• 대한의용생체공학회:의공학회지
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• 제16권1호
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• pp.9-16
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• 1995

Biodegradable poly (I ,4-butanediol succinate) (PBS) was synthesized from 1,4-butanediol and succinic anhydride. The glass transition temperature of poly (I, 4-butanediol succinate) was revealed at $73^{\circ}C$. The crystallization and cold crystallization of the polymers were investigated as a function of holding time in melt state, cooling rate. reheating, and molecular weight. Chain scission and/or cmsslinking did not occur in the melt state at var.ious holding times. Slower scanning rate can allow more times for nucleation, rearrangement, and packing of the polymer chain, so the onset temperature of crystallization from the melt was increased. PBS crystallized from the melt was found to have spherulitic structure. The degradation behavior of PBS was studied under basic conditions and with microorganisms using the modified ASTM method. In the basic solution. PBS lost up to 85% of its mass within two days. Based upon visual observation, the crystalline structure of films composed of larger molecular weight polymers retained their crystallinity longer than similar structures in low molecular weight samples.

• 한국식품조리과학회지
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• 제6권2호
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• pp.27-36
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• 1990

Injeolmi is a kind of rice cake made from glutionusrice grains by steaming and pounding much into dough. The way of making Injeolmis has an important effect on the characteristics of Injeolmis; whether the glutinous rice is Japonica or Japonica/Indica, and whether it is steamed in rice grain, or in rice powder. The characteristics of Injeolmi were investigated through sensory evaluation and Instron Universal testing machine. The results were as follows; 1. Injeolmi which was steamed in glutinous rice was more chewier than powder Injeolmi after 48 hours. 2. In the case of changing ${\beta}$-starch to ${\alpha}$-starch by reheating. Injeolmi with microwave oven, the result was same as above investigation in color, appearance, and chewiness. But in hardness grain Injeolmi became tenderer. 3. Instron measurement of texture indicated that there were significant differences in hardness. This result was the same as that by the sensory evaluation. 4. The preference for Injeolmi was increased when it was made of high moisture contented glutinous rice. japonica had more moisture than J/Indica.

• 한국식품조리과학회지
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• 제12권2호
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• pp.129-137
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• 1996

The purpose of this study was that to estimate the microbial and sensory quality by the method and time of holding in the step of holding of Cow's Knee Broth, Stir-Fry Pork and Cooked Cuttlefish that were provide at the industry foodservice establishment, then to suggest safer feeding by the reasonable holding method. The results are as follows: Cow's Knee Broth: holding at room temperature was shown that the number of mi- crobiology by passage of the holding time was higer than the case of holding at steam table, but it was lower after reheating it. As a result of sensory test, it was exellent to holding at steam table and to reheat after holding room temperature within four hours and six hours each. Stir-Fry Pork: as a result of microbial analysis, in the case of holding at the steam table microbes increased safer two hours, but after four and six hours they little reduced. In the case of holding at room temperature the number of microbes increased according to the passage of time. As a result of sensory analysis, its taste of room temperature holding was fine until four and six hours each. Cooked Cuttlefish: as a microbial analysis, it was shown that the amount of total plate counts of room temperature holding ten times as high as the latter after six hours. As the result of sensory analysis, the cold holding was better until six hours and the room temperature holding was fine just until two hours. As a result of food poisoning bacteria, it was negative in every test in sample against Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus.

• 한국재료학회:학술대회논문집
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• 한국재료학회 2011년도 추계학술발표대회
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• pp.29.1-29.1
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• 2011

