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민용규 한국항만경제학회 1995 韓國港灣經濟學會誌 Vol.11 No.-
The purpose of this thesis is to prospect the role of inchon port and to present the development course of inchon port in accordance with the enlargement of the korea-china trade.<br/> Nowdays, the status of China in the international economy has rapidly increased together with her opening policy and the korea-china trade has rapidly enlarged, because the both countries have complementary industrial structure.<br/> Therefore, as of today, we can prospect that the port of in-chon will playa important role as follow in the future.<br/> First, inchon port will be a trade port with china and intermediated port of the route to east Asia for the sake of the economic development of not only China but East Asia.<br/> Second, the port of inchon will be a central port of the trade between south-korea and north-korea for the sake of the increase of economic cooperation between two koreas for the sake of the opening of airport in young-jungdo in 1991, the port of in-chon will be a int‘l central port of transport of goods and travellers with the complex transportataion system by sea, road and air. In this respect this thesis present the development course of in-chon port as a competition central port of the yellow sea economic area with the function of integrated service center including information, education, finance distribution and so on.<br/> And the port of in-chon have to provide against the china development of coastline to establish base ports of operation and have to expand the ground transport road, for smooth distribution considering that the port of in-chon is the biggest port for bulk cargo, the northern port of in-chon port will be developed in the nearest future.<br/> And for 21st century it is the desirable method that the development and removal of port facility will be the desirable method around youngheungdo or daebudo.
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민용규,이민규,정헌상 ( Young Kyoo Min,Man Kyoo Lee,Heon Sang Jeong ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.5
The jujube alcoholic beverage, one of Korean traditional wine was manufactured by varying the additional levels of jujube fruits from 1.89 to 7.57% on the basis of raw material and the quality of wine was analyzed by physical, chemical and sensory evaluation. Fermentation temperature of wines increased to the highest value of 24∼26℃ in the 2nd day of fermentation. Jujube fruits effected the increase in total acid contents. Both reducing and total sugar contents were on the peak values of 13∼53% and 43∼51% after the 2nd brewing stage(1∼1.5 days) and continuously decreased afterwards. Ethyl alcohol concentrations were rapidly increased in 1~3 days of fermentation and their increasing rates were affected with the added amount of jujube. Amylase activity was on the highest value in 2∼2.5 days and decreased afterwards. According to the sensory evaluation of the overall quality Dacchusul could be classified into 2 groups. The superior group was composed of E, C, B, D and the inferior group included A and F. However the highest sensory quality was observed from E which was added at the level of 7.57% jujube fruit.
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新鮮 채소류의 Plastic film 包裝材에 關한 硏究
閔龍圭,朴相旭,趙光衍 충북대학교 농업과학기술연구소 1987 農業科學硏究 Vol.5 No.1
In order to determine shelf life and proper packaging material, polyethylene, polypropylene, polyvinyl chloride, polyester, oriented polypropylene and cellophane films were used to package sweet pepper and crisphead lettuce. The best result was obtained for sweet pepper in 0.03mm OPP film which showed shelf life of 41 days and weight loss 0.44% at low temperature. For crisphead lettuce it was obtained in PET film which showed shelf life of 40 days and weight loss 1.91% at low temperature. Shelf life of sweet pepper was extended up to 11 days at room temperature storage and 22 days at the low temperature storage. That of crisphead lettuce was extended up to 8 days at the room temperature storage and 37 days at the low temperature storage.
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French-fried Potato와 Potato Chips製造에 관한 硏究
閔龍圭,呂貞淑 충북대학교 농업과학기술연구소 1986 農業科學硏究 Vol.4 No.-
For the purpose of determining blanchng conditions and qualities of potato products, French-fried potato and potato chips were manufactured from six potato varieties-Irish cobbler, Bintze, Snow Chip, Superior and Norin #1 with various blanching the treatment. The treatments for French-fried potato were done at 85°C for 0, 5, 10, 20 and 30 minutes. Those for potato chips were obtained at 40°C for 0, 3, 5, 7 and 10 minutes. The treatment for 0 min. means without blanching treatment for the both products. The qualityof the products were evaluated by color, texture and panel tests. 1.As blanching period lengthened, Y% increased but chroma% decreased in French-fried potato. This tendency was not so clear in potato chips. 2.Color properties of French-fried potato were observed in the range of 575 to 577nm for dominant wavelength, 29.44 to 40.16% for Y% and 18.83 to 39.84% for chroma. 3.In potato chips, dominant wavelength ranged from 575 to 578nm, Y% 20.91 to 26.91% and chroma 18.83 to 36.82%. 4.The texture properties of French-fried potato-maximum force, total area and curve dstance increased as blanching period lengthened. Maximum force were ranged from 0.19 to 0.63kg, total area 1.44 to 5.77㎠ and curve distance 4.2 to 5.7mm. 5.Brittleness and crispness as criteria of potato chip texture properties were distributed in the range of 2.17 to 5.88kg and 1.79 to 3.57mm respectively.
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민용규,정헌상 충북대학교 농업과학기술연구소 1991 農業科學硏究 Vol.9 No.2
In order to predict the quality of edible oils with electric properties the dielectric properties of the fresh and the thermally oxidized soybean and corn oil were determined at room temperature in the frequency from 0.2 to 100kHz, and also physical and chemical properties of these oils were determined by AOAC methods and the correlationship among these properties was investigated. Thermal oxidation was carried out at 180℃ for 12 hrs. The dielectric constant of edible oils showed the characteristic of Debye's dispersion with frequency and remarkable decrease around 1kHz. Dielectic loss tangent showed the peek around 4kHz frequency. These phenomena could be thought as the result from the frequency properties of dipole orientational polarization. Due to the increase of polar materials, free fatty acid value, peroxide value, density, dielectric constant, and dielectric loss tangent increased in proportion to the thermal oxidation time. Accordingly, the index of rancidity of edible oils could be predicted by measurement of the dielectnc properties. Key Words : Soybean oil, Corn oil, Dielectric constant, Thermal oxidation, Dielectric loss tangent.
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