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목차보기

목차

표제지=0,1,1

제출문=1,2,1

요약문=2,3,3

SUMMARY(영문요약문)=5,6,1

Figure index=6,7,3

Table index=8,9,2

목차=10,11,1

제1장 연구 개발의 개요=11,12,1

제1절 연구개발의 필요성=11,12,3

제2절 연구개발의 범위=13,14,1

제2장 국내외 기술개발 현황=14,15,1

제1절 국내 기술 개발 현황=14,15,2

제2절 해외 기술 개발 현황=15,16,2

제3장 연구 개발 수행 내용 및 결과=17,18,1

제1절 1차년도 연구개발수행 내용 및 결과=17,18,17

제2절 2차년도 연구개발수행 내용 및 결과=34,35,18

제3절 3차년도 연추개발수행 내용 및 결과=52,53,19

제4장 목표 달성도 및 관련분야에의 기여도=71,72,5

제5장 연구개발결과의 활용계획=76,77,1

제6장 연구개발과정에서 수집한 해외 과학기술정보=77,78,5

제7장 참고문헌=82,83,4

그림목차

Fig. 1 Schematic diagram of ohmic heating system=18,19,1

Fig. 2. Heating profile of 3% corn starch dispersion by conventional and ohmic heating=20,21,1

Fig. 3. Effect of Nacl concentrations on heating rates of 3% corn starch suspension during ohmic heating=21,22,1

Fig. 4. Effect of corn starch concentrations on increase of current during ohmic heating=22,23,1

Fig. 5. Effect of potato starch concentrations on increase of current during ohmic heating=23,24,1

Fig. 6. Size distributions of corn starch granules heated to 90℃ at different heating rates=25,26,1

Fig. 7. Effects of heating rates on average diameter of potato starch granules heated to 90℃ at different heating rates=25,26,1

Fig. 8. Microphotographs of corn and potato starch granules heated to 85℃ at different ohmic heating rates=27,28,1

Fig. 9. X-ray diffraction patterns for the corn starch heated to 90℃ at different heating rates=28,29,1

Fig. 10. Flow corves of 3% corn starch dispersions heated to 90℃ at different heating rates. Heating rate(℃/min)=29,30,1

Fig. 11. Effect of heating rates on apparent viscosity of corn starch dispersions heated to 90℃ at a different heating rates=29,30,1

Fig. 12. Relationship between average diameter and apparent viscosity of 3% corn starch dispersion heated to 90℃=30,31,1

Fig. 13. Sedlmented volume of 3% corn starch dispersions heated to 90℃ at different heating rate=31,32,1

Fig. 14. Effect of heating rates on swellability and solubility of corn starch heated to 90℃ at different heating rate=32,33,1

Fig. 15. Continuous ohmic heating system=37,38,1

Fig. 16. Comparison of dispersion property of freeze-dried rice powder (5% w／v) gelatinized by conventional and ohmic heating=39,40,1

Fig. 17. Scanning electron micrographs of freeze-dried barley and rice powder gelatinized by conventional and ohmic heating=40,41,1

Fig. 18. Changes in resistance and electrical conductivity of macerated brown rice during ohmic heating at 65V=48,49,1

Fig. 19. Changes in electrical resistance and conductivity of macerated rice during ohmic heating at 110V=49,50,1

Fig. 20. Standard curves for reducing sugars by Nelson-Somogyi methods=53,54,1

Fig. 21. Total sugar content of gelatinized different starches by conventional and ohmic heating=56,57,1

Fig. 22. Total sugar content of gelatinized starches by ohmic heating at different voltages=56,57,1

Fig. 23. Reducing sugar contents of gelatinized starches by ohmic heating at different voltage=57,58,1

Fig. 24. Comparison of applied energy in different heating rate by ohmic heating=58,59,1

Fig. 25. Reducing sugars of corn starch (3%, w／v) heated at different voltage=59,60,1

Fig. 26. Gelatinization degree of milled rice dispersion heated by conventional and ohmic heating methods=61,62,1

Fig. 27. Dispersion of behavior of gelatinized rice suspension heated by conventional and ohmic heating methods=62,63,1

Fig. 28. Effect of heating rates of gelatinized milled rice on dispersion behavior=63,64,1

Fig. 29. Temperature profiles rates of 4%(w／v) milled rice dispersion during ohmic heating=63,64,1

Fig. 30. Effect of heating ratess on the solubility of gelatinized milled rice paste (10%)=65,66,1

Fig. 31. Flow curves of milled rice paste (10%, w／v) stored for S days at 4℃=65,66,1

Fig. 32. Flow behavior curves of milled rice paste (10%, w／v) stored for 5 days at 4℃=66,67,1

Fig. 33. Dispersion property of freeze-dried milled rice powder gelatinized by ohmic and conventional heating methods=67,68,1

Fig. 34. Schematic diagram of continuous ohmic heater=69,70,1

Fig. 35. Changes in temperature and electrical conductivity during continuous ohmic healing=69,70,1

Fig. 36. Continuous flow ohmic heater designed by Khalaf etal=80,81,1

Fig. 37. Detail of ohmic heater column designed by APV Baker=81,82,1

표목차

Table 1. Average diameter of corn starch granules heated to 90℃ at different heating rates=24,25,1

Table 2. Average diameter of potato starch granules heated to 90℃ at different heating rates=26,27,1

Table 3. Effects of Heating rates on the rheological parameters of 3% corn starch dispersion heated to 90℃ at different heating rates=31,32,1

Table 4. Gelatinization degree and solubility of 5% cereal powder dispersions heated by conductive and ohmic heating methods=41,42,1

Table 5. Rheological parameters of 5% cereal solution heated to 95℃ and holding for 5min at the same temperature by conductive heating=41,42,1

Table 6. Rheological parameters of 5% cereal powder dispersions gelatinized by ohmic heating=42,43,1

Table 7. Apparent viscosity of corn starch faste heated by ohmic heating and commercial cereal beverage=43,44,1

Table 8. Gelatinization degree of barley and waxy rice heated at different voltage=46,47,1

Table 9. Gelatinization degree and solubility of brown rice heated to 100℃ on different holding time=47,48,1

Table 10. Gelatinization degree and solubility of milled rice heated to 100℃ on different holding time=47,48,1

Table 11. Water absorption of macerated brown rice and milled rice during steeping in water at room temperature=48,49,1

Table 12. Comparison of gelatinization degree and solubility of rice and brown rice mixtures in different concentration=50,51,1

Table 13. Apparent viscosity of brown rice-milled rice mixture gelatinized by ohmic heating=60,61,1

Table 14. Changes in rheological parameters of gelatinized rice paste during storage at 4℃=66,67,1

Table 15. Operating conditions used in batch and continuous ohmic heating for 2% potato starch suspension=70,71,1

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