• Journal of Biosystems Engineering
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• 제27권5호
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• pp.391-398
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• 2002

During handling unitized products, they are subjected to a variety of environmental hazards. Shock and vibration hazards are generally considered the most damaging of the environmental hazards on a product and it may encounter while passing through the distribution environment. A major cause of shock damage to products is drops during manual handling. The increasing use of unitization of pallets has been resulted in a reduction of the shock hazards. This has caused an increasing interest in research focused on vibration caused dam age. Damage to the product by the vibration most often occurs when a product or a product component has a natural frequency that falls within the range of the forcing frequencies of the particular mode of transportation being used. Transportation vibration is also a major cause of fruit and vegetable quality loss due to mechanical damage. This study was conducted to determine the vibration characteristics of the corrugated fiberboard bones for packages of pears, and to investigate the degree of vibration injury of the pears in the boxes during the simulated transportation environment. The vibration tests were performed on an electrohydraulic vibration exciter. The input acceleration to exciter was fixed at 0.25 G for a single container resonance test and 0.5 G for the vertical stacked container over the frequency range from 3 to 100 Hz. Function generator (HP-33120A) was connected by wire to the vibration exciter for controlling the input acceleration at a continuous logarithmic sweep rate of 1.0 octave per min. The peak frequency and acceleration on the single box test were 22.02 Hz, 1.5425 G respectively, and these values on the vertical stacked boxes were observed from the bottom box 19.02, 18.14, 16.62 and 15.40 Hz and 2.2987, 3.7654. 5.6087, and 7.9582 G, respectively. The pear in the bottom box had a slightly higher damage level than the fruit packed in the other stacked boxes. It is desirable that the package and transportation system has to be so designed that 15∼20 Hz frequency will not occur during the transportation environment.

• 한국식생활문화학회지
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• 제20권5호
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• pp.554-560
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• 2005

The purpose of this study was to investigate several aspects of eating out behaviors among older persons. In aging society, need of seniors are getting higher than before, they want to have a good quality of life. Specially it is changed in family structure and life style. The food habits of older person will be getting change. Hence this study tried to show the various thought of eating out behaviors, interested factors to select restaurants and menus, tendency to do eating out, inconveniences to use of eating out so on. The questionnaires were completed by 150 older persons living over 60 years old in Busan. They were mostly health and active. The most study were focused young generation however the old generation was not interest in eating out behaviors. Therefor this study gave a lot of approach to develop food habits for old person. The result were as followed: The attitude of eating out were positive, once or two times in a week was highest response 138(92%). As frequently selected food were vegetable and Korean food restaurants. Moreover older person expect a meaningful food culture among older person. As a bad grade of eating out were not to be kind to seniors, never concern to characteristic older. They wanted to have a food for their health and to share with their spare time. The study of eating out style will be very important issue of silver industry. To develop menus and to make older person culture is very needed in aging society.

• KSBB Journal
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• 제22권4호
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• pp.228-233
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• 2007

동물성 유지로부터 알칼리 촉매를 사용한 전이에스테르화 반응에 있어 적정 반응조건을 탐색한 결과는 다음과 같다. 1 L 규모의 회분식 반응기에서 적정 반응조건은 반응온도 65$^{\circ}C$, KOH 1.0% (w/w), 그리고 유지와 메탄올의 몰 비 (1:15)의 조건에서 20분 동안 반응 시에 98.9%의 높은 지방산 메틸에스테르 함유량을 얻을 수 있었다. 또한, 생산한 지방산 메틸에스테르의 물성을 분석해 본 결과, 점도는 4.2 (40$^{\circ}C$, cp)로 감소하였으며, 산가 0.08 (mg KOH/g), 밀도 865 ($15^{\circ}C,\;kg/m^3$)로 국내 바이오 디젤 품질규격을 만족시키는 결과를 얻었다. 알칼리 촉매를 이용한 동물성 유지의 전이에스테르화에 관한 연구를 통하여 식물성 유지와 더불어 바이오디젤의 원료 유지로써 동물성유지의 사용 가능성을 확인할 수 있었다.

