• Proceedings of the Korean Society of Medical Physics Conference
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• 2003.09a
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• pp.52-52
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• 2003

악성종양을 치료하는 방법중 방사선과 온열요법은 가장 강력한 치료방법으로 연구되어왔으며 이를 병용함으로 서 상승효과를 얻을 수 있다. 인체조직에 41$^{\circ}C$ 이상의 열을 가하면 세포질의 단백질변성으로 세포에 손상을 주어 세포가 사멸하게 되며 세포의 생존율은 가열시간 즉 열량에 따라 지수적으로 감소한다. 온열은 세포주기중 방사선 저항성이 매우 큰 DNA 합성시기와 산도가 높을 때 감수성이 매우 크기 때문에 방사선과 병용요법은 상호 상승효과를 가져온다. 이와 같이 온열을 이용한 악성종양의 치료가능성은 생물학적 기초연구와 임상시험에서 경이적인 효과를 얻을 수 있었으나 아직 까지 가열방법과 온도분포측정이 큰 과제로 남아있으며 주위건강조직의 가열을 피하면서 인체 깊은 곳에 존재하는 종양에만 집중 가열하는 방법인 삽입형 온열치료방법에 대한 연구가 집중되었다. 한편 방사선 치료방법은 주위 건강조직의 피폭을 최소로 줄이고 종양에만 집중 조사가 요구되며 자궁암, 유방암, 뇌암등 부피가 작고 집중적 치료를 요하는 종양은 방사성동위원소를 이용한 근접 삽입치료 (Brachyradiotherapy)가 큰 효과를 나타내고 있다 방사선과 온열의 병행 치료를 위하여 방사선 삽입 치료에 사용한 선원 삽입관을 그대로 두고 삽입관 속에 방사성 동위원소 대신 온열 전극을 넣어 열을 가하는 방사선 온열 병용치료방법을 고안하였으며 방사선과 온열병용에 사용할 최적 삽입관의 제작과 이에 따른 온도분포의 측정과 최적삽입방법을 결정하였다. 방사선 삽입치료용 폴리에찌렌 삽입관의 외부에 금박을 입혀 라디오파 첨극을 삽입할 때 서로 연결되도록 고안 제작함으로서 방사선 삽입치료와 자입식 온열치료를 동시에 만족하게 수행할 수 있는 병용삽입관 (Flexible thermoradiotherapy probes)을 제작하였다. 전도율이 큰 금박부위가 직접 조직에 접촉됨으로 라디오파의 전달이 용이하며 금박의 길이를 2 cm 에서 5 cm 로 구분제작 함으로서 종양의 크기와 모양에 따라 선택할 수 있도록 하였다. 라디오파를 이용한 온열분포의 측정은 인체조직과 전기적 특성이 비슷한 물질인 한천 팬텀 제작하여 사용하였으며 온도분포 측정은 열전대와 서머그람으로 시행하였다. 생체조직 내에서의 온도분포와 온열효과를 관찰하기 위하여 직접 개의 뇌를 이용하여 시행하였으며 4 개의 전극을 이용하여 43$^{\circ}C$로 50분간 가열하고 일주일후 개를 회생시켜 개 뇌에 대한 조직학적 검사를 시행하였다. 한편 팬텀 표면에서 중앙부로 안테나 길이가 2 cm 인 4 개의 전극을 1 cm 간격으로 정사각형이 되도록 삽입하여 가열하였을 때 90% 등온곡선이 반경 1.25의 원형으로 균일하게 분포되었고 종단면상 삽입관의 길이에 따라 균일한 온도분포가 이루어졌다. 전극을 2 cm 간격으로 삽일 하였을 때 90% 등온곡선이 1.75 반경으로 거의 4 각형의 균일한 분포를 얻었으나 전극의 간격이 증가하면 전도율이 떨어져서 전극 중심부에 불균일한 온도분포를 형성하였다. 동물실험에서 정상 개의 뇌 실질에 자입하여 직접 정방형의 중심을 43$^{\circ}C$로 유지하며 50분간 온열 요법을 시행한 후 관찰한 조직병리학적 소견은 liquefactive necrosis, pyknosis of neuronal element 및 polymorphonuclear leukocytes들의 회백질에서 급성기에 관찰되었고 liquefactive necrosis 주위에 lipid-laden macrophage들이 관찰됨이 공통적인 특정이었으며 후기변화로 괴사조직 주위로 신경교세포의 증식이 관찰되었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1668-1675
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• 2004

