大豆加工에 따른 組織化學的 변화에 관한 연구

윤정의 서울保健大學 1986 論文集 Vol.6 No.1

대두를 합리적으로 이용하기 위한 기초적 연구의 일환으로 대두 및 대두 가공 식품을 조직화학적으로 조사한 결과는 다음과 같다. 1. 성숙 대두의 세포는 두꺼운 세포막으로 둘러싸여 있으며 내부에는 소량의 다당류도 함유되어 있고 단백질인 球狀體 즉 Protein bodies가 충만되어 있다. protein bodies의 주위에 전립분도 산재 되어 있다. 2. 삼투 대두는 plasmoptysis 현상, 세포막의 붕과, 세포 내 간질의 간격이 넓어지고 부분적으로 염색성이 약하여 진다. 3. 된장은 염색성이 약하고 효소 분해에 의하여 세포막이 붕괴되어 소화된 상태를 보이며 청국장에서는 slime 물질이 형성되는 것이 보인다. 4. 발아 대두는 원형에 가까운 세포 형태로 위축 상태를 보인다. 세포 내부의 영양 물질이 이동되며, 표피 세포쪽은 空胞化 된 세포 상태로 존재한다. 5. 두부는 저장 세포의 단백성 구상체가 물리적 분해에 의해서 파괴되어 미세한 과립 상태를 보이고 응고제인 calcium의 결정이 보인다. 유부는 열에 의한 水胞 형성, 파열면, 탈수에 의한 기포가 보인다. 동결 건조 두부는 동결시 형성되는 빙결정에 의한 크고 작은 부정형이며 불규칙한 空洞이 보인다. Histochemical observations were reported as a part of a basic research make for logically use of mature soybean and its processed. The results obtained were as follows: 1. In mature soybean cells surrounded with a warmful cell membrane and was permeated with protein bodies and polysaccharide the inner parts of the cotyledon cells. A small of starch granules was scattered around of protein bodies. 2. An osmotic soybeans became open a space of cytoplasmic network, destroyed of cell membrane, plasmoptysis and it was stained became partially weak. 3. Soybean paste was showed the digestive condition according to destroyed of cell membrane and stained became weak by enzymatic disintegration. Chungkookjang was showed the formative slime substances. 4. Germinated soybean was showed near to round cell type and contraction type. Epidermis cell was existed made into open circle state and move the nutritive substances in inner cell. 5. Soybean curd was showed detailed granule state with physical disintegrate was protein bodies of storage cell and was showed calcium crystals in coagulants. Fried bean curd was showed an air bubble by dehydration and the bursting, vacuole formation by heat. Vacuum freeze dried bean curd was showed amorphous and irregular cavity by ice crystals.

꽁치(Cololabis saira)의 염장, 동결, 해동 및 가열에 의한 조직학적 변화에 관한 연구

윤정의,이수한 한국산업식품제조학회 1997 산업식품제조학회지 Vol.1 No.2

어류의 가공 및 저장에 따른 재료의 구조 및 변화를 밝힐 목적으로 꽁치를 사용하여 염장, 가열, 동결, 해동, 동결과 해동의 반복에 따른 근육구조의 변화를 얻었다. 1. 꽁치는 피하지방 조직이 잘 발달하여 있고 근육조직의 근초에 지방이 많이 분포되어있으며, 근세포는 비정형이다. 2. 염장에 의한 식염의 삼투와 자가소화에 의하여 근세포에 공동과 균열이 현저하다. 3. 가열에 의하여 지방조직은 용해된 상태이며 근세포는 파괴되어 근형질의 이탈과 수축현상을 보인다. 4. 동결에 의하여 세포 내외에 크고 많은 빙결정이 생성되며, 행동에 의하여 근세포의 파괴, 수축현상과 근초의 간격이 넓어진다. 5. 결합조직은 염장, 가열, 동결 후 해동에 의해 loose하게 풀어지는 opening-up 현상을 보이며 통조림 가열과 해동에 의해서 염색성이 저하된다. The histological changes of the muscle tissue of pacific saury by the process of salting, heating, freezing and thawing were investigated. The subcutaneous fat tissue of pacific saury was developed well, fat was distributed plentifully in the sarcolemma of it's muscle tissue and the muscle cell was amorphous. By the salting, the cavities and crevices in the muscle cell were formed considerably owing to the autolysis and permeation of salt. By the heating, fat tissue was liquefied, muscle cell was destroyed and the separation and contraction of sarcoplasm was occured. By the freezing, a lot of big ice crystal were formed in the inside and outside of the muscle cell. By the thawing, the destruction and contraction of the muscle cell was occured and the intervals of sarcolemma were extended. The connective tissue was loosed and opening up by the process of salting, heating and thawing. The dyeing quality of the tissue was fallen by the process of canning and thawing.

