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내풍설계를 위한 RC 건축물의 고유주기 및 감쇠비 산정식
구혜진(Koo, Hye Jin),김홍진(Kim, Hong-Jin) 대한건축학회 2015 大韓建築學會論文集 : 構造系 Vol.31 No.2
The natural period and damping ratio are most important factors when wind loads and responses are calculated. In this study, the design formulae for the natural period and damping ratio of RC building are proposed based on the measurement data. The ambient vibration of 36 RC buildings with height from 44.8m to 305m are measured and their dynamic properties are identified. Further, 22 building data are collected from previous researches. The proposed design formulae for the natural period and damping ratio are compared to various design formule and their applicability was investigated.
구혜진 ( Hye-jin Koo ),진소연 ( So-yeon Jin ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5
In the present study, kohlrabi-kimchi was prepared for assessment of changes in sensory qualities and measurement of changes in quality characteristics according to the storage period for the purpose of using kohlrabi as an ingredient of Kimchi. Examination of the physicochemical properties of kohlrabi-kimchi according to the storage period showed that the acidity increased steadily throughout the storage period, while soluble-solids content, pH and hardness decreased as the storage period elapsed. Meanwhile, the L value increased and then it decreased as the storage period elapsed, but, the a value increased and the b value gradually decreased after day 14 of storage. Reducing sugars increased up to day 10 of storage, and then they decreased slowly after day 15 of storage. Measurement of changes in lactic acid bacteria in kohlrabi-kimchi according to the storage period showed bacterial growth showing typical tendencies of Kimchi with a rapid increase on day 5 of storage and a decrease thereafter. Assessment of sensory qualities of kohlrabi-kimchi according to the storage period showed that the highest scores for appearance and sourness, odor, texture, and overall scores were obtained on day 15 of storage. Based on the above results, it was determined that the optimal maturity period of kohlrabi-kimchi is day 15 of storage.
최현욱,구혜진,김종태,황성연,김동섭,최성원,허남윤,백무열,Choi, Hyun-Wook,Koo, Hye-Jin,Kim, Chong-Tai,Hwang, Seong-Yun,Kim, Dong-Seob,Choi, Sung-Won,Hur, Nam-Youn,Baik, Moo-Yeol 한국식품과학회 2005 한국식품과학회지 Vol.37 No.1
쌀 전분에 propylene oxide(PO)를 단계별(전분 공형분 대비 2-12%)로 20시간과 24시간 반응시켜 하이드록시프로필화 쌀 전분을 제조하고, 변성된 쌀 전분의 용해도, 팽윤력, RVA, DSC 특성을 연구하였다. 팽윤력은 일반 쌀 전분 보다 낮은 온도에서 증가되기 시작하였으나 높은 경향을 보였으며, 하이드록시프로필화 쌀 전분이 일반 쌀 전분보다 완만한 상승을 나타내었다. 용해도는 하이드록시프로필화 쌀 전분이 일반 쌀 전분보다 낮은 결과를 나타내었고 PO 함량이 높을수록 높아지는 결과를 보였다. RVA 분석결과 PO 함량이 높을수록 pasting temperature와 peak time이 낮아졌고 최고 점도는 하이드록시프로필화 쌀 전분이 일반 쌀 전분보다 낮고 holding strength는 높은 경향을 나타내고 breakdown의 경우 반응시간이 24시간이 20시간보다 낮은 경향을 보였으며 Setback은 24시간 반응시킨 처리구들이 일반 쌀 전분보다 낮은 것으로 나타났다. DSC분석결과 PO 함량이 높을수록 To, Tp, Tc, ${\Dalta}H$가 감소하였다. 