• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.582-592
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• 1995

To measure rheological properties of the starch dough, an Extrusion Capillary Viscometer(ECV) cell was self-made and attached to Instron machine(Model 1140). Apparent viscosities of corn and waxy corn starch doughs were measured and their gelatinization degrees were determined by enzymatic analysis. When corn and waxy corn starch doughs with $36{\sim}52%$ moisture content were heated at $60{\sim}100^{\circ}C$, come-up time of the cold point of doughs decreased from 220 sec to 140 sec with increased in the moisture content. In the measurement range of $36{\sim}52%$ moisture content and $60{\sim}100^{\circ}C$ heating temperature, both corn and waxy corn starch doughs showed pseudoplastic flow behaviors. At the same shear rate, both shear stress and viscosity of starch dough decreased as the moisture content increased. At the moisture content above 44%, the shear stress and viscosity of starch dough decreased as the heating temperature increased from $60^{\circ}C\;to\;70^{\circ}C$, but increased as the heating temperature increased from $80^{\circ}C\;to\;100^{\circ}C$. When the moisture content increased and heating temperature, the gelatinization degree of starch dough increased from about 10% to about 62%. The gelatinization degree of waxy corn starch dough was $15{\sim}20%$ higher than that of corn starch dough under the same gelatinization conditions. The effects of moisture content on the viscosity of starch dough were examined by Arrhenius equation. As the moisture content increased, viscosity of starch dough decreased. But the effect of moisture content was greater in the range of $80{\sim}100^{\circ}C$ than in the range of $60{\sim}70^{\circ}C$ heating temperature.

• Analytical Science and Technology
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• v.8 no.3
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• pp.281-284
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• 1995

The effect of permanganate concentration and refluxing time on the test COD results were investigated, as a validation test of the revised procedure. The amended protocol involves the use of a more dilute(1/2.5) permanganate solution(0.010N) and a shorter(1/3) refluxing period(20 min). This revision resulted only 70% of the COD value determined by the old procedure with 8 somewhat improved precision(CV 4.6%${\rightarrow}$3.3%). The dominant factor that influences the decrease in the COD result is the oxidant concentration, being two thirds of the overall effect. The same results were obtained in the comparison test using seawater samples.

• Korean Journal of Poultry Science
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• v.17 no.2
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• pp.127-133
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• 1990

This study was undertaken to find out the effect of heating time and temperature, pH and NaCl concentration on the heat stability of egg albumen gel during heat treatment. With the transient decrease at 110-$130^{\circ}C$, hardness of heat-set albumen gel was increased as the heating temperature increased. The cohesiveness showed similar trend as well. The lightness was decreased while the yellowness was increased as the heating time and temperature increased. Heat-set albumen gel showed maximum hardness at pH 4.5-5.0 and pH 9.0 High heat treatment($120^{\circ}C$, 30min) showed higher hardness at alkaline range compared to low heat treatment($96^{\circ}C$, 30min.). Color of the albumen gel was relatively dark at acidic range and bright at alkaline range. High heat treatment caused darker albumen gel at alkaline range and brighter albumen gel at acidic range. The addition of NaCl increased hardness and cohesiveness of the albumen gel and improved the lightness after high heat treatment regardless of NaCl concentration.

• Korean Journal of Agricultural Science
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• v.8 no.1
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• pp.97-107
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• 1981

