• the MEAT Journal
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• s.34 winter
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• pp.14-25
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• 2007

The objective of this study was to investigate the physicochemical, microbiological and sensory properties of food additive-free grilled pork products manufactured using loin (T1), tender loin (T2) and ham (T3). The samples were heated for 30 min at $60^\circC$, and then 50 min for $150^\circC$. After cooling, vacuum packaged grilled pork samples was stored at $4\pm$$1^\circC$ for 40 days. The pH values of grilled pork samples ranged from 5.92 (T1) to 6.10 (T3) at the initial storage time, and from 6.28 (T1) to 6.60 (T3) after 40 days. The water holding capacities (%) was 85.99~93.24% for T1, 85.26~93.89% for T2 and 89.11~94.67% for T3, all of which were slightly higher than those of other pork products. The shear force values of T2 were significantly higher (p<0.05) than those of the other pork products throughout the storage period. The TBARS and VBN values of T2 were significantly higher (p<0.05) than those of T1 and T3. With regard to microorganisms, all grilled pork samples was in good condition, showing 1.93~3.48 log10 CFU/g via total plate counts, and 1.74~3.48 log10 CFU/g for lactic acid bacteria throughout the storage period. Regarding sensory evaluation, the scores of overall acceptability in all products were above 5.0 points through 40 days of storage.

• Food Science and Preservation
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• v.11 no.2
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• pp.195-200
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• 2004

Microbial lethal value and nutrient retention of sous vide processed spinach were evaluated with mathematical model prediction and experimental trial for different package sizes and pasteurization temperatures. The package size covers 500 g, 1 kg and 2 kg, while the pasteurization temperature includes 80, 90 and 97$^{\circ}C$. The basic process scheme consists of filling blanched spinach into barrier plastic film pouch, sealing under vacuum, pasteurization in hot water with over pressure and final cooling to 3$^{\circ}C$. Pasteurization condition was designed based on attainment of 6 decimal inactivation of Listeria monocytogenes at geometric center of the pouch package by heating cycle, which was determined by general method. Heat penetration property of the package and thermal destruction kinetics were combined to estimate the retention of ascorbic acid and chlorophyll. Smaller packages with shorter pasteurization time gave better nutrient retention, physical and chemical qualities. Larger package size was estimated and confirmed experimentally to give higher pasteurization value at center, lower ascorbic acid and chlorophyll contents caused by longer heat process time. Lower pasteurization temperature with longer process time was predicted to give lower pasteurization value at center and lower ascorbic acid, while chlorophyll content was affected little by the temperature. Experimental trial showed better retention of ascorbic acid and chlorophyll for smaller package and higher pasteurization temperature with shorter heating time. The beneficial effect of smaller package and higher pasteurization temperature was also observed in texture, color retention and drip production.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.269-275
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• 2006

The objective of this study was to investigate the physicochemical, microbiological and sensory properties of food additive-free grilled pork products manufactured using loin (T1), tender loin (T2) and ham (T3). The samples were heated for 30 min at $60^{\circ}C$, and then 50 min for $150^{\circ}C$. After cooling, vacuum packaged grilled pork samples was stored at $4{\pm}1^{\circ}C$ for 40 days. The pH values of grilled pork samples ranged from 5.92 (T1) to 6.10 (T3) at the initial storage time, and from 6.28 (T1) to 6.60 (T3) after 40 days. The water holding capacities(%) was $85.99{\sim}93.24%$ for T1, $95.26{\sim}93.89%$ for T2 and $89.11{\sim}94.67%$ for T3, all of which were slightly higher than those of other pork products. The shear force values of T2 were significantly higher(p<0.05) than those of the other pork products throughout the storage period. The TBARS and VBN values of T2 were significantly higher(p<0.05) than those of T1 and T3. With regard to microorganisms, all grilled pork samples was in good condition, showing $1.93{\sim}3.48\;log_{10}$ CFU/g via total plate counts, and $1.74{\sim}3.48\;log_{10}$ CFU/g far lactic acid bacteria throughout the storage period. Regarding sensory evaluation, the scores of overall acceptability in all products were above 5.0 points through 40 days of storage.

