• Design & Manufacturing
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• 제9권2호
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• pp.10-15
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• 2015

The water has been the suitable for the cooling medium until now. But the water as cooling medium seem to have the limit for high speed injection. The steam plastic molding injection use the steam as the medium when raise the mold temperature. The weld line has been the major quality problems in a plastic injection parts to be difficult to be solved. These problems in injection-molded plastic parts are difficult to find the reason because these issues are usually in tradeoff realtions with each other. The purpose of this paper is to obtain the optimum injection moulding condition for improving the quality of plastic injection parts and to inquire the productivity improvement with the measured cycle time by steam plastic moluding injection. Based on these numerical results, the guidelines of mould design and injection processing condition were established. As a result, the improvement of quality and the reduction of cycle time was achieved.

• 한국식품과학회지
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• 제15권3호
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• pp.307-313
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• 1983

건조 두류의 시료로 선정한 대두와 동부의 cooking time을 단축시킬 수 있는 방법을 개발하기 위하여 대두와 동부를 몇가지 선정된 soaking 및 cooking 방법으로 처리하여 cooking time을 비교하고, 이런 처리가 제품의 품질에 미치는 영향을 조사한 결과는 다음과 같다. 1. Soaking방법중 대두를 3%SBC 용액에, 동부를 $0.5{\sim}1%SBC$ 용액에 침지한 후 $95{\sim}100^{\circ}C$의 물에서 cooking했을 때 cooking time은 각각 40 분과 10분이였다 이는 control에 비하여 80%의 cooking time 단축에 해당한다. 2. 대두의 cooking방법중 $121^{\circ}C$에서 steam cooking 하는 것이 cooking time 단축에 가장 효과적 이었고 (15분), 동부의 cooking시간은 1%SBC 용액에서 6분, $121^{\circ}C$ steam에서 5분이었다. 3. 최적 텍스쳐에 도달한 각 시료의 품질을 평가한 결과 전체적인 선호도에서 $121^{\circ}C$에서 steam cooking 한 젓이 제일 좋았고, 염용액에서 침지한 시료는 control과 대등했으며, 염용액에서 cooking 한 것은 control 보다 좋지 않았다. 4. 위 결과를 종합해 볼 때 두류를 단 시간에 cooking할 수 있는 방법으로 대두는 가압 steam cooking $(121^{\circ}C)$ 또는 3%SBC 용액에서 침지하는 것이 효과적 이었으며, 동부의 경우 $0.5{\sim}1%SBC$ 용액에 침지 또는 가압 steam cooking$(121^{\circ}C)$ 하는 것이 효과적이다.

• 동아시아식생활학회지
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• 제19권6호
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• pp.943-949
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• 2009

The objective of this study was to evaluate the quality characteristics of mung bean starch jellies prepared with additions of white lotus steam juice at differing levels (0, 2, 4, 6, 8 mL). The proximate composition of the lotus steam juice was $96.37{\pm}0.04\;g/100\;g$ for moisture, $0.75{\pm}0.01\;g/100\;g$ for crude protein, $0.24{\pm}0.01\;g/100\;g$ for crude fat, and $1.90{\pm}0.07\;g/100\;g$ for crude ash. As the level of lotus steam juice increased, the moisture contents and, L, a and b values of the jellies increased (p<0.05). However, the L value of the WSL8 group did not differ significantly. According to the mechanical evaluation results, hardness values of the WSL4 and WSL6 groups were increased (p<0.05), whereas, cohesiveness, gumminess and adhesiveness were not significantly different among the groups. Springiness was higher (p<0.05) in the WSL8 group compared to the other groups, and, chewiness was higher (p<0.05) in the WLS6, and WSL8 groups than in the WSL2 group. According to the sensory evaluations, the mung bean starch jellies prepared with 4~6 mL of lotus steam juice received the highest preference scores and were therefore chosen as optimal products.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2007년도 추계학술대회 논문집
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• pp.613-616
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• 2007

