• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.45-53
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• 1999

Physicochemical and sensory characteristics of cooked rice during warm-keeping with different temperature $(70,\;75,\;80^{\circ}C)$ and period (0, 6, 12, 24, 48 hr) were investigated. As the storage temperature increased, sweet flavor, glossiness, moistness, taste and moisture content decreased but off-flavor, color and sensory and texturometric hardness increased. This trend was significant with storage period. As the storage time and temperature increased, yellowness(b) measured by Hunter color difference meter increased while lightness(L) and whiteness decreased. Degree of retrogradation of cooked rice during storage increased, particularly did in cooked rice stored at $80^{\circ}C$. Cooked rice stored at 70 and $75^{\circ}C$, 6 hr had the least changes in flavor and appearance but more changes in them longer storage time. Cooked rice stored at $80^{\circ}C$ had rapid changes in flavor, appearance and texture at initial state of storage. These results showed that the changes in moisture content of cooked rice stored at various conditions had the most important effect upon sensory characteristics of cooked rice.

• Applied Biological Chemistry
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• v.38 no.5
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• pp.422-424
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• 1995

In order to investigate the textural changes of cooked rice in a home electrical rice cooker during warm keeping period, rice was cooked and stored at $73^{\circ}C$ for 42 hours. The time course changes of hardness and adhesiveness of cooked rice were measured with the specimen prepared as a cylindrical rice block(H/D= 15 mm/20 mm). At the initial stage of warm keeping period the hardness was 1.61 kg and it was increased steadily to 1.95 kg up to 12 hours. And it was rapidly dropped to 1.57 kg within 3 hours, and thereafter gradually decreased to 1.44 kg. The adhesiveness was steadily declined with warm keeping period from 0.51 to 0.323kg set The cohesiveness and chewiness were also changed in the similar pattern to that of hardness while the springiness remained unchanged throughout the whole warm keeping period.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.635-643
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• 2007

This study was carried out to investigate the quality of cooked rice prepared by-an electric pressure cooker (EPC) and an electric cooker (EC) during storage at different temperatures. Four rice cultivars were used (Ilpoom, Saechucheong, Sindongjin, and Sura). The cooked rice samples were stored at room and warm temperatures for 48 hr, and at refrigerator temperatures for 10 days. Immediately after cooking, the moisture content of the EPC rice was lower than that of the EC rice; yet pH was higher for the EPC rice. The L-value of the EPC rice was reduced due to an increasing b-value. The overall acceptability of the EPC rice was high; in particular, it scored high for a roasted nutty flavor and texture. During storage, moisture content and pH decreased regardless of the cooking method. L-, a- and b-values were similar at room and refrigerator temperatures over the entire period, whereas the a-value (greenness) of the EC rice stored at warm temperature slightly decreased and the b-value (yellowness) increased after 24 hr, resulting in a decreasing L- value. Also, sensory characteristics were not significantly different for the samples stored at room temperature for 48 hr; however, at warm and refrigerator temperatures, the sensory characteristics were significantly different after 24 hr and 3 days, respectively. In conclusion, the quality of the cooked rice was effectively preserved during storage at room temperature, and qualify deterioration oaf dependent on using warming equipment as well as the rice cultivar.

• Journal of the KSME
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• v.18 no.4
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• pp.27-34
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• 1978

열에너지의 저장시스템은 축열채조, 열전달기기와 용기 및 보온재의 3개 주요부로 이루어진다. 축열재료는 현열계의 경우 온도가 상승하거나 잠열이용의 경우 상변화가 생기는 재료를 말한다. 열전달기기는 열에너지를 열원으로부터 축열재로 건열시키거나 축열재로부터 열부하측으로 열에 너지를 전달시키는 역할을 한다. 보온이 된 용기는 축열재를 외부로부터 열차단이 되도록 하여 외부로의 에너지 손실이 없도록한다. 열에너지저장시스템의 주성능득성은 용량, 에너지전달원, 저장온도에 의하여 주어진다. 여기서 용량은 축열재가 저장할 수 있는 에너지의 양을 뜻하고 열 전달율은 에너지원으로부터 축열재료로 또는 반대로 축열재료로부터 에너지부하측으로 전달시킬 수 있는율을 의미한다. 축열온도는 현열계에서는 축열재의 온도가 된다. 이 해설에서는 최근 발간 된 수 개의 자료를 발췌하여 간략히 그 내용을 알리고자 한다.

