• 한국축산식품학회지
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• 제36권3호
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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.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 1996년도 Proceedings of the Korea Automatic Control Conference, 11th (KACC); Pohang, Korea; 24-26 Oct. 1996
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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.

• 한국식품과학회지
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• 제23권2호
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• pp.157-160
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• 1991

냉동된 닭 가슴살 patty를 계육 가공공장으로부터 얻어서 내부온도가 $0{\pm}1.1^{\circ}C$가 되도록 조절하였다. Potentiometer에 연결된 thermocouple을 patty 중심에 삽입한 뒤 $168.3,\;179.4,\;190.6^{\circ}C$에서 튀겨 내부온도의 범위가 $48.9^{\circ}C$에서 $71.7^{\circ}C$가 되도록 하였다. 일반적으로 patty 내부온도는 튀김 솥(frier)에서 제거한 뒤 튀기는 온도나 내부온도와 관계없이 약 $11.1^{\circ}C$ 증가하였으며, 각각 다른 튀김온도에서 원하는 내부온도와 최종 내부온도는 튀기는 시간을 조절하므로써 얻을 수 있었다. 세 종류의 튀기는 온도에서 튀기는 시간이 독립변수인 3차 회귀다항식으로 시료 내부온도와 최종 내부온도를 예측하였고 최종 내부온도가 독립 변수인 2차 회귀다항식으로 수율을 예측하였다.

• 반도체디스플레이기술학회지
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• 제3권1호
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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.

• 센서학회지
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• 제31권6호
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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.

• Asian-Australasian Journal of Animal Sciences
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• 제26권10호
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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.

• 한국축산식품학회지
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• 제18권4호
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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.

• Journal of electromagnetic engineering and science
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• 제7권3호
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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.

• 대한화학회지
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• 제14권4호
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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.

• 한국수소및신에너지학회논문집
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• 제33권4호
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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.