• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.931-934
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• 2002

To establish the optimal conditions for increasing oil yields from grape seed, extraction solvent, extraction time, and temperature were examined. Using grinding, grinding and roasting, grinding and steaming, and grinding, roasting, and steaming methods. Pressing extraction method resulted in 34.0% oil yield. Grinding and roasting, grinding and steaming, and grinding, roasting, and steaming gave 64.3, 63.0, and 65.6% yield, respectively. Ether solvent treatment resulted in 77.4 and 80.9% recoveries after 24 and 48 h static, respectively. The results of sensory evaluation revealed, oils extracted under optimal condition showed the best flavor, aroma, and whor, followed by grinding, grinding and roasting, grinding, roasting, and steaming, and grinding and steaming. Taking these results together, the optimal methods for oils extraction from grape seed were as follows: grape seed ${\rightarrow}$ washing ${\rightarrow}$ drying ${\rightarrow}$ roasting ($95{\sim}100^{\circ}C$ for 20 min) ${\rightarrow}$ cooling (room temperature) grinding ${\rightarrow}$ (0.5 mm>) ${\rightarrow}$ steaming ($0.8{\sim}0.9\;kg{\cdot}f/cm^2$ for 10 min) ${\rightarrow}$ pressing ($1st\;400\;kg/cm^2\;for\;2{\sim}3\;min,\;2^{nd}\;550{\sim}600\;/cm^2$ for 10 min, $3^{rd}\;700kg/cm^2$ for 60 min) ${\rightarrow}$ oils (yield $;85{\sim}90%$).

• Journal of the Korean Chemical Society
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• v.8 no.3
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• pp.113-120
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• 1964

The critical examination of the spectrophotometric method for determining microgram quantities of phosphate by the n-butyl acetate extraction as molybdophosphoric acid and subsequent development of the molybdenum blue has been made. In this procedure from 2 to 8 ${\mu}g$. of phosphate-phosphorus can be determined under optimum conditions. The final concentration of ammonium molybdate and the final acidity of perchloric acid for the formation of heteropoly acid are suitable to be ranges of 0.5 to 1.1% and 0. 5 to 1. 1 N respectively, and subsequently extracted with 10 ml. of n-butyl acetate. The extract is developed to molybdenum blue with 5.0 ml. of 1. 3% stannous chloride in 1N hydrochloric acid. The color is stable for at least one hour in the use of perchloric acid for the condensation. In order to determination of submicrogram amounts of phosphate, the sensitivity of the molybdenum blue method is hardly sufficient, a sensitive and stable molybdenum(V)-thiocyanate complex method has been investigated. By the procedure less than 1.2 ${\mu}g$. of phosphate-phosphorus can be determined with an accuracy of less than 5% the relative error. The molybdenum(Ⅵ) extracted by the above procedure is reduced to molybdenum(V) in the extract directly with a solution of 4 to 10% of stannous chloride, 0.5 to 1.5 mM of copper, and 0.1 to 0.9 N of perchloric acid as final concentration in 4.3 to 6.3 N of hydrochloric acid or 9.0 to 13.0 N of sulfuric acid by heating for one minute in boiling water, after cooling, the molybdenum(V)-thiocyanate complex color is developed by adding 6.0 M ammonium thiocyanate solution making the final concentration to be in a range of 0.4 to 0.9 M. This procedure the very sensitive, reliable, and stable can be applied to determining submicrogram amounts of phosphate in natural waters with a precision of 1.6 ${\times}\;10^{-2}$ the standard deviation as absorbance.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.109-119
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• 2002

Rice production in Korea began to rise significantly after 1970. Rice is the dominant food in Korea and most of the rice production (about 95%) is consumed as cooked rice. it provides over 4,000Kj of energy per capita per day. Apparent rice availability in 2000, 93.6Kg of milled rice per person annually. The non-allergenic character of rice offers a sound basis for development of products for markets for all age groups. Whole grains are washed rice, coated rice, enriched rice in Korea. Utilization of rice as food can be categorized three categories in Korea; direct food use, processed foods, and brewing. Rice for direct consumption include regular whole grain, precooked rice, brown rice and specialty products such as aseptic cooked rice, retort cooked rice and rice burger. Rice used for processed foods includes that for cereal, soup, baby food, snack, cake, noodle, brown rice tea, and minor unclassified uses. Rice use for brewing is for the production of fermented rice wine. The use of rice for direct food is by for the greatest of the three uses. Although direct food accounts for the largest domestic consumption, a significant quantity of rice is used in processed products. The use of rice by-products as human food should not be over looked. Utilization of by products(rice germ, rice bran) requires a specialized technology. Typical type of rice is black rice. When cooked, black rice gives a black color to cooked rice. Glutinous rice performs specific functions in several commercial products such as dessert, gravis, cake and snack. Rice starch production is quite limited because of the high cost of making of starch. Rice processed products in Korea are occupied small parts of total rice production compared to Japan. Rice cake (Garadog) is the principal from of rice product consumed in Korea. Rice cake and snack is usually prepared from non-glutinous milled by washing, grinding, steaming, cooling and packaging. Rice cake will be continued to be a major rice product in Korea. Rice products represent a means to study variety differences in rice grain quality, since the processing magnifies differences not normally detected from more boiling. Recently, rice processing companies in Korea are about 400 ones which uses rice about 160,000tons. New rice processed products and modified traditional products must be developed and diversified with high quality and processing properties of rice processed products are improved.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.16-20
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• 2009

