유과 제조의 기계화 연구

신동화,최웅,Shin, Dong-Hwa,Choi, Ung 한국식품과학회 1991 한국식품과학회지 Vol.23 No.2

유과제조시 가장 걸림돌이 되는 꽈리치기 공정과 반데기 제조공정의 연속공정화 및 표준화를 위하여 기존 chopper의 구조를 변경하고 conveyer를 연결하여 기계화 가능성을 시도하였다. Plate와 die를 새로 제작하여 실험한 결과 꽈리치기 및 반데기를 연속적으로 제조할 수 있었으며, 그 품질도 기존방법에 비하여 차이가 없었다. 반데기의 두께와 폭은 conveyer belt의 속도를 조절하므로써 가능하였으며, chopper에서 반죽의 토출량이 221.8g/sec($Slit\;:\;5{\times}50.5\;mm$)일 때 conveyer의 속도는 87.3 mm/sec가 바람직하였다. Chopper의 구성에서 knife나 plate의 모양 등은 꽈리치기 효과에 큰 영향을 주지 않았으며, 건조 후 반데기의 두께는 $3.0{\sim}3.5\;mm$인 경우 가장 좋은 유과품질을 얻었다. Chopper를 통과하는 횟수는 품질에 큰 영향을 주지 않으나 전연 꽈리치기 하지않은 경우 조직은 대단히 유약하였다. Whipping and bandaekee making process were known to a bottle neck for yukwa(deep-fat fried waxy rice snack) making process. For mechanization of the process, a machine was designed and manufactured with conveyer. Some functions of the machine were compared. The continuous whipping and bandaekee making machine was developed by modification of chopper. The chopper was substituted with specially designed plates and die. The newly designed plates were suitable for continuous whipping of dough and making bandaekee without showing any quality different at the final stage. The width and thickness of bandaekee could be controlled by speed of conveyer. The proper conveyer speed was 87.3 mm/sec when amount of extrudate of dough was 221.8 g/sec (MW 51%) from chopper. A shape of knife and plate among components of chopper was not seriously influenced on whipping effect. Expectable thickness of bandaekee for good quality was $3.0{\sim}3.5\;mm$. The number of passing through the chopper was not effected on yukwa quality·but no whipping showed bulky volume with too soft texture.

Comparison of Boiling Point and Distillaiion Ranige, Melting Range, and Identification Methods of Various Organizations on Synthetic Food Additives

신동화,김용석,이영환,방정호,엄애선,신재욱,이달수,장영미,홍기형,박성관,권용관,박재석,Shin Dong-Hwa,Kim Yong-Suk,Lee Young-Hwan,Bang Jeong-Ho,Om Ae-Son,Shin Jae-Wook,Lee Tal-Soo,Jang Young-Mi,Hong Ki-Hyoung,Park Sung-Kwan,Kwon Yong-Kwan,P The Korean Society of Food Hygiene and Safety 2005 한국식품위생안전성학회지 Vol.20 No.3