따라서 하이드록시프로필화 쌀 전분의 경우 전분입자내의 intemal bond가 하이드록시프로필기에 의해 약해져서 호화가 쉽게, 즉 낮은 온도에서 일어나는 것으로 판단되었고 최대 팽윤력, breakdown에서 옥수수 전분과는 다른 결과를 나타내어 전분의 종류에 따라 같은 변성 처리라고 하더라도 다른 결과를 나타낼 수 있다는 사실이 확인되었다. Physicochemical properties of hydroxypropylated rice starches were investigated. Swelling power of hydroxypropylated rice starch increased at relatively lower temperature than native rice starch. Solubility of hydroxypropylated rice starch was lower (1.9-13.4%) than that of native rice starch (2.2-13.8%), and increased with increasing amount of propylene oxide. Pasting temperature ($66.2-70.8^{\circ}C$) and peak viscosity (2,843-3,395cp) of hydroxypropylated rice starch were lower than those of native starch ($71.6^{\circ}C,\;3,976\;cp$) and decreased with increasing amount of propylene oxide, regardless of reaction time. DSC thermal transitions of hydroxypropylated rice starches shifted toward lower temperature. Amylopectin-melting enthalpy of hydroxypropylated rice starch decreased (11.8-9.8J/g) with increasing amount of propylene oxide and was lower than that of native starch (11.9 J/g). These results indicate hydroxypropylation lowered swelling power and gelatinization temperatures of rice starch, because internal bonds of rice starch molecules were sterically weaken by substituted hydroxypropyl groups.
가공방법을 달리하여 열풍건조한 고춧가루의 저장중 이화학적 변화
박소희(So-Hee Park),구혜진(Hae-Jin Koo),임호수(Ho-Soo Lim),유진현(Jin-Hyun Yoo),황성연(Sung-Yeon Hwang),신언환(Eon-Hwan Sihn),박영희(Young-Hee Park),이종호(Jong-Ho Lee),조재선(Jae-Sun Cho) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.6
건조시간을 단축하기 위해 열풍건조시 처리방법을 달리한 고춧가루의 저장중에 어떤 이화학적 변화가 일어나는가를 조사하였다. 고춧가루의 pH는 저장 일수에 비례하여 서서히 감소하는 경향을 보이지만 120일 동안 시료간에는 큰 차이가 없었고 vitamin C를 처리한 시료만이 저장 120일째 4.64로 가장 낮았다. 고춧가루의 저장 중 capsaicin 및 dihydrocapsaicin의 함량변화는 저장직후부터 저장후까지 점차적으로 감소하였으며 통고추건조 고춧가루가 120일 저장동안 높았다. Glucose와 fructose 함량은 저장 120일 후 당의 산화를 방지할 것으로 기대되는 vitamin C 처리구가 타 시료구에 비해 높았다. 고춧가루의 색도에서 L값은 120일 저장시에 마쇄건조 및 마쇄 후 숙성건조 처리구가 대조구에 비해 높았고, a, b값은 마쇄건조 처리구가 대조구에 비해 높았다. 고춧가루의 색깔과 맛에 대한 선호도에서는 마쇄건조 처리구의 색깔 선호도가 93.0%로 대조구 43.0%에 비해 높았고, 맛에 대한 기호도는 대조구가 48.0%인 반면 vitamin C 처리구가 92.0%로 가장 높았다. Physicochemical characteristics of the red peppers dried in hot-air by various processing to shorten drying time were investigated during storage at -20℃ for 120 days. The pH of red pepper powders gradually decreased in proportion to storage day, but there were no significant differences between samples during storage. The pH of red pepper powder treated with 0.1% vitamin C was the lowest as 4.64 at 120 storage days. Capsaicin and dihydrocapsaicin contents gradually decreased during storage, but the red pepper powder treated with 0.1% vitamin C was higher than others after 120 storage days. As a result of color evaluation, L values of red pepper powder dried after only mashing and dried after aging next to mashing were higher than the control, whereas a and b values of red pepper powder dried after mashing were higher at 120 storage days, compared with the control. Results of color and taste acceptability showed color value of red pepper powder dried after mashing was 93.0% higher than 43.0% of the control, and in taste acceptability the control was 48.0%, whereas its dried after treatment of 0.1% vitamin C was the highest value as 92.0%.