• Proceedings of the Korean Vacuum Society Conference
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• 2010.02a
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• pp.112-112
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• 2010

최근 세라믹스의 고온소결과정 없이 상온 후막제조가 가능한 에어로졸 데포지션법이 개발되어 이를 응용한 다양한 연구들이 진행되고 있다. 본 연구에서는 차세대 3차원 초고밀도 집적용연성(flexible)기판재료로서 $Al_2O_3$-PTFE(polytetrafluoroethylene) 복합체를 에어로졸 데포지션을 이용하여 상온제조 하였으며, 제조된 복합체 내의 $Al_2O_3$ 함량계산에 관한 연구를 진행하였다. 제조된 복합체는 기존의 세라믹만의 $Al_2O_3$ 후막에 비하여 PTFE의 첨가로 인한 잔류응력 감소효과가 있음이 확인되었으며 SEM, TEM 등 미세구조 분석을 통하여 충격고화 시 파우더의 미립화감소를 확인할 수 있었다. 또한, 공정의 최적화를 위한 분석 시 중요한 요소인 복합체 내의 세라믹 함량을 간편한 전기적 특성 측정을 통하여 계산하는 방법에 대한 연구를 진행하였다. 이를 위하여 이종 물질의 혼합에 관한 이론인 Hashin-Shtrikman bound theory와 3차원 정전장 해석 시뮬레이션을 병행하여 계산의 오차범위를 산출하고 실제 제조된 복합체 내의 $Al_2O_3$ 함량을 5 vol.% 이내의 오차로 측정할 수 있었다.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.453-458
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• 1994

43 Kinds of physicochemical characteristics of koji kochujang prepared by a standardized industrial process were determined and analyzed statistically during storage for 105 days at $37^{\circ}C$. The characteristics which showed significant correlation with storage period after preparation of kochujang were 12 items, which included sensory preference for flavor and taste, Hunter tristimulus values($L,\;a,\;b,\;{\{\delta}E$), HMF, capsanthin, formol nitrogen, threonine, water and water activity. Seven of the items were related with color attributes of kochujang. Especially, tristimulus values showed significant correlation with sensory preference for color of kochujang. In this regard, tristimulus values should be recommended as new quality indices of national standard for industry-produced koji kochujang. Means and standard deviations of tristimulus values of 27 kinds of industry-produced koji kochujang in the market were $28.21{\pm}1.48,\;a=9.37{\pm}2.54,\;b=4.35{\pm}2.19\;and\;{\delta}E=30.09{\pm}2.42.$.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.293-304
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• 2012

This study was conducted to improve the sensory acceptability of modified Kochujang added with Tofu powder(25%, 50%, 75%, 100%) instead of Meju powder. These Kochujang samples were fermented for 45 days and examined in physicochemical properties and sensory characteristics. The result was as follows. Moisture content of the control was higher than that of the other Tofu powder Kochujang samples, which lasted for 30 days of storage. Moisture contents of all samples were increased by storage time. The pH of Kochujang added with Tofu powder was higher than that of the control. In general, pH values were decreased by storage time. Acidity decreased with Tofu powder increased while it generally increased with more storage time. In the lightness(L value), redness(a value) and yellowness(b value), control Kochujang was the lowest. There were no significant differences in the reducing sugar contents except 45 days. In sensory evaluation, color of Kochujang was evaluated light and off-flavor got weaker with Tofu powder increased. In the sensory attributes of odor, taste, overall acceptability, Tofu powder added Kochujang had high scores than the control, and especially 100% TP Kochujang had the best score.

• 어항어장
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• s.80
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• pp.54-57
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• 2007

시중 수산가공업자는 원료잔재 및 가공 배수의 처리에 대해서, 공해방지를 위해 신속 처리가 요구되었고 그 일환으로서 앞에서 말한 수산 가공장의 집약화 플랜이 추진되었다.

• The Science & Technology
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• v.28 no.1 s.308
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• pp.82-83
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• 1995

건축자재 전문제조업체로 20년 전통을 자랑하는 (주)럭키건업은 최근「세라믹 하이텍 팬널」이라는 건축용 내외장재인 신제품을 개발, 각광을 받고 있다.

• Proceedings of the Membrane Society of Korea Conference
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• 1999.04a
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• pp.86-89
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• 1999

• Proceedings of the Korean Ceranic Society Conference
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• 2003.10a
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• pp.82.1-82
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• 2003

• Proceedings of the Korean Magnestics Society Conference
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• 2005.12a
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• pp.164-165
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• 2005

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.187.2-187
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• 2002

• Proceedings of the Materials Research Society of Korea Conference
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• 1998.11a
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• pp.95-95
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• 1998