• Food Science of Animal Resources
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• v.33 no.6
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• pp.737-743
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• 2013

The aim of this research is to evaluate the effects of cooking time and storage temperature on the quality of home-made retort pouch packed Chuncheon Dakgalbi. The leg meat of broiler is being cut into cubes and is mixed with the Dakgalbi sauce and vegetables. Around 200 g of Chuncheon Dakgalbi is being stuffed into a retort pouch and then vacuumed. The retort pouch packed Chuncheon Dakgalbi is subjected to cooking (autoclaving) at $110^{\circ}C$ and 0.75 Kgf for 10, 20 or 30 min and then transferred to the chilling room at $2^{\circ}C$ for rapid cooling procedures. Subsequently, the samples are stored at $4^{\circ}C$ or $25^{\circ}C$ for 4 wk. According to results of sensory evaluation, the highest sensory scores were found in Chuncheon Dakgalbi which was cooked for 30 min (p<0.05). Prolonged cooking time tends to decrease the pH, CIE $L^*$ and CIE $a^*$ levels, and slightly promote the lipid oxidation and protein deterioration. The Chuncheon Dakgalbi being cooked for 10 min promoted the lipid oxidation and protein deterioration during storage at $25^{\circ}C$. Moreover, the total aerobic and anaerobic bacteria in Chuncheon Dakgalbi being cooked for 10 min started to grow after 3 wk of storage at $25^{\circ}C$. Cooking (autoclaving) at $110^{\circ}C$ for 30 min is able to maintain the quality and shelf-life of retort pouch packed Chuncheon Dakgalbion the market.

• Journal of the Korea Concrete Institute
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• v.29 no.2
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• pp.217-223
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• 2017

This research was planned to evaluate the structural performance of post tensioned(PT) concrete member subjected to fire. Prime objective was to suggest some techniques to evaluate the performance of post tensioned concrete beam and slab exposed to high temperature through experiment. To accomplish this objective, the following two scopes have been proceeded to verify the strength reducing ratio of strands and find out the difference of resisting force at the PT concrete members exposed to high temperature through the fire test. The properties of prestressing steel(tendon) in PT concrete beam and slab under variable temperatures were reviewed. The test of this study was shown that stress relaxation occurred at high temperature, and some restoration of tensional force appeared as it got cooling down. The residual tension of the post tensioned beams at 4 hours after reaching the target temperature were 70% at $400^{\circ}C$, 10% at $600^{\circ}C$ and 2% at $800^{\circ}C$. The post tensioned slabs were 94% at $400^{\circ}C$, 84.5% at $600^{\circ}C$ and 62% at $800^{\circ}C$. The reason why the residual tension loss of the post tensioned slab was relatively small was considered to be that the slab was exposed just one side to high temperature and the strength of the strand was restored larger than that of beam. Also, it was confirmed that the post tensioned member inevitably experienced the loss of strength by fire damage, and restoration design of the member should be required to compensate for the value as much as lost strength.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.36 no.2
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• pp.187-194
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• 2012

The strength of particle-reinforced metal matrix composites is, in general, known to be increased by the geometrically necessary dislocations punched around a particle that form during cooling after consolidation because of coefficient of thermal expansion (CTE) mismatch between the particle and the matrix. An additional strength increase may also be observed, since another type of geometrically necessary dislocation can be formed during extensive deformation as a result of the strain gradient plasticity due to the elastic-plastic mismatch between the particle and the matrix. In this paper, the magnitudes of these two types of dislocations are calculated based on the dislocation plasticity. The dislocations are then converted to the respective strengths and allocated hierarchically to the matrix around the particle in the axisymmetric finite-element unit cell model. The proposed method is shown to be very effective by performing finite-element strength analysis of $SiC_p$/Al2124-T4 composites that included ductile failure in the matrix and particlematrix decohesion. The predicted results for different particle sizes and volume fractions show that the length scale effect of the particle size obviously affects the strength and failure behavior of the particle-reinforced metal matrix composites.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.38 no.12
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• pp.1367-1372
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• 2014

As the awareness of the environmental crisis has recently increased around the world, numerous studies in the transport industry have been conducted to solve this problem through lightweight car bodies. The hot-stamping process has been presented as solution to achieve a light weight. Hot-stamping is a method that is used to obtain ultra-high strength steel (1,500 MPa or greater) by simultaneously forming and cooling boron steel in a press die after heating it to a temperature of $900^{\circ}C$ or above. This study involved a, fundamental examination of laser parameters to investigate the laser weldability of boron steel. As a result, the following optimum parameters for the shielding gas were found: Q = 20 l/min, ${\alpha}=40^{\circ}$, d = 20mm, and l = 0 mm. The hardness of butt weldment increasesed sharply as a result of martensite formation at the fusion zone.