식품첨가물공전의 일반시험법 중 비점 및 유분측정법, 융점측정법 및 확인시험법에 대하여 국내에 유통되는 식품 첨가물을 대상으로 한국, 일본, JECFA및 미국의 시험법에 따라 비교?분석하였다. 한국의 식품첨가물공전에서 비점을 측정하는 품목은 프로필렌글리콜 1품목이었고, 이 품목에 대하여 한국방법에서는 비점으로, 일본방법은 유분으로, JECFA와 미국방법은 증류가 일어나는 온도로 표시하도록 되어 있었으며, 측정결과 규격에 적합하였다. 유분측정법은 한국과 일본방법에서는 유분으로, JECFA와 미국방법에서는 증류온도로 표시하였다. 프로피온산의 유분은 4 기관의 규격에 모두 적합하였으며, 일본방법에는 이소프로필알콜에 대한 규격기준이 없었다. 응점측정법은 4 기관의 방법이 동일하였으며, 한국 식품첨가물공전에서는 28품목이 해당되었다. D-Mannitol의 경우 기관마다 규격기준이 약간 달랐으며, 미국방법에서는 L-ascorbic acid, calciferol 및 fumaric acid에 대한 규격이 설정되어 있지 않았다. 한국 식품첨가물공전에서 확인시험을 하는 화학적합성품은 251품목이었으며, 과망간산염, 글리세로인산염, 브롬산염, 치오황산염 및 브롬화물 등 5항목에 해당하는 개별품목은 없었다. 안식향산염 시험에서 안식향산칼슘은 가열해야 녹았으며, 구연산철은 한국과 일본방법 (2)에서 모두 구연산염의 확인이 불가능하였다. 암모늄염, 젖산염, 마그네슘염, 제이동염, 황산염, 인산염 및 아연염 시험법은 4기관에 모두 동일하였으며, 현행 시험법에 의해 모두 확인이 가능하였다. Boiling point and distillation range, melting range, and identification methods in general test method of Korea, Japan, Joint FAO/WHO Expert Committee of Food Additives (JECFA), and USA on chemical food additives were compared. Boiling point of propylene glycol was indicated as boiling point in Korea, distillate in Japan, distillation range in JECFA and USA, and its value was up to the standard. Distillation range of propionic acid was indicated as distillate in Korea and Japan, distillation range in JECFA and USA, and its value was up to the standard. There is no standard on distillation range of isopropyl alcohol in Japanese method. Test method of melting range on synthetic food additives was identical in all organizations, and there are 28 items to which this test method applies in Korean Food Additives Code. The standards on molting range of D-mannitol were different in various organizations, and in USA method there are no standards to which L-ascorbic acid, calciferol, and fumaric acid apply. Synthetic food additives performing the identification test were 251 items in Korean Food Additives Code, but there are no items to which manganese, glycerophosphate, bromate, thiosulfate, and bromide apply. Calcium benzoate was dissolved by heating in benzoate test and we could not identify the citrate in ferric citrate by method (2) of Korea and Japan. Identification test methods for ammonium, lactate, magnesium, copper, sulfate, phosphate, and zinc were identical in all organizations, and these could be identifed by current identification methods.

뷰티 프렌차이즈 산업에서 내부마케팅이 종사자들의 직무몰입에 미치는 영향

신동화,김현주,Shin, Dong-hwa,Kim, Hyun-joo 중소기업융합학회 2021 융합정보논문지 Vol.11 No.8

뷰티산업은 어려운 사회적 환경에도 지속적으로 발전하였고 과정에 소규모 뷰티업들은 점차 대형화된 뷰티프랜차이즈 상태로 급성장 하였다. 따라서 뷰티산업에 종사하는 종사자들에게 다양한 내부마케팅이 필요하다고 사료되어 본 연구를 진행하였으며 종사자들에게 어떠한 내부마케팅이 직무몰입에 큰영향을 미치는지 알아보기 위해 2021년 2월 1일부터 2021년 3월 31일까지 설문지 250부 중 220부를 수집하여 spss 22.0으로 빈도분석, 신뢰도분석, 요인분석, 상관분석, 다중회기분석한 결과 연구 가설로 세운 4가지 모두 영향을 미치는 것으로 나타났으며, 그중 종사자들이 가장 만족하는 내부마케팅은 보상시스템이 었고 직무몰입에 가장 큰 영향을 미치는 것으로 나타났다. 따라서 내부마케팅은 종사자가 원하는 실질적 내부마케팅이 계획 되어야 한다고 사료된다. The beauty industry continued to develop despite the difficult social environment, and in the process, small-scale beauty businesses grew rapidly into large-scale beauty franchises. Therefore, this study was conducted because it was considered that various internal marketing is necessary for workers in the beauty industry. In order to find out what kind of internal marketing has a great effect on job immersion for workers, from February 1, 2021 to March 2021 By the 31st, 220copies out of 250 questionnaires were collected and frequency analysis, reliability analysis, factor analysis, correlation analysis, and multiple regression analysis were performed with spss 22.0. Satisfying internal marketing was a reward system and it was found that it had the greatest influence on job commitment. Therefore, it is considered that the actual internal marketing that workers want should be planned.

