• 기술사
• /
• 제17권3호
• /
• pp.22-31
• /
• 1984

Sardine ant mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapicl dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added with adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric constant ($\varepsilon$′) and dielectric loss ($\varepsilon$") vcalues of sardine meat paste were influenced by wavelength and moisture level. Those values at 100KHz and 15MHz were ranged 2.25∼9.86 ; 2.22∼4.18 for $\varepsilon$′ and 0.24∼19.24 ; 0.16∼1.25 for $\varepsilon$", respectively, at the moisture levels of 4.2∼13.8％. For a formula for fish-starch paste preparation, addition of 20∼30% starch (potato starch) to the weight of fish meat, 2∼4% salt, and 5∼10% soybean protein was adequate to yield 4∼5 folds of expansion in volume when heated. Addition of egg yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of 0.2∼0.5% sodium bicarbonate foaming agent, was proper to result in foam size of 0.5∼0.7mm and foam density of 200∼400/$\textrm{cm}^2$ which gave a good crispness.

• 한국축산식품학회지
• /
• 제34권3호
• /
• pp.280-286
• /
• 2014

This study investigated the effects of cooking methods on the digestibility of lipids and formation of cholesterol oxidation products (COPs) in pork, during in vitro human digestion. Pork patties were cooked using four different methods (oven cooking, pan frying, boiling, and microwaving), to an internal temperature of approximately $85^{\circ}C$. The digestibility of pork patties were then evaluated, using the in vitro human digestion model that simulated the composition (pH, minerals, surfaceactive components, and enzymes) of digestive juices in the human mouth, stomach, and small intestine. The total lipid digestibility was higher after microwave cooking, whereas pan-frying resulted in lower in vitro digestibility, compared to the other cooking methods. The microwaving method followed by in vitro digestion also showed significantly higher content of free fatty acids and thiobarbituric acid reactive substances (TBARS), compared to the other cooking methods; whereas, the pan frying and boiling methods showed the lowest. Cholesterol content was not significantly different among the cooked samples before, and after in vitro human digestion. The formation of COPs was significantly higher in the microwave-treated pork samples, compared to those cooked by the other methods, which was consistent with the trend for lipid peroxidation (TBARS). We propose that from the point of view of COPs formation and lipid oxidation, the pan-frying or boiling methods would be useful.

• 암석학회지
• /
• 제3권1호
• /
• pp.41-48
• /
• 1994

암석의 용해 방법에 따른 미량원소 분석결과를 비교해 보기 위해 미국 지질조사소의 암석 표준시료 3종류 (G-2, W-2, BHVO-1)를 비이커-가열판법, 마이크로파 오븐법, 알칼리 용융법으로 용해 시켜 유도결합 플라즈마 질량분석기를 사용, 각각의 미량원소 농도를 측정하여 용해 방법에 따른 차이를 살펴보았다. 전체적으로 보아 비이커-가열판법으로 용해시킨 경우와 마이크로파 오븐법으로 용해시킨 경우는 비슷한 분석결과를 보인다. 알칼리 용융법을 사용하여 용해시킨 경우 높은 온도 때문에 Pb, Cu, Rb 등의 휘발성 원소 상당 부분이 손실된다. 산분해법의 경우 Zr, Hf 등의 원소가 저어콘 등의 불용성 광물에 농집되어 있을 때에는 광물들의 불충분한 용해로 인해 측정 농동가 낮게 나타난다. 회토류 원소 분석결과는 시료 용해 방법 사이에 차이가 없었으며 추천치와 대체로 일치하였으나 알칼리 용융법의 경우 큰 희석인자로 인한 측정상의 문제점이 일부 있었다.

• 한국식품위생안전성학회지
• /
• 제12권2호
• /
• pp.125-131
• /
• 1997

Gulbi, salted and dried yellow corvenia, is a favorite diet food in Korea from the ancient times. A Few studies have dealt with sanitary concerns related to its products, while a number of investigators studied its taste compounds. This study attemps to establish the basic data for ensuring the safety of Gulbi. The contents of nitrate and nitrite were detected 1.2 and <0.1 mg/kg in raw sample, but their contents were detected 3.6~3.9 and 1.2~2.0 mg/kg during its processing and storage of Gulbi, respectively. TMAO contents decreased while betaine, TMA, DMA and formaldehyde increased in yellow corvenia during its processing and storage. Recovery from raw, salted, salt-dried and stored sample spiked with 10$\mu\textrm{g}$/kg for NDBA was 83.2~102.7% average 92.7%). N-nitrosamine such as NDMA, NDEA and NDPA was not detected in raw sample and drastically increased during Gulbi processing and storage. The levels of NDMA, NDEA and NDPA in Gulbi stored for 30 days were about 2.7,4.5 and 5.3 times higher than those in salted sample, respectively. Regardless of cooking methods, NDMA, NDEA and NDPA during cooking when sample were cooked using direct heating methods such as a gas and a briquet fire than when sample were cooked using indirect methods such as an microwave oven and a fried pan. Indirect cooking methods was effective to minimize the N-nitrosamine formation such as NDMA, NDEA and NDPA during cooking of Gulbi.

• 정보과학회 논문지
• /
• 제41권10호
• /
• pp.774-784
• /
• 2014

상태 머신 다이어그램 결함 주입을 통하여 강건성 테스트 케이스를 생성하기 위한 연구가 수행되고 있다. 그러나 기존의 연구들은 상태 머신 다이어그램의 구조적인 측면만을 단순 고려하고 있기 때문에 작은 크기의 모델임에도 불구하고 많은 결함이 주입될 수 있다. 본 논문에서는 강건성 테스트의 효과성은 유지한 채, 주입될 결함의 수를 줄이기 위한 결함 주입 방법을 제안한다. 제안 방법은 전자레인지 상태 머신 다이어그램을 이용하여 설명되었으며, 유효성을 검증하기 위하여 해쉬 테이블 상태 머신 다이어그램에 제안 방법을 적용하였다. 해쉬 테이블에 적용된 실험 결과, 제안 연구는 강건성 테스트의 효과성은 유지하였으며, 주입된 결함의 수는 43%, 생성한 테스트 케이스의 수는 63% 감소시킨 것을 확인할 수 있었다.

