• 한국환경보건학회지
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• 제41권2호
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• pp.82-89
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• 2015

Objectives: This study was performed to investigate the effect of cooking time on the internal temperature and color of cutlets and the reduction of indicator organisms in cutlets by cooking. Methods: Three kinds of commercially packed frozen cutlets (pork, chicken and fish cutlets), were purchased from local markets. The cutlets were cooked in a frying pan at $180^{\circ}C$ for four minutes. Internal temperature was measured with a food thermometer. Color was measured using a Hunter spectrocolorimeter. Aerobic colony counts, coliforms, and Escherichia coli were determined according to the Food Code of Korea. Results: The internal cooked temperature of every cutlet reached over $74^{\circ}C$, the temperature considered safe, after three minutes, while external temperature reached this level in two minutes (p < 0.001). The instrumental color value as lightness (L) in the cooked cutlets significantly changed (p < 0.001) after one minute. The level of aerobic colony counts of fresh cutlets was under the specification and was reduced to one tenth its level in the cooked cutlets. Coliforms and E. coli were not detected in all samples. The internal temperature of the cutlets was significantly affected by cooking time and weight (p < 0.001). The interaction effect of time and weight was also significant (p < 0.001), and time was the more influential factor. Conclusion: The results of this study indicate that the sampled cutlets should be cooked for a minimum of three minutes or more in order to ensure food safety. The results also indicate that if consumers cease cooking based on external temperature or color, there will be a risk of inadequate cooking.

• Reproductive and Developmental Biology
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• 제31권3호
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• pp.175-179
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• 2007

본 연구는 0.5ml straw를 이용한 정자 동결융해 시 응해 온도가 동결정자의 성상에 미치는 영향을 파악하고 미니 돼지의 동결정액에 최적화된 적정 응해 조건을 찾기 위하여 실시하였다. 정액동결 straw를 37, 50 및 $70^{\circ}C$에서 각각 5초, 10초 및 45초간 융해하여 생존율(SYBR-14/PI staining), 정자원형질막기능검사 (Hypoosmotic Swelling Test) 및 첨체반응율(CTC : chlorotetracycline staining)을 검사 한 결과, $70^{\circ}C$에서 5초간 융해한 정자의 생존율과 CTC 결과가 $37^{\circ}C$와 $50^{\circ}C$에서 10초 및 45초간 융해한 처리구보다 유의적(p<0.05)으로 높은 생존율과 낮은 비율의 첨체 반응율을 얻었다. 따라서 미니돼지의 동결 정액은 고온에서 단시간 융해를 하는 것이 정자의 성상에 유리한 것으로 사료된다.

• 한국축산식품학회지
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• 제35권6호
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• pp.793-799
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• 2015

The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (−18℃, −30℃, −50℃, and −70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 µm to 100.1 µm after 52 wk of storage at −18℃. When ice cream samples were stored at −50℃ or −70℃, ice crystal size slightly increased from 40.3 µm to 57-58 µm. Initial air cell size increased from 37.1 µm to 87.7 µm after storage at −18℃ for 52 wk. However, for storage temperatures of −50℃ and −70℃, air cell size increased only slightly from 37.1 µm to 46-47 µm. Low storage temperature (−50℃ and −70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (−18℃ and −30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to−50℃. No significant beneficial effect of −70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of −50℃ to preserve the quality attributes of premium ice cream.

• 대한기계학회논문집B
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• 제26권11호
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• pp.1622-1629
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• 2002

To enhance isothermal characteristics of glass-farming surface, a rectangular parallelepiped heat pipes was fabricated, tested, and analyzed. The working fluid was sodium and the wall material was stainless steel 304. The dimension of the heat pipe was 210 (L) $\times$ 140(W) $\times$ 92(H)mm. A lattice structure covered with screen mesh was inserted to promote return of working fluid. The bottom side of heat pipe was heated electrically and the top side was cooled by liquid circulation. The temperature distribution at the bottom surface was of major concern and was monitored to determine isothermal characteristics. A frozen start-up of rectangular parallelepiped liquid metal heat pipe was tested. The operating mode of the sodium heat pipe was affected by the temperature of cooling zone, input heat flux, and the operating temperature of heat pipe. The heat pipe operated in a normal fashion as long as the heat flux was over 5.78W/cm$^2$, and the inside wall temperature of condenser part was above 95$^{\circ}C$ The maximum temperature difference at the bottom surface was observed to be 32$^{\circ}C$ when the operating temperature of the heat pipe was operating normally around 50$0^{\circ}C$. The result showed that a sodium heat pipe was very effective in reducing significantly the temperature difference in the glass-forming surface.

• 한국추진공학회지
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• 제12권4호
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• pp.48-55
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• 2008

본 연구에서는 파이로 시동기의 고온고압 가스에 의해 구동되어지는 부분입사형 초음속 터빈의 익렬 엣지 형상에 따른 터빈 블레이드의 표면 가스온도 분포를 분석하기 위하여 초음속 터빈 내부의 온도발달 특성 해석을 실시하였다. 시동 초기의 터빈 블레이드의 표면 가스온도 분포 발달을 살펴보기 위해서 각각의 엣지 형상에 대해 터빈의 회전수를 바꾸어가며 계산을 수행하였다. 터빈 블레이드 엣지 형상은 샤프형과 라운드형 두 가지 종류를 선택하였고, 터빈의 회전수는 두 가지 형상 모두 $0{\sim}10,000rpm$의 회전 속도를 주어 계산을 실시하였다. 터빈의 회전수가 증가할수록 터빈 블레이드 표면의 평균 온도는 하강하였고, 사프형 엣지 형상이 라운드형 엣지 형상에 비해서 터빈 블레이드의 표면 온도 분포가 전반적으로 낮은 분포를 나타내었다.

