• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.612-618
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• 1999

Physicochemical properties of amaranth starch were compared with those of waxy rice and waxy corn starches. Amaranth starch granules vary from $1.1{\sim}1.9\;{\mu}m$ in diameter and are polygonal in shape. Total amylose contents from waxy rice, waxy corn and amaranth starches were 0.01, 0.03 and 0.07%, respectively. Swelling power of amaranth starch granule was slightly different from waxy rice. The swelling power of amaranth increased at $70^{\circ}C$. X-ray diffraction patterns of amaranth and other waxy cereal starches showed an A-type crystalline structure. Relative crystallinities of their starches were similar. According to pasting properties by Rapid Visco-Analyzer, amaranth starch showed a very high gelatinization temperature $(75.1^{\circ}C)$ and lower viscosity and higher stability than other waxy cereal starches during heating and cooling cycle. Peak onset temperatures (To) of starches from waxy rice, waxy corn and amaranth in DSC thermograms were $58.7{\sim}64.0$, 67.2 and $71.5^{\circ}C$, respectively, and their peak enthalpies were similar. Enthalpy of reheated amaranth starch after 3 day storage at $4^{\circ}C$ was higher than those of waxy corn and rices starchs.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.6
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• pp.520-528
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• 1987

Quality stability of roasted lavers during heat treatment and storage was investigated measuring the changes in pigments including chlorophyll a, carotenoids and biliproteins, fatty acids and free amino acids as the major quality factors. In roasting of fried lavers, carotenoids were found to lie more stable than chlorophyll a, and biliproteins were most heat labile. The overall heat stability of the pigments depended upon heating time and temperature. Chlorophyll a and carotenoids were retained more than $90\%$ in the casts of roasting for 90 min. at $60^{\circ}C;\;60min.\;at\;80^{\circ}C;\;10\;min.\;at\;100^{\circ}C;\;or\;5min.\;at\;150^{\circ}C$ while biliproteins remained about $70\%$. The lipids of dried lavers including polyunsaturated fatty acids appeared rather heat stable when compared to the stability of pigments under the same conditions of roasting. Spray of sesame oil or seasoning solutions on the surface of lavers after roasting seemed desirable for stabilizing pigments and free amino acids during storage particularly at low water activity. And that was also benefit for the protection of polyenoic fatty acids from rapid progress of oxidation during storage. Free amino acids were reduced fast during roasting, especially most of threonine and glycine while glutamic acid was rapidly lost during the storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.5
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• pp.361-372
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• 1990

Processing conditions of whole sardine into modified fish sauce were investigated. Thawed and chopped sardine was homogenized and hydrolyzed using commercial proteolytic enzymes such as complex enzyme-2000($2.18{\cdot}10^4U/g solid$) and alcalase($1.94{\cdot}10^4\;U/g solid$) in a cylindrical vessel with 4 baffles and 6-bladed impeller. Optimal pH, enzyme concentration and temperature for the hydrolysis with complex enzyme-2000 were 7.0, $7\%$ (W/W) and $52^{\circ}C$, and-those with alcalase were 8.0, $6\%$ (W/W) and $60^{\circ}C$. In both cases, the reasonable amount of water for homogenization, agitation speed and hydrolyzing time were $100\%$ (W/W), 100 rpm and 210 minutes. Thermal treatment of the filtered hydrolysate at $90^{\circ}C$ for 2 hours with $6\%$ of invert sugar was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. Flavor, taste and color of the hydrolysate were improved during the heating process in which the browning products might participate. The content of free amino nitrogen in the fish sauce seasoned with $15\%$ of table salt was ca. $1,640 mg\%$. Yield of the fish sauce based on the contents of proteinous and free amino nitrogen in the raw whole sardine was ca. $86\%$, and ca. $96\%$ of these compounds of the fish sauce was in the form of free amino nitrogen. The pH, salinity and histamine content of the fish sauce were $6.1\~6.3,\;14.2\~14.3\%$ and less than $10\;mg\%$.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.30 no.2
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• pp.119-125
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• 2017

