• 한국수산과학회지
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• 제48권6호
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• pp.839-848
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• 2015

This study examined the optimal salting drying method and processing conditions (salt concentration, curing time, dry temperature, and drying time) for preparing salted semi-dried common gray mullet (SSD-CGM) Mugil cephalus based on the moisture content, salinity, and overall acceptance using response surface methodology (RSM). The moisture content, salinity, and overall acceptance of SSD-CGM prepared with different salting methods revealed that dry salting was the optimal salting method for preparing high-quality SSD-CGM. The optimal drying method for preparing high-quality SSD-CGM based on the drying velocity and sensory color was hot air-blast drying. The results of the RSM program indicated that the optimal independent variables ($X_1$, salt concentration; $X_2$, curing time; $X_3$, dry temperature; $X_4$, drying time) based on the dependent variables ($Y_1$, moisture content; $Y_2$, salinity; $Y_3$, overall acceptance) for high-quality SSD-CGM were 5.6% for $X_1$, 2.7 h for $X_2$, $47.0^{\circ}C$ for $X_3$, and 8.5 h for $X_4$ for uncoded values. The predicted values of $Y_1$, $Y_2$, and $Y_3$ for SSD-CGM prepared under optimal conditions were 54.4%, 4.2%, and 6.3, respectively, while the experimental values were $55.2{\pm}1.0%$, $4.1{\pm}0.3%$ and $6.7{\pm}0.8$. The actual and predicted values did not differ.

• 한국수산과학회지
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• 제46권6호
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• pp.689-695
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• 2013

Flounder Verasper moseri Jordan et Gilberu sikhae is a traditional salt-fermented food in Korea. We investigated the optimal processing conditions for desirable quality-controlled flounder sikhae by analyzing the physiochemical properties, microbiological species, and organoleptic properties. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhae of acceptable quality were $10^{\circ}C$, 4%, and 14 days, respectively. The amino-N and volatile basic nitrogen (VBN) contents of rhe acceptable quality flounder sikhae were 243.65 mg/100 g and 44.25 mg/100 g, respectively.

• 한국수산과학회지
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• 제48권1호
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• pp.36-43
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• 2015

We examined sensory characteristics to determine the optimal conditions for flounder Verasper moseri Jordan et Gilbert sikhe preparation, using response surface methodology. Our aim was to develop the optimum mixing rates and materials for producing highly palatable flounder sikhe. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhe of acceptable quality were $11.63^{\circ}C$, 4.66% and 9.12 days, respectively. The optimal percentages of red pepper powder, garlic, monosodium glutamate, ginger, radish and foxtail millet were 16.08%, 7.21%, 2.96%, 3.70%, 10.12% and 13.72% respectively.

• 한국수산과학회지
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• 제45권6호
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• pp.627-634
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• 2012

Squid Sikhae is traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. Among several squid Sikhae preparation processes, the optimal fermentation temperature sun-dried sea salt concentration, and fermentation period for squid Sikhae of acceptable quality were $10^{\circ}C$, 4%, and 6 days, respectively. Amino-N and volatile basic nitrogen (VBN) contents of the acceptable quality squid Sikhae were 162.51 mg/100 g and 15.25 mg/100 g, respectively.

• 한국식품과학회지
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• 제27권5호
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• pp.697-702
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• 1995

떫은감 품종의 하나인 비단시를 숙성정도를 달리하여 수확하고 이들의 감장아찌 제조조건을 염농도, 침지 온도, 침지 시간, 된장첨가량을 달리하여 조사하였다. 침지액의 초기염도는 $7.5{\sim}15%$였고 침지 20일까지 급격하게 낮아져서 $6.0{\sim}12.0%$가 되었으며 초기염도나 침지 옥도가 높을수록 크게 감소하였고 된장 첨가시에는 염도의 변화가 상대적으로 적었으며 특히 침지 40일 이후에는 거의 변화가 없었다. 수용성 탄닌 함량은 염농도에 관계없이 침지 10일째까지 급격하게 감소하다가 그 이후에는 거의 변화가 없었으며 이러한 변화 경향은 된장 첨가량과 원료감의 숙성정도에 영향을 받지 않았다. 감장아찌 침지액의 pH는 영농도가 높을수록 침지 초기의 pH 감소폭이 컸으나 침지 후기에는 염농도에 관계없이 거의 비슷한 경향을 보였으며 된장을 첨가하면 전체적인 pH 감소 폭이 작아짐을 알 수 있었다. 침지 온도에 따른 pH 변화는 $5^{\circ}C$에서 아주 느리게 낮아졌으며 원료감의 숙성정도와는 무관하였다. 감장아찌중의 염분 함량은 침지중에 계속 증가하였고 침지액의 염도가 12.5% 이상일때 침지 30일째부터 급격하게 증가하였으나 된장 첨가량과 원료감의 숙성정도를 달리하여도 증가하는 경향은 거의 비슷하였는데, 특히 된장 첨가량이 많을수록 감장아찌중의 염분 함량은 낮은 것으로 나타났다. 색도는 침지시간이 경과됨에 따라 명도는 감소하고 색도는 적색이 강해지는 것으로 나타났으며 경도는 침지 15일째까지 증가하다가 침지 40일 이후에는 다시 감소하였는데 숙성된 감은 경도가 계속 낮아졌다. 이와같이 감장아찌 제조 과정에서의 이화학적 변화와 관능검사 결과를 종합해 볼때 감장아찌는 숙성이 약간 덜된 연한색 원료감을 염도 10.0%, 침지온도 $15^{\circ}C$에서 40일간 침지했을때 가장 좋은 제품을 얻을 수 있었고 된장을 20% 첨가했을때 감장아찌의 총기호도가 가장 높았다.

