• Korean journal of food and cookery science
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• v.10 no.4
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• pp.357-362
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• 1994

Beef loaves(5${\times}5{\times}$5cm) were cooked by conventional moist-heat and by various levels of microwaves. The mean internal temperature of the meats cooked by low power microwaves for 5~15 min were not significantly different from the conventionally boiled meats for 30 min. When cooking was made by microwaves at low level for 5~10 min, or at high level for 2 min and additional heating at low power level for 5min, the percent cooking loss were comparable with the samples cooked conventionally for 20~40 min. General proteolytic activity determined with azocoll indicated that enzyme activity decreased as internal temperature increased(r=-0.5779, p<0.05), and maximum activity occured at meats conventionally moist-heated for 10 min and by low power microwave for 5 min. Sensory scores for tenderness were high at conventional moist-heat for 30 min, for 20 min, microwave cooked at thatwing power for 10 min and at low power level for 10 min, in descending order. There were no significant differences in the thiamin content of meats after various treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.104-108
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• 2006

Effect of gamma irradiation on the softening of dried fernbrake at different moist-heating conditions was investigated. Dried fernbrake packaged in controlled atmosphere $(CO_2\;25\%,\;N_2\;75\%)$ was irradiated up to 7 kGy with $\gamma-ray$. Hardness of dried fernbrake was significantly decreased at the irradiation dose of above 5 kGy. Hardness of cooked fernbrake was significantly decreased with increasing irradiation dose level as well as heating temperature and time. $DT_{50}$ value (The heating time required to reach the $50\%$ reduction of hardness) for irradiated fernbrake was shortened according to dose level as well as heating temperature and heating time: $DT_{50}$ value of control: 23 min, 5 or 7 kGy: $2.2\~5.0$ min at $60^{\circ}C$. Also, the activation energy for softening of irradiated fernbrake ($1.85\~1.88$ kcal/mole for $5\~7kGy$) decreased compared to control (4.30 kcal/mole). Moisture content, swelling and rehydration rate of gamma irradiated fernbrake during moist heating increased according to the irradiation doses. Sensory results showed that scores of off-flavor and odor in irradiated fernbrake upto 7 kGy were not significantly different from control. Based on these results, gamma irradiation was effective for the reduction of cooking time and the activation energy for softening of dried fernbrake with increasing dose levels.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.4 no.2
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• pp.119-128
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• 1975

Natural draft and flow which low temperature moist gas produces in the chimney of an Ondol heating system were numerically analysed. Among several factors involved inlet gas temperature has the strongest influence on the chimney performance and then next specific humidity of the gas. Thermal conductivity of the chimney wall, however, has little influence on the performance of such a low temperature chimney. Under given flow conditions there exists an optimum chimney height which gives a maximum flow rate for a given chimney diameter. This optimum value of chimney height inereases with increase in chimney diameter, inlet gas temperature and specific humidity.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.503-509
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• 2020

The present study investigated the effects of dry and moist heat treatments on total phenols, total anthocyanins, and antioxidant activity levels in black chokeberry (Aronia melanocarpa) fruits. Lyophilized chokeberry powder samples were heated in a drying oven at 60, 100, 160, 180, and 200℃ for 20, 40, or 60 min. Finely ground fresh chokeberry fruits were heated in water at 60, 80, and 100℃ for 20 min, and bioactive compound and antioxidant activity levels were measured. The bioactive compounds and antioxidant activity decreased with increasing temperature and treatment duration. Antioxidant activity was preserved at 160℃ or lower without significant loss for dry heating, whereas moist heat treatment increased both bioactive compounds and antioxidant activity with increasing temperature.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2004.04a
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• pp.223-226
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• 2004

In this paper, removal of diesel hydrocarbons (C$_{10}$-C$_{22}$) for dry and moist soil was investigated so that microwave-enhanced soil vapor extraction(SVE) reduced soil treatment time and raised remediation efficiency. Kinetic constants of diesel hydrocarbons with microwave energy were 7 times on dry soil and 1580 times on moist soil as much as those of SVE process without microwave energy. The diesel removals were 67.7～78.4% for $C_{10}$ and $C_{12}$, and 0～18.5% for $C_{14}$～C$_{22}$ for dry and moist soil with SVE process only. On the other hand, dry soil with microwave-enhanced SVE process showed 89.3～99.4% removal for $C_{10}$ and $C_{12}$ and 35.6～67.0% for hydrocarbons over $C_{14}$. All hydrocarbons(C$_{10}$～C$_{22}$) studied were significantly removed (93.6～99.8%) for moist soil with microwave-enhanced SVE process. Almost all diesel hydrocarbons were usually considered as semi-volatile compounds(SVOCs). Microwave-enhanced SVE process might have a great potential for remediation of soils contaminated with SVOCs.OCs.

