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미생물 제어를 이용한 국내산 냉장 돼지고기의 저장성 향상에 관한 연구 I. 국내산 냉장 돼지고기의 저장기간에 따른 품질특성 조사
정석찬(Suk Chan Jung),정명은(Myeong Eun Chung),변성근(Seong Keun Byun),김성일(Sung Il Kim),김계희(Kye Hee Kim),김종만(Jong Man Kim),이길홍(Kil Hong Lee),김옥경(Ok Kyung Kim) 한국예방수의학회 2000 예방수의학회지 Vol.24 No.4
국내산 냉장돼지고기의 품질향상과 저장기간 연장을 위하여 미생물 오염도 조사 및 냉장 돼지고기의 저장온도별(1℃와 4℃) 저장기간에 따른 관능적, 미생물학적 및 이화학적 변화를 조사하였다. 3개 작업장에 대한 도축 및 가공장의 작업공정별 도체표면중 대장균수는 대부분이 음성이었고 대장균군수는 10 CFU/㎠이하, 일반세균수는 10¹~10² CFU/㎠ 수준이었으며, 혐기성세균 및 내냉성세균수는 10² CFU/㎠ 이하, 유산균수는 10¹~10² CFU/㎠이었다. 낙하세균수는 도축장 200 CFU/직경 9cm plate/5분, 가공장 6 CFU/직경 9cm/5분 이하로 가공장에 비하여 도축장이 많이 오염되어 있었다. 돼지고기등심의 저장기간 동안 탕박(A, C) 및 박피 (B) 작업방법별 일반세균수, 내냉성 세균수, 혐기성 세균수 변화는 큰 차이를 보이지 않았다. Vacuum-packaged chilled porks were purchased from 3 domestic companies and stored at 4℃ and 1℃, respectively The total bacterial counts, anaerobes, coliforms, generic E. coli, psychrotrophs, lactic acid bacteria, volatile basic nitrogen(VBN) and sensory test were analysed for evaluation on the shelf life of chilled pork. Generic E. coli in each stage of slaughtering and processing from 3 domestic companies were few detected, coliforms were not exceed 10 CFU/cm², total bacterial counts were 10¹~10³ CFU/cm², anaerobic microbes and psychrotrophs were about 10²CFU/cm² and lactic acid bacteria were not exceed 10¹~10² CFU/cm². The number of organisms in air were less than 200 CFU/9 cm diameter/5 min at slaughtering plant, 6 CFU/9 cm diameter/5 min at processing plant. No significant differences were found between scalding A and C slaughter house and dehiding B slaughter house in the level of bacterial contamination. The shelf life of vacuum-packaged chilled pork was 24.8 days at 1℃ and 20 days at 4℃. Odor of the sensory evalulation was a detrimental factor of the shelf life. The total bacterial counts in pork were more increased at 4℃ than at 1℃ during the storage.
도어 개폐필링 개선을 위한 도어래치 설계인자 및 최적화
손중호(Jungho Son),허상범(Sangbum Hur),오종철(Jongchul Oh),변성근(Seonggeun Byun),조현덕(Hyunduk Cho) 한국자동차공학회 2013 한국자동차공학회 지부 학술대회 논문집 Vol.2013 No.11
Recently emotional quality is seen as an important factor for developing vehicles. Especially doors, as customer’s first impression parts for the driving, are the most important parts for positive feeling to purchase. There are lots of factors for ergonomics feeling, for example Solid grip feeling for in & out handle, sound quality for closing, comfort effort for operations and so on, this paper established key design factors and optimization for door latch for improving ergonomics feeling especially in door open/close, one of the key control item for improving feeling, suggest door latch retention & release mechanism.
이상현(Lee, Sang hyun),조의찬(Cho, Eui Chan),김진호(Kim, Jin Ho),최재훈(Choi, Jae Hoon),육민숙(Yuk, Min sook),구자성(Koo , Ja Sung),오종철(Oh,Jong Cheol),변성근(Byun, Seong guen) 한국자동차공학회 2016 한국자동차공학회 부문종합 학술대회 Vol.2016 No.5
The door latch is difficult & complex parts in a consisting of 48 sub parts part and have a direct impact on the safety of the passenger. The lot number of sub parts means that function and performance may vary depending on the tolerance of each parts, and thus a combination made in consideration of the design tolerance condition and validation. This paper introduces a methodology for verifying trying to actually produce these parts looking for a combination of the worst conditions through tolerance analysis.
정석찬,정명은,변성근,김성일,김계희,김종만,이길홍,김옥경 한국수의공중보건학회 2001 예방수의학회지 Vol.25 No.1
This study was conducted to evaluate the bactericidal effects of organic acids(acetic acid, citric acid, lactic acid and propionic acid) and antimicrobial agents(chlorine dioxide, oxidized water, reducted water and grapefruit seed extract) on five pathogenic microorganism ( E. coli O157:H7, Salmonella enteritidis, Staphylococcus aureus, Pseudomonas aeuroginoa, Bacillus cereus) for the purpose of extending the shelf-life in vacuum-packaged chilled pork. Oxidized water and grapefruit seed extract showed the most effective bactericidal agents in this study and organic acids had a good effect on killing Salmonella enteritidis, Staphylococcus aureus, Pseudomonas aeuroginoa, Bacillus cereus exception with an E. coli O157:H7. The effect on reducing microbial number increased according to organic acids' concentration (0.5%"`2%) but made a little difference according to treatment time (10 sec, 30 sec, 60 sec). Lactic acid had the most effect on reducing microbial number on surface of chilled pork (10"`100 times reduction). These results suggested that organic acids such as lactic acid can be used washing agent on carcass (1.5% concentration, >10sec treatment) for extending the shelf-life in vacuumpackaged chilled pork.
LTLT 및 HTST처리 살균우유의 보관방법별 품질변화에 관한 연구
정석찬,김계희,정명은,김성일,변성근,이득신,정승교,박성원,전기석,이길홍,조남인,이홍길,김옥경 한국수의공중보건학회 2001 예방수의학회지 Vol.25 No.4
This study was conducted to investigate the quality changes of the 145 LTLT (law temperature long time; 63℃ for 30 mins) and 145 HTST (high temperature short time; 72℃ for 15s) treated milk samples by storage conditions for 30 days from September to October 2000. Raw milk samples collected from storage tanks in 2 milk plants were showed 1.3∼4.0×10^5 CFU/ml in standard plate count, and normal level in acidity, specific gravity, and components of milk. Preservatives, antibiotics, sulfonamides and available chloride were not detected in both raw and heat treated milk samples obtained from 2 plants. The bacterial counts in the LTLT and HTST pasteurized milk samples were about 4.0×103 and 1.5×10^1 CFU/ml at the production day, respectively. The bacterial counts in the samples were rapidly increased to more than 10^7 CFU/ml at room temperature (12℃∼30℃) for 3 days, but were kept less than 2×10^4 CFU/ ml at refrigerator (10℃) for 7 days of storage. The sensory quality and acidity of the milk samples were gradually changed in proportion to bacterial counts, but the specific gravity was not significantly changed for 30 days. No significant correlation was found in keeping quality of the milk between dark and light exposure at room temperature for 30 days. The compositions of fat, solid-not fat, protein and lactose in milk were not significantly changed according to the storage conditions for 30 days. The LTLT and HTST pasteurized milk should be sanitarily handled, kept and transported under refrigerated condition (below 7℃) in order to supply wholesome milk to consumers.