• The Korea Journal of Herbology
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• v.26 no.2
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• pp.25-30
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• 2011

Objectives : This study was carried out to investigate an antioxidant ability, the change of antioxidant ability, antimicrobial activity and anticancer in functional meat ball and sausage prepared from Lentinus edoes mycelium and texturized soy protein. Methods : This experiments was carried out to investigate antioxidant ability(TBARS, DPPH, SOD-like ability), antibacterial activity and anticancer ability using sarcoma 180 extracts from Lentinus edoes mycelium. Result : Anticancer ability of Lentinus edoes mycelium showed a 28% survival rate and 63% of inhibition rate of tumor, which showed $1.30{\pm}0.4g$ of tumor weight. These results revealed an effective Lentinus edoes mycelium resources as anticancer sources. After heating peoducts prepared from Lentinus edoes mycelium, these products doesn't showed difference between after heating and before heating in measuring of SOD-like activity and DPPH. In DPPH experiment, ethanol extracts showed a high DPPH value as 90.85%, but hot water extracts showed 82.14% in DPPH value. Conclusion : In conclusion, it is very useful resources for preparing functional food on the basis of results from antioxidant(TBARS, DPPH, SOD-like ability), antibacterial activity and anticancer ability using sarcoma 180.

• Fire Science and Engineering
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• v.12 no.2
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• pp.61-68
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• 1998

According to the results for the thermodynamic stability of feed-stuff dust, there are little change of initiation temperature of heat generation and heating value for used particle size. But initiation temperature of heat generation decreased with high heating rate whereas decomposition heat increased with particle size. Using the supporting gas, O2, initiation temperature of heat generation decreased remarkably than using the inert gas, N2, and heating value increased as twenty times under the same condition. When the ignition energy is given from the outside, used fine particle which can float in the air easily reacted tremendously with oxygen. Average maximum explosion pressure was 6.88 Kgf/$\textrm{cm}^2$ for 80/100 mesh.

• Journal of environmental and Sanitary engineering
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• v.21 no.1 s.59
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• pp.66-75
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• 2006

When we looked at the seasonal food dregs of the eastern side of gangwondo, gangneung city's summer and winter food dregs showed 25.9 and 25.8% respectively due to the presence of beach areas and ski resorts. Sokcho city showed 28.12% in summer and yangyang gun's summer food dregs showed 40.2%. Yangyang gun's august food dregs showed 2.7 times larger than annual average amount. Outlook density showed regional characteristics. Data showed that food dregs' amount rate has been reduced gradually from 2005 because of the prohibition of direct filling up. As a result of compositions analysis, the eastern side of gangwondo's water fraction of living dregs were lower than that of chuncheon city where is located at the gangwondo's inland area. chuncheon city's data showed residential areas 53.5%, community areas 56.8% and commercial areas 55.6%. These discrepancies caused by the characteristics of dregs discharge type and climate. The caloric value of dregs has been increased incrementally after the ban of food dregs' direct filling up. Therefore, heating value of the dregs exceeds the existing furnace design spec and it can cause high caloric value problems, so we need additional research to solve these problems.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.433-441
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• 2018

The objective of present study was to investigate the effect of cooking and their combinations with re-heating methods on the formation of cholesterol oxidation products (COPs) in stored chicken thigh meat. Pan roasting, steaming, oven grilling, charcoal grilling, and microwaving were used for cooking. Re-heating of samples was done using the same cooking methods or microwaving after 3 and 6 d of refrigerated storage. Cooking and re-heating resulted in reduction of crude fat and cholesterol contents of chicken thigh meat depending on storage period before re-heating. Cooking and storage period had no influence on the total amount of COPs. The highest total amount of COPs was observed in meat samples cooked by steaming and reheated by microwaving after 6 d of storage, which showed similar value to raw chicken meat stored for 6 days. However, different re-heating methods formed different types of COPs depending on storage period before re-heating. The high amount (p<0.05) of 25-hydroxycholesterol or ${\alpha}-epoxide$ was detected in meat samples reheated by steaming or microwaving at 3 or 6 d of storage after steamed cooking, respectively. As a result, the combination of steaming and re-heating with microwaving could increase the total amount of COPs in chicken thigh meat and different cooking/re-heating methods could form different types of COPs, even though no significant difference in the total amount of COPs depending on storage period.

• Journal of the Korean Society of Safety
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• v.36 no.4
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• pp.12-19
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• 2021

This paper presents a safety assessment method for FTA-based induction heating systems; the failures and causes of electrical fire are first analyzed for each part and module qualitatively, and methods to manage high probabilities of failure and electrical fire are considered, thereby improving the reliability of the induction heating system. The cumulative importance value (ACC) of the minimal cut set is drawn by setting failure as the top event, and STACK and SMPS are observed to account for about 70% of the induction heating system failures. Thus, intensively managing the basic events contained in the minimal cut set of failures for STACK and SMPS is expected to provide effective and stable operation of the induction heating system. When electrical fire is set as the top event, the STACK percentage is 90%. Accordingly, the current IGBT is changed to a FET to increase the applied voltage and prevent induction heating system failure, and a heat sink plane is installed to prevent FET heating caused by switching, thereby preventing an electrical fire. By classifying the parts and modules of the induction heating system in detail and by applying FTA based on actual failure rates and relevant data, more practical and reasonable results may be expected. Hence, continuous research must be conducted to ensure safety when using induction heating systems.

