• 한국식생활문화학회지
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• 제24권5호
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• pp.533-539
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• 2009

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

• 한국식생활문화학회지
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• 제17권4호
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• pp.465-472
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• 2002

The effect of cooking(boiling, steaming and baking) and drying on the cholesterol content and formation of oxidized cholesterols and acid value in squid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled. The data from spectophotometric assay ranged from 263.2 mg/100g(mantle) to 315.8 mg/100g(tentacle). The cholesterol levels found for squid samples analyzed by gas chromatography(GC) were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted some decrease in the initial total cholesterol content of raw meat from 10%(boiling for 5 min.) to 25%(steaming for 5 min.). The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but brought about no significant difference in samples stored for 6 weeks at $4^{\circ}C\;and\;20^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterol in cooked samples. Sun dried meat stored at $4^{\circ}C\;and\;20^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol. For the boiled and steamed squids, 10% higher acid value and 5% higher acid value respectively were observed but oven cooked samples resulted in a 50% higher acid value than raw samples. Squids had a 45% higher acid value than raw one during sundrying and presrevation at $20^{\circ}C$ but there was not a severe difference of acid value between $4^{\circ}C\;and\;20^{\circ}C$ stored samples.

• 한국식품영양학회지
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• 제22권4호
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• pp.479-484
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• 2009

This study investigated the characteristics of baking bread and cookies supplemented with taurine and the effect of taurine addition on BAC(blood alcohol concentrations) and UAC(urine alcohol concentrations). Healthy male college students were divided into two groups, the control and the taurine group. Bread was baked with the addition of 0, 2, 4 and 6% taurine and baked with the addition 0, 3 and 6% taurine. The bread containing 2% taurine showed the fastest fermentation among the 4 groups. Fermentation and oven-spring of breads baked with a taurine concentration greater than 4% of taurine disturbed. In some areas of the sensory test, the taurine supplemented bread had higher scores than the control bread. We served 6 g of taurine supplemented cookies with 1,000 $m{\ell}$ of beer to 8 students in the taurine group. After 2 hours of drinking beer, the BAC and UAC of the taurine group were found to be lower than the control group. But no difference was found in the alcohol excretion of their urine. From this study we concluded that the taurine has an effect on the detoxication of alcohol, which reduces the BAC.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2000년도 추계학술대회논문집B
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• pp.261-266
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• 2000

Temperature variation during silicon wafer baking is mainly due to natural convection caused by temperature difference between silicon wafer and upper plate. Several cases are tested and calculated numerically to improve temperature uniformity. The temperature difference and velocity magnitude in the flow cell is reduced for a small gap between the wafer and upper plate because the natural convection force is suppressed in the small space. The uniform temperature distribution can be obtained with controling the incoming flow distribution from the upper plate. An alternative method is the adiabatic wall condition on the upper plate to maintain the temperature uniformity within $0.3^{\circ}C$ on the water plate.

• 마이크로전자및패키징학회지
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• 제10권3호
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• pp.57-65
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• 2003

본 연구에서는 웨이퍼 레벨 진공 패키징된 MEMS자이로스코프 소자의 신뢰성 시험 및 분석을 통하여 웨이퍼 레벨 진공 패키징의 파괴 메카니즘을 연구하였다. 진공 패키징의 주된 파괴 모드는 누설, 가스투과, 그리고 outgassing이다. 누설은 접합 계면이나 재질의 결함을 통하여 주로 발생되며, 접합폭을 증가시키거나 단결정 실리콘을 사용하면 누설이 감소한다. Outgassing은 실리콘 및 유리기판의 표면 및 내부에서 발생하며 주로 $H_2O$와, $CO_2$, $C_3H_5$ 및 유기 오염물질이었다. Epi-poly의 경우 SOI 웨이퍼보다 약 10배의 outgassing을 발생시킨다. 또한 유리기판을 샌드블라스트 공정을 사용하여 가공한 경우, 약 2.5배의 outgassing 양이 증가한다. Outgassing 제거를 위해서는 접합 전에 웨이퍼를 pre-baking하는 과정이 필수적이며, outgassing의 발생을 최대로 하기 위한 최적의 pre-baking조건은 실리콘과 유리 웨이퍼를 $400^{\circ}C$와 $500^{\circ}C$ 사이에서 pre-baking하는 것이다.

• 한국식품조리과학회지
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• 제22권3호통권93호
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• pp.270-281
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• 2006

The study investigated the effect of prefermentation of Bifidobacteria longum and Lactobacillus plantarum on baking quality. Firstly, two kinds of prefermentation were cultured using two lactic acid bacteria, Bifidobacteria longum and Lactobacillus plantarum. White pan bread baked with dough that had undergone these two prefermentation methods was compared with that baked with a non-prefermented control. The physicochemical properties of the three breads were analyzed, and then the physicochemical and sensory properties of the dough and baked bread were cross-analyzed. The pH prefermentation of Bifidobacteria longum was lower than that of Lactobacillus plantarum, whereas the titratable acidity was higher. Compared to the results from analyzing the prefermentation of Lactobacillus plantarum, the prefermentation of Bifidobacteria longum was expected to give positive effects on enriching the bread flavor by creating acetic acid at a level three- to eight-fold higher than that of Lactobacillus plantarum. According to the mixogram data, the optimum ending time for both Bifidobacteria longum prefermentation and Lactobacillus plantarum was around 4.5 to 5 minutes. The speed of dough materialization decreased with increasing prefermentation culture time. The baked bread with added Bifidobacteria longum had a higher water content. However, the other contents were not influenced by prefermentation, but were by culture time. The specific loaf volume, oven spring and baking lass rate all peaked at 20 hours after culture for both prefermentation cultures. The sensory test results indicated the highest prefermentation for the bread baked with prefermented Bifidobacteria longum doughwith a culture time ranging from 20 to 26 hours. In addition, the bread baked with prefermented Lactobacillus plantarum dough gave the highest preference when cultured for 20 hours.

