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전영주(Y.J Jeon),김재욱(J.U. Kim),김종열(J.Y. Kim) 대한전기학회 2009 정보 및 제어 심포지엄 논문집 Vol.2009 No.10
맥진의 과학화를 위해서는 객관적이면서 정량적인 데이터 획득이 가능한 맥진 시스템 개발이 필수적이며, 이러한 맥진 시스템 개발에 있어 가장 중요한 부분은 신뢰성 있는 맥진 센서의 개발이다. 본 연구에서는 기존의 와이어 본딩(wire bonding)의 단정을 보안한 FDB(Face Down Bonding) 방식의 멀티 어레이 센서와, 이 센서의 신뢰성을 보장하기 위하여 반복성과 재현성 테스트를 수행할 수 있는 맥진센서 검증 시스템을 개발하였다. FDB 방식의 맥진 센서에 총 9개의 센서 칩을 내장하였고, 맥 측정부위와 접촉되는 패드와 센서 칩 사이에는 겔이 채워진 홀이 형성되어 있어 센서 간 간섭을 최소화할 수 있는 구조로 설계되었다. 맥진센서 검증시스템은 모터 구동 방식으로 9개 패드 전세를 가압하연서 로드셀을 이용하여 가압량을 측정할 수 있도록 설계하였으며, 가압량 및 가압 지속 시간 등을 설정할 수 있도록 구성하였다. 본 연구에서 개발한 맥진센서 및 맥진센서 검증시스템은 신뢰성 있는 맥진 데이터 획득을 위한 맥진 시스템 개발에 활용될 수 있을 것으로 기대한다.
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김재욱,조무제 한국농화학회 1971 Applied Biological Chemistry (Appl Biol Chem) Vol.14 No.1
This experiment was conducted as a preliminary test to invent the quick ripening process for soysauces. The bran koji extract of 2 kinds of mold (Asp. niger and Asp. sojae) was used as enzyme sources in order to improve the rate of enzymatic conversion of raw materials and shorten the ripening period of soysauces. Soybean koji (inoculated Asp. sojae) and steamed soybean were enzymatically decomposed for 8 hours at 40℃, pH 4-6 with stirring at a rate of 1500 rpm. After the enzymatic treatment, soysauces were fermented by 4 kinds of processes with the above-mentioned salt tolerant microorganisms inoculated. After 4 weeks, sensory evolution for these soysauces products and analysis of chemical components were carried out. The results obtained were summarized as follows. 1. Soysauces prepared from decomposed koji by Asp. niger enzyme complex showed higher extractables, such as total nitrogen, amino nitrogen, pure extract and reducing sugar, than any other procedure. Extracted amounts of each components of soysauces prepared from this process during 1 month were similar to those of soysauces made from general procedure (control) for 5 to 6 months. 2. According to sensory evaluation, soysauce prepared from decomposed koji also showed best taste and were similar to that of soysauces prepared by general method for 6 months.
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김재욱,조무제,김상순 한국농화학회 1969 Applied Biological Chemistry (Appl Biol Chem) Vol.11 No.1
In order to determine proper ratio of wheat to soybean of soysauce koji material for Korean people's taste, sensory evaluation for the soysauces made from soysance kojis with various above-mentioned ratio and analysis of chemical components through the brewing period of six months were carried out. The results obtained were summarized as follows: 1. The specific gravity of alt the soysauces increased gradually as tire time gassed and had maximum values is two months with nearly constant values thereafter. Concerning soybean/ wheat-ratio, generally, the higher soybean/wheat-ratio, the lower specific gravity was observed but when this ratio was higher than 10 : 6, the gravity was on the similar levels. 2. The solid material in all the soysauces increased in the earlier stage and there were no significant differences among the treatments but soysauces without wheat had a little low content. 3. The lesser amount of wheat as raw material was, the higher contents of total nitrogen were and the contents of total nitrogen in the every ratio of raw material increased parallely as the mash ages. 4. The amino-nitrogen levels were found to have the similar tendency to total nitroghen levels. 5. The reducing sugar content was higher in the soysauces with more-wheat and increased rapidly up to the maximum level in two months and then the higher wheat/soybean-ratio was, the slower decrease of the sugar content was observed. 6. The maximum fatal acidity was observed in the soysauces with 10; 4-6 (soybean/wheat-ratio) and increased similary in all the soysauces throughout the period. 7. According to the sensory evaluation, the short (2-3 months) fermented soysauces showed best taste; when soybean/wheat-ratio was 10 : 3 and 10 : 6 if diluted, but in long (4-6 months) fermented soysauces it was 10 : 6 and 10 : 4 if diluted.