To develop health functional foods using high amylose rice flours, the properties of flours prepared from domestic high amylose rice varieties, Goamy2 and Goamy, and imported rice from Thailand were investigated. After soaking the rice grains and drying, the dry-milled rice flours were passed through a 120-mesh sieve. The protein and total starch contents of the Goamy2 rice flour were lowest, but its crude lipid and ash contents were highest among the flours. In addition, apparent amylose content, water binding capacity, and total dietary fiber were highest in the Goamy2 flour (36.2, 255.0, and 9.2%, respectively). The Thai rice flour had the highest swelling power, whereas the Goamy2 flour had the lowest swelling power and solubility. By Rapid visco-analysis, the Thai flour showed the highest peak and total setback viscosities and lowest breakdown viscosity. The pasting pattern of the Goamy2 flour was different from that of the other flour, where low viscosity was maintained during heating and cooling. Goamy and Thai rice flours showed an A type crystallinity, but Goamy2 flour showed a B type crystallinity similar to high amylose maize starch. The Goamy2 flour presented a dull and yellowish color, and the lowest lightness (L) value and the highest yellowness (+b) value.

• Journal of the Korea Institute of Building Construction
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• v.14 no.5
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• pp.379-388
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• 2014

The purpose of this study is to investigate the effect of capsulated slurry phase change material (PCM) on the thermal crack in mass concrete by experimental work and FEM analysis. In this study, three conditions of samples were prepared for evaluating the level of hydration heat, i.e., a material condition, a cement paste condition and a concrete condition. Also, a compressive strength test was conducted for FEM inverse analysis. Based on the results of the experiment, exothermic function coefficients of concrete with encapsulated slurry PCM were deducted by the inverse analysis. After that, they applied to FEM analysis of the mass scale concrete structures. From the results of this experiment, $31^{\circ}C$ capsulated slurry PCM had no super cooling phenomenon in the material condition. In the cement condition, hydration heat decreased by 34.61J when PCM of 1g was mixed. In the concrete condition, PCM of 6% was deducted as the best level in hydration heat absorption. In FEM inverse analysis, rate coefficient of reaction gradually decreased when PCM mixing ratio increased. But, temperature-rise coefficient increased when PCM mixing ratio exceeded 6%. For the inversed exothermic function coefficients applying to large scale concrete structures, a thermal cracking index increased by 0.05 when PCM of 1% was mixed.

• Journal of Bio-Environment Control
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• v.21 no.4
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• pp.404-410
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• 2012

This study was conducted to examine effects of harvest time (09:00 vs. 14:00), precooling at $4^{\circ}C$ vs. no precooling, and storage temperature (4 vs. $8^{\circ}C$) on the storage life of 'Maehyang' strawberry fruits for export. Fruits at a 60% ripe stage were harvested from a commercial greenhouse in Gyeongsangnamdo, Jinju on May 4, 2010. Fruits were precooled by a forced draft cooling for three hours, transported for about 30 minutes and then stored, immediately. Small precoolers set in the farm were used for precooling. Fruits were placed in constant temperature chamber (4 or $8^{\circ}C$) after packaging using PVC wrap and a cardboard box. Fruits were examined for their changes in weight, hardness, Hunter color values, soluble solids content (SSC), and incidence of gray mold (Botrytis cinerea) during storage at a two days interval from May 6 to May 14, 2010. Hardness and SSC decreased as the ripening stage progressed. The Hunter's 'L' and 'a' value of fruit color decreased as time passed. Also, fresh weight decreased during storage at all temperatures. Soft rot appeared on epidermal tissues and followed by gray mold. Incidence of gray mold was greater at $8^{\circ}C$ storage temperature than in $4^{\circ}C$ storage temperature. However, no difference by the harvested time and precooling. The results indicate that effectiveness for keeping the freshness was best achieved by precooling at $4^{\circ}C$ and storage at $4^{\circ}C$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1571-1576
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• 2012

The purpose of this study was to investigate the physicochemical and pasting properties of long-term stored domestic and imported rice supplied for food processing from government-controlled public rice stocks. Goamibyeo, which was bred for processing and harvested in 2011, was selected as the control rice for comparison. Rice was dry-milled, and the amylose contents of stored rice were 12~13%. Stored rice kernels were significantly harder than those of control, whereas damaged starch content and water absorption of flour were not significantly different from those of control. Overall, long-term stored domestic and imported rice showed high peak viscosities along with high viscosities of both hot and cold pastes. Both imported and domestic rice demonstrated insufficient properties for making 100% flat rice noodles or bread. They showed the greatest shrinkage during cooling after baking. Although their levels of cooking loss were less than that of control, stored rice showed a less elastic and softer cooked noodle texture compared to control flour.

