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김진희 ( Jin Hee Kim ),박건영 ( Kun Young Park ),최혜선 ( Hae Sun Choi ),양지영 ( Ji Young Yang ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.4
This research aimed to investigate the quality of conventional salted cabbages. Here, we studied the general characteristics and microbiological aspects of purchased salted cabbage samples from 15 companies. The purchased salted cabbages used a sun-dried salt, but two samples used a mixture of sun-dried salt and processed salt. There were 4 times of washing, 3 steps of washing after automatic washing, and 3 steps of washing after bubble washing as washing methods for the salted cabbages and ground water was used as the washing water. Also, three samples received HACCP certification. The salt contained in the purchased salted cabbages ranged from 0.5% to 2.0%, representing low salted cabbages. The pH of the purchased salted cabbages ranged from 5.32 to 6.47, and hardness ranged from 1,997g to 3,665g. Rewashing was necessary before using some salted cabbages due to foreign materials such as insects, soil, etc. Total bacterial counts of the purchased salted cabbages ranged from 3.36 log to 6.06 log and coliform bacteria ranged from below 1 log to 6.05 log, whereas other pathogens were not detected.
수중 침지식 생분해성 PBSAT 그물 열처리기 개발과 성능 분석
박성욱 ( Seong Wook Park ),김성훈 ( Seong Hun Kim ),임지현 ( Ji Hyun Lim ),최혜선 ( Hae Sun Choi ) 한국수산해양기술학회 2015 수산해양기술연구 Vol.51 No.1
The heat treatment machine based on immersion was developed to reduce temperature difference during netting process and appraised it performance compared current heat treatment machine using high pressure. It was also reviewed the optimum heat treatment procedures for PBSAT monofilament net in accordance with the immersion time and temperature. The procedure was based on physical measurement such as breaking load, elongation and angle of the mesh for PBSAT monofilament. The water temperature gap of the treatment machine based on immersion was less than 1℃. and the energy consumption was also increased in high temperature condition. It was identified that the optimum temperature was 75℃ and its optimum processing time was between 15 minutes and 20 minutes to get qualified physical properties.
연구논문 : 포장재와 저장온도에 따른 소포장 김치의 품질특성
박혜영 ( Hye Young Park ),안지아 ( Ji A Ahn ),서해정 ( Hae Jung Seo ),최혜선 ( Hye Sun Choi ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.1
Cabbage (Baechu) Kimchi in its truncated form was placed in four different packing materials, Ny/PE/LLDP, OPP/AL/PE, PP and PET, and quality changes were observed during storage. Changes in pH and total acidity showed an x-shaped cross-curve as pH decreased and total acidity increased during storage. PP tray showed the slowest change at 5℃ with time. The pH was initially 6.25, but decreased to 4.12∼4.16 at 20 days, and total acidity showed a 4 to 4.8-fold increase after 20 days of storage compared to the initial value. During storage at 5℃, total bacterial count and lactic acid bacterial count rapidly increased after 4 days. The total bacterial quantity decreased after a period of time and there were differences according to packaging material; OPP/AL/PE packaging showed the most dramatic decrease. Change in microbial count mostly followed a similar pattern to that of total acidity for all packaging materials. Changes in the color of Kimchi liquid, when examined by color index in L·b/a form, rapidly decreased over time, similar to pH. Small Ny/PE/PP and OPP/AL/PE packages of Kimchi were examined for changes in free volume inside the packaging. After 13 days of storage at 5℃, the volume was 243 mL, but storage at 20℃ resulted in a volume of 372 mL, a more than 1.5-fold increase in free volume. There were changes in the quality characteristics of small package Kimchi according to storage temperature and packaging material, and large changes in pH, total acidity, and microbial count were evident upon storage at 5℃ for 8 days, which was the optimum palatability period. Mostly, PP treatment showed the slowest quality changes upon storage at 5℃. However, due to small package Kimchi`s fast consumption system, the appropriate choice of packaging material must consider the product`s turnover ratio. Further, the varieties of small package Kimchi should be diversified according to different consumer preferences by offering Kimchi with different maturity levels. Further, since the leading consumer base ranges in age from the teens to thirties, the development of various products targeting such consumers is necessary.
습식 열처리 조건이 PBS 공중합체 모노필라멘트 그물감의 부풀음 및 물성변화에 미치는 영향
박성욱 ( Seong Wook Park ),김성훈 ( Seong Hun Kim ),도춘호 ( Choon Ho Do ),임지현 ( Ji Hyun Lim ),최혜선 ( Hae Sun Choi ) 한국어업기술학회 2014 수산해양기술연구 Vol.50 No.3
Swelling of the heat-treated netting for gillnet was estimated through the netting height in square acrylic tank. Experimental Nylon netting and PBSAT netting were heat-treated by using the high-degree vacuum method in hot water after net making. Heat-treatment temperatures were conducted with Nylon netting 105。C and PBSAT netting 62。C, 65。C, 66。C, 67。C. The swelling measurement method of a netting using the square tank was capable of the reduction measurement errors comparing with measurement methods of a mesh inner angle and the shortening rate of a mesh size. In addition, this method was available to comparison evaluation for each netting more easily. Wet type heat-treatment apparatus with high-degree vacuum was shown higher 7∼8。C inner side temperature than a setting temperature. The tensile strength and elongation of Nylon netting and PBSAT netting were shown higher wet condition than dry condition. The tensile strengths of PBSAT monofilaments in dry and wet condition were sharply decreased at heat-treatment temp. 75。C than heat-treatment temp. 74。