• 한국식품과학회지
• /
• 제14권4호
• /
• pp.370-374
• /
• 1982

본(本) 연구(硏究)는 쌀보리 가루와 복합분(複合粉)을 주원료(主原料)로 사용(使用)하여 직접 반죽법(staright method)과 젖산 발효법에 의(依)한 빵의 부피의 변화(變化)를 조사하였으며 그 결과(結果)는 다음과 같다. 직접 반죽법과 젖산 발효법에 의(依)한 보리빵의 비(比)부피는 각각(各各) 1.11 ml/g bread 및 1.50 ml/g bread로 나타났다. 이는 젖산 발효법에 의(依)한 보리빵 제조의 가능성을 시사하고 있다. 복합분(複合粉)을 젖산 발효법에 따라 제빵하는 경우, 빵의 부피의 증가율(增加率)은 둔화되거나 감소(減少)하였다. 또한 소맥분(小麥粉)을 souring하면, 빵의 비(比)부피가 직접 반죽법에 비해 약 50%가 감소하였다. 쌀보리 가루는 1차(次)발효시간(혹은 산도(酸度))이 증가함에 따라서 빵의 비(比)부리는 증가하였다.

• 한국정보디스플레이학회:학술대회논문집
• /
• 한국정보디스플레이학회 2000년도 제1회 학술대회 논문집
• /
• pp.159-160
• /
• 2000

A new manufacturing method using laser transfer technology was developed for a color filter of TFT-LCD. This method can make red, green and blue color layer at the same time without several baking processes. Simple process, no residue, good edge profile, and so on are merits of this process. The same performances (such as color characteristics, reliability, hardness and so on) of current color filter were achieved with this process.

• 한국식품조리과학회지
• /
• 제33권3호
• /
• pp.292-299
• /
• 2017

Purpose: The present study explored cookie making performance using Jeju magma seawater to elucidate the effects of minerals in water on quality of baked goods. Methods: Seven water samples were analyzed for their mineral content, pH and water hardness. Starch pasting properties of flour in water samples was analyzed using RVA, and cookie making performance using water samples was evaluated with the AACCI wire-cut cookie baking method. Quality of cookies was measured by weight loss during baking, cookie geometry, color, and firmness. Results: Hardness of water samples ranged from 0-4200, and mineral content was in the order of magma seawater > 100% ED mineral water > 50% ED mineral water > 10% ED mineral water > tap water > Samdasoo > distilled water. RVA results showed that water hardness exhibited significant relationships with pasting temperature (p<0.05, R=0.863), peak viscosity (p<0.001, R=0.944), final viscosity (p<0.05, R=0.861), and setback (p<0.05, R=0.782). Cookie baking results showed that cookie diameter increased in the order of magma seawater < 100% ED mineral water < 50% ED mineral water < 10% ED mineral water $\approx$ tap water < Samdasoo < distilled water. Conclusion: As mineral content in water increased, flour pasting temperature and viscosity increased, whereas cookie diameter decreased with color fading. However, cookies formulated with 50% ED mineral water showed similar cookie geometry and texture to those with tap water. Therefore, controlling the mineral content of water can be successfully applied to produce mineral-enriched cookies.

• Composites Research
• /
• 제13권3호
• /
• pp.48-57
• /
• 2000

앞 동반논문의 이론에서 기술된 기재위에 입혀진 코팅크랙킹의 파괴역학 분석을 4점 굴곡시험을 이용하여 실증하였다. 파괴역학 접근에 의해서 코팅의 다중크랙킹을 예측하여 코팅층에서 새로운 크랙이 생길 때의 변위에너지 방출량(G)을 구하였다. 여러 건조시간과 건조온도의 변화에 따른 금속 및 고분자 기재위에 입혀진 코팅의 변위에 대한 코팅 크랙밀도의 실험데이타가 in-situ 코팅의 파괴인성 값을 구하기 위해 사용되었다. 건조온도가 올라가고 건조시간이 길어짐에 따라 $G_c$는 감소하였다. 본 논문은 코팅의 파괴인성 평가에 있어 4점 굴곡시험이 얼마나 유용한지를 보여주며 in-situ 코팅인성을 구하는 방법을 제시하였다.

• 한국전기전자재료학회:학술대회논문집
• /
• 한국전기전자재료학회 2004년도 추계학술대회 논문집 Vol.17
• /
• pp.116-119
• /
• 2004

In this paper, we have improved a novel (ECB) mode using tilt angle in the unique condition by hot-plate equipment. The new control of tilt angle for nematic liquid crystal (NLC) with negative and positive dielectric anisotropy on the rubbed homeotropic polyimide (PI) using baking method by Hot-plate equipment was investigated. LC tilt angle decreased with increasing baking temperature and time. Especially, the low LC tilt angle of positive type NLC $({\Delta}n>0)$ on the rubbed homeotropic PI surface by increasing temperature and time was measured. The EO characteristics of the novel ECB mode using control of tilt angle on the homeotropic surface than that of conventional OCB cell can be improved. We suggest that the developed the Novel ECB cell using control of tilt angle on the homeotropic surface is a promising technique for the achievement of a fast response time and a high contrast ratio.

