• Journal of Energy Engineering
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• v.10 no.3
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• pp.195-205
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• 2001

A great deal of energy is necessary with emission of lots of wastewater in dyeing and finishing process, but heat recovery from wastewater is not introduced since is technology is not developed yet. In order to obtain the method utilizing hot water produced by heat source, that is, dyeing wastewater it was investigated the characteristics of dyeing and finishing process and energy basic unit. Energy basic unit of polyester/cotton (T/C), polyester/rayon (T/R) and polyester dyeing process are higher than that of the other process. The average quantity of wastewater for each dyeing company is 20,470 ton/month, the average temperature of wastewater is about 41$^{\circ}C$. Because the SS solution of wastewater in polyester dyeing process is lower than that of the other process, the effect of corrosion in heat recovery system is low. Since the energy price for 1000 kcal produced by vapor compression heat pump is presumed to be 22.50 won, it is found to be very economic heat recovery system, and its payback is 2.09 years for the factory with LNG boiler.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.683-688
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• 2011

This study was conducted to investigate the effects of different cooking methods on the nutrient composition of genetically modified (GM) provitamin A(PA)-biofortified rice. PA-biofortified rice was subjected to different cooking methods, namely boiling and a soaking, steaming and roasting process. The proximate components (starch, protein, lipid and ash) of raw PA-biofortified rice were similar to those found in the parental non-GM rice, and were not significantly affected by a conventional boiling treatment. When compared with raw rice, boiled PA-biofortified rice showed a similar nutrient composition, despite a slight reduction in a majority of its amino acid contents. However, the PA-biofortified rice that underwent the soaking/steaming/roasting process exhibited a significant reduction in a majority of its amino acids and mineral contents. This procedure also led to a significant reduction in carotenoid contents. The overall results of this study demonstrate that using a conventional boiling method for PA-biofortified rice retains nutrients better than a soaking/steaming/roasting method.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.209-214
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• 2012

The purpose of this study was to evaluate microbiological contamination of fresh-cut produce salads and raw cabbage toward climate change. Total aerobic bacteria, coliform and Escherichia coli were monitored to get the contamination levels and E. coli O157:H7, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes and Salmonella spp. to detect pathogens with risk of foodborne disease from samples. Collection of 360 samples (180 fresh-cut produce salads and 180 raw cabbage), including 60 samples from each area after setting 3 areas depending on annual temperature and annual rainfall. As a result, total aerobic bacteria and coliform group were different was performed areas in raw cabbage but there was no difference between areas in fresh-cut produce salads. In addition foodborne pathogens including E. coli were not isolated from fresh-cut produce salads.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.660-666
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• 2008

This study was designed to compare the thermal oxidative stability of lard, soy bean oil, and hot pepper seed oil for 0-3 d at $100^{\circ}C$, and to evaluate the effect of capsaicin on thermal oxidative stability in lard and soy bean oil. As result, thermal oxidation stability was shown in the order hot pepper seed oil>soy bean oil>lard for 0-3 d at $100^{\circ}C$. In blended oils, hot pepper seed oil effectively inhibited lipid oxidation when mixed with lard than soy bean oil by showing the ratio of 30% pepper seed oil plus 70% lard and 60% pepper seed oil plus 40% soy bean oil inhibited lipid oxidation during storage periods. And to investigate the antioxidative effect of antioxidants such as capsaicin and alpha-tocopherol in hot pepper seed oil, 1,200 and 2,400 ppm capsaicin, or 0.3% alpha-tocopherol were added in soy bean oil and lard and stroed for 0-3 d at $100^{\circ}C$. Capsaicin inhibited lipid oxidation in lard but not in soy bean oil, however alpha-tocopherol exhibited a prooxidaton effect in soybean oil. Therefore, it suggests that the application of hot pepper seed oil or capsaicin in lard may be better for thermal oxidative stability.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.845-851
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• 1995

To improve the utilization of pear in its processing, the cloudy and clear juice concentrates were prepared and their rheological properties were investigated in the range of temperatures($5{\sim}60^{\circ}C$) and concentrations($15{\sim}60^{\circ}Brix$). Pear juice concentrates showed flow behavior close to Newtonian fluids. Their flow behavior was also explained by applying Power law model and Herschel-Bulkley model. Flow behavior index did not have good correlation with concentration, but decreased with the increase of temperature, showing pseudoplastic properties. Consistency index increased with the increase of concentration and with the decrease of temperature. The effect of temperature and concentration on the apparent viscosity at 1500 1/s shear rate was examined by applying Arrhenius equation. The activation energy for flow of the cloudy and clear pear juice concentrates increased from $1.5140{\times}10^4\;to\;3.4141{\times}10^4\;J/kg{\cdot}mol$, and from $1.4762{\times}10^4\;to\;3.4963{\times}10^4\;J/kg{\cdot}mol$ with the increase of concentration, respectively. The influence of temperature on the apparent viscosity was more pronounced at higher concentration. And the concentration-dependent constant A decreased from $0.0789\;to\;0.0484^{\circ}Brix^{-1}$, and from $0.0786\;to\;0.0476^{\circ}Brix^1$ with the increase of temperature, respectively.

