• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.323-329
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• 2001

This study was carried out to observe the character change of expanded rice grain for Salyeotgangjung at various gelatinization methods. The expansion and structure change of rice grain was different at conditions of heating methods and gelatinization, respectively. The boiling showed good expansion compared to other heating methods by electric rice-cooker, pressure cooker, and steam cooker. There was not difference in expansion of rice grain between the boiling and the boiling after soaking. Rice grain did greatly expand as the boiling time was extended. But the quality for Salyeotgangjung would be not good because of crack of expanded rice grain surface when the boiling time was too long.

• Journal of the Korean Society for Precision Engineering
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• v.25 no.7
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• pp.116-123
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• 2008

In the fossil power plant, the reliability of the components which consist of the many welded parts depends on the quality of welding. The residual stress is occurred by the heat flux of high temperature during weld process. This decreases the mechanical properties as the strength of fatigue and fracture or causes the stress corrosion cracking and fatigue fracture. Especially, the accidents due to the residual stress occurred at the weld parts of high-temperature and high-pressure pipes and steam headers. Also, the residual stress of the welded part in the recently constructed power plants has been brought into relief as the cause of various accidents. The aim of this study is the measurement of the residual stress using the x-ray diffraction method. The merits of this are more accurate and applicable than other methods. The materials used for the study is P92 steel for the use of high temperature pipe on super critical condition. The variables of tests are the post-weld heat treatment, the surface roughness and the depth from the original surface. The test results were analyzed by the distributed characteristics of the full width at half maximum intensity (FWHM) in x-ray diffraction intensity curve and by the relation of hardness with FWHM.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.225-231
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• 1994

As the way of mass process of red pepper, extraction of oleoresin, which is labile during distribtuion and long-term storage, is alternative way to minimize markdown of red pepper quality. Changes of carotenoid pigments in modified oleoresin during cooking at high temperature were investigated. Dried red peperwas milled to 100 mesh of size particle and oily compounds were extracted by reduced pressure steam distillation. The rest part was reetracted and concentrated. The extracts were combined . The same volume of water and 4 % of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleroesin. Capsanthin among dried red pepper, was the most abundant carotenoid (97.80mg%) followed by $\beta$ -cartoene, cryptoxanghin ,violaxanthin, crypotocapsin, and capsorubin. Oleoresin is acquiesce in the same order of raw red pepper. Transmittal of color components from raw red pepper to oleroresin was over 85% in cryptoxanthin, crytocapsin, and $\beta$ -carotene, over 70% in capsolutein and hydroxycapsolutein, and under 50% in antheraxanthin and mutatoxanthi Crytocapsin cryptoxanthin, an capsorubin in oleoresin red pepper were remained 72.1, 51.8 and 25.25, respectively, after cooking for 5hours at10$0^{\circ}C$. Color compounds were unsteady by cooking , About 90% of color compounds were destroyed by 3 hours cooking at 15$0^{\circ}C$. But, they were more thermostable under nitrogen circumstance than air one.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.184-196
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• 2011

This study aims to offer basic data in order to develop sauces which can satisfy customers who seek special and unique tastes by using extracts from teriyaki sauce made from shrimp remnants. Compared with traditional Eel bone Teriyaki sauce, shrimp remnant teriyaki sauce was better. In the comparison between teriyaki sauces with different amounts of soy sauce, the one made from Korean M soy sauce bas sweeter taste and stronger fish flavor than the one made from Japanese G soy sauce while the latter has saltier and more bitter tastes. However, the former was more preferred on the whole.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.7
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• pp.979-985
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• 2001

