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김현욱,Derico Setyabrata,최윤상,Yuan H. Brad Kim 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.3
The objective of this study was to evaluate the effects of a short-term/extreme temperature abuse (STA) on color characteristics and oxidative stability of aged beef muscles during simulated retail display. Two beef muscles (longissimus lumborum, LL and semitendinosus, ST) were aged for 7 (A7), 14 (A14), 21 (A21), and 28 d (A28), and further displayed at 2ºC for 7 d. The STA was induced by placing steak samples at 20ºC for 1 h on the 4th d of display. Instrumental and visual color evaluations, ferric ion reducing capacity (FRC) and 2-thiobarbituric acid reactive substances (TBARS) assay were performed. Initially, redness, yellowness and hue angle of all beef muscles were similar, regardless of aging time before display (p>0.05). An increase in postmortem aging time increased lipid oxidation and caused a rapid discoloration after STA during display (p<0.05). ST muscle was more sharply discolored and oxidized after STA, when compared to LL muscle (p<0.05). The FRC value of beef muscles was decreased after 7 d of display (p<0.05). The results from the current study indicate adverse impacts of postmortem aging on color and oxidative stabilities of beef muscles, particularly under temperature abusing conditions during retail display. Thus, developing a specific post-harvest strategy to control quality attributes in retail levels for different muscle types and aging conditions would be required.
김현욱,Yuan H. Brad Kim,황고은,김태경,전기홍,김영붕,최윤상 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.4
The objective of this study was to investigate the physicochemical and textural properties of heat-induced gels prepared with pork muscles irradiated with gamma rays, electron beams, and X-rays. Pork muscles were irradiated at 5 kGy using the different irradiation sources, and heat-induced gels were prepared from the irradiated pork muscles at a protein concentration of 5 mg/mL. Each irradiation treatment produced lower water-holding capacity, protein solubility, apparent viscosity, hardness, springiness, cohesiveness, gumminess, and chewiness than the control gel prepared with non-irradiated pork muscle (P<0.05). In addition, gamma irradiation was more influential than electron or X-ray irradiation on the negative impacts on water-holding capacity and texture of heatinduced gels. Therefore, this study suggests that the irradiation source could be one of the significant factors affecting gelling properties of irradiated meat.
한인규 ( I K Han ),김현욱 ( H U Kim ),육종융 ( C Y Yuk ),허환녕 ( H Y Huh ) 한국축산학회 1968 한국축산학회지 Vol.10 No.1
This experiment was conducted to develope a method of detection for adulteration of raw milk with spray-dried milk powder. Five ㎖. of milk to be tested was treated with 4 ㎖. of 15% ammonium moybdate solution (w/v). After being shaken, the tube was heated at 77.50℃ for 90 minutes. In order to estimate the intensity of color, the methods involved diluting the 3 ㎖. of the sample treated above to 15 ㎖. with distilled H₂O, precipitating with 10% TCA solution and filtering. The degree of blue color developed upon heating was measured by the coleman spectrophotometer at 490 mμ and hemoglobinometer. An attempt was made to explain the mechanism for which the blue color was developed. The results obtained are summarized as follows; I. Raw milk resulted a light color, whereas the milk which has been reconstituted with spray-dried milk powder gave a deep blue color. There was a highly positive correlation (r=0.94) between the amount of spray-dried milk added in raw milk and intensity of blue color developed. Results revealed that this method could be used to detect 4% of addition of reconstituted milk with spray-dried milk powder. 3. It was also found that there was a positive correlation (r=0.97) between adulteration and Hb-meter reading. Eight percentage or more of adding reconstituted milk could bed erected by Hb-meter reading. 3. It was also found a straight linear relationship (r=0.95) between intensity of blue color and reducing capacity of milk. The reducing capacity of spray-dried milk was much higher than that of raw milk. 4. The cause of developing blue color described in this method could be resulted from the occurrence of inorganic phosphate and reducing capacity of the milk and the difference in blue color was due to the difference in reducing capacity between raw and reconstituted milk.
DOE를 적용한 WC(Co 0.5%)의 최적 연삭가공조건 연구
김현욱(H. U. Kim),정상화(S. H. Jeong),차두환(D. H. Cha),안준형(J. H. Ahn),김상석(S. S. Kim),김혜정(H. J. Kim),김정호(J. H. Kim) 한국정밀공학회 2006 한국정밀공학회 학술발표대회 논문집 Vol.2006 No.5월
In recent years, the demands of the aspherical glass lenses increase since it is difficult to obtain the desirable performance in the plastic lens. Glass lens is manufactured by the forming with high precision mold core. This paper presents the analysis of optimal grinding condition of tungsten carbide(WC, Co0.5%) using design of experiments(DOE). The process parameters are turbin spindle, work spindle, feedrate and depth of cut. The experiments results are evaluated by MINITAB software.
김현욱(H.U.Kim),윤정인(J.I.Yoon),최광환(K.H.Choi),손창효(C.H.Son),백승문(S.M.Baek),김현주(H.J.Kim),이호생(H.S.Lee) 한국태양에너지학회 2012 한국태양에너지학회 학술대회논문집 Vol.2012 No.11
In this paper, the performance analysis for condensation and evaporation capacity, total work and efficiency of 20kW ocean thermal energy conversion system using R744(CO2) is presented to offer the basic design data for the operating parameters of the system. The operating parameters considered in this study include evaporation and condensation temperature, pump and turbine efficiency. The main results were summarized as follows : when the condensation temperature is increased, the amount of heat of condensation and evaporation are increased. And when the condensation temperature is 15℃, total work and efficiency of system are reduced to 5% and 65% respectively, compared with the condensation temperature of 5℃. It is verified through this study that, in order to increase the efficiency of the system, condensation degree should be reduced and the degree of evaporation, increased.