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정윤식(Yoon Sik Jung),윤혜현(Hye Hyun Yoon) 동아시아식생활학회 2019 동아시아식생활학회지 Vol.29 No.4
This study was conducted to investigate the quality characteristics and consumer acceptance of commercial dry fermented sausage. Six commercial dry fermented sausage samples [Iberian chorizo (MC), Iberian salchichon (MS), Hot sopressata (VS), Milano salame (VM), Genoa salame (DG), Italian salami (SI)] were analyzed for their physicochemical and sensory properties. The moisture contents showed large deviations that ranged from 25.14% to 40.58% among the six samples. The pH value was the highest (6.49) for MC and the lowest (5.42) for DG. VS showed the highest value for brightness while MC showed the lowest value for brightness. The results for color (reddish and brownish color) showed the MC and VS products with paprika were relatively high. Texture profile analysis (TPA) showed that VS, VM and MC had relatively low values for hardness, chewiness and gumminess. Acceptance testing showed that DG had the highest score while SI had the lowest score.
정윤식(Yoon Sik Jung),윤혜현(Hye Hyun Yoon) 동아시아식생활학회 2020 동아시아식생활학회지 Vol.30 No.6
This study was performed to investigate the effects of the addition of olive oil instead of pork fat to sausages. Sausage samples were prepared by adding olive oil 0 g (CON, 0% of pork fat), pure olive oil 30 g (PO1, 50% of pork fat), pure olive oil 60 g (PO2, 100% of pork fat), extra virgin olive oil 30 g (EVO1, 50% of pork) and extra virgin olive oil 60 g (EVO2, 100% of pork fat) and then analyzed for moisture content, pH, Hunter`s color value and texture characteristics. The moisture content increased with the addition of olive oil, but the pH values decreased. L-values decreased and a-values and b-values increased except in EVO2. Texture profile analysis (TPA) showed that hardness, springiness, gumminess, chewiness and cohesiveness increased with the addition of olive oil. The PO2 and EVO2 samples with the addition of 100% olive oil showed the highest score in taste, texture and overall acceptance while the CON sample showed the lowest score in texture and overall acceptance. This study, therefore, suggested that olive oil could be a possible substitute for pork fat while making sausages as it improves sensory and functional properties. Some theoretical and practical implications and future research directions of this study are discussed.
올리브오일을 첨가한 소시지의 정량적 묘사분석 및 기호도 연구
정윤식(Yoon Sik Jung),김용식(Yong Sik Kim),윤혜현(Hye Hyun Yoon) 동아시아식생활학회 2022 동아시아식생활학회지 Vol.32 No.1
The purpose of this study was to investigate the sensory properties and consumer acceptance of sausages made with added olive oil instead of pork fat. Five sausage types, that is, CON (olive oil 0g), PO1 (pure olive oil 30g, 50% pork fat), PO2 (pure olive oil 60g, 100% pork fat), EVO1 (extra virgin olive oil 30g, 50% pork fat), and EVO2 (extra virgin olive oil 60g, 100% pork fat) were analyzed for sensory characteristics. Sensory profiles of sausages were established by Quantitative Descriptive Analysis (QDA) using 9 trained panelists. QDA showed pork smell, savory flavor, oily flavor, and dry chewiness were significantly increased by adding olive oil, but that brightness, surface gloss, surface homogeneity, grass smell, and chewiness were significantly decreased. Consumer acceptance test, performed using 40 persons, showed that EVO2 was preferred most and CON was preferred least. The correlation between sensory properties and consumer acceptance was analyzed by Principal Component Analysis (PCA) and Partial Least Squares Regression (PLSR). PCA showed that the first component was 58.53% and the second component was 28.43%. PLSR results showed EVO2 was acceptable to many, but that CON was far from acceptable.
정윤식(Yoon-Sik Jung),신헌섭(Heon-Seop Shin),임성수(Sungsoo Rhim),최진환(Jin-Hwan Choi) 대한기계학회 2013 大韓機械學會論文集A Vol.37 No.8
현재 전기자동차의 높은 에너지 효율 및 승차감을 모두 만족시키기 위해 경량 서스펜션 개발에 많은 초점이 맞추어 지고 있다. 개발되고 있는 경량 서스펜션중 rubber tube로 만들어진 에어서스펜션이 에너지효율 및 승차감을 만족시킨다고 평가 받고 있다. 본 논문에서는 높은 전장비의 특징을 가지는 전기자동차용 에어서스펜션을 개발하였다. 또한 실제 에어서스펜션의 성능 향상 연구를 위해 유연 다물체 동역학 모델(MFBD) 방법을 이용하여 모델링하였고, 에어서스펜션에서 중요한 역할을 하는 rubber tube의 경우는 FE기법을 통해 모델링 하였다. 에어서스펜션의 각 모듈 특성을 고려하여 모듈별 물성실험을 진행 및 물성치를 추정하였다. MFBD모델의 신뢰성 확인을 위해 물성치를 적용시킨 시뮬레이션 결과와 실제 실험결과를 비교하였다. To improve the energy efficiency and ride quality of an electric vehicle, it is highly desirable to develop a lightweight suspension system with high travel ratio. Air suspension systems with a rubber tube are often considered optimal for such requirements. In this study, a new lightweight air suspension system with high travel ratio was developed for use in electric vehicles. Furthermore, an FE-based multi-flexible-body dynamics (MFBD) model of the suspension system was developed as a tool for improving the design of an actual suspension system. The MFBD model includes the FE modeling of the rubber tube module as well as other essential parts of the air suspension system. The system parameters for the model were obtained from various experiments. The validity of the developed MFBD model was shown through a comparison between the experimental results and the simulation results.