[총설] 들깨유(油)의 영양학적 특성과 산업적 이용

여경목,최홍식 한국식품영양과학회 1998 식품산업과 영양 Vol.3 No.1

Wheel 형 분무건조기에서 반응표면법에 의한 치즈 분말의 특성 해석

강안수,여경목,김용렬,김복남,안형환,이한섭 ( An Soo Kang,Kyung Mok Yeo,Yong Ryeol Kim,Bok Nam Kim,Hyung Hwan An,Han Seob Lee ) 한국공업화학회 1996 공업화학 Vol.7 No.6

Wheel형 분무건조기에서 식품첨가제로 사용되는 치즈분말의 건조공정을 반응표면법에 의하여 원료의 고형분함량, wheel 회전속도 및 출구온도를 독립변수로 하고 분말제품의 수분함량, 겉보기밀도, 분말 입자크기 및 현탁액의 점도를 종속변수로 하여 중심합성계획법에 따라 분산분석한 후 유의성과 상관관계을 검증하였다. 독립변수와 종속변수들의 상관관계를 검증한 결과 입자크기와 수분함량은 wheel의 회전속도가 커질수록 감소하였고, 겉보기밀도는 출구온도가 높아짐에 따라 감소하였다. 현탁액의 점도는 wheel의 회전속도와 고형분함량이 커짐에 따라 증가하였다. 분말제품의 종속변수들의 상관관계에서 수분함량과 겉보기밀도는 비례 관계, 입자크기는 수분함량과 걸보기밀도와 반비례의 관계를 나타내었다. In the spray drying with rotating wheel atomizer of cheese powder, the relationships among variables were analyzed with Response Surface Methodology in which several independent variables such as total solid content, wheel rotation speed, and outlet temperature influenced dependent variables such as particle diameter, moisture content, bulk density, and viscosity of suspended liquid. Significance and correlation were tested according to central composite design. As a results of analyzing the correlations between independent and dependent variables, particle diameter and moisture content of cheese powder were decreased with increasing wheel rotation speed, and bulk density was decreased with increasing outlet temperature. Viscosity of suspended liquid were increased with increasing wheel rotation speed and total moisture content. In correlation among dependent variables, moisture content was proportional to bulk density, and particle diameter was inversly proportional to moisture content and bulk density.

백설기의 저장성 연구

김준열,여경목,김명환 한국식품과학회 1999 한국식품과학회 학술대회 Vol.1999 No.1

[특집 : 식품산업과 품질관리] 식품산업의 품질경영과 ISO 9000계열 규격

김명호,여경목 한국식품영양과학회 1998 식품산업과 영양 Vol.3 No.2

김치 젖산균과 효모의 혼합배양 방법에 의한 과채류즙 발효과정중의 주요 성분변화

김현영,여경목,김복남,최홍식 부산대학교 김치연구소 1998 김치의 과학과 기술 Vol.4 No.-

Lactic acid bacteria KL-1, KD-6, KL-4 strains isolated from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit-vegetable juice for mixed culture fermentation 3 days at 30℃, and then their chemical changes were studied during fermentation. The amount of organic acid produced by the mixed culture fermentation of KL-1 and yeast was 0.82%(3 days) or 0.58%(1 day) and with the final pH of 3.3(3 days) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. The contents of vitamin C and β-carotene were retained and stabilized as 70∼80% level of their initial values after 24 hrs-fermentation. And also ethanol was produced as of the range in 9.6㎎%(WIV) by the mixed culture fermentation of KL-1 and yeast, however, the content of ethanol in single culture fermentation by KL-1 strain was much lower than that of mixed culture. The major components of organic acids in fermented juice by mixed culture were considered as malic(26.0%), lactic(49.9%), succinic and citric acid, whereas these of unfermented juice were malic(53.2%), citric and other acids. On other hand, reducing sugar was decreased from 18.3㎎/ml in fresh juice to about 12㎎/ml in juice by mixed culture fermentation. Concentrations of fructose, glucose and sucrose were also greatly reduced in fermented juice.

김치 젖산균과 효모의 혼합배양 방법에 의한 과채류즙의 발효양상

최홍식,김현영,여경목,김복남 부산대학교 김치연구소 1998 김치의 과학과 기술 Vol.4 No.-

Fermented beverage using lactic acid bacteria isolated from kimchi was investigated. Lactic acid bacteria KL-1, KD-6, KL-4 strains from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit-vegetable juice for single and mixed culture fermentation. During the fermentation by bacterial strain and yeast for 1∼3 days at 30℃, various fermentation behaviors were observed. The growth rate of mixed culture of KL-1 and yeast was higher than that of single culture by KL-l alone during the fermentation. The amount of organic acid produced by the mixed culture fermentation of KL-1 and yeast was 0.82%(3 day) or 0.58%(1 day) and with the final pH of 3.3(3 day) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. Among several bacterial strains, KL-1 was suitable for the mixed culture fermentation with yeast in terms of desirable fermentation behavior and organoleptical quality. The selected strain, KL-l was identified as Leuconostoc spp. through the series of tests on carbohydrate fermentation and biochemical characteristics.

