• 보존과학회지
• /
• 제4권1호
• /
• pp.43-52
• /
• 1995

This study was carried out to investigate the papermaking characteristics for New Hanji (Korean Paper) products from paper mulberries by new pulping processes. So far wood ash extractives or NaOH only have been used for cooking chemicals at the atmospheric condition. Also bast fibers only have been used as raw materials for Hanji, In this study, as the alternatives to the conventional cooking, alkali, alkali-peroxide and sulfomethylated cookings were applied at the pressurized condition for Hanji pulping, Also bast fibers, woody parts and whole woods are attempting for being utilize as new raw materials for special Hanji. Anatomical and chemical properties of 3 paper mulberry species and their pulping characteristics were analyzed.

• 한국식품위생안전성학회지
• /
• 제11권1호
• /
• pp.1-5
• /
• 1996

This study is performed to identify the contents of nitrosamine in meat (beef, pork) and meat product (ham, bacon, sausage) by gas chromatograph-thermal energy analyzer. The author also determained the formation of nitrosamine in these products when they were cooked in frying pan at 21$0^{\circ}C$ for 4 minutes and microwave for 45 and 75 seconds. N-ni-trosodimethylamine (NDMA) analysis was impossible in the most products because of their impurieties. On the other hand, N-nitrosopyrrolidine (NPYR) of 0~9.4 ug/kg in meat and 0~15.6 ug/kg in meat products were detected, respectively. When meat and meat products were cooked, generally contents of NDMA and NPYR have a tendency to be increased a little. Meat and product being cooked in microwave rather than frying pan, contents of NDMA and NPYR were detected more. Especially, in sausage contained much flsh, contents of NDMA was detected more.

• 대한가정학회지
• /
• 제34권4호
• /
• pp.75-86
• /
• 1996

This study was surveyed to investigate the condition and satisfaction of foodservice environment. the survey was conducted based on an instrument which was developed by reviewing previous research. The instrument was provided to 57 nutritionists at the elementary schools in Taegu area, and its contents include the standard and relevance of kitchen center, the layout type and the standard of satisfaction for the cooking equipment, washing machine, kitchen table and kitchen facilities. Data obtained from survey were analyzed by SAS. These results show that the combination layout type among four types of cooking center in the arrangement gives the highest standard of satisfaction to nutritionists. The amounts of equipment holding are related to its arrangement in the standard of satisfaction.

• 한국식품영양학회지
• /
• 제1권1호
• /
• pp.7-12
• /
• 1988

In the view of the fact that data are scare concerning the change of Methionine composition of poultry meat in function of storage temperature and cooking method. The present study was carried out to change in these compounds and the results were summarized as follows. 1. The result of measuring methionine compound of raw material stored under the condition of 5$^{\circ}C$, 1$0^{\circ}C$ for 6 weeks were increased as temperature increases. 2. The result of change in methionine compound of roasting were decreased than raw material It was greatly decreased in the storage for 42 days at 1$0^{\circ}C$ and slightly decreased in the storage for 14 days at 5$^{\circ}C$ 3. When the boiling in the water, methionine compound was decreased than roasting to compare with raw material 4. By the results of this study, one of the best cooking method is roasting, because of the change in methionine compound of roasting is slightly decrease.

• 펄프종이기술
• /
• 제31권3호
• /
• pp.90-95
• /
• 1999

The durability of handmade paper prepared by potassium carbonate cooking of paper multiberry (Broussonetia Kazinoki Sieb).was investigated. The potassium carbonate paper before and after heat aging had better strength properties, breaking length and folding endurance than those of the soda paper, except of lower brightness .After 30 days of heat aging , these strength properties were still maintained . however, there was almost no difference in the infrared spectra and the crystallinities calculated by X-ray diffraction curves between the potassium carbonate paper and the soda a paper. The durability of the potassium carbonate paper was though to be due to decrease in the pulp damage caused by weak alkaline cooking condition. The results indicated that the paper prepared by the potassium carbonate cooling method could have better permanence than that prepared by the conventional soda cooking method.

• 한국연소학회:학술대회논문집
• /
• 한국연소학회 2012년도 제45회 KOSCO SYMPOSIUM 초록집
• /
• pp.313-316
• /
• 2012

In this study, the combustion and emission characteristics of waste cooking oil biodiesel was investigated. The fuel was injected from 5 CAD (Crank angle degree) ATDC (After top dead center) to -60 CAD ATDC by 5 CAD with 800 bar and 1600 bar injection pressure. Generally, the hydrocarbon, carbon monoxide and smoke emissions from biodiesel fuel were lower than the emission levels of diesel fuel. However, the emission characteristic of biodiesel got worse than diesel when the fuel was injected earlier than -30 CAD ATDC. $NO_x$ emission from biodeisel was higher than diesel fuel in all experimental conditions.

