• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.5
• /
• pp.911-916
• /
• 2004

Widely used vegetables such as onion, soybean sprout, and carrot in Korean dishes were studied to reduce losses in firmness during cook/chill storage for food service system. Blanching at 7$0^{\circ}C$ affect positively on textural properties of the three vegetables while reheating at the food service practice. Firmness of the vegetables was improved and stabilized with addition of calcium ion in blanching solution during storage at refrigeration temperature. Calcium was effective to improve or sustain firmness during blanching. The effect of calcium on firmness of blanched and cooked soybean sprout was less significant than that of carrot and onion, especially at short period of storage under refrigerated condition. In conclusion, low temperature blanching with calcium ion was effective to maintain firmness of the three vegetables before cooking while refrigerated storage of the cooked vegetables and subsequent reheating for food service system.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
• /
• v.5 no.2
• /
• pp.102-110
• /
• 1993

An isothermal analysis was conducted to develop the design tool of an aquifer thermal energy storage system. Taejeon aquifer was chosen for the analysis, and the variation of FRE(Fluid Recovery Efficiency) with respect to the aquifer natural velocity and thermal load were investigated. The analysis results were compared with those of ATESSS(Aquifer Thermal Energy Storage System Simulator) and agreed within 2% of discrepancy. It is recommended, based on the result of this study, that the system may be suitable for a large volume of hot or chill thermal energy storage system, such as for district heating or cooling.

• Journal of Biomedical Engineering Research
• /
• v.8 no.2
• /
• pp.117-117
• /
• 1987

The medical image processing system is intended for a diverse set of users in the medical Imaging Parts. This system consists of a 640 Kbyte IBM-PC/AT with 30 Mbyte hard disk, special purpose image processor with video input devices and display monitor. Image may be recorded and processed in real time at sampling rate up to 10 MHz. This system provides a wide range of image enhancement processing facilities via a menu-driven software packages. These facilities include point by point processing, image averaging, convolution filter and subtraction.

• Korean Journal of Acupuncture
• /
• v.20 no.2
• /
• pp.1-20
• /
• 2003

This study was examined for characteristics of acupuncture of LU10 on the abdominal thermography of health subject. The volunteers who participating in this study had taken rest for 20 - 30 mins in room temperature $(23-25^{\circ}C)$ before the examination and informed them what to prohibit smoking, drinking and administration of drug for the previous day. The thermography of abdomen including a below part of the chest was taken using Infra-Red Imaging System (IR 2000, MEDI-CORE Co., Korea) by time interval of 15 minutes at 15 min before, just before and 15 min after, 30 min after and 45 min after acupuncture stimulation. Acupuncture was applied to both LU10 for 30 mins. The results showed that acupuncture of LU10 for 30 mins had more potencies of changes on all the ROIs of abdominal thermography than those of control group. Also, those responses were significantly clear at the A1, A3, A6, A7 and A9 areas. It was observed that the quantities of thermal changes following acupuncture of LU10 been increased significantly comparing that of control group at the all ROIs (region of interest). These effects have more potencies at the upper (A1 and A2) and below (A7, A8, A9) abdominal areas than midline ones (A4, A5, and A6). These results suggest that acupuncture of LU10 having the characteristics of controls of chill and fever (寒熱) may modulate thermal distributions and changes of abdominal areas including the below of chest.

• Transactions of Materials Processing
• /
• v.8 no.5
• /
• pp.491-497
• /
• 1999

The effect of partial squeeze on the quality of casting products in the vacuum die casting was investigated to make defect free casting products with excellent mechanical properties. The partial squeeze and vacuum die casting process was industrially implemented in making reaction shaft support which was made of a hypereutectic Al-15%Si alloy. To combine squeezing and vacuum effects, the plunger injection system was designed and attached on the chill vent type vacuum machinery system. The combination of vacuum effect before injection and partial squeezing effect after injection resulted in defect free die casting products. The uniform distribution of fine eutectic and proeutectic Si obtained from trial process also provided excellent mechanical properties.

