패육의 건조 및 저장중 유기산 함량의 변화

주옥수(Ok-Soo Joo),이종원(Jine-Won Lee),김홍출(Hong-Chul Kim),하영래(Yeoung-Lae Ha),강군중(Goon-Gjung Kahng),심기환(Ki-Hwan Shim) 한국식품영양과학회 1996 한국식품영양과학회지 Vol.25 No.5

건조온도(40, 50 and 60℃), 저장온도(4 and 20℃) 및 저장시간(0, 1, 2, 4months)에 따른 홍합과 바지락의 유기산 함량의 변화는 다음과 같았다. 두 시료 모두 8종의 유기산을 분석하였으며, 홍합에서는 succinic acid의 함량이 410.9㎎%로 전체 유기산의 90% 이상을 차지하였으며, malic acid가 41.2, pyroglutamic acid가 11.6, lactic acid가 11.4㎎%의 순으로 많았으며, 바지락에서는 succinic acid가 96.5㎎%로 가장 많았으며 lactic acid가 61.9, pyroglutamic acid가 59.8, malic acid가 21.7㎎%로 많았다. 건조에 의하여 유기산의 함량이 전체적으로 감소하였으며 건조온도가 높을수록 함량 감소가 더 크게 나타났다. 그리고 저장온도가 높을수록, 저장기간이 길수록 함량 감소율이 더 크게 나타났다. The changes in organic acid contents of sea mussel and baby clam during drying at 40, 50 and 60℃ and storage at low temperature(4℃) and room temperature(20℃) were investigated. Organic acids of 8 varieties were determined and the content of succinic acid occupied over 90% of total organic acids in sea mussel(410.9㎎%) and baby clam(96.5㎎%). Malic acid was in order in sea mussel(41.2㎎%) and lactic acid was in order in baby clam(61.9㎎%). The content of organic acids was decreased during drying and rate of decreasing was higher at low drying temperature(40 and 50℃) than that of high drying temperature(60℃). The decreasing rate was higher at room temperature(20℃) storage and long storage periods than that of low temperature(4℃) storage and short storage periods.

단감(Diospyros kaki, T) 와인 제조에 관한 연구

조계만(Kye Man Cho),이정복(Jung Bock Lee),강군중(Goon Gjung Kahng),서원택(Weon Taek Seo) 한국식품과학회 2006 한국식품과학회지 Vol.38 No.6

쌀의 첨가가 요구르트의 특성에 미치는 영향

姜君中 진주산업대학교 농업기술연구소 1994 農業技術硏究所報 Vol.7 No.-

본 연구에서는 찹쌀과 멥쌀, 그리고 찹쌀과 멥쌀 혼합한 것을 1%, 3% 및 5%씩 첨가하여 커드상의 요구르트를 만들고, 대조군(탈지 분유로만 만든 요구르트)과 비교하여 쌀의 첨가가 커드의 점도 및 pH 변화에 미치는 영향을 조사하였으며, HPLC를 이용하여 쌀 요구르트의 당류를 조사하였다. 찹쌀과 멥쌀의 첨가로 커드의 점도가 감소하였다. HPLC에 의한 당의 분석 결과를 보면 3% 찹쌀과 3% 멥쌀가루 첨가구에서 glucose, sucrose 및 lactose의 함량이 각각 0.16%와 0.16%, 5.86%와 7.45% 및 4.70%와 4.84%로 나타났다. Mixtures prepared with skim milk powder and of sticky rice, none sticky rice and the mixture of those were fermented with 8% sugar, 0.5% gelatin and yoghurt bacteria mixture(Str. thermophilus : L. acidophilus : Bif. bifidus = 2:1:1). In the pH of the fermented mixtures after 24 hours fermentation, there was no significant difference among the mixtures prepared with different mixing ratio of rice powder. The more the addition of rice powder the more the viscosity of the mixture occured. The free sugars produced during fermentation showed 0.16% glucose, 5.86% sucrose and 4.70% lactose in the mixture of 3% sticky rice, and 0.16% glucose, 7.45% sucrose, and 4.84% lactose in the 3% mixture of the none sticky rice.

