다문화 교육목회: 하나목양교회 이야기

송혜연 장로회신학대학교 기독교교육연구원 2021 교육교회 Vol.505 No.-

한국교회의 헌신의 열매, 탈북민교회가 코로나19로 더욱 부흥하다!

송혜연 새가정사 2021 새가정 Vol.749 No.-

절임배추 및 김치 양념의 저장기간 중 품질 특성 변화

송혜연,천선화,유승란,정영배,서혜영 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.4

This study was conducted to determine the potential use for salted Kimchi cabbage and kimchi paste by analyzing the quality characteristic of kimchi prepared with stored them. Salted Kimchi cabbages were packed with the 2% brine and kimchi paste were stored at 4℃ for 8 weeks, respectively. Kimchi prepared at 0 day and kimchi prepared with stored salted Kimchi cabbage and kimchi paste every week were stored at 4℃ for 8 weeks. The salinity and titratable acidity of salted Kimchi cabbage packed with the brine was lower than control. The results of salinity, pH and moisture contents of kimchi paste did not show any significant differences during storage, however, the titratable acidity was increased. In sensory evaluation, salted Kimchi cabbage packed with the brine showed higher score in overall preference than control. Kimchi paste showed 4.9~6.1 score in overall preference during storage. The titratable acidity of kimchi prepared with stored salted Kimchi cabbage and kimchi paste was lower than control. But, the results of sensory evaluation did not show significant difference among treatments. The study suggested that the use of 2% brine is an effective way for extending shelf-life of salted Kimchi cabbage and Kimchi prepared with stored salted Kimchi cabbage and kimchi paste every week is effective to delay the fermentation but no difference in sensory evaluation.

A Case of Using Larotrectinib for NTRK Fusion-Positive Colon Cancer with Microsatellite Instability

송혜연,김현호,안호정,심병용,박형순 대한내과학회 2023 대한내과학회 추계학술대회 Vol.2023 No.2

포도씨박 단백질을 이용한 가식성 필름의 제조

송혜연(Hye-Yeon Song),조완신(Wan-Shin Jo),송낙범(Nak-Bum Song),송경빈(Kyung Bin Song) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.9

포도씨박으로부터 추출된 단백질에 다양한 가소제를 첨가하여 포도씨박 단백질(DGP) 필름을 제조하였고, 또한 DGP 필름의 물성을 개선시키기 위해 nanoclay나 젤라틴을 첨가하여 복합필름을 제조하였다. 사용된 가소제 fructose(FRU), sucrose(SUC), polypropylene glycol(PPG) 가운데 SUC와 PPG를 2.5, 0.5% 비율로 첨가한 DGP 필름이 가장 필름 물성이 좋았다. DGP 복합필름의 경우, nanoclay(Cloisite Na?)를 첨가함으로써 필름의 물성이 향상되었는데 5% Cloisite Na?를 첨가한 인장강도와 신장률이 각각 1.45 MPa, 71.91%였다. 또한 DGP와 젤라틴의 복합필름에서는 젤라틴의 첨가량이 증가할수록 인장강도와 투습도는 증가하였고, 신장률은 감소하였다. 특히 DGP와 gelatin 비율이 각각 2%일 때 인장강도와 신장률이 20.95 MPa와 12.25%로 물성이 가장 좋았다. 본 연구결과, 미활용 되고 있는 포도씨박을 이용하여 제조한 가식성 필름은 식품포장재로써의 사용이 가능하다고 판단된다. Defatted grape seed meal protein (DGP) was extracted, and DGP films containing various plasticizers were prepared. To improve the mechanical properties of DGP film, nanoclay or gelatin was incorporated in the filmforming solution to manufacture DGP composite films. Among the plasticizers of fructose (FRU), sucrose (SUC), and polypropylene glycol (PPG), DGP film containing a SUC : PPG ratio of 2.5:0.5 exhibited the best film-forming ability. Addition of Cloisite Na? improved the mechanical properties of DGP film. Tensile strength (TS) and elongation at break (E) of the film containing 5% CloisiteNa? were 1.45 MPa and 71.97%, respectively. Regarding the DGP/gelatin composite films, TS and water vapor permeability (WVP) increased with increasing gelatin amount, whereas E decreased. In particular, the DGP/gelatin (2:2) composite film exhibited 20.95 MPa TS and 12.25% E. These results suggest that the DGP film prepared from defatted grape seed meal can be used as a food packaging material.

깊이 카메라를 이용한 안면 인식 신뢰도 향상 방법

송혜연(Hye-yeon Song),심영민(Young-min Sim),박현준(Hyun-jun Park) 한국정보통신학회 2019 한국정보통신학회 종합학술대회 논문집 Vol.23 No.2

