• Applied Biological Chemistry
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• 제31권1호
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• pp.46-51
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• 1988

대두를 tap water와 0.5% $NaHCO_3$ 용액에 침지시켜 수화속도에 미치는 침지온도의 영향에 대하여 실험하였다. 그 결과 침지온도가 높아 질수록 수화속도는 빠르고 세품종중 크기가 가장 작은 단엽이 tap water에 침지 할때나 0.5% $NaHCO_3$ 용액에 침지 할때도 모두 빨랐다. Arrhenius식을 사용하여 수화에 따르는 활성화 에너지를 계산하였고 일정 수분 함량에 도달하는데 필요한 시간과 침지온도와의 관계를 z값으로 나타내었을때 대두의 수화도가 증가 할수록 tap water에 침지할때나 0.5% $NaHCO_3$ 용액에 침지 할때도 z값이 감소하는 경향을 보였다.

• 한국수소및신에너지학회논문집
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• 제24권1호
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• pp.44-49
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• 2013

Hydrogen penetration into a metal leads to damages and mechanical degradations and its content measurement is of importance. For a precise measurement, a sample preparation procedure must be optimized through a series of studies on sample washing and drying. In this study, two-step washing with organic solvents and thermal soaking in inert gas were tried with a rod-shaped, API X65 steel sample. The samples were machined from a steel plate and then washed in acetone and etyl-alcohol for 5 minute each and dried with compressed air. After then, the samples were thermally soaked in a home-made nitrogen gas chamber during 10 minute at different heat gun temperatures from 100 to $400^{\circ}C$ and corresponding temperature range in the soaking chamber was from 77 to $266^{\circ}C$ according to the temperature calibration. Hydrogen residue in the samples was measured with a hot extraction system after each soaking step; hydrogen residue of $0.70{\pm}0.12$ wppm after the thermal soaking at $77^{\circ}C$ decayed with increase of the soaking temperature. By adopting the heat transfer model, decay behavior of the hydrogen residue was fitted into an exponential decay function of the soaking temperature. Saturated value or lower bound of the hydrogen residue was 0.36 wppm and chamber temperature required to lower the hydrogen residue about 95% of the lower bound was $360^{\circ}C$. Furthermore, a thermal desorption spectroscopy was done for the fully soaked samples at $360^{\circ}C$. Weak hydrogen peak was observed for whole temperature range and it means that hydrogen-related contaminants of the sample surface are steadily removed by heating. In addition, a broad peak found around $400^{\circ}C$ means that parts of the hydrogen residue are irreversibly trapped in the steel microstructure.

• 한국식품과학회지
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• 제25권3호
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• pp.247-251
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• 1993

유과제조 공정중 팽화기작에 가장 큰 영향을 미치는 침지과정에서 찹쌀의 이화학적 성분변화를 조사하였다. 찹쌀의 침지중 조지방과 조반백질 함량의 변화는 침지 초기에 원료 찹쌀의 $30{\sim}50%$가 침지액 중으로 용출 제거되었으나 침지기간이 경과함에 따라 더 이상 용출 제거되지 않았다. 침지액의 pH는 침지기간이 경과함에 따라 최저 3.3까지 감소한 반면 침지액의 Brix는 최고 13.6까지 증가하였다. 침지액과 낱알의 물추출산도는 $20^{\circ}C$ 침지구에서는 각각 22.9와 3.4까지 증가하였으며 $30^{\circ}C$ 침지구에서는 각각 29.8과 4.0까지 증가하여 고온침지에서 현저한 유기산 발효가 일어남을 알 수 있다. 침지과정중 생성된 유리당은 Fructose, Glucose, Sucrose 및 Maltose가 검출되었으나 90% 이상이 Glucose의 형태로 존재하였고 침지기간이 경과함에 따라 2397.8mg%까지 증가하다가 서서히 감소하였으며, Sucrose는 침지 1일 이후부터는 검출되지 않았다. 침지과정 중 찹쌀의 아밀로그래프 점도특성을 살펴본 결과 침지에 의한 호화개시온도의 변화는 나타나지 않았으나 최고점도는 $20^{\circ}C$ 침지구에서는 침지 2일 후에 450BU까지 증가했다. 침지 3일째 60BU로 급격히 감소하였으며 이후 다시 증가하다 서서히 감소하는 독특한 점도 특성을 나타내었다. $30^{\circ}C$ 침지구에서는 침지 1일째에 650BU까지 급격한 점도상승을 나타내었으며 이후에도 $20^{\circ}C$ 침지구와 유사한 경향을 나타내었다.

