• Food Science and Biotechnology
• /
• 제18권1호
• /
• pp.150-156
• /
• 2009

In this study, Staphylococcus carnosus isolated from traditional sucuk (Turkish dry-fermented sausage) was used in combination with Lactobacillus plantarum as a lactic culture in sucuk production. Sucuk produced with only L. plantarum was evaluated as a control group. Microbiological, physicochemical, and volatile profile characteristics of sucuk samples were investigated during ripening. In both sausages with S. carnosus and control group, pH value decreased to below 5.0 at the $3^{rd}$ day. In all samples, Aw value decreased as the ripening time progressed. Sausages with S. carnosus showed the higher nonprotein nitrogen (NPN) value than control group. However, the highest mean value for thiobarbituric acid reactive substances (TBARS) was observed in control group. Enterobacteriaceae dropped to undetectable levels at the $3^{rd}$ day in both groups. S. carnosus increased approximately 1 log unit within the first 3 days of the fermentation. In the presence of S. carnosus, significant changes were observed in only a few volatile compounds.

• Journal of the Korean Institute of Telematics and Electronics
• /
• 제27권1호
• /
• pp.51-58
• /
• 1990

NPN Si bipolar transistors with two different emitter widths are designed and fabricated. The effects of the emitter width on the small signal parameters of BJTs are measured and discussed. A new ac method for determining the current gain, the cut off frequency and the internal capacitances from the input impedance circle characteristics as a function of the varied external series resistances is presented. This method allows an accurate characterization of bipolar transistors with high current gain. The variation of the I-V curves of the emitter junction with the reverse collector junction voltages is discussed from the changes in the intsrinsic base resistances.

• Journal of the Korean Institute of Telematics and Electronics A
• /
• 제28A권9호
• /
• pp.743-751
• /
• 1991

This paper presents the 1.5\ulcorner PSA bipolar device which establishes the performance improvement such as the reduction of emitter resistance and substrate junction capacitance. To achieve the above electrical characteristics, RTA process and trench isolation technology were adapted. The emitter resistance and substrate capacitance of npn transistor having 1.5$[\times}6{\mu}m^{2}$emitter area was measured with 63$\Omega$and 28fF, respectively. The minimum propagation delay time shows 121ps at 0.7mW from the measurement of 31 stage ring oscillator.

• Journal of the Korean Institute of Telematics and Electronics
• /
• 제3권2호
• /
• pp.2-9
• /
• 1966

fabricating processes of silicon planar n-p-n transistors are described. These processes include materical preparation, oxidation, photoresist, boron diffusion, phosphorous diffusion, and aluminium metalizing. Boron layer has been diffused in n type silicon from B2O3-SiO2 source using the box method, Phosporous layer has been diffused from P2O5-SiO2 source with the same method. The planar diodes are also fabricated by the processes described above.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 한국축산식품학회 2004년도 정기총회 및 제33차 춘계 학술대회
• /
• pp.298-300
• /
• 2004

본 연구에서는 생리 활성 효과가 기대되며, 기능적으로 활성도가 높은 복분자즙을 실용적으로 활용하는 방안으로 복분자즙의 치즈 원유 첨가비를 달리한 (2%, 4%, 6%) 아펜젤러 치즈를 제조 하였다. 각 처리구별 치즈를 4개월간 숙성하면서 숙성중 치즈의 생균수.pH NPN(non protein nitrogen) , NCN(non casein nitrogen) , WSN (water soluble nitrogen)의 함량 변화를 조사하였다. 치즈 첨가함량별 치즈제조 및 숙성 결과 4%구에서 높은 숙성도를 보였고 관능검사에서도 6%구에서 높은 기호도를 나타내 추가적인 연구가 수행된다면 이상적인 한국적 기능성 자연 치즈 개발이 가능할 것으로 기대 되었다.

• Proceedings of the KIEE Conference
• /
• 대한전기학회 1994년도 하계학술대회 논문집 C
• /
• pp.1451-1453
• /
• 1994

A monolithic current limiting power MOSFET, which may be easily fabricated by the conventional DMOS process, is proposed. The proposed current limiting MOSFET consists of main power cells, sensing cells, and NPN lateral bipolar transistor so that users can adjust the current limiting levels with only one external resistor. The behaviors of the proposed device are numerically simulated and analyzed by 2-D device simulator MEDICI and mixed-mode simulator CA-AAM(Circuit Analysis Advanced Application Module).

