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Quality Changes of Pork in Relation to Packaging Conditions During Chilled Storage in Households
이근택,장민준 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.4
Proper storage of left-over meat in a household refrigerator is important for extending its shelf-life and assuring its safety until it is next used. Various fresh meat packaging methods were examined to determine their effects on the quality charac-teristics of pork loins during household storage at 5o C. The packaging methods include 1) wrapping in a polyethylene pouch (WP), 2) keeping in an air-tight plastic container (CP), and 3) using a household vacuum packaging machine (VP). The fastest increase in total aerobic bacteria during storage occurred in the WP samples, followed by the CP and VP samples. The count of Pseudomonas spp. was found to be lowest in the VP, and then the CP and WP samples. Enterobacteriaceae grew fastest in the WP samples, followed by the CP and VP samples. The WP samples also incurred the most significant in-crease in thiobarbituric acids and volatile basic nitrogen values over the storage period, as compared to the CP and VP sam-ples. Off-odour at 30 min after opening the package, was first notable at day 11 in WP samples, but only at day 15 in the CP and VP samples. The colour also deteriorated earlier in the WP samples than in the CP and VP samples.
이근택 한국유가공기술과학회 2000 한국유가공기술과학회지 Vol.18 No.2
Quality deterioration of packaged milk and dairy products is induced by the transmittance of oxygen, water vapor, light and flavour through packaging layer. Therefore, shelf life of packaged food is determined by the physical properties of packaging material and the effectiveness of packaging method. Recently, off-flavour production and migration of hazardous substances from packaging materials are major concerns related to the application of packaging materials to food. In considering these factors, the proper selection of packaging system and its potential effect on the intrinsic quality, and safety of the packaged product due to migration from packaging materials are reviewed in this article.
쇠고기 포장육의 냉장유통을 위한 국내 유통망의 온도관리 실태 조사
이근택,이국종,이창성,정구용 한국축산식품학회 1998 한국축산식품학회지 Vol.18 No.4
Good temperature control in the chill chain is imperative for maintaining safety and quality of the fresh meat. Therefore, the actual state of temperature or relative humidity histories of fresh meat product from carcass chill room to retail shop and the temperatures of chill and freezing rooms at local butcher shops were monitored by means of data loggers. The relative humidity and air temperature in carcass chill room were between 86 and 98%, and -3 and 0$^{\circ}C$, respectively. The surface temperatures of boxed beef measured in winter, when the outside air temperature was measured between -2 and -5$^{\circ}C$, were recorded between 1 and 3$^{\circ}C$, although transport vehicle switched off the chilling unit during transportation, However, the inside temperatures of chill transport vehicle measured in summer, when the transport time was prolonged to maximum 8 hrs, were raised to 10 to 15$^{\circ}C$, in worst case up to 25$^{\circ}C$. In that case, however, the inside temperature of boxed beef was maintained generally lower than 5$^{circ}C$ as the loading and unloading were finished within 30 min. The storage temperatures for meat in the subfreezing room, at which the butcher shops in local market are used to set to facilitate the thin slicing of meat, were measured between -2 and -8$^{\circ}C$. Furthermore, the temperatures of storage room for vacuum packaged meat in the chilled meat retail shops were maintained generally between 0 and +2$^{\circ}C$.
중소도시 택지개발지구내 복합건축물의 건축적 특성에 관한 연구 - 김천시 신음택지지구를 중심으로 -
이근택,박경환,Lee, Keun-Taek,Park, Kyoung-Hwan 한국주거학회 2006 한국주거학회 논문집 Vol.17 No.5
The intent of this study is to propose future planning guidelines and directions of the mixed-use buildings in the residential land development district in country-side cities, based on the concept that the neighborhood facilities are to be strategically laid out in a convenient location and planned in a proper manner for a healthy, safe, friendly and new neighborhood environment. For this purpose, seventeen mixed-use buildings which had been built in Shin-Eum housing development district in Gimcheon from 1995 until 2004 were chosen and investigated in terms of architectural characteristics in that process with surveying and analyzing those. The scope of investigation on case studies was that site size would be below 400 square meters, total area below 1500 square meters, and the number of stories below five stories high on the ground. Method of investigation on those was through field investigation, field photographs, recordings and drawings on those. Investigative contents have been divided and analyzed into the quantitative and qualitative factors in urban and architectural dimension. From results of quantitative investigations, five planning guidelines or directions could be obtained. From results of qualitative investigations, five planning guidelines or directions could be obtained. The criteria will be applied to new architectural developments of the neighborhood facilities linked with the small shops.
단기 숙성 살라미의 냉장 및 실온저장 중 물리·화학적 품질 변화
이근택,이정표 한국축산식품학회 2004 심포지움 및 학술발표회 Vol.- No.33
살라미 시료에서의 식염 및 일반성분 함량은 저장 기간과 온도에 따른 차이는 나타나지 않았다. 일반성분 살라미 시료의 pH와 수분활성도는 4.79와 0.911이었는데 저장 기간 중 pH는 상승하는 대신 수분활성도는 감소하는 경향을 보였다. 살라미는 진공포장하였음에도 불구하고 산화적인 지방과 단백질의 분해는 서서히 진행되었음이 확인되었다. 이러한 변화는 높은 온도에서 더 뚜렷하게 일어났다. 색도 25℃ 저장된 시료에서 적색도와 황색도가 증가하고 밝은 색이 감퇴하는 현상이 10℃ 저장 시료에서 보다 더 뚜렷하게 나타났다