• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.4
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• pp.245-253
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• 1979

Trimethylamine and dimethylamine contents of salted, hot-air dried, sun dried and boiled-dried samples of three commercial fishes, common mackerel, gizzard-shad and sardine, were analyzed and quantitatively compared at two different temperature conditions. The formation of both secondary amines was more rapid at $25^{\circ}C$ than at $10^{\circ}C$. And the content of dimethylamine in small sardine was comparatively higher than that in the other samples at both temperatures. Residual amounts of trimethylamine oxide of Halted common mackerel, gizzard-shad and boiled-dried small sardine were relatively higher than those of the other samples. Trimethylamine contents of sun dried samples were relatively higher than in the other samples, while those of boiled-dried small sardine was comparatively lower than those of the others. Dimethylamine content of sun dried samples were higher than those of the other samples, whereas those of boiled-dried small sardine and salted common mackerel were comparatively lower than those of the other samples.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.305-309
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• 1994

Precooked powder of redbean porridge (RP) was prepared by the series of process extrusion, drying, milling and blending with a mixture of whole redbean flour and corn starch and others. The optimum process and quality of products for RP were investigated. After extrusion under the moisture content 24 to 26%, twin screw speed 350 rpm, extrusion temperature 150 to $155^{\circ}C$ and feed rate 60 kg/hr, the product had a higher quality with its natural redbean flavor/color. During the extrusion process, extrusion temperature and specific mechanical energy increased from 150 to $198^{\circ}C$ and from 134 to 144 kwh/ton respectively, as the amount of addition water decreased from 6 to 2 kg/hr. By the hot air drying of redbean extrudate (RE). it could be dried below to 4% moisture content, of which level considered as an optimal moisture content for anti-caking of the powdered product, at $80^{\circ}C$ for 4hrs and at $100^{\circ}C$ for 1.5 hrs respectively. In the sieve analysis of extrudate powder, when the product milled through a mesh size of 0.5 mm or 1.0 mm, about 80% or 65% of the feed was passed a 65 mesh screen respectively. Moisture absorption of final blended products was formed a cake under 100% of relative humidity after 13 hrs of storage. As the amount of RE powder reduced, the flavor score of products decreased by sensory evaluation of products prepared by the different ratio of RE powder, corn starch and sugar.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.631-637
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• 1999

An investigation was carried out to study the effects of aging time, storage temperature, and drying type on the physical, chemical and sensory properties of Korean rice cake. Water content and cooking properties were significantly influenced by aging time and storage temperature. However, aging time did not affect the soup turbidity. Difference in water content was noticeable by drying type. The microwave treated rice cake (MW) showed a higher water content than the other ones. The lightness (L-value) was not affected by the aging time and drying type. Rice cake storaged at 4oC showed the highest L-value. The textural properties of rice cake were influenced by the all sources of variables. There was a significant difference in hardness between microwave and hot air treated rice cake (MWH), and microwave and vacuum treated rice cake (MWV). In the sensory properties, mean intensities of all attributes except chewiness were significantly different among drying types. The MWV showed a higher acceptability than the MW and the MWH. Scanning electron photomicrographs revealed that the MWV has more porous structure. The MWV was the most desirable one as determined by the physical, chemical and sensory evaluation.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.3 no.4
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• pp.301-307
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• 2005

The morphology of the high burnup $UO_2$ spent fuel, which was oxidized and annealed in a PIA (Post Irradiation Annealing) apparatus, has been observed. The high burnup fuel irradiated in Ulchin Unit 2, average rod burnup 57,000 MWd/tU, was transported to the KAERI's PIEF. The test specimen was used with about 200 mg of the spent $UO_2$ fuel fragment of the local burnup 65,000 MWd/tU. This specimen was annealed at $1400^{\circ}C$ for 4hrs after the oxidation for 3hrs to grain boundary using the PIA apparatus in a hot-cell. In order to oxidize the grain boundary, the oxidation temperature increased up to $500^{\circ}C$ and held for 3hrs in the mixed gas (60 ml He and 100 ml STD-air) atmosphere. The amount of 85Kr during the whole test process was measured to know the fission gas release behavior using the online system of a beta counter and a gamma counter. The detailed micro-structure was observed by a SEM to confirm the change of the fuel morphology after this test. As the annealing temperature increased, the fission products were observed to move to the grain surface and grain boundary of the $UO_2$ matrix. This specimen was re-structured through the reduction process, and the grain sizes were distributed from 5 to $10\;{\mu}m$.

• Weed & Turfgrass Science
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• v.4 no.1
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• pp.71-75
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• 2015

Playground is frequently used for physical and sports activity by students as well as by common people, which is constructed with various cover materials on the ground. This research surveyed the surface temperature in Kyungpook National University Sangju campus playground which is covered with various cover materials [bare field, zoysiagrass (Zoysia japonica) turf field, urethane track, concrete field, epoxy field and artificial turf field] in Sangju, Gyeongsangbukdo, Korea. Temperature was measured 4 times per day at 09:00, 12:00, 15:00, and 18:00 from May to October 2014 in surface and 1 m height above the ground. Surface temperature was different, depending on cover materials and survey time. Bare field and zoysiagrass turf field was lower surface temperature than other sites. Higher surface temperature site was different depending on survey time. Urethane track and artificial turf field was hotter than other sites at 12 and 15 hours, however concrete and epoxy field was hot at 18 hours. One meter above ground temperature was the highest in artificial turf field except at 18 hours. So natural turf, zoysiagrass playground will increase the athletic performance by reduce the surface and above ground temperature.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.35 no.7
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• pp.779-784
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• 2011

