• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2005.10a
• /
• pp.190-192
• /
• 2005

본 연구는 돈육 후지 부위를 이용하여 건조조건을 달리하여 제조한 돈육 육포의 이화학적, 미생물학적 특성 및 관능적 특성을 조사하여 더 좋은 품질의 육포 제조방법을 확립하기 위하여 실시되었다. 전체적으로 역계단식으로 제조하는 방법이 수분함량, 건조수율, 연도 및 관능적 측면에서 좋은 평가를 받았으며, 재수화를 통한 복원력도 우수하였다. 반면에 일반적으로 시중에서 유통되는 육포의 제조법은 위생적인 측면에서 효과는 있었으나 그 차이는 미미하였고, 오히려 제품의 품질 면에서 낮은 평가를 받았기 때문에 역계단식($72^{\circ}C$(90분)${\to}$$65^{\circ}C$(60분)${\to}$$55^{\circ}C$(60분))으로 제조하는 방법이 우수한 품질의 육포를 생산할 수 있을 것으로 사료되며, 더 많은 연구가 진행되어야겠다.

• Clean Technology
• /
• v.7 no.4
• /
• pp.265-272
• /
• 2001

본 연구는 지구 온난화 현상의 주원인이 되는 $CO_2$ 를 화력발전소 연도가스로부터 분리 회수하기 위한 PSA 공정 개발용 기초자료를 습득하기 위하여 실시하였다. 연도가스와 유사한 조건하에서 국내에서 제조된 활성탄을 이용하여 이산화탄소 및 밸런스를 이루고 있는 질소 가스의 흡착평형 및 흡착속도 실험을 실시하였으며, 분석을 위하여 자체 제작한 장치(부피측정법) 및 TGA 장치를 각각 사용하였다. 이 연구에서 획득한 흡착등온선으로부터 사용된 흡착제가 이산화탄소의 분리에 적절한지 판단할 수 있었다. 또한, TGA에 의해 측정된 흡착속도 자료는 향후 사용될 흡착탑의 파과곡선 예측에 사용될 수 있다. 연구결과로부터 다음과 같은 사실을 알 수 있었다. 첫째, 낮은 흡착온도 일수록 흡착량이 많고 빠른 흡착속도를 나타내었다. 둘째, 압력이 높아질수록 흡착량은 증가하였다. 셋째, SGT활성탄이 SGA-100 및 SGP-100활성탄 보다 다소 많은 흡착량과 빠른 흡착속도를 보였다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.11
• /
• pp.1693-1699
• /
• 2015

Overall quality of six kinds of commercial broiler breast fillets (A~F) retailed in Korea were examined, including proximate composition analysis, shape profile analysis, pH, color, tenderness, cooking loss, descriptive analysis, and consumer testing. A total of 120 breast meat fillets were purchased at a local market. Overall quality of broiler breast meat commercially available in Korea was found to vary significantly, indicating a broad range of product quality in the marketplace. Moisture content of meat ranged from 74.4 to 76.4%, whereas protein, fat, and ash contents were 21.8~25.2, 0.2~0.8, and 1.07~1.16%, respectively. The pH ranged from 6.2 to 6.4, whereas color values ($L^*$, $a^*$, and $b^*$) were 52.2~57.2, -3.5~0.5, and 8.3~13.6, respectively, among all products tested. Approximately 9% variation in cooking loss was detected depending on the products evaluated, whereas shapes (height, width, and length) of meat were also significantly different (15% variation on average). Product F was proven to be the least tender and least liked by consumers, implying that tenderness is a key attribute determining consumer acceptability of broiler breast meat.

• Journal of Sericultural and Entomological Science
• /
• no.11
• /
• pp.87-94
• /
• 1970

This study was conducted in order to find out the tendency of sericultural woman's clothes. This data was based on random samples of 183 sericultural women throughout the country, and was derived from the investigation of c1othes (western and Korean-style) which had been made during the years, 1967∼1969. The results obtained are summarized as follows: 1. Western-style clothes were about twice as popular as Korean-style, and more evident among the young women. It was also shown that the ratioes mentioned above were gradually decreased year by year. 2. Most popular among the western-style clothes were blouses, one-piece dresses and skirts. Jogori(coat) and Cheema(long skirt) were favorites among the Korean-styled clothes. One-piece dresses showed increasing tendency of use year by year. 3. Costume-made clothes were much more in number than the home-made and the ready-made types. The home-made and the ready-made clothes increased as the ages increased. 4. Western-styled clothes were popular in summer seasons while Korean-styled clothes were popular in the winter time. Among the western-styled clothes one-pieces dresses and two-piece suits were most popular during the spring through autumn. In Korean clothes the Cheema was popular all year round. 5. Western-style clothes were mostly made of polyester and their blends. Silk was the least used fabric. On the contrary, most of Korean-style clothes were made of silk and their blends. The synthetic fibers showed increasing use year by year. 6. Favorite colors were in order; white, blue, brown, and black in western-style clothes; white, blue, green, and gray were in Korean style clothes. Young women teaded to have a wider preference of colors than the older women.

