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환경비용을 고려한 건축물의 전생애평가모델(BTCA) 및 프로그램 개발
최두성(Choi, Doo-Sung),전흥찬(Chun, Hung-Chan),최영범(Choi, Young Bum) 한국건축친환경설비학회 2012 한국건축친환경설비학회 논문집 Vol.6 No.4
This study set out to complement the evaluations of environmental performance from previous study in the matter of problems, to develop an evaluation model to make more realistic analysis of environmental performance of Korea"s construction industry, and make up an evaluation program to systemize the collection and analysis of information needed for environmental evaluation. The findings were summarized as follows ; First, a building total cost assessment(BTCA) model was suggested to evaluate environmental performance by integrating the analysis results of a building in environment and economy into cost, uniform evaluation coefficient. Second, a life cycle assessment(LCA) was conducted to establish DB basic units for the input and output throughout the entire life of a building. Third, DB basic units were set up for environmental cost and life cycle cost, which were the major evaluation elements in a BTCA model, by applying the DB basic units to the input and output in an LCA. Fourth, a BTCA program was developed to evaluate the integrated environmental performance of a building.
박성진(Sung Jin Park),최영범(Young Bum Choi),고정림(Jung Rim Ko),나영아(Young Ah Rha),이현용(Hyeon Yong Lee) 한국조리학회 2014 한국조리학회지 Vol.20 No.1
This study was performed to determine the effects of drying methods on the quality and physiological activities of blueberry. Blueberries(Vaccinium ashei) were dried by hot-air (60℃), cyclic low pressure (50℃), and freeze drying methods. They contained high properties of carbohydrates(68.48~80.00%), crude protein(1.63~5.41%), crude fat(0.58~1.25%), and ash(0.71~1.11%) regardless of the drying methods. There were no differences in pH according to the drying methods. Browning index increased as the drying temperature increased. The L, a values of the freeze-dried sample were higher than those of the other dried samples, whereas the b value of the cyclic low pressure dried sample was higher than that of the other samples. The free sugar contents of the hot-air sample were higher than those of the other samples. Vitamin C content of the freeze dried sample was higher than that of either the hot-air or cyclic low pressure dried sample. The contents of total polyphenols and anthocyanins were higher in the freeze dried sample. The DPPH radical scavenging activity of freeze drying sample was higher than that of either the hot-air or cyclic low pressure dried sample. The result indicated that there were no differences in product quality depending on the freeze-drying and cyclic low pressure drying methods.
서용창 ( Yong Chang Seo ),최영범 ( Young Beom Choi ),고정림 ( Jung Rim Ko ),이현용 ( Hyeon Yong Lee ) 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.4
This study aimed to economically produce high quality of dried kimchi through a cyclic low pressure drying device in order to overcome the disadvantages of the conventional drying process. The moisture content of dried kimchi obtained from the cyclic low pressure drying process was found to be uniformly reduced according to drying time. Also, cyclic low pressure drying showed the shortest change and a stable reduction in drying rate. Further, cyclic low pressure drying did not markedly change pH, titratable acidity, or salt content. In addition cyclic low pressure drying compared with fresh kimchi showed the similar color values and maintained the flavor of the kimchi. In conclusion, cyclic low pressure drying resulted in superior rehydration and sensory scores.
김지선 ( Ji Seon Kim ),최영범 ( Young Beom Choi ),고정림 ( Jung Rim Ko ),이현용 ( Hyeon Yong Lee ) 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.4
This study was performed to maintain the biological activities of fresh ginseng during the drying processes. To obtain this purpose, a balanced low pressure drying process was employed to dry fresh ginseng at low temperature and pressure. This process requires a longer process time than that of hot air drying, but much lower temperature. This system is also economically feasible as it requires lower input energy than freeze drying and maintains similar biological activities such as acidic polysaccharides, because these polysaccharides were known to be heat labile and also resulted in lowering the biological activities of ginseng extract. It was also found that the higher process time and temperature of hot air drying significantly reduced volatile biologically active components such as phenolic compounds, which resulted in lowering the antioxidant activities of ginseng extract. Furthermore, the liquid extracts from ginseng dried by the balanced low pressure drying process increased the growth of human B and T cells, also increased secretion of both IL-6 and TNF-α. These results demonstrate that low pressure drying under balanced air condition could reduce the degradation of ginseng by preventing the breakdown of heat labile biologically active components, not ginsenosides. It could eventually improve the biological activities of fresh ginseng.