• 환경위생공학
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• 제10권3호
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• pp.29-34
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• 1995

This study was on the characteristics and heating values analysis of municipal solid wastes according to the volume- rate garbage collection system in Busan. Each waste sample was analyzed to obtain physical composition, proximate analysis, heating value, chemical composition. And the heating value were compared with those of the past waste collection system. The average physical composition of A.P.T. area was food waste 54.0~65.7% , while that of common residence was food waste 57.9~61.2% . The density of solid waste were largely different for site and the highest densities of waste was $399.6kg/m^{3}$ from Market. The low heating value of waste from residence site was 996.9kca1/kg~1, 238.1 kcal/kg which was lower than 1, 000kcal/kg~1, 800kca1/kg of the past wastes. These difference was mainly due to the difference of moisture content and the amount of vegetables.

• 한국축산식품학회지
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• 제28권4호
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• pp.415-421
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• 2008

This study evaluated the effects of thermal processing combined with high pressure on the properties of cooked pork. Pressurization followed by heating (PFH), heating followed by pressurization (HFP) and heating under pressurization (HUP) treatments were compared to a heated only control. Cooked meat without simultaneous pressurization showed little or no decrease in water binding properties relative to the control, regardless of the sequence of pressurization and heating. However, HUP treated pork had significantly higher water binding properties than the control (p<0.05). The pH values of all treatments were not significantly different with the exception of HUP at 300 MPa. The HUP treated pork showed the best tenderizing effects among all the treatments tested and the effect was more significant at increased pressure levels (p<0.05). In addition, increasing pressure levels significantly increased the L-values of pork (p<0.05). PFH and HFP treated pork had significantly lower a-values (p<0.05), while no significant differences were observed in HUP. HUP treated pork had the lowest b-values at 100 MPa. however, the differences were not significant at increasing pressure levels. These results indicate that heating under pressure is the best cooking condition for improving the quality characteristics of pork without adversely affecting its appearance.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.48-54
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• 1999

The effect of irradiation of heat treatment either alone or in combination on the shelf-life of mixed mountain edible herb drinks (MMEHD) was investigated during storage. The MMEHD made from fresh Spuriopinella bracycarpar, Ligularia fischeri and Aster scaber was gamma -irradiated at doses of 0.1 kGy to 1 kGy. Microbial population, color change, vitamin C content, and sensory quality were evaluated during storage at 4, 25 and 35oC. Heated MMEHD induced the growth of total counts, mold and yeast as compared to the non-heated MMEHD. While some reduction in the microbial growth was observed in 1kGy-irradiated groups of both with or without heating. In both groups, L and b values decreased, but a value increased during storage. Also, heating drinks showed increased L and b values and reduced a value, compared to the non-heating drinks. Non-heated drinks showed 82% loss of vitamin C, whereas 25% loss of vitamin C was occurred in the irradiated drinks during storage at 4oC for 4days. In the meanwhile, non-irradiated heating drinks showed 99% loss of vitamin C, but irradiated heating drinks showed 58-65% reduction of vitamin C. Non-irradiated drinks without heating showed more bright color than irradiated ones, but irradiated drinks showed more enhanced brightness during storage. Also, irradiated drinks showed better falvor, sensory quality, and overall acceptability than non-irradiated drinks.

• 천문학회보
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• 제46권2호
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• pp.79.2-79.2
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• 2021

We explore the range of possibilities of temperatures, heated temperature, and Kappa values of a current sheet observation on 2017 September 10. First, we construct a grid model with rapid heating (T_heat) and various Kappa (κ) values. We assume a simple density model and use adiabatic cooling to set the temperature during expansion. Next, we calculate the ion fractions using a time-dependent ionization model with adiabatic cooling and various Kappa values. The calculated ion fractions are used to simulate the DNs of the Atmospheric Imaging Assembly on board the Solar Dynamic Observatory. Then, we explore the possible range of the temperatures and Kappa values, comparing the simulated images with the observations. Finally, we discuss the range of the heated temperature and Kappa values and whether the result of this study suggests continuous heating of the current sheet plasma during the expansion.

• 한국식품영양과학회지
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• 제22권2호
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• pp.181-185
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• 1993

동부앙금(6~9%)을 연속가열법과 순간가열법으로 각 온도(80, 85, 90, 95$^{\circ}C$)에 도달시키고 20분간 유지시킨 다음 호화액의 흐름성질을 회전점도계를 이용하여 회전속도 6~180rpm, 측정온도 6$0^{\circ}C$의 조건에서 분석하였다. 호화액은 항복응력을 가진 의가소성 유체의 성질을 보였고 각 전단속도에서의 전단응력값은 순간 가열호화액이 연속가열호화액 보다 컸다. 순간 가열호화액은 농도와 가열온도에 관계없이 연속 가열호화액보다 항복응력과 점조도 지수값이 컸고 흐름지수 값은 작았다. 점조도 지수의 대수값은 농도와 가열온도와 정의 상관관계 (p<0.05)를 보였다. 동일한 농도에서 순간 가열호화액은 연속 가열호화액보다 가열온도에 따른 점조도 지수의 대수값의 증가 속도가 컸다.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2001년도 추계학술대회논문집B
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• pp.106-111
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• 2001

This paper is a study on the heat generation characteristics of the carbon heating source with high temperature. The main variables of this study are the input current and the amount of carbon heating source. As the results of the experiment in the waste rate of carbon heating source. The case of carbon heating source 300g was large than 500g. As the input current and the temperature are increased, the resistance values of carbon heating source were large. The Joule heat was represented the large value as the amount of heating source decrease with the input current. Finally, the heating source was represented the electrical steady state as the input current is increase.

