• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.786-791
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• 2009

This study focus on verification of the thermal efficiency of volumetric air receiver with $5kW_{th}$ Dish-type solar thermal system for high temperature uses by using numerical analysis compare with experimental data including shape change of absorber, direction of inlet and outlet. Porous material for radiation-thermal conversion used in former researches are substituted with the stainless steel wall installed along the spiral shaped flow path. Temperature variation and the flow change at the inside of the absorber has been analyzed by Star-ccm+ Version 3.02. Using the numerical model, the heat transfer characteristics of spiral type receiver for dish-type solar thermal systems are known and the thermal performance of the receiver can be estimated.

• Proceedings of the KAIS Fall Conference
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• 2008.11a
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• pp.465-468
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• 2008

현재 가장 범용적으로 사용되는 미생물 배양 용기인 Petri Dish는 배지 제조 후 냉장과 실온 보관 시수분 증발에 대한 보호 효과가 적어 세 달 이상 보관하기 어려운 단점이 있어 즉시 사용 배지(pre-plated media) 개발에 장애가 되고 있다. 본 연구는 미생물 배지의 장기 저장이 가능하도록 고안된 LOP plate의 수분 보호능에 관한 것으로, LB 배지를 표준 배지로 해서 4, 25, 32 및 $37^{\circ}C$ 네 개의 온도영역과 진공 포장 및 비 포장 조건에서 Petri Dish와 비교한 결과, 각 온도 조건별로 LOP의 탁월한 수분 보호능을 확인 할 수 있었다. 따라서 향후 LOP를 이용한 장기 저장과 즉시 사용이 가능한 pre-plated media와 관련된 제품 개발이 가능할 것으로 기대된다.

• 한국신재생에너지학회:학술대회논문집
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• 2008.10a
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• pp.167-170
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• 2008

A numerical and experimental studies are carried out to investigate the transient heat transfer characteristics of 5kWth dish type solar air receiver. Measured solar radiation and temperatures at several different locations are used as boundary conditions for numerical simulation. Many parameters' effects (reflectivity of the reflector, the thermal conductivity of the receiver body, transmissivity of the quartz window, etc.) on the thermal performance are investigated. Discrete Transfer Method is used to calculate the radiation heat exchange in the receiver. A transient heat transfer model is developed and the rate of radiation, convection and conduction heat transfer are calculated. Comparing the experimental and numerical results, good agreement is obtained. Using the numerical model, the transient heat transfer characteristics of volumetric air receiver for dish type solar thermal systems are known and the transient thermal performance of the receiver can be estimated.

• Journal of the Korean Dietetic Association
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• v.15 no.3
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• pp.286-297
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• 2009

Studies based on food analysis or food databases use the national standard food database. Although Internet information services are increasing gradually, users are only able to get definitive and profitable information using standard food terms. Until now, it has been uncommon to find food retrieval services that include users' regional or historical characteristics. Thus, this study introduces a prototype for Food and Dish Synonym Retrieval (NutriSyn) that includes synonyms and related words. The environments which NutriSyn was implemented were Linux for the server operating system, the Microsoft Windows series for the users' operating system and Apache for a web server. The development languages used are PHP, JavaScript and HTLM with a MySQL database. Users can access NutriSyn using Internet browsers. The main menu items are (1) Food Synonym DB, (2) Dish Synonym DB, (3) Food Information DB, (4) Dish Information DB, and (5) Food and Menu Synonym Retrieval. This system is expected to be a useful tool for food experts and interdisciplinary research.

• Journal of Community Nutrition
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• v.7 no.2
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• pp.107-113
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• 2005

This study was conducted to develop a web expert system for nutrition counseling and menu management. This program manipulates a food, dish and menu and search database that has been developed. Clients can select a recommended general and therapeutic menu using this system. The web expert system can analyze nutrients in menus and compare nutrient contents of menus with Korean Recommended Dietary Allowances. It can access the food, dish and menu database. The expert menu database can insert, store and generate the synthetic information of age, sex, and therapeutic purpose of disease. With investigation and analysis of the client's needs, the menu planning program on the internet has been continuously developed. This system consists of the database that reaches to the food composition, the dishes and the menu. Clients can search food composition and conditional food based on nutrient name and amounts. This system is able to draw up the food with its order in dish. The menu planning can be organized and nutrients analysis can be compared with Korea Recommended Allowance. This system is able to read the nutrient composition of the each food, the dish and the menu. The results of analysis is presented quickly and accurately. Therefore it can be used by not only usual people but also dietitians and nutritionists who take charge of making a menu and experts in the field of food and nutrition. It is expected that the web expert system can be useful of nutrition education, nutrition counseling and expert menu management.

• Solar Energy
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• v.19 no.4
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• pp.81-91
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• 1999

The work presented here is a design and development of sun tracking system for the parabolic dish concentrator. Parabolic dish concentrator is mounted on azimuth and elevation tracking mechanism, and controlled to track the sun with computed and measured sun positions. Sun tracking mechanism is composed of 1/30000 speed reducer(3 stages) and 400W AC servomotor for each axis. The nominal tracking speed of each axis is ${\pm}0.6^{\circ}/sec$ and the system has a driving range of $340^{\circ}$ in azimuth and of $135^{\circ}$ in elevation. Sun tracking control system consists of sun sensor, wind speed and direction measurement system, AC servomotor position control system and personal computer as a master controller. Sun sensor detects the sun located within ${\pm}50^{\circ}$ measured from the sun sensor normal direction. Computer computes the sun position, sunrise and sunset times and controls the orientation of parabolic dish concentrator through the AC servomotor position control system. It also makes a decision of whether the system should follow the sun or not based on the information collected from sun sensor and wind speed and direction measurement system. The sun tracking system developed in this work is implemented for the experimental work and shows a good sun tracking performance.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.411-425
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• 2018

