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가열에 의한 명태 연육의 Gel화에 관한 연구 -2. Gel화에 따른 연육내의 물의 거동-
정우진,박성민,이강호,이근태,JUNG Woo-Jin,PARK Seong-Min,LEE Kang-Ho,LEE Keun-Tai 한국수산과학회 1993 한국수산과학회지 Vol.26 No.3
In order to obtain the fundamental factors influencing on gelation of Alaska pollack meat paste during processing, the states of water in gel from meat paste were studied using differential scanning calorimetry(DSC) and thermogravimetry(TG). In the differential scanning calorimetry, the calorimetric curves of gels were characterized by single peak through the evaporation of water. Each curve was divided into two divisions below and above $105^{\circ}C(Q_1\;and\;Q_2)$, and a quotient, $R_{105}[={Q_2/(Q_1+Q_2)}+100]$ was adopted to represent the amount of immobilized water in the total water of gels. There was a good correlationships between gel strength values and those quotients($R_{105}$), the correlation coefficient was 0.93. Three types of water(A, B, C) differentiated by evaporating velocity were regarded as free water and it was abundant among the three types of water. The type C water was regarded as the water in so-called mono-molecular layer region. The ratio of the content C versus total water content showed good correlationships with the gel strength and its correlation coefficient was 0.99.
정우진,Jeong, U-Jin 대한타이어공업협회 2005 타이어 Vol.225 No.-
각국의 상이한 안전기준은 자동차산업의 국제적 무역에 큰 걸림돌이 되고 있다. 이에 따라 UN 산하의 자동차 안전기준 국제협의기구(WP.29)를 중심으로 세계 각국은 안전기준의 국제 표준화 조화를 위한 노력을 추진하고 있다.