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Black Stem이 팽화주맥 및 제품담배의 품질에 미치는 영향
양진철,김대영,노재성,한정호,정한주,김용하,김용옥,Yang, Jin-Chul,Kim, Dae-Young,No, Jae-Seong,Han, Jung-Ho,Chung, Han-Ju,Kim, Yong-Ha,Kim, Yong-Ok 한국연초학회 2010 한국연초학회지 Vol.32 No.1
This study was carried out to investigate the influence of stem materials such as black stem on the quality of expended stem and cigarettes. Normal and black stem were separated by tobacco scan and then, those stems were expanded after treating with their respective stem casings. Total sugar, ether extract, ash contents and pH were slightly low in black stem compared with normal stem. However, the number of bacteria and fungi ratio were remarkably higher in black stem than that of normal stem. As compared with normal stems, ratio of rushed stem in rolled process was approximately 2 times higher in black stem with the consequency that the filling capacity of black stem was decreased. The ratio of large particles (> 3.35 mm) of expanded black stem showed decreasing tendency and small particles rate (1.40 mm <) was increased compared with normal stem. When expanded stems were prepared using stem containing 5 levels (0, 10, 20, 30 and 100 %) of black stem, the filling capacity was decreased and static burning rate was significantly decreased with increasing expanded black stem rate. However, the weight and hardness of cigarettes were slightly increased with increasing expanded black stem rate. The contents of phenol compounds, aromatic amines and carbonyl compounds in the cigarette mainstream smoke from the cigarette which was manufactured with various ratio of expended black stem, were gradually increased with increasing expanded black stem rates. Also, the cytotoxicity and the mutagenicity of the TPM were significantly increased with increasing expanded black stem rate. The sensory test result showed that cigarettes blended with 10 and 30 % level of black stem rate was exhibited significantly high sensory attributions such as off-taste, impact, hotness, bitterness and irritation as compared with cigarette blended with normal stem, while smoke fullness and cleanness were slightly decreased with increasing expanded black stem rates. The number of brown spots on cigarettes paper was 2 to 3 times high in cigarettes containing black stem than that of cigarette made from normal stem and were high with increasing black stem rate. The overall assessment in this study suggest, that black stem should not be used because of bad quality of expanded stem and high toxicological activity of cigarette mainstream smoke.
정한주,조성일,양진철,Chung, Han-Joo,Cho, Sung-Eel,Yang, Jin-Chul 한국연초학회 2010 한국연초학회지 Vol.32 No.2
In the chemical, mineral and electronics, mechanically stirred tanks are widely used for complex liquid mixing processes. The paper present results from a computational fluid dynamics (CFD) model for the mixing tank in casing process. We used CFD software, FLUENT(Fluent, Inc, Lebanon, NH, version 6.2). A species transport model was used to model the problem. The flow patterns in a mixing tank, 1.6 m in diameter and 2.0 m in height, were studied using CFD. Numerical analysis results show that improved mixing tank was reduced low speed flow region and turbulent region in internal flow of mixing tank.
버어리종 잎담배 건조 환경 개선을 위한 건조실 개발 (I. 건조기간중의 미기상 변화)
차광호,장수원,양진철,오경환,신승구,조천준,Cha, Kwang-Ho,Jang, Soo-Won,Yang, Jin-Chul,Oh, Kyoung-Hwan,Shin, Seung-Ku,Jo, Chun-Joon 한국연초학회 2007 한국연초학회지 Vol.29 No.2
This study was carried out to investigate the changes of curing condition on microclimate of temperature, relative humidity during curing process of burley tobacco leaves. The developed facility, ridge opening type was designed to open the central top roof. The air-cured variety, (N. tabacum cv KB111) was normally grown at the Eumseong tobacco experimental station in 2007. Mean daily temperature of $3^{\circ}C$ in ridge opening type curing facility was lower than that of conventional, whereas mean daily relative humidity of 12.6 % RH was lower in conventional curing facility for the entire stage of curing. The frequency distribution of optimal air temperature at daytime was higher 37.5 % in ridge opening type curing facility than that of conventional, while that of optimal relative humidity was lower 8.2 %. In the ridge opening type curing facility, the excessive drying leaves were low, however the price per kilogram was high. These results suggest that the new developed curing facility may be applied to improved microclimate inside the curing facility for curing burley.
