• 동아시아식생활학회지
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• 제15권2호
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• pp.137-151
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• 2005

It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).

• 동아시아식생활학회:학술대회논문집
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• 동아시아식생활학회 2004년도 참깨과학 국제학술대회 발표 논문집
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• pp.145-174
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• 2004

It is estimated that sesame spread to Korea about BC 1000 years and people cultivated sesame and ate sesame-oil e age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan(饌, side dishes) and Byung-gwa(餠菓, Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa(油蜜菓) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa(油菓), You-jeon-byung(油煎餠 fried rice cake) and Yak-bab(藥飯). Roasted sesame and black sesame were used to cook Da-sik(茶食), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup (荏子水湯).

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2002년도 추계학술대회 논문집
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• pp.950-953
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• 2002

Trepan prevents wear of an inside part of a bearing when the initial shaft rotates. It continuously contacts with the eccentric part of the shaft in rotation and is loaded repeatedly. Therefore, even if an early crack of a trepan part is small, a crack progresses by a repeated load. If a crack progresses, very small chips come out. This is pill in the rotor and prevents rotation of the compressor. There can be leaks in a microgroove and extreme wear can occur due to lack of oil on the surface contact pan. Therefore, this study was carried out to compare and investigate trepan strength and deflection characteristics between trepan locations and dimension changes using a finite element method and search a motor bearing for a model with bigger stiffness of a trepan part and the same deflection. And then. five different types of the oil groove model were chosen to prevent small crack and considered also machining ability and the analysis was carried out on oil feeding flow.

• Journal of Advanced Marine Engineering and Technology
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• 제38권10호
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• pp.1333-1339
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• 2014

As the demand for petroleum resources increases, and oilfields on lands and in shallow-sea become exhausted, the areas for oil production are expanding to the deep sea and therefore technologies for flow assurance are coming into the highlight. In low temperature environment such as the deep sea, wax is accumulated and prevents stable oil production. Therefore, the development of flow assurance technologies is required. Wax is precipitated in crystalline form when the oil temperature decreases below the wax appearance temperature; it then accumulates on the inner walls of pipelines causing blockages. In particular, in subsea pipelines, which have a large surface contact area with the surrounding seawater, wax deposition problems are frequent. The internal tubular coating can effectively reduce wax deposition without pausing oil production when the coating is appropriately designed. This study carried out wax deposition tests on a number of internal tubular coatings under single flow conditions. The results were analyzed for the effects that the physical properties of the coatings had on wax deposition.

• 한국식품영양학회지
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• 제28권1호
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• pp.153-159
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• 2015

This study was conducted to develop food for the elderly, which are well-shaped and easy to chew and swallow. The amounts of water and gelatin were adjusted to facilitate breaking down of the food with the tongue. In the aging society, it is necessary to support the development of a variety of products that can ease the intake functions of swallowing and chewing, while complementing with the essential nutrients supplements; such products can be actively commercialized in the elderly industry. Various types of food, for elderly with difficulties in chewing and swallowing, were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in the appearance (p<0.01), saltiness (p<0.01) and overall quality (p<0.01). The optimum formulation of pan fried flat fish, calculated by numerical and graphical method, was 8.54 g of salt and 6.34 g of olive oil. Moisture content, hardness, and adhesiveness of pan fried flat fish were 84.77%, 250, and -1.20, respectively. The result showed that easily chewable and swallowable pan fried flat fish for the elderly will have sufficient competitiveness, considering its safety, taste, and preference. This study may provide the basic materials for the development of easily chewable and swallowable foods for elderly.

• 한국식품과학회지
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• 제23권2호
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• pp.248-250
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• 1991

대두유 첨가 도정쌀의 품질과 저장성을 규명하기 위하여 현백과정 중 도정이 거의 완료된 마지막 순환 도정단계에 대두유를 0.07 및 0.10% 첨가 도정하여 생산된 쌀에 대한 지방함량, 취반특성, 외관(색) 및 저장성을 조사하였다. 대두유 첨가 도정쌀의 지방함량은 무첨가가 0.65%인데 비하여 첨가 도정쌀은 $0.70{\sim}0.72%$였으며, 취반특성 즉 가열흡수율, 팽창용적, 용출고형물 및 요오드 정색도는 첨가 도정쌀이 무첨가 도정쌀 보다 낮았다. 그리고 색 즉 Hunter L, a, b값 및 백도는 무첨가 도정쌀에 비해 첨가 도정쌀이 낮아 ${\Delta}E$값이 높았다. 대두유 첨가 도정쌀의 저장 중 지방산도는 증가하였으나 첨가 및 무첨가 간에 큰 차가 없었다.

