• Food Science and Preservation
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• v.31 no.4
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• pp.541-553
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• 2024

This study aimed to use refined sardine oil as a covering juice in canned Sardina pilchardus. The oil's fatty acid profile, acidity, peroxide value, and p-anisidine value were analyzed. The biochemical composition, histamine content, and bacteriological stability of the canned sardines were determined. The results showed that canned sardines contained 51.40 g of moisture, 27.87 g of fat, 17.91 g of protein, and 1.03 g of salt per 100 g net weight. The fatty acid composition included 10.35% polyunsaturated fatty acids, 8.86% saturated fatty acids, and 6.27% monounsaturated fatty acids, with the most abundant fatty acids being eicosapentaenoic acid (EPA), palmitic acid, oleic acid, myristic acid, and docosahexaenoic acid (DHA). This recipe provided 8.88 g/100 g (net weight) of EPA and DHA. These findings support the interest in using refined fish oil to enrich foods with essential marine fatty acids, highly recommended for their health benefits and leading to encouraging prospects for sardine canneries to develop new and nutritious value products.

• Korean Journal of Materials Research
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• v.11 no.7
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• pp.590-598
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• 2001

SiCp/pure Al and SiCp/2024Al MMCs were fabricated by in-situ VHP process designed specially just in this study which is composed of the vacuum hot press at range from R.T. to $500^{\circ}C$ and the continuous extrusion without canning process at $520^{\circ}C$. It was investigated the effect of SiC particle size, volume fraction and extrusion ratio on the tensile properties and micro structure in auf composites. In case of the 10:1 extrusion ratio, but SiCp/pure Al and SiCp/2024Al composites were shown a sound appearance and a good micro structure without crack of SiCp as well as uniform distribution of SiCp. However, in case of the 16:1 extrusion ratio, the number of cracked SiC particles more than increased in a higher volume fraction composite and 2024Al matrix composite compared with pure Al matrix one. The tensile strength of the composites reinforced smaller SiCp was higher than that of the bigger SiCp reinforced in same volume fraction and extrusion ratio.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1710-1714
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• 2010

The effects of frying, steaming with soybean paste, and canning on the fatty acid compositions of farmed mackerel fed with CLA were evaluated. Saturates and monoenes acid content of the cooked mackerel control and CA25 groups at 27.5% and 44.6% and at 28.8% and 41.0%, respectively, were not significantly different from the raw samples at 27.1% and 35.6%, respectively. The polyenes acid content of control and CLA-fed groups were 31.2% in RO-8GM and 30.7% in RO-8CM after roasting, 27.1% in BO-8GM and 31.5% in BO-8CM for boiling, and 25.4% in CA-8GM and 28.4% in CA-8CM after canning which were not significantly different from the raw samples with 29.45% and 31.9%, respectively. Ratio of the n-6/n-3 in roasted group were 0.29 and 0.24, in steaming with soybean paste were 0.28 and 0.27, and in canned mackerel were 0.28 and 0.31 for the control and CA25 groups, respectively.

• Food Science of Animal Resources
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• v.20 no.2
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• pp.114-124
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• 2000

In this research the results showed that Evans blue stain causes vascular permeation at antibody injection site by the passive cutaneous anaphylaxis(PCA) screening of octpus minor so we concluded. Octopus minor causes allergy. Psedosciaena Polyactis, Raja Kenojei, Metapenaeus joyneri also showed allergenicity. Microwave and autoclaving appeared to reduced allergenicity(up to 99%) during the technological treatment processing. On the other hand, UV light didn't seem to change the protein structure of allergens affect the allergenicity. Therefore, the technological treatment processing of fish such as canning and microwave would possibly reduce the allergenicity. Among the ultrafiltration fraction of Octopus minor, Pseudosciaena Polyactis, Raja Kenojei and Metapenaeus joyneri, those fraction over 100,000 contained allergen and those under 100,000 and when screening allergenic fish went through 10,000~100,000 ultrafiltration, only the fraction of over 100,000 showed the anaphylactis activity for PCA. However whether screening fish would cause anaphylaxis in human or not is questionable. The future clinical experiment will verify this result with clinical experiment patients.

• Journal of the Korean Ceramic Society
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• v.51 no.5
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• pp.453-458
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• 2014

SiC and its composites have been considered for use as nuclear fuel cladding materials of pressurized light water reactors. In this study, a $SiC_f$/SiC composite as a constituent layer of SiC triplex fuel cladding was fabricated using a chemical vapor infiltration (CVI) process in which tubular SiC fiber preforms were prepared using a filament winding method. To enhance the matrix density of the composite layer, winding patterns, deposition temperature, and gas input ratio were controlled. Fiber arrangement and porosity were the main parameters influencing densification behaviors. Final density of the composites decreased as the SiC fiber volume fraction increased. The CVI process was optimized to densify the tubular preforms with high fiber volume fraction at a high $H_2$/MTS ratio of 20 at $1000^{\circ}C$; in this process, surface canning of the composites was effectively retarded.

