• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.497-502
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• 1990

The effect of sugar concentration, immersion time and temperature on water loss, solid gain or loss, and sugar molality of potatoes during osmotic concentration was analyzed by a response surface methodology (RSM), and those values were predicted by using a second degree polynomial regression model. Effect of osmotic concentration and blanching on vitamin C retention of air dried potatoes (6% MC: wet basis) was also evaluated. The most significant factor was sugar concentration for water loss, solid gain or loss, sugar molality, rate parameter and retention of vitamin C. Second and third factors were immersion time and temperature respectively. Water loss and solid gain were rapid in the first 10 min and then levelled off. A 44.6% of water loss was observed during osmotic concentration using a sugar solution $(60\;Brix,\;80^{\circ}C$) with 20 min of immersion time. Dried potatoes after osmotic concentration had higher vitamin C content than dried potatoes after blanching. Optimum regions for osmotic concentration process of potatoes were $60-70^{\circ}C$ of immersion temperature, 60 Brix of sugar solution and 16-20 min of immersion time based on above 30% of water loss and 50% of vitamin C retention.

• 한국신재생에너지학회:학술대회논문집
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• 2010.11a
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• pp.74.1-74.1
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• 2010

수치해석을 이용하여 형상 및 운전 조건에 따른 금속공기전지의 전기화학적 성능 변화를 조사하였다. 저전류밀도 영역에서의 전지 성능은 농도손실에 의한 영향이 미미하므로 활성화 손실과 저항손실만을 고려한 수치해서 모델을 적용하였다. 지배방정식은 전기전도식을 이용하였으며 전극 표면의 활성화손실을 모사하기위해 아연극(음극)에는 butler-volmer식을, 공기극(양극)에는 tafel식을 적용하였다. 실험결과와의 비교/분석을 통하여 수치해석 모델의 타당성을 검증하였다. 또한, 아연극과 공기극 사이의 간격과 전해질 농도 변화에 따른 아연공기전지 내부에서의 전류밀도분포를 조사하였으며, 분극곡선을 통해 전기화학적 성능을 평가하였다.

• Agrochemical news magazine
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• v.22 no.8 s.171
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• pp.14-17
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• 2001

• The Korean Journal of Rheology
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• v.10 no.1
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• pp.7-13
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• 1998

중량 평균 분자량이 1.22$\times$106이고 다분산도가 8.90이며 수분과 아밀로오스 함량이 각각 9.35%, 27%인 도토리 전분에 sucrose를 첨가하여 동적 유변학적 특성에 대한 온도와 농도의존성을 고찰하였다. AS(acorn starch)-sucrose 계의 점도는 전단속도가 증가하면 감 소하는 전단담화 현상을 나타내며 sucrose 농도가 증가할수록 점도가 증가하였고, Casson 식에 의해 얻어진 항복치는 sucrose 농도가 증가하면 증가하였다. 저장영률과 손실영률은 sucrose 농도가 증가하면 단일하게 증가하였고 손실 탄성률은 온도가 증가하면 감소하였다. DSC 측정자료를 zipper model에 적용시켜 본 결과 sucrose 농도가 증가할수록 zipper의 수 와 junc-tion zone의 수는 증가했으며 크기는 감소하였다. Sucrose는 전분과 수소결합을 형 성하여 용액내에서 가소제처럼 거동함을 알수있었다.

• Proceedings of the Korean Vacuum Society Conference
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• 1995.06a
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• pp.81-82
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• 1995

약한 자장을 사용하는 평면형 유도 결합 플라즈마 식각 장치에서 라디카르이 농도 제어를 위하여 벽면온도를 증가시켜 라디칼 손실을 줄였다. 폴리머를 잘 형성하는 C4F8의 경우 이에 따라 식각 특성이 25%정도 개선되었고, OES(opptical emission sppectroscoppy)와 AMS(appearance mass sppectroscoppy)를 이용하여 라디칼과 이온의 밀도 변화를 측정하여 식각 결과를 설명할 수 있었으며, 반면에 CF4의 경우 큰변화를 볼 수 없었다.

• Applied Biological Chemistry
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• v.41 no.5
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• pp.372-376
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• 1998

Internal mass transfer during osmotic dehydration of gingers in sugar solution was examined as a function of concentration, temperature and immersion time of those solutions using moisture loss, sugar gain, molality and rate parameter. Influence of osmotic dehydration on browning reaction and texture properties of air dried rehydrated was also evaluated. Increasing the concentration and temperature of sugar solutions increased moisture loss, sugar gain, molality and rate parameter. Water loss and sugar gain were rapid in the first 3 min and then changed gentle slope. Moisture loss during osmotic dehydration using a sugar solution $(60\;Brix,\;80^{\circ}C)$ with 18 min immersion time was 40.05 g moisture/100 g wet ginger which was 52% reduction of initial moisture content in ginger (83.02%, wet basis). The changes of rate parameter were more affected by temperature than by concentration of sugar solution. Minimum browning degree (O.D.=0.027) was carried out by osmotic dehydration in sugar solution $(40\;or\;50\;Brix,\;80^{\circ}C)$ with 15 min immersion time compared to control (O.D.=0.132). Influence of osmotic dehydration on puncture forces of 3 min rehydrated ginger in boiling water were $22{\sim}34%$ of reduction, while blanching treatment had not affected compared to those of control.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.40 no.12
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• pp.769-776
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• 2016

