• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1477-1484
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• 2005

The effects of various seasoning components, pH of seasoning solution, heating time and storage temperature were investigated on the color and textural properties of the salted radish root (nanmooji) The effects of individual seasoning components in the salted radish root, additives of polyphosphate (AD3), citric acid (AD5), malic acid (AD2) delayed the color changes and softening more, compared to control soaked in water. On the other hand, additives of potassium sorbate (AD1), succinic acid (AD7), MSG (AD8), saccharin (AD6) accelerated the color changes and softening of the salted radish roots. The effects of pH of seasoning solution($X_1$), and heating time ($X_2$) were central composite design and response surface analysis. R- square represented dependent variables correlated independent variables ($X_1,\;X_2$), showed over 0.8 in the color and area value calculated thickness and firmness of salted radish root. Especially, R- square of 'b' represented 'yellow-green' was 0.899. And the result of crossing analysis of individual independent variables ($X_1,\;X_2$), showed that both independent variables had significant effects on the color and textural changes of the salted radish root. The salted radish root increased its color changes and softening, rapidly at $40^{\circ}C$, compared to the other storage temperatures at most storage periods.

• Journal of the Korean Ceramic Society
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• v.38 no.12
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• pp.1097-1103
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• 2001

TiO$_2$anchored on a porous clay ceramic support (PCS) for use in lightweight photocatalyst were synthesized by the dropping precipitant method. A PCS of macro and micro pore size of around several mm~${\mu}{\textrm}{m}$ in diameter were prepared by the rapid heat treatment at, 1,15$0^{\circ}C$ for 10 min from low grade of clay. The change in pH of reaction solution due to the different addition rate of NH$_4$HCO$_3$as a precipitant, the reaction temperature and the concentration of TiCl$_4$had a pronounced effect on the nature of precipitated TiO$_2$particles on the surface of a PCS and the crystal structure of precipitated TiO$_2$particles. At an addition rate of 0.8 ml/min of NH$_4$HCO$_3$and pH=6 of reaction solution, homogeneous precipitation of TiO$_2$particles on a PCS was achieved. TiO$_2$particles with anatase phase was precipitated on the surface of a PCS at the low concentration of TiCl$_4$, the high addition rate of NH$_4$HCO$_3$and the high reaction temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1095-1101
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• 2001

Spinach was minimally processed into the unseasoned side dish to be used for Korean food service industry, using the techniques of cook-chill and sous vide. Spinach was blanched at 10$0^{\circ}C$ for 6 minutes, vacuum-packaged in the unit of 500 g by plastic film of low gas permeability, pasteurized at 9$0^{\circ}C$ and then cooled rapidly at 3$^{\circ}C$. The chilled products were then stored at 3 and 1$0^{\circ}C$ with measurement in their quality. Six log cycle (6D) inactivation of Listeria monocytogenes and 13 log (13D) thermal destruction of Streptococcus faecalis were compared as two pasteurization conditions, which corresponded to heating for 22.8 and 30.0 minutes at 9$0^{\circ}C$, respectively. Milder heat processing based on 6D process of L monocytogenes gave better quality of color, texture, ascorbic acid and chlorophyll than the conditions of 13D process of S. faecalis. Any microbial growth in total aerobic, psychrophilic and anaerobic bacteria was not observed until 8 days at 1$0^{\circ}C$ and 14 days at 3$^{\circ}C$, which might be regarded as strict guidelines of shelf life. Storage times based on the changes in physical and chemical quality were longer than those based on strict microbial quality in case of the products pasteurized by 6D process of L. monocytogenes. The seasoned vegetables prepared from sous vide processed spinach were found to be inferior in sensory quality to those from freshly blanched one.

• Journal of the Microelectronics and Packaging Society
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• v.24 no.2
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• pp.61-67
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• 2017

As transistor density increases rapidly, a heat flux from IC device rises at fast rate. Thermal issues raised by high heat flux cause IC's performance and reliability problems. To solve these thermal management problems, the conventional cooling methods of IC devices were reached their thermal limit. As a result, alternative cooling methods such as liquid heat pipe, thermoelectric cooler, thermal Si via and etc. are currently emerging. In this paper microchannel liquid cooling system with TSV was investigated. The effects of 2 coolants (DI water and ethylene glycol 70 wt%) and 3 metal bumps (Ag, Cu, Cr/Au/Cu) on cooling performance were studied, and the total heat flux of various coolant and bump cases were compared. Surface temperature of liquid cooling system was measured by infrared microscopy, and liquid flowing through microchannel was observed by fluorescence microscope. In the case of ethylene glycol 70 wt% at $200^{\circ}C$ heating temperature, the total heat flux was $2.42W/cm^2$ and most of total heat flux was from liquid cooling effect.

