• Journal of Ginseng Research
• /
• v.13 no.1
• /
• pp.56-59
• /
• 1989

The changes in free sugar composition were investigated with respect to the kinds of dried ginseng for extraction, the various ethanol concentrations used for ginseng extract manufacture and the conditions of heating temperature and time under which the ginseng extract was stored . The results are as follows: 1) The free sugar content of dried ginseng was 6.02-8.02% and the sucrose and maltose content in the free sugar was 70-80%. 2) The free sugar content was 13.82-26.29% in the Sanggunsam (dried ginseng of whole root) extract and it had a tendency to increase with increase in ethanol concentration. In addition, when a higher ethanol concentration was used, the sucrose content was in- creased but the maltose content was decreased. 3) The glucose, sucrose and maltose content in ginseng extract, decreased, in the order, as heating temperature and time were increased. On the other hand the opposite results were neted for xylose and fructose. Keywords Panax ginseng, ginseng extract, Sanggunsam.

• Fire Science and Engineering
• /
• v.34 no.3
• /
• pp.67-75
• /
• 2020

In this study, the risk of heat generation due to normal and overload currents that vary with the abnormal loosening angle of wire-connecting bolts were identified. The risks were analyzed based on the thermal characteristics to minimize the carbonization accidents of terminal blocks inside distribution panels typically used in industrial sites. We applied a method for measuring the heating temperature and temperature variations in the terminal blocks in real-time by installing a resistance temperature detector sensor board in the terminal block. The experimental results showed that the terminal block model with a low-rated current exhibited a higher heating temperature, thus, confirming the need to select the terminal block capacity based on load currents. Additionally, the higher the rated current of the terminal block with a high-rated current and the higher the degree of loosening, the faster the carbonization point. Such heating temperature monitoring enabled real-time thermal temperature measurement and a step-by-step risk level setting through thermal analysis. The results of the measurement and analysis of carbonization risks can provide a theoretical basis for further research regarding the risk of fire due to carbonization. Furthermore, the deterioration measurement method using the temperature sensor board developed in this study is widely applicable to prevent fires caused by poor electrical contact as well as risk-level management.

• Korean journal of food and cookery science
• /
• v.21 no.5
• /
• pp.742-758
• /
• 2005

Lipid-based functional components present in foods undergo chemical changes during cooking. Useful n-3 and n-6 fatty acids, phytosterols, tocopherols, and carotenoids are degraded by thermal cooking such as frying, resulting in loss of their physiological functions. However, conjugated linoleic acid and diacylglycerols can be formed during heating, which would be beneficial to the health. Degree of degradation and formation of the functional components depends on the cooking method, cooking temperature and time, lipid matrix containing the components, and the presence of other materials. Although it is clear that the content of each functional component varies during long-heating in a model system consisting of small numbers of components, the real foods cooked in a small scale for a limited cooking time do not show highly significant differences in the functional components contents from raw food materials.

• Journal of environmental and Sanitary engineering
• /
• v.18 no.3 s.49
• /
• pp.48-58
• /
• 2003

To obtain the preliminary design data for combustion of paper sludges, decomposition characteristics and combustion kinetics of paper sludges reactor have been determined in a TGA reactor. Also, the combustion characteristics of paper sludges have been determined in a fluidized bed reactor. The data obtained from the TGA reactor indicate that dewatering of paper sludge is terminated at temperature below 130${\circ}$C. With heating rate of 20${\circ}$C/min, combustion is terminated at temperature below 340${\circ}$C .The combustion rate is found to be first order with respect to temperature and oxygen concentration. Activation energies for paper wastes are found to be 570, 700, 2600, 4600 Kcal/mole, respectively. The calcination conversions were investigated with the operating temperature and residence time. In this investigation, it was found that calcination conversion was affected by the operating temperature and residence time. The optimum conditions of operating temperature and mean residence time were 850${\circ}$C and 6 minutes of respectively.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2018.05a
• /
• pp.347-350
• /
• 2018

In order for an IoT system to automatically make the house temperature pleasant for the user, the system needs to predict the optimal start-up time of air-conditioner or heater to get to the temperature that the user has set. Predicting the optimal start-up time is important because it prevents extra fee from the unnecessary operation of the air-conditioner and heater. This paper introduces an ANN(Artificial Neural Network) and an IoT system that predicts the cooling and heating time in households using air-conditioner and heater. Many variables such as house structure, house size, and external weather condition affect the cooling and heating. Out of the many variables, measurable variables such as house temperature, house humidity, outdoor temperature, outdoor humidity, wind speed, wind direction, and wind chill was used to create training data for constructing the model. After constructing the ANN model, an IoT system that uses the model was developed. The IoT system comprises of a main system powered by Raspberry Pi 3 and a mobile application powered by Android. The mobile's GPS sensor and an developed feature used to predict user's return.

