• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 2003.10a
• /
• pp.96-96
• /
• 2003

무화과의 성숙정도에 따른 항균활성을 검색하고자 메탄올과 용매계통분획물에 대하여 8종의 식중독균(Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Yersinia enterocolitica, Salmonella enteritidis, Vibrio parahaemolyticus, Salmonella typhimurium, Escherichia coli)에 대한 성장억제 효과를 검색하였다. 미숙, I, II기 및 성숙 무화과의 메탄올추출물은 10mg/mLshd도에서 L. monocytogenes, V. parahaemolyticus, E. coli O157:H7과 E. coli에 대해 강한 저해활성을 나타내었다. (중략)

• Clean Technology
• /
• v.28 no.3
• /
• pp.238-248
• /
• 2022

The world is striving to transition to a carbon-neutral society. It is expected that using hydrogen instead of hydrocarbon fuel will contribute to this carbon neutrality. However, there is a need for combustion technology that controls the increased NOx emissions caused by hydrogen co-firing. Flameless combustion is one of the alternative technologies that resolves this problem. In this study, a numerical analysis was performed using the 1D opposed-flow diffusion flame model of Chemkin to analyze the characteristics of flameless combustion and the chemical reaction of methane-hydrogen fuel according to its hydrogen content and flue gas recirculation rate. In methane combustion, as the recirculation rate (K_v) increased, the temperature and heat release rate decreased due to an increase in inert gases. Also, increasing K_v from 2 to 3 achieved flameless combustion in which there was no endothermic region of heat release and the region of maximum heat release rate merged into one. In H₂ 100% at K_v 3, flameless combustion was achieved in terms of heat release, but it was difficult to determine whether flameless combustion was achieved in terms of flame structure. However, since the NOx formation of hydrogen flameless combustion was predicted to be similar to that of methane flameless combustion, complex considerations of flame structure, heat release, and NOx formation are needed to define hydrogen flameless combustion.

• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.530-536
• /
• 2010

This study was the tenderizing activity of fig and kiwifruit using meat cooking. Furthermore, the effects of various seasonings and flavor spices were investigated. The proteolytic activity of kiwifruit was 36,513 uM/g fruit, whereas that of fig was 24,131 uM/g fruit. The best amount of fruit for meat cooking was 3~5% for kiwifruit and 5% for fig among three different dilutions, 3%, 5% & 10%. The effect of fruit ratio showed that treatment with 'kiwifruit only' produced the best organoleptic results, and there was no significant difference between the kiwifruit and fig ratios, 3:0, 2:1, 1:1. The best marinating time for meat tenderizing by fig and kiwifruit was 6hr at $4^{\circ}C$. The best marinating temperature for meat tenderizing by fig and kiwifruit was $25^{\circ}C$ rather than $4^{\circ}C$. Fruit sauce containing basic seasonings such as soy sauce, sugar, oligosaccharides, and sesame oil had a pH of 4.64 for fig and 4.23 for kiwifruit. The addition of soy sauce, oligosaccharides, and rice wine decreased the proteolytic activity of the fruits. Fruit sauce containing basic seasonings, garlic, ginger, onion and scallion had a pH of 4.71 for fig and 4.43 for kiwifruit. Finely chopped garlic, finely chopped scallion, and pureed onion, finely chopped ginger, and pear juice, all increased the proteolytic activity of the fruits. There the fruit sauce containing seasonings and flavory spices for meat cooking improved the tenderness and preference in terms of sensory evaluation without undesirable taste or increased fruits.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.7
• /
• pp.1016-1027
• /
• 2015

This study collected 120 figs, classified them into six degrees of maturity according to hardness values, and analyzed contents of organic acids and free sugars. Volatile compounds in figs were investigated using the solid-phase microextraction method of gas chromatography/mass spectrometry. For measurement of texture, elasticity increased up to stage 4 and decreased again. Cohesiveness and brittleness increased with maturation. Organic acids in figs were mainly composed of citric acid, malic acid, and tartaric acid in the final stage. Fructose and glucose were the major sugar components of figs. Fructose content decreased from stage 1 to stage 4 and then increased significantly. One hundred and nineteen volatile compounds were identified in figs, and classes were 14 acids, 15 alcohols, 23 aldehydes, 10 esters, 33 hydrocarbons, 11 ketones, four aromatics, six miscellaneous, and five terpenes. The dominant volatile components in figs were hexadecanoic acid, hexane, dodecanal, DL-limonene, 2-hexanal, nonanal, and 6-methyl-5-hepten-2-one.

• Clean Technology
• /
• v.8 no.1
• /
• pp.45-51
• /
• 2002

The effect of outer edge serrations of a rotating disk in the electrostatic rotary atomizer has been experimentally investigated. In this study, the edge serrations of the rotating disk are designed and fabricated to maintain the ligament atomization for wide range of paint flow rates. A series of experiments have been conducted using optimally-designed or off-designed disks to investigate the surface characteristics, i.e., transfer efficiencies, thicknesses and bubbles. The optimally-designed disk has experimentally shown the best surface characteristics compared to other disks, especially for an existing non-serrated disk.

• The Journal of the Acoustical Society of Korea
• /
• v.35 no.6
• /
• pp.445-451
• /
• 2016

It is very important to obtain non-agglomerated nano particle state for practical application of nano technology. In order to improve the functionality of products using nano particles, more precise control of particle size distribution is required in their synthesis process. However, synthesized nano particles are agglomerated easily due to physical and chemical reasons, and it then veils unique properties of the nano particles and causes some troubles in their practical application. In this study, a separation method for nano particles from suspension by using the droplets as the separation space was proposed. Using the suspension of 0.002 wt. % with $TiO_2$ powder, the particle size distribution of nano particles in the recollected suspension was measured. From the results, it was confirmed that it is possible to separate and to recollect the nano particles monodispersed by using the suggested method.

• 보일러설비
• /
• no.1 s.144
• /
• pp.86-87
• /
• 2006

• 월간 기계설비
• /
• s.167
• /
• pp.52-57
• /
• 2004

• 보일러설비
• /
• no.2 s.145
• /
• pp.84-85
• /
• 2006

• 보일러설비
• /
• no.12 s.143
• /
• pp.78-79
• /
• 2005