• 한국조리학회지
• /
• 제5권2호
• /
• pp.165-190
• /
• 1999

There are no reliable data about the effect on the baking industry in Korea yet. The damage caused by the product's aging is so much in the confectionary and baking industries. Therefore, the aging of bread is an economical problem which determines its commercial lifespan. In order to solve out this aging problem, this article dealt with the factors which give rise to the effect of starch on the aging and its inhibitory methods. 1. Control of the moisture content : Because the aging of starch occurs at 30~60% of moisture most frequently, controlling the moisture content above or below the above percentage can help restrain the aging to a certain degree. 2. Addition of sugars : The sugars become hydrated through hydrogenation with the moisture in the food. Thus, the sugars suppress the phenomenon of crumbling inside the food acting as a kind of dehydrator. 3. Use of an emulsifying agent : The emulsifying agent increases the stability of starch colloid liquid and suppresses the precipitation of starch molecules and the formation of crystallized range to prevent aging. 4. Method by freezing : The aging of starch does hardly occur reaching -2$0^{\circ}C$~-3$0^{\circ}C$ below zero. 5. Maintenance of warm condition : The freshness of bread is maintained at the 80% of humidity at 5$0^{\circ}C$.

• 한국전기전자재료학회:학술대회논문집
• /
• 한국전기전자재료학회 2005년도 춘계학술대회 논문집 디스플레이 광소자 분야
• /
• pp.181-184
• /
• 2005

In this paper, we have improved a novel fast response time liquid crystal operating mode using tilt angle in the unique condition by hot-plate equipment. The new control of tilt angle for nematic liquid crystal (NLC) with negative and positive dielectric anisotropy on the rubbed homeotropic polyimide (PI) using baking method by Hot-plate equipment was investigated. LC tilt angle decreased with increasing baking temperature and time. Especially, the low LC tilt angle of positive type NLC (${\Delta}n$>0) on the rubbed homeotropic PI surface by increasing temperature and time was measured. The EO characteristics of the high tilted OCB(HTOCB) mode using control of tilt angle on the homeotropic surface than that of conventional OCB cell can be improved. We suggest that the developed the HTOCB cell using control of tilt angle on the homeotropic surface is a promising technique for the achievement of a fast response time and a high contrast ratio.

• 한국조리학회지
• /
• 제17권5호
• /
• pp.15-29
• /
• 2011

본 연구에서는 바리스타 교육에 대한 국내의 바리스타 전문가의 의견을 수렴하고 바리스타 교육기관에서 이루어지고 있는 교육프로그램과 비교분석함으로써 현 바리스타 교과과정의 문제점 및 개선방향을 모색하였다. 교과과정의 문제점과 개선점을 파악하기 위해서 현재 바리스타 교육을 하고 있는 15명의 전문가를 대상으로 델파이 기법을 이용하여 이들의 의견을 도출하였다. 전문가의견을 종합하면 바리스타의 교육기관의 교과과목을 구성하는데 있어 실무 중심의 커피교육이 중점적으로 이루어져야 하며, 실질적으로 취업에 필요한 카페운영기법 및 마케팅 등의 교육을 필요로 하는 것으로 나타났다. 또한 전문가들은 고객과의 접점에서 근무를 하는 특성상 서비스 과목을 강화하고, 매출의 많은 비중을 차지하는 제과제빵에 대한 교육도 필요한 것으로 제안하였다. 그러나 현재의 바리스타를 교육하고 있는 교육기관의 교과목을 살펴보면 이러한 교육은 매우 취약한 것으로 나타나 전문가들이 제안한 교과목들에 대한 보완이 필요한 것으로 보인다.

• Nano
• /
• 제13권12호
• /
• pp.1850137.1-1850137.9
• /
• 2018

A series of silica surface-capped with hexamethyldisilazane (denoted as $H-SiO_2$) were prepared by liquid-phase in-situ surface-modification method. The as-obtained $H-SiO_2$ was incorporated into acrylic amino (AA) baking paint to obtain AA/$H-SiO_2$ composite extinction paints and/or coatings. $N_2$ adsorption-desorption tests were conducted to determine the specific surface area as well as pore size and pore volume of $H-SiO_2$. Moreover, the effects of $H-SiO_2$ matting agents on the physical properties of AA paint as well as the gloss and transmittance of AA-based composite extinction coatings were investigated. Results show that $H-SiO_2$ matting agents possess a large specific surface area and pore volume than previously reported silica obtained by liquid-phase method. Besides, they have better dispersibility in AA baking paint than the unmodified silica. Particularly, $H-SiO_2$ with a silica particle size of $6.7{\mu}m$ and the dosage of 4% (mass fraction) provides an extinction rate of 95.2% and a transmittance of 79.3% for the AA-based composite extinction coating, showing advantages over OK520, a conventional silica matting agent. Along with the increase in the silica particle size, $H-SiO_2$ matting agents cause a certain degree of increase in the viscosity of AA paint as well as a noticeable decrease in the gloss of the AA-based composite extinction coating, but they have insignificant effects on the hardness and adhesion to substrate of the AA-based composite coatings. This means that $H-SiO_2$ matting agents could be well applicable to preparing low-viscosity and low-gloss AA-based matte coatings.

• 한국전기전자재료학회:학술대회논문집
• /
• 한국전기전자재료학회 2004년도 추계학술대회 논문집 Vol.17
• /
• pp.575-578
• /
• 2004

In this study, we designed HAN(hybrid-aligned nematic) cell using novel tilt angle control method. It was possible to make novel HAN cell using a single polyimide by hot plate baking method. This new HAN cells showed slower response time as compared with conventional HAN cell. However, the alignment state and V-T curve of HAN cell using novel method were acceptable. Also, it showed better C-V characteristic than that of conventional HAN cell.