• 한국식품과학회지
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• 제22권5호
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• pp.539-542
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• 1990

열풍건조전 증류수에 침지온도(20, 40 및 $60^{\circ}C$)와 침지시간 (6, 12 및 18분)에 따른 열풍건조양파(4% 수분도: 습량기준)의 갈색화 반응과 pyruvic acid 함량에 미치는 영향을 반응 표면 분석법으로 조사하였다. 나타난 수치들을 또한 이차 다항 회귀 모델로써 예측하였다. 이 실험범위에서 침지 시간보다 침지 온도가 갈색화 반응과 pyruvic acid 함량에 큰 영향을 미쳤다. 갈색화 반응은 $50^{\circ}C$로 열풍건조시킨 대조구(O.D.=0.168)와 비교하여 $50^{\circ}C$의 열풍건조 중 최소화시키는 공정(O.D.=0.071)으로 $60^{\circ}C$의 침지온도에서 18분간의 침지 공정이었다. 또한, pyruvic acid 함량은 $50^{\circ}C$로 열풍건조시킨 대조구 $(24.08{\mu}mole/g\;onion\;solid)$와 비교하여 $50^{\circ}C$의 열풍건조 중 최대화시키는 공정 $(39.85{\mu}mole/g\;onion\;solid)$으로는 $60^{\circ}C$ 침지 온도에서 12분간의 침지 공정이었다.

• 한국식품과학회지
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• 제34권3호
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• pp.413-418
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• 2002

제빵에 이용 할 반죽을 발효하거나 발효하지 않은 상태로 다섯 가지의 다른 냉동 및 저장 환경에서 냉동하고 일주일간 저장하여 해동 한 후 제조된 빵의 품질을 비교하였다. 냉동속도가 빠르더라도 발효한 후 냉동된 반죽은 빵의 부피가 감소하였으며 이러한 문제점은 침지식 냉동 방식에서도 해결되지 않았다. $-70^{\circ}C$의 초저온 냉동은 $-20^{\circ}C$ 침지식 냉동고에 비하여 냉동 온도가 매우 낮으나, 냉동 속도도 느리고 해동 후 재 발효하여도 빵의 부피가 작아서 효과적인 냉동 방법이 되지 못하였다. 반면 냉동 속도는 느리지만 $-20^{\circ}C$ 공기 송풍식 냉동고가 $-70^{\circ}C$ 공시 송풍식 냉동고보다 냉동에 따른 장해가 적어서 반죽의 발효가 잘되었다. 동일한 온도일 때는 침지식 냉동이 더욱 효과적이었으며 침지식 가운데도 온도가 더 높은 $-10^{\circ}C$ 냉동이 가장 효과적이어서 발효하지 않고 냉동하여 재 발효 할 경우 대조구보다도 오히려 반죽의 발효가 잘되어 빵의 부피가 더 컸다. 따라서 본 연구에 이용한 방법 가운데 $-70^{\circ}C$ 공기 송풍식 냉동고에서 냉동, 저장하는 것이 가장 비효율적이며 침지식 냉동방법들이 냉동 온도가 높더라도 오히려 해동 후 발효 장해가 적어서 효율적이었다. 위의 실험 결과를 종합하였을 때, 냉동 전에 반죽을 발효하지 않고 $-10^{\circ}C$ 침지식 냉동고에서 냉동하여 저장하거나, $-20^{\circ}C$ 침지식 냉동고에서 초기에 냉동을 하고, $-20^{\circ}C$ air freezer에 저장하는 방법이 가장 효과적이었다.

• International Journal of Internet, Broadcasting and Communication
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• 제15권2호
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• pp.181-186
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• 2023

With the development of VR technology, the visual immersion of VR games has been greatly enhanced nowadays. There has been an issue that has been troubling players in previous VR games, which is motion sickness. Therefore, VR games have been limited in terms of game mechanics, game duration, and game scale, greatly reducing the immersive experience of visual immersion. However, <Half-Life: Alyx> is different from previous VR games in that players can actually perform spatial displacement in the game scene, rather than being fixed in one place for 360-degree observation and interaction. At the same time, compared to traditional games, VR games no longer need to rely on screens, and the complete visual immersion enhances the fun and playability of the game. This research focuses on the VR game <Half-Life: Alyx> to explore its immersive factors in terms of visual perception. Through in-depth analysis of elements such as color, texture mapping, lighting, etc. in VR games, it was found that the game creates a strong sense of visual immersion in these aspects. Through analysis, it is helpful to gain a deeper understanding of the factors that contribute to visual immersion in VR games, which has certain reference value for game developers and related professionals.

• 수산해양교육연구
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• 제15권1호
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• pp.57-66
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• 2003

The purpose of the present study was to investigate physicochemical changes in olive flounder and korean rockfish muscle subjected to the cold brine, and to find the optimal immersion condition. Effects of various immersion conditions in a sliced raw fish quality were investigated in the rigor index, breaking strength, ATP related compounds, and lactate accumulation in the muscle. The onset of rigor-mortis was accelerated by the increase of immersion time. Also, the time reaching full rigor was shortened remarkably too. However, the rigor index of samples immersed in the cold brine decreased more than that of samples killed instantly. Rigor index was the highest in samples killed instantly, followed by 2.5 min, 5min, 7.5 min, 10 min and 15 min in order. Breaking strength of all samples immersed in the cold brine decreased significantly after reaching the maximum values. The content of ATP related compounds in olive flounder, korean rockfish were $12.0{\mu}mole/g$ and $8.3{\mu}mole/g$, respectively. However, ATP decreased in the samples immersed in the cold brine. The content of ATP was lower, at the optimal condition and then it was increased. Also, lactates increased, at the optimal condition and then it decreased, in contrast with the ATP. The results suggested that the optimal immersion condition of olive flounder and korean rockfish was at -${12.5}^{\circ}C$ for 5min.