• 한국가축번식학회지
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• 제14권1호
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• pp.43-49
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• 1990

To improve the freezing techniques of animal embryos using vitrification solution as a cryoprotectant rabbit embryos, by cell stages, dehydration temperature and dehydration temperature and dehydratin time, were frozen-thawed and cultured. Following are the main results obtained. 1. The damage rate of zona pellucida after thawing was higher(13.6%) when the cell stage of embryos was less than 4 cells than when the cell stage was 8~16 cell or morula. The damage rate was higher when the dehydration temperature was 4$^{\circ}C$ than -3$0^{\circ}C$ or -50~-8$0^{\circ}C$. The zona pellucida was damaged more when dehydrated for 5 min than when dehydrated for 10~15 min. 2. After being cultured for 72 hours, 5.3% of 4 cell(or less) embryos were developed to morula, while 86.4% of morula embryos were developed further. 3. More percentage of embryos(73.2%) was developed when dehydrated at -3$0^{\circ}C$ than when dehydrated at 4$^{\circ}C$ at -5$0^{\circ}C$~-8$0^{\circ}C$. 4. The hatching rate was higher when dehydrated for 5 min. When the embryos were dehydrated for 10~15 min and cultured for 24 hours, they were not even developed or development was not good in later stages.

• 터널과지하공간
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• 제6권2호
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• pp.144-156
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• 1996

The deformation behaviors under uniaxial compressive cyclic loading were investigated for fresh rocks and freeze-thaw cycled samples. The Pocheon granite which is one of the most popular building stone in Korea was selected for tests. 0.5 Hz and 50% of dynamic strength were used as test conditions for frequency and fatigue span, respectively. For freezethaw procedure, sample were frozen for 3 hours under the temperature of -2$0^{\circ}C$ and then followed 3 hours thawing under the temperature of +2$0^{\circ}C$. Twenty seven samples were used as untreated and seventy three for freeze-thaw samples. No failure occurred up to 15000 cycles at the stress level of 60% of dynamic strength, indicating that the lowest strees level for fatigue failure may be around 60% of dynamic strength. Permanent strain and damping capacity curves show that there were three stages when rock behaves like under creep. Young's moduli were increased and Possion's ratios were decreased with the increase of the number of cycles. Possion's ratios varied more rapidly than Young's moduli did with the increase of the number of cycles. This may represent that most microcracks developed by fatigue stress are parallel to the axis of loading. The deformation behavior of freeze-thaw cycled samples were almost the same as that of untreated samples. However, the result of freeze-thaw cycled samples showed lower regression constant, indicating that the physical durability of rock is much lowered because of cyclic temperature variation.

• Journal of Nutrition and Health
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• 제19권1호
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• pp.3-15
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• 1986

This study was intended to investigate the rheological properties of the development formula of infant foods and the results are summarized as follow ; 1) Consistency of starch solutions measured by Brabender Anylograph and Brookfield viscometer showed that waxy rice and riece with malt had lower consistency and more rheological stability.The flow type of tested raw materials and formula was found to ？ pseudoplastic, as judged by n-value of 0.332 -0.692, and no yield value. 2) The influenced of temperature on consistency could be accounted for by the equation, In (n) = K(1/T) + const. this relationship indicated that consistency of tested sample increased as temperature decreased. The consistency of waxy rice, rice with malt and formula A were less affected by the temperature change. 3) Infant foods with malt(formula A ) ad with waxy rice maintained better freeze-thaw stability in terms of consistency and starch aggregation indicating that this infant food could be stored for a long term in the freezer section of the home refrigeratory without adverse effect on the product quality. 4) From the above experiments, it would necessarily follow that infant food can be easily made at home the food-stuffs generally available around us, and that the easiest and safest way to store them lies in making them into semisolid state, and in keeping them in frozen state.

• 설비공학논문집
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• 제24권10호
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• pp.711-717
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• 2012

A heat pump dryer for the frozen food needs to preheat the air to a certain temperature where condensation can efficiently occur. In this study, an analysis of a heat pump dryer performance with operating conditions, an analysis of supplying heat with internal and external evaporators and a warm-up experiment with the evaporators have been performed. The results showed that the external evaporator can significantly accelerate the warm-up time of the dryer, so that it can reduce power consumption greatly. The use of the external evaporator is more efficient for higher ambient temperature. In addition, it was found that COP decreases and the range of evaporating pressure for the evaporator becomes narrower as the condensing temperature of the condenser increases.

• 설비공학논문집
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• 제17권5호
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• pp.436-443
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• 2005

Experimental study was performed to understand the operation of an on-site showcase working in a super discount store. Inlet and outlet temperatures of evaporator, condenser, expansion valve and compressor were measured for both air and refrigerant sides. Electric power consumption of compressors, defrosting heaters, cooling water pumps and etc. were measured. The operating characteristics of the showcase system under various working conditions were analyzed and discussed. During the defrosting process, the air temperature inside the showcase increased to $15^{\circ}C$, which gave harmful effect to the frozen food. The collected data will serve as valuable information for diagnosing and improving the performance of showcases.