• 한국조리학회지
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• 제3권
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• pp.367-383
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• 1997

1. It is necessary for all cooks to understand the eggs for making the bakery. It will lead for them to make a difficient and reasonable job. 2. To understand the viscosity, Cooks have the view of the difference between the old eggs and the fresh eggs. 3. The cooks have the ability to apply the baking temperature by the exact understanding of the solidification. 4. The cooks have the basic knowledge to create the whipping items. 5. The cooks have the ability to develop the emulsion items by the exact understanding of the emulsification. 6. The cooks have the creativity to put in practice the bakery by reviewing the representative egg item.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2005년도 창립60주년 기념 추계 학술대회
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• pp.42.1-42.1
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• 2005

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2008년도 International Meeting on Information Display
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• pp.648-650
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• 2008

We used micro-contact printing for source and drain electrodes of OTFTs. The proper solvent of Ag paste and baking temperature were extracted for PVP gate dielectric and pentacene semiconductor. The mobility was 0.025 cm2/V.sec and on/off ratio was $2{\times}10^5$.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2008년도 International Meeting on Information Display
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• pp.1577-1579
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• 2008

A mixture of two different types of polyimide, one having an alkyl side chain and ordinarily used for homeotropic alignment, and the other without a side chain and ordinarily used for planar alignment, is deposited and baked at high temperatures. When the resulting cell is filled with a nematic liquid crystal, it is found that the pretilt angle is a function of the baking temperature or mixing ratio, and can be controlled continuously over the range 0 to 90.

• 한국기계연구소 소보
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• 통권20호
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• pp.105-114
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• 1990

The relationship between the properties of two kinds of calcined cokes and graphitized forming bodies were examined. The microstructures of the forming bodies are already determined to some degree at the stage of baking. Calcined cokes as well as baked forming bodies using the same coke as filler were heat treated at various temperatures and their structural and properties changes with heat treated temperature were studied. The transition in properties changes with heat treatment in forming bodies were observed around $2000^{\circ}C$. The characteristics of the finial graphite bodies are strongly dependent on the properties of the raw material cokes.

• 한국의류학회지
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• 제8권1호
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• pp.39-45
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• 1984

The effects of Temperature on the removal of triglyceride were studied with soaps having various chain lengths of alkyl group. Cellophane, polyester film and alkali-treated polyester film were soiled with tripalmitin, tagged with 0" and detergency was evaluated by analysing the tripalmitine on the fabric before and after washing by means of liquid scintillation counting. The results were as following: 1) Triglyceride was completely removed from cellophane in distilled water without surfactant at any temperature, because of the hydrophillic nature of cellulose. The detergency of triglyceride from polyester film fully depended on the state of tripalmitin. The detergency of alkali treated polyester film was better than that of untreated polyester film at lower temperature due to increased hydrophillcity, but worse at higher temperature due to the diffusion of molten tripalmitin into the grooves, formed by alkali treatment. 2) The detergency from polyester film was increased with elevating temperature and after reaching some optimum detergencies, the detergencies were rather decreased with increasing temperature. The temperatures of optimum detergency were shifted to higher with increasing chain length of alkyl group. 3) When the soiled film was baked at $60^{\circ}C$ and $70^{\circ}C$ for 20 min, the detergency vs. temperature was much the same as the case of without-baking. These results indicate that the detergency of triglyceride was largely correlated with the suspending power of surfactants at low temperature and with state of soil and hydrophilicity of substrates with elevating temperature.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2001년도 춘계학술대회 논문집
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• pp.566-569
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• 2001

Hot Plate is the major unit that it used to remove damp of wafer surface, to strength adhesion of photoresist(PR) and to bake coated PR in FAB process of semiconductor. It is necessary to guarantee the performance of Hot Plate(HP). Therefore, in this study designed and developed the reliability system of HP to measure and estimated thermal uniformity and flatness in temperature setting amplitude $0~250^{\circ}C$. We developed the techniques that measures and analyzes thermal uniformity using infrared thermal vision, and compensates measuring error of flatness using laser displacement sensor. For measuring flatness, we specially makes the measurement stage of 3 axes which adopts the precision encoder. The allowable error of measuring technique is less than thermal uniformity, $\pm 0.1^{\circ}C$ and flatness, $\pm 1mm$. It is expected that the developed system can measure from $\Phi$210(wafer 8") to $\Phi$356(wafer 12") and also can be used in performance test of the Cool Plate and industrial heater, etc.

