• Title/Summary/Keyword: end-point temperature

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Eating Quality Traits of Hanwoo longissimus dorsi Muscle as a Function of End-Point Cooking Temperature

  • Yang, Jieun;Jeong, Dawoon;Na, Chong-Sam;Hwang, Inho
    • Food Science of Animal Resources
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    • v.36 no.3
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    • pp.291-299
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    • 2016
  • Interaction between carcass quality grade and end-point cooking temperature on eating quality of Hanwoo m. longissimus was investigated. Ten (10) of steers were sampled from a commercial population; carcasses with QG 1++ (n=5) and QG 1 (n=5) were chosen. Samples were cooked by electric oven at 60 or 82℃ and compared with uncooked control samples. The pH was not affected by cooking temperature but decreased the redness after cooking and steaks cooked at 60℃ were more reddish than steaks cooked at 82℃ in both QG groups. Higher cooking temperature greatly (p<0.05) increased the cooking loss, but there was no significant interaction between cooking temperature and QG on the cooking loss. Moisture is negatively correlated with temperature in both QG while the proportionate relationship between crude fat and end-point temperature found in QG 1++. WBSF values were significantly (p<0.05) high for QG 1, while that was significantly (p<0.05) increased when the temperature continues to increase. The increasing quality grade of beef resulted in significant higher (p<0.01) level of TBARS and cooking temperature increased TBARS content. Fatty acid composition was not altered by cooking at both temperatures and also the amount of fat intake was not changed. The current study indicates that eating quality of beef m. longissimus was greatly influenced by end-point temperature being interacted with QG. However, the amount and composition of fat were stable regardless of end-point temperatures. These results will provide a consumer reference to determine cooking conditions and intramuscular fat content.

Physical property control for a batch polymerization reactor

  • Kim, In-Sun;Ahn, Sung-Mo;Rhee, Hyun-Ku
    • 제어로봇시스템학회:학술대회논문집
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    • 1996.10a
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    • pp.263-266
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    • 1996
  • A method to determine an optimal temperature trajectory that guarantees polymer products having controlled molecular weight distribution and desired values of molecular weight is presented. The coordinate transformation method and the optimal control theory are applied to a batch PMMA polymerization system to calculate the optimal temperature trajectory. Coordinate transformation method converts the original fixed-end-point, free-end-time problem to a free-end-point, fixed-end-time problem. The idea is that by making the reactor temperature track the optimal temperature trajectory one may be able to produce polymer products having the prespecified physical property in a minimum time. The on-line control experiments with the PID control algorithm have been conducted to establish the validity of the scheme proposed in this study. The experimental results show that prespecified polymer product could be obtained with tracking the calculated optimal temperature trajectory.

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Prediction Equations for Internal Temperature and Yields of Chicken Patties During Deep Fat Frying (닭고기 Patty를 튀길 때 Patty 내부온도와 수율 예측)

  • Yi, Young-Hyoun;Chen, T.C.
    • Korean Journal of Food Science and Technology
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    • v.23 no.2
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    • pp.157-160
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    • 1991
  • Copper constantan thermocouples connecting to a recording potentiometer were inserted at the center of the patties and the samples were fried. In general, the internal temperature of the patty samples increased approximately $11.1^{\circ}C$ after the samples were removed from the fryer. The desired internal temperature and maximum internal end-point temperature, at different frying temperatures, can be obtained by adjusting the frying time. The yields of the patties decreased as maximum internal end-point temperature increased or as frying time increased. The internal temperature and maximum internal end-point temperature of the patty samples at three frying temperatures were predicted using polynominal regression of a third-order model with one independent variable, frying time. Polynominal regression of a second-order model with maximum internal end-point temperature as the independent variable was used to predict frying yields at three frying temperatures.

