• 설비공학논문집
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• 제15권8호
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• pp.619-629
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• 2003

A grease filter is used to remove grease generated from a cooking appliance in a kitchen. Since the inertial impaction is a dominant particle removal mechanism of the grease filter, the performance of the filter is greatly affected by the geometry. This numerical study has been conducted to investigate the effect of geometry on the performance of grease filters for four models having nominal flowrate of 100 m$^3$/h. Four models were designed by changing the shape of impaction surface, the length of eyelid, and the number of eyelids of the grease filter. The flow field and particle trajectories in the grease filter with a flow chamber were simulated using the commercial code of STAR-CD. The difference of air velocity and pressure distributions among four models was discussed in detail. The collection efficiency curves and the pressure drops of four models were also compared. It was found that the grease filter model with flat top surfaces shows highest performance among four models, having high particle collection efficiency and relatively low pressure drop. The cutoff diameter of this model representing 50-% collection efficiency is about 7.1 ${\mu}{\textrm}{m}$ for water droplets at 100 m$^3$/h.

• 한국기계가공학회지
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• 제18권1호
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• pp.16-23
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• 2019

Cooking oil in kitchen-fog is the most harmful factor to the health of a cook. The proposed filter is a tool that protects the cooked state, to prevent users from inhaling oil mist in the kitchen. Due to efficiency issues, existing filters are of the mesh type or baffle type. In this paper, CFD analysis is carried out to select a filter with low pressure loss and low efficiency, and to attach the sub-filter to improve efficiency. The results of the analysis on the collection efficiency and pressure loss of three sub-filters, i.e., circle type, droplet type, and cone type, showed that the collection efficiency was 64.09% and the pressure loss was 1.26 mmAq when the circle type sub-filter was applied. The position of the sub-filter showed the best efficiency and pressure loss when it was located at the bottom of the center of the gap of the main filter.

• 한국식품조리과학회지
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• 제7권2호
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• pp.1-6
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• 1991

일반계 품종인 추청과 상풍, 다수계 품종인 태백과 용주를 시료로 하여 전기밥솥과 압력솥으로 취반한 쌀밥의 관능적 특성과 지질함량을 조사하였다. 전체적인 선호도는 압력솥으로 취반한 경우가 전기밥솥의 경우보다 좋았으며, 전기밥솥으로 취반한 경우, 일반계 품종이 다수계 품종보다 우수하였다. 취반 후 쌀의 유리지질 함량은 감소했고 결합지질 함량은 증가했다. 결합지질은 쌀밥의 윤기와 r=-0.69의 상관관계를 나타내었다.

• 한국식품과학회지
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• 제49권3호
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• pp.311-317
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• 2017

본 연구에서는 취반방법이 발아현미밥의 산화방지활성에 미치는 영향을 살펴보기 위해 발아현미 첨가비율별(0, 10, 20, 30, 50 및 100%)로 제조한 발아현미밥의 기능성분 및 라디칼 소거 활성을 살펴보았다. 호화특성은 발아현미 비율이 증가할수록 최고점도, 최저점도, 강하점도, 최종점도, 치반점도가 감소하는 경향을 보였다. 경도는 발아현미의 경우 일반 밥솥으로 취반했을 때 $20.54{\pm}0.79-20.03{\pm}0.77$로 나타났으며, 압력밥솥은 $9.76{\pm}0.26-9.27{\pm}0.43$으로 나타나 유의적으로 감소하였다. 총 폴리페놀 함량은 발아현미 첨가비율이 10, 20, 30, 50 및 100%로 증가할수록 백미를 기준으로 1.18, 1.39, 1.56, 1.90 및 2.91배 증자하였다. 또한 같은 발아현미 비율일 때 10% 발효알코올을 첨가하여 일반밥솥으로 취반하였을 때 높은 함량을 나타내었다. 이와 같은 결과는 총 플라보노이드 함량과 DPPH radical 및 ABTS radical 소거활성에서도 같은 경향을 나타내었다. 본 연구결과, 취반 시 발효알코올의 첨가와 압력밥솥으로 조리하였을 때 경도의 유의적인 감소를 확인할 수 있었으나, 페놀성분과 radical 소거활성의 증가는 발효 알코올의 첨가와 일반 밥솥으로 취반하였을 때 더 높은 값을 나타내었다. 이와 같은 결과는 취반방법에 따른 현미밥의 생리활성 연구에 기초자료가 될 것으로 생각된다.

• 대한지역사회영양학회지
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• 제13권5호
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• pp.640-652
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• 2008

Hypertension is among the most common and important risk factors for stroke, heart attack, and heart failure which is considered to be the leading cause of death in Korea. The prevalence rate of hypertension in Korea is 27.9%, according to the 2006 Korea National Health and Nutrition Survey. Since non-pharmacologic nutrition education is recommended as the first step in the management of hypertension, evaluation of nutrition program is needed to form strategies for improving patients' dietary adherence. This study was designed to evaluate the overall effectiveness of a hypertension nutrition education program (HNEP) for reducing the salt intake, at a public health center located in Gyunggi-province. The HNEP was offered for 16 weeks from May to September in 2007. Nutrition education activities included cooking classes, food preparation demonstrations, physical fitness programs, salty taste preference test sessions, games, case-study presentations, planning and evaluation of menus, etc. Forty patients participated fully in the program which had 47 female enrollees. Data about nutrient intake (24-hour recall), nutrition knowledge, food behavior were collected before (baseline) and after the program. Changes after program completion indicated the following: 1) diastolic blood pressure was decreased (p < 0.05), 2) sodium (salt) intake was also decreased (p < 0.01), especially baseline high salt intake group, 3) nutrition knowledge was improved (p<0.001), 4) dietary behaviors for maintaining a low salt diet was improved (p < 0.001), 5) participants preferred cooking class from nutrition education methods. As a conclusion, it appears that a nutrition education program for hypertensive female elderly for reducing the salt intake might effectively decrease blood pressure and salt intake. It also improves nutrition knowledge, dietary behavior, and finally adherence to a recommendable low-sodium diet.

