• Electrical & Electronic Materials
• /
• v.9 no.7
• /
• pp.652-659
• /
• 1996

Sintering characteristics and electrical properties of xPb(Mg$_{1}$8/Te$_{1}$8/Mn$_{1}$4/Nb$_{1}$2/) $O_{3}$-(1-x) Pb (Zr$_{1}$2/ $Ti_{1}$2/) $O_{3}$ (x=0.075, 0.1, 0.125) ceramics are investigated. A sintering temperature of ceramics could be reduced to 950.deg. C by a reaction between PbO and B site compound material. The physical properties of 0.1Pb(Mg, Te, Mn, Nb) $O_{3}$ - 0.9Pb(Zr, Ti) $O_{3}$ bulk ceramic with 3wt% glass frit(0.857PbO-0.143W $O_{3}$) were following : den = 7.95 g/cm$^{3}$, T$_{c}$=340.deg. C, .epsilon.$_{33}$= 754, k$_{31}$=0.3 and Q.=1780. The 3-layer piezoelectric transformer by using a tape casting method showed a good monolithic structure, and its voltage setup ratio was 2.5 times higher than that of a single device by using bulk ceramics.s.s.

• Applied Biological Chemistry
• /
• v.35 no.4
• /
• pp.254-259
• /
• 1992

The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil $(165{\pm}2^{\circ}C,\;3min)$. The main fatty acids of sardine burger were palmitic acid, oletic, acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid. Amino acid composition of sardine burger were mainly consisted of histidine, glutamic acid, leucine and lysine. The major taste compounds in the product were revealed nucleotides and their related compounds $(11.19{\sim}11.96\;{\mu}mole/g)$ such as IMP and free amino acids (1824.8 mg/100g) such as histidine, glutamic acid, leucine and lysine. Total creatinine, betaine and trimethylamine oxide were seemed to act an auxiliary role in taste of product.

• Food Science and Preservation
• /
• v.6 no.4
• /
• pp.371-375
• /
• 1999

This study was conducted to investigate the effect of precooling on the qualify of Tsugaru apple. Tsugaru apple, filled in plastic container and carton, was precooled by pressure cooler and stored at 1$^{\circ}C$and 25$^{\circ}C$. At 25$^{\circ}C$, Hunter a-value was not shown the difference significantly and Hunter b-value was increased more than a-value during l month. However, Hunter a and b-value was not increased so much at 1$^{\circ}C$. Hardness and toatal acidity was decreased during storage and precooled apple was less decreased than non precooled. Free sugars in Tsugaru apple was consisted of 7.07% fructose, 2.85% glucose, and 2.53% sucrose. Free sugars were decreased during storage at 25$^{\circ}C$ and 1$^{\circ}C$, also, the precooling inhibited those decomposition.

• Proceedings of the Korean Vacuum Society Conference
• /
• 1999.07a
• /
• pp.53-53
• /
• 1999