미래식품분야에서의 학제 간 융 · 복합의 필요성과 실행 제안

신동화(Dong-Hwa Shin) 한국식품과학회 2016 식품과학과 산업 Vol.49 No.4

Food industry in Korea is one of the most important manufacturing field since the history of this country. Recent days all industries in the world move to 4<SUP>th</SUP> industrial revolution beginning from 1st revolution. This means that connections between human to human, human to things and things to things should be settled down. food industry in this country should escape from the conventional manufacturing fields until now and accept new or cutting edge technology NT including artificial intelligence robot system and platform system using Internet of Thing. To overcome the saturation condition of domestic food market, it should be extended our market to overseas. To do this Korean food industry should be reformed the processing system to convergence and fusion inner or multidisciplinary research in not only research field but also manufacturing field. The food industry must introduce new technology and concept of controlling all manufacturing systems. This paper present the fields should be convergence and the field study together and the new techniques, methods and new products be developed in the future.

전통 고추장의 품질특성

신동화(Dong-Hwa Shin),김동한(Dong-Han Kim),최웅(Ung Choi),임대관(Dae-Kwan Lim),임미선(Mi-Sun Lim) 한국식품과학회 1996 한국식품과학회지 Vol.28 No.1

콩나물 재배방법에 따른 생장 특성 비교

신동화(Dong-Hwa Shin),최웅(Ung Choi) 한국식품과학회 1996 한국식품과학회지 Vol.28 No.2

중첩형 다단전극에 의한 효율적인 전해 이온수 발생 특성

신동화(Dong-Hwa Shin),황덕현(Deok-Hyun Hwang),정재승(Jae-Seung Jung),김형표(Hyung-Pyo Kim),김진규(Jin-Gyu Kim) 한국조명·전기설비학회 2016 조명·전기설비학회논문지 Vol.30 No.3

Applications of electrolytic ion water generated by the oxidation-reduction have gradually been expanded due to their strong sterilizing power and a surface active force. We demonstrate the effect of the multi-layer type electrode for effective ion water generation. The multi-layer type electrode has ability to generate stronger acid and alkali water by increase of the electrode reactive area. Also power consumption efficiency enhances because the electrodes disposed in middle position of the reactive cell raise the usage rate by overlapped effect as an electrolysis electrode.

아두이노와 조도센서를 활용한 스마트 블라인드 구축

신동화(Dong Hwa Shin),박진수(Jin Soo Park) 한국IT마케팅학회 2014 한국IT마케팅학회 학술대회 Vol.2014 No.1

Recently we move into the modern world, we interested in the smart technologies that intensiving goods. What we use about all electronic equipments in the vicinity have benn gradually going now with smart technology. It also can effect about real lif. For example, there may be metioned the building of home network services and wearable machines. The important thing is that all of the machines are related with are real life. Focusing on this point, I will make a machine with using Arduino. When I was thinking of this idea that used with Arduino, I want to make a blind that without maually operating blind and it depending on the intensity of the sunlight. This Arduino project was bulid of based on light sensor. Control of DC motor is used with the L293D chip.

우리 전통 발효식품의 세계화 동향과 전망

신동화(Dong-Hwa Shin) 한국식품과학회 2010 식품과학과 산업 Vol.43 No.3

붉나무 추출물과 몇가지 synergist를 첨가한 기름 튀김 식품의 저장 안정성 비교

신동화(Dong-Hwa Shin),이연재(Yun-Jae Lee),장영상(Young-Sang Chang),강우석(Woo-Suk Kang) 한국식품과학회 1992 한국식품과학회지 Vol.24 No.6