• Culinary science and hospitality research
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• v.23 no.8
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• pp.153-162
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• 2017

Bacillus coagulans was added as probiotics in instant coffee with microground roasted coffee which is recently rising premium coffee and the instant coffee (ProBio coffee) was compared with 3 commercial instant coffees with microground roasted coffee in quality characteristics to understand the competitiveness of ProBio coffee. In sensory evaluation, ProBio coffee had inferior aroma intensity and overall acceptance compared with control group (brewed coffee) (p<0.05) but it had equal quality or more compared with 3 commercials. Total polyphenol content, chlorogenic acid content, DPPH free radical scavenging activity and caffeine content were $110.72{\pm}1.99mg/g$, $2,700{\pm}20mg/g$, $146.22{\pm}3.62TEAC\;mg/g$, $28.1{\pm}3.2ppm$ respectively. In general quality characteristics, water content, solubility, particle size and particle strength of ProBio coffee were similar to general instant coffee but had darker color than it. In safety assessment, acrylamide content was $502{\pm}10ppb$, and residual pesticides and ochratoxin A were not detected. Over 70% of B. coagulans were maintained in 4 months of storage and 16 months of shelf life was predicted in ProBio coffee by $Q_{10}$ model. Therefore, ProBio coffee was confirmed to have a sufficient product competiveness compared with 3 commercials.

• Journal of Adhesion and Interface
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• v.2 no.3
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• pp.25-32
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• 2001

Ethyl cyanoacrylate (ECA) is used as an instant adhesive, and it can be readily polymerized by moisture in air without any initiator and applied for industrial products and ohome use. However, pure ECA monomer is low-viscosity liquid at room temperature that flows into substrate surface. To thicken the instant adhesive, poly(methyl methacylate)(PMMA) is often added in it commercially. Another disadvantage of instant adhesive polymer is its brittleness In this study, functional polymers including PMMA for an additive of ECA were prepared to increase viscosity of the monomer and flexibility of the adhesive atthe same time The additives, P(MMA-VAc-EVE), were synthesized by radical copolymerization of MMA with VAc and EVE having low glass transition temperature (Tg). The additives were added to ECA to get functional instant adhesives. The chemical structures of the additives and ECA polymers were confirmed by $^1H$ NMR and FTIR, and their physical and mechanical properites were also evaluated. The Tg of the obtained additives decreased with increasing the content of VAc or VAc-EVE, indicating more improved flexibility. In addition, functional instant adhesive containing the additives showed higher bonding strength than that of the existing one.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.11a
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• pp.61-64
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• 2004

In this paper, we investigated the variations of initial fault current limiting instant according to fault angles in the flux-lock type SFCL. The flux-lock type SFCL consists of the coil 1 and the coil 2 that are wound in parallel each other through an iron core. The operation of the flux-lock type SFCL can be divided into the subtractive polarity winding and the additive polarity winding operations according to the winding directions between the coil 1 and coil 2. The subtractive polarity winding operation could be analyzed with three modes. On the other hand, the additive polarity winding operation could be analyzed with five modes. The variations of initial fault current limiting instant in two winding directions were dependent on the fault angles. It was confirmed from experiment that the fault current limiting instant was getting faster and the magnitude of fault current at the initial fault time was getting higher for higher fault angle.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.319-325
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• 2017

In this study, we optimized the coffee extraction conditions for instant coffee production in two stage percolators, which is the most common coffee extractor for instant coffee production. A central composite design was used to build mathematical model equations for response surface methodology (RSM). In these equations, the yield and overall acceptability of the coffee extracts were expressed as second-order functions of three factors, the feed water temperature, draw-off factor (DOF), and extraction time (cycle time). Based on the result of RSM, the optimum conditions were obtained with the use of desirability function approach (DFA) which find the best compromise area among multiple options. The optimum extraction conditions to maximize the yield and overall acceptability over 40% of yield were found with $163^{\circ}C$ of feed water temperature, 4.3 of DOF and 27 minutes of extraction time (cycle time). These results provide a basic data for the coffee extraction conditions for the competitive instant coffee in the industry.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.140-150
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• 2018

