• Proceedings of KHEA Conference
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• 2003.04a
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• pp.155-155
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• 2003

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1989.12a
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• pp.115-115
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• 1989

• Bulletin of Food Technology
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• v.1 no.2
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• pp.59-65
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• 1988

• 월간산업보건
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• s.162
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• pp.34-44
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• 2001

• Proceedings of the Korean Society of Life Science Conference
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• 2002.03a
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• pp.118-118
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• 2002

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.546-553
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• 1991

The effect of stabilizers on the sedimentation, sensory evaluation and viscosity were investigated during the fermentation of traditional Andong sikhae and storage of the product at $4^{\circ}C$ and morphological characteristics were reviewed by scanning electromicrograph. The number of acid producing bacteria was increased for the first 3 days and then slightly decreased. Among the commercial stabilizers 0.3% of Carrageenan was the most effective for proventing sedimentation of sikhae. The interaction effects between the amount of food stabilizer added and treatment groups on taste turned out to be statistically significant.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.319-324
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• 1990

The effects of pH, protein and fat content, addition of emulsifiers, stabilizer, sugar, salt and calcium salt on the stability of soymilk suspension were investigated by analyzing the cream separated and precipitates of soymilk which is prepared by various conditions. In the alkaline region of pH, soymilk showed a good stability of the suspension and particularly, above pH 10, precipitates were not formed. When 1.5% of palm oil with 0.4% of glycerine monostearate was added to soymilk in the hydrophile-lipophile balance (HLB) value of 4 to 7, resulted maximal emulsion stability occured below H LB 6. The stability was decreased with increasing the fat concentration and soy oil showed better emulsion stability than that of palm oil. Among the commercial stabilizers, 0.03% of carrageenan was most effective. The stability was not decreased by addition of sugar up to 3% while it was decreased by addition of sodium salt and calcium salt at low level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1813-1818
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• 2015

Grape seed extract (GSE) was added to grape seed oil to improve the oxidative stability of the grape seed oil during storage. To measure the oxidative stability of grape seed oil, peroxide value, acid value, and conjugated diene value were measured, and changes in browning, vitamin E, fatty acid composition, and polyphenol content of oil were examined. In the case of grape seed oil with GSE, peroxide value, acid value, and conjugated diene value were lower than those of grape seed oil. The magnitude of increase in absorbance of grape seed oil with GSE was less than that of additive-free grape seed oil, whereas the magnitude of decrease in vitamin E isomers in grape seed oil with GSE was less than that of grape seed oil with no additive. Changes in fatty acid composition were also similar. However, polyphenol contents showed the greatest reduction in grape seed oil containing GSE. GSE contributes to the oxidation stability of grape seed oil, but the antioxidant capacity of GSE was lower than that of butylated hydroxytoluene.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.4
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• pp.1801-1806
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• 2014

This paper proposed the design technology for the level meter of the overflow preventer system of LNG storage tank. The parts of LNG ship should be developed under considering the cryogenic environment. Therefore, we proposed the structure of level meter to prevent overflow of LNG tank using the numerical analysis method. The proposed level meter for the overflow preventer is manufactured and the performance is verified through international authorized inspection agency.

• Tunnel and Underground Space
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• v.24 no.2
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• pp.155-165
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• 2014

Multiple thermal energy storage (TES) caverns can be used for storing thermal energy on a large scale and for a high-aspect-ratio heat storage design to provide good thermal performance. It may also be necessary to consider the use of multiple caverns with a reduced length when a single, long tunnel-shaped cavern is not suitable for connection to aboveground heat production and injection equipments. When using multiple TES caverns, the separation distance between the caverns is one of the significant factors that should be considered in the design of storage space, and the optimal separation distance should be determined based on a quantitative stability criterion. In this paper, we described a numerical approach for determining the optimal separation distance between multiple caverns for large-scale TES utilization. For reliable stability evaluation of multiple caverns, we employed a probabilistic method which can quantitatively take into account the uncertainty of input parameters by probability distributions, unlike conventional deterministic approaches. The present approach was applied to the design of a conceptual TES model to store hot water for district heating. The probabilistic stability results of this application demonstrated that the approach in our work can be effectively used as a decision-making tool to determine the optimal separation distance between multiple caverns. In addition, the probabilistic results were compared to those obtained through a deterministic analysis, and the comparison results suggested that care should taken in selecting the acceptable level of stability when using deterministic approaches.