• 한국식품영양과학회지
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• 제23권1호
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• pp.120-124
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• 1994

9종의 산채류를 분석한 결과 건물량으로 33~55%의 식이섬유를 함유하였다. 그 중 달래는 22%의 수용성 식이섬유와 49%의 총 식이섬유를 함유하였고 더덕은 21%의 수용성 식이섬유와 55%의 총 식이섬유를 함유하였다. 야생더덕은 재배더덕에 비하여 8% 더 많은 식이섬유를 함유하였다. 산채류의 수분 흡착력은 밀기울이나 콩식이섬유보다 높았으나 oil 흡착력은 낮았다. 산채류를 분쇄하여 여과 처리한 결과 더덕의 경우 총 식이섬유 함량이 55%에서 83%로, 달래의 경우 49%에서 69%로 증가하였다.

• Journal of Electrical Engineering and Technology
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• 제1권4호
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• pp.534-542
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• 2006

This paper presents results of frequency domain spectroscopy (FDS) measurements on oil-impregnated pressboard insulation, their analyses and use of the data for modeling high frequency response (FRA) of transformers. The dielectric responses were measured in a broad frequency range, i.e. from 0.1 mHz to 1 MHz, on model samples containing different amount of moisture. The responses were parameterized with terms representing dc conductivity, low frequency dispersion and Cole-Cole polarization mechanisms and they were thereafter used to model the FRA response of a three-phase transformer.

• 한국식품조리과학회지
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• 제24권3호
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• pp.340-348
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• 2008

The purpose of this study was to develop new method for the manufacture of Yukwa, a Korean oil-puffed rice snack with a soft texture, using a far infrared ray electric roaster. The Yukwa base is traditionally expanded using oil, but the Yukwa base tends to develop unpleasant rancid odors or off-flavors during storage. In this study, the DPPH radical scavenging activity of mugwort powder was evaluated. Baked and fried Yukwa samples were added with 0.5, 1.0, 1.5, and 2.0% of mugwort powder and left untreated as a control, and then tested for moisture content, expansion rate, color, hardness, and sensory evaluations. The samples with higher concentrations of mugwort powder, evidenced a more profound tendency toward DPPH radical scavenging activity. The moisture content of Yukwa dough tended to increase with the addition of mugwort powder. As the mugwort powder content increased, the moisture contents of the Yukwa base and the Baked Yukwa increased. The moisture content and expansion rates of the fried Yukwa did not differ significantly. The samples containing the mugwort power evidenced a lower expansion rate than was observed in the control group. The lightness of the baked and fried Yukwa was reduced with increased mugwort powder content. The greenness of the baked and fried Yukwa was at a minimum upon the addition of 2.0% mugwort powder. The yellowness of the baked Yukwa did not differ significantly between the samples. As the mugwort powder content increased, the yellowness of the fried Yukwa increased. The hardness of the baked and fried Yukwa tended to increase with the addition of mugwort powder. In the sensory evaluations, the baked Yukwa scored higher than the fried Yukwa, and all of the sensory characteristics of baked Yukwa scored highest in the samples without mugwort powder, but also scored fairly well with 1.0 and 1.5% mugwort powder. In conclusion, these results demonstrated that 1.0～1.5% of mugwort powder should be added to Yukwa baked in a far infrared ray electrical roaster in order to optimize physiological functions and keep overall acceptability reasonably high.

• 한국축산식품학회지
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• 제26권1호
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• pp.78-84
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• 2006

본 연구는 어유 1%와 쑥 펠렛 사료의 첨가수준(0, 1, 3, 5%)에 따라 돼지고기의 품질을 검토하고자 돼지 40두를 공시하여 사용하였다. 돼지의 증체량은 유의성이 없었다. 어유와 쑥 펠렛 사료의 급여 수준에 따른 돈육의 일반성분 중 조지방은 감소하는 경향이었고(p<0.05), 수분과 조단백질 및 조회분은 유의성이 없었다. 총콜레스테롤, HDL-C, 중성지방은 처리구에서 높았고, LDL-C은 대조구보다 처리구에서 낮았다(p<0.05). pH, 보수성 그리고 전단력은 대조구보다 처리구에서 높았으며, 특히 T3구에서 가장 높았다. 육색은 처리구에서 대조구보다 $L^*$값이 높아 밝은 색을 유지하였다. 관능평가 결과 어유와 쑥 펠렛의 급여구에서 연도와 풍미가 높은 점수를 나타내었고 특히 T2와 T3구에서 유의적인 결과를 보였다(p<0.05).

• 한국철도학회:학술대회논문집
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• 한국철도학회 2004년도 추계학술대회 논문집
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• pp.1455-1460
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• 2004

In electric motor coaches, when the adhesion force coefficient between rail and driving wheel decreases suddenly, the electric motor coach has slip phenomena. The characteristics of adhesion force coefficient is strongly affected by the conditions between rails and driving wheels, such as moisture, dust, and oil on the rails and so on. This paper proposes the vector control structure for the improved re-adhesion control with paralleled control of induction motors under the sudden variation of the adhesion force coefficient.