光合成細菌의 特性과 그 利用性에 關한 硏究 : 1. 光合成細菌의 集積培養 및 施用 效果 檢討 1. The Enrichment Culture and its Effectiviness of Photosynthectic Bacteria Applied

강군중 진주산업대학교 농업기술연구소 2001 農業技術硏究所報 Vol.14 No.-

The photosynthetic bacteria(DS23) isolated from the pond located in Dasol-li, Gonyang-myun, Sachun-si, Gyeoungnam, Korea trends to increase its pH and the growth upto 5 days from the date incubated and decreased after that. The contents of bacterio carotenoid produced by these organisms continued increase upto 5 days and maintained almost same level after that. EC and pH of the soil before and after application of DS23 with concentration of 6600ppm through drip irrigation tube showed that it is for EC to decrease and for pH to increse.

백금저항제를 이용한 report내의 온도계측 시스템

姜君中,崔相道,金泰圭 진주산업대학교 1993 論文集 Vol.32 No.-

The tempearture measuring system which consisted of 8 bit A/D converter, singnal conditioning circuits and two of Pt 100 thermal resister was developed and tested. The temperature measuring errors by using the digital temperature calibration curves for measuring the temperature of the inside of retort and the cold point of the can in the retort were ± 1.524 ℉ and ± 0.312 ℉ respectively. The relation between the bulb temperature and the converted digital values tested from 50℃ to 150℃ gave strait lines with slop of 0.996(the sensor installed inside retort) and 0.999(sensor mounted in the cold point) respectively.

칡 전분의 첨가가 요구르트의 품질에 미치는 영향

강군중,이을희 진주산업대학교 농업기술연구소 2001 農業技術硏究所報 Vol.14 No.-

The plain yoghurt was manufactured by adding with 0, 1, 2, 3, 4% level of unit arrow root starch. As soon as the fermentation was over, the products were immediately kept in 5℃ refrigerator for 12 hours and analyzed pH, viscosity, viable cells lactic acid bacteria, organic acid and sensory property of the yoghurt. As the levels of arrow root starch in yoghurt mixture increased, the viscosity of the products increased, but the pH, the number of viable cells of lactic acid bacteria and the lactic acid of the yoghurt gave more value in 1% and 2% arrow root starch level yoghurt than any other levels. Generally high sensory evaluation scores were obtained from the yoghurt base treated with 2% arrow root starch.

통조림의 初溫 및 冷却이 殺菌에 미치는 影響

姜君中,崔相道,李乙熙,閔永鳳,金泰圭,金炯甲,朱玉守 진주산업대학교 1989 論文集 Vol.27 No.-

살균전 통조림 내용물의 온도와 냉각처리 유무가 통조림의 살균에 미치는 영향을 조사하였다. 살균시간을 최소화하고 레토르트안과 통조림냉점의 두 곳에서 온도를 감지하여 치사율의 적산치를 계속적으로 이행할 수 있는 컴퓨터시스템을 이용하였다. 8% 벤토나이트 분산액을 301-5호관에 채우고 반복 실험을 통해서 내용물의 초온의 차이와 냉각수의 처리 유무 공히 살균시간에 뚜렷한 영향을 미쳤다. The effect of initial can temperatures and water cooling treatment on the cans for thermal sterilization was described. The accumulated lethal rate method based on microcomputer-based electronic system has introduced in this experiments to minimize the process time and provide precise temperature measurements at 2 points with continuous calculation of the lethal rate. According to a series of experiments which were performed by using 301-5 cans of 8% bentonite suspension, there was significant effect in accumulated lethal rate initiated in different temperatures and treated water cooling treatment.

