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레이져 가공 OTR 필름 종류가 저장온도에 따른 몇 가지 엽채류의 MA 저장에 미치는 영향
정민재 ( M. J. Jeong ),최인이 ( I. L. Choi ),홍성미 ( S. M. Hong ),윤혁성 ( H. S. Yoon ),백준필 ( J. P. Ba ),강호민 ( H. M. Kang ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2014 강원 농업생명환경연구 Vol.26 No.2
These studies were conducted to find the effects of laser ablation OTR film types on MA package in perilla leaf, rape, pak choi and chicory sort of leaf vegetable. They were treated at two different temperature conditions and storage for 7 days, except the rape 25℃ treatment, which was stored for 5 days with four types of laser ablation film such as 3,000 cc, 5,000 cc, 7,000 cc and 10,000 cc/m2·day·atm films for perilla leaf and pak choi, 10,000 cc, 20,000 cc, 30,000 cc and 40,000 cc for rape, as 5,000 cc, 7,000 cc, 10,000 cc and 20,000 cc for chicory. In the all treatments, fresh weight loss rate was lower than 0.8% in 12℃, 1.6% in 25℃ except for the 10,000 cc film of perilla leaf. In the carbon dioxide contents, perilla leaf was maintained at the lowest in 12℃ and 25℃ for 10,000 cc, rape was maintained 3-4% in 30,000 cc and 40,000 cc at 12℃, and more than 6% in all film when finish stored at 25℃, pak choi was maintained about 5% except for the 3,000 cc film in 12℃, and chicory was showed average 3% that slightly higher at 12℃ in the 20,000 cc and increase more than 12% at 25℃ in all treat films. Ethylene content tended to be low with higher gas transmission film, but rape treated with the 10,000 cc and pak choi treated with the 3,000 cc film showed low content than average. It was considered that high carbon dioxide and low oxygen content inhibited ethylene occurrence. Rape was highly damaged by yellowing, but perilla leaf cleared. The 5,000 cc film at 12℃, 7,000 cc film at 25℃ for perilla leaf and the 10,000 cc film at 12, 25℃ for rape and 3,000 cc film at 12, 25℃ for pak choi and the 20,000 cc film at 12℃, 5,000 cc film at 25℃ for chicory had the best visual quality through panel test. In the off-flavor, the 7,000 cc film at 12, 25℃ for perilla leaf and 20,000 cc film at 12, 25℃ for rape and 7,000 cc film at 12℃, the 3,000 cc film at 25℃ for pak choi and 5,000 cc film at 12, 25℃ for chicory showed the best results. The conclusion was 5,000 cc and 10,000 cc films were the best film for MA storage at 12℃ and 25℃ in perilla leaf because it showed the best quality of visual quality and off-flavor. In the case of rape, 12℃ treatment was better than 25℃, and the 10,000 cc film showed the best results in carbon dioxide contents and off-flavor. In pak choi, the 3,000 cc film treatment was better than other films at off-flavor, carbon dioxide and visual quality for 12℃ MA storage, and the 10,000 cc film treatment was better than other films at off-flavor and visual quality. The 20,000 cc firm was the most reasonable treatment in both storage temperatures for chicory.
최인서(Inseo Choi),신윤수(Yoonsoo Shin),김지수(Jisu Kim),한철희(Cheolhuei Han) 대한기계학회 2024 대한기계학회 논문집. Transactions of the KSME. C, 산업기술과 혁신 Vol.12 No.1
본 연구에서는 센서들과 모터를 조합하여 소형 프로펠러 성능 측정 장치를 개발하였다. 정지 추력을 측정하기 위해 1축 로드셀과 증폭기를 사용하였으며, 인가 전압 변화에 따른 프로펠러의 회전수 변화는 타코미터를 사용해 측정하였다. 성능 측정 장치에 장착한 상용 프로펠러의 정지 추력을 선행 연구 결과자료와 비교하여 프로펠러의 지름에 따라 오차가 증가하는 것을 발견하였다. 이는 로드셀이나 진동의 영향이 아니라 타코메터가 오차의 원인임을 파악하였다. 향후 풍동 실험을 통해 전진비 변화에 따른 프로펠러의 성능을 측정할 계획이다. In the present study, a small propeller performance measurement device is developed using commercial sensors and motors. One-axis loadcell and indicator were used to measure the static thrust of commercial propellers, and propeller’s rpm change due to voltage variation was measured using a tachometer. The static thrust of commercial propellers was compared with the previous published data. It was found that the error increases as the propeller’s radius stepping up. We also found that the error was due to the error in the tachometer instead of the load cell or any vibration of the blades. In the future, the performance of propellers due to the change in the advanced ratio will be measured using the wind tunnel test facility.