• Korean Chemical Engineering Research
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• v.58 no.4
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• pp.642-650
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• 2020

In general, the circulation path of the fluidized particles in a CFB (Circulating Fluidized Bed) boiler is such that the particles entrained from a combustor are collected by a cyclone and recirculated to the combustor via a sealpot which is one of non-mechanical valves. However, when a fluidized bed heat exchanger (FBHE) is installed to additionally absorb heat from the fluidized particles, some particles in the sealpot pass through the FBHE and then flow into the combustor. At this time, in the FBHE operated in the bubbling fluidization regime, if the heat flow is not evenly distributed by poor mixing of the hot particles (800~950 ℃) flowing in from the sealpot, the heat exchanger tubes would be locally heated and then damaged, and the agglomeration of particles could also occur by formation of hot spot. This may affect the stable operation of the circulating fluidized bed. In this study, the unevenness of heat flow arising from structural problems of the FBHE of the domestic D-CFB boiler was found through the operating data analysis and the CPFD (Computational Particle Fluid Dynamics) simulation using Barracuda VR. Actually, the temperature of the heat exchanger tubes in the FBHE showed the closest correlation with the change in particle temperature of the sealpot. It was also found that the non-uniformity of the heat flow was caused by channeling of hot particles flowing in from the sealpot. However, it was difficult to eliminate the non-uniformity even though the fluidizing velocity of the FBHE was increased enough to fluidize hot particles vigorously. When the premixing zone for hot particles flowing in from the sealpot is installed and when the structure is changed through the symmetrization of the FBHE discharge line for particles reflowing into the combustor, the particle mixing and the uniformity of heat flow were found to be increased considerably. Therefore, it could be suggested that the structural modification of the FBHE, related to premixing and symmetric flow of hot particles, is an alternative to reduce the non-uniformity of the heat flow and to minimize the poor particle mixing.

• Journal of Soil and Groundwater Environment
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• v.13 no.2
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• pp.62-69
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• 2008

In this study physicochemical characteristics and stability of various manganese coated sands (MCS) prepared with different methods were evaluated. In addition, removal efficiencies of As(III) by each MCS were compared. Four different MCSs were used; B-MCS prepared by baking method, W&D-MCS prepared by wetting and dry method, NMCS prepared during the water treatment process and Birm which is a commercial MCS widely used for the removal iron and manganese. The manganese content in each MCS was following order: Birm (63,120 mg/kg) > N-MCS (10,400 mg/kg) >W&D-MCS (5,080 mg/kg) > B-MCS (2,220 mg/kg). Birm showed the least solubility (% basis) in acidic conditions. As(III) oxidation efficiency of B-MCS was continuously increased as the solution pH decreased. While As(III) oxidation efficiency of N-MCS and Birm was minimum around neutral pH. The increased As(III) oxidation efficiency above neutral pH for N-MCS and Birm could be due to the competitive adsorption of $Mn^{2+}$, which was produced from reduction of $MnO_2$, onto the surface of aluminum and manganese oxides.

• Journal of Biosystems Engineering
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• v.10 no.1
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• pp.24-38
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• 1985

