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박제선,윤경구,이주형,최성용,김태환 강원대학교 부설 석재복합신소재 제품연구센터 1999 석재연 논문집 Vol.4 No.-
최근에 폴리프로필렌 섬유를 첨가하여 콘크리트의 인성을 증가시키고, 균열에 대한 저항성을 향상시키고자 하는 노력이 계속되어 왔다. 그러나 첨가된 섬유의 구조에 대한 이해부족으로 인하여 연구자들간에 실험결과에 대한 해석이 상이한 경우가 많았다. 이러한 연구의 일환으로 섬유의 첨가에 따른 건조수축 균열의 조절 가능성을 분석하기 위하여 섬유의 첨가에 따른 유동성과 건조수축의 변화를 조사하였다. 섬유의 첨가에 따른 유동성의 변화와 건조수축을 측정하기 위한 강제링 시편을 제작하였다. 본 연구에서는 섬유를 첨가한 콘크리트의 역학적 거동특성인 압축강도, 휨강도, 인성, 그리고 균열특성을 실험적으로 규명하고자 하였다. 본 연구는 강도 및 건조수축특성을 규명하기 위하여 수행되었고 섬유의 영향으로 인한 건조수축특성을 예견할 수 있다. Polypropylene Fibers have been used to increase the toughness of concrete and to increase the resistance to crack formation. However, there are many contradictory argument about the effectiveness of the fiber due to the lack of knowledge about the mechanism of fiber in concrete. In order to study the effect of fibers on possible crack control, the effects of fibers on workability and drying shrinkage have been studied. The workability change due to the addition of fibers has been studied, and full size concrete steel ring specimen have been cast at field to investigate the effect of fibers on the shrinkage properties. This laboratory have been performed to obtain the properties of pp fiber reinforced concrete such as compressive, flexural strength, toughness, slump, drying shrinkage crack and drying shrinkage characteristics. The present study was performed clarify the strength and drying shrinkage properties. From these results, we can expect the effect of the admixtures of polypropylene fiber for concrete and mortar about strength and drying shrinkage properties.
김태경,박제선,이주형,윤경구 江原大學校 産業技術硏究所 1998 産業技術硏究 Vol.18 No.-
This study focused on the development of an alternative stress estimation procedure to instantly calculate the critical stresses bonded concrete pavement. Closed form analysis is commonly used to analyze pavement structures. This type of analysis assumes linearelastic material properties and static loading conditions. The well-known ILLI-SLAB finite element program was used for the analysis. Bonded concrete overlay analyzed the stress distribution, behavior and load carrying capacity under track load is made evaluation standard of bonded concrete overlay. In the study, the following results were derived; The properties of strength is that compress and 3-point bending strength of existing pavement is deteriorated with 184 kg/㎠, 59kg/㎠ but compress and splitting tensile strength of overlay is satisfied with 464 kg/㎠, 45kg/㎠. Load transfers is happen at adjacent slab by interlocking under track load. The stress distribution under interior, corner and edge load is described high loading position surrounding then loading position.
Seon-Tea Joo,Sung-Hyun Joo,Young-Hwa Hwang 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.5
The objective of this study was to investigate the relationship between muscle fiber characteristics, intramuscular fat (IMF) content, and fatty acids composition in longissimus lumborum (LL) muscle from Hanwoo steers. The LL muscles were obtained from four quality grades (QG) carcasses and subjected to histochemical analysis. There were significant (p< 0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of muscle fiber types among muscles from four QGs. Both FNP and FAP of type I increased while those of type IIB decreased with increasing QG from QG 2 to QG 1++ (p<0.05). Also, with increasing QG, the saturated fatty acid (SFA) proportion decreased while monounsaturated fatty acid (MUFA) increased significantly (p<0.05). IMF content was positively correlated with both FNP and FAP of type I, but negatively correlated with those of type IIB. The proportions of SFA and MUFA were significantly (p<0.001) correlated with both type I and IIB composition. These results implied that muscle fiber type composition is an important factor influencing fatty acid composition in LL muscle of Hanwoo steer.
