• Korean journal of food and cookery science
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• v.1 no.1
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• pp.74-81
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• 1985

For this research, the Atka-fisher which are used commonly in many homes for baking and broilling were broiled by an iron baking method, a pan baking method, a grill baking method and a microwave baking method respectively after 20 hours salting with 3% salt concentration of fish muscle weight. This thesis has an intention of appreciating the tastes according to each baking method through a sensory test, of examining the corelation between the change of texture measured by Rheometer and a sensory test and of comparing the changes of chemical component of the fish. The results were as follow: 1. The appearance of the broiled Atka-fish maintained a good appearance by the iron baking method and the grill baking method. In the color, the iron baking method and the grill baking method by direct :fire resulted a good score too. In the flavor, there was a significant difference between the grill baking method and the microwave baking method while there was no difference between the iron baking method and the pan baking method. The result of tenderness showed that the pan baking method has the highest score. Difference between the iron baking method and the pan baking was not significant. There was no difference in tenderness between the grill baking method and the microwave baking method. The iron baking method showed-the highest score in juciness and the microwave baking method stowed the highest score in acceptability however the differences were not significant. 2. As a result of the measurement of the texture by Rheometer, the iron baking method and the grill baking method showed higher score than other methods in hardness and chewiness. In springiness and cohesiveness, there was no significant difference among methods. As a result of the measurement of the texture by Rheometer, the corelation with a sensory test was considered to be low. 3. After broil, the cooking retention was the highest in the pan baking method and the moisture content was the highest in microwave baking method. Nitrogen content was the highest in the iron baking method. Fat content was the highest in the iron baking method, followed by the grill baking method, the pan baking method, and the microwave baking method. Free amino acid content was the highest in the iron baking method, followed by the grill baking method, the pan baking method and the micro-wave baking method.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.317-321
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• 2001

Sweet dough bread is made by using sponge & dough method with the sweet dough formula which consists of wheat gluten and baking powder. The effect of wheat gluten and baking powder to the bread has been studied after the dough frozen, stored, thawed, fermented. and baked. The bread quality has been evaluated by measuring the product volute and also by the sensory evaluation after baking. When 4% of wheat gluten and 4% of baking powder were added into the dough. the bread has a larger volume than that of 2% wheat gluten and 2% baking powder in volume. However. wheat gluten shows better result than baking powder in terms of volume. In sensory evaluation, the bread has higher score when 2% of wheat gluten and 2% of baking powder were added into the dough than that of 4% wheat gluten and 4% baking powder. Consequently, breads show better result when 2% wheat gluten and 2% baking powder were added into the dough than that of 4% wheat gluten and 4% baking powder.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.17 no.6
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• pp.661-667
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• 2004

The control of tilt angle for nematic liquid crystal (NLC) with negative and positive dielectric anisotropy on the rubbed homeotropic polyimide (PI) using baking method by hot plate equipment was investigated. LC tilt angle decreased with increasing baking temperature and time. Especially, the low LC tilt angle of positive type NLC (Δ$\varepsilon$＞0) on the rubbed homeotropic PI surface by increasing temperature and time was measured. The tilt angle of positive type NLC(Δ$\varepsilon$＞0) is smaller than that of the negative type (Δ$\varepsilon$＞0) on rubbed PI with increasing baking temperature and time. We consider that the tilt angle of NLC is decreased due to increasing the steric interaction between horizon component of permittivity $\varepsilon$ = of NLC and the stress of polymer side chain by high temperature. As the increase of baking temperature, we obtain that AFM (atomic force microscope) image of rubbed PI surface using Hot-plate method has formed better solid micro-groove structure than oven method.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.402-414
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• 2010

A survey was conducted to study the ingredient and the nutrition of Yukwa consumed in Jeonbuk region. Additional survey was performed to the adult population in Jeobook region to identify the recognition and improvement of Yukwa. The ingredient and baking process varies from each region. The modernization of Yukwa baking process requires introduction of new flavour using new ingredient and simplification of the baking process as these two factors are holding back the modernization of the Yukwa. Top quality Yukwa can be produced by standardized baking process, using top quality agricultural goods, cultivated in Korea. The key to making Yukwa more accessible to the public is by simplifying the current baking process, including the drying process Bandegi, which is the most complicated process of all.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.11a
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• pp.67-70
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• 2003

The control of tilt angle for nematic liquid crystal (NLC) with negative and positive dielectric anisotropy on the rubbed homeotropic polyimide (PI) using baking method by hot plate equipment was investigated. LC tilt angle decreased with increasing baking temperature and time. Especially, the low LC tilt angle of positive type NLC ($\Delta\varepsilon$ >0) on the rubbed homeotropic PI surface by increasing temperature and time was measured. The tilt angle of positive type NLC ($\Delta\varepsilon$ >0) is smaller than that of the negative type ($\Delta\varepsilon$ >0) on rubbed PI with increasing baking temperature and time. We consider that the tilt angle of NLC is decreased due to increasing the steric interaction between horizon component of permittivity $\varepsilon$ = of NLC and the stress of polymer side chain by high temperature.