전계방출을 이용한 평판 표시장치는 CRT가 가진 장점을 모두 갖는 동시에 얇고 가벼우며 낮은 전력소모로 완벽한 색을 구현할 수 있는 차세대 표시장치로서 이에 대한 여국가 활발히 이루어지고 있다. 여기에 사용되는 음극물질로서 실리콘이나 몰리 등을 팁모양으로 제작하여 사용해 왔다. 하지만 잔류가스에 의한 역스퍼터링이나 화학적 반응에 의해서 전계방출 성능이 점차 저하되는 등의 해결해야할 많은 문제가 있다. 이러한 문제들을 해결하기 위하여 탄소계 재료로서 다이아몬드, 다이아몬드상 카본 등을 이용하려는 노력이 진행되어 왔다. 이중 유리화 비정형 탄소는 다량의 결함을 가지고 있는 유리질의 고상 탄소 재로로서, 전기전도도가 우수하면서 outgassing이 적고 기계적 강도가 뛰어나며 고온에서도 화학적으로 안정하여 전계방출 소자의 음극재료로서 알맞은 것으로 생각된다. 유리화 비정형 탄소가루를 전기영동법으로 기판에 코팅하여 전계방출 소자를 제작하였다. 전기영동 용액으로 이소프로필알코올에 질산마그네슘과 소량의 증류수, 유리화 비정형 탄소분말을 섞어주었고 기판으로는 몰리(Mo)가 증착된 유리를 사용하였다. 균일한 증착을 위해서 증착후 역전압을 걸어 주는 방법과 증착 후 플라즈마 처리를 하는 등의 여러 가지 방법을 사용했다. 전계방출 전류는 1$\times$10-7Torr이사에서 측정하였다. 1회 제작된 용액으로 반복해서 증착한 횟수에 따라 표면의 거치기, 입자의 분포, 전계방출 측정 결과 등의 차이가 관찰되었다. 발광이미지는 전압에 따라 변화하였고, 균일한 발광을 관찰하기 위해서 오랜 시간동안 aging 과정을 거쳐야 했다. 그리고 구 모양의 양극을 사용해서 위치를 변화시키며 시동 전기장을 관찰하여 위치에 따른 전계방출의 차이를 조사하여 발광의 균일성을 알 수 있었다.on microscopy로 분석하였으며 구조 분석은 X-선 회절분석, X-ray photoelectron spectroscopy 그리고Auger electron spectroscope로 하였다. 증착된 산화바나듐 박막의 전기화학적 특성을 분석하기 위하여 리튬 메탈을 anode로 하고 EC:DMC=1:1, 1M LiPF6 액체 전해질을 사용한 Half-Cell를 구성하여 200회 이상의 정전류 충 방전 시험을 행하였다. Half-Cell test 결과 박막의 결정성과 표면상태에 따라 매우 다른 전지 특성을 나타내었다.도상승율을 갖는 경우가 다른 베이킹 시나리오 모델에 비해 효과적이라 생각되며 초대 필요 공급열량은 200kW 정도로 산출되었다. 실질적인 수치를 얻기 위해 보다 고차원 모델로의 해석이 필요하리라 생각된다. 끝으로 장기적인 관점에서 KSTAR 장치의 베이킹 계획도 살펴본다.습파라미터와 더불어, 본 연구에서 새롭게 제시된 주기분할층의 파라미터들이 모형의 학습성과를 높이기 위해 함께 고려된다. 한편, 이러한 학습과정에서 추가적으로 고려해야 할 파라미터 갯수가 증가함에 따라서, 본 모델의 학습성과가 local minimum에 빠지는 문제점이 발생될 수 있다. 즉, 웨이블릿분석과 인공신경망모형을 모두 전역적으로 최적화시켜야 하는 문제가 발생한다. 본 연구에서는 이 문제를 해결하기 위해서, 최근 local minimum의 가능성을 최소화하여 전역적인 학습성과를 높여 주는 인공지능기법으로서 유전자알고리즘기법을 본 연구이 통합모델에 반영하였다. 이에 대한 실증사례 분석결과는 일일 환율예측문제를 적용하였을 경우, 기존의 방법론보다 더 나운 예측성과를 타나내었다.pective" to workflow architectural discussions. The vocabulary suggested

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.6
• /
• pp.882-887
• /
• 2011

We investigated the physicochemical and antioxidant activity characteristics of Yakju with different ratios (0, 5, 10, and 15%) of dandelion (Taraxacum officinale) root powder in order to find out potential as a functional fermented rice alcohol. Yakju samples were measured to obtain total flavonoid content, total polyphenol content, 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, and reducing power. Total flavonoid and polyphenol contents increased with increasing amounts of dandelion root. The DPPH radical scavenging activity increased with the addition of dandelion root. Also, the reducing power was higher in Yakju with dandelion root compared with controls such as gallic acid, butylated hydroxytoluene, and ${\alpha}$-tocopherol. It is concluded that the Yakju fermented with additional dandelion root is functionally superior to the rice alcohol without dandelion root.

• Korean Journal of Food Science and Technology
• /
• v.28 no.5
• /
• pp.904-909
• /
• 1996

To investigate effects of sugars on the retrogradation of rice flour gels, sucrose and isomaltooligosaccharide (1, 2, and 5%, w/w on the flour basis were added to 50% Dongjinbyeo rice flour gels and stored at different temperature $(20^{\circ}C,\;4^{\circ}C)$ far 1, 3 and 6 days. Changes on the degree of retrogradation (DR) of these rice flour gels were measured by α-amylase-iodine method, DSC and X-ray diffractometry. DRs of rice flour gels increased over storage and showed a rapid increase up to 3 days and then decreased thereafter. DRs of rice flour gels with sucrose or oligosaccharide also increased rapidly until 3 day storage but these values were lower than those of rice flour gels without sugar. DRs of rice flour gels with oligosaccharide were lower than those of gels with sucrose. Changes in enthalpy of rice flour gels measured by DSC showed the same tendency with those in DRs of rice flour gels by ${\alpha}-amylase-iodine$ method, but varied with sugar levels.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.20 no.3
• /
• pp.191-201
• /
• 1987

