• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.208-213
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• 2016

This study evaluated the in vitro radical scavenging and ${\alpha}$-glucosidase inhibitory activities of dried daraesoon (shoot of hardy kiwi) during cooking involving rehydration and subsequent heating at $180^{\circ}C$ with or without perilla oil. Pigments and antioxidants were quantified by HPLC and spectrophotometry. Unlike the tocopherol content, the polyphenol, flavonoid, chlorophyll, and carotenoid contents as well as the DPPH radical scavenging and ${\alpha}$-glucosidase inhibitory activities of daraesoon extract were significantly decreased by rehydration (p<0.05). Heating the rehydrated daraesoon for 10 or 20 min increased its radical scavenging activity irrespective of perilla oil addition, whereas the ${\alpha}$-glucosidase inhibitory activity increased significantly only after heating with perilla oil (p<0.05). During cooking, changes in both activities showed a similar pattern to that showed by polyphenol content changes. These results suggest that the health functionality of daraesoon can be enhanced by an appropriate cooking process that retains polyphenols.

• Journal of the Korean Society of Radiology
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• v.9 no.3
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• pp.131-137
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• 2015

The purpose of this study is to warm up the conventional X-ray table by inventing and design for X-ray table with an attached heating device using less unloaded X-ray, CNT (carbon nano tube) heating element. Configuration of the product design for adhesive carbon heating element X-ray is composed of a conventional X-ray table, carbon nano tube planar heating element, an electrode line, flame resisting protective film, and the bottom film. Characteristics and advantages of this invented product is to provide gentle feeling, the sense of security, and eliminating anxiety to the patient wearing a patient gown and feel the cool air while receiving the test. Thus we are strongly recommend to use this device in the clinical situation.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.716-722
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• 2002

Meat(beef, pork, chicken, duck) were cooked by three kinds of instruments (gas grill. electric grill, microwave oven) and extracted with 80% methanol. These methanol extracts were performed the Ames test, employing S. typhimurium tester strain TA100 (in vitro) and micronucleus test (in vivo). The methanol extract of cooked pork showed high mutagenicity in 5.0mg/plate without S9 mix and induced a higher mutagenicity with S9 mix than without S9 mix at 5 mg/plate. In all kinds of cookery methods, pork extracts showed high mutagenicity according to increase of cookery temperature (200$\^{C}$, 260$\^{C}$ and 320$\^{C}$). The methanol extract of cooked pork by electric grill (at 260$\^{C}$, for 5 min) showed high mutagenicity in all kinds of cookery instruments on the Ames test and micronucleus test. In all kinds of meat, the methanol extract of cooked pork showed a higher mutagenicity than the others and chicken showed a lower. The extract after pork soaked in ginger juice showed lower mutagenicity and micronucleus formation than the other vegetable juice.

• Journal of the Society of Naval Architects of Korea
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• v.34 no.1
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• pp.122-129
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• 1997

Thermo-elastic-plastic analyses used in solving plate forming process are often computationally expensive. To obtain an optimal process of line heating typically requires numerous iterations between the simulation and a finite element analysis. This process often becomes prohibitive due to the amount of computer time required for numerical simulation of line heating process. Therefore, a new techniques that could significantly reduce the computer time required to solve a complex analysis problem would be beneficial. In this paper, we considered factors that influence the bending effect by line heating and developed inference engine by using the concept of artificial neural network. To verify the validity of the neural network, we used results obtained from numerical analysis. We trained the neural network with the data made from numerical analysis and experiments varying the structure of neural network, in other words varying the number of hidden layers and the number of neurons in each hidden layers. From that we concluded that if the number of neurons in each hidden layers is large enough neural network having two hidden layers can be trained easily and errors between exact value and results obtained from trained network are not so large. Consequently, if there are enough number of training pairs, artificial neural network can infer similar results. Based on the numerical results, we applied the artificial neural network technique to deal with mechanical behavior of line heating at simulation stage effectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.105-110
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• 2009

The effects of heat treated and herb added garlic (Allium sativum L.) on the antioxidant activities were investigated. Boiling ($100^{\circ}C$, 60 min), steaming ($100^{\circ}C$, 30 min), baking ($120^{\circ}C$, 10 min), or high temperature and high pressure (HTHP, $120^{\circ}C$, 20 min, 1.5 kgf/$cm^2$) were applied, and several herbs were added to garlic. Hunter color L-value of heated garlic was significantly decreased, compared to that of control (fresh garlic), whereas a-value and b-value were increased (p<0.05). In the texture profile analysis, hardness, chewiness and gumminess of heated garlic were decreased, whereas adhesiveness was increased. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities were decreased in HTHP garlic. The pungent taste and garlic odor were the weakest in HTHP garlic. Especially, the pungent taste of HTHP garlic was not detectable. Green tea among several herbs (bay leaf, cinnamon bark, pine needles) showed the highest DPPH radical scavenging activity. Addition of green tea to HTHP garlic was appropriate for decreasing antioxidative activity of HTHP garlic compared to fresh garlic. Based on these results, it was suggested that high temperature and high pressure treated garlic with green tea might be very useful as a substitute for odorless functional garlic products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1258-1264
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• 2017

