• 기술사
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• 제33권5호
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• pp.77-82
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• 2000

In this study, effect of freezing and cryogenic crushing on physico-chemical characteristics of sardine, pollack and sqiud representative for domestic frozen fishery products was investigated and some product using them was tried to be prepared. Dehead and viscerated, washed fishes were subjection to freezing without air circulation and liquid N2 gas at -20$\^{C}$,-40$\^{C}$ and -80$\^{C}$, and then frozen fishes were crushed by hammermill, masscolloider and the product was stored added with anti-freeze such as sorbitol, phosphates, starch and egg Powder, qualify of frozen squid surimi was not changes during 70 days at below -20$\^{C}$ . The results of quality characteristics and sensory evaluation of patties and nugget which made from shattered squid and pollack were similar to commercial products in flavor, color and texture, but sardine meat was inferior to commercial products in flavor and color.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 1995년도 추계학술대회 논문집
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• pp.277-280
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• 1995

We had experiment using LB method that can fabricate molecular order ultra-thin film below 100${\AA}$. LB mettled has known as main technology of information society in 21C, because it is nut only free oriention and alignment of molecular but also ability of thickness control as molecular order. In this paper, the fabricated condition and physical properities of functional ultra-thin film of molecular order was investigated and highly efficient ultra-thin film capacitor was fabricated by using ultra-thin LB film for application as electronic device. Possibility of ultra-thin film capacitor was researched by analizing rind measuring electrical properties. Polyimide ultra-thin LB film capacitor was fabricated, ensured theoretically rind experimentally its possibility in range of 10Hz∼ 1MHz through its frequency characteristics.

• 한국식품과학회지
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• 제33권3호
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• pp.301-306
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• 2001

생마늘과 가열마늘의 추출액들의 저장 중 기능성성분의 변화를 조사하기 위하여 40, 60, 80, 100, $120^{\circ}C$의 가열온도로 10분간 가열처리한 가열마늘과 생마늘을 ethanol 50%로 추출한 마늘추출액들을 4, 25, $50^{\circ}C$의 저장온도에서 30일간 저장하면서 추출액의 전자공여능, 아질산염 소거작용과 총 thiosulfinates 함량을 측정하여 마늘추출액의 저장 중 기능성 변화를 조사하였다. 이들 기능성성질 중 총 thiosulfinates 함량은 가열온도와 저장온도가 증가함에 따라 급격히 감소하여 가열온도 100와 $120^{\circ}C$에서 가열하였을 때에는 검출되지 않았다. 전자공여능은 가열온도$80^{\circ}C$ 이상의 추출액은 거의 초기의 1/2수준으로 감소한 반면에 아질산염 소거작용은 완만하게 감소하였다. 저장온도가 증가함에 따라 전자공여능과 총 thiosulfinates 함량은 감소하였는데, 특히 thiosulfinates 함량은 저장온도 25와 $50^{\circ}C$에서 11일후에는 전혀 검출되지 않았다. 따라서 마늘 성분의 추출은 마늘을 $60^{\circ}C$보다 낮은 온도로 가열처리하여 ethanol 50%로 추출한 후 냉장온도인 $4^{\circ}C$의 조건으로 저장하는 것이 마늘 추출액의 기능성성분들이 비교적 오래 유지되어 바람직한 것으로 판단된다.

• 한국의류학회지
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• 제28권6호
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• pp.795-806
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• 2004

Unripe indigenous persimmons which contain rich tannins have been used as natural dye materials traditionally and have been using continuously for dyed clothes named Gal-ot in Jeju. Those persimmons were cheap and easy to use as dyes because of inedible and widely cultured in Korea. Persimmon juice dyes not only make fabrics brown-color but also give functional and hygienic properities such as stiffness, air ventilation of clothes, antibacterial activity, protectivity against ultraviolet light. However there are several serious problems which are ristriction of dyeing periods, longtime irradiation, uneven color and low color fastness etc. in persimmon juice dyeing. This study purpose to improve dye effect and method in order to enlarge useability of persimmon juice dyeing. Cotton fabrics were pad-dyed to 100% pick-up using padding machine after dipping in persimmon juice extracted from unripe persimmons indigenous from Jeju. It was possible and available to control pick-up rate. The color of dyed cotton fabrics by padding method was more even and repeatable than which by traditional hand method. Persimmon juice concentrations were 4 types of 10, 25, 50 and 100％. The more concentration increased, the more color deepened. UV Irradiation instead of sunlight was applied to color developing. Irradiation times were shortened till 1∼8 hrs. Same color values could be taken without water wetting which were required in sunlight irradiation. Tensile strengths of cotton fabrics pad-dyed with low concentration of persimmon juice decreased but recovered at high concentrations. Elongations(％) of cotton fabrics pad-dyed with persimmon juice were increased 1％ more than undyed cotton in sunlight irradiation. Drape stiffness increased upto double times as much as.