경사진 밀폐 공간에서 마주 보는 두 벽면의 온도 차로 인하여 발생되는 자연 대류 현상은 여러 공학 분야에서 볼 수 있는 중요한 열전달 현상으로서, 최근 들어 평판형 태양열 집열기를 설계하려는 사람들에게 많은 관심의 대상이 되고 있다. 평판형 태양열 집열기의 경우 덮개판으로 부터의 대류 열손실을 감소시킴으로서 집열 효율을 높일 수 있을 뿐만 아니라 사용목적에 따라 소형 집열기를 제작할 수 있어 경제적으로 유리하게 될 것이다. 밀폐된 공간에서 최초에 정지 상태에 있는 얇은 유체층을 하부에서 가열시켜 주면 열팽창 현상이 일어나고, 이것에 의한 부력이 점도나 열전도도 등의 안정화 요인을 극복할 수 있을 정도로 커지면 System이 불안정하게 되어 자연 대류 현상이 수반되며 이 때문에 열전달율이 급격히 증가하게 된다. 이러한 현상의 지배 방정식은 연립 비선형 편미분 방정식으로 특수한 경계 조건외에는 일반적으로 해석적 해를 구하기가 어렵기 때문에 실험적 연구가 많이 실시되어 왔고 이들 결과의 대부분은 전반적인 열전달 특성치만을 구하는데 집중되어 왔다. 본 연구에서는 수치 해석법의 하나인 유한 차분법을 도입하여 이차원으로 가정한 경사진 평판형 밀폐 공간에서의 자연 대류 현상의 지배 방정식을 유한 차분화시켜, $$2.74{\times}10^3\leq_-Gr\leq_-2.0{\times}10^6$$, Pr=0.73, $$15^{\circ}\leq_-a\leq_-150^{\circ}$$, 종횡비는 1, 2, 3, 5, 9에 대하여 정상 상태에서의 해를 구하면서 수치적으로 실험하였다. 본 연구에서 얻어진 결론을 요약하면 다음과 같다. (1) 해석적으로 구하기 어려운 경사진 밀폐 공간에서 자연대류현상의 지배 방정식을 유한 차분법으로 해결할 수 있으며, 대류항과 확산항을 따로 고려한 유한차분법이 효과적임을 확인하였다. (2) 저온과 고온 벽면에서의 온도를 각각 균일하게 놓고 단변으로 이루어진 벽면은 완전히 절연되어 있는 경우에 대하여 수치해를 구한결과, 이전의 해석적 및 실험적 결과와 일치하였으며, 시간의 경과에 따른 온도 및 유선의 변화를 현상학적으로 관찰할 수 있었다. (3) 평균 열전달 계수에 미치는 경사각의 효과를 살펴본 결과 종횡비가 1 인 경우 경사각이 $45^{\circ}$에서, 종횡비가 2, 3, 5, 9인 경우 경사각이 $60^{\circ}$에서 각각 평균 열전달 계수 최대치가 나타났다. (4) Ra수(Rayleigh number) 가 증가될수록, 경사각에 상관없이 평균 열전달 계수도 증가되었다. 한편 Ra수 및 경사각의 변화에 따라 종횡비가 증가될수록 평균 열전달 계수는 경사각이 $90^{\circ}$인 경우를 제외하고는 감소됨을 볼 수 있었다. 경사각이 $90^{\circ}$인 경우, 평균 열전달 계수는 종횡비가 2 인 곳에서 최대치를 얻을 수 있었으며, 종횡비가 계속 증가될수록 평균 열전달 계수는 점차 감소되어짐을 볼 수 있었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1784-1791
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• 2016

Garlic was subjected to eight different cooking methods (raw, boiling, steaming, microwave cooking, deep-frying, oven-roasting, pan-frying, and pan-roasting) utilized for typical Korean cuisine. Garlic was analyzed for antioxidant activities and physicochemical properties to elucidate effects of cooking. Garlic cooked at higher temperatures showed significantly lower lightness and higher yellowness (P<0.001). In particular, deep-frying and pan-frying resulted in lowest lightness and soluble solid content, indicating that non-enzymatic browning reactions were more facilitated. Compared with raw garlic, all cooked garlic tended to have lower thiosulfinates, presumably due to decomposition into polysulfides and/or leaching into cooking water and oil. Microwave cooking retained organic acids, total reducing capacity, and flavonoids, which can be attributed to low microwave intensity and shorter cooking time under which heat-labile bioactive components might have undergone less decomposition. Cooking significantly increased metal-chelating activity (P<0.001). In addition, oven-roasting and pan-roasting enhanced total reducing capacity and flavonoid content, indicating that thermal treatments increased the extractability of bioactive components from garlic. However, boiling, deep-frying, and pan-frying, in which garlic is in contact directly with a hot cooking medium, reduced antioxidant activities. Deep-frying resulted in largest reduction in DPPH radical scavenging activity of garlic, which correlated well with reduction of total reducing capacity and flavonoid content. The results show that the antioxidant activity of garlic could be affected by cooking method, particularly heat intensity and/or direct contact of the cooking medium.

