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정자림,김미경,권상호,김미정 대구효성가톨릭대학교 식품과학연구소 1993 식품과학지 Vol.5 No.-
건대추를 이용한 소금절임과정중 품질변화를 조사한 결과는 다음과 같다. 절임중의 증량변화는 온도와 염도의 차이에 따라 상당한 차이를 나타내었으며 건대추중량의 260-280%이상의 증가현상이 나타날 경우는 조직이 흐트러지고 심한 연화현상을 동반하였다. 특히 온도가 30℃로 높을 경우에 이러한 현상이 두드러지게 나타났다. 절임온도가 10℃일때 그리고 염농도가 10%일때가 바람직하였다. 절임액으로의 물질의 용출정도는 염도가 높고 온도가 높을 수록 거의 비례적으로 높았다. 염절임 대추의 색상은 온도 10℃, 염농도 10%일때가 좋았으며 온도가 높고 염농도가 이보다 높을 경우는 색상이 불량하였다. Quality changes during salting of dried jujube fruits were investigated. The summarized results were as follows. The changes in the weight of the jujube fruit showed great difference according to the difference of temperature and salt concentration during salting. Softening and decay of tissue appeared when the weight of dried jujube increased over 260-280% during salting. Especially, the phenomena was serious at above 30℃. The most disirable salt concentration and temperature for jujube salting were estimated by color and tissue state, and best condition was 10% and 10℃, respectively. Elution amounts of jujube substance from the fruit to salt solution during salting became high when the salt concentration and temperature were high during salting.
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정자림,김미향,김미정,장경숙,김순동 대구효성가톨릭대학교 식품과학연구소 1994 식품과학지 Vol.6 No.-
김치의 숙성과 열처리 효과에 미치는 감압의 영향에 대한 실험결과를 요약하면 다음과 같다. 김치를 560㎜Hg과 360㎜Hg에서 숙성시킨 경우는 상압보다 젖산균의 생육이 촉진되는 반면호기성균이 감소되어 김치의 품질이 향상되었다. 그러나 0㎜Hg에서는 균의 생육이 저해됨과 동시에 김치조직이 손상되었다. 560㎜Hg와 360㎜Hg에서 숙성시킨 김치는 상압에서 숙성시킨 김치보다 저장성이 높았다. 숙성된 김치를 감압하에서 열처리할 경우 바람직한 감압조건은 460-260㎜Hg이었으며 80℃에서는 4분처리, 100℃에서는 2분처리, 120℃에서는 1분간 처리하는 것이 조직의 상태나 저장면에서 양호하였다. This study was carried out to investigate the effect of sub-atmosphere on the fermentation and heat treatment after fermentation of Kimchi. When the results from the conditions of atmosphere and under-atmosphere were compared, the growth of lactic acid bacteria was increased but the growth of aerobic bacteria was decreased under 560㎜Hg and 360㎜Hg. The number of total microorganism was decreased and simultaneously damaged to the tissue of Kimchi under 0㎜Hg. Kimchi fermented under 560㎜Hg and 360㎜Hg had longer storage duration than that of atmosphere. Among the several conditions, the result of heat treatment under 460-260㎜Hg was the best. The treatment for 4 minutes at 80℃, 2 minutes at 100℃, and 1 minute at 120℃ was good in tissue states and storage.
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정자림,이영호 한국여성심리학회 2012 한국심리학회지 여성 Vol.17 No.2
This study was attempted to confirm reliability and to validate the Korean Intrusiveness Scale in Romantic Relationships(KISRR). The KISRR, the Adult Attachment Scale, the Limerence Scale, the Paranoia Scale, and the Romantic Relationship Satisfaction Scale were administered to 228 undergraduate students in romantic relationships. The Intrusiveness Scale in Romantic Relationships was composed of 38 items on self intrusive behavior and 38 items on partner's intrusive behavior. By factor analysis, 32 items that self intrusive behavior and partner's intrusive behavior are correspondent were selected. 4 factors of ‘controlling’, ‘excessive affection demonstration’, ‘unilateral action’, ‘privacy intrusion’ were extracted. Crohnbach ɑ coefficients of the sub-scales were reasonably high and internal consistency reliability was ascertained. The results of convergent validity showed that the KISRR and the other scales were related, The limitations of the study and the suggestions for the further studies were also discussed.
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오영애,하귀현,박인경,김미향,김미정,김미경,정자림,이명숙,김순동 대구효성가톨릭대학교 식품과학연구소 1992 식품과학지 Vol.4 No.-
This paper showed the summarization of the preservative method of wild vegetables in the house and the precessing method of Japanese pickles. The preservative methods of wild vegetables were explained devided into long, short term, fresh state, heat treatment and drying. Salt, soybean fermented sauce, soybean fermented paste, lees of refined rice wine and residue in the preparation of bean curd were used as the materials of Japanese pickles.
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