고추씨기름의 수요는 날로 증가하는데 비하여 국내에서 고추씨의 수급은 어려워지고 있는 실정이다. 이에 따라 고추향미유(red pepper seasoning oil, RPSO)의 개발이 시급한 과제로 떠오르고 있다. 그 동안 몇 군데 업체에서 이와 유사한 향미유가 개발되어 시판되고 있지만 이는 단순하게 매운맛만 부여했을 뿐 향이 전혀 없는 등 많은 문제점을 내포하고 있다. 이에 옥수수기름을 원료유로 하여 여기에 Oleoresin Capsicum과 O

The purpose of this study was to investigate the possibility of application of microwave energy for the fabrication of polymer/clay nanocomposite. APES/Clay nanocomposites were prepared at 130℃ for 30min with various content of clay by melt-intercalation method under classical and microwave heating source. APES/Clay samples were characterized by the means of X-ray diffractometry(XRD), thermal gravimetric analysis(TGA), and rheometric dynamic analysis(RDA). It was found that intercalated or exfoliated state was obtained in the samples according to the condition of organic modification, clay content, and heating source.

Emergy is a measure of the processes required to produce something expressed in units of the same energy form. Emergy based indices can provide insights into the thermodynamic efficiency of the process, the quality of its output, and the interaction between the process and its surrounding environment. However, in an industrial system, the inputs are mostly nonrenewable, renewable energy source is nearly zero, ultimate purpose is pursuit of profits in economic activity. In study, we present two indices based on emergy - EEE(Ecological Economic Efficiency) and ERI(Environmental Responsibility Index). The EEE is taken into account real value of product in market economy. The ERI is shown to be a function of the net yield of the economy, its 'load' on the environment and ecological economic efficiency. Manufacturing industry of Korea produced the 30% of total GDP in 2001. We applied these indices to manufacturing industry for environmental management and further sustainable industry. As a results, the highest ERI is 0.34 in recycling industries, the lowest ERI is 0.01 in coke, refined petroleum products which is dominated by ELR. The higher ERI, the more friendly to environment. The suggested indices help us understand relative contributions of various alternatives in company's production and consumption activity, and provide a tool of decision-making for the rearrangement of future industries. Furthermore, they contribute to environmental friendly operation and consumption.

An experimental study on the preparation of monolithic porous polymers by environmentally friend process in supercritical carbon dioxide has been carried out. Polymerization mixture composed of a cross-linking monomer, initiator and functional co-polymer was charged in the reactor with sapphire window. After the system was purged with a flow of CO2 for 15 min, the reactor was pressurized with liquid CO2 up to 100 bars. The reactor was isolated from and placed back to the system via quick connector for shaking until the mixture had become fully homogeneous. The reactor was then heated and pressurized to the required reaction conditions and left overnight. After cooling and CO2 evacuation, the polymer was removed from the reactor as dry, white, continuous monoliths. The effect of experimental conditions on the physical properties of porous polymer was systematically examined, and it was found that monomer content had a major effect on the physical properties of the polymers.

치자로부터 청색 및 황색색소, 고량으로부터 암갈색 색소를 주정을 이용하여 추출ㆍ농축하여 60Brix 농도의 추출물을 회수하였는데, 각각의 수율은 0.68, 1.97, 0.63% (w/w)였다. 이들을 대두유: 물: 유화제: 치자청: 치자황: 고량색소=8: 22: 42: 10: 15: 13 (w/w)의 비율로 혼합하고 균질화하여 유용성 천연 검정색소를 얻었다. 이 색소를 대두유에 용해시킨 결과 대두유의 품온이 30∼4 범위에서 가장 높은 용해도를

고등어 fillet 제품의 저장 중 항산화와 기능성을 부여하고 고등어 특유의 비린내를 제거하기 위해 식염 외에 녹차, dill weed, 키토산, 올리고당, 생강을 첨가하여 진공포장한 후 5, , -2에 80일간 저장하면서 제품 특성을 조사하였다. 5에 저장한 고등어 fillet의 휘발성 염기질소 측정 결과는 이들 첨가물을 단독 또는 복합적으로 첨가한 시제품에서 2주 이내에 초기부패에 도달했고, 에서는 4∼7주, -2에서는 저장 80일간 모든

살구의 홍수출하에 의한 가격하락 방지와 부가가치 향상을 위하여 살구가공식품을 다양화하고자, 살구와인의 제조에 필요한 우수 균주, 적정 과즙 첨가량, 당 종류, 질소원 및 농도, 아황산 첨가 등 적정 발효조전을 검토한 결과는 다음과 같다. 살구 발효주의 우수 균주는 JBS 15과 IBS 30이었고 적정배지 조성은 과즙 50%, 설탕 24 。brix, (NH)SO 0.2%, SO 200ppm이었으며 에서 10일 발효하면 12.3∼12.5% 알코올이

본 연구는 우리나라 전역에 걸쳐 자생하고 있는 생강나무잎을 식품학적 연구의 일환으로 식품으로 이용하고자 여러가지의 방법에 따라 제조한 차의 환원당, 유리당 및 아미노산 등의 변화를 조사하였다. 생강나무잎차의 유리당은 fructose, glucose, sucrose, maltose 4종의 유리당이 동정되었으며, 덖음차에서 유리당 함량이 가장 높았다. 유리 아미노산의 함량은 glutamic acid, aspartic acid, asparagine,