• 한국식품조리과학회지
• /
• 제1권1호
• /
• pp.74-81
• /
• 1985

일반 가정에서 구이, 조림용으로 널리 이용되고 있는 임연수어를 선택하여 어육시요중량의 3％의 소금농도로 20시간 절인 다음 석쇠구이, 팬구이, grill구이, 전자구이를 각각 5분간하였다. 각 시료를 관능검사로 기호도를 알아보고 rheometer 로 texture를 측정하고 수분, 단백질, 지방, 유리아미노산을 측정한 견과는 다음과 같다. 1. 관능검사 결과 겉모양은 석쇠구이와 grill 구이가 좋은 모양을 유지하였다. 색은 석쇠구이와 grill 구이가 높은 점수를 나타냈다. 풍미는 석쇠구이와 팬구이에는 유의적인 차이가 없었으나. grill 구이와 전자구이 사이에는 유의적인 차이가 있었다(P<0.05). 연함은 팬구이가 조직이 가장 부드럽다고 하였다. 석쇠구이와 팬구이, grill 구이와 전자구이 사이에 유의적인 차이가 있었으나(p<0.05), 석쇠구이와 팬구이 사이에는 유의적인 차이가 없었다. 다즙성은 석쇠구이가 가장 높은 점수를 나타냈고, 선호성은 전자구이가 가장 높은 점수를 나타냈으며 각 시료간의 유의적인 차이는 없었다. 2. rheometer에 의한 texture는 경도와 씹힘성은 석쇠구이와 grill 구이가 높은 수치를 나타냈다. 탄성과 응집성은 각 시료간의 유의적인 차이가 없었다. rheometer에 의한 texture 측정 결과로 보아 관능검사와의 상관관계가 낮은 것으로 판단되었다. 3. 조리 잔존율은 팬구이가 가장 높았고, 수분 보유율은 전자구이 가 높았다. 질소량은 석쇠구이가 가장 많았으며, 지방의 함량은 석쇠구이, grill구이, 팬구이 순이었고, 유리아미노산량은 석쇠구이, grill구이, 팬구이, 전자구이 순이었다. 새로운 기구의 발달로 grill이나, 전자레인지를 이용한 구이법이 많이 사용되고 있는데 본 실험에서 선호성은 재래방법과 비교해 볼 때, 생선구이의 맛에는 별다른 차이를 느낄 수 없었다.

• 한국식품영양학회지
• /
• 제14권4호
• /
• pp.317-321
• /
• 2001

Sweet dough bread is made by using sponge & dough method with the sweet dough formula which consists of wheat gluten and baking powder. The effect of wheat gluten and baking powder to the bread has been studied after the dough frozen, stored, thawed, fermented. and baked. The bread quality has been evaluated by measuring the product volute and also by the sensory evaluation after baking. When 4% of wheat gluten and 4% of baking powder were added into the dough. the bread has a larger volume than that of 2% wheat gluten and 2% baking powder in volume. However. wheat gluten shows better result than baking powder in terms of volume. In sensory evaluation, the bread has higher score when 2% of wheat gluten and 2% of baking powder were added into the dough than that of 4% wheat gluten and 4% baking powder. Consequently, breads show better result when 2% wheat gluten and 2% baking powder were added into the dough than that of 4% wheat gluten and 4% baking powder.

• 한국전기전자재료학회논문지
• /
• 제17권6호
• /
• pp.661-667
• /
• 2004

The control of tilt angle for nematic liquid crystal (NLC) with negative and positive dielectric anisotropy on the rubbed homeotropic polyimide (PI) using baking method by hot plate equipment was investigated. LC tilt angle decreased with increasing baking temperature and time. Especially, the low LC tilt angle of positive type NLC (Δ$\varepsilon$＞0) on the rubbed homeotropic PI surface by increasing temperature and time was measured. The tilt angle of positive type NLC(Δ$\varepsilon$＞0) is smaller than that of the negative type (Δ$\varepsilon$＞0) on rubbed PI with increasing baking temperature and time. We consider that the tilt angle of NLC is decreased due to increasing the steric interaction between horizon component of permittivity $\varepsilon$ = of NLC and the stress of polymer side chain by high temperature. As the increase of baking temperature, we obtain that AFM (atomic force microscope) image of rubbed PI surface using Hot-plate method has formed better solid micro-groove structure than oven method.

• 동아시아식생활학회지
• /
• 제20권3호
• /
• pp.402-414
• /
• 2010

A survey was conducted to study the ingredient and the nutrition of Yukwa consumed in Jeonbuk region. Additional survey was performed to the adult population in Jeobook region to identify the recognition and improvement of Yukwa. The ingredient and baking process varies from each region. The modernization of Yukwa baking process requires introduction of new flavour using new ingredient and simplification of the baking process as these two factors are holding back the modernization of the Yukwa. Top quality Yukwa can be produced by standardized baking process, using top quality agricultural goods, cultivated in Korea. The key to making Yukwa more accessible to the public is by simplifying the current baking process, including the drying process Bandegi, which is the most complicated process of all.

