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Enhancement of Photoactive Layer Crystallinity with Additives
박권현,서지연 한국고분자학회 2021 한국고분자학회 학술대회 연구논문 초록집 Vol.46 No.2
In this study, we investigate effect of pseudo halide anionic molecules (MAF, MACOOH, SCN, MAN) on crystal growth of perovksite, MAPbI3. We conduct the analysis of SEM, AFM and XRD to figure out the crystal growth mechanism by adding pseudo halide anionic molecules. Finally, we demonstrate that MAN enable produce higher quality and larger crystalline domain of perovksite. We expect these findings will bring us improved photovoltaic performance due to less trap sites between grain boundaries.
시판 반염건 민어(Miichthys miiuy)의 영양 및 맛 특성
박권현 ( Kwon Hyun Park ),강상인 ( Sang In Kang ),김용중 ( Yong Jung Kim ),허민수 ( Min Soo Heu ),김진수 ( Jin Soo Kim ) 한국수산과학회 2015 한국수산과학회지 Vol.48 No.6
This study characterized the nutrition and taste of commercial salted semi-dried brown croaker Miichthys miiuy (SSD-BC). The mean crude protein content of the commercial SSD-BC was 19.8 ± 1.7% (range, 17.7-23.2%), and the mean crude lipid content was 0.6 ± 0.3% (range, 0.3-1.1%). The total amino acid content ranged from 17.08 to 18.56 g/100 g, except for sample code 5, which was 22.24 mg/100 g and differed significantly from the other samples. The major amino acids in the commercial SSD-BC were aspartic acid, glutamic acid, leucine, and lysine. In the commercial SSD-BC, the calcium ranged from 11.1-21.4 mg/100 g, phosphorus from 148.4-209.2 mg/100 g, and magnesium from 12.2-48.2 mg/100 g. Monoenoic acid (37.1-40.3%) was the most common fatty acid, followed by saturated acid (33.9-36.3%) and polyenoic acid (25.1-29.2%). The prominent fatty acids in the commercial SSD-BC were 16:0 (23.9-26.5%), 16:1n-7 (11.3-13.0%), 18:1n-9 (19.7-21.5%), and 22:6n-3 (6.9-10.7%). The mean trichloroacetic acidsoluble nitrogen content was 248.1 (range, 137.2-334.2) mg/100 g. The evaluation demonstrated that the commercial SSD-BC is rich in nutrition and taste.
시판 반염건 능성어(Epinephelus septemfasciatus)와 영상가이석태(Pseudotolithus typus)의 위생학적 품질 특성
박권현 ( Kwon Hyun Park ),강상인 ( Sang In Kang ),김민주 ( Min Joo Kim ),이수광 ( Su Gwang Lee ),박선영 ( Sun Young Park ),허민수 ( Min Soo Heu ),김진수 ( Jin Soo Kim ) 한국수산과학회 2015 한국수산과학회지 Vol.48 No.6
This study investigated the sanitary characteristics of commercial salted semi-dried convict grouper Epinephelus septemfasciatus (SSD-CG) and longneck croaker Pseudotolithus typus (SSD-LC) and suggested standards for salted semi-dried fish (SSD-F), based on the domestic standards for salted mackerel (Scomber japonicus or kwamegi) and salted dried yellow corvenia (Pseudosciaena manchurica), and sanitary characteristics of commercial SSD-F. For the commercial SSD-CG and SSD-LC, respectively, the moisture content ranged from 64.6-76.1 and 65.7-77.5%, salinity from 2.7-8.2 and 1.5-4.9%, volatile basic nitrogen (VBN) from 22.1-88.2 and 13.5-87.4 mg/100 g, peroxide value (POV) from 17.2-195.0 and 28.5-190.2 mEq/kg, and viable cell counts from 6.1-8.4 and 5.4-7.2 log (CFU/g). No Escherichia coli was detected in six kinds of SSD-CG or three kinds of SSD-LC. The standard for controlling the quality of SSD-F is the moisture content (>68%), salinity (>3%), VBN content (>50 mg/100 g), POV (>60 mEq/kg), viable cell counts (>106 CFU/g), E. coli (>MPN/100 g), and others. Using the established standards, no commercial SSD-F passed. The chemical, microbial, and other results for commercial SSD-F suggest that provisions for controlling the quality of high-quality SSD-F should be established.
