• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.758-765
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• 2016

This study investigated the quality, sensory characteristics, and commercialization potential of a rice snack made from dried anchovy Engraulis japonicus. Mild and spicy snacks were produced using a single extruder, with an oil coating or seasoning, respectively. The approximate respective compositions of the mild and spicy snacks were as follows: moisture 5.20% and 4.71%; crude protein 8.71% and 8.59%: crude lipids 21.14% and 28.5%; ash 1.57% and 1.82%; salt 1.5% and 1.5%; water activity 0.18 and 0.19; and pH 6.31 and 6.28. The peroxide values increased for 30 days after preparation and then decreased from 30 to 90 days. The thiobarbituric acid values increased slightly during storage at $27{\pm}2^{\circ}C$. During storage at $27{\pm}2^{\circ}C$, the lightness and yellowness values were lower for the spicy snack than for the mild snack, while the redness value was higher for the spicy snack. The hardness values of both samples decreased slightly during storage at $27{\pm}2^{\circ}C$. The sensory score of the spicy snack was slightly higher than that of the mild snack. The spicy snack had a higher score than the mild snack in the sensory test, which suggested that the spicy snack made from dried anchovy has more commercial potential.

• 한국신재생에너지학회:학술대회논문집
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• 2006.06a
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• pp.21-24
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• 2006

수소의 소규모 분산 생산 기술은 본격 적 인 수소 인프라가 도입되기 전에 연료전지 자동차의 수소 충전용이나 분산 발전형 연료전지의 수소 공급을 위해 필요하다. 생산 용량은 수소 기준으로 $20{\sim}100 Nm^3/hr$ 정도로 현재로선 천연가스의 수증기 개 질법이 가장 경제적인 공정으로 알려져 있다. 소규모 생산에 따른 열효율 저하를 줄이 기 위해 단위 공정들이 통합된 컴팩트 개질 시스템의 개발이 필요하다. 연료전지 자동차용 수소 인프라 조기 구축을 위하여 수소충전소 구축과 국산화 천연가스 수증기 개질기 개발을 병행하여 진행하였다. 수소 충전소 구축 부분은 충전소 부지 확보, 건물 건축, 각종 유틸리 티 설치의 토목 부분과 천연가스 개질형 수소 제조 유닛 설치, 수소 압축, 저장, 디스펜싱 시스템 설치를 포함하고 있으며 고압 설비에 대한 인허가 대응 및 안전대책 작업도 진행하였다. 구축된 수소충전소는 향후 연료전지 자동차 연계 실증 프로그램에 활용할 수 있다. 국산화 핵심 기술 개발을 위하여 열 및 시스템 통합 설계에 의 해 천연가스 수증기 개질기를 제작하고 내부 열교환 구조에 따른 개질기의 성능을 평가하였다. 개발된 개질기는 개질온도 $720^{\circ}C$, 수증기 대 카본 비 2.7의 운전조건에서 $23Nm^3/h$ 이상의 수소 생산이 가능하였으며 73% 이상의 개질 효율을 나타내었다. 개발된 천연가스 수증기 개질기는 향후 수소 정제용 PSA(Pressure Swing Adsorption) 시스템과 연계하여 수소충전소 국산화 엔지니어링 설계 패키지 개발의 핵심 기 술로 사용할 계획이다.시간 정도 운전한 후 시스템을 정지하였다 메탄 전환율과 일산화 탄소 농도, 열효율을 모니터링 하고 있으며, 현재까지 초기 성능을 그대로 유지하고 있다. 앞으로 일일시동-정지 운전 시험을 지속하면서 초기 시동 특성 및 부하 변동에 따른 응답 특성 개선, 그리고 연료전지와의 연계 운전을 실시할 예정이다 한다. 단위 전지 운전 온도 $130^{\circ}C$, 상대습도 37%의 운전 조건에서도 상당히 우수한 전지 성능을 보임에 따라 고온/저가습 조건에서 상용 Nafion 112 막보다 우수한 막 특성을 나타냄을 확인하였다.소/배후방사능비는 각각 $2.18{\pm}0.03,\;2.56{\pm}0.11,\;3.08{\pm}0.18,\;3.77{\pm}0.17,\;4.70{\pm}0.45$ 그리고 $5.59{\pm}0.40$이었고, $^{67}Ga$-citrate의 경우 2시간, 24시간, 48시간에 $3.06{\pm}0.84,\;4.12{\pm}0.54\;4.55{\pm}0.74 $이었다. 결론 : Transferrin에 $^{99m}Tc$을 이용한 방사성표지가 성공적으로 이루어졌고, $^{99m}Tc$-transferrin의 표지효율은 8시간까지 95% 이상의 안정된 방사성표지효율을 보였다. $^{99m}Tc$-transferrin을 이용한 감염영상을 성공적으로 얻을 수 있었으며, $^{67}Ga$-citrate 영상과 비교하여 더 빠른 시간 안에 우수한 영상을 얻을 수 있었다. 그러므로 $^{