• 전기의세계
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• v.27 no.5
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• pp.33-54
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• 1978

(차례) 1.산학협동심포지업 (1)우리나라에서의 연구개발과 산학협동 (2)산학협동과 산업계의 역할 (3)산학협동의 현황과 진로 2.학술회의A (1)전력게통의 계층구조와 협조원리에 관한 연구 (2)2중층괴상회전자 유도전동기의 이론해석 (3)초고주파가열장치에 사용하는 철공진변압기의 해석적 설계 (4)한국전기기시험연구소 대전력단락 시험설비설계 (5)직류전동기제어를 위한 Thyristor Chopper정류회로에 관한 연구 (6)선로의 개폐정보를 포함하는 전력계통의 상태추정 (7)단일신경세포에 대한 ITEM 신호 특성 3.학술회의B (1)MMM-1 Computer System의 설계 및 제작 (2)Adaptive Delta Modulation System의 성능비교 연구 (3)6GHZ FMD마이크로파 무선전송장치의 개발 (4)적선도에 의한 회로망함수의 결정 (5)동맥혈압의 해석과 그의 전기적 유사모델 (6)피부감각의 정보전달 특성에 관하여 (7)선형직접회로의 공정설계 및 그 특성 조성 (8)DH L.D의 전기적포화현상에 관한 이론적 해석 (9)Potocoupler를 이용한 Isolator 4.학술회의C (1)Al-Al$_{2}$O$_{3}$ -Al박막구조의 전기적 특성 (2)이종금속에 샌드위치된 고분자물질의 단락전조 (3)유전체가 일부체워진 직 6면체의 캐비티의 다중모오드 해석 (4)반도체 가스 검지소자의 제조 및 그의 전기적 특성 (5)실리콘 산화공정에 대한 실험적 고찰 (6)진공증착법에 의한 InSb 박막제도에서 열처리효과 (7)(Ba$_{1}$-xBix) Tio$_{3}$ PTC thermistor의 첨가량의 최적건안 (8)금속박막증착시 두께조절 5.특별강연회 (1)일본에 있어서의 절력계통공학연구 (2)Linear Motor의 최근개발동향량도 높았다. valine과 leucine 및 aspartic acid, glycine과 glutamic acid, leucine과 aspartic acid 간에는 고도의 정상관, glycine과 serine, valine과 phenylalanine, threonine과 proline, phenylalanine과 arginine, methionine과 glutamic acid, histidine과 lysine 간에는 유의 정상관, 그리고 isoleucine과 lysine 간에는 유의한 부상관이 있었다. 4. lysine 함량은 단백질 함량과 정산곤, isoleucine 함량은 단빅질 함량과 부상관을 보였으며, alanine, valine, leucine 함량은 지방함량과 각각 유의한 정산관을 보였다. 5. 대두 단백질은 7.5% acrylamide gel 전기영동에 의해 품종에 따라 12～16개의 구성분으로 분리되었으며, 이들중 주구성분들은 상대이동도가 0.06(a), 0.14(b). 0.24(d) 이었고, 구성분 b의 함량이 품종간에 가장 변이가 컸으며, 구성분 b는 그밖의 주요 구성분들의 함량과 부의 상관이 있었고, 구성분 a는 단백질 함량과 정상관이 있었다. 6. 종실단백질 구성분들의 조합 특성 면에서 공시 86품종은 11개 유형군으로 분류되었으며, 우리나라와 일본품종은 미국품종에 비해 단백질구성분 조성이 훨씬 다양하였다. 7. 이동도가 매우 빠른 단백질 구성분 o(Rm 0.77) p(Rm 0.81)를 모두 갖고 있는 품종은 3품종, 모두 갖고 있지 않은 품종은 1품종이었고, 나머지 82품종은 o나 p중 한 구성분을 갖고 있었으며 그 분포율은 30 : 65 이었는데 미국계 품종은 우리나라 품종에 비해 구성분 o를 간고 있는 비율이 현저히 적었다. 8. 대두 종실은 개화후 22일까지 완만히, 그 이후 20～30일간 급속히

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.3
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• pp.195-205
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• 1985

