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허종화,강영주,송대진 한국수산학회 1977 한국수산과학회지 Vol.10 No.4
The quality changes of yellow sea bream, Branchiosiegus Japonicus Japonicus, during frozen storage were mentioned from the view point of commercial value. The experiments were conducted to find out the effective storing method by varying the storage temperatures (-5℃, -35℃) and pretreatment with chemicals (0.1% BHA, 1% sodium polyphosphate). The samples were stored for 6 months at -5℃ and -35℃ after dipping in the chemical solutions and packing with polyethylens film. The extractibility of salt soluble protein of sample stored at -35℃ was higher than that of samples stored at -5℃, while the chemical treatments were not so much effective. Difference in the amount of free water released from samples was obvious between -5℃ and -35℃ storage, and that of samples treated with sodium polyphosphate was much less than the BHA treated ones. VBN content was differed by varying the storage temperature whereas no effect by the chemical treatments. TBA value of the sample storage at -35℃ was lower than -5℃ and the effect of chemicals on the development of oxidation was in order of sodium polyphosphate, BHA and control. Carotenoid content also changed by varying the storage temperature and the color was completely faded out with quality deterioration after 3 months storage at -5℃.
허종화,서길덕,Hur, Jong-Wha,Suh, Gil-Duk 대한설비공학회 1984 설비저널 Vol.13 No.3
For the purpose of drying high moisture rough rice effectively, from the view point of pre-drying, some basic experiments of fluidized bed drying of rough rice were carried out. The minimum fluidization velocities $(U_{mf})$ for both rough rice and glass bead were analyzed to find out fluidizing characteristics. The main results obtained were as follows ; 1) Minimum fluidization velocity of rough rice and glass bead were 2.01m/s and 4.07m/s, respectively, when using the distributor with $16\%$ opening ratio. 2) $U_{mf}$ calculated by Shirai's empirical equation and that calculated by Wen's modified equation were inconsistent with experimental data, while $U_{mf}$ calculated by Ergun's equation was consistent with the experimental data. 3) The following equations, on the basis of Leva's equation, were obtained. $$C_{mf}=1.19\times10^{-4}(Re_p)^{-0.0318)\;(rough rice)$$ $$C_{mf}=1.02imes10^{-4}(Re_p)^{-0.0047)\;(glass bead)$$
수산식품의 건조방법에 관한 연구 : 2 . 갑오징어의 고정층건조 2 . Fixed - Bed Drying of Cuttlefish
허종화 한국수산학회 1982 한국수산과학회지 Vol.15 No.3
갑오징어 우리나라에서 비교적 많이 어획되어 대부분 천일건조에 의해 가공되고 있다. 갑오징어의 고정충 건조를 실시하여 건조 속도 및 Shirai식에 의한 건조 속도 상수 (k) 를 구하고, Arrhenius' plot에 의해 온도 의존성을 관찰하여 다음과 같은 결론을 얻었다. 1. 갑오징어의 수분 함량을 40% 이하로 낮추는데 본 실험의 경우 4시간이내가 소요되어 고정층 건조방법이 배등의 열풍건조법보다 효과적인 방법으로 판단된다. 2. 시료의 세분화, 껍질 제거, 열풍의 온도 상승 및 방향 조정 등으로 건조시간을 3시간으로 단축할 수 있었다. 3. 본 실험의 결과는 Shirai식과 Arrhenius' law에 잘 적용되었다. For the removal of initial water content in cuttlefish, the effects of fixed-bed drying condition on the drying rate were investigated, with following results. 1. The drying rate of cuttlefish dried at fixed-bed condition was also faster than that at natural convection type or hot air dryer. 2. By controlling air temperature and its direction to cut-and-peeled sample the drying time can be reduced to 2 hrs. 3. Shirai's equation and Arrhenius' law were applicable to fixed-bed dried cuttlefish. Drying rate constant (k) by Shirai's equation, and Arrhenius' plot were as shown in Table 3, 4 and Fig.3, respectively.
수산식품의 건조방법에 관한 연구 : Ⅰ . 오징어의 고정층건조 Ⅰ . Fixed Bed Drying of Squid
허종화 한국수산학회 1982 한국수산과학회지 Vol.15 No.1
Fixed bed drying method was selected to reduce the initial drying time of squid and the effects of drying air temperature and bed height on the drying rate were investigated, with following results. 1. The drying rate in the fixed bed dryer was faster than that of natural convection type dryer heated indirectly and that of hot air dryer heated directly. 2. Shirai-equation was applicable to squid being dried. Using the equation, drying rate constant obtained was as shown in table 1.
허종화,신필현,하봉석 한국수산학회 1975 한국수산과학회지 Vol.8 No.4
항산화제 및 약제처리가 옥돔 건제품의 품질에 미치는 영향을 실험한 결과 Tenox-II가 가장 산패방지 효과가 좋았고, 다음이 BHA, sustane, NDGA였으며, DETA, 솔빈산 칼리움, CTC, α-naphylamine은 효과가 없었다. 옥돔은 0.1% Tenox-II 용액에 침지처리하여 건조한 다음 PVC 필름에 포장하여 저장하면 4개월간 품질을 안정하게 유지할 수 있었다. Yellow sea bream contains comparatively larger amount of fat among white muscle fishes, so that rancidity might easily occur during drying and storage. For the purpose of the protection of rancidity, the effect of some antioxidants was studied when yellow sea bream was sun-dried after dipping in the solutions and packed in PVC film(0.3㎜×12㎝×30 ㎝)for storage at room temperature. The inhibitory effect of additives was in order of Tenox-II, BHA, Sustane and NDGA, while EDTA, potassium sorbate, CTC and α-naphthylamine were ineffective. The results suggest that the treatment of 0.1% Tenox-II solution and peeking in PVC film is better condition to improve the quality of product and during drying and storage.
청과물 저온저장고의 설계에 관한 연구 (1) -자연환기를 이용한 제주산밀감저장고의 설계-
허종화,김효경,Hur Jong-Wha,Kim Hyo-Kyung 대한설비공학회 1976 설비저널 Vol.5 No.4
A natural ventilating type store was designed for the economic and effective storage of citrus fruits in Jejudo. The material used for the wall is scoria, widely distributed in Jejudo and known for high strength and insulation. Design condition was chosen for the period till March of a year and the dry bulb temperature was taken from TAC $5\%$ base. The temperature of the store can be maintained below the limiting temperature of $8^{\circ}C$ for the time length of $7\frac{1}{2}$ hours under the condition of the atmospheric temp, $15.3^{\circ}C$ and the solar insolation. The limiting temperature can he recovered to the initial temperature $(7^{\circ}C)$ by the natural ventilation for 8 hours in the night.