• 보존과학연구
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• 통권14호
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• pp.94-108
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• 1993

The cultural properties of cloth are of animal orgin (silk), or of vegetable orgin(cotton, hemp, ramie). As clothes are of an orginic material, they were subjected to damage by chemical, phisigical or biological factors, viz, moulds insects, lights, humidity and temperature changes, etc. And these factors promote that clothes generally result from various types of deterioration. In 1992, We were performed the conservation treatments for total 9 pieces of cloth, such as 3 pieces of General PAK SHIN-RYONG(Important Folklore Material No.110) 3 pieces of Madam Jung(Important Folklore Material No.115) and 1 piece of King Se-jo(Important Folklore Material No.219). The procedure of the conservation treatment for clothes describe the following below. 1) The washing and dry-cleaning to remove the contaminated substances from cloth was used 0.2% stearyl potassium soap solution and the mixture solution compound of n-Hexane, C6H14. and n-Decane, C10H22. And after the washing and dry-cleaning, the dry of clothes was carried out in a warm condition. These steps were repeated in 2 times over for each cloth. 2) The repair of clothes was attached the similar textiles to stronger fabric linings by needlework.3) The reprodution was made for cloth of King Se-jo to equalize the type, color, quality and skill of materials. 4) After these above procedures, all clothes fumigated to prevent the biodeterioration by using the mixed gas of methyl bromide and ethylene oxide as insecticide and fungicide. 5) Finally for the purpose to keep in a safety long-term condition, the treated clothes sealed with Biaxially Oriented Polyvinylacohol Film(BO-PVA film) and Helium, purity 99.999%, filled up in sealed BO-PVA film bag.

• 한국자원식물학회지
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• 제10권4호
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• pp.422-427
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• 1997

유용자원식물의 자생지 재배기술의 확립을 위한 기초자료를 얻고저 참취와 삼지구엽초의 자생지 식생 및 환경(생태 및 토양화학성분) 조사를 실시한 결과는 다음과 같다. 1. 참취자생지인 춘천 A. 연엽산 A 그리고 연엽산 B에서의 종수는 20, 26, 25종이었고 삼지구엽초 자생지인 춘천 B, 북방면 그리고 대룡산에서는 15, 32, 26종이었다. 참취 자생지의 우점종은 춘천 A, 연엽산 A, 연엽산 B에서 맑은대쑥, 애기나리, 실새풀 등이었으며 삼지구엽초의 자생지인 춘천 B, 북방면, 대룡산에서는 고사리, 맑은대쑥, 애기나리 등이 우점하였다. 2. 자생지의 토양산도는 4.5-5.3 범위였으며 유기물 함량은 1.59(춘천A)$\sim$5.5(연엽산 B)이었다. 암모니아태 질소 및 질산태 질소함량은 참취 자생지와 삼지구엽초 자생지 토양에서 평균 각각 0.0043mg/kg, 0.0025mg/kg이었다. 3. 자생지 토양의 $NH_4-N$의 성분은 참취의 자생지의 토양성분이 삼지구엽초의 자생지 토양성분보다 약간 높은 수치를 보였다. 그밖의 성분의 차이는 크게 나타나지 않았다.

• 한국식품조리과학회지
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• 제26권4호
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• pp.390-397
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• 2010

Survey data from 654 adults (225 males, 429 females) were analyzed based on frequency, percentage, chi-square test, one-way ANOVA; and Duncan's multiple range test. The main results were based on the preference for chungkukjang_(CKJ) products using a 5-point Likert scale. According to the survey, traditional CKJ products received the highest score_(3.64) according to personal preference among all tested products. The responses to eight questions about CKJ products were also measured using a 5-point Likert scale. The question_ as to whether or not "CKJ has anticancer function" received the highest score_(4.24) while the "CKJ is good for hangover" scored the lowest. Regarding the preference for CKJ products, "good for health" (55.3%) and "unpleasant smell" (72.9%) were the most popular answers, Regarding the intention to eat CKJ food products, CKJ tofu was most often selected. Among the 11 items, CKJ tofu, CKJ steak, CKJ hamburger, CKJ ice cream; and CKJ vegetable salad were highly preferred foods. The percentage of respondents that expected "increasing" prospects for CKJ consumption was 55.2%, most likely because 76.9% of the respondents selected "healthy food". Regarding the reasons for decreasing prospects, 68.9% of the respondents chose "peculiar smell". In the same manner, 53.4% of adults replied that future quality improvement should "improve the smell".

• 한국식품과학회지
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• 제29권4호
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• pp.700-704
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• 1997

