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장방형내 함수 다공성 물질의 동결거동에 관한 실험적 연구
김병철,김종일,김진흥,Kim, B.C.,Kim, J.I.,Kim, J.H. 대한설비공학회 1991 설비공학 논문집 Vol.3 No.5
Freezing of saturated porous media contained in a rectangular cavity has been studied experimentally. Water and different diameter glass beads consitituted the liquid and porous media. Solidification front shape, the effects of bead diameter and initial liquid temperature was investigated. When the hot wall temperature was below $4^{\circ}C$, the freezing rate was higher at the top than at the bottom due to the density inversion, but with increasing the hot wall temperature the freezing rate at the top was effected by the liquid temperature and was lower than at the bottom. With increasing the bead diameter, the difference of freezing rate between top and bottom was increased and depends on thermal conductivity. When the liquid temperature was low in the beginning, the freezing rate was high, but with increasing the time almost the same with those of high temperature liquid.
이민석(M . S . Rhee),이유인(Y . I . Lee),이석(S . Lee),김성훈(S . H . Kim),정영철(Y . C . Jung),고경철(K . C . Koh),홍기창(K . C . Hong),김병철(B . C . Kim) 한국축산학회 1996 한국축산학회지 Vol.38 No.5
A total of 115 pork carcasses (L = Landrace; Y = Large Yorkshire; D = Duroc; F₁ = Landrxe × Large Yorkshire; F₂ = Duroc × Landrace × Large Yorkshire) in Korea was tested to compare their carcass values and meat quality for the development of high pork quality. Carcass values that were measured included dressing percentage (DP), backfat thickness (BF), loin eye area (LEA) and meat percentage (MP). The following measurements of meat quality were carried out : pH-value at 1hr and 24hrs postmortem, subjective scoring test ; color, firmness, marbling degree, meat color ; L^* , a^* , b^* , chroma and Co¨fo-value, water holding capacity (WHC); filterpaper absorption method and bag drip method. In carcass values, D had lower MP and thicker BF compared to the others and they also had the smallest LEA(p$lt;.05). D and F₂ had significantly higher mailing scores than others but F₁ had the lowest(p$lt;.05). D and Y showed lower L^* and higher WHC. On the contrary, F₂ had lower WHC. In meat quality, D was superior to others in terms of moderate marbling, lower lightness and the lowest drip. In spite of the bad carcass values in D, it could be concluded that D must be utilized in a crossing system for the production of higher quality pork.