• Korean Journal of Oriental Medicine
• /
• v.17 no.2
• /
• pp.169-172
• /
• 2011

Traditional medicines usually use combinational formula that is prepared by mixing different varieties of medicinal herbs and boiling them in water to yield a decoction. In recent years a modified method has been proposed and practiced wherein the individual herbs are boiled with water separately and later these extracts are mixed together for use. This practice has lead to a constant controversy concerning the chemical and biological equivalence between the preparations arriving out of these two methodologies. In this research, we attempted to study the effects of traditional and individual preparation of Ssanghwa-tang (ST) to evaluate their equivalence in terms of its antioxidant activity and polyphenol content. The study results indicate that the polyphenol contents as well as the extraction yields of these two preparations were very similar to each other.

• Nuclear Engineering and Technology
• /
• v.41 no.6
• /
• pp.841-848
• /
• 2009

A simple model to analyze non-linear density-wave instability in a sodium-cooled helically coiled steam generator is developed. The model is formulated with three regions with moving boundaries. The homogeneous equilibrium flow model is used for the two-phase region and the shell-side energy conservation is also considered for the heat flux variation in each region. The proposed model is applied to the analysis of two-phase instability in a JAEA (Japan Atomic Energy Agency) 50MWt No.2 steam generator. The steady state results show that the proposed model accurately predicts the six cases of operating temperatures on the primary and secondary sides. The sizes of three regions, the secondary side pressure drop according to the flow rate, and the temperature variation in the vertical direction are also predicted well. The temporal variations of the inlet flow rate according to the throttling coefficient, the boiling and superheating boundaries and the pressure drop in the two-phase and superheating regions are obtained from the unsteady analysis.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.6
• /
• pp.554-572
• /
• 2016

This study is a comparative study on a cookbook published in 1900s titled "Jusikbangmun", one of collections of the National Central Library, along with other cookery books in Joseon Dynasty in the late 1800s to early 1900s. "Jusikbangmun" consists of 51 recipes, including 45 kinds of staple foods and six kinds of brews. More than 60% of the recipes deal with staple dishes and side-dishes, whereas the rest deal with ceremonial dishes and drinking. The "Jusikbangmun" applies a composite method of cooking from boiling and steaming to seasoning with oil spices. The ingredients are largely meats rather than vegetables, which is distinguished other cookery books in the Joseon Dynasty. Only "Jusikbangmun" deals with such peculiar recipes as 'Kanmagitang', 'Bookyengsumyentang', 'Jeryukpyen', 'Yangsopyen', and 'Dalgihye'. It is estimated that "Jusikbangmun" was published around the 1900s based on findings that "Jusikbangmun" is more similar with "Buinpilgi" and "Joseonyorijebeop" in the early 1900s than with "Kyuhapchongseo", "Siyijenseo" and "Jusiksieui" in 1800s. Therefore, "Jusikbangmun" is a valuable resource, we can use understand the food culture of the late Joseon period.

• Korean journal of food and cookery science
• /
• v.10 no.3
• /
• pp.260-266
• /
• 1994

The object of this study was investigation of the appreciable cooking condition in seven wild grasses, an evening primerose(Oenothera lamarckiana Seringe, S$_1$), a spiderwort(Commelina Communis L. S$_2$), the flower of a convolvulus(Calystegia Ja-ponica form Vulgaris gaea, S$_3$), So Ru Jaeng Yi(Portulaca Oleracea, S$_4$), Shoe Bi Rum(Portulacae Oleracea L, S$_5$), O Yi Pul(Sanguisorb aOfficinalis, S$_6$), Jip Sin Na Mul(Agrimonia poisa var. Japonica Nakai, S$_7$), in order to find out the importance as an useful vegetables. In this work 7 wild grasses with different soaking solutions and boiling conditions were examined to investigation the preference factors by sensory evaluation. Results of sensory evaluation for samples showed a significant difference at 1% and 5% level There were high significant differents in samples boiled for different time about astringent taste, bitter taste, perfume, green color and grassy smell at 1% and 5% level. In cooking methods of 7 samples, Namul was liked best and Guk, Salad and Fritter were followed. The condiments which were used for seasoning Namul were Gochujang. Soy Paste, Salt. Gochujang was most preferred.

• Food Science and Preservation
• /
• v.4 no.1
• /
• pp.17-25
• /
• 1997

The effects of microwave treatment on the perservation of foods, such as a seaweed soup and sea stoned radish shreds, were studied. Microwave treatment of microbial cell suspensions revealed that viable cells decreased dramatically when heated to 6$0^{\circ}C$. However, it was unlikely that microwave treatment to 60 is enough to decrease the viable cell counts efficiently in a seaweed soup and radish shreds. It was thought that microwave heating to at least 7$0^{\circ}C$ as a final temperature was an important factor to reduce microbial cell counts in foods. When foods were heated to 7$0^{\circ}C$ with a repetitive 15 sec "on" followed by 30 sec "off", no big differences were observed in viable counts during storage at 2$0^{\circ}C$ for 3 days, as compared to those treated with a full power. The microwave treatment with three stages was designed to solve problems associated with variations depending on food volumes and difficulties of heat diffusion in a solid food to be irradiated with a microwave oven. The three stage method was found to have a similar efficiency in the reduction of viable cell counts in foods to microwave treatment at a full power and to conventional methods, such as water bath heating or boiling for 3 min with a gas range.in with a gas range.