• Journal of Applied Biological Chemistry
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• 제62권3호
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• pp.251-255
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• 2019

콩의 수화 공정에서 수화 온도에 따른 수분함량의 변화 및 단백질 용출을 분석하기 위하여 콩의 수화 특성 및 단백질 용출특성을 확인하였다. 수화 온도가 증가함에 따라 콩의 수화 속도는 증가하는 경향을 나타내었으며, 이러한 수화 특성이 Peleg 모델을 통해 분석되었다($R^2>991$). 초기수분함량으로부터 목표수분함량(130%)까지 수화시키기 위해 25, 35 그리고 $45^{\circ}C$ 수화에서 필요한 수화시간은 각각 12.6, 3.11, 그리고 2.31시간을 나타내어 수화 온도가 증가함에 따라 목표함량에 도달하기 위한 수화시간이 급격히 짧아지는 것을 확인할 수 있었다. 수화공정에 따른 콩의 품질을 분석하기 위해 수화에 따른 단백질 용출량 또한 확인하였으며, 이 또한 Peleg 모델을 이용하여 분석하였다($R^2>0.941$). 단백질 용출 속도는 수화 온도가 증가함에 따라 증가하는 경향을 나타내었으며, 수화 온도가 증가함에 따라 수화에 필요한 시간도 줄어들지만 그에 따른 단백질 용출량 또한 증가하는 것을 확인할 수 있었다. 수분함량과 단백질 용출을 분석하기 위해 개발된 두 모델을 이용하여 목표수분함량까지 수화하였을 때의 콩의 단백질 용출량을 분석하였으며, 25, 35 그리고 $45^{\circ}C$에서 각각 35.2, 93.1 그리고 103.0 mg/g을 나타내어, $25^{\circ}C$의 수화온도에서 12.6시간의 수화시간이 콩의 품질을 고려한 최적 수화공정임을 확인하였다.

• 한국식품영양과학회지
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• 제24권2호
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• pp.286-292
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• 1995

Proximate composition, dimension, water uptake and volume increase rates of three cultivars of Korean kidney beans, Pink(PKB), Red(RKB) and White(WKB) were compared. Significant differences in the proximate composition and calorie were not observed among samples. Hull removed samples showed the lowest ash content and the highest calorie. The rates of water uptake increased as the soaking temperature increased from 10~4$0^{\circ}C$. The moisture gain of the kidney beans during soaking showed a similar pattern to volume increase. Water uptake and volume increase rates were in the decreasing order of PKB, RKB and WKB. Moisture and volume gains held a linear relation with the square root of soaking time regardless soaking temperatures. The activation energies of water uptake and volume increase were 3033~3087 and 3077~ 3161 kcal/mole, respectively. The log time to reach a fixed moisture content showed a linear relation with soaking temperature regardless soaking temperatures. The z-values calculated from weight and volume changes decreased in proportions to the increase of hydration. The z-values of weight and volume to reach 50% hydration were 50.5~56.6$^{\circ}C$ and 48.4~61.2$^{\circ}C$, respectively.

