분유를 이용한 가공식품 개발에 관한 연구 : I. 분유를 소재로 한 압출성형물의 물성 I. Rheological Properties of Extrudate with Dried Milk

성삼경,김기성,강통삼,김영교,박동준 한국낙농학회 1992 韓國酪農學會誌 Vol.14 No.4

전지분유의 이용도 제고를 위한 신제품 개발기법의 하나로서 단축스크류압출성형기를 이용 하였다. 주원료로는 전지분유를 비롯하여 4종의 식품가공용 재료를 써서 4군, 16가지의 배합비로 90℃ 및 105℃에서 압출성형하여 제조된 시료의 물성을 비교하였다. 분석항목은 일반성분, 가밀도, 색도, 전단강도, 수분흡습지수, 수분용해도지수, 팽화율 등 이었으며 압출성형물에 대한 관능검사도 실시하였다. 압출성형의 온도는 팽화율이나 수분용해도지수 등을 고려할 때 90℃가 적합한 것으로 나타났으며, 분유의 첨가에 의한 갈변화 현상은 분유의 첨가가 중량비로 20% 미만일 경우에는 큰 문제점이 야기되지 않는 것으로 나타났다. 관능검사결과 분유의 첨가가 색택에 대한 기호도를 증진시키지는 않았으나 조직감에 있어서는 현저히 개선되는 것으로 나타났다. Single screw extrusion of whole milk powder enriched mixture was carried out to develop a new type of processed food. Extrusion process was designed with the mixtures of 4 ingredients for 16 batches in 4 groups under the temperature of 90℃ and 105℃. To analyze the characteristics of extrudate, analysis of general composition, bulk density, color difference, break strength, water absorption index(WAI), water solubility index(WSI), expansion ratio and sensory evaluation were studied. The adequate temperature for extrusion including whole milk powder was 90℃ by the expansion ratio and WSI. And the Maillard browning was not significant within 20% level of whole milk powder. According to the sensory evaluation, color was not improved at all, but the texture was improved significantly.

쌀 및 쌀가루 저장중 품질 안정성의 비교

김병삼(Byeong-Sam Kim),박노현(Noh-Hyun Park),조길석(Kil-Suk Jo),강통삼(Tong-Sam Kang),신동화(Dong-Hwa Shin) 한국식품과학회 1988 한국식품과학회지 Vol.20 No.4