• 센서학회지
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• 제10권4호
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• pp.266-272
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• 2001

자동차 엔진오일의 열화상태를 직접 in situ로 측정할 수 있는 코일형 전기용량 센서를 개발하였다. 엔진 오일팬의 드레인 홀의 제한된 공간 속에서 10 pF 이상을 얻기 위하여 코일형으로 설계 제작되었다. 코일의 직경 및 권선 조건, 포머의 재질 및 구조, 차폐조건 등 안정된 전기용량 측정을 위한 설계 요구 조건을 컴퓨터 시뮬레이션과 실험적인 방법에 의해서 찾아내었다. 제작된 여러 개의 센서를 이용하여 동일한 조건의 사용오일 특성을 분석한 결과 0.25% 이내에서 일치하였다. 차량에 직접 장착하여 장기간 측정한 결과, 심한 진동과 온도 및 습도변화와 전자기적 잡음 등 열악한 차량의 조건에서도 매우 우수한 측정결과를 나타내었다.

• 에너지공학
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• 제24권2호
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• pp.1-8
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• 2015

석유의 생산 과정에서 발생하는 왁스(wax)와 같은 고형물의 생성 및 집적은 유동안정성 확보(flow assurance) 문제를 발생시켜 안정적인 석유 생산을 방해할 수 있으며, 현장에서는 이를 해결하는데 많은 시간 소모와 경제적 손실이 발생할 수 있다. 왁스집적 문제는 왁스가 생성되기 시작하는 온도인 왁스생성온도 이하의 조건에서만 발생하므로 왁스집적 문제를 예측하고 제어하기 위해서는 오일의 왁스생성온도를 사전에 필수적으로 파악해야한다. 컨덴세이트와 같은 투명 오일의 왁스생성온도는 광학적 기술인 표준측정법이 적용되는 반면 대부분의 현장에서 생산되는 불투명 오일에는 적용이 어려운 한계점이 있다. 이 연구에서는 3가지의 투명 오일시료에 열유량 변화 분석, 점도 변화 분석, 밀도 변화 분석 기법을 적용하여 파악한 왁스생성온도와 표준기법으로 측정한 값과 비교하여 밀도 변화 분석 기법이 가장 신뢰도가 높은 것을 확인하였고 이 기법을 2종류의 불투명 오일시료에 적용하여 왁스생성온도를 결정하였다.

• 대한화학회지
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• 제37권8호
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• pp.723-729
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• 1993

탄소분말과 Nujol oil의 carbon paste 혼합물에 1-(2-pyridylazo)-2-naphthol (PAN)을 섞어서 Cu(Ⅱ)이온에 감응하는 수식전극을 제작하였다. Cu(II) 이온이 포함된 완충용액에 전극을 담구어 전위를 가하지 않고 PAN-수식전극의 표면에 Cu(II) 이온을 석출시킨 후, 전해액으로 옮겨 일정시간 동안 일정 전위에서 환원시켰다. 그런 다음 양의 방향으로 전위를 주사함으로써 좋은 전압전류파를 얻을 수 있었다. 전극표면을 산용액에 담금으로써 재생시킬 수 있었다. 전극의 재현성은 석출/측정/재생의 순으로 5회 반복실험하여 조사한 결과 상대표준편차는 6.1${\%}$였다. 시차펄스 전압전류법으로 조사한 경우 2.0 ${times}$ 10$^{-7}$M에서 1.0 ${times}$ 10$^{-6}$ M의 농도 범위에 걸쳐 직선성이 성립했으며, 검출한계는 6.0 ${times}$ 10$^{-8}$ M이었다. Cu(II) 이온을 정량하는데 있어서 EDTA와 oxalate 이온을 제외한 다른 공존이온의 영향을 별로 받지 않았다.

• 한국축산식품학회지
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• 제35권4호
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• pp.441-448
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• 2015

Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal treatment. The total color difference (∆E) and pH value were significantly increased by panfrying (p<0.05). There was no significant difference in the shear force of the beef samples, except for the sample pan-fried for 210 s. The nutritional content of beef was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and 1.13%, respectively, in raw beef. After thermal treatment, the crude protein and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Fe, and Ca was highest after pan-frying. The heat treatment decreased microorganisms in all the samples. The total bacteria count in raw beef was 4.5-4.7 Log CFU/g, whereas the bacteria count decreased to 2.2-2.8 Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast not detected in any thermally treated sample.