The selective catalytic reduction (SCR) of $MnO_x$ with $NH_3$ is an effective method for the removal of $MnO_x$ from stationary system. The typical catalyst for this method is $V_2O_5-WO_3(MoO_3)/TiO_2$, caused by the high activity and stability. However, This catalyst is active within $300{\sim}400^{\circ}C$ and occurs the pore plugging from the deposition of ammonium sulfate salts on the catalysts surface. It needs to locate the SCR unit after the desulfurizer and electrostatic precipitator without reheating of the flue gas as well as deposition of dust on the catalyst. The manganese oxides supported on titania catalysts have attracted interest because of its high SCR activity at low temperature. The catalytic activity of $MnO_x/TiO_2$ SCR catalyst with different manganese precursors have investigated for low-temperature SCR in terms of structural, morphological, and physico-chemical analyses. The $MnO_x/TiO_2$ were prepared from three different precursors such as manganese nitrate, manganese acetate (II), and manganese acetate (III) by the sol-gel method and then it calcinated at $500^{\circ}C$ for 2 hr. The structural analysis was carried out to identify the phase transition and the change intensity of catalytic activity by various manganese precursors was analyzed by FT-IR and Raman spectroscopy. These different precursors also led to various surface Mn concentrations indicated by SEM. The Mn acetate (III) tends to be more suppressive the crystalline phase (rutile), and it has not only smaller particle size, but also better distributed than the others. It was confirmed that the catalytic activity of MA (III)-$MnO_x/TiO_2$ was the highest among them.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.261-269
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• 2007

This study was performed to provide basic data for the sous vide cook-chill(SVCC) System by comparing and evaluating food quality, according to preparation method and days of storage, of foods that were prepared by SVCC to those prepared using the cook-chill(CC) System. Boiled quail eggs and fish paste in soy sauce were prepared using CC and SVCC and their quality was evaluated at the time of preparation and by days of storage. Viable cell counts were increased to 5.65(CC) and 3.40(SVCC) LogCFU/g by 15 days(p<.0001) and increased more over time in foods prepared with CC than with SVCC. For the CC method, Coliform counts increased to 4.58 LogCFU/g by 15 days(p<.0001). With SVCC, colirorms were not detected at 0 days, but counts reached 3.70 LogCFU/g by 15 days(p<.0001). After reheating, no coliforms were detected for CC or SVCC at 0 days, however, by 15 days, coliform counts reached 3.61 and 2.52 LogCFU/g(p<.0001) for CC and SVCC, respectively. Finally, the sensory scores of SVCC were higher than those of CC.

• 한국식품조리과학회지
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• 제24권5호
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• pp.713-721
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• 2008

The principal objective of this study was to evaluate the microbiological quality of Glazed Spanish Mackerel in Teriyaki sauce by adding Lemon juice, using a Sous vide Cook-chill method. The control was prepared by mixing 100 g of cut Spanish Mackerel and 15 mL of Teriyaki sauce. 1.5 mL lemon juice was added to 15 mL of Teriyaki sauce. The product was stored at below $3^{\circ}C$, and its microbiological quality was assessed over varying storage periods (0, 5, 10, 15 days). Total Plate Counts at product flow showed no significant difference between the control and the lemon juice-added sample. However, the coliform counts at the end of mixing each sauce were detected at low levels of 1.65 Log CFU/g in the lemon juice-added sample, as opposed to 2.63 Log CFU/g in the controls (p<0.05). The microbiological quality by storage day was relatively high in the lemon juice-added samples. After reheating, the Total Plate Counts and Coliform counts of the lemon juice-added samples satisfied the standard applied in the processed food (5.0 and 2.0 Log CFU/g, respectively). It can be concluded that the addition of Lemon juice was more effective in ensuring the safety and extending the shelf life of Sous vide Glazed Spanish Mackerel in Teriyaki sauce.

• 한국전자통신학회논문지
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• 제18권3호
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• pp.483-494
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• 2023