• BMB Reports
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• v.37 no.6
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• pp.709-714
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• 2004

The wild-type repressor CI of temperate mycobacteriophage L1 and the temperature-sensitive (ts) repressor CIts391 of a mutant L1 phage, L1cIts391, have been separately overexpressed in E. coli. Both these repressors were observed to specifically bind with the same cognate operator DNA. The operator-binding activity of CIts391 was shown to differ significantly than that of the CI at 32 to $42^{\circ}C$. While 40-95% operator-binding activity was shown to be retained at 35 to $42^{\circ}C$ in CI, more than 75% operator-binding activity was lost in CIts391 at 35 to $38^{\circ}C$, although the latter showed only 10% less binding compared to that of the former at $32^{\circ}C$. The CIts391 showed almost no binding at $42^{\circ}C$. An in vivo study showed that the CI repressor inhibited the growth of a clear plaque former mutant of the L1 phage more strongly than that of the CIts391 repressor at both 32 and $42^{\circ}C$. The half-life of the CIts391-operator complex was found to be about 8 times less than that of the CI-operator complex at $32^{\circ}C$. Interestingly, the repressor-operator complexes preformed at $0^{\circ}C$ have shown varying degrees of resistance to dissociation at the temperatures which inhibit the formation of these complexes are inhibited. The CI repressor, but not that of CIts391, regains most of the DNA-binding activity on cooling to $32^{\circ}C$ after preincubation at 42 to $52^{\circ}C$. All these data suggest that the 131st proline residue at the C-terminal half of CI, which changed to leucine in the CIts391, plays a crucial role in binding the L1 repressor to the cognate operator DNA, although the helix-turn-helix DNA-binding motif of the L1 repressor is located at its N-terminal end.

• Economic and Environmental Geology
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• v.42 no.3
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• pp.167-175
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• 2009

The geology of Sepola district in Mali is consisted of Birrimian group with metasedimentary rocks of lower Proterozoic and volcanoclastics, and later intrusive igneous rocks. Ore diposit in this district has the characteristics of vein- and disseminated-type gold deposit which was formed by infilling the secondary fracture zones related to the large-scale fault zone of NW direction within Birrimian group. It is confirmed as promising that Barani district has the gold grade of 0.53${\sim}$9.21 g/t with the extension of 1.3 km and width of 1 to 20.1 m. The ore mineralogy is simple with electrum, pyrite and galena. Fineness of gold grain ranges from 848 to 915(average 891) indicating mesothermal to hypothermal environment. Fluid inclusions are classified as liquid-rich type I. gas-rich type II and liquid-$CO_2$ bearing type III. Primary and pseudosecondary inclusions homogenize from 236 to 393$^{\circ}C$ with salinity of 0.0 to 8.6 wt% NaCl. Secondary inclusions homogenize from 103 to 184$^{\circ}C$ with salinity of 0.7 to 8.6 wt.%. From the relationship between homogeniztion temperature and salinity, it may be thought that auriferous fluid experienced dilution and cooling through inflow of meteoric water after fluid unmixing derived from pressure decrease in the temperature range of 400 to 250$^{\circ}C$. From the massive occurrence of quartz vein, simple mineralogy with paucity of sulfide, and presence of liquid-$CO_2$ bearing with high homogenization temperature, it is thought that gold mineralization in Sepola district correspods to the mesothermal to hypothermal ore deposit.

• Horticultural Science & Technology
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• v.31 no.6
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• pp.726-731
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• 2013

Experiments were conducted to evaluate the effect of low temperature-darkness treatment on floral initiation in four kinds of Korean strawberry cultivars. Mother plants were planted on March 29 and daughter plants were raised for the experiment. Temperature treatment was done for 7, 14, and 21 days keeping $13^{\circ}C$ in cooling storage from August 29, September 5 and September 14 to September 21. After the treatment, flower bud initiation was examined by a microscope, and the seedlings were transplanted on hydroponic system with Yamazaki's strawberry solution of EC $0.8dS{\cdot}m^{-1}$ to check the flowering. 'Ssanta' and 'Maehyang' showed early flower bud initiation in 7 days treatment than 'Seolhyang' by microscope check. 'Ssanta', 'Daewang', and 'Maehyang' showed early flower bud initiation in 14 days treatment than 'Seolhyang'. There were no differences among the treatments in 21 days treatment. Percentage of flowering of 'Seolhyang' and 'Maehyang' by low temperature-darkness treatment didn't show any difference but 'Daewang' and 'Ssanta' showed high percentage of flowering. It suggested that low temperature-darkness treatment technique can be use for improving early flowering and yield of 'Ssanta' and 'Daewang' cultivars.