• Journal of Advanced Marine Engineering and Technology
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• v.41 no.1
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• pp.99-104
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• 2017

This study evaluated the heating performance of a hybrid heat pump system. The system was installed in a $100-m^2$ greenhouse to utilize surplus solar energy. A hybrid heat pump system was installed at Jocheon-ri, Jeju Island, for an empirical evaluation of the performance. The system consists of a heat storage tank and plate heat exchangers for several heat exchanges between the greenhouse and heat pump or storage tank. The system uses R410a as the working fluid and is controlled automatically by a defined set temperature of the greenhouse. This system incorporates two kinds of heat sources: outdoor air and a storage tank that collects heat from the topside of the greenhouse. The results showed that the heating capacity was 19.9 kW in the outdoor air source mode and 21.4 kW with direct heating from hot water in the thermal storage tank. These results are very similar to those of a previous study.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.662-668
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• 2009

Brazilin was added to frying oil used in the production of potato chips and their antioxidative effects against Caesalpinia sappan L. were evaluated. Additionally, the antioxidative activity was tested under the same conditions that commercial antioxidants are evaluated. The peroxide value of the oil and fat extracted from the potato chips was 134 meg/kg oil, 84.06 meg/kg oil, 117.10 meg/kg oil and 68.56 meg/kg oil in the control group, BHA(50 ppm)-BHT(50 ppm) group, $\delta$-tocopherol (100 ppm) group and brazilin(100 ppm) group after storage for 30 days. The antioxidative effect of chips subjected to these treatments were 1.6 times, 1.14 times and 1.97 times greater than that of the control. In addition, the peroxide value was lower in the brazilin(100 ppm) group than in the BHA(50 ppm)-BHT(50 ppm) group and this group also had a superior effect at inhibiting the production of peroxide. Furthermore, an experiment conducted at high temperature using the Rancimat resulted in the antioxidant activity of brazilin(100 ppm) and BHA(50 ppm)-BHT(50 ppm) being 1.53 and 1.4 times greater than that of commonly used synthetic antioxidants. Finally, brazilin(100 ppm) effectively decreased the palmitic acid ($C_{16:0}$)/linoleic acid($C_{18:2}$) value and increased the conjugated dienoic acid content to a greater degree than commercial antioxidants.

• Journal of the Korean Vacuum Society
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• v.18 no.3
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• pp.236-243
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• 2009

Proton Engineering Frontier Project (PEFP) has supplied the metal ions to users by using an installed metal ion implanter of 120 keV. At present a feasibility study is being performed for a cobalt ion implantation. For a cobalt ion extraction we studied to sustain the high temperature($648^{\circ}C$) for metal ions vaporization from a cobalt chloride powder by using an alumina crucible in the ion source. The temperature condition of the crucible was satisfied with the plasma generation at the arc current of 120V and EHC power of 250W. The extracted beam current of $Co^+$ ions was dependent on the arc current in the plasma. The maximum beam current was $100{\mu}A$ at 0.18A of the arc current. The 3 peak currents of the extracted ions such as $Co^+$, $CoCl^+$ and $Cl^+$ were obtained by adjusting a mass analyzing magnet and the $Co^+$ ion beam peak current fraction as around 70% in the sum of the peak currents. The fluence of the implanted cobalt ions at the $10{\mu}A$ of the beam current and 90 minutes of the implantation time into an aluminum sample as measured around $1.74{\times}10^{17}#/cm^2$ by a quantitative analysis method of RBS (Rutherford Backscattering Spectrometry).