• Journal of Applied Biological Chemistry
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• 제66권
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• pp.359-368
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• 2023

This study aims to explore the impact of Krill Oil (KO, Superba^TM Boost) on skin moisturization regulation. The research involved five groups: an intact control, a reference group (L-AA 100 mg/kg), and KO groups (400, 200, and 100 mg/kg), each comprising ten mice. Oral administration was conducted for 8 weeks (56 days), during which changes in body weight, hyaluronan, collagen type 1 (COL1), transforming growth factor-β1 (TGF-β1), ceramide, and water contents were analyzed in dorsal back skin tissue. Real-time PCR was employed to assess gene expression related to hyaluronic acid synthesis (HAS1, HAS2, HAS3), COL1 synthesis (COL1A1 and COL1A2), and TGF-β1. Results demonstrated that KO administration significantly increased hyaluronan content, hyaluronic acid synthesis (HAS1, HAS2, HAS3), COL1 content, COL1 synthesis (COL1A1 and COL1A2), TGF-β1 content, TGF-β1 mRNA expression, ceramide content, and water content in a concentration-dependent manner compared to the intact control. Importantly, no discernible disparities were noted between the KO and L-AA groups, even though they received equivalent oral dosages. This study accentuates the potential utility of exogenous KO in the regulation of skin moisture, thus positioning it as a promising avenue for the development of nutricosmetics. Future research endeavors should delve into the role of KO in safeguarding against both intrinsic and extrinsic aging-related skin manifestations, as well as its potential to ameliorate skin wrinkles, in conjunction with its moisturizing attributes.

• 에너지공학
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• 제12권4호
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• pp.267-273
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• 2003

Emulsion 연료는 연료절감과 오염방지특성에 의하여 많은 관심을 끌고 있다. 본 연구에서는 B-C유와 Emulsion 연료(B-C유와 폐수를 혼합하여 만든 연료)의 연소효율을 비교 분석하였다. 보일러의 양쪽에 R-Type Thermocouple과 광학온도계를 설치하였고, 연소가스배출구에 연소측정기를 설치하여 B-C유와 Emulsion 연료의 연소시 화염의 온도, 연소율 및 배기가스 농도를 측정 비교하였다. 이에 대한 실험 결과로서, 보일러 전$.$후반부의 화염온도는 B-C유의 화염온도보다 약 5$0^{\circ}C$ 낮았고, 이러한 온도차이의 원인은 Emulsion 연료의 폐수 속 수분 잠열로 인한 것으로 사료되어진다. 또한 Emulsion연료를 사용하였을 때 배출가스의 분석 결과는 오염물질의 같소 및 CO 농도 또한 매우 낮게 측정되어짐을 나타내고 있다. 3-C유와 Emulsion 연료의 연소 효율은 각각 85.5%와 84.8%이다.

• Journal of the Korean Wood Science and Technology
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• 제40권6호
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• pp.445-453
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• 2012

본 연구에서는 백합나무의 급속 열분해 공정에서 시료의 입자크기 및 함수율 조건이 열분해 산물(가스, 바이오오일, 바이오촤)의 수율과 물리 화학적 특성에 미치는 영향을 구명하였다. 시료의 함수율이 낮을수록 바이오오일의 수율은 증가하였으며 시료의 입자 크기는 수율 변화에 큰 영향을 미치지 않았다. 각 조건별로 생성된 바이오오일은 20~30%의 수분 함량과 pH 2.2~2.4, 발열량 16.6~18.5 MJ/kg의 수준을 나타내었으며 바이오오일 내 수분 함량은 높은 함수율 시료 조건에서 증가하는 것을 확인하였다. 바이오촤의 경우 80% 이상이 탄소로 이루어져있으며 발열량은 26.2~30.1 MJ/kg 수준으로 측정되었다.

• Journal of the Korean Wood Science and Technology
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• 제45권6호
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• pp.671-681
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• 2017

Oil palm trunk (OPT) is a potential source of biomass for the production of biopellet. In the present research, biopellet were prepared from the meristem part of 25 years old OPT with various percentages of its bark (0, 10, and 30%). The highest biopellet durability was found for biopellet produced at $130^{\circ}C$ of pelletizing temperature with 30% bark content. Scanning electron microscopy (SEM) of biopellet showed the weak of particle bonding due to the low pelletizing pressure. The moisture content, unit density, ash content, and caloric value of OPT-based pellets were 3.55-5.35%, $525.56-855.23kg/m^3$, 2.76-3.44%, and 17.89-19.14 MJ/kg, respectively. The combustion profiles obtained by thermogravimetric analysis (TGA) seemed to be unaffected by the bark content on. Differential thermal analysis of TGA curve indicated different pyrolysis characteristic of hemicellulose, cellulose, and lignin.

• 대한영양사협회학술지
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• 제23권1호
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• pp.14-26
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• 2017

The purpose of this study was to determine the optimal recipe of rice cookies with two different amounts of Stevia rebaudiana leaf and grape seed oil, using a central composite design (CCD). In addition, mixing conditions of rice cookies were optimized by sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). RSM was used to obtain 10 experimental points (including two replicates of Stevia rebaudiana leaf and Grape seed oil), and the formulation of Stevia rebaudiana leaf added rice cookies was optimized using rheology. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, sweetness, moisture, pH, and density (P<0.001), results of the sensory evaluation showed significant values for color, flavor, taste, texture, appearance, and overall quality (P<0.05). As a results, optimal sensory ratio was found to be 1.98 g of Stevia rebaudiana leaf and 37.94 g of Grape seed oil.