• Applied Biological Chemistry
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• v.32 no.3
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• pp.278-285
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• 1989

Effects of cooking and drying methods on the taste component and microstructure of shrimp, Metapenaeus joyneri, were investigated. The nucleotides and their related compounds of fresh shirmp such as ATP, ADP, AMP, IMP, inosine and hypoxanthine were detected. AMP was detected as a trace amount in fresh shrimp, however, it increased up to $23.5{\sim}45.7{\mu}$ moles with cooking and drying due to the decomposition of ATP and ADP to AMP during cooking and drying. The major component of the free amino acids of fresh shrimp was arginine followed by glycine, lysine, proline and alanine. These free amino acids contents were 70% of the total free amino acids. One hundred grams of fresh shrimp contained 1,198mg (dry basis) of the total free amino acids. However, for hot air and freeze dried cooked shrimps it was decreased down to 342mg (dry basis) and 503mg (dry basis), respectively. It might be due to the dissolution of soluble amino acids during cooking. Hot air-and freeze-dried fresh shrimps was higher in hardness and brittleness but lower in cohesiveness and gumminess than hot air-and freeze-dried ones with boiling and microwave heating. Freeze dried shrimp had softer myofibril texture than hot air dried one. At the same time, more dense and multiporous structure in the tissue could be obtained from the hot air and freeze drying, respectively, after microwave heating of shrimps.

• Journal of the Korean Wood Science and Technology
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• v.30 no.2
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• pp.87-94
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• 2002

This study was carried out to evaluate bending property on principal domestic species such as sargent cherry(Prunus sargentii), bitter wood(Picrasma quassioides), horn beam(Carpinus laxiflora), cork oak(Quercus variabilis), birch(Betula schmidtii), painted maple(Acer mono), basswood(Tilia amurensis), red pine(Pinus densiflora), pitch pine(Pinus rigtda), royal pawlonia(Paulownia tomentosa) by microwave heating. In this study, radius of curvature(ROC) for bending process was classified by radius of curvature(ROC) of bending plate such as 4 cm, 6 cm, and 10 cm, and thickness of metal-strap(TMS) was 0.6 mm and 0.8 mm. Bending process was successfully operated for 100 percent in bitter wood, horn beam, birch and painted maple. On the other hand, there was a success rate of 58 percent in sargent cherry and 83 percent in cork oak and 29 percent in basswood and 8 percent in royal pawlonia which is the worst bending property. All specimens of basswood and royal pawlonia were broken at 4 cm of ROC. Success rate of bending property was shown 44 percent in red pine and 56 percent in pitch pine. TMS has an effect on only drying speed in drying process than difficulty and facility of bending property. It was considered that the thinner TMS in drying process is the faster in drying speed of bent wood.

• Journal of Energy Engineering
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• v.21 no.4
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• pp.325-338
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• 2012

Currently, there are the technologically urgent needs of fabricating the hyper coal (HC) based on the approach to extracting mainly effective organics from low rank coals (LRCs), because some industrial countries pursue global sustainability dealing with hot issues such as local energy supply security as well as global warming. In this study, as of the fabrication of clean HCs via LRCs upgrading, we comprehensively review the R&D status of two solvent extraction technologies, namely, Ohm heating (OH) and microwave irradiation (MI) extraction processes on the basis of the performance indicator such as a HC extraction yield.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.31 no.3
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• pp.60-66
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• 2018

Objectives : The purpose of this study is to review the chinese published papers on cauterization of traditional chinese medicine. Methods : We searched chinese published papers from 1958 until May 2017 via CNKI(China National Knowledge Infrastructure) with the keyword "cauterization". We analyzed the studies covered cauterization medical treatment, and classified them by 5 categories including periods, type of study, treatment site, experiment target site, and cauterizing method. Results : We reviewed 112 chinese papers which include 10 Original articles, 43 Review articles, and 59 Case reports. Examining yearly distributions, we can see that research on cauterization is becoming more active than in the past. In classification of 93 clinical studies by treatment site, the number of research on Tonsillitis accounts for almost half(43 studies), followed by Sore throat(14 studies). Among 10 experimental studies, Eye is the most frequently targeted organ which was used to study high intra-ocular pressure(5 studies), and retinal ganglion cell(2 studies). Lastly, there are various methods of cauterization used in papers: Branding iron(54 studies), and Red-hot needle(24 studies) are two major heating methods. Conclusions : This analysis shows that studies on the application of cauterization have been actively conducted in China these days. Furthermore, up-to-date cauterizing methods have been developed such as electric type and microwave type beyond traditional ways. We expect this article will encourage further research on cauterization in order to apply it to a variety of diseases. Then, it could become one of new effective medical treatments in Korean medicine.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.228-236
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• 1998

Egg is an important foods containing many good proteins. But it is well known that egg protein has a lot of allergenicity. The purpose of this study is to develop the methods to reduce the allergenicity of egg. I tried various experimental methods ; For example, heat treatment, irradiation with ultraviolet and microwaves, treatment with polyphosphate, enzyme hydrolysis and PCA inhibition test using guinea pigs and degrees of hydrolysis. The results obtained were as follows ; 1. Heat treatment reduced allergenicity of egg protein. The longer the heat time, the better the effect. 2. Irradiating with ultraviolet and microwave increased both the degree of protein hydrolysis and PCA inhibition reduced the allergenicity. Ultraviolet was more effective than microwaves on egg protein. Fertilized eggs did not reduce allergenicity. 3. Enzyme treatment increased the degree of hydrolysis and PCA inhibition, and reduced allergenicity considerably. Alcalase was more effective than neutrase. 4. Adding polyphosphate did not induced protein hydrolysis, but increased PCA inhibition and reduced allergenicity. 5. The picture of various treatments of egg gel by SEM showed a light surface which indicated that protein was desolved. Neutrase was lighter than alcalase, and the longer the heating time, the lighter the surface became. 6. Measurements of the hardness of egg gel by Instron showed that the longer the reaction time with enzyme, the softer it became.

