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Characteristic of Makgeolli and Pine (Pinus koraiensis) Extract Fermentation
데스티아니 수페노,권순홍,정성원,권순구,박종민,김종순,최원식 한국산업융합학회 2017 한국산업융합학회 논문집 Vol.20 No.5
In this research, the improvement of Korean rice wine (makgeolli) with pine (Pinus koraiensis) extract addition was evaluated due to the increase in alcoholic Korean traditional beverage. Makgeolli fermentation was prepared using Korean rice and nuruk (traditional starter) supplemented by pine needle (MPN) and pine sprout (MPS) extract. The average of initial pH level for MPN was 3.95 and MPS was 4.55, the average of initial sugar content for MPN was 0.4% and MPS was 0.3%. The sugar content and pH level behavior were investigated every 24h during fermentation period. The observation of microbial colony was done at days 8 of fermentation period with three time sample dilution. Afterward, the physical appearance of fermentation solution and microbial development were investigated in the final of fermentation period. The number of yeast and LAB (402 x103 CFU/mL) in MPN was greater than the yeast and LAB count in MPS (224 x103 CFU/mL). The pH level obtained by addition pine sprout have value of R2 higher than addition of pine needles (leaf), the sugar content (%) behaviour was opposite with pH level behaviour.
Effect and Nutrient Content of Fermented Aloe Saponaria as Pigs Feed Additive Food
최선미,데스티아니 수페노,권순홍,정성원,권순구,박종민,김종순,최원식 한국산업융합학회 2018 한국산업융합학회 논문집 Vol.21 No.1
Aloe gel layer is well known as raw materials of medicines and cosmetics due to their antioxidant and anti-inflammatory properties. In aloe gel extracting process, the outer part of the leaf was removed. It contains high quality of fiber and many nutrients. However, this part is thrown away and generally used as fertilizer. The purpose of this research was to examine the important nutrient of Aloe saponaria. Moreover, the feasibility of using aloe as a dietary supplement by feeding fermentation treatment of aloe was investigated. To do this, the aloe leaf was divided into several parts including leaf skin, bottom of the leaf, tip of the leaf, middle of the leaf, and leaf flesh. Then the saponin content were analyzed from each part. The extraction method was used to clarify the saponin content. The aloe then fermented to improve it benefit. The fermented Aloe then given as dietary food to group of pig. Finally, the appropriate feed level was determined and the pork meat quality was analyzed. The extraction of saponin shows that the highest concentration of saponin located on the skin of the leaf. The feeding experiment shows that there is no significant difference in pig growth without aloe dietary food and groups with aloe as dietary food. It was conclude that fermented aloe can replace the pigs normal feeder as an alternative feeding solution.
이은숙,남미경,데스티아니,우지희,키피,김나경,최원식 한국산업식품공학회 2017 학술대회 및 심포지엄 Vol.2017 No.11
콩가루는 탈지한 대두박이나 탈지하지 않는 콩을 미세하게 분쇄하여 분말화 한 것으로 미국에서 입자의크기가 100mesh 체를 통과한 것으로 규정하고 있다. mesh는 강철망의 망눈의 개수를 표시하는 단위로써 가로 세로 1인치(25.4mm)사이에 있는 망눈사이의 공간의 수이고 즉 300mesh라 하면 표준체 가로 세로의길이 2.54cm 안에 구멍이 300개가 들어있는 체를 통과하는 분말의 크기를 나타낸다. 콩가루는 글루텐(gluten)이 함유되어 있지 않고 단백질함량이 많다는 면에서 밀가루와 구분되며 섬유소가 함유되어 있다는 면에서 탈지 분유와도 다르다 콩가루는 콩의 불순물을 제거한뒤 6-8 조각으로 조분쇄하여 콩껍질을 제거한 다음, 가열처리하고 이를 냉각시킨 후 분쇄하여 제조한다. 제조 과정 중의 열처리는 콩비린내를 제거하고 효소를 불활성화시켜 콩가루 냄새를 크게 향상시킬 뿐만 아니라 트립신저해제(trypsin inbibiter)를 불활성화시켜 소화율을 향상시킨다. 가열 처리에 따라 콩가루의 착색과 단백질 용해도가 감소되므로 가열방법과 가열온도, 가열시간을 적절히 조정해야 한다. 콩가루는 그 제조공정에 따라 탈지 콩가루, 전지 콩가루, 압출콩가루로 나눌 수 있는데, 전지콩가루는 콩껍질을 제거한 콩을 마쇄한 것이므로 일반성분이 콩의 자엽 부분과 비슷하고, 탈지 콩가루는 지방성분을 제거한 것이므로 지방함량이 낮고 단백질 함량이 50.0∼69.9%로 높다 압출 콩가루는 가열압출기(extruder-cooker)를 이용하여 콩을가열, 압출하여 제조한 콩가루로 지방을 제거하지 않은 콩을 그대로 사용하므로 영양가가 높고 향미가 높은 것이 특징이다. 두부는 대두의 수용성 단백질을 추출 응고시킨 gel상의 식품으로 소화율이 높고, 대두단백질은 lysine 등 필수 아미노산 함양이 높아 곡류위주의 식생활에서 부족되기 쉬운영양소를 공급하면서도 가격이 저렴한 식품이다. 본 연구는 전두부를 만들기전 첫 공정단계로 콩을 선별후 분쇄한 콩가루 50mesh, 150mesh, 300mesh, 600mesh의 국내산과 수입산으로 나눠 입자를 분석하고, 두부로 가공했을시 두부의 입자비교, 응고시간, 두부발효음료의 결과를 알아보려고 한다. 본연구에서 사용되는 전두부용 콩가루의 굵기는 300∼600mesh의 콩가루를 사용했으며, 보통 밀가루,미숫가루의 굵기는 150∼200 mesh이다. 전두부는 굵기가 가늘수록 두부의 형태는 부드럽고 단백하며, 가장 이상적인 두부의 형태가 만들어지고 다른 물질과 이루어 졌을 때 이상적인 화합물 반응으로 비추어 볼 때 맛의 형태를 좌우한다.
