• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2000.11a
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• pp.89-92
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• 2000

Non-aqueous tape casting of LTCC with PVB binder has been studied in a continuous tape casting machine. The aim of the study was to evaluate this type of system in the different Binder/Plasticizer and solid content compositions. Each four slurry compositions were used in the experiments with varied binder/plasticizer and solid content. All the slurries gave good quality tapes with smooth surfaces without blisters or pinholes. The highest mechanical properties was obtained for the B/P=3.0, powder content 70vol% composition from 52 ${\mu}{\textrm}{m}$ green tapes, a tensile strength of 4.6 MPa and a linear extension of 29.5%

• Proceedings of the KIEE Conference
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• 2008.07a
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• pp.1246-1247
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• 2008

With recent advanced in portable electric devices, wireless sensor, MEMS and bio-Mechanics device, the new typed power supply, not conventional battery but self-powered energy source is needed. Particularly, the system that harvests from their environments are interests for use in self powered devices. For very low powered devices, environmental energy may be enough to use power source. Therefore, in other to made piezoelectric energy harvesting device, PMN-PZT thick film was formed by the screen printing method on the Ag/Pd coated alumina substrate. The layer was 8 layers and slurry where a-terpineol, ethycellulose, ferro B-75001 as Vehicle, PMN-PZT powder used are fabricated by ball mill. The output power quality was be also investigated by changing the load resistance, weight and frequency. The made piezoelectric energy harvesting device was resulted from the conditions of 33$k{\Omega}$, 0.25g, 197Hz respectively. The thick film was prepared at the condition of 2.75Vrms, and its power was 230${\mu} W$ and its thickness was 56${mu}m$. The piezoelectric energy harvesting device output voltage was increased, when the load weight, load resistance was increasing and resonance frequency was diminishing. The other side, resonance frequency was diminished, when the weight was increasing. And output power was continuously it changed by load resistance, output voltage, weight and resonance frequency.

• Journal of the Korean Ceramic Society
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• v.40 no.1
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• pp.31-36
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• 2003

In this study, nano-sized NiCuZn-ferrites for the multi-layered chip inductor application were prepared by a coprecipitation method and its electromagnetic properties were analyzed. Also, the property of low temperature sintering were studied with the initial heat treatment of powder.$(Ni_{0.4-x}Cu_xZn_{0.60})_{1+w}(Fe_2O_4)_{1-w}$ (x=0.2, w=0.03) were calcined at $300^{circ}C~750^{circ}C.$ The sintered NiCuZn-ferrites at $900^{\circ}C$ showed good apparent density $4.90g/cm^3,$ and magnetic properties of initial permeability 164 and quality factor 72. As the calcination temperature increase, the grain size of NiCuZn-ferrite increased with irregular grain distribution and its magnetic properties were deteriorated.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.268-277
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• 2010

Gochujang and red pepper powder are the representative condiments in Korea. This study examines gochujang sauces for tteokbokgi by hot taste degree(4 levels) and then evaluated the quality and sensory characteristics of gochujang sauces to provide the basic information for industrialization of gochujang sauce. Moisture content of gochujang sauce 1 was the highest (53.90%). Moisture content became decreased against hot taste. pH range of gochujang sauce was 5.50~5.84. pH values of sauces increased in accordance with hot taste. In the Brix contents, sauce 3 was the highest(46.73%), but the sauce 1 was a little low. Viscosity of sauce 4 was 237.93 cp and others became decreased in accordance with hot taste. In the lightness(L value), sauce 2 was the highest(24.89). Capsaicin content of sauce 4 was 27.00 mg/100 g while sauce 1 was 22.97 mg/100 g. In sensory evaluation, color of sauce 4 was darkest. In hot taste, sauce 1 was evaluated as less hot while sauce 4 as most hot. Overall acceptability score range of sauce 2, 3, 4 was 4.95~5.50 which was higher than sauce 1. The result of a research conducted to undergraduate students showed that they preferred hot taste gochujang sauce. Consequently, customers should be more satisfied with sauce products they chose when provided with those by hot taste degree. In the future, more studies are required about the degree of hot taste for the successful industrialization and globalization of hot pepper and gochujang.