• Journal of Embryo Transfer
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• v.18 no.1
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• pp.51-59
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• 2003

This study was carried out to evaluate the effect of different freezing and thawing rates on the viability, motility and acrosomal changes of frozen canine spermatozoa. The ejaculated semen was extended with Tris-egg yolk buffer containing 8% glycerol and equilibrated for 60 min after cooled to 4$^{\circ}C$ for 58 min. The straws were cryopreserved gradually by slow-cooling at different distance(6, 10 and 17 cm, respectively) from the liquid nitrogen (L$N_2$) to achieve temperature rate of 3, 8.9 and 19$^{\circ}C$ /min. Thawing of the straws was performed in a water bath fur 2 min at 37$^{\circ}C$ and 55$^{\circ}C$ , respectively. The motility of frozen-thawed spermatozoa was assessed by phase-contrast microscopy. To assess their viability and acrosome content, spermatozoa were stained with a vital stain and Fluorescence conjugated lectin Pisum Savitum Agglutinin (FITC/PAS), respectively. Concentration of the ejaculated fresh semen was normal range of 3.44 $\times$ 10$^{8}$ /ml. Freezing temperature were reduced to -110, -70 and -35$^{\circ}C$, as higher distance from liquid nitrogen, 6, 10 and 17 cm, respectively. Freezing at 3$^{\circ}C$/min in distance of 17 cm from liquid nitrogen yielded better motility, viability and rate of intact acrosome than 8.9 or 19$^{\circ}C$/min and the optimal thawing was 37$^{\circ}C$ for 2 min.

• Journal of Navigation and Port Research
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• v.39 no.6
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• pp.523-528
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• 2015

In this study, we investigated the effects of sulfuric acid on the synthesis of calcium borate in the artificial boron-containing brine (bittern) saturated with calcium hydroxide. For the study, we attempted to synthesize calcium borate under various conditions such as reaction temperature, reaction time, and cooling temperature after heating, and then to examine the recovery and purity of the calcium borate according to the presence or absence of sulfuric acid at each condition. The XRD analysis confirmed that, regardless of the presence of sulfuric acid, the calcium borate ($Ca_2B_2O_5{\cdot}H_2O$) was synthesized, while, in the presence of sulfuric acid, the calcium sulfate ($CaSO_4{\cdot}0.5H_2O$) was produced as a by-product. In all the experiments performed by varying the reaction temperature and time, the recovery and purity of the calcium borate without sulfuric acid were observed higher than those with it. The results indicated that the addition of sulfuric acid increased the solubility of the calcium hydroxide, but the calcium sulfate produced as a by-product could decrease the recovery and purity of the calcium borate by preventing the synthesis. In this study, the artificial boron-containing brine (bittern) (500 mg-B/L) was saturated with calcium hydroxide in the absence of sulfuric acid, and then the solution was heated at $80-105^{\circ}C$ for less than 10 minutes to synthesize the calcium borate. The recovery and purity of calcium borate were measured as high as 80 % and 96 %, respectively.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.2
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• pp.1339-1347
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• 2015

This study discusses a remote control torch system equipped with a GMAW double wire reel. The welding machine is 30m away from the wire feeder at the industrial site and the feeder is three to five meters away from the torch. Accordingly, the welders cannot control the current and voltage that meets the welding condition during work when they are working at a place that prevents them from seeing the control panel, such as inside a vehicle or tank or at a far work site. They also have no choice but to stop working to change the wire reel when it is burned out completely. Such work suspension resulting from frequent moves to adjust the current and voltage as well as to replace the wire and subsequent cooling causes welding defects. This study produced a remote control torch equipped with a double wire reel by simplifying and streamlining the existing GMAW functions to reduce the troubling issue. The remote control torch equipped with a double wire reel and the existing $CO_2$ /MAG welding torch were applied as a V-groove butt in the vertical position using 6mm rolled steel for a SM50A welding structure. After welding, the condition of welded surface beads underwent a visual inspection and radiographic inspection to analyze the welding quality inside the welded part. This study also evaluated the reduction of welding defects, cost saving, the replacing performance against the existing commercial welders, and the effects on possible compatibility.