http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 한봉호 ( Bong Ho Han ) (검색결과 119 건)
- 무료
- 기관 내 무료
- 유료
-
-
-
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,조우,이수동,Han, Bong-Ho,Cho, Woo,Lee, Soo-Dong 한국환경생태학회 2001 한국환경생태학회지 Vol.14 No.4
본 연구는 계룡산국립공원 동학사 계곡의 식물군집구조를 파악하기 위하여 실시되었으며, 10cm$\times$10m(100$\m^2$) 조사구를 52개 설정하여 식생조사를 실시하였다. 52개 조사구는 TWINSPAN에 의한 classifi-cation 분석과 DCA ordination 분석을 통하여 소나무군집(16개 조사구), 밤나무군집(4개 조사구), 신갈나무군집(5개 조사구), 졸참나무군집(13개 조사구), 느티나무군집(4개 군집), 서어나무군집(10개 조사구)으로 나누어졌다. 6개 군집의 천이경향을 살펴보면 소나무군집, 신갈나무군집, 졸참나무군집,느티나무군집은 각 층위별 안정된 층위구조로 현상태를 유지할 것이며, 밤나무구닙은 참나무류를 거쳐 서어나무로의 천이가 진행될 것으로 판단되었고, 서어나무군집은 졸참나무와 굴참나무군집으로 퇴행천이될 것이다. 6개 군집의 Shannon의 종다양도지수는 1.2732~1.4699이었다.
-
Establishment of $F_0$-value Criterion for Canned Tuna in Cottonseed Oil
한봉호,조현덕,유홍식,김상호,정윤수,HAN Bong-Ho,CHO Hyun-Duck,YU Hong-Sik,KIM Sang-Ho,CHUNG Youn-Soo The Korean Society of Fisheries and Aquatic Scienc 1994 한국수산과학회지 Vol.27 No.6
[ $F_0$ ]-values of the canned tuna in cottonseed oil (CTCO) were investigated under different sterilizing conditions to optimize the energy consumption and microbiological safety. The $F_0$-values were measured using a microcomputer based technique. The exact cold point was not the volumetric center of the cans, and it was located in the center of meat mass in can which had ca. $6\%$ of head space. Location of the test cans in retort showed no remarkable influence on the $F_0$-values when the cans were jumble loaded. The process time before sterilization should be shortened as much as possible to prevent the contamination of microorganisms. Thermophilic spore forming bacteria found from raw and precooked tuna were Bacillus subtilis, Bacillus cereus and Bacillus pasteurii, and the most heat resistant was Bacillus subtilis. The rational $F_0$-value for the CTCO obtained from the preservation test was regarded as 6min.
-
-
-
택지개발지역의 입지유형에 따른 공원녹지확보 적용지표 개발
한봉호,최진우,염정헌,안영희,Han, Bong-Ho,Choi, Jin-Woo,Yeum, Jung-Hun,Ahn, Young-Hee 한국조경학회 2012 한국조경학회지 Vol.40 No.1
This study aims to suggest the secure indicator of parks and green areas according to the properties of the location. There were 31 study areas where negotiation was finalized from 2001 to 2008. The location types were divided by land use type before development and the ratio of mountainous and constructed parks, the ratio of green change and so forth were analyzed according to the those types. As a result, location types were classified into mountainous type, arable land type, urban district type. In terms of locational property, even though the ratio of parks and green areas was the highest at 24.9% in arable land type, the ratio was not much different from the others. Mountainous type depends on the ratio of mountainous park with 10.5%, and arable land type, and urban district type has high ratio of constructed parks. And, the ratio of green change arable land type is degraded by 32.8% and the ratio of mountainous green change is serious in the mountainous type. As a result of the selection of negotiation indicator, arable land type is closely related to the ratio of parks and green areas and the ratio of green change; mountainous type, the ratio of park and green, the ratio of mountainous green change and the ratio of constructed park and green; urban district type, the ratio of green areas.
-
효소분해법에 의한 페이스트형 속성 멸치젓의 제조 및 품질에 관한 연구
한봉호,김상호,조현덕,조만기,배태진,HAN Bong-Ho,KIM Sang-Ho,CHO Hyun-Duk,CHO Man-Gi,BAE Tae-Jin 한국수산과학회 1997 한국수산과학회지 Vol.30 No.1
A study on the processing method of anchovy hydrolysate paste (AHP) was carried out to improve the sensory quality of salted and fermented fish. Homogenized whole anchovy was hydrolyzed using commercial pretenses, Complex enzyme-2000 (CE, Pacific Chem. Co.) and Alcalase (AL, Novo), in a cylindrical vessel with 4 baffle plates and 6-bladed turbine impeller. Optimal pH, temperature, and enzyme concentration for the hydrolysis with CE and AL were $7.0,\;52^{\circ}C,\;7\%$, and $8.0,\;60^{\circ}C,\;6\%$, respectively. The rational amount of water for homogenization, agitation speed, and hydrolyzing time were $100\%\;(w/w)$, 100 rpm, and 210 min, respectively. To make the hydrolysate to paste type, it was effective to mix the additives, such as starch, soybean protein, agar, and carrageenan gum to the hydrolysate 5 min before the end of boiling at $100^{\circ}C$ for 30 min. Minimal NaCl concentration for long-term preservation was $15\%$, and this could be reduced to $12\%$ by adding $5\%$ of KCl. yield of the AHP based on the total nitrogen content was $94.6\~97.0\%,\;and\;86.0\~89.2\%$, of the nitrogen was amino nitrogen. Salinity, pH and histamine content of the AHP prepared with $12\%$ NaCl and $5\%$ KCl were $9.3\~9.9\%,\;6.1\~6.2$, and below 13 mg/100 g, respectively. The AHP was stable at $26{\pm}3^{\circ}C$ for 60 days on bacterial growth, and addition of $0.05\%$ of rosemary (Herbalox) extract was effective to inhibit the lipid oxidation of the AHP during storage.
-
Quality Changes of Canned Smoked-Oyster in Cottonseed Oil During Storage
한봉호,김상호,정윤수,임진영,조만기,유홍식,박문욱,HAN Bong-Ho,KIM Sang-Ho,CHUNG Youn-Soo,LIM Jin-Young,CHO Man-Gi,YU Hong-Sik,PARK Moon-Wook The Korean Society of Fisheries and Aquatic Scienc 1995 한국수산과학회지 Vol.28 No.5
Quality changes of canned smoked-oyster in cottonseed oil (SOCO) were investigated to determine an optimal Fo-value ( Fo) for microbiological safety and quality stability during long-term storage. The canned SOCOs were sterilized at $105^{\circ}C,\;110^{\circ}C,\;and\;115^{\circ}C$ with various Fo-values and stored at temperature range of $5^{\circ}C\;-\;50^{\circ}C$. No remarkable quality changes in pin, content of amino nitrogen, arid value and thiobarbituric acid value of the canned SOCOs sterilized at $110^{\circ}C$ with $Fo\geq5.92 min,$ were recognized at all storage temperatures. Same tendency was also recognized in the products sterilized at $105^{\circ}C\;and\;150^{\circ}C$ with $Fo=5,50\pm 0.1 min\;and\;6.50\pm0.1 min,$ while those of the canned SOCOs sterilized at $110^{\circ}C\;with\;Fo<5.92 min$ altered remarkably.
코리아스칼라연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