• Journal of the Microelectronics and Packaging Society
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• v.7 no.3
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• pp.45-54
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• 2000

The effect of electropolishing far stamped leadframe on the removal of the edge burr and residual stress relief was examined. The present study showed that the electropolishing could be used for enhanced surface quality of stamped leadframes. The electropolishing was performed at the condition of 60% phosphoric acid electrolyte, 5 ampere of current and 3 cm electrode gap at $70^{\circ}C$ for 2 minutes for Alloy42 type leadframe, and $50^{\circ}C$ for 1.5 minutes for C-194 type leadframe. The FWHM values from X-ray diffraction showed that residual stress of electropolished leadframe recovered to the level of as-received raw materials and surface roughness measured by using AFM tuned out to be improved by 0.079 $\mu\textrm{m}$ and 0.014 $\mu\textrm{m}$ ($R_{rms}$) far alloy 42 and C-194 type leadframes, respectively. The plated thickness using XRF showed the improved uniformity in thickness variation by 0.4~0.5 $\mu\textrm{m}$ and grain growth, which is favorable for interface adhesion, was also observed from the bake test samples. We could certify dimensional stability of leadframe with inspection by means of 3D-topography and hardness measurements.

• Journal of the Korean Magnetics Society
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• v.25 no.4
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• pp.123-128
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• 2015

The iron is an element having a high yield strength, mechanical hardness, good electrical conductivity, and also it has been used in various fields because of ease machining. In bridges have been used tendon made of a steel wire for large loads and light weight. Tension measurement of tendon employed in PreStressed Concrete (PSC) bridge is very important for the bridge safety check. NDT (Non-Destructive Testing) is essential for the safety check, however, magnetic NDT is difficult to apply due to the non-linear magnetization curve and hysteresis loop in the magnetic properties. In this work, for basic study of magnetic NDT application, we have constructed a B-H loop measuring system for 7-strand tendon of which diameter is 15.5 mm, and which can apply tensile stress up to 2.0 GPa. We have measured hysteresis loops of two kinds of tendons under different tensile stress. Amplitude permeability and maximum magnetic induction near knee show the most sensitive and high linearity depends on tensile stress. Relative amplitude permeability was decreased from 500 to 200 and maximum magnetic flux density changed 0.6 T.

• Food Science and Preservation
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• v.20 no.5
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• pp.621-627
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• 2013

This study was conducted to investigate the effect of Curcuma longa L. powder (CLP) on the quality characteristics of a dumpling shell. Dumpling shell samples were prepared with wheat flour and different amounts of CLP were added to them, after which their instrumental characteristics and sensory evaluation were investigated. The gelatinization temperature of the CLP-wheat flours composite increased, whereas its initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 min and maximum viscosity all fell with the increasing CLP content, as measured via amylography. As increasing amounts of CLP were added, the L value decreased, whereas the a and b values increased. With regard to the textural characteristics, the CLP additive became harder, more cohesive and adhesive, and less springy. The DPPH free radical scavenging activity increased significantly as the CLP content increased (p<0.05). Overall, the dumpling shells with 3% CLP were preferred over the other samples, as tested via sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.896-905
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• 2014

The purpose of this study was to investigate the use and perception of adults concerning sprout vegetables. Self-administered questionnaires were collected from 516 residents in the Daegu and Gyeonbuk areas. When purchasing sprout vegetables, respondents answered that they considered freshness, eco green, and price. Consumers purchased sprout vegetables to make bibimbap (58.9%) and salad (29.3%). Approximately 81.4% of respondents answered that they purchased sprout vegetables in grocery and department stores. Once or twice per month was the highest purchase frequency for sprout vegetables. Regarding knowledge of sprout vegetables, radish sprout score was the highest (3.14), whereas preference was highest for barley grass (3.00). When asked how much they like sprout vegetable menus, subjects responded that they liked bibimbap (3.79), salad (3.73) and bibim noodles (3.58). As a result, popularization of sprout vegetables was based on product quality factor and sales promotion factor significantly influenced preference for sprout vegetable menus. To increase consumption of sprout vegetables, there is a need for hygiene and safety of sprout products and variations and improvement of quality.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.365-369
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• 1994

In attempt to explain the effect of heat processing on the product quality in manufacturing strawberry jam, the heat stability of anthocyanin in strawberry by addition of some sweetners was studied, and the effect of sucrose by concentration and pH were also investigated. The heat stability of anthocyanin was maximum at pH 2.5 when maintaining at $87^{\circ}C$ for 60 minutes initially, but it was shifted to pH 3.0 after additional heating of 120 minutes. When the corn syrup, sucrose and glucose were used as a sweetner for manufacturing strawberry jam, the results showed that heat stability of anthocyanin in corn syrup was higher than that in sucrose and fructose, and the optimum concentration of sucrose for heat stability was 66 Brix%. The results also showed that anthocyanin content in strawberry jam significantly decreased logarithmically at $37^{\circ}C$, and spreadmeter value changed slightly at $37^{\circ}C$storage but it was not significant.