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백영수,김영준,백무열,김대옥,이형재 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.4
Total phenolic contents and antioxidant activities of 7 Korean domestic honey varieties and fractions from different floral sources were determined. Extracts of 7 varieties of honey were fractionated in the sequence of nhexane, chloroform, ethyl acetate, n-butanol, and water. The ethyl acetate fraction (EAF) of all 7 honey varieties retained the majority of the antioxidant activity and the total phenolic content. The antioxidant activities of the EAF from Korean raisin honey were 52.74 and 24.44 mg of vitamin C equivalents/g of dry fraction based on ABTS and DPPH radicals, respectively. Total EAF phenolic contents of 7 honey varieties ranged from 5.27 to 29.17 mg of gallic acid equivalents/g of dry fraction. High correlation coefficients between total phenolic contents and antioxidant activities indicated that phenolic compounds were the major components responsible for the antioxidant activities of honey.
백영수,나은수,박재덕,Baek, Yeong-Su,Na, Eun-Su,Park, Jae-Deok 한국기계연구원 2001 硏究論文集 Vol.31 No.-
Numerical investigation based on the control-volume using finite-difference method has been made by the development of computer program in order to figure out the pattern of the flow field inside screw decanter. The typical flow pattern inside screw decanter is characterized by the two strong recirculation zones separated by the main stream from slurry discharge hole to exit. These recirculation regions and flow pattern are strongly influenced by the centrifugal force and the change of the value of slurry viscosities, that is,500, 1,000 and 3,000cp respectively. The wear of screw decanter appeared experimentally in two spots; one is near the circumferential area of the slurry discharge hole and the other is on the decanter blades at a certain height from the bottom to a different degree after the continuous long-term operation. These wears are partly explained by the flow pattern and the strong turbulence intensity near the recirculation attachment region.
백영수,나은수,정은영,장동순 한국산업식품공학회 2003 산업 식품공학 Vol.7 No.4
The spiral vibration heat exchange dryer moves, dried continuously and mixes uniformly particles on the spiral heating plate. So this system is adequate to dry the powder-type food materials. The mass and heat balance equation is used to design dry capacity and water content measurement, sieve analysis and vibration moving test are practiced to lay out the spiral plate. spiral vibration dryer(300㎏/hr) is manufactured and tested by Dashida powder of 4.8% water content at 80∼85℃. The frequency of vibration motor is operated 45㎐, 55㎐, 60㎐ and the product mass oer time is measured by digital scale. The water content of product is 0.1∼1.6% and the dry efficiency is 67.4∼78.2%. The spiral vibration heat exchange dryer make 125∼363300㎏/hr of Dashida dehydrated with temperature consistency and without dust in case.