• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.928-934
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• 2011

Nutritional compositions of acorn crude starch were analyzed according to country of origin, especially the mineral and sugar contents. Regarding the three kinds of starch of domestic (South Korea, KAS), Chinese (CAS), and North Korea (NAS) origins in the Korean market, NAS had the lowest moisture content as well as the highest contents of crude protein, crude fat, and carbohydrate. Regarding mineral contents, NAS contained the highest amounts of magnesium, calcium, sodium, potassium, and phosphorous, whereas CAS contained the highest iron and zinc contents. There were no significant differences in acidity and pH. Analysis of the monosaccharide contents of the starches showed that glucose was the highest in KAS while sucrose was the highest in CAS. The Hunter color L value was the lowest in NAS, whereas a and b values were the lowest in CAS. Total phenolic content was the highest in NAS. NAS had the highest DPPH and hydroxyl radical scavenging activities ($IC_{50}$: 47.0 mg/mL for DPPH, 0.038 mg/mL for hydroxyl) whereas KAS had similar DPPH ($IC_{50}$: 73.7 mg/mL for CAS, 86.8 mg/mL for KAS) and hydroxyl radical activities ($IC_{50}$: 0.041 mg/mL for CAS, 0.044 mg/mL for KAS) as compared to CAS.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2013.04a
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• pp.163-163
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• 2013

최근의 수많은 산업 현장에서 취급하고 있는 각종 화학물질은 잠재적 위험성이 크므로 보관, 수송 및 취급할 때 특별한 주의가 필요하다. 공정 설계 시 정확하지 않은 폭발한계를 사용함으로서 사고가 유발되는 경우가 많다. 따라서 사업장에서 사용되고 있는 화학물질의 화재 및 폭발 특성치인 인화점, 폭발한계 등을 정확히 파악하는 것은 중요하다. 인화점은 하부인화점과 상부인화점으로 나누고 있고 있으며, 인화점은 가연성 액체의 화재 위험성을 나타내는 지표로써, 가연성액체의 액면 가까이서 인화할 때 필요한 증기를 발산하는 액체의 최저온도 또는 점화원 존재시 인화가 일어날 수 있는 최저온도, 그리고 가연성증기의 포화증기압이 공기와 혼합기체의 폭발한계 하한농도와 같게 되는 온도로 정의한다. 폭발한계는 발화원이 존재할 때 가연성가스와 공기가 혼합하여 일정 농도범위 내에서만 연소가 이루어지는 혼합범위를 말한다. 본 연구에서는 실제 공정에서 사용되고 있는 n-Hexadecane의 인화점을 측정하여 이를 기존 문헌값과 비교 하였고, 측정된 인화점을 이용하여 폭발한계를 예측하였다. 예측된 폭발한계를 여러 문헌에 제시된 자료과 비교하여 공정안전에 타당한 자료를 제시하였다. 본 연구는 n-Hexadecane을 취급하는 공정에서 안전 확보의 중요한 지침 마련과 MSDS D/B의 최신화에 유용한 정보를 제공하는데 목적이 있다.

• Proceedings of the Korean Vacuum Society Conference
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• 2016.02a
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• pp.194.1-194.1
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• 2016

방사성 폐기물의 운반이나 장기 보관 시 방사성 물질의 침출을 차단하기 위한 유리화 기술을 실현하기 위해 이송식 아크 플라즈마에 대해 전산해석을 수행하였다. 본 연구에서는 운전전류나 아크길이와 같은 운전조건 변화에 따른 열플라즈마의 특성 변화 뿐만 아니라 150 kW급 고출력 이송식 아크 플라즈마의 최적 설계를 위하여 핵심 부품인 파일럿 노즐의 길이와 직경 변화에 따른 예상 용융영역을 전산해석 하여 방사성 폐기물의 유리화 기술을 상업적으로 이끌어내는데 기초 자료를 제공하고자 하였다. 노즐직경은 4, 5, 6 mm로 변화시켰으며, 길이는 2, 4, 6mm로 하였다. 이러한 다양한 설계조건에 대하여 운전변수로는 전류 200 A, 방전 기체인 알곤의 유량 15 L/min, 아크 길이 2 cm로 고정하였다. 전산해석 결과 노즐직경이 작을수록 아크압축 효과에 의해 중심부에서 최고 온도가 높은 열플라즈마 제트를 발생시킬 수 있으나, 반경방향으로 온도구배가 커서 고온 구간이 급격히 감소하는 경향이 예상되었다. 반면 노즐직경이 증가할수록 아크 압축효과는 줄어들지만 반경방향으로 온도가 완만히 감소하여 콘크리트가 대부분인 유리화 대상물질을 충분히 용융시킬 수 있는 $2,600^{\circ}C$ 이상의 고온 면적이 넓어지게 될 것으로 예상되었다. 또한, 노즐길이가 줄어들 경우 아크방전의 안정성은 다소 떨어 질 수 있으나 수 있으나 고온의 열플라즈마 제트가 반경방향으로 효과적으로 넓어 질 수 있음이 예측되었다. 따라서 고온 영역의 확장 관점에서 이송식 아크 플라즈마 토치를 제작할 경우 아크의 안정성을 유지하는 범위 내에서 파일럿 노즐의 직경을 크게 하고 길이는 짧게 하는 것이 효과적인 유리화를 위해 유리할 것으로 예상되었다.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2012.03a
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• pp.85-85
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• 2012