• Journal of the Korea Concrete Institute
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• v.18 no.6 s.96
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• pp.811-817
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• 2006

The primary purpose of this study is to estimate the guaranteed strength and construction quality of the combined high flowing concrete which is used in the slurry wall of underground LNG storage tank. The required compressive strength of this type of concrete become generally known as a non economical value because it is applied the high addition factor for variation coefficients and low reduction factor under water concrete. Therefore, after estimation of the construction quality and guaranteed strength in actual site work, this study is to propose a suitable equation to calculate the required compressive strength in order to improve its difference. Application results in actual site work are shown as followings. The optimum nix design proportion is selected that has water-cement ratio 51%, sand-aggregate ratio 48.8%, and replacement ratio 42.6% of lime stone powder by cement weight. Test results of slump flow as construction quality give average 616~634mm. 500mm flowing time and air content are satisfied with specifications in the rage of 6.3 seconds and 4.0% respectively. Results of strength test by standard curing mold show that average compressive strength is 49.9MPa, standard deviation and variation coefficients are low as 1.66MPa and 3.36%. Also test results by cored cylinder show that average compressive strength is 66.4MPa, standard deviation and variation coefficients are low as 3.64MPa and 5.48%. The guaranteed strength ratio between standard curing mold and cored cylinder show 1.23 and 1.32 in the flanks. It is shown that applied addition factor for variation coefficients and reduction factor under water concrete to calculate the required compressive strength is proved very conservative. Therefore, based on these results, it is proposed new equation having variation coefficients 7%, addition factor 1.13 and reduction factor 0.98 under water connote.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.324-330
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• 2017

The aim of this study was to determine quality characteristics of the curry sauce fortified using Curcuma aromatica Salisb. powder with and without fermentation. Here, the sensory, physicochemical, and antioxidant activity characteristics of the fortified curry sauces were measured. The L, b values of the samples containing the fermented C. aromatica Salisb. were significantly higher than those of the control (p<0.05). The total phenol content of the experimental groups was significantly higher than that of the control (p<0.05). There were no significant differences between the control and the sample fortified with fermented C. aromatica Salisb. (FC1) in the acceptance attributes of curry, spiciness and bitterness. Furthermore, the overall acceptance was similar enough to show no differences between the control and FC1. Thus, we can conclude that the curry sauce fortified using the fermented C. aromatica Salisb. by 1% was successfully developed in the competitive HMR market to promote antioxidant activity without decreasing the sensory characteristics.

• Bulletin of the Korean Chemical Society
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• v.35 no.11
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• pp.3289-3293
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• 2014

Femtosecond laser ablation (fs LA) was used in this study to identify pollution by heavy metals and the distribution of elemental nutrients at different rice milling ratios. Polished rice (degrees of milling of 3, 5, 7, 9, and 11) was collected from major Korean supermarkets and one sample thereof was selected. An internal quality control experiment was conducted using a rice flour certified reference material from the Korea Research Institute of Standards and Science (KRISS CRM) for the evaluation of the efficacy. To assess the effectiveness of the analysis method, the reliability was validated using a food analysis performance assessment scheme (FAPAS), with chili powder serving as an external quality control. The results of the analysis of the inorganic elements Ti, Ca, Al, Fe and Mn in white and brown rice with degrees of milling of 3, 5, 7, 9 and 11 using ICP-MS, ICP-OES and AAS revealed contents of 0.40, 49.2, 2.43, 5.36 and 10.3 mg/kg in white rice and 0.59, 78.0, 7.52, 11.0 and 18.5 mg/kg in brown rice, respectively. Among the elements, there were remarkable differences in the measured contents. By comparing the contents of the elements at different degrees of milling, Ti, Co, As, Ca, Al, Cu, Fe, and Mn were determined to be distributed on the surface of the rice grains, whereas the contents of Cd and Pb increased toward the center of the rice grains, and Si was evenly distributed. After the quantitative analysis of rice samples polished to different degrees of milling, Ca and Al, which were contained in large amounts, and Si were analyzed with specificity by fs LA. The results show that Ca and Al were distributed in the rice husk (protective covering of rice) and Si was distributed in all parts of the rice.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.6
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• pp.499-505
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• 1984

