• Korean Journal of Food Science and Technology
• /
• v.22 no.5
• /
• pp.539-542
• /
• 1990

The effects of immersion temperature $(20,\;40\;and\;60^{\circ}C)$ and immersion times (6. 12 and 18 min) in a distilled water prior to air dehydration upon the browning reaction and pyruvic acid content of air dried onions to a 4.071 moisture content (wet basis) were analyzed by a response surface methodology (RSM). Those values were also predicted by using a second degree polynomial regression model. Immersion temperature had more influence to browning reaction and pyruvic acid content than immersion time in these experimental ranges. The processing conditions to minimize the browning reaction of dried onions at $50^{\circ}C$ of air temperature (O.D.=0.071) were $60^{\circ}C$ of immersion temperature and 18 min of immersion time compared to control (O.D.=0.168) of air dehydration at $50^{\circ}C$ Pyruvic acid contents of dried onions at $50^{\circ}C$ of air temperature were maximized $(39.85{\mu}mole/g\;onion\;solid)$ at $60^{\circ}C$ of immersion temperature and 12 min of immersion time compared to control $(24.08{\mu}mole/g\;onion\;solid)$ of air dehydration at $50^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.34 no.3
• /
• pp.413-418
• /
• 2002

The dough was frozen either before or after fermentation at the five different freezing and storage conditions. Although fermentation before freezing was effective for rapid freezing, it reduced bread volume of the dough frozen at both air freezer and liquid immersion freezer. Freezing at the air freezer set to $-70^{\circ}C$ took more time for freezing and resulted in lower bread volume than freezing at the immersion freezer set to $-20^{\circ}C$. Therefore, the freezing in the liquid immersion freezer was more effective to reduce the freezing time and increase the bread volume. At the liquid immersion freezer, the higher temperature was more effective than lower temperature. The doughs frozen in a liquid immersion freezer set to $-10^{\circ}C$ and fermented after de-frosting produced higher bread volume than control unfrozen dough. And also there was no significant difference in bread volume between the control unfrozen dough and the dough frozen in a liquid immersion freezer set to $-10^{\circ}C$, fermented before freezing and re-fermented after defrosting. The longer proof time and greater loaf volume obtained for the dough frozen and stored at the air freezer set to $-70^{\circ}C$. Therefore the optimum process for freezing the dough was freezing immediately after mixing, storing at $-10^{\circ}C$ in a liquid immersion freezer and fermented after defrosting.

• International Journal of Internet, Broadcasting and Communication
• /
• v.15 no.2
• /
• pp.181-186
• /
• 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.

• Journal of Fisheries and Marine Sciences Education
• /
• v.15 no.1
• /
• pp.57-66
• /
• 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
• /
• v.26 no.1
• /
• pp.48-57
• /
• 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.

• Textile Coloration and Finishing
• /
• v.5 no.2
• /
• pp.144-148
• /
• 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.

• Journal of the Korean Ceramic Society
• /
• v.40 no.8
• /
• pp.735-738
• /
• 2003

The PTFE composites for the microwave printed circuit board were prepared using woven glass fiber. The dielectric constant of the PTFE composites with oven glass fiber tended to decrease with an increase of immersion time, and was saturated at 3 times immersion. It resulted from the fact that fine powders of PTFE filled up at the pore and bend of woven glass fiber sufficiently. As the immersion time increased, the propagation velocity increased due to the reduction of dielectric constant.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2006.05a
• /
• pp.214-218
• /
• 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.

• Journal of Korea Foundry Society
• /
• v.30 no.2
• /
• pp.76-82
• /
• 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.

• Korean Journal of Food Science and Technology
• /
• v.21 no.6
• /
• pp.735-741
• /
• 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%.