• 한국재료학회지
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• 제9권9호
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• pp.883-889
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• 1999

직경이 각각 4,6,8,12 및 15mm인 순Al 또는 Al-(1,2,3wt%) Cu합금 내부냉금이 95mm ø$\times$200mm H 크기의 흑연주형 중심부에 설치되었다. 이 내부냉금과 같은 조성의 용융금속이 $750^{\circ}C$의 주입온도에서 주형에 주입되었고, 냉각속도, 응고조직 및 성분편석이 분석되었다. 주괴직경/내부냉금직경의 비가 8까지 증가될수록 결정립도, 2차수지상간격 및 성분편석이 현저하게 감소됨이 확인되었다. 그러나 이 비가 8이상이 되면, 미용해 내부냉금이 발생되고, 내부냉금의 효과는 급속히 감소되었다. 순Al 및 Al-(1,2,3wt%)Cu 합금에서 최대 내부냉금 효과를 얻을 수 있는 적정 주괴직경/내부냉금직경의 비는 $750^{\circ}C$주입온도에서는 8이었다.

• 한국축산식품학회지
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• 제18권4호
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• pp.322-331
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• 1998

Good temperature control in the chill chain is imperative for maintaining safety and quality of the fresh meat. Therefore, the actual state of temperature or relative humidity histories of fresh meat product from carcass chill room to retail shop and the temperatures of chill and freezing rooms at local butcher shops were monitored by means of data loggers. The relative humidity and air temperature in carcass chill room were between 86 and 98%, and -3 and 0$^{\circ}C$, respectively. The surface temperatures of boxed beef measured in winter, when the outside air temperature was measured between -2 and -5$^{\circ}C$, were recorded between 1 and 3$^{\circ}C$, although transport vehicle switched off the chilling unit during transportation, However, the inside temperatures of chill transport vehicle measured in summer, when the transport time was prolonged to maximum 8 hrs, were raised to 10 to 15$^{\circ}C$, in worst case up to 25$^{\circ}C$. In that case, however, the inside temperature of boxed beef was maintained generally lower than 5$^{circ}C$ as the loading and unloading were finished within 30 min. The storage temperatures for meat in the subfreezing room, at which the butcher shops in local market are used to set to facilitate the thin slicing of meat, were measured between -2 and -8$^{\circ}C$. Furthermore, the temperatures of storage room for vacuum packaged meat in the chilled meat retail shops were maintained generally between 0 and +2$^{\circ}C$.

• 한국주조공학회지
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• 제37권6호
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• pp.181-185
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• 2017

In the present study, the effect of cooling rate on the formation of the porosity in the thick aluminum sand casting was investigated. Nowadays, due to considerations of weight and cost reduction, large scale thick aluminum casting has replaces steel frames for vacuum chambers for semiconductor production. Several thick aluminum castings were manufactured using chill with temperature measurements. The castings were inspected using 3D computed tomography in order to quantify the porosity defect density in the castings. Effects of the thickness of the chill on the porosity defect density were discussed.

• 한국주조공학회지
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• 제9권3호
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• pp.221-227
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• 1989

The effect of sulfur content and inoculant on solidification microstructure and mechanical properties of gray cast iron have been investigated. The main results obtained are as follows, 1. In the FeSi3Ca1Ba inoculated irons, with the variation of sulfur content, low sulfur levels (${\sim}0.03%$) yield low chill depth, high tensile strength, good wear resistance and type A graphite with a pearlite matrix. High sulfur levels( >0.08%) provide high chill depth, low mechanical proper ties and type D graphite with small amount ferrite. 2. In case of inoculant variation with normal FeSi, FeSi3Ca1Ba, 30CaSi and uninoculation at 0.03%S level, lower chill depth and higher tensile strength was obtained in the order ; 30CaSi, FeSi3Ca1Ba normal FeSi, uninoculation.

• 한국주조공학회지
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• 제5권2호
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• pp.109-117
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• 1985

A two dimensional analysis of the solidification phenomena has been simulated by IAD (Implicit Alternating Direction)method for L-shaped castings with external chills. The effect of chills has been studied with the variation of chill size, shape, and their materials, and also with the variation of the pouring temperature. Three kinds of cross-sectional shapes of chills such as triangle, square, and L-shape were chosen, and graphite, cast iron, and copper for their materials. It has been shown by the computation that the hot spot at the junction of L-shaped castings can not be removed by external chills, and that the distance between the inner corner and the hot spot on the line of symmetry, as well as the solidification time of castings depend only on VHC (Volumetric Heat Capacity).

• 한국식품조리과학회지
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• 제18권3호
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• pp.325-332
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• 2002

