Earticle

초록

영어

The partitioning behavior of five printing ink solvents was studied in various cookie ingredients before and after baking which had different water content and different structure. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone, and toluene which represent different characteristic functional groups. Gas chromatography (G.C.) was used to measure partitioning values at 25℃ on each raw and baked cookie ingredients. Baking condition of cookie ingredients was $260^{\circ}C$ for 10 min. In cookie ingredients, decreases in water content generally affected Kp of polar solvents, but did not affect that of the non-polar solvents. However, as water content decreased in the cookie ingredient, the Kp of the non-polar and polar solvents showed mixed results.

목차

Abstract
 서론
 재료 및 방법
  인쇄 용제
  식품 성분
  수분 함량 측정
  보정 곡선 작성
  평형일의 측정
  분배 계수의 측정
  열 처리 전 식품성분
  열 처리 후 식품성분
 결과 및 고찰
  가열 과정을 통한 수분 함량의 변화
  가열 전 후의 식품 성분의 분배 계수의 변화
 결론
 문헌

키워드

저자

• 안덕준 [ Duek Jun An | 선문대학교 응용생물과학부 식품과학전공 ] Corresponding Author
• 김연욱 [ Youn Uck Kim | 선문대학교 응용생물과학부 식품과학전공 ]
• 박훈 [ Hoon Park | 선문대학교 응용생물과학부 식품과학전공 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국포장학회지 [Journal of Korea Society of Packaging Science & Technology]

• 간기

  연3회

• pISSN

  1226-0207

• 수록기간

  1994~2026

• 등재여부

  KCI 등재

• 십진분류

  KDC 530 DDC 620