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김한종;마석범;김성구;장낙원;박창엽
- Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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- 1999.05a
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- pp.113-117
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- 1999
SrBi$_2$Ta$_2$$O_{9}$ (SBT) thin films were fabricatcd with different Sr/Bi ratios by MOD. SBT thin films of thickness 2500$\AA$ deposited on Pt/Ti/SiO$_2$/Si were crystallized at $700^{\circ}C$ ~85$0^{\circ}C$ using RTA method. As the Sr/Bi ratio was decreased, dielectric constant and remanent polarization were increased. SrBi$_2$Ta$_2$$O_{9}$ showed a maximum dielectric constant value of $\varepsilon$$_{r}$= 268, and maximum remanent polarization (2Pr) of ~9.86 $\mu$C/$\textrm{cm}^2$ when annealed at 8$0^{\circ}C$ for 8 min.min.n.
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Oh, Dohgun;Kim, Yonghyun;Son, Hong-Seok
- New & Renewable Energy
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- v.9 no.3
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- pp.29-35
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- 2013
This research analyzed the fuel characteristic change of spent coffee bean by torrefaction. The calorific value was increased from 4,974 kcal/kg to 6,075 kcal/kg ($260^{\circ}C$, 30min), 6,452 kcal/kg ($270^{\circ}C$, 30min), 6,823 kcal/kg ($280^{\circ}C$, 30min), 6,970 kcal/kg ($260^{\circ}C$, 30min). The highest energy yield was obtained when the spent coffee bean were torrefied on the condition of $280^{\circ}C$, 30min. The moisture absorption rate was decreased from 5.12% to 2.76% when the spent coffee bean were torrefied on the condition of $290^{\circ}C$, 30min. Lignin was increased from 11.33% to 14.39% on the condition of $260^{\circ}C$ 30min. But it did not preferability to torrefy spent coffee bean at temperature of more than $270^{\circ}C$ because lignin decreases to the level that is hard to make pellet.
https://doi.org/10.7849/ksnre.2013.9.3.029 인용 PDF KSCI

김명환
- Journal of the Korean Society of Food Science and Nutrition
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- v.19 no.3
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- pp.195-200
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- 1990
Effects of cooking time(5-30 min in a pressure cooker) and HTST air dehydratiion time(0-9min at 15$0^{\circ}C$) on physical properties of dried green peas(3% oisture content wet basis) were investigated by determining rehydration ratio rehydration curve browning reaction and puncture force, The rehydration ratio and curve of dried green peas were increased with increa-sing cooking time and HTST air dehydration time. Preheating of the green peas for 30 min in a pressure cooker or for 9 min of HTST air dehydration time prior to 6$0^{\circ}C$ air dehydration recovered a 87.3% of original moisture content of raw green peas in a boiling water for 5 min. The brownin greaction was gradually decreased up to 15 min of cooking time. Puncture pressure of rehydrated green peas treated in a boiling water for 5 min was decreased as the cooking time and HTST air dehydration time were increased and was highly correlated with rehydration (r=-0.956) The effects of cooking time and HTST air dehydration time on rehydration ratio browning reaction and puncture pressure were significantly different at the a=0.01 level except effect of HTST air dehydration time on browning reaction.
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