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( Tian Gao ) 한국체육학회 2015 국제스포츠과학 학술대회 Vol.2015 No.1
The proposal and attention to the "life-world" in the history of Western philosophy has great significance, and has current become a major focus of concerns on the curriculum teaching reform. Teaching crisis appears in contemporary college physical education such as teaching alienation, teaching separated from the students`` real life, the lack of practicality, and low interest of student learning. The root of this crisis is the "scientific world" serious "invasion" of the "teaching world". While college physical education has been increasingly strengthened in the scientific world, it is increasingly separated from the living world. Hence, students will inevitably become technological rationality slaves. In this study, based on the phenomenological perspective, which is a method and thinking attitude and according to the spirit of phenomenology "back to the things themselves", we start to investigate the relationship between college physical education and the living world to let physical education "show its own" value in the presence of the living world. Analyzed from the perspective of phenomenology to get rid of the crisis of college physical education separated from the living world, we should consider bringing the student``s overall life into the reality of life in the world,paying attention to students life experience and their future development, focusing on the diverse development needs of the students, to fundamentally strengthen the meaning and the value of life of physical education. In this study, countermeasures and suggestions are proposed from physical education teaching objectives, teaching content, teaching methods, teaching evaluation and other aspects on back to the living world of college physical education.
Gao, Tian,Li, Jiaolong,Zhang, Lin,Jiang, Yun,Ma, Ruixue,Song, Lei,Gao, Feng,Zhou, Guanghong Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.2
The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, $b^*$ value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) $L^*$ and $a^*$ values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.
Gao Tian,Wang Xin,Jiang Linrui,Hou Jing,Yang Yan 대한전기학회 2021 Journal of Electrical Engineering & Technology Vol.16 No.3
Focusing on the tradeoff problem between the output power and transmission effi ciency of magnetic coupling resonance wireless power transmission (MCRWPT) system, this paper fi rstly analyzes the series–series topology system by using the mutual inductance theory of concentrated parameters, and proposes the concept of power-effi ciency composite function by using the method of normalization of output power and then the WPT system is assigned a weight factor. Based on that, the calculation expression of the optimal resonant frequency is obtained. The correctness of theoretical analysis is verifi ed by simulation and experimental platform, which provides a useful reference for further improvement of power-effi ciency synchronization and energy saving
Tian Gao,Jiaolong Li,Lin Zhang,Yun Jiang,Ruixue Ma,Lei Song,Feng Gao,Guanghong Zhou 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.2
The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, b* value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) L* and a* values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.
Gao, Tian,Li, Jiaolong,Zhang, Lin,Jiang, Yun,Yin, Maowen,Liu, Yang,Gao, Feng,Zhou, Guanghong Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.7
The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.
Tian Gao,Jiaolong Li,Lin Zhang,Yun Jiang,Maowen Yin,Yang Liu,Feng Gao,Guanghong Zhou 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.7
The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.