This study was carried out in order to provide the basic data necessary to develop the effective and desirable cooking method on large scale for investigating the physical characteristics of cooked rices and studying optimum cooking conditions by pressure in kettle cooking rices. Milyang-15, local Japonica type and Milyang-23, high yielding Indica type major varieties cultivated in Korea were used as cooking sample after polishing 70% and 90% respectively, and the results obtained are summarized as follows. 1. The average moisture content of cooked rice by open kettle and pressure kettle method in typical households were 65.17% and 64.52%, respectively. 2. In water absorption capacity of rice grain Milyang-23 was 4.5% higher than Milyang-15, and maximum water content after absorption in Milyang-23 was 29.14%. 3. The expansion volume of cooked rice was changed proportionally by water absorption, heating temperature and time, and maximum expansion volume of cooked rice was 3.2 times greater than rice grain. 4. The gelatinization degree of cooked rice intensively concerning in hardness of rice grain was increased as water-to-rice ratio, heating temperature and time increased, and it was 0.44 in Milyang-23 and 0.64 in Milyang-15 under the optimum cooking conditions as 160% water-to-rice ratio, $0.2kg/cm^2$ cooking pressure and 25 minutes cooking time. 5. The hardness of cooked rice was decreased as water-to-rice ratio, heating temperature and time increased, and it showed 2.35kg/wt in 90% polished Milyang-23 and 2.0kg/wt in 90 polished Milyang-15 under optimum cooking conditions. For maintaining the same level of hardness of cooking rice Milyang-23 required 25% much more water than Milyang-15. 6. The elasticity of cooked rice was changed proportionally by water-to-rice ratio, heating temperature and time, and it appeared 19.2mm and 15.7mm in 90% polished Milyang-15 and Milyang-23 respectively. 7. The gumminess of cooked rice was decreased as water-to-rice ratio, heating temperature and time increased, and it showed 60 and 73 in 90% polished Milyang-23 and Milyang-15, respectively. 8. The optimum cooking time on differerent pressure in kettle took 25 minutes at $0.2kg/cm^2$, 20 minutes at $0.4kg/cm^2$, 15 minutes at $0.6kg/cm^2$, and 10 minutes at $0.8kg/cm^2$.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.04a
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• pp.79-80
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• 2006

새로운 급속소결방법인 고주파유도가열 소결법과 펄스전류활성 소결법을 이용하여 습식 볼밀링으로 혼합한 WC-8wt.%Co분말에 60MPa의 압력과 90%의 고주파출력 또는 2800A의 필스전류를 가하여 상대밀도가 98.6% 이상인 초경재료를 2분이내의 짧은 시간에 제조하였다. 초기의 WC분말의 입도가 미세해짐에 따라 고주파유도가열 소결법과 펄스전류활성 소결법 모두 소결시간이 단축되는 경향을 보였으며 그 소결체의 결정립 크기도 감소하였다. 고주파유도가열 소결법으로 제조된 초경합금의 WC 결정립 크기는 초기입도가 증가함에 따라 가각 410, 540, 600, 700 및 850nm으로 측정되었으며. 그 결과를 Fig. 1.에 나타내었다. WC의 초기입도가 $0.5{\mu}m$일 경우 고주파유도가열 소결법과 펄스전류활성 소결법으로 제조된 WC-8wt.%Co 소결체의 경도와 파괴인성은 각각 $1923kg/mm^2$과 $10.5MPa{\cdot}m^{1/2}$ 및 $1947kg/mm^2$과 $10.8MPa{\cdot}m^{1/2}$ 이었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.654-659
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• 1994

To elucidate the relationship between physical and chemical properties of frying vegetable oils, soybean oil and cottonseed oil were heated in air temperatures from $160^{\circ}C\;to\;220^{\circ}C$ for 60 hours. Acid value, carbonyl value, iodine value, viscosity and content of polymer were remarkably changed as higher heating temperature and/or longer heating time. Correlation coefficient of viscosity to acid value was 0.9843 for soybean oil and 0.9819 for cottonseed oil. In case of viscosity and carbonyl value, viscosity also showed good relationship to carbonyl value as 0.9779 for soybean oil and 0.9797 for cottonseed oil. And correlation coefficient of viscosity to iodine value of soybean oil was 0.9852 and cottonseed oil was 0.9948.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.144-148
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• 1988

Differential scanning calorimerty(DSC) was used to study gelatinization phenomena of defatted rice, corn, wheat, potato starch and nondefatted rice and wheat starch at heating rate $5{\sim}15^{\circ}C/min$. Gelatinization temperature of defatted rice and wheat starch indicated $4{\sim}5^{\circ}C$ lower temperature than nondefatted starch. More rapid heating rate resulted in a increasing of the gelatinization enthalpy for various starches. A linear relation was observed between water content, heating rate and gelatinization temperature. From the linear relationship existing between water content and gelatinization enthalpy, minimum water content for the gelatinization were 41, 38, 33 and 30% of rice, potato, wheat and corn starch, respectively.

