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정지택(J. T. Jeong),최영석(Y. S. Choi),이진규(J. K. Lee),최정석(J. S. Choi),정영철(Y. C. Jung),정종현(J. H. Jung),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2016 동물생명과학연구 Vol.8 No.-
This study was conducted to compare the quality characteristics of pork loin from crossbred combination in pigs. The crossbred combination were Y×Y, YL×Y, YL×D and YL×L(L:Landrace, Y:Yorkshire, D:Duroc). In the proximate composition, the moisture content of YL×D was higher compared with the other crossbred combination. The fat content of YL×Y was significantly higher compared with the other crossbred combination(p<0.05). There ware no significantly difference in share force, WHC, dip loss and cooking loss. The lightness (L<SUP>*</SUP>) value of YL×Y was significantly higher compare with the other crossbred combination(p<0.05). The redness (a<SUP>*</SUP>) values of Y×Y was higher compared with the other crossbred combination. In sensory characteristics, the juiciness, tenderness, flavor and overall acceptability of YL×D were higher compared with the other crossbred combination. As results, it is considered that this information about crossbred combination pigs would be used as a basic data for improvement of pork quality.
날개형상이 프로펠러형 수중믹서의 성능에 미치는 영향에 관한 수치적 연구
최영석,이재환,김상일,Choi, Y. S.,Lee, J. H.,Kim, S. I. 한국유체기계학회 2000 한국유체기계학회 논문집 Vol.3 No.2
In this research, the performance predictions of the submersible mixer were investigated. The variation of the performance characteristics by changing the impeller design parameters were discussed through the flow calculation results by using a commercial program, FLUENT. The performance of the submersible mixers is related to the velocity diffusion profiles downstream of the impeller and also the required input motor power to mix the fluid. In this study, the various design parameters such as the number of blade, the hub and tip diameters, the impeller blade profiles and revolution speed of the blades were taken for the fixed values. The blade sweep direction, the chord length distribution along with the radius of the blade and the inlet blade angle were changed to make different testing models. The flow calculation results show the effect of the changed design parameters on the performance of the submersible mixers and also give some helpful information for designing more efficient submersible mixers.
날개형상이 프로펠러형 수중믹서의 성능에 미치는 영향에 관한 수치적 연구
최영석(Y. S. Choi),이재환(J. H. Lee),김상일(S. I. Kim) 한국유체기계학회 1999 유체기계 연구개발 발표회 논문집 Vol.- No.-
In this research, the performance predictions of the submersible mixer were investigated. The variation of the performance characteristics by changing the impeller design parameters were discussed through the flow calculation results by using a commercial program, FLUENT.<br/> The performance of the submersible mixers is related to the velocity diffusion profiles downstream of the impeller and also the required input motor power to mix the fluid. In this study, the various design parameters such as the number of blade, the hub and tip diameters, the impeller blade profiles and revolution speed of the blades were taken for the fixed values. The blade sweep direction, the chord length distribution along with the radius of the blade and the inlet blade angle were changed to make different testing models. The flow calculation results show the effect of the changed design parameters on the performance of the submersible mixers and also give some helpful information for designing more efficient submersible mixers.
최영석(Y. S. Choi),이진규(J. K. Lee),정지택(J. T. Jeong),정준영(J. Y. Jeong),최정석(J. S. Choi),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2016 동물생명과학연구 Vol.8 No.-
본 연구는 포도주박 숙성 돼지 장족을 가열한 후 품질특성과 냉장 보관 중 저장특성을 분석하였다. 일반성분 분석 결과 지방함량의 변이가 있었 으며, 수분, 단백질, 회분은 유의적인 차이를 보이지 않았다. 포도주박 숙성은 장족의 pH, 명도, 황색도 값을 감소시켰고, 전단력은 처리구간 변이가 크게 나타났다. 또한 저장기간 중 지방산패도와 총미생물수를 감소시키는 결과를 보여주었다. 이상의 결과를 종합해보면 돼지 장족의 포도주박 숙성은 저장특성을 증가시키는 것으로 판단되며 족발제품의 보존성 향상에 활용할 수 있을 것으로 판단된다. This study was conducted to evaluate the quality and storage characteristics of pork hocks by marination of grape pomace during storage periods. Experimental design included 5 treatments : Control, T1: 1% Grape pomace powder + 3 Hours Marination, T2: 1% Grape pomace powder + 6 Hours Marination, T3: 2% Grape pomace powder + 3 Hours Marination, T4: 2% Grape pomace powder + 6 Hours Marination. In the proximate analysis, there were no significant differences except for fat content. In the quality characteristics of pork hocks, the pH, lightness and yellowness were decreased by the marination of grape pomace. The water holding capacity values were 83.61–88.26 and there were large varitions in shear force values. Also, During cold storage, the marination of grape pomace reduced TBA values and total microbial count in pork hocks. As a result, the marination of grape pomace is determined to increase the storage characteristics and could be able to take advantege of the improved storage stability of the pork hocks products.
최정석(J. S. Choi),진상근(S. K. Jin),하소라(S. R. Ha),최형규(H. K. Choi),최현수(H. S. Choi),최영석(Y. S. Choi),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2015 동물생명과학연구 Vol.7 No.-
본 연구는 포도주박을 돼지 안심과 사태의 숙성에 이용하여 숙성기간 중 품질의 변화와 저장기간중 저장특성을 분석하였다. 포도주박은 안심과 사태의 pH, 명도 그리고 황색도를 감소시켰으며, 전단력을 증가시켰다. 하지만 저장기간중 지방산 패도와 총미생물수를 감소키시는 효과를 나타내었다. 이상의 결과에서 돈육의 안심과 사태에 포도주박을 첨가한 숙성방법은 품질은 다소 영향을 향상시키진 않았으나, 천연 항산화 및 항균물질로서 가치가 있는 것으로 판단되며, 다른 육제품에 적용 연구나 세부적인 첨가수준 연구가 필요한 것으로 판단된다. This study was conducted to investigate the quality and storage characteristics of marinated pork by grape pomace during ripening and storage periods. Experimental design are as follows; Control: 100% Water, GP90: 90% Grape pomace + 10% Water, GP40: 40% Grape pomace + 60% Water. The ripening by grape pomace reduced the pH, lightness, and yellowness values, and increased the shear force value in the tenderloin and hind shank (p<0.05). However, the values in TBA and total microbial count were decreased by the ripening by grape pomace during cold storage. It was determined that grape pomace could be used as a natural anti-oxidant and anti-microbial agent, and further study related natural preservatives is needed.