백설기의 저장성 연구

김명환,장문정,여경목 한국농화학회 1999 Applied Biological Chemistry (Appl Biol Chem) Vol.42 No.3

The effects of storage temperature, moisture content and the concentration of additives, such as sucrose fatty acid ester(SE), isomaltooligosaccharide(IO) and glycerin(GL), on texture properties, hardness(HA), cohesiveness(CO) and chewiness(CH) of Baikseolgi after 7 days storage were analyzed by response surface methodology(RSM). The contour values of HA of SE added Baikseolgi at 20, 50 and 80℃ of storage temperate were 1500∼3200, 500∼1300 and 100∼400 g_f, respectively. The HA of IO or GL added Baikseolgi decreased with increased storage temperature, moisture content and additive concentration. The storage temperature was the most significant factor affecting the HA of Baikseolgi. However, the second and third significant factors were moisture content and additive concentration, respectively. These results imply that the control of storage temperature is the most effective method to increase the storage stability of Baikseolgi. The CO of IO or GL added Baikseolgi was increased by the change of strage temperature from 20℃ to 50℃. While, there was no significant difference between 50℃ and 80℃ of storage temperature. The CO of IO or GL added Baikseolgi was maximized around 40% of moisture content and that of GL added Baikseolgi was minimized around 0.5% of GL concentration. The storage temperature, additive concentration and moisture content were the first, second and third affacing factors on the CO of Baikseolgi, respectively. The CH of Baikeolgi was decreased by increasing storage temperature, moisture content and additive concentration. The storage temperature, moisture content and additive concentration were the first, second and third affacting factors on the CH of Baikseolgi, respectively.

바이오 클린룸 히트펌프 시스템 전자팽창밸브의 퍼지제어알고리즘

한도영(Doyoung Han),여경목(Kyungmok Yeo) 대한설비공학회 2011 대한설비공학회 학술발표대회논문집 Vol.2011 No.7

Energy savings could be accomplished through the appropriate use of the exhaust heat in a bio-cleanroom. The recovered heat from the exhaust air may be used for the heat pump system in a bio-cleanroom. In this study, the electronic expansion valve algorithm of a bio-cleanroom heat pump system was developed. This consists of the superheat setpoint algorithm developed by a polynomial and the superheat control algorithm developed by a fuzzy logic. To identify the effectiveness of the electronic expansion valve algorithm, COP’s of a bio-cleanroom heatpump system were calculated, and the control of an electric expansion valve was simulated. Test results showed that the electronic expansion valve algorithm developed for this study may be effectively used for the superheat control of a bio-cleanroom heat pump system.

급기온도차를 입력변수로 사용한 급기습도제어

한도영 (Doyoung Han),여경목 (Kyungmok Yeo) 대한설비공학회 2012 대한설비공학회 학술발표대회논문집 Vol.2012 No.6

The indoor air humidity control algorithm of an air-conditioning system was developed by using fuzzy logics. The supply air humidity setpoint algorithm and the supply air humidity control algorithm were developed. For the supply air humidity control algorithm, the supply air temperature assisted control algorithm and the supply air temperature difference assisted control algorithm were developed. To identify the effectiveness of these algorithms, the initial start-up test and the step change test were performed. Test results showed that the supply air difference assisted control algorithm was more effective than the supply air temperature assisted control algorithm for the supply air humidity control of an air-conditioning system.

퍼지비례적분 알고리즘을 사용한 멀티형 냉방시스템 실내기 과열도 제어

한도영(Doyoung Han),여경목(Kyungmok Yeo) 대한설비공학회 2010 대한설비공학회 학술발표대회논문집 Vol.2010 No.6

In order to increase the system efficiency and to prevent the compressor burnout, the system algorithm of a multi-type air-conditioning system was designed. The system algorithm consisted of the compressor algorithm and the electronic expansion valve algorithm. The compressor was controlled by a total indoor load, and the electronic expansion valve was controlled by a indoor unit superheat temperature. For the control of the expansion valve, the setpoint algorithm and the control algorithm was designed. The control algorithm of the expansion valve was developed by using a fuzzy proportional integral algorithm, whose proportional gain was adjusted by a fuzzy logic. In order to verify the effectiveness of the system algorithm, the indoor set temperature change test and the indoor operating unit change test were performed. Test results showed good controls of a compressor and expansion valves of a multi-type air-conditioning system.