생체 인식의 활용이 늘어나고 있는 최근 안면 인식은 가장 흔하게 사용되는 지문 인식의 불편함인 손에 물이나 이물질이 묻었을 때에도 사용 가능하다는 장점이 있어 보안의 수단으로 활용이 늘어나고 있다. 그러나 기존의 안면 인식은 사진이나 그림 속 얼굴 또한 인식되기 때문에 보안의 취약점이 될 수 있다. 이를 해결하기 위해 본 논문에서 제안하는 방법은 깊이 카메라를 통해 획득한 깊이 영상에 나타난 사진 내의 얼굴과 실제 사람의 얼굴을 비교하여 실제 얼굴의 특징을 정의하고, 이를 이용하여 실제 얼굴 여부를 판단한다. 제안된 방법을 평가하기 위해 다양한 영상을 대상으로 실험하였고, 그 결과 실제 얼굴과 사진의 얼굴을 구별할 수 있음을 확인하였다. 이를 통해 안면 인식의 신뢰도를 높이는 효과를 얻을 수 있을 것으로 기대된다. In recent years, the use of biometrics is increasing. Facial recognition has the advantage that it can be used even a hand gets water or dirt, which is the inconvenience of fingerprint recognition, so the use of facial recognition for security is increasing. However, existing facial recognition has a vulnerability of security because the face in a picture is also recognized. In order to solve this problem, in this paper, the proposed method defines the characteristics of the real face by comparing the real face and the face in the picture in a depth image which is acquired by the depth camera, and determines whether the face is real person or not. The proposed method is experimented with various images to evaluate the proposed method. The experiments showed that the real face and the face in the picture could be distinguished. Therefore, the proposed method can increase the reliability of facial recognition.

A Study on the Quality Characteristics of Compost Using Kimchi Manufacture By-products

Hye-Yeon Song(송혜연),Eun-Ji Choi(최은지),Sang-Un Park(박상언),Ho Hyun Chun(천호현),Hae Woong Park(박해웅),Sung-Hyun Cho(조성현),Young-Sun Kim(김영선),Young-Bae Chung(정영배) 한국토양비료학회 2015 한국토양비료학회 학술발표회 초록집 Vol.2015 No.12

Evaluation of quality index of salted Korean cabbage in the short-term distribution system

정영배,송혜연,박상언,천호현,한응수,정영배 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.1

The aim of this study was to provide the quality index of salted Korean cabbage in a short-term distribution system. Salted Korean cabbages were packaged with or without 2% salt water, and then distributed in a conventional system (CVS) and a cold-chain system (CCS) for 6 h. The material temperature of samples with and without salt water gradually increased to 19.57℃ and 19.43℃ in a CVS, respectively and to 10.73℃ and 12.90℃ in a CCS, respectively. Salinity of the materials in a CCS did not change, whereas salinities of the materials in a CVS were 1.2 and 1.7 fold higher, respectively. Also, a slight increase in acidity was observed in both packaging materials in a CCS. In the case of a CVS, total aerobic bacteria and lactic acid bacteria increased to 7.62 log CFU/g and 6.77 log CFU/g in the materials with salt water, respectively, whereas the number of total aerobic bacteria and lactic acid bacteria ranged between 5.62-5.85 log CFU/g and 4.33-4.83 log CFU/g in the materials without salt water, respectively. However, significant microbial changes were not observed in a CCS as distribution time increased. CCS with salt water packaging was effective in achieving microbial control and maintaining physicochemical quality. Salinity, aerobic bacteria, and lactic acid bacteria can be useful as quality indices for a CVS, and acidity can be useful as quality index for a CCS.

여름 및 가을배추로 제조한 절임배추의 품질지표 평가

박상언,송혜연,천호현,한응수,정영배 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.4

Purpose: The aim of this study was to evaluate the quality index of the correlation between the growth characteristics of Chinese cabbage and quality characteristics of salted Chinese cabbage. Methods: Growth, physicochemical, and microbiological characteristics were investigated. Results: Weight, height, and width of autumn Chinese cabbages were higher than those of summer Chinese cabbages. The head formation index of “Chuwol (13.30±0.84)” in autumn Chinese cabbages was higher than those of other cultivars. The salting ratio of summer Chinese cabbages was lower than those of autumn Chinese cabbages, and the salting ratio of “Gangsimjang (13.79±0.79%)” in summer Chinese cabbages was the lowest compared to other cultivars. There was no significant difference in moisture content, pH, titratable acidity, or reducing sugar content of salted Chinese cabbages between cultivars and seasons. However, the salinity and firmness of summer salted Chinese cabbages were higher than those of autumn salted Chinese cabbages. The number of lactic acid bacteria in summer Chinese cabbages was more significant, and yeast and molds were detected. In the correlation analysis of the quality index, head formation index of growth characteristics and group of quality index (salinity, firmness, lactic acid bacteria, yeast and molds, and coliforms) were significantly correlated at a 1% significance level. Salinity as an important quality index of salted Chinese cabbage and group of quality index (firmness, lactic acid bacteria, yeast and molds, and coliforms) were significantly correlated at a 1% significance level. Conclusion: As a result, the growth characteristics of Chinese cabbage were significantly correlated with the physicochemical and microbiological characteristics of salted Chinese cabbage, and quality index can be used to manufacture salted Chinese cabbage.

Preparation of Red Algae Film Containing Grapefruit Seed Extract and Application for the Packaging of Cheese and Bacon

신윤지,송혜연,서영범,송경빈 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.1

Red algae (RA) film containing grapefruit seed extract (GSE) was used as a wrapping film for cheese and bacon. RA film containing 1% GSE was prepared to inhibit the growth of pathogenic bacteria such as Escherichia coli O157:H7 and Listeria monocytogenes. Wrapping of cheese and bacon with the film decreased the populations of E. coli O157:H7 and L. monocytogenes. After 15 days of storage, wrapping of cheese with the RA film reduced the populations of E. coli O157:H7 and L. monocytogenes by 1.21 and 0.85 log CFU/g, respectively,compared to control. Bacon wrapped with the RA film also decreased the populations of E. coli O157:H7 and L. monocytogenes by 0.45 and 0.76 log CFU/g, respectively. Wrapping of bacon with the RA film decreased peroxide and thiobarbituric acid values. These results suggest that RA film containing GSE is a useful wrapping material for extending the shelf lives of cheese and bacon.