Ablative material in a rocket nozzle is exposed to high temperature combustion gas, thus undergoes complicated thermal/chemical change in terms of chemical destruction of surface and thermal decomposition of inner material. Therefore, method for conjugate analysis of thermal response inside carbon/phenolic material including rocket nozzle flow, surface chemical reaction and thermal decomposition is developed in this research. CFD is used to simulate flow field inside nozzle and conduction in the ablative material. A change in material density and a heat absorption caused by the thermal decomposition is considered in solid energy equation. And algebraic equation under boundary layer assumption is used to deduce reaction rate on the surface and resulting destruction of the surface. In order to test the developed method, small rocket nozzle is solved numerically. Although the ablation of nozzle throat is deduced to be higher than the experiment, shape change and temperature distribution inside material is well predicted. Error in temperature with experimental results in rapid heating region is found to be within 100 K.

• Journal of the Korea Concrete Institute
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• v.23 no.3
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• pp.347-352
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• 2011

When concrete is worked in cold weather, the methods of using hot air, water and aggregate heating, accelerators are used to prevent early frosting and to improve early strength. But these methods raise problems such as implementation difficulty, high cost, and energy losses. Among the available cold weathering methods, accelerator method is the most economical but with the drawbacks of rapid setting and insufficient workability in the initial hydration stage. Therefore, the tablet method usually used for pharmaceutical field was applied to the accelerator method to compare the controlled reaction time of the new and old accelerator method. Based on the test results, physical and mechanical properties of concrete were tested and the possibility of delaying initial reactions to increase the total reaction time was evaluated. The results showed that when both accelerators and tablet were used, setting-time decreased. Physical properties of concrete were optimal for tablet 0.5% and 1.0%. Also, accelerator 0.5%, tablet 0.5% and 1.0% showed good early strengths.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.16-20
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• 2009

To develop health functional foods using high amylose rice flours, the properties of flours prepared from domestic high amylose rice varieties, Goamy2 and Goamy, and imported rice from Thailand were investigated. After soaking the rice grains and drying, the dry-milled rice flours were passed through a 120-mesh sieve. The protein and total starch contents of the Goamy2 rice flour were lowest, but its crude lipid and ash contents were highest among the flours. In addition, apparent amylose content, water binding capacity, and total dietary fiber were highest in the Goamy2 flour (36.2, 255.0, and 9.2%, respectively). The Thai rice flour had the highest swelling power, whereas the Goamy2 flour had the lowest swelling power and solubility. By Rapid visco-analysis, the Thai flour showed the highest peak and total setback viscosities and lowest breakdown viscosity. The pasting pattern of the Goamy2 flour was different from that of the other flour, where low viscosity was maintained during heating and cooling. Goamy and Thai rice flours showed an A type crystallinity, but Goamy2 flour showed a B type crystallinity similar to high amylose maize starch. The Goamy2 flour presented a dull and yellowish color, and the lowest lightness (L) value and the highest yellowness (+b) value.

• Applied Biological Chemistry
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• v.41 no.7
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• pp.516-521
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• 1998

Solubility patterns and gelatinization properties of two waxy rice starches, Sinsunchalbyeo and Hwasunchalbyeo, were investigated. Shapes of all starch granules were round and polygonal, and their X-ray diffraction patterns were all A type. Amylose content and water binding capacity of Sinsunchalbyeo were similar to those of Hwasunchalbyeo. The swelling powers and solubilities of two starches were increased with increasing temperature in range of $65{\sim}95^{\circ}C$, and those of Hwasunchalbyeo was higher. Iodine affinities of soluble fractions in Sinsunchalbyeo starch were higher than those in Hwasunchalbyeo at the same temperature and both were increased with increasing temperature. λmax of soluble fraction of Sinsunchalbyeo starch was highest at $75^{\circ}C$ of heating temperature. The transmittance of starch suspensions were increased rapidly at $60{\sim}65^{\circ}C$. By Rapid Visco Analyzer, initial gelatinization temperature of Sinsunchalbyeo was $67.2^{\circ}C$, and that of Hwasunchalbyeo was $68.2^{\circ}C$. In DSC analysis, onset temperature for gelatinization of Sinsunchalbyeo and Hwasunchalbyeo were $61.3^{\circ}C\;and\;62.9^{\circ}C$, respectively.