한식의 편의식화를 위한 주방동선에 관한 연구

고하영,강통삼,박형우 한국식생활문화학회 1987 韓國食生活文化學會誌 Vol.2 No.1

한식을 편의식화하기 위해서 10개 품목의 量目表 및 가공 순서를 정했다. 62.8㎡와 32.4㎡ 의 상업용 식당과 모델 식당에서, 주방기기류의 배치에 따른 작업원의 작업동선, 소요 에너지를 측정한 결과는 다음과 같다. 1. 62.8㎡식당의 경우 C-스토아에서 작업원의 동선, 소요시간 및 소요 에너지는 각각 1,922m, 2,986분 및 4,704㎉였고 T-스토아는 각기 2,134m, 3,173분 및 5,001.7㎉였으며 모델 식당에서는 1,704m, 2,808분 및 4,414.5㎉로 기존 주방들에 비해서 289.5㎉(6.6%)와 587.2㎉(13.3%)의 에너지가 절약되었다. 2. 32.4㎡식당의 경우 S-스토아에서 작업동선, 소요시간 및 소요 에너지는 각각 1,277m, 2,926분 및 4,588㎉였고 H-음식점에서는 1,425m, 3,108분 및 4,873.8㎉였으며 모델 주방에서는 1,167m, 2,798분 및 4,381.4㎉로 기존 주방에 비해서 206.6㎉(4.7%) 및 492.4㎉(11.2%)가 절약되었다. 3. 4개 품목은 직접 생산하고 6개 품목은 편의식화할 경우 S-스토아에서 작업동선, 소요시간 및 소요 에너지는 각기 554.7m, 972분 및 1,586㎉였고 H-음식점에서는 각각 684.7m, 991분 및 1,579.2㎉였으며 모델 주방에서는 각기 523.1m, 938분 및 1,479.5㎉로 기존 주방들에 비해서 106.5㎉(7.2%)와 99.7㎉(6.7%)의 에너지 절약 효과가 있었다. 4. 동선 절약형 시스템 주방의 경우 모델 주방에 비해서 동선은 42%, 소요 에너지는 20.4%가 절약되었다. In order to develop a convenient Korean food service system in commercial kitchen, processing procedure and recipe of 10 kinds of Korean food to be served as a convenient foods were decided. Moving distance and required energy of laborer in the commercial and model restaurants which have the area of 62.8㎡ and 32.4㎡, respectively, were measured by arranging these machinery. The results obtained were summarized as follows. In case of restaurant with the area of 62.8㎡, moving distance, working hours and required energy of laborers were 1,922m, 2,986min and 4,704㎉ in C-store, 2,134m, 3,173min and 5,001.7㎉ in T-store, and 1,704m, 2,808min and 4,414.5㎉ in model restaurant, respectively. Therefore energy requirements of the model restaurant were less 289.5㎉(4.5%) and 587.2㎉(10.1%) than those of C and T store. In case of restaurant with the area of 32.4㎡, moving distance, working hours and required energy of laborer in S store were 1,277m, 2,926min and 4,588㎉, 1,425m, 3,108min and 4,873.8㎉ in H restaurant and 1,167m, 2,798min and 4,381.4㎉ in model restaurant, respectively. Therefore energy requirements of the model restaurant were less 206.6㎉(4.7%) and 492.4㎉(11.2%) than those of S store and H restaurant. When 6 kinds of convenient foods and 4 kinds of direct cooking foods were produced, moving distance, working hours and required energy of laborer in S store were 554.7m, 972min and 1,586.0㎉, 684.7m, 991min and 1,579.2㎉ in H restaurant, 523.1m, 938min and 1,479.5㎉ in model restaurant. Therefore energy requirements of the model restaurant were less 99.7㎉(6.7%) and 106.5㎉(7.2%) than those of S store and H restaurant. In case of the energy saving system kitchen, moving distance and required energy were saved less by 42% and by 20.4% than those of model kitchen, respectively.

국산시유의 품질에 관한 연구

김기성,강통삼,민병용,임상동,박동준 한국낙농학회 1990 韓國酪農學會誌 Vol.12 No.3

계절의 변화 및 열처리방법의 차이에 따른 국산시유의 품질조사를 위해서 1989 년 1 월부터 12 월까지 매주 6가지 시유제품을 수거하여 분석한 결과는 다음과 같다. 1. 국산시유의 연평균 비중, pH 및 적정산도는 각각 1.0324, 6.66 및 0.167%였다. 2. 여름 제품의 pH가 다른 계절에 비하여 약간 높았으나 비중과 적정산도는 연중 큰 변화가 없었다. 3. 각 제품사이에 주목할 만한 차이는 나타나지 않았다. Studies were conducted to investigate the quality changes of market milk products by the season and the process of heat treatment. Market milks from 6 dairy processing companies were tested for their physicochemical properties every week from Jan. to Dec. in 1989. The results obtained were summarized as follows; 1. Average values of specific gravity, pH and titratable acidity of market milk products were 1.0324, 6.66 and 0.167%, respectively. 2. Specific gravity and titratable acidity of market milk products had little differences throughout the year, whereas pH of market milk products in summer showed a little higher value than that of other seasons. 3. Differences of physicochemical properties among 6 market milk products were not detected.

