VTR Deck 주행계 자동조정에 관한 연구

조덕제,권대갑 한국정밀공학회 1995 한국정밀공학회 학술발표대회 논문집 Vol.1995 No.5월

식품의 건조 및 수축특성에 관한 연구 - 2. 다시마의 건조 및 수축특성에 영향을 미치는 인자 -

조덕제,허종화,정수열,CHO Duck-Jae,HUR Jong-Hwa,CHUNG Soo-Yeol 한국수산과학회 1988 한국수산과학회지 Vol.21 No.1

Square slices of sea tangle was dried in hot air drier that could be controlled air temperature, relative humidity and air velocity. Under various drying conditions, drying and shrinking characteristics were investigated. 1) During drying sea, tangle, the constant rate period was nonexistant and the falling rate could be devided into a 2 periods, namely, a first falling rate period and a second falling rate period. 2) The tip part was proceeded more shrinkage than base part, and under drying condition of air temperature $50^{\circ}C$, relative humidity $30\%$, air velocity 0.4m/s, when the moisture content was reduced to $20\%$, the shrinking ratio of tip part, middle part and base part were 57.5, 54.0 and $42.7\%$, respectively. 3) The drying shrinking and drying rate increased with decreasing relative humidity, but when the moisture content was reduced to $20\%$, the shrinking ratio increased with increasing relative humidity. 다시마의 건조와 수축특성을 알기위한 기초자료를 얻고자 건조중인 다시마의 건조 및 수축특성에 미치는 채취부위, 공기의 온도, 상대습도 및 풍속의 영향에 관하여 실험한 결과를 요약하면 다음과 같다. 1) 다시마의 열풍건조과정은 항률건조 기간이 없이 바로 감률건조기가 나타났으며 이것은 다시 감률건조 1단계 및 2단계로 구분되었다. 2) 두께가 얇은 선단부가 기부보다 수축이 더 많이 되었으며 공기의 온도 $50^{\circ}C$, 상대습도 $30\%$, 유속 0.4m/s의 일정한 건조 조건하에서 다시마의 선단부, 중간부 및 기부를 120분까지 건조하였을 경우 수축율은 각각 $57.5\%,\;54.0\%,\;42.7\%$이었다. 3) 상대습도가 낮은것은 높은것에 비해 건조속도 및 수축속도는 빨랐으나 함수률 $20\%$까지 건조하였을 경우 수축율은 오히려 상대습도가 높은것이 증가하였다.

신경회로망을 이용한 VTR RF 신호 직선성 조정

조덕제,권대갑 한국정밀공학회 1995 한국정밀공학회 학술발표대회 논문집 Vol.1995 No.5월

더 좋은 사진을 위하여

조덕제 경상대학교 행정대학원 2001 最高管理者課程論文集 Vol.19 No.

붕장어 皮膠의 加工條件 및 製品의 性狀

趙德濟,金根淑,尹寬容 全北大學校 學徒護國團 1977 全國大學生學術硏究發表論文集 Vol.1 No.-

The purpose of this study is to complish a method of fish glue making with residual products such as fish and skin discarded form sea food processing. Using the skin of conger-eel, Astroconger myriaster, the optimum conditions of skin glue processing were investigated and physical and chemical properties of the procdut were also determined. 1. The yields of conger-eel skin to the total body weight was 10.6%. The optimum conditions for a 53.6% yield conger-eel skin glue processing were considered the extraction of previously limed in 0.3% calcium hydroxide solution for 1 hour with the additional water as much as 6 times of sample weight at 60℃ for 3 hours under the controlled pH 5.5. 2. The content of crude protein of conger-eel skin glue was 91.5%. The content of crude lipid was high than that of chemical grade gelatin. 3. Relative visocsity, melting point, gelation temperature and jelly strength of conger-eel skin glue marked 12.56, 15.2℃, 6.2℃ and 13.0g respectively. The color and turbidity of conger-eel skin glue are superior to those of dry glue but inferior to those of chemical grade gelatin. It is concluded that the conger-eel skin glue is good quality.

乾燥 根菜類의 復元 特性

趙德濟,李聖昊,林孝珍 한국식품영양학회 1991 韓國食品營養學會誌 Vol.4 No.1

This study was attempted to establish the basic data for effective utilization of the dried radish and sweet potato. The rehydration characteristic was carried out from these dried root vegetables in various conditions. The following results were obtained. The rehydration value was increased in glycine solution, whereas it decreased in lactic acid solution. Also the vacuum freezing was higher than that in hot air drying, and it was higher the slow freezing than in the quick freezing. The rehydration rate and the rehydration surface area curve were composed of three stages, and these stages were corresponded to each other. At the range of initial immersion to 2min. , the largest rehydration rate was showed. The activation energy obtained from the Arrhenius plot of the rehydration rate constant(K) were 3.8×10 exp (3)㎈/g ㏖ and 3.7×1010 exp (3)㎈/g ㏖ for dried radish and sweet potato, respectively.

