• Design & Manufacturing
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• v.9 no.2
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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.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.307-313
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• 1983

Soybeans ans black-eyed peas, chosen as test samples of dry beans, were subjected to soaking and cooking treatments to develop quick cookig methods and study their effects on quality of cooked products. The results of the study are summarized as follow: 1. Of the soaking methods tested, soaking soybeans in 3% sodium bicarbonate (SBC) solution and black-eyed peas in 0.5-1% SBC solution followed by cooking them in water at $95-100^{\circ}C$ required 40 minutes and 10 minutes of cooking time, respectively. When compared to 180 minutes of cooking time for soybeans and 40 minutes of that for black-eyed peas by conventional cooking method (Control), soaking dry beans in optimum SBC solutions reduced cooking time by over 80%. 2. Among cooking methods tested, steam cooking at $121^{\circ}C$ was the most effective one in reducing cooking time of soybeans (15 min.). Black-eyed peas sacked in water required 6 minutes of cooking time in 1% SBC solution at $95-100^{\circ}C$, and 5 minutes of that in steam at $121^{\circ}C$. 3. Quality of cooked beans with optimum texture was evaluated by sensory panel and Gardner Color Difference Meter. Beans cooked in steam at $121^{\circ}C$ had better overall quality than those cooked by other methods. Beans soaked in optimum SBC solution had quality as good as control, whereas beans cooked in SBC solution had worse quality than control. 4. These results indicated that cooking time of soybeans could be drastically reduced by either steam cooking at $121^{\circ}C$ or soaking in 3% SBC solution followed by cooking in water at $95-100^{\circ}C$. Cooking time of black-eyed peas could be significantly shortened by either steam cooking at $121^{\circ}C$ or soaking in 0.5-1% SBC solution followed by cooking in water at $95-100^{\circ}C$.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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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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• 2007.11a
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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.

• Food Science of Animal Resources
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• v.38 no.5
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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.

• Journal of the Korean Society of Earth Science Education
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• v.10 no.1
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• pp.62-75
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• 2017

The purpose of this study is to examine the effects of Environmental literacy and STEAM Attitude through the use of the Eco-STEAM program for elementary students. For the purpose of this study, a teaching plan and worksheet for students using Eco-STEAM Programs was developed and applied. Through the questionnaires and the analysis of students' outcomes, the effects on Environmental literacy and STEAM Attitude in both quality and quantity were verified. The results of this study are as follows: First, the improvement in the Environmental Literary score has statistically meaningful difference(p<.05). Second, the change in students' STEAM attitude by applying the Eco-STEAM program has statistically meaningful difference (p<.05). Third, according to the analysis of a questionnaire used to evaluate the program, students had a positive perception of the STEAM program and gained higher level of satisfaction about the lesson. Therefore, Eco-STEAM Program applied in this study might be useful to improve Environmental Literacy, and can be expected to improve STEAM literacy and should be widely applied to Science education.

• Food Science and Preservation
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• v.22 no.3
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• pp.385-391
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• 2015

This study was conducted to develop a spray-dried garlic chives (Allium tuberosum) powder and to evaluate its quality characteristics depending on the treatment of steam blanching pretreatment $100^{\circ}C$, 3 min) and the addition of forming agents (dextrin (DE=10), ${\beta}$-cyclodextrin) during process. The steam blanching pretreatment showed an increase in $L^*$ value while a decrease in $-a^*$, $b^*$, $C^*$, and $h^o$ values of the powder. Moisture content and water soluble index were not affected by the treatment of steam blanching and the addition of forming agents, whereas the particle diameter was the smallest in the steam blanching treatment and dextrin addition. Chlorophyll, phenolic compound, and vitamin C content, and DPPH radical scavenging activity of non-pretreated powder were significantly higher than those of the steam blanching treated powders. However, there was no significant difference between the two forming agents. The sensory acceptability (color, smell, and overall acceptability) of powder treated with steam blanching were significantly higher than those of non-pretreated powders. Therefore, the steam blanching pretreatment of fresh garlic chives affected on the better quality characteristics of the spray-dried powders when compared with non-pretreated powder though it adversely affected the natural chemical quality of fresh garlic chives.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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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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• v.53 no.12
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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.

• Food Science of Animal Resources
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• v.38 no.5
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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.