• Korean Journal of Veterinary Service
• /
• v.40 no.4
• /
• pp.245-251
• /
• 2017

Cold air or ice water are used to chill poultry carcasses after slaughter. In order to compare the microbial reduction effect of two different chilling systems in poultry carcasses, Pre-and post-chilled carcass samples were tested for contamination agents such as aerobic bacteria counts, E. coli counts and Salmonella spp. counts. Water chilling system showed higher reduction ratio of bacteria than air chilling system during the three seasons. Also, aging of slaughter facility was related with bacterial contamination of pre-chilld carcasses. And additional volatile basic nitrogen (VBN) test were conducted in poultry packing meats and it increased steadily during 15 days. VBN at 8~9 days were over 13 mg% with putrid smell. Poultry packing meats by water chilling system were fresher than air chilling system during early storage time. But those decayed faster after 9 days.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.6
• /
• pp.850-856
• /
• 2005

The sensory and safety of cook-chilled Buchu-jeon were evaluated to provide to foodservice operation during chilled storage for 5 days. The sensory evaluations of cook-chilled Buchu-jeon were conducted according to 3 reheating methods which was frying pan, steam/convection oven and microwave oven. The sensory evaluations were made on 4 sensory attributes (taste, odor, color, and texture) by a 9-member panel using quantitative descriptive analysis (QDA). The Buchu-jeon reheated in the steam/convection oven, after 1 day storage at $3^{\circ}C$, obtained higher score in taste, odor and texture than the ones reheated in a frying pan and microwave oven. Three reheating methods didn't show any difference in taste, odor, color, and texture of Buchu-jeon at $3^{\circ}C$ for 3 days. The Buchun-jeon reheated in microwave oven at $3^{\circ}C$ for 5 days had a significant $(p\leq0.05)$ lower score odor and color than the ones reheated in frying pan and steam/convection oven. The safety of Buchu-jeon was also evaluated by measuring total count, coliform count, psychrotrophic count, acid value and peroxide value during 5 days of storage periods at $4^{\circ}C$C. Total counts of Pajeon was ranged from $5.0\times10^{1}$ CFU/g to $2.2\times10^{2}$ CFU/g and the coliform and psychrotroph were not detected at most experiments. The acid values were ranged from 1.80 to 2.18 mg of KOH/g of fat until 5 days at $4^{\circ}C$. And the peroxide values were ranged from 4.44 to 17.87 meq of peroxide/kg of fat until 5 days of storage period. Therefore, these results demonstrated that the cook-chilled Buchu-jeon is microbiologically and chemically safe during 5 days of storage period at refrigeration temperature.

• Journal of Acupuncture Research
• /
• v.18 no.3
• /
• pp.201-214
• /
• 2001

Objective : To study needling sensation and the flow of the needling sensation the ancient and the present literatures were reviewed. Results : 1. The needling sensation was getting the Qi and a normal reaction of acupuncture. 2. The flow of the needling sensation was promoted the Qi and normalized the flow of the Qi 3. The needling sensation of a patient expressed soreness, distension, heaviness, numbness, tingling, flushing, fervor, chill, itching, and so forth. 4. The needling sensation of a patient expressed simple or complex syndrome. 5. The needling sensation of a doctor expressed objectively more than the needling sensation of a patient in the hand feeling of a doctor. 6. The doctor was compared good needling sensation and bad needling sensation. 7. The needling sensation and the flow of the needling sensation were processed continuously. 8. The needling sensation and the flow of the needling sensation were connected with a nervous system and expressed variously in the anatomical structure and hand acupuncture tenchnique.

• Proceedings of the Korean Association of Geographic Inforamtion Studies Conference
• /
• 2008.10a
• /
• pp.262-263
• /
• 2008

수치지도는 다양한 GIS 어플리케이션의 기반데이터로 최신성이 무엇보다도 중요하다. 하지만 기존의 항공사진과 현지측량을 통한 갱신 방법은 짧은 주기로 변하는 현실 세계를 신속하게 반영하지 못한다는 단점을 가지고 있다. 특히 수치지도에서 많은 부분을 차지하고 있는 건물은 신축, 개축, 증축이 수시로 일어나기 때문에 기존의 갱신 방안으로는 한계점이 존재하였다. 이를 위해 본 연구에서는 건축행정시스템(e-AIS)의 건축 도면 및 대장 정보를 이용한 수치 지도 갱신 및 검수 방안을 제시하였으며, 이를 시스템화 하였다. 본 연구의 성과로 수치지도의 갱신 주기를 단축시킬 수 있으며, 또한 기 구축된 자료를 재활용한다는 측면에서 효과적인 갱신 대안이 될 수 있을 것으로 판단된다.

• International Commerce and Information Review
• /
• v.7 no.3
• /
• pp.231-246
• /
• 2005

Concerning the regulation of Internet service and the control of electronic commerce in China, It has not specific regulation and various rules or measures to enforce it yet. The common regulatory measures are that online business in some special areas must acquire a license or approval from relative agencies in advance. But whether licensing is an effect regulatory measure still takes time to verify. Accordingly these measures must be unified or coordinated to be enforced effectively. In order to encourage the development of E-Commerce, China will need to focus on developing rules that take advantage of the internet to encourage the economy, and establishing new legal rules or amending the traditional law to create a safe and secure legal environment for online transactions.