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Manufacturing of Korean Barley Malt to be Improved the Enzyme Activity Using Ultrasound or Microwave
권영안,박기홍 (사)한국조리학회 2018 한국조리학회지 Vol.24 No.7
A variety of Korean barley were investigated to make malt. One of the major defects in the malt using Korean barley was small amount of enzyme activity. To improve the enzyme activity of Korean barley malt, new technologies such as ultrasound and microwave were used. The test varieties were three species such as Dahyang barley, 6-row barley, and Jinyang barley and Gwangmac barley, 2-row barley. The methods of malt production and quality test were established. Steeping time, protein and water contents, germinating power, loss, color, etc. were tested for the final selection. To apply the supplementary treatments to enhance the malting qualities, the selected variety, Dahyang, were rigorously tested with additional control, Gwangmac barley plus Jinyang. When ultrasound, an innovative technique, was employed, enzyme activity of the malt was primarily considered. As the treatment intensity and the treatment time of ultrasound increased, the enzyme activity increased. Gwangmac was pronounced in the effect of ultrasound. Microwave was also treated. The enzyme activity also increased with microwave treatment times. Therefore, when the new technology is treated in the emerging stage of manufacturing malt, the enzyme activity was largely increased.
權營顔 부산대학교 공과대학 1988 硏究報告 Vol.35 No.-
Superconducting Magnet Energy Storage(SMES) has many advantages as energy storage system: high efficiency, fast response, relative easiness to site near load center, nonpolluting, satisfactory economies for large units, and low cost in operation and maintenance. This paper is a study on power control of SMESS. Superconducting magnet of 25 KJ is used and electrical system is composed of power converter part, control part, measuring part, firing part, interfacing part and protection part. Double Graetz bridge is used as a power converter between 3-phase source line and superconducting magnet, and IBM-PC is used for digital control of active and reactive power in control part. Power controls are performed well as shown in experimental results. Harmonics due to power converter is reduced by series transformer connection of delta-delta and wye-delta.
權營顔 부산대학교 공과대학 1987 硏究報告 Vol.34 No.-
Since Kunzler demonstrated a high field superconducting magnet in 1961, superconducting magnets have been feasible for many applications which require high field or high efficiency. This paper studies the design of superconducting magnet in which 25KJ energy is stored. This study includes magnet design, current lead design and cryostat design for 25KJ superconducting magnet. Magnet design is performed in the view of minimum superconducting magnet volume. Current lead and cryostat are designed to minimize heat loss.
有限要素法을 利用한 超傳導 리액터의 인덕탄스計算에 관한 硏究
權營顔 부산대학교 공과대학 1989 硏究報告 Vol.38 No.-
Superconduction reactors are designed as solenoid shapes with rectangular cross sections, an they are air-cored because they produce high magnetic fields. Inductances of these shapes are usually calculated by Grover's tables. This study presents an inductance computation using finite element method, and also computes inductances of superconducting reactors with cooling channels that is difficult to be calculated by conventional results.
Discrimination of Astaxanthin Fed Laying Hens and Their Peroxidated Carcasses by Electronic Nose
권영안,이찬용,이봉덕,안길환,최승현 한국가금학회 2010 韓國家禽學會誌 Vol.37 No.3
The applicability of electronic nose was tested to detect lipid peroxidation in chickens and to measure antioxidant effect of astaxanthin in chicken carcasses. Two sources of astaxanthin were fed to 62-wk-old spent laying hens to improve meat quality: natural astaxanthin (NA) from the red yeast, Phaffia rhodozyma, and synthetic astaxanthin (SA) from chemical synthesis. One hundred forty four ISA Brown laying hens were used in a 6-wk feeding trial. Three treatments consisted of the basal diet (control), SA (100 mg astaxanthin/kg basal diet) and NA (50 mg astaxanthin/kg basal diet). The astaxanthin levels of SA and NA were set to give a similar degree of skin pigmentation. After 6-wk feeding of astaxanthin, the skins from NA and SA were discriminated from the control by electronic nose. However, electronic nose failed to distinguish between SA and NA skins after 6-wk feeding. The astaxanthin level differences between skins of SA and NA were not emarkable during the 6-wk trial. The lipid peroxide formation in skin was significantly decreased by SA but not by NA. The antioxidation effect of SA was detected by electronic nose because SA skin was discriminated from others. NA was a better pigmentation agent than SA, but the reverse was true in antioxidation. Electronic nose is applicable for detecting astaxanthin in chicken, and meat off-flavor caused by lipid peroxidation during storage.