• 대한가정학회지
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• 제19권3호
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• pp.63-68
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• 1981

This study was to determine optimal conditions for preparing Gangjung and Sanja. Texturometer and panel test were employed to evaluated products which were prepared under varying soaking time of glutinous rice. The results are found as follows; Examination of acceptibilities of products by the panel test showed that 48 hours of soaking was the most optimal. In acceptability ratings. the second went to 2 hours, the third 24 hours, the forth 120 hours, the fifth, 72 hours, and the sixth, 96 hours. However, there was no significant difference in acceptability among various products(P>0.05). The cohesiveness and the brittleness of the highest-grade products soaking in 48 hours showed 0.09$cm^{2}$, 1.25cm, respectively by texturometer. In therms of acceptability, the cohesiveness of high-grade products read between 0.06~0.7$cm^{2}$. The brittleness of products examined was in the range of between 0.36 and 1.41cm. No significant difference was found among products prepared under varying soaking time n cohesiveness and brittleness.

• Transactions on Electrical and Electronic Materials
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• 제5권1호
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• pp.11-14
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• 2004

An rf triode magnetron sputtering system is designed and installed its construction in vacuum chamber. In order to calibrate the rf triode magnetron sputtering for thin films deposition processes, the effects of different glow discharge conditions were investigated in terms of the deposition rate measurements. The basic parameters for calibrating experiment in this sputtering system are rf power input, gas pressure, plasma current, and target-to-substrate distance. Because a knowledge of the deposition rate is necessary to control film thickness and to evaluate optimal conditions which are an important consideration in preparing better thin films, the deposition rates of copper as a testing material under the various sputtering conditions are investigated. Furthermore, a triode sputtering system designed in our team is simulated by the SIMION program. As a result, it is sure that the simulation of electron trajectories in the sputtering system is confined directly above the target surface by the force of E${\times}$B field. Finally, some teats with the above 4 different sputtering conditions demonstrate that the deposition rate of rf triode magnetron sputtering is relatively higher than that of the conventional sputtering system. This means that the higher deposition rate is probably caused by a high ion density in the triode and magnetron system. The erosion area of target surface bombarded by Ar ion is sputtered widely on the whole target except on both magnet sides. Therefore, the designed rf triode magnetron sputtering is a powerful deposition system.

• Journal of Microbiology and Biotechnology
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• 제7권1호
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• pp.75-80
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• 1997

An ethanolic fermentation process was developed for preparing Doenjang with high ethanol. Higher and efficient viable cell production of salt-tolerant ethanolic yeast is a prerequisite for the successful commercial-scale process of ethanol production during Doenjang fermentation. Culture conditions of salt-tolerant yeast, S. cerevisiae KFCC 10823, was studied in terms of the effect of several environmental and nutritional factors. Viable cell numbers were the highest in a medium containing the following components per liter of water: soysauce, 300ml; dextrose, 50 g; beef extract, 5 g; yeast extract, 5 g; $KH_2PO_4$, 5 g; NaCl, 50 g. The optimal culture conditions of S. cerevisiae KFCC 10823 were pH 5.5, $25^{\circ}C$, 200 rpm and 0.5 vvm. Yeast viability during batch fermentation was gradually decreased to a level less than $90{\%}$ after 35 hours. The maximum cell number was $2.2{\times}10_7$ cells/ml at the optimal condition. Doenjang prepared with ethanolic yeast was ripened after 45 days at $30^{\circ}C$. This Doenjang contains 470 mg% of amino nitrogen and 2.5% ethanol. The shelf-life at $30^{\circ}C$ was theoretically estimated as 444 days.

• 품질경영학회지
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• 제48권1호
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• pp.51-68
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• 2020

Purpose: The primary objective of this research is to develop the optimal operating conditions as well as their associated design spaces for a Cryogenic Submerged Arc Welding(SAW) process by improving its quality and productivity simultaneously. Methods: In order to investigate functional relationships among quality characteristics and their associated control factors of an SAW process, a stepwise design of experiment(DoE) method is proposed in this paper. Based on the DoE results, not only a multi-dimensional design space but also a safe operating space and normal acceptable range(NAR) by integrating statistical confidence intervals were demonstrated. In addition, the optimal operating conditions within the proposed NAR can be obtained by a robust optimal design method. Results: This study provides a customized stepwise DoE method (i.e., a sequential set of DoE such as a factorial design and a central composite design) for Cryogenic SAW process and its statistical analysis results. DoE results can then provide both the main and interaction effects of input control factors and the functional relationships between the input factors and their associated output responses. Maximizing both the product quality with high impact strength and the productivity with minimum processing times simultaneously in a case study, we proposed a design space which can provide both acceptable productivity and quality levels and NARs of input control factors. In order to confirm the optimal factor settings and the proposed NARs, validation experiments were performed. Conclusion: This research may provide significant contributions and applications to many SAW problems by preparing a standardization of the functional relationship between the input factors and their associated output response. Moreover, the proposed design space based on DoE and NAR methods can simultaneously consider a number of quality characteristics including tradeoff between productivity and quality levels.

• Nuclear Engineering and Technology
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• 제53권8호
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• pp.2761-2766
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• 2021

A method for preparing "reagent" for radioactive methyliodide vapors production using an isotopic exchange reaction has been developed. Based on the obtained data of the isotopic exchange efficiency and hydraulic resistance, white fused alumina (700-840 ㎛) was selected as the carrying agent material for "reagent" production. The radioiodine isotopic exchange dependences on such parameters as temperature, gas flow velocity, and the methyliodide concentration in it were determined. Optimal conditions have been selected to achieve 85% of the isotopic exchange rate in 1 h of the experiment. The obtained data allowed to develop an approach to the test of iodine filters for nuclear power plants and to determine their efficiency.