A pilot scale circulating fluidized bed for refuse derived fuel is developed and constructed in order to demonstrate efficient and safe utilization of waste fuel. The capacity of the facility is 8 steam tons per hour with the steam quality of $450^{\circ}C$ and 38atm. The quantity and the quality of the produced steam is sufficient to produce 1MWe power capacity. The test operation proved the high combustion efficiency of 99% and up. The emissions of NOx, SOx in flue gas are below 100, 60ppm respectively with out any emission control. HCl emissions were above 400ppm at the combustor exit but reduced below 10ppm after scrubber.

• 한국축산식품학회지
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• 제38권5호
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• pp.970-980
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• 2018

We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cooking loss, re-heating loss, total loss, thiobarbituric acid reactive substance (TBARS) value, sensory properties, and shear force were determined. Although all parameters varied with different cooking methods, lightness values and TBARS values showed the tendency to decrease and increase, respectively, after reheating. Superheated steam-cooked samples showed the lowest values of cooking loss, total loss, TBARS value, and shear force (p<0.05) and the highest lightness, redness, and yellowssness values and juiciness, chewiness, and overall acceptability scores (p<0.05). These results show that pre-cooking with superheated steam maintains the quality characteristics of marinated pork loin upon reheating. Therefore, pre-cooking with superheated steam may be beneficial for the commercial distribution of frozen cooked marinated pork loin.

• 대한지구과학교육학회지
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• 제10권1호
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• pp.62-75
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• 2017

본 연구는 생태교육 기반 Eco-STEAM 프로그램을 개발하고 초등학교 6학년 학생들에게 적용하여 환경 소양과 STEAM 태도에 미치는 효과를 분석하였다. 이를 위해 먼저 Eco-STEAM 프로그램 교수 학습과정안과 학생활동지를 개발하였다. 효과검증을 위해 수업 전 후로 환경 소양과 STEAM 태도 검사를 실시하여 그 결과를 분석하였고, 수업 후 만족도 설문과 학생 소감문을 통해 학생들의 반응을 분석하였다. 연구 결과는 첫째, Eco-STEAM 프로그램을 적용한 수업이 학생들의 환경소양 향상에 긍정적인 효과가 있었다(p<.05). 둘째, Eco-STEAM 프로그램은 STEAM 태도 전반에 걸쳐 유의미한 향상 효과가 있었다(p<.05). 셋째, 학생들은 Eco-STEAM프로그램 수업에 대해 긍정적으로 인식하고 있는 것으로 나타났으며, 탐구주제인 황새에 대한 이해 및 관심도 변화가 크게 증가한 것을 알 수 있었다. 따라서 Eco-STEAM프로그램을 적용한 수업은 초등학생의 환경소양 및 STEAM 태도에 긍정적인 영향을 미치고 있으며, 초등학교 환경교육에서 STEAM을 기반으로 한 융합적 접근 방법이 가치가 있다고 볼 수 있다.

• 한국식품저장유통학회지
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• 제22권3호
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• pp.385-391
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• 2015