• Journal of the Korea Institute of Building Construction
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• v.11 no.2
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• pp.162-170
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• 2011

As the result of implementing a treated material test and durability test after quickly drying S.P.F. species, a type of softwood structural material, within a short period time, soaking it in liquid phosphate flame proof agent for an hour, microwave heating it, and compressing it from 3.8cm to 1cm, when setting the appropriate heating time of microwave heating at 7 minutes at 5kW, it is observed that it satisfies the target water content (4~5%). It is shown that in a water content measurement of the wood that is compressed after being softened by soaking in the flame proof agent, drying and heating at 3kW for 9 minutes, all specimens satisfied 12~14%, the appropriate water content for exterior wood. Also, it is shown that in terms of the flame performance obtained through a flame resistance treatment of the compressed wood and a treated material test, the specimen soaked in flame proof agent for 30 minutes was the most excellent, and that the performance test result of the compressed wood in all areas, such as nail withdrawal resistance, compression, bending strength, and shearing strength, were all improved in their mechanical features to twice to three times better performances.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1999.11a
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• pp.91-94
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• 1999

1. 가열과정과 냉각과정의 열매체 입출구 온도차는 초기에 6$^{\circ}C$이상이었으나 후기의 온도차는 3$^{\circ}C$정도로 나타났으며, 가열과정 중 상변화가 이루어지는 시간은 약 2시간, 3$0^{\circ}C$에서 상변화과정이 이루어지며, 냉각과정은 3$0^{\circ}C$에서 1차 28$^{\circ}C$에서 2차 상변화과정이 진행되는 것으로 나타났으나 30-28$^{\circ}C$에서 계속적인 상변화과정이 나타났으며 진행시간은 약 3시간으로 나타났다. 2. 축열재를 700kg 주입하여 축열성능과 방열성능을 측정한 결과 축열재의 축열량은 37,818㎉, 방열량은 36,228㎉로 나타났다. 이상의 결과로 볼 때 축열시스템의 효율은 95.8%로 나타났다.

• Food Engineering Progress
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• v.14 no.3
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• pp.193-201
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• 2010

The aim of this study was to analyse the quality of Yukwa puffed by using a vacuum puffing machine and compare to deep-fried Yukwa. The effect of vacuum puffing condition including heating temperature(100-${160^{\circ}C}$), preheating time(0-8 min) and vacuum puffing time(5-20 min) on physical and microstructure characteristics of the Yukwa was investigated. Vacuum puffed Yukwa at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 10 min puffing time had highest value in volumetric expansion ratio(10.04) and lowest value in bulk density(0.15 g/$cm^{3}$). The breaking strength showed the lowest value of 140 g/$cm^{3}$ in vacuum puffing Yukwa at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 15 min puffing time. The Yukwa puffed with the vacuum puffing machine at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 15 min puffing time had the higher value of bulk density and the lower value of volumetric expansion ratio than those of deep-fried Yukwa. Increasing preheating time and vacuum puffing time caused an increase in white and an decrease in yellowness. The vacuum-puffed Yukwa exhibited smaller and uniform cell structure, while deep-fried Yukwa exhibited apparently in larger pores inside and smaller pores near the surface layer. The optimum condition of vacuum puffing machine for the production of vacuum-puffing Yukwa was ${120^{\circ}C}$ heating temperature, 4 min preheating time and 5 min puffing time.