• 한국광학회지
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• 제8권5호
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• pp.387-394
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• 1997

$AL_2O_3$ 박막의 후처리 효과가 laser induced damage threshold에 미치는 영향을 연구하였다. 시료의 증착 온도는 각각 $100^{\circ}C$, $200^{\circ}C$, $300^{\circ}C$ 및 $350^{\circ}C$로 하여 제작하였고, Nd:YAG 레이저를 이용하여 LIDT를 측정하였다. 제작한 시료는 열처리와 레이저 conditioning으로 후처리한 후 LIDT의 변화를 측정하였는데, 일반적으로 증착 온도를 높게 하여 제작한 시료들에서 LIDT가 높게 측정되었다. 또한 열처리한 경우보다 레이저 conditioning으로 후처리한 경우에서 LIDT는 더 높게 측정되었다. XPS를 사용하여 후처리 전후 박막의 화학 구조적 특성을 측정하였다.

• 한국세라믹학회지
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• 제43권10호
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• pp.626-634
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• 2006

Ceramics manufacturers in the nation produced more than 5000 tons of ceramics wastes a year increasing industrial waste quantity: However, almost no researches were made to reduce environmental pollution and to recycle waste ware. In this study, white ware scraps that were produced at Icheon, Gyeonggi-do were recycled to make use of them as raw materials of ceramics body and to develop new ceramics body that had economic advantages and good quality. The findings showed that the addition of waste ware had limit of 20 wt% considering molding. The addition of waste ware of 20 wt% to white ware lowered baking temperature of the white ware that was added by waste ware of 20 wt% by 30$^{\circ}C$ than existing white ware, and property values were good, for instance, porosity of 3% in average and water absorptivity of 2% in average, and the bending strength recorded more than 800 kgf/$cm^2$ to be high than that of existing white ware being sold in market. The waste ware could be used to produce new ware body and to recycle resources and to solve environmental problems caused by burial and to improve property of ceramics and to save transportation costs as well as baking costs.

• 한국식품과학회지
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• 제36권1호
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• pp.174-182
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• 2004

Hygienic standards for pizza specialty restaurant located in Seoul during summer, 2000 were established based on HACCP concept by measuring temperature, time, pH, $A_{w}$ and microbiological assessments of pizza, and evaluation of hygienic conditions of kitchens and workers. Kitchen and worker conditions were average 1.2 and 1.0 (3 point Sly's scale), respectively, Microbial contaminations occurred at $5-60^{\circ}C$, pH above 5.0, and $A_{w}$ (0.93-0.98). Microbial assessments for pizza processing revealed $1.5{\times}10^{2}-3.9{\times}10^{8}\;CFU/g$ of TPC and $0.5{\times}10^{1}-1.6{\times}10^{7}\;CFU/g$ of coliforms, exceeding standards ($TPC\;10^{6}\;CFU/g\;and\;coliform\;10^{3}\;CFU/g$) established by Solberg et al., although significantly decreased after baking. S. aureus was not discovered, but Salmonella was found in onions. Tools and containers such as pizza cutting knife, topping container, serving bowl, pizza plate, working board, and dough kneading board contained $6.2{\times}10^{2}-1.1{\times}10^{9}\;CFU/g$ of TPC, $2.0{\times}10^{1}-6.2{\times}10^{3}\;CFU/g$ of coliforms. Workers' hands contained $3.1{\times}10^{4}\;CFU/g$ of TPC and S. aureus as compared to safety standards of Harrigan and McCance (500 and 10 CFU/g of TPC and coliforms per $100cm^{2}$). CCPs (critical control points) were determined as receiving, topping, and baking according to CCP decision tree analysis. Results suggest purchase of quality materials, careful monitoring of time and temperature, hygienic use of tools and utensils, and sanitary practicer by workers are recommended as control points for safe pizza production.