Cook/chill 및 sous-vide 시금치국을 국내 단체급식소에 적용시키기 위해 cook-chill 및 sous-vide 처리한 시금치국을 1일, 3일, 5일간 3$^{\circ}C$에서 냉장저장 시켰다. 이 제품을 중탕, 직화, steam/convection oven, 전자렌지를 이용하여 재가열한 후 관능평가를 수행하였고 이에 대한 결과는 다음과 같다. 재가열 방법에 따른 결과에서 1일 냉장 저장 후 재가열한 시금치국은 맛과 외관은 steam/convection oven에서, 냄새와 질감은 전자렌지에서 관능평가 점수가 높게 나타났고, 3일 냉장 저장 후 재가열한 시금치국은 맛과 외관은 중탕에서, 냄새와 색상, 전체적인 수응도는 직화에서 관능평가 점수가 높게 나타났으나 모두 유의적인 차이를 보이지 않았다. 5일 냉장 저장 후 재가열한 시금치국은 맛, 냄새와 전체적인 수응도는 전자렌지에서, 색상, 질감과 외관은 직화에서 관능평가 점수가 높았으나 유의적인 차이는 없었다. 재가열 방법에 따른 차이에서는 중탕방법이 전반적으로 관능평가 점수가 가장 우수하게 나타났다. 전통조리법을 이용한 시금치국(대조군)과 재가열 한 시금치국(처리군)을 비교한 결과, 색상에서 처리군이 대조군보다 유의적(p＜0.01)으로 낮은 관능평가 점수를 보였다. 맛에서는 3일 저장한 처리군과 5일 저장한 처리군은 대조군보다 모두 유의적(p＜0.05)으로 높은 관능평가 점수를 보였다. 저장기간에 따른 관능평가 점수 결과에서, 중탕을 이용한 경우 색상, 질감이 저장기간이 증가함에 따라 관능평가 점수가 감소하였으나 유의적인 차이는 보이지 않았다. 직화를 이용한 경우 냄새와 질감은 저장기간이 증가함에 따라 유의적으로(p<0.05) 높은 관능평가 점수를 보였다. 전자렌지를 이용한 경우, 맛, 냄새, 전체적인 수응도는 저장기간이 증감함에 따라 관능평가 점수가 증가하였고, Steam/convection oven을 이용한 경우, 저장기간이 증가함에 따라 맛, 냄새, 외관의 관능평가 점수는 높아졌으나 모두 유의적인 차이는 보이지 않았다. 저장기간에 따른 차이에서는 1일 저장한 시금치국이 전반적으로 관능평가 점수가 가장 우수하게 나타났다. 이상을 살펴볼 때, cook/chill 과 sous-vide를 활용한 시금치국은 녹색채소의 특성을 고려한 색상에 대한 개선 연구가 필요하고, steam/convection oven 이외에 다양한 재가열 방법의 활용이 가능하므로 국내 단체급식소에서도 주방시설에 많은 투자를 하지 않고 기존의 시설로도 이러한 제품을 이용할 수 있다. 따라서 cook/chill과 sous-vide의 가공방법을 활용한 다양한 제품들의 개발을 통해 식자재의 새로운 공급방법이 체계적으로 이루어지고 발전한다면 앞으로 국내 단체급식업체는 생산과정에 새로운 전환점이 될 수 있을 것이다.

• Journal of Welding and Joining
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• 제13권3호
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• pp.46-54
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• 1995

The structural changes of Al-Cr alloys due to the difference in the growth rates were investigated in the study using the water cooled copper chill apparatus, the levitation apparatus, and the melt spinner. Growth rate was evaluated by means of thermal analysis could measured the cooling rate up to 10$^{5}$ K/sec. The transformation from the cell structure to the massive transformed structure was obtained the Al-3.43wt%Cr alloy in the melt spinner method.

• TTA 저널
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• 통권32호
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• pp.96-102
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• 1994

• 한국식품영양학회지
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• 제22권3호
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• pp.470-477
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• 2009

In this study, we evaluated the physicochemical and sensory quality of Glazed Spanish Mackerel in Teriyaki sauce containing added lemon juice and ginger juice using a Sous vide Cook-Chill method. The products were stored at below $3^{\circ}C$ and then its physicochemical and sensory quality was estimated after varous storage periods(0, 5, 10, 15 days). Measured extent of 40.91~52.04% in extent and reheating after of 42.35~54.40% when moisture content and did not significant by storage period in all sample are until save 15 days. The VBN was increased as the storage period increased. A similar trend was observed after reheating, and while lemon juice additions was significantly low on 15 days(p<0.01). Based on the results of the sensory evaluation, the Teriyaki sauces containing the added lemon juice additions were evaluated that had a better sensory quality is excellent in external appearance, flavor, taste, texture, and acceptability than the control group, and while were the evaluated excellently in overall flavor and taste in occasion of were found to be excellent after the addition of ginger juice.

• 한국식품조리과학회지
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• 제16권6호
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• pp.584-592
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• 2000

Standard recipes of various Korean soups for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of soup, Miyuck-gook (Korean sea mustard soup), Soup of beef and radish and Chige of beef and soybean paste (Korean thick soup made of beef and soybean paste) were selected as menu items in this study, and the standard recipes for these soups were developed through sensory evaluation, and microbiological analyses were performed to assure the quality of soup. The microbial counts of the soups which were chilled at 0-3$^{\circ}C$ and stored for 10 days in refrigerator were as follows: Aerobic bacteria were not detected in Miyuck-gook; however, those in Soup of beef and radish were 0.00-1.32${\pm}$0.28 log CFU/g and those in Chige of beef and soybean paste were 3.36${\pm}$0.10- 4.67${\pm}$0.08 log CFU/g. Coliform bacteria were not detected in any soups. All the items of sensory evaluation showed no significant differences between the first and third day of storage, except the flavor, tenderness, chewiness, feeling after swallowing of Soup of Beef and Radish and color of Chige of Beef and Soybean Paste. Overall acceptability scores of chilled stored foods in the first and third day were 6.40:t0.83 and 6.07 :to.46 in Miyuck-gook, 6.93 ${\pm}$0.80 and 6.27${\pm}$1.16 in Soup of beef and radish, and 6.40${\pm}$1.40 and 6.07${\pm}$1.44 in Chige of beef and soybean paste, respectively.