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MOVPE 성장방법으로 corrugated InP 기판위에 성장된 InGaAs/InGaAsP 다층박막의 구조연구
남산,장동훈,서경수,조경익,Nahm, Sahn,Jang, Dong-Hoon,Suh, Kyoung-Soo,Cho, Kyoung-Ik 한국재료학회 1996 한국재료학회지 Vol.6 No.6
InGaAs/InGaAsP 다층박막을 corrugation이 형성된 InP 기판위에 MOVPE 방법을 이용하여 성장 시킨 후 성장조건에 따른 corrugation 높이의 변화와 석출상에 대하여 투과전자현미경을 이용하여 시킨 후 성장조건에 따른 corrugation 높이의 변화와 석출상에 대하여 투과전자현미경을 이용하여 연구하였다. Corrugation이 형성된 InP 기판을 PH3 및 AsH3가스를 동시에 공급해 주었는데 AsH3 가스의 압력이 높으면(1.8x10-2torr)많은 양의 As를 포함한 In1-xAsxP(x=0.3)석출상이 격자결함과 더불어 형성되었다. 반면에 AsH3 가스의 압력이 낮을때는 (1.0x10-3torr) corrugation의 높이가 30nm이었고, 적은 양의 As를 포함한 In1-xAsxP(x<0.1)석출상이 격자결함이 없이 형성되었다.
볶음 공정에 따른 발아 향미차의 향기성분 및 이화학적 특성
남산,권유리,조준현,서우덕,최식원,윤광섭 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.5
This study was performed to verify the possibility of manufacturing a germinated aromatic rice tea, which was roasted at 200, 250, and 300℃ each for 10, 20, and 30 min. The roasted aromatic rice was analysed physicochemical properties, sensory characteristics and aromatic compounds. The total polyphenol content and DPPH radical scavenging activities of the germinated aromatic rice increased as the roasting temperature and time increased. Total soluble solid contents, turbidity and browning index of the germinated aromatic rice tea also increased was the roasting temperature and roasting time increased. The pH did not change by roasting. The main aromatic components in roasted germinated aromatic rice tea were 2-methyl butanal, 3-methyl butanal, benzaldehyde and nonanal, which increased according to increasing temperature and time. However, those favorable aroma components were decreased at more than 300℃ of roasting temperature. In addition, methyl benzene, pentanol were increased which affect odor aroma. The sensory score of germinated aromatic rice tea also increased with high roasting temperature and time. However, aromatic rice roasted at a higher temperature (300℃) showed lower sensory score. Therefore roasting temperature and time must be controlled for manufactureing high quality of germinated aromatic rice tea, and the optimun roasting conditions were 250℃ and 30 min, which provide best physicochemical characteristics of aromatic rice tea.
남산,권유리,정헌식,윤광섭 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.2
This study was performed to determine the effects of drying methods (HD, hot air drying; FD, freeze-drying) on the antioxidant and physiological abilities of Haw (Crataegus pinnatifida Bunge). Powder color values of dried Haw, L and b, were higher for HD, while the chroma values were higher for FD. The total polyphenol, and flavonoid contents of HD Haw and FD Haw were found to be 9.29±0.50 mg GAE/mL and 15.48±0.38 mg GAE/mL, and 9.41±0.26 mg RHE/mL and 26.46±0.34 mg RHE/mL, respectively. DPPH radical scavenging abilities at 100 mg/mL concentration were higher for FD (64.90%) than HD (28.66%), as were the reducing power, ABTS radical scavenging ability, and nitrite scavenging ability. However, the HMG-COA reductase of HD (74.67%) was higher than that of FD (72.10%). The α-glucosidase inhibitory abilities of HD and FD at a concentration of 0.1 mg/mL were 24.69% and 97.38%, respectively. These results indicate that Haw is a potential functional material and that freeze-drying Haw is better than hot air drying.
남산,권유리,윤광섭 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.1
This study was performed to determine the effects of preconditioning process (Con, roasting; SR, steaming and roasting; HDR, hot air drying and roasting; SHDR, steaming hot air drying and roasting) and roasting on the antioxidant and physicochemical properties of acorn (Quercus species) tea. Each sample was extracted in 95℃ hot water for 5 min. The color values of lightness and yellowness were the highest in HDR, and redness were the highest in the control. The total sugar content was the highest in SHDR. Total polyphenol and total flavonoid contents of HDR tea were higher than those of teas prepared by the different processes. DPPH and ABTS radical scavenging abilities of HDR were 75.66% and 98.16%, respectively, which were higher than those of other teas. In the sensory evaluation, HDR tea was ranked significantly higher than other teas in terms of flavor, taste and overall acceptability. Finally, acorn tea treated with drying was superior to other treatments in antioxidant and quality properties. The result suggests that HDR can be applied to acorn tea to achieve better quality and functionality.