• 한국정밀공학회지
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• 제19권11호
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• pp.167-173
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• 2002

The look up table method conventionally applied to control the inner temperature and humidity of a laver drying machine has repeatedly occurred not only laver's damage but also inferior goods since the reaching time at the optimum state takes a long time. In this paper, a fuzzy control theory instead of the look up table was proposed to reduce the reaching time at the optimum state. The proposed method used six input variables and four output variables for the fuzzy control, and a triangle rule for a fuzzifier, The Mandani's min-max method was applied to a fuzzy inference. Also, the mean method of maximum was applied to a defuzzifier. The method applied to the fuzzy controller contributed to reduce the reaching time at the optimum state, and to minimize not only laver's damage but also inferior goods.

• 농업과학연구
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• 제42권4호
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• pp.439-446
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• 2015

Kimbugak is one of Korea's traditional snacks made of laver. This study was conducted to investigate the physical drying and frying characteristics of kimbugaks made by a pasting & garnishing machine. The drying and frying characteristics should be analyzed to develop a continuous operation system for manufacturing kimbugak because kimbugak has a high moisture content after pasting process. Materials for pasting and garnishing on laver were rice gruel and sesame. The aluminum shelf with square hole was selected as a drying shelf. The recommended size of the square hole type was $1.5mm{\times}1.5mm$ because characteristics of deformation and easy separation from the shelf were excellent at the hole size. The drying time of 2 hours was also recommended with the drying temperature of $70^{\circ}C$ based on the test results such as dried condition (good), moisture conten t (3.7%), deformation (12.1 mm), and shrinkage rate (19.8%). As the frying conditions for dried kimbugaks, recommended oil temperature and frying time were $170^{\circ}C$, 15 seconds, respectively when corn oil was used. In the case of frying for undried kimbugaks, recommended oil temperature and frying time were $210^{\circ}C$, 2 - 3 minutes, respectively for improvement of work efficiency.

• 한국수산과학회지
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• 제33권6호
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• pp.529-532
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• 2000

시중 유통김에 대한 세균학적 위생 안전 확보 방안 구축을 위하여, 제품 중의 세균 수를 감소시킬 수 있는 여러 가지 열처리 효과와, 가공 공정 중 외부로부터의 오염이 유입되는 건조 공정 개선시험을 실시한 결과는 다음과 같다. 장기 보관 또는 유통을 목적으로 제품의 수분 감소를 위하여 채택되고 있는 상법의 열처리 (화입) 공정 전후 제품의 세균학적 품질의 차이는 거의 없었다. 마른김을 가스불로 직접 또는 간접 가열할 경우, 제품 중의 세균수는 정도의 차이는 있었지만 최초 균 수 $10^8CFU/g$에서 $10^5CFU/g$로 약 $1{\~}3$ 1og cycle 감소하였다. 조미 열처리 가공 김 가공에 상법적으로 사용되고 있는 배소기를 사용하여 열처리 할 경우 제품 중의 생균수는 $2.2{\times}10^5{\~}5.2{\times}10^7$ CFU/g 에서 $7.0{\times}10^2{\~}5.0{\times}10^5 CFU/g$로 감소하였다. 마른김 표면에 20 W의 자외선을 단면과 양면에 20분간 조사한 경우, 생균수는 $2.2{\times}10^6 CFU/g$에서 $8.0{\times}10^5$ CFU/g and $2.0{\times}10^5$ CFU/g로 각각 감소하였다. 외부 오염을 차단할 수 있는 정치형 건조기를 사용하여 제조한 마른 김의 생균수는 $10^3 CFU/g$로 상업적으로 유통되고 있는 기존의 상품에 비하여 $4{\~}5$ log cycle 정도 낮았다.