황기추출물의 첨가가 요구르트의 품질에 미치는 영향

강군중,이을희 진주산업대학교 농업기술연구소 1999 農業技術硏究所報 Vol.12 No.-

Astragalus membranceus Bunges extract를 요구르트 믹스에 0%, 5%, 10% 및 15%를 첨가하여 요구르트를 제조한 후 5℃에서 12시간 정도 저장한 다음 pH, 점도, 유산균 수, 당질함량 및 유기산 등을 조사하였던 바 pH와 점도는 Astragalus membranceus Bunges extract의 첨가수준이 높을 수록 다소 낮아지고 유산균 수는 증가되는 경향으로 나타났다. lactose의 함량은 Astragalus membranceus Bunges extract의 첨가수준이 높을수록 증가되었으나 sucrose의 함량은 감소되는 경향이었고 요구르트의 외관 조직 및 풍미는 대조구에 비해 Astragalus membranceus Bunges extract 첨가구에서 다소 개선되었다. The plain yoghurt was manufactured by adding with 0, 5, 10 and 15% level of Astragalus membranceus Bunge's extract. As soon as the fermentation was over, the products of were immediately kept in 5℃ refrigerator for 12 hours and analyzed pH, viscosity, viable cells of lactic acid bacteria, carbohydrate, organic acid and sensory property of the yougurt. As the levels of Astragalus membranceus Bunge's extract in youghurt mixture increased, the viscosity and pH of the products decreased, but the number of viable cells of lactic acid bacteria and the lactic acid of the yoghurts increased in plain youghurt. The lactose production in the treatments of Astragalus membranceus Bunge's extract showed slightly decrease, whereas sucrose production increase than that of the control. Generally high sensory evaluation scores were obtained from the yoghurt base treated with 5% Astragalus membranceus Bunge's extract.

미생물의 첨가가 수중의 가용태 인산에 미치는 영향

강군중,이양우,김태정 진주산업대학교 농업기술연구소 1999 農業技術硏究所報 Vol.12 No.-

토양개량제에서 분리한 5종의 미생물을 토양이 1% 첨가된 YPD배지에 배양하면서 경시적으로 배양기의 pH, 생균 수, 가용성 인산등을 조사하였던 바 그 결과를 요약하면 다음과 같다. 배양기내의 pH는 aerobe의 JUFA03와 anaerobes의 JUFA05에서는 초기의 pH와 시간이 경과할수록 그다지 큰 차이를 보이지 않은 반면 aerobe의 JUFA01-02와 anaerobe의 JUFA04균에서는 배양시간이 경과함에 따라 점진적으로 저하되는 경향을 보였다. 호기성균인 JUFA01과 JUFA02는 시간이 경과함에 따라 용액중의 인산함량을 증가시킨 반면 JUFA03은 48시간까지 증가하다가 그 이후부터는 오히려 감소시켰다. JUFA01과 JHFA02는 배양기내의 대부분의 인산을 흡수하여 세포내 축적한 반면에 JUGA03, JUFA04 그리고 JUFA05 가용성 인산을 배양후 72시간이 경과한 후 각각 36.90%, 78.23% 및 96.08%만 이용하였다. 따라서 부영양화의 원인물질 중 수중의 인산을 이와 같은 미생물을 이용하면 감소시킬 수 있음이 확인되었다. Phosphate solubilizing microbes were isolated form the soil inhancer and selected 5 microorganisms among them, cultivated in YPD medium adding 1% of soil. The pH, number of cells, phosphate solubilizing activities with time of those microbes were analysed. As result, pH of the aerobes, JUFA01 and 02, and anaerobe JUFA04 decreased gradually with time, whereas the aerobe JUFA03 and anaerobe JUFA05 remained as initial pH. The amount of soluble phosphate released by the aerobes, JUFA01 and 02, increased with time where as that of JUFF03 increased up to 48 hours and after that decreased. The aerobes, JUFA01 and 02, utilized the most of phosphates in the medium and accumulated those in the cells, where as JUFA03, JUFA04 and JUFA05 discharged the free phosphate form in the medium as 24.07%, 45.29 %and 55.17 %after 72 hours repectively. Therefore, the certain microbes was proved to be suitable for the reducing the soluble phosphate in water which caused to eutrophication.

In vivo production of Bacillus thuringiensis strains using silkworm

Kahng, Goon-gjung 진주산업대학교 1983 論文集 Vol.21 No.-

Conventional methods of production of Bacillus thuringiensis products are by submerged or surface fermentation processes. These are extremely difficult and costly. An alternative way to produce Bacillus thuringiensis in silkworm larvse may be hypothesisedas follows. The process may include spraying of Bacillus thuringiensis spores onto the natural or artificial media on which larvae are allowed to feed on. Thus the microorganism may infect the larvae, multiply vigorously in vivo and finally the infected ones may die. After certain period of incubation of the dead larvae, it may be processed further to get suitable insect control products. The Bacillus thuringiensis spores will have to be assayed in the preparation for final formulation of the backerial insecticide.