http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
갑상선의 호산구증 경화 점액표피양 암종: 원격전이를 동반한 증례보고
김주흥,김석모,홍순원1,장항석,박정수,Joo Heung Kim,Seok-Mo Kim,Soon Won Hong1,Hang-Seok Chang,Cheong Soo Park 대한갑상선-내분비외과학회 2014 The Koreran journal of Endocrine Surgery Vol.14 No.4
Sclerosing mucoepidermoid carcinoma with eosinophilia (SMECE) of the thyroid gland is a very rare carcinoma. We herein report on a case of SMECE with metastasis to bilateral lateral neck nodes, esophagus, and trachea. A 72-year-old woman presented with a neck mass found incidentally during a medical check-up. She had a history of cerebral stroke without sequelae 20 years ago and was taking aspirin regularly. The neck mass was confirmed as papillary thyroid carcinoma by fine needle aspiration biopsy. The patient underwent bilateral total thyroidectomy with central compartment and bilateral compartment lateral neck dissection. The right recurrent laryngeal nerve was sacrificed due to tumor invasion. The trachea wall and esophagus were also invaded by the cancer. Histologically, the tumor showed dense fibrohyaline stroma and a goblet cell, nested islands of squamoid cells, and marked stromal eosinophilia with perineural invasion and lymphovascular invasion, confirming the diagnosis of SMECE. After radiation therapy for three months, distant metastasis to the liver, lung, and bone were found on PET-CT. This case appears to be more aggressive than previously reported cases.
레토르트 살균기 내부의 온도 구배가 감자제품의 살균도와 품질에 미치는 영향
김주흥 ( Joo Heung Kim ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.3
The effect of temperature distribution in the retort on the degree of sterilization and the product quality was investigated. The temperature distribution in the retort chamber in an industrial scale of retort was evaluated. The target processing temperature was set to 121.1℃ based on the standard sterilization process for C. botulinum. The temperature distributions at several points in the retort chamber were measured during the sterilization process, such as the heating (25℃ to 121.1℃), holding (121.1℃), and cooling (121.1℃ to 25℃) processes. F<sub>o</sub>-values at different positions in the chamber were evaluated and compared. Potato cubes were used as a control sample to obtain the heat penetration curve for evaluating the degree of sterilization and the quality changes. Potato samples in cube shape (13×13×13 mm) were prepared and packed in 5 kg of retort pouch pack. A significant temperature deviation occurred during the cooling process and it significantly affected the degree of sterilization.
고형분과 액상의 분리 및 형상을 달리한 대용량 당근 레토르트 제품의 52주 저장기간에 따른 품질변화 특성
김윤성 ( Yoon Sung Kim ),김주흥 ( Joo Heung Kim ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.4
Quality changes of carrots thermally processed in a large size (5 kg) retort pouch during 52 weeks of storage were investigated under different packaging methods and package shapes. To improve the efficiency of thermal processing (121.1℃, 0.15 MPa), the carrot (i.e., solid) and the broth (i.e., liquid) of the carrot soup were separately packed and sterilized. The quality changes of carrot packed without liquid were compared with those with liquid. Two dif-ferent package shapes such as rectangular parallelepiped and cube were also evaluated to figure out the efficiency of the heat penetration rate for a large-sized pouch. The TTT (F<sub>0</sub>-values = 6) were 27, 54, and 114 min from the rectangular parallelepiped, cube, and solid/liquid mixed groups, respectively. In the mixed groups, the hardness and chewiness of solids (carrot) were significantly smaller than those measured in the other groups as TTT increased. Carrots treated in the rectangular parallelepiped shape showed a significantly higher texture than the cube shape. The CV of hardness and chewiness in the rectangular parallelepiped and the cube shape were calculated as 7.56 and 47.19, and 29.16 and 65.28, respectively. This demonstrated that a more uniform quality can be obtained from the rectangular parallelepiped shape.