• 한국주조공학회지
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• 제24권4호
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• pp.231-237
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• 2004

Bake hardenable steel utilizes the phenomenon of strain aging to provide an increase in the yield strength of formed components. An increase of the carbon content will improve the bake hardening response: more solutes are available to pin mobile dislocations and to form the clusters more rapidly. But aging resistance decrease as increasing solute carbon. In order to under-stand the compatibility between bake hardenability and aging resistance. The optimum solute carbon control methods during manufacture should be determined. In this paper, the effect of continuous heat cycle conditions such as soaking temperature, rapid cooling start temperature, cooling rate on BH(Bake Hardenability), AI(Aging Index), YP-El(Yield Point Elongation) and other mechanical properties have been investigated. and following results were obtained. In the case of soaking temperature, BH increases with higher soaking temperature because of NbC $dissolution(830^{\circ}C)$, Therefore the solute carbon and BH at $850^{\circ}C$ and $870^{\circ}C$ are higher than these at $810^{\circ}C$. But BH at $870^{\circ}C$ is a little lower than that at $850^{\circ}C$ owing to the ferrite grain size. The measurement of amount of dissolution C using IFT(Internal Friction Test) can explain the relation of solute carbon and BH.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2009년도 추계학술대회 논문집
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• pp.499-500
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• 2009

• 한국식품조리과학회지
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• 제9권3호
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• pp.210-214
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• 1993

This investigation was undertaken for the purpose of studying the physicochemical properties of rice flour made by various soaking time(1,4,6,8,12 hours) of rice. As the soaking time was longer, the lightness of rice flours increased, on the contrary its redness and yellowness decreased. Rice flours had higher swelling power and solubility by increasing soaking time, but water binding capacity decreased upon soaking of rice. Hot water insoluble amylose of rice flours was decreased, whereas hot water soluble amylose was increased as the soaking time increased. The amylograph indices indicated that initial pasting temperature of rice flours decreased, while maximum viscosity increased as the soaking time increased.

• 한국자원식물학회지
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• 제29권6호
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• pp.712-721
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• 2016

This experiment was conducted to investigate the endophytic bacterium Herbaspirillum spp effect on seed germination and sprout growth of tartary buckwheat. Inoculant concentration (%v/v) and seed soaking time were applied 10, 20 and 40% and 0, 4, 8, 12 hour, respectively. The experiment was carried out in a growth chamber maintained temperature at 20, 25 and $30^{\circ}C$ without light for 7 days. Results showed that, 10 to 20% (v/v) inoculant concentration by 4 to 8 h seed soaking time at $20^{\circ}C$ temperature increased seed vigor rate and total seed germination rate 80-95% and 90-100%, respectively. On the other and, seed inoculation with Herbaspirillum spp. increased hypocotyl length (13-15 cm), root length (8-11 cm), total fresh weight (135-296 g) and total dry weight (7-10 g), compared to control. It is indicated that sprouts growth and yield depends on inoculation concentrations, seed soaking time and temperature. Therefore, it would be suggested that seed inoculation with Herbaspirillum spp. at concentration of 10 to 20% (v/v), soaking time 4 to 8 h and temperature $20^{\circ}C$ promote seed germinations and sprout growth rate of tartary buckwheat.

• Journal of Advanced Marine Engineering and Technology
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• 제18권1호
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• pp.114-122
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• 1994

A cold temperature control system for the BAF(batch annealing furnace) has been established in order to reduce energy consumption to imrpove productivity and stabilize the properties of products. Therefore we confirmed a relation between annealing cycle time and atmospheric gas, changing annealing cycle time according to BAF temperature with time during heating and actual temperature measurements cold spot during soaking. The results of the temperature variation effect on the batch annealing are as follows. 1) Cooling rate is increasing gradually with increasing atmospheric gas flow, but heating rate is hardly increasing without atmospheric gas component. Heating time is reduced to one half with increasing atmospheric gas flow rate and changing of atmospheric gas component from HNx to Ax gas and annealing cycle time is reduce to 2.7 times. 2) With enlarging the difference between furnace temperature and soaking temperature at the HNx BAF, heating time becomes short, but cooling time is indifferent. 3) If temperature difference of 300.deg. C in the temperature change of cold spot according to the annealing cycle control temperature, Hi-CON/H2BAF is interchanging at each other at 26hours, but HNxBAF at 50 hours. 4) Soaking time at batch annealing cycle determination is made a decision by the input coil width, and soaking time for quality homogenization of 1219 mm width coil must be 2.5 hours longer then that of 914mm width coil for the same coil weight at Hi-CON/H2BAF. But, it is necessary to make 2 hours longer at HNxBAF.