• 동아시아식생활학회지
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• 제3권2호
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• pp.165-173
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• 1993

Jung-Pyun is a traditional steamed rice bread made of fermented rice dough. A series of the Jung-Puyn samples were prepared according to the experimental design of five factors. Factors were fermentation sources(milky rice wine, activated yeast), weight of added water(60, 65, 70, 75% of rice powder), fermentation temperature(30$^{\circ}C$, 40$^{\circ}C$), fermentation times(2,3,4,5,6,12hours) and weight of added baking powder(1, 2% of rice powder). Trained panels judged the steamed rice bread samples to determine the effects of these factors on the sensory characteristics. The results of sensory evaluation revealed that the most preferable steamed rice bread on the overall eating quality was at the 70% adding water and 1% baking powder, 30$^{\circ}C$ for 5 hours incubation made by 1% addition of yeast.

• 펄프종이기술
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• 제39권5호
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• pp.7-11
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• 2007

Kraft pulping of Trema orientalis (Nalita) was studied in order to find kinetic data for delignification. Pulping runs were carried out in the temperature range of $160-180\;^{\circ}C$ under constant and well-defined conditions. The delignification was found to be first order with respect to residual lignin and was chemically controlled. The rate of delignification reaction was increased 1.11-1.23 for $10\;^{\circ}C$ temperature increase in the range of $160-180\;^{\circ}C$ range. A mean value of 93% of lignin was removed at the transition between bulk and residual delignification. The influence of cooking temperature on the rate constant was expressed by an Arrhenius-type equation. The obtained activation energy of the delignification reaction was 6,164 cal/mol. The transition point between bulk and residual phase was shifted to lower lignin and carbohydrate yield with the increase of temperature.

• 한국식품조리과학회지
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• 제20권3호
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• pp.292-298
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• 2004

This study researched the microbial change of quality according to various phases of product flow of Dongtae-Jeon (a pan-fried dish) and rolled egg in packaged meals. In order to carry out the study, the time required, temperature, water activity and microbial quality were measured at various phases of production flow of Dongtae-Jeon and rolled egg in packaged meals, and the effects of these factors on microbial multiplication was analyzed. According to the phases in product flow of Dongtae-Jeon, it was shown that the time required is 12.5hrs and water activity is distributed 0.932-0.980. These conditions were suitable for microbial multiplication. According to the phases in product flow of rolled egg, it was shown that the time required is 3.3hrs. In addition, qualitative analysis of pathogenic microorganisms (Salmonella spp., Vibrio parahaemolyticus, Staphylococcus aureus) detected no such microorganisms in any of the samples.

• Asian-Australasian Journal of Animal Sciences
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• 제14권12호
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• pp.1763-1768
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• 2001

The combined effects of low voltage electrical stimulation (ES) and early short-term temperature conditioning on meat quality of Hanwoo beef (Korean native cattle) during storage were investigated. Shear force was influenced by ES and aging. Combination of ES and the $30^{\circ}C$ conditioning resulted in higher myofibril fragmentation index and improved lightness. There was no substantial difference in drip loss among treatments but ES samples showed higher cooking loss than control. Negative effect on shelf-life was not found by early short-term high temperature conditioning. Therefore, the meat quality of Korean native cattle was effectively improved by the combination of ES and the $30^{\circ}C$ conditioning.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2005년도 추계학술대회 논문집
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• pp.315-318
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• 2005

One of the problems in using renewable energy sources is great difficulty of stable and sustainable supply. Because the fuel cell can provide stable and sustainable supply of energy sources without regard to external conditions, however, it will become one of the most useful renewable energy sources for buildings that need stable energy supply. For practical application of PEMFC system to common household, the data of household energy consumption are analyzed by electricity, cooking and heating. From the result of the data analysis, practical application methods of PEMFC system to household are designed to several models. The aim of this study is to establish a plan of practical application for applying Polymer Electrolyte Membrane Fuel Cell(PEMFC) system to the households.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1221-1227
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• 1997

