• 상하수도학회지
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• 제10권1호
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• pp.112-120
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• 1996

In this study, the porous glass media was utilized as biomass carrier, and the optimum characteristics of this new media in fixed bed biofilm process were investigated. The characteristics of media considered here are a void volume fraction, a specific surface area, and surface characteristics of media. The effect of surface roughness and material could be clearly demonstrated by the fact that the porous glass media showed a good potential for biofilm development. This might results from the fact that biofilm is initially formed in the surface cavities of the media is protect from the shear effect. Therefore, the microcolonies are not readily detached by the fluid shear. In the steady state, biofilm formation along the packing bed depth was different from media to media. The specific area was also an important factor for the attachment of microorganism on the media surface. The specific area was also an important factor for the attachment of microorganism on the media surface. In the case of porous glass media, about $100m^2/m^3$ was enough to obtain a good organic removal efficiency The organic removal efficiency could be improved by increasing the void volume fraction in the reactor, at least 80% was required to obtain a high removal efficiency and prevent clogging. From the analysis of kinetics study, the yield coefficient, Y, was 0.42 mgMLSS/mgSBOD, endogenous respiration coefficient, ke, was $0.12day^{-1}$ and substrate removel coefficient of Mckinney. km, was $16.8hr^{-1}$ for the porous glass media G-2

• 한국식품위생안전성학회지
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• 제29권2호
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• pp.79-84
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• 2014

본 연구는 비가열 섭취 냉동 당근주스의 HACCP (Hazard Analysis Critical Control Point)시스템 구축을 위하여 생물학적 위해요소분석을 위한 목적으로 2013년 6월 21일~2014년 3월 30일까지 약 270일간 제주도 제주시 구좌읍 소재에 있는 구좌농협에서 수행하였다. 일반적인 과채주스 제조업체의 제조공정을 참고로 하여 공정도를 작성하였으며, 원료 농산물(당근), 용수와 포장재료 입고, 보관, 세척, 분쇄, 착즙, 냉각, 내포장, 금속검출, 외포장, 보관 및 출하공정에 대하여 Fig. 1과 같이 작성하였다. 원료 당근의 세척 전, 세척 후의 Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, 장출혈성대장균수를 측정한 결과 Bacillus cereus 는 세척 전 $4.70{\times}10^4CFU/g$이었으나, 세척 후 $1.02{\times}10^2CFU/g$ 검출되었으며, 나머지 병원성균은 검출되지 않았다. 자외선살균공정에서 당근주스의 유속를 변화시키면서 미생물의 변화를 시험한 결과 유속 4 L/min을 한계기준으로 결정하였다. 작업장별 공중낙하균(일반세균수, 대장균, 진균수) 시험결과 세척실의 미생물수는 20 CFU/Plate가 검출되었다. 작업자 손 세척 전후 시험결과 세척 전 일반세균수가 $6{\times}10^4CFU/cm^2$로 높게 나타났으나 손 세척 후에는 검출되지 않아 손 세척 및 소독에 대한 중요성을 교육하고 훈련해야 할 것이다. 제조설비 및 기구의 표면오염도를 검사한 결과 모든 시료에서 대장균군은 검출되지 않았고, 일반세균은 포장기 노즐에서 가장 많은 $8.5{\times}10^4CFU/cm^2$ 검출되었다. 위해분석 결과 병원성미생물을 예방, 감소 또는 제거할 수 있는 자외선살균 공정이 CCP-B (Biological)로 관리되어야 하고, 한계기준은 유속 4 L/min로 결정하였다. 따라서 Kwon의 유산균을 함유한 녹즙의 HACCP에 관한 연구에서와 같이 자외선살균 공정의 한계기준 및 이탈시 조치방법, 검증방법, 교육 훈련과 기록관리 등 철저한 HACCP 관리계획이 필요할 것으로 생각된다.

• Applied Biological Chemistry
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• 제9권
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• pp.29-33
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• 1968

1. 미강유중(米糠油中)의 함존지방산(含存脂肪酸)은 Oleic acid, Linoleic acid, Palmitic acid의 순(順)으로 함량(含量)이 많으며 이상(以上) 3종(種) 지방산(脂肪酸)이 주성분(主成分)을 이루고 있다. Stearic acid, myristic acid와 Linolenic acid는 극소량(極少量) 함유(含有)되어 있을 뿐이며 $C_{12}$ 이상(以上)의 산(酸)은 그 흔적(痕迹)이 보이지 않았다. 2. 표준(標準) 지방산(脂肪酸) Methyl로서 구(求)한 보정계수(補正係數)는 포화지방산(飽和脂肪酸)에 있어서 $C_{18}$까지는 탄소수(炭素數)가 증가(增加)함에 따라 커지고 또 동일탄소수(同一炭素數)의 지방산(脂肪酸)에 있어서는 이중결합(二重結合)의 수(數)에 따라 커지고 있다. 3. 지방산(脂肪酸) Methyl Ester의 Retention time의 대수치(對數値)는 포화산(飽和酸)의 탄소수(炭素數), 또는 같은 탄소수(炭素數)의 지방산(脂肪酸)에 있어서 그 이중결합(二重結合)의 수(數)와의 사이에 직선관계(直線關係)가 있다는 것을 확인(確認)했다.