Thermo-economic analysis on the impact of improving inter-stage packing seals in a 500MW class supercritical steam turbine power plant

Lee, Jeong Jin,Kang, Soo Young,Kim, Tong Seop,Byun, Sam Sub Elsevier 2017 Applied Thermal Engineering Vol.121 No.-

<P><B>Abstract</B></P> <P>The use of brush seals in turbomachinery has increased steadily in recent years because they reduce leakage and improve operating stability. This study evaluates the performance enhancement of a 500MW-class steam turbine plant that results from replacing conventional seals with brush add-up seals for the inter-stage packing seal locations. Leakage flow rates of all seal locations in high- and intermediate-pressure turbines were estimated, and the brush add-up seal was found to reduce leakage by 50–68%. The entire power plant was simulated using a stage-by-stage turbine model and stage efficiency correction. With the advanced seals in all inter-stage locations of the high- and intermediate-pressure turbines, 0.44% and 0.33% increases in power output and efficiency were predicted. A larger performance benefit was observed with the installation in the high-pressure turbine. An economic analysis shows that the seal replacement is quite cost-effective. The predicted net present value was quite large compared to the initial cost, and the estimated payback period was less than a year. The replacement in all the high-pressure turbine stages and in the front stages of the intermediate-pressure turbine stages has the highest business value.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Leakage through inter-stage packing seals of a steam turbine was analyzed. </LI> <LI> Leakage reduction by using brush add-up seals at various locations was predicted. </LI> <LI> Efficiency improvement of the entire plant by the seal replacement was predicted. </LI> <LI> An economic analysis shows that the seal replacement would be beneficial. </LI> <LI> Seal replacement from HPT inlet to IPT front stages has the best business value. </LI> </UL> </P>

Cheddar Cheese 숙성중 Casein 의 변화

김기성,강통삼,민병용,김영교 ( Kee Sung Kim,Tong Sam Kang,Byong Yong Min,Young Kyo Kim ) 한국축산학회 1985 한국축산학회지 Vol.27 No.6

This experiment has been carried out to study the changes of caseins and peptides in the Cheddar cheese during the ripening. Cheese caseins were fractionated with Sephadex G-150 column and DEAF-cellulose column chromatography. Each fraction was evaporated and analyzed with polyacrylamide gel electrophoresis and compared each other with the rate of degradation. On Sephadex G-150 column chromatography, caseins obtained from the Cheddar cheese ripened about 10 days (initial of ripening) and 6 months were fractionated into 3 fractions and 4 fractions respectively. On DEAE-cellulose column chromatography, caseins of Cheddar cheese ripened about 10 days and 6 months were fractionated into 5 fractions and 7 fractions respectively. On the acrylamide gel electrophoresis of caseins of Cheddar cheese ripened about 10 days and 6 months, β-casein was highly resistant to the proteolysis but degradation of as-casein was widely expanded during the ripening.

열 펌프의 식품 농축에의 이용 연구

박노현(Noh-Hyun Park),김병삼(Byeong-Sam Kim),강통삼(Tong-Sam Kang),신동화(Dong-Hwa Shin) 한국식품과학회 1987 한국식품과학회지 Vol.19 No.6