The effect of pH on surface hydrophobicity, sulfhydryl group, infrared spectrum, SDS-PAGE (sodium dodecyl sulfate-polyacrylamide gel electrophoresis) pattern and enthalpy was investigated in recovered protein from mackerel and frozen blackspotted croaker by alkaline processing. Hydrophobic residue in myofibrillar protein exposed to the surface of protein, and hydrophobic interaction were the highest around 6$0^{\circ}C$. The surface hydrophobicity was different between myofibrillar protein and myofibrillar protein including sarcoplasmic protein (recovered protein). The peak at 1636 c $m^{-l}$ was increased with pH, and the recovered protein was unfolded in alkali pH. Difference of surface and total sulfhydryl group at pH 7.0 and 10 was comparative high, and decrease of surface sulfhydryl group indicated formation of S-S bonds. Mackerel and frozen blackspotted croaker in alkaline pH showed bands of polymerized myosin heavy chain on SDS-PAGE pattern. The transition temperatures of recovered protein were 33.1, 44.3 and 65.5$^{\circ}C$. Gelation of recovered protein from alkali processing was estimated by increase of $\beta$-sheet structure by pH treatment, S-S bonds by oxidation of surface sulfhydryl group in heating, polymerization of myosin heavy chain in order.r.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.956-961
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• 2014

This study was conducted to investigate the effects of ginger addition (1%, 5% and 10%) on the quality of ground pork rectum. No significant difference in the pH was found between raw and cooked pork rectum during storage; however, the pH of cooked rectum was slightly lower than raw rectum. The TBA value of the cooked pork rectum (0.25 mg/kg) was higher than raw pork rectum (0.1 mg/kg). In addition, the TBA values of both raw and cooked pork rectum increased as storage progressed. The TBA value was found to decrease in proportion to the amount of ginger added. The volatile basic nitrogen (VBN) values also decreased with the addition of ginger. Consequently, considering that the initial stage of decomposition was 30~40%, it was determined that it would be desirable to consume the raw and cooked pork rectum within 4 and 6 days of storage at $5^{\circ}C$, respectively. Further, it was found that the addition of 10% ginger could extend the storage period beyond the 4 days at $5^{\circ}C$.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.146.1-146
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• 2003

연근의 박피에 따른 감모율은 10%를 넘지 않는 낮은 수준으로 우엉과 마찬가지로 brushing에 의한 박피가 가장 효과적이어서 감모율이 5.1% 수준으로 가장 낮게 나타났다. 박피 처리후의 수분함량 변화도 근채류 전용박피기가 89.24∼87.27% 수준으로 차이가 가장 적게 나타났으며 박피 처리후의 갈변도도 0.02∼0.09 수준이었다. pH 변화도 근채류 전용 박피기에서 6.0∼6.5 수준이었으나 그 밖의 처리구에서는 거의 변화가 없었다. 한편, 마에 있어 박피 감모율은 우엉 및 연근과 비슷한 경향을 보여 brushing 처리에 있어 3.28% 수준, 근채류 전용박피기에서도 5.23%로 낮은 감모율을 나타내었다. 또한, 수작업에 의한 박피 시료는 brushing과 근채류 전용 박피기로 처리한 시료와 비교하여도 처리후의 수분함량 변화, 갈변정도, pH변화 등의 품질적으로 크게 차이가 없었으나 감모율은 9％ 수준으로 높게 나타났다. 그리고 실험에 사용한 6가지 근채류 중에서 화학적 박피가 가장 효과적인 품목으로 가열 온도 및 시간의 영향을 크게 받지 않는 것으로 나타났다.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.486-491
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• 1987

The performance and applicability to food concentration of heat pump were investigated. During heating the water of spa from $43^{\circ}C$ to $51^{\circ}C$, COP's of heat pump (R-12, 150 HP) were 4.03 at heating part and 3.5 at cooling part. And, the efficiency of compressor (${\alpha}$) was 0.477 While the city water was heated to $39^{\circ}C$ by heat pump (R-22, 10 HP), its COP's were 3.0 at heating part and 1.87 at cooling part. During concentrations sucrose solution by centrifugal evaporator (ALFA-LAVAL CO, CTIB) with heat pump, heat capacity for condensating water vapor was required greater 15% than the latent heat for concentrating and then the overall heat transfer coefficient was $1196\;Kcal/m^{2}.\;h.\;^{\circ}C$. When low temperature concentration ($30-35^{\circ}C$, 28-40 Torr) of garlic extract was carried out by the water of $60^{\circ}C$ and $15^{\circ}C$ adjusted by heat pump, the ratio of heat capacity for concentrating vs. that for condensating of water vapor was 0.961.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.56-62
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• 2015

Various pretreatment methods were evaluated to prevent tissue softening of heated onion. Changes in onion tissue firmness during heating were explained by 3-mechanism model consisting of texture hardening at low temperature ($60-80^{\circ}C$) and substrate softening at high temperature. Preheating of onion in a $Ca^{2+}$-containing solution significantly improved its texture after high-temperature heating. The improvement of firmness by preheating at low temperature was related to the formation of strong cross-linking between carboxyl groups and $Ca^{2+}$ by the action of pectin methylesterase in onion. The highest firmness was obtained by pre-heating at $70^{\circ}C$ for 120 min in 0.5% calcium solution. This result was supported by chemical analysis showing that the amount of bound calcium was the highest at $70^{\circ}C$. Further investigation should be carried out to establish the optimal conditions to prevent the softening of various vegetables.

