• 한국정밀공학회지
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• 제13권12호
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• pp.86-98
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• 1996

An combined implicit/explicit scheme for the analysis of sheet forming problems has been proposed in this work. In finite element simulation of sheet metal forming processes, the robustness and stability of computation are important requirements since the computation time and convergency become major points of consideration besides the solution accuracy due to the complexity of geometry and boundary conditions. The implicit scheme dmploys a more reliable and rigorous scheme in considering the equilibrium at each step of deformation, while in the explict scheme the problem of convergency is elimented at thecost of solution accuracy. The explicit approach and the implicit approach have merits and demerits, respectively. In order to combine the merits of these two methods a step-wise combined implici/explicit scheme has been developed. In the present work, the rigid-plastic finite element method using bending energy augmented membraneelements(BEAM)(1) is employed for computation. Computations are carried out for some typical sheet forming examples by implicit, combined implicit/explicit schemes including deep drawing of an oil pan, front fender and fuel tank. From the comparison between the methods the advantages and disadvantages of the methods are discussed.

• 청정기술
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• 제10권2호
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• pp.73-87
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• 2004

세정은 거의 모든 산업분야에서 필요한 중간 공정으로 대부분의 산업분야에서 제품상의 이물질 제거를 위해 세정을 실시고 있으며 세정제로 CFC-113, 1,1,1-TCE (1,1,1-trichloroethane), MC (methylene chloride), TCE 등 과 같은 세정성과 재질호환성이 양호한 염소계세정제를 사용하여 왔다. 그러나 CFC-113, 1,1,1-TCE는 오존파괴 물질로 선진국에서는 이미 사용이 금지되어 있고 MC, TCE는 유해성 또는 발암물질로 판명되어 일부사업장에서 제한적으로 사용되고 있다. 그러므로 세정성이 좋고 환경/안전성이 우수한 대체세정제를 개발하여 사용 하거나 기존 개발된 세정제 중에서 우수한 세정제를 선정하여 사용하는 것이 필요한 실정이다. 대체세정제로는 수계/준수계세정제가 환경성과 경제적면에서 유망한 것으로 평가받고 있어 많은 사업장에서 사용될 전망이다. 이에 본 연구에서는 시판되고 있는 수계세정제 12종, 준수계세정제 6종을 선정하여 물성, 세정성, 헹굼성, 헹굼수 재활용성 등에 관한 비교 연구를 수행하였다. 그 결과 수계세정제는 습윤지수가 클수록 세정이 좋았지만 준수계세정제는 습윤지수와 연관이 없었다. 그리고 수계세정제와 준수계세정제에 의한 세정성과 헹굼성을 좋게 유지하기 위하여서는 일정농도 이하로 오염물의 농도 관리가 필요한 것으로 나타났다. 수계, 준수계세정제는 종류에 따라서 단순 정치분리법에 의하여 헹굼수 중의 오염물을 70% 이상 용이하게 제거할 수 있었다. 이것은 일부 세정제는 오염된 헹굼수 중에서 높은 유수분리 효율이 있어 헹굼수 중의 오염물을 제거하고 물을 재활용하는데 효율적임을 말해준다. 그리고 수계세정제가 함유된 오염물은 30 kDa 세공크기의 PAN 막을 사용한 한외여과방법에 쉽게 정화될수 있었다.

• 한국식품영양과학회지
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• 제32권5호
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• pp.661-666
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• 2003

단체급식에서의 cook/chill system을 위한 완자를 제조하되, 제조와 저장중에 일어 나는 이화학적 변화를 최소화시키는 완자를 제조하기 위하여 완자의 지방에 의한 화학적 변화를 지연시키고자 천연 항산화제인 허브를 2% 첨가하였다. 전통적인 방식인 pan-frying으로 기름온도 11$0^{\circ}C$에서 6분 이상 조리하여 내부온도가 74$^{\circ}C$ 이상이 되게 한 다음 냉장고에 넣어 내부온도가 3$^{\circ}C$가 되도록 냉각시킨 후에 비닐팩에 넣어 3$^{\circ}C$에서 8일간 냉장저장하면서 완자의 산화 양상을 조사하였다 완자의 조리, 저장 중 대조구에 비하여 허브를 첨가한 완자의 산가가 낮은 경향을 보였으며, 특히 sage 첨가구는 4.23 KOH mg/g으로 가장 낮은 산가를 나타냈다. 과산화물자도 sage 첨가구가 가장 낮은 산화양상을 나타냈고 (22.0 meq/kg) 다른 허브의 첨가구들도 대조구에 비하여 비슷하거나 낮은 경향을 보였다. TBA가는 rosemary/parsley/thyme 첨가구가 0.29 mgMA/kg으로 가장 낮았고, sage 및 basil/mints 첨가구도 비교적 낮은 경향을 보여 허브에 의해 산화반응이 지연되거나 산화생성물이 억제된 것으로 판단되었다. 또한 완자의 기호도를 조사한 결과 허브향 자체에 거부감이 없고 오히려 고기 특유의 냄새를 없애주는 것으로 나타나 추출물이 아닌 허브 자체의 천연 항산화제로의 활용 가능성은 물론 육제품의 관능성을 증진시킬 수 있었으며 SA＞RPT＞BM 처리구 순으로 효과적이었다.

