http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
장세영(Se-Young Jang),우승미(Seung-Mi Woo),박찬우(Chan-Woo Park),최인욱(In-Wook Choi),정용진(Yong-Jin Jeong) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.8
본 연구에서는 기능성이 향상된 감귤 과실주를 개발하기 위해 감귤 가수분해물의 알코올발효 특성을 조사하였다. 전과(A)와 과피를 제거한 과육(B)의 감귤 가수분해물의 알코올 함량은 B 10.83%로 A 10.13%보다 조금 더 높았으며, 당함량은 A 12.98˚Brix로 B 11.38˚Brix보다 조금 높게 나타났으나 알코올발효 특성에는 큰 차이가 없었다. Hesperidin 함량은 전과와 과피 제거에 따른 큰 차이가 없었으나, narirutin 함량은 A가 281.31 μM로 B 199.05 μM에 비해 매우 높게 나타나, 전과와 과피 제거 조건에서 전과로 설정하였다. 효모 종류에 따른 알코올발효 특성을 조사한 결과, S. bayanus EC-1118에서 알코올 함량 12.75%로 가장 높게 나타났다. 초기산도 0.2%일 때 알코올 함량은 12.40%로 가장 높았으며, 초기산도 0.2% 이상에서는 알코올 함량은 조금 감소하는 경향을 나타내었다. 초기당도 22˚Brix에서 알코올 함량은 11.65%, 24˚Brix에서는 12.85%로 가장 높게 나타나 초기당도를 24˚Brix로 설정하였다. The present study investigated the alcohol fermentation characteristics of citrus fruit hydrolysates for the development of citrus fruit wine with enhanced functionality. The alcohol content of whole citrus (A) and removed peels citrus fruit (B) was 10.13% and 10.83%, respectively. The sugar content of (A) was 12.98˚Brix, which was slightly higher than that of (B) (11.38˚Brix), but no significant difference in the alcohol fermentation characteristics was observed. Although the hesperidin content was not largely affected by removed peels the narirutin content of (A) was increased to 281.31 μM, which was significantly higher than that of (B) (199.05 μM). Thus, the whole citrus was used for fermentation. Investigation of alcohol fermentation characteristics based on yeast type found that the maximum alcohol content was 12.75% when S. bayanus EC-1118 was used. The alcohol content reached 12.40% at an initial acidity of 0.2%, but when the initial acidity was higher than 0.2%, the alcohol content was slightly decreased. At an initial sugar content of 22˚Brix, the alcohol content was 11.65%, and the maximum alcohol content of 12.85% was observed when at an initial sugar content of 24˚Brix.
장세영(Se-Young Jang),우승미(Seung-Mi Woo),조용준(Yong-Jun Jo),김옥미(Ok-Mi Kim),김이호(I-Ho Kim),정용진(Yong-Jin Jeong) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.3
본 연구에서는 토마토를 이용한 알코올 발효 조건을 조사하였다. 그 결과, 토마토 숙기정도에 따른 알코올 함량은 중간 및 완숙구간이 약 11%로 비슷한 함량을 나타내었고 미숙구간은 10.6%로 조금 낮았다. 토마토 전처리 조건에 따른 토마토 알코올 발효 특성을 조사한 결과, 알코올 함량은 완숙 토마토 마쇄액(A)이 10.6%로 낮게 나타났고, 꼭지 제거된 완숙 토마토 마쇄액(B) 및 꼭지 제거된 완숙 토마토 착즙액(C)이 약 11%로 각각 나타났다. 초기당도에 따른 영향에서 알코올 함량은 초기당도가 높아질수록 각각 8.8~14.4%로 높게 나타났다. 초기산도 및 pH는 발효기간 중 알코올 함량에는 큰 차이가 없었으나 향후 토마토 과실주의 관능적 특성을 고려하여 보완이 요구되었다. 상기 설정된 조건으로 알코올발효 시킨 발효액의 품질특성을 조사한 결과, 알코올 함량은 11.1%, 당도는 6.1 oBrix, 적정산도는 0.68%, pH는 3.7로 나타났다. 알코올 성분은 methanol이 346 ppm, fusel oil류 총량이 313 ppm으로 나타났다. 유리당은 maltose가 264.6 mg%로 가장 높게 나타났으며 sucrose가 18.7 mg%로 나타났다. 이상의 결과 토마토를 이용한 알코올 발효조건을 설정 할 수 있었으며, 향후 다양한 용도로 활용이 기대되었다. This study investigated alcohol fermentation conditions for preparation of tomato wine. The alcohol contents of tomato wines prepared from semi-mature and full-mature tomato were about 11% whereas that of immature tomato was slightly lower (10.6%). When characteristics of tomato alcohol fermentation were examined on pre-treatment conditions, the wine from full mature-crushed whole tomato contained lower alcohol at 10.6% than those of full mature-crushed tomato removed stem and full mature-tomato juice removed stem (about 11%). For the effect of initial sugar, the alcohol content and sugar content of tomato wine increased in proportion to the concentration of initial sugar (8.8~14.4% and 5.5~9.2oBrix). However, initial titratable acidity and pH did not affect the alcohol contents during fermentation, and suggesting needed to be supplementation for sensory improvement of tomato wine. When the quality characteristics of tomato wine fermented under these optimal conditions were investigated, alcohol content, sugar content, titratable acidity and pH were found to be 11.1%, 6.1oBrix, 0.68% and 3.7, respectively. For alcohol components, the total amounts of methanol and fusel oil were 346 ppm and 313 ppm. In addition, maltose showed the highest level of 264.6 mg% in the free sugar analysis of tomato wine whereas sucrose contained 18.7 mg%.
스토리텔링 구조에 따른 인터랙션 디자인을 위한 효과적 미디어 아트 표현에 관한 연구
장세영(Jang, Se Young),최유주(Choi, Yoo-Joo),전지윤(Chun, JiYoon) 한국디지털디자인협의회 2014 (사)한국디지털디자인협의회 conference Vol.2014 No.5
Along with the development of technology, new media have appeared, and this has provided art with various expression tools. Unlike previous image-based media art suggesting passive appreciation, interactive media art allows the audience to participate in the work’s appreciation directly. Moreover, image-based media art that was watched audio-visually in the past is now possible to be appreciated in multi-sensorial way, which has realized more active appreciation. Image-based media art is mostly developed as implying temporality, and it employs the method of storytelling in the process to share the contents developed by using the media. Storytelling is the process to share a story through media. Although media in the past took a unilateral way of telling a story, the media based on interaction allow the story to be changed by a participant’s choice or response. This article suggests as its study case the work expressed as media art for effective interaction design according to the structure of storytelling.