운전조건변화에 따른 피스톤-링 결합체 마찰특성

윤정의,김승수 대한기계학회 1994 대한기계학회논문집 Vol.18 No.6

It is important to understand the friction characteristics between piston-ring assembly and cylinder wall for the friction loss reduction as well as the solution of problem such as scuffing wear and oil consumption. A new system was developed for the piston-ring assembly friction force measurement. This system was applied to the friction force measurement to find its functional relationship with variables such as engine speed, oil viscosity, and engine load. The friction mean effective pressure(fmep) was found to have a linear relationship with$(\vpsilon{U})^{0.42}$ under motering and with$(\vpsilon{U})^{0.45}$ under firing operations, where $\vpsilon$ is the kinematic oil viscosity and U is mean piston speed.

牛肉에 蛋白質 分解酵素 處理時 遊離 Amino acid의 戀化에 關한 硏究

尹政義,黃七星,隆 건국대학교 1974 論文集 Vol.1 No.1

The results, which was analytically surveyed the free amino acids by the Automatic Amino Acid Analyzer adding the enzyme on the Korean cattle fore shank muscles, are as follows : 1.The content of free amino acids in the -fore shank muscles without addition of the enzyme orderly contains Alanine, Glutamic acid, Lysine, Glycine, Histidine, Leucine, Threonine, Arginine, Cystine, Serine, Poline, Isoleucine, Phenylalanine, Tyrosine, Methionine, Aspartic acid and Valine. 2.In accordance with the addition of the enzyme by 0.01% 0,05% and 0.1% the nine free amino acids of Glutamic acid, Glycine, Alanine Cystine, Valine, Isoleucine, Leucine, Lysine and Arginine u'ere continuosly increased. 3.Proline and Histidnie were decreased at the enzyme addition of 0.01% after showing the high content at the control, but the quantity of free amino acids was increased according to the increase of the quantiity of the enzyme. 4.Aspartic acid, Threonine, Serine, Methionine, Tyrosine and Phenylalanine were increased till the enzyme additionof 0.05% and remarkably decreased from 0.1%. 5.At cooking the meat, the quantity of the enzyme addition was most effective at 0.05% of meat weight.