• Food Science and Preservation
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• v.10 no.1
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• pp.70-74
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• 2003

The distribution of mesophilic and thermophilic bacteria in milled rice was not different according to growing land and variety of rice. However, The number of these bacteria were abundant in milled rice of lower milling degree or longer storage period. The growth of thermophilic bacteria in cooked rice of electric rice cooker was rapidly increased during storage of lower temperature below 75 $^{\circ}C$. Thermophilic bacteria were not appeared just after cooking. After cooked rice was stored far 18∼24 hon thermophilic bacterial growth was rapidly increased by changing spore to vegetative cell. The positive relation between cell number of thermophilic bacteria and occurrence of off-odor was slightly observed. The number of thermophilic bacteria in upper cooked rice of oven and was higher than those in inner and lower cooked rice. Major volatile compound of milled rice cooked and stored in electric rice cooker was hexanal oriented from rice. After long storage, it was confirmed that furan was major volatile compound as off-odor.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.487-493
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• 1993

The changes of cooked rice stored in an electric rice cooker at different temperature were investigated using sensory and mechanical methodology. The desirability of cooked rice was deteriorated during storage, particulary cooked rice stored at $80^{\circ}C$ had the lowest desirability. As the storage time increased, glossiness, clumpiness, adhesiveness, moistness and sweet flavor of cooked rice decreased but browning and off-flavor increased. The higher storage temperature resulted in the lower in glossiness, firmness, cohesiveness, moistness, sweet flavor and in the more browning, adhesiveness and off-flavor. L and b values measured by Hunter Color Difference Meter were highly correlated with the sensory glossiness and color.

• Bulletin of the Society of Naval Architects of Korea
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• v.41 no.2
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• pp.86-93
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• 2004

일반적으로 액화암모니아, LPG, 메탄, 부탄 등을 운송하는 가스운반선은 가스를 비등점 이하의 온도로 낮춰서 액화하여 운송하는 선박으로, 가스의 비등점이 -3$0^{\circ}C$에서 -4$0^{\circ}C$ 내외의 저온이므로 대기압 상태에서는 냉각되어 액화상태 약 -48$^{\circ}C$ 유지로 화물탱크에 저장 운반되어야 하는 여러 가지 제약조건이 따른다. 이러한 가스를 보관하는 탱크는 주로 저온에 강한 니켈강을 쓰게 되며 완벽한 고도의 용접기술을 필요로 하고, 저온상태의 화물 저장 운송을 위해서는 대형 냉동기와 보온설비도 필요하다. (중략)

• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.6 no.12
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• pp.83-89
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• 1985

겨울동안 딸기재배의 작형은 딸기가 휴면기간이 매우 짧으면서 꽃눈분화가 조속히 이루어지는 품종을 선택하여 재배하는데 일반적으로 촉성, 반촉성 및 억제재배 등이 있으며 촉성재배는 비닐이나 섬피 등 보온을 실시하여 11월$\~$1월부터 2$\~$3월에 걸쳐서 수확을 목적으로 재배하는 작형이다. 반촉성재배는 촉성재배보다 보온을 늦게 시작하여 촉성재배의 수확말기인 3$\~$4월에 수확하여 출하하는 재배형이다. 억제재배에서와 같이 보통육묘를 실시해서 월동시킨 다음 봄에 생육이 시작하기 전인 2월 하순경에 모를 굴취하여 0$^{\circ}C$내외의 환경하에 장기간 저장하여 강제휴면을 시켰다가 8$\~$9월에 정식한 후 10$\~$11월경에 수확하는 작형이다. 이들 기본작형을 변형시켜 다시 세분화된 재배형으로 나눌 수도 있다. 본란에서는 현재 수익성이 높고 비교적 안전한 딸기 반촉성재배에 대하여 설명하고자 한다.

• Magazine of the Korea Concrete Institute
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• v.10 no.4
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• pp.205-212
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• 1998

Frost damage of a storage tank for chemical admixtures caused by a low temperature in winter and quality deterioration of chemical admixtures have been often reported. However, there have been few regulations and researches related to the frost damage of chemical admixtures and facilities. Therefore, this paper is intend to investigate not only, the freezing points of chemical admixtures such as AE admixtures and water-reducing AE admixtures, etc., but also the quality variation of concrete used with chemical admixtures before freezing and after freeze-thaw cycles. According to the results of experiments, most chemical admixtures except anti-freezing agent and accelerating water-reducing AE admixtures should be kept from being frozen in low winter temperatures. However, full agitation of frozen chemical admixtures dose not cause the problems of concrete related to the quality of chemical admixtures.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.958-963
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• 2009

To improve the quality of boiled rice after storage in rice cookers, temperature was controlled at a lowered condition ($45{\sim}65^{\circ}C$ repeated temperature cycling), compared to the present commercial rice cookers ($75^{\circ}C$). The effect of lowered temperature cycling on the microbial growth, color of rice, and reducing sugar production was measured. The bacteria Bacillus cereus and B. subtilis were killed at $75^{\circ}C$ and $45{\sim}65^{\circ}C$ cycling. The temperature cycling at $45{\sim}65^{\circ}C$ prevented an increase in colony forming unit of E. coli more than the steady temperature at $75^{\circ}C$. Browning during storage was significantly decreased at $45{\sim}65^{\circ}C$ cycling, compared to $75^{\circ}C$. The yellowness increase (${\Delta}b$ value of CIE parameters of the colorimeter) after the 3-day storage was 2.18 at $45{\sim}65^{\circ}C$ cycling whereas 9.12 at $75^{\circ}C$. Reducing sugar was not produced at $75^{\circ}C$ and $45{\sim}65^{\circ}C$ cycling but produced at $30^{\circ}C$ because of the microbial growth. In conclusion, the temperature cycling at $45{\sim}65^{\circ}C$ can improve the quality of stored boiled rice by decreasing the browning and inhibiting the microbial growth.