• Polymer Science and Technology
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• v.24 no.4
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• pp.366-373
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• 2013

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 1998.04a
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• pp.194-199
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• 1998

축어긋남이 있는 회전체-볼베어링계에 대한 동적모델을 이용하여, 각축어긋남에 의한 2x 축진동현상을 조사하였다. 이때 유효베어링강성계수를 정의하여 축어긋남과 불균형량에 의해 발생되는 강성계수의 평균과 동기 변화성분을 운동방정식에 도입하였다. 수치해석과 실험결과는 각축어긋남에 의한 바나나 형태의 선회궤적이 회전체계 임계속도의 1/2이 도는 속도영역에서 뚜렷이 나타나는 것을 보여주었다.

• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.217-222
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• 1996

We studied about analyzing carbamate pesticides, organochlorine, organophosphorus pesticides simultaneously using by GC/MSD. For this, instead of HPLC which is generally used in analyzing carbamate pesticides, GC was used and all hydrogen of -NH group in carbamate pesticides were substituted for trifluoroacetyl group which is stable at heat And eight pesticide resdidues were not detected in nine samples circulated in the city.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2009.11a
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• pp.141-142
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• 2009

환경친화섬유 대나무, 옥수수, 콩, 바나나, 종이섬유 5종의 특징과 이를 원료로 한 필라멘트사 2종과 방적사 5종을 사용하여 제조된 직물의 항균성, 소취성, 보온성, 흡수성 등에 대한 성능평가를 실시하여 제품별 기능성 평가 자료를 정리하였다.

• Proceedings of the Korean Information Science Society Conference
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• 2003.10a
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• pp.58-60
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• 2003

원숭이와 바나나 문제는 논리적 추론에 의한 문제 해결 과정을 설명하기 위해 사용되는 대표적 예제이다. 본 논문에서는 전통적인 접근 방식과는 달리, 이 문제를 그래프 탈색의 그것으로 이해한 후 DNA 컴퓨팅에 근거한 너비 우선 탐색(breadth-first search, BFS)을 통해 해들을 발견하고자 한다. 그 결과, 최적해 (optimal solution)를 포함한 최소 4개 이상의 다양한 해들이 실제 DNA 생화학 실험을 통해 확인되었다.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.423-426
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• 2001

Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose on irradiated dried fruits. Dried banana, pineapple and pistachio were irradiated with doses of 0, 0.5, 1, 2 and 5 kGy at room temperature using a Co-60 irradiator. Multiplet ESR signals were observed in irradiated dried banana and pineapple, and singlet ESR signal was observed in irradiated pistachio, while these characteristic signals were not detected in non-irradiated samples. Since the amount of free radicals linearly increased with the applied doses $(0.5{\sim}5\;kGy)$, highly positive correlation coefficients $(R^2=0.9874{\sim}0.9974)$ were obtained between the irradiation doses and the corresponding free radical concentrations. The characteristic ESR signals were observed in irradiated samples even after 40 days of storage at room temperature.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.737-741
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• 1988

The storage stabilities of philipines' bananas were investigated according to the storage pretreatments and packaging methods during 60 days storage at $13^{\circ}C$. The better storage stability was got in bananas packaged with 60{\mu}m low density polyethylene (PE) film inside the carton box than those without inside pack. Radiation gave the adverse effects on bananas' storage stabilities. Shelf-life of bananas in PE package was 60 days, but that of radiated bananas was only 20 days. And shelf-life of bananas in no inner pack was 20 days. Soluble solid content of bananas packaged with PE film was 17 Brix degree after 60 days storage, but that with no inner package was around 20 Brix after 20 days. Color was below 3 in color chart after 60 days storage and hardness was rapidly decreased from 40 days in bananas packaged with PE film, but color was became to 3 color after 30 days and hardness was rapidly decreased after 20 days in bananas without inner package. Percentage of deteriorated bananas were below 3% in PE films after 60 days storage, but 100% after 40 days in bananas without inner package.

• Current Research on Agriculture and Life Sciences
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• v.7
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• pp.175-184
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• 1989

Kinetics of ascorbic acid and browning that may use on the optimization of food dehydration were evaluated. Banana was chosen for this as the representative test material. We have described the destruction of ascorbic acid and browning as first and zero order reactions. The temperature dependence between two reactions were conducted with Arrhenius equation. Finally we have operated SPSS computer programs reapeatedly that we found very dose value of the parameter between result of ascorbic acid and browning. The attained Kinetic models were well prepared for the value of result experiments and the models may use on optimization for dehydration progress. Destruction rate of ascorbic acid and browning rate were low at initiation of progress, increased to show maximum at the low moisture on mid-progress and then decreased gradually. Freeze drying showed the most constant quality of product in this case.

• Food Science and Preservation
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• v.6 no.1
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• pp.55-60
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• 1999

A three variables by three level factorial design and response surface methodology were used to determine optimum conditions for osmotic dehydration of banana. The moisture loss, solid gain, weight loss and reduction of moisture content after osmotic dehydration were increased as temperature, sugar concentration and immersion time increased. The effect of concentration was more significant than those of temperature and time on mass transfer. Color difference and titratable acidity were decreased by higher concentration. Sweetness was increased by increasing sugar concentration, temperature, immersion time during osmotic dehydration. The regression models showed a significant lack of fit (p>0.5) and were highly significant with satisfying values of R2. To optimize osmotic dehydration, based on surface response and contour plots, superimposing the individual contour plots for the response variables. the optimum conditions for this process wire 26$^{\circ}C$, 44 $^{\circ}$brix and 2 hrs for moisture content, sweetness and color difference are less than 72%, 24 obrix and 10 degree.

• Journal of Nutrition and Health
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• v.10 no.4
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• pp.92-96
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• 1977

과실류 식품에 포함된 엽산치를 Lactobacillus casei 미생물을 사용하여 분석하였다. 측정시 결합형으로 존재하는 엽산을 유리형으로 하기 위해서 conjugase효소를 사용했고, 산화되기 쉬운 형해로 된 엽산을 보호하기 위하여 비타민 C를 첨가하였다. 과실류는 일반적으로 엽산을 소량 함유한 식품으로 나타났다. 각 과실에 포함된 엽산 분석치는 사과 7.5, 살구 8.6, 바나나 20.2, 앵두 3.0, 포도 11.2, 귤 26.6, 복숭아 3.5, 배 10.5, 자두(붉은색) 3.7, 자두(노란색) 2.0, 딸기 19.7, 수학 3.8, 감 7.5, 참외 3.7, 토마도 $9.1{\mu}g$으로 각기 식품 100g 중에 함유 되었음을 보였다.