• 한국식품영양학회지
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• 제28권1호
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• pp.34-39
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• 2015

본 연구는 식용 버섯의 조리방법에 따른 항산화 생리활성의 평가를 위해 수행되었으며, 산화적 스트레스에 의한 DNA 손상 감소 효과를 통해 조리방법을 달리한 버섯 추출물의 유전독성학적 방호효과를 살펴보았다. Human lymphocyte에 조리방법을 달리한 3가지 버섯(느타리, 팽이, 표고)의 추출물을 처리하고, hydrogen peroxide($H_2O_2$)로 산화적 손상을 준 후, DNA 감소 효과를 Comet assay로 평가한 결과, 모든 시료군에서 산화적 손상에 의한 DNA 손상 감소 효과를 나타냈다. 3가지 버섯 모두 비조리군이 조리군보다 높은 효과를 나타냈는데, 이는 조리과정에 의한 페놀성 화합물의 감소로 인한 것으로 보이며, 조리군 중에서 볶기와 전이 비교적 낮은 DNA 손상 감소 효과를 나타낸 것은 조리 시 첨가되었던 대두유의 가열 산화에 의한 것으로 사료된다. 결론적으로, 조리된 버섯은 생버섯에 비해 산화적 스트레스에 의한 DNA 손상 감소효과가 낮으나, 양성 대조군과 비교하였을 때 손상을 유의적으로 감소시킨 것으로 나타났다. 또한, 본 연구에서 사용한 네 가지 조리법(굽기, 데치기, 볶기, 전) 중 DNA 손상 감소에 효과적인 조리법은 대두유를 사용하지 않은 굽기와 데치기인 것으로 판단된다.

• Carbon letters
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• 제24권
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• pp.82-89
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• 2017

In this study, composite PAN-based ACNFs embedded with MgO and $MnO_2$ were prepared by the electrospinning method. The resultant pristine ACNFs, ACNF/MgO and $ACNF/MnO_2$ were characterized in terms of their morphological changes, SSA, crystallinity and functional group with FESEM-EDX, the BET method, XRD and FTIR analysis, respectively. Results from this study showed that the SSA of the ACNF/MgO composite ($1893m^2g^{-1}$) is significantly higher than that of the pristine ACNFs and $ACNF/MnO_2$ which is 478 and $430m^2g^{-1}$, respectively. FTIR analysis showed peaks of 476 and $547cm^{-1}$, indicating the presence of MgO and $MnO_2$, respectively. The FESEM micrographs analysis showed a smooth but coarser structure in all the ACNFs. Meanwhile, the ACNF/MgO has the smallest fiber diameter ($314.38{\pm}62.42nm$) compared to other ACNFs. The presence of MgO and $MnO_2$ inside the ACNFs was also confirmed with EDX analysis as well as XRD. The adsorption capacities of each ACNF toward $CH_4$ were tested with the volumetric adsorption method in which the ACNF/MgO exhibited the highest $CH_4$ adsorption up to $2.39mmol\;g^{-1}$. Meanwhile, all the ACNF samples followed the pseudo-second order kinetic model with a $R^2$ up to 0.9996.

• 한국식품조리과학회지
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• 제11권4호
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• pp.342-350
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• 1995

The purpose of this study was to improve and hand down traditional dining habits. Questionnaires were distributed to rural house wives in Kangwon-do. The results were as follows; 1. 30.8％ of the respondents was 40 to 49 years old. 35.2％ of their education was primary school. 49.5％ of them had husbands and children. 44.2％ of them had 3 to 4 family members. 26.9％ of them earned 8 to 11 millon won yearly. 2. Their housing environment showed that 52.5％ of housing was a Korean traditional house or Hanok. 72.1％ of kitchen was a stand-up one. 66％ of fuel was oil. 3. 99.3％ of the respondents had refrigerators. 66.3％ electronic range, 95.9％ electronic rice cooker, 97.2％ gas range, 59.6％ mixer, 62％ electronic fry pan respectively. 4. 73.5％ of the respondents got information about Korean traditional food from seniors or friends. 36.6％ of them learned new recipe from TV, newspapers and magazines. 43.3％ of them thought their concern about meals was average. 48.4％ of them paid much attention to prepare meals for themselves. 52.7％ of them spent a half to one hour for preparing dinner. 48.3% of them ate processed foodstaffs often. 31.5％ of them dined out once every two or three months. 5. 79.5％ of them had rice for breakfast, 74.5％ for lunch, and 98.4％ for dinner respectively. 96.2％ of the respondents made Kimchi and 55％ among them had two kinds of Kimchi. 91.1％ of them had two to three kinds of dishes except Kimchi for breakfast. 68％ of them used a synthetic flavoring. 6. 16.2％ of the respondents ate beef once a week, 40％ pork, 23％ chicken, 3％ dog meat respectively. 37％ of them ate mackerel pike, 25.5％ mackerel once a week, 11.6％ hairtail, 25.5％ mackerel pike, 25.6％ yeemunshu, 13.7％ tuna respectively. Freshwater fishes such as mudfish, trout and Israel carp were their favorite onces.