VTR Deck Mechanism의 주행계 자동조정장치 개발

조덕제,류재욱,권대갑 한국정밀공학회 1993 한국정밀공학회 학술발표대회 논문집 Vol.1993 No.11월

식품의 건조 및 수축특성에 관한 연구 - 1. 다시마 건조중의 수축현상 -

조덕제,허종화,정수열,CHO Duck-Jae,HUR Jong-Hwa,CHUNG Soo-Yeol 한국수산과학회 1988 한국수산과학회지 Vol.21 No.1

건제품으로 가공, 저장되고 있는 다시마는 조직이 연약하여 건조중 상당한 수축현상을 일으키는데 이의 기초적인 자료를 얻기 위하여 일정한 온도 $(50\%,\;10/^{\circ}C)$, 상대습도 $(30\%)$ 및 풍속 (0.4m/s)으로 열풍 건조를 행하여 가로와 세로의 길이변화, 표면적 수축변화 및 수축속도의 변화등에 관하여 조사한 결과를 요약하면 다음과 같다. 1) 가로수축이 세로수축보다 건조시간 90분까지 약2배 더 많이 수축하였다. 2) 다시마의 표면적 수축은 건조시간 90분까지는 직선적으로 나타났으며, 전건조과정에서 보인 2단계의 수축곡선은 건조속도곡선의 2단계와 잘 일치하였다. 3) 수축속도는 감률건조1단계에서 급속히 증가하여 감률건조2단계의 초기에 최대의 수축에 달하였다. Square slices of sea tangle was dried in constant condition of thickness (1.54mm), air temperature $(50^{\circ}C)$, relative humidity $(30\%)$ and air velocity (0.4m/s). The shrunk surface area and the shrinking rate were investigated. The results obtained are summarized as follows : 1) Comparing the shrinking of transverse section with that of vertical section, the transverse section was proceeded more double shrinkage than vertical section. 2) The shrunk surface area curve showed nearly a linear shrinkage up to 90min of drying time. 3) The shrinking rate was rapidly increased in first falling rate period, and was largest in the early period of second falling rate period.

Chlorella vulgaris의 배양을 위한 Photobioreactor에 관한 연구

조만기,이정석,조덕제 동서대학교부설연구소 1997 연구소 논문집 Vol.2 No.-

Until now, microalgae(Chlorella vulgaris), commonly known as seaweeds, are a rich and diverse source of unique feed for rotifer and microalgae and were cultivated mainly in an conventional open raceway pond photobioreactor. In this work, new photobioreactors were developd to avoid disadvantages of conventional photobioreactor. Higher growth rates could be achieved. As the light is the key factor for culturing microalgae, we focused on a sufficient supplement of kight for the microalgae. The developed photobioreactors were cylinder photobioreactor, spherical surface photobioreactor-Ⅰ, spherical surface photobioreactor-Ⅱ, plate type photobioreactor, raceway pond type photobioreactor and water wheel type photobioreactor. It was shown that the spherical surface photobioreactor-Ⅱ was the best one in respect to ??[1.05day??], also more resistant against drying up and pollution.

무기계 항균제(Ag-ZA)의 항균력에 관한 조사

조덕제,정숙현,박동근,신춘환 東西大學校 1996 동서논문집 Vol.2 No.1

Zeolite-Na에 Ag이온을 치환시켜 제조한 무기계 항균제를 이용하여 식품의 부패나 식중독을 초래할 수 있는 5종의 세균에 대한 항균력을 조사하였다. 이 들 5종에 대한 최소 저해 농도는 Escherichia coli는 0.1%이상, Pseudomonas aeruginosa는 0.01%, Klebsiella pneumoniae는 0.05%, Staphylococcus aureus와 Bacillus subtlis는 0.03%로 나타났다. 이 들 세균에 대한 0.1%의 Ag-ZA 첨가에서의 살균효과는 90%의 균 사멸시간으로 나타낼 때 Escherichia coli는 70분, Bacillus subtlis는 92분, Staphylococcus aureus는 111분, Klebsiella pneumoniae는 158분, Pseudomonas aeruginosa는 231분으로 나타났고, Ag-ZA 첨가량의 증가에 따른 사멸 속도의 변화는 Gram 음성균에서는 속도의 증가가 나타나지만 Gram 양성균에서는 속도의 변화를 관찰할 수 없었다. The investigation of antimicrobial activity on the Ag-ZA which is prepared by ion exchanging between Zeolite-Na and Ag ion. Minimum inhibitory concentrations are 0.01% for Escherichia coli and Pseudomonas aeruginosa, 0.05% for Klebsiella pneumoniae and 0.03% for Staphylococcus aureus and Bacillus subtlis. 90% sterilization time with 0.1% Ag-ZA are 70min., 92min., 111min., 158min., 231min. for Escherichia coli, Bacillus subtlis, Staphylococcus aureus, Klebsiella pneumoniae and Pseudomonas aeruginosa respectively. The sterilization effect is more important in gram neative bacteria than gram positive bacteria.