• 한국식품조리과학회지
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• 제2권2호
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• pp.21-31
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• 1986

Here is a research on hospital foodservice system, when korea traditional food of pyeon yuk and bin dae deok were used by ready-prepared foodservice system, it was estimated the preservations of microbiological quality and sensory quality. All data collection was replicated three times. The results were as following; 1. In time and temperature data, two menu items were needed internal temperature below $7^{\circ}C$ in a cooling stage, and in the case of cook/chill storage, the days were shortened within weeks, and the holding time must be possiblely minimized. Finally foods were served sanitary. 2. In view of microbiological safety, in the case of cook/chill storage as $0{\sim}4^{\circ}C$ the days must be shortened within 2 weeks and its was possible to store until 6 weeks in $-20{\sim}-23.3^{\circ}C$. So to preserve pre-cooked food longly, it was effective to freeze them quickly by using vacuum package and to reheat them by a microwave oven before serving and to serve lastly in microbiological quality. 3. Hospital ready-prepared foodservice system with food storage in plastic bags, biochemical test of C. Perfingens C. botulinum and Salmonella were not detected. 4. By using of a microwave oven, it had effects of thawing, reheating and sterilizing of chilled and frozen foods in a short time. 5. Sensory evaluations were made by a 10-member panel using five scoring tests. Because sensory of quality was lowered in the case of chilled storage, it was possible to serve foods within 2 weeks. Texture and aroma were preserved by cook/frozen system and usually there was no significance from 4 weeks until 6 weeks, but considering of the objects, it was good to store until 4 weeks in sensory quality.

• 한국축산식품학회지
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• 제39권1호
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• pp.45-53
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• 2019

This study observed the effects of the double combination of temperatures-times (2 temperatures: 2 times combination, 2T2T) in sous vide cooking method on the physicochemical properties and collagen solubility (CS) of semitendinosus muscle from cattle and goat as a comparison to common sous vide treatment (1 temperature: 1 time combination, 1T1T). The new invention of sous vide cooking method (2T2T) cooked at the first temperature at $45^{\circ}C$ for 3 h, and the second temperature at $60^{\circ}C$, $65^{\circ}C$, and $70^{\circ}C$ for 3 h, and labeled as N45-60, N45-65, and N45-70, respectively. While, common sous vide treatment (1T1T) were cooked directly for 6 h at $60^{\circ}C$ (T60), $65^{\circ}C$ (T65), and $70^{\circ}C$ (T70). Results revealed that cooking with 2T2T treatment improved the water-holding capacity and reduced the cooking loss of both beef and goat meat. The $L^*$ values have no apparent changes between treatment in beef and goat meat, while $a^*$ values of N45-60 treated goat presented markedly higher values than other treatments but an only slight increase in beef at the same treatment (p>0.05). Again, 2T2T treatment tended to decrease mean shear force (SF) values for beef and goat meat with the lowest SF values recorded at N45-60, and the CS no or less influenced this value. Therefore, the application of innovative sous vides cooking method (2T2T) presented comparable values in the treated beef and goat meat as compared to common sous vide method (1T1T).

• Journal of Animal Science and Technology
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• 제63권1호
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• pp.149-159
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• 2021

This study examined the effects of different wet-aging times on the physicochemical characteristics and microbial profile of longissimus lumborum (LL) and biceps femoris (BF) muscles from Korean native black goat (KNBG) meat. The water holding capacity (WHC), pH, cooking loss, shear force, meat color, free amino acid, total bacteria, and coliform count of KNGB meat were analyzed at 0, 5, 10, and 15 days of wet-aging at 4℃ under vacuum packaging. The results showed that different wet-aging times led to significant pH variations between the muscles throughout the aging period. The wet-aging time did not affect the WHC and cooking loss in meat from the LL muscle. In the BF muscle, however, meat wet-aged for five days had a significantly higher WHC and less cooking loss than meat aged for 0, 10, and 15 days. The meat from the LL muscle wet-aged for five days produced tenderer meat (low shear force value) than the unaged meat (p < 0.05). Moreover, the color was similar in the LL muscle regardless of the number of aging days. In the BF muscle, the redness (a*) was higher in the meat wet-aged for 15 days compared to that aged for 0, 5, and 10 days (p < 0.05). Regardless of the muscles, an increase in wet-aging time led to an increase in the total free amino acids contents in both muscles (p < 0.05). On the other hand, the tasty/bitter amino acid ratio was significantly higher for five days of wet-aged meat than 10 and 15 days of aging from the BF muscle. In addition, regardless of the muscles, the total bacteria and coliform counts were significantly lower for five days of wet-aged meat than 10 and 15 days of aging (p < 0.05). Therefore, chevon wet-aged for five days is an optimal aging period under vacuum packaging that fortifies meat quality with a minimal microbial negative defect.