MA저장 중 파프리카 과실의 품종별 품질 및 저장성 비교
최인이(In-Lee Choi),이용범(Yong Beom Lee),김일섭(Il Seop Kim),강호민(Ho-Min Kang) (사)한국생물환경조절학회 2012 생물환경조절학회지 Vol.21 No.3
본 연구는 장기 저장 유통을 위해 MA 저장에 적합한 품종 선발을 위해 2011년에 9개, 2012년에 12개의 파프리카 품종을 대상으로 품질과 저장성을 비교하였다. 2011년도 실험에서는 빨간색 품종 중에 과중, 경도 그리고 당도이 높고, 에틸렌 발생률이 낮으며 저장수 명도 23일로 두 번째로 길었던 ‘Mosanto 7044’이 노란색 품종에서는 경도와 당도가 높고, 에틸렌 발생률이 낮았던 ‘Stayer’가 우수하였다. 2012년도 실험에서는 빨간색 품종 중에 과중, 과피두께, 경도가 높고, 부패율과 에틸렌 발생률이 낮으며 저장 수명이 28일로 세 번째로 길었던 ‘Nagano’가, 노란색 품종에서는 과피두께, 당도, 비타민 C 함량이 상대적으로 높았고, 에틸렌 발생률이 낮으며 저장수명이 26일로 가장 길었던 ‘Freestar’가 가장 우수하였다. 과실 품질 특성과 저장수명과의 상관관계를 비교한 결과 에틸렌(r = ?0.5504)과 당도(r = 0.6112)가 고도의 상관 관계를 보였다. This study was carried out to compare the storability in MA storage and quality of paprika fruits among 9 cultivars grown in 2011 and 12 cultivars in 2012. ‘Mosanto7044’ was the most proper cultivar in red-type paprika has grown in 2011 for MA storage, because it showed relatively higher fruit weight, firmness, soluble solid content, and the lowest ethylene production rate, as well as the second longest shelf life. ‘Stayer’ was suitable cultivar in yellow-type paprika cultivated in 2011, because it showed higher firmness, soluble solid content and lower ethylene production rate than other cultivars. ‘Nagano’ was the most proper cultivar in red-type paprika has grown in 2012 for MA storage. Because it showed relatively higher fruit weight, firmness, flesh thickness and the lowest ethylene production rate and decay ratio, although the shelf life of ‘Nagano’ was the third longest (28 days). ‘Freestar’ was the excellent cultivar in yellow-type paprika cultivated in 2012, because it showed higher firmness, vitamin C content and lower respiration rate than other cultivars and the longest shelf life of 26 days. The shelf life had a high correlationship with ethylene production rate (r = ?0.5504), and soluble solid (r = 0.6112), as comparing with the shelf life and the fruit characteristics of 21 cultivars paprika has grown in 2011 and 2012.
열수처리가 생리장해과를 이용한 파프리카 신선편이의 저장성에 미치는 영향
최인이 ( In Lee Choi ),정현진 ( Hyun Jin Jung ),김일섭 ( Il Seop Kim ),강호민 ( Ho Min Kang ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2009 강원 농업생명환경연구 Vol.21 No.-
Experiments were performed to understand the effect of hot water treatment on storability of fresh cut paprikas which are normal fruits and disorder fruits, such as blossom end rot and button. The fresh weight loss of fresh cut packed with 25um ceramic film was less than 1%. and there were not quality deterioration due to fresh weight loss. A carbon dioxide content in 25um ceramic film was increased rapidly after 5 days storage at 10℃, and that of `Helsingki` was higher than that of `Special`. The carbon dioxide content of `Helsingki` did not show any significantly difference, but fresh cut treated hot water showed higher carbon dioxide content than control. There were not a tendency among normal and disorder fruits A oxygen content in 25um ceramic film was decreased constantly during storage, and reduced to less than 5% after 10 days storage at 1 0℃. Although there were not significantly different between treatment, the oxygen content of normal fruit fresh cut treated hot water showed the highest. The ethylene content in 25um ceramic film was increased for early storage period, and decreased after 3 days storage at 10℃. The content of ethylene was less than 3 ㎕/ℓ after 3 days storage at 10℃. The hot water treatment did not influence the ethylene content in film. The visual quality of fresh cut was maintained higher in normal fruits than disorder fruits. and that of `Special` cultivar showed higher than `Helsinki` cultivars. But the hot water treatment decreased the visual quality of fresh cut. There was not significantly different in water exhaust contents of freus cut. The soluble solide of `Special` cultivar was reduced by hot water treatment, but that of `Helsingki` did not any difference among treatments and fruit types.