• Korean journal of food and cookery science
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• v.32 no.2
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• pp.204-210
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• 2016

Purpose: This study analyzed and compared the physico-chemical and affective properties between mackerels cooked by an electric pan and under superheated steam. Methods: Mackerel were cooked by an electric pan ($95^{\circ}C$) for 10 min and mackerel cooked under superheated steam ($250^{\circ}C$) for 5 min to be internal temperatures of $75{\pm}5^{\circ}C$ and tests to measure proximate composition, color values, texture profiles, microorganism counts and sensory acceptance were performed. Results: The moisture contents were 60.30% and 73.81% in mackerels cooked by electric pan and under superheated steam, respectively. The rate of weight loss in mackerel cooked by electric pan was 39%, whereas it was 29% in mackerel cooked under superheated steam. Mackerel cooked under superheated steam exhibited more yellowness, higher springiness, cohesiveness, gumminess, chewiness, and resilience with more acceptable preferences (appearance, odor, taste, and texture) compared to the mackerel cooked by electric pan. Conclusion: The application of superheated steam technology to fish products could reduce the cooking time and nutritional loss. Also, it could produce highly preferred fish products compared to that prepared by conventional electric pan.

• Carbon letters
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• v.3 no.4
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• pp.210-218
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• 2002

Electrostatic spinnings were performed with the solutions of PAN/DMF to be nanofiber webs. The diameter of the fibers ranged from 200 nm to 1000 nm depending on the PAN concentration and on the applied DC voltage. The nanofibers were oxidatively stabilized and subsequently carbonized up to $1000^{\circ}C$ with carbonization yield of 40%. The bulk electric conductivity of the carbonized web increased form $6.8{\times}10^{-3}S/cm$ to 1.96 S/cm while the carbonizaton temperature increased from $700^{\circ}C$ to $1000^{\circ}C$.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1999.11a
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• pp.370-373
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• 1999

The purpose of this study is to research and develop PAn composite electrode for EDLC. EDLC cell of PAn composite electrode with 1M LiClO$_4$/PC brings out good capacitor performance below 4.0V. The radius of semicircle of PAn composite electrode adding 15wt% SP270 was absolutely small. The total resistance of EDLC cell mainly depended on internal resistance of the electrode. The discharge capacitance of PAn composite with 15wt% SP270 in 1st and 200th cycles was 42 and 42 F/g at current density of 1mA/cm$^2$. The capacitance of PAn composite with 15wt%. SP270 capacitor was larger than that of PAn capacitor without SP270. The coulombic efficiency of EDLC at discharge process of 1 and 200 cycles were 94 and 100% respectively. PAn composite EDLC with 15wt% SP270 content showed good capacitance and stability with cycling.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.149-155
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• 2005

This study was conducted to investigate effects of cooking method on physicochemical characteristics and qualities of hamburger patties processed with ground pork/beef meat $(20\%\;fat)$. Hamburger patties were cooked by electric griddling, fan frying, microwave, conventional cooking, and charbroiling. Cooking rates were affected by cooking methods, had the highest in patties cooked in microwave oven. Hamburger patties by microwaving were also higher moisture content, but were lower protein and fat content compared to other methods. Electric griddling and microwaving were higher cooking yield, lower diameter changes in patties than other methods, but pan frying showed the opposite effects. Higher values of hardness and brittleness in pan frying than those of other methods were showed, but pan frying had the highest overall acceptability in sensory evaluations.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.603-609
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• 2013

The purpose of this study is to evaluate the change of volatile compounds in Dakgalbi cooked by charcoal broiling. Fresh deboned and marinated chicken meat was cooked by electric-pan frying or charcoal broiling and subsequently irradiated with a dose of 0, 10 and 20 kGy. Volatile components from Dakgalbi were analyzed using solid phase micro-extraction gas chromatography - mass spectrometry (SPME GC-MS) and identified through the comparison of mass spectrum database. SPME GC-MS analysis shows that a total of 32 volatiles were identified. Among them, aldehydes such as hexanal and octanal, which have relevance to off-flavors such as green, paint, metallic, bean and rancid were detected in Dakgalbi cooked by both methods. However, the contents were less detected in the Dakgalbi cooked by charcoal broiling than in the Dakgalbi cooked by electric-pan frying. Gamma-irradiation caused the change in the formation of these aldehydes in cooked Dakgalbi. The irradiation significantly increased the contents of hexanal and octanal in Dakgalbi cooked by electric-pan frying and a similar increase was found in Dakgalbi cooked by charcoal broiling. However, the contents of the off-flavors were much less in the latter. The results suggest that charcoal broiling might be more effective than electric-pan frying for the reduction of the contents of off-flavor such as hexanal and octanal increased in Dakgalbi by gamma-irradiation.