• Journal of the Korean institute of surface engineering
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• v.48 no.6
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• pp.297-302
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• 2015

Nanocrystalline diamond(NCD) coated aluminium plates were prepared and applied as heat sinks for LED modules. NCD films were deposited on 1 mm thick Al plates for times of 2 - 10 h in a microwave plasma chemical vapor deposition reactor. Deposition parameters were the microwave power of 1.2 kW, the working pressure of 90 Torr, the $CH_4/Ar$ gas ratio of 2/200 sccm. In order to enhance diamond nucleation, DC bias voltage of -90 V was applied to the substrate during deposition without external heating. NCD film was identified by X-ray diffraction and Raman spectroscopy. The Al plates with about 300 nm thick NCD film were attached to LED modules and thermal analysis was carried out using Thermal Transient Tester (T3ster) in a still air box. Thermal resistance of the module with NCD/Al plate was 3.88 K/W while that with Al plate was 5.55 K/W. The smaller the thermal resistance, the better the heat emission. From structure function analysis, the differences between junction and ambient temperatures were $12.1^{\circ}C$ for NCD/Al plate and $15.5^{\circ}C$ for Al plate. The hot spot size of infrared images was larger on NCD/Al than Al plate for a given period of LED operation. In conclusion, NCD coated Al plate exhibited better thermal spreading performance than conventional Al heat sink.

• Food Science and Preservation
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• v.15 no.5
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• pp.731-735
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• 2008

The coliform group, Salmonella typhimurium and Staphylococcus were analyzed for eliminating of microorganism spore which could be embeded in honey and eradication of studied for heat resistance of thermoacidophilic bacteria was studied for marketing of honey after producing honey drink. The method for analyzing of heat resistance thermoacidophilic bacteria was membrane-seperated cell culture with $0.45\;{\mu}m$ micro-filter and vacuum aspirator. The results of bacteria, coliform group, Salmonella typhimurium and Staphylococcus was negative, but normal method such as sterilization with electrolyzed water, normal micro-filter, high-temperature heating and microwave did not have effect on heat resistance thermoacidophilic bacteria. Also, absolute type micro-filter of $0.45\;{\mu}m$ and $0.8\;{\mu}m$ microfilteration showed higher effect on heat resistance thermoacidophilic bacteria than micro-filter of normal type, showing negative results at all treatments.

• Journal of the Korean Geotechnical Society
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• v.39 no.7
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• pp.17-30
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• 2023

This study investigates the impact of water immersion and high temperature on the shear strength of cemented sand through direct shear tests. Standard Jumunjin sand was used and cemented with binders, such as ultra-rapid hardening cement and an epoxy aqueous solution. The binder was mixed at concentrations of 4%, 8%, or 12%. Subsequently, cylindrical cemented specimens with a diameter of 64 mm and height of 25 mm were produced using compaction. The curing period was three days, and the specimens were cured under dry air, immersion, and heating conditions. The heating condition involved subjecting the immersed specimens to a microwave oven three times for three minutes to achieve an internal temperature of approximately 90℃. Regardless of the binder type, the cohesion of the cemented sand increased with higher binder content, whereas the internal friction angle exhibited a slight increase or decrease. Compared with ultra-rapid hardening cemented sand, epoxy-cemented sand displayed an average cohesion that was five times higher and an internal friction angle that was 10° higher. Overall, irrespective of binder type, the shear strength decreased during water immersion and increased during heating. Notably, the epoxy-cemented sand exhibited a three-fold increase in cohesion and a more than 20° increase in the internal friction angle during heating.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.85-96
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• 1990

Globefish, Fugu xanthopterus, known to have a severe toxin, is one of the favorite food in Korea and Japan when the toxic part is removed. In this paper, the effect of cooking on the composition of nitrogenous components in the extractives from globefish cooked investigated and the changes of the taste compounds originated from the nitrogenous components in the extractives were discussed. When the sample fish was analysed for general composition, drip amount and pH by the different methods of thawing, the method effective method was the running water thawing. Total nitrogen content in raw globefish and the frozen globefish was not different, and the nitrogen content was increased with the heat treatment. It seemed that the nitrogen content was higher in the extract from the boiled globefish than that of the steamed globefish. Taurine, lysine, glycine and alanine were occupied about 70% of the total free amino acids. Total free amino acid content was higher in the extracts from the frozen sample than those from the raw sample. The amount of free amino acids was increased when the globefish soup cooked under the direct-heat cooking than in the microwave oven-heat cooking. Among nucleotides in the extracts from the thawed and cooked fishes, IMP and inosine contents were increased, and the both components were decreased with the heating time and by the heating method. Tne content of total creatinine-nitrogen were 50% of the total nitrogen content of the extracts, but the concentration of glycinebetaine, TMA and TMAO were only a few amounts. It could be concluded that total creatinine components, including free amino acids such as taurine, lysine, glycine and alanine, and IMP might be the important components contributing to the taste of the cooked globefish.

• Korean Journal of Optics and Photonics
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• v.15 no.6
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• pp.591-596
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• 2004

In this paper, a photonic RF true-time delay based on a partially side-polished fiber Bragg grating with heating electrode has been proposed and fabricated. It features continuous voltage-controlled operation, requiring no mechanical perturbation and no moving parts. For an RF signal carried over an optical signal, the time delay has been obtained by controlling the voltage applied to the electrode and thus adjusting its reflection positions from the fiber grating via the thermooptic effect. The achieved time delay is about 100 ps with the electrical power consumption of 280 mW.