천연염색은 독성과 환경오염이 적으며 합성염료로는 얻기 어려운 자연스러운 색감 등을 표현할 수 있는 장점에 비하여 염색과정 및 보관의 어려움, 재현성 부족, 낮은 염착량과 견뢰도, 염색과정에서 노동력이 많이 소비되어 대량생산의 어려움 등의 문제점으로 인해 아직 공업화되지 못하고 있다. 천연염료는 합성염료에 비해 색상이 차분하고 은은하며 변퇴색이 일어나도 안정된 색감을 나타낼 뿐 아니라 매염제에 의해 다양한 명도와 색상변화를 꾀할 수 있어 천연염색물에 대한 소비자의 수요가 최근 증가하고 있다. 본 연구에서는 천연염색 공정의 기계화를 통해 대량생산 및 재현성 확보가 가능한 100yd급 염색시스템을 설계 제작하고 천연염료인 소목을 이용하여, 면 및 견을 포함한 10종의 원단에 염액비(1:20), 매염제($FeSO_4{\cdot}7H_2O$)를 사용하여 염색 온도변화($20^{\circ}C{\sim}80^{\circ}C$)에 따른 원단별 염색특성을 평가하였다. 평가결과 세탁견뢰도는 온도가 증가할수록 대부분의 원단에서 견뢰도가 상승하였으며, 염색된 원단내의 색차(${\Delta}E$) 평가에서 대부분의 원단에서 1.0미만의 균염성을 나타내었다.

• Journal of the Korean Society of Propulsion Engineers
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• v.13 no.4
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• pp.16-21
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• 2009

This paper introduces the methods of hydrogen peroxide storage test and storability of concentrated hydrogen peroxide is estimated. Using the method of simple concentration measuring, storability was evaluated. Experiment variables were the amount of stabilizer in hydrogen peroxide, storage temperature, and caps of vessels. The experiments were performed during 8 months to 24 months. High purity hydrogen peroxide had much better storability than hydrogen peroxide with much stabilizer. In addition, the case using paraffin film which did not react with hydrogen peroxide for covering showed better storability. The temperature is very important variable in hydrogen peroxide storage. So, when hydrogen peroxide was under $10^{\circ}C$ storability of hydrogen peroxide is much improved.

• Journal of Food Hygiene and Safety
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• v.31 no.5
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• pp.342-348
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• 2016

The objective of this study was to compare the change of S. Enteritidis with S. Typhimurium populations in liquid egg products. S. Enteritidis or S. Typhimurium was inoculated into egg white and egg yolk and stored at 8, 10, 15, 25, and $35^{\circ}C$, respectively. In egg white, no growth of S. Enteritidis and S. Typhimurium was observed at 8, 10, 15, and $35^{\circ}C$, while both S. Enteritidis and S. Typhimurium in egg white stored grew more than 1 log CFU/ml after 50 hours storage at $25^{\circ}C$. In egg yolk, there was no growth of S. Enteritidis and S. Typhimurium at $8^{\circ}C$ but growth of both strains was observed at 10, 15, 25, and $35^{\circ}C$. Since growth of S. Enteritidis and S. Typhimurium was only observed in egg yolk, primary growth models for both strains were developed using modified Gompertz equation and then secondary models for lag time (LT), specific growth rate (SGR), and maximum population density (MPD) were developed as a function of temperature. At all temperatures, more rapid growth of S. Enteritidis than S. Typhimurium was observed in egg yolk, indicating the greater risk of S. Enteritidis than S. Typhimurium in egg products. In conclusion, the results indicate that temperature control less than $8^{\circ}C$ is very important to ensure safety of liquid egg products, especially liquid egg yolk.

