• Journal of the Korean Institute of Electrical and Electronic Material Engineers
• /
• v.27 no.11
• /
• pp.730-735
• /
• 2014

In this study, the temperature characteristics of electrostatic capacity and dielectric loss for the sample of Teflon film which is degradated at the $120^{\circ}C{\sim}200^{\circ}C$ temperature range in the oven for 10 hours has been measured in through the applied frequency range of 0.1 kHz~4,800 kHz at temperature of $50^{\circ}C$, $90^{\circ}C$, $130^{\circ}C$, $170^{\circ}C$. Also, in the same conditions, the frequency characteristics of electrostatic capacity and dielectric loss for the sample of Teflon film has been measured in through the applied temperature range of $30^{\circ}C{\sim}70^{\circ}C$ on setting frequency of 0.1 kHz, 1 kHz, 10 kHz, 100 kHz. The results of this study are as follows. When the frequency range of 0.1 kHz~4,800 kHz applied to the sample of Teflon film, the electrostatic capacity has been measured at the temperature of $50^{\circ}C$, $90^{\circ}C$, $130^{\circ}C$, $170^{\circ}C$. Through this measurement, it found that the electrostatic capacity decreased with increasing temperature. Regarding this result, may be it is because the electromagnetic coupling is degraded by thermal degradation. When the sample of Teflon film heated at $280^{\circ}C$ for 10 hours in oven, the dielectric loss has changed from unstable status to stabilizing status with increasing the degradation temperature in the $120^{\circ}C$, $160^{\circ}C$, $200^{\circ}C$ range. In this measurement, the two spectrums of dielectric loss appeared. It considers that this spectrum of dielectric loss appeared in 300 Hz is caused by the molecular motion of the C-F or OH group. Through this study, It found that the electrostatic capacity decreased with increasing frequency and temperature, and there is no change in dielectric loss, although the frequency increases.

• Korean journal of food and cookery science
• /
• v.18 no.3
• /
• pp.325-332
• /
• 2002

The purpose of this study was to compare the effect of several reheating treatments (immersing the package into hot water, heating the soup in the pot and convection ovens after taking out of the opened package. heating the soup package in microwave) on the sensory characteristics of cook-chill and sous-vide spinach soup. Sensory evaluations were made on 5 sensory attributes by a 12-member panel using quantitative descriptive analysis(QDA). The fresh cooked spinach soup had a significantly(p＜0.01) higher score in color than the reheated sous-vide one. The latter, however, had a significantly(p＜0.05) higher score in taste than the former. Overall acceptability of the sous-vide spinach soup was not different from that of fresh cooked one, which supports the potential of the product in foodservice operation for the efficient management of meal plan. Reheating treatments didn't show any differences in taste, flavor, color, texture, appearance and overall acceptability. Therefore, any reheating treatment nay be used for cook-chill and sous-vide spinach soup.

• Culinary science and hospitality research
• /
• v.19 no.5
• /
• pp.196-205
• /
• 2013

This study showed the chemico-physical characteristics and sensory evaluation of beef loin and ribs with various kinds of cooking apparatus and methods like pan heating, boiling, grilling, steaming, cooking heating, charcoal heating and double layer pan heating. Double layer pan filled with Phase Change Materials(PCM) heating was also tested. Heating time of beef loin and ribs by oven heating was the longest as 55.5 and 25.7 min. Cooking loss of beef loin and ribs were 40.49%, 27.98% each and showed biggest in charcoal heating(p<0.05). In the chemical analysis, grilling resulted in the highest protein contents of 29.3% in the loin and double layer pan heating had 28.6% in the ribs. In the loin, 20.3% of crude fat was the highest in the double layer pan heating, and 21.9% of crude fat of ribs in the PCM heating(p<0.05). In the test of shearing forces, double layer pan heating had the lowest result of $9.14kg/cm^2$ in the loin and $7.03kg/cm^2$ in the ribs. In the 9 point-scale sensory evaluation, PCM treatment showed the best result of 7.67 in the juiciness of loin and single layer pan heating and grilling treatment had the highest score of 7.00 in the ribs. Loin in the PCM heating had 7.11 and ribs in the grilling had 7.13, showing the best in overall acceptability. With this experiments, we could find the chemico-physical and sensory characteristics of beef loin and ribs were affected by various cooking methods.

• Journal of the Korean GEO-environmental Society
• /
• v.24 no.9
• /
• pp.25-32
• /
• 2023

The Korean Industrial Standards (KS F) have a various regulations for measuring the weight of dried soil and rock. However, if the dried weight is measured in air after drying at 110±5℃ or 105±5℃, a weight singularity occurs, in which the weight decreases and then increases as the measurement time continues. In this study, basaltic rock from Ulleung Island was oven dried at 40 to 110℃. The weight was measured on an electronic scale with a sensitivity of 0.0001g (0.1mg) to find weight singularities. A method to easily determine the dry weight using the weight singularities was presented. As a result of analyses of the singularity of rock specimen according to temperature, the singularities were appeared in the temperature range of 40 to 110℃, and the weight of the singularity was smaller as the heating temperature increased. In particular, the weight singularity duration appeared, and the duration of the singularity was shorter as the heating temperature increased. The results of the convection measurement experiment showed that the cause of the singularity is the convection phenomenon caused by the contact of the heated rock with the air. The weight decrease of oven dried rock occurs when the effect of convection is dominant over the effect of air moisture absorption. Conversely, the weight increase of rock occurs when the effect of air moisture absorption is dominant over the effect of convection.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.15 no.4
• /
• pp.283-290
• /
• 1982

