• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.4
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• pp.1466-1473
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• 2012

Soft icecream is made by scraping an ice formed on the inside of the cylindrical evaporator, where R-404A is evaporating in the annulus. The heat transfer characteristics of the refrigerant evaporation and those during icecream formation were experimentally investigated. Results show that the refrigerant-side heat transfer coefficients are highly dependent on the location in the evaporator due to the complex annulus configuration. The heat transfer coefficient at the inlet is generally lower than those of other locations. The average heat transfer coefficient increases as heat flux increases or saturation temperature decreases. A correlation is developed to predict the refrigerant-side heat transfer coefficient. The icecream-side heat transfer coefficient oscillates continuously due to the periodic removal of ice formed on the surface. The average heat transfer coefficient during icecream formation is approximately 280 W/$m^2K$, and that during single-phase cooling increased from 150 W/$m^2K$ to 250 W/$m^2K$.

• The monthly packaging world
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• s.112
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• pp.57-61
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• 2002

• The monthly packaging world
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• s.112
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• pp.62-66
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• 2002

• The monthly packaging world
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• s.112
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• pp.67-69
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• 2002

• The monthly packaging world
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• s.112
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• pp.72-73
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• 2002

• Culinary science and hospitality research
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• v.6 no.1
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• pp.123-149
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• 2000

As a result of their web sites about 25 food services, it shows that only 20% of food services are conducting transactions online. As a whole food services in general have mastered the basics of setting up a web site, and it is revealed that some web sites with high average score are using flash s/w, which has a considerable interest in graphic. Family restaurant is the highest in average score and icecream is the lowest. The best individual site is Tonyromas site of Family restaurant sector, the second best site is TGI Friday's of the same Family restaurant sector, the third Pizzahut of pizza sector, and the fourth Lotteria site of Fast food sector. It is suggest that this preliminary study could be advanced by extending the sample size and a program of more extensive statistical analysis by devising. Also it is shows that it is possible for B2B transaction and B2C transaction to be conducted more actively It is suggested that Pizza(60%) and Icecream(40%) of food products which are small in size and easy to be ordered and delivered can be feasible and successful in transactions online. In conclusion, it is very important to keep the contents of web sites up-to-date and attractive to customers, and to establish several ways which can enable customers to interact with food services to induce a dialogue with customers, and it is necessary to introduce new technologies for specific differences of their own sites.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.4
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• pp.31-35
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• 1982

The nutrition intake status of one hundred pre-school children, 5-year-old boys and girls, in Sok-Cho was surveyed. Subjects had two and half brothers and sisters. Breast-fed boys and girls were 48% and 40%, respectively. At the age of Six months, 70% of Subjects were Weaned. Percentage of total income spent for foods was $30{\sim}39%$. A varying number of foods were selected from 40 items. The food which children likeed best was fruit and icecream. Selected as liked food were straw berry, orange, apple, icecream, peach, grape, chocolate, youghurt and milk. Disliked foods were ginger, green onions, garlic, mushrooms and boiled rice mixed with orther cereals. Items which children have taken never before were kidney, slices of raw meat, liver, lotus rhizome and frech water fish. Insufficient caloric intakes were shown comprising 69~70% daily recommended dietary allowences for boys and girls. The total caloric intakes was composed of carbohydrate 65%, protein 11% and fat 23%, respectively. The cereal consumption was the highest (32.8%). There was a significant relationship (P<0.05) between the mother's knowledge on nutrition and the calorie. protein and calcium intake of boys. There was a significant relationship (P<0.05) between the mother's knowledge on nutrition and the caloric intake of girls.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.3
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• pp.1255-1259
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• 2016

Background: Oral physiotherapy or mouth exercise is considered to be an adjunct but mandatory treatment modality for oral submucous fibrosis (OSMF). This study planned to evaluate the clinical efficacy of a newly designed mouth exercising device (MED) in OSMF patients receiving local ointment, intra-lesional drugs and surgical treatment. Materials and Methods: A total of 231 OSMF patients were selected and treated with basic regime including topical corticosteroids, oral antioxidants and the icecream-stick exercise regime and allotted randomly to two equal groups A and B. Group-A patients were additionally given MED. Subgroups A1 and B1 patients with an inter-incisal distance (IID) 20-35mm were not given any additional therapy; subgroup A2 and B2 patients (IID 20-35mm) were treated additionally with intra-lesional injections. Subgroups A3 and B3 with IID<20mm were managed surgically. IID was measured at baseline and at 6 months recall. The change in IID measurements was calculated and statistically analyzed using 2-way ANOVA and Tukeys multiple post hoc analysis. Results: Average improvement in IID after six months of recall visits was observed to be 8.4 mm in subgroup-A1 (n-53) compared to 5.5 mm in B1(n-50) (p<0.01). The IID improvement in subgroup-A2 was found to be 9.3mm (n-46) compared to 5.1 mm in B2 (n-48) (p<0.01). In the surgery group, mouth opening improvement was observed to be 9.6 mm in subgroup A3 (n-18) compared to 4.8 mm for B3 (n-16) (p<0.01). Conclusions: Use of the MED appears to be effective for increasing oral opening in OMSF patients in conjunction with local, injection and/or surgical treatment.