• 한국식품저장유통학회지
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• 제11권1호
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• pp.130-133
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• 2004

고품질 참외 농축액을 제조하기 위해 농축공정에서 중요한 변수로 작용하는 가열온도 및 가열시간을 달리하면서 제조한 농축물에 대한 관능적 평가를 실시한 결과, 가열 후 맛이 최대평점을 나타낸 조건은 가열온도가 96.63$^{\circ}C$ 및 가열시간이 14.31 min일 때 였으며, 전반적인 기호도가 가장 높은 조건은 가열온도가 97.18$^{\circ}C$ 및 가열시간이 14.55 min일 때였다. 가열온도 및 가열시간을 달리하면서 실험한 결과 참외 농축액 제조를 위해서는 가열온도 98$^{\circ}C$로, 가열시간 13 min으로 처리하는 것이 적당하였다.

• 한국식품저장유통학회지
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• 제1권1호
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• pp.15-20
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• 1994

This experiment was carried out to select the optimum thickness of polyethylene film for the nonastringency of astringent persimmon fruits during modified atmosphere(MA) storage of Cheongdo Bansi kept at 0$^{\circ}C$. The experimental plots were divided into 5 plots by film thickness(0.08, 0.10, 0.12, 0.14 and 0.16mm). The experimental items were the changes in concentration of CO2 and O2 in film brig, soluble tannin contents, loss of weight firmness and external appearance of fruits. The nonastringency of persimmon fruits can be achieved all groups excepting the 0.08mm film during MA storage. The sweet persimmon in film bag of 0.10 and 0.12mm maintained a high quality and firmness, but following the deastringency the fruits in 0.14 and 0.16mm developed off-color. The increasing of carbon dioxide level and decreasing of oxygen level in film bag created anaerobic condition at earth stage, and then it kept a constant level during stooge. According to film thickness the obvious difference in the change of soluble tannin contents external appearance and firmness were observed. It could be concluded that the optimum thickness of film for the desirable nonastringency on Cheongdo Bansi was 0.10mm.

• Asian-Australasian Journal of Animal Sciences
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• 제9권1호
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• pp.91-99
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• 1996

About 7.7 million tons of straw dry matter are being rotten during the monsoon. The objective of this trial was to develop a technique to preserve straw under wet condition. To simulate the moisture content of wet straw, a dry straw was deeped overnight in water. After draining the excess water, the wet straw(668 g moisture $kg^{-1}$) was divided into twenty fractions and preserved with 0, 30, 50 ro 70 g urea $kg^{-1}$ dry matter for either of 30, 60, 90, 120 or 180 days in sealed plastic container. Considering the colour, smell, fungal infestation and pH, the wert straw was preserved excellently up to 180 days when 50 or 70 g of urea per kg DM was used. Urea preservation increased the crude protein contents of straw by 3.6 to 6.4 times (174 to $364g{\cdot}kg^{-1}$) over that of the dry straw ($48g{\cdot}kg^{-1}$). Although the NDF content of straw was not effected by the level of urea or by the length of the preservation period, but the ADF content increased (p > 0.05) by 0.086 to $0.889g{\cdot}kg^{-1}$ straw DM for each g increase in the urea level. At 48 hours, the DM degradability of dry straw was $350g{\cdot}kg^{-1}$, which increased to $633g{\cdot}kg^{-1}$ when preserved with 50 g urea $kg^{-1}$ for 180 days. For the same straw, both the rate(0.0388 vs. 0.0136 fraction $h^{-1}$), the extent(717 vs. $631g{\cdot}kg^{-1}$) of straw degradation and the estimated ME(9.55 vs. $6.51MJ{\cdot}kg^{-1}$ straw DM) were higher in the preserved than the dry straw.

