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비산먼지 저감기능을 구비한 슬러지 흡입식 도로절단기의 작업생산성 분석
전은비,김균태,Jeon Eunbi,Kim, Kyoontai 한국건설관리학회 2023 한국건설관리학회 논문집 Vol.24 No.4
The purpose of this study is to compare and analyze the performance and work productivity of wet type pavement cutters and sludge suction type pavement cutters (hereinafter referred to as automatic pavement cutters) developed to reduce scattering dust. We first investigated the development status of wet type manual pavement cutters that are mainly used in Korea and automatic pavement cutters, and analyzed the pavement cutting work in detail. And the standard cutting performance was derived by measuring the cutting time by depth by applying the two equipment to the test bed under the same conditions. However, there is a limitation that the data measured in the test bed does not reflect the various variables of the actual pavement cutting site. Therefore, in this study, data was collected through field surveys, and the correlation between cutting distance and time was analyzed, and then a model for calculating the productivity of pavement cutters was presented through simple regression analysis. As a result of comparative analysis of the values derived from the regression equation with the standard cutting performance derived from the test bed, the cutting performance derived through the regression equation showed a similar trend to the standard cutting performance. Finally, we verified the usability of the automated pavement cutter developed by qualitatively analyzing three tasks that are difficult to measure quantitatively but affect productivity.
저온살균과 대기압플라즈마의 병용처리에 의한 고춧가루 중대장균의 저감화 효과 및 관능적 품질
전은비,최만석,김지윤,박신영 한국식품위생안전성학회 2020 한국식품위생안전성학회지 Vol.35 No.1
This study investigated the inactivation and synergistic efficacy of combined low-temperature heating (LT) and atmospheric plasma (AP) against Escherichia coli in red pepper powder. A cocktail of two strains of E. coli (ATCC 11229, KCCM 11234) was inoculated onto red pepper powder and then treated with LT (60 o C for 5-20min) and AP (atmospheric plasma for 5-20 min). The counts of E. coli in the red pepper powder were significantly (P<0.05) reduced with the increase in treatment time using LT and AP. The reduction of E. coli levels in red pepper powder when treated with LT alone for 5, 10, 15, and 20 min were 0.25, 1.45, 2.54, and 2.85 log 10 CFU/g, respectively. Also, the reduced levels of E. coli on red pepper powder when treated with AP alone for 5, 10, 15, and 20 min were 0.19, 0.32, 0.54, and 0.96 log 10 CFU/g, respectively. The synergistic effects were not dependent on the treatment time with AP, but were dependent on the LT treatment time. Synergistic reduction values for combined LT and AP treatment against E. coli in red pepper powder were -0.13 to 2.91 log 10 CFU/mL, respectively. Especially, the largest synergistic values (2.91-2.82 log CFU/mL) of E. coli in red pepper powder were revealed by the combination of a 20-min treatment with LT and a 15-20-min treatment with AP. All sensory parameters (color, off-odor, taste, texture, and overall acceptability) were not significantly (P>0.05) different between non-treated and all combination-treated samples. Therefore, these results suggest that the combination of LT and AP can be potentially utilized in the food industry to effectively inactivate E. coli without incurring quality deterioration in red pepper powder.
전은비,손성호,RENDAKANKANAMGE CHATURIKA JEEWANTHI,이나경,백현동 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4
Lactobacillus plantarum Lb41 was determined probiotic properties and applied to cottagecheese. L. plantarum Lb41 showed high viability (>80%) in artificial gastric (pH 2.5, 0.3% pepsin for 3 h)and bile (0.3% oxgall for 24 h) acids, and adhered strongly to HT-29 cells (7.5% adhesion). It did notproduce β-glucuronidase and was resistant to several antibiotics. L. plantarum Lb41 did not inhibitproliferation of normal MRC-5 cells, but showed antiproliferative effects on AGS, HT-29, and LoVo cells,based on 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assays. In addition, L. plantarumLb41 reduced nitric oxide production by macrophages. Cottage cheese containing this strain did notshow significant differences in physicochemical properties, but the number of lactic acid bacteria wasmaintained longer than that in control cheese. These results indicate that L. plantarum Lb41 couldpotentially be used as a probiotic in foods.