• Journal of Food Hygiene and Safety
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• v.12 no.3
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• pp.240-253
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• 1997

The main problems contributing to food poisoning outbreaks in institutional settings and a home were reviewed and analyzed through the epidemiological investigations of food poisoning. The major documented factors included improper holding temperatures, inadequate cooking, poor personal hygiene, cross-contamination and contaminated equipment, food from unsafe sources, failure to follow food hygiene policies, and lack of education, training, monitoring and superivision. Usually more than one factor contributed to the development of an outbreak. (1) Use of improper holding temperatures was the single most important factor contributing to food poisoning. They included improper cooling, allowing a laps of time (12 hours or more) between preparing food and eating it, improper hot holding, and inadequate or improper thawing. Food thermometers were not used in most of the instances. (2) In inadequate cooking, the core temperature of food during and after cooking had not been measured, and routine monitoring was limited to recording the temperature of plated meals. Compared with conventional methods of cooking, microwave ovens did not protect against food poisoning as effectively. Centralized food preparation potentially increased the risk of food poisoning outbreaks. (3) Poor personal hygiene both at the individual level (improper handwashing and lack of proper hygienic practices) and at the institutional level (poor general sanitization) increased the risk of transmission. Person to person transmission of enteric pathogens through direct contact and via fomites has been noted in several instances. (4) Obtaining food from unsafe sources was a risk factor in outbreaks of food poisoning. Food risks were high when food was grown or harvested from contaminated areas. Possibilities included contamination in the field, in transport, at the retail site, or at the time it was prepared for serving. (5) Cross-contamination and inadequate cleaning/handling of equipment became potential vehicles of food poisoning. Failure to separate cooked food from raw food was also a risk factor. (6) Failure to follow food hygiene policies also provided opportunities for outbreaks of food poisoning. It included improper hygienic practices during food preparation, neglect of personnel policies (involvement of symptomatic workers in food preparation), poor results on routine inspections, and disregarding the results and recommendations of an inspection. (7) Lack of formal and in-service education, training, monitoring, and supervision of food handlers or supervisors were critical and perhaps neglected elements in occurrences of food poisoning.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.36 no.4
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• pp.329-336
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• 2000

Welding is a important technological method in mechanical engineering. $CO_2$MAG(metal active gas) welding means that metal part in double capstan drum for the inshore and costal vessels are joined by melting(with or without a filler material) or that new material is added to a metal part by melting. The thermal stresses appear due to a non-uniform temperature field, inhomogeneous material properties, external restraint and volume changes during phase transformations. In this study analysis the elasto-plastic thermal stresses distribution of welding part in double capstan drum for the inshore and costal vessels using finite element method (FBM). Therefore it calculates the numerical value that can be applied to the optimum design of welding parts and the shapes. The significant results obtained in this study are summarized as fellows. At early stage of the cooling after welding process, the abrupt thermal stresses gradient has been shown in the vicinity of welding part. In the thermal stresses analysis due to temperature gradient and heat shocking maximum stress was occurred of welding part and stresses were distributed from 54MPa~48MPa.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.612-618
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• 1999

Physicochemical properties of amaranth starch were compared with those of waxy rice and waxy corn starches. Amaranth starch granules vary from $1.1{\sim}1.9\;{\mu}m$ in diameter and are polygonal in shape. Total amylose contents from waxy rice, waxy corn and amaranth starches were 0.01, 0.03 and 0.07%, respectively. Swelling power of amaranth starch granule was slightly different from waxy rice. The swelling power of amaranth increased at $70^{\circ}C$. X-ray diffraction patterns of amaranth and other waxy cereal starches showed an A-type crystalline structure. Relative crystallinities of their starches were similar. According to pasting properties by Rapid Visco-Analyzer, amaranth starch showed a very high gelatinization temperature $(75.1^{\circ}C)$ and lower viscosity and higher stability than other waxy cereal starches during heating and cooling cycle. Peak onset temperatures (To) of starches from waxy rice, waxy corn and amaranth in DSC thermograms were $58.7{\sim}64.0$, 67.2 and $71.5^{\circ}C$, respectively, and their peak enthalpies were similar. Enthalpy of reheated amaranth starch after 3 day storage at $4^{\circ}C$ was higher than those of waxy corn and rices starchs.