• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.530-532
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• 1990

The moisture sorption behaviors of dry corn(DC). dry-corn (DCC) and soaked-rooked corn(SCC) at $25^{\circ}C$ were analyzed. The corn was soaked in water at $26^{\circ}C$ for 8hr. The cooking times for DCC and SCC were 30 and 20min. respectively, at $80^{\circ}C$. Desorption occurred for DC and DCC at RH below 23% and SCC at RH below 33% during storage. Moldiness was observed in all samples at RH 97%, after 192hr for DC and 288 hr for both DCC and SCC. At the same water activity. SCC sample had the highest moisture content, followed by DC. The SCC sample had the highest monolaver value and sorption heat. Stability isotherms indicated that DC and SCC had better storability than DCC.

• Fire Science and Engineering
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• v.18 no.3
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• pp.45-50
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• 2004

Thermal degradation of PVC which used for insulator of 600V vinyl insulated wire has been studied by thermo gravimetry analysis and accelerated thermal aging test. The activation energy using thermo gravimetry analysis was determined by the kinetic methods, such as Kissinger and Flynn-Wall-Ozawa. The activation energy was determined to from 89.29 kJ/mol to 111.39 kJ/mol in 600V PVC insulated wire and from 97.80 kJ/mol to 119.25 kJ/mol in 600v heat-resistant PVC insulated wire. And also, the activation energy through a long-term thermal aging test was calculated by using Arrhenius equation In the low temperature of 8$0^{\circ}C$, 9$0^{\circ}C$, 10$0^{\circ}C$. The results showed that 600V PVC insulated wire was 92.16 kJ/mol, and 600v heat-resistant PVC insulated wire was 97.52 kJ/mol. Consequently, the activation energy of 600V heat-resistant PVC insulated wire is larger than 600V PVC insulated wire. Therefore, it can be predicted that 600V heat-resistant PVC insulated wire has a long-term stability relatively.

• 소프트웨어공모대전
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• s.2
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• pp.78-80
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• 1997

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.125-129
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• 1982

Four peroxidase isozymes from horseradish roots (isozymes A, B, C and D) were isolated by chromatography and were thermally inactivated at $70{\sim}97^{\circ}C$ and pH 7.0. The four isozymes had different inactivation rates and the inactivation of each isozymes did not follow first order kinetics. D values of isozymes A, B, C, D and crude enzyme were 594s, 1850s, 2050s, 78s, 130s and z values were $24.0^{\circ}C$, $12.5^{\circ}C$, $18.0^{\circ}C$, $23.7^{\circ}C$ and $24.0^{\circ}C$, respectively. Sephadex gel chromatogram of the thermally treated isozyme C indicated that the shape and molecular weight of the native isozyme changed during inactivation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.236-240
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• 2002

Characteristics of ostrich egg shell and optimal ashing conditions for preparation of calcium lactate were investigated. Average weight, girth, and length of ostrich egg shell with membrane (OESM) were 255.17 g, 39.50 cm, and 15.20 cm, respectively. Ostrich egg shell without membrane (OES) contained 0.35% moisture, 40.98% Ca as a maior mineral, 2.43% protein, and 235.0 mg/100 g of amino acids. Optimal ashing times for preparation of white-colored ashing powder from OES were 12 hr at $700^{\circ}C$, 80 min at 80$0^{\circ}C$, and 15 min at 90$0^{\circ}C$, respectively. These ashing conditions resulted in ashing powder with yields of 54.5~54.6% and color values of 97.26 ~97.51 for $L^{*}$, -0.30~-0.34 for $a^{*}$, and 0.63~0.98 for $b^{*}$. Ashing powders, from three different particle size ranges of OES, did not show significant differences in yield.eld.d.

• Proceedings of the IEEK Conference
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• 1998.10a
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• pp.727-730
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• 1998

In this paper, we propose an implementation of an efficient parallel Radon transform on TMS320C80-based system. For an N$\times$N SAR image, we can obtain O(NM/p) of the conventional parallel Radon transform, by representing the projection patterns in Radon space variables instead of the image space variables, and pipelining the algorithm, where p is the number of processors and M is the number of projection angles. Also, we can reduce the time for the dynamic load distribution among the nodes and the communication overheads of accessing the global memories, by pipelining the memory and processing operations by using tripple buffer structure. Experimental results show an efficient parallel Radon transform of speedup Sp=3.9 and efficiency E=97.5% for 256$\times$256 image, when implemented on TMS320C80 composed of four parallel slave processors with three memory blocks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.84-90
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• 1992

Peroxidase in the fruit of Malus sieboldii (Regel) Rehder was partially purified by DEAE-cellulose column chromatography and Ultro-AcA 54 gel filtration. The optimum pH of peroxidase was 4.5 and optimum temperature was $80^{\circ}C$. The enzyme was stable at pH 5.0 and below $30^{\circ}C$, and inactivated by heat treatment at $80^{\circ}C$ for 15min. In the presence of 30mM $H_{2}O_2$ Km value on o-phenylenediamine as substrate was 1.65mM, and in the presence of 10mM o-phenylenediamine Km value on $H_{2}O_2$ was 7.97mM. L-Ascorbic acid and sodium L-ascorbate greatly inhibited the enzyme activity and among several metal ions $Mn^{2+}$ only increased the activity at 5mM.

