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양승택,Yang, Seung-Taek 한국정보통신집흥협회 2000 정보화사회 Vol.145 No.-
본 협회가 주관하는 제 9회 정보통신 포럼이 지난 20일 하얏트호텔 로터스룸에서 열렸다. 업계 관계자 70여명이 참석한 이 날 포럼에서는 한국정보통신대학원대학교 양승택 총장의 '정보통신산업과 인력양성'에 대한 발표가 있었다. 발표 내용을 요약 정리해서 싣는다.
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마른 오징어의 수분함량과 포장방법에 따른 냉장 중 색택 및 텍스쳐의 변화
양승택 경성대학교 공학기술연구소 2008 공학기술연구지 Vol.15 No.-
his study was conducted to investigate the effects of moisture content and packaging method on the quality of dried squid product during cold storage The roducts of 40%, 30%, and 20% moisture content were prepared by sun drying method, packaged in air and vacuum, respectively and stored at 4˚C for 15 weeks. For the quality of the products color values (L, a, b, and △E), texture, moisture content, water activity (Aw) acid value and pH were determined L (lightness) values of the products decreased gradually with the lapse of time and a (redness) values, b (yellowness) values, and △E (color difference) values increased in aIl samples during storage for 15 weeks In the case of texture profile analysis (TPA), hardness, gumminess, and chewiness were increased gradually while springiness, cohesiveness and resilience were maintained almost constant During storage period, acid value was increased a little, but moisture content, water activity, and pH were not changed From the results of this study vacuum packaging method was effective to keeping quality of dried squid products But the quality of the dried products according to moisture content (20%, 30% and 40%) made little difference.
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양승택 경성대학교 공학기술연구소 2003 공학기술연구지 Vol.S1 No.2
An experiment was carried out for preparation of boiled and dried loach by cold air drying method. Keeping qualities of the products were investigated by measuring moisture content, pH, volatile basic nitrogen (VBN), viable cell counts, color value and texture were analyzed. For preparation of the boiled and dried loach, optimum conditions of drying temperature and drying time were 30℃ and 13 hr, respectively. The shelf-life of the product, vacuum-packing method in nylon/polyethylene/linear low density polyethylene (0.015/0.045/0.040 mm) laminated film bag, was at least 40 days during storage at 4℃, while that of air packaged one was at least 35 days. In case of 20℃ storage the shelf-lives of the products were at least 35 days and 30 days in vacuum and air packaged ones, respectively.
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Inhibitory Effects of Garlic Oil on Human Low Density Lipoprotein Oxidation
양승택 한국식품위생안전성학회 2011 한국식품위생안전성학회지 Vol.26 No.3
Growing evidence indicates that oxidized low density lipoprotein (LDL) may promote atherogenesis. Therefore, inhibition of LDL oxidation may impede this process. The inhibitory effected on the susceptibility of human LDL to Cu²+ or macrophages induced oxidation was investigated by monitoring thiobarbituric acid reactive substances (TBARS). Organosulfur compounds of garlic oil contains diallyldisulfide, diallyltrisulfide, diallyltetrasulfide, and diallyl pentasulfide in order. Garlic oil inhibited LDL oxidation by Cu²+, or macrophages in a dose dependently, with a 20~60 μg, as increased TBARS assay. Garlic oil, at 60 μM, almost completely inhibited macrophages induced increase in electrophoretic mobility of LDL. When compared with several other antioxidants, probucol showed highest ability,and then garlic oil showed a much higher ability than natural occurring antioxidants, α-tocopherol and ascorbic acid. The results suggested that garlic oil might play the inhibitory effects in the process of LDL oxidation.
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양승택 경성대학교 공학기술연구소 2003 공학기술연구지 Vol.10 No.-
To extend the shelf-life of roasted whole and quarter peanuts, coating tests with several coating agents, Na-caseinate/glycerol, Na-caseinate/sorbitol, soy protein isolate (SPI)/glycerol, and SPI/sorbitol solutions were carried out. The optimum conditions for coating peanuts were dipping in agueous 12% Na-caseinate/0.1 M glycerol (70:30, W:W) solution in cold room at 4 ℃ for one minute, and drying at 40℃ for 3 hrs in drying oven and then repeating these dipping and drying operation for three times. The coated samples made under such optimum condition were packaged with air in laminated film bag (Ny/PE/LLDPE : 0.015/0.045/0.040 mm) and stored at 2℃ for 6 months. The shelf-lives of coated products were at least 6 months, while uncoated ones were at least 90 days both in whole and quarter samples.
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梁升澤 慶星大學校 1986 부산수산대학 논문집 Vol.7 No.2
현재 국내에서 대량 생산되는 赤色肉魚類인 전갱이를 소재로 하여 이들의 無鹽 및 加鹽고기풀을 동결건조법으로 건조한 魚肉粉未의 品質特性實驗을 실시한 결과는 다음과 같다. 1. 전갱이 無鹽 및 加鹽고기풀을 동결건조한 魚肉粉未은 제조직후 모두 어묵形成能이 양호하였다. 2. 無鹽고기풀 분말은 5℃ 및 20℃ 貯藏에서 모두 3個月 동안 鮮肉性이 유지되었으나 加鹽고기풀 분말의 경우 貯藏 1個月까지는 鮮肉性이 유지되나 그 以後 급격히 消失되었다. 3. 동결건조한 전갱이고기풀 분말의 貯藏은 20℃에서보다 5℃의 低溫에서 실시하는 것이 품질이 더 양호하였다. In order to develop a new type of fish meat paste that is convenient to handle, transport and preserve, freeze-dried horse mackerel (Trachurus japanicus) meat powder which retains gel forming ability of fresh fish meat was investigated. Fish meat paste containing sugar and that containing salt and sugar made from horse' mackeral were freeze-dried, ground into powder, packed in cans and stored for 3 months at 5℃ and 20℃. For the quality of the powder, chemical composition, soluble nitrogen, relative viscosity, were holding capacity (WHC), emulsifying stability (ES), fish jelly forming ability. Dried powder gradually decreased protein solubility, relative viscosity, WHC, ES and fish jelly forming ability during 3 months storage. Qualities of the powder made from fish meat paste containing sugar were better than that containing salt and sugar. Gel forming ability of the powder containing sugar was maintained until 3 months storage, while it had already been lost in that containing salt and sugar for 2 months at 5℃ and 20℃.
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