• The Korean Journal of Food And Nutrition
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• v.7 no.3
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• pp.219-222
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• 1994

Cold cuts were prepared from the pork and chicken with polyphosphate salt and spices. Microorganism was more proliferated and acid value was more decreased In pork cold cut rather than chicken cold cut. Otherwise TBA value of chicken cold cut was more increased than that of pork cold cut. Textures of springeness and cohesiveness were not significantly different in both cold cuts. From sensory evaluation, color, appearance and odor were significantly different, but texture, flavor and total acceptability were not significantly different. From these results, if we could study some antioxidants furthermore. we think it possible to manufacture cold cut from chicken.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.587-594
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• 2020

In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly. Seven different types of cold-cut duck meat jelly were prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5% carrageenan; T3, 0.5% konjac; T4, 0.25% alginate + 0.25% carrageenan; T5, 0.25% carrageen + 0.25% konjac; and T6, 0.25% alginate + 0.25% konjac. The pH and moisture content of the cold-cut duck meat jelly with hydrocolloids was higher (p < 0.05) than that of the control. The highest lightness value was recorded for T4 and T6 (p < 0.05), and the hardness was lower (p < 0.05) in the meat jelly with hydrocolloids than in the control, except for T2 and T5. The springiness of the meat jelly was the highest (p < 0.05) in T1 and T4. The onset, peak, and end temperatures were the lowest (p < 0.05) in the control. The highest appearance score of the meat jelly was observed in T6, and its overall acceptability was higher (p < 0.05) than that of the control, indicating that, of all the treatments, 0.25% alginate + 0.25% konjac yielded the most desirable results. Thus, the combined use of duck skin and gelatin with alginate and konjac is potentially applicable for the development of new cold-cut duck meat products.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2009.05a
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• pp.135-138
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• 2009

In this study we investigate the machining characteristics of tool material for cold forging by using the machining center. The test was in the SKD62 cold forging material by 2-edge endmill with cutting fluid. The coating conditions are depth of cut 1,2,3mm. WC-endmill, federate 20mm/min, cutting velocity 20m/min. The surface roughness increase as the depth of cut increase. Also cutting force increase whiles the depth of cut increase.

• The Journal of Korean Obstetrics and Gynecology
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• v.25 no.3
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• pp.95-102
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• 2012

Purpose: The purpose of this study is to define the cut off values of cold hypersensitivity of hands by using digital infrared thermographic imaging(DITI). Methods: Thermographic images of 130 patients with cold hypersensitivity of hands(CHHG, n=65) and non-cold hypersensitivity of hands(NCHHG, n=65) were retrospectively reviewed. We used the temperature difference the palm(PC8) and the upper arm(LU4) for diagnosing cold hypersensitivity of hands. The temperature differences of between two groups were analysed using independent samples t-tests. The cut off values were calculated by ROC curve analysis. Analyses were undertaken using SPSS version 17.0. P value of < 0.05 was considered significant. Results: The temperature difference the palm(PC8) and the upper arm(LU4) were significantly different between groups(p < 0.001). Using receiver operating characteristic curve analysis, the sensitivity, specificity, and area under the curve were 70.8%, 73.8%, respectively both hands. The AUC was 0.822 on right hand and 0.818 on left hand. The optimum cut-off value was defined as $-0.05^{\circ}C$. Conclusions: These results suggest that DITI is a reliable instrument for estimating the cold hypersensitivity of hands.

• The Korean Journal of Community Living Science
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• v.17 no.1
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• pp.101-108
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• 2006

This study was conducted to develop the regulating methods for the optimal harvest stage of new sprout for woody plants, and to clarify the effects of storage condition and period on the growth of new sprout formed of Aralia elata cv. 'Jeongkwang'. Japanese angelica tree were collected in the Jangheung district of Jeonnam on 20. March, 2005, and those cut branches were stored at $5{\pm}2^{\circ}C$ and 80 to 90% of the relative humidity, and were cut in water. Survival rate of cut branches for Aralia elata cv. 'Jeongkwang' was significantly increased when that was used for the cutting after the collection with no storage. And those survival rate was much more increased when that was stored at 80 to 90% of relative humidity than 40 to 50% of relative humidity. Number of new sprouts formed which were not stored immediately after the collection 3.2 to 3.4, and that were stored at cold storage room before cutting and cut on 1. June and 1. August were 5.1 to 5.3. Leaf growth of cut branches cut in water on 20. March started at ten days after cutting, and that on 1. June and 1. August at one to two days after cutting. Slow and mature sprout growth of Aralia elata cv. 'Jeongkwang' which were cut in water were different by the cold storage periods. Nineteen days were needed for the mature growth of sprout when cut in water on 20. March, and thirteen days on 1. August.

