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- 저자 : 김주흥(Joo Heung Kim) (검색결과 4 건)
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갑상선의 호산구증 경화 점액표피양 암종: 원격전이를 동반한 증례보고
김주흥,김석모,홍순원1,장항석,박정수,Joo Heung Kim,Seok-Mo Kim,Soon Won Hong1,Hang-Seok Chang,Cheong Soo Park 대한갑상선-내분비외과학회 2014 The Koreran journal of Endocrine Surgery Vol.14 No.4
Sclerosing mucoepidermoid carcinoma with eosinophilia (SMECE) of the thyroid gland is a very rare carcinoma. We herein report on a case of SMECE with metastasis to bilateral lateral neck nodes, esophagus, and trachea. A 72-year-old woman presented with a neck mass found incidentally during a medical check-up. She had a history of cerebral stroke without sequelae 20 years ago and was taking aspirin regularly. The neck mass was confirmed as papillary thyroid carcinoma by fine needle aspiration biopsy. The patient underwent bilateral total thyroidectomy with central compartment and bilateral compartment lateral neck dissection. The right recurrent laryngeal nerve was sacrificed due to tumor invasion. The trachea wall and esophagus were also invaded by the cancer. Histologically, the tumor showed dense fibrohyaline stroma and a goblet cell, nested islands of squamoid cells, and marked stromal eosinophilia with perineural invasion and lymphovascular invasion, confirming the diagnosis of SMECE. After radiation therapy for three months, distant metastasis to the liver, lung, and bone were found on PET-CT. This case appears to be more aggressive than previously reported cases.
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직장에 발생한 위장관 간질성 종양의 외과적 치료 : 단일 기관의 경험
김주흥(Joo Heung Kim),김창희(Chang Hee Kim),허혁(Hyuk Hur),민병소(Byung Soh Min),백승혁(Seung Hyuk Baik),이강영(Kang Young Lee),김남규(Nam Kyu Kim) 대한종양외과학회 2012 Korean Journal of Clinical Oncology Vol.8 No.2
Background : Rectal gastrointestinal tumor is not usually found in rectum and form 0.3% of all rectal malignancy. The aim of this study is to analyze patients who underwent surgical resection for rectal GIST. Methods : We retrospectively reviewed 10 patients who had been underwent curative operation for rectal GIST from 2006 to 2012. Patients were diagnosed with GIST by Abdomino-pelvic CT scan, MRI, or endoscopic ultrasound. Results were analyzed to identify patients characteristics, method and complication of operation, pathologic feature, hospital day, follow-up including neoadjuvent and adjuvant imatinib mesylate (IM). Results : Male and female patients were six and four. The mean age was 62 years (range, 49~81 years) The median follow-up period was 24 month(range, 1~68 months). Except routine checkups, most common chief complaints were constipation (30%). All patients underwent R0 resection (trans-anal surgery (n=2), minimally invasive surgery (n=5), open surgery(n=3)). One laparoscopic operation case was converted to laparotomy due to severe tumor adhesion. The mean size of tumor was 5.4cm (range, 1~8cm). The mitotic count shown >5 in 50 high power fields(HPF) was four cases, near total necrosis was two cases and that shown <5 in HPF was three cases. Five (50%) patients received neoadjuvant imatinib therapy following surgery. Adjuvant imatinib therapy was given to four patients based on size and mitotic counts. One local recurrence cases was found at 4 year 2 month after surgery. Conclusion : We can conclude that curative resection of rectal GIST with imatinib given to neoadjuvant and adjuvant setting is safe. And there are many various surgical options at rectal GIST management, and another study with more cases and logn term follow-up data is indispensable.
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레토르트 살균기 내부의 온도 구배가 감자제품의 살균도와 품질에 미치는 영향
김주흥 ( Joo Heung Kim ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.3
The effect of temperature distribution in the retort on the degree of sterilization and the product quality was investigated. The temperature distribution in the retort chamber in an industrial scale of retort was evaluated. The target processing temperature was set to 121.1℃ based on the standard sterilization process for C. botulinum. The temperature distributions at several points in the retort chamber were measured during the sterilization process, such as the heating (25℃ to 121.1℃), holding (121.1℃), and cooling (121.1℃ to 25℃) processes. F<sub>o</sub>-values at different positions in the chamber were evaluated and compared. Potato cubes were used as a control sample to obtain the heat penetration curve for evaluating the degree of sterilization and the quality changes. Potato samples in cube shape (13×13×13 mm) were prepared and packed in 5 kg of retort pouch pack. A significant temperature deviation occurred during the cooling process and it significantly affected the degree of sterilization.