• YAKHAK HOEJI
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• v.7 no.2_3
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• pp.42-50
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• 1963

The destruction rate of microorganisms by heat follows the first order reaction. In this experiments, the calculated sterilization velocity constants of Escherichia Coli are 1.97 * $10^{-2}min^{-1}.(45{\deg}$ C), 9.53 * $10^{-2}min^{-1}.(55{\deg}$ C) and $1.858min^{-1}.(70{\deg}$ C), 2.89 * $10^{-2}min^{-1}.(80{\deg}$ C), 1.32 * $10^{-1}min^{-1}.(90{\deg}$ C), 2.87 * $10^{-1}min^{-1}.(95{\deg}$ C), 7.91 * $10^{-1}min^{-1}.(100{\deg}$ C) and $1.777min^{-1}.(105{\deg}$ C). In the results, the activation energy of E. Coli is 62.0 Cal $mole^{-1}.(45{\deg}-60-{\deg})$, that of B. Subtilis are 17.8 Cal $mole^{-1}(60{\deg}-80{\deg}$ C) and 47.1 Cal $mole^{-1}(90{\deg}-105{\deg}$ C).

• Resources Recycling
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• v.17 no.1
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• pp.66-72
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• 2008

Fundamental studies for the synthesis of Mn-Zn ferrite powder were investigated using a series of leaching and coprecipitation processes from spent alkaline manganese batteries. Zinc and Manganese dissolution rates obtained at the reaction conditions of 100g/L pulp density, 3.0M $H_2SO_4$, $60^{\circ}C$ and 200 rpm with 30 ml $H_2O_2$ as a reducing agent were more than 97.9% and 93.9% and coprecipitation of Mn-Zn ferrite powder was performed according to various reaction conditions such as temperature, time and amount of $O_2$ gas injection using the leaching solution. As a result of coprecipitation, Mn-Zn ferrite could be synthesized directly at low temperature in the reaction condition pH 12, $80^{\circ}C$, $O_2$ 1.3 L/min. and 400 rpm. The synthesized Mn-Zn ferrite powder was spherical powder of $0.143{\mu}m$ particle size and had a saturation magnetization about 80 emu/g.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.214-218
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• 1995

Elimination of residual captan during the storage and cooking process was investigated. The concentration of residual captan after sticking and drying fo captan on spinach was 2.938ppm. During storage of 5, 10, 15 and 20 days at 15$^{\circ}C$, the amount of residual captan decreased to 73.18, 80.80, 89.99 and 98.40% of the initial amount, respectively. When spinach was stored at 3$^{\circ}C$, the concentration of residual captan decreased to 58.20, 61.37, 72.84 and 76.31% and the storage was carried out at -17$^{\circ}C$, residual captan amount decreased to 7.18, 22.67, 34.58 and 40.91% of the initial amout, respectively according to the storage period. In the case of the residual captan of seasoned spinach, the storage of 2, 24 and 48 hours at 15$^{\circ}C$, the amout of residual captan decreased to 0.772(39.69%), 0.661(77.50%) and 0.063ppm(97.86%) of the initial amount, respectively. When spinach was stored at 3$^{\circ}C$, the amount of residual captan decreased to 2.344 (20.22%), 1.021(65.25%) and 0.329ppm(88.80%) and the storage was carried out at -17$^{\circ}C$, residual captan amount decreased to 2.428(17.36%), 1.520(48.26%) and 0.726ppm(75.29%) of the initial amount, respectively according to the storage period. In the case of the residual captan of spinach cooked with edible oil for 2, 4 and 6 minutes and then cooking oil was discarded, each decreasing rate of the captan sticked to thespinach was 96.29, 97.86 and 99.18%, respectively. The rate of removed the captan sticked to the spinach with oil was 73.32, 86.32 and 87.13%, respectively. From these results, the storage in room temperature and the addition of seasoning to the spinach could lead to decrease in the concentration of the residual captan, furthemore the cooking could inhance decreasing of residual captan.