• Food Science of Animal Resources
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• v.34 no.3
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• pp.280-286
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• 2014

This study investigated the effects of cooking methods on the digestibility of lipids and formation of cholesterol oxidation products (COPs) in pork, during in vitro human digestion. Pork patties were cooked using four different methods (oven cooking, pan frying, boiling, and microwaving), to an internal temperature of approximately $85^{\circ}C$. The digestibility of pork patties were then evaluated, using the in vitro human digestion model that simulated the composition (pH, minerals, surfaceactive components, and enzymes) of digestive juices in the human mouth, stomach, and small intestine. The total lipid digestibility was higher after microwave cooking, whereas pan-frying resulted in lower in vitro digestibility, compared to the other cooking methods. The microwaving method followed by in vitro digestion also showed significantly higher content of free fatty acids and thiobarbituric acid reactive substances (TBARS), compared to the other cooking methods; whereas, the pan frying and boiling methods showed the lowest. Cholesterol content was not significantly different among the cooked samples before, and after in vitro human digestion. The formation of COPs was significantly higher in the microwave-treated pork samples, compared to those cooked by the other methods, which was consistent with the trend for lipid peroxidation (TBARS). We propose that from the point of view of COPs formation and lipid oxidation, the pan-frying or boiling methods would be useful.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.573-578
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• 2001

Cholesterol oxidation products(COPs) such as 7-ketocholesterol, 7 ${\alpha}$, 7 ${\beta}$-hydroxycholesterol and 25-hydroxycholesterol were analyzed for ensuring the safety of squid during its drying and cooking. In addition. changes of malonaldehyde in squid during its drying and cooking were also investigated. Cholesterol was detected 636.4m9/1009 in fresh sample, which was decreased during its drying and cholesterol contents in dried sample were 468.9mg/100g, 486.8mg/100g, respectively, while COPs contents of sun and hot air dried samples increased about 6.2 times more than those contents of fresh sample. Regardless of cooking methods, the contents of COPs in dried products increased after cooking. Especially, those contents were determined 127.3 mg/g in sun dried samples were cooked by microwave oven. The malonaldehyde contents of dried products increased after cooking, its contents in cooked samples by an microwave oven after sun dried were about 4.3 times more than in control products. In general, a small quantity of COPs were formed in dried samples which were cooked by a steam.

• Journal of The Korean Society of Agricultural Engineers
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• v.53 no.6
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• pp.145-152
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• 2011

In order to heat greenhouse nearby river channel, riverbank filtration water source heat pump was developed for getting plenty of heat flux from geothermal energy. Recharging well, thermal storage tank with separating insulation plate and filtering tank for eliminating iron, manganese were mainly developed for making the coefficient of performance (COP) of heat pump higher. Heating system using riverbank filtration water source heat pump was installed at a paprika greenhouse in the Jinju region where a single fold of vinyl cover and 2 layers of horizontal thermal curtain were installed as a part of temperature keeping and heat insulation with a greenhouse area of 3,185 $m^2$. 320,000 kcal/h was supplied for performing a site application tests. A greenhouse heating test was performed from Feb. 1, 2011 to Apr. 30, 2011. As the result of that, COPh of the heat pump was measured in the range of 4.0~4.5, while COPS of the system was represented as 2.9~3.3. COP measured of the heat pump was very good and well responded to indoor heating temperature of the environment control system of a greenhouse.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.23-28
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• 2016

This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4℃ and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating.

