• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.261-269
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• 2007

This study was performed to provide basic data for the sous vide cook-chill(SVCC) System by comparing and evaluating food quality, according to preparation method and days of storage, of foods that were prepared by SVCC to those prepared using the cook-chill(CC) System. Boiled quail eggs and fish paste in soy sauce were prepared using CC and SVCC and their quality was evaluated at the time of preparation and by days of storage. Viable cell counts were increased to 5.65(CC) and 3.40(SVCC) LogCFU/g by 15 days(p<.0001) and increased more over time in foods prepared with CC than with SVCC. For the CC method, Coliform counts increased to 4.58 LogCFU/g by 15 days(p<.0001). With SVCC, colirorms were not detected at 0 days, but counts reached 3.70 LogCFU/g by 15 days(p<.0001). After reheating, no coliforms were detected for CC or SVCC at 0 days, however, by 15 days, coliform counts reached 3.61 and 2.52 LogCFU/g(p<.0001) for CC and SVCC, respectively. Finally, the sensory scores of SVCC were higher than those of CC.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.410-416
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• 1997

Changes in sensory and physical characteristics of Wanjajeon (Korean pan fried meat balls) were investigated during chill storage for a hospital cook/chill foodservice system. Wanjajeon was cooked, stored at 2$^{\circ}C$ or 7$^{\circ}C$ for 4 weeks, and reheated by using a microwave oven. The physical characteristics such as texture, color and organoleptic properties were measured. The chewiness of Wanjajeon increased during 4 weeks of storage at both temperatures. Reheating of stored Wanjajeon resulted in a significant increase in the hardness and chewiness. The redness (a value) was significantly increased, while the lightness and yellowness (L and b values) were changed slightly. Sensory evaluation showed that Wanjajeon was acceptable for up to 3 weeks of storage at 2$^{\circ}C$ and to 2 weeks at 7$^{\circ}C$. The sample stored at 2$^{\circ}C$ was more acceptable than that of 7$^{\circ}C$ storage through the whole period.

• Proceedings of the Korean Information Science Society Conference
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• 2000.10a
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• pp.433-435
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• 2000

객체지향 CHILL과 같은 병렬 객체지향 프로그램은 객체지향 개념과 함께, 효율적인 통신을 위해 병렬 프로그램의 다양한 동기화 통신 방법을 지원한다. 병렬 객체지향 시험에서는 이 특성을 모두 고려해야 한다. 본 논문에서는 병렬 객체지향 시험을 위해서 객체지향 CHILL 프로그램에 대한 시험 모델을 생성하는 방법을 제안한다. 먼저 UML의 상태 다이어그램과 시퀀스 다이어그램을 바탕으로 하여 시험 모델에서 객체지향 개념을 표현하고, Region 모드, Event, Buffer, Signal과 같은 객체지향 CHILL의 동기화 통신방법을 표현할 수 있도록 UML 표현을 확장하며, 각각의 동기화 통신방법에 대한 시험모델을 생성 방법을 제안한다. 생성된 시험모델은 UML을 바탕으로 하기 때문에, 기존의 UML 기반시험 기법을 적용하기가 용이하다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.730-735
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• 2004

The effects of cook-chill and sous-vide upon the vitamin retention and acceptance of soybean sprout muchim and soybean sprouts soup were evaluated. When the sous-vide packaged soybean sprout muchim was stored at 3$^{\circ}C$ for 1, 3, and 5 days, the contents of thiamin, riboflavin, and ascorbic acid were not changed. However, the nutrient contents were changed in sous-vide packaged soybean sprouts soup stored at the same conditions at each storage time up to 5 days. The contents of thiamin, riboflavin, and ascorbic acid showed the lowest level at 5 days after storage. Regarding customer's acceptance of sous-vide packaged soybean sprout muchim compared to the freshly cooked one, the former had a higher score in taste and color than the latter. Overall acceptability of the sous-vide soybean sprout muchim had a lower score than that of the freshly cooked one, but the sensory characteristics did not show any significant difference between them. The freshly cooked soybean sprout soup had higher scores in taste, flavor, color, texture, appearance, and overall acceptability than the son-vide packaged soybean sprout soup. The former, however, had a significantly higher score in color (p＜0.05) and the overall acceptability (p＜0.01) than the latter.

• The Transactions of the Korea Information Processing Society
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• v.7 no.9
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• pp.2815-2826
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• 2000

This paper describes the design and implementation of a CHILL Run-time System(CRS) that provides a running environments of real-time distributed software like as ATM switching software on host computers. To do this, we have proposed an execution model of real-time distributed CHILL proRrams and developed a CHS executinR the software of the execution model on host computers. Because CRS provides transparent runninR environments of target operating system, programmers are able to develop target system software without target system. As it provides an environment for multiple users running programs concurrently, it guarantees the improvement of program productivity. Originally, CRS has developed as a simulator of SROS. But it can be easily modified for other operating systems.