• Korean Journal of Materials Research
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• v.9 no.1
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• pp.30-34
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• 1999

A polyacrylonitrile(PAN)-based carbon fiber tow was heat-treated by directly passing electric current through the tow. The effects of the stretching stress applied during high temperature heat-treatment of PAN-based carbon fibers were investigated by measuring the electric resistance changes taking place during the internal resistance heating. The structure parameters characterizing the stacks of carbon layer, such as interlayer spacing, sizes and orientation of the carbon fibers heat-treated with hot-stretching were evaluated as a function of surface temperature of tow during heat treatment in the range of $1000~2400^{\circ}C$. Though the layer extent in the fiber axis direction depends strongly on the electric resistance, the changes in a crystallite parameter is independent of the longitudinal strain.

• Tribology and Lubricants
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• v.25 no.3
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• pp.176-181
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• 2009

Aminated polyacrylonitrile as the new organic disperse phases of the anhydrous ER fluid has been synthesized and ER effect of the suspension composed of aminated polyacrylonitrile in silicone oil investigated. The suspension showed a typical ER response (Bingham flow behavior) upon application of an electric field. The shear stress for the suspension exhibited the dependence with a factor equals to 1.6 power on theelectric field. The current density and the conductivity of the of aminated polyacrylonitrile suspension increase with the electric field intensity and moreover the conductivity of the suspension is about 8 order of magnitude higher than that of the silicone oil. On the basis of the the results, aminated polyacrylonitrile suspension showed the ER flow behavior upon application of the electric field due to the polarizability of the branched amine polar group of the aminated polyacrylonitrile particles.

• JOURNAL OF ELECTRICAL WORLD
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• no.8 s.152
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• pp.8-11
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• 1989

• Journal of the Korean Ceramic Society
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• v.43 no.4 s.287
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• pp.203-206
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• 2006

Polyacrylonitrile (PAN) nanofibers, which are pH-sensitive and exhibit soft actuation as a linear actuator and artificial muscles, were prepared by electrospinning to investigate the effect of viscosity on the morphology of PAN fibers. Experimental results revealed that higher viscosity is critical for the formation of unbeaded nanofibers because surface tension is almost constant throughout the experiment. Uniform, smooth, and continuous fibers with diameters of about 700 nm were achieved for the 10 wt% PAN fibers at a flow rate of 0.5 mL/h and an electric field of 0.875 kV/cm.

• Journal of Korean Society for Atmospheric Environment
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• v.30 no.3
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• pp.211-222
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• 2014

Pork belly meat is one of the most preferred food items for many Korean people. The odorants released from cooking of pork belly meat were measured by three kinds of cooking methods (Charcoal-grill (C), Electric Pan (E), and Gas burner-pan (G)). A total of 16 target compounds including carbonyl compounds, volatile organic compounds, and poly aromatic hydrocarbon were selected and analyzed for comparative purposes. Their emission concentrations were quantified using HPLC-UV, GC-MS, GC-TOF-MS, etc. The gas samples collected by Charcoal-grill cooking showed generally enhanced concentrations of most target compounds among all three kinds of cooking methods. In Charcoal-grill, concentration of benzene, formaldehyde and pyrene went up to 543, 516, and 402 ppb, respectively. It the results are compared in terms of the sum of odor intensity, the highest value (4.25) was also seen from Charcoal-grill. The results of this study confirm that the significantly reduced emission of harmful pollutants can be attained, it pork belly meat is cooked by the Gas or electric pan instead of Charcoal-grill.