• 교육시설
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• 제7권3호
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• pp.5-14
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• 2000

The purpose of this study is to analyze the environmental characteristics of Hansung Girls' Middle & High School located on the northern slope of Mt. Naksan in Seoul but sited at different aspects. The measured temperature and illumination in March, July and December were analysed. The proportion of window size and questionaries were used also. The results of observation are as follows: (1) The temperature of the southward classrooms was $3.6^{\circ}C$ higher than eastward or westward classrooms in March, but the difference of the both values in July were only $0.3^{\circ}C$ in the average. (2) The temperatures in December decreased in the order of aspects: southward, westward and eastward. (3) The highest values for illumination appeared in the classroom faced to the south and the values decreased from westward to eastward. (4) Temperatures and illumination were varied not only with the aspect but also with the number of story and the proportion of the window size. However, the heating facilities and illuminators are installed evenly without considering the condition of the buildings. The heating facilities should be installed differently according to the direction and height of the story of the building. The heating facilities should be installed sparsely for the classrooms faced southward, and more densely near the hallway side to achieve satisfaction of students and to save expenses of heating. It will be better that electric power switches for window side have to be set separately from hallway side. Improvement of the condition of illumination and temperatures will help students to promote their health and learning.

• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.6-10
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• 2005

The trypsin inhibitor activity (TIA) of various soybean cultivars was evaluated by measuring the inhibition of trypsin activity using N-benzoyl-DL-arginine-p-nitro-anilide (BAPNA) as the substrate. The TIA values of eleven white shelled soybean cultivars including a glyphosate-tolerant soybean (16.58 to 17.90㎎/g) were not significantly different among cultivars. Black shelled soybeans had higher TIA values, ranging from 40.09 to 52.11㎎/g, compared to white shelled soybeans (p<0.05). When the TIA of commercially processed soybean foods were determined, no TIA was detected in soysauce, tofu and soybean paste. During conventional moist heating, the IT/sub 50/ (Time required to reach 50% inhibition of TIA) values were decreased as heating temperature and cooking pressure increased. The IT/sub 50/ values of moist heating were estimated to be 91.68, 37.71 and 19.50 min at 60, 80 and 100℃, respectively. The IT/sub 50/ value of microwave cooking was 4.75 min at medium heat, while that of the pressure cooking at 120℃ was only 2.62min. Moreover, there was a negative relationship between temperature and IT/sub 50/ values (R=0.92, p<0.01). The TIA of soybean sprouts was completely inactivated after heating at 100℃ for 5 min, although fresh soybean sprouts showed one fifth of the TIA value of white shelled soybeans. Based on our results, pressure cooking is the most effective cooking method to reduce TIA in soybeans.

• 한국식품영양학회지
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• 제25권4호
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• pp.1068-1074
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• 2012

Ohmic heating uses electric resistance heat which occurs equally and rapidly inside of food when electrical current is flown into. In other study, we researched about soybean protein's characteristic changes by ohmic heating. Nevertheless treated same temperature, denaturation of soybean protein were accelerated by ohmic heating than conventional heating. In this time, we studied thermal property change of potato starch by ohmic heating besides conventional heating. For this purpose, potato starch was heated at same subgelatinization temperature by ohmic and conventional heating. And thermal properties were tested using DSC. Annealing of starch is heat treatment method that heated at 3~4% below the gelatinization point. DSC analysis results of this study, the $T_o$, $T_p$, $T_c$ of potato starch levels were increased, whereas $T_c{\sim}T_o$ was narrowed. This thermal property changes appear similar to annealing's result. It is thought the results shown in this study, because the heating from below the gelatinization point. 6, 12, 24, 72, and 120 hours heating at $55^{\circ}C$ for potato starch, $T_o$, $T_p$, $T_c$ values continue to increased with heating time increase. The gelatinization temperature of raw potato starch was $65.9^{\circ}C$ and the treated starch by conventional heating at $55^{\circ}C$ for 120 hr was $72^{\circ}C$, ohmic was $76^{\circ}C$. The gelatinization range of conventional (72 hr) was $10^{\circ}C$, ohmic was $8^{\circ}C$. In case of 24 hours heating at 45, 50, 55, 60, $65^{\circ}C$ for potato starch, the result was similar to before. $T_o$, $T_p$, $T_c$ values continue to increased and gelatinization range narrowed with heating temperature increase. In case of conventional heating at $60^{\circ}C$, the results of gelatinization temperature and range were $70.1^{\circ}C$ and $9.1^{\circ}C$. And ohmic were $74.4^{\circ}C$ and $7.5^{\circ}C$. When viewed through the results of the above, the internal structure of starch heated by ohmic heating was found that the shift to a more stable form and to increase the homology of the starch internal structure.

• 한국농공학회:학술대회논문집
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• 한국농공학회 2003년도 학술발표논문집
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• pp.595-598
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• 2003

Elemental data was collected for agricultural biomass such as pruned branches with respect to unit area production and heating values. The results indicated that higher heating values for the biomass was comparable to those of woody biomass. Approximate estimations of power generation from biomass showed that over 100kW power plants could be installed in some districts.