• Applied Chemistry for Engineering
• /
• v.9 no.3
• /
• pp.419-423
• /
• 1998

Indonesian coal-based activated carbon was manufactured with steam-reaction method. Also effects of carbonization temperature and steam amount on the process yield and quality of the product were investigated at the activation temperature of $900^{\circ}C$. The rotary kiln type furnace was used for both carbonization and activation and the optimum operation conditions were carbonization temperature of $700^{\circ}C$, steam amount of 2.7g steam/g char and activation temperature of $900^{\circ}C$. At this condition, the iodine value of activated carbon was 1,010 mg/g. Methylene Blue Adsorption Number was 230mg/g and B.E.T. surface area was $1,020m^2/g$ with the hardness about 97.

• Journal of Science Education
• /
• v.36 no.2
• /
• pp.354-368
• /
• 2012

The purpose of this study was to explore the direction of application and quality management plan of science curriculum of elementary and middle school according to the 2009 revised curriculum. In order to do this, nationwide survey was administered. The subject was 126 elementary school teachers and 88 middle school science teachers. It was founded that teachers had negative opinion on the introduction of the grade cluster system. They considered that it was appropriate to link the contents of Science subject with Practical Arts(Technology Home Economics) subject by similar topic. Science classes were implemented without changing the number of class hours in most schools. They recognized the necessity of differentiated instruction in science classes, but they seldom applied the differentiated instruction. And they suggested that the teaching-learning materials, evaluation materials and contents be provided to apply the STEAM. This study designates the following strategic supports for the effective implementation of 2009 revised science curriculum; 1) the science teachers training program to provide useful information for understanding and teaching the 2009 revised science curriculum, 2) the teachers' community in the school, 3) the development and provision of the feasible STEAM plans.

• Korean Journal of Food Science and Technology
• /
• v.29 no.2
• /
• pp.292-301
• /
• 1997

In drying process, to minimize the quality degradation by improved drying process and pretreatment methods, carrots, cabbages and radishes were dried and rehydrated. Physico-chemical properties of product were analyzed to determine the optimum pretreatment method and drying models were applied to explain drying mechanisms. Microwave, steam and water were used prior to drying as blanching method. In consideration of physical properties, optimum treatment time was decided that microwave was 1 min, steam and water were each 10 min. Control, steam, water, microwave and osmotic dehydration were treated prior to drying as pretreatment individually, osmotic dehydration was lower than the other treatmemt in drying efficiency, but carotene content was higher than the others. The effect continued after rehydration. Ten panelists tested dried and rehydrated carrots. After rehydration, the quality of air dried product with osmotic dehydration was superior to freeze dried without treatment. The fittness of drying models were conducted in order to explain the mechanism of drying each process. Quadratic model was most fittable to explain during drying. However, in rehydration process, no fittable model was found.

• Food Science and Preservation
• /
• v.16 no.5
• /
• pp.669-674
• /
• 2009

We prepared puffed instant Nuroong-gi samples using a microwave and investigated the physicochemical characteristics of the products. The quality of Nuroong-gi prepared using a microwave was compared with that of noodles prepared in a steam cooker and pressure cooker in terms of moisture content, color, water binding capacity ratio, viscosity, sedimented volume of insoluble solids, turbidity, and sensory evaluation. The moisture content of Nuroong-gi prepared in a microwave was similar to that of steam cooker and pressure cooker samples. The color (lightness) of steam cooker-prepared noodles was greater than that of noodles cooked using other modes. The water binding capacity ratio fell with increasing microwave cooking time. The viscosity of noodles prepared using a microwave was higher than that of pressure cooker samples and lower than that of steam cooker noodles. The sedimented volume of insoluble solids and turbidity increased with a rise in cooking temperature. Nuroong-gi prepared in a microwave scored higher in sensory evaluation tests than did steam cooker or pressure cooker samples. These results indicate that Nuroong-gi preparation using a microwave is very efficient.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.9
• /
• pp.1423-1430
• /
• 2014

This study investigated the effects of superheated steam (SHS) and high hydrostatic pressure (HHP) on the quality of Galbijjim. SHS cooking increased moisture and crude fat contents and decreased crude protein contents (P<0.05). The value of L was significantly higher upon SHS cooking compared to conventional cooking (CC), whereas a and b values were not significantly different among the samples. Hardness decreased more upon CC than SHS. The results of the safety storage experiment at refrigeration temperature showed that the total number of bacteria was lower in SHS-HHP than in CC-HHP. The thiobarbituric acid value increased to 0.70~1.56 mg malonaldehyde (MA)/kg in CC-HHP after 15 days, and SHS-HHP showed 0.69 (0 day)~1.24 (15 days, $10^{\circ}C$) mg MA/kg. Volatile basic nitrogen value was 18.07~36.76 mg% in CC-HHP, and that in SHS-HHP also increased to 17.06 (0 day)~35.76 mg% (15 days, $10^{\circ}C$). Overall, SHS cooking and HHP reduced microorganisms, which could improve product quality and sanitation.

