• Proceedings of the Membrane Society of Korea Conference
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• 1991.10a
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• pp.37-38
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• 1991

몇가지 dianhydride와 diamine을 사용하여 합성한 PAA막을 가열온도와 가열시간을 달리하여 이미드화를 달리하는 막을 제조하고 이압법에 의하여 투과계수와 확산계수를 측정하였다. 이로부터 얻은 흡수계수는 Dual-Mode Sorption Model에 의하여 상관시켰다. 이로부터 polyimide막에 있어서 이미드화에 따른 기체루과 특성과 화학구조에 의한 기체투과 특성의 일부를 규명하였다.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.78-85
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• 1987

2M D-glucose and 2M D-glucose with 0.4M citric acid were heated at $100^{\circ}C$ for 12, 24, 48hours. The color intensity of these browning reaction products and the fractionated materials by Sephadex G-15 were measured as absorbance at 490nm with a spectrophotometer. The control (soybean oil) and the soybean oil substrates containing equal amounts of ethanol extracts taken from each fraction group were stored at $40.0\pm$1.0^{\circ}C$$ in an incubator for 30 days Antioxidant activities of browning reaction products determined by peroxide value and TBA value the soybean oil. The results were as follows. 1. According to increase heating time and to add citric acid, color intensity was increased. Color intensity of Fraction II(fraction 10~18 high molecular weight) was higher than other fraction group, especially Fraction II of sample F (glucose with citric acid, heated at $100^{\circ}C$ for 48hours) was the highest. 2. All of the fractionated material was showed antioxidant effect but Fraction I (high molecular weight) was more oxidized than the control Fraction IV, V (fraction 28~45; low molecular weight) was showed the highest antioxidant effect.

• Applied Biological Chemistry
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• v.42 no.1
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• pp.58-62
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• 1999

Method to access qualities of brown sauce and optimize its cooking conditions was studied by sensory evaluation and response surface methodology. Cooks of an hotel, sauce experts, were selected as sensory panelists, and the brown sauce cooking conditions practically used in an hotel were adopted to prepare sauce samples for the sensory test. The cooking conditions were designed with two factors, i.e., one factor of roux contents with three levels and the other factor of cooking times with three levels, which were known as most important in sauce cooking. Sensory acceptance evaluation with intensity 7 grades was applied for several sauce attributes such as color, flavour, viscosity, taste and overall. Ability of each panel to perceive the differences between the brown sauces prepared under different cooking conditions was judged, and only data of the 9 panelists proved as reliable among the 12 panelists were reflected. The acceptances by different cooking conditions were found to be in the order of 11 > 9 > 13% roux contents and 8 > 9 > 7 hr cooking times. Response surface methodology was treated with second-order model on the sensory data and the optimum cooking conditions with the highest acceptances were $10.3{\sim}10.8%$ roux content and 8 hr cooking time.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.27-32
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• 1985

The changes of chlorophylls and pH of cooked water were investigated in blanched and fermented cabbage. In blanched cabbage, pheophytins were increased markedly with heating time. This was related to the changes of pH and the effects of heat. One minute blanching accelerated the formation of chlorophyllides by the activation of chlorophyllase. In fermented cabbage, pH and chlorophylls were decreased rapidly at the beginning of fermentation. At the final of fermentation, all chlorophylls and chlorophyllides were converted to pheophytins ana pheophorbides, and the content of pheophytins was higher than the content of pheophorbides. The content of pheophorbides in fermented cabbage was higher than that in blanched cabbage.

• Transactions of the Korean Society of Mechanical Engineers
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• v.15 no.3
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• pp.970-981
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• 1991

본 연구에서는 총괄 열 흡수율법과 분할법이 지니고 있는 전열 해석상의 한계 를 보완하고 슬래브 가열로의 전열해석에 실질적으로 적용하기 위하여, 분할법으로 내 내 분위기 온도를 계산하고 이로부터 슬래브의 노내 온도이력을 예측하는 계산모델을 제시하였다. 계산모델의 유용성 확인을 위하여는, Fig.1에 보인 바와 같은 최대 슬 래브 처리량이 235ton/hr인 후판 가열로를 대상으로 하여, 노내 분위기 가스 온도 및 슬래브의 온도이력을 측정하고 이를 계산 결과와 비교하였다. 이와 아울러 연료유량, 슬래브 재로시간(residence time) 및 장입 온도등의 조업조건 변화가 분위기 가스온도 와 슬래브의 온도이력에 미치는 영향을 검토하여 가열로의 효율적 조업을 위한 자료를 제시하였다.

