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Development of $F_o-value$ Measuring System
조현덕,한봉호,김상봉,옥영건,CHO Hyun-Duk,HAN Bong-Ho,KIM Sang-Bong,OK Young-Gun The Korean Society of Fisheries and Aquatic Scienc 1992 한국수산과학회지 Vol.25 No.6
In order to establish the standard conditions for thermal sterilization of foods, a microcomputer based $F_o-value$ measuring system was developed upon the basis of the time-temperature profile in food. $F_o-value$ was calculated simultaneously from the time-temperature profile, and described as integrated lethality during the whole sterilization process. The accuracy of system was evaluated by the analysis of thermal diffusivity of the model solid food, Alaska pollack surimi. The $F_o-value$ could be measured precisely under the different sterilizing conditions as the varied time and temperature. The practical thermal diffusivities from various sterilizing conditions agreed well to the values predicted by some experimental equations suggested in the literatures. The differences were within the range of $\pm12\%$.
볼 엔드밀 공구에 의한 코너가공과 일정한 최대 수평합력을 위한 이송속도 결정
조현덕,양민양 대한기계학회 1991 대한기계학회논문집 Vol.15 No.5
본 연구에서는 볼 엔드밀 공구를 사용한 코너가공에서 절삭력을 예측하고, 가 공중 공구의 회전주기에 대한 최대 수평합력(max. resulant force)을 일정하게 유지시 키는 모델을 개발하고, 코너가공에 적용한다. 또 금형가공에는 절삭시간을 많이 소 요하여 생산성이 떨어지게 하는 주요한 원인이 되기 때문에 최대 수평합력을 황삭가공 에 적합하도록 설정하면 본 연구의 결과로 이송속도를 결정할 수 있다.
Quality Changes of Canned Tuna in Cottonseed Oil during Storage
조현덕,김상호,임진영,한봉호,정차균,류홍수,CHO Hyun-Duck,KIM Sang-Ho,LIM Jin-Young,HAN Bong-Ho,JUNG Cha-Gyun,RYU Hong-Soo The Korean Society of Fisheries and Aquatic Scienc 1996 한국수산과학회지 Vol.29 No.3
To fulfill the requirements for establishing processes of canning low-acid foods, canned tuna packed in cottonseed oil (CTCO) sterilized at $110^{\circ}C$ for varying $F_0-values$ was subjected to microbial, sensory and chemical analyses. The investigation included the long-term quality stability of those products stored at $5^{\circ}C,\;25^{\circ}C\;and\;50^{\circ}C$ for 120 days. Longer sterilization $(F_0>5.18min)$ caused no remarkable changes in pH, amino nitrogen content, TBA value, POV and sensory scores of the CTCOs during storage at all experimental temperatures. But the sterilizing with $Fe\leq5.18min$ resulted generally poor quality in all experimental analyses. Consequently, $F_0-value$ 6.0 min may be applicable to sterilization of CTCO for long-term storage stability.