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 한국전기전자재료학회 1999년도 춘계학술대회 논문집
• /
• pp.21-25
• /
• 1999

In order to remove minority carries of the base region at changing signal in conventional bipolar logic circuit, we made transistor which is composed of NPN transistor shortened buried layer under the Base region, PNP transistor which is merged in base, epi layer and substrate. Also the Ring-Oscillator for measuring transmission time-delay per gate was designed as well. In the result, we get amplitude of logic voltage of 200mV, the minimum of transmission delay-time of 211nS, and the minimum of transmission delay-time per gate of 7.26ns in AC characteristic output of Ring-Oscillator connected Gate.

• The Transactions of the Korean Institute of Electrical Engineers
• /
• 제45권2호
• /
• pp.249-255
• /
• 1996

A self-aligned latch-up suppressed IGBT has been proposed and the process method and the device characteristics of the IGBT have been verified by numerical simulation. As the source is laterally diffused through the sidewall of the trench in the middle of the body, the size of the source is small and the doping concentration of the source is lower than that of the p++ body and the emitter efficiency of the parasitic npn transistor is low so that latch-up may be suppressed. No additional mask steps for p++ region, source, and source contact are required so that small sized body can be obtained Latch-u current density higher than 10000 A/cm$^{2}$ have been achieved by adjusting the process conditions.

• Journal of Animal Science and Technology
• /
• 제45권4호
• /
• pp.593-606
• /
• 2003

This study was conducted to develop effective manufacturing methods of a total mixed ration(TMR) composed of broiler litter(BL) and bakery by-product(BB) for ruminants. Five experiments included a small-scaled manufacture of TMR using a deepstacking method(Exp. 1), its pelletization(Exp. 2), its field-scaled manufacture(Exp. 3), a field-scaled manufacture using an ensiling method(Exp. 4), and a mixing process of deepstacked BL and BB prior to feeding(Exp. 5). BL and BB were mixed at a ratio which makes total digestible nutrients of the TMR 69%. For each experiment, temperature, appearance and physico-chemical properties were recorded and analyzed. The chemical composition data revealed that the mixture of BL and BB showed nutritionally additive balance which resulted from a considerable increase(P<0.05) of organic matter and a desirable decrease(P<0.05) of protein and fiber up to the requirement level for growing ‘Hanwoo’ steers. Deepstacking of BL and BB in Exp. 1 and 3 resulted in a sufficient increase of stack temperature for pasteurization, little chemical losses, appearance of white fungi on the surface, and partial charring due to excess stack temperature. For Exp. 2, its pelleting, which was successful using a simple, small-scaled pelletizer, resulted in a little loss(P<0.05) of organic matter and an increase(P<0.05) of indigestible protein(ADF-CP). Ensiling the mixture in Exp. 4 made little effect on chemical composition; however, one month of the ensiling period was not enough for favorable silage parameters. Deepstacking BL alone in Exp. 5 tended(P<0.1) to decrease true protein : NPN ratio and hemicellulose content and increase ADF-CP content due to the heat damage occurred. Deepstacking or ensiling of BL-BB mixtures and simple incorporating of BB into deepstacked BL prior to feeding could be practical and nutrients-preservative methods in TMR manufacture for beef cattle, although ensiling needed further hygienic evaluation.

• The Korean Journal of Food And Nutrition
• /
• 제23권3호
• /
• pp.352-360
• /
• 2010

This study was performed to develop a Korean natural cheese with traditional medical wine, making it different from foreign natural cheese. The effects of cheese with Sasam(Codonopsis lanceolate) wine(CLW) on the quality properties during the ripening period of natural cheese were investigated. The properties investigated were growth of lactic acid bacteria, characteristics of ripening, and sensory characteristics. Four vats of cheese were made on the same day from the same tank of fresh milk. Cheese samples were prepared with CLW at 2.0%, 4.0% and 6.0% of raw milk. Changes in gross composition, viable cell counts, pH, water soluble nitrogen(WSN), non casein nitrogen(NCN), non protein nitrogen(NPN), and proteolysis during maturation were measured. Polyacrylamide gel electrophoresis(PAGE) patterns were determined with control cheese. Viable cell counts of control and CLW cheese were not significantly different. The pH of CLW cheese increased gradually during maturation, and saponin levels and levels of NPN, NCN, and WSN were higher in CLW cheeses than control cheese. For most compositional data, the 4.0% CLW cheese was most similar to the control cheese. The PAGE pattern of cheese caseins indicated that the CLW cheeses degraded more rapidly than the control cheese. Control and 2.0% CLW cheese had good sensory scores, while scores for 4.0% and 6.0% CLW cheese were lower. However, sensory data depreciated with added levels of CLW, especially at a level of 4.0% or more. Further studies on levels of CLW and processing methods are required to improve sensory quality.