• Korean Journal of Materials Research
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• v.4 no.5
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• pp.600-607
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• 1994

Optimum exper~mental conditions were established for the growth of heteroepitaxial GaAs layers on InP using liquid phase epitaxy (LPE) technique. Results showed that the optimum growth temperature was $720^{\circ}C$ at a cooling rate of $0.5^{\circ}C$/min. Surface morphology of the grown layers significantly improved by addition of about 0.005wt% Se to the Ga growth melt, which effectively suppressed melt-back of InP substrates into the melt during the initial stage of growth. It was observed that the quality of GaAs layers also improved substantially when the substrates patterned with grating structure were used, as determined by the (400) double crystal X-ray diffraction. The transmission electron microscopy observation indicated t.hat the misfit dislocations interact with each other at the grating region, resulting in a lower dislocation density in the upper GaAs layer.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.1
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• pp.51-57
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• 2023

Because of the global pollution caused by plastic disposal, demand for eco-friendly transformation in the packaging industry is increased. As part of that, the utilization of polylactic acid (PLA) as a food packaging material is increased. However, it is necessary to improve the crystallinity of PLA by adding nucleating agents or to improve the modulus by adding fillers because of the excessive brittleness of the PLA matrix. Thus, the cellulose nanofiber (CNF) was fabricated and dried to obtain a powder form and applied to the CNF/PLA nanocomposite. The effect of CNF on the morphological, thermal, rheological, and dynamic mechanical properties of the composite was analyzed. We can confirm the impregnated CNF particle in the PLA matrix through the field emission scanning electron microscope (FE-SEM). Differential scanning calorimetry (DSC) analysis showed that the crystallinity of not annealed CNF/PLA nanocomposite was increased approximately 2 and 4 times in the 1st and 2nd cycle, respectively, with the shift to lower temperature of cold crystallization temperature (T_cc) in the 2nd cycle. Moreover, the crystallinity of annealed CNF/PLA nanocomposite increased by 13.4%, and shifted T_cc was confirmed.

• Journal of Bio-Environment Control
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• v.19 no.4
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• pp.360-365
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• 2010

The effects of precooling treatments on the storability of chicon were investigated during modified atmosphere (MA) storage. The forced air cooling showed faster precooling rate that reduced the internal temperature of chicon to $2{\pm}1^{\circ}C$, and the precooling time of forced air cooling was 1/6 of room cooling. The half cooling time was 3 hr 21 min in room cooling and 1 hr 17 min in forced air cooling. Weight loss was less than 0.5% in all treatments both $5^{\circ}C$ and $10^{\circ}C$ MA storage and maintained higher in forced air cooling treatment. The concentration of carbon dioxide, oxygen, and ethylene of $50{\mu}m$ ceramic film packages were observed higher at $10^{\circ}C$ than $5^{\circ}C$. The precooling effect on respiration reduction was not shown at $5^{\circ}C$, but appeared that the gas concentration of precooling treatments showed less carbon dioxide and higher oxygen than non precooling treatment by 9 days after $10^{\circ}C$ storage. Ethylene concentration of precooling treatments showed lower than non precooling treatment until 3 days both $5^{\circ}C$ and $10^{\circ}C$ MA storage. Precooling showed the effect on maintaining visual quality of chicon both $5^{\circ}C$ and $10^{\circ}C$ MA storage. However, the forced air cooling that showed faster precooling rate did not appeared more precooling effect on the visual quality than room cooling because the fast air flow (6.0 m/sec) of forced air cooling hit directly on chicon outer leaves and might cause physical damage to chicon. Although the forced air cooling showed the effect on maintaining quality of chicon, but additional studies should be needed that investigated proper air flow rate and cooling box structure can prevent physical damage by air flow.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.341-348
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• 2005

The quality characteristics of bread added with the levels of $0\%,\;1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were investigated. Mixing water absorption capacity was increased by increasing amounts of prickly pear powder. Mixing time of dough was increased compared to that of wheat flour by added prickly pear powder, while it decreased as prickly pear powder content increased. Dough stability of wheat flour added with $1.0\%$ prickly pear powder was similar to wheat flour dough, while decreased by increasing amount of prickly pear powder at the range of $2.0\~4.0\%$. Pasting temperature($66.1\~66.9^{\circ}C$) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder was lower($67.8^{\circ}C$) than that of wheat flour. Peak viscosity($2,226\~2,375$ cp) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were higher(2,288 cp) than control, and increased with increasing amount of prickly pear powder Setback($797\~750$ cp) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were lower(803 cp) than that of wheat flour, and decreased with increasing amount of prickly pear powder. The volume of dough added with prickly pear powder decreased compared to that of the wheat dough. The specific loaf volume of bread added with prickly pear powder decreased($8.0\~18.5\%$) compared to that of the wheat bread. Color of crumb was deep red gradually with the increasing amount of substituted prickly pear powder. Hardness, adhesiveness, gumminess and chewiness of bread were increased gradually with the increasing amount of substituted prickly pear powder but the springiness was decreased. The sensory evaluation showed that bread of wheat flour added with $2.0\%$ prickly pew powder was superiority than the wheat flour bread.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.69-76
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• 1995

