http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
한봉호 한국수산학회 1977 한국수산과학회지 Vol.10 No.4
Thermal resistance of dried bacterial spores against dry heat was determined. Spore suspensions of Bacillus subtilis var. niger ATCC 9372, Bacillus stearothermophilus Oxoid Code BR 23 and Clostridium sporogenes ATCC 19404 were located on aluminium strips, dried in electric oven under vacuum at room temperature for 10 minutes. The aluminium strips were laid in the middle of gas flow (hot air and superheated steam) with the velocity of 6 m/sec and heated at 120℃ for 180 seconds. The calculated D-values showed that there were no remarkable differences in the heat resistance of bacterial spores between R.H.≤0.012 and R.H.=0.51. Furthermore the thermal resistance of B. subtilis spores to dry heat was greater than that of B. stearothermophilus.
한봉호,HAN Bong-Ho 한국수산과학회 1977 한국수산과학회지 Vol.10 No.3
Thermal resistance of dried bacterial spores against dry heat was determined. Spare suspensions of Bacillus subtilis var. niger ATCC 9372, Bacillus stearothermophilus Oxoid Code BR 23 and Clostridium sporogenes ATCC 19404 were located on aluminium strips, dried in electric oven under vacuum at room temperature for 10 minutes. The aluminium strips were laid in the middle of gas flow (hot air and superheated steam) with the velocity of 6 m/sec and heated at $120^{\circ}C$ for 180 seconds. The calculated D-values showed that there were no remarkable differences in the heat resistance of bacterial spares between $R.H.\leqq0.012$ and R. H.=0.51. Furthermore the thermal resistance of B. subtilis spores to dry heat was greater than that of B. stearothermophilus.
한봉호,조현덕,안희우,김상봉 한국수산학회 1992 한국수산과학회지 Vol.25 No.6
식품의 가열살균공정에 있어서 자동화는 에너지 소비의 성력화와 품질과의 관계 최적화를 위한 필수조건 중의 하나이다. 이를 위하여 마이크로컴퓨터를 이용한 자동화 시스템을 개발하였다. 시스템의 성능 및 정확도는 고형식품으로 사용한 명태 고기풀의 가열살균과정에서의 열침투곡선과 열확산도의 정확도로써 검토하였다. 자동화 시스템을 이용하여 측정한 명태 고기풀의 열침투곡선은 전형적인 고형식품의 열침투곡선을 나타내었다. 열침투곡선으로 부터 계산된 열확산도의 경우, 일정 살균온도에서는 다른 조건의 변화에 관계없이 일정한 값을 나타내었다. 가열살균온도를 변화시켜 구한 열확산도를 문헌상에 보고된 열확산도 추정식으로 구한 값과 비교하였을 때, 큰 차이를 보이지 않았으며 그 차이는 ±10.0%이내였다. A microcomputer based control system was constructed to save energy consumption in the thermal sterilizing process. The functional accuracy of system was evaluated through the analysis of the thermal diffusivities of the model solid food, Alaska pollack surimi. The heat penetration curves obtained through the experiments were typical for solid foods. The practical thermal diffusivity calculated from heat penetration curve was a constant value at steady sterilizing temperature, and this was independent of the holding time. At different temperatures, the thermal diffusivity values did not show remarkable differences when compared with those predicted by some experimental equations cited from the literatures. The maximal difference was within the range of ± 10.0%.
연제품류의 열확산도 추정에 관한 연구 3. 가열매체의 열확산도에 대한 영향
한봉호,최수일,김종철,배태진,조현덕,HAN Bong-Ho,CHOI Soo-Il,KIM Jong-Chul,BAE Tae-Jin,CHO Hyun-Duk 한국수산과학회 1988 한국수산과학회지 Vol.21 No.5
In this paper, the influence of heating medium on the thermal diffusivities of fish meat paste products was studied. Model products were heated in boiling water, saturated steam and soybean oil. The differences in temperature raise of the products were interpreted with Biot number of the products. Because of the large overall heat transfer coefficient of heating medium, the temperature raise of the products in boiling water and saturated steam was fast and the Biot number of the products could be recognized as infinite. But the temperature raise of the products in soybean oil was slow and the Biot number of the products was less than 50.