Seasoned sardine meat was prepared to extend the use of sardine for human consumption, and processing conditions and storage stability of frozen seasoned sardine meat were studied during storage at $-20^{\circ}C$. The fish was beheaded, gutted and cleaned in a washing tank. The washed fish was then put through a belt-drum type meat separator which separates the flesh iron the bone and skin. Mechanically deboned fish meat was mixed with $20.6\%$ emulsion curd, $0.5\%$ table salt, $2.0\%$ sugar, $0.4\%$ sodium bicarbonate, $0.2\%$ polyphosphate, $0.1\%$ monosodium glutamate, $0.3\%$ onion powder, $0.1\%$ garlic powder, $0.1\%$ ginger powder, $3.0\%$ soybean protein and $0.1\%$. In sodium erythorbate. This seasoned sardine meat was frozen with contact freezer, packed in a carton box and then stored at $-20^{\circ}C$. The pH, volatile basic nitrogen, viable cell counts, peroxide value, carbonyl value, thiobarbituric acid value, taste compounds, fatty acid composition, salt extractable nitrogen, drip, texture, and color values of the products were determined during frozen storage. The results showed that lipid content in products could be controlled by using emulsion curd, and flavor and texture could be improved by adding spices and soybean protein, and lipid oxidation could be retarded by $0.1\%$ sodium erythorbate. Judging from the results of chemical experiments and sensory evaluation, the products can be preserved in a good quality for 120 days during frozen storage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.18 no.4
• /
• pp.355-362
• /
• 1989

For the effective utilization of mackerel as a food sauce, the processing conditions of the frozen seasoned mackerel meat and the changes in taste compounds during its frozen storage were investigated. To prepare the frozen seasoned mackerel meat, the mackerel was headed, gutted manually, washed with tap water and deboned with the meat seperator. Then it was mixed with additives such as emulsion curd(32.1%, w/w), table salt(0.5%, w/w), sugar(2.0%, w/w), sodium bicarbonate(0.4%, w/w), polyphosphate(0.2%, w/w), monosodium glutamate(0.2%, w/w), onion powder(0.3%, w/w), garlic powder(0.1%, w/w), ginger powder(0.1%, w/w), soybean protein(3.0%, w/w) and sodium erythorbate(0.1%, w/w). This seasoned fish meat was frozen with contact freezer, packed In a carton box, and then stored at $-25^{\circ}C$. The moisture and lipid contents in the products were 70.8-71.7% and 10.9-11.3%, respectively. The taste compounds of the frozen seasoned mackerel meat were free amino acids(1625.0-1692.0mg/100g), nucleotides and their related compounds(316.6-366.8 mg/100g) as well as total creatinine(270.2-311.8 mg/100g), and small amount of betaine and TMAO. In free amino acids, the predominant ones were histidine, lysine, glutamic acid and arginine. It was supposed from the results that principal taste compounds of frozen seasoned mackerel meat were free amino acids, and that total creatinine, TMAO, TMA and betaine as well as nucleotides and their related compounds also played an assistant role.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.3
• /
• pp.421-426
• /
• 2013

We evaluated physical properties such as density, compressive characteristics, irrecoverable work, and stress relaxation of red pepper powder with different particle sizes. The particle sizes showed a normal distribution in size, with a particle size of $150{\sim}600{\mu}m$ accounting for 70.95% of the particles in the Hanbando cultivar and 82.21% in the Cheongyang cultivar. Loose bulk density ranged between 0.34 and $0.45g/cm^3$, while tapped bulk density ranged between 0.43 and $0.56g/cm^3$. The Hausner ratio was highest (1.531) at a particle size below $150{\mu}m$ in the Cheongyang cultivar. The compressibility and compression ratios were 0.001351~0.004383 and 1.0062~1.0265, respectively. Irrecoverable work ranged between 69.16% and 90.24%. The $K_2$ value and stress relaxation characteristics were greatest (1.74 and 44.92%, respectively) at particle sizes of $300{\sim}425{\mu}m$ in the Cheongyang cultivar. The dynamic angle of repose was $32.84-49.84^{\circ}$. Overall, particle sizes below $150{\mu}m$ had the highest compactibility, cohesiveness, and transformation.

• Korean Journal of Food Science and Technology
• /
• v.21 no.4
• /
• pp.498-504
• /
• 1989

Processing conditions and food components of frozen seasoned anchovy meat products were investigated. The separated anchovy meat was chopped, mixed with 12.8% emulsion curd, 0.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.2% monosodium glutamate, 0.3% onion powder, 0.1% garlic powder, 0.1% ginger powder, 3.0% soybean protein, and 0.2% sodium erythorbate by remodeled stone mortar. This seasoned anchovy meat was frozen with contact freezer, Packed in a carton box and then stored at $-25{\pm}2^{\circ}C$. The major fat acids of product were linoleic, oleic, palmitic, docosahexaenoic, linolenic, palmitoleic, eicosapentaenoic acid. Amino acid composition of product were mainly consisted of Glu, Asp, Leu, Lys and Ala. The taste compounds of product were IMP 160.0 mg/100g ; free amino acids such as Glu, His, Ala, Leu 503.7 mg/100g ; total creatinine 158.3 mg/100g and small amounts of betaine, TMAO.