http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
大芻(Jujube, Zizyphus jujuba Miller) 및 大芻加工食品에 關한 物性學的 硏究
강주회,강영선 대구대학교 산업기술연구소 1987 産業技術硏究 Vol.6 No.-
Rheological properties of Jujube, Zizyphus jujuba Miller of Seoul Var., Kyongsan var., Bongwha var. and textrized jujube product along with California raisins as control were inverstigated by use of Instron Universal Testing Machine. Hardness of samples were in the order of Kyoungsan var.>Bongwha var.>California raisins>Seoul var. Texturized Jujube by the addition of 2.5%, 5% and 10% Agar to each ground Jujube of Seoul var. showed harder texture as content of agar increased. Somewhat similar testure profiles were obtained with the 10% Agar added to ground Jujube of Seoul var. to compare with California raisins as control. However, addition of Agar more than 10% to the ground Jujube was not recommendable due to poor water solubility of Agar.
강주회 대구대학교 산업기술연구소 1986 産業技術硏究 Vol.5 No.-
This studies were carried out to evaluate the textural characteristics of traditional fermented vegetable food of Korea namely "KIMCHI". "KIMCHI" samples were prepared by adding 2,3,4, and 5% of NaCl to Chinese cabbage leaves. Morever, half of each sample batches were mixed with 0.1% weight of "Saewoojeot" namely pickled shrimp paste as an additive. "KIMCHI" was fermented at 25℃ during experiment. pH value and texture of samples were investigated at 1hr, 24hrs and 96 hrs of fermentation to compare with fresh cabbage. Influences of NaCl concentration, legion of cabbage, length of cabbage leaves and addition of pickled shrimp paste were studied. Results were as follows: Hardness and Brittleness values were larger with outer cabbage leaves than inner one, longer leaves were larger than that of shorter with outer cabbage leaves of Hardness, Cohesiveness, Elasticity, Adhesiveness, Brittleness and Chewiness were decreased as NaCl concentration increases, especially when pickled shrimp paste was added.
대규모 젖소목장의 임상형 유방염 발생에 관한 후향적 연구
강주회 ( Ju Hoe Kang ),김선득 ( Seon Deuk Kim ),박준영 ( Jun Young Park ),조인영 ( In Young Cho ),허태영 ( Tai Young Hur ),정영훈 ( Young Hun Jung ),최창용 ( Chang Yong Choi ),정지영 ( Ji Young Jung ),신성식 ( Sung Shik Shin ) 한국동물위생학회 2011 한국동물위생학회지 (KOJVS) Vol.34 No.4
Incidence of mastitis is highest in dairy cows and it is a leader of all diseases and the economic losses, in dairy farms. The objective of this study is to analyse the incidence of clinical mastitis using the lactation number, lactation month and season of calving. In this study, we used 3,779 lactation data and animal health records collected from 1990 to 2006 at the National Institute of Animal Science. Out of 3,779 cows, a total of 1,721 cows were reported with clinical mastitis, which was 46.3%. The frequency of mastitis increased from 36.9% from first lactation to 56.0% by the fifth lactation. As many as 766 cows (46.9%) showed a recurrence of mastitis after 14 days, apart for two or more and chronic mastitis that were recorded for 657 cows (20.3%). This came to a total of 3,010 cases that had clinical mastitis in the herd for sixteen years. The distribution of incidence of clinical mastitis was highest during the first month of lactation at 24.4%, and it reached to 43.4% by the third month. The incidence of mastitis was even higher for cows in first lactation, showing 28.6% in the first month, and 42.9 percent by third month of lactation. Cows calved during the summer and winter months showed higher rate of incidence with 59.9% and 57.9% within 30 days of lactation, respectively. It is urgently needed to establish a preventative management for heifer cows during their expected first lactation and the clinical specific dry-period management strategies that influence the rate of clinical mastitis during the next lactation. The aim of this study is to present information that might be useful to improve clinical mastitis prevention.
低鹽 明太(Alaska pollack, Theragra chalcogramma)젓의 加工條件에 따른 遊離아미노酸의 變化에 關한 硏究
이경선,강주회 대구대학교 산업기술연구소 1988 産業技術硏究 Vol.7 No.-
Myong-Tae Joet samples were separately prepared at 20℃±1℃, for period of 60 days by adding 10% salt (low salt) and 20% salt (high salt) to Myong-Tae Joet (Alaska pollack, Theragra chalcogramma) to compare free amino acid content change and organoleptic evaluation. These samples were investigated at 15 days interval: 0, 15, 45, 60 days fermentation. Free amino acid content of raw sample in the sequence of large to small were: Lys 4137.1mg%>His 2156.5mg%>Ala 1911.8mg%>Gly 1766.4mg%>Ser 1292.3mg%>Arg 1273.4mg%. These 6 amino acid occupied 64% of total free amino acid. Free amino acid content of low salt sample at 45 days fermentation in the sequence of large to small were: Ala 39779.1mg%>Met 20691.1mg%>Gly 13430.1mg%>Glu 11919.5mg%. These 4 amino acid occupied 63.4% of total free amino acid. Total free amino acid content of high salt sample at 45 days fermentation was 41181.2mg%, while 135197.7mg% for low salt sample. Total free amino acid of low salt sample contains as much as 330% than that of high salt sample under the same fermentation temperature, and period, thus it can be assumed that low salt sample contributed to develop distinctive flavor. Organoleptic scores for color, flavor, chewiness and taste were higher in low salt sample at 45 days fermentation than that of high salt sample.
自然凍結乾燥 明太(Alaska pollack, Theragra chalcogramma)의 物性學的 硏究
강영선,강주회 대구대학교 산업기술연구소 1988 産業技術硏究 Vol.7 No.-
Texture properties of "Puk-Oh" that is natural freeze dried Alaska pollack fished in Alaskan ocean and Sokcho, Korea were studied using Instron universal testing machine. Influences of Max. temperature, Min. temperature and relative humidity on Puk-Oh processing were also studied. Also cooking characteristics were measured by studying rehydration rate. Adequate Puk-Oh processing period was from Dec. 15 to March 10 during Max. temperature maintains below 0℃. It was assumed that adequate relative humidity for natural freeze drying condition was 70% average value. Intensity of chewiness increased in the order of Whang-Tae A<Whang-Tae S<Daw-Duck puk-Oh<Zol-Tae. Intensity of rehydration rate decreased in the order of Whang-Tae A>Daw-Duck Puk-Oh>Whang Tae S>Zol-Tae. Summerizing these results it was assumed that Alaska pollack fished in Alaskan ocean was the mosu suitable material for the processing of Puk-Oh.