• Korean Journal of Food Science and Technology
• /
• v.27 no.4
• /
• pp.582-592
• /
• 1995

To measure rheological properties of the starch dough, an Extrusion Capillary Viscometer(ECV) cell was self-made and attached to Instron machine(Model 1140). Apparent viscosities of corn and waxy corn starch doughs were measured and their gelatinization degrees were determined by enzymatic analysis. When corn and waxy corn starch doughs with $36{\sim}52%$ moisture content were heated at $60{\sim}100^{\circ}C$, come-up time of the cold point of doughs decreased from 220 sec to 140 sec with increased in the moisture content. In the measurement range of $36{\sim}52%$ moisture content and $60{\sim}100^{\circ}C$ heating temperature, both corn and waxy corn starch doughs showed pseudoplastic flow behaviors. At the same shear rate, both shear stress and viscosity of starch dough decreased as the moisture content increased. At the moisture content above 44%, the shear stress and viscosity of starch dough decreased as the heating temperature increased from $60^{\circ}C\;to\;70^{\circ}C$, but increased as the heating temperature increased from $80^{\circ}C\;to\;100^{\circ}C$. When the moisture content increased and heating temperature, the gelatinization degree of starch dough increased from about 10% to about 62%. The gelatinization degree of waxy corn starch dough was $15{\sim}20%$ higher than that of corn starch dough under the same gelatinization conditions. The effects of moisture content on the viscosity of starch dough were examined by Arrhenius equation. As the moisture content increased, viscosity of starch dough decreased. But the effect of moisture content was greater in the range of $80{\sim}100^{\circ}C$ than in the range of $60{\sim}70^{\circ}C$ heating temperature.

• Proceedings of the Korea Concrete Institute Conference
• /
• 1999.04a
• /
• pp.799-806
• /
• 1999

This study describes the results of experiment and numerical analysis for heating image by thermographic method when the size of void in concrete are changed. By comparing analytical solution by finite element method with measured image by thermography, the relationships between the surface temperature which can be confirmed by this method, the size of void and optimum time for detection of void and the difference of temperature are cleared.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
• /
• v.4 no.1
• /
• pp.6-17
• /
• 1975

For a periodic variation of the flue gas temperature the heat conduction through the Ondol floor was analysized. Also the heat loss to the ground was estimated. The floor thermal capacity, as a function of the floor thickness, has strong influence on the time lag of the temperature variation. It is an important design parameter for intermittent heating. Even for the steady periodic variation, there was significant heat loss to the ground below the Ondol floor.

• 보존과학연구
• /
• s.17
• /
• pp.1-19
• /
• 1996

Desalting methods for chloride ions from the excavated iron objects were studied. These methods were compared with room temperature and heating condition of treating solution. During the Desalting treatments the $Cl^-$concentration of the solution were measured regularly and the plotted for $Cl^-$concentrations the square root of time, heating methods showed that the $Cl^-$ ions are more extracted. For the desalting treatments these plots were found to be flattening line, it was showed the changing second solution. Also, the changing solution in the room temperation detected less $Cl^-$ ions of heating treatment solution. As the examination for the relative humidity has compared for desalting objects during 8 days, it was showed a re-corroded appearance of R.H90%. As it did not detected a $Cl^-$ ions of re-corroded section, these phenomena were showed the naturally occuring corrosion of the objects in the high relative humidity.

• Applied Biological Chemistry
• /
• v.34 no.4
• /
• pp.379-385
• /
• 1991

Morphological changes of starch granules from 12 different varieties of rice were examined by scanning electron microscopy during heating at 2.5% (w/v) concentration. Rice starch granules proceeded through a similar pattern of progressive morphological changes daring heating, regardless of variety. Rice starch granules began to swell radially in the initial stage of gelatinization and then undergo radial contraction and random tangential expansion to form complex structures in the latter stage of gelatinization temperature range. At higher temperatures, starch granules softened and melted into thin flat discs, and then stretched into thin filaments to form three-dimensional networks. These progressive morphological changes were reflected in the changes of swelling power, solubility and amylograph viscosity of starch. During the transition of melting or softening, swelling power, solubility and amylograph viscosity increased rapidly. The time of loss of granular structure of starch depended on gelatinization temperature range. The ratio of amylose to amylopectin was largely responsible fur the rate of melting or softening and the fineness of a three-dimensional filamentous network above the gelatinization temperature range. Therefore, both the gelatinization temperature range and amylose content of starch affect the rate of cooking, and amylose content of starch affects the final texture of cooked starch paste.