As a part of investigation to use the Anatrctic krill, Euphausia superba, more effectively as a food source, processing conditions, utilizations and storage stability of krill paste (intermediate product of krill) were examined and also chemical compositions of krill paste were analyzed. Frozen raw krill was chopped, agitated with $25\%$ of water to the minced krill and then centrifuged to separate the liquid fraction from the residue. This liquid fraction was heated at $98^{\circ}C$ for 20 min. to coagulate the proteins of krill, and it was filtered to separate the protein fraction. Krill paste was prepared with grinding the protein fraction, adding $0.2\%$ of polyphosphate and $0.3\%$ of sodium erythorbate to the krill paste for enhancing of functional properties and quality stability. The krill paste was packed in a carton box, and then stored at $-30^{\circ}C$. Chemical compositions of krill paste were as follows : moisture $78\%$, crude protein $12.9\%$, crude lipid $5.9\%$, and the contents of hazardous elements of krill paste as Hg 0.001 ppm, Cd 1.15 ppm, Zn 9.1 ppm, Pb 0.63 ppm and Cu 11.38ppm were safe for food. The amino acid compositions of krill paste showed relatively high amount of taurine, glutamic acid, aspartic acid, leucine, lysine and arginine, which occupied $55\%$ of total amino acid and also taurine, lysine, glycine, arginine and proline were occupied $65\%$ of total free amino acid. Fatty acid compositions of krill paste consist of $32.4\%$ of saturated fatty acid, $29.6\%$ of monoenoic acid and $38.0\%$ of polyenoic acid, and major fatty acids of product were eicosapentaenoic acid ($17.8\%$), oleic acid ($16.9\%$), palmitic acid ($15.3\%$), myristic acid ($8.7\%$) and docosahexaenoic acid ($8.4\%$). In case of procssing of fish sausage as one of experiment for krill paste use, Alaska pollack fish meat paste could be substituted with the krill paste up to $30\%$ without any significant defect in taste and texture of fish sausage, and the color of fish sausage could be maintained by the color of krill paste. Judging from the results of chemical and microbial experiments during frozen storage, the quality of krill paste could be preserved in good condition for 100 days at $-39^{\circ}C$.

• Korean Chemical Engineering Research
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• v.49 no.5
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• pp.664-668
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• 2011

Spherical alumina precursors represented by $AlO_xCl_y(OH)_z$, 30~200 nm in particle diameter, were prepared by partial hydrolysis of $AlCl_3$ vapor in a 500 ml reactor. Investigated on the particle morphology and size were the effects of the reaction time, the stirring speed and the reaction temperature. The particle morphology and size was insensitive to the reaction time in the range 20 to 300 s. The variation of the stirring speed from 0 to 300 and 800 rpm showed that the particle size was the largest at 0 rpm. As the temperature was varied from 180 to 190, 200, $140^{\circ}C$, the particle size showed a maximum at $190^{\circ}C$. By calcination of the as-produced particles at $1,200^{\circ}C$ for 6h with a heating rate of $10^{\circ}C$/min, ${\alpha}$-alumina particles 45 nm in surface area equivalent diameter were obtained. The particle shape after calcination turned wormlike due to sintering between neighboring particles. A rapid calcination at $1400^{\circ}C$ for 0.5 h with a higher heating rate of $50^{\circ}C$/min reduced the sintering considerably. An addition of $SiCl_4$ or TMCTS(2,4,6,8-tetramethylcyclosiloxane) to the $AlCl_3$ reduced the sintering effectively in the calcination step; however, peaks of ${\gamma}$ or mullite phase appeared. An addition of $AlF_3$ to the particles obtained from the hydrolysis resulted in a hexagonal disc shaped alumina particles.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.596-602
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• 1994

To separate and concentrate mucilage from yam(Dioscorea batatas DECNE), yam was dried, microparticulated using impact mill and air-classified at different air classifying wheel speed(ACWS) in classifier. As ACWS increased from 5,000 rpm to 22,500 rpm, the contents of dietary fiber, protein and lipid of air classified microparticles(ACM) increased remarkably. Especially the ACM with ACWS over 15,000 rpm showed 36.41% dietary fiber and 16.66% protein. The dietary fiber and protein components were concentrated to $2.5{\sim}9.0$ times as compared with whole yam powder. Concomitantly the non-fibrous carbohydrate decreased from 88.31% to 16.84. The damaged starch(%), WSI and WAI of ACM of ACWS over 15,000 rpm were $1.5{\sim}3.0$ times higher than those of ACM under ACWS 15,000 rpm. The apparent viscosity of ACM was 0.0800 Pa s over ACWS 15,000 rpm and 0.0080 Pa s under ACWS 15,000 rpm. Judging from viscosity of ACM, the mucilage component of yam was concentrated to 10 times. In conclusion, the optimum process to separate and concentrate the mucilage from yam consisted of the microparticulation to $5{\sim}30{\mu}m$ and the air-classification at ACWS over 15,000 rpm.