• 설비공학논문집
• /
• 제3권5호
• /
• pp.404-414
• /
• 1991

The purpose of this study is to compare the amount of heating, domestic hot water, and cooking fuel consumption with that of heating fuel consumption by the existing calculation method and to provide rational heating system design and energy conservation through presenting the simplified equation which can anticipate the amount of heating, domestic hot water, and cooking and the load mechanical equipments. The affecting factors to the amount of energy consumption are the case of Heating, Domestic Hot Water and Cooking in addition to the energy conservation intention.

• 대한가정학회지
• /
• 제19권1호
• /
• pp.47-52
• /
• 1981

In the view of the fact that data are scare concerning the change of Methionine composition of poultry meat in function of storage temperature and cooking method. The present study was carried out to change in these compounds and the results were summarized as follows. 1. The result of measuring Methionine compound of Raw material stored under the condition of $5^{\circ}C$, $10^{\circ}C$ for 6 weeks were increased as temperature increases. 2. The result of change in Methionine compound of Roasting were deceased than Raw material It was greatly decreased in the storage for 42 days at 1$0^{\circ}C$ and slightly decreased in the storage for 14 days at $5^{\circ}C$. 3. when the Boiling in the water, Methoinine compound was decreased than Roasting to compare with Raw material 4. By the results of this study, one of the best cooking method is Roasting, Because of the change I Methionine compound of Roasting is slightly decrease.

• 한국잠사곤충학회지
• /
• 제5권
• /
• pp.43-46
• /
• 1965

본 연구는 우리나라의 원료견을 화학적으로 처리하여 무삼투 상색자견을 함으로서 생사소출량을 증대시키는 데 목적으로 하였든 바 다음 결과를 얻었다. 1. 본 연구목적을 달성하기 위하여 Serisol 해서촉진제를 창안하였다. 2. 본 해서촉진제로 생사량비율에서 0.4%의 증가를 보았다. 3. 본제는 무삼투자견을 효과적으로 하였다. 4. 본제를 사용한 생사의 마디성적은 좋은 결과이었다. 5. 본제를 사용한 생사의 기타 생사품위에 악영향이 없었다. 6. 본제는 2000배로 희석할 때 가장 그 성적이 좋았다.

• 한국식품위생안전성학회지
• /
• 제19권2호
• /
• pp.66-73
• /
• 2004

본 연구에서는 보통의 조리조건과 위생적 조리조건에서 김밥을 조리하였을 때에, 각 조리조건하에서의 식자재(원재료),조리자의 손, 조리환경(조리기구 및 조리실),그리고 완성된 김밥의 미생물 품질을 살펴보고 이를 토대로 김밥조리과정 중의 중요관리점(CCPs)을 관찰하였다. 김밥과 그 원재료,조리자의 손, 그리고 조리기구(칼, 도마 및 김발)의 표준평판균, 대장균군, 분변성대장균군, 대장균, 황색포도상구균, 살모넬라균 등의 미생물을 식품공전에 준하여 측정하였으며 조리실의 미생물 오염도를 평가하였다. 모든 시료에서 대장균, 황색포도상구균 및 살모넬라균은 검출되지 않았으며 표준평판균, 대장균군 및 분변성대장균군은 보통의 조리조건에서보다 위생적 조건에서 현저하게 낮았다 김밥 원재료 중 비가열재료에서는 가열재료보다 표준평판균 및 대장균군수가 많이 검출되었다. 두 조건에서 조리실의 공중낙하균은 모두 양호한 수준이었다. 위생적 조리조건에서 만든 김밥은 보통의 조리조건에서 만든 김밥 에 비하여 표준평판균과 대장균군이 1/100수준이었으나 아직 분변성대장균군이 검출되었다. 따라서 비가열재료, 조리기구 및 조리자의 손의 미생물 오염, 그리고 조리 중의 교차오염이 김밥 미생물 오염의 주요 근원으로 지적되며, 비가열재료의 취급, 조리기구의 세척과 소독 및 조리자의 손씻기 단계가 CCPs로 제시된다.