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홍원표,송영석,이근하 중앙대학교 기술과학연구소 2000 기술과학연구소 논문집 Vol.30 No.-
본 연구에서는 연약지반개량공사가 실시된 광양지역을 대상으로 압밀기간동안 개량지반의 물리적, 역학적 변화특성 및 개량효과를 고찰되어 있다. 지반개량전 원지반에서 시료를 채취하고, 모래말뚝 타설직후, 압밀방치중(예상압밀도 50%) 및 압밀완료시(예상압밀도 90%)에도 시료를 채취하여 각각 토질정수를 조사 비교하였다. 그 결과 압밀이 진행되는 동안 지반의 강도는 증가하여, 일축압축강도로 구한 점성토지반의 강도증가율(C_u/P_o)이 0.36이 되었다. 그리고, 일축압축강도로 구한 점성토지반의 강도증가율(C_u/P_o)이 0.36이 되었다. 그리고, 일축압축강도와 함수비는 최대압밀응력에 대하여 유일함수관계를 보이고 있으며, 압밀완료시점(예상압밀도 90%)에서 추정된 비배수전단강도는 측정된 비례수전단강도와 비교적 잘 일치한다. In this study, both physical and mechanical properties of soft grounds are investigated during improvement works of soft grounds in Kwangyang. The properties of soil before ground improvement are compared with the properties of the improved ground after Sand Compaction Pile installation, during consolidation(degree of consolidation 50%), and at the end of consolidation(degree of consolidation 90%). From this result, improvement of the shearing strength of soft grounds can be deserved during consolidation, and the improving rate of shearing strength C_u/P_o is 0.36. The relationship between the shearing strength by unconfined compression tests, consolidation stress and water content shows that both the shearing strength and water content have an unique function relationship. The shearing strength predicted by Rutledge hypothesis shows relatives good agreement with the field strength.
김원근,이찬원,전홍표 경남대학교 환경문제연구소 2002 환경연구 Vol.25 No.-
A field study was conducted to investigate the removal efficiency and performance of contact oxidation treatment system installed and operated in two locations of stream flowing to the Masan Bay. The removal of organic matters from stream water flowing to the already eutrophicated bay is getting more important in order to restore the water quality. The removal efficiencies of BOD, SS and ABS loading rate were 52~63%, 50~70% and 60~85%, respectively, whereas 10~25% of total nitrogen and 25~40% of total phosphorus were only removed. The effluent water quality did not meet the goal class of water regulation standards. Inflow rates to contact oxidation treatment showed seasonal and hourly variations. The treatment capacity installed is now enough to handle the present inflows, thus it was suggested that this system should be operated to supply only the volume of oxygen to require the actual loading to the treatment system and the aeration system would be intermittently operated for the improvement of nitrogen and phosphorus removal. It was found that inflow rate should be controlled for detention time of contact oxidation to maintain at least more than 1.5 hr. When microbiological species of sludge and sludge accumulation in the lower steps of contact oxidation process was examined, proper draw-out of sludge from the system was also an important operating parameter.
Hong. Geun-Pyo,Park. Sung-Hee,Kim. Jee-Yeon,Min. Sang-Gi 한국축산식품학회 2005 심포지움 및 학술발표회 Vol.- No.36
In general, the application of HP contributes to improvement of functionalities of meat protein. In the current study, HP allowed the lower thermal processing of restructured meat product. Low thermal processing allowed fresh-like meat color which is one of problems in hot-set restructuring, while they showed slight discolorization induced by HP. In addition, HP processing combined with thermal processing could be achieved the palatable binding strength in restructured meat product. The addition of non-meat protein had an effect in binding strength. However, they showed no effect on water binding properties at 200 MPa, especially in milk proteins such as casein and whey protein. This is probably due to protein aggregation or to increase in surface hydrophobicity under HP. This result indicates that the application of HP on meat restructuring is more significant than the addition of binders. Therefore, the application of HP has apotential benefit in restructured meat product, and further investigations are needed.
Geun Pyo Hong,Ji Yeon Chun,Si Kyung Lee,Mi Jung Choi 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.3
In this study, the effects of physical parameters (30-270MPa of pressure, 3-57 min of time, and 1-49oC of temperature) on pork quality were investigated. Response surface methodology was used in order to monitor and model the changes in pork quality under varied pressure conditions. As quality characteristics, shear force, water holding capacity (WHC) and the CIE color of pork were measured, and optimum pressure conditions were evaluated by statistical modeling. Pressure improved the WHC of pork at relatively low temperature (
Hong. Geun-Pyo,Park. Sung-Hee,Kim. Jee-Yeon,Ko. Se-Hee,Lee. Sung,Min. Sang-Gi 한국축산식품학회 2006 심포지움 및 학술발표회 Vol.- No.37
In low nitrite level, treatment of combined with pressure and thermal processing improved cured meat colour comparing with that of only thermal processing. However, visual colour of only pressurised treatment could not be improved at low nitrite level. Pressure treatment could develop cured meat colour when high nitrite level was added. Moreover, pressurisation combined with thermal processing decreased nitrite residuals compared to thermal processing. Therefore the results indicated that pressurisation combined with thermal processing had potential benefits in appearance of cured meat products, promising improved food safety.
Effects of Brine Immersion Ohmic Thawing Process on Physico-Chemical Properties of Frozen Pork
Hong. Geun-Pyo,Park. Sung-Hee,Kim. Jee-Yeon,Ko. Se-Hee,Lee. Sung,Min. Sang-Gi 한국축산식품학회 2006 심포지움 및 학술발표회 Vol.- No.37
In the current study, ohmic combined with brine immersion thawing increased thawing time than plate contact type ohmic thawing even at low voltage. Moreover, rapid thawing resulted in high WHC and improved meat tenderness. The result indicated if the problems in safety would be solved, brine immersion type ohmic thawing could reduce processing time in industrial application promising both improved meat qualities and successful application in meat industry, and further works were needed.