• Korean Journal of Food Science and Technology
• /
• v.29 no.6
• /
• pp.1138-1143
• /
• 1997

This study was carried out to investigate the meat color and water holding capacity (WHC) characteristics of PSE, RSE (reddish-pink, soft, exudative), RFN (reddish-pink, firm, non-exudative) and DFD pork quality, also the relationship of lightness $(L^*-value)$ and WHC to drip loss were examined. When WHC in M. longissimus dorsi muscle by filter paper press method was measured at 45 min postmortem (45 min p.m.), DFD meat indicated the highest WHC, RSE and RFN pork were significantly different (p<0.05). WHC measured at 24 hr postmortem were not significantly different between RSE and RFN pork (p.0.05). Drip loss (%) were significantly different among the four quality group, but cooking loss (%) of PSE, RSE and RFN pork were not significantly different, except DFD. PSE pork indicated the lowest salt soluble protein solubility. The correlation between drip loss and $L^*-value$ was r=0.61, drip loss increased with increasing $L^*-value$. Also drip loss were moderately correlated with $WHC_{4.5\;min\;p.m.}$ (r=-0.47), with $WHC_{24\;hr\;p.m.}$ (r=-0.52). When drip loss was predictable from $L^*-value$ and WHC, $L^*-value$ was superior to evaluation by WHC.

• Food Science of Animal Resources
• /
• v.23 no.3
• /
• pp.215-220
• /
• 2003

This study was carried out to produce reduced-nitrite sausages by using the red beet pigment and chitosan. The addition of red beet pigment affected the color of sausage and was effective in nitrite scavenging ability, water holding capacity, and tenderness. The addition of chitosan was effective in water holding capacity and tenderness, but was not effective in nitrite scavenging ability. On the other hand, the use of ${\beta}$-cyclodextrine was effective in water holding capacity and tenderness. Pyrophosphate was only effective in water holding capacity. The adding level of nitrite could be reduced by half by using red beet pigment and chitosan for the development of color of sausage.

• Proceedings of the Korean Society of Disaster Information Conference
• /
• 2017.11a
• /
• pp.235-236
• /
• 2017

소수력발전소가 건설 후 점검 및 유지보수를 지속적으로 수행 설비성능을 유지하지만, 30년이 경과하면 노후화 및 피로현상으로 성능이 저하되고 경제적 내용연수가 도래한다. 대수력의 경우 전문인력과 점검 및 보수비용을 투자하여 일상, 주간, 월간, 년간, 정기보수를 수행하고 그 기록을 유지관리하고 있지만, 소수력발전소의 경우는 그러하지 못하여 발전소 효율뿐만 아니라 운용중의 안전도 위협받고 있는 상황이다. 본 논문에서는 국내 시설물 안전관리에 관한 특별법에 의거 필리핀에 위치한 노후 수력발전소의 현대화를 위하여 최초 기존 시설물에 대한 안전진단을 실시하여 토목 및 건축물의 보강을 위한 방법을 선정하고 이를 바탕으로 수력발전설비로부터 발생하는 진동과 같은 다양한 영향을 감소시키기 위한 토목기술을 반영하여 현지 환경에 적합한 수차선정과 노후 시설물의 유지보수를 국내 토목 보수 보강 기술로 설계하였다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.18 no.2
• /
• pp.195-198
• /
• 1989

The water binding capacity (WBC) of hoe plasma protein was investigated. The centrifugal condition for optimal separation of plasma from hog blood was fixed at 1400 g-force. The WBC of 5%-plasma-protein-solution eel increased rapidly between pH 6 and 7 but gradually after pH 7 at $85^{\circ}C$ for 30 min. The higher heating temperature demonstrated the higher WBC of 5%-plasma-protein-solution gel at pH 7 within short period of time. The WBC of 5%-plasma-protein-solution gel increased rapidly at the beginning of heating. The WBC per gram of plasma protein at pH 7 and $85^{\circ}C$ for 30 min decreased as protein concentration of the plasma solution increased.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2006.05a
• /
• pp.142-145
• /
• 2006

본 연구는 도축 후 24시간 냉각된 지육에서 등심 부위를 채취하여 $5{\times}15{\times}5cm$ 크기로 잘라 양념액과 육을 1:1로 혼합하여 $1{\pm}1^{\circ}C$에서 28일간 숙성시키면서 저장성을 분석한 결과는 다음과 같다. pH는 T1이 다른 처리구에 비해 월등히 낮은 pH를 나타내었으며 저장기간에 따른 pH의 변화는 나타나지 않았다. 전단가는 T2와 T3는 전 숙성기간 동안 전단가가 감소한 반면 T1은 숙성기간이 증가함에 따라 전단가는 증가하였고 보수력은 T1이 숙성 1일부터 낮은 보수력을 나타내었으며, 모든 처리구에서 숙성기간에 따라 보수력이 다소 감소하였다. 근원섬유 소편화지수는 숙성 1일 다소 낮게 나타났던 T3구가 숙성 기간이 증가하면서 높은 값을 나타낸 반면 T1은 전 숙성기간 동안 다른 처리구에 비해 가장 낮은 소편화도를 나타내었다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2005.05a
• /
• pp.183-186
• /
• 2005