• Journal of Sericultural and Entomological Science
• /
• v.3
• /
• pp.33-36
• /
• 1963

This experimental work is aimed to find that there is any industrial potentiality of tussah silk reeling service. The obtained results are as follows. (1) The physical nature of tussah cocoon and its silk was investigated as prelim. (2) The best silk and chemical reeling ratio of tussah cocoon was obtained in case of using 3,000 time diluted NaOH during one hour boiling process. (3) The reeling efficiency of dupion type silk (37.5g/hr) was found as a better process than that of the normal type of silk (10g/hr). (4) It is believed that there is still possibility to increase the silk reeling ratio of tussah cocoon and to industrialize the tussah silk reeling in case of processing as dupion type silk.

• Nuclear Engineering and Technology
• /
• v.53 no.11
• /
• pp.3563-3579
• /
• 2021

Measured decay heat data of light water reactor (LWR) spent nuclear fuel (SNF) assemblies are adopted to train machine learning (ML) models. The measured data is available for fuel assemblies irradiated in commercial reactors operated in the United States and Sweden. The data comes from calorimetric measurements of discharged pressurized water reactor (PWR) and boiling water reactor (BWR) fuel assemblies. 91 and 171 measurements of PWR and BWR assembly decay heat data are used, respectively. Due to the small size of the measurement dataset, we propose: (i) to use the method of multiple runs (ii) to generate and use synthetic data, as large dataset which has similar statistical characteristics as the original dataset. Three ML models are developed based on Gaussian process (GP), support vector machines (SVM) and neural networks (NN), with four inputs including the fuel assembly averaged enrichment, assembly averaged burnup, initial heavy metal mass, and cooling time after discharge. The outcomes of this work are (i) development of ML models which predict LWR fuel assembly decay heat from the four inputs (ii) generation and application of synthetic data which improves the performance of the ML models (iii) uncertainty analysis of the ML models and their predictions.

• Korean Journal of Metals and Materials
• /
• v.49 no.1
• /
• pp.9-16
• /
• 2011

To develop a 6061 aluminum alloy with low residual stress and high tensile strength, a cryogenic treatment process was investigated. Compared to the conventional heat treatment process for precipitation hardening with artificial aging, the cryogenic treatment process has two additional steps. The first step is cryogenic quenching of the sample into liquid nitrogen, the second step is up-hill quenching of the sample into boiling water. The residual stress for the sample was measured by the $sin^2{\psi}$ method with X-ray diffraction. The 6061 aluminum alloy sample showed 67% relief in stress at the cryogenic treatment process with artificial aging at $175^{\circ}C$. From this study, it was found that the optimum cryogenic treatment process for a sample with low residual stress and high tensile strength is relatively low cooling speed in the cryogenic quenching step and a very high heating speed in the up-hill quenching step.

• Journal of Dairy Science and Biotechnology
• /
• v.40 no.4
• /
• pp.173-181
• /
• 2022

Industrial-scale Ca-fortified Dangmyon was manufactured with added casein phosphopeptides (CPP) to increase Ca adsorption in the intestine. Very low P content in eggshell Ca (egg Ca) and Dangmyon could make it possible to indirectly measure CPP content in Dangmyon. Partitions of the whole P present in Dangmyon were made into sweet potato, egg Ca, and CPP. The CPP content was obtained by multiplying CPP per P by the amount of P partitioned into CPP. It was found that 88.46% of CPP was obtained. However, when milk Ca, which was much higher in P, was added to fortify Dangmyon with CPP, it was found that the CPP content was either under- or over-estimated. Care must be taken when a much higher content of P as a Ca source is selected using this method. It was discovered that the added Ca and CPP were retained after cooking at boiling temperature; therefore, Dangmyon could be an excellent Ca and CPP carrier for humans.

• Journal of the Korean Society of Food Culture
• /
• v.37 no.4
• /
• pp.310-323
• /
• 2022

The purpose of this study was to investigate the preparation and cooking processes used to prepare Eungi in cookbooks published from the 1700s to the 1900s. 'Eungi' is a thin gruel made of starch powder. Fourteen historical cookbooks were included and investigated for the preparation of ingredients and processing methods. Fourteen types of eungi were identified. Arrowroot eui and kuseonwangdogo eui were found in 『Kyuhapchongseo』 written in the early 1800s, and many types of eungi (i.e. job's tears eungi, arrowroot eungi, sorghum eungi, lotus root eungi) were mentioned in 『Kunhakhoedeung』, but unfortunately, ingredients and cooking methods were not included. 'Eungi' was made by boiling starch powder prepared using the 'subi method', that is, dried after grinding main ingredients such as job's tears using a millstone followed by soaking and settling. Eungi boiled with water or omija water were seasoned with the sugar or honey, and salt. These eungis were used for stomach complaints and hangovers and to promote longevity.