• Journal of Food Hygiene and Safety
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• v.15 no.4
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• pp.304-314
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• 2000

Following the recent policy, enlargement of foodservice and contracted management systems of high school foodservices have been accelerated, and the scales of foodservices have been gradually increased. A sudden growth of domestic foodservice companies have remarkably disparated. Yet compared to that of the foodseuice control in advanced countries, domestic foodservice control has a lot more to learn. Due to the characteristics of foodservice establishment serving many people at a time, there is always a high potential of food bone outbreak. The purpose of this study was to evluate hazard factors in the steps of production, holding and assembly and service of fried curry hair-tail, cold seaweed and cucumber, fried pork cutlet, that were served by contracted management in high school foodservice centre, then to suggest method of control with the Hazard Analysis Critical Control Point(HACCP) program. Also we suggested the possibility that the contracted management of foodservice system can be established and utilized to identify the variation of holding temperature among floods up to 6 hours after cooking. The results are as follows; The hazard factors in food product had come from the temperature, time, pH, Aw, equipment and utensils. The critical control point(CCP) of each food product; curry hair-tail, cold seaweed and cucumber and pork cutlet was cooked and held before serving, prepared and held before serving, cooked and held before serving, and prepared, cooked and held before serving, respectively.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.645-651
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• 2015

Sucrose in chiffon cakes was replaced with different levels of sorbitol (0, 30, 50, 70, and 100%), and the effects on the physical properties and storage stability of the cakes were measured. The specific gravity and viscosity of the batter, as well as the volume and moisture content of the cakes, decreased with increasing sorbitol content. The hardness of the cakes slightly decreased as the amount of sorbitol increased, whereas the lowest cohesiveness was observed in the cakes with equal amounts of sucrose and sorbitol. Storage for one day slightly increased the hardness of the cakes and decreased their cohesiveness. Although the amount of mold and total microbial count increased with increasing storage days at room temperature, the replacement of sucrose with 70 or 100% sorbitol was effective in suppressing microbial growth. In sensory tests, the formulation with 70% sorbitol substitution in the chiffon cakes was the most acceptable.

• Korean Journal of Microbiology
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• v.45 no.4
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• pp.391-396
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• 2009

This study was carried out to investigate the changes in yeast cell number, organic acid and total acid during the fermentation and distribution processes for enhancement of preservation of Makgeolli. Organic acids, including lactic acid, succinic acid, malic acid and citric acid, were increased with fermentation time, while oxalic acid, phosphoric acid and acetic acid were not detected, respectively. Production of organic acids leaded to pH reduction in Makgeolli. In case of Makgeolli kept at $4^{\circ}C$, there was no change in organic acids until 20 days. On the other hand, when observing the change in organic acid of Makgeolli kept at $25^{\circ}C$, concentration of lactic acid was decreased, while citric acid was not detected from the beginning of storage. However, acetic acid was detected from 10th day and rapidly increased at the 25th day. Therefore, it is suggested that the current expiration date (10 days in a cooler) could be extended.

• Fire Science and Engineering
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• v.33 no.1
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• pp.7-14
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• 2019

While wood pellets are often used as a fuel in thermoelectric power plants and firewood boilers, there is a risk of ignition temperature when strong wood pellets, which have a high calorific value, for prolonged periods of time. In this research study, the minimum auto ignition temperature and the ignition limitation temperature according to the change in flow rate depending on the size of the test vessel were calculated, and based on these temperatures, the apparent activation energy was calculated to predict the combustive properties of the material. The apparent activation energy was calculated to be 190.224 kJ/mol. The thicker the sample is storage in the vessel, the longer the ignition induction time was due to the increased difficulty in heat being transferred from the surface of the vessel to the middle section area of the vessel. For vessel of the same size, the higher the flow rate, the lower the auto ignition temperature was. It was also confirmed that increases in the size of the test vessel lowered the auto ignition temperature and increased the ignition induction time.