• Korean journal of food and cookery science
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• v.17 no.2
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• pp.117-122
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• 2001

Ground fresh garlic and 50% ethanol garlic extracts were added into ground porks in order to investigate their effects on pH, peroxide and TBA values of ground porks during storage at 4$\^{C}$. The grounded porks tested were devided into two groups of fresh and heated forks at 100$\^{C}$ for 10 minutes. A significant control effect of ground garlic and extracts was found on peroxide and TBA values during storage, particularly for those added with 20% ground garlic and 10% garlic extracts. The effects were maximum after storage of 4-6 days and then decreased thereafter The pH was generally decreased until 6 days followed by the increase. Addition of garlic and garlic extracts caused a little increase in pH and the pH changes were less than the changes of control. Eventhough the effects of garlic on pH, peroxide and TBA values were similar for both heated and fresh pork, heat treated one showed more changes than fresh pork.

• Journal of agriculture & life science
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• v.44 no.5
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• pp.75-79
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• 2010

Apple, one of the most important fruit crops world-widely, is required for rapid, cost-effective and sensitive virus detection for its better productivity. RT-PCR is extensively employed for apple virus diagnosis, but the technique requires complete tissue homogenization which is time consuming and laborious. In this study, heating-based RNA extraction method was developed and proven to effectively work for stem tissues slightly better than for leaf tissues. In RT-PCR, almost identical results were generated from the use of RNA extracts from both tissues.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2002.04a
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• pp.42-78
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• 2002

ㆍ 제주전통두부 제조에 따른 지역별 원료대두의 전처리 공정은 \circled1 생두부 -> 수침 -> 맷돌분쇄, \circled2 생두부 -> 맷돌분쇄 -> 수침 그리고 \circled1과 \circled2를 병행한 방법이 있었다. ㆍ비지제거공정의 경우 비지를 제거하는 지역과 비지를 제거하지 않는 지역(성읍)이 있었으며, 비지분리를 위한 첨가제로 돼지기름(내도) 또는 돼지기름과 쌀겨를 혼합(선흘)한 경우가 있었으며, 비지분리 횟수는 지역에 따라 1~3회 정도의 차이가 있었다. ㆍ 가열공정 중 가열용기는 가마솥을 사용하였고, 누름방지제로는 대부분의 지역에서 돼지기름을 사용하였고 일부 지역에서는 들기름을 사용하였다. ㆍ 응고공정 중 응고제로 해안선 지역에서는 해수를 사용하였고, 중간산 지역에서는 소금물을 이용하였으며, 염전이 있는 지역에서는 간수를 사용하였다. ㆍ 성형시간은 60~720분이었으며, 냉각은 수냉이 아닌 방냉을 하였다. 제주 전통두부는 주로 잔치, 상례, 기제사, 명절 등 대소사에 사용하였으며 대부분 가열조리하지 않고 섭취하였다.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.319-326
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• 2008

This study evaluated the effects of adding levels of rice bran fiber on the chemical compositions, cooking characteristics and sensory properties of ground pork meat products. Meat products were produced with products containing 0% (control), 1%, 2%, 3%, 4%, and 5% and rice bran fiber. The control had the highest protein and fat contents, cooking loss, reduction in diameter, CIE L value and CIE a value of uncooked product, and CIE L value of cooked product. The meat product containing rice bran fiber had the higher ash, pH, and CIE b value than the controls. The addition of 5% rice bran fiber resulted in the lowest cooking loss and L value of cooked meat products. Meat product with 2% rice bran had the highest water content, water holding capacity, hardness, color, tenderness, juiciness values. There was a significant difference among the ground meat products with respect to sensory properties, and meat products containing 1% and 2% rice bran had higher overall acceptability than the other meat products.

• Magazine of the Korea Concrete Institute
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• v.10 no.5
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• pp.217-225
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• 1998

분쇄한 FRP(Fiver-Reinforced Plastics) 폐기물을 사용한 폴리머 모르타르의 물성에 고나하여 조사하였다. 분쇄한 FRP 폐기물을 시멘트 모르타르의 세골재로 재활용하기 위하여 세골재에 대하여 0~50wt% 치환.사용하였고, FRP 폐기물의 사용으로 나타나는 강도 저하현상을 보완하기 위하여 3종류 폴리머 혼화제의 첨가량을 변화시켜 각종 공시체를 제작하였다. 폴리머 혼화제로서는 styrene-bytadiene rubber(SBR) 라텍스, polyacrylic ester(PAE) 에멀젼 및 ethylene-vinyl acetate(EVA)에멀젼을 사용하였다. 분쇄한 FRP 폐기물을 사용한 시멘트 모르타르에 폴리머 혼화제를 첨가하여 만든 폴리머 시멘트 모르타르는 폴리머 혼화제를 첨가하지 않은 모르타르보다 압축 및 휨강도가 크게 증가하였다. 폴리머 시멘트비 10wt%에서 세골재 대용으로 분쇄한 FRP 폐기물의 적정 치환량은 20wt%로 나타났다. 8$0^{\circ}C$에서 가열양생하여 제조한 폴리머 시멘트 모르타르는 폴리머 시멘트비 10wt%이하에서 표준양생한 모르타르보다 강도가 저하되었다. 폴리머 시멘트 포르타르의 흡수율은 폴리머 시멘트비가 증가함에 따라 크게 감소하였다.