The effects of two cooking methods (grilling and boiling) on fat content, fatty acid composition, vitamin A, and vitamin E levels of chicken (breast, wing, thigh, and leg) were investigated. Cooking loss was in the range of 19.09~41.17%, and grilled chicken showed higher cooking loss than boiled chicken in all parts except the thigh. All treatments enhanced fat content except boiled chicken breast. Fatty acid contents of chicken significantly increased or decreased after heat treatments (P<0.05). Grilled wing showed the highest levels of saturated (SFA) and unsaturated fatty acids (UFA), and the highest UFA/SFA ratio was detected in boiled thigh. The highest content of trans fatty acids was detected in boiled wing (137.67 mg/100 g), although no significant difference with grilled wing (P>0.05), and trans fatty acids in breast was not detected. The content of vitamin A tended to decrease with heating in all chicken parts, whereas the content of vitamin E varied depending on the part and cooking method. In other words, vitamin E content of wing decreased after cooking, whereas contents of thigh and leg significantly increased after cooking (P<0.05). These results are helpful for choosing the best cooking method according to the part of the chicken for proper consumption of fats and vitamins.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2003.05a
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• pp.219-222
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• 2003

2002년 3월 28일과 29일에 동해 울릉도에서 존데를 이용하여 관측한 자료와 AWS 자료 등을 이용하여 얻은 이상의 결과를 요약하면 다음과 같다. 일반적인 경우와는 달리 주간에 형성된 혼합층이 일몰 후 야간까지 소멸하지 않았다. 그 이유는 구름으로부터 방출되는 장파복사로 인한 열속(heat flux)이 하층대기를 가열시켜 오히려 기온을 증가시키기 때문이다. 따라서 혼합층은 지면의 열속의 영향을 절대적으로 받는다. 또한 혼합층의 발달과 소멸에 있어서 구름의 영향을 무시할 수 없으며, 구름의 유무에 따라 대기경계층의 일변화는 많은 차이를 나타낸다. 구름 유무에 따른 지속적인 관측이 이루어진다면 더 자세한 영향을 알 수 있을 것이며, 더 나아가 해양대기경계층의 특성 연구에 도움을 줄 것으로 생각된다.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.586-586
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• 2013

저밀도 플라즈마는 반도체 공정, 나노 신소재 분야 및 우주 항공 분야 등 여러 분야에 이용되며, 플라즈마 진단 및 분석을 통해 효과적인 플라즈마 제어가 가능하다. 특히, 전자 에너지 분포 함수(Electron Energy Distribution Function, EEDF)는 전자 온도, 플라즈마 밀도 및 플라즈마 전위 등의 플라즈마 변수를 측정하거나 전자 가열 매커니즘 등을 이해하는데 있어서 매우 중요하므로 정밀한 측정이 필요하다. 그러나 RF fluctuation에 의해 낮은 전자 에너지 부분에서 EEDF가 왜곡되어 측정된 데이터 및 분석의 신뢰도가 떨어지게 된다. 이러한 문제점을 해결하기 위해 RF fluctuation 보상을 위한 쵸크 필터가 사용되며, 쉬스 임피던스에 비해 쵸크필터의 임피던스가 클수록 보상 효과는 높아진다. 하지만 플라즈마의 밀도가 낮아지면 쉬스 확장에 의해 쉬스 임피던스가 증가하므로 쵸크 필터에 의한 보상만으로는 충분한 개선 효과를 얻기 힘들다. 따라서 본 연구에서는 효과적인 RF fluctuation 보상을 위해 임피던스가 높은 쵸크 필터를 설계하고 추가적으로 레퍼런스링에 전압을 걸어 쉬스의 임피던스를 줄이는 방법도 적용하였다. 유도결합방식으로 $10^{-8}cm^{-3}$ 대의 저밀도 아르곤플라즈마 방전시켰으며, 단일 랑뮤어 탐침법으로 EEDF를 측정한 결과 낮은 전자 에너지 부분의 왜곡이 개선됨을 확인하였다.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2011.05a
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• pp.162-162
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• 2011

고강도 저가형 탄소 섬유 제작에 마이크로파 장비를 이용하는데 있어 공정 제어를 위한 온도 측정이 중요하다. 석영관 내부에 들어 있는 섬유의 표면 온도를 측정하기 어려우므로 직접 삽입한 K타입 열전대를 이용하여 입력 전력에 따른 섬유 다발 표면의 온도를 측정 하였다. 그 결과 안정화에 필요한 $300^{\circ}C$ 부근의 온도는 쉽게 얻을 수 있었으나 마이크로파가 방사되는 영역의 온도만 빠른 상승을 보여서 불균일도 해결을 위한 노력이 필요하다. 탄화 처리를 위한 고온 가열을 위해서 투입 전력을 648 W까지 증가시켰을 때 $727^{\circ}C$까지는 쉽게 상승하였으나 $2000^{\circ}C$ 이상을 획득하기 위해서는 고온 복사 손실을 줄 일 수 있는 전략이 필요하다.

• Vending industry
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• v.2 no.5 s.6
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• pp.35-42
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• 2002

계란만큼 오랜 영욕이 점철된 자판기가 과연 있을 까. 지난 91녈 국내 첫선을 보인 계란 반숙$\cdot$완숙 자판기의 역사는 숱한 업체의 도전에도 불구하고 쉽사리 그 시장을 열어주지 않았다. 그나마 1997$\~$98년까지 한국아사히기계, 포커스에 의해 유지가 되던 이 시장은 그 이후로 제품 계보가 한참은 끊겼었다. 그런데 최근 다시 계란 반숙$\cdot$완숙자판기 시장이 뜨거운 가열 조짐을 보이고 있다. 후꼬꼬코리아와 세앙에그텍/비스트로 등의 업체가 각자의 야심에 찬 신제품을 출시하고 휴면기의 이 시장을 깨우고 있다. 과연 이들 업체의 행보가 과거와는 다른 양상으로 지난 구원(舊怨)을 한껏 풀어 줄 수 있을지? 아니면 대동소이한 문제점과 시장한계에 봉착하여 또 다시, 미완의 시장으로 남겨 둘 수밖에 없을지 여부에 귀추가 주목되고 있다.