• 한국신재생에너지학회:학술대회논문집
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• 2005.06a
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• pp.403-407
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• 2005

Objective of the research is to demonstrate solar thermal space and ground heating system which is integrated to a greenhouse culture facility for reducing heating cost, increasing the value of product by environment control, and developing advanced culture technology by deploying solar thermal system. Field test for the demonstration was carried out in horticulture complex in Jeju Island. Medium scale solar hot water system was installed in a ground heating culture facility. Reliability and economic aspect of the system which was operated complementary with thermal storage and solar hot water generation were analyzed by investigating collector efficiency, operation performance, and control features. Short term day test on element performance and Long term test of the whole system were carried out. Optimum operating condition and its characteristics were closely investigated by changing the control condition based on the temperature difference which is the most important operating parameter. For establishing more reliable and optimal design data regarding system scale and operation condition, continuous operation and monitoring on the system need to be further carried out. However, it is expected that, in high-insolation areas where large-scale ground storage is adaptable, solar system demonstrated in the research could be economically competitive and promisingly disseminate over various application areas.

• The Transactions of the Korean Institute of Power Electronics
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• v.23 no.3
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• pp.199-207
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• 2018

In this paper, an all-metal domestic induction heating (IH) system that can quickly identify ferromagnetic and non-ferromagnetic pots considering temperature changes in the working coil is designed. Load modeling is performed after analyzing the parameters of the pot material and the central misalignment of the working coil. To improve the performance and stability of the all-metal IH cooking heater, a power curve-fitting model is used to design a control system that quickly responds to load parameter fluctuations. In addition, a power control algorithm is established to compensate for the reference value by reflecting the increase in working coil temperature during heating of the non-ferromagnetic pot. The validity of the proposed control algorithm for the all-metal IH is verified by experiments using a 3.2 kW all-metal IH cooking heater.

• Carbon letters
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• v.2 no.1
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• pp.22-26
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• 2001

Na alloyed graphite intercalation compounds with stage 1 and 2 were synthesized using the high temperature and pressure technique. Thermal stability and staging transitions of the compounds were investigated depending on heating rates. The thermal stability and temperature dependence of the deintercalation compounds were characterized using differential scanning calorimeter (DSC) analyzer. Enthalpy of formations were confirmed at temperatures between 25 and $500^{\circ}C$, depending on the various heating rates. The structure ions and interlayer spaces of the graphite were identified by X-ray diffraction (XRD). Diffractograms of stages with non-integral (00l) values were obtained in the thermal decomposition process, and stacking disorder defects and random stage modes were observed. The average value of the interlayer C-C bond lengths were found approximately $2.12{\AA}$ and $1.23{\AA}$ from the diffractions. Based on the stage transition, the degree of the deintercalaton has a inverse-linear relationship against the heating rate.

• 한국전산유체공학회:학술대회논문집
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• 1999.11a
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• pp.65-70
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• 1999

Radiative heating of a liquid rocket base plane due to plume emission is numerically investigated. Calculation of flow and temperature fields around rocket nozzle precedes and thereby realistic plume shape and temperature distribution inside the plume are obtained. Based on the calculated temperature field, radiative transfer equation is solved by discrete ordinate method. The averaged radiative heat flux reaching the base plane is about $5kW/m^2$ at the flight altitude of 10.9km. This value is small compared with radiative heat flux caused by constant-temperature (1500K) plume emission, but it is not negligibly small. At higher altitude (29.8km), view factor between the babe plane and the exhaust plume is increased due to the increased expansion angle of the plume. Nevertheless, the radiative heating disappears since the base plane is heated to high temperature (above 1000K) due to convective heat transfer.

• Food Science and Preservation
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• v.24 no.1
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• pp.44-51
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• 2017

For the production of Yakhobak (Cucurbita maxima subsp. maxima) paste under various heating conditions, we steamed Yakhobak for roughly 20 min, followed by heating under high pressure treatment for 0 min (HHP0), 20 min (HHP20), 40 min (HHP40), and 60 min (HHP60). The physicochemical and sensory characteristics were subsequently investigated. Generally, no significant difference was observed in organic acid content and sensory characteristics score between Yakhobak paste treated with and without high-pressure heating. However, there was a significant difference in color value, soluble solids, and free sugar content. The L value for color of the group HHP0, untreated control Yakhobak paste (no high-pressure heating), decreased as time increased from 20 min to 60 min, with L values of 44.33, 44.25, and 42.86, respectively. The b value for the color of Yakhobak paste also decreased, showing a significant difference. Soluble solids and free sugar (fructose, glucose, sucrose) contents of the high-pressure heat-treated groups HHP20, HHP40, and HHP60 decreased compared with untreated group HHP0. Organic acid composition of Yakhobak paste included citric acid, malic acid, and fumaric acid, and the major organic acid was malic acid. Sensory score of HHP40 was the highest among all experimental groups in terms of overall preference, but there was no significant difference.