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우유 또는 난백분말로 만든 젖산균발효식품을 동결건조한 제품의 저장성
강정화 덕성여자대학교 대학원 1999 덕성여자대학교 대학원 논문집 Vol.1 No.-
Freeze dried products of lactic acid bacteria fermented food prepared from milk or egg white powder(EWP) were stored at 28℃, 5℃ and -18℃ for 20 weeks. Properties of stored, freeze dried product and viable cell count, pH and organoleptic properties of stored, reconstituted product were investigated. (1) The viable cell count of reconstituted milk or EWP product stored at 5℃ or -18℃ was not changed markedly. However, the viable cell count of milk or EWP product stored at 28℃ was reduced during storage and it was changed substantially between 4 weeks and 5 weeks. However, pH of all samples stored at three different temperature was not changed. (2) Color of freeze dried product prepared from EWP became clearly brown at 16 weeks. (3) Appearance of reconstituted milk product stored at 5℃ or -18℃ for 20 weeks was not changed. However, homogeneity and solubility of reconstituted milk product stored at 28℃ for 20 weeks were reduced. Taste, odor and texture of reconstituted milk product stored at 28℃ for 20 weeks were markedly changed. (4) Viscosity of reconstituted EWP product stored for 20 weeks was slightly reduced. Solubility of reconstituted EWP product stored at 28℃ for 20 weeks was reduced and its taste and odor were markedly changed. Texture of reconstituted EWP product stored at 28℃ became rough.
Kim, Sung H.,Jang, Yeong M. 덕성여자대학교 대학원 2002 덕성여자대학교 대학원 논문집 Vol.4 No.-
We propose a call flow for vertical handover procedure and a soft QoS scheme using dynamic programming (DP) approach for an efficient radio resource management in an environment where several different radio access networks (e.g., WLAN and WCDMA) coexists. We compare the soft QoS scheme with hard QoS scheme and propose a greedy and a DP approach for resource allocation scheme under a vertical handover situation. The proposed scheme is a promising approach for QoS support under the heterogeneous radio access networks.
잠재적 COX-2 억제작용이 있는 1,2-Diarylhydantoin 유도체의 합성
권순경,박해선 덕성여자대학교 대학원 2004 덕성여자대학교 대학원 논문집 Vol.6 No.-
For the development of new COX-2 inhibitors, 1,2-diarylhydantoins 5a~5c, 6a~6c were synthesized through esterification, bromination, C-N bond formation and cyclization from commercially available phenylacetic acids. An efficient and practical reaction condition for esters 2a~c was that the starting materials 1a~c were refluxed in absolute methanol for 3 hours with catalytic concentrated hydrosulfuric acid. In addition, bromines 3a~c were formated for 3 h in dichloromethane at rt with N-bromosuccinimide. Bromines 3a~c were also converted to methyl esters 4a~c through amination during refluxing for 16 hours in ethanol with triethylamine. Particularly, hydantoins and 2-thiohydantoins were synthesized from methyl esters 4a~c with potassium isocyanate and potassium thiocyanate during refluxing for 8-32 hours in dil-ethanol with triethylamine.
조순덕,박주연,김은정,김동만,김건희 덕성여자대학교 대학원 2007 덕성여자대학교 대학원 논문집 Vol.9 No.-
Fresh-cut 채소 제품이 소비자에 의해 선택되어 소비되려면 이의 친환경적 원료생산과 가공, 포장, 서빙에 이르는 전 과정에서 체계적인 품질관리가 이루어져야 하며 갈변제어, 연화제어 및 미생물적 제어 등 관련 기술의 연구개발이 요구된다. 본 연구에서는 시중 유통 · 판매되고 있는 fresh-cut 채소제품의 품질을 비교평가하기 위해 현재 유통되고 있는 9개사 제품을 선정하였으며, 관능검사를 포함하여 vitamin C, 무기질, 중금속 함량, 잔류농약 및 미생물오염 정도를 조사하였다. 관능평가에서는 갈변 등 품질변화로 인해 전반적인 기호도가 그다지 높지 않았다. 채소류에서 중요 영양성분인 vitamin C 함량은 9개사 모든 제품의 주재료인 양상추에서 거의 검출되지 않았고 다른 채소류의 vatimin C 함량 역시 식품성분표보다 소량이었다. 무기질 함량 역시 극히 소량이었는데, 이는 박피, 절단 등의 최소 가공 공정을 거치면서 파괴되기 쉬운 vitamin C와 무기질이 대부분 손실되었기 때문으로 사료된다. 안전성측면에서 평가한 잔류 중금속 함량의 경우 몇 개의 제품에서 구리와 납이 소량 검출되었으며 잔류농약은 검출되지 않았다. Most fresh-cut agri-food products are less stable than the unprocessed materials from which they are made. The objective of this study was the development of a quality control system for fresh-cut agri-food products. In this study, the vitamin C, mineral, residual heavy metal contents and pesticides of various fresh-cut agri-food products were analysed. Through the sensory evaluation, the reason for the lower than expected overall acceptability in most products is that cut products are likely to cause browning and easily lose their freshness. Therefore, the postharvest technology that can maintain the quality, freshness and appearance must be supplied. Vitamin C contents did not exist in all salad products of the selected 9 companies, although vitamin C and mineral contents that are main nutrients that can be supplied mainly in salads. The results showed that vitamin C and mineral contents were very small and extremely small in other vegetables compared with the standard of a food ingredient, It is possible that vitamin C and most minerals are easily destroyed were lost through the minimal process like peeling and cutting. In safety side, the remaining heavy metal contents of fresh-cut agri-food were investigated and the results showed that copper and lead existed in some products because cadmium in agricultural produce is only controlled by the minimum standard of heavy metal contents in Korea. No residual pesticides were detected in all products.