• 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.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.1-7
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• 2016

The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p<0.05), whereas protein content, redness value (a*-value), hardness, gumminess, and chewiness of superheated steam cooked chicken steak was lower than that in the other cooking treatments (p<0.05). Fat content and ash content, springiness, and cohesiveness were not significantly different among the chicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p<0.05), whereas no difference in flavor scores were observed among the other treatments (p>0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.

• Korean Chemical Engineering Research
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• v.46 no.2
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• pp.258-273
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• 2008

For being recent high oil price age, the interest in superheated steam drying technology is increasing as the method to enhance the energy efficiency of drying process consuming a lot of energy. This technology uses the superheated steam as drying medium to dry the materials and has advantages that can save the energy by recycling the evaporated high-temperature steam, enhance the quality of dried products, and minimize the exhaust of environmental pollution materials. In this work, it has been introduced from general drying principle to the principle and related studies of drying technology using superheated steam, using examples of superheated steam with dryer types, and industrial applications.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.3
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• pp.270-278
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• 1992

Two of the Hard White Winter (HWW) wheats had higher farina yield than mixed Hard Red Winter (HRW) wheat. Optimum steaming time for HRW farina spaghetti was 3min under 86-98$^{\circ}C$. Optimum cooking time decreased after steam treatment. Steam treated spaghetti showed much higher strength of dried spaghetti, lower cooking loss, and cooked weight, less stickiness, and total organic matters (TOM) value than in treated spaghetti after cooking. The rooking qualities except stickiness were significantly different between treated and untreated steam. The quality of hard wheat farina spaghetti was more affected than that of durum spaghetti after steam treatment. HWW farina spaghetti im-roved all the qualities of steam treated and untreated spaghetti than those of HRW farina spaghetti except stickiness. From the observations of scanning electron microscope (SEM), maybe two general principles of steaming can be explained by : i) forming hydrophobic protein film on surface of pasta, ii) higher retrogradation of starch, which cause less swelling of starch.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.9
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• pp.1354-1358
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• 2002

Two hundred and ten post-larvae (PL) of Macrobrachium rosenbergii (14.5-14.9 mg) were equally distributed in two experimental groups and fed with either steam cooked or extruded pellet for a period of 60 days. Physical evaluation and growth promoting effect of both the pellets were assessed. Significantly higher (p<0.05) water stability, absorption and protein efficiency ratio (PER) were recorded in extruded pellet than the steam cooked pellet. Nutrient loss was minimum in the extruded pellet for which lower feed conversion ratio (FCR) (p<0.05) was recorded in this group. However, weight gain, relative growth and specific growth rate (SGR) in both the groups were not significantly different (p>0.05). Although insignificant (p>0.05) but higher amylase activity was recorded in steam pellet fed group. Survival was not affected by feeding either of the diets.

• Proceedings of the Korea Concrete Institute Conference
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• 2006.11a
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• pp.441-444
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• 2006

Extrusion molding concrete panel is cured two times, that is the steam curing at atmospheric pressure and a high-pressure steam curing(autoclaving). Steam curing at atmospheric pressure is done before autoclaving and to acquire the proper strength for treat in process. Though this curing is the important factor on the quality of product and the speed in manufacturing process, it was not evaluated properly so far. Because of ignorance about curing, some engineers even think that the dry curing is better than the steam curing. This study is to investigate the properties of specimen according to variation of curing conditions in the coring chamber such as laboratory scale, pilot plant, and commercial plant. As estimating, in case of steam curing at atmospheric pressure to make extrusion molding concrete panel, moisture curing is better than dry curing and the desirable maximum temperature in curing chamber is about $50^{\circ}C$.

• Proceedings of the Korea Concrete Institute Conference
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• 1994.10a
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• pp.194-199
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• 1994

Frefab Construction known for durable construction skill prompting high productivity in developed country is not yet settled in Korea. This situation of prefab construction results from lack of skill, specialists and quality control. In introducing skill, all equipments are thoughtlessly imported without inside eudeavor for development. Regardless of production of goods, basic study for production of goods, construction and structure is not abailable. The object of this study is curing method in the production process of PC concrete product. From change of curing temperature and curing period which would be factors of product quality in PC concrete production, and research of optimized steam curing condition from relations between curing condition and strength development, basic data of concrete steam curing method will be presented.

• Nuclear Engineering and Technology
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• v.49 no.8
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• pp.1669-1679
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• 2017

Background: Steam generator (SG) is one of the significant components in the nuclear steam supply system. A variety of SGs have been designed and used in nuclear reactor systems. Every SG has advantages and disadvantages. A brief account of some of the existing SG designs is presented in this study. A high surface to volume ratio of a SG is required in small modular reactors to occupy the least space. In this paper, performance improvement for SGs of integral small modular reactor is proposed. Aims/Methods: For this purpose, cross-grooved microfins have been incorporated on the inner surface of the helical tube to enhance heat transfer. The primary objective of this work is to investigate thermal-hydraulic behavior of the proposed improvements through modeling in RELAP5-3D. Results and Conclusions: The results are compared with helical-coiled SGs being used in IRIS (International Reactor Innovative and Secure). The results show that the tube length reduces up to 11.56% keeping thermal and hydraulic conditions fixed. In the case of fixed size, the steam outlet temperature increases from 590.1 K to 597.0 K and the capability of power transfer from primary to secondary also increases. However, these advantages are associated with some extra pressure drop, which has to be compensated.

• Journal of the Korea institute for structural maintenance and inspection
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• v.14 no.5
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• pp.63-71
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• 2010

This paper is about a research of steam curing which is one of the curing methods for accelerating the early-age strength of pre-cast concrete. With cylinder mold and mock-up specimen, the research was executed to study the best cycle of steam curing temperature through quantifying cycle of steam curing and maximum temperature, while the required strength is developed under the early-age. Moreover, causes and measurements for the high temperature of concrete, which is due to the steam curing, and the crack, which occurs when removing steel form, are stated. Ultimately, the economical method of producing, which satisfies early-age strength development and quality assurance while manufacturing PC structure, is stated.

• Journal of the Korean Society of Earth Science Education
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• v.11 no.3
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• pp.224-236
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• 2018

The purpose of this study was to develop a reasoning-based HTE-STEAM program for the development of the cognitive capacity of middle school students and enhancement of their STEAM literacy, and to investigate the effectiveness of this study in the school setting. The subjects of this study were the students of two middle schools located in the central region of Korea. The students participated in the HTE-STEAM program during their free-learning semesters and 202 of them were selected by random sampling method. Main findings were as follows: First, pre- and post-HTE-STEAM program has shown a significant value in statistical verification (p<.05) and the level of logical thinking ability of the research participants improved after the class compared to before the class. Second, the paired samples t-test comparing the difference between the pre and post scores of the STEAM attitude test has shown a significant value in statistical verification (p<.05), and the HTE-STEAM program has turned out to have a positive effect on the STEAM literacy of the research participants. Third, in the HTE-STEAM satisfaction scale test, the mean value of the sub-construct stood at 3.27~4.12, showing a positive overall response. Therefore, the HTE-STEAM program under the topic of earth science of 'Disaster and Safety' developed at the final stage of this study has proven to have a positive influence on the research participants in terms of the development of cognitive capacity by reasoning and collaborative learning, an important quality of communication and consideration necessary for STEAM literacy.