http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Onboard CO2 Capture Process Design using Rigorous Rate-based Model
정종연,서유택 한국해양공학회 2022 韓國海洋工學會誌 Vol.36 No.3
The IMO has decided to proceed with the early introduction of EEDI Phase 3, a CO2 emission regulation to prevent global warming. Measures to reduce CO2 emissions for ships that can be applied immediately are required to achieve CO2 reduction. We set six different CO2 emission scenarios according to the type of ship and fuel, and designed a monoethanolamine-based CO2 capture process for ships using a rate-based model of Aspen Plus v10. The simulation model using Aspen Plus was validated using pilot plant operation data. A ship inevitably tilts during operation, and the performance of a tilted column decreases as its height increases. When configuring the conventional CO2 capture process, we considered that the required column heights were so high that performance degradation was unavoidable when the process was implemented on a ship. We applied a parallel column concept to lower the column height and to enable easy installation and operation on a ship. Simulations of the parallel column confirmed that the required column height was lowered to less than 3 TEU (7.8 m).
The Effects of Immunocastration on Meat Quality and Sensory Properties of Pork Bellies
정종연,최지훈,최윤상,한두정,김학연,이미애,이덕훈,김천제 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.3
This study was conducted to assess meat quality and sensory properties of pork bellies from immunocastrated males (IC)compared to meat from surgically castrated males (SC), intact males (IM), and females (FE). Pork bellies from IC had significantly higher pH values than meat from either SC or FE. Pork bellies from IC showed lower CIE L^* values than those from SC, but were redder (higher CIE a^* values) than meat from SC or FE. However, no differences in visual color were observed between pork bellies from IC and SC pigs using National Pork Producer Council scales. Water holding capacity was higher in SC and FE than that in IC. IC showed no significant difference in cooking loss and shear force values compared with those of SC. Both SC and IC had improved fat content when compared to that in IM, and IC meat showed a similar fat content to that of FE. Pork bellies from IC showed higher ratings for all visual evaluation traits than those of SC and were the same as meat from FE. Boar odor was not significantly different among the treatments. IC was rated similar to SC for taste, tenderness, and overall acceptability.
정종연,임승택,김천제 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.4
This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75°C in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties.
정종연,최지훈,최윤상,한두정,김학연,이미애,이의수,백현동,김천제 한국축산식품학회 2005 심포지움 및 학술발표회 Vol.- No.36
본 연구는 돈육 후지 부위를 이용하여 건조조건을 달리하여 제조한 돈육 육포의 이화학적, 미생물학적 특성 및 관능적 특성을 조사하여 더 좋은 품질의 육포 제조방법을 확립하기 위하여 실시되었다. 전체적으로 역계단식으로 제조하는 방법이 수분함량, 건조수율, 연도 및 관능적 측면에서 좋은 평가를 받았으며, 재수화를 통한 복원력도 우수하였다. 반면에 일반적으로 시중에서 유통되는 육포의 제조법은 위생적인 측면에서 효과는 있었으나 그 차이는 미미하였고, 오히려 제품의 품질 면에서 낮은 평가를 받았기 때문에 역계단식(72℃ (90분)→ 65℃ (60분)→ 55℃ (60분))으로 제조하는 방법이 우수한 품질의 육포를 생산할 수 있을 것으로 사료되며, 더 많은 연구가 진행되어야겠다.