• Transactions of the Korean hydrogen and new energy society
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• v.30 no.6
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• pp.578-584
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• 2019

The occurrence of white plume in the cooling tower is phenomenon that the steam in the air through the cooling tower fan is condensed again by the cold ambient air to become saturated moist air. Accordingly, this can cause many problems like spoiling landscape around the cooling tower, odor of ambient air, falling accident by frozenness in the winter, and traffic accident, etc. This study was to install the heat exchanger in the inside of the cooling tower in order to prevent the white plume phenomenon in the cooling tower without affecting the performance of cooling tower. In addition, this study was to discharge the part of cooling water into the atmosphere through the recirculation of heat exchanger after creating dry air by heating the saturated moist air to the dew point temperature. At that time, this study was to conduct the experimental study in order to secure the optimal design data to prevent the white plume in the cooling tower because it checked the dry·moist temperature and relative humidity in the inside·outside of cooling tower on the moist air, and evaluated the performance of the heat exchanger.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.732-737
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• 2005

The combinational effect of gamma irradiation and moist heating on the trypsin inhibitor activity (TIA) in soaked and dried soybeans was evaluated by measuring the inhibition using N-benzoyl-DL-arginine-p-nitroanilide (BAPNA) as substrate. Gamma irradiation significantly decreased the TIA level in soybean at doses above 5 kGy, and the $ID_{50}$ (the gamma irradiation dose required to reach 50% inhibition) value for TIA was 13.53 kGy. Soaking prior to gamma irradiation significantly lowered the $ID_{50}$ to 8.44 kGy, and the soaking process enhanced the efficiency to inactivate TIA by as much as 48%. When soaking prior to gamma irradiation was followed by subsequent mild heating ($60^{\circ}C$) process, the $IT_{50}$ (heating time required to reach the 50% inhibition of TIA) value at even 1 kGy (5.28 min) was greatly reduced by over 50% compared to the level for the no-soaking process. In addition, the activation energy of soaking prior to gamma irradiation at 1 kGy was 2.45 kcal/mole, which was also about 50% lower than the 5.10 kcal/mole of dried soybean gamma-irradiated. Based on these results, soaking prior to gamma irradiation is an effective method for TIA inhibition. Furthermore, a combination of two or more processing methods such as soaking, heating and gamma irradiation is much more effective than any single processing method.

• Journal of Soil and Groundwater Environment
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• v.9 no.1
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• pp.39-46
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• 2004

Removal efficiencies for diesel fuel and diesel hydrocarbons ($C_10$∼$C_22$) using microwave-enhanced SVE process were evaluated with dry and moist soil, respectively. Diesel removal rates of microwave-enhanced SVE process were 7 times for dry soil and 1580 times for moist soil as great as those of the SVE process without microwave heating. High dielectric property of water contents may accelerate the absorption of microwave energy into soil and thus vaporized the diesel fuel components drastically. The diesel removals were 67.7∼78.4% for $C_10$ and $C_12$, and 0∼18.5% for $C_14$∼$C_22$ for dry and moist soil with SVE process only. On the other hand, dry soil with microwave-enhanced SVE process showed 89.3∼99.4% removal for $C_10$ to and $C_12$ and 35.6∼67.0% for hydrocarbons over $C_14$. All hydrocarbons ($C_10$∼$C_22$) studied were significantly removed (93.6∼99.8%) for moist soil with microwave-enhanced SVE process.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.6-10
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• 2005

The trypsin inhibitor activity (TIA) of various soybean cultivars was evaluated by measuring the inhibition of trypsin activity using N-benzoyl-DL-arginine-p-nitro-anilide (BAPNA) as the substrate. The TIA values of eleven white shelled soybean cultivars including a glyphosate-tolerant soybean (16.58 to 17.90㎎/g) were not significantly different among cultivars. Black shelled soybeans had higher TIA values, ranging from 40.09 to 52.11㎎/g, compared to white shelled soybeans (p<0.05). When the TIA of commercially processed soybean foods were determined, no TIA was detected in soysauce, tofu and soybean paste. During conventional moist heating, the IT/sub 50/ (Time required to reach 50% inhibition of TIA) values were decreased as heating temperature and cooking pressure increased. The IT/sub 50/ values of moist heating were estimated to be 91.68, 37.71 and 19.50 min at 60, 80 and 100℃, respectively. The IT/sub 50/ value of microwave cooking was 4.75 min at medium heat, while that of the pressure cooking at 120℃ was only 2.62min. Moreover, there was a negative relationship between temperature and IT/sub 50/ values (R=0.92, p<0.01). The TIA of soybean sprouts was completely inactivated after heating at 100℃ for 5 min, although fresh soybean sprouts showed one fifth of the TIA value of white shelled soybeans. Based on our results, pressure cooking is the most effective cooking method to reduce TIA in soybeans.

• Atmosphere
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• v.17 no.2
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• pp.195-205
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• 2007

The influences of ice microphysical processes on urban heat island-induced convection and precipitation are numerically investigated using a cloud-resolving model (ARPS). Both warm- and cold-cloud simulations show that the downwind upward motion forced by specified low-level heating, which is regarded as representing an urban heat island, initiates moist convection and results in downwind precipitation. The surface precipitation in the cold-cloud simulation is produced earlier than that in the warm-cloud simulation. The maximum updraft is stronger in the cold-cloud simulation than in the warm-cloud simulation due to the latent heat release by freezing and deposition. The outflow formed in the boundary layer is cooler and propagates faster in the cold-cloud simulation due mainly to the additional cooling by the melting of falling hail particles. The removal of the specified low-level heating after the onset of surface precipitation results in cooler and faster propagating outflow in both the warm- and cold-cloud simulations.