• Journal of Broadcast Engineering
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• v.15 no.6
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• pp.845-852
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• 2010

Collecting statistics from client requests, the broadcast server partitions data items into hot and cold-item sets with the optimal cut-off point. Hot items are broadcast periodically with periods based on their access probabilities. In a time slot with no hot items scheduled, the server broadcasts a proper cold item considering the waiting time and the number of outstanding requests. We analyze the optimal the cut-off point by calculating average response time as a function of the cut-off point. Simulation results show that our proposed algorithm outperforms existing methods in various circumstances.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.1
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• pp.27-36
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• 2017

In order to determine the relationship between water content and flower qualities of oriental hybrid lily cv. 'Siberia' cut flower, flowers were subjected to dry and cold storage at $5^{\circ}C$ for 3, 6, and 12 days and subsequently exposed to ambient temperature ($26^{\circ}C$) in bottles with water for up to 16 days. Flowers stored at $22^{\circ}C$ in dry condition for 3 days were used as the control. Changes in fresh weight, moisture content, water balance, flowering stages, osmolality and vase life of cut flowers were observed. Flowers treated with cold and dry storage had higher moisture content compared to control sample. However, this trend was evident only for 3-day cold and dry stored sample during the whole storage period. The fresh weight of cut flowers increased gradually when the samples were transferred to ambient temperature in water bottles and then declined steadily before reaching the peak in between 6-8 days of vase life. However, the changes of fresh weight of control sample were substantially faster than samples pre-treated with cold and dry storage. This was also correlated with the water balance of cut flower as it reached the minus (-) value in 6-8 days of vase life at ambient temperature. Cut lily flowers showed high osmolality values corresponding with the duration of dry storage regardless of low or higher temperature. However, osmolality had no effect on vase life since flower stem absorbed water rapidly at the end of dry storage period. Our vase life results suggest that cold and dry storage of lily cut flowers for a certain period could ensure longer vase life at ambient temperature. It was observed that prolonging the storage period at cold and dry condition for more than a week significantly increased bud abortion, reduced longevity of flowers and reduced the vase life of cut flowers. On the other hand, the shorter cold and dry storage treatment delayed the bud opening and senescence of the flowers, thus, slowering the normal maturation and aging. Results indicated that dry and cold storage at $5^{\circ}C$ for 3 days was effective in maintaining and preserving overall quality and vase life at ambient condition of oriental hybrid lily cut flowers.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.2 no.2
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• pp.98-105
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• 2003

In the experimental study, wire EDM was conducted for cold die steel by changing the Wire electrode, peak discharge current and number of finish cut. From the micro structure analysis of SEM photographs, the size of irregular welded and added component on the EDMed surface is decreasing and size of EDMed plane surface is increasing as the decreasing peak current and increasing number of finish cut. From the analysis of coating effect, Zn component is highly contained in Br and Zn Wire EDMed surface and copper component is highly contained in Br and Al wire EDMed surface. Hardness values are Increasing as the increasing peak current and decreasing the number of finish cut The value of hardness is decreasing as Cu, Al, Zn and Br wire electrode because of the residual austenite effect of solid solution copper on solidification, and finally EDMed surface has the highest hardness values for every wire electrode. Yield strength values becomes larger and bending strength values become smaller due to the increasing the hardness. These results are increased as increasing brittleness with hardness.

• The Korean Journal of Community Living Science
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• v.21 no.1
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• pp.71-79
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• 2010

This study was conducted to develop fresh-cut and processed pears. After treatment of citric acid (1%) or N-acetylcysteine (0.2 M), and co-treatment of citric acid (1%) and N-acetylcysteine (0.2 M) into the pears c.v. 'Wonhwang', the quality changes of pears during cold storage ($1^{\circ}C$) for 10 days were investigated respectively. Pear quality and the taste of pears increased much more in those treated with anti-browning agents than those in the control group at 10 days after anti-browning treatment and cold storage. Changes in Hunter b values of pears treated with 0.2 M N-acetylcysteine were insignificant. Those with Polyphenol oxidase (PPO) activity and ethylene production were had the most decreased effects and those with the phenolics compound contents were the most lowered. Firmness of fruits increased in treatment of 0.2 M N-acetylcysteine + 1% citric acid solution. The amount of respiration decreased in the application of 1% citric acid solution. Consequently, fruit freshness can be maintained more effectively by the treatment of the anti-browning agent compared to non-treatment, even if the effectiveness were different among different kinds of anti-browning agents.

• Steel and Composite Structures
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• v.34 no.1
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• pp.53-73
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• 2020

A novel all-steel miniature bar-type structural fuse (MBSF) with cold formed bolted connections is developed in this study, which consists of a central energy dissipation core cut from a smooth round bar, an external confining tube and nuts. Three types of cross sections for the central energy dissipation core, i.e., triple-cut, double-cut and single-cut cross sections, were studied. Totally 18 specimens were axially tested under either symmetric or asymmetric cyclic loading histories, where the parameters such as cut cross sectional area ratio, length of the yielding portion and cross sectional type were investigated. Numerical simulation of 2 representative specimens were also conducted. An analytical model to evaluate the bending failure at the elastic portion was proposed, and a design method to avoid this failure mode was also presented. The experimental results show that the proposed MBSFs exhibit satisfactory hysteretic performance under both the two cyclic loading histories. Average strain values of 8% and 4% are found to be respectively suitable for designing the new MBSFs as the ultimate strain under the symmetric and asymmetric cyclic loadings.