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고형분과 액상의 분리 및 형상을 달리한 대용량 당근 레토르트 제품의 52주 저장기간에 따른 품질변화 특성
김윤성 ( Yoon Sung Kim ),김주흥 ( Joo Heung Kim ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.4
B2B 레토르트 식품을 액상과 고형분의 분리공정을 통해 냉점추정과 냉점부근에서의 F<sub>0</sub>-value = 6분을 만족하는 총 가열공정 시간(TTT)을 도출하였다. 관습적으로 행해오던 액상과 고형분의 혼합 레토르트 가열처리군은 대류 열전달기작으로 인해 냉점위치가 파우치 중심보다 아래쪽에서 측정되었으며, 최적살균을 위한 최소 TTT가 대류임에도 많은 충진량으로 인해 두 분리군보다 길게 도출되었다. TTT가 길어짐에 따라 고형분(당근)의 경도와 씹힘성이 두 분리군에 비해 유의적으로 작게 측정되었다. 반면 두 분리실험군에서는 열전달기작이 전도로서 냉점위치는 기하학적 중심으로 측정되었으며, 최적살균을 위한 TTT가 짧게 도출되었다. 가열처리 시간이 짧은 분리군의 당근 조직감은 혼합군보다 유의적으로 높게 측정되었으며, 분리군 중 직육면체 형상으로 가열처리한 실험군에서 정육면체 형상보다 유의적으로 높은 조직감을 보였다. 레토르트 가열처리 후 저장기간에 따라서는 세 실험군 모두에서 당근의 조직 감이 일정기간 유지되다가 서서히 감소하였다. 저장기간 중에도 혼합군에 비해 분리군 모두에서 높은 조직감을 보였으며, 이 중 직육면체 형상으로 가열처리한 실험군의 당근 조직감이 정육면체 형상의 당근 조직감보다 유의적으로 높게 측정되었다. 가열처리 직후 및 저장기간 동안 직육면체 형상의 실험군에서 정육면체 형상의 실험군보다 작은 변동계수를 보여 균일한 품질을 기대할 수 있었다. 본 연구결과는 B2B 레토르트 제품을 고형분과 액상을 분리하여 제조할 시 관습적 방식인 혼합 가열보다 높은 품질을 기대할 수 있으며, 고형분의 분리형상을 정육면체 형상이 아닌 직육면체 형상으로 제조할 시 제품 내 품질의 균일화 및 저장기간 중 품질의 균일화가 가능할 것으로 기대된다. 부가적으로 짧은 레토르트 가열공정으로 인해 열효율성과 높은 생산성 및 유통적 편의성 또한 기대할 수 있다. Quality changes of carrots thermally processed in a large size (5 kg) retort pouch during 52 weeks of storage were investigated under different packaging methods and package shapes. To improve the efficiency of thermal processing (121.1℃, 0.15 MPa), the carrot (i.e., solid) and the broth (i.e., liquid) of the carrot soup were separately packed and sterilized. The quality changes of carrot packed without liquid were compared with those with liquid. Two dif-ferent package shapes such as rectangular parallelepiped and cube were also evaluated to figure out the efficiency of the heat penetration rate for a large-sized pouch. The TTT (F<sub>0</sub>-values = 6) were 27, 54, and 114 min from the rectangular parallelepiped, cube, and solid/liquid mixed groups, respectively. In the mixed groups, the hardness and chewiness of solids (carrot) were significantly smaller than those measured in the other groups as TTT increased. Carrots treated in the rectangular parallelepiped shape showed a significantly higher texture than the cube shape. The CV of hardness and chewiness in the rectangular parallelepiped and the cube shape were calculated as 7.56 and 47.19, and 29.16 and 65.28, respectively. This demonstrated that a more uniform quality can be obtained from the rectangular parallelepiped shape.
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