http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
윤혜현(Hye-Hyun Yoon),김동만(Dong-Man Kim) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.1
배추의 생산시기별(월동배추, 봄배추, 고랭지배추)로 절임공정에서 발생하는 절임염수의 특성변화를 조사하였다. 말기염수의 가용성 고형물 함량은 초기염수의 87~90%의 함량을 보였는데, 봄배추에서 가장 높았고 월동배추에서 낮아 배추간에 다소 차이가 있었다. pH는 초기염수의 8.40~8.63에서 말기염수의 pH 6.03~6.24로 배추간에 차이없이 감소하였다. 말기염수의 염도는 초기염수 (14.0~16.1%)보다 1.4~2.1% 감소한 14.0~12.4%로서 방류전에 희석처리하거나 재활용하는 것이 필요하였다. 월동배추, 봄배추, 고랭지배추의 말기염수의 COD는 39.6 ppm, 52.1 ppm, 37.7 ppm으로, 초기염수에 비해 증가하였고 수질을 고려할 때 그대로 방류할 수 없는 수준임을 보여주었다. 미생물 총균수를 측정한 결과 초기염수보다 말기염수에서 총생균수가 10배 정도 증가하였다. Major characteristics of brines produced from the salting process were compared among winter, spring, and summer (highland) Chinese cabbages. The soluble-solids contents of final brine were decreased to 87~90% of initial brine during salting process, and showed 16.3, 15.8, and 14.4°Brix for winter, spring, and highland Chinese cabbages, respectively. The pHs showed similar changes during salting process from pH 8.40~8.63 for initial to pH 6.03~6.24 for final. The high salting (12.4~14%) of final brine needs dilution or reuse treatment before discard. The COD of final brine were increased to 39.6 ppm, 52.1 ppm, 37.7 ppm, respectively. During salting total microbial counts of final brine were increased ten times from those of the initial brines for all samples.
윤혜현(Hye-Hyun Yoon),정청송(Chung-Sung Jung),한태룡(Tae-Ryong Hahn) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.6
치자열매에서 geniposide를 추출하여 glycine과 반응시켜 얻은 치자 청색소를 식품에 활용하기 위하여 pH, 온도 및 첨가물에 대한 안정성과 음료 모델의 관능적 특성을 조사하였다. 치자 청색소는 산성에서 불안정하였으며 중성이나 알칼리성 조건에서는 매우 안정하였다. 상온에서 청색소는 매우 안정하여 약 93일의 반감기를 나타내었고, 온도가 증가할수록 분해속도가 증가하여 90℃에서는 약 2일의 반감기를 나타내었다. 혼합 이온용액(Na^+, K^+, Mg^(2+), Ca^(2+)) 0.01 M을 첨가한 경우 45일 저장 후 대조군에 비해 색소 잔존율이 높았다. 당의 종류는 색소의 안정성에 큰 영향을 미치지 않는 것으로 나타났고, 아미노산을 첨가할 경우에는 색소를 약간 안정화시켰으나, 비타민 C를 첨가할 경우 청색소의 안정성을 크게 떨어뜨리는 것으로 나타났다. 치자 청색소를 첨가한 모델음료의 관능평가 결과 대조군에 비해 당류나 무기이온, 아미노산을 첨가한 시료에 대해 높은 선호도를 나타내었다. We investigated stabilities of blue pigment extracted from Gardenia jasminoides at various conditions to check its applicability for beverages. Gardenia blue pigment with maximum absorption at 587 nm was obtained from the reaction of glycine and genipin (aglycone of geniposide). The blue pigment was found to be relatively unstable at acidic pH but very stable at alkaline conditions with half?life values of 102 days and 126 days at pH 9.0 and pH 11.0, respectively. The pigment also showed high thermal stability with half?life value of 55, 18, and 2 days at 50, 70, and 90℃, respectively. The addition of inorganic ions, sugars, and amino acids to model beverage containing this blue pigment increased retention rate at room temperature, while addition of vitamin C decreased the stability. The sensory evaluation of the model beverage showed that inorganic ions and amino acids increased overall acceptability, indicating that the blue pigments of Gardenia jasminoides can be used as a natural colorant for beverage.
특급 호텔 조리사의 소진과 직무만족도 및 이직의도와의 인과관계 연구
윤혜현(Hye Hyun Yoon),김영중(Young Joong Kim),정효선(Hyo Sun Jung) 한국조리학회 2011 한국조리학회지 Vol.17 No.2
The purposes of this study were to understand the influence of culinary staff`s burnout in deluxe hotels upon job satisfaction and turnover intention and empirically analyze the moderating effects by career and gender between the relations of burnout and job satisfaction. Based on total 309 employees obtained from the empirical research, this study reviewed reliability and fitness of the research model and verified total 2 hypotheses with AMOS program. The hypothesized relationships in the model were tested simultaneously by using a structural equation model(SEM). The proposed model provided an adequate fit to the data, χ2=391.832(p<0.001), df=238, CMIN/DF=1.646, GFI=0.905, AGFI=0.880, NFI=0.936, CFI=0.974, and RMSEA=0.046. SEM resulted that the non-accomplishment(β-0.306, p<0.001) in hotels showed a negative significant influence on job satisfaction. Also, job satisfaction(β-0.285, p<0.001) had a positive significant influence on turnover intention. The moderating effects on gender do not seem to exist, although its effects on career do. Limitations and future research directions are also discussed.
윤혜현(Hye Hyun Yoon),신수정(Soo Jung Shin) 한국조리학회 2011 한국조리학회지 Vol.17 No.3
This study analyzed the quality characteristics of the Sansapyun products, which were manufactured by mixing with 0, 5, 10, 20, and 30% of Crataegi fructus concentrate and 9% of mung bean starch. The moisture content and pH in Sansapyun decreased significantly(p<0.001) as the concentration of Crataegi fructus concentrate increased. Sweetness increased as the amount of Crataegi fructus concentrate increased in both Before/After cases. As for the L value of the color characteristics of Sansapyun, it turned out that the control group, which had 0% of Crataegi fructus concentrate, was higher. Meanwhile, the a and b values were the strongest with 30% of Crataegi fructus concentrate. As the concentration increased, the hardness, springiness, chewiness, gumminess, cohesiveness all decreased significantly(p<0.001), while adhesiveness became higher as the concentration increased. The preference test showed that the increase of the concentration resulted in the increase of red color, fruity flavor, sour flavor, Chinese (herb) medicine flavor, sour taste, sweetness, Chinese (herb) medicine taste, stickiness, and aftertaste. However, the sleekness, transparency, hardness and springiness decreased as the concentration increased. The survey on the preference showed that the preferences for flavor, taste and overall preference were the highest at the 10% sample group, but the preferences for color and texture were the highest at the 20% sample group.