고등어(Scomber japonicus)의 염장, 동결, 해동 및 가열에 의한 조직학적 변화에 관한 연구

윤정의,이수한,채수규 서울보건대학 1998 서울보건대학 부설 한국보건과학연구소 논문집 Vol.5 No.1

어류의 가공, 저장에 따른 재료의 구조 및 변화를 밝힐 목적으로 고등어를 시료로 사용하여 염장, 가열, 동결, 해동, 동결과 해동의 반복에 다른 근육구조의 변화를 식품 조직학적 방법으로 관찰하여 다음과 같은 결과를 얻었다. 1. 고등어는 피하지방 조직이 잘 발달하여 있고, 근육조직의 근초에 지방이 많이 분포되어 있으며, 근세포는 비정형이다. 2. 염장에 의한 식염의 삼투와 자가소화에 의하여 근세포에 공동과 균열이 현저하다. 3. 가열에 의하여 지방조직은 용해된 상태이며, 근세포는 파괴되어 근형질의 이탈과 수축현상을 보인다. 4. 염장과 가열처리에 의하여 근핵의 감소현상을 보인다. 5. 동결에 의하여 세포 내외에 크고 많은 빙결정이 생성되며, 해동에 의하여 근세포의 파괴, 수축현상과 근초의 간격이 넓어진다. 6. 결합조직은 염장, 가열, 동결 후 해동에 의하여 loose하게 풀어지는 opening-up 현상을 보이며, 통조림 가열과 해동에 의해서 염색성이 저하된다. The histological changes of the muscle tissue of pacific mackerel by the process of salting, heating, freezing, thawing and repeat in freezing and thawing were investigated. The subcutaneous fat tissue of pacific mackerel was developed well, fat was distributed plentifully in the sarcolemma of it's muscle tissue and the muscle cell was amorphous. By the heating, fat tissue was liquefied, muscle cell was destroyed and the separation and contraction of cytoplasm was occurred. By the process of salting or heating the number of nuclei was decreased. By the freezing, a lot of big ice crystal were formed in the inside and outside of the muscle cell. By the thawing, the destruction and contraction of the muscle cell was occurred and the intervals of sarcolemma were extended. The connective tissue was loosed and opening up by the process of salting, heating and thawing. The dyeing quality of the tissue was fallen by the process of canning and thawing.

전산유동해석을 활용한 헬리컬 리본형 교반기 임펠러 설계

윤정의 한국분무공학회 2019 한국액체미립화학회지 Vol.24 No.1

The agitator is an important industrial instrument widely used for mixing various solutions in the industrial field. In this study, the optimized design of the helical ribbon type impeller, which is mainly used for the stirring of the high viscosity solution, is carried out by CFD analysis. For this purpose, an index for evaluating the agitation performance is newly defined and an optimization design process is performed through a multiphase computational fluid dynamic analysis. From these results, it is understood that the stirring performance is maximized in the case of the helical ribbon impeller under given operating conditions when the width is 7.5 mm, the height is 160 mm and the turn is 1.

1984學年度 新入生 實態調査 硏究

윤정의 서울保健大學 1984 論文集 Vol.4 No.1

피라미(Zacco platypus Temminck)젓갈의 숙성중 조직학적 변화에 관한 연구

윤정의 서울保健大學 1996 論文集 Vol.16 No.1

담수어의 가공식품으로 이용성을 높이기 위하여 피라미를 원료로 고염, 저염 처리하여 경시적으로 근육조직을 관찰한 결과는 다음과 같다. 1. 근섬유 세포는 숙성됨에 따라 근섬유의 붕괴와 위축변형이 일어나며 염색성이 나빠지고, 숙성 20일경부터 자가소화 현상이 현저하다. 2. 근핵은 숙성이나 부패가 진행됨에 따라 점차 소실된다. 3. 결합조직은 거칠게 뭉쳐 있던 것이 숙성이 진행됨에 따라 풀어져서 opening-up 현상을 보인다. 4. 저염처리에 의해서 부패가 진행됨에 따라 근세포는 단백질 변성이 일어나 응고 괴사를 일으킨다. To increase the utilities of fresh-water fish as a processed food, the histological changes in muscle tissue of the high salted and low salted pale chup were investigated during the ripening process. The results were summerized as follows: 1. AB the ripening time goes by, the breakdown and atrophy transform of muscle fiber were occurred gradually and the skin tissue was stained poorly. The autolysis of muscle fiber tissue was occurred remarkably after the 20th day of ripening. 2. With a progress of ripening or spoiling, the muscle nuclei were disappeared. 3. With a progress of ripening, the micell form of connective tissue was destroyed and then the tissue was opening up. 4. By the treatment with 7% of salt the muscle fiber protein was denatured with a progress of spoiling, and the coagulation necrosis of muscle fiber was occurred.

牛肉과 豚肉의 乾燥方法에 따른 組織學的 變化에 關한 硏究

윤정의,이상건,김태전,양철영 서울保健大學 1987 論文集 Vol.7 No.1

牛肉의 加熱方法에 따른 組織學的 變化에 關한 硏究

윤정의 서울保健大學 1993 論文集 Vol.13 No.1