http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
추광호,이정학,백운화,고의찬,김상원,고종호 ( Kwang Ho Choo,Chung Hak Lee,Un Hwa Pek,Ui Chan Koh,Sang Won Kim,Jong Ho Koh ) 한국공업화학회 1992 공업화학 Vol.3 No.4
혐기성 소화액의 한외여과에 의한 후처리에서 분리막의 재질에 따른 여과특성을 연구하였다. 상이한 분리막의 여과특성을 정량적으로 평가하기 위해 저항 모델을 이용하였다. 소화액에 대한 플럭스의 양태는 초기의 물에 대한 분리막의 투과도에 무관하게 나타났다. 플루오로 폴리머 막의 경우에 유속의 증가에 따라 큰 플럭스의 향상을 보였는데 이것은 다른 분리막에 비해 막표면에 형성된 케이크층의 부착성이 약해 쉽게 제거될 수 있음을 시사해준다. 장시간 운전에서 플럭스의 감소는 오염층 저항의 중가에서 뿐만아니라 분극층 저항의 증가에서도 기인되었는데, 이와같은 계속적인 분극층 저항의 증가는 미생물의 분해 및 성장에 따른 케이크층 내의 성상변화를 반영할 수 있다. 막표면이 친수성인 셀룰로오즈 막은 소수성인 폴리술폰 막에 비해 낮은 막오염도를 보여주었다. 감압을 통해 플럭스를 5-10 L/m^2/h회복시킬 수 있었다. 세척 단계에서 여과저항을 평가함으로써 15분의 단시간내에 세척이 완료됨을 알 수 있었다. Filtration characteristics according to membrane materials were studied in the ultrafiltration of anaerobic digestion broth as a post treatment method. A series of resistances for different membranes were quantitatively assessed on the basis of the resistance-in-series model. Flux behavior observed with the digestion broth was irrelevant to initial water permeabilities of each membrane. The fluoro polymer membrane showed the most significant improvement of flux with increase of cross-flow velocity, which suggests that the cake layer formed on this membrane is more weakly attached to the membrane surface than those on the other membranes. Flux reduction during longtime running was attribused to the polarization layer resistance(R_p) as well as the fouling layer resistance(R_f). Continuous increase of R_p may reflect the variation in the characteristics of cake layers, which could result from size, shape, and structure changes due to lysis and growth of biomass. Hydrophilic cellulosic membrane had a much lower fouling tendency than hydrophobic polysulfone membrane. The depressurization method induced a small increase in flux of 5-10 L/m^2/h. During washing and cleaning, filtrability of each membrane was rapidly recovered within 15 minutes until a stationary value was reached.
오혁수(Hyuk Su Oh),추광호(Kwang Ho Choo) 한국조리학회 1997 한국조리학회지 Vol.3 No.1
The experiment was carried out to investigate the change of pH, total lipid, neutral lipid and phospholipid of pork portions which are picnic shoulder, kin, ham, boston butt and bacon belly during storage at 4℃ for 2 weeks. The results obtained were as follows, 1. pH of butt, ham, bacon, picnic and loin stored at 4℃ for 2 days were 63, 5.9, 5.8, 5.6 and 5.2 respectively. And then, pH of pork portions increased gradually during storage period. 2. Total lipid content of the pork portions were 2.13% in ham, 2.78% in loin, 4.55% in picric, 5.74% in butt and 7.11% in bacon. During storage period, total lipid content decreased slightly. 3. In case of netral lipid, the content in bacon, butt, picric, loin and ham were 6.68%, 5.32%, 4.22%, 2.53%, and 1.88% respectively. During storage period, neutral lipid content decreased slightly. 4. Phospholipid content showed little differences among the portions. And then phospholipid content decreased significantly during storage period.