Low sodium (1,300 mg) containing menu items and recipes applicable to institutional food services were developed while maintaining taste and nutrition contents. These developed recipes were used in a total of 258 dish items, including 39 one-dish meals, 43 guk or jjigae (soups or pot stews), 59 meat or fish side-dishes, 94 vegetable side-dishes, 9 jeons (pan-fried dishes), and 14 kimchis or pickles. A total of 90 menu items using 258 dishes were categorized into one-dish menu items or Korean dining table-setting items. They were re-sorted to soup or pot stew containing or not containing items. The protein content was significantly higher in one-dish menus than in Korean dining table-setting menus (p<0.05), whereas the energy, carbohydrates, lipids, and sodium did not differ significantly between them. Menus including guk showed no significant differences in energy, carbohydrates, lipids, or sodium when compared with menus not including guk. For practical application of these developed low sodium menu items for institutional food services, education manuals for nutrition should be developed, and networks among governmental agencies, institutional food services and research institutions should be established.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.277-288
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• 1994

In recent years, there is remarkable tendency of overconsumption and high calorie intake which may come from a high availability of foods, the increase of food production, processed food, and imported food. This cause chronic diseases such as obesity. high blood pressure inducing heart disease, and diabetics etc. Traditional Korean eating pattern and habit make too much waste of foods and wasting time for the food preparation. The dietary guideline used for the guidance of Korean diet pattern is composed of 'nutrients-ingredient-cooking-meal which is not visualized pattern. Therefore we made up menus in the pattern of meal-cooking-ingredient-nutrient, which is more brief, compact and more visualized pattern. We set 27,000 menus with 600 kcal/meal which is combined with staple meal-main dish-side dish (30 menus of rife meal, 5 menus of bread meal, noodle meal and one serving dish meal). 600 kcal menu is basically for volume of serving per one person according to the experimental cooking and reference. This has several advantages of simple procedure of cooking, easy practice to use menus, and good source of nutritional values. In addition to these, it also provides a new menu to decrease the calorie consumption reducing the risk of chronic disease, to prevent wasting foods, and to help single person.

• International journal of thyroidology
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• v.11 no.2
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• pp.160-166
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• 2018

Background and objectives: Salivary hypofunction is one of the common side effects after radioiodine therapy, and its pathophysiology is salivary ductal stenosis resulting from ductal cell injury. This study aimed to develop the functional culture environment of human parotid gland ductal cells in in vitro three-dimensional perfusion culture system. Materials and Methods: We compared plastic dish culture method and three-dimensional culture system containing Matrigel and nanofiber. Morphogenesis of reconstituted salivary structures was assessed by histomorphometry. Functional characteristics were assessed by immunohistochemistry and reverse transcription polymerase chain reaction (aquaporin 5, CK7, CK18, connexin 43, and p21). In addition, we designed the media perfusion culture system and identified higher rate of cell proliferation and expression of connexin 43 in perfusion system comparing to dish. Results: Human parotid ductal cells were well proliferated with the ductal cell characters under environment with Matrigel. In the presence of Matrigel, aquaporin 5, CK18 and connexin 43 were more expressed than 2D dish and 3D nanofiber setting. In the media perfusion culture system, ductal cells in 3D culture media showed higher cells count and connexin 43 expression compared to 2D dish. Conclusion: This in vitro ductal cell perfusion culture system using Matrigel could be used to study for radioiodine induced sialadenitis model in vivo.

• Korean Journal of Community Nutrition
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• v.12 no.1
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• pp.106-113
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• 2007

The purpose of this study was to classify noodle meals into a few groups according to their menu patterns and cooking methods from the 318 noodles and Ttokgook menus of 360 elementary school foodservices around Busan and Gyeongnam province. Noodle meals with high frequency were also analyzed by season and region to give information for menu planning and to improve elementary school foodservices. The menus were collected from the internet(http://www.kdclub.com) and the home pages of elementary schools between December 2004 and September 2005. Taking all kinds of noodle meals together, the serving frequencies were significantly different among regions, but were not different from season to season. Three different menu patterns were revealed from the collected noodle menus. The most frequently served menu pattern was 'main dish+starchy food & dessert+fruit & beverage+kimchi'. Gooksu, Ttokgook, Udong, and Kalgooksu meals were served with this menu pattern. The menu pattern of Jajangmeon meal was 'main dish+side-dish+starchy food & dessert+fruit & beverage+(kimchi)'. For the Bibimmeon and the spaghetti meals 'main dish+soup+starchy food & dessert+fruit & beverage+kimchi' was used. Ttigim, Danmugy, Saengchae, and chicken were frequently selected as side dishes in the overall noodle menus. More side dishes of a wide variety were served in Ttokgook meal, whereas Danmugy was the most preferred food item as a side dish with Jajangmeon and Udong meals. Comdog, Mandu, Ttok, Matang, and doughnut were preferred food items as a 'starchy food & dessert' with most kinds of noodle meals, except spaghetti with which only garlic-bread was served. The fruit and beverage items were not different with the majority of noodle meals. These results suggest that cost food habits, compatible flavor combinations, and food preference of children rather than nutritional considerations contributed to the selection of food items for the components of noodle meals in the school foodservices.