새치염색 만족이 고객의 심리적 행복감과 사회성에 미치는 영향 -40대 중년을 대상으로
전은비,정민수 한국미용학회 2022 한국미용학회지 Vol.28 No.3
For middle-aged people in their 40s. Due to the aging trend of the general population, the demand for a younger-looking appearance by dyeing gray hair has increased. However, there are very few studies on the effect of gray hair dyeing on the psychological well-being or sociality of middle-aged people. The purpose of this study was to examine whether satisfaction with gray hair dyeing of middle-aged people has a positive effect on their psychological well-being and sociality. The participants of this study were men and women in their 40s who have experience dyeing gray hair (n=330). Research data came from national survey commissioned by a specialized institution and conducted in a web panel method. The dependent variable was a measure of satisfaction with gray hair dyeing. The independent variables were psychological well-being and sociality. All items were measured on a Likert 5-point scale. Statistical analysis methods are one-way ANOVA and regression analysis. According to the results, the higher the satisfaction with gray hair dyeing, the higher their psychological well-being and the better their social skills. This study identified the gray hair dyeing to enhance personal happiness and psychological stability and enhance sociality. Therefore, future research in the field of beauty industry is needed in relation to gray hair dye, which can help to form a positive self-image of middle-aged people.
가정간편식(Home Meal Replacement, HMR) 샤브샤브 밀키트의 원료별 미생물 오염도 분석
전은비,김지윤,최만석,최승호,방현조,박신영 한국식품위생안전성학회 2020 한국식품위생안전성학회지 Vol.35 No.4
This study assessed the contamination levels of total aerobic bacteria, fungi, coliforms, Escherichia coli, Bacillus cereus, and Staphylococcus aureus and qualitative analysis of Salmonella spp. and Listeria monocytogens in six raw materials (beef, bean sprout, Chinese cabbage, king oyster mushroom, Korean cabbage, and sweet pumpkin) of home meal replacement (HMR) Shabu-Shabu meal kit distributed in markets. The total aerobic bacteria, fungi, and coliforms were detected as 3.98-6.50, 2.78-3.52, and 2.02-3.28 log CFU/g, respectively. Especially, beef was highly contaminated with total aerobic bacteria (6.50 log CFU/g) and coliforms (3.28 log CFU/g). Over 5 log CFU/g of total aerobic bacteria were also detected in bean sprout, Chinese cabbage, and sweet pumpkin. Less than < 2 log CFU/g of coliforms were detected in all vegetables. E. coli was not detected in any of the six samples (ND: < 1 log CFU/g). S. aureus was detected as 1.33-1.71 log CFU/g in most samples but it was not detected in beef and Korean cabbage. B. cereus was assessed as 1.15-2.01 log CFU/g in most samples but it was not detected in Korean cabbage. L. monocytogenes was qualitatively detected as 25-50% in most samples except for king oyster mushroom. Salmonella spp. were not qualitatively detected in any of the six samples. The microbial contamination levels determined in the current study may be potentially used as the basic data to execute microbial risk assessments of HMR foods such as Shabu-Shabu meal kit.
유통중인 건미역(Undaria pinnatifida)의 미생물학적·이화학적 위해요소 분석 및 안전성 평가
전은비 ( Eun Bi Jeon ),김지윤 ( Ji Yoon Kim ),송민규 ( Min Gyu Song ),김진수 ( Jin-soo Kim ),허민수 ( Min Soo Heu ),이정석 ( Jung Suck Lee ),박신영 ( Shin Young Park ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6
For the safety assessment of microbiological and chemical hazards in dried sea mustard, fifteen samples of dried sea mustards Undaria pinnatifida were purchased from the supermarkets distributed throughout Korea. The contamination levels of total viable bacteria, coliforms, Escherichia coli, and nine pathogenic bacteria [Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Bacillus cereus, Vibrio spp., Clostridium perfringens, Enterohemorrhagic Escherichia coli (EHEC), Yersinia enterocolitica and Campylobacter jejuni/coli] were quantitatively or qualitatively assessed. Also, the heavy metals (lead, cadmium, total mercury, and inorganic arsenic), and radioactivity (<sup>131</sup>I, <sup>134</sup>CS+<sup>137</sup>CS) were quantitatively assessed. This microbial and chemical analysis was performed using standard methods in Korean food code. The total viable bacteria ranged from 4.3×10<sup>2</sup> (5.0×10-1.5×10<sup>3</sup>) CFU/g. Coliforms and E. coli were not detected in all samples (ND, <1 log<sub>10</sub> CFU/g). All nine pathogenic bacteria were qualitatively detected as negative. The contamination levels of lead, cadmium, total mercury, and inorganic arsenic were 0.036 (0.015-0.051), 0.117 (0.088-0.156), 0.030 (0.017-0.048), and 0.058 (0.056-0.064) mg/kg, respectively. Radioactivity was also not detected in any sample. The microbial contamination levels determined in the current study may be potentially used as basis for performing microbial risk assessments of dried sea mustards.