• 조명전기설비학회논문지
• /
• 제22권4호
• /
• pp.100-106
• /
• 2008

일반 가정집 부하는 컴퓨터, 비디오, 냉장고, 마이크로웨이브 오븐, TV, 오디오 등의 많은 비선형 부하를 가지고 있다. 이들 비선형 부하는 고조파 전류를 발생시키고, 전력계통의 정현파 전압을 왜곡시킨다. 고조파 측정 결과로 고조파는 시간에 따라 변하는 특성이 관측되었다. 시간에 따라 변하는 고조파를 해결하기 위해서 쓰이는 가장 보편적인 방법은 누적확률을 사용하는 것이다. 본 논문에서는 가정집 부하의 고조파 현장 측정과 EDSA 프로그램을 사용한 고조파 시뮬레이션을 심도 있게 다루고자 하였다.

• 한국가정과교육학회지
• /
• 제11권1호
• /
• pp.25-45
• /
• 1999

Home economics is a very important part of high school curriculum. The goal of home economics is to enable the students to get necessary knowledge and skills of household affaires, so they can manage their household tasks easily. This study was investigated to know the present condition of high school food preparation classes and evaluation method and to find out the problems related to the evaluation. Ninety four teachers from Kyoung-Ki province answered the questionnaire. The results are as follows： They though that the most appropriate food preparation classes should be at least 4-6 in a year. But in practice they only had 1-2 classes because of the time and budget. Because most of the teachers wanted the students to apply their knowledge to real life, they mainly chose Korean foods instead of western foods. It may help the students understand the Korean traditional food. Most of the schools needed additional gas oven ranges, microwave ovens and water purifiers. Most teachers(87.50%) evaluated the students in groups. This was due to limited time and lack of objective evaluation methods. So it is suggested that the Ministry of Education must make the measure of objective evaluation and allot more home economics hours at high school curriculum.

• 한국환경보건학회지
• /
• 제33권6호
• /
• pp.497-501
• /
• 2007

The objective of the study is to determine the contents of total chromium, water-soluble chromium and hexavalent chromium in cements and concretes specimens taken from manufacturing or construction sites. Chromate is an allergen that is widespread in the environment and is richly contained in cements. Metals were extracted with microwave oven and analyzed by atomic absorption spectrometer. Hexavalent chromium was analysed by ion chromatography. The concentrations of total chromium, water-soluble chromium and hexavalent chromium in cements were $36.02{\sim}108.01,\;15.95{\sim}89.01\;and\;26.77{\sim}89.61\;mg/kg$, respectively. The concentrations of hexavalent chromium in cements were higher than 2 mg/kg, a maximum value recommended in Northern European Countries. The concentrations of total chromium, water-soluble chromium and hexavalent chromium in concretes were $17.44{\sim}76.25,\;0.98{\sim}17.71\;and\;ND{\sim}24.13\;mg/kg$, respectively. Especially Hexavalent chromium was detected only from concrete specimens from construction sites. It is oxidized or reduced status by environmental condition or surrounding materials.

• 한국콘텐츠학회논문지
• /
• 제11권9호
• /
• pp.129-136
• /
• 2011

본 논문에서는 생활가전기기와 정보통신가전기기의 다양한 외형디자인에 응용할 수 있는 옻과 숯을 이용한 친환경 소재의 전자파 차폐 물질을 제시하였다. 제시된 전자파 차폐 물질은 전자레인지에서 사용되는 2.45 GHz에서는 약 96.3%, 이동전화의 사용 주파수 900 MHz, 1.8 GHz에서 각각 97.2%, 98.7%의 전자파를 차폐하였다. 기존에는 전자레인지와 이동전화에서는 방출되는 강한 전자파를 차단하기 위해 금속 재질이나 플라스틱 표면에 도전성 재료를 피복하는 방법이 이용되고 있으나, 친환경 소재인 옻과 숯을 활용함으로써 금속 재질을 탈피하여 제품의 경량화, 내열성, 내마모성, 내식성을 이룰 수 있는 한편, 부드럽고 친근한 이미지의 제품디자인이 가능하다.

• 한국식품조리과학회지
• /
• 제6권2호
• /
• pp.27-36
• /
• 1990

Injeolmi is a kind of rice cake made from glutionusrice grains by steaming and pounding much into dough. The way of making Injeolmis has an important effect on the characteristics of Injeolmis; whether the glutinous rice is Japonica or Japonica/Indica, and whether it is steamed in rice grain, or in rice powder. The characteristics of Injeolmi were investigated through sensory evaluation and Instron Universal testing machine. The results were as follows; 1. Injeolmi which was steamed in glutinous rice was more chewier than powder Injeolmi after 48 hours. 2. In the case of changing ${\beta}$-starch to ${\alpha}$-starch by reheating. Injeolmi with microwave oven, the result was same as above investigation in color, appearance, and chewiness. But in hardness grain Injeolmi became tenderer. 3. Instron measurement of texture indicated that there were significant differences in hardness. This result was the same as that by the sensory evaluation. 4. The preference for Injeolmi was increased when it was made of high moisture contented glutinous rice. japonica had more moisture than J/Indica.