Two experiments on commercial broiler chickens (3-37 d) and WL layers (252-364 d) were conducted to study the relative bioavailability of phosphorus (P) from different P supplements in comparison to tricalcium phosphate (TCP), at constant dietary calcium (Ca):P ratio. The P sources tested were dicalcium phosphate (DCP), steam sterilized bone meal (SSBM), commercial mineral mixture (CMM), phosphoric acid (PA) and a combination of CMM + PA. Fluorine (F) content in CMM and SSBM was 13.12 and 0.14 g/kg, respectively. In commercial broiler diets, DCP, SSBM or PA could be used as supplemental P sources without affecting (p<0.05) weight gain, feed intake, tibia ash and, P and Ca contents in tibia ash when compared to TCP. Severity of leg abnormality and deposition of F in bone were higher (p<0.05) in group fed CMM. P retention and serum inorganic P content was significantly reduced (p<0.05) in CMM fed birds compared to those fed TCP, SSBM, PA or CMM+PA. Among other P sources (TCP, SSBM, PA and CMM+PA) the serum inorganic P levels did not vary significantly (p<0.05). The P retention also significantly reduced in CMM fed groups compared to those fed DCP or PA. The P retention significantly increased from 0.183 to 0.216 units by supplementation of PA to CMM diet. In layers, egg production was not affected by replacing TCP with DCP, SSBM, PA or CMM+PA, but significantly (p<0.05) reduced with CMM. Feed (kg)/kg egg mass, egg weight, shell quality (shell weight and shell thickness) and serum Ca levels were not influenced by dietary variation in P source. The poor performance of both broilers and layers fed on CMM based diets could be attributed to the presence of hlgher levels of F (647.8 and 630.1 mg/kg, respectively) and low P utilization. Based on growth, bone mineralization and P retention it is concluded that DCP, SSBM or PA can be used as alternatives to TCP in broiler diets. In WL layer diets, in addition to above P sources, CMM can also be used as supplemental P source by replacing one half of P from CMM with PA without affecting egg production and shell quality.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.42 no.1
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• pp.41-47
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• 2010

Increasing ash content of the paper is one of the most effective methods for saving raw materials and steam consumption and improving optical properties and better print quality. However, the increase of filler loading or filler content using a conventional wet end system is limited due to severe loss in strength properties, affecting runnability and product quality. This is because the filler has no ability to make bonding with cellulosic fibers. Therefore, if the technology to give filler the bonding ability is developed, the ash content of the paper can be increased more than ever. This study was carried out to modify PCC by coating its surface with starch contributing to better bonding with fibers. To prepare the modified PCC, cationic starch was selected as a polymer and then pretreatment was done by mixing PCC and cationic starch. Consequently, the pretreated PCC contributed to higher tensile strength, stiffness and opacity than the conventional filler, such as GCC and untreated PCC. However, CIE whiteness and ISO brightness decreased slightly compared to conventional fillers.

• Journal of the Korean Professional Engineers Association
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• v.17 no.4
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• pp.28-39
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• 1984

Experiments were carried out for the development of a processing method of soybean into full-fat or defatted flour, using two varieties of soybean (kwangkyo produced in Korea and Bragg produced in India) Samples were subjected to dry dehulling, size reduction and wet heat treatment processes to make soybean flours. The quality of soybean flours were evaluated, and the results obtained were summarized as follows. 1. Crude fiber content of dehulled soybean was under 3.0% which indicated satisfactory dehulling, and there was no significant difference in crude fibre content between two varieties. 2. When dehulled soybean was cracked into soy grits by a hammer mill, 98.71∼98.86％ of the soy grit was in the range of 10∼18 mesh which was the optimum size of particle for quick and uniform penetration of heat into the intra-particle air spaces. 3. Moisture content of soy flour after steam treatment at 15 psig for 5 to 30 min was only 0.29∼1.68% which did not hinder the next milling operation. 4. From the color analysis of soy flours, it was observed that the dominant wavelength for all the samples are in a very narrow range from 575 to 581 nm and the color variation was from yellow to yellowish orange. Twenty to twenty five ％ higher reflectance was observed in the defatted flours than full fat flours. The ％ chroma of the defatted flour slightly increased as the duration of steaming of soy grits increased, whereas that of the full-fat flour did not. 5. The protein extractability in the defatted flour at pH 7.6 showed progressive decrease in solubility from 48.40％ (Bragg), 75.20％ (kwangkyo) for untreated flours to 9.75％ (Bragg), 26.27％ (kwangkyo) for 30 min steaming. But Kwangkyo variety showed twice higher protein extractability than Bragg variety.

