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기술 특성치 스크리닝을 통한 최적 에너지저장 기술 선정 방법
제갈성,이지현,김현실,신 제 석,임지훈 한국신·재생에너지학회 2023 신재생에너지 Vol.19 No.1
The expanding significance of energy storage (ES) technology is increasing the acceptability of power systems byaugmenting renewable energy supply. To deploy such ES technologies, we must select the optimal technology that meets therequirements of the system and confirm the technical and economic feasibility of the business model based on it. Herein, we proposea method and tool for selecting the optimal ES technology suitable for meeting the requirements of the system, based on itsperformance characteristics. The method described in this study can be used to discover and apply various ES technologies anddevelop business models with excellent economic feasibility.
쌀과 배추의 세척 및 가열에 의한 유기인계 농약의 제거 효과
제갈성아,한영선,김성애 한국조리과학회 2000 한국식품조리과학회지 Vol.16 No.5
본 실험의 목적은 우리나라 상용식품인 쌀과 배추의 세척과 가열에 의한 유기인계 농약의 제거효과를 보기 위한 것으로 유기인계 농약 중 diazinon, fenithrithion, phenthoats, EPN을 인위적으로 부착하여 세척과 가열과정의 변화에 의한 저감 효과를 실험한 결과는 다음과 같다. 1. 쌀의 세척에 의한 농약의 제거율은 15.5∼35.4%이었으며, 제거효과는 세척회수보다 물의 양의 영향력이 더 높았다. 2. 쌀을 세척한 후 취반과정을 거치면 농약의 제거율은 72.1∼77.8%이었다. 3. 배추의 세척, 가열과정에 의한 농약의 제거율은 각각 18.4∼41.0%, 22.8∼82.7%이었다. 4. 배추는 쌀과 같이 세척과 가열시 물의 양이 많을수록 제거효과가 높았다. 5. 우리나라의 요리 방법인 나물 무침시 배추를 삶아서 꼭 짜서 수분이 제거되면 농약의 잔존량은 더욱 낮아진다. This study was performed to study the organophosphorus pesticides residues removal effect of rice and Korean cabbage. Four organophosphorus pesticides(EPN, diazinon, fenithrithion, phenthoate) were artificially added to rice and Korean cabbage. Then they were washed with water and cooked differently to analyze the amount of prosticides residues reduced. The result of the study were as following; 1. The removal rate of pesticides residue on rice was 15.5∼35.4% and the amount of washing water was more influential in removal rate than number of washing. 2. The removal rate of pesticides residues through cooking processes after rice washing was 72.1∼77.8%. 3. The removal rate of pesticides residues through washing and cooking processes on the Korean cabbage were 18.4∼41.0%, 22.8∼82.7%. 4. As the amount of washing water of Korean cabbage increase, pesticides removal effect was higher. 5. Squeezing out the washed water from the cabbage increased pesticides removal rate.
시판 Fast - foods 중 단백질 함량 및 필수아미노산 조성에 관한 연구
김성애,제갈성아 한국조리과학회 1994 한국식품조리과학회지 Vol.10 No.2
본 연구의 목적은 현대 사회가 급격히 발전하면서 fast-foods의 이용률이 증가하므로, fast-foods 단백질의 질적, 양적 평가를 시도하고저 하였다. 연구방법으로는 시중에서 판매되고 있는 fast-foods 19가지를 구입하여 중량을 측정한 후 동결 건조시켜 Kjeldahl법, 아미노산 자동분석기를 이용하여 단백질, 필수아미노산 함량을 분석하였다. 이와같이 분석된 필수아미노산 함량들을 FAO/WHO(1973) provisional pattern와 whole egg pattern을 기준하여 아미노산가, 화학가를 산출한 후 제 1제한 아미노산을 산정, 비교하였다. 본 연구의 결과는 다음과 같다. 1. 조사 fast-foods중 조단백 분석시 double cheese burger, 꼬치국수, pork cutlet 등에서 함량이 높게 나타났다. 2. Fast-foods의 필수아미노산 분석시 선정된 제 1제한 아미노산은 FAO/WHO(1973) provisional pattern 및 whole egg pattern(1972) 기준시 모두 함유황 아미노산이었다. 3. 2-3가지의 fast-foods를 배합하여 섭취하는 경우 단백질 함량 및 제 1제한 아미노산가를 상승시킬수 있었다. 본 연구결과 시판 fast-foods들의 섭취시 단백질, 필수아미노산 뿐 아니라 특히, fast-foods 섭취시 부족되기 쉬운 영양소 등을 포함한 타 영양소들도 고려한 종합적인 섭취 pattern을 제시하고 이를 기초로 하여 청소년들이 이해하기 쉽고, 실생활에 응용시킬 수 있는 영양 교육 자료 제작이 이루어져야 겠다. This study was to investigate the amount of protein and essential amino acid in 19 fast-foods. Fast-food samples were freeze dried, then assayed for protein and eight essential amino acids by Kjeldahl and amino acid autoanalyzer method. A.S.(amino acid score) based on FAO/WHO(1973) provisional pattern & C.S.(chemical score) based on whole egg pattern(1972) were calculated from the amount of essential amino acid of fast-foods. The 1st limiting amino acid of the tested fast-foods was found to be SAA based on both whole egg pattern& FAO/WHO provisional pattern.
