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Mixed Hydrogen Gas Generator용 전력변환장치 개발
정장근(Jang-Gun Jung),문상필(Sang-Pil Mun),조길제(Gil-Je Cho),김장일(Chang-Il Kim) 대한전기학회 2007 대한전기학회 학술대회 논문집 Vol.2007 No.11
In this paper, the basic experiment, electrolytic cell design and basic manufacturing have been made to interpret the characteristics of Hydrogen-Oxygen-Gas-Generator. As for the detailed matters, the data research on basic technology on Hydrogen-Oxygen-Gas and analysis on characteristics of Hydrogen-Oxygen-Gas from basic experiment. Also the experiment of characteristics and comparative evaluation between constant current source using IGBT converter from existing method and constant current source using new rnase shift PWM control method converter. As results wren it has injected constant DC current, we has compared Gas quantities by variable ripple frequencies using phase shift PWM control method converter. Therefore, in linear region, it has not different Gas quantities by constant DC current and by phase shift PWM control method converter. Also, it has increased Gas quantities wilder linear region when put ripple frequency at saturation region Through, Gas quantities and input power, it has acquired higher input power per Gas quantities at rut pulse curren. Therefore, wren designing converter or inverter for electrolysis, which has ripple current.
최수일,한봉호,김병삼,김장양,박상민 한국수산학회 1986 한국수산과학회지 Vol.19 No.1
A study on the rapid fermentation of fish sauce has been carried out for effective utilization of sardine. The frozen sardine was thawed at room temperature, chopped, homogenized with equal amount of water and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture under different conditions of hydrolysis. The effect of wheat gluten for masking fishy odor and color development during thermal treatment were also tested. The reaction mixture was heated for 30 minutes at 100℃ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 minutes at 4,000 rpm. Finally, table salt and benzoic acid were added for bacteriostatic effect. The results were summarized as follows ; 1. The hydrolyzing temperature, time, pH and the concentration of enzymes based on the weight of whole sardine for optimal hydrolysis were as follows: autolysis, 52.5℃, 4 hours, pH 8.0: with 0.25% bromelain, 52.5℃, 4 hours, pH 6.6 :with 0.25% ficin, 52.5℃, 4 hours, pH 6.8: with 0.3% papaya protease, 52.5℃, 4 hours, pH 6.6: with 6% enzyme mixture, 52.5℃, 4 hours, pH 6.9, respectively. But pH control was not much beneficial in increasing yield. 2. The hydrolytic reaction of chopped sardine with proteolytic enzymes could be interpreted as a first order reaction that devided into 2 periods with different reaction rate constants. Q_(10) values of the first period prior to 4 hours were 1.23 to 1.31, and those of post 4 hours were 1.25 to 1.55. The corresponding activation energies were 1.81×10⁴ to 2.34X10⁴kJ/kmol and 1.92×10⁴ to 3.77×10⁴kJ/k㏖, respectively. 3. The reasonable amount of 75% vital wheat gluten for addition was 9% of chopped sardine. 4. The dark brown color was mainly developed during the thermal treatment for 30 minutes at 100℃ and not changed during storage.
최수일,한봉호,김병삼,김장양,박상민 한국수산학회 1986 한국수산과학회지 Vol.19 No.1
Very little information is available in the literature on storage of fish sauce. Therefore, microbiological and chemical characteristics during storage and quality of fish sauce were investigated and discussed to present data about the optimum storage condition. The chopped sardine meat was mired with equal amount of water arid 9%(w/w) of 75% vital wheat gluten and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture(Pacific Chem. Co.) for 4 hours at 52.5℃. The reaction mixture was heated for 30 min at 100℃ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 min at 4,000 rpm. Table salt and benzoic acid were added for bacteriostatic effect and stored for 80 days at 15±1℃ and 30±1℃. The results were summarized as follows ; 1. The amount of amino-nitrogen and pH of fish sauce were almost unchanged during storage. 2. Mininum concentration of salt for bacteriostatic activity was 9%(w/w) regardless of addition of benzoic acid. 3. The yields of amino-nitrogen were 63.1% for the hydrolysate prepared without enzyme, 79.7% for that with bromelain, 69.9% with ficin, 74.3% with papaya protease, and 78.1% with enzyme mixture, respectively. 4. The contents of amino-nitrogen were 4510.0㎎% on the dry basis for the product prepared by autolysis, 5483.2㎎% for that prepared with bromelain, 5305.7㎎% with ficin, 4994.1㎎% with papaya protease and 5582.3㎎% with the enzyme mixture, respectively. 5. The contents of crude protein were 51.35% on the dry basis for the product prepared by autolysis and 55 to 59% for prepared with commercial enzymes. 6. The hydrolysate prepared with the enzyme mixture revealed a little stronger meaty taste than any other products. 7. The level of crude protein in residues was still high (69.5-77.2% on the dry basis) and might be originated from the added vital wheat gluten.
이온교환법에 의한 탈질소공정개발의 기초연구 : 회분식 실험 Batch Experiment
이동환,채용곤,김장일,윤태경,주창식,이민규 동의대학교 기초과학연구소 1998 基礎科學硏究論文集 Vol.8 No.1
Ion exchange performance to remove nitrate in water was studied using commercially available strong base anion exchange resin of Cl^- type in the batch reactors. Anion exchange resin was more effective than activated carbon or zeolite. With large resin amount or high temperature or low initial concentration, nitrate removal characteristics for a typical gel-type resin was increased. The curves showed the generally accepted selectivity sequence as SO₄^2-$gt;NO₃^-$gt;NO₂^-$gt;HCO₃^-.