• Korean Journal of Food Science and Technology
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• v.4 no.1
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• pp.6-12
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• 1972

Fay Elberta freestone peaches were harvested at four maturity levels as judged by skin color and firmness. They were ripened at $68^{\circ}F$ under 80 percent relative humidity for 4, 6, 8 and 10 days respectively prior to canning. Results indicate that both harvest maturity and ripening conditions are important factors influencing quality, flavor and composition of canned freestone peaches. Peaches harvested at $18{\sim}24$ pounds on a Magness-Taylor pressure tester with a 7/16' plunger(M1) failed to ripen satisfactorily. Fruits harvested at $13{\sim}17$ pounds (M2) pressure test ripened successfully at $68^{\circ}F$ within 6 to 8 days; and those harvested at 6 to 12 pounds (M3) needed 4 days for ripening at $68^{\circ}F$. Tree-ripened fruits (M4) were undesirable for canning because of the high percentage of bruised fruits. The optimum firmness for canning appears to be in the range of 1.5 to 3.0 pounds. The titratable acidity of peaches decreased during maturation and ripening. The tannin content of peaches at M1 maturity decreased with ripening at $68^{\circ}F$. But no appreciable change was observed in the M2 and M3 series which were ripened at $68^{\circ}F$ for 4 to 10 days. The volatile reducing substances (V.R.S.) increased as the peaches developed on the tree and also during post-harvest ripening. The effect of harvest maturity and post-harvest ripening on color grade of the canned peaches is presented. Little difference was found in the flavor and composition of peaches peeled by the cup-down lye peeling and the steam-peeling methods. The cup-down lye-peeling method might be most advantageous because of its higher peeling efficiency.

• Corrosion Science and Technology
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• v.11 no.3
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• pp.96-102
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• 2012

Outer diameter stress corrosion cracking (ODSCC) has occurred for Alloy 600 (Ni 75 wt%, Cr 15 wt%, Fe 10 wt%) as a heat exchanger tube of the steam generator (SG) in nuclear power plants (NPP) during long term operation. Among many causes for SCC, lead (Pb) is known to be one of the most deleterious species in the secondary system. In the present work, the oxide formed on Alloy 600 was characterized as a function of the PbO content in 0.1 M NaOH at $315^{\circ}C$ by using an electrochemical impedance spectroscopy (EIS), a transmission electron microscopy (TEM), equipped with an energy dispersive x-ray spectroscopy (EDS). The oxide property was analyzed in view of SCC susceptibility.

• Environmental Analysis Health and Toxicology
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• v.21 no.3 s.54
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• pp.219-228
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• 2006

폴리우레탄, 폴리에스테르, 바이페놀, PVC 외 각종 농약 등을 생산하는 울산의 모 화학공장에서, 다양한 종류의 휘발성유기화합물질들(VOCs)이 배출되고 있다. 평균적인 휘발성유기화합물질의 배출 농도는 7283 ppm으로, 톨루엔, 페놀을 포함하여 Trimethyl-pentene, trimethyl-hexene, dimethyl-cyclohexane 등이 검출되었다. Trimethyl-pentene, trimethyl-hexene, dimethyl-cyclohexane등은 인화성이 강하며 화재를 일으킬 위험성이 매우 큰 것으로 알려져 있고, 특히 톨루엔과 페놀의 경우는 호흡이나 피부접촉 등을 통한 인체로의 유입이 있을 경우 유독성을 나타내게 된다. 이러한 VOCs제거를 위하여 겨울철 기간에 파이로트-규모의 바이오필터 적용 실험이 진행되어 졌다. 본 연구의 목적은 바이오필터 운영이 진행되는 가운데 온도, 함수비, 하중, 압력손실 등의 제한요소들이 미디어 내부에서 변화하는 상황에 대한 관찰 및 평가에 있다. 이러한 제한요소들은 바이오필터의 디자인과 오염물질 제거에 심대한 영향을 미치게 된다. 바이오필터는 옥외에 설치되어 총 44일간 운영되어 졌는데, 외부 영하온도의 영향을 최소화하기 위하여, 7cm두께의 파이버-글래스 소재 단열설비가 반응기 외부에 설치되었고 또한 $150^{\circ}C$의 스팀이 바이오필터 반응기와 단열설비 사이에 제공되어 졌다. 바이오필터 반응기 내부에는 23개의 온도 측정 센서와 함수비 센서, 공기샘플포트, 습도계 등이 각기 다른 장소에 설치되어 온도, 함수비 등의 제한요소 영향연구가 진행되었다. 미디어 내부 같은 높이의 서로 반대되는 위치에서 온도차가 13.7도에서 -8.3도까지 차이가 나는 것으로 관찰되었으며, 미디어 높이 위치의 변화에 따라서도 21도에서 2도가지 차이를 나타냈다. 바이오필터 함수비는 실험기간 동안 지속적으로 변화가 발생하였는데, 스팀이 제공되는 동안에는 미디어 함수비가 훨씬 빠른 속도로 증가됨이 관찰되어 졌다.

• Journal of Fisheries and Marine Sciences Education
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• v.24 no.6
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• pp.820-832
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• 2012

This study was investigated to obtain basic data which can be applied to processing of canned seasoned sea mussel. Shell was washed and steamed for 10 min before shucking. Sea mussel meat was seasoned with mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min The seasoned sea mussel 60 g was vacuum packed in RR-90 can and fill with seasoning sauce 30 mL and grape seed oil 30 mL respectively, and then there was sterilized for various Fo values(Fo 8~12 min) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value, texture profile, TBA value, mineral content, sensory evaluation and viable cells count of the canned seasoned sea mussels sterilized with various conditions(Fo 8~12 min) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilized conditions and sensual characteristics. The results showed that the product of filled with grape seed oil sterilized at Fo 8 min was the most desirable.

