• Journal of Industrial Technology
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• v.3
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• pp.87-94
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• 1983

Heating characteristics of red pepper paste packed in report pouches of various thicknesses and their storage stability were investigated to determine the adequate processing conditions that good bacteriological safty and minimal quality changes could be obtained, when sterilized by using a steam-air system retort. A heat penetration into pouch-packed red pepper paste was carried out through by a conductive heat transfer, indicating a simple logarithmic heating curve, and the smaller thickness revealed the higher heat penetration rate, suggesting the possibility of high temperature-short time sterilization of red pepper paste. The processing conditions with Fo-value of 4.5 or higher were sufficient for keeping up bacterial safty, but based on C-value, better quality retention was obtained at pouch thickness of 15mm under the processing temperature of $120^{\circ}C$. Subsequent storage study revealed that the red pepper paste packed in 15mm and processed at $120^{\circ}C$ with Fo=4.5 could be held without any spoilage and overall acceptance change, when stored for 6 months at room temperature under the relative humidity of 70%. After 3 months storage in $38^{\circ}C$ under saturation humidity, overall acceptance of red pepper paste were judged not to be maintainable on the acceptable level, but it may be suggested that above the results could be kept up a desirable quality without any remarkable deterioration.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.5
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• pp.401-406
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• 1990

In order to assess fish meal as food protein source which contains heat denatured pro-tein, functional properties of fish meal protein to be treated with alkaline were examined. Ratio of fish meal to 0.2N NaOH solution for extract solvent which were 1:10 showed good results of extracted and recovered amount of fish meal protein. pH 4.5, solubility of protein treated with alkaline revealed the lowest value. Until concentrations of alkaline treated protein solution reached $0.7\%$, its emulsifying capacity steeply decreased. Emusifying capacity of alkali treated protein were higher value at pH 9.0 than pH 4.0 and 7.0, and also were higher quantity in 0.5M NaCl solution than that of 0.1M. Heating time of fish meal protein to be treated with alkaline reached until 30 mins, its fat binding capacity indicated little change and that of heating time 60 mins decreased. Gel forming concentrations of fish meal protein to be treated with alkali for 15 mins or less were $20\%$ but those of 30 and 60 mins were $25\%$. When treating time of fish meal protein with alkali solution reached till 20 mins, viscosity of alkali treated protein solution steeply decreased.

• Journal of the Korean Wood Science and Technology
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• v.48 no.5
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• pp.732-744
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• 2020

In this study, a torrefaction of Quercus serrata to manufacture a molded charcoal was performed, investigated material properties, fuel characteristics, and performed a quantitative analysis of hazardous gases which occur during a combustion process. In addition, a molded charcoal in market was selected as a control group, and a comparative analysis was performed. As a result, the higher heating value (HHV) of the torrefied specimen was about 14% higher than that of molded charcoal, and its ash content was about 51 times lower. Moreover, after performing a quantitative assessment of hazardous gases (carbon monoxide, nitrogen oxide, and sulfur dioxide) which were produced when each specimen was combusted for 900 seconds in an enclosed chamber, it was confirmed that the maximum value of generated amount of carbon monoxide on the torrefied specimen was about 50 times lower than that of the existing molded charcoal. Therefore, it was shown that the torrefied specimen produced in this study had a higher heating value than the molded charcoal in the market, and a very low amount of carbon monoxide generated during the combustion process.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.43-51
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• 1993

Buckwheat protein isolate was tested for the effects of pH, addition of sodium chloride and heat treatment on solubility, emulsion capacities, emulsion stability, surface hydrophobicity, foam capacities and foam stability. The solubility of buckwheat protein isolate was affected by pH and showed the lowest value at pH 4.5, the isoelectric point of buckwheat protein isolate. The solubility significantly as the pH value reached closer to either ends of the pH, i.e., pH 1.0 and 11.0. The effects of NaCl concentration on solubility were as follows; at pH 2.0, the solubility significantly decreased when NaCl was added; at pH 4.5, it increased above 0.6 M; at pH 7.0 it increased; and at pH 9.0 it decreased. The solubility increased above $80^{\circ}C$, at all pH ranges. The emulsion capacity was the lowest at pH 4.5. It significantly increased as the pH approached higher acidic or alkalic regions. At pH 2.0, when NaCl was added, the emulsion capacity decreased, but it increased at pH 4.5 and showed the maximum value at pH 7.0 and 9.0 with 0.6 M and 0.8 M NaCl concentrations. Upon heating, the emulsion capacity decreased at acidic pH's but was maximised at pH 7.0 and 9.0 on $60^{\circ}C$ heat treatment. The emulsion stability was the lowest at pH 4.5 but increased with heat treatment. At acidic pH, the emulsion stability increased with the increase in NaCl concentration but decreased at pH 7.0 and 9.0. Generally, at other pH ranges, the emulsion stability was decreased with increased heating temperature. The surface hydrophobicity showed the highest value at pH 2.0 and the lowest value at pH 11.0. As NaCl concentrationed, the surface hydrophobicity decreased at acidic pH. The NaCl concentration had no significant effects on surface hydrophobicity at pH 7.0, 9.0 except for the highest value observed at 0.8 M and 0.4 M. At all pH ranges, the surface hydrophobicity was increased, when the temperature increased. The foam capacity decreased, with increased in pH value. At acidic pH, the foam capacity was decreased with the increased in NaCl concentration. The highest value was observed upon adding 0.2 M or 0.4 M NaCl at pH 7.0 and 9.0. Heat treatments of $60^{\circ}C$ and $40^{\circ}C$ showed the highest foam capacity values at pH 2.0 and 4.5, respectively. At pH 7.0 and 9.0, the foam capacity decreased with the increased in temperature. The foam stability was not significantly related to different pH values. The addition of 0.4 M NaCl at pH 2.0, 7.0 and 9.0 showed the highest stability and the addition of 1.0 M at pH 4.5 showed the lowest. The higher the heating temperature, the lower the foam stability at pH 2.0 and 9.0. However, the foam stability increased at pH 4.5 and 7.0 before reaching $80^{\circ}C$.

