• 한국결정성장학회지
• /
• 제29권3호
• /
• pp.91-106
• /
• 2019

친환경 자동차용(EV: Electric Vehicle, HEV: Hybrid Electric Vehicle, PHEV: Plug-in Hybrid Electric Vehicle) 리튬계 이차전지의 폭발적인 증가로 인하여 리튬의 수요가 매우 가파르게 증가하고 있다. 전통적인 리튬의 생산은 주로 리튬 함유 광물이나 염호에서 이루어졌으나, 최근에는 리튬계 이차전지의 재활용 시 유가금속과 함께 회수되고 있다. 본 연구에서는 리튬이 함유된 물질로부터 리튬을 회수하는 방법에 대하여 종합적으로 고찰하고자 하였다.

• 한국정보디스플레이학회:학술대회논문집
• /
• 한국정보디스플레이학회 2005년도 International Meeting on Information Displayvol.I
• /
• pp.697-699
• /
• 2005

The need for low cost flexible TFT display backplanes has focused attention on new processing techniques and materials. We have developed backplane technology based entirely on jet-printing, using a combination of additive and subtractive processing, and have applied this technique to both amorphous silicon and polymer TFT arrays.

• 대한의용생체공학회:학술대회논문집
• /
• 대한의용생체공학회 1997년도 추계학술대회
• /
• pp.83-86
• /
• 1997

To provide ameliorated aided environment to hearing impaired listeners, background noise reduction techniques are investigated as a front-end of conventional hearing aids, and their effects are tested in a subjective manner. Several speech enhancement schemes were implemented and preference tests or normal listeners are performed to select the best possible scheme or hearing impaired listeners. Results indicated that SDT scores without the speech enhancement scheme drop more sharply as SNR decreases than those with the speech enhancement techniques. SDT scores obtained or hearing impaired listeners with hearing aids showed large variability. However, all impaired listeners preferred noise suppressed sounds to unsuppressed ones.

• 한국식물생명공학회:학술대회논문집
• /
• 한국식물생명공학회 2003년도 식물바이오벤처 페스티발
• /
• pp.164-164
• /
• 2003

• 한국식물생명공학회:학술대회논문집
• /
• 한국식물생명공학회 2003년도 식물바이오벤처 페스티발
• /
• pp.165-165
• /
• 2003

• 한국자기학회:학술대회 개요집
• /
• 한국자기학회 2004년도 동계학술연구발표회 논문개요집
• /
• pp.59-60
• /
• 2004

• 축산식품과학과 산업
• /
• 제7권2호
• /
• pp.84-96
• /
• 2018

• 한국축산식품학회지
• /
• 제37권5호
• /
• pp.617-625
• /
• 2017

The effects of replacing pork meat with yellow mealworms on the physicochemical properties and sensory characteristics of frankfurters were investigated in this study. The control (50% pork ham), T1 (45% pork ham + 5% yellow mealworm), T2 (40% pork ham + 10% yellow mealworm), T3 (35% pork ham + 15% yellow mealworm), T4 (30% pork ham + 20% yellow mealworm), T5 (25% pork ham + 25% yellow mealworm), and T6 (20% pork ham + 30% yellow mealworm) were prepared, replacing lean pork meat with yellow mealworm. The moisture content, lightness, sarcoplasmic protein solubility, hardness, gumminess, chewiness, and apparent viscosity of frankfurters with yellow mealworm were lower than those of the control (p<0.05), whereas the content of protein and ash, pH, and yellowness of frankfurters with yellow mealworm were higher than those of the control (p<0.05). The fat content of frankfurters in T1 (p<0.05) was the highest, and the fat content of treatments decreased with increasing yellow mealworm concentrations (p<0.05). Frankfurters with increasing yellow mealworm concentrations had lower color, flavor, off-flavor, and juiciness scores. The overall acceptability was not significantly different in the control, T1, and T2 (p>0.05). Thus, the results of this study showed that replacing lean pork meat with up to 10% yellow mealworm successfully maintained the quality of frankfurters at a level similar to that of the regular control frankfurters.

• 한국축산식품학회지
• /
• 제35권6호
• /
• pp.807-814
• /
• 2015

This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogurt was 6.49-6.94 Log CFU/g and increased above 9 Log CFU/g in control and 1% in FDMJ yogurt for 24 h. The total polyphenol and anthocyanin content of FDMJ yogurt was higher than that of control due to the presence of phytochemical contents in mulberry. Moreover, antioxidant activity such as DPPH and reducing power was highest 5% FDMJ yogurt. During cold storage, pH decreased or remained constant in all yogurts with values ranging from 4.08 to 4.78 units. In sensory evaluation, the score of 1% FDMJ yogurt was ranked higher when compared with other yogurts. It is proposed that mulberry fruit juice powder can be used to improve sensory evaluation and enhance functionality of yogurt.

• 한국축산식품학회지
• /
• 제37권1호
• /
• pp.105-113
• /
• 2017

The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The pH values of raw and cooked cured meats in treatment groups were decreased with increasing addition levels of fermented spinach extract. The lightness and yellowness values of raw cured meats formulated with fermented spinach extract were higher (p<0.05) than those of the control groups (both positive and negative controls). The redness values of cooked cured meats were increased with increasing fermented spinach extract levels, whereas the yellowness values of cooked cured meats were decreased with increasing levels of fermented spinach extract. The lowest volatile basic nitrogen (VBN) and thiobarbituric acid reactive substances (TBARS) values were observed in the positive control group with addition of nitrite. TBARS values of cured meats added with fermented spinach extract were decreased with increasing levels of fermented spinach extract and VBN values of curing meat with 30% fermented spinach extract was lower than the other treatments. Total viable bacterial counts in cured meats added with fermented spinach extract ranged from 0.34-1.01 Log CFU/g. E. coli and coliform bacteria were not observed in any of the cured meats treated with fermented spinach extracts or nitrite. Residual nitrite contents in treatment groups were increased with increasing levels of fermented spinach extract added. These results demonstrated that fermented spinach could be added to meat products to improve own curing characteristics.