• 한국식품조리과학회지
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• 제28권4호
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• pp.443-450
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• 2012

This study was investigated the effect of an oil-water fryer on quality properties of deep frying oil used for chicken. The acid and conjugated dienoic acid values of frying oil using an oil-water fryer were lower than those using a deep fat fryer, whereas the iodine value of frying oil using an oil-water fryer was higher than that using a deep fat fryer. The peroxide values of frying oil did not increase with frying number. Frying oil with an oil-water fryer had lower palmitic acid, stearic acid and oleic acid, and higher linoleic and linolenic acid contents than those with a deep fat fryer. The contents of trans-fatty acids in frying oil using a deep fat fryer and oil-water fryer after frying 110 chickens were 0.75% and 0.47%, respectively. The benzopyrene contents of frying oil using a deep fat fryer and an oil-water fryer after frying 110 chickens were 2.20 and $1.61{\mu}g/kg$, respectively.

• 동아시아식생활학회지
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• 제23권4호
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• pp.470-476
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• 2013

The property of deep frying oil is one of the important factors in fried food quality. The purpose of this study is to identify the quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional deep-fat fryer and modified oil-water fryer. After frying pork cutlets, the frying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for the quality analyses of frying oil, such as free fatty acid, double bond changes and oxidative rancidity formation. The oil fried in a traditional deep-fat fryer was significantly increased in terms of physical values including moisture content, viscosity, and color, compared to those of the modified fryer, continuously for 4 days. The oil fried by a traditional deep-fat fryer exhibited a significant increase in its free fatty acid content compared to that fried by a modified oil-water fryer, while the iodine value was significantly decreased in the oil fried by a traditional deep-fat fryer when compared to control oil and oil fried by the modified oil-water fryer. In the peroxide value as an indicator of primary oxidation products, the oil fried by both fryers was significantly increased till the second day but decreased in value after the third day because of unstable hydroperoxide decomposition. The p-anicidine value is used as an indicator of secondary oxidation products, the oil fried in a traditional deep-fat fryer was significantly increased in value compared to that of a modified oil-water fryer.

• 대한안전경영과학회지
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• 제22권2호
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• pp.39-46
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• 2020

This paper recognizes the risk of ignition of air fryer (machine that can cook fried dishes with hot air without oil) that is far exceeding the sales rate of microwave ovens, which is necessary to modern household kitchen, and identifies fire risk through the operation principle of the process of heat transfer, and the main structure of the machine. The fire test that we conducted is to observe the risk of ignition of the machine due to the damage to the safety system and the possibility of igniting oil paper along with food, to experiment with the possibility of ignition due to blockage of the exhaust due to obstacles, and accumulation of oil stains on the hot wire, and to present the method of fire control and devise countermeasures.

• 한국조리학회지
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• 제17권4호
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• pp.316-325
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• 2011

튀김 기름은 튀김음식의 품질에 중요한 인자중의 하나이다. 본연구의 목적은 전통적 튀김기와 개량식 튀김기를 사용하여 4일간 연속적으로 사용한 튀김 기름의 품질을 분석하는데 그 목적을 지닌다. 돈가스를 튀긴 후, 뒤김 기름은 일부를 유리병에 분석을 위해 수집하여 여러 이화학적 특성의 실험에 사용하였다. 전통적 튀김기를 사용한 튀김 기름은 사용횟수에 따라 색과 접도 값이 개량식으로 튀긴 기름에 비하여 유의적으로 증가하였다. 유리지방산의 정도와 관련된 산가의 경우, 전통식 튀김기를 사용한 튀김 기름은 개량식 튀김기를 사용한 튀김 기름에 비하여 유의적으로 증가하였다. 반면 이중결합의 농도와 연관이 있는 요오드가는 전통식 튀김기를 사용한 튀김 기름의 값이 개량식을 사용한 튀김 기름에 비하여 유의적으로 감소하였다. 1차지방산화의 지표인 과산화물가의 경우, 전통식 튀김기와 개량식 튀김기를 사용한 튀김기름 모두에서 2일까지는 유의적으로 그 값이 증가하였으나 3 일 부터는 그 값이 감소하였다. 이는 형성된 과산화물이 불안정한 형태이므로 분해를 통하여 다른 2차 산화로 진행된 것으로 사료된다. 2차 산화의 지표인 p-Anisidine 값을 확인한 결과, 전통식 튀김기를 사용한 튀김 기름은 개량식을 사용한 튀김 기름에 비하여 시간 의존적으로 유의적 증가를 나타내었다. 따라서 개량식 튀김기를 사용한 튀김 기름이 유리지방산과 산패의 정도가 전통식 튀김기를 사용한 튀김 기름에 비하여 늦게 진행된는 것으로 사료된다.

