• Monthly Korean Chicken
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• s.151
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• pp.85-87
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• 2008

이제 한 달에 한 번은 의무적으로 맛있는 닭요리 전문점을 찾게 되어 버린 필자는 어디를 가건 길가에 걸린 간판부터 보게 된다. 서울 시내 지역적으로 생겨나는 프랜차이즈 닭튀김집이나 아니면 아주 독특한 바베큐 닭집을 종종 발견하게 되었는데, 규모가 작은 곳은 다시금 지나도 어딘지 찾지 못해 난감한 경우가 많다. 그러면 어김없이 다시 맛있는 닭집을 찾아야 하는 미션을 수행해야 한다.

• Proceedings of the Korean Society of Marine Engineers Conference
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• 2012.06a
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• pp.240-240
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• 2012

• 농업기술회보
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• v.49 no.3
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• pp.27-28
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• 2012

유채는 유지작물로 주 용도는 기름이다. 유채기름은 튀김용과 샐러드유로 많이 쓰이며, 식용 이외에도 바이오디젤, 윤활유, 인쇄잉크, 페인트, 화장품, 플라스틱 가소제 등 공업적인 용도도 증대되고 있다. 부산물인 유채박은 가축사료와 유기질 비료로 사용되고, 유채꽃은 밀원 및 관상용으로 쓰이고 있어 그 용도는 매우 다양하다.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.533-541
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• 2001

This research was carried out to obtain the information about the use of deep-fat-fried foods and treatment of oils used for deep-fat-frying at home. Data were obtained through questionnaires from 442 housewives in Chonbuk area. The frequency of taking deep-fat-fried foods was affected by ages and residential area. Average score for the preference of deep-fat-fried foods was 3.60 in the 5 point scale. Fifty three percent of the respondents prepared deep-fat-fried foods by themselves at home. The oil most commonly used for deep-fat-frying was soybean oil followed by com oil. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Oil color was used as a parameter for determining the life of frying oils by 81.2% of the respondents. Most of the respondents appealed to use oils one more time after filtering. For the disposal of used frying oil, 65.7% of the respondents used some kinds of absorbing papers; 16.1% made soaps and 10.7% discarded into a sink. According to correlation analysis, the frequency of taking deep-fat-fried food had positive relationships with housewives's health status, preference for foods prepared with oil and fats and family's preference for deep-fat-fried foods.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.337-341
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• 2002

Crude seasoning oil was manufactured from direct heat treatment of com germ, wheat germ, dehulled peanut, mustard, black pepper and com oil(RBD type). The sesame oil substituted was composed of this crude seasoning oil, oil soluble natural pigment mixture and com oil, and showed the similar appearance, flavor and taste with sesame oil. Free fatty acid content of SO was 1/4 than sesame oil, the other values were similar, respectively. Use of this SO was suitable about cooking, general frying as well as frying of laver and Chinese cake. As a result, this SO had possiblility as sesame oil substituted.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2006.11a
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• pp.59-63
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• 2006

A direct photograph measurement technique was used to determine the spatial distribution of the spray droplet diameter in subsonic crossflow and it also obtain that SMD distribution by using PLLIF technique. The injector internal flow was classified as three modes such as a normal, cavitation, and hydraulic flip. The objectives of this research are getting a droplet distribution and drop size measurement of normal flow and compare with the other flow effects. Although the study showed visually that drop size were spatially dependent of Air-stream velocity, fuel injection velocity, and normalized distance from the injector exit length.(x/d, y/d) There are also difference characteristics between cavitation, hydraulic flip and the normal flow.

• Proceedings of the Korea Water Resources Association Conference
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• 2015.05a
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• pp.448-448
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• 2015

급경사면의 세류간 토양침식은 지표면과의 강우입자 충돌에 의한 튀김현상과 면상흐름에 의한 토사이송 능력의 상호작용에 의해 영향을 받는다. 강우운동에너지와 면상흐름이 세류간 토양침식 및 토사유출 발생에 있어서 상대적인 기여도에 대한 연구는 국내뿐만 아니라 전 세계적으로도 미흡하다. 본 연구에서는 강우현상을 재현할 수 있는 강우모의 실험장비와 사면 토양침식 실험을 위한 소규모 토양플롯을 제작하여 실험에 사용하였다. 강우모의에 의한 강우운동에너지는 자연강우의 운동에너지 산정식의 계산결과와 비교했을 때, 약 0.58배의 규모를 재현했다. 강우입자의 충돌을 제어하기 위한 스트립을 토양플롯에 올려놓은 경우와 커버가 없는 나지상태에서 강우모의 실험을 한 경우 사면에서 발생한 지표유출수, 지표하유출수 및 토사유출 자료를 측정하고 분석하였다. 강우강도가 증가함에 따라 지표유출량은 증가하고, 지표하유출량은 상대적으로 감소했다. 지표커버는 지표유출의 첨두유량 발생시간을 지연시켰으며, 지표유출량과 지하수량의 변화를 초래했다. 지표커버에 의해 지표유출량은 평균 1.82배 감소하지만, 토사유출량은 평균 4.93배로 상대적으로 크게 감소하였다. 단위수류력과 토사유출량과 관계를 분석한 결과 강우운동에너지는 토양입자의 튀김현상에 의한 침식을 증가시킬 뿐만 아니라 지표유출수의 유속을 증가시켜 토사이송능력을 가중시키는 것을 확인하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.350-355
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• 2003