In this study, effects of microground coffee on the quality characteristics and acceptability of instant coffee with probiotics were investigated. A central composite design with two factors (roasting degree and dose of microground coffee) was used and ranges of roasting degree and dose were 30~50 (L value) and 5~10% respectively. Aroma preference, sweetness intensity, bitterness intensity, acidity intensity, body intensity and overall acceptability were evaluated as sensory characteristics and quadratic regression models of all the properties were significant. Especially in aroma preference and overall acceptability, the higher roasting degree and dose of microground coffee, the more aroma preference and overall acceptability of the coffee increased. And this results accorded with the object of this study to increase aroma preference and overall acceptability by blending microground coffee with instant coffee. On the other hand, 129 of aroma compounds were detected in instant coffee with microground coffee but 2,5-dimethyl-pyrazine, ethyl-pyrazine and furfural were significant in quadratic regression models. The optimal conditions were predicted by response surface methodology and desirability function approach and the optimal conditions of roasting degree and dose of microground coffee were 30(L value), 8.4%(w/w) respectively to maximize 2 sensory characteristics (overall preference, aroma preference) and 3 aroma components (2,5-dimethyl-pyrazine, ethyl-pyrazine, furfural).

• Proceedings of the KIEE Conference
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• 2002.07a
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• pp.213-215
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• 2002

This paper proposes an advanced compensating algorithm of the secondary current of CTs. The exiting compensating algorithm for the current transformers calculates magnetic flux using the magnetization curve. In such a case, it is difficult to compensate for distorted secondary current when a remanent flux exists in a core at the beginning of the calculation. To make up for the drawback in the existing compensating algorithm, the algorithm detects the instant of saturation using difference of the secondary current and estimates flux at the instant of the beginning of the first saturation. After that, the algorithm calculates flux and compensates for distorted secondary current.

• Journal of the Korean Ceramic Society
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• v.31 no.8
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• pp.902-910
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• 1994

Residual stress measurements were made for cylindrical glass rods to compare experimental results with the calculated values obtained by Instant Freezing Model. According to the photoelastic measurements, the stress ratio of surface compression and center tension was increased from 1.4 to 2.0 as the heat-treatment temperature was lowered, the fictitious forzen temperature was found to be closer to the heat-treatment temperature and the fictitious coefficient was increased.

• Journal of the Korean Society of Visualization
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• v.21 no.3
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• pp.23-32
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• 2023

This study aims to explore the heat transfer and flow phenomena inside an instant water heater and the influence of the design parameters of the water heater on the heating performance was investigated by 3-D numerical simulations considering heat convection. The design parameters are the heating ceramic dimension, the power of the heating device, and the water flow rate. The results show that a reasonable space for the heating device is required to optimize the heating performance. It is desirable to design higher heating device as possible for a given electric power. There exists a critical water flow rate that best meets the heating performance. The change in electric power has no impact on the flow phenomena and heating performance.

• Environmental Engineering Research
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• v.19 no.3
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• pp.283-287
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• 2014

Cultivation of microalgae using wastewater exhibits several advantages such as nutrient removal and the production of high valuable products such as lipid and pigments. With this study, two types of wastewater from instant noodle factory; mixed liquor suspended solids (MLSS) and effluents after sedimentation tank were investigated for green microalga Scenedesmus sp. cultivation under laboratory condition. Optimal wastewater dilution percentage was evaluated in 24 wells microplate. MLSS and effluent without dilution showed the highest specific growth rate (${\mu}$) of $1.63{\pm}0.11day^{-1}$ and $1.57{\pm}0.16day^{-1}$, respectively, in which they were significantly (p < 0.05) higher than Scenedesmus sp. grown in BG11 medium ($1.08{\pm}0.14day^{-1}$). Ten days experiment was also conducted using 2000 ml Duran bottle as culture vessel under continuous light at approximately 5000 lux intensity and continuous aeration. It was found that maximum biomass density of microalgae cultivated in MLSS and effluent were $344.16{\pm}105.60mg/L$ and $512.89{\pm}86.93mg/L$ respectively and there was no significant (p < 0.05) difference on growth to control (BG11 medium). Moreover, cultivation microalgae in wastewater could reduce COD in wastewater by 39.89%-73.37%. Therefore, cultivation of Scenedesmus sp. in wastewater from instant noodle factory can yield microalgae biomass production and wastewater reclamation using photobioreactor simultaneously.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2006.05a
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• pp.389-390
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• 2006

The cycloidal reducer is one of the velocity controlling equipments in machinery. It has advantages of the higher reduction ratio, the higher accuracy, the easier adjustment of the transmission ratio and the smaller workspace than any other kinds of the reducers. This paper proposes a simple and exact approach for the lobe profile design of the two teeth difference cycloidal plate gear, which is different from the standard cycloidal reducer, by means of the principle of the instant velocity center in the general contact mechanism and the homogeneous coordinate transformation.