• 한국문헌정보학회지
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• 제44권4호
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• pp.435-456
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• 2010

이 연구는 급증하고 있는 온라인 전자책의 보존을 위하여 최근 개정 및 개정 준비중인 주요 국가의 온라인 전자출판물 납본과 관련된 법령을 비교 분석하고 이를 기반으로 한국의 온라인 전자책 보존을 위한 납본제도 개선 방향을 제시하고자 한다. 한국의 전자책 보존을 위한 납본제도 개선 방안은 다음 3가지로 요약할 수 있다. 첫째, 온라인 전자책 보존을 위한 납본 대상 자료로서의 전자책의 명확한 개념 정의와 범주 설정이 필요하다. 둘째, 국내 온라인 전자책 제작환경을 고려한 납본 주체의 구체화 및 명료화가 이루어져야 한다. 셋째, 납본 포맷, 납본 부수, 시기, 방식, 보상과 제재조치, 납본자료의 이용과 매체변환과 같은 법률적 조항의 내용 보완이 필요하다.

• 한국응용과학기술학회지
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• 제29권4호
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• pp.599-609
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• 2012

이 연구의 목적은 버려진 굴 패각을 재활용하여 감소시키는 것으로 굴 패각과 해조펄프를 이용하여 식품의 보존에 대한 항산화비드를 활용하는데 있다. 이 연구는 두 부분으로 나누었다. 첫 번째는 파일럿 규격조건으로 설계하고 제조하였다. 둘째는 [A],[B],[C-a],[C-b]화합물에 대한 최적제조 조건을 다루어 확립하고 이들 생성물을 분석하였다. 파일럿 규격 제조는 해조펄프의 분자수식합성과/Cl-전분 그리고 그의 다양한 비드 형태들이 극성용매에서 다양한 중량비율로 액상 혼합하여 제조되었다. 부가적으로, 혼합과정에서 해조펄프의 비율이 증가함으로서, 해조펄프/Ag-굴 패각을 섞인 것의 항균성은 감소되었으나 항산화와 비드의 견고성 성질은 증가되었다. 파일럿 규격의 생성라인은 해조 펄프와 Cl-전분을 분자수식으로 합성하였다. 그리고 극성용매를 사용하여 여러 가지 중량비율로 다양한 형태의 비드를 제조하였다.

• 한국수정란이식학회지
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• 제28권2호
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• pp.113-119
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• 2013

The study focuses on the quality assessment of Black Bengal buck semen preserved at chilled condition. In this in vitro trial, collected semen from Black Bengal bucks was preserved at chilling temperature ($4{\sim}5^{\circ}C$) in tris-glucosecitrate yolk medium of 1:5 ratios for four days. Artificial Vagina (AV) method was utilized to collect semen from buck. General evaluation of semen includes the color, mass activity and density were measured by direct visual examination. However, computer-assisted sperm analysis (CASA) and phase contrast microscopy were used to figure out the motility (%), hyper-activated (HYP) motility (%) and number of abnormal spermatozoa (%) initially, and at every 24 h intervals. The result revealed that spermatozoa preserved at chilling temperature showed significantly (P<0.05) lower motility and HYP motility with the progression of preservation. The number of phenotypically abnormal spermatozoa significantly (P<0.05) increased following preservation. Although significant positive correlation (r=0.945; P<0.05) was existed between % motile and % HYP motile spermatozoa however, the % of morphologically abnormal spermatozoa was negatively correlated with % motile (r=-0.997; P<0.05) and % HYP motile spermatozoa (r=-0.946; P<0.01). Therefore, we concluded that the quality of chilled semen progressively losses its viability and doesn't remain useable after certain period of preservation with respect to its motility and morphology.

• 한국식품위생안전성학회지
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• 제10권2호
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• pp.97-102
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• 1995

For improved preservation of boiled-dried anchovies, the current preservation method of corrugated-cardboard box packaging and freezing below -18$^{\circ}C$ was compared to the nylon/polyethylene(NY/PE) packaging along with cooling temperature ranging from 5$^{\circ}C$ to 1$0^{\circ}C$ as well as ambient condition for eight months by determining physicochemical quality of stored samples. Lipid oxidation of stored anchovies and their browning increased with storage time. The phenomenon was delayed under the conditions of lower temperature and air-tight packaging. As quality-indicative criteria of stored anchovies, carbonyl value(r=-0.989), browning (r=-0.949) and color a value(r=-0.989), browning(r=-0.965), Hunter's color b value(r=-0.949) and color a value(r=-0.940) showed a highly-negative correlations with organoleptic qualities of the samples. Based on the above results, air-tight packaging in a laminated film and subsequent storage at cooling temperature was found to be a possible alternative to the current freezing-storage of boiled-dried anchovies from the physicochemical point of view.