• Vending industry
• /
• v.9 no.2
• /
• pp.36-39
• /
• 2009

서울시에 설치된 커피자판기는 과연 얼마나 될까? 그동안 자판기 시장 통계는 연도별 제조 통계만 있었지, 필드에 설치되어 운영되는 자판기들에 대한 공신력 있는 통계는 부족했던 것이 사실이다. 그런데 이번에 안심 커피자판기 사업을 추진하는 서울시청의 협조를 통해 '서울시 자피구별 자판기 설치 현황'에 대한 자료를 제공받았다. 이 자료에 의하면 서울시에 설치된 자판기는 총14,387대이고 자치구 중에는 영등포구가 866대로 가장 많았다. 반면 가장 적게 커피자판기가 설치된 자치구는 금천구로 279대에 불과했다. 기타 서울시 커피자판기 설치 현황이 어떤 특징을 보이는 지를 살펴봤다.

• The monthly packaging world
• /
• s.280
• /
• pp.44-57
• /
• 2016

(사)한국포장재재활용사업공제조합은 자원의 재활용 촉진 및 환경친화적이며 효율적인 재활용 촉진을 위하여 그와 관련한 연구 및 기술개발을 수행 또는 지원을 바탕으로, 재활용 산업을 육성 발전시킴으로써 환경보전과 국민의 삶의 질 향상에 기여하며 "자원의 절약과 재활용 촉진에 관한 법률 제16조 제1항"의 규정에 의한 제품 포장재의 제조 수입 판매업자의 재활용 의무를 대행함을 목적으로 설립된 단체이다. 조합 연구소는 지난 4월 2015 포장재 자원순환 연차보고서를 발표했다. 본 고에서는 EPR대상 포장재 재활용 의무량 및 실력과 함께 연도별 포장재 재질 구조 등급별 시장조사, 재활용 현황에 대해 살펴본다.

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 2001.05a
• /
• pp.152-153
• /
• 2001

멸치 (Engraulis japonica)의 생산량은 매년 차이가 있으나, 1999년도에 238,463톤의 생산으로 당해연도 일반해면어업 총생산량 133만 여톤의 17.9％를 차지할 정도로 많은 생산량을 기록하여 수산업에 있어 중요한 어종이다. 그러나, 멸치는 선도가 저하하기 쉬운 소형 적색육 어류로서 혈합육 비율이 높고 지방의 함량이 많을 뿐 아니라 표피가 연약하여 취급과정 중 복부가 파열되기 쉽다. (중략)

• Polymer(Korea)
• /
• v.25 no.3
• /
• pp.391-398
• /
• 2001

Two-component polyurethane (PU) flame-retardant coatings were prepared by blending tribromo modified polyesters ($TBAO_s$) and isocyanate.$TBAO_s$ were synthesized by condensation polymerization of tribromoacetic acid, a flame-retardant component, with 1,4-butanediol, adipic acid, and trimethylolpropane. The content of tribromoacetic acid was varied by 10, 20, and 30 wt% for the reaction. Various physical properties of these new flame-retardant coatings were comparable to nonflame-retardant coatings. Coatings with 20 wt% tribromoacetic acid did not burn during the vertical burning test.

• Food Science of Animal Resources
• /
• v.23 no.3
• /
• pp.215-220
• /
• 2003

This study was carried out to produce reduced-nitrite sausages by using the red beet pigment and chitosan. The addition of red beet pigment affected the color of sausage and was effective in nitrite scavenging ability, water holding capacity, and tenderness. The addition of chitosan was effective in water holding capacity and tenderness, but was not effective in nitrite scavenging ability. On the other hand, the use of ${\beta}$-cyclodextrine was effective in water holding capacity and tenderness. Pyrophosphate was only effective in water holding capacity. The adding level of nitrite could be reduced by half by using red beet pigment and chitosan for the development of color of sausage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.12
• /
• pp.1740-1745
• /
• 2009

In this study, effect of resveratrol concentration on wine taste was investigated. Content of resveratrol in 14 different wines were quantified using HPLC. The resveratrol concentrations in the Australian wine samples (grape species: Syrah) with 3 vintage years were analyzed and different concentrations of resveratrol were observed (2.89-3.84 mg/L). Variation in wine grape species with the same wine manufacturer (Chile, 2006) and variation in different manufacturing country of origin with same wine grape species (Cabernet Sauvignon, 2006) also produced the variations in resveratrol concentration. The preference analysis (color, aroma, taste,astringency and overall acceptability) of the sample wines were determined by 15 panelists using 5-point hedonic scale. When the analysis results of the resveratrol concentrations in the sample wines were compared with the preference analysis of sample wines, the resveratrol concentration in the wine produced the positive effects in the wine preference analysis in the factors of aroma, taste and color.