Vibration Analysis of 300 mesh Soy Bean Crusher Based on Finite Element Method
프라타마 판두 산디,수페노 데스티아니,변재영,우지희,이은숙,남미경,황현지,키프 디마스 하리스 신,이강삼,최원식 한국산업융합학회 2017 한국산업융합학회 논문집 Vol.20 No.5
A machine such as bean crusher machine is subjected to different loads and vibration. Due to this vibration there will be certain deformations which affect the performance of the machine in adverse manner. This paper proposed a vibration analysis of bean crusher machine using ANSYS. The Finite Element Method (FEM) analysis is carried out to study the effect of vibration on the structure in order to ensure the safety. This work helps the machine developer make a better product at the early design stage with lower cost and faster development time. To do this, firstly, using Inventor, a CAD model is prepared. Secondly, the analysis is to be carried out using ANSYS 15. The modal analysis and random vibration analysis of the structure was conducted. The analysis shows that the proposed design was successfully shows the minimum deformation when the vibration was applied in normal condition.
최원식,프라타마 판두 산디,수페노 데스티아니,변재영,이은숙,우지희,양지웅,키프 디마스 하리스 신,크리스타 마이난다 브리기타,오케추쿠 나에메카 니콜라스,이강삼,Choi, Wonsik,Pratama, Pandu Sandi,Supeno, Destiani,Byun, Jaeyoung,Lee, Ensuk,Woo, Jihee,Yang, Jiung,Keefe, Dimas The Korean Society of Industry Convergence 2018 한국산업융합학회 논문집 Vol.21 No.5
In this research, the effect of normal load, sliding velocity, and texture density on thefriction coefficient of surfaces micro-textured on AISI 4140 under paraffin oil lubrication were investigated. The predicted tribological behavior by numerical calculation can be serves as guidance for the designer during the machine development stage. Therefore, in this research friction coefficient prediction model based on response surface methodology (RSM), support vector machine (SVM), and artificial neural network (ANN) were developed. The experimental result shows that the variation of load, speed and texture density were influence the friction coefficient. The RSM, ANN and SVM model was successfully developed based on the experimental data. The ANN model can effectively predict the tribological characteristics of micro-textured AISI 4140 in paraffin oil lubrication condition compare to RSM and SVM.
Sung Won Chung(정성원),Destiani Supeno(데스티아니 수페노),Pandu Sandi Pratama(판두 산디 프라타마),Won Sik Choi(최원식) 한국산업융합학회 2016 한국산업융합학회 논문집 Vol.19 No.4
This paper investigates the possibility to increase the economic value of the thinned young apple trough fermentation process. It is studies the optimal fermentation condition of thinned young apple by manipulating preparation treatment and sugar content. To do this following steps are done. Firstly, different preparation treatment for thinned young apple such as whole apple, cutting apple, and blending apple were done. The different sugar content such as 24° Brix, 15° Brix and 4° Brix was added. Secondly, the sugar contents and pH level were measured during fermentation process. Finally, statistical analysis was used to examine the relation between the preparation treatment, sugar content and pH level during the fermentation process. The experimental result shows that the different preparation treatment influences to the fermentation process. The blending apple treatment gave lower pH level compared to other kind treatments. The sugar content of thinned young apple was decrease during the fermentation process. The statistical analysis shows that the manipulation preparation treatment and sugar content affect the final pH level and whole fermentation process. Experimental result shows that the thinned young apple fermentation could be proposed as new alternative product in the market. The best fermentation process was obtained from blending thinned young apple treatment with 24° Brix.