최근 가스터빈 발전기는 전력계통의 주파수 조절용으로 널리 사용되고 있다. 가스터빈의 입구온도는 기기의 성능과 수명에 관련된 핵심요소이지만 터빈구조 및 운전환경 등의 이유로 입구온도를 직접 측정하지 않고 가스터빈 배기가스 온도 측정값을 이용하여 입구온도의 추정 값을 구해 이를 연소제어에 사용하고 있다. 특히 재열 가스터빈의 입구온도는 안정적 운전관리에 있어서 매우 중요하지만 제작사가 산출 식에 대한 정보를 제공하지 않고 있어 현장 실무자들은 많은 어려움을 겪고 있다. 이에 본 연구에서는 폴리트로픽 과정식의 기반 위에 머신러닝 기반의 선형회귀 분석기법을 사용하여 가스터빈의 입구온도를 추정할 수 있는 방법을 제시하고자 한다. 또한 선형회귀분석을 통해 얻어진 입구온도 산출 모델식의 유용성 분석과 검증을 통해 입구온도 산출 알고리즘을 제안함으로서 재열 가스터빈 연소튜닝 기술수준 향상에 도움이 되고자 한다.

• 한국재료학회지
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• 제2권6호
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• pp.452-460
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• 1992

공냉에 의한 중탄소 비조질강과 직접 소입 방법에 의한 저탄소 비조질강의 강도와 인성에 대하여 미량 첨가 원소와 온도 및 냉각 속도의 영향을 조사하였다. 공냉에 의한 중탄소 비조질강은 페라이트-펄라이트 조직으로 V+Nb 복합첨가로 강도와 인성의 조합을 이룰 수 있었으며 연구 결과 최적 조합은 0.40C+0.12V+0.07Nb에 의한 인장 강도 831MPa, 충격 52.1J이었다. 직접 소입 방법에 의한 저탄소 비조질강은 마르텐사이트 조직으로 Mo에 의한 강도와 인성의 조합을 이를 수 있었으며 가장 양호한 조합은 0.12C+0.10V+0.03Nb+1.13Mo에 의한 인장강도 855MPa, 충격인성 108J로써 중탄소 비조질강에 비해 충격 인성이 2배 정도 향상되었다. 가열온도 110$0^{\circ}C$가 120$0^{\circ}C$에 비해 더 양호한 강도 및 충격 인성을 나타내었고, 냉각속도는 1.$2^{\circ}C$/s가 가장 양호한 결과를 나타내었다. 또한 합금원소와 온도 및 냉각속도가 강도, 충격인성, 오스테나이트 결정립 크기 그리고 펄라이트 층간거리에 미치는 영향을 중회귀분석하여 계량화하였다.

• 한국수산과학회지
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• 제29권5호
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• pp.681-688
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• 1996

생리적 기능을 가지며 식품뿐만 아니라 광범위한 분야에서 이용되고 있는 한천을 시료로, 용융점을 인위적으로 낮추어 상변화에 필요한 열전이를 감소시킴으로서 이용을 간편화하기 위하여, 분무 건조 (spray dry) 및 압출 성형 (extrusion)과 같은 건조 방법이 한천의 물리 화학적 변화에 미치는 영향에 대하여 검토한 결과를 요약하면 다음과 같다. 압출성형 건조한천이 다른 건조 방법의 한천보다 겔 강도가 낮았고, 점도는 열풍건조 한천이 $45^{\circ}C$에서 400.000ps로 가장 높았으며 다른 건조방법의 한천은 변화가 거의 없었다. 용융점과 응고점 그리고 흡열최대 온도 및 엔탈값은 압출성형 건조 한천이 다른 건조방법의 한천보다 낮았으며, 그 값은 각각 $80.01^{\circ}C,\;36.05^{\circ}C,\;61.72^{\circ}C$ 그리고 0.73cal/g이었다. 그러나, 겔화후에 재가열한 경우는 건조방법에 따른 이들 값의 차이는 없었다. 주사 전자현미경 (SEM)으로 한천의 표면 구조를 관찰한 결과는 압출 성형 건조 한천이 수분침투가 용이한, 가장 불안정한 구조를 하고 있었다. 이상의 결과로 부터, 한천을 완전히 용해한 졸 상태에서 분무 건조나 압출 성형 건조로 수분을 급속히 제거하여 건조시키면, 한천 본래의 물리 화학적 및 물성적 특성이 변화하여 용해되기 쉬운 상태로 전환되며, 이 특성을 이용하면 식품의 특성에 적합한 물성을 갖는 한천의 제조가 가능하리라고 생각된다.