• Proceedings of the KSME Conference
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• 2000.11b
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• pp.247-254
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• 2000

The base pressure of vacuum vessel of the KSTAR (Korea Superconducting Tokamak Advanced Research) Tokamak is to be a ultra high vacuum, $10^{-6}{\sim}10^{-7}Pa$, to produce clean plasma with low impurity containments. For this purpose, the KSTAR vacuum vessel and plasma facing components need to be baked up to at least $250^{\circ}C,\;350^{\circ}C$ respectively, within 24 hours by hot nitrogen gas from a separate baking/cooling line system to remove impurities from the plasma-material interaction surfaces before plasma operation. Here by applying the implicit numerical method to the heat balance equations of the system, overall temperature distributions of the KSTAR vacuum vessel and plasma facing components are obtained during the whole baking process. The model for 2-dimensional baking analysis are segmented into 9 imaginary sectors corresponding to each plasma facing component and has up-down symmetry. Under the resulting combined loads including dead weight, baking gas pressure, vacuum pressure and thermal loads, thermal stresses in the vacuum vessel during bakeout are calculated by using the ANSYS code. It is found that the vacuum vessel and its supports are structurally rigid based on the thermal stress analyses.

• Journal of Welding and Joining
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• v.29 no.6
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• pp.49-55
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• 2011

With the development of pre-painted steel sheets for automotive body application, a new joining method is required such as hybrid joining with combination of adhesive bonding and mechanical joining. The objective of this study is to investigate the effect of pre- and post-baking of adhesive bonding on failure mode and strength of hybrid joining of automotive steel sheets. Experiments show that the hybrid joining exhibits better bonding strength and displacement than conventional adhesive joining and mechanical fastening each. Comparison of pre- and post-baked hybrid joining results suggested that baking at $160^{\circ}C$ after mechanical joining was found to have higher joining properties than pre-baking condition. The prebaking condition changed its fracture mode from interfacial to button fracture. The changes in fracture mode with post-baking of hybrid joining was attributed to variation in neck thickness and undercut of joint.

• Journal of the Korea Institute of Building Construction
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• v.4 no.2
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• pp.143-149
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• 2004

The recycle of domestic waste concrete is, however, still in an early stage, and it has been only partially being used for the road fillers. As a counter-plan of activating recycled concrete, we have confirmed the hydration possibility of the waste concrete powder from the experiment on recycling the aggregate powder since 2000. Though that study, we have known that the strength is increasing when the baking time is longer, and baking temperature maintain in $700^{\circ}C$. Also, the quality is lowered because of the fine aggregate powder which has a bad influence on flowability & compression strength by adhesion of mortar on the aggregate face. Therefore, mortar and interfacial separation of aggregate are large in proper quality for concrete recycling is expected that affect. The purpose of this study is to investigate effective aggregate separation and to determine the most suitable production method controlling the duration of baking time for recycled cement from the compressive strength, X-ray diffraction and ingredient analysis test.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.490-495
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• 2005

Cooking is the final production stage of the food industry and is an essential part to define the distinctive feature. Consumers do not want to change their cooking styles because hey team the cooking styles as practices and customs from their region or their ancestor and they are skilled in their use. Corpulence is a major health concern in developed countries and developing countries alike. This study was conducted to suggest the arts of cooking for pork cutlet, a typical dish cooked by batter-fried food, and to decrease the intake of fat and calories. As a result, the fat contents of pork cutlet were lower (p<0.05) than when it was conducted with frying and oven baking. Especially, the pork cutlet cooked by oven baking showed a $10\%$ reduction in calories (p<0.05) compared to frying. The organic functional tests were satisfactory, and oven baking will help people who need dietary treatment.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.702-706
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• 2006

The aim of this study was to identify the onuses of abnormal precipitation in buckwheat extracts and to suggest the preventive solutions. Abnormal precipitation was formed by the coagulations of small round droplets, and increased when poor quality or old buckwheat used. It was found that, unlike poor quality buckwheat, extracts made from fresh buckwheat showed almost no saccharifying enzyme activity and a lower number of microorganisms. The addition of branched starch to the extracts restricted the occurrence of abnormal precipitation and microorganisms and imparted stability to the extracts.