• Journal of the Korean Recycled Construction Resources Institute
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• v.8 no.1
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• pp.11-17
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• 2013

The use of wasted concrete can settle the environmental pollution and shortage of natural aggregate. However, recycled aggregate includes substantial amount of cement paste, so that these aggregates are more porous, and less resistant to mechanical actions than natural aggregates. Recently, the new manufacturing processes of high quality recycled aggregates were suggested such as heating. In this paper, for the purpose of manufacture of high quality recycled aggregates, the heating processes was considered to the existing process of recycled aggregates. To find the optimum process, the experiment was performed through the statistical design of experiment. The heating temperatures of 4 levels (300, 450, 600 and $750^{\circ}C$) and heating duration time (5, 20, 40, 60minute) were main experimental variables. Through the test results, it was found that the optimum manufacturing condition of coarse recycled aggregate was evaluated to be $600^{\circ}C$ and 40minute.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.673-677
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• 1996

Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked old rice and a control ground beef containing 30% fat were prepared and their cholesterol contents, calories and production costs were investigated to find out the appropriateness of addition of cooked old rice. There were no differences in pHs with the variations in fat content and the content of cooked old rice. As the amount of added cooked old rice increased from 5 to 20%, cook yield of ground beef also increased. When the fat content of beef was reduced from 30 to 10%, the cholesterol content of beef was not reduced but with the fat content fixed to 10% and the content of added cooked old rice increased from 5 to 20%, the cholesterol content of ground beef decreased. Calories of ground beef were reduced by approximately 50% with the reduction of fat content from 30 to 10% and production costs decreased with the increase in the content of added cooked old rice.

• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.199-203
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• 2001

땅콩유 제조시 땅콩의 침지시에 NaHCO$_3$를 첨가하는것과 분쇄전에 땅콩을 열처리하는 것이 n-hexanal 함량에 미치는 영향을 조사하기 위하여 headspace gas chromatgraphy 방법을 이용하여 조사하였다. 분쇄전에 땅콩을 열처리한 경우에는 n-hexanal함량이 현저하게 감소됨을 알 수 있었으며 열처리 시간이 증가함에 따라 n-hexanal 함량도 감소하지만 땅콩유중의 충고형분과 단백질함량도 함께 감소하였다. 이상의 결과로볼 때 콩비린내의 원인물질 중의 하나인 hexanal 함량의 감소를 위해서는 두유의 경우처럼 분쇄전에 땅콩을 열처리하는 것은 필수적이지만 지나친 열처리는 땅콩유는 단백질함량을 감소시켜 영양가가 저하시키므로 땅콩을 10분간 가열하는 것이 가장 바람직한 가공조건이라고 판단된다.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.7 no.2
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• pp.79-86
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• 2009

Concrete materials in nuclear facilities may become contaminated or activated by various radionuclides through different mechanism. Decommissioning and dismantling of these facilities produce considerable quantities such as concrete structure, rubble. In this paper, the characteristics distribution of the radionuclide have been investigated for the effects of the heating and grinding test for aggregate size such as gravel, sand and paste from decommissioning of the TRIGA MARK II research reactor and uranium conversion plant. The experimental results showed that most of the radionuclide could be removed from the gravel, sand aggregate and concentrated into a paste. Especially, we found that the heating temperature played an important role in separating the radionuclide from the concrete waste. Contamination of concrete is mainly concentrated in the porous paste and not in the dense aggregate such as the gravel and sand. The volume reduction rate could be achieved about 80% of activated concrete waste and about 75% of dismantled concrete waste generated from UCP.

• Microbiology and Biotechnology Letters
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• v.14 no.5
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• pp.407-413
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• 1986

In an agitated bead reaction system, the enzymatic saccharification of uncooked starch was substantially enhanced. The enhancement mechanism was investigated front the view of the structural aspect of starch. The mechanical impact caused by the movement of the attrition-milling media resulted neither the destruction of microcrystalline structure nor the fragmentation of starch granule. instead, the most distinct phenomenon was the swelling of starch granule up to about 2.5 times, and the swelling mechanism was not similar with that caused by cooking. However, in the case of the enzyme addition in the attrition coupled reaction system, the swollen starch was easily fragmented into the large number of small particles by the synergistic action of the enzyme and milling-media. The exposed surface area of the fragmented particles plays the major role in enhancing the saccharification. The saccharification rate was quite different depending on the source of starch, the reason was discussed in terms of the granular structure of uncooked starches.