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유병승 동국대학교 산업기술연구원 1999 산업기술논문집 Vol.13 No.-
커드란을 첨가한 수리미의 젤 형성능력은 열 안정성과 냉동-해동 안정성 측정에 의해 평가되었다. 커드란은 수리미 젤에 대한 젤 강화효과를 나타내 주었으며, 특히 커드란 2%에서는 바람직한 젤 특성을 보여주었다. 커드란의 함량이 증가함에 따라 수리미 젤 강도가 증가하였으며 커드란 2% 이상에서의 수리미 젤은 조직감으로는 바람직하지 못한 graniness 관능특성을 보여주었다. 커드란이 함유된 수리미 젤은 커드란 자체의 열 안정성으로 인하여 레토르트 온도에서 높은 열 안정성을 보여주었다. 냉동-해동 안정성 실험에서는 커드란을 첨가한 수리미 젤이 낮은 압출 수분함량과 침투힘의 차이를 보여주고 있어 냉동-해동 안정성이 우수한 것으로 나타났다. 반면에 전분과 난백이 함유된 수리미 젤에서는 커드란 첨가에 따른 상승효과를 보여주지 않았다. Surimi gel-forming properties of curdlan were evaluated by thermal and freeze-thaw stability tests. Curdlan exhibited a moderate gel-strengthening effect in surimi gel with desirable texture development at a 2% level. Although its gel strengthening effect was a function of the level, the texture became less acceptable at levels hgher than 2%, primarily due to graininess. Curdlan-incorporated surimi gels showed a better thermal stability in terms of texture due to its unique thermal stability. A freeze-thaw stability test showed that curdlan moderately improved freeze-thaw stability as evidenced by decreased expressible moisture and changes in penetration force of the surimi gel. No synergistic effect was observed with primary ingredients used in surimi-based products including starch and egg white.
유병훈,우승훈 인제대학교 백병원 2002 仁濟醫學 Vol.23 No.5
Interventional neuroradiologic procedure represents treatment of central nervous system disease by endovascular access for the purpose of delivering therapeutic agents, including both drugs and devices. For optimal anesthetic management, anesthesiologists should be familial with specific radiological procedures and their potential complications. The role of the anaesthetist in INR consists in providing patient comfort by analgesia and sedation, adequate monitoring, maintenance of vital functions and(if required) the management of systemic heparinisation. The patient's underlying condition, the duration and the kind of intervention have to be considered to decide on the anaesthetic management. Knowledge of the risks and hazards of the different procedures and close collaboration with the neuroradiologist form the basis for appropriate management in case of a potentially fatal ischemic or haemorrhagic complication. For prompt control of airway, respiration and blood pressure in these emergencies experienced anaesthesia staff is required.
주우석,박경희,유승열,최병석 明知大學校 産業技術硏究所 1995 産業技術硏究所論文集 Vol.14 No.-
We propose a new architecture of multicast ATM switch which has input and output buffers and uses Multicast Ring Reservation Algorithm to resolve output port contention. This new algorithm eliminates internal cell loss due to contention, and reduces the hardware complexity. We can dynamically control the number of cells routed to a specific output port during one cell time with this contention resolution algorithm. The computer simulation is performed under bursty traffic condition to show the performance of this proposed multicast ATM switch.
Image Analysis of Surimi Sol and Gel in Composite System
Yoo, Byoung-Seung,Lee, Chong M. The Korean Society of Food Science and Nutrition 1998 Preventive Nutrition and Food Science Vol.3 No.3
Surimi sol and gel were prepared by mixing egg albumin, starch, oil and carrageenan, which are used as representative ingredients in the surimi composite, at different ratio. Structural properties in surimi composite were investigated by examining the phase changes and dispersion pattern (average particle size, size range and the averge number of particle) of the particulate ingredients in sol and gel with an image analyzer. A staining technique of the specimen containing egg albumin in surimi gel was developed by adjusting pH of a toluidine staining solution. Image analysis revealed that size and density of ingredient particles were function of the level and dispersion of ingredients except of starch-incorporated surimi gel which showed maximum particle size at 6%.
Image Analysis of Surimi Sol and Gel in Composite System
Byoung-Seung Yoo,Chong M. Lee 한국식품영양과학회 1998 Preventive Nutrition and Food Science Vol.3 No.3
Surimi sol and gel were prepared by mixing egg albumin, starch, oil and carrageenan, which are used as representative ingredients in the surimi composite, at different ratio. Structural properties in surimi composite were investigated by examining the phase changes and dispersion pattern (average particle size, size range and the average number of particle) of the particulate ingredients in sol and gel with an image analyzer. A staining technique of the specimen containing egg albumin in surimi gel was developed by adjusting pH of a toluidine staining solution. Image analysis revealed that size and density of ingredient particles were function of the level and dispersion of ingredients except for starch-incorporated surimi gel which showed maximum particle size at 6%.
유병승(Byoung-Seung Yoo),노완섭(Wan-Seob Noh) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.5
숙성온도(20℃, 25℃, 30℃)를 달리하여 발효시킨 전통고추장의 정상유동특성 및 동적점탄특성들이 연구되었다. 고추장의 유동특성은 시간의존성을 나타냈으며 Weltman모델식에 의해 정량적으로 잘 설명될 수 있었다. 고추장시료들은 낮은 유동지수(n = 0.25-0.27)와 높은 Casson 항복응력(1.09~1.21 kPa)을 가진 shear thinning 유체특성을 나타냈다. 고추장의 점조도 지수(K)와 겉보기 점도(η_(a,20))는 숙성온도가 증가함에 따라 증가하는 경향을 나타냈다. 저장탄성률(G')과 손실탄성률(G")은 주파수(ω)가 증가함에 따라 증가하였으며 G'의 수치가 G"보다 높게 나타났다. 이들 동적점탄성 데이터로부터 고추장 시료들은 입자간의 강한 결합에 의한 약한 겔과 같은 구조적 성질을 가지고 있음을 알 수 있었다. 숙성온도가 증가함에 따라 G'과 G" 모두 약간 증가하는 경향을 보여 주었다. 숙성온도를 달리한 고추장 시료들의 복소점도(η^*)와 정상류점도(η)은 이동지수(α = 0.011~0.016)를 적용함으로서 Cox-Merz 중첩 원리에 잘 적용되었다. The steady and dynamic shear rheological properties of traditional kochujang fermented at three different temperatures (20℃, 25℃ and 30℃) were studied. Flow of kochujang samples showed time dependence, which was quantitatively described by the Weltman model. Kochujang samples were highly shear thinning fluids (n = 0.25~0.27) with large magnitudes of Casson yield stresses (1.09~1.21 kPa). Consistency index (K) and apparent viscosity (η_(a,20)) increased with increase in fermentation temperature of kochujang. Storage (G') and loss (G") moduli increased with increase in frequency (ω), while complex viscosity (η^*) decreased. Based on dynamic shear data, kochujang samples exhibit structural properties similar to weak gels. The complex and steady shear viscosities at different fermentation temperatures followed the Cox-Merz superposition rule with the application of the shift factor (α = 0.011~0.016).