Seon-Tea Joo 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.4
The purpose of this study was to evaluate the suitability of the released water (RW) method for measuring water-holding capacity (WHC) by pressure and filter-paper absorption within two thin plastic films. One hundred fifty pork loins with considerable variations in WHC (three pork qualities: PSE, pale, soft, and exudative; RFN, reddishpink, firm, and nonexudative; and DFD, dark, firm, and dry; 50 pork loins in each pork quality group) were used to measure drip loss (DL)% and RW % after applying different loads (1.5, 2.0, 2.5, 3.0 and 3.5 kg). Percentages of DL and RW were significantly (p<0.05) different among pork quality groups. The RW % of 2.5 kg load sample was significantly (p<0.05) higher than that of 2.0 kg or 1.5 kg load sample. However, there were no significant (p>0.05) differences in RW % among 2.5 kg, 3.0 kg, and 3.5 kg load samples for all three pork quality groups. The RW % was highly and positively correlated (r>0.95; p<0.001) with DL %. The highest correlation was observed between DL % and RW % of 2.5 kg load sample (r=0.97; p<0.001). Among all RW loads within each quality groups, the highest correlation between DL % and RW % was observed for 2.5 kg load sample (r=0.43, 0.66, and 0.46 for PSE, RFN and DFD quality groups, respectively, p<0.001). These results imply that applying 2.5 kg load is the best for determination of RW %. It is recommended as a reference method to assess DL % of pork muscles.
Aging mechanism for improving the tenderness and taste characteristics of meat
Seon-Tea Joo,이은영,손유민,Md. Jakir Hossain,김찬진,Sohee Kim,황영화 한국축산학회 2023 한국축산학회지 Vol.65 No.6
Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste characteristics. The fundamental mechanism by which postmortem aging improves the tenderness of meat involves the operation of the calpain system due to apoptosis, resulting in proteolytic enzyme-induced degradation of cytoskeletal myofibrillar proteins. The improvement of taste characteristics by postmortem aging is mainly explained by the increase in the content of taste-related peptides, free amino acids, and nucleotides produced by increased hydrolysis activity. This review improves our understanding of the published research on tenderness and taste characteristics of meat and provides insights to improve these attributes of meat through postmortem aging.
녹차 추출물의 첨가가 간장 양념계육의 냉장 저장 중 이화학적 특성에 미치는 영향
김갑돈(Gap-Don Kim),정진연(Jin-Yeon Jeong),정은영(Eun-Young Jung),서현우(Hyun-Woo Seo),김상호(Sang-Ho Kim),강근호(Guen-Ho Kang),최양호(Yang-Ho Choi),주선태(Seon-Tea Joo) 韓國家禽學會 2010 韓國家禽學會誌 Vol.37 No.3
Ready-to-cook 식품으로 미생물 안전성이나 저장성이 상대적으로 낮은 양념계육에 녹차 추출물을 첨가함으로써 냉장 저장 기간 동안 녹차 catechin류에 의한 양념계육의 미생물 안전성 및 저장성 등에 대한 효과를 조사하였다. pH는 모든 처리구가 저장 기간의 증가에 따라 감소하였다가 다시 증가하였고, 육색에 있어서는 녹차 추출물이 양념계육을 다소 어둡게 하였으며, 저장 후기에는 a*를 제외하고 처리구간 차이를 나타내지 않았다(p>0.05). VBN, TBARS 및 총균의 변화에서는 저장 후기에 대조구가 T1 및 T2 처리구에 비해 유의적으로 높은 값을 나타내었다(p<0.05). TBARS의 값이 다른 처리구보다 높은 값을 나타내었던 대조구의 저장 16일 지방산 조성의 변화는 linoleic acid에서 가장 높은 값을 나타내었다(p<0.05). 녹차 특유의 짙은 색과 냄새로 인해 양념계육의 향을 다소 없애고 기호도를 떨어뜨린 결과를 나타내었다. 따라서 녹차 추출물이 양념계육의 미생물 안전성 및 저장성 증대에 효과가 있었으나, 향 및 기호성에는 부정적인 영향을 미친 것으로 나타났다. The objective of this study was to investigate the effects of addition of green tea extracts on physicochemical properties and shelf-life of seasoned chicken with soy sauce during cold storage. Treatments (C, T1 and T2) containing various levels (0, 1 and 2%, respectively) of green tea extracts were manufactured, and we investigated pH, meat color (L<SUP>*</SUP>, a<SUP>*</SUP>, b<SUP>*</SUP>), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), total plate counts, fatty acid composition and sensory scores during cold storage for 16 days. T1 and T2 have more dark color than control during storage time. VBN, TBARS and total plate count of control were significantly higher than those of T1 and T2 at the latter storage time (p<0.05). Also, VBN, TBARS and total plate count of all treatments was increased with storage time. Linoleic acid was the highest value in control which had the highest value of TBARS in day 16 (p<0.05). Aroma value of control was significantly higher in storage time except day 16 than those of T1 and T2 (p<0.05). Acceptability value of control was significantly higher than those of T1 and T2 in day 4, 8 and 12 (p<0.05).