오리고기에 關한 硏究(Ⅱ) : 오리고기 통조림의 貯藏中 罐內變化 Various Changes in the Canned Duck-meat during the Storage Period

조덕봉,김동필,성하진,장인애 광주보건대학 1978 論文集 Vol.4 No.-

Various changes, especially leaching of heavy metals, in .the canned dock-meat during the 10 months storage period were investigated. Detinning reached to 57.28 ppm level, and the leaching of Pb and Fe levels were equivalent to 3.88 and 60.00 ppm respectively in the stored 10 months cans. The changes of pH and vacuum degrees were not significant and swelled cans were not observed. . Corrosion of tin-plate was increased as the during storage period in each sample.

食醋酸醱酵에 關한 硏究 : 미과 제조시 폐기되는 찹쌀가루를 이용하여 Utilizing of Glutinous Rice Powder Disused from Migwa Making

조덕봉 광주보건대학 1976 論文集 Vol.3 No.-

This study deals the fermentation of the glutinous rice powder which, is disused from Migwa making- for the manufacturing of vinegar. The alcoholic fermentation was made first and the acetic one was made after the former one. Through these fermentations, the following- results are obtained. 1. During the cycling of the sample fermented liguor through the generator, the amount of acetic acid was increased per cycle and reached the maximum in the fourth cycle. In other word, Acetobacter strain i. e. Aa-28 became 4.7%. 2. By means of the addition of 1 % phosphate to the acetic fermented liguor, the acetic fermentation was made rapid, the amount of acetic acid was increased, and Aa-28 became 5.3% in the third cycle. 3. Addition of 1 % phosphate and 20% apple cider vinegar to the fermented liguor increased both the rate and efficiency of acetic acid fermentation. And Aa-28 became 5.5% in the third cycle.

汁醬製造에 關한 硏究

조덕봉,성하진 광주보건대학 1978 論文集 Vol.4 No.-

In order to find out optimum conditions on the preparation of Chipjang, the ratio of raw materials, NaCl concentration and aging temperature were investigated. During the aging the changes of ingridients of the Chipjang, such as amino-N, reducing sugar, total acid, pH were determind and sensory, test was carried out. The results were as follows; 1. The most effective ratio of glutenious rice to Me-joo was 10:2. 2. The level of amino-N was considerable in 48hrs. and the lowest level was obtained in the 13% of NaCl. The effects of temperature on the changes of amino-N were insignificant. 3. As the content of NaCl increased reducing sugar was increased, especially at 50℃ of aging temperature. 4. Total acid was increased as decreased content of NaCl and significant level was obtained at 50 and. 60℃ of aging-temperature. 5. According to the sensory evaluation, the best taste was shown in the 10% of NaCl, agied at 50℃.

느타리버섯 지면재배법 개발 연구

조덕봉,김재창,최충식 광주보건대학 2002 論文集 Vol.27 No.-

The wild agaric grows at the ground of the stump or the dead body of the broad-leaf tree because the ground has suitable condition for its growth. Also the soil has the effect of moisture-protection and heat insulation, so it has great condition for the growth of spawn and the development of mushroom(fruit-body). The shell-using cultivation which has been usually cultivated by agaric-cultivation farm makes it possible to control the temperature and the humidity because the mushrooms are cultivated in small area, but it needs more complex skills for the control of environment necessary for the argaric development. Another problem of the shell-using cultivation is that it needs special equipment and device which provide proper environment for the cultivation of agaric. The result of the ground cultivation we did from 1998 to 2000 for the reduction of these problems is: 1. The ground cultivation of agaric has reduced 34% of labor(333 hours when we cultivate at 330㎡-area) which was invested from the building of culture ground to the end of the cultivation compared with the shell-using cultivation. 2. The ground cultivation saved 13,800,000∼26,800,000 won of expenditure for facilities and equipment compared with the shell-using cultivation when cultivated 330㎡ of agaric-cultivating area. 3. We could save 1300ℓ of oil cost in the spring(from April to July), and 2300ℓ of oil cost in the autumn(from september to December). 4. The variety suitable for the found cultivation is Sam-bok agaric in the spring cultivation, and Choon-Choo 1-Ho and Won-Hyoung 2-Ho in the autumn cultivation.

느타리버섯 복토재배에 관한 연구

조덕봉,김재창,최충식 광주보건대학 2000 論文集 Vol.25 No.-

This study was carried out to increase the amount of the Pleurotus ostreatus, by the mycelium on the surface of the shelf soundly through molding materials over the medium for preventing the dryness of the shelf, and to find out how to reduce the damages from disease and pest. The results were as follows: 1. Molding materials The best molding material was charcoal powder, and the mixture of charcoal powder and clay loam at a ration of 3 to 2 or more was also practicable. 2. The time of molding It was adequate to mold when the growth rate of mycelium was reached to 70~80% around 10~15 days after. 3. The amount of application The suitable amount of molding material was approximately 5ℓ/㎡.

공기 접촉에 의한 분유 중의 유효 Lysine 함량 변화

조덕봉,조남철 광주보건대학 1987 論文集 Vol.12 No.-

The Change of available lysine contents for six different manufactured dried milk powders were tested at 10℃, 25℃, and 35℃ for 5 weeks. The results are follow : 1. Available lysine contents of dried milk powder was A, J, N, M, S, and MG, respectively. 2. One week later, available lysine contents of the all six dried milk powders was rapidly decreased at constant temperature 10"C, 25℃, 35℃. 3. Dried milk powders kept at 10"C was decreased 57-64% for 5 weeks, and that kept at 25℃ and 35℃ was almost extinguished.