• 분석과학
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• 제12권5호
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• pp.370-374
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• 1999

추출 크로마토그래피를 이용하여 고순도 테르븀의 선택적 분리를 시도하였다. 고정상으로 2-ethylhexyl-2-ethylhexyl phosphonic acid(HEH[EHP]) 추출수지(-100~+150 mesh), 컬럼은 ${\Phi}20{\times}530mm$를 사용하고 온도는 $50^{\circ}C$로 유지하고, 흡착 유속은 $0.2mL/cm^2{\cdot}min$, 용출유속은 $1.0mL/cm^2{\cdot}min$, 컬럼의 높이와 직경의 비는 1:15로 하였다. 용리액의 산도, 시료의 부하량 및 시료의 조성을 변화시켜 테르븀의 분리의 최적조건을 설정하였다. 그 결과, 산도는 0.6 N HCl, 부하량은 약 5%, 시료의 조성은 $Gd_2O_3(20%)+Tb_4O_7(60%)+Dy_2O_3(20%)$이었다. 그리고, ICP-AES로 테르븀의 분리수율을 구한 결과 99.99% 이었고 순도는 99.98%이었다.

• 농촌계획
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• 제21권2호
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• pp.163-175
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• 2015

This study aimed to analyze factors of importance and performance picked by customers of Bibijeong, a farm restaurant operated by the local community of Wanju-gun. Major points include: Recognition paths mostly were word of mouth and mass media, types of visit were in the company of friends, family members or work colleagues, and purposes of visit included consumption of meal and identifying features of the restaurant. Secondly, factor analysis showed that level of facility, atmosphere/cleanness, diversity of menu, employees, ingredients and network. The Cronbach Alpha coefficient was +0.6. Thirdly, average of importance of factors was 3.861 while average performance was 3.429. IPA analysis showed that employee(communication, customer contact) in the first quadrant proved the need for fast improvement through training. Atmosphere/cleanness (interior atmosphere, table clean, kitchen cleanliness, clean dishes, interion design) and employee(proficiency, menu recognition), foodstuff(freshness, origin, safety) in the second quadrant showed that the marketing strategy of improvement as well as maintaining current status is needed, including regular training and hygiene inspection. The third quadrant contains facilities(disability, baby, fire protection) and food menu(food packing, various menu, creative menu, menu description), network(village economic links), which showed the need for gradual improvement. The forth quadrant contains network(sights's near contains. The results so far can be summed into the statement that overcoming the basic functionality of providing meals and linking the restaurant with local attractions and local economy would be need, as well as building up the image of unique farm restaurant with local features, so that Bibijeong can serve as the centerpiece of community and foundation of exchange with other areas.

• 한국마이크로전자및패키징학회:학술대회논문집
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• 한국마이크로전자및패키징학회 2000년도 Proceedings of 5th International Joint Symposium on Microeletronics and Packaging
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• pp.118-118
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• 2000

New single-source precursor, [AlCI3:NH2tBu] was synthesized for AlN thin f film processing with AICI3 (Aluminum Chloride) and tBuNH2 (tert-butylamine). AlN thin films for packaging aspplication were deposited on sapphire substrate by a atmosph하ie-pressure MOCVD. In most of other study methyl-based AI precursors w were used for source, But herein Aluminum Chloride was used for as AI source i in order to prevent the carbon contamination in the films and stabilize the p precursor. New precursor showed the very high gas vapor pressure so it allowed to m make the film under atmospheric-pressure and get the high purified film. High q quality AlN thin film was obtained at 700 to $900^{\circ}C$. The new precursor was p purified by a sublimation technique and help to fabricate high purity film. It s showed high vapor pressure, which is able to a critieal factor for the high purity a and atmospheric CVD of AlN. High Quality AIN thin film was obtained at $700-900^{\circ}C$. The AIN film was characterized by RBS

• 에너지공학
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• 제19권4호
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• pp.234-239
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• 2010

원형 파이프를 유동하는 6.5% EG 수용액으로부터 만들어진 아이스슬러리의 열전달 특성을 분석하기 위한 실험을 수행하였다. 실험 장치의 시험부는 13.84 mm 내경과 1,500 mm의 길이를 가진 동관으로 제작되었다. 아이스슬러리는 시험부 주변에 이중관 형태로 만들어진 원형관 내부를 유동하는 온수에 의해 가열되었다. 본 연구의 실험에 적용된 IPF와 질량 유속은 각각 0 ~ 25% 그리고 1000 ~ 3,000 kg/$m^2s$의 범위이었고, 온수의 온도와 유량은 일정하게 유지하였다. 측정된 열전달량은 질량 유량과 IPF가 증가함에 따라 증가하였으나, IPF의 영향은 높은 질량 유량에서는 작은 것으로 나타났다. 낮은 질량유량에서는 열전달 계수의 급격한 상승이 15 ~ 20%의 IPF에서 나타났다. 마지막으로 측정된 열전달계수는 기존의 열전달상관식들에 의해 계산된 열전달계수와 비교하여 제시하였다.