• 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.

• Architectural research
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• v.15 no.4
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• pp.201-206
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• 2013

Special attention is required for the design of windows due to their high thermal vulnerability. This paper examines the problems that might arise in the application of the u-value, by reflecting the changes in the u-value of the window, depending on the window-to-wall ratio obtained in an energy demand analysis. Research indicates that the u-value of a window increases with an increase in the difference between the u-values of the frames and the glass. Relative to the changes in the u-value of the windows, the energy demand varied from 1.3% to 9.3%. Windows with a g-value of 0.3 or 0.5 displayed a higher energy demand than windows with a g-value of 0.7. Therefore, when the difference between the performance of the glass and the frame is significant, especially when the g-value is small, a modified heat transmission coefficient should be applied to the window size during the evaluation of the building energy demand.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.421-425
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• 2005

The difference on compositions of enzyme extracts which were produced with two kinds of enzyme, celluclast and pectinex, and from sea mustards prepared with two kinds of pretreatments, heating and non-heating treatment, were investigated. The moisture compositions of enzyme extracts from the heating sea mustard were little higher than that of nonheating sea mustard, although the compositions of crude ash and pectin were no significant differences between two kinds of different pretreatment extracts. The supernatant extract ratio was slightly higher level in the heating pretreatment enzyme extracts than non-heating pretreatment extracts and the level of extracts prepared with only celluclast enzyme was higher than using only pectinex and the mixture of two enzymes. The general sensory evaluation value of jelly made from non-heating pretreatment extracts was higher than that from heating pretreatment extracts except on the taste and the texture.

• Journal of Biosystems Engineering
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• v.37 no.5
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• pp.296-301
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• 2012

Purpose: Combustion and fuel qualities of the animal-fats biodiesel as a heating fuel for agricultural hot air heater were studied. Methods: Biodiesel (BD) was made from animal-fats by reacting with methanol and potassium hydroxide in the laboratory. The biodiesel made in the laboratory was tested for fuel and combustion qualities. Results: The kinematic viscosity and the calorific values of the biodiesels were measured. Kerosene based biodiesel, BD20 (K) showed 18 cSt at $-20^{\circ}C$. It seemed that BD100 was not suitable for a heating fuel under some temperature. As BD content increased, the calorific value decreased up to 40,000 J/g for BD100, while the calorific value of light oil was 45,567 J/g showing difference of 5,567 J/g, about 12% difference. Several different fuels including BD20 (biodiesel 20% + light oil 80%), BD50 (biodiesel 50% + light oil 50%), BD100 (biodiesel 100%), and light oil were tested for fuel combustion qualities for agricultural hot air heater, and their combustion performances were compared and analyzed. Flame dimensions of biodiesels and light oils were almost the same shape at the same combustion condition. Generally, the $CO_2$ amounts of BDs were greater than light oil. However, in this study the differences were minor, so there was no significant difference existed between the BDs combustion and light oil. Conclusions: It seemed that quality was good for heating oil for agricultural hot air heater because of showing no barriers for continuous combustion and proper exhaust gas temperature and $CO_2$ amount discharged. But, for fuel fluidity for higher BD content fuel could be a detrimental problem in situations where the outdoor temperature is lowered. As BD content increased, calorific value decreased up to 40,000 J/g for BD100. Calorific value difference between BD20 and light oil was about 1,360 J/g.

• Resources Recycling
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• v.23 no.2
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• pp.46-52
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• 2014

This study was conducted to observe the removal efficiency of oil-contaminated soil by various tests using microwaves and high-temperature heating elements. The water content was measured with the treatment amount, which was lowered to 300g in a relatively short amount of time. The treatment rate of TPH(Total Petroleum Hydrocarbons) showed the highest value with 70.1% when the SiC-activated carbon heating element was at 4 kW/kg, compared to the SiC heating element used alone. In particular, the higher electric power became, the higher treatment rate became, except at 3 kW. In the case of the heating element made by the fusion of SiC and activated carbon, the internal temperature exceeded $300^{\circ}C$ and again fell when it was treated at 4 kW for about 2 minutes. Then, after about 8 minutes, it rose again. On the basis of such results, the energy content necessary for the sample was calculated according to the electric power of microwaves, and tthe constant of TPH treatment was measured by tests on the treatment characteristics of oil-contaminated soil.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.28-33
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• 2012

The effect of puffing conditions on the physical properties and sensory evaluations of a puffed snack (ppeongtuigi) made of purple sweet potato flour was investigated. The snacks consisted of coated artificial rice with purple sweet potato flour with water, tempered to 7%, 9% and 11% moisture. The coated material was puffed at 236, 241, or $246^{\circ}C$ for 4, 5, or 6 s. The $L^*$ value decreased as the heating time increased. The $a^*$ and $b^*$ values, specific volume, and hardness increased with increasing heating temperature and heating time. Puffed snacks produced under conditions of higher moisture (7%), higher heating temperature ($246^{\circ}C$), or longer heating time (5 s) showed high scores for appearance, color, taste, and overall acceptability in sensory evaluations.