• Food Science and Preservation
• /
• v.24 no.5
• /
• pp.600-607
• /
• 2017

This study was conducted to develop radish as a food product for home meal replacement using superheated steam (SHS). Also, the change of quality characteristics was studied during their storage. The radish cuts were treated with SHS for 0, 3, 5, and 7 min, respectively, followed by complete drying at $80^{\circ}C$ for 6 hours. The results showed that radishes restored with mixed solution (drinking water:sugar:vinegar:salt=2:1:0.8:0.1) were harder than those restored with drinking water. All radishes were stored at 5, 10 and $15^{\circ}C$ for 56 days to investigate the changes of quality characteristics during the storage. Radishes in the control group, restored with drinking water and stored at $15^{\circ}C$, were spoiled after 7 days of storage. The radish in the experimental group did not show any change in the water content; except an increase on the first day of storage. The hardness of radish decreased with an increase in the storage period. It was found that microbial growth was inhibited due to low pH of the mixed solution, in which radishes of the experimental group were immerse.

• Proceedings of the Korean Radioactive Waste Society Conference
• /
• 2017.05a
• /
• pp.417-418
• /
• 2017

• Nuclear Engineering and Technology
• /
• v.52 no.5
• /
• pp.889-896
• /
• 2020

The vertically inverted U-tube steam generator (UTSG) is widely used in the pressurized water reactor (PWR). The reverse flow behavior generally exists in some U-tubes of a steam generator (SG) under both single- and two-phase natural circulations (NCs). The behavior increases the flow resistance in the primary loop and reduces the heat transfer in the SG. As a consequence, the NC ability as well as the inherent safety of nuclear reactors is faced with severe challenges. The theoretical models for calculating single- and two-phase flow pressure drops in U-tubes are developed and validated in this paper. The two-phase reverse flow characteristics in two types of SGs are investigated base on the theoretical models, and the effects of the U-tube height, bending radius, inlet steam quality and primary side pressure on the behavior are analyzed. The conclusions may provide some promising references for SG optimization to reduce the disadvantageous behavior. It is also of significance to improve the NC ability and ensure the PWR safety during some accidents.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
• /
• 2007.05a
• /
• pp.83-125
• /
• 2007

Increasing energy costs have caused profitability problems for paper suppliers. Therefore unprofitable lines are being closed down. The actions aiming for improved profits are focused either on cost savings or on increasing the capacity of the remaining machines. The runnability of a paper machine and its total efficiency have a significant effect on energy consumption. Producing one ton of waste paper consumes at least as much energy as producing the same amount of sellable end product. New automation solutions enable significant cost-effective improvements to the total efficiency of a line without large investment projects. The measures focus on minimizing changes, interruptions, interruption recovery times and grade change times. Newest actuators, online quality measurements and wet end analysators create an improvement potential, which can be optimally implemented with the latest machine direction control solutions, based on model predictive control concepts. Equally, drying management is significant to the energy consumption. The newest control strategies optimize the use of various drying actuators for different situations; either by responding to changes as efficiently as possible or by using only the cheapest energy sources in stable situations. An even steam supply, which is vital for paper machines, is achieved with control for the power plant steam network. This makes possible to avoid the delays upon starting the paper machine and assure an even steam supply for the drying section and the actuators. This document describes means which have brought significant energy and raw material savings for paper machines. Metso Automation has provided efficiency improvement packages, which are usually based on optimized control of dry weight and drying in all running conditions. The solutions are based on performance analysis, on which the estimations for improvement potential and the necessary actions are based on. Typically benefits on an annual level have been from hundreds of thousands of euros to over one million euro. For example, variations in dry weight have been decreased more than 50%. The results are presented with a few examples. Additionally, the analysis models, adjustment solutions and the changes in running methods with which the results were achieved, are presented.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.36 no.3
• /
• pp.210-219
• /
• 2003

To develop natural flavoring substances, optimal two stage enzyme hydrolysis conditions and flavor compounds of short-neck clam (Tapes philippinarum) enzyme hydrolysates were examined. The optimal enzyme hydrolysis conditions for two stage enzyme hydrolysate (TSEH) of short-neck clam were revealed in temperature at $55^{\circ}C$ for 4 hours digestion with alcalase at the 1st stage and 4 hours digestion at $45^{\circ}C$ with exopeptidase type neutrase at the 2nd stage. In quality tests of hot-water extracts, steam extracts and 4 kinds of enzyme hydrolysates, TSEH processing method was superior to other methods in yield, nitrogen contents, organoleptic taste such as umami intensity and inhibition of off-flavor formation, and transparency of extract. Total free amino acid contents in hot-water extract, steam extract and TSEH were 1,352.1 mg/100 g, 1,174.1 mg/100 g and 2,122.4 mg/100 g, respectively, Major free amino acids in TSEH were glutamic acid, glycine, alanine, tyrosine, phenylalanine and arginine. As for nucleotides and other bases, betaine, TMAO and creatinine were principal components in TSEH. The major inorganic ions in TSEH were Na, K, P and Cl. TSEH also revealed very higher angiotensin-I converting enzyme inhibition effect $(70.7\%)$ than those of hot-water and steam extract. We conclude that TSEH from short-neck clam was more flavorable compared with the seasoning materials on the market, it could be utilized as the instant soup base and the seasoning substances for fisheries processing.