• Korean Journal of Plant Resources
• /
• v.20 no.2
• /
• pp.145-149
• /
• 2007

Shape of soybean sprouts affects their marketability. This study was carried out to understand the effects of pressure in both overspraying and underwatering cultivation methods on growth and morphological characteristics of soybean sprouts. Pressing treatments were done by continuous pressing by laying a plastic culture box over another with growing the sprouts, their alteration every day, or no pressing in overspraying method, and by continuous pressing, pressing after the 4th day cultivation with 30 kg steel case, or no pressing in underwatering method. The soybean (cv. Junjery) seeds were soaked in 2 ppm BA solution for 5 hours and then aerated for 3 hours immediately before 6 day culture. Lateral roots, hypocotyl and root lengths, hypocotyl diameters, fresh and dry weights were measured. Lateral roots per sprout were decreased with stronger pressing regardless of watering methods. In overspraying method, continuous pressing treatment resulted in shortest hypocotyl, but no and ones did the longest root. In underwatering method, however, no pressing one showed the longest hypocotyl but continuous pressing did the shortest hypocotyl. Regardless of watering methods, middle part of hypocotyl was more thickened with stronger pressing although hook diameters of the 3 treatments were not affected. In overspraying method. total fresh weight per sprout was the least in no pressing but the greatest in continuous pressing. In underwatering method, however, there was no significant difference between the treatments.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.5
• /
• pp.812-821
• /
• 2008

The characteristics of cold-pressed sesame oil (CPSO), virgin sesame oil (VSO), commercial heat-press extracted sesame oil (CHPESO) and commercial supercritical fluid extracted sesame oil (CSFESO) were investigated. The total phenolics of CPSO, VSO, CHPESO and CSFESO were 31.27, 68.33, 60.65 and 31.44 mg/100 g, respectively. Their $\gamma$-tocopherol contents were 32.82, 31.66, 29.26 and 26.87 mg/100g, respectively. The sesamol, sesamin, and sesamolin contents of VSO were the highest. The oxidation induction period (4.53 hr) of CPSO was lower than that of VSO, CHPESO and CSFESO (19.90, 16.50, and 12.23 hr, respectively). CPSO was rapidly oxidized during storage at $60^{\circ}C$ in the dark, and its peroxide value (POV) was increased about 14 times. Although there were few differences in electron-donating abilities at low concentrations (below 100 mg%), VSO showed the highest electron-donating abilities at higher concentrations (77.76% at 10,000 mg%). Contents of linolenic acid and oleic acid were $40.35{\sim}43.98$ and $31.59{\sim}33.46\;g$/100 g, respectively. CPSO contained the highest amount of oleic and linoleic acid among the variously extracted sesame oil.

• Korean Journal of Food Science and Technology
• /
• v.28 no.2
• /
• pp.324-329
• /
• 1996

In order to develop a novel dewatering process for soybean milk residue, hydraulic press with ohmic heating was built and its expression conditions were examined. The electric conductivity of raw soybean milk residue was 0.128 S/m and increased linearly with increasing temperature. Water content of the residue could be reduced to 74% with the conventional hydraulic press, but to less than 70% by applying ohmic heating to the hydraulic press. The most effective dewatering was achieved by applying alternative current with 5 kHz frequency at 60 V during expression. The solid content of the expressed liauid was markedly reduced from 10% to 3.3% by ohmic heating during expression. Temperature of the cake rose to above $95^{\circ}C$ during the dewatering due to ohmic heating.

• Journal of Applied Reliability
• /
• v.6 no.4
• /
• pp.307-315
• /
• 2006

차량 전장품 중 와이어링 하네스에서 큰 전류가 흐르는 회로의 연결 단자가 가지는 전기적 내구 성능 및 기계적 성능을 확보하기 위하여 단자 압착부의 압축율 최적화 기법을 개발하였다. 우선 단자 제작 과정을 표준화한 후 압착부의 주요 인자인 기계적 인장강도와 내부 부식 정도에 의한 전기적 저항 중대로 화재가 발생 가능성 관점에서 접근하였다. 여러 가지 실험을 통하여 얻어진 DATA를 분석한 결과 회귀 2차 모형을 사용하여 대전류 단자 압착부의 전기적/기계적 내구 성능 최적화 구간을 설정 하였으며, 이의 과정을 제시 하였다.

• Food Science and Preservation
• /
• v.16 no.6
• /
• pp.884-892
• /
• 2009

We determined the chemical changes occurring in oil after exposure to high temperatures for various periods of time. Alterations in the chemical parameters of oil after heating for 30, 60, 90, and 120 min at 120C were investigated. The study involved cold-pressed perilla oil (CPPO), virgin perilla oil (VPO), and commercial heat press-extracted perilla oil (CHPEPO), and we assessed quality properties such as Hunter's color values, browning color intensity, acid value, conjugated dienoic acid level, peroxide value, total phenolic content, electron-donating ability, and fatty acid concentration. Hunter L values were higher for CPPO than for VPO or CHPEPO, whereas browning color intensity was greatest for CHPEPO. Peroxide value data showed higher levels of oxidation products in CPPO than in VPO or CHPEPO, whereas conjugated dienoic acid level was most increased in CHPEPO. The content of total phenolics and electron-donating ability were higher in CHPEPO than in CPPO or VPO. After thermal treatment, fatty acid content was most altered in CPPO; in particular, the level of polyunsaturated fatty acids dropped significantly. Hunter L value, acid value, conjugated dienoic acid level, and peroxide concentration also increased whereas Hunter a and b values, browning color intensity, and total phenolic content were decreased in perilla seed oils after thermal oxidation treatment.