In this study, a numerical simulation of a vanadium redox flow battery was investigated for reactions involving an electrochemical species using comprehensive conservation laws and a kinetic model. For a 3-D geometry of the cell, the distributions of electric potential, vanadium concentration, overpotential, and ohmic loss were calculated. The cell temperature and initial vanadium ion concentration were set as variables. The voltage and electrochemical loss were calculated for each variable. The effects of each variable's impact on the electrochemical performance of a vanadium redox flow battery was numerically analyzed using the calculated overpotential in the electrode and the ohmic loss in the electrolyte phase. The cell temperature increased from $20^{\circ}C$ to $80^{\circ}C$ when the voltage efficiency decreased from 89.34% to 87.29%. The voltage efficiency increased from 88.65% to 89.25% when the vanadium concentration was changed from $1500mol/m^3$ to $3000mol/m^3$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.284-288
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• 1983

This experiment was carried out to investigate the stability of ascorbic acid (AsA) in the mixed solution of AsA and catechin according to the content changes of AsA and catechin under boiling, and for the respective concentration and pH. The loss of AsA was most for 10 minutes of boiling and accelerated by the mixture of catechin, but the loss was less in the high mixture rate than in the low the loss of catechin most for 10 minutes of boiling, also as the concentration of AsA becomes higher but that of cathchin lower, and as that of AsA lower but that of catechin higher, the loss of catechin becomes less moreover in the case of the low content ratio of catechin, the stability of AsA was better in order of the pH 4, pH 5, pH 6, namely as the pH increased, but in the case of the high better in order of the pH 6, pH 5, pH 4, that is as in decreased.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.307-312
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• 1989

Internal mass transfer during osmotic dehydration of carrots in sugar solutions was examined as a function of concentration, temperature and immersion time of those solutions using moisture loss, sugar gain, molality and rate parameter. Influence of osmotic dehydration and blanching on browning reaction of vacuum dried carrots(3% MC: wet basis) was also evaluated. Increasing the concentration and temperature of sugar solutions increased moisture loss, sugar gain, molality and rate parameter. Water loss and sugar gain were rapid in first 4 min and then levelled off. The rate of sugar gain and molality changes on temperature was significant in lower concentration$(20^{\circ}\;Brix)$ compared to higher concentration$(60^{\circ}\;Brix)$. The changes of rate parameter were affected by concentration than by temperature of sugar solutions. Moisture loss during osmotic dehydration using a sugar solution $(60^{\circ}\;Brix,\;80^{\circ}C)$ with 20min immersion time was 55.7%. Effect of osmotic dehydration and blanching before vacuum dried to 3% MC(Wet basis) on browning reaction was significant. Minimum browning reaction during vacuum drying was carried out using pretreatments such as osmotic dehydration in sugar solution$(40^{\circ}\;Brix,\;80^{\circ}C)$ with 16 min immersion time(O.D.=0.09) and blanching with 12 min immersion time at $80^{\circ}C$(O.D.=0.31) compared to control(O.D.=1.59).

• Proceedings of the KOR-BRONCHOESO Conference
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• 1987.05a
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• pp.11.2-11
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• 1987

1987년 2월 1일 부터 1987년 3월28일까지 본 병원 인공신장실에서 혈액투석요법을 받고 있는 만성 신부전증 환자 20례 (남자 15례, 여자 5례)를 대상으로 2회의 청력검사를 시행하여 다음과 같은 결과를 얻었다. 1) 만성 신부전증으로 혈액투석요법을 받고 있는 환자 20례 중 7례 (35%)에서 청력손실을 보였다. 2) 연령분포상 20대에서는 2명중 청력손실을 보인 예는 없었으며, 30대는 7명중 1명, 40대는 5명중 4명, 60대는 1명중 1명에서 청력손실을 보였으며 7례 전례가 남자였다. 3) 청력손실의 양상은 전례에서 양측성이며 고음장애형이었다. 4) 임피던스 청력검사상 tympanogram A형이 2귀 였으며 2례(4귀)에서는 acoustic reflex가 나타나지 않았다. 5) 청력손실을 보인 7례중 3례에서 75% 이상의 SISI score를 나타내었고 어음청력검사상 25㏈ 이상의 청력손실을 보인 예는 없었다. 6) 전해질농도와 난청의 정도, 혈액투석회수와 청력손실의 정도에는 유의한 연관이 없었다.