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전은비 ( Jeon Eun-bi ),김균태 ( Kim Kyoon-tai ) 한국건축시공학회 2021 한국건축시공학회 학술발표대회 논문집 Vol.21 No.1
For the successful introduction of the construction automation system, it is necessary to define the consideration factors and target tasks for the necessity of automating the conventional methods. In this study, the factors for automation were derived through brainstorming and questionnaires, and calculated the relative importance through the pairwise comparison using the AHP analysis method. In addition, the detailed type of concrete work was classified into 32 detailed works, and the automation score for each work was calculated by investigating the factors considering the necessity of automation. As a result of the automation score analysis, it was concluded that the need for automation of concrete placing work was the highest. Based on this study, we will consider the strategy of a concrete construction automation system.
유통중인 건미역(Undaria pinnatifida)의 미생물학적·이화학적 위해요소 분석 및 안전성 평가
전은비 ( Eun Bi Jeon ),김지윤 ( Ji Yoon Kim ),송민규 ( Min Gyu Song ),김진수 ( Jin-soo Kim ),허민수 ( Min Soo Heu ),이정석 ( Jung Suck Lee ),박신영 ( Shin Young Park ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6
For the safety assessment of microbiological and chemical hazards in dried sea mustard, fifteen samples of dried sea mustards Undaria pinnatifida were purchased from the supermarkets distributed throughout Korea. The contamination levels of total viable bacteria, coliforms, Escherichia coli, and nine pathogenic bacteria [Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Bacillus cereus, Vibrio spp., Clostridium perfringens, Enterohemorrhagic Escherichia coli (EHEC), Yersinia enterocolitica and Campylobacter jejuni/coli] were quantitatively or qualitatively assessed. Also, the heavy metals (lead, cadmium, total mercury, and inorganic arsenic), and radioactivity (<sup>131</sup>I, <sup>134</sup>CS+<sup>137</sup>CS) were quantitatively assessed. This microbial and chemical analysis was performed using standard methods in Korean food code. The total viable bacteria ranged from 4.3×10<sup>2</sup> (5.0×10-1.5×10<sup>3</sup>) CFU/g. Coliforms and E. coli were not detected in all samples (ND, <1 log<sub>10</sub> CFU/g). All nine pathogenic bacteria were qualitatively detected as negative. The contamination levels of lead, cadmium, total mercury, and inorganic arsenic were 0.036 (0.015-0.051), 0.117 (0.088-0.156), 0.030 (0.017-0.048), and 0.058 (0.056-0.064) mg/kg, respectively. Radioactivity was also not detected in any sample. The microbial contamination levels determined in the current study may be potentially used as basis for performing microbial risk assessments of dried sea mustards.
전은비 ( Eun Bi Jeon ),김지윤 ( Ji Yoon Kim ),송민규 ( Min Gyu Song ),박신영 ( Shin Young Park ) 한국수산과학회(구 한국수산학회) 2021 한국수산과학회지 Vol.54 No.2
This study assessed the contamination levels of total aerobic bacteria, fungi, coliforms, Escherichia coli, and Staphylococcus aureus, and qualitative analysis of Bacillus cereus, Salmonella spp., Listeria spp., and Vibrio spp. in four frozen-raw sliced fishes (cuttlefish, flatfish, salmon, and shrimp) for sushi production. The total aerobic bacteria, fungi, and coliforms were 2.95-3.38, 1.96-2.88, and 0.92-1.29 log CFU/g, respectively. In particular, shrimp was highly contaminated with total aerobic bacteria (3.38 log CFU/g) and fungi (2.88 log CFU/g). Over 3 log CFU/g of total aerobic bacteria was also detected in cuttlefish, flatfish, and salmon. Less than 1-2 log CFU/g of E. coli was detected in all frozen samples. S. aureus was detected at 2.25-3.13 log CFU/g in most samples. B. cereus was qualitatively detected at 25% in most samples, except for salmon (0%). Salmonella spp., L. monocytogenes, and Vibrio spp. were qualitatively detected at 25-50% of all four samples. The microbial contamination levels determined in the current study may be potentially used as basic data to perform microbial risk assessments of frozen-raw sliced fishes.
