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활성글루텐이 1차발효 후 냉동한 생지의 품질특성에 미치는 영향
최두리,이정훈,윤여창,이시경,Choi, Doo-Ri,Lee, Jeong-Hoon,Yoon, Yoh-Chang,Lee, Si-Kyung 한국식품과학회 2005 한국식품과학회지 Vol.37 No.1
활성글루텐을 0, 2, 4% 첨가하여 제조한 냉동생지를 8주간 냉동보존하면서 1주 단위로 생지의 효모균수와 냉동생지를 해동 발효 굽기로 제품을 제조하였다. 냉동자당기간에 따른 생지의 효모 생존율과 제품의 비용적, 부피, 조직감, 관능검사 등을 분석하였다. 생지의 효모균수은 냉동저장기간이 경과하여도 활성글루텐 4% 첨가한 생지에서 저장 8주에 $4.4{\times}10^{6}\;cfu/g$로 가장 높게 검출되었다. 제품의 비용적과 부피는 활성글루텐을 4% 첨가한 냉동생지가 컸고, 조직감은 저장 4주까지는 활성글루텐을 첨가하지 않은 냉동생지가 더 부드러웠으며, 관능검사는 활성글루텐 4% 첨가한 냉동생지가 높은 점수를 얻어 1차 발효 후 냉동생지 제조에 활성글루텐 4% 첨가가 좋은 것으로 나타났다. Frozen dough made by sponge and dough method using sweet dough formula was quickly frozen at $-40^{\circ}C$ and stored for 8 weeks at $-20^{\circ}C$. Effects of vital wheat gluten on number of yeast cells, bread volume, specific loaf volume, hardness, and sensory properties of bread were investigated. Dough added with 4% vital wheat gluten showed higher yeast cell survival rate during freeze storage and larger specific loaf volume than other doughs. Hardness value increased with increasing amount of vital wheat gluten added, whereas, in frozen dough stored more than 4 weeks, dough added with 2% vital wheat gluten showed lower hardness value than others. Bread made with 4% vital wheat gluten showed highest sensory score.
저비용항공사 객실승무원의 조직문화가 직무만족과 고객지향성에 미치는 영향: 진에어를 대상으로
최두리,양은영,권미현 한국호텔관광학회 2020 호텔관광연구 Vol.22 No.3
The purpose of this study is to broaden the main scope of airline organizational culture research from full service carriers to low cost carriers. To this end, it was first verified whether the organizational culture of low cost carrier significantly affects the job satisfaction of cabin crew. After verifying the effects of job satisfaction on customer orientation, this study finally verified whether the organizational culture directly affects the customer orientation of cabin crew. Through this analysis of the effects, the present study wanted to derive implications for organizational culture which can enhance the quality of service through customer orientation while improving job satisfaction of cabin crew working for low cost carrier. The sample data for analysis were collected through a survey of cabin crew working at Jin air, one of low cost carriers, and a total of 284 copies of the survey were used for the analysis. The collected data were analyzed by frequency analysis, confirmatory factor analysis, and structural equation modeling analysis. The results from the analysis are as follows. First, group culture and rational culture among the detailed factors of organizational culture are found to have a positive influences on job satisfaction of cabin crew. Second, job satisfaction of cabin crew in Jin air has a positive influences on customer orientation. Third, hierarchical culture is only confirmed to have a positive influences on customer orientation. These findings provide various implications for ways to strengthen the competitiveness of low cost carriers.
최두일,윤태성 대한의용생체공학회 1987 의공학회지 Vol.8 No.2
In this study, basilar membrane motions and neural tuning responses are analysed with I-dimensional equations for cochlear fluid mechanics and an active cochlear model. The results are as follows. (1) The differences between basilar membrane motions in an active cochlear model and in an passive cochlear model are explained. (2) The basilar membrane motion curves and the neur'at tuning curves which are in accordance with physiological measurements ave obtained. (3) It is proved that the active mechanism makes cochlear highly frequency sensitive.
Analysis of queueing model with priority scheduling by supplementary variable method
최두일 한국전산응용수학회 2013 Journal of applied mathematics & informatics Vol.31 No.1
We analyze queueing model with priority scheduling by supplementaryvariable method. Customers are classified into two types (type-1 and type-2 ) according to their characteristics. Customers of eachtype arrive by independent Poisson processes, and all customers regardlessof type have same general service time. The service order of each typeis determined by the queue length of type-1 buffer. If the queue lengthof type-1 customer exceeds a threshold L, the service priority is given tothe type-1 customer. Otherwise, the service priority is given to type-2customer. Method of supplementary variable by remaining service timegives us information for queue length of two buffers. That is, we derive thedifferential difference equations for our queueing system. We obtain jointprobability generating function for two queue lengths and the remainingservice time. Also, the mean queue length of each buffer is derived.