• 태양에너지
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• 제16권2호
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• pp.65-77
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• 1996

동적형 빙축열 시스템의 빙축열조에서 세가지 얼음충진율에 대해 분산유체의 유온, 유량을 변화시켜 용융실험을 행하였다. 빙축열조에 분산되는 분산유체의 온도가 높고 유량이 많을수록 빙축열조 내의 온도성층화 현상도 뚜렸하였고 온도성층화에 돌입하는 시간이 단축되었다. 분산유체의 유량이 많을 때는 잠열이 방출되는 시기에 걸쳐서 빙축열조 내의 온도안정화 현상이 나타나고 온도안정화에 소요되는 시간도 단축되었다. 그러나 얼음의 용융이 끝난 후는 유량이 적을 때가 온도성층화 현상이 뚜렸하였다. 빙축열조 얼음충진율이 높을 때 온도성층화에 소요되는 시간이 길었으며 빙축열조 내 온도분포는 안정되었고 빙축열조의 벽면 영향으로 인해 빙축열조 상부의 온도가 높게 나왔다. 실험초기온도를 유지하는 기간은 빙축열조 내의 얼음이 존재하는 기간과 일치하였다. 빙축열조 내의 평균온도 상승은 분산유체의 유량이 많고 온도가 높을수록 일찍 상승하였다. 총방열에너지에 대한 잠열에너지($E/E_{ot}$)의 시간에 대한 변화비는 분산유체의 온도가 동일한 조건에서 유량이 많을수록, 분산유체의 온도가 높을수록 큰 값으로 나타났다.

• 한국축산식품학회지
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• 제18권2호
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• pp.115-124
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• 1998

This study was carried out investigate hygienic conditions of domestic packing plant for export and the shelf-life by Japanese standards. vacuum packaged chilled port loins provided by five packers(A, B, C, D and E) were transported to Japan in the same condition, Four packers(A, B, C adn d) produced the samples as hygienic as possible and one packer produced loins in the traditional hygienic condition, In TTC(2,3,5-triphenyl tetrazolium chloride) test all samples showed the negative reaction from the date of the quarantine(14 days after slaughtering) to 50 days The numbers of total plate count(TPC) of A, B, C and D packers that were below 108CFU/g until 50 days were accepted by Japanese Standards but TPC of E packer was over 107CFU/g at 30 days. VBN values increased sig-nificantly(P<0.01) in samples of A,B and D packers in the samples of C packer and E packer at 5% and 0.1% level respectively. The pH values of the vacuum packaged chilled pork for export at 14 days after slaughtering were 5.43∼6.00 In sensory evaluation, A, B, C and D packers which improved hygi-enic condition produced the products with good color and appearance. low drip until 40 days storage at $0^{\circ}C$ But as the storage time increase off-flavor occured at 40days in A and D packer and at 50days in B and C packer. In conclusion according to the above results of microbiological physicochemical and sensory evalution the edible periods of Korean vacuum package chilled porks may be estimated to 40∼50 days for the packers who improved hygienic condition and the shelf lives were calculated as 32∼40 days from edible period by a factor of 0.8(safety coefficient) while that of the pork from E packer which was produced in the traditional hygienic condition was estimated to 30 days after slaughtering at $0^{\circ}C$ Therefore the shelf-life of the pork of E packer would be only 24 days.

• 한국식생활문화학회지
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• 제9권3호
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• pp.289-301
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• 1994

The purpose of this study was to investigate housewives' perception, interest and consumption of organic food, and to identify the variables influencing on them. The sample was selected from 411 housewives living in Seoul from 1st of September to 20th of September in 1993. Used statistical methods were frequency, percentage, mean, Cronbach's ${\alpha}$, factor analys, ANOVA, Duncan's multiple range test, t-test, correlation, regression analysis and Path analysis. The major results are as follows: 1) Housewives' perception degree of organic food in its variety, easy availability and contribution to health was relatively high level, but price level, reliability and packing condition was somewhat low level. Out of housewives' many images of organic food, taste health care, quality and necessity factors can be implicated. 2) Housewives' interest degree of organic food is somewhat high level 3) Housewives' consumption degree of organic food was relatively low level and was affected by their perception of oraganic food. 4) Frequency to use seasonings was the major independent variable which influenced to housewives' perception degree of organic food, while recognition on enviornmental contamination was the major independent variable which influenced to their interest degree of organic food, and their total perception on organic food was the major independent variable which influenced to their consumption degree of oragnic food. Therefore, it is considered that their total perception to it can decide the demand of organic food 5) Housewives' perception and interest degree of it was the major intervening variable which influenced to their consumption degree of oragnic food.