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Effect of the Nano Ceria Slurry Characteristics on end Point Detection Technology for STI CMP (STI CMP용 가공종점 검출기술에서 나노 세리아 슬러리 특성이 미치는 영향)

  • 김성준;강현구;김민석;백운규;박재근
    • Journal of the Semiconductor & Display Technology
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    • v.3 no.1
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    • pp.15-20
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    • 2004
  • Through shallow trench isolation (STI) chemical mechanical polishing (CMP) tests, we investigated the dependence of pad surface temperature on the abrasive and additive concentrations in ceria slurry under varying pressure using blanket film wafers. The pad surface temperature after CMP increased with the abrasive concentration and decreased with the additive concentration in slurries for the constant down pressure. A possible mechanism is that the additive adsorbed on the film surfaces during polishing decreases the friction coefficient, hence the pad surface temperature gets lower with increasing the additive concentration. This difference in temperature was more remarkable for the higher concentration of abrasives. In addition, in-situ measurement of spindle motor was carried out during oxide and nitride polishing. The averaged motor current for oxide film was higher than that for nitride film, meaning the higher friction coefficient.

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Intralaboratory Comparison of the Realization of the Triple-point Temperature of Mercury (수은 삼중점 온도 실현의 교정 기관 내 비교)

  • Inseok, Yang;Young Hee, Lee
    • Journal of Sensor Science and Technology
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    • v.31 no.6
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    • pp.448-454
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    • 2022
  • An intralaboratory comparison of the realization of the triple-point temperature of mercury, which is defined as -38.8344℃ on the international temperature scale of 1990 (ITS-90), was conducted at the Korea Research Institute of Standards and Science (KRISS), the national metrology institute of Korea. To this end, four triple-point-of-mercury cells were compared using the resistance ratio measurement of a standard platinum resistance thermometer to validate the calibration results obtained using the triple-point-of-mercury cells at KRISS. The triple-point temperatures of all the four cells, one of which is designated as the national standard cell, were within 0.3 mK of the national standard. Based on 13 experiments on the four triple-point-of-mercury cells, the uncertainty in the comparison of the triple-point-of-mercury cells was 0.08 mK, and the uncertainty in the realization of the triple-point temperature of mercury was 0.19 mK. The results of the intralaboratory comparison validated that utilizing any of the four triple-point-of-mercury cells would result in the realization of a temperature within 0.3 mK of the average value determined by two key international comparisons for the realization of -38.3844℃ following the ITS-90.

Effects of Cooking End-point Temperature and Muscle Part on Sensory 'Hardness' and 'Chewiness' Assessed Using Scales Presented in ISO11036:1994

  • Sasaki, Keisuke;Motoyama, Michiyo;Narita, Takumi;Chikuni, Koichi
    • Asian-Australasian Journal of Animal Sciences
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    • v.26 no.10
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    • pp.1490-1495
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    • 2013
  • Texture and 'tenderness' in particular, is an important sensory characteristic for consumers' satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the evaluation and management of beef quality. This study aimed to apply the sensory scales defined in ISO11036:1994 to evaluate the texture of beef. Longissimus and Semitendinosus muscles of three Holstein steers cooked to end-point temperatures of $60^{\circ}C$ and $72^{\circ}C$ were subjected to sensory analyses by a sensory panel with expertise regarding the ISO11036 scales. For the sensory analysis, standard scales of 'chewiness' (9-points) and 'hardness' (7-points) were presented to the sensory panel with reference materials defined in ISO11036. As a result, both 'chewiness' and 'hardness' assessed according to the ISO11036 scales increased by increasing the cooking end-point temperature, and were different between Longissimus and Semitendinosus muscles. The sensory results were in good agreement with instrumental texture measurements. However, both texture ratings in this study were in a narrower range than the full ISO scales. For beef texture, ISO11036 scales for 'chewiness' and 'hardness' are useful for basic studies, but some alterations are needed for practical evaluation of muscle foods.

