• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.252-260
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• 2007

This study was performed to provide basic data for the operation of the sous vide cook-chill system(SVCC) by comparing and evaluating the quality of SVCC prepared foods to those prepared using the cook-chill system(CC). Foremost, the microbial risk was less and the food quality excellent when SVCC was used compared to CC, where changes in pH, Aw and moisture loss were less with SVCC. The CC and SVCC Aw value were 0.93 and 0.92 and 0.92 and 0.95 at 0 days and 15 days, respectively. Secondly, the microbial quality by storage days was relatively high with SVCC. The CC and SVCC viable cell and coliform counts were 4.43 and 4.37 LogCFU/g, and 4.53 and 3.60 LogCFU/g, respectively, by 15 days. Also, after reheating, the viable cell and coliform counts satisfide the standards applied in processed food(5.0 and 2.0 LogCFU/g respectively). Lastly, the sensory scores for SVCC were higher than those for CC. Thus, microbial and sensory qualities by days of storage were acceptable and overall quality satisfaction was better for SVCC than CC.

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.504-513
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• 2006

This study was performed to provide basic data for the operation of a safer cook-chill system by comparing and evaluating the quality of food prepared using the sous vide cook-chill(SVCC) and cook-chill(CC) systems, according to the preparation methods and storage temperature. When the effects of preparation methods and storage temperatures on the physicochemical and microbial qualities were analyzed, the following results were obtained. Firstly, the microbial risk was reduced and the food was raised when danhopark tzeam were prepared with SVCC compared with CC in which changes in pH and Aw and moisture content loss were less than with SVCC. Secondly, the storage period tested in this study was limited to only 10 days, which prevented any significant difference from being seen at 3$^{\circ}$C and 10$^{\circ}$C in the degradation of food quality when SVCC and CC were compared. However, the overall quality and safety as indicated by the physicochemical and microbial qualities at 10$^{\circ}$C were relatively low for and with CC, suggesting that SVCC is a more effective method, probably because vacuum packing eliminates oxygen in the food, thereby inhibiting bacterial growth.

• 한국축산식품학회지
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• 제34권4호
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• pp.482-495
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• 2014

The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at $-20{\pm}1^{\circ}C$. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor declined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holding capacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but decreased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC were affected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) gradually within the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould count decreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological quality of beef, causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimized in terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.

• Asian-Australasian Journal of Animal Sciences
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• 제15권11호
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• pp.1523-1526
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• 2002

Genetic parameters of carcass weight (CWT), dressing percent (DP), cook loss (CL), eye muscle area (EMA), back fat thickness (BFT), and meat tenderness in terms of mastication (MAS), shear force (SFR) and penetration (PEN) in Korean native cattle were estimated in this study. Effects of sire, location and their interaction on these traits were also evaluated. Sire effects were found to be significant on all the traits studied except for PEN. The CWT and DP were also significantly affected both by location (p<0.01) and by interaction effect between sire${\times}$location (p<0.05). The EMA was significantly (p<0.05) affected by location but not by interaction effect between sire${\times}$location. All the traits were positively correlated ($r_g$ and $r_p$) with each other except between CL and meat tenderness (negatively correlated). Moderate to high genetic correlations between CWT and other important traits were obtained; indicating that selection for CWT would lead to improve carcass quality. Heritability estimates were 0.64, 0.52, 0.37, 0.25, 0.19 and 0.18 for MAS, SFR, CWT, PEN, DP and EMA, respectively.

• Advances in materials Research
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• 제3권2호
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• pp.105-116
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• 2014

The microwave dielectric properties of $CeO_2$ nanoparticles (0.5, 1.0 & 1.5wt%) doped $Mg_2TiO_4$ (MTO) ceramics have been investigated at cryogenic temperatures. The XRD patterns of the samples were refined using the full proof program reveal the inverse spinel structure without any secondary phases. The addition of $CeO_2$ nanoparticles lowered the sintering temperature with enhancement in density and grain size as compared to pure MTO ceramics. This is attributed to the higher sintering velocity of the fine particles. Further, the microwave dielectric properties of the MTO ceramics were measured at cryogenic temperatures in the temperature range of 6.5-295 K. It is observed that the loss tangent ($tan{\delta}$) of all the samples increased with temperature. However, the $CeO_2$ nanoparticles doped MTO ceramics manifested lower loss tangents as compared to the pure MTO ceramics. The loss tangents of the pure and MTO ceramics doped with 1.5 wt% of $CeO_2$ nanoparticles measured at 6.5K are found to be $6.6{\times}10^{-5}$ and $5.4{\times}10^{-5}$, respectively. The addition of $CeO_2$ nanoparticles did not cause any changes on the temperature stability of the MTO ceramics at cryogenic temperatures. On the other hand, the temperature coefficient of the permittivity increased with rise in temperature and with the wt% of $CeO_2$ nanoparticles. The obtained lower loss tangent values at cryogenic temperatures can be attributed to the decrease in both intrinsic and extrinsic losses in the MTO ceramics.