To measure nutritional components and physical quality of Wanja-jeon(Korean pan fried meat balls)was investigated during storage in a simulated hospital cook/chill foodservice system. The Wanja-jeon was cooked and stored for 4 weeks in chill conditions of 2 and 7$^{\circ}C$ and then reheated in the microwave oven. Moisture, protein, and fat contents were decreased little during 4 weeks storage at 2 and 7$^{\circ}C$. Total unsaturated fatty acids(TUFA) and polyunsaturated fatty acids(PUFA) increased slightly at 7$^{\circ}C$ storage. Total free amino acid contents were reduced after 4 weeks of storage, while total amino acids were affected little during chilled storage. However, volatile basic nitrogen(VBN) increased during the 4 weeks storage from 11.2mg%, immediately after cooking, to 14.1~14.2mg%. After reheating, thiobarbituric acid(TBA) value increased more significantly to 0.19 and 0.20.

• 한국식품저장유통학회지
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• 제20권6호
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• pp.810-817
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• 2013

본 연구는 백진주 쌀가루를 이용한 비유탕 쌀과자 제조조건의 최적화를 목적으로 두 가지 독립변수인 쌀 수침시간과 콩물 첨가량에 따라 9가지 조건의 비유탕 쌀과자 품질특성을 분석하였다. 무게는 쌀 수침시간이 길어짐에 따라 증가하다가 11.26일 이후에는 다시 감소하였으나 콩물 첨가량은 영향을 주지 않는 것으로 나타났다. 부피와 부피팽창율은 쌀 수침시간이 길어지고, 콩물 첨가량이 증가할수록 증가하는 것으로 나타났다. 밀도는 쌀 수침시간이 1.94일 이전이고, 콩물 첨가량이 32.23% 이상일 때 밀도가 가장 낮은 구간으로 나타났다. 색도에서 쌀 수침시간이 3.52일 이상이고 콩물 첨가량이 35.47%일 때 L값은 높은 구간으로 나타났고, a값은 유의성이 없는 것으로 나타났으며, b값은 쌀 수침시간이 길어지고 콩물 첨가량이 증가할수록 높게 나타났다. 경도는 쌀 수침시간이 5.28~8.53일이고, 콩물첨가량이 5.34~20.26%일 때 가장 높은 구간으로 나타났다. 색, 향미, 외형 및 전체적인 선호도는 쌀 수침시간이 짧고, 콩물 첨가량이 적을수록 선호도가 높은 것으로 나타났다. 최적 조건을 설정하기 위하여 독립변수인 쌀 수침시간과 콩물 첨가량을 범위 내에서 최소로 설정하고, 종속변수에서 밀도는 최소로 설정하고 다른 항목은 최대로 설정하였을 때 백진주 쌀가루를 이용한 비유탕 쌀과자의 최적 조건은 쌀 수침시간 0.69일이고 콩물 첨가량은 26.67%로 나타났다.

• 동서간호학연구지
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• 제3권1호
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• pp.27-38
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• 1998

This study was carried out to understand the general conditions about management of hypertension and the differences in opinions between the Eastern-Western Nursing Sciences. In this context, this study was aimed to find out a possible integration of the Eastern-Western Nursing Sciences for the management of hypertension and to suggest a distinct frame of Korean nursing intervention method which is unique for the hypertensive patients by combining two hypertensive management systems originated from the Western type, "mainly classified by stage", and the Eastern type, "typically classified by form" as they are identified in the literature. From the research literature including both domestic and foreign, this study identified that exuberance of Yang of the Liver form mainly appeared to the patient who is at a border hypertension or the first stage of hypertension, Deficiency of Yin of the Liver and Kidneys form mostly appeared to the first stage and the second stage of Hypertension and Deficiency of the both of Yin and Yang form appeared to the third stage of Hypertension. These unifications of the types of Hypertension classified by stages and forms suggest the possibility not only of integration of the Eastern-western Medicine but also of establishment for the intervention of specific nursing management which is the united Eastern-western Nursing Science for the Hypertension. Hence, the new frame for the nursing management of Hypertensive patient is suggested as follows : 1) In case of the exuberance of Yang of the Liver form, as classified by form which is categorized to the border Hypertension or the first stage of Hypertension, nursing intervention should include general therapy, cooking meal and neutral care to restrain the condition of the exuberance of Yang of the liver. 2) In case of the deficiency of Yin of the liver and the Kidneys form, as classified by form which is categorized to the second stage of Hypertension, nursing intervention should include both the general and drug therapy and their use in combination with cooking meal and neural care to restrain the condition of the deficiency of Yin of the Li ver and Kidneys. 3) In case of the deficiency of both of Yin and Yang form, as classified by form which is categorized to he third stage of Hypertension should include both the general therapy and drug therapy and their use in combination with cooking meal and neural care to restrain the condition of deficiency of the both of Yin and Yang. In addition, using this basic frame of Hypertensive management, a specific way of nursing intervention, which is suitable for exuberance of Yang of the Liver form, deficiency of Yin of the Liver and Kidneys form, and deficiency of both of the Yin and Yang form and classified by Korean herbal medicine related to hypertension, should be pursued continuously in the future.