• 한국식품조리과학회지
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• 제26권5호
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• pp.665-675
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• 2010

This study applied high-pressure extraction cooking, which has been proven superior in processibility and stock extraction, for the preparation of stock, which is widely used as a basic material of dishes, and examined the physicochemical and sensory properties of the extracted stock by adding salt. We observed changes in the chromaticity of brown stock according to salt content, and pH decreased with increased the salt content, suggesting that stock was acidified. Regarding the mineral content, Na was the highest, followed by K and P. Regarding total free amino acid content, the content of essential amino acids, enhancing free amino acids, and other amino acids also showed the highest level in S2, which contented 0.3% salt. In the sensory test, saltiness grew stronger with an increase in salt content, and overall palatability was highest in S2. Regarding ranking, preference was highest for S2. Utilize to data that study finding of above is actual in development for mass production of brown stock product licensed cooks' traditional mesh dipper technology quality that make mass production direction that change and normalizes product that can keep excellent taste and improve conservative property develop. Culture formation and our country foodservice industry development that reduce damage of informed people ashes through development of brown stock product that is changed in large quantity, and improve quality of food more positively contributing to reappear diversification of menu, systematization and taste of specialty store as well as can contribute in rationalization of informed people ashes purchase, personnel expense (labor power) curtailment, waste decrease etc. but is developed still more being utilized.

• 한국식품과학회지
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• 제18권4호
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• pp.264-269
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• 1986

식품원료의 조리(調理) 및 가공(加工)중 오염된 중금속(重金屬)의 함량변화를 규명하기 위해 쌀과 밀가루를 시료로 수세(水洗), 취반(炊飯)과정 그리고 쿠키, 국수, 빵으로의 가공(加工)중 카드뮴(Cd) 및 납(Pb) 함량의 변화를 측정하였다. 중금속을 인위적으로 오염시킨 쌀을 4희 수세하였을때 Cd는 39.2%, Pb는 34.9%제거되었다. 쌀을 3회 수세후 취반하였을 때 전기밥솥의 경우 Cd는 14.3%, Pb는 17.0% 제거되었으며 압력밥솥의 경우 Cd는 25.5%, Pb는 27.4%가 제거되었다. 취반시 Cd와 Pb의 제거효율을 자연적으로 오염된 쌀과 인위적으로 오염시킨 쌀 간에 또는 전기밥솥과 압력밥솥 간에 유의적인 차이가 없었다. 중금속으로 오염된 밀가루로 쿠키를 구울 때와 제빵시 Cd와 Pb의 제거효과는 기대할 수 없었다. 밀가루로 칼국수를 만들고 이것을 삶았을 때 Cd 및 Pb 함량은 국수 고형물에 75%. 국물에 25%가 이 동하였다.

• 한국축산식품학회지
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• 제38권3호
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• pp.506-514
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• 2018

The aim of this study was to evaluate the effects of marinade under different conditions (temperature and vacuum) on pork ham cooked by the sous-vide method ($61^{\circ}C$ and 98.81% vacuum for 45 min). Control group was non-marinade pork ham. The samples were marinated under 1 of 4 conditions: $4^{\circ}C$, 98.81% vacuum (treatment group $T_1$); $4^{\circ}C$, atmospheric pressure ($T_2$); $20^{\circ}C$, 98.81% vacuum ($T_3$); and $20^{\circ}C$, atmospheric pressure ($T_4$). The pH value was higher in the control (6.02) than in the treatment groups (4.30-4.42, p<0.001). Shear force was the lowest in the control: 18.14 N. Lightness and redness values were higher in the control (p<0.001). The chroma value significantly decreased from 12.74 to 7.55 with marinade (p<0.001). Total viable and coliform counts of raw meat were 84.6 and 3.67 Log CFU/g, respectively. After the marinade, the total viable count decreased to 3.00-14.67 Log CFU/g (p<0.001). Coliforms were not detected. After sous-vide cooking, no viable microorganisms were detected in any group. Treatment groups generally showed high scores on consumer preference. The marinade and sous-vide cooking had a positive effect on sensory characteristics. They provided safe conditions for sanitary evaluation. As a result, it appears that marinade at refrigeration temperature is better than that at room temperature.

• Asian-Australasian Journal of Animal Sciences
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• 제26권5호
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• pp.732-742
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• 2013

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable "warmed over flavour" in chicken meat products are supposed to be the lack of ${\alpha}$-tocopherol in chicken meat.

• 한국건축시공학회지
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• 제15권2호
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• pp.201-207
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• 2015

본 연구에서는 고로슬래그 다량치환 콘크리트의 탄산화 저항성 및 내동해성 향상을 위하여 팽창성 인공 기포인 Expancel과 ERCO를 조합 사용하고 그에 따른 일련의 실험을 진행하고자 한다. 연구결과에 따르면 ERCO 치환에 따라 비누화반응에 의한 모세관공극 충전효과로 탄산화 저항성이 향상되었으며, 이 때 문제점으로 지적된 내동해성 저하현상을 개선하기 위하여 Expancel을 사용하였는데, Expancel 치환율이 증가함에 따라 내동해성이 대폭 개선되는 것으로 나타났다. 이는 Expancel이 외부압력에 의해 선택적으로 체적축소현상과 기포간격계수의 감소에 기인한 결과로 판단된다.