• Journal of Animal Science and Technology
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• 제48권2호
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• pp.331-336
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• 2006

소의 개체 관리의 효율성을 높이기 위한 수단으로써 축사의 유도로에 시각제어를 처리하였을 때와 시각제어를 하지 않은 경우에 있어서 한우 집단의 이동시간을 비교하였다. 일반적인 파이프로 시설된 유도로에 비해 불투명한 청색 커튼을 처리 하였을 때 유도로를 통과하는 소의 이동시간이 짧아졌으며 짧은 유도로보다 긴 유도로에서 처리간 유의적인 차이가 나타났다. 아울러 본 실험을 통하여 유도로와 함께 유도로 입구 설계 역시 부드러운 곡선의 형태를 함으로써 소의 머뭇거림을 방지할 수 있음을 보여줬다.유도로가 긴 실험에서 crowd pen에서 선두 소가 유도로에 진입하기까지의 시간에서는 시각 제어 처리한 경우와 처리하지 않은 경우 간에 유의적인 차이가 없었다. 그러나 선두 소가 crowd pen 으로부터 우형기까지 진입하는 시간은 시각 제어 처리를 한 경우가 22.78±1.15초로 처리하지 않았을 때의 40.56±4.46초 보다 유의적으로 단축되었다. 또한 선두소가 유도로에 진입한 시간을 뺀 작업시간과 총 작업시간에 있어서도 시각제어 처리한 경우가 96.33±3.98, 104.56±3.89초로 시각제어를 하지 않은 경우의 121.89±5.54, 131.22±6.42초 보다 모두 유의적으로 단축되었다.유도로가 짧은 실험에서는 유도로가 긴 실험에 비하여 crowd pen의 모서리 모양이 직각으로 되어 시험축 집단의 유도로 진입이 부드럽지 않았다. holding pen에서 crowd pen으로 선두 소가 유도로를 진입한 시간에는 처리간 유의적인 차이가 없었다. 총시간에서 선두 소가 crowd pen을 진입한 시간을 뺀 작업시간에 있어서는 처리 간에 유의적인 차는 없었는데 이는 유도로로 연결된 crowd pen의 모서리 형태의 영향이 크게 작용한 것으로 추측된다. 총작업 시간은 시각제어처리가 209.89±6.06초로 처리하지 않았을 때의 243.56±10.53초 보다 유의적으로 단축됨을 보였다.

• 한국정보과학회논문지:데이타베이스
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• 제28권3호
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• pp.484-493
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• 2001

실시간 데이터베이스 시스템이 분산환경으로 확장됨에 따라 기존의 실시간 병행수행 제어 기법을 분산환경으로 적용할 필요성이 대두되었다. 이에 본 논문에서는 중복 저장(replication)을 지원하는 분산 실시간 데이터베이스 시스템을 위한 효율적인 병행수행 제어 기법을 제안한다. 제안하는 기법은 중복 저장을 지원하는 분산 실시간 환경에서 완료준비 단계에 도달한 트랜잭션의 우선 순위를 상승시킴으로써 트랜잭션의 완료를 최대한 보장하며 완료 준비 단계에서 재시작 되는 트랜잭션을 줄이고 잠금 지연 시간을 최소화한다. 도한, 우선 순위가 상승된 트랜잭션이 점유한 데이터에 대한 대여(lending)를 허용함으로써 데이터를 차용(borrowing)한 트랜잭션의 대기시간이 감소되고 전체적인 시스템 성능이 향상되었다. 제안한 기법에 대한 성능 평가에서는 Firm 실시간 데이터베이스 환경에서 2단계 완료 기법을 기반으로 DO2PL_PA와 MIRROR 기법을 대상으로 트랜잭션의 도착율, 크기, 쓰기 가능성 및 데이터 중복율에 대한 마감시한 초과비율을 비교한다.