생태적 특성에 따른 산림녹지의 관리방안 -부천시의 사례-
한봉호,이경재 한국조경학회 2001 韓國造景學會誌 Vol.29 No.1
The purpose of this study is to suggest the ecological management based on ecological characteristics of urban forest in Bucheon city. The actual vegetation area in the survey sites(7,426,587$m^2$) consisted of Robinuia pseudoacacia forest(61.6%; 5,574,168 $m^2$), Pinus rigida forest(6.1%), Quercus mongolica community(3.2%), Q.spp.community(2.9%), etc. According to the importance value of artificial planting forest, 58(/300$m^2$) survey plots were divided into 6 groups; 1) R. pseudoacacia forest, 2) R. pseudoacacia-Q.serrata community, 3) R. pseudoacacia-Q.mongolica community, 4) P.rigide forest, 5) P.rigida-Q.serrata community, 6) P.rigida-Q. mongolica community. As the result, the artificial planting forest was expected to the proceeded to Q. serrata community and Q.mongolica community. The ecological succesion stage in the survey sites (7,426,587$m^2$) was divided into 5 states based on actual vegetation, succession trend of artificial planting forest in Bucheon; 1) Stage of impossible succession(4.7%, 2)Stage of inducible succession(78.7%), 3) Stage of progressive succession(2.7%), 4)Sage of last succession(1.4%), 5)Stage of native plant forest(12.5%). The ecological management of urban forest was suggested as the management method for succession promotion, according to density controlling and native species planting in Bucheon. Individual numbers of R. pseudoacacia might be reduced to 6~8 individuals/300$m^2$ at canopy, 9~21 individuals/300$m^2$ at under-story by selective cutting in order to keep 63~70% of total basal area at R. pseudoacacia forest. Individual numbers of P.rigida might be reduced to 8~9 individuals/300$m^2$ at canopy, 27~30individuals/300$m^2$ at under-story by selective cutting in order to keep 68~75% of total basal area at P. rigida forest. 24 species that were selective by constancy analysis were chosen as the ecological appropriate species. Since, this studyis discussing the ares of urban forest and botanical ecology, it is suggested that a study on the relations between of environmental factors such as soil, climate, and vegetation will be performed in the future.
연제품류의 열확산도 추정에 관한 연구 5. 적색육 어육 연제품의 열확산도
한봉호,최수일,김종철,배태진,조현덕,HAN Bong-Ho,CHOI Soo-Il,KIM Jong-Chul,BAE Tae-Jin,CHO Hyun-Duk 한국수산과학회 1988 한국수산과학회지 Vol.21 No.6
In Previous paper, an experimental equation for prediction of thermal diffusivity of white muscled fish meat paste products was suggested. In this paper, another experimental equation for red muscled fish meat paste products was derived. The thermal diffusivities of products with water contents of 44.74 to $82.83\%$ and lipid contents of 0.35 to $23.38\%$ could be deduced as following equations ; $$\alpha_{80.39^{\circ}C}=0.0759{\cdot}10^{-6}{\cdot}X_w+0.0836{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ $$\alpha_{100.63^{\circ}C}=0.0820{\cdot}10^{-6}{\cdot}X_w+0.0853{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ $$\alpha_{120.09^{\circ}C}=0.0830{\cdot}10^{-6}{\cdot}X_w+0.09140{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ The experimental equation derived from these equations was ; $$\alpha=(0.9795+.8996{\cdot}X_w){\cdot}\alpha_w-0.0709{\cdot}10^{-6}{\cdot}X_w-0.0779{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ The errors of the thermal diffusivities of red muscled fish meat paste products predicted with this equation were less than ${\pm}\;0.52\%$ compared with those measured. A new experimental equation for products of white and red muscled fish meat paste could be discribed as follow ; $$\alpha=(1.096+0.5318{\cdot}X_w){\cdot}\alpha_w-0.0057{\cdot}10^{-6}{\cdot}X_w-0.0992{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ The errors of the thermal diffusivities predicted with this equation were less than ${\pm}\;0.13\%$ compared with those measured.