콘크리트 타설 작업 자동화 시스템 개념 도출을 위한 특허 기술 분석
전은비 ( Jeon Eun-bi ),김균태 ( Kim Kyoon-tai ) 한국건축시공학회 2020 한국건축시공학회 학술발표대회 논문집 Vol.20 No.2
As the concrete pouring work relies on manual work, there is a lot of room for automated equipment development. In this study, as a basic study on the development of an automated system for pouring concrete, the trend of patent applications by year, country and detailed technology was investigated. Related technologies were classified into screed automation, CPB automation, and concrete pouring integrated system to analyze patent application trends. As a result, since 1999, patent applications have been steadily in progress, repeating increases and decreases in Japan, Korea, the United States, and Europe. In addition, the growth stage of the market is in the early stages of maturity, and patent applications for related technologies are expected to continue. In the future, based on the patent application trend analyzed in this study, the development direction of the automated concrete pouring system will be reviewed and the redundancy of similar technologies will be reviewed.
단호박을 첨가하여 제조한 막걸리의 품질특성 및 항산화 활성
김지윤,송민규,전은비,박신영,Kim, Ji Yoon,Song, Min Gyu,Jeon, Eun Bi,Park, Shin Young 한국식품위생안전성학회 2021 한국식품위생안전성학회지 Vol.36 No.3
본 연구에서는 항산화 효능과 관능적 특성이 강화된 막걸리 제조를 위해 통단호박을 직접 찐 후 비율별로 첨가하여 막걸리를 제조하였다. 단호박 막걸리 제조를 위해 단호박을 쌀 중량의 5%, 10%, 20% 및 30%를 첨가하였으며 발효 및 담금 후 9일간 단호박 막걸리의 이화학적(pH, 총산 및 알코올), 미생물학적(유산균 및 효모수) 및 항산화 활성을 조사하였다. pH의 경우 모든 실험군에서 발효 및 저장기간이 늘어날수록 점차 낮아졌으며 9일차에는 단호박 무첨가군인 대조군(3.27)에 비해 단호박 첨가군(3.28-3.52)이 다소 높은 결과를 보였다. 총산도는 1일차(0.09-0.55) 및 3일차(0.81-0.86)에 급격히 증가하였으며, 그 후 서서히 증가하여 9일차에는 단호박 첨가군에서 1.16-1.32의 결과를 보였다. 알코올 함량은 9일차에 대조군 0%가 4.59로 가장 낮았고 단호박 5-30% 첨가군에서 5.20-5.77%로 단호박 첨가량이 많아질수록 알코올 함량이 높았다. 유산균수 측정의 경우 발효초반에 증가하는 양상을 보이다가 5일차부터 다소 감소하거나 유사하여 9일차에는 단호박 첨가 0-30% 첨가군에서 7.95-8.09 log CFU/g로 나타났으며, 효모수의 경우 발효가 진행될수록 증가와 감소를 다소 반복하였으며 9일차에는 7.68-7.99 log CFU/g으로 측정되었다. DPPH 및 ABTS 라디칼 소거능은 단호박 30% 첨가군에서 85.96 및 78.97%로 각각 측정되어 단호박 무첨가군의 DPPH (48.29%) 및 ABTS (62.12%) 결과와 비교 시 높은 항산화 활성도를 보였다. 따라서 추후 단호박 첨가에 따른 각종 비타민류, 무기질 및 β-carotene 등의 영양·기능성 성분의 분석과 더불어 소비자의 관능평가 등을 통해 항산화 기능이 강화된 단호박 막걸리의 실용화를 위한 구체적인 연구개발의 확대가 필요할 것으로 사료된다. Sweet pumpkin is rich in minerals such as calcium, phosphorus and fiber, and also contains a large amount of β-carotene, which has antioxidant effects. In this study, Makgeolli containing steaming sweet pumpkin (SP) was manufactured to enhance the antioxidant activity. To prepare the Makgeolli, SP was added in amounts of 5, 10, 20, and 30% (w/w), and the chemical (pH, total acidity, alcohol), microbiological (lactic acid bacteria, yeast) properties, and antioxidant activities (DPPH, ABTS) were examined during fermentation and storage for 9 days. The pH of SP Makgeolli was 4.00-4.23 at day 1 of fermentation, and then the pH gradually decreased as fermentation progressed, showing the lowest results at day 9 (3.28-3.52). At day 1, the total acidity was significantly increased (P<0.05) as the amount of SP (0-30%; 0.09-0.55%) and the total acidity in SP Makgeolli (1.01-1.20) was also rapidly increased by 5 days of fermentation. Alcohol content was significantly increased (P<0.05) as the amount of SP (0-30%; 4.59-5.77%) increased at day 9. The counts of lactic acid bacteria and yeast in SP Makgeolli were 8.0-8.1 and 7.9-7.8.0 CFU/mL, respectively, which was higher than SP 0% at day 9. DPPH and ABTS radical scavenging activities were significantly increased (P<0.05) as the amount of SP (0-30%; 48.29-78.97% for DPPH, 62.12-86.68% for ABTS) increased at day 9. This study suggests that Makgeolli added with SP could be potentially and commercially developed due to its superior microbiological and chemical properties, including high antioxidant activities.