Gluten 대체 재료로써 gum질과 지방질 및 활성 gluten을 첨가하여 쌀빵의 특성을 비교 검토 하였다. 실험에 사용한 모든 종류의 gum질 첨가에 의해서 쌀빵의 제조는 가능하였으며, 특히 3% hydroxypropyl-methyl-cellulose를 첨가하여 제조하는 경우 제빵의 성형성이 좋았다. 쌀빵 제조시 첨가하는 지방질로는 상온에서 액체상인 식용유를 사용하는 편이 고체상의 지방인 마아가린이나 라아드 보다 쌀빵의 비용적을 증가시키며, 부드러운 조직감을 부여하고 있었다. 쌀빵 제조시의 가열방법은 습식가열보다는 건식가열이 바람직한 결과를 얻었다. 3% hydroxypropyl-methyl-cellulose를 첨가하여 품종별 쌀로서 빵을 제조한 경우, 한강찰벼를 제외한 모든 품종에서 쌀빵 제조가 가능하였으며, 특히 수원조, AC 27, IR 44 등의 쌀로서 제조한 쌀빵의 성형성은 아주 좋았다. Gluten과 강력분을 첨가하여 제조하는 경우에도 한강찰벼를 제외한 모든 품종에서 쌀빵 제조가 가능하였으며, 수원 230이나 Pusa-33-30 등의 쌀로서 제조한 것이 다른 품종의 쌀보다 제빵성이 좋았다.

• 한국식품과학회지
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• 제8권4호
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• pp.263-272
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• 1976

According to the intercombined review of chemical and biological investigation it has been noted that the metabolizable energy per gram dietary protein of mixed diet of daily intake patterned by Korean population has been found 3.4-3.6 Cal., which entails 10-12% level of the protein calorie percentage of total metabolizable energy, the biological value being fallen within the scope 63-73. The structure of dietary protein has revealed that the lysine and isoleucine were primary limiting amino acids and threonine secondary limiting as a general trend, however, it is assumed that the ultimate nutritional effect of dietary protein might be restricted uniformly among regions by the amount of lysine, since the lysine availability has been yielded as low as 72-82% level. As for the net protein utillization NPUst falls in the range of 52-62 and the NPUop 47-58. In either part the mountainous region has demonstrated lowest value and the urban area highest, these trend being obviously associated with the ratio of animal protein relative to the vegetable origin. The net dietary protein calorie percentage (NDpCal %) has been found within the range of 5-7 that may be capable of meeting the requirement for the maintenance of adult, though for the growth it is insufficient. Present level of total caloric intake would not influence on the fate of protein value of prevailing regional diet in terms of caloric restriction, since the present intake of food energy is higher than the lower limit of caloric intake that would impair the biological performance of dietary protein fed ad libitum basis. Based on the protein efficiency, the adequacy of current level of protein intake was analyzed in terms of utilizable protein, and it has been demonstrated that the 37.8g of utilizable protein in the fishery region and 38.2g in the mountainous region were bellow the FAO recommendation. Accordin to the hematological study it may be interpreted that the anemic symptoms of the mountainous region has some possibility of being related to the inferior status of dietary protein in quality as well as in quantity.

• 한국식품영양과학회지
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• 제28권1호
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• pp.126-131
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• 1999

We have got the following results from tests in the course of time retrogradation and taste change in bread with added flour of Angelica keiskei Koidz, which had been stored in room temperature (27±2oC), refrigerating(2±1oC) and freezing( 20±1oC), respectively. Bread with the added flour showed a little lower degree of retrogradation than control group, and every group in room temperature retrograded from the very first day. The degree of retrogradation of the group in refrigerating was far greater comparing with the group in room temperature. The longer bread was stored, the lower the degree of retrogradation was, and the higher the adding rate of the flour got, the later its retrogradation happened. Especially the flour of this vegetable's stem turned out to be the most effective in retarding its retrogradation. Group stored 30 days in freezing didn't show a wide difference in retrograde comparing with the group before storage. Preference for color and shape of the flour added bread stored in room temperatue, refrigerating and freezing did not change significantly from the group before storage. Although preference decreased for flavor, texture, mouth feel and overall quality with the lapse of time, flour added group improved in preference for these factors comparing with the control group. Above all, added flour of pretreated stem proved to be the most effective in the sensory tests. With respect to the storing method, the group stored in refrigerating showed greater preference for the texture and mouth feel over the groups in room temperature and freezing. Flavor preference of the group in freezing was the lowest of all.

• 대한화학회지
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• 제21권2호
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• pp.125-131
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• 1977

Imitation milk는 식물성유(soy milk)에 식물성유(油), 탄수화물, whey powder, Nacascinate, 필수아미노산, 비타민, 무기물 등을 배합 가공한 것이다. Spray dried 방법으로 제조한 imitation milk의 feed efficiency ratio 및 영양가 측정은 Albino Rat의 사육시험과 화학적분석 방법으로 측정하였다. 지방산과 아미노산의 각 성분조성은 Gaschromatography 및 Amino Acid Autoanalyzer로 분석하였다. 이 연구 결과를 고찰하여 보면 필수아미노산과 고도불포화지방산이 feed efficiency ratio에 큰 영향을 미친것을 확인할 수 있다.