우미경,제갈성아,김성애 대한지역사회영양학회 1998 대한지역사회영양학회지 Vol.3 No.2
The purpose of this study was to develop, implement and evaluate a nutrition education program for middle aged men at a worksite. To be read easily, induce interest, and selected at need, seven 6-page leaflet aets were developed, which was the most preferable from chosen by the subjects. The contents of leaflet set were [Changing life style], [Good food habit],[Weight control and diet],[Cardiovascualr disease and diet], [Alimentary disease and diet],[Diaabetes and diet],and [Liver disease and diet]. Nutrition education was provided for 61 middle aged men(30 professors, 31 office workers) at a worksite from 40 mins to one hour. And the level of nutrition knowledge and nutrition attitude were tested to evaluate the effects of the nutrition education program with a developed leaflet set before and after nutrition education. After the nutrition deucation. the nutrition knowledge score had increased significantly at p<0.001, from average 9.3 point to 11.4 point. The level of nutrition knowledge was increased significantly at p<0.001, and the prevalence of misconceptions and the uncertainty of knowledge were decreased significantly at p<0.05. There was a significant difference between professors and office workers both before and after the program. Also, there was a significant increase in the attitude about nutrition score after the program and this means that the subjects were flexibly more open minded about nutrition than before(from 39.9 point, at p<0.001). The difference in the nutrition attitude score between professors and office workers was not significant both before and after the nutrition deucation. The developed leaflet set was evaluated very positively in understanding, interest, timing, and usage by the subjects.
도라지 분말 첨가에 따른 콩 다식의 품질 및 관능적 특성
지옥화(Ok Hwa Jhee),제갈성아(Sung A Jegal),최영심(Young Sim Choi) 한국조리학회 2010 한국조리학회지 Vol.16 No.4
This study investigates the quality characteristics of soybean dasik made with various levels(0, 3, 6, 9 and 12%) of Platycodon grandiflorum(Jacq.) A. DC. flour additions. In soybean dasik added with Platycodon grandiflorum(Jacq.) A. DC. flour, moisture contents range from 24.47±0.35 to 26.31±0.81%. As Platycodon grandiflorum(Jacq.) A. DC. flour increased, lightness values were decreased and redness and yellowness values were increased significantly. The result of the mechanical evaluation showed that hardness increased after significantly decreasing while adhesiveness, gumminess and chewiness decreased with the amount of Platycodon grandiflorum(Jacq.) A. DC. flour increased. Cohesiveness and springiness did not change significantly according to the level of Platycodon grandiflorum(Jacq.) A. DC. flour. In conclusion, soybean dasik with the addition of 6% Platycodon grandiflorum(Jacq.) A. DC. flour has the most propper taste, flavor and overall acceptability on sensory evaluation.
노루궁뎅이 버섯 분말의 첨가량을 달리한 진말다식의 품질 특성
최영심(Young Sim Choi),제갈성아(Sung A Jegal) 한국조리학회 2012 한국조리학회지 Vol.18 No.3
The objective of this study is to evaluate the quality characteristics of wheat flour Dasik added with different amounts (0%, 3%, 6%, 9%, 12%, 15%) of Hericium erinaceus powder. For the moisture contents by adding Hericium erinaceus powder, wheat flour dasik did not show significant difference. As the results of Hunter`s color value by increasing Hericium erinaceus powder, L-value decreased and a-value increased. Texture evaluation showed that, as the amount of Hericium erinaceus powder increased, hardness, gumminess and chewiness increased while springiness and cohesiveness did not show significant differences. As the results of sensory evaluation, the wheat flour dasik containing 9% Hericium erinaceus powder had the highest color, taste, flavor and overall acceptability scores. In conclusion, 9% of Hericium erinaceus powder would be optimal for Hericium erinaceus wheat flour Dasik.