본 연구는 홍삼 유화 음료의 유통기한 예측을 위하여 수행하였다. 저장기간 동안 이화학적 특성 (산도, pH, 지방구크기, 색도) 및 관능적 특성의 변화를 주기적으로 조사하였다. 저장 초기에 홍삼 유화 음료의 산도, pH 및 지방구 크기는 거의 변화하지 않았으나 저장 후반기(70일 이후)에는 유의적으로 변화하 였으며 이는 주로 Maillard reaction 의한 것으로 추정하였다. 관능특성과 이화학적 특성들과의 상관분석을 통하여 색도 a 값(적색도)을 홍삼 유화 음료의 이화학적 품질지표로 설정하였다. Arrhenius 식에 의한 a값 변화에 대한 활성화 에너지 및 Q10-value는 각각 13.37 kcal/mol, 1.56-2.14로 조사되었으며, 홍삼 유화 음료의 유통기한은 상온(20℃) 보관의 경우 730일(약 2년)로 예측되었다.

The purpose of this study was to examine the antioxidant properties resulting from high-pressure homogenization of wheat bran. For this purpose, the researcher compared the radicals clearance of DPPH and ABTS, the ferrousion chelating effects, and the contents of the surface-reactive phenol compounds. In the course of this study, it was possible to reduce the particle size of the wheat bran effectively by means of high-pressure homogenization. This also resulted in structural changes, such as changes in the cellular structure of wheat bran, dissipating the cellulose matrix. It was found that this process, in turn, caused the phenol compounds which were entrapped inside the cellulose matrix or bound by polysaccharides to be released, affecting the antioxidation. As the intensity of high-pressure homogenization process increased, the radical clearance of DPPH and ABTS, as well as the surface reactive phenol compound, increased in return, while the ferrous-ion chelating effect decreased without any statistical significance, however (p > 0.05). Therefore, it would be safe to conclude that high-pressure homogenization could be an effective solution to increasing the antioxidant properties of wheat bran, which, in turn, could be used as a functional material (a natural antioxidant) in food industries

The effects of pressure and number of passes upon Biji paste properties using a high-pressure homogenizer (HPH)were investigated. A hydrocolloid of Biji was processed with a HPH at 15,000 or 25,000 psi and with 1 or 2 passes.The hydrocolloid was assessed for dietary fiber, protein, sugar content, water absorption index (WAI), water solu-bility index (WSI), rheological character, and distribution stability. As pass number and pressure increased, solubledietary fiber, sugar content, WAI, and distribution stability also increased, whereas particle size decreased. As aresult, processing at 25,000 psi and 2 passes is considered as a proper treatment for processing quality. In breadmaking with HPH treated Biji, volume, hardness, and cohesiveness of bread increased, while density decreased. Theoptimum processing condition for bread with HPH treated Biji was determined by a design expert program. Nineexperimental points were selected, and wheat flour (91-95%) and HPH Biji (5-9%) were chosen as the independentvariables. The optimum formulation of bread using the numerical analysis was set at 94.2% wheat flour and 5.8%HPH Biji with a 0.725 desirability value.

In this study, We investigated the properites of nano-emulsions containing hydrogenated lecithin prepared by high pressure homogenizer. The size of droplet of emulsions prepared by homogenizer at various rpm (rotation per minute) was not measured due to the unstability of emulsions, however, the size of droplet of nano-emulsions prepared by high pressure homogenizer was around 300 nm and the appearance of emulsions was bluish. The stability of emulsions with various lecithin concentration was tested against time. POV (Peroxide value) of emulsions were plotted against time. POVs of emulsions prepared with an egg lecithin and a soy lecithin were increased with time, however, POV of emulsion with Lecinol S-10® was kept constant within 60 hours and at 60℃. In consumer test, the nano-emulsion showed higher affinity regardless of skin type. Both of irritation scores of emulsions were similar.