• Korean Journal of Food Science and Technology
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• v.8 no.2
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• pp.90-94
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• 1976

The amounts of volatile fatty acid and carbon dioxide of different salt Kimchis (1.02% NaCl, 3.16% NaCl) and Kimchis fermented at different temperature were determined. After the extraction of the acids with 80% ethanol it was steam-distillated. Identification and quantitative determination of individual acids were performed by gas chromatography and paper chromatography. Carbon dioxide contents were measured by microdiffusion method. Formic and acetic acid were found in four Kimchis. The acetic acid content of 1.02% NaCl Kimchi and Kimchi fermented at $4-5^{\circ}C$ were very high and their carbon dioxide contents were also high. Fifteen taste panels scored 1.02% NaCl Kimchi higher than 3.16% NaCl Kimchi and Kimchi fermented at $4-5^{\circ}C$ higher than Kimchi fermented at $20-22^{\circ}C$. It is assumed that large amounts of acetic acid and carbon dioxide make Kimchi flavorful.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.175-180
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• 1992

For the effective utilizing of polyunsaturated lipids in filefish viscera wasted from marine manufactory the conditions of degumming, deacidification, decoloring and deodorization for the processing of refined viscera oil were investigated. In the process of refining degumming with 20$m\ell$ of 4% oxalic acid per 100$m\ell$ of crude filefish viscera oil resulted in the lowest residual phosphorus content as 115.8 ppm and optimal condition to neutralize the filefish viscera oil was treating for 30min at 60$^{\circ}C$ with 0.5% excess of 4M sodium hydroxide solution. Decoloring was optimized by adding 10% bleaching earth and treating for 20min at 60$^{\circ}C$ under vacuum, and deodorizing was done by steam distillation at 180$^{\circ}C$ under 4 torr of vacuum.

• Journal of Industrial Convergence
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• v.21 no.2
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• pp.103-109
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• 2023

In Korea, software education is implemented from elementary school. As a representative software education tool for elementary schools, various chess games reconstructed based on the rules of Western chess games are being used. On the other hand, Yutnori, one of our traditional games, also includes elements of software education, so research on this is needed. Therefore, in this study, a Yutnori program based on computational thinking using an educational programming language, Entry, and a turtle robot was developed and its validity verified. As a result of the validity verification, the CVR value was higher than 0.7 in the degree of agreement with the subject achievement standard (3 questions), the appropriateness of learning materials (4 questions), and the possibility of class application (3 questions). Therefore, it could be judged that the learning program developed in this study has a high level of agreement with the subject achievement standards, appropriate learning materials, and high possibility of being applied to classes. In order to generalize this content in the future, the effectiveness will need to be verified, and experimental research will be needed to understand this.

• New & Renewable Energy
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• v.19 no.1
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• pp.1-11
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• 2023

A large amount of carbon monoxide (CO) is generated in circulating fluidized bed combustion, the process whereby a hot cyclone separates unburned fuel. However, calcium sulfate (CaSO₄), when combined with a high CO content, can cause fouling on the surface of the steam tube installed inside the integrated recycle heat exchangers (INTREX). In this study, CaSO₄ decomposition was investigated using 0.2-3.2 vol.% CO and 1-3 vol.% oxygen (O₂) at 850℃ for 20 min in a lab-scale fluidized bed reactor. The results show that CaSO₄ decomposes into CaS and CaO when CO gas is supplied, and SO₂ emissions increase from 135 ppm to 1021 ppm with increasing CO concentration. However, the O₂ supply delayed SO₂ emissions because the reaction between CO and O₂ is faster than that of CaSO₄; nevertheless, when supplied with CaCO₃, the intermediate product, SO₂ was significantly released, regardless of the CO and O₂ supply. In addition, agglomerated solids and yellow sulfur power were observed after solid recovery, and the reactor distributor was corroded. Consequently, a sufficient O₂ supply is important and can prevent fouling formation on the INTREX surface by suppressing CaSO₄ degradation.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• International journal of advanced smart convergence
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• v.12 no.4
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• pp.104-110
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• 2023

In the user-centered design paradigm, information systems are created entirely tailored to the users who will use them. When the functions of a complex system meet a simple user interface, users can use the system conveniently. While web personalization services are emerging as a major trend in portal services, portal companies are competing for a second service, such as introducing 'integrated communication platforms'. Until now, the role of the portal has been content and search, but this time, the goal is to create and provide the personalized services that users want through a single platform. Personalization service is a login-based cloud computing service. It has the characteristic of being able to enjoy the same experience at any time in any space with internet access. Personalized web services like this have the advantage of attracting highly loyal users, making them a new service trend that portal companies are paying attention to. Researchers spend a lot of time collecting research-related information by accessing multiple information sources. There is a need to automatically build interest information profiles for each researcher based on personal presentation materials (papers, research projects, patents). There is a need to provide an advanced customized information service that regularly provides the latest information matched with various information sources. Continuous modification and supplementation of each researcher's information profile of interest is the most important factor in increasing suitability when searching for information. As researchers' interest in unstructured information such as technology markets and research trends is gradually increasing from standardized academic information such as patents, it is necessary to expand information sources such as cutting-edge technology markets and research trends. Through this, it is possible to shorten the time required to search and obtain the latest information for research purposes. The interest information profile for each researcher that has already been established can be used in the future to determine the degree of relationship between researchers and to build a database. If this customized information service continues to be provided, it will be useful for research activities.