원격지 단체급식을 위한 포장용 도시락 생산설비의 최적화 연구

모수미,고하영,강통삼,박노현,박형우 한국식생활문화학회 1988 韓國食生活文化學會誌 Vol.3 No.1

국내 도시락 공장을 조사 분석하여 대량생산에 적합토록 그 문제점을 보완 개선했다. 특히 식품위생법과 건축법상의 공장허가 사항을 고려해서 3가지 면적별로 모델 도시락 공장을 설계하였다. 작업장은 하나의 개방공간에 배치된 기기류를 오염지역, 준청결지역, 청결지역으로 나누어 작업중의 2차오염 문제를 배제시켰고, 기기류는 밥급속냉각기, 냉장고 겸 냉각기를 설치하여 위생안전성을 부여했으며, 청결실에 멸균(집진)기를 설치하여 완제품의 초기 미생물 농도를 줄이고 2차오염 요인을 제거함으로써 위생적인 도시락 생산유통이 가능한 도시락 생산공장을 설계하였다. Because the production facilities of the Korean convenient food companies are placed in one space, the final products could be easily contaminated. It is necessary that the work space should be devided into contaminated zone, semisanitary zone and sanitary zone. The layout of the preparation facilities are reconsidered. Requirements for equipment and the facilities criteria be complemented with the air clean unit, and chilling refrigerator for rapid chilling of boiled rice and the cooked dishes for the assurance of the microbiological guality of foods. The equipment and the work space of the model companies which have the area of 99㎡, 200㎡ and 300㎡ are properly placed and designed in accordance with the regulations of the food sanitation and the architecture. (Packaging Meal Production Facilities)

알코올 醱酵乳의 製造에 對하여

劉鎭永(Jin-Young Yoo),姜統三(Tong-Sam Kang),閔丙蓉(Byong-Yong Min) 한국식품과학회 1978 한국식품과학회지 Vol.10 No.3

RRT 법을 응용한 원유의 신속 미생물 검사법에 관한 연구 : II. 환원시간에 의한 세균 검사법 II. Bacterial counting method by reduction time

김기성,김희수,강통삼,임상동,정순희 한국낙농학회 1994 韓國酪農學會誌 Vol.16 No.1

본 실험은 실험방법이 간단하고 분석비용이 저렴하며 단시간내에 세균수 측정 가능한 RRT법을 응용하여 레자주린 환원시간을 측정함으로써 신속한 미생물 검사를 실시하기 위하여 시도되었다. 1. 총균수(Y)와 청색에서 청자색까지의 환원시간(X)과의 회귀방정식은 35℃와 30℃에서 배양시 각각 Y= -0.001867X + 6.843469와 Y=-0.01355X + 7.238733 이고, 상관계수는 0.74와 0.75였으며, 검출시간은 1∼5시간과 1.5∼4시간이었다. 2. 총균수와 청색에서 보라색까지의 환원시간과의 회귀방정식은 35℃와 30℃에서 배양시 각각 Y = -0.00899X + 6.707413과 Y = -0.00831X + 7.346436이고, 상관 계수는 0.75와 0.88이였으며, 검출시간은 1∼5시간과 2.5∼7시간이었다. 3. 총균수와 청색에서 분홍색까지의 환원시간과의 회귀방정식은 35℃ 30℃에서 배양시 각각 Y=-0.00539X + 7.063589와 Y=-0.00539X + 7.574082이고, 상관계수는 0.86과 0.85였으며, 검출시간은 3∼9시간과 5∼11시간이었다. In order to search for fast and equally reliable methods of estimating bacterial counts in raw milk, this study was tried to measure Resazurin reduction time which is simple in experimental method, low in analytical cost, able to measure bacterial count within short time. The results obtained were as follows ; 1. Regression equation between resazurin reduction time(X) from blue color to bluish purple color during incubation at 35℃ or 30℃ and initial bacterial log count(Y) was Y=-0.001867X + 6.843469 or Y = -0.001355X + 7.238733, with a correlation coefficient of 0.74 and 0.75. The time required to obtain results was 1 to 3h and 1.5 to 4h, respectively. 2. Regression equation between resazurin reduction time(X) from blue color to purple color during incubation at 35℃ or 30℃ and initial bacterial log count(Y) was Y=-0.00899X + 6.707413 or Y =-0.00831X + 7.346436, with a correlation coefficient of 0.75 and 0.88. The time required to obtain results was 1 to 5h and 2.5 to 7h, respectively. 3. Regression equation between resazurin reduction time(X) from blue color to pink color during incubation at 35℃ or 30℃ and initial bacterial log count (Y) was Y=-0.00554X + 7.063589 or Y = -0.00539X + 7.574082, with a correlation coefficient of 0.86 and 0.85. The time required to obtain results was 3 to 9h and 5 to 11h, respectively