• Journal of Korea Foundry Society
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• v.30 no.6
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• pp.205-209
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• 2010

This study evaluates the influence of strontium addition and holding time on mechanical properties for Al-10.5wt%Si-2wt%Cu secondary die-casting alloy and the measured electrical conductivity of modified alloys. A general improvement in the mechanical properties of the alloy was observed after adding the strontium. Ultimate tensile strength, elongation and electrical conductivity of modified alloys were improved by increasing strontium content and holding time. From these results, the optimal strontium content and holding time were identified on the mechanical properties of Al-10.5wt%Si-2wt%Cu secondary die-casting alloys.

• Proceedings of the Korea Institute of Applied Superconductivity and Cryogenics Conference
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• 2003.10a
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• pp.93-95
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• 2003

YBa$_2$Cu$_3$O$_{x}$ (Y123) single crystal was grown by TSMG (top seeded melt growth) method. Physical properties of Y123 single crystal were dependent on the shape and distribution of Y2BaCuOx (Y211) in it and on the oxygenation temperature and the holding time. In this work, It was investigated to an optimal oxygenation condition and a dependence of melting temperature and holding time on physical properties. The optimal oxygenation condition was found that it was heat-treated for 30 hours at 45$0^{\circ}C$, Also it was found that the critical current density and the size of Y211 were increased with the melting temperature and the holding time.e.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.59 no.1
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• pp.35-43
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• 2023

Sensory evaluation of shucking pressure, pressure holding time, seeding method, difference in full shucking rate in the aquaculture area and shucking oyster was performed using an ultra-high pressure oyster shucking machine. The reaching time for each target pressure is 2.2-2.4 MPa/sec in the range of 180 MPa to 240 MPa. had a rate of pressure rise. There was a difference of 0.5-1.7℃ in the range of 24-27℃ in the seawater temperature before and after the pressure treatment inside the pressure vessel, but there was no specific increase or decrease in seawater temperature. When only the shucking pressure is increased without the pressure holding time, the critical shucking pressure at which the oyster shell is opened and the flesh is peeled in the range of 200 to 220 MPa. When the critical shucking pressure is reached, the oyster sample in the closed vessel is expected to be shucked by about 40%. If there is no pressure holding time when judged only by full shucking, an increase in pressure of about 1.5 MPa is required to further shuck 3% of the oyster population. The oyster samples cultivated in the south coast of Korea were subject to full shucking under the conditions of 220 MPa shucking pressure and two minutes (120 seconds) of pressure holding time, and the difference in the pressure of the oysters according to the oyster seeding method and the farming area was minute. Finally, the condition of 220 MPa of shucking pressure and three minutes of pressure holding time was the best at 1.52 when the result of the sensory evaluation performed manually was set to 1.0. Next was 1.4 under the conditions of 220 MPa of shucking pressure and one minute of pressure holding time (60 seconds), and 1.3 under the condition of 220 MPa and two minutes of pressure holding time (120 seconds). Therefore, it is considered that the most desirable shucking conditions, considering the efficiency and sensory evaluation results, are the conditions of 220 MPa shucking pressure and two to three minutes of pressure holding time.

• Korean journal of food and cookery science
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• v.20 no.4
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• pp.352-357
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• 2004

This study was performed to predict the multiplication growth patterns of Salmonella typhimurium according to the holding methods and times in cooked foods served at foodservice institutions. When simmered pork in soy sauce and ham and cucumber salad were inoculated with S. typhimurium (7.00 logCFU/g) and tested according to holding methods and times, room temperature holding showed a continuous increase in S. typhimurium count as time passed, whereas 80$^{\circ}C$ heating table sharply reduced the count to 4.00 (logCFU/g) after 2hrs of holding and to zero after 6hrs, which suggested that all S. typhimurium were destroyed. However, 5$^{\circ}C$ refrigerator holding showed a count increase, although it wasis still lower than that at room temperature and at 10$^{\circ}C$ cold table holding, which suggested that S. typhimurium is comparatively resistive to low temperature.

• Proceedings of the Korean Information Science Society Conference
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• 2000.10c
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• pp.117-119
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• 2000

UMTS(Universal Mobile Telecommunication System)의 Core Network에서는 SGSN(Serving GPRS Support Node)과 GGSN(Gateway GPRS Support Node)사이의 전송계층을 IP-Over-ATM network을 기반으로 한다. 이는 비연결형(connectionless) IP 트래픽들을 연결지향형(connectionoriented) ATM 전송계층을 통해 전송함으로 이때 효율적인 자원관리를 위해 적절한 VC(Virtual Circuit)의 접속과 해제를 수행해야 한다. 본 논문에서는 [1]에서 제안되는 GPRS(General Packer Radio Service)의 Web 트래픽 모델에 대하여 기존의 VC의 Holding-time을 결정하는 기법인 Holding Cost Pricing Model(LRU, Mean-Variance, Adaptive policy) [2]을 GGSN과 SGSN사이의 ATM 전송계층에 적용하였다. 각각의 기법들에서 VC의 이용률(utilization)과 설정율(setup rate)을 비교함으로써 Adaptive policy 기법의 성능이 다른 기법에 비해 효율적임을 알 수 있다.

