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Slurry 반응조를 이용한 퇴적준설물내 질소의 생물학적처리에 관한 연구
정연규,배범한,김용학,전제철,엄성범 연세대학교 산업기술연구소 2002 논문집 Vol.33 No.2
The eutrophication control and prevention can be accomplished through removal of the nutrients known as main contributors. However, for the case of lakes and rivers where significant amounts of the nutrients were already entered, there should be a limit on the eutrophication control. Accordingly, it is indispensable to remove the nutrients present in sediments in view of both obtaining water resources and preserving the environment, and, therefore, this study focuses on nitrogen removal among the nutrients in sediments. For nitrogen removal in sediments, nitrification and denitrification were applied as a biological removal process to a slurry reactor available for bioremediation of contaminated soils. With approx. 508㎎/㎏ of T-N concentration in the treated sediments, about 50 % of initial nitrogen concentration was accordingly removed after total 9-day operation of a 10 %-slurry reactor under oxic and anoxic conditions for 4 hrs and 2 hrs, respectively. This means that 25 % of T-N leachates in physical fractions were removed from the sediments through the nitrification and denitrification, and additional 25 % were removed under the same process after extracted from the sediments by a biological mechanism such as organic biodegradation. As a result, 20 % larger nitrogen amounts added were removed after leached from the sediments, which was probably caused by the fact that biological activity was increased by optimization of operating conditions as well as that mineralization and ammonification of organic matters in sediments were elevated by the enlarged population of microorganism after injection of organic C-sources and trace elements. The denitrification was more activated after the injection of organic C-sources and trace elements. The leaching amount of ammonium also increased steeply. The nitrification rate of the slurry reactor was 189 ng N/min·g in dry weight.
Online Payment Service System for Mobile Companies in Uzbekistan
Jei Sang Jeon,Mashhur Sattorov 대한전자공학회 2008 ICEIC:International Conference on Electronics, Inf Vol.1 No.1
Right across the world, we observe the rapid development of information-processing systems that may displace, over time, many of the systems by which payment related information is communicated. Indeed, stored value systems, as well as credit based and deposit account based systems that communicate instructions or transfer value over open communication and computer networks, represent new techniques (based on encryption schemes) to initiate payments. These new techniques hold a great deal of promise in that they potentially offer added convenience to the consumer. This promise is qualified by the question of whether these new means of payment might add to risk in the payment system.
Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
Yun Sang Choi,Tae Jun Jeong,Ko Eun Hwang,Dong Heon Song,Youn Kyung Ham,Young Boong Kim,Ki Hong Jeon,Hyun Wook Kim,Cheon Jei Kim 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.2
This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.
Yun Sang Choi,Ko Eun Hwang,Tae Jun Jeong,Young Boong Kim,Ki Hong Jeon,Eun Mi Kim,Jung Min Sung,Hyun Wook Kim,Cheon Jei Kim 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.1
The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.
Cheon Jei Kim,Ko Eun Hwang,Dong Heon Song,Tae Jun Jeong,Hyun Wook Kim,Young Boong Kim,Ki Hong Jeon,Yun Sang Choi 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.4
The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, hardness, springiness, and cohesiveness for reduced-fat / low-NaCl meat emulsion systems with 20% pork back fat and 1.2% sodium chloride samples with incorporation of phosphate and sea mustard were similar to the control with 30% pork back fat and 1.5% sodium chloride. Results showed that reduced-fat / low-NaCl meat emulsion system samples containing phosphate and sea mustard had higher apparent viscosity. The results of this study show that the incorporation of phosphate and sea mustard in the formulation will successfully reduce fat and salt in the final meat products.
Replacement of Pork Meat with Pork Head Meat for Frankfurters
Yun-sang Choi,Ko-eun Hwang,Hyun-wook Kim,Dong-heon Song,Ki-hong Jeon,Jong-dae Park,Jung-min Sung,Young-boong Kim,Cheon-jei Kim 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.4
The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat.
