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박노현,김병삼,강통삼,신동화,Park, Noh-Hyun,Kim, Byeong-Sam,Kang, Tong-Sam,Shin, Dong-Hwa 한국식품과학회 1988 한국식품과학회지 Vol.20 No.3
식품 산업에서 이용도가 높을 뿐 아니라 외국 의존도가 높은 진공동결건조기를 reverse enginerring 하여 국산화 개발한 후 그 성능을 시험하였다. 새로 개발한 진공동결건조기는 1 batch 당 8kg의 수증기를 응결시킬 수 있으며, 전도가열에 의해 열판 온도를 $80^{\circ}C$까지 올릴 수 있고 제상방법은 hot gas 방식을 취했다. 진공펌프의 배기시간은 $7{\sim}8$분, cold trap의 온도는 $-50^{\circ}C$까지 유지할 수 있었으며, 잔공동결건조기의 최적 건조능력은 과채류의 경우 batch 당 2kg 정도이며 최고 4kg 까지 건조시킬 수 있었다. 개발한 진공동결건 조기와 기존의 외국산 진공동결건조기를 이용$(^{5,6})$하여 당근을 동결건조시킨 경우 양 장치간에 별 차이는 없었으며, 각 식품의 진공동결건조 특성은 각 식품의 초기 수분 함량 및 초기성상에 영향을 받는 것으로 나타났다. A pilot plant scale freeze dryer was designed and manufactured and its performance was tested. Freezing capacity of water vapor in the developed freeze dryer was 8㎏/batch and heating and defrosting methods were conduction and hot gas types, respectively. And exhausting time of vacuum pump was 7-8 minutes and temperature of cold trap was kept below $-50^{\circ}C$. In the freeze drying of fruits and vegetables, its optimum and maximum drying capacities were 2 and 4㎏/batch, respectively. Performance of the new freeze dryer was compared quite well with a foreign made freeze dryer.
이성기,김기성,신동화,강통삼,송계원 ( S . K . Lee,K . S . Kim,D . H . Shin,T . S . Kang,K . W . Song ) 한국축산학회 1986 한국축산학회지 Vol.28 No.10
The ripening characteristics of country-style ham were compared with one another among various curing formula. Raw meats were cured with 20, 30, 40, 50% sucrose content of curing mixtures. Hams were prepared by curing 5℃ for 1 month followed by holding at 11℃±1℃ for 1 month and then ripened 4 months at 27℃±1℃ and RH 65-80%. pH of all samples showed an increase from 5.52-5.87 to 6.37-6.44 during ripening. It increased remarkably for the sample with the higher sucrose content. Free amino nitrogen (NH₂-N) increased to 48.9-61.0 ㎎% at the end of the ripening period. Its concentration was also higher as the sucrose content increased. Residual nitrate and nitrite were sharply depleted during the first month of ripening, then changed slowly. At the second month ripening, they were 80 ppm and 50 ppm, respectively. Almost all of ATP, AMP disappeared in various samples although the initial contents were very low. But the remaining amount of ADP was considerably high (1.1-7.4 μmole/g meat) while the other nucleotides almost entirely disappeared. IMP tended to degrade rapidly during ripening. Hypoxanthine accumulated about 5.0-9.3μmole/g at the first month ripening then degraded slowly. Microbial counts generally increased as storage temperature increased. Total plate count and lactic acid bacteria count increased during the first month of ripening (1.8×10^7 and 2.8×10^6 cells/g, respectively), then decreased slowly.
사료의 지방산 조성이 돈육의 이화학적 및 관능적 특성에 미치는 영향
신대근,김윤지,이무하,강통삼 ( D . K . Shin,Y . J . Kim,M . H . Lee,T . S . Kang ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5
This study was carried out to evaluate the physicochemical and sensory characteristics of pork and to found consumer`s preferences for types of unsaturate fatty acids fatified pork by feeding various levels of dietary unsaturated fatty acids(w-UFA) with 8% fat in the diet. Landrace-Yorkshire-Large White crossbreds pigs weighing 70kg were randomly assigned to 5 treatments(ω3: ω6: ω9= 1:1.5:2(A), 1:2:3(B), 1:1:1(C), 1:2:1(D), 1:3:1(E)) and a control(F). When the ratio of the unsaturated fatty acids was 1:2:1, moisture content was highest and crude protein content lowest among the treatments. Crude fat content was highest in C. However, crude ash content did not differ significantly. In physicochemical analysis, the treatment C showed average in drip loss and VBN value compared to the other treatments. In fatty acid analysis of pork loin, all the treatments except E were higher than F, D was significantly high in the UFA contents(p$lt;0.001). In sensory evaluation, the intensities of juiciness and tenderness were high in C, but the intensity of flavor was lowest although it was not significant statistically and then the fatty acids composition of feed hadn`t much influenced flavor. But, in acceptability, all the items except tenderness showed significant differences(p$lt;0.05 and p$lt;0.01). From the sensory test, the loins from pigs fed the diets high in m6 fatty acid showed highs preference than the loins from pigs fed the diet high in m 9 fatty acid in the all items such as juiciness, tenderness, flavor, fishy and acceptability. Conclusively, The loins from D(ω3: ω6: ω9 = 1:2:1) showed the highest preferences among loins from treatments in respect of physicochemical and sensory characteristics.
혈장및 도축부산물로부터 회수한 단백질의 섬유화와 그 이용에 관한 연구
송인상(In Sang Song),이신호(Shin Ho Lee),강통삼(Tong Sam Kang),송계원(Kae Won Song) 한국축산학회 1984 한국축산학회지 Vol.26 No.3
In order to increase the utility of the protein isolates and blood which most of them were discarded and causes the pollution problems, protein isolates and blood plasma were made to spun fibers in order to give texture to the protein. Their use in the meat products and microbiological safety were examined. The results obtained were summarized as follows: 1. When protein isolates from liver and lung, and blood plasma were mixed with sodium alginate, the mixture flows pseudoplastically and could be spun into fiber easily. The pH adjustment of the mixture could not increase the tensile strength of the spun fibers. 2. Sausages having 10% of the blood plasma fiber were accepted without much change in the texture and color but addition of 20% of blood plasma fiber gave low acceptability. More acceptable soup could be made using bone protein which was extracted by water and high pressure extraction than by atmospheric pressure extraction. 3. The protein isolates spun fiber were found to be safe in terms of the food poisoning microorganisms.