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Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract
Da Gyeom Lee,Juri Lee,Kyung Jo,Cheol Woo Lee,Hyun Jung Lee,Cheorun Jo,Samooel Jung 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.6
Enhanced meat is defined as fresh meat that has been minimally processed to improve quality and consistency. The present work investigated the quality of enhanced pork loins manufactured with the extract of red perilla leaves (ERP). ERP was prepared by the aqueous extraction of red perilla leaves followed by lyophilization. Enhanced pork loins were produced by injecting brine (15% v/w). The treatments consisted of a control (brine containing no ERP), ERP 0.2 (brine containing ERP at a concentration of 2 g/kg of pork loin), and ERP 0.4 (brine containing ERP at a concentration of 4 g/kg of pork loin). The enhanced pork loins were stored at 4°C for 7 d, and its quality parameters were investigated. Addition of ERP decreased the L*-value and increased the a*- and b*-values of enhanced pork loins compared to those of the control group at all storage intervals (p<0.05). A significantly lower pH than that of the control was found in ERP 0.4 after 7 d of storage. The malondialdehyde contents of the cooked pork loins were significantly lower in ERP 0.2 and ERP 0.4 than in those of the control after 4 and 7 d of storage (p<0.05). While ERP 0.4 received relatively low scores in taste, flavor, and overall acceptability of the cooked pork loins (p<0.05), no significant differences were found between the control and ERP 0.2. Enhanced pork loins can be produced using ERP to improve their oxidative stability.
송다혜,김영겸,이진규,Song, Da Hye,Kim, Yeong Gyeom,Lee, Jin Kyu 한국분말야금학회 2020 한국분말재료학회지 (KPMI) Vol.27 No.1
In this study, we report the microstructure and characterization of Ta<sub>20</sub>Nb<sub>20</sub>V<sub>20</sub>W<sub>20</sub>Ti<sub>20</sub> high-entropy alloy powders and sintered samples. The effects of milling time on the microstructure and mechanical properties were investigated in detail. Microstructure and structural characterization were performed by scanning electron microscopy and X-ray diffraction. The mechanical properties of the sintered samples were analyzed through a compressive test at room temperature with a strain rate of 1 × 10<sup>-4</sup> s<sup>-1</sup>. The microstructure of sintered Ta<sub>20</sub>Nb<sub>20</sub>V<sub>20</sub>W<sub>20</sub>Ti<sub>20</sub> high-entropy alloy is composed of a BCC phase and a TiO phase. A better combination of compressive strength and strain was achieved by using prealloyed Ta<sub>20</sub>Nb<sub>20</sub>V<sub>20</sub>W<sub>20</sub>Ti<sub>20</sub> powder with low oxygen content. The results suggest that the oxide formed during the sintering process affects the mechanical properties of Ta<sub>20</sub>Nb<sub>20</sub>V<sub>20</sub>W<sub>20</sub>Ti<sub>20</sub> high-entropy alloys, which are related to the interfacial stability between the BCC matrix and TiO phase.
Ji Won Yoon,Da Gyeom Lee,Hyun Jung Lee,Juhui Choe,Samooel Jung,Cheorun Jo 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.4
This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance. Beef loin was injected with a solution of 6.0% pineapple concentrate, 2.5% honey, 0.5% monosodium L-glutamate, 0.5% phosphate, and 0.3% salt (w/ w) to 120% (w/w) of initial meat weight and stored for 14 d. Non-injected beef loin served as a control. Total aerobic bacterial counts, surface meat color, shear force, reducing sugar content, and sensory evaluation of the beef were analyzed at 0.5, 7, and 14 d of storage. Injection did not affect the total aerobic bacterial counts or color of the beef. However, injection increased the stability of meat color, compared with that of the control, during storage. The shear force value was significantly lower in the injected beef than that in the control. The injected beef had a significantly higher reducing sugar content compared with that of the control. In sensory evaluation, tenderness, juiciness, flavor, and overall acceptance of the injected beef were significantly higher than those of the control at 0.5 d. In conclusion, injection of pineapple concentrate and honey can improve the sensory qualities of low marbled beef, during short storage periods, without changing the fresh appearance of the beef.
김정수 ( Jung-su Kim ),이다정 ( Da-jeong Lee ),김좌겸 ( Jwa-gyeom Kim ),신창선 ( Chang-sun Shin ),박장우 ( Jang-woo Park ),조용윤 ( Young-yoon Cho ) 한국정보처리학회 2016 한국정보처리학회 학술대회논문집 Vol.23 No.1
최근 IoT 기술의 발전함에 따라, 사용자들은 스마트폰을 통해 각종 전자 기기를 관리할 수 있게 되었다. 본 논문에서는 실외의 다양한 환경 정보를 이용하여 사용자가 객관적인 판단을 할 수 있는 IoT 기반 실시간 기상관측 시스템을 소개한다. 본 시스템을 통해 사용자는 내부에서 실외의 환경을 알 수 있어 오늘의 기상정보를 알 수 있도록 한다. 향후 다양한 환경정보 및 정밀한 센서를 사용하여 각 가정 및 농업분야에 보급되면 기상청에서도 보다 세밀하고 많은 데이터를 얻는데 도움이 될 것으로 기대한다.