• 우유
• /
• s.49 summer
• /
• pp.37-38
• /
• 1992

• 베이커리
• /
• no.8 s.397
• /
• pp.142-143
• /
• 2001

• 베이커리
• /
• no.5 s.394
• /
• pp.130-132
• /
• 2001

• Journal of the Korean Society of Propulsion Engineers
• /
• v.7 no.1
• /
• pp.28-39
• /
• 2003

Effects of the orifice internal flow such as cavitation and hydraulic flip on transverse injection into subsonic crossflows have been studied. The liquid column breakup length and the liquid column trajectory were measured by changing the orifice diameter (d), the orifice length/orifice diameter (L/d), the injection pressure and the shapes (sharp and round) of orifice entrance, and were compared with previous results. It is found that cavitation bubbles, which occur inside the sharp-edged orifice, make the liquid jet very turbulent and especially in the orifices with L/d ＝ 5 hydraulic flip appear as cavitation bubbles are emitted from the orifice. The breakup length is shorter as cavitation bubbles grows and hydraulic flip appears. However, the liquid column trajectories normalized by the effective diameter and the effective momentum ratio have a similar tendency irrespective of cavitation and hydraulic flip.

• Korean journal of food and cookery science
• /
• v.25 no.5
• /
• pp.600-605
• /
• 2009

This study was conducted to investigate the fat content, fatty acid composition, trans fatty acid content, and acid value of twenty types of fried chickens purchased in local markets in Korea. The fat was extracted from the fried chickens and analyzed by the folch method, which revealed that the content ranged from 4.94% to 18.06%. The major fatty acids in the fried chickens were oleic acid ($29.78{\sim}67.85%$), linoleic acid ($8.42{\sim}39.54%$), and palmitic acid ($10.67{\sim}25.43%$). Twenty types of fried chickens contained less than 0.1 g of trans fatty acid per 100 g of chicken, while the fatty acid value ranged from $0.86{\sim}2.65$, which is lower than the KFDA criteria.

• Korean journal of food and cookery science
• /
• v.29 no.6
• /
• pp.805-814
• /
• 2013

Lotus root, dried laver, and perilla leaf bugak, Korean traditional fried cuisine, were prepared with fermented glutinous rice batter and unroasted sesame oil or wheat flour batter and soybean oil and their physicochemical characteristics was evaluated. Bugak with fermented glutinous rice batter and unroasted sesame oil showed higher hardness, possibly brittleness than bugak with wheat flour batter and soybean oil. Oil absorption was higher in bugak with fermented glutinous rice batter and unroasted sesame oil than bugak with wheat flour batter and soybean oil, however, the lipid oxidation, evaluated by conjugated dienoic acid and p-anisidine values, was significantly lower in bugak with fermented glutinous rice batter and unroasted sesame oil. Frying oil strongly influenced the degree of lipid oxidation and fatty acid composition of bugak lipid. Different preparation of bugak did not show great effects on the contents of chlorophylls and carotenoids of dried laver and perilla leaf bugak, possibly due to protection by rice or wheat flour batter coating.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.1
• /
• pp.14-23
• /
• 2015

This study examined the glycemic indices (GIs) and glycemic loads of carbohydrate-rich snacks in Korea according to variety and cooking method. The most popular carbohydrate snacks (corn, potatoes, sweet potatoes, chestnuts, and red beans) from the Korean National Health and Nutrition Examination Survey nutrient database were cooked using a variety of conventional cooking methods (steaming, baking, porridge, puffing, and frying). The GIs of foods were measured in 60 healthy males after receiving permission from the University Hospital institutional review board (KMC IRB 1306-01). Blood glucose and insulin levels were then measured at 0, 15, 30, 60, 90, and 120 min after consuming glucose, and each test food contained 50 g of carbohydrates (corn: 170.0 g, potatoes: 359.7 g, sweet potatoes: 160.3 g, chestnuts: 134.8 g, red beans: 73.1 g). GI values for test foods were calculated based on the increase in the area under the blood glucose response curve for each subject. Steamed potatoes ($93.6{\pm}11.6$), corn porridge ($91.8{\pm}19.5$), baked sweet potatoes ($90.9{\pm}9.6$), baked potatoes ($78.2{\pm}14.5$), steamed corn ($73.4{\pm}9.9$), and steamed sweet potatoes ($70.8{\pm}6.1$) were shown to be considered high GI foods, whereas baked chestnuts ($54.3{\pm}6.3$), red bean porridge ($33.1{\pm}5.5$), steamed red beans ($22.1{\pm}3.2$), fried potatoes ($41.5{\pm}7.8$), and ground and pan-fried potatoes ($28.0{\pm}5.1$) were considered as low GI foods. The results suggest that the cooking method of carbohydrate-rich snacks is an important determinant of GI values.

