spraying quantity. Flow ability of agglomerated weaning food was increased with the increase of spraying rate. Maximum flow ability of spraying rate was on 340g/min being very good condition. Effect of binder solution (fructose 5%, 15%, 30%) was not significant. The best agglomeration was observed when inlet air temperature was 115℃. Fine particle (below 250 ㎛) was reduced from 60.4% to 7.0%, significantly. Mean diameter of particle increased from 233㎛ to 542 ㎛ showing growth rate as 133.6%. 이유식 제품의 용해성을 개선하기 위한 유동층 과립화 공정에서 물 분무량, 물 분무속도, 바인더 용액 그리고 건조 온도에 따른 용해성이 향상되는 최적 조건을 연구하였다. 동일한 양의 분말을 투입시키고 물 분무량을 증가 시켰을 때 LS ratio는 각각 26.9%, 30.8% 그리고 41.9%로 증가하여 과립 입자의 형성이 증가하였고 부피 밀도는 대폭 감소되어 입자의 부피가 커져 과립화 효과가 향상되었다. 또한 물 분무 속도가 증가할수록 Hausner ratio와 Carr index가 감소되어 흐름성이 개선되었고, 340g/m 속도에서 흐름성이 가장 우수하였다. 이유식의 유동층 과립화 공정에서 물을 사용한 것과 결정과당 바인더를 사용한 것의 입자 상태에 미치는 영향을 비교한 결과 부피 밀도가 비슷하게 나타났으므로 과립화 효과는 미약하였다. 연속식 과립화 공정의 열풍 건조 온도가 입자에 미치는 영향을 비교한 결과 115℃에서 250㎛ 이하의 미세입자가 대폭 감소되었고 성장률이 132.6%로 가장 컸으며 용해성도 매우 우수하였다.

막분리 공정의 발효식품에의 응용

장규섭 한국식품과학회 1999 식품과학과 산업 Vol.32 No.3

모형식품의 열전도도에 관한 연구

장규섭,전재근,윤한교,Chang, Kyu-Seob,Chun, Jae-Kun,Yoon, Han-Kyo 한국식품과학회 1985 한국식품과학회지 Vol.17 No.6

일반적인 전분, 단백질, 수분 등으로 구성된 한국식품과 유사하도록 수분, 단백질, 전분의 세가지 성분을 조합하여 만든 모형식품의 열전도도를 측정하였으며, 이들 조성과 열전도도와의 관계를 구명하여 다음과 같은 결과를 얻었다. 즉, 모형식품의 열전도도와 구성분과의 관계를 분석 한 결과, 수분함량, 단백질 및 전분함량과 밀접한 관계를 보였으며, 이들 성분간의 교호작용은 유의성이 인정되지 않았다. 열전도도는 수분함량에 비례하였고, 동일 수분함량에서는 전분질식품이 단백질 식품보다 낮았다. 모형식품에서 열전도도와 수분함량, 단백질 및 전분함량과의 관계식은 다음 식으로 나타낼 수 있었다. $k_20=0.00421M+0.03152P+0.05181$ 윗 식에 의한 계산치와 측정치간의 상관계수는 $r=0.8418^{\ast}{\ast}$로 고도의 상관관계를 나타냈다. The model foods similar to Korean typical foods were propared by combining moisture, protein and starch, and their thermal conductivities were investigated. Thermal conductivity of the model foods had a close relationship with food components such as moisture, protein and starch content. The interaction between the thermal conductivity and food components was not found. Thermal conductivity was proportionally increased as the moisture content increased, and thermal conductivity of starch food was lower than that of protein foods under the same level of moisture content of the model foods. The regression equation between thermal condutivity of the model foods. The regression equation between thermal conductivity of the model foods and moisture, protein and starch content at $20^{\circ}C$ was as follows; k = 0.00421M + 0.03152P + 0.05181. Correlation coefficient between calculated by above equation and measured values showed highly significant ($r=0.8418^{\ast}{\ast}$).

근적외선(NIR) 분광법에 의한 수삼의 성분 측정

장규섭,이의석,이규희,Chang, Kyu-Seob,Lee, Eui-Suk,Lee, Gyu-Hee 충남대학교 농업과학연구소 2001 Korean Journal of Agricultural Science Vol.28 No.2

The measurement values of proximate composition in fresh ginseng could provide the important information for red ginseng processing. The measurement of them were performed by near-infrared (NIR) spectroscopy. Linear regression model for the predicting of proximate composition was developed and validated. The regression values of moisture, crude starch, crude ash, crude fiber, calcium, and magnesium contents were shown as 0.918, 0.951, 0.897, 0.728, 0.933, and 0.390, respectively. Therefore, the proximate composition of fresh ginseng could be measured by NIR, feasibly.

증편의 저장 중 조직 특성 변화

장규섭,이정식,최석현,박영덕,Chang, Kyu-Seob,Lee, Jeong-Shik,Choi, Seok-Hyun,Park, Young-Duck 충남대학교 농업과학연구소 1991 Korean Journal of Agricultural Science Vol.18 No.2

This study was carried out to investigate the storage conditions and methods required for commercialization of Jeung-Pyon. The storage characteristics of Jeung-Pyon were examined with Universal Testing Machine (UTM, Instron model 1000) for textural properties during storage of under the conditions such as sealing, nonsealing, and temperatures. The differences in storage characteristics on the different varieties and years of rices were not shown. When the Jeung-Pyon was lost it's quality as a commercial product, the measured value of UTM was increased as hardness 0.74Kg to 1.0Kg, gumminess 0.23Kg to 0.59Kg, chewiness 6Kg.mm to 18Kg.mm, but decreased in adhesiveness 0.65Kg.mm to 0.40Kg.mm, cohesiveness 0.61 to 0.34, springiness 41mm to 32mm. The nonsealed Jeung-Pyon was lost it's quality for storing at room temperature because of the case-hardening after 2 days. In the case of sealed Jeung-Pyon, the case-hardening phenomena by the evaporation of moisture was not occured, therefore it was a significant factor for an extension in sealed Jeung-Pyon. The shelf-life of sealed Jeung-Pyon was 20 days and 5 days respectively during storage at $-20^{\circ}C$ and $20^{\circ}C$. The sealed Jeung-Pyon stored at $5^{\circ}C$ was lost it's quality, in consideration of cold chain this temperature was suitable for retrogradation of starch. The Jeung-Pyon sealed with air and mosture proof packaging material stored at the accelerated condition as 92% R.H. and $35^{\circ}C$ lost it's quality within two or three days.