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.387-395
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• 2000

The rheological properties of wheat flour dough and qualities of bread prepared with 0, 10, and 20% of dietary fiber slurry extracted and purified from ascidian (Halocynthia roretzi) tunic were investigated. Water absorption of the dough increased with the increase of dietary fiber slurry. Both arrival and development time of the dough with 10 and 20% dietary fiber slurry added were shorter than those of the control. An increase in the added amount of the dietary fiber slurry resulted in an increase of weakness. The dough's extensibility and resistance to extension were decreased, and the ratio of resistance to extensibility (R/E) decreased with the increase in the dietary fiber slurry. The maximum viscosity gradually decreased with the increase in the amount of dietary fiber slurry, while the temperature of gelatinization was not changed. Both loaf and specific volume of bread were slightly decreased with an increase in the amount of dietary fiber slurry. Overall preference scores by sensory evaluation and the quality characteristics of the bread with up to 20% dietary fiber slurry added was not significantly different from those of the control(p<0.05). The results indicated that the addition of the dietary fiber from ascidian tunic retarded staling and improved the shelf-life of the bread by enhancing the water holding capacity.

• Journal of Korean Tunnelling and Underground Space Association
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• v.23 no.1
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• pp.47-60
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• 2021

Hydrogen is a next-generation energy source, and according to the roadmap for activating the hydrogen economy, it is expected that industries to stably produce, store, and transport of hydrogen as well as the supply of hydrogen fuel cell vehicles will be made rapidly. Accordingly, safety measures for accidents of hydrogen vehicles in confined spaces such as tunnels are required. In this study, as part of a study to ensure the safety of hydrogen fuel cell vehicles in road tunnels, a basic investigation and research on the risk of fire and explosion due to gas leakage and hydrogen tank rupture among various hazards caused by hydrogen fuel cell vehicle accidents in tunnels was conducted. The following results were obtained. In the event of hydrogen fuel cell vehicle accidents, the gas release rate depends on the orifice diameter of TPRD, and when the gas is ignited, the maximum heat release rate reaches 3.22~51.36 MW (orifice diameter: 1~4 mm) depending on the orifice diameter but the duration times are short. Therefore, it was analyzed that there was little increase in risk due to fire. As the overpressure of the gas explosion was calculated by the equivalent TNT method, in the case of yield of VCE of 0.2 is applied, the safety threshold distance is analyzed to be about 35 m, and number of the equivalent fatalities are conservatively predicted to reach tens of people.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.30 no.9B
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• pp.610-618
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• 2005

As developed Internet and Computer Capability, Many Users take the many information through the network. So requirement of User that use to network was rapidly increased and become various. But it spend much time to accept user requirement on current network, so studied such as Active network for solved it. This Active node on Active network have the capability that stored and processed execution code aside from capability of forwarding packet on current network. So required execution code for executed packet arrived in active node, if execution code should not be in active node, have to take by request previous Action node and Code Server to it. But if this execution code take from previous active node and Code Server, bring to time delay by transport execution code and increased traffic of network and execution time. So, As used execution code stored in cache on active node, it need to increase execution time and decreased number of request. So, our paper suggest ANC caching technique that able to decrease number of execution code request and time of execution code by efficiently store execution code to active node. ANC caching technique may decrease the network traffic and execution time of code, to decrease request of execution code from previous active node.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.73-78
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• 1994