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김재욱,조무제 한국농화학회 1970 Applied Biological Chemistry (Appl Biol Chem) Vol.13 No.1
In order to prepare digested Protein source for the Weanling Food from soybean, an attempt was made to decompose steamed soybean protein to amino acids and peptides by protease and cellulase produced from Aspergillus niger and Aspergillus sojae. In this paper, the optimum condition for digestion of soybean protein were studied and also investigated the effects of decolorization of it. As the results, followings were obtained; 1. As steaming conditions, a treatment under 15 lb of pressure and 10 minutes of heating shows most effective. 2. The optimum pH of Asp, sojae enzyme for the digestion of soybean protein is 6.0, while that of Asp. niger enzyme is 4.4. In successievly-decomposing with Asp. sojae and Asp. niger, it shows the most effective on ratio of water-soluble-nitrogen to total nitrogen and amino-nitrogen to total nitrogen than any other separate treatments. 3. The suitable amount of the enzyme solution to that of the soybean substrate paste, in volume, is 1 : 2. 4. Digestion ratio of soybean protein indicates the gradual and steady effects of increasing time of digestion, but 8 hour-digestion regarding to putrefaction was suitable. 5. The most effective decolorization was successively passed on culumns of active carbon and anion exchanger (Dowex 2-x-8) at room temperature. In separate treatments, the effective order of decolorization was as follows; (Dowex 2-x-8)$gt;Active carborn$gt;Amberite IR-120 6. The powder type of the soy protein source obtained by concentration below 60℃ contains 12.51% of moisture, 66.31% of protein, 4.25% of fat, 12.75% of carbohydrate, 4.18% of ash.
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이춘영,김재욱,조무제,김상순 한국농화학회 1969 Applied Biological Chemistry (Appl Biol Chem) Vol.12 No.1
As a one of the new methods for soybean protein food processings, an attempt was made to decompose steamed soybean protein to amino acids, peptides, and other water soluble forms by the use of protease produced by Aspergillus sojae, and extract them to use as additives of low protein foods or weaning-foods of children. In this paper, as a one part of this subject, the optimum condition, such as optimum pH, temperature, digestion period, raw material's mixing ratio with wheat meal, amount of water added, and effect of sodium chloride addition, to decompose and extract soybean protein were studied. They were obtained when mixing raw materials with wheat meal in the ratio of 10:4 and adding six folds of water at 40-45℃, pH 5-8 for 18 hrs. digestion. Although sodium chloride addition exerted an unfavorable influence upon the decomposition of the aforementioned materials, it was effective to prolongation of digestion period. Under the abovementioned optimum conditions, the maximum extractability of soybean protein as forms of amino acids, peptides, and other water soluble forms, was nearly 70 percent against protein content of raw materials.
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이춘영,전재근,김호식,김재욱,이서래,이계호 한국농화학회 1969 Applied Biological Chemistry (Appl Biol Chem) Vol.11 No.1
Five varieties of sweetpotatoes recommended in Korea were investigated with respect to the storing rapacity, resin content and the possibility of developing sweetpotato chips as a new processed food item. The results are summarized as follows: 1) Two varieties, Suwon No. 147 and Chun-Mi were more resistant to chilling injury and soft-rot decay than other varieties. 2) The contents of resinous and polyghenolic substances were quite different depending upon the variety. 3) Sweetpotato chips of different color were made from different varieties and rapeseed oil was found to be the best as frying oil. 4) Best conditions to prepare sweetpotato chips with fresh color and proper texture were to dip slices of 1-2 ㎜ thickness in 0.25% sodium bisulfite solution at 40℃ for 30-40 minutes and to subject to deep frying in an oil bath at 150-160℃ for 2.5 to 3.5 minutes. 5) Polyethylene-cellophane film as packing material of sweetpotato chips was the best in the moisture proof and film-impact tests.
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