표고버섯의 熱風乾燥速度論에 關한 硏究

조덕봉,김동필,최춘순 광주보건대학 1981 論文集 Vol.6 No.-

Dehydration phenomena has been studied for the shiitake mushroom Lentinus edodes sanryun No. 1, through which examine the effect of temperature and air velocity and derivation of its kinetics. Temperature effect for the dehydration rate constant were examined under the constant air velocity (1.5m/sec) with the variation of temperature from 40℃ to 55℃. Water content were reduced exponentially with the course of time and calculated dehydration rate constant values varies with temperature with an Arrhenius-type relationship, which had been expected in the chemical reaction kinetics. Influence of air velocity for the dehydration rate constant under the constant temperature (45℃) showed interesting results. For the range 1.0m/sec to 2.0m/sec, dehydration rate constant values are increased with the air velocity, but for the 2.0 to 3.1m/sec, dehydration rate constant values are ddecreased which were caused by case hardening. One of the selected conditions in the optimal dehydration range, temperature 50℃ air velocity 2m/sec, and its measured humidity 38~41%, mathematical model of dehydration curve and dehydration rate equations were developed and the resulting kinetic models were, X=6.94e^(-0.345t) and dX/dt=-2.39 e^(-0.345t).

원목열처리 방법이 표고버섯의 수확에 미치는 영향

조덕봉,최옥범,최충식,김재창 광주보건대학 1999 論文集 Vol.24 No.-

This study was performed to investigate the effect of log treatment on the harvesting and quality of Lentinus edodes. Effect of log Treatment on the pinning of Lentinus edodes was as follows. Nong-gi No. 3 of warm weather strain was the hightest pinning( 100%), San-jo No. 5 and Mo-ri No. 290 of cold weather strains and control were 10%, 10%, 70%, respectively. Fruiting contents of Lentinus edodes did not show significant difference between sample with heat treatment and control in cold weather strains. Fruiting contents of Nong-gi No. 3 of warm weather strain with heat treatment were higher than those of control without heat treatment. There was similar result in indivisual weight of Lentinus edodes.

양송이 지면재배법 개발 연구

조덕봉,김재창,최충식 광주보건대학 2003 論文集 Vol.28 No.-

Agaricus bisporus is the mushroom which has the oldest history in the artificial cultivation, known to be started from the 16th century in France. We used the way that was moved the culture ground to the other place in the cultivation in its infancy. An wild mushroom develops on the ground which contains organic matters such as stable manure, wheat straw, and grass leaf, and the development period is spring and autumn. It is assumed that the mushroom is closely related to the soil from the raise of the spawn to the development of mushroom, and it has strong affinity to the soil. We have done the ground cultivation for Agaricus bisporus which has strong affinity to the soil to minimize the production cost, and the result is that; 1. Temperature of the greenhouse was 21∼33℃ and that of culture ground was 20∼27℃ when we cultivated the mushroom in summer. 2. While we cultivated it in autumn, the temperature of the greenhouse was 14∼28℃, and that of culture ground was 16∼25℃. 3. While the summer cultivation, it took 67 days from the building of the culture ground to the development of the first mushroom, and the case of the autumn cultivation, it took 71days. 4. The suitable variety for the ground cultivation was summer Agaricus bisporus 1-Ho in summer, and Agaricus bisporus 707-Ho in autumn. 5. The amount of mushroom which was producted by the ground cultivation was less than that of mushroom producted by the shell-using cultivation(ground cultivation : 50㎏/3.3㎡, shell-using cultivation : 60㎏/3.3㎡)

신령버섯 고온기 지면재배법 개발에 관한 연구

조덕봉,김재창,최충식 광주보건대학 2001 論文集 Vol.26 No.-

Argaricus blazei Murill is an edible mushroom, which is beneficial for the anticancer and canceroidal. it grows naturally in Florida US and the centers of the field in Central and South America, but not in Korea. It has been planted in Japan since the Japanese biologists confirmed that this mushroom contains the immunity-activating material. Also, the method of cultivation of this mushroom has been developed and diffused in Korea since 1996. In Korea, it is mainly cultivated in Gyongbukdo, Gangwondo and so on, with 82.500㎡ of cultivation area. The method of ground cultivation is as follow; 1. make the ridges and rows into the greenhouse after the equipment of 85% of shade net with a double layer in the plastic greenhouse, then cover the ridges with 0.33㎜-thick of vinyl resins which are bored at 10㎝ of intervals. 2. stack the bran-mature-treated rice straw on 100~150㎏/3.3㎡ of the floor of vinyl resins. 3. inoculate the spawns at the bran-mature-treated rice straw. 4. raise them at 22~28℃ of temperature. control the temperature using an extractor fan or plastic wing of greenhouse in the season of high temperature. 5. the amount of fresh mushroom is about 30.6㎏/3.3㎡. This method makes it possible to cultivate the mushroom without any air-conditioning unit, and it can increase the coefficient of utilization of greenhouse. Therefore we can expect it to create higher quality and more amount of mushroom compared with traditional method. The high price of A. blazei prevents us from the extension of cultivation because it limits the customer class and the market. That is why we started to study about the ground cultivation method which makes it possible to extent the customer class and the market and to create the stable incomes by supplying the cheap mushroom of high quality.