Studies on the Thermal Stability of Pork Loin Muscle in Previous Heating Temperatures and Holding Times by DSC (DSG를 이용한 예비 가열 온도 및 유지 시간에 따른 돈육 등심 근육의 열안정성에 관한 연구)

  • 김천제;송민석;이창현;이의수;조진국;이찬호;마기준
    • Food Science of Animal Resources
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    • v.18 no.4
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    • pp.358-363
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    • 1998
  • The objectives of this study were to evaluate the effect of previous heating temperature and holding times on the thermal behavior of pork loin muscle by DSC. Pork loin muscles were heated to achieve the following end-point temperatures: 40$^{\circ}C$, 50$^{\circ}C$, 60$^{\circ}C$, 70$^{\circ}C$, 80$^{\circ}C$ at heating rate = 10$^{\circ}C$/min. The first peak was disappeared when samples were initially heated to 50$^{\circ}C$ for 1 minute. As end-point temperature was raised, major peaks were progressively disappeared and peaks were lost completely at 80$^{\circ}C$. Especially, peaks were completely disappeared at 70$^{\circ}C$ for 10 minute. Increasing of exposure time to elevated temperature also increased denaturation, thereby reducing the area of the thermogram.

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A Low-Power 2.4 GHz CMOS RF Front-End with Temperature Compensation

  • Kwon, Yong-Il;Jung, Sang-Woon;Lee, Hai-Young
    • Journal of electromagnetic engineering and science
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    • v.7 no.3
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    • pp.103-108
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    • 2007
  • In this paper, a low-power 2.4 GHz front-end for sensor network application (IEEE 802.15.4 LR-WPAN) is designed in a 0.18 um CMOS process. A power supply circuit with a novel temperature-compensation scheme is presented. The simulation and measurement results show that the front-end (LNA, Mixer) can achieve a voltage gain of 35.3 dB and a noise figure(NF) of 3.1 dB while consuming 5.04 mW (LNA: 2.16 mW, Mixer: 2.88 mW) of power at $27^{\circ}C$. The NF includes the loss of BALUN and BPF. The low-IF architecture is used. The voltage gain, noise figure and third-order intercept point (IIP3) variations over -45$^{\circ}C$ to 85$^{\circ}C$ are less than 0.2 dB, 0.25 dB and 1.5 dB, respectively.

Derivative Thermometric Titrations Employing Operational Amplifier Instrumentation (연산증폭기를 사용한 미분법 열적정장치)

  • Czae, Myung-Zoon;Pyun, Chong-Hong;Kim, Sang-Ok
    • Journal of the Korean Chemical Society
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    • v.14 no.4
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    • pp.341-345
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    • 1970
  • An improved derivative thermometric titration apparatus designed around operational amplifiers is described which is capable of monitoring the small temperature change and of computing the derivatives for accentuation of the titration end point that is difficult to locate by extrapolation methods. The instrument is constructed of four commercial operational amplifiers. A use of dummy cell provides the subtraction means for compensation of the initial temperature and random temperature fluctuations with a resultant gain in signal-to-noise ratio. The successive differentiation action of the computer has been nearly "perfect," so that the two breaks (blank or starting and end point of the titration curve can be located with the precision of 0.2% by observing two peak points on the second derivative curve. Arrangements useful in obtaining such a good derivative response that is exactly proportional to the input signal are discussed. Plots of the enthalphogram and its derivatives are presented, with the results of several titrations used to evaluate the performance of the apparatus.

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Analysis of Water Transport through Measurement of Temperature and Relative Humidity in PEMFC at OCV (개방회로 상태 PEMFC 내부 온도와 습도 측정을 통한 수분투과 분석)

  • KIM, TAEHYEONG;HAN, JAESU;YU, SANGSEOK
    • Transactions of the Korean hydrogen and new energy society
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    • v.33 no.4
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    • pp.353-362
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    • 2022
  • In this study, water diffusion in proton exchange membrane fuel cell at open circuit voltage (OCV) was analyzed through experiment. First, the reliability of the micro-sensor (SHT31) was verified. It was concluded the micro-sensor has an excellent reliability at 60℃ and 70℃. After the sensor reliability test, the temperature and relative humidity measurement in bipolar-plate was conducted at OCV. To analyze water distribution and water flux, the temperature and relative humidity was converted into dew point. To the end, it was found water concentration affects water diffusion.