한정우 교수

대추 추출물로부터 식초를 생산하기 위한 발효공정의 최적 조건을 연구하였다. 아세트산 세균을 이용한 발효 공정의 조절 변수로 초기 세균수, 에탄올의 농도, 대추 추출물의 농도, 온도, pH 를 고려하여 반응 표면 분석법을 통해 분석하였다. FCD 기반의통계 분석을 통해, 영향이 낮은 것으로 나타난 초기 세균수와 대추 추출물의 농도는 고려요소에서 제거한 다음, 아세트산 생성과최대 산도를 얻을 수 있는 발효 공정 최적 조건을 탐색하였다. 최대 산도와 최대 아세트산 생성 조건에 대해 각각 R2값이 0.71, 0.78로 나타난 반응 표면 회기식 분석을 통해 7.69% 에탄올을 함유한 25%의 대추 추출물로부터 21.75oC에서의 아세트산 발효를통해 52.76 mg/mL의 아세트산을 생산하는 것이 최대 효율 공정으로 예측되었으며 이를 실험을 통해 검증하였다.

In this study, we prepared hydrocolloid gels inwhich flaxseed gum (FSG), konjac glucomannan (KGM),and agar (AG) were blended in different ratios for use as aviscoelastic food. The prepared hydrogels’ physicochemicalproperties were analyzed concerning their water solubilityindex (WSI), swelling power (SL), frequency sweepresults, and microstructures. As the FSG ratio decreased,the WSI value of the compound gel tended to increase. However, it showed a tendency to have a relatively high SPvalue and

The aim of this study is to make dried noodles having high contents of whole tofu (60% (w/w)). To control the high moisture of the whole tofu, curdlan was added and a high-temperature resting process was applied. The elasticity of the dough sample rested at 45°C for 45 min increased over 50% more than the non-rested one. The addition of curdlan and the high-temperature resting process helped to form a compact internal structure in the dough, which might have been induced by the gelation of curdl

Liquid Organic Hydrogen Carriers (LOHCs) have emerged as a promising solution for hydrogen storage, off ering high hydrogen storage capacity, reversibility, thermal stability, and compatibility with existing infrastructures. Despite their potential, LOHC systems face signifi cant challenges, including the need for specialized carriers and catalysts for effi cient hydrogen storage and release. This review emphasizes the importance of computational analysis in overcoming these challenges. We summa

ABSTRACT Heterogeneous catalysts comprising metal nanoparticles (NPs) on oxide supports are widely employed in high‐temperature electrochemical devices such as solid oxide cells (SOCs). Unfortunately, these catalysts frequently exhibit structural instability at metal‐oxide interfaces due to lattice mismatch, resulting in diminished catalytic activity and overall performance degradation over time. This work introduces an unprecedented approach of synthesizing intermetallic supports with metal‐met

Stabilizing crystal structure is a powerful route to unlock new functionalities in perovskite oxides. BaCoO₃ (BCO) derivatives are a versatile platform for designing mixed ionic-electronic conductors for solid oxide fuel cell (SOFC) cathodes, yet their stable hexagonal structure limits performance unless transformed into the cubic perovskite phase. Here, seven compositions are systematically investigated -undoped BCO and Sc-, Y-, Zr-, Hf-, Nb-, and Ta-doped variants-and show that the

Layered titanates (LTs) offer exceptional structural and chemical tunability, enabling precise modulation of their electronic states and catalytic properties. However, systematic studies on the range of cations that can serve as intercalants for LTs remain limited, and conventional synthesis methods often require additional treatments for cation intercaltion. In this study, we present a cation-free H⁺ (H₃O⁺)-intercalated LT as a versatile platform for direct cati

This study aimed to determine what conditions were needed to reduce the production of acrylamide when balloon flower roots [Platycodon grandiflorum (Jacq. A. DC.)] were heated. The conditions of temperature, time, and the type of equipment (i.e., consumer appliance or industrial equipment) were the important variables in the experiment. The official criterion for a recommended standard of acrylamide in tea product is less than 1000 µg/kg as determined by the Ministry of Food and Drug Safety in S

In this study, a dietary fiber extracted from sweet potato stems (Ipomoea batatas, PS) was evaluated for its ability to improve the quality of vegetable patty analogues. A patty analogues containing 0–50 wt% dietary fiber were prepared to analyze the utilized dietary fiber's performance. To evaluate the manufactured patty analogues, texture profile analysis, color analysis, emulsion stability, and microstructural analysis were conducted. As the PS increased, the hardness decreased, while the tot

In this study, a natural-based gelling agent comprised of blended flax seed gum (FSG), konjac glucomannan (KG), and agar gel (AG) was developed for application to control the textural properties of foods. The compound gels, including FSG, KG, and AG, were investigated to determine their moisture affinity, including minimum gelling concentration, water binding capacity, water soluble index, and swelling power. In addition, we analyzed the rheological properties of the compound gel through texture

본 논문은 분자의 구조 정보를 이용하는 기존의 물성 예측 접근에 그래프 합성곱 신경망 모델을 병합하여 분자 임베딩을 생성, 이상적인 액상유기수소운반체 선정에 중요한 역할을 하는 탈수소화 엔탈피를 예측하는 연구를 소개한다. 제안하는 방법은 그래프 합성곱 모델 중 가장 좋은 표현력을 가진 것으로 알려진 그래프 동형 모델(Graph Isomorphism Network)을 사용했으며, 해당 모델을 통해 개별 분자를 구성하는 원자 정보를 바탕으로 분자 임베딩을 생성했을 때, 기존의 물리화학(chemical physics) 이론에 기반한 알고리즘에 비해 탈수소화 엔탈피를 예측하는데 더 적합한 임베딩을 생성할 수 있음을 관찰하였다. 또한 생략 연결 (skip connection)을 사용하여 깊은 그래프 합성곱 층을 구성할 수 있으며, 작은 배치 사이즈로 모델을 학습할 때 모델의 성능이 증가하는 경향성을 관찰한 내용을 보고한다.