• Design & Manufacturing
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• v.2 no.1
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• pp.39-43
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• 2008

There occur not only many problems in the injection process but also low quality productivity due to the injection conditions of various injection factors. Injection molding process factors such as molding temperature, injection pressure, flow rate and flow velocity, must be controlled properly in filling and packing phases in the injection molding process. In this study, effects of these factors on the injection molding were investigated through the flow analysis for the holding pressure affecting cooling time. Results of this study would be helpful to setting of holding pressure for optimization of forming condition in order to reduce cooling time in injection molding.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.9-17
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• 1998

The objective of this study is to provide a fundamental data to improve meals of the college foodservice operations serving more than 300 meals per day through evaluating changes in; total vitamin C contests, water contents, and pH, in the process of handling such foods as soybean sprout cooked and of fresh vegetable salads. This study, also, tried to identify nutrition reduction, step by step, to minimize nutrition loss. 1. In handing COOKED SOYBEAN SPROUTS, total vitamin C contents were higher after wash(1.54%mg%) than other cooking methods adopted in university meals(1.08mg%), however, total vitamin C contents was significantly lost during boiling step. 2. Significant loss of total vitamin C and water content in the FRESH VEGITABLE SALADS was detected in the process of washing and cutting vegitables. Especially,'cabbage' lost 20% of total vitamin C in the process of 'soaking in water', which was one of preparation process 3. Significant loss of vitamin C was observed after 6 hours of HOLDINC AFTER COOKING but it can be reduced through holding under lower temparature, in case of soybean sprouts and fresh vegitable salads. pH became acidic as holding time expanded. WATER CONTENT of cooked soybean sprouts decreased up to 4 hours holding time, however, it increased when we checked at after 6 hours' of holding time. Water content continuously decreased up to 6 hours of holding time in case of FRESH VESITABLE SALADS with the statistically significance level.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.894-904
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• 2021

Microencapsulation is a protective process for materials that are sensitive to harsh conditions encounted during food manufacture and storage. The objectives of this research were to manufacture a milk protein-based delivery system (MPDS) containing Lactobacillus rhamnosus GG (LGG) using skim milk powder and to investigate the effects of manufacturing variables, such as reaction temerpature and holding time, on the physiccohemical properties of MPDS and viability of LGG under dairy food processing and storage conditions. MPDS was prepared using chymosin at varing reaction temperatures from 25℃ to 40℃ for 10 min and holding times from 5 to 30 min at 25℃. The morphological and physicochemical properties of MPDS were evaluated using a confocal laser scanning microscope and a particle size analyzer, respectively. The number of viable cells were determined using the standard plate method. Spherical-shaped MPDS particles were successfully manufactured. The particle size of MPDS was increased with a decrease in reaction temperature and an increase in holding time. As reaction temperature and holding time were increased, the encapsulation efficiency of LGG in MPDS was increased. During pasteurization, the use of MPDS resulted in an increase in the LGG viability. The encapsulation of LGG in MPDS led to an increase in the viability of LGG in simulated gastric fluid. In addition, the LGG viability was enhanced with an increase in reaction temperature and holding time. In conclusions, the encapsulation of LGG in MPDS could be an effective way of improving the viability of LGG during pasturization process in various foods.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.123-135
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• 1992

Time and temperature conditions, and microbiological qualities of six categories of menu items were assessed according to the process of food product Row in a 500 bed general hospital. The Harzard Analysis Critical Control Point (HACCP) system was applied to determine harzards, to assess their severity and risks, and to identity CCPs and memos for monitoring mem. The Critical Control Points identified for each category of menu items were: Meat Soup (Kyung Sang Do Gogi Guk): Pre-preparation, holding after pre-preration, and holding after cooking; Pot Stewed Stuffed Cabbage (Soe Yangbaechu Mali Chim): pre-preparation, holding after Pre-preparation, stuffing, cooking and holding after cooking; Boned Pork Sour Salad (Doeji Suyuk Muchim): Pre-preparation, holding after pre-preparation, and post-preparation after cooking; Sauteed Pork Ball (Jeyuk Wanja Jon): pre-preparation, holding after pre-preparation, shaping, and holding after cooking; Stir-fried Fragrant Mushroom (Pyogo Bosot Bokkum): basic ingredients, Pre-preparation, holding after pre-preparation, and holding after cooking; and Fried Corn with Vegetables (Oksusu Yachae Tuigim): pre-preparation, holding after pre-preparation, mixing, and holding after cooking.

• Journal of the Korean Institute of Gas
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• v.17 no.6
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• pp.1-7
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• 2013

Internal pressure variation analysis and actual holding time test on ISO LNG tank containers which were made in Korea for the first time according to the special notification of ISO tank container manufacture have been conducted during the transport demonstration projects of the tank containers by tractor, train and ship. The internal pressure of the LNG tank container increased rapidly after LNG filling and dropped during moving the container. However, it was stabilized as time passed and followed the liquid-vapor equilibrium graph. In addition, actual holding time of the tank container was more than 20 days which was satisfied with the special notification of LNG tank container manufacture.