저장조건과 수분함량에 따른 버어리종 잎담배 수분활성도 및 이화학적 특성 변화
장수원,차광호,양진철,이철환,신승구,조천준,Jang, Soo-Won,Cha, Kwang-Ho,Yang, Jin-Chul,Lee, Chul-Hwan,Shin, Seung-Ku,Jo, Chun-Joon 한국연초학회 2007 한국연초학회지 Vol.29 No.2
The study was carried out to investigate water activity, physicochemical properties and color degree of burley tobacco stored in shelf with different moisture content for 56 days. The study was consist of two experimental designs, that is, moisture content in burley tobacco was kept to 13 to 15 %, 17 to 19 %, and 21 to 23 % under ambient temperature of $20^{\circ}C$ with relative humidity of 24 %, and another group of in burley tobacco was only kept in ambient temperature of $3^{\circ}C$ with relative humidity of 50 % for 56 days with same water content of former treatment. Normal leaves were kept for 56 days under 21 to 23% of moisture content with increased water activity and TSNA(tobacco-specific nitrosamine content. It was considered that favorable leaves conditions are due to favorable microbial growth resulting in increased TSNA content. The total nitrogen content has not changed in two experimental groups for 56 days, otherwise the nitrate form nitrogen and total alkaloid contents were only increased by 21 to 23 % of water content. Degree of pH change was slightly decreased in both storage and water treatment. It was more decreased in 21 to 23% of moisture content than that of other moisture content. In stored leaf tobacco, higher moisture content caused lower brightness, yellow degree, and carbonization quotient.
백삼, 홍삼과 흑삼 추출물의 정성적 구별법에 관한 연구
이영상 ( Young Sang Lee ),임덕호 ( Deok Ho Im ),양진철 ( Jin Chul Yang ),노덕수 ( Deok Soo Noh ),김광일 ( Kwang Il Kim ),오수교 ( Soo Kyo Oh ),최교찬 ( Kyo Chan Choi ),차윤환 ( Yun Hwan Cha ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.1
This study analyzed the maltol quality, composition ratio of fatty acids, and contents of phenolic compounds in white ginseng extracts(four types), red ginseng extracts(five types), Black ginseng extracts(two types), and Chinese ginseng extracts(nine types). By examining patterns in these measurements, we determined the characteristic factors of the extracts and measured the possibility of qualitative analysis. In the analysis of maltol using TLC, white ginseng extracts were not detected while red and Black ginseng extracts were detected, so the possibility of detection was considered as a characteristic factor for qualitative analysis. Regarding the composition of fatty acids, palmitic and linoleic acids were the main fatty acids in theginseng extracts palmitic acid was high in white ginseng extracts while linoleic was low in red ginseng extracts. Regarding the ratio(Pal/Lin) of the two fatty acids, there was a large difference between white ginseng extracts(56.7~64.3%) and red ginseng extracts(32.0~38.5%), and these figures seemed to be characteristic factors for the analysis. For the phenolic compounds, extracts contained maltol, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, and cinnamic acid. White ginseng extracts contained similar percentages of phenolic compounds while red ginseng extracts had high maltol content. According to the measurement results of the percentages of maltol and cinnamic acid, white ginseng extracts showed values below five, whereas red and Black ginseng extracts showed 53~289, which was also a characteristic factor for qualitative analysis. Consequently, we found that we can differentiate between ginseng extracts using characteristic factors that we analyzed in an experiment on white ginseng extracts from China.