Changes of Volatile Flavor Compounds in Low Salt-Fermented Anchovy Paste by Adding Koji

Cha, Yong-Jun 國立 昌原大學校 基礎科學硏究所 1994 基礎科學硏究所論文集 Vol.6 No.-

Koji를 첨가한 저식염 멸치젓의 숙성 중 휘발성 향기성분의 변화를 대조구와 분석 비교하였다. 총 106개의 휘발성 성분이 검출되었는데 이 중에서 79개의 화합물은 표준품으로 확인 동정되었다. 이들은 주로 aldehyde, ketone, alcohol, ester, aromatic hydrocarbon, furan 및 nitrogen-containing화합물로 구성되어 있었다. 숙성 중 두시료에서 aldehyde 및 ester류의 화합물의 종류와 함량이 가장 많았다. 특히 koji를 첨가한 멸치젓에서는 대조구에서는 검출되지 않은 2,6-dimethylpyrazine, 2-ethtyl-6-methylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine 및 tetramethylpyrazine이 검출되었으며 2-phenylethanol도 검출되었다. Volatile flavor compounds in low salt-fermented anchovy pastes by adding koji(Koji), compared with Control, were analyzed by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. Volatile compounds(106) were detected in both samples during fermentation. Among these, 79 compounds were positively identified and were composed mainly of aldehydes, esters, alcohols, detones, nitrogencontaining compounds in both samples. Alkypyrazines, such as 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and tetramethylpyrazine, and also 2-phenylethanol were identified only in Koji.

Effects of Extrusion Conditions on Pasting Properties of Potato and Potato : Wheat Flour Mixture

Cha, Jae Yoon,Cho, Yong-Jin,Kim, Chong-Tai,Kim, Chul-Jin,Ng, P. K. W. 한국산업식품공학회 2003 산업 식품공학 Vol.7 No.2

The purpose of this study was to develop extrusion process of fresh potato and to study the effects of extrusion condition on the pasting properties of extruded potato products. The blend of pressed potato and wheat flour and pressed potatoes were extruded at different die exit temperatures (110-160℃) and screw speed of 100 rpm using a twin-screw extruder with conveying, high and low shear screw configuration. The viscosity-related parameters, such as peak viscosity, through, final viscosity, peak time, and pasting temperature of the feed materials and extruded products, were studied using a rapid visco analyzer (RVA). Their water solubility index (WSI) and water absorption index (WAI) were also studied. The peak viscosity, through, final viscosity, and peak time of pressed potato extrudates and potato-wheat flour mixture extrudates decreased as die exit temperature increased. The WSI and WAI of potato products increased as die exit temperature increased. When high shear screw configuration was used, the values of viscosity-related parameters were lower than those when low shear screw configuration was used. The potato-wheat flour mixture products obtained different degrees of depolymerization from fresh potatoes and wheat flour depending on die exit temperature and screw configuration.

Reference Map of Soluble Protenis from Salmonella enterica Serovar Enteritidis by Two-Dimensional Electrophoresis

김곤섭,Eung-goo Lee,Yong-hwan Kim,정태성,Yong-seung Shin,Gee-wook Shin,Hui-guen Cha,Mi-rim Park 대한수의학회 2003 Journal of Veterinary Science Vol.4 No.2

Map of Soluble Proteins from Salmonella enterica Serovar Enteritidis byTwo-Dimensional ElectrophoresisMi-rim Park, Eung-goo Lee, Yong-hwan Kim, Tae-sung Jung, Yong-seung Shin, Gee-wook Shin, Hui-guen Cha and Gon-sup Kim*Institute of Animal Medicine, College of Veterinary Medicine, Gyeongsang National University, Jinju 660-701, KoreaReceived May 17, 2003 / Accepted July 23, 2003J. Vet. Sci. (2003), 4(2), 143-149JOURNAL OFVeterinaryScience*Corresponding author: Gon-sup Kim Laboratory of Veterinary Biochemistry, Collage of Veterinary Medicine, Gyeongsang National University, 900 Gazwa, Jinju 660-701 Korea Tel: +82-55-751-5823, Fax: +82-55-751-5803 E-mail: gonskim@nongae.gsnu.ac.kr

金現感虎의 比較硏究

車溶柱 西原大學校 1978 西原大學 論文集 Vol.7 No.-

신경회로망을 이용한 맞대기 용접부의 잔류응력 예측에 관한 연구

차용훈,이연신,성백섭 朝鮮大學校 機械技術硏究所 2000 機械技術硏究 Vol.3 No.2

In order to achieve effective prediction of residual stresses, the series experiment were carried out and measured the residual stresses using the backpropagation algorithm from the neural network and the sectional method. Using the experimental results, the optional control algorithms using a neural network should be developed in order to reduce the effect of the external disturbances on during GMA welding processes. Then the results obtained from this study showed that through comparison between the measured and calculated results, the neural network based on backpropagation algorithm might be controlled weld quality. This system can not only help to understand the interaction between the process parameters and residual stress, but also, improve the quantity control for welded structures.