• 한국전기전자재료학회:학술대회논문집
• /
• 한국전기전자재료학회 2003년도 추계학술대회 논문집 Vol.16
• /
• pp.67-70
• /
• 2003

The control of tilt angle for nematic liquid crystal (NLC) with negative and positive dielectric anisotropy on the rubbed homeotropic polyimide (PI) using baking method by hot plate equipment was investigated. LC tilt angle decreased with increasing baking temperature and time. Especially, the low LC tilt angle of positive type NLC ($\Delta\varepsilon$ >0) on the rubbed homeotropic PI surface by increasing temperature and time was measured. The tilt angle of positive type NLC ($\Delta\varepsilon$ >0) is smaller than that of the negative type ($\Delta\varepsilon$ >0) on rubbed PI with increasing baking temperature and time. We consider that the tilt angle of NLC is decreased due to increasing the steric interaction between horizon component of permittivity $\varepsilon$ = of NLC and the stress of polymer side chain by high temperature.

• 대한기계학회:학술대회논문집
• /
• 대한기계학회 2000년도 추계학술대회논문집B
• /
• pp.247-254
• /
• 2000

The base pressure of vacuum vessel of the KSTAR (Korea Superconducting Tokamak Advanced Research) Tokamak is to be a ultra high vacuum, $10^{-6}{\sim}10^{-7}Pa$, to produce clean plasma with low impurity containments. For this purpose, the KSTAR vacuum vessel and plasma facing components need to be baked up to at least $250^{\circ}C,\;350^{\circ}C$ respectively, within 24 hours by hot nitrogen gas from a separate baking/cooling line system to remove impurities from the plasma-material interaction surfaces before plasma operation. Here by applying the implicit numerical method to the heat balance equations of the system, overall temperature distributions of the KSTAR vacuum vessel and plasma facing components are obtained during the whole baking process. The model for 2-dimensional baking analysis are segmented into 9 imaginary sectors corresponding to each plasma facing component and has up-down symmetry. Under the resulting combined loads including dead weight, baking gas pressure, vacuum pressure and thermal loads, thermal stresses in the vacuum vessel during bakeout are calculated by using the ANSYS code. It is found that the vacuum vessel and its supports are structurally rigid based on the thermal stress analyses.

• Journal of Welding and Joining
• /
• 제29권6호
• /
• pp.49-55
• /
• 2011

With the development of pre-painted steel sheets for automotive body application, a new joining method is required such as hybrid joining with combination of adhesive bonding and mechanical joining. The objective of this study is to investigate the effect of pre- and post-baking of adhesive bonding on failure mode and strength of hybrid joining of automotive steel sheets. Experiments show that the hybrid joining exhibits better bonding strength and displacement than conventional adhesive joining and mechanical fastening each. Comparison of pre- and post-baked hybrid joining results suggested that baking at $160^{\circ}C$ after mechanical joining was found to have higher joining properties than pre-baking condition. The prebaking condition changed its fracture mode from interfacial to button fracture. The changes in fracture mode with post-baking of hybrid joining was attributed to variation in neck thickness and undercut of joint.

• 한국건축시공학회지
• /
• 제4권2호
• /
• pp.143-149
• /
• 2004

The recycle of domestic waste concrete is, however, still in an early stage, and it has been only partially being used for the road fillers. As a counter-plan of activating recycled concrete, we have confirmed the hydration possibility of the waste concrete powder from the experiment on recycling the aggregate powder since 2000. Though that study, we have known that the strength is increasing when the baking time is longer, and baking temperature maintain in $700^{\circ}C$. Also, the quality is lowered because of the fine aggregate powder which has a bad influence on flowability & compression strength by adhesion of mortar on the aggregate face. Therefore, mortar and interfacial separation of aggregate are large in proper quality for concrete recycling is expected that affect. The purpose of this study is to investigate effective aggregate separation and to determine the most suitable production method controlling the duration of baking time for recycled cement from the compressive strength, X-ray diffraction and ingredient analysis test.

• 한국식품조리과학회지
• /
• 제21권4호
• /
• pp.490-495
• /
• 2005

튀김으로 조리하는 대표적인 식품인 돈까스를 통해 지방섭취를 줄이고 칼로리를 낮출 수 있는 조리방법을 제안하기 위해 본 연구를 수행하였으며 그 결과는 다음과 같다. 돈까스를 기름에 튀기는 Frying보다 Oven baking으로 조리한 돈까스의 일반성분 분석에서 기름에 튀긴 돈까스보다 오븐에 구운 돈까스의 지방함량이 낮게 나타났고(p<0.05) 물성과 색도에서도 Frying과 Oven baking은 대부분의 항목에서 유의적인 차이가 있었다. 특히 칼로리 분석에서 Oven baking 조리한 돈까스는 Frying으로 조리한 돈까스보다 약 $10\%$가량의 칼로리가 낮은 (p<0.05) 경향을 보여 일반성분 분석, 관능테스트 결과와 일치하였으며 식이요법을 요하는 사람들에게 권장 할 수 있는 조리방법이라 사료된다. 하지만 관능테스트에서 전통적인 튀김방식의 돈까스가 다즙성과 전체적인 맛에서는 오븐에 구운 돈까스보다 다소 우수한 결과를 보였다.

• 동아시아식생활학회지
• /
• 제16권6호
• /
• pp.702-706
• /
• 2006

The aim of this study was to identify the onuses of abnormal precipitation in buckwheat extracts and to suggest the preventive solutions. Abnormal precipitation was formed by the coagulations of small round droplets, and increased when poor quality or old buckwheat used. It was found that, unlike poor quality buckwheat, extracts made from fresh buckwheat showed almost no saccharifying enzyme activity and a lower number of microorganisms. The addition of branched starch to the extracts restricted the occurrence of abnormal precipitation and microorganisms and imparted stability to the extracts.