Sardine and 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 rapid 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 Ivith 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 onstant $(\varepsilon')$ and dielect.ic loss $(\varepsilon")$ values of sardine meat paste were influenced by wavelength and moisture level. Those values at 100 KHz and 15 MHz were ranged 2.25-9.86; 2.22-4,18 for E' and 0.24-19.24; 0.16-1.20 for E", 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 e99 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 0.5-0.7 mm and foam density of $200-400\;/cm^2$ which gave a good crispness. Heating time was depended upon the moisture level of fish-starch paste. For a finger shaped paste (1.0cm. $D\times10cm.L$) heating for 150-200 sec. in a microwave oven (700W. 2.45GHz) was sufficient to generate foams, expand, and solidify the porous structure of fish-starch paste. When the moisture content was above $55\%$ browning and scorching was deepened due to over-expansion and over-heating whereas the crispness was hardened by insufficient expansion at lower moisture content. In quality evaluation of the product, chemical composition of $30\%$ starch and $3\%$ salt added product was moisture $8.8\%$, lipid $2.4\%$, carbohydrate $46.7\%$, protein $36.1\%$, and ash $6.0\%$. Eleven membered panel test evaluated that fish-starch paste was acceptable in color, crisp-ness, taste, except a trace of fishy odour which could be masked by the addition of spice extracts.

• Journal of Energy Engineering
• /
• v.24 no.3
• /
• pp.82-88
• /
• 2015

After a reheating furnace installation, the modification of the size and the heat capacity is very difficult. Therefore, the development of design package tool is required for the computation on the correct specifications before the design and the installation. Prior to development of the design tool, a module that calculates the amount of heat loss of each part according to the specifications for determining the thermal efficiency of a continuous heating furnace was developed and applied to the oxy-fuel industrial furnace. Through this, the effects of fuel type, oxygen fraction and recirculation on the efficiency of the furnace of which the output is 110Ton/hour were analyzed. In oxy-fuel combustion condition, the efficiency was 15% higher than air combustion conditions. With the using COG(Coke Oven Gas) instead of LNG, the efficiency was slightly increased. In the air combustion condition, the efficiency was increased about 33% with the preheated air. But, in oxy-fuel condition, the amount of exhaust gas was reduced, so the efficiency was increased about 7%.

• Journal of Environmental Science International
• /
• v.17 no.5
• /
• pp.479-484
• /
• 2008

The application of microwave technology has been investigated in the remediation of diesel-contaminated soil. The paper deals with economic assessment by means of cost analysis and degradation characteristics at different microwave powers for total petroleum hydrocarbon (TPH) in diesel contaminated soils. The soils from S Mountain around the D University were sampled. The samples were screened with 2.0 mm mesh and dried for 6 hours before the diesel was added into the dried soils. The diesel-contaminated soil (3,300 mg THP/kg soil) was prepared with diesel (S Co.). The drying process was carried out in a microwave oven, a standard household appliance with a 2,450 MHz frequency and 700 W of power. The experiments were conducted from 0 to 20 minutes as the microwave powers increased from 350W to 500W to 700W. The concentrations of TPH were analysed using a gas chromatography/mass spectrometer (GC/MS). The initial concentration of TPH was 3,300 mg TPH/kg soil. The weight of contaminated soil was 200g. The concentration of TPH was decreased to 1,828 mg TPH/kg soil (44.7%), 1,347 mg TPH/kg soil (59.2%) and 1,014 mg TPH/kg soil (69.3%) at 350W, 500W and 700W for 15 minutes respectively. In addition, the curve was best fit with first order kinetics using the least-square method. The ranges of a first order rate constant k and r-square were $0.0298{\sim}0.0375min^{-1}$ and $0.9373{\sim}0.9541$ respectively.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.48 no.3
• /
• pp.51-56
• /
• 2016

The most widely used glue in a corrugator is starch, which is a natural polymer. This material needs thermal energy to achieve a binding force, so a heating section is installed in a corrugator. However, this heating section can cause quality problems in linerboards and corrugating medium and increase the production cost because of the high cost of fossil resources. Therefore, a new adhesive that provides the binding force at lower temperatures than the conventional one must be developed. In this study, SB-latex was selected as a co-adhesive and added to the starch solution. The addition of the SB-latex was determined based on the viscosity of the new adhesive. The adhesive strength and the drying energy reduction of a corrugated board were measured to evaluate the functionalities of the new adhesive. The addition of SB-latex was determined to be under 20% of the oven-dried starch based on the viscosity of the new adhesive. The adhesive strength was improved and the drying energy was reduced by applying the new adhesive.

• Journal of the Korean Professional Engineers Association
• /
• v.17 no.3
• /
• 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.

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