This experiment was carried out to investigate the major characteristics associated with the flavor rate and their changes according to days after silking of super sweet corn(Cocktail 86) for vegetable and waxy corn(Chalok 1). Ear elongation finished around 22∼24 days after silking. In kernel development, elongation was much more prominant in super sweet corn than that in waxy corn but thickness was vice versa. Pericarp thickness and kernel hardness of super sweet corn were slightly increased but those of waxy corn were increased rapidly as the ears matured. Moisture and sucrose content of super sweet corn remained high but the waxy corn was not. The reducing sugars(glucose, fructose) were relatively high at the early maturity stage but they were decreased as the ears matured and negatively correlated with sucrose and flavor rate. Soluble solids (Brix %) were positively correlated with sucrose and total sugar(sucrose+ glucose+fructose) content in waxy corn but not in super sweet corn and was considered as inappropriate criate criterion to envaluate the sugar content and flavor rate. Pericarp thickness and sucrose content were positively correlated with the flavor rate in both hybrids but total sugar content, and kernel hardness were positively correlated with flavor rate in super sweet corn and waxy corn respectively.

• Journal of Mushroom
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• v.20 no.3
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• pp.173-177
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• 2022

Mushroom production in Korea is concentrated on five major mushroom types. To create a new source of income for farmers, it is necessary to establish new mushroom production and marketing systems. This study was conducted to evaluate the marketability of and establish a marketing strategy for Pleurotus nebrodensis variety 'Uram'. The evaluation of distributors showed that it was necessary to cultivate mushrooms of uniform shape and size, to compensate for their low storability, and to sell them in small packages. The consumer evaluation showed that the texture of P. nebrodensis had the highest level of satisfaction for quality, but the levels of satisfaction for size and shape were low. In the consumer evaluation, as in the distributor evaluation, improvements in cultivation were found to be necessary, as the storage time is short due to a high moisture content. An evaluation of the market gave the following results regarding the marketing strategy. It was found to be necessary to consider the production of mushrooms of a uniform shape and size and sell them in small packages in the range of 150 to 300 g. The price of the mushrooms should be set using a high-end strategy for high-end sales. The mushrooms should be introduced to local food and eco-friendly stores in the early stages of production. Subsequently, if farmhouse production increases, shipments should be made to wholesale markets through a regular contract. Finally, considering that P. nebrodensis is an unfamiliar mushroom to consumers, it is necessary to promote it by increasing the accessibility of consumers through tasting events and experience groups.

• Journal of Food Hygiene and Safety
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• v.23 no.2
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• pp.157-162
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• 2008

Enterobacter sakazakii was initially referred to as yellow-pigmented Enterobacter cloacae and reclassified in 1980. E. sakazakii infection cause life-threatening meningitis, septicemia, and necrotizing enterocolitis in infants. Powdered infant formula (PIF) and baby foods may be the important vehicle of E. sakazakii infection. It has been reported that E. sakazakii was isolated from PIF and sunsik ingredients produced in Korea. Some infants have been fed sunsik as a weaning diet. Therefore, it is necessary that this organism should be inactivated on preparing PIF and sunsik at homes and in hospitals. The cocktail of three Korean E. sakazakii strains (human, sunsik and soil isolates) were used to investigate the inactivation of this organism with hot water at 50, 60, 65, 70 and $80^{\circ}C$ and microwave heating for 60, 75, 90, 105 and 120 sec. Reconstituted PIF and sunsikwere inoculated with cocktailed vegetative cells of E. sakazakii at 6 log CFU/mL. Thermal inactivation of vegetative cells of E. sakazakii were achieved by reconstituted PIF and sunsik with hot water at $60^{\circ}C$ or greater and with microwave heating at 2,450 MHz for 75 sec or longer. Considering that biofilm formation of E. sakazakii was adapted to survive the dry environment that is PIF and sunsik and thermal resistance increased, it is suggested that inactivation of E. sakazakii was used by hot water at $70^{\circ}C$ or greater and microwave heating for 90 sec or longer. Reconstituted PIF and sunsik were inoculated with cocktailed vegetative cells of E. sakazakii at 2 to 3 log CFU/mL to investigate the growth curve of this organism and stored at 5, 10, 15, 20, 25, 30 and $35^{\circ}C$. Viable counts slightly changed at 5, $10^{\circ}C$ during 48 h but grew at $15^{\circ}C$ or greater. Considering that E. sakazakii is able to grow in infant formula milk at refrigerator temperature, reconstituted PIF and sunsik that are not immediately consumed should be discarded or stored at refrigeration temperatures within 24 h.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.271-279
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• 1984