• Korean Journal of Poultry Science
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• v.46 no.3
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• pp.137-154
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• 2019

This study was conducted to develop and compare Samgyetang broth from extract of pre-treated chicken feet. Chicken feet were subjected to non-heating (control), heating at $70^{\circ}C$ for 12 h in a hot air dryer, and heating at $180^{\circ}C$ for 1 h in an oven. The heat-treated chicken feet were extracted at $121^{\circ}C$ for 1 h and 2 h, respectively. The extract was placed in a pouch with whole chicken carcass ($470{\pm}10g$). The sealed Samgyetang retort was made according to the industrial method. The pH of the extract from preheated chicken feet was lower than that extracted from fresh chicken feet. The Thiobarbituric Acid Reactive Substances (TBARS) value of the preheated chicken feet extract was significantly lower (P<0.05) than that of fresh chicken feet extract, but there were no significant differences among the broths. As the extraction time increased, the pH and TBARS value decreased in the extract (P<0.05) but increased in the broth (P<0.05). According to the sensory evaluation test, the extract from 1 h hot air heating and drying was significantly better in appearance, aroma, and overall preference than the other treatments (P<0.05). The GC-MS results showed that benzaldehyde and benzothiazole, which are widely known to give meat and nuts flavor, were detected in those treatments (P<0.05). The Samgyetang broths prepared from 1 h hot air heating and drying extract were significantly higher in the overall acceptability according to the sensory test (P<0.05). In summary, the quality of retort Samgyetang broth can be improved by adding chicken feet extract which is subjected to heating and drying for 1 h.

• Journal of the Korean Society of Marine Environment & Safety
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• v.18 no.3
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• pp.279-285
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• 2012

It is necessary to install the inert gas system(IGS) for preventing fire and explosion in LNGC main diesel engine crankcase besides oil mist detector(OMD) unit with $CO_2$ gas injector. Therefore, to design the liquid nitrogen IGS, analytical work is conducted for predicting the heat input load of liquid nitrogen heater with two-phase stratified flow model. This paper also presents the effects of changes in pipe diameter, saturated pressure, and inclination angle by ship's movement on cryogenic two-phase stratified flows. It is found that the stratified model gives reasonable predictions, and the model is effective to predict the heat input load of liquid nitrogen IGS.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.48 no.3
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• pp.207-215
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• 2020

Design of a shape transition nozzle is carried out as a part of building a lab-scale supersonic combustion experimental equipment. In order to connect directly the circular shaped vitiation air heater to the square shaped scramjet combustor, area change is evaluated by using the method of characteristics. Shape transition function is introduced to control the transition rate. Boundary layer correction was made through the three-dimensional computational fluid dynamics with the assessment on the several shape transition functions. The shape transition nozzle is proved minimizing the growth of boundary layer at the center of the rectangular nozzle surfaces that caused by the pressure gradient at the corners of the rectangular nozzle and the following recirculation regions.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.685-698
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• 2010

Acrolein is a highly toxic, reactive mutagenic aldehyde. Humans are exposed to acrolein vapors from overheated cooking oil, cigarette smoke, and combustion of organic products. In this study, we investigated elementary and middle school students' consumption of foods cooked at high heat, such as fried, direct fire, and indirect fire cooked foods. The subjects of this survey study were 265 fifth grade students and 396 middle school students nationwide. According to the results of the frequency test, broiled fish was the most frequently consumed, followed by fried fish, indirect cooked samgyebsal, and other fried foods, which were eaten more than three times per month. The total intake of foods cooked at high heat per child over 1 year was in the following order: Fried chicken(7.50 kg) > Samgeybsal(6.57 kg) > Broiled pork ribs(4.18 kg) > Broiled fish(4.12 kg) > Bulgogi(3.31 kg) > Fried dish(3.18 kg) > Pork cuttlet(3.17 kg) > Jeyukbockeum(3.13 kg) > Charcoal-broiled beef ribs(2.74 kg) > Roasted whole chicken(2.05 kg) > Dackochi(1.87 kg) > Tangsuyuk(1.87 kg) > Fried fish(1.83 kg) > Hamburger patties(1.21 kg) > Fried potato(1.01 kg) > Barbecue(0.95 kg) > Doughnut(0.80 kg) > Corn dog(0.66 kg) > Croquette(0.51 kg). The favorite cooking method was indirect fire cooking for beef, pork, and fish, whereas frying was preferred for chicken. The results of this study provide important data for assessment of acrolein exposure via foods cooked at high heat temperature. The results also indicate that children might be exposed to acrolein through consumption of foods cooked at high heat temperature, suggesting the need to promote education of proper food consumption behavior.