• Fire Science and Engineering
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• v.23 no.6
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• pp.66-74
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• 2009

When a fire occurs, the concrete structure's strength decreases by the increasing temperature under the fire in certain condition of constant load. And, the ratio of the axial force is changed by such decreased strength so that the structure is deformed. In this research, considering such case, we have conducted an actual fire test for the concrete lining with constant loading condition and various fire conditions. The specimen adopts the shape condition for small practical specimen defined by the EFNARC and we used 24MPa, 40MPa and 50MPa to analyze the thermal properties by the strength. The ratio of loading is imposed by a certain loading condition based on 20% and 40% of the sectional stress in concrete and MHC Fire is selected to realize the thermal impact of the concrete by rapid increasing temperature. As the result of the experiment, in the same ratio of loading, the 50MPa specimen shows more cracks and spalling as time goes on. The area damaged by the fire, according to the functional criteria of the concrete lining under the fire in ITA, does not satisfy with the standard in lack of 50mm depth from the heating surface at total 200mm lining.

• Korean Journal of Acupuncture
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• v.38 no.4
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• pp.282-289
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• 2021

Objectives : The purpose of this study is to construct a model of the possible thermal runaway of electronic moxibustion and to implement an appropriate risk management method. Methods : To reproduce the system error situation of the electronic moxibustion circuit equipped with microcontroller unit, temperature sensor and heater, a code was set to disable the signal input to temperature sensor and maintain "high" heating signal to heater. The temperature change of electronic moxibustion was compared between 3 types of heater module; module 1 consisting of a combination of heater+0 ohm+0 ohm resistance, module 2 consisting of a combination of heater+Polymeric Positive Temperature Coefficient (PPTC)+0 ohm resistance, and module 3 consisting of a combination of heater+PPTC+10 ohm resistance. The temperature change was measured using a polydimethylsiloxane (PDMS) silicone phantom. After maintaining surface temperature of the phantom at 31~32℃ for 20 seconds, electronic moxibustion was applied. After operating electronic moxibustion, the temperature change was measured for 660 seconds on the surface and 900 seconds at 2 mm depth. Results : Regardless of the module type, the time-dependent change in temperature showed a rapid rise followed by a gentle curve, and a sharp drop in temperature after reaching the maximum temperature about 10 minutes after the switching the moxibustion on. Temperature measured at the depth of 2 mm below the surface increased slower and to a lesser extent. Module 1 reached highest peak temperature with largest change of temperature at both depths followed by module 2, and 3. Conclusions : Through the combination of PPTC+resistance with the heater of electronic moxibustion, it is possible to limit the rise in temperature even with the software error. Thus, this setting can be used as an independent safety measure for the electronic moxibustion control unit.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.36 no.5
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• pp.454-462
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• 2023

Flash lamp annealing (FLA) of metal nanoparticle (NP) ink has provided powerful strategies to fabricate high-performance electrodes on a flexible substrate because of its rapid processing capability (in milliseconds), low-temperature process, and compatibility with to roll-to-roll process. However, metal NPs [e.g., gold (Au), silver (Ag), copper (Cu), etc.] have limitations such as difficulty in synthesizing fine metal NPs (diameter less than 10 nm), high price, and degradation during ink storage and FLA processing. In this regard, organometallic ink has been proposed as a material that can replace metal NPs due to their low-cost (usually 1/100 times cheaper than metal nano inks), low-temperature processability, and high material stability. Despite these advantages, the fabrication of flexible electrodes through FLA treatment of organometallic compounds has not been extensively researched. In this paper, we experimentally guide how to determine the optimal conditions for forming electrodes on flexible substrates by considering material parameters, and flashlight processing parameters (energy density, pulse duration, etc) to minimize the difficulties that may arise during the FLA of organometallic ink.