• Fisheries and Aquatic Sciences
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• 제26권1호
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• pp.48-57
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• 2023

One of the ways to increase the production for aquaculture is through the cultivation of monosexuals by ensuring genital reversal from which energy for reproduction is diverted towards growth. Masculinization has been identified as one of the most prominent techniques, where sex development was directed from female to male. This approach only altered the phenotype and not the genotype. The red claw crayfish (Cherax quadricarinatus) was a relatively new commercial commodity, and the males were known to grow faster than females. Hence, it was proposed to use monocultures comprising an all-male population to increase yield using steroid hormone, synthetic 17α-methyltestosterone. However, this technique generated residues that detrimentally affect human health, the environment, and cultivated organisms. Therefore, finding new safe natural steroid sources was essential, and one of which is exploring of natural hormones extracted from the viscera of sea cucumbers (Holothuria scabra Jaeger). This study focused on the determination of male formation and testosterone levels among juvenile crayfish, after immersing in sea cucumber steroid extract (SCSE). A completely random design with factorial was used with two variables, encompassing the varied doses (0, 2, 4 mg/L, 2 mg/L 17α-methyl testosterone as control group) and immersion times of 18 and 30 h. The result showed the dose-dependent ability of SCSE increase the male genital formation and promote the testosterone level of juvenile crayfish. In addition, the testosterone was influenced by dose and immersion duration time, with the highest level of testosterone observed in treatments of 4 mg/L SCSE with 30 h immersion was 0.248 ng/mL, while the male percentage was 77%. In conclusion, the combination of dose and immersion time significantly affected growth and testosterone levels.

• 한국염색가공학회지
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• 제5권2호
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• pp.144-148
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• 1993

To increase the moisture content and thereby to reduce the static charge of polyacrylonitrile (PAN), thin layer surface photografting of acylamide (AAm) onto PAN fabrics by using benzophenone as a initiator with a mixtured solvent was carried. The effects of reaction conditions such as monomer, initiator concentrations, UV irradiation time and immersion time of fabrics on grafting were investigated. The percent grafting slightly increased with increasing monomer concentration, benzophenone concentration up to limiting value and thereafter decreased or level offed. The percent grafting was significantly increased with increasing irradiation and immersion times. The moisture regain increased with increasing the percent grafting. The static charge decreased with increasing the percent grafting.

• 한국세라믹학회지
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• 제40권8호
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• pp.735-738
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• 2003

고주파용 회로기판으로 사용하는 PTFE 복합체를 woven glass fiber를 사용하여 제조하였다. 유전상수는 PTFE 분산액에 woven glass fiber를 함침하는 횟수 증가에 따라 감소하는 특성을 나타내었으며, 3회 함침 횟수부터는 변화율이 감소하였는데, 이것은 PTFE 미세분말이 woven glass fiber의 기공과 굴곡 사이를 충분히 채우기 때문이다. 또한 함침 횟수 증가에 따라 PTFE의 비율이 증가하면서 유전 상수가 감소하여 회로 기판의 전파 전송속도는 증가하였다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2006년도 정기총회 및 제37차 춘계 국제학술발표대회
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• pp.214-218
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• 2006

In the current study, ohmic combined with brine immersion thawing increased thawing time than plate contact type ohmic thawing even at low voltage. Moreover, rapid thawing resulted in high WHC and improved meat tenderness. The result indicated if the problems in safety would be solved, brine immersion type ohmic thawing could reduce processing time in industrial application promising both improved meat qualities and successful application in meat industry, and further works were needed.

• 한국주조공학회지
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• 제30권2호
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• pp.76-82
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• 2010

Effect of reaction time and sludge formation on the thickness of die soldering reaction layer has been studied in Al-9Si-0.3Mg casting alloy. Ternary ${\alpha}_{bcc}-Al_8Fe_2Si$ and ${\alpha}_{hcp}-Al_8Fe_2Si$ intermetallic compounds formed at the interface of SKD61 tool steel by interaction diffusion of Al, Fe and Si atoms after 0.5hr and 6hr immersion time, respectively. Binary ${\eta}-Fe_2Al_5$ additionally formed at the interface of SKD61 tool steel after 10hr immersion time. Thickness of soldering reaction layer in die surface increased as immersion time increased from 0.5hr to 24hr. Sludge formation was ascertained in the samples which were immersed in the melts more than 10hr. Reaction of die soldering after sludge formation was more accelerated than that of before sludge formation due to a decrease in Fe content, followed by higher diffusion rate of Al in the melt by sludge formation.

• 한국식품과학회지
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• 제21권6호
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• pp.735-741
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• 1989

For the accurate prediction of freezing time, probably the most difficult factor to measure and major error source is the surface heat transfer coefficient. In this work, surface heat transfer coefficient were determined for still air freezing and immersion freezing methods by theory of the transient temperature method and confirmed by using a modification of plank's equation to predict the freezing time of ground lean beef. The results showed the cooling rate of immersion freezing was about 11 times faster than that of still air freezing method. A comparison of surface heat transfer coefficient of copper plate and ground lean beef resulted an difference of 25-30% because the food sample surface is not smooth as copper plate. Also, when h-values measured by ground lean beef were applicated to modified model, the accuracy of its results is very high as difference of about 8%.