• Proceedings of the KWS Conference
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• 2010.05a
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• pp.43-46
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• 2010

As the nuclear power plant has been constructed continuously for several decades in Korea, the welding technology for components manufacturing and installation has been improved largely. Standardization for weld test and qualification was also established systematically according to the concerned code. The welding for the main components requires the high reliability to keep the constant quality level, which means the repeatability of weld quality. Therefore the weld process qualified by thorough test and evaluation is able to be applied for manufacturing. Narrow gap SAW and GTAW process are usually applied for girth seam welding of pressure vessel like Reactor vessel, steam generator, and etc. For the surface cladding with stainless steel and Inconel material, strip welding process is mainly used. Inside cladding of nozzles is additionally applied with Hot wire GTAW and semi-auto welding process. Especially the weld joint having elliptical weld line on curved surface needs a specialized weld system which is automatically rotating with adjusting position of the head torch. The small sized pipe, tube, and internal parts of reactor vessel requests precise weld processes like an automatic GTAW and electron beam welding. Welding of dissimilar materials including Inconel690 material has high possibility of weld defects like a lack of fusion, various types of crack. To avoid these kinds of problem, optimum weld parameters and sequence should be set up through the many tests. As the life extension of nuclear power plant is general trend, weld technologies having higher reliability is required gradually. More development of specialized welding systems, weld part analysis and evaluation, and life prediction for main components should be taken into a consideration extensively.

• Journal of Acupuncture Research
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• v.34 no.1
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• pp.59-66
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• 2017

Objectives : This study aims to report the effectiveness and safety of Korean medicine with thread embedding acupuncture in the treatment of trigeminal neuralgia (TN). Methods : A 73-year-old man who had suffered from severe facial pain for one year and who had had a healthy tooth extracted due to the pain is reported. He could not eat or sleep due to the severe pain. Acupuncture, thread embedding acupuncture, cupping, herbal steam, and herbal medicines were used for the treatment. Numeric Rating Scale (NRS) and adverse events were checked daily, and other outcomes (Baseline Evaluation, Visual Analogue Scale [VAS], Short Form Health Survey 36-Bodily Pain [SF-36 BP], and Patient Global Assessment [PGA]) were measured at hospital admission and discharge. During the follow-up examinations, his pain was evaluated roughly, without using any formal measurements, on the basis of a global assessment. Results : All measured parameters, including pain, quality of life, and patient satisfaction were noted to have improved at the time of discharge compared to admission: VAS from 10 to 1.5, NRS from 7-8 to 1-2, and SF-36 BP from 0 to 22.5, and the patient's global assessment was somewhat improved. He did not take any analgesics after discharge and noted only mild adverse events, like pain where the acupuncture and thread embedding acupuncture needles were inserted. His pain relief was maintained for 6 months. Conclusion : Korean medicine with thread embedding acupuncture might be a safe and effective treatment for TN. In the future, larger sample sizes and high quality randomized clinical trials are warranted to confirm its efficacy and safety.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.564-568
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• 2004

Restructuring had made it possible to utilize lower value cuts and meat trimmings from spent animals by providing convenience in product preparation besides enhancing tenderness, palatability and value. Milk co-precipitates (MCP) have been reported to improve the nutritional and functional properties of certain meat products. This study was undertaken to evaluate the influence of incorporation of milk co-precipitates at four different levels viz. 0, 10, 15 and 20% on the quality of restructured buffalo meat blocks. Low-calcium milk co-precipitates were prepared from skim milk by heat and salt coagulation of milk proteins. Meat chunks were mixed with the curing ingredients and chilled water in a Hobart mixer for 5 minutes, followed by addition of milk co-precipitates along with condiments and spice mix and again mixed for 5 minutes. Treated chunks were stuffed in aluminium moulds and cooked in steam without pressure for 1.5 h. After cooking, treated meat blocks were compared for different physico-chemical and sensory attributes. Meat blocks incorporated with 10% MCP were significantly better (p<0.05) than those incorporated with 0, 15 and 20% MCP in cooking yield, percent shrinkage and moisture retention. Sensory scores were also marginally higher for meat blocks incorporated with 10% MCP than product incorporated with 15 and 20% MCP, besides being significantly higher than control. On the basis of above results 10% MCP was considered optimum for the preparation of restructured buffalo meat blocks. Instrumental texture profile analysis revealed that meat blocks incorporated with 10% MCP were significantly better (p<0.05) in hardness/ firmness than control although, no significant (p>0.05) differences were observed in cohesiveness, springiness, gumminess and chewiness of both type of samples.