• 한국분말재료학회지
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• 제15권5호
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• pp.405-410
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• 2008

SOFC (Solid Oxide Fuel Cell) Ni-YSZ anode was fabricated by the spark plasma sintering (SPS) process and its microstructure and electrical properties were investigated in this study. The spark plasma sintering process was carried out at $800{\sim}1000^{\circ}C$ for holding time of 5 min under 40 MPa. To fabricate Ni-YSZ anode, the SPS processed specimens were reduced at $800^{\circ}C$ under $H_2$ atmosphere. The reduced specimens showed relative density of $48.4{\sim}64.8%$ according to sintering temperature. And also, the electrical conductivity of reduced specimens after sintering at 900 and $1000^{\circ}C$ showed $480{\sim}600$ (S/cm) values at the measuring range of $600{\sim}900^{\circ}C$.

• 한국주조공학회지
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• 제18권5호
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• pp.439-449
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• 1998

Formation of oxide inclusions in the molten aluminium alloys during solidification is investigated. The oxidation tendency of both Al-4.5wt%Cu and Al-7wt%Si alloys is increased with melt temperature, particularly over $700^{\circ}C$. However, an Al-5wt%Mg alloy exhibits a decreasing mode over $800^{\circ}C$. The oxidation behavior with holding time shows the S curve shape for all of the alloys. It is shown that the mechanism of oxidation of Al-5wt%Mg alloy has a two step process different from that of Al-4.5wt%Cu and Al-7wt%Si alloys. The species and morphology of oxide inclusions in each alloy is also shown. The microstructure was more coarsened during solidification when the melt contains a large amount of oxide inclusion than when it doesn't. This result can be explained in terms of both the hindrance of heat extraction by oxide film formed on the aluminium melt and the difference of heat capacity between the aluminium melt and oxide inclusion during solidification.

• Clinical and Experimental Reproductive Medicine
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• 제17권1호
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• pp.81-85
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• 1990

We cryopreserved mouse morulae by a simple ultra-rapid method of freezing embryos directly in $LN_2$ after holding 2min in a $LN_2$ vapor, and thawed them in $37^{\circ}C$ water bath. The time requirements for permeation and dehydration by 2.0 M glycerol and 0.2 M sucrose before freezing were studied. When the embryos were equilibrated for 10 min, the optimun post-thaw survival was obtained. Embryos those developed normally to blastocyst after in vitro culture for over 24hrs were regarded as survival ones. Two experiments to assess post-thaw survival following predehydration in various mixtures of glycerol and sucrose were also accomplished. When sucrose was held constant (0.2 M) and glycerol concentration varied (1.5-3.5 M), post-thaw survival was best (78.0%) in 3.0 M glycerol. When glycerol was held constant (3.0M) and sucrose concentration varied (0.0-1.0M), optimun post-thaw survival (78.0%) was found in 0.2 M sucrose.

• 한국주조공학회지
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• 제25권4호
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• pp.156-160
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• 2005

There are many factors that influence solidification behavior during continuous casting, e.g. include superheat, casting speed, cooling rate and holding time. However, when melt is stirred by electromagnetic force, there would be some changes in its solidification behavior compared to that of the ordinary casting process. In this study, the billets of A356 alloy with a diameter of 3 inch were fabricated with electromagnetic stirring under various conditions of superheat, casting speed and input voltage of electro magnetic stirring (EMS) device. The microstructure was also investigated under the various casting conditions and electromagnetic input voltages. When increase in input voltage, the microstructure was changed from dendritic to rosette type and finally to spheroidal. With pouring temperature, casting speed and electromagnetic input voltage were $650^{\circ}C$, 100 mm/min and 140 V, respectively, the billet with a diameter of 3 inch, which has a uniform dispersed spheroidal particles in the whole area of billet except for the surface area, was manufactured.

• 한국재료학회지
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• 제12권11호
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• pp.880-882
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• 2002

We have prepared magnetic thin films of FeSiB by sputtering and examined microstructure and magnetic properties of the annealed films in order to investigate the feasibility of the films to microsensor application. Effects of vacuum annealing on the magnetic properties of $Fe_{84}$$Si_{6}$$B_{10}$ films have been examined as a function of temperature. The heating rate and the holding time were 10 K/min and 1 hour, respectively. Vacuum condition was held during cooling to prevent oxidation of the films. The coercivity did not show any noticeable change (~1500 A/m), although the grain size of the crystalline phase in the annealed films increased gradually up to about 16 nm until 673 K. However, both the grain size and the coercivity increased steeply when the annealing temperature increased over 723 K. Since the saturation magnetization is closely related to the phase evolution, the variation of the saturation magnetization of the annealed films was similar to that of the ribbon materials; the thin films were transformed from amorphous to crystalline with $\alpha$-(Fe,Si) phase by increasing annealing temperature.