• 펄프종이기술
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• 제34권1호
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• pp.46-53
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• 2002

This study was carried out to analyze the effects of preservation temperature and relative humidity to the physical properties of corrugated fiberboard boxes for fruit and vegetable packaging. The preservation temperature did not affect severely to physical properties of corrugated fiber-board. Relative humidity was a major cause of corrugated fiberboard box quality deterioration. The burst and compressive strengths of experimental boxes measured with Mullen high pressure tester and tong crush tester were decreased gradually as relative humidity increased from 55% to 75%. But, the strength properties slightly decreased relative humidity at 75% or higher. This tendency was the greater for single wall (SW) corrugated fiberboard box than that for double wall (DW). It is suggested that development of the water-resistant corrugated fiberboard and box be needed that can be used under the condition of low temperature and high moisture content, which are being employed in the cold chain system.

• 미생물학회지
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• 제9권2호
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• pp.47-54
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• 1971

This study is concerned to the microbial population and its effects in the fish paste products. Experimental results were summarized as following orders ; 1) The number of bacteria in accordance with raw materials and coocking site waas known to as ; Wheat flor - $7.0{\times}10^8$/gram , Brayed fish meat - $2.0{\times}10^7$/gram, Cooking table - $6.1{\times}10^6$/$1.54cm^2$Chopped fish meat -$4.1{\times}10^6$/gram, Wooden plate - $5.5{\times}10^5$/218.32cm, Sodium chloride - $8.8{\times}10^4$/gram, Wheat starch - $4.5{\times}10^4$/gram, Fish meat - $2.3{\times}10^4$/gram. However, there were a few bacterial numbers less than 300 per gram of raw materials, such as monosodium glutamate, tap water, sugar, saccharine and eggs. 2) Bacterial population in the raw materials might be changed according to the conditions of preservation. 3) When the heat tratment is used for the preservation, the thermal effects were rarely found at the interior part of fish paste products. Conduction of heat into the interior part dose not rise about $84^{\circ}C$ and the survival of bacteria could be possible under the condition. Therefore, cooking being used requires further studies. 4) Number of bacteria in the fish paste products sold in the market was higher on April and May than those on June. Especially on June, the number of bacteriz in the interior part were found higher than those in the exterior part of the products.

• 한국식품저장유통학회지
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• 제4권1호
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• pp.69-75
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• 1997

Peony is a medicinal herb which have utilized widely as chineses medicine. The paeoniflorin is the predominant component In peony root, monoterpene glucoside containing pinane structure. The effective components were extracted with the cold water from the intact peony roots, and effectively extracted with 70% ethanol from the dry powder of peony roots. The changes of paeoniflorin contents were investigated during the drying process of peony roots and processing of peony extract by the heat-treatment. Air-drying was the best condition for the preservation of paeoniflorin content among the drying processes of peony roots. But convective drying at 6$0^{\circ}C$ was recommended for the drying process of peony roots in large scale. The paeoniflorin in peony extracts was not destroyed by the treatment at 6$0^{\circ}C$ and 8$0^{\circ}C$ for 5 hrs, but destroyed 30%, 28% and 40% of paeoniflorin by treatment at 10$0^{\circ}C$ for 5 hrs, 115$^{\circ}C$ and 121$^{\circ}C$ for 10 minutes, respectively. The paeoniflorin was continueously extracted for 4 hrs from the dry pieces of peony roots(0.5$\times$0.5$\times$0.5cm) in boiling water but destroyed gradually after 4 hrs at 10$0^{\circ}C$. Paeoniflorins in 70% ethanol extracts of peony root were not destroyed at all in the process of concentration to dry powder at 60"C on vacuum.cuum.