Effects of temperature and additives on the stability of actomyosin extracted from skeletal muscle of Israeli carp, Cyprinus carpio nudus, were studied by analyzing free SH-group, ATP-sensitivity and Ca-ATPase activity. The used additives were sucrose, sorbitol, Na-glutamate and L-cysteine. Furthermore, the denaturation constant($K_D$), protective effect(${\Delta}E/M$) and the other thermo-dynamic parameters on protein denaturation are systematically discussed. The actomyosin showed $4.12{\sim}4.68 mg/ml$ in protein concentration, $2.63{\sim}2.93\%$ in ribonucleic acid to the protein, $1:2.20{\sim}2.63$ in the binding ratio of myosin and actin, $4.33{\sim}5.26\%$ in fat content, 109.78 in ATP-sonsitivity, $0.159{\sim}0.201\;{\mu}M-Pi/min/mg-protein$ in Ca-ATPase activity and $3.3{\sim}3.4M/10^5$g-protein in free SH-group content. The first-order rate plots were obtained on the decrease of Ca-ATPase activity and ATP-sensitivity with an increase in temperature, while the free SH-group was increased to $60^{\circ}C$ and decreased rapidly above the temperature. The half-life of Ca-ATPase activity on the actomyosin Ca-ATPase was 280 min at $12^{\circ}C$, 125 min at $20^{\circ}C$, 55 min at $30^{\circ}C$ and 13 min at $40^{\circ}C$, and activation energy, activation enthalpy, activation entropy and free energy of the proteins at $20^{\circ}C$ wene 5,395 cal/mole, 4,814 cal/mole, -40.42 e.u. and 17,626 cal/mole, respectively. The protective effect of the additives on the actomyosin Ca-ATPase showed that the most effective material is $3\%$ sorbitol and followed in the order of $8\%$ Na-glutamate, $1\%$ sucrose and $1\%$ L-cysteine. The actomyosin was more stable at $-30^{\circ}C$ than at $0^{\circ}C$ and $-20^{\circ}C$. and when the additives were used in the low temperature storage, $8\%$ Na-glutamate was the most effective. $3\%$ sorbitol, $1\%$ sucrose and $1\%$ L-cysteine was to become lower in the order.

• Korean Security Journal
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• no.13
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• pp.471-485
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• 2007

This study is performed to find out what type instructions are produced to players by coaches and what effects are resulted in cooperative spirit of the concerned group. Furthermore the study has its aims at advancing instructors' skills by using finding of it. The study used 'SPSS 11.0 FOR WINDOW - Statistical Package' to analyze the collected samples and dealt with data of 174 individuals. Statistical analysis of the research for hypothesis verification was about frequency, trust level, mutual relationship, variables, and T-verification. The meaningful level for any result was ranged within 95%(p< .05), 99%(p<.01). The finding are as follows. Effects on pleasure, one of elements of team spirits taken by instructor's training style are analyzed as follows. It was proved to be meaningful in relation with a series of activities like training, democratic, social, compensatory aspects and showed also considerable relation with power based behaviors. That says, players are found to enjoy high pleasure when social and bureaucratic behaviors of instructors are very energetic. In addition to that, training, democratic, and compensatory activities didn't show any meaningful effect. Team spirit was found to play a main role between instructor's behaviors and training, democratic, social rewarding activities. Democratic and social acts influence on team spirit. Looking into the detailed aspects, team spirit was resulted very high in the individuals with low democratic mind and was shown high group spirit by groups with high sociable activities. Teamworks was found to be affected by relation between instructor's acts and training, democratic, social and compensatory aspects and it showed meaningful relations with training, social, bureaucratic behaviors. Low degree of training and bureaucratic activities are found to prefer for power team spirit, and high social activities led a strong teamworks. Group binding spirit was influenced by training, democratic, social compensatory, bureaucratic behaviors and it showed to give effects on democratic, social, and bureaucratic activities of instructors. Low degree of democratic and bureaucratic behaviors are found to produce strong team spirit. In contrast with that, strong social activities was found to be motive of powerful team spirit. Value of team spirit was found to play a main role between instructor's behaviors and training, democratic, social, rewarding activities. It didn't show any meaningful effect on behavior of instructors.