Yun Sang Choi,Hyun Wook Kim,Ko Eun Hwang,Dong Heon Song,Tae Jeon Jeong,Young Boong Kim,Ki Hong Jeon,Cheon Jei Kim 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.3
In this study, we evaluated the effects of dietary fiber extracted from Algelica keiskei Koidz on the chemical composition, cooking characteristics, and sensory properties of chicken patties. The chicken patties with Algelica keiskei Koidz dietary fiber had significantly higher moisture and ash content, and yellowness than the control sample (p<0.05). Energy value, cooking loss, reduction in diameter, reduction in thickness, lightness, redness, hardness, cohesiveness, gumminess, and chewiness of the control samples was significantly higher than chicken patties with Algelica keiskei Koidz dietary fiber (p<0.05). The sensory evaluation indicated that the greatest overall acceptability in chicken patties was achieved at Algelica keiskei Koidz dietary fiber levels of 1% and 2%. Chicken patties supplemented with 2% Algelica keiskei Koidz dietary fiber had improved quality characteristics.
Yun Sang Choi,Jun Seok Kum,Ki Hong Jeon,Jong Dae Park,Hyun Wook Choi,Ko Eun Hwang,Tae Jun Jeong,Young Boong Kim,Cheon Jei Kim 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.6
The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).
Yun-Sang Choi,Jung-Min Sung,Jong-Dae Park,Ko-Eun Hwang,Cheol-Won Lee,Tae-Kyung Kim,Ki-Hong Jeon,Cheon-Jei Kim,Young-Boong Kim 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.6
The effects of reducing pork fat levels from 20% to 15% or 10% by partially substituting pork back fat with wheat sprout fiber in reduced-fat chicken patties were investigated. Approximate composition, energy value, pH, color, cooking loss, reduction in diameter, reduction in thickness, shear force, and sensory properties were determined. Moisture content, ash contents, yellowness of uncooked and cooked reduced-fat chicken patties with wheat sprout were higher than those in the control, while displaying fat content, calorie content, and pH of uncooked and cooked lower in reduced-fat chicken patties than in the control. Cooking loss, reduction in diameter, and reduction in thickness were the highest in the reduced-fat chicken patties with 10% fat level. Cooking loss, reduction in diameter, and reduction in thickness were decreased when fat levels and wheat sprout levels were increased. Control samples without wheat sprout dietary fiber had significantly (p<0.05) higher color and flavor scores compared to reduced-fat chicken patties containing wheat sprout dietary fiber. The overall acceptability of the control and treatment with 15% fat and 2% wheat sprout dietary fiber (T3) was the highest. Therefore, 15% fat level in reduced-fat chicken patties with the addition of 2% wheat sprout dietary fiber can be used to improve the quality and sensory characteristics of regular-fat chicken patties containing 20% fat level.
Choi, Yun-Sang,Kim, Hyun-Wook,Hwang, Ko-Eun,Song, Dong-Heon,Jeong, Tae-Jeon,Kim, Young-Boong,Jeon, Ki-Hong,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.3
In this study, we evaluated the effects of dietary fiber extracted from Algelica keiskei Koidz on the chemical composition, cooking characteristics, and sensory properties of chicken patties. The chicken patties with Algelica keiskei Koidz dietary fiber had significantly higher moisture and ash content, and yellowness than the control sample (p<0.05). Energy value, cooking loss, reduction in diameter, reduction in thickness, lightness, redness, hardness, cohesiveness, gumminess, and chewiness of the control samples was significantly higher than chicken patties with Algelica keiskei Koidz dietary fiber (p<0.05). The sensory evaluation indicated that the greatest overall acceptability in chicken patties was achieved at Algelica keiskei Koidz dietary fiber levels of 1% and 2%. Chicken patties supplemented with 2% Algelica keiskei Koidz dietary fiber had improved quality characteristics.