• Korean Architects
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• no.3 s.299
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• pp.42-44
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• 1994

이 글은 15년간 미 극동공병단(Cops of Engineers)에서 설계실, Project Manager, engineering/Construction Coordinator 등 여러 부서를 거치고 설계 사무소를 개설한 지 3년 동안 현실을 경험하면서 불합리하게 느꼈던 점과 그 대응책을 단편적으로 기술하였다. 세계시장이 개방되면 무엇이 과연 우리의 영역을 침해할 것인가에 대해 막연한 불안감을 접하고 있으나, 그들과의 경쟁력을 높이기 위해서는 설계, 감리, 공사의 품질을 향상하는데 관심을 기울여야 할 것이다. 최근 설계‧감리비의 인상은 기술료가 비싼 외국기술자의 기반을 만들어 줄 수도 있다는 우려와 함께 건축사들의 각성에 의해 우리의 지위향상에 일조하기를 진정 바라는 바이다.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.465-472
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• 2002

The effect of cooking(boiling, steaming and baking) and drying on the cholesterol content and formation of oxidized cholesterols and acid value in squid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled. The data from spectophotometric assay ranged from 263.2 mg/100g(mantle) to 315.8 mg/100g(tentacle). The cholesterol levels found for squid samples analyzed by gas chromatography(GC) were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted some decrease in the initial total cholesterol content of raw meat from 10%(boiling for 5 min.) to 25%(steaming for 5 min.). The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but brought about no significant difference in samples stored for 6 weeks at $4^{\circ}C\;and\;20^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterol in cooked samples. Sun dried meat stored at $4^{\circ}C\;and\;20^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol. For the boiled and steamed squids, 10% higher acid value and 5% higher acid value respectively were observed but oven cooked samples resulted in a 50% higher acid value than raw samples. Squids had a 45% higher acid value than raw one during sundrying and presrevation at $20^{\circ}C$ but there was not a severe difference of acid value between $4^{\circ}C\;and\;20^{\circ}C$ stored samples.

• Journal of the Korean Solar Energy Society
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• v.26 no.2
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• pp.95-101
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• 2006

The purpose of this study is to present the simulation results and an overview of the performance assessment of the Ground-Source Heat Pump(GSHF) system. The calculation was performed for two design factors: the spacing between boreholes and the depth of the vertical ground heat exchangers. And the simulation was carried out using the thermal simulation code TRNSYS with new model of water to water heat pump developed by this study. As a result, it was anticipated that the yearly mean COPs of heat pump for heating and cooling are about 3.7 and 5.8 respectively and the heat pump can supply 100% of heating and cooling load all the year around.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.27 no.5
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• pp.269-276
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• 2015

Single-effect $CH_3OH-LiI-ZnBr_2$ and $C_2H_5OH-LiI$ absorption heat pumps are simulated to evaluate feasibility as heating device. These systems are predicted to give higher heating COPs in wide operating ranges compared to conventional systems. Among the two systems, the $C_2H_5OH-LiI$ system is found to be more advantageous for operating in extremely cold weather due to the large solubility of Lil in $C_2H_5OH$.

• Proceedings of the SAREK Conference
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• 2005.11a
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• pp.167-172
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• 2005

The purpose of this study is to present the simulation results and an overview of the performance assessment of the Ground-Source Heat Pump(GSHP) system. The calculation was performed for two design factors. the spacing between boreholes and the depth of the vertical ground heat exchangers. And the simulation was carried out using the thermal simulation code TRNSYS with new model o( water to water heat pump developed by this study. As a result, it was anticipated that the yearly mean COPs of heat pump for heating and cooling are about 3.7 and 5.8 respectively and the heat pump can supply 100% of heating and cooling load all the year around.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.10 no.3
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• pp.303-314
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• 1998

In this study, the performance of a multi-stage condensation heat pump was examined. Computer simulation programs were developed for 1-stage, 2-stage, and 3-stage heat pumps and R11, R123, R141b were tested as working fluids. The results showed that coefficients of performance(COPs) of an optimized 3-stage condensation heat pump are 25∼40% higher than those of a conventional 1-stage heat pump. The increase in COP, however, differed among the fluids tested. The improvement in COP largely stems from the decrease in average LMTD values in the condensers of the multi-stage system. For the 3-stage condensation heat pumps, optimized UA values of three condensers were determined to be 30∼40% of the UA value of the total condenser regardless of the working fluid. When the amount of cooling water entering into the intermediate and high-stage subcoolers is roughly 10% of the total condenser cooling water respectively, the optimum performance was achieved for the 3-stage condensation heat pump.