http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
이구연 ( Kooyeon Lee ),최광석 ( Gwkang Seok Choi ),김태우 ( Tae Woo Kim ),조관형 ( Kwan Hyung Cho ),강동진 ( Dongjin Kang ),김성태 ( Sung Tae Kim ),장동진 ( Dong-jin Jang ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.2
이 연구에서는 표면반응분석법의 기법 중 하나인 박스-벤켄법을 사용하여 밀가루 반죽의 물리적 특성을 예측하고 조절 할 수 있는 방법을 연구하였다. 반죽의 주요한 물리적 특성으로는 경도, 응집성 그리고 탄력성을 선정하였고 주요한 영향인자들로서 물, 이스트 그리고 발효시간을 선정한 후에 영향인자들과 물리적 특성들의 관계를 나타내는 모델링을 수행하였다. 얻어진 모델을 통하여 설계공간을 설정하고 제조를 위한 최적조건과 예상 결과를 계산할 수 있었으며, 예측된 결과와 실제 결과들은 모두 90% 이상의 정확성을 나타내었다. 결론적으로 표면반응분석법에 의한 최적화 기법은 식품산업에서 반죽특성과 최종제품의 품질을 예측하는데 폭넓게 활용될 수 있을 것이다. The purpose of this study was to optimize dough properties using response surface methodology (RSM) and to demonstrate the performances of dough prepared under optimized conditions. Dough mixed with yeast, margarine, salt, sugar and wheat flour was prepared by fermentation process. Hardness, cohesiveness and springiness of dough were selected as critical quality attributes. The critical formulations (yeast and water) and process (fermentation time) variables were selected as critical input variables based on preliminary experiment. Box-Behnken design (BBD) was used as RSM. As a result, the quardratic, the squared and the linear model respectively provided the most appropriate fit (R<sup>2</sup>>90) and had no significant lack of fit (p>0.05) on critical quality attributes (hardness, cohe-siveness and springiness). The accurate prediction of dough characteristics was possible from the selected models. It was confirmed by validation that a good correlation was obtained between the actual and predicted values. In con-clusion, the methodologies using RSM in this study might be applicable to the optimization of fermented foods con-taining various wheat flour and yeast.
조관형,조영태 한국환경과학회 2000 한국환경과학회지 Vol.9 No.1
Kinetic data for the acid phase anaerobic digestion were presented in this study and the constants were determined with acid production rate and gas production rate. Process models based on continuous culture theory were used to describe the characteristics of the acid forming microorganisms and to enable further development toward utilization of the process in a more rational manner. Acid phase digestion can be separated with appropriate manipulation of hydraulic retention time in anaerobic digestion. Kinetic analysis of data from the various hydraulic retention times using a phase specific model obtained from the acid phase indicated maximum specific growth rate of 0.40/h, saturation constant of 2,000㎎COD/ℓ, yield coefficient of 0.35 ㎎VSS/㎎COD utilized and decay constant of 0.04/h for the acid production rate. Similar analysis of data for the gas production rate indicated maximum specific growth rate of 0.003/h, saturation constant of 2,200㎎COD/ℓ, yield coefficient of 0.0035 ㎎VSS/㎎COD utilized and decay constant of 0.06/h.
클로라민 소독에 의한 종속영양세균과 질산화세균의 불활성화 및 재성장 억제
조관형,김평청,우달식,조영태 한국환경과학회 2001 한국환경과학회지 Vol.10 No.3
This study was performed to evaluate the inactivation and microbial regrowth of heterotrophic and nitrifying bacteria using chloramine as a secondary disinfectant for drinking water distribution system. Three sets of the three reactors filled with the Cl_2/NH_3-N ratio of 3:1, 4:1 and 5:1 were used in these experiments. Chloramine concentration were applied to each set of the reactors with 1㎎/ℓ, 2㎎/ℓ and 3㎎/ℓ, respectively. For the set with 1㎎/ℓ was applied, all the reactors showed that the residual chloramine concentration gradually decreased with elapsed time and reached to zero level after 7 days. Heterotrophic bacteria remarkably increased and nitrification occurred after 11 days. For the sets with 2㎎/ℓ and 3㎎/ℓ, however, the residual chloramine was maintained through the experimenatal period (21 day). Furthermore the regrowth of heterotrophic bacteria and nitrification were not found. More than 2㎎/ℓ of chloramine with Cl_2/NH_3-N ratio of 3:1, the nitrification could be inhibited by 2 days of contact time.
활성슬러지 혼합미생물과 Nocardia asteroids 에 의한 페놀화합물 분해시 양성자이온의 영향
조관형,조영태,우달식 한국환경과학회 2002 한국환경과학회지 Vol.11 No.6
This study was investigated to evaluate the effect of the sodium ion and pH on toxicity of dinitrophenol at high concentrations (0.41 to 0.54 mM), over a sodium concentration range of 0.1 mM to 107 mM and over a pH range of 5 to 9. The concentration of sodium ions in the activated sludge mixed liquor seemed to have very little effect on dinitrophenol toxicity. However, lack of sodium in the growth media resulted in a reduction of the dinitrophenol degradation rate by bacterial isolate from the activated sludge culture, which has been identified as Nocardia asteroides. Dinitrophenol inhibition was found to be strongly dependent on mixed liquor pH. The dinitrophenol degradation rate was highest in the pH range of 6.95 to 7.84; at pH 5.94 degradation of 75 ㎎/L dinitrophenol was significantly inhibited; at pH < 5.77, dinitrophenol degradation was completely inhibited after approximately 30% of the dinitrophenol was degraded.