• Korean Journal of Food Science and Technology
• /
• v.25 no.1
• /
• pp.28-32
• /
• 1993

In order to elucidate the temperature and pressure effect on the oil expression of perilla seed, recovery of expressed oil (REO) and volumetric strain of both roasted and unroasted perilla seeds were observed at different temperature, pressure and for different periods of press. In this experiment, moisture content of perilla seed was adjusted to 2.5% and temperature used were 30, 40, 50 and $60^{\circ}C$. Pressure applied were 10, 30, 50 and 70 MPa, and periods of press were 5, 7, 9 and 11 min. As temperature and pressure were increased or periods of press was lengthened, REO and volumetric strain of pressed cake were increased. Maximum REO of unroasted perilla seeds were found to be 85.59% and those of roasted perilla seeds be 85.30%, at 70 MPa, $60^{\circ}C$, and for 11 min. Viscosity of expressed oil were exponentially dependent on temperature and REO were increased as viscosity was decreased. From statistical analysis between effects of expression factors and REO and volumetric strain of pressed cake, importance of their effects was decreased in the order of pressure, temperature, $temperature{\times}pressure$ and periods of press. The multiple regression equation between REO(Y) and temperature (T), pressure (P), and periods of press (D) were as follows; $Y=7.95+36.85P+1.12T^2-0.55TP-5.08P^2\;r^2=0.97$ for unroasted perilla seed (p<0.01), $Y=4.50T+39.23P+0.83T^2-1.71P-5.07P^2\;r^2=0.99$ for roasted perilla seed (p<0.01).

• Proceedings of the Korean Institute of Navigation and Port Research Conference
• /
• v.1
• /
• pp.357-362
• /
• 2006

The wedge type rail clamp compresses with small clamping force at first, and with large clamping force when the wind speed increases because of the wedge working. At this time in order to display the wedge working, the rail clamp slips along a rail. If the supporter is not installed in the rail clamp when the wind speed increases more and more, the structure will occur overload which leads the structure to fracture. So the supporter has to be installed in the rail clamp. The proper position of this supporter is determined by the initial clamping force and the wege angle. Therefore in this study we adopted 5-kinds of wedge angle as the design parameters, and carried out the finite element analysis, in order to analyze the relationship between the initial clamping force and the proper position of supporter in the wedge type rail clamp.

• Journal of Navigation and Port Research
• /
• v.31 no.1 s.117
• /
• pp.65-70
• /
• 2007

The wedge type rail clamp compresses with small clamping force at first, and with large clamping force when the wind speed increases bemuse of the wedge working. At this time in order to display the wedge working, the rail clamp slips along a rail. If the supporter is not installed in the rail clamp when the wind speed increases more and more, the structure will occur overload which leads the structure to fracture. So the supporter has to be installed in the rail clamp. The proper position of this supporter is determined by the initial clamping force and the wege angle. Therefore in this study we adopted 5-kinds of wedge angle as the design parameters, and carried out the finite element analysis, in order to analyze the relationship between the initial clamping force and the position of supporter in the wedge type rail clamp.

• Proceedings of the KAIS Fall Conference
• /
• 2010.05b
• /
• pp.689-692
• /
• 2010

일반형 자동차 내장부품은 외부가 플라스틱 사출 성형한 형태로 사용되지만, 고급 차종은 내장재의 미감이나 질감을 위하여 사출물 표면에 엠보싱 무늬가 형성된 표피재가 수지에 추가로 부착되어 제작된다. 부착하는 방법은 한 장비에서 저압 사출 후 플라스틱이 완전 응고 전에 표피재를 넣고 압입하는 저압 사출법과 표피재 수지를 기 사출된 제품위에 놓고 압착시키는 압착법이 있으나 이 두 방법 모두 엠보싱 무늬가 형성된 표피재를 넣고 작업하기 때문에 고온 압착시 기존 무늬가 찌그러지고 코너 부위가 경화되어 기존의 질감을 얻지 못하며, 치수 공차가 변형되어 불량률이 증가하므로 이를 시급히 개선할 새로운 제조 기술의 필요성이 대두된다. 본 연구는 가열 압착기로 지그 및 금형을 새로 개발하여 도어 트림 제조시, 기 사출물을 금형 쪽으로 기 조직을 삽입한 후 엠보싱 무늬가 없는 원소재 표피재로 상부 금형 쪽으로 소재조직을 진공으로 흡입하여 무늬를 성형한 후 하강시켜, 기 사출물에 압착시키는 가열 압착으로 엠보싱무늬의 손상을 방지하는 금형을 제안하였으며 그에 대한 해석, 설계, 실험을 통하여 성능을 평가 분석 하였다.

• The Korean Journal of Food And Nutrition
• /
• v.15 no.3
• /
• pp.203-208
• /
• 2002

The physicochemical and sensory properties of Campbell Early and Gerbong juices prepared by various pressing methods were studied. The yields of these juices by mixed method were 83.5% and 87.5%, the highest value of various pressing methods. And soluble solids and amino nitrogens of them decreased as heating temperature increased and was lowest when mixed method was performed. Titratable acidities of Campbell Early juice was 0.86∼1.00%, higher than that of Gerbong juice, 0.60~o.69%. Also the strength of astringent taste and sour taste of Campbell Early and Gerbong juice increased as heating temperature increased, and increased strength of these tastes gave good sensory evaluation to grape juices.