This study was carried out on the crack healing of three types of SiC ceramics based on a $SiO_2$ additive, taking into account the roughness of the polishing plate used for polishing the specimens. The mixtures were subsequently hot-pressed in $N_2$ gas for one hour under 35 MPa at 2053 K. In these specimens, the optimized crack-healing condition was 1373 K for one hour in air. The crack-healing material of the cracked part was the glassy phase of $SiO_2$ that was formed by the oxidation of SiC. In the optimum healing condition, the bending strength of non-polished SiC ceramics was not completely recovered. However, the bending strength of the SAY specimen was excellent, considering the economic aspects of SAY, SAYS-1, and SAYS-2. The SAY specimen is definitely superior to the others after an hour of heat treatment. There was a decrease in the number and size of defects in the specimen polished by using a $125-{\mu}m$ polishing plate; however, the micro-surface defects were not completely repaired. The specimen polished by using a 40-${\mu}m$ polishing plate showed little voids or surface defects after an hour of heat treatment. The bending strength of the specimen mirror-polished by using a 6-${\mu}m$ polishing plate was completely recovered.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.146-153
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• 2008

The effects of the addition of Kimchi powder at levels of 1%, 2%, and 3% (w/w) to sausage formulation on the quality characteristics of low-fat sausage were determined. The CIE L-values of low-fat sausages were lower than the control (p<0.05), and were inversely proportional to the level of Kimchi powder (p<0.05). The CIE a- and CIE b-values of sausages increased with increasing levels of Kimchi powder (p<0.05), and the pH of sausages decreased in proportion to Kimchi powder acidity. Kimchi powder was effective at retaining added water in low-fat sausages since cooking yield, emulsion stability, and viscosity with the addition of 3% Kimchi powder was similar to that of the control. The protein and ash contents of sausages were not affected by Kimchi powder addition (p>0.05), while sausages containing 3% Kimchi powder had the highest water content (p<0.05). With increasing Kimchi powder concentration, hardness, gumminess, chewiness, and sensory scores increased in low-fat sausages (p<0.05).

• Applied Biological Chemistry
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• v.39 no.4
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• pp.274-281
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• 1996

To prepare edible skin gelatin of conger eel such as material fur quality improvement of surimi gel, the defatted skin was limed with 1% calcium hydroxide at $5^{\circ}C$ for 2 days, washed thoroughly with tap water, extracted with 8 volumes of distilled water to dehydrated skin for 2 hours at $50^{\circ}C$. The gelatin extract was centrifuged, filtered and then passed through anion(Amberlite 200C) and cation (Amberlite IR 900) resins. The purified gelatin solution was evaporated and dried by hot-air blast$(40^{\circ}C)$. The gelatin prepared by above condition had the highest quality as revealed by physical property values i.e. 240.5 g in gel strength, $28.0^{\circ}C$ in melting point and $28.0^{\circ}C$ in gelling point. Funtional property values were 56.8% in solubility, 1.8 ml/g in oil binding capacity, 55.0% in emulsifying capacity and 48.5% in emulsifying stability. jelly strength and senso교 evaluation of surimi gel from fish with red muscle were not improved by addition of emulsifying curd from conger eel skin gelatin as emulsifier. Therefore, the conger eel skin gelatin requires a suitable modification of functional group and improvement of processing operation to utilize as a material for quality Improvement of surimi gel.

• Applied Biological Chemistry
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• v.38 no.2
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• pp.129-134
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• 1995

With a view to utilizing effectively fish skin wasted from marine manufactory, an extracted dover sole skin gelatin was fractionated by further ethanol fractional precipitation method, and then the functional and physicochemical properties for the modified gelatin were determined. Ethanol was added to the concentration of 30% in an extracted dover sole skin gelatin solution, and then the mixture was left to stand at $0^{\circ}C$ for 12 hours. Finally, the precipitates were dried by hot-air$(40^{\circ}C)$ blast. The yellowfin sole skin gelatin prepared by further ethanol fractional precipitation has 223.0 g in gel strength, $17.7^{\circ}C$ in the melting point, and $12.0^{\circ}C$ in the gelling point. The physicochemical properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol adding, whereas inferior to those of animal skin gelatin. The functional properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol adding, and were more similar to animal skin gelatin. It may be concluded, from these results, that the dover sole skin gelatin prepared by further ethanol fractional precipitation can be effectively utilized as a human food by improving the functional properties.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.4
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• pp.2344-2349
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• 2015

In Korea, summer is hot and humid, and air-conditioners consume too much electricity due to large amount of latent heat. Simultaneous usage of dehumidifier may reduce the latent heat and save the electricity. In this study, dehumidification performance was measured in a constant temperature and humidity chamber for a small-sized dehumdification rotor made of inorganic fiber impregnated with metallic silicate. Variables were rotor speed, room temperature, regeneration temperature, room relative humidity and frontal velocity to the rotor. Results showed that there existed optimum rotor speed (1.0 rpm), and optimum regeneration temperature ($100^{\circ}C$). Above the optimum rotor speed, incomplete regeneration is responsible for reduced dehumidification. Above the optimum regeneration temperature, increased temperature difference between regeneration and dehumidification process is responsible for reduced dehumidification. The amount of dehumidification also increases with the increase of relative humidity, dehumidification temperature and flow velocity into the rotor.