• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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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).

• Proceedings of the EASDL Conference
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• 2004.10a
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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).

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2002.10a
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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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• v.38 no.10
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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.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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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.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.248-250
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• 1991

This study was carried out to find out the color, rooking quality and storability of the oil-added milled rice. Soybean oil was added at the level of $0.07{\sim}0.15%$ in the last cycle of milling process. Fat content of the oil unadded milled rice was 0.65% and that of the oil-added one were 0.70% to 0.73%. Water uptake ratio, expanded volume, total soluble solids and iodine blue value of milled rice during cooking were lower in the oil-unadded one. The oil-addition to milled rice lowered the value of Hunter L, a, b and whiteness. Changes in fat acidity of the oil-added milled rice was similar to that of the untreated rice.

• Journal of Sensor Science and Technology
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• v.10 no.4
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• pp.266-272
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• 2001

A coil-type capacitive sensor on which the deterioration of the car engine oil can be in situ measured, has been developed. The sensor was designed to get over 10 pF at the limited space on the drain hole of the oil pan. The design factors for stable capacitance measurement such as coil diameter and winding condition, materials and configuration of the coil former, and shielding method, etc., were known by both computer simulation and experimental investigations. The dielectric properties measured by several sensors for an used sample oil were consisted within 0.25%. The sensor installed on the car having severe vibration, temperature and humidity fluctuation, even electromagnetic noise, has shown very distinguishable results.

• Journal of Energy Engineering
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• v.24 no.2
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• pp.1-8
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• 2015

Wax deposition hinders oil flow assurance. Huge amount of money and time were required for mitigation of wax deposition in the oil field. For prediction and mitigation of wax deposition problem, Wax Appearance Temperature(WAT), which is the temperature at which the first wax crystals start to form, needs to be measured in advance. There is a standard method which is optical way to measure the WAT of transparent oil. However, standard method cannot be applied to opaque oil which is common produced oil in the field. In this study, WAT of three transparent oil samples were measured using heat flux variation analysis, viscosity variation analysis and density variation analysis, and compared with WAT measured by standard method. As a result, WAT measured by density variation analysis is the more reliable than heat flux variation analysis and viscosity variation analysis. WAT of two opaque oils were measured using density variation analysis.

• Journal of the Korean Chemical Society
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• v.37 no.8
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• pp.723-729
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• 1993

Cu(II) ion-responsive chemically modifed electrodes (CMEs) were constructed by incorporating 1-(2-pyridylazo)-2-naphthol (PAN) into a conventional carbon-paste mixture of graphite powder and Nujol oil. Cu(II) ion was chemically deposited on the surface of the PAN-chemically modified electrode in the absence of an applied potential by immersion of the electrode in a buffer solution (pH 3.2) containing Cu(II) ion, and then reduced at a constant potential in 0.1 M KNO$_3$. And a well-defined voltammetric peak could be obtained by scanning the potential to the positive direction. The electrode surface could be regenerated with exposure to acid solution and reused for the determination of Cu(II) ion. In 5 deposition / measurement / regeneration cycles, the response could be reproduced with 6.1${\%}$ relative standard deviation. In case of using the differential pulse voltammetry, the calibration curve for Cu(II) was linear over the range of 2.0 ${times}$ 10$^{-7}$ ∼ 1.0 ${times}$ 10$^{-6}$ M. And the detection limit was 6.0 ${times}$ 10$^{-8}$ M. Studies of the effect of diverse ions showed that Co, Ni, Zn, Pb, Mg and Ag ions added 10 times more than Cu(II) ion did not influence on the determination of Cu(II) ion, except EDTA and oxalate ions.

• Food Science of Animal Resources
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• v.35 no.4
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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.