For the purpose of obtaining basic data which can be applied to processing of retort pouched shell-fishes, retort pouched seasoned baby clam was prepared. After sand and mud were removed, and then steamed baby clams were shucked. Baby clam meats were seasoned with the mixed seasoning powder containing $3\%$ of sugar, $2.5\%$ of salt, $12\%$ of sorbitol, $0.5\%$ of monosodium glutamate and $10\%$ of smoke flavor, and then dried at $35-40^{\circ}C$ for 3 hours. After dried, the meats were vacuum packed in plastic film bag (polyester/nylon/unoriented polyproylene; $12{\mu}m/15{\mu}m/50{\mu}m,\;15{\times}17cm$), and sterilized for 12 minutes in a hot water circulating sterilzer at $120^{\circ}C$, The factors such as pH, VBN, moisture content water activity, color value (L, a, b), texture, TBA value and viable bacterial count of products were determined during storage at room temperture ($20{\pm}3^{\circ}C$). The results showed that the product could be preserved in a good condition for 120 days at $20{\pm}3^{\circ}C$. Judging from the scores of sensory evaluation on flavor, the product added smoke flavor as seasoning was the most desirable.

• Applied Biological Chemistry
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• v.33 no.4
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• pp.330-336
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• 1990

In order to Process rapid fermented anchovy with low salt contents, processing condition of rapid fermented anchovy by proteolytic bacteria, and its chemical composition and quality stability during storage were examined. Culture was performed(pH 7.0, $40^{\circ}C$, 45strokes/min) for 15hrs after the addition of 1% of NaCl, 1% of sodium erythorbate and 20m1 of B. licheniformis p-5 cultures($3.2{\times}10^4cells/ml$) to 100g of raw anchovy, and then low salt fermented anchovy as final product was made by adding of several(3% of NaCl, 4% of KCI, 4% of ethyl alcohol(w/v), 0.5% of ginger, 0.5% of garlic powder) for stability and flavor enhancement. During 60days of storage, histamine contents was adequate in a food sanitation aspect, and microflora decreased sharply while volatile basic nitrogen increased slowly. Free amino acids are the major part in unique fermented anchovy taste. The volatile fatty acids is the most important component in the anchovy's flavor. From the results of experiments, it was supposed that rapid fermented anchovy processed with proteolytic bacteria was suitable.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.2
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• pp.136-144
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• 2003

This study was conducted to investigate the effect of 0.5% calcium lactate(CaL) on the fermentation of dough and quality and shelf-life of bread. Calcium lactates(CaL-A and CaL-P) were prepared from ash of black snail which contained shell and tissue together(ABS) and powder of the snail(PSB). pH of dough with the CaLs were higher than that of the control md, volume of the dough, loaf volume of bread were lower than those of the control products. But the volumes were almost the same when the pH of the dough were adjusted to pH 5.5. Mean calcium contents of treated bread (39.36~49.70 mg/100 g) were higher than that of control products(13.43 mg/100 g). There was no difference in Hunter $L^{*}$, $a^{*}$, $b^{*}$ values between the control and the treated group. Hardness and gumminess of CaL-A treated bread were the highest, but springiness and cohesiveness were the lowest. All the attributes showed no difference in case of pH adjustment(pH 5.5). The smaller pore and larger air cell with rough surface were observed in the CaL treated bread by SEM analysis. Sensory scores of CaL treated bread showed relatively lower values than those of the control products, but the scores increased by pH adjustment. The shelf-life of bread with CaL-P and CaL-A at 2$0^{\circ}C$ were 4 and 3 days, respectively, while that of the control group 1 day.day.y.