• 한국식품조리과학회지
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• 제32권2호
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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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• 제3권4호
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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 $1000^{\circ}C$.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 1999년도 추계학술대회 논문집
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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.

• 한국축산식품학회지
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• 제25권2호
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• pp.149-155
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• 2005

본 연구는 돈육과 우육을 혼합하여 제조한 햄버거 패티를 electric griddle, pan frying, microwave oven, conventional oven, charbroiling의 방법에 따라 가열조리한 후 품질변화 및 관능적 특성을 비교하고자 실시하였다. Microwave oven에서 가열처리된 햄버거 패티가 가장 빠른 가열속도를 보인 반면, conventional oven에서 가열된 패티의 가열속도가 가장 느리게 나타났다. 가열방법에 따른 화학적 조성은 microwave oven 가열방법이 다른 가열방법에 비하여 높은 수분함량과 낮은 단백질 및 지방함량을 나타냈다. 가열특성 면에서 electric griddle과 microwave oven에서의 가열은 수율이 높고 크기 축소율이 낮게 나타나 다른 방법보다 효과적이었으나 pan frying 방법은 이와 상반된 가열특성을 보였다. 또한, pan frying 방법은 가장 높은 전단력을 보였고, 물성 결과에서도 가장 높은 경도를 보였지만, 관능평가에서 대체적으로 다른 처리구들보다 높은 평가를 받았다. 전체적인 기호도는 pan frying 방법이 가장 높은 점수를 받은 반면, conventional oven에서 가열한 시료가 가장 낮은 평가를 받았다.

• 한국축산식품학회지
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• 제33권5호
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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.

• 한국재료학회지
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• 제9권1호
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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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• 제25권3호
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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.

• 전기저널
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• 8호통권152호
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• pp.8-11
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• 1989

• 한국세라믹학회지
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• 제43권4호
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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.

• 한국대기환경학회지
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• 제30권3호
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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.