This study was concentrated on the subject of chou formation and physicochemical characteristics on medium flour mixed with 0, 25, 50, 75, 100% of rice flour in order to clarify the possibility to substitute rice flour for wheat flour on chou preparation. The water holding capacity, swelling power, and maximum viscosity were higher in rice flour than those in medium flour but the initial pasting temperature was equal to 65$^{\circ}C$ in the two flour groups. The ratio of setback during cooling became 0.94 in the rice flour and 1.14 in the medium flour. So, the rice flour showed a slow tendency during gel formation as compared with the medium flour. The volumes of the rice choux were ranged from 80.0% to 89.0% according to the mixing ratio of medium flour as compared with that of the chou of wheat flour. But, the choux formation were increased as much as 108.8% out the paste added gelation of glutinous substance and 124.4% at the paste added Span20 of emulsifier compared to the non-addition treatment. The paste of rice flour added gelatin and Span20 showed better dispersion of components, especially, the small granules of lipid were fairly or plentifully dispersed in the paste added Span20 due to emulsifying activity. In sensory evaluation, the chou of l00% rice flour was inferior to that of medium flour on cavity-forming but the choux of wheat flour mixed with 25%, 50%, and 75% of rice flour were equal or superior to that of medium flour on all characteristics tested such as appearance, surface color, cavity-forming, chewiness, and taste. There were no significant differences on the cavity-forming expansion and taste between choux of rice flour and wheat flour Therefore, the results of this study made conclusion that rice flour would be substituted for wheat flour on the chou preparation.

• Korean Journal of Soil Science and Fertilizer
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• v.19 no.4
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• pp.339-344
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• 1986

Frost damage which can reduce yields, impair fruit quality and cause loss of trees is closely related to the occurrence of daily minimum temperature. Horizontal distribution of air temperature minima can be characterized by conditions of radiational cooling and gravitational movement of cold air, which are influenced by the regional topographic features. Observations were made on the air temperature minima over Yangpyeong area, to delineate potential effects of topography on the temperature pattern during spring season. Two routes were selected for the observation. Liquid glass minimum thermometers were installed at 17 sites through the old peach orchards which had been closed due to the frequent freeze-frost hazards during the recent years. This route was 8.5km long and the highest point was 350m above mean sea level. The other route, which was 2.5km in distance, was run with a digital resistance thermometer during the hour just before sunrise. Observations were made both on a calm-clear day (April 30, 1986) and a windy-overcast day (May 1, 1986). The temperature on April 30 was in increasing trend with elevation but this was modified at near the riverside and the downtown area. An orchard lying on a hilltop showed the temperature $1^{\circ}C$ higher than near by lowland of which elevation was about 30m lower. The minimum temperature on the overcast day was little affected by terrestrial conditions but by the atmospheric lapse condition. The peach orchards severely damaged by cold air were found in the area where the lowest minimum temperature was observed. The results may be useful for selection of the proper orchard location to be developed in an area.

• Korean Chemical Engineering Research
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• v.53 no.6
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• pp.783-791
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• 2015

A fluidized-bed reactor with an inside diameter of 0.1 m and a height of 1.2 m was used to study the effect of steam and catalyst additions to air-blown biomass gasification on the production of producer gas. The equipment consisted of a fluidized bed reactor, a fuel supply system, a cyclone, a condenser, two receivers, steam generator and gas analyzer. Silica sand with a mean particle diameter of $380{\mu}m$ was used as a bed material and calcined dolomite ($356{\mu}m$), which is effective in tar reduction and producer gas purification, was used as the catalyst. Both of Korea wood pellet (KWP) and a pellet form of EFB (empty fruit bunch) which is the byproduct of Southeast Asia palm oil extraction were examined as biomass feeds. In all the experiments, the feeding rates were 50 g/min for EFB and 38 g/min for KWP, respectively at the reaction temperature of $800^{\circ}C$ and an ER (equivalence ratio) of 0.25. The mixing ratio (0~100 wt%) of catalyst was applied to the bed material. Air or an air-steam mixture was used as the injection gas. The SBR (steam to biomass ratio) was 0.3. The composition, tar content, and lower heating value of the generated producer gas were measured. The addition of calcined dolomite decreased tar content in the producer gas with maximum reduction of 67.3 wt%. The addition of calcined dolomite in the air gasification reduced lower heating value of the producer gas. However The addition of calcined dolomite in the air-steam gasification slightly increased its lower heating value.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.268-275
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• 2004

Effects of soaking time and particle size on physicochemical properties of nonwaxy rice flour were investigated. Nonwaxy rice grains were soaked at $4^{\circ}C$ for 0, 1, 12, and 24 hr, dried at room temperature, and milled, Resulting flours were passed through 45-mesh ($<355{\mu}m,\;IL45$) and 100-mesh ($<150{\mu}m\;IL100$) sieves and separated into $<40{\mu}m\;and\;40-100{\mu}m$ series. IL45 series showed higher amount of large particles ($40-100{\mu}m$) than IL100 series. As the soaking time increased, protein and ash contents decreased, and amylose content, water-binding capacity, swelling power, and solubity of nonwaxy rice flours increased. Swelling power and solibility of nonwaxy rice flours also increased between $65-85^{\circ}C$. Water-binding capacity, swelling power, and solubility of IL100 series were higher than those of IL45 series. 12 hr-soaked nonwaxy rice flour pastes showed higher peak viscosity and breakdown but lower setback and visicosity at $95\;and\;50^{\circ}C$ than 1 hr-soaked ones. X-Ray diffractograms of nonwaxy rice flours were not affected, whereas surface appearance was affected, by soaking time and particle size.