강언욱,프라타마 판두 산디,변재영,데스티아니 수페노,정성원,최원식 한국농업기계학회 2018 바이오시스템공학 Vol.43 No.2
Purpose: In this study, a maintenance free super-capacitor battery charging system based on the photovoltaic module, to be used in agricultural electric carriers, was developed and its charging characteristics were studied in detail. Methods: At first, the electric carrier system configuration is introduced and the electric control components are presented. The super-capacitor batteries and photovoltaic module used in the experiment are specified. Next, the developed charging system consisting of a constant current / constant voltage Buck converter as the charging device and a super-capacitor cell as a balancing device are initiated. The proposed circuit design, a developed PCB layout of each device and a proportional control to check the current and voltage during the charging process are outlined. An experiment was carried out using a developed prototype to clarify the effectiveness of the proposed system. A power analyzer was used to measure the current and voltage during charging to evaluate the efficiency of the energy storage device. Finally, the conclusions of this research are presented. Results: The experimental results show that the proposed system successfully controls the charging current and balances the battery voltage. The maximum voltage of the super-capacitor battery obtained by using the proposed battery charger is 16.2 V, and the maximum charging current is 20 A. It was found that the charging time was less than an hour through the duty ratio of 95% or more. Conclusions: The developed battery charging system was successfully implemented on the agricultural electric carriers.
Hwang Se Ran(황세란),Destiani Supeno(데스티아니 수페노),Kwon Soon Hong(권순홍),Chung Sung Won(정성원),Kwon Soon Goo(권순구),Park Jong Min(박종민),Kim Jong Soon(김종순),Choi Won Sik(최원식) 한국산업융합학회 2017 한국산업융합학회 논문집 Vol.20 No.4
Saponin is the most pharmaceutical active ingredients of the ginseng plant, it was called “Ginsenoside” which means the Glycoside of ginseng that composed glycosides and aglycones. The human body will absorb the saponin easily if these substrate was decomposed by active microorganism. Fermentation is the most convenient technique to decompose this active ingredients. The purpose of this research was to study the sugar content, pH and acidity development during the ginseng fermentation process. Fresh Korean ginseng and red ginseng extract was used as the main ingredient. The concentrated of pure ginseng extract was added to increase the saponin extract. Furthermore, the mix microbial powder was added as starter to increase the fermentation efficiency. The ginseng was fermented in fermentation chamber at temperature 37℃ during 70 days. In the end of experiment the sugar content was decreased from 24% to 7.65%, The pH was decreased from 6.5 to 3.4, and the acidity level was incresed from 0% to 1.2%.
비소 제거한 심층해수를 이용한 300Mesh급 콩분말 두부제조에 관한 연구
이은숙,변재영,우지희,양지웅,키피,문유청,데스티아니,난다,니콜라스,이강삼,최원식 한국산업식품공학회 2018 학술대회 및 심포지엄 Vol.2018 No.04
21세기밀레니엄 식품으로 미국 FDA는 하루 콩 단백질 25g을 섭취하면 관상동맥질환이 예방될 만큼 기능성이 우수하다고 평가되고 있으며, 콩은 세계적인 식품으로 1,000여 가지의 용도로 이용되고 있다. 콩을 가공하여 만들어지는 두부는 콩 분말, 즉 Mesh 형태에 따라 두부의 종류가 분류되며, Nano기술을 도입하여 국산기계를 제작한 생산시스템으로 국산 콩 300 Mesh분말에 비소를 제거한 심층 해양수를 이용하여 단백질이 응고되는 원리와 침지과정이 생략되고 수용성 단백질과 불용성 단백질과 섬유소 기타 영양성분을 손실 없이 제품화 할 수 있는 전두부 제조 및 생산과정과 콩 분쇄기는 유분이 많은 국산 콩 뿐만 아니라 수입 콩 일반적인 농산물의 분쇄가 가능하여 두부식품발달에 미치는 영향을 연구하였다