This study was carried out to clarify the effect of addition of perilla leaf powder (PLP) and carcass grade on the quality and palatability of pork sausage. The chemical composition, pH, calorie, water holding capacity, surface color, textural properties and amino acid composition of the samples were determined, and sensory characteristics were evaluated. Moisture and crude ash were not different among sausage of four type. Crude fat of grade B sausage was higher than that of grade E sausage, and grade B sausage added PLP was higher than grade B sausage without PLP. Crude Protein of grade E sausage was higher than that of grade B sausage. The pH of grade E sausage added PLP was highest, and calorie of grade B sausage without PLP was highest among sausage of four type. Water holding capacity of grade B added and free PLP was significantly higher than grade I sausage. The residual nitrite of sausage added PLP was significantly lower than sausage without PLP. In case of Hunter's $L^{*}$, grade B sausage and free PLP sausage were significantly higher than grade E sausage and sausage added PLP, respectively. In case of Hunter' $a^{*}$, grade E sausage and free PLP sausage were significantly higher than grade B sausage and sausage added PLP. Hunter's $b^{*}$ of sausage added PLP was higher than that of free PLP sausage. Textural properties, hardness, springiness, cohesiveness and chewiness were significantly different among sausage of four type, but gumminess of grade E added PLP was lowest among sausage of four type. Total amino acid was not significantly different among sausage of four type. Sensory color and texture of grade B sausage were superior to grade I sausage, palatability of free PLP sausage was superior.sage was superior.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.325-337
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• 2003

This study was designed to determine the distribution of trans fatty acids (tFAs) isomers of Processed foods commonly consumed in Korea. The tFAs positional isomers were analyzed using GC/MS spectrometer with HP-23 cis/trans FAME, capillary column (50m $\times$ 0.20 mm, id., 0.2 ${\mu}{\textrm}{m}$ film thickness) for 41 food samples. TFAs isomers were identified by comparing retention time with standards and GC/MS spectrum. In margarines, the content of tFAs ranged from 4.0% to 25.16% and the most abundant positional isomer of tFAs was C18:1 $\Delta$9t. In oils and fats, lards contained higher levels of tFAs (5.70~16.54%) than shortenings (6.77~10.55%). Shortenings contained higher levels of C18:1 $\Delta$9t (3.1~5.1%) than lard (1.6~4.3%), but corn oils had no tFAs. In seasonings, mayonnaise had no C16:1 $\Delta$9t, whereas C18:3t was detected. The content of tFAs in confectioneries was wide (16.20~52.16%). Among them, instant popcorns contained the highest amount of tFAs. Milk and dairy products showed even distribution of tFAS such as C18:1t, C18:2t, and C18:3t. Predominant tFAS isomer of condensed milk and ice cream was C16:1 $\Delta$9t. Frozen french fries and fried chicken contained higher levels of C18:1$\Delta$9t (9.4%), whereas grilled pork (jowl) had no C18:1 $\Delta$9t. The amount of tFAs per serving size was the highest in popcorn, followed by frozen pizza, frozen french fries, fried chicken, and bakeries.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.157-164
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• 1977

In the present study, the proxidant effect of ferrous and cupric chlorides which added to soybean oil and its fried noodle in the same concentration of the city water and the physically refined underground water were determined. As the inhibitor of metal proxidation, BHA and citric acid which are used widely in oil industry as antioxidants were compared. In both cases of soybean oil and its fried noodle, the addition of cupric chloride and ferrous chloride showed prominent proxidant effect. Especially, cupric chloride marked more proxidant effect than ferrous chloride by 3 to 6 times with the elapse of time. In the inhibition activity of metal proxidation, citric acid was more effective than BHA. The 1ppm of Cu +0.01% of citric acid treated soybean oil showed less proxidant effect than the control at the later stage. The inhibition activity of citric acid on $Fe^{++}$ in soybean oil was more effective than $Cu^{++}$ in soybean oil.