감태 (Ecklonia cava) 효소추출물을 첨가한 국수용 소스의 가공 최적화
박권현 ( Kwon Hyun Park ),이지선 ( Ji Sun Lee ),신준호 ( Joon Ho Shin ),이종현 ( Jong Hyun Lee ),조미란 ( Mi Ran Jo ),전유진 ( You Jin Jeon ),김진수 ( Jin Soo Kim ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.3
This study was conducted to optimize processing of functional seasoning sauce for instant noodles (SSIN) using response surface methodology (RSM), and to compare the functional properties of commercial SSIN. Central composite designs were adopted in the SSIN processing for ingredient formula optimization. Concentrations of sea tangle (X1), traditional soy sauce (X2), yeast extract (X3) and Ecklonia cava extract (ECE) (X4) were chosen as independent variables. The dependent variables were glutamic acid content (Y1), score of sensory evaluation (Y2), and antioxidative activity (Y3). We found the optimal conditions to be X1=3.91%, X2=20.57%, X3=3.04% and X4=3.78%. The predicted values of the multiple response optimal conditions were Y1=124.0 mg/100 g, Y2=7.6 and Y3=1.95. The antioxidative activity (PF, PF=oil induction period with sauce/oil induction period with distilled water) and ACE inhibitory activity of ECE-added SSIN were 1.98 and 29.0%, respectively, which were significantly higher than those of commercial SSIN (1.09 and 4.4%, respectively).
Response Surface Methodology를 이용한 숭어(Mugil cephalus) 반염건품의 개발
박권현 ( Kwon Hyun Park ),허민수 ( Min Soo Heu ),김진수 ( Jin Soo Kim ) 한국수산과학회 2015 한국수산과학회지 Vol.48 No.6
This study examined the optimal salting drying method and processing conditions (salt concentration, soaking time, dry temperature, and drying time) for preparing salted semi-dried common gray mullet (SSD-CGM) Mugil cephalus based on the moisture content, salinity, and overall acceptance using response surface methodology (RSM). The moisture content, salinity, and overall acceptance of SSD-CGM prepared with different salting methods revealed that dry salting was the optimal salting method for preparing high-quality SSD-CGM. The optimal drying method for preparing high-quality SSD-CGM based on the drying velocity and sensory color was hot air-blast drying. The results of the RSM program indicated that the optimal independent variables (X1, salt concentration; X2, soaking time; X3, dry temperature; X4, drying time) based on the dependent variables (Y1, moisture content; Y2, salinity; Y3, overall acceptance) for high-quality SSD-CGM were 5.6% for X1, 2.7 h for X2, 47.0°C for X3, and 8.5 h for X4 for uncoded values. The predicted values of Y1,Y2, and Y3 for SSD-CGM prepared under optimal conditions were 54.4%, 4.2%, and 6.3, respectively, while the experimental values were 55.2±1.0%, 4.1±0.3% and 6.7±0.8. The actual and predicted values did not differ.
주영철,박권현 대한기계학회 1987 대한기계학회논문집 Vol.11 No.3
본 연구에서는 이러한 기하형태의 불규칙성을 쉽게 고려할 수 있는 윤곽좌표계 (body fitted coordinate systems)를 이용하여 다공성 물질의 유효열전도율을 결정하 는 방법을 제시하였다.기공의 형상을 원형으로 가정하고 기공율과 기공 내부기체와 고체의 열전도율비 등의 변수가 유효열전도율과 이들 변수의 상관관계식을 제안하였으 며, 또한 핵연료 소결체와 같은 실제적인 다공성 물질의 유효열전도율을 해석하는데 좀 더 타당한 타원형 형상의 기공 가정방법을 제시하였다. Effective thermal conductivity of the porous nuclear fuel has been investigated numerically. Difficulties associated with irregular shape of pore have been overcome by using the Body Fitted Coordinate Systems. A computer code has been developed to solve the governing equation with appropriate boundary conditions by transforming from the Cartesian coordinates to the nonorthogonal curvilinear coordinates. The effects of the porosity have been investigated. For a convenient use of the result, a correlation equation was suggested under the assumption of circular pore. The computation results by the assumption of randomly oriented elliptic pore has been agreed more closely to existing experimental result than that by the assumption of circular pore.
김형준,박권현,신준호,이지선,허민수,이동호,김진수 한국수산과학회 2011 Fisheries and Aquatic Sciences Vol.14 No.3
The purpose of this study was to obtain a fraction with high antioxidative activity from second rockfish gelatin hydrolysates (SRSGHs),which were hydrolyzed with Alcalase and Flavourzyme through ultrafiltration membranes with serial digestions for 1 and 2 h, respectively, and to investigate the feasibility of this fraction as a potential functional food ingredient. Among various fractions that were ultrafiltered from the SRSGH with four types of membrane (1, 5, 10, and 30 kDa), the SRSGH-III fraction, which permeated the 10 kDa membrane but not the 5 kDa membrane, showed the highest antioxidant activity (protection factor=5.13) and angiotensin-I-converting enzyme-inhibiting activity (IC_(50)=0.82 mg/mL). These results suggest that the SRSGH-III fraction from the SRSGH can be used as a functional food ingredient. However, further studies examining its antioxidant activity in vivo as well as the different antioxidant mechanisms are needed.