• Journal of the Korean Dietetic Association
• /
• v.4 no.1
• /
• pp.99-108
• /
• 1998

The purpose of this study was to investigate the effect of frying methods of chickens ; deep-fat frying with raw chickens(A), with pre-cooked chickens(B) on the physicochemical properties of frying oil and fried chickens in the school foodservice. Acid, peroxide and TBA value of frying oil were significantly increased by increasing the number of frying times and those of method A were higher than those of method B. On the contrary, Iodine value was decreased significantly with increasing the number of frying times but there is no significant difference between method A and B. In fatty acids, the content of saturated fatty acid increased while that of unsaturated fatty acid decreased as the frying times increased. Also viscosity, yellowness and redness increased significantly by increasing the number of frying times. The content of vitamin $B_1 $, of fried chicken by the frying methods was not significantly different, but vitamin $B_2 $the method A was higher than by the method B. Ca, P, Na, K and Fe contents of fried chickens by the method A were higher than those by the method B.

• Korean Journal of Food Science and Technology
• /
• v.23 no.4
• /
• pp.465-470
• /
• 1991

In order to investigate the thermal and oxidative stability of different frying oils including soybean oil, palm oil, two blended oils of soybean-palm (5 : 5 and 7 : 3) and shortening, physico-chemical properties such as acid value, peroxide value, TBA value, degree of coloring, refractive index and specific gravity of the frying oils were measured during the preparation of French fried potatoes by repeated frying. The instability of soybean oil against thermal and oxidative degradation could be lessened by using blended oils in which the ratio of palm oil to soybean oil is more than 50%.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2010.08a
• /
• pp.75-75
• /
• 2010

배변 후 toilet flushing 시 다량의 세균을 포함한 물방울들이 화장실 곳곳으로 퍼지는 현상이 있다. 이러한 현상을 방지하기 위해 변기 뚜껑에 자기 세정 효과를 갖는 초발수 표면을 위해 플라즈마를 이용한 표면 처리가 시도되고 있으며, 이 연구의 일환으로 flushing시의 변기내의 유동 분석을 초고속 카메라를 이용하여 수행하였다. Toilet flushing 시 물 튀김 현상은 육안으로는 잘 관찰하기 어렵지만 최고 1000 frame/sec의 속도를 갖는 CCD camera를 이용하여 정량적으로 물 튀김에 의한 오염 가능성을 촬영 분석하였다, 두 번째로 소변 시의 변기 표면에서의 튀김현상을 분석하기 위하여 소변의 발사각도 및 속도를 가장 실제와 유사한 조건으로 설정하고 이를 상용 전산 유체 역학 소프트웨어인 CFD- ACE+의 자유 표면 계산 기능과 두 가지 유체(액체 및 기체)의 혼합 계산 모델을 사용한 계산 결과와 비교 하였다. 그 결과 변기 표면의 표면장력을 아주 작게 설정한 경우(작은 접촉각, 친수성)에는 중력의 영향을 고려하였음에도 불구하고 소변이 변기에 충돌 후 상부로 상당부분 튀어 올라가는 결과를 얻었다. 여러 가지 각도와 발사 속도, 실제의 인체와 유사한 발사 부위의 형상 변화로 인한 유체 표면의 난류 발생과 이에 따른 변기 표면 충돌 현상 변화 등을 수치적으로 고찰하였다. 한 예로 5.6 mm 직경의 노즐에서 소변이 나오는 경우를 발사 속도 3 m/s, 각도 $10^{\circ}$로 주고 중력을 고려하여 10초 동안을 계산하면, 방뇨 시 toilet bowl 내부에서의 물의 유동과 toilet 표면을 맞고 튀기는 현상을 그림 1과 같이 볼 수 있었다.