청각(Codium fragile) 분말을 첨가한 식빵의 품질특성 및 항산화 효과
이동희 ( Dong Hee Lee ),전은비 ( Eun Bi Jeon ),김지윤 ( Ji Yoon Kim ),송민규 ( Min Gyu Song ),김예율 ( Ye Youl Kim ),박신영 ( Shin Young Park ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6
This study investigated the quality characteristics and antioxidant activity of bread containing Codium fragile powder (CFP; 1, 3, 5%). As the CFP content increased, the fermentation expansion (%) of the dough significantly decreased (P< 0.05). No significant difference (P >0.05) was observed in the moisture content (%) of bread as the CFP content increased, but the pH and weight significantly increased (P<0.05). The bread volume, specific volume, and baking loss significantly decreased (P<0.05) as the CFP content increased. The L, a and b Hunter colors on the bread crust showed a tendency to decrease (P< 0.05) as the CFP content increased. Compared with the control, the bread crumb darkened and presented a green color as the CFP content increased. Compared with the control (DPPH, 4.10%, ABTS, 2.17%), the free radical scavenging activities of DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS [2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid] as antioxidant indices gradually increased (P >0.05) with the CFP content increased (DPPH, 9.77-18.63%, ABTS, 4.30-11.40%). Collectively, these results can make a compelling case for the functional development of CPP-containing bread due to its antioxidant properties. Furthermore, this study intends to contribute to the development of various processed seaweed foods by expanding the availability of CFP, which is easy to use and store for a long time.
봄철 영ㆍ호남 지역에서 유통되는 생바지락(Ruditapes philippinarum)의 미생물학적·화학적 위해요소 분석 및 안전성 평가
김지윤 ( Ji Yoon Kim ),전은비 ( Eun Bi Jeon ),송민규 ( Min Gyu Song ),김진수 ( Jin Soo Kim ),이정석 ( Jung Suck Lee ),허민수 ( Min Soo Heu ),박신영 ( Shin Young Park ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6
For the safety assessment of microbiological and chemical hazards in raw short-neck clam Ruditapes philippinarum distributed in the Yeongnam and Honam areas during the spring season, the contamination levels of total viable bacteria, coliforms, Escherichia coli, and nine pathogenic bacteria (Staphylococcus aureus, Salmonella spp., Vibrio parahaemolyticus, Clostridium perfringens, Listeria monocytogenes, enterohemorrhagic Escherichia coli, Yersinia enterocolitica, Bacillus cereus, Campylobacter jejuni ) as microbiological hazards, and heavy metals (lead, cadmium, total mercury), benzopyrene, shellfish poison (paralytic, diarrhetic, amnesic), and radioactivity (<sup>131</sup>I, <sup>134</sup>Cs+<sup>137</sup>Cs) were also analyzed in 15 samples based on the methods of the Korean Food Code. The average contamination levels of total viable bacteria were 3.11 (1.40-4.49) log CFU/g, and coliforms were detected in 5 out of 15 samples (1.18- 1.85 log CFU/g). E. coli and S. aureus were not detected in all samples. Furthermore, the presence of 8 pathogens were not detected in all samples. The average contamination levels of lead, cadmium, and total mercury were 0.155 (0.079-0.264), 0.160 (0.040-0.287), and 0.017 (0.008-0.026) mg/kg, respectively. Benzo(a)pyrene, shellfish poison, and radioactivity were not detected in all samples. The results of this study suggest that the safety against all microbiological and chemical hazard factors in raw short-neck clams distributed in markets has been assured.