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Aspergillus niger를 이용하여 제조한 미생물 발효차의 발효 중 화학적 특성 변화
강대진(Dae-Jin Kang),이성희(Sung-Hee Lee),마승진(Seung-Jin Ma),은종방(Jong-Bang Eun) 한국차학회 2010 한국차학회지 Vol.16 No.3
Microbial-fermented tea (MFT) was prepared with A. niger (MFTAN) and its chemical characteristics were investigated during 30℃ at RH 80% for 35 days. Total chlorophyll and phenolic content of the MFTAN and the control, naturally microbial-fermented tea decreased during fermentation, but total nitrogen content was not influenced by culture. The Organic acids content of both teas were not significantly different. Caffeine content in the teas increased until 20 days during fermentation period and then decreased. It was also had same tendency in the change of total catechin content. The result showed that it is possible to manufacture the microbial-fermented tea with A. niger.
Aspergillus niger 이용 미생물 발효차의 발효 중 미생물학적, 물리적 및 관능적 품질특성
강대진(Dae-Jin Kang),문예화(Yi-Hua Wen),최강현(Kang-Hyun Choi),오덕환(Deog-Hwan Oh),은종방(Jong-Bang Eun) 한국차학회 2009 한국차학회지 Vol.15 No.2
미생물 발효차 제조 시 녹차를 121oC에서 15분간 고압 멸균하여 A. niger를 접종하여 제조한 미생물 발효차와 단일균주를 처리하지 않고 자연 발효시킨 발효차의 색도변화량을 비교하였을 때 서로 비슷한 경향을 나타내었다. 관능검사에서 또한 단일 균주를 이용한 미생물 발효차의 관능적 특성이 단일 균주 처리하지 않은 미생물 발효차와 유의적인 차이를 나타내지 않았다. 이를 통해 본 연구에서는 단일균주를 이용한 미생물 발효차의 제조 가능성을 확인 할 수 있었다. 그러나 A. niger를 이용한 미생물 발효차는 제품화가 가능하나 독성 및 영양적 가치 등에 대한 연구가 더 필요할 것이라고 생각된다. The microbiological, physical, and sensory characteristics of the microbial-fermented tea with A. niger (MFTAN) were investigated during fermentation at 30℃ and 80% RH for 35 days. During the fermentation period, the L* value of the MFTAN was decreased, but a* and b* values increased. Microorganisms from naturally fermented tea were screened and isolated. An isolated microorganism was identified as A. niger by rRNA sequence of analysis. In the sensory evaluation, the result suggested that the sensory properties were only of minor differentiation between MFTAN and control. In conclusion, MFTAN manufactured with Korean green tea would be a good candidate of a microbial-fermented tea and the physicochemical changes of the teas showed supportive evidence, to this fact, during fermentation. The other microorganisms should be considered as starters to make microbial-fermented tea in future studies.
강대진(Dae-Jin Kang) 산업기술교육훈련학회 2007 산업기술연구논문지 (JITR) Vol.12 No.2
The casting defects that are caused by molten metal were cold shut formation, entrapment of air, gas, and inclusion. But the control of casting defects has been based on the experience of the foundry engineers.In this thesis, the computer simulation analyzed the flow of molten metal. The quantitative analyses which proposed the effective mold design was executed Flow patterns of 0.15-0.16m/s molten metal in 15mm thin plate casting were investigated in order to optimize die-casting process. As increasing ingate velocity in thin plate casting, cold shot was decreased. The parameters of runner shape that affected on the optimized conditions that was calculated with simple equation were investigated. These die casting process control techniques of automobile valve body mid-plate have achieved good agreement with the experimental data of tensile strength, hardness test, and material structure photographies satisfactory results.