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崔德柱 釜山敎育大學 1976 부산교육대학 논문집 Vol.12 No.2
Geunsung-Dong named Samsung-Ri in old times is located, at the altitude of 300-400 meters, on the side of Mt. Geumjung. The village has various mountainous characteristics. The climate of the village usually somewhat chilly all the year round except summer. The villagers chiefly cultivate rice-fields, but they always have a bad harvest becfause of the unfavourable weather. So they are mostly in want of food. In fact they have lived in the village since the Castle of Geumjungsan was built about 300 yers ago. The village which belongs to Busan city is famous for its traditional ancient houses. 1. In this village the growing of vegetables and the cattle raising will promise well for the future. 2. Many years ago, in this village were there many villagers who illegally made rice wine and yeast at home. 3. The number of visitors chiefly composed of mountaineers and barkeepers has gradually increased in this village. 4. The houses of this village which are low and surrounded by the stone walls resemble those of Jeju island. 5. Though buses regularly run in the direction of Dongrae, the village is still situated inconveniently. 6. The city of Busan has the plan of developing the villge as one of the sights of Busan. 7. The development of the village must be made under the preservation of natural surroundings and for the benefit of the villagers.
표면살균수 처리 후 진공포장된 신선편이 더덕의 저장 중 품질특성 변화
최덕주,이윤정,김윤경,김문호,최소례,차환수,박형우,윤예리 한국포장학회 2012 한국포장학회지 Vol.18 No.1
표면살균처리(초음파수, 염소수, 전해수) 후 PE 필름으로 진공포장 되어진 슬라이스 더덕의 저장 중 효과를 살펴보 았다. 저장 초기에는 대조구에 비하여 표면살균처리된 신선 편이 더덕은 총균수와 대장균군이 10배 이상 적게 측정되 었다. 저장 20일 후 초음파수 처리구는 미생물뿐만 아니라 중량감모율, 부패율, 조직감과 표면색택이 대조구와 차이를 보이지 않을 정도로 품질이 저하되었다. Video microscope system을 이용하여 슬라이스더덕의 표면을 측정하였을 때 염소수와 전해수 처리구는 저장 10일까지는 초기와 큰 차 이를 보이지 않았다. 그러나 저장 20일 후에는 슬라이스더 덕 표면을 전해수 처리하여 PE필름으로 진공포장한 것이 조직감 뿐만 아니라 표면색의 갈변이 가장 적음에 따라, 저 장 중 품질 유지에 가장 효과적인 것으로 나타났다. This study investigated the changes in the quality of minimally processed sliced Deodeok (Codonopsis lanceolata) during storage at 7oC in relation to vacuum packing using PE film after the various surface washing treatments. The surface washing treatments resulted in approximately 1~2 log CFU/g reduction of microbial load in the early storage day. After 20 days, the weight loss rate, deterioration rate, hardness, color, total microorganism levels and the coliform count of deodeok washed by ultrasonic wave water was deteriorated rapidly like the control. When measured by the freshcut deodeok surface using the video microscope system, washing with chlorine water and electrolyzed water didn't seem to make perceivable quality deterioration during the 10 days at 7oC. The hardness and color maintenance of the product vacuum packaged using PE film after washing with electrolyzed water, was better than that of other treatments.