• 산업식품공학
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• 제14권3호
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• pp.222-228
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• 2010

감태 분말의 대체량을 0-8%로 달리하여 스펀지 케이크를 제조한 후 물리화학적 및 관능적 품질특성을 측정하고 각 특성사이의 상관관계를 살펴보았다. 감태 분말의 대체 비율이 증가함에 따라 반죽의 비중은 점차적으로 증가하는 경향을 나타내었고, 케이크의 비체적은 감태 분말 대체에 따라 감소하고 굽기 손실은 증가하였다. 부피지수는 감소하는 경향을 보여 감태 분말의 비율이 높아지면 케이크의 부피가 작아짐을 알 수 있다. 밝기는 나타내는 $L^*$값은 유의적으로 감소하였으며(p<0.05), 경도는 점차적으로 증가하였다. 관능검사 결과 감태 분말대체에 따라 대부분의 관능 특성이 뚜렷하게 구분되었다(p<0.05). 한편 상관분석 결과 감태 분말의 대체수준은 $a^*$값과 관능적 경도(firmness)를 제외하고 모든 품질특성과 유의적인 상관관계를 나타내었다(p<0.05, p<0.01 또는 p<0.001).

• 한국식생활문화학회지
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• 제22권4호
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• pp.434-440
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• 2007

Yackwa is used as one of foods prepared for traditional rituals and holidays and enjoyed as snacks. Since Yackwas are fried, they contain oil, which can cause rancidity and undermines the freshness of Yackwas during distribution to retailers, not to mention a high level of calories. The study aims to develop baked Yackwas and analyze the quality in terms of calorie levels and characteristics by baking Yackwas in oven. Calorie level was 4.65 kcal/g in fried Yackwa, 3.96 kcal/g in baked Yackwa, and 2.95 kcal/g in baked peanut Yackwa prior to dip coating of grain syrup. baked Yackwa showed hardness of 13476.33 $g/cm^2$ before dipping in grain syrup, which was harder than 1912.56 $g/cm^2$ of fried Yackwa. After grain syrup coating, hardness of baked Yackwa reduced more significantly, compared with that of fried Yackwa, as grain syrup permeated through texture of Yackwa. And less hardness makes baked Yackwa tastier. Sensory evaluation was measured in a 5-point scale. Scores for texture and taste of baked Yackwa outpaced those of fried Yackwa. Score for the overall quality was 3.65 in baked Yackwa and 3.25 in baked peanut Yackwa, compared to 2.85 of fried Yackwa, indicating a higher potential of commercializing(p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• 제30권6호
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• pp.872-877
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• 2017

Objective: In order to utilize fat from broiler byproducts efficiently, it is necessary to develop an appropriate rendering procedure and establish quality information for the rendered fat. A study was therefore undertaken to evaluate the influence of rendering methods on the amounts and general properties of the fat recovered from broiler skin. Methods: The yield and quality of the broiler skin fat rendered through high and lower energy microwave rendering (3.6 W/g for 10 min and 2.4 W/g for 10 min for high power microwave rendering (HPMR) and high power microwave rendering (LPMR), respectively), oven baking (OB, at $180^{\circ}C$ for 40 min), and water cooking (WC, boiling for 40 min) were compared. Results: Microwave-rendered skin exhibited the highest yields and fat recovery rates, followed by OB, and WC fats (p<0.05). HPMR fat had the highest $L^{\star}$, $a^{\star}$, and $b^{\star}$ values, whereas WC fat had the highest moisture content, acid values, and thiobarbituric acid (TBA) values (p<0.05). There was no significant difference in the acid value, peroxide value, and TBA values between HPMR and LPMR fats. Conclusion: Microwave rendering at a power level of 3.6 W/g for 10 min is suggested base on the yield and quality of chicken fat.

• Asian-Australasian Journal of Animal Sciences
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• 제8권1호
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• pp.89-95
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• 1995

The efficient use as a protein source for poultry of full fat soybean (FFSB) treated under various processes, i. e. steaming under pressure 40 lbs/sq. inch for 5, 10 or 15 minutes or roasting in a baking oven at $180^{\circ}C$ for 20, 30 or 40 minutes or extruding was compared with that of soybean meal. Eight hundred straight run broiler chicks (AA 707) were randomly allotted into 8 treatments of 4 replicates, fed with, rations containing either kind of the above mentioned FFSB for 6 weeks (Wks 1-7). The protein content of the diets for chicks during 1-3, 3-6 and 6-7 weeks of age was 21, 19 and 17% respectively. The result revealed that steaming can destroy 76-92% of the trypsin inhibitor activity (TlA) in soybean, particularly that at 15 minutes, while roasting can get rid of only 13-28% TlA. Chicks fed roasted FFSB had an enlarged pancreas and showed inferior performances to the steaming and the extrusion products. Steaming should be at least 10-15 minutes in order to obtain the comparable performances to those of the extrusion or of the soybean meal. The extruded FFSB showed the best feed conversion ratio. This might be due to the very fine particle of the product.