• 한국건설순환자원학회논문집
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• 제4권3호
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• pp.307-315
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• 2016

본 연구에서는 CFT에 사용하는 70 및 100MPa급 고강도 콘크리트의 ERCO 적용 유무에 따른 기초적 물성 및 강도특성을 분석하고, Mock-up 시험을 통해 자기수축 저감성능 및 활용성을 검토하고자 하였는데, 그 결과 굳지않은 콘크리트의 유동특성으로 ERCO를 사용함에 따라 슬럼프 플로는 약간 저하하는 경향을 나타내었으나, 슬럼프는 증가하였고, 재료분리 저항성(EIS)은 2.5 이하로 양호하게 나타났다. 공기량의 경우는 모두 목표범위를 만족하는 것으로 나타났는데, 단위용적질량은 증가하였으며, 응결시간은 약간 지연되는 것으로 나타났다. 강도 특성의 경우 ERCO를 0.5% 사용함에 따라 호칭강도 별 모든 배합에서 ERCO 0%에 비해 약 5~10%정도의 높은 압축강도 발현율을 나타내었다. 자기수축 특성은 전반적으로 ERCO를 사용한 배합의 경우 사용하지 않은 배합에 비해 20~30%정도 높은 자기수축저감 성능을 나타내었는데, 이는 ERCO의 주성분인 지방산($C_3H_5(OCOR)_3$)이 콘크리트 경화체중 수화생성물인 수산화칼슘($Ca(OH)_2$)에 가수분해 되어지방산칼슘(2RCOOCa), 즉 비누입자를 생성시켜, 콘크리트 경화체 내부의 모세관 공극을 충전함으로써 자기수축이 저감된 것으로 분석된다. 종합적으로 ERCO를 사용한 70 및 100MPa 고성능 콘크리트는 유동성 및 강도를 충분히 확보하였고, 자기수축 저감에도 효과적인 것으로 나타나, 이를 CFT 실구조체에 타설하는 것으로 결정하였다.

• 한국식품위생안전성학회지
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• 제5권3호
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• pp.99-110
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• 1990

서울시내 종합병원 병상 규모를 3 group으로 분류하여 5개병원을 대상병원으로 선정한 후 완자전과 육개장을 대상 음식으로 하여 각 생산 단계의 소요시간, 온도 상태 및 미생물적 품질평가를 실시하여 HACCP 방법으로 위험요인 분석을 실시하였다. 기본재료의 미생물적 품질상태가 저조한 것으로 평가되었고, 배달과정 및 검수 후 저장단계에서 냉장고의 철저한 온도관리가 요구되었다. 음식생산 과정에서의 소요시간-온도상태의 기준이 적절히 시행되고 있지 못하였다. 음식 생산과정에서 사용되는 기구, 기기, 및 용품에 대한 미생물 검사 결과 즉각적인 시정이 요구되었다. 완자전 생산과정에서의 각 병원별 criticla control point는 A병원: 기본재료, 전처리단계, 조리단계, 조리후 보관단계 ; B병원 : 기본재료, 전처리단계 ; C병원: 기본재료, 전처리단계, 조리후 보관단계 및 급식단계 ; D병원 : 기본재료 전처리단계 , 조리후 보관 단계 및 급식단계 ; E 병원: 기본재료, 전처리 단계 , 조리후 보관단계 및 급식단계로 지적되었다.