• Journal of Mechanical Science and Technology
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• v.18 no.11
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• pp.2009-2020
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• 2004

A parametric study of the factors controlling static and dynamic denting, as well as local stiffness, has been made on simplified panels of different sizes, curvatures, thicknesses and strengths. Analyses have been performed using the finite element method to predict dent resistance and panel stiffness. A parametric approach is used with finite element models of simplified panels. Two sizes of panels with square plan dimensions and a wide range of curvatures are analysed for several combinations of material thickness and strength, all representative of auto-motive closure panels. Analysis was performed using the implicit finite element code, LS-NIKE, and the explicit dynamic code, LS-DYNA for the static and dynamic cases, respectively. Panel dent resistance and stiffness behaviour are shown to be complex phenomena and strongly interrelated. Factors favouring improved dent resistance include increased yield strength and panel thickness. Panel stiffness also increases with thickness and with higher curvatures but decreases with size and very low curvatures. Conditions for best dynamic and static dent performance are shown to be inherently in conflict ; that is, panels with low stiffness tend to perform well under impact loading but demonstrate inferior static dent performance. Stiffer panels are prone to larger dynamic dents due to higher contact forces but exhibit good static performance through increased resistance to oil canning.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.326-333
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• 1993

Okinawa Prefecture is located in the southernmost part of Japan and has a subtropical climate. A lot of tropical fruits such as pineapples, mangoes and papayas are produced. Pineapples were mainly supplied to the canning industry. Since April 1990, the Japanese Government released the foreign trade restriction of canned pineapples and pineapple juice in accordance with GATT. Okinawan Farmers have been expanding the customers from the processing industry to the fresh market. During the recent year, fully mature, high quality pineapples which have 15 Brix in sugar content are produced in green houses on Okinawa. Prices are 2 to 3 times those of the imported pineapples. At present, they are sorted manually, and this sorting might cause the pineapples to lose their reputation. NIR applied fruit sorters have been developed and operated for apples and peaches in Japan . NIR applied tests were carried out to consider the feasibility into the NIR technique for measurement of the NIR a alysis suggests adequate correlations between sugar content and NIR reflectance properties of pineapples and mangoes.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.537-544
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• 2004

This study investigated the current processing degree and ingredients of sauce on the packaging of the commercial eel products made in Northeast Asia (Korea, Japan, China and Taiwan) and surveyedthe perception of nutritional functionality and purchasing pattern of Japanese consumers for the processed eels. The results are considered as a useful aid for preparation of processed eel products. The commercial eel products, purchased at a department store, supermarket and discount market, were divided by processing method, package quantity, storage method and sauce ingredients. The processing method was indicated in many different ways in each country, such as sauce ingredients and intake method. A questionnaire survey was conducted on 105 Japanese consumers (male 43, female 62) visiting Korea. Of the respondents, 44% answered and the major reasons for purchasing processed eel products were as a side dish for meals. The results for this factor were significantly different in relation to age (p <0.05). The degree of perceptions of functional excellence about processed eel products was well known (37%), some (49%), and seldom (14%). The results for this factor were significantly different in relation to age (p <0.001). Seventy-five percent of the respondents had experienced processed eel products. The type of purchase of the respondents was highest for vinegared rice and fish (47%), followed by freezing (33%), canning (5%), and dried food (4%), in that order.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.635-639
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• 2012

Thawing is very important in tuna canning because it affects the yield and quality of the canned tuna, and productivity. The effects of vacuum thawing on the quality, yield, and thawing times of frozen skipjack were compared with conventional water immersion thawing. The time required to thaw frozen skipjack tuna (weight 2.5-3.0 kg) from $-10^{\circ}C$ to $-2^{\circ}C$ was 75, 60, and 37 min at a pressure of 17, 23, and 31 mmHg, respectively, corresponding to temperatures of 20, 25, and $30^{\circ}C$. The thawing time decreased with increasing pressure. Vacuum thawing shorten the thawing time by 58-80% compared with water immersion thawing at $20^{\circ}C$, and there was less difference between the core and skin temperatures than with water immersion thawing. No significant change in pH or histamine was observed according to thawing method, while the volatile basic nitrogen (VBN), trimethylamine (TMA), and K value were lower with vacuum thawing than water immersion thawing. Based on these results, we believe that vacuum thawing minimizes the biochemical and microbial changes that occur while thawing frozen skipjack tuna.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.37 no.3
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• pp.419-427
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• 2013

The catalytic converters for automobile exhaust systems are manufactured by inserting a mat-wrapped substrate into a stainless steel can. A residual pressure that is too high will initiate a fracture in the substrate. In contrast, a residual pressure that is too low will fail to hold the substrate in the acceleration or deceleration phase. Both the process capability and mat pressure on the substrate are predicted while considering the effect of the statistical variation in the dimensions of the parts. The validity of the solutions is then confirmed. A program using EXCEL combines a finite element analysis and process capability analysis in one program.