본 연구는 도축 후 24시간 냉각된 지육에서 등심부위를 채취하여 $5{\times}\;15{\times}\;5cm$ 크기로 잘라 양념액과 육을 1:1로 혼합하여 $1{\pm}\;1^{\circ}C$에서 28일간 숙성시키면서 저장성을 분석한 결과는 다음과 같다. pH는 T1이 다른 처리구에 비해 월등히 낮은 pH를 나타내었으며 저장기간에 따른 pH의 변화는 나타나지 않았다. 전단가는 T2와 T3는 전 숙성기간 동안 전단가가 감소한 반면 T1은 숙성기간이 증가함에 따라 전단가는 증가하였고 보수력은 T1이 숙성 1일부터 낮은 보수력을 나타내었으며, 모든 처리구에서 숙성기간에 따라 보수력이 다소 감소하였다. 근원섬유소편화지수는 숙성 1일 다소 낮게 나타났던 T3구가 숙성 기간이 증가하면서 높은 값을 나타낸 반면 T1은 전 숙성기간 동안 다른 처리구에 비해 가장 낮은 소편화도를 나타내었다.

• Korean Journal of Food Science and Technology
• /
• v.37 no.6
• /
• pp.905-911
• /
• 2005

Physical properties and compositions of dietary fiber sources (DFS) from peels of Asian pear fruit, Hosui, Niitaka and Chuwhangbae, were examined at different growth stages, young, unripe, and ripe fruits, to investigate their use as functional ingredients. Total dietary fiber (TDF) contents of DFS prepared from peels of three cultivars at three stages were high, 74.00-88.38%, with most being insoluble dietary fiber. Total phenolic compound contents of DFS were 1.64-4.46mg/g, with those of Niitaka and Chuwhangbae increasing with growth stages. Density of DFS from young fruit was significantly lower than those from unripe and ripe fruits (p<0.05), because particle size of DFS increased with growth stages within cultivars. Water-holding capacity (WHC) and oil absorption were 3.11-6.03g water/g solid and 1.98-2.57g oil/g sample, respectively. Young fruits, which showed lowest WHC value, had highest oil absorption value. Particle size of DFS had significant correlation with density, WHC, and oil absorption (p<0.05). Physical properties of DFS were mainly influenced by cellulose and uronic acid.

• 한국정보통신설비학회:학술대회논문집
• /
• 2003.08a
• /
• pp.362-366
• /
• 2003

LG전자/정보통신에서는 날로 심화되고 있는 통신 경쟁 및 시장개방 환경 하에서 경쟁력 확보하고, 교환기 시스템이 운용자 및 가입자에게 다양하고 안정된 시스템을 제공하기 위하여, 보다. 효과적으로 교환기를 운용하기 위한 유지보수 작업을 꾸준히 추진 시행하고 있다. 향후 3세대 또는 4세대 이동통신으로 전환시 급속한 기술적 발전과 고객에 대한 마인드 변화로 인한 장비 제조업체의 보다. 경쟁력 있는 유지보수 방법이 적용 되어야 할 것이다. 본 논문에서는 2세대 이동통신망 교환기 시스템을 대상으로 한 수년간의 유지보수 경험을 토대로 이동통신망 교환기의 유지보수 중요성에 대하여 기술하고, 향후 이동통신망이 진화되는 과정에서 교환기 유지보수의 고려사항 및 효율적 유지보수 방안을 제시하고자 한다.

• The Korea Swine Journal
• /
• v.20 no.4 s.224
• /
• pp.163-165
• /
• 1998

• Food Science of Animal Resources
• /
• v.21 no.4
• /
• pp.337-343
• /
• 2001

Changes of Physicochemical compositions in domestic broiler chickens of different marketing standard range from 5ho (Korean traditional weight unite for chicken) to 16ho were assessed. The moisture contents of chicken breast were 74.00 ∼ 76.15% and there were no significant trend with weight difference. The chicken breasts of the light weight range(5ho∼8ho) contained high fat contents of 2.35∼2.78%. The chicken breasts of the heavy weight range(12ho∼16ho) contained low fat contents of 0.47 ∼0.66%. The chicken breasts of the heavy weight range had more protein contents than those of the light weight range. The chicken breast of the light weight range showed low Warner Braztler shear force (WBS) values when compared to those taken from chicken of the heavy weight range. However. there was no significant differences in water ho1ding capacity (WHC ) and cooking loss(p>0.05). In meat color the L* values (lightness) were 61.83∼71.33 and there were no significant differences for samples in different weight range except 5ho and 13ho. The b* valuers (yellowness) were 1.73 ∼6.79 and the values decreased with increasing chicken weight. In mineral composition. calcium and iron contents were decreased with increasing chicken weight. Phosphate, potassium and magnesium contents increased as weight ranges increased. The thigh meat separated from 11ho to 16ho had a similar tendency. In chemical composition(%). WBS, WBC. cooking loss, meat colors and mineral contents, compacted to breast in the same weight ranges. The results from this study would provide a basic information for establishment of marketing standard of chicken.