구조물 용접부의 잔류응력 및 강도 평가에 관한 연구

차용훈,김하식,성백섭 朝鮮大學校 機械技術硏究所 2000 機械技術硏究 Vol.3 No.1

This paper is to investigate the influence of weld residual stresses on the fatigue crack growth behaviors in the vertical direction to the weld bead. So, Co2 Automatic welding was performed on the ASTM A516 grade 60 Steel. For pad-on-plate skip, continuous fillet welding specimens and PWHT specimen, fatigue crack initiation is generally initiated at weld starting and end toe zone, and ruptured at weld starting toe zone. Fatigue life of pad-on-plate continuous specimen is increased more than that of pad-on-plate skip fillet welding specimen about 85% under low load, about 20% under high load, and decreased than that of two-pad continuous welding specimen about 85%. In da/dN-??K curve under low load, pad-on-plate skip fillet welding specimen showed retardation on the initial crack, and the fatigue crack growth rate at the low region of ??K greater specimen E(3.8×10-6mm/cycle). And the fatigue life of welding specimen was smaller than that of PWHT specimen.

海外市場調査와 國際 마아케팅

차수련,지용선 동국대학교 대학원 1990 大學院硏究論集-東國大學校 大學院 Vol.20 No.-

International Marketing management is faced with three basic demensions. The first is whether to engage in international marketing activities at all. Secondly, if a company decides that it wants to do business in international mark ets, then a decision had to be made concerning what specific individual markets are to be served. Finally, the company must determine how it is going to serve these markets includes planning and strategy with regard to products, promotion, channels of distribution and price. But, a firms international marketing mix was surrounded by uncontrollable external environment within which it must operate. In this article, my concern is primarily with the foreign environment, as it is the demension which may affect the exporting business firm in ways that the firm finds unfamliar. There are many distinct components of the environment which can affect the exporting company. Therefore, the exporting company must to find the opportunities and threats in foreign market after it researches the firms export potential. Often the export marketing research is a more difficult and comples task than the domestic marketing research. however, the same principles and practices of conducting secondary and primary research that are available to domestic marketers are available to export marketers.

신경회로망을 이용한 용접잔류응력 예측에 관한 연구

차용훈,김일수,김하식,이연신,김덕중,성백섭,서준열 韓國工作機械學會 2000 한국생산제조학회지 Vol.9 No.6

In order to achieve effective prediction of residual stresses, the series experiment were carried out and the residual stress-es were measured using the backpropagation algorithm from the neural network and the sectional method. Using the experimental results, the optiomal control algorithms using a neural network should be developed in order to reduce the effect of the external disturbances on residual stresses during GMA welding processes. The results obtained from the comparison between the measured and calculated results, showed that the neural network based on backpropagation algorithm can be used in order to control weld quality. This system can not only help to under-stand the interaction between the process parameters and residual stress, but also, improve the quantity control for welded structures. The development of the system is goal in this study.

돼지고기육종의 방사선 유래 휘발성 물질 분석

차용준,박지영,김훈,김소정,정연정,소양순,유영재 창원대학교 생활과학연구소 2000 생활과학연구 Vol.4 No.-

Bacillus cereus KCTC 3674 produced at least two kinds of extracellular proteases. Two major bands of the protease activity with molecular weights of approximately 100 and 38 kDa were obtained after gelatin-SDS-PAGE. The production of extracellular proteases occurred during the logarithmic growth phase and was greatest when cultures reached the stationary growth phase. On the other hand, the growth of B. cereus KCTC 3674 and the production of its extracellular proteases were severely inhibited by the addition of protonophore carbonylcyanide m-chlorophenylhydrazone (CCCP). Thus, it was concluded that the growth of B. cereus KCTC 3674 and the production of its extracellular pretenses were strongly affected by a H+ electrochemical potential.

槐山의 太子城

車勇杰 西原大學校湖西文化硏究所 1987 湖西文化論叢 Vol.4 No.-