• Journal of the Korean Society of Propulsion Engineers
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• v.22 no.4
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• pp.108-116
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• 2018

A firing test of the 75 tonf-class liquid rocket engine to be used as the first and second stage engines of the KSLV-II was carried out at the rocket engine test facility(RETF). Since this engine uses liquid oxygen as the oxidizer, which is a cryogenic fluid, it is essential that the chill down of the supply pipe line and engine proceed for the firing test; thus, the given inlet requirements must be met. Moreover, it is important to understand the chill down characteristics of the facility and the engine and the amount of liquid oxygen consumed in the chill down process for efficient test operation in the future. In this paper, chill down characteristics of the supply pipe and the engine were evaluated through the investigation of the chill down process of the 75 tonf-class liquid rocket engine at each stage before and after run tank pressurization. In addition, the amount of liquid oxygen consumed was also evaluated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.674-680
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• 2005

The purposes of this study were to compare the effect of several reheating treatments (heating in the frying pan, convection oven and microwave oven) on sensory characteristics and to evaluate the safety during storage period of cook/chill Pajeon. The sensory evaluations were made on 5 sensory attributes by a 9-member panel using quantitative descriptive analysis (QDA). The fresh cooked Pajeon and the Pajeon reheated in the frying pan obtained a significantly (p<0.01) higher score in taste than the ones reheated in a convection oven and microwave oven. The reheated cook/chill Pajeon had a significantly (p<0.01) lower score in flavor than the freshed cooked one. Regardless of the reheating methods, sensory scores in texture of the Pajeon reheated at $v$ for 1 day were not different from that of fresh cooked one. However, the scores of the reheated ones in a convection oven and in a microwave oven decreased with storage time up to 5 days at $3^{\circ}C$. On the other hand, the Pajeon reheated in the frying pan, even after 3 days' storage at $3^{\circ}C$, was not found to be inferior to the freshed cook one in every quality attributes except flavor. Therefore, the reheating treatment in frying pan may be superior to those in a convection oven and a microwave oven. The safety of Pajeon was also evaluated by measuring total count, coliform count, psychrotrophic count, acid value and peroxide value during 5 days of storage periods at $4^{\circ}C$. Total counts of Pajeon was ranged from not detectable to $5.2\times10^2$ CFU/g. The coliform and psychrotroph were not detected at all experiments. The acid values were ranged from 1.90 to 4.03 mg of KOH/g of fat until 5 days at $4^{\circ}C$. And the peroxide values were ranged from 3.63 to 12.50 meq of peroxide/kg of fat until 5 days of storage period. Therefore, these results demonstrated that Pajeon is microbiologically and chemically safe during 5 days of storage period at refligeration temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.285-290
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• 2005

This study was aimed to determine microbiological Quality by adding green tea extracts to cook-chill foods. For this study, Pyeonyuk were blended with green tea extracts to different concentrations of 0, 2 and 3% and prepared in a cook-chill system. Microbiological effects of green tea extracts were assessed during production process by measuring process time, temperature, pH and A wand determining total plate counts and coliforms. Effects of green tea extracts on total plate counts and coliforms were observed during cold storage at 3$^{\circ}C$ for five days. Green tea extracts improved the microbiological Quality and showed antibacterial properties when they are added to Pyeonyuk prepared in a cook-chill production system. The use of green tea extracts can be further explored as a means of enhancing freshness and Quality in cook-chill foods.

• Journal of Sasang Constitutional Medicine
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• v.14 no.1
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• pp.118-122
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• 2002

Generally, the chill is the secondary symptom of fever. but this case shows the intermittent sever chill without fever. the case is about a patient who is 38 years old man, suffered by chill without fever after experiencing unhealthiness by cold weather and an affliction, that is classed as Taeumin Hangwuljung by Sasang Constitutional Medicine. The patient was treated by Handayulsotang and showed an improvement. This paper describe the process and contents about the way the patient was cured.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.47-52
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• 2005

This study aimed to determine inhibitory effect of pathogen growth by adding green tea extracts to some cook-chill foods. For this study, chicken meat salad and pyeonyuk were blended with green tea extracts to different concentrations of 0, 2 and $3\%$ and prepared in a cook-chill system. S. typhimurium in chickien meat salad; Better antibacterial effects of green tea extracts were observed at a $3\%$ concentration, compared with a $2\%$ concentration. Populations of S. aureus in chicken meat salad; antibacterial effects at a $3\%$ concentration became significant from 3days while that at a $2\%$ concentration remained steady throughout the five-day duration. All three testing samples exhibited a decrease in populations of S. aureus during storage. In pyeonyuk, S. aureus counts at a $3\%$ concentration were 7.26 CFU/g on day 3 and declined to 6.61 CFU/g and 6.48 CFU/g on the following days, showing a greater degree of decline than that of a $2\%$ concentration.