• Journal of Animal Science and Technology
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• 제44권5호
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• pp.593-598
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• 2002

이 연구는 한우에 있어서 몇 가지 도체형질의 특성을 파악하고 각 형질들 간의 관계를 추정하기 위하여 수행되었다. 도체중, 등지방두께, 살코기 비율(meat %), 뼈 비율(bone %), 근내지방% 및 배장근단면적의 평균치는 각각 300.27kg, 9.23mm, 58.99%, 12.92%, 28.08% 및 74.00$cm^2$ 이었다. 숙성 전 ($pH_B$) 및 숙성 후 ($pH_A$)의 산도와 조리손실(숙성 전 및 숙성 후)은 각각 5.32, 5.60, 16.43 및 19.21 이었다. 근육의 평점과 지방색은 3.67 및 3.17을 나타내었다. 배장근 단면적과 육량등급은 도체중, 적육% 및 뼈%와 극히 미약한 正의 상관이 존재하는 반면에 근내 지방도와는 負의 상관을 보였다. 등지방두께는 도체중 및 적육량과 正의 상관이었으나 뼈의 % 및 근내지방 %와는 負의 상관을 나타내었다. 酸度는 調理 損失과 숙성전후에 관계없이 負의 상관을 보였다.

• Journal of Astronomy and Space Sciences
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• 제29권1호
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• pp.47-49
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• 2012

Massive binary stars lose mass by two mechanisms: jet-driven mass loss during periods of active mass transfer and by wind-driven mass loss. Beta Lyrae is an eclipsing, semi-detached binary whose state of active mass transfer provides a unique opportunity to study how the evolution of binary systems is affected by jet-driven mass loss. Roche lobe overflow from the primary star feeds the thick accretion disk which almost completely obscures the mass-gaining star. A hot spot predicted to be on the edge of the accretion disk may be the source of beta Lyrae's bipolar outflows. I present results from spectropolarimetric data taken with the University of Wisconsin's Half-Wave Spectropolarimeter and the Flower and Cook Observatory's photoelastic modulating polarimeter instrument which have implications for our current understanding of the system's disk geometry. Using broadband polarimetric analysis, I derive new information about the structure of the disk and the presence and location of a hot spot. These results place constraints on the geometrical distribution of material in beta Lyrae and can help quantify the amount of mass lost from massive interacting binary systems during phases of mass transfer and jet-driven mass loss.

• 한국축산식품학회지
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• 제39권6호
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• pp.863-876
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• 2019

The thermal-death times of Listeria monocytogenes were determined in inoculated restructured goat steak at 60℃, 65℃, and 70℃ of sous-vide temperatures. D-values of L. monocytogenes in inoculated restructured goat steak ranged from 7.27 min at 60℃ to 0.46 min at 70℃. Times need to yield at least a 6 log reduction of L. monocytogenes at their temperatures for this product were 47, 12, and 3 min, respectively. After sous-vide, all microbial counts in non-inoculated samples were not detectable, except the aerobic and anaerobic mesophilie and lactic acid bacteria counts were lower than 2 Log CFU/g. For sous-vided and grilled sous-vided samples, sous-vide loss and surface shrinkage were the lowest in samples sous-vided at 60℃ for 47 min (p<0.05). These samples demonstrated the lowest CIE L^*, shear force, hardness, gumminess and chewiness and the highest CIE a^* and hue angle (p<0.05). Therefore, sous-vide at 60℃ for 47 min provided convenient ready-to-cook restructured goat steak for microbiology safety and optimization of physicochemical quality.

• 한국기계가공학회지
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• 제18권1호
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• pp.16-23
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• 2019

Cooking oil in kitchen-fog is the most harmful factor to the health of a cook. The proposed filter is a tool that protects the cooked state, to prevent users from inhaling oil mist in the kitchen. Due to efficiency issues, existing filters are of the mesh type or baffle type. In this paper, CFD analysis is carried out to select a filter with low pressure loss and low efficiency, and to attach the sub-filter to improve efficiency. The results of the analysis on the collection efficiency and pressure loss of three sub-filters, i.e., circle type, droplet type, and cone type, showed that the collection efficiency was 64.09% and the pressure loss was 1.26 mmAq when the circle type sub-filter was applied. The position of the sub-filter showed the best efficiency and pressure loss when it was located at the bottom of the center of the gap of the main filter.

• 한국식품과학회지
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• 제46권5호
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• pp.660-664
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• 2014

본 연구는 최근 매우 우수한 가열 매체로 인정받고 있는 저온스팀(soft steam) 열처리 공정의 natural convection (NC) 방식과 forced convection-boiler (FC-b) 및 forced convection-fan (FC-f) 방식을 이용하여 처리온도(60, 70, $80^{\circ}C$) 및 시간(0-60분)에 따른 감자의 전처리 특성을 비교 평가하고자 하였다. 스팀처리 방식에 따른 가열실 내부의 온도변화와 감자 내 외부의 온도변화, 감자의 cook value, ascorbic aicd 및 수분의 함량과 중량감소율의 변화를 관찰한 결과, 모든 처리조건에서 FC-b 및 FC-f의 강제대류 방식에 비해 자연대류의 NC 방식이 이들 전처리 특성에 대해 우수한 결과를 나타냄을 확인할 수 있었다. 따라서, 본 연구의 결과들은 감자의 가공 및 전처리를 위해 현재 사용되고 있는 기존의 열처리 공정에 대한 대안으로써 NC 방식 스팀처리의 높은 효율성 및 산업적 적용에 대한 가능성을 제시하고 있다.