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김진세 ( Jinse Kim ),손재용 ( Jae Yong Son ),최동수 ( Dong Soo Choi ),김용훈 ( Yong Hoon Kim ),박천완 ( Chun Wan Park ) 한국산업식품공학회 2021 산업 식품공학 Vol.25 No.4
In order to improve the long aging period and the risk of microbial contamination, the development of technology to safely shorten the dry aging period is required. In this study, a new aging device using radio frequency (RF) heating in a cold chamber was introduced to shorten the dry aging period and suppress the growth of microorganisms during aging. Beef striploin cuts were placed between RF electrodes in a -20℃ freezer and heated with 30 and 40 W/kg of RF power. The shear force of beef was decreased by about 12% from 24 h 40 W/kg RF power and 55% from 24 h 30 W/kg RF power. In the case of RF aging in a freezing chamber without defrosting, the growth of aerobic bacteria and coliforms could be inhibited. Chicken breast and pork loin did not show any tenderization by RF aging. Considering that conventional dry aging of beef improves tenderness by 17% for 21 days, RF aging, which improves tenderness by more than 12% in 24 h without microbial growth significantly shortens the dry aging period.
PA와 LLDPE 필름을 사용한 토마토, 파프리카의 Pallet MAP 연구
김진세 ( Jinse Kim ),정현경 ( Hyun Kyung Jung ),김정화 ( Jung Hwa Kim ),이영희 ( Young Hee Lee ),박석호 ( Seok Ho Park ),최동수 ( Dong Soo Choi ),김용훈 ( Yong Hoon Kim ),이수장 ( Soo Jang Lee ),박천완 ( Chun Wan Park ),조병관 ( B 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.2
The variations of internal temperature, relative humidity (RH) and gas concentration in the pallet modified atmosphere package (MAP), using polyamide (PA) film and linear low density polyethylene (LLDPE) film, were investigated to extend the shelf life of tomatoes and paprikas. The temperature and RH inside the MAP were higher than that in the cold room, but there was no water condensation inside the MA film. The ethylene concentration in the MAP was maintained below 10 ppm. Oxygen level was stabilized at 2 to 5% during the storage and carbon dioxide level was also stabilized at 15 to 20%. The weight loss of the MAP tomatoes and paprikas was lower than that of the control because the RH in the pallet MAP was higher than that of the cold room. The fungal decay rate in the pallet MAP was also lower than that in the control due to a low oxygen concentration rate. There were no significant differences in the soluble solids, titratable acidity and Hunter’s color, but differences did exist in the hardness between the MAP and the control. So, this pallet MAP method was effective at extending the shelf life of tomatoes and paprikas considering the weight loss, fungal decay and hardness.
김진세 ( Jinse Kim ),손재용 ( Jae Yong Son ),최동수 ( Dong Soo Choi ),김용훈 ( Yong Hoon Kim ),이수장 ( Soo Jang Lee ),박천완 ( Chun Wan Park ) 한국농업기계학회 2020 한국농업기계학회 학술발표논문집 Vol.25 No.2
소고기의 건식 숙성 시 연도가 향상되고 풍미가 더해져서 낮은 등급의 소고기에도 적용할 수 있는 가능성이 제시되었으나, 45 ~ 60일의 긴 숙성시간이 대중화에 걸림돌이 되고 있다. 본 연구에서는 라디오파를 이용 소고기 중심부의 온도를 25~40℃로 5시간, 21시간 유지하여 단시간에 연육효과가 나타나는지 확인하고자 한다. 도축된 지 3주일 이내의 2B 등급 육우 채끝 부위(4 ~ 5 kg)를 5cm 간격으로 절단하고 잘려진 덩어리 3 ~ 4 조각을 각각 처리구와 대조구로 하였다. 라디오파 처리구는 -20℃의 챔버 온도에서 27.12MHz 100W의 출력으로 7 cm 간격의 평행판 사이에 배치하고 중심부와 모서리에 광섬유온도센서를 이용하여 온도를 기록하였다. 실험구와 대조구는 나란히 있는 부위를 두께 3cm로 절단하여 진공포장한뒤 70℃에서 20분간 수비드 처리하였고, 심줄이 없는 분위를 3cm 폭으로 절단하여 물성분석기를 이용하여 절단강도를 측정하였다. 라디오파 5시간 처리구는 157.2±20.4 N, 20℃ 5시간 처리 대조구는 161.4±21.8 N으로 유의적인 차이 없이 약간의 감소효과가 나타났으나, 21시간 처리구는 137.2±17.7 N 으로 0℃에서 저장한 대조구의 175.6±22.7 N과 유의적인 차이가 나타났다. 냉동온도에서 라디오파 처리를 하여 표면이 빠르게 건조되었기 때문에 미생물 증식의 문제는 크지 않을 것이라 생각하며, 향후 보완 실험을 통해 최적의 라디오파 숙성조건을 찾는다면 숙성육을 가공하는 시간을 크게 단축할 수 있을 것으로 판단된다.