부추를 활용한 가용성 분말 제조에 적합한 공정 개발의 일환으로, 부추원료의 증숙처리 유무와 착즙액의 분무건조 부형제 종류에 따른 분말제품의 품질특성을 조사하였다. 생부추를 세척, 탈수, 절단 후 증숙처리($100^{\circ}C$, 3분)하거나 무처리한 다음 착즙하여 액을 얻고 여기에 부형제로 dextrin(DE=10)이나 ${\beta}$-cyclodextrin를 5% 첨가하고 분무건조하여 분말을 각각 제조하였다. 부추의 증숙처리는 착즙액 분무건조 분말의 $L^*$값은 높게 하였지만 $-a^*$값, $b^*$값, $C^*$값, $h^o$값은 낮게 하는 효과를 보였다. 분말의 수분함량과 수용성지수는 증숙처리와 부형제의 영향을 받지 않았지만, 입자크기는 증숙처리와 dextrin 첨가구에서 가장 적은 것으로 나타났다. 분말의 클로로필, 총페놀, 비타민 C 함량은 증숙처리구보다 무처리구에서 유의적으로 높은 수준을 보였으나 부형제 종류별로는 유의적인 차이를 보이지 않았다. DPPH 유리기 소거능은 증숙처리에 의해 낮아지며 무처리구에서는 ${\beta}$-cyclodextrin 첨가구가 다소 높은 경향을 보였다. 증숙처리구의 관능적 색, 냄새, 종합 기호도는 무증숙처리구보다 유의적으로 높게 평가되었으며 부형제의 영향은 크게 보이지 않았다. 이로써 부추 착즙액의 분무건조 분말의 품질은 착즙 전 증숙처리의 영향을 크게 받는 것으로 확인되었고, 부추 고유의 이화학적 품질 특성유지에는 무처리가, 관능적 기호도를 고려할 경우에는 증숙처리가 유효한 방법으로 판단되었다.

• 한국식품영양학회지
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• 제24권3호
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• pp.464-470
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• 2011

Thermally processed vegetables have long been considered to have lower nutritional values compared to fresh produce. This consideration is based on the fact that ascorbic acid(vitamin C) or other thermolabile compounds may lose their activity due to oxidation or by consequence of leaching into the water during home cooking or industrial processing, such as by blanching. In this study, major agricultural products such as carrots, broccoli, and potatoes were exposed to steam treatments of different types. Then, changes in color and levels of ascorbic acid, carotene, and moisture in the fresh and steam processed vegetable samples were measured and evaluated. The results clearly showed that steam-processing using a natural convection type method was superior to the other treatments in terms of quality, including color and nutrient retention, among all the vegetables tested.

• Nuclear Engineering and Technology
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• 제53권12호
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• pp.3892-3901
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• 2021

The pressure drop of a moisture separator in a steam generator is the important design parameter to ensure the successful performance of a nuclear power plant. The moisture separators have a wide range of operating conditions based on the arrangement of them. The prediction of the pressure drop in a moisture separator is challenging due to the complexity of the multi-dimensional two-phase vortex flow. In this study, the moisture separator test facility using the air/water two-phase flow was used to predict the pressure drop of a moisture separator in a Korean OPR-1000 reactor. The prototypical steam/water two-phase flow conditions in a steam generator were simulated as air/water two-phase flow conditions by preserving the centrifugal force and vapor quality. A series of experiments were carried out to investigate the effect of hydraulic characteristics such as the quality and liquid mass flux on the two-phase pressure drop. A new prediction model based on the scaling law was suggested and validated experimentally using the full and half scale of separators. The suggested prediction model showed good agreement with the steam/water experimental results, and it can be extended to predict the steam/water two-phase pressure drop for moisture separators.

• 한국축산식품학회지
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• 제38권5호
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• pp.901-911
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• 2018

Response surface methodology was used to study the effect of egg albumen (5-15 g), vegetable oil (5-15 g), and corn bran (5-15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets cooked by the oven, steam, and microwave methods. The egg albumen and vegetable oil had a positive linear effect but corn bran had a negative linear effect at p<0.01 on sensory overall acceptability scores of nuggets. Firmness and toughness scores were increased significantly (p<0.01) with the increase in corn bran level in the formulation. The optimum level of egg albumen, vegetable oil, and corn bran were obtained and validated. Cooking methods also affected the sensory and textural quality of nuggets. Steam cooked nuggets had higher values of sensory scores than oven and microwave cooked nuggets. Oven cooked nuggets showed higher values of firmness and toughness than steam and microwave cooked nuggets. Results of this study suggest that emulsion based meat products can be enriched with dietary fiber source like corn bran without compromising the sensory and textural quality of the products.