• Animal cells and systems
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• 제16권3호
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• pp.245-253
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• 2012

A genuine interstitial cyclopoid species belonging to the genus Psammophilocyclops Fryer, 1956 is recorded from the filtration basin of a water treatment plant, South Korea. The genus Psammophilocyclops is very rarely found, and only three species have been recognized as yet: P. boccaroi Fryer, 1956 from Africa, P. trispinosus Shen et Tai, 1964 and P. bispinosus Shen et Tai, 1964 from China. The present new species differs from the congeneric species by the character combination of 11-segmented antennule in female, four-segmented maxilliped with 2,1,1,2 setation, the spine formula of 3,3,3,3, and setal arrangement of 3,3,5,3 on the distal endopodal segments of legs 1-4. Descriptio and taxonomic accounts of the new species are presented with a revised generic diagnosis and a key to the species hitherto known in the genus.

• 한국마린엔지니어링학회:학술대회논문집
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• 한국마린엔지니어링학회 2012년도 전기공동학술대회 논문집
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• pp.240-240
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• 2012

• 한국식생활문화학회지
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• 제34권5호
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• pp.604-611
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• 2019

This study was undertaken to examine the quality characteristics of glutinous barley flour (GBF) Yakgwa produced by air frying. To achieve this, the pH of the dough as well as expansion ratio, color, texture, and sensory evaluation of Yakgwa were measured. The pH of the Yakgwa dough significantly decreases with increasing amount of GBF, over the range 5.35-5.45. Lightness (L), redness (a), and yellowness (b) also decrease with increasing amount of GBF. Furthermore, significant decrease was observed in the hardness, proportionate to the ratio of GBF added (p<0.001). Generic descriptive sensory evaluation results reveal that samples with high ratio of GBF show increased grain aroma, burnt aroma, grain flavor, nutty flavor, astringency, chalky taste, and hardness. The acceptance test determined the GBF-20 sample group to be high in flavor and texture (p<0.05). Therefore, it would be appropriate to apply to 20% GBF for alternative and the addition of GBF would be considered to have positive effects on the quality characteristics of Yakgwa using air fryer.

• 한국식품조리과학회지
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• 제24권3호
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• pp.382-391
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• 2008

Yukwa samples, made with additions of 0, 10, 20, and 30% Rubus coreanus Miquel extract, were puffed by different puffing methods(convection oven, microwave oven, and fryer) and were then examined for quality characteristics such as moisture content, expansion rate, color, hardness, and sensory qualities, in order to determine the optimal ratio of Rubus coreanus Miquel extract in the formulation and the optimal expansion of Yukwa. The moisture contents of Yukwa base increased as the level of Rubus coreanus Miquel extract increased. And the Yukwa puffed by convection had higher moisture than the samples puffed by microwave oven or frying, with the exception of the sample containing 20% Rubus coreanus Miquel extract. When comparing the expansion rates of samples, no significant differences were found between the control and extract-containing samples puffed by convection, microwave, and frying methods, respectively. However, the sample puffed by frying had the highest expansion rate, whereas the convection-, microwave-puffed samples showed no significant differences. In the convection-, microwave-, and fryer-puffed samples, lightness and yellowness decreased, but redness increased, as the level of Rubus coreanus Miquel extract increased. And the sample puffed by microwave oven had greater lightness as compared to the samples puffed by convection and frying. In terms of hardness, no significant differences were found the control and extract-containing samples puffed by convection and microwave methods. However, hardness was maximal in the sample puffed by convection and lowest in the sample puffed by frying, in which it increased according to the addition of Rubus coreanus Miquel extract. In the consumer acceptance evaluations and characteristics intensity rating tests, the samples puffed using convection and microwave methods showed higher scores for the majority of evaluated characteristics as compared to the samples puffed by frying. And the samples containing Rubus coreanus Miquel extract obtained fairly good scores. In conclusion, the results indicate that additions of 10$\sim$20% Rubus coreanus Miquel extract are optimal for Yukwa that is puffed by convection and microwave methods, as this range provides good physiological properties and reasonably high overall consumer acceptability.

• East Asian mathematical journal
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• 제28권4호
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• pp.475-485
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• 2012

In this paper, we research contents of the ancient book ; Dae-su-sul (Algebra) compiled by Heng-Fang Hua(華衡芳) and translated by John Fryer(傅蘭雅). We find methods of calculation and algorithm in the first and second volume of Dae-su-sul, and investigate the influence on modern Korean mathematical development.

• 미생물학회지
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• 제22권2호
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• pp.85-90
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• 1984

Two viruses were isolated from kidney and spleen tissues of goldfish(Carasius auratus) and the ovarian fluid of chum salmon(Oncorhynchus keta). Both viruses replicated and produced cytopathic effect in EPC, CHSE-214, and CHH-1 cell lines at $15^{\circ}C$. The isolates were resistant to pH 3 and choloroform. Antiserum to infections pancreatic necrosis virus(IPNV) serotype VR 299 neutralized the infectivity of both of the isolates. Electron microscopy showed that the particles had typical IPNV particle morphology with average diameters of 55nm, This paper describes the first isolation of viruses infecting cultured fish in Korea.