김진세 ( Jinse Kim ),박석호 ( Seok Ho Park ),최동수 ( Dong Soo Choi ),최승렬 ( Seung Ryul Choi ),김용훈 ( Yong Hoon Kim ),이수장 ( Soo Jang Lee ),박천완 ( Chun Wan Park ),한귀정 ( Gui Jeung Han ),조병관 ( Byoung-kwan Cho ),박종우 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.1
This study investigated the effects of 27.12 MHz radio frequency (RF) heating on heat transfer phenomena during the thawing process of frozen food. To determine the velocity of the RF thawing machine, samples were frozen at -80oC and subjected to different power treatments. The phase change times (-5 to 0℃) of frozen radish were 30, 26, 13, and 8 min; those of pork sirloin were 38, 25, 11, and 5 min; those of rump were 23, 17, 11, and 6 min; those of chicken breast were 42, 29, 13, and 9 min; and those of tuna were 25, 23, 10, and 5 min at 50, 100, 200, and 400 W, respectively. The heating limit temperatures of the radish, pork sirloin, rump, chicken breast, and tuna samples were 19.5, 9.2, 21.8, 8.8, and 16.8℃ at 50 W; 23.5, 15.5, 27.3, 12.3, and 19℃ at 100 W; 42, 26.9, 45.7, 22.1, and 39.4℃ at 200 W; and 48.5, 54.7, 63.6, 57.3, and 44.9℃ at 400 W. These results suggest that high-power RF improves thawing velocity and heating limit temperatures, and that an improvement on the operation of the RF thawing machine, according to food temperatures, is needed.
박종우(Jong Woo Park),김진세(Jinse Kim),박석호(Seok Ho Park),최동수(Dong Soo Choi),최승렬(Seung Ryul Choi),김용훈(Yong Hoon Kim),이수장(Soo Jang Lee),김하윤(Hayun Kim) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.5
This study investigated the effects of thawing conditions on physiological activities and quality of peeled garlic. Peeled frozen garlic was analyzed after thawing at low temperature (4℃), room temperature (20℃), tap water (20℃), radio frequency of 27.12 MHz, and 2.45 GHz in a microwave. As a result, the time required to thaw garlic to 0℃ by various thawing methods was shortest at2.45 GHz in a microwave, followed by 20℃ tap water, radio frequency of 27.12 MHz, 20℃, and 4℃. Microwave thawing was faster than other methods, but it resulted in significant non-uniformity of heating. The hardness of peeled garlic significantly decreased upon freeze-thawing, whereas it showed improved hardness upon radio-frequency thawing. Total color difference in garlic increased upon freeze-thawing, and it was not improved by various thawing methods. Antioxidant activities were determined for DPPH radical scavenging ability, SOD-like activity, and reducing power. Total phenolic compounds and flavonoids in garlic extract were measured as 3.222±0.214 μg GAE/g and 0.149±0.03 μg QE/g, respectively. The content of total phenolic compounds was significantly reduced by 2.45 GHz microwave thawing (1.90±0.02 μg GAE/g); however, flavonoid contents were slightly reduced under freezing and thawing conditions. The DPPH radical scavenging ability of garlic extracts was not affected by thawing methods; however, SOD-like activity and reducing power were slightly reduced by freeze-thawing. These results indicate that physiological activities were not improved by radio-frequency thawing; however, thawing time and maintain hardness were reduced compared with conventional thawing methods.
협동로봇 동작 오류 진단을 통한· 비전 기반 조인트 결함 추적 기법
양희찬 ( Hui-chan Yang ),김진세 ( Jinse Kim ),유동연 ( Dong-yeon Yoo ),이정원 ( Jung-won Lee ) 한국정보처리학회 2023 한국정보처리학회 학술대회논문집 Vol.30 No.2
스마트팩토리의 핵심 설비 기기인 협동로봇의 유지보수를 위해 다양한 센서 데이터를 활용한 딥러닝 기반 결함 진단 연구가 확대되고 있다. 하지만 협동로봇은 기계적 특성과 수행하는 작업의 다양성으로 인해 내부 센서 데이터의 복잡도가 매우 높아 고정적인 결함 진단 기법을 적용하기 어렵다. 따라서 본 논문은 협동로봇의 동작 패턴을 직관적이고 신속하게 인지할 수 있는 비전 기술을 활용하여, 동작 오류 진단을 기반으로 원인이 되는 조인트 결함 위치를 추적하는 딥러닝 기법을 제안한다.