• 동아시아식생활학회지
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• 제8권4호
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• pp.536-553
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• 1998

Korea supposed the place of origin of soybean. Although it is speculated that it was edible in the era of the Three Kingdoms(A.D. 5-9C), there is no documentary evidence. The first record about the edibility of tofu was written down in the Goryeo dynasty, and there was several documents that tofu was exported to China and Japan in the Chosun dynasty due to excellent manufacture skills for tofu. Tofu has been a good source of protein as a food for the common people, though there were not many traditional kinds. Especially, tofu has been an important vegetarian foodstuff in a Buddist temple, and has been used for vegetable soup and skewered greens necessary for the sacrificial rites of the humbler class as well as of the royal court. We frequently made sliced raw tofu and fried tofu, and it was used for broil, stew, and casserole as well as stuffing. In addition, tofu and its bean-curd dregs were applied of making soy. In China it is assumed that tofu has been eatable since the time of the Han(AD. 1C). Chinese tofu and its products are various and generally 20 different varieties are used. There are many dishes applied of tofu. salted and plain tofu were used as Chinese appetizer dishes. Plain, salted, skinned or deep-fried tofu was stir-fried in an hot oiled pan with vegetables, meats and fishes. Additionally, there are a variety of tofu dishes utilized stewing, frying, steaming, and soup cookeries. Tofu first appeared in the era of the Nara(8C) of Japan and was come into wide use in the era of the Aedo(Tokyo). In Japan tofu and its products are various and introduced in Shojin cookeries prevalent in the Buddist temples. It is especially noticeable that frozen or skinned tofu was used for these. Japanese tofu cooking is more delicate than Korean and Chinese ones, and Japanese people do not use oil. Instead, they in general utilize steaming and broiling cookeries. In the western countries the history of tofu edibility is short. However, their practical application of tofu in the dietary life is very positive.

• 한국약용작물학회지
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• 제28권4호
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• pp.298-309
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• 2020

Background: Safflower (Carthamus tinctorius L.) is a useful medicinal and oil crop in Korea. However, when safflower is cultivated, the flowering period overlaps with the rainy season, and seed maturation is poor. Therefore, this study aimed to use basic research data to develop superior varieties using agronomic characteristics and crossing method. Methods and Results: A total of 34 safflower germplasms were sown and their agronomic characteristics were investigated. Based on these investigations, the cultivar 'ui-san-hong-hwa' was selected as the mother plant, and 'Myanmar safflower' (Hsu Pan) was selected as the father plant. In addition, we developed a floret-protecting cap to cover florets after emasculation during the artificial crossing. When florets were protected by the cap, the seed setting rate increased in comparison to that in the non-covered florets. Conclusions: Agronomic characteristics can contribute to developing suitable varieties. The results suggest that the protection cap will be helpful in breeding without the floral organ drying. This study contributes an efficient breeding method to develop new safflower varieties.

• 한국식생활문화학회지
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• 제11권1호
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• pp.83-96
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• 1996

The purpose of this paper is to examine the various kinds of recipes of pheasant through classical cookbooks written from 1670 to 1943 which are the basic materials to the meat cooking. The recipes of pheasant are found 39 times in the literature, which can be classified into eleven groups. Chronologically, the recipe of mandu (ravioli) was first appeared, and guk, tang (soup), kui (roasted), jang (salted meat), chim (steamed), po (dried meat), whe (raw meat), gijim (boiled in soy sauce), cho (sparkly heated in soy sauce and sugar), jolim (hard boiled in soy sauce), and jungol (meat with vegetable cooked in pan) followed in the records. Kui was the most popular one with the frequency of 43.6%, which proves that kui is the most suitable one for pheasant among all of recipes. Mandu and guk, tang were 10.2%, chim and po were found with the same rate of 7.7% and the next ones were jang, gijim, cho, and jungol with the rate of 2.6%. The recipes of pheasant were recorded much less than those of beef, chicken, pork, lamb, and dog meat. Particularly, in comparison with chicken belonging to fowls, the frequency of pheasant cooking did not reach even to one third of that. The Korean recipes of pheasant have been independently developed with originality, having nothing to do with the Chinese ones. The recipes of pheasant before the late 1800s have based on the strict recipe principles along with the spirit of art and sincerity, but they were deteriorated to simple and easy ones discarding principles. The main ingredient was the flesh of pheasant and the sub-ingredients such as flour, pinenut, buckwheat powder, and mushroom were included in common. In additon, oil, soy sauce, black pepper, and stone leek were frequently used as main seasonings.

• 한국식생활문화학회지
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• 제33권6호
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• pp.473-488
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• 2018

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.