• Journal of Welding and Joining
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• v.8 no.1
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• pp.43-53
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• 1990

The transient temperature distribution in the continuous friction welding 304 stainless steel bars is investigated by experimental and analytical methods. It is calculated by F.D.M. (finite difference method). The heating pressure, the rotational speed and friction coefficient obtained from experiment are used to determine the heat input at the contacting surface. Thermal properties of the workpiece are the function of temperature. The calculated temperature is well coincided with the measured value. The grain size at weld interface is extremely small due to the severe plastic deformation at high temperature, and result of this refined zone reveals higher hardness value. Because the HAZ is very narror about 2-3 mm, welding defects do not occure.

• Proceedings of the KSME Conference
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• 2000.04a
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• pp.803-808
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• 2000

This thesis studied whether friction welding of SPSS, localized torsion bar material could be accomplished or not. And then optimum welding conditions were examined and leaded through tensile, impact, torsion and hardness test after postweld heat treatment of the actual field condition. Obtained results were as follows; Linear relationship was existed between heating time and total upset, and a quadratic equation model could be made between tensile strength and heating time. Optimum welding conditions with fine structure were as follows in case total upset(U)=8.5mm; the number of rotations(n)=2,000 rpm, heating pressure($p_1$)=80MPa, upset pressure($p_2$)=200MPa, heating time($t_1$)=4sec, upset time($t_2$)=3 sec.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.456-459
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• 2006

Effects of pork thickness (5 and 7 mm), heating temperature (190 and $220^{\circ}C$) and time (40-180 sec), and flipping interval (10 and 30 sec) during cooking against survival levels of general bacteria and pathogenic microorganisms in pork were investigated. Under same heating temperature and time, 10 sec interval of flipping was more effective in sterilizing bacteria than 30 sec interval. Bacteria was not detected in 5-mm thick pork cooked for 80 sec at $190^{\circ}C$ with 10 sec flipping interval, and 120 sec heating at $190^{\circ}C$ and 30 sec flipping interval. Bacteria were not detected in most 7-mm thick pork cooked for 100 sec at $190^{\circ}C$ with 10 sec flipping interval, and 180 sec heating at $190^{\circ}C$ and 30 sec interval. Bacteria were not detected in most 5- and 7-mm thick pork cooked for 80 sec at $220^{\circ}C$ with 10 sec flipping interval, and 120 sec heating with 30 sec interval.

• Journal of Biomedical Engineering Research
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• v.23 no.6
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• pp.467-475
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• 2002

Hyperthermia using transrectal thermal probes has been used for a noninvasive treatment of prostate diseases. However it is known that heating the rectal wall at excessively high temperature can lead to destruction of the rectal mucous membrane. and it is difficult to maintain an optimum temperature over the entire prostate. Thus, a more accurate understanding of the heat transfer mechanism between prostate and hyperthermia system is needed Numerical analysis was performed to investigate how the cold/warm stimulations on the prostate surface affect the temperature distribution in the prostate model. The general purpose software "FLUENT" was used for obtaining a finite volume solution to the unsteady conduction equation and to calculate the time-varying temperature in the prostate. Effects of the warm/cold stimulations and the stimulation frequency on the temperature distribution were simulated. and we visualized how hyperthermia affected the inside of the prostate. It was found that the effect of hyperthermia by using a typical heating method is limited due to the low thermal conductivity of the prostate. Consecutive repetitions of warm and cold stimulations were considered to provide the thermal irritations inside a prostate. The effects of temperature difference and duration of warm/cold stimulations were investigated, and basic data for the optimum period and effective patterns of stimulations were obtained. A simplified bioheat equation was also solved to describe effects of the blood flow on the blood-tissue heat transfer. The effect of blood flow was not dominant compared to that of warm/cold stimulations. These results might be used as data for design of prostate treating probe, prostatic therapy and thermal stimulation effects on the prostate.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.65-78
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• 2014

This study was aimed to develop short necked clam stock, which is the base of sauce, soup, etc., using various nourishing elements in short necked clams. In short necked clam stock with different heating times, the moisture content was significantly different (p < 0.05). For the color value of short necked clam stock, L value was the highest in S1(31.15), while the highest a value was found in S5(-0.36) and the highest b value in S5(0.67). pH was the lowest as 7.35 in S5. When heating time increased, pH decreased significantly (p < 0.001). The sugar content was the highest as $3.30^{\circ}Brix$ in S5 and the lowest as $2.63^{\circ}Brix$ in S1. The salinity content was the lowest as 0.73% in S1, and it increased significantly(p < 0.001) with increased heating time. Na was the highest among the mineral contents and the highest K, Mg, Ca, Fe contents were found in S5 heated for 60 mins. Twenty one kinds of free amino acid were detected in short necked clams. The highest essential amino acid content was arginine, the highest flavor enhancing free amino acid was glycine, and the highest derivative amino acid was taurine. The test for characteristic differences of short necked clam stock showed that savory taste and savory flavor of S4 heated for 50 mins were the highest. According to the results of acceptance test, S3 showed the best results. In conclusion, short necked clam stock showed great preference with increased heating time, and the preference has increased when it was simmered for 35~40 mins.