• Journal of Korean Society for Atmospheric Environment
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• v.23 no.1
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• pp.50-63
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• 2007

The development of domestic plant specific emission factors is very important to estimate reliable national emissions management. This study, for the reason, was carried out to obtain advances emission factor for Carbon Dioxide ($CO_2$) by source-specific emission tests from the iron and steel industry sector which is well known as one of the major sources of greenhouse gases ($CO_2$). Emission factors estimated in this study were compared with those of IPCC for evaluation and they were found to be of similar level in the case of $CO_2$. There was no good information available on $CO_2$ plant specific emission factors from the iron and steel industry in Korea so far. The major emission sources of $CO_2$ examined from the iron and steel manufacturing precesses were a hot blast stove, coke oven, sintering furnace, electric arc furnace, heating furnace, and so on. In this study, the concentration of $CO_2$ from the hot blast stove process was the highest among all processes. The $CO_2$ emission factors for a ton of Steel and Iron products (using B-C oil) were estimated to be 0.315 $CO_2$ tonne (by Tier 3 method) and 4.89 $CO_2$ tonne. In addition, emission factor of $CO_2$ for heating furnace process was the highest among all process. Emission factors estimated in this study were compared with those of IPCC for evaluation and they were found to be of similar level in the case of $CO_2$.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.21 no.2
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• pp.110-115
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• 2011

Objectives: The aim of this study is to survey for finding asbestos containing equipment at the laboratories using picture based questionnaire and polarized light microscopic analysis. Methods: This study was conducted from 2009 to 2010 at a university in Seoul. In 2009, picture based questionnaire was distributed to 100 laboratories during the regular laboratory air quality monitoring. In 2010, we emailed all professors of the same university who have laboratories to participate voluntarily this survey. For the laboratories consented to participate survey, picture based questionnaire was distributed and collected. Suspected asbestos containing material and apparatus were collected at the laboratories which replied they have suspected material and equipment. Collected samples were analyzed with polarized light microscope at the laboratory accredited by ministry of employment and labor in Korea. Results: Total of 18 out of 100 laboratories reported that they had suspected asbestos containing equipment in 2009. Twenty-three samples were collected and three samples (13%), one heating mantle and two pairs of insulation gloves, contained asbestos. Thirty four laboratories reported they had suspected asbestos containing material or equipment in 2010. Sixty samples were collected and four of them (6%), two pairs of insulation gloves, one packing rope in dry oven and, one pair of tongs, contained asbestos. All founded asbestos was chrysotile and the content of chrysotile was more than 90% for all equipment except heating mantle which has less than 1%. Conclusions: We confirmed that asbestos was still used at the laboratories though strict regulations on asbestos use in Korea. The method of picture based questionnaire invented in this study could be applied for asbestos survey to other research institute or university where there are many laboratories because of its simplicity and accessibility without huge man power, cost and time.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.873-881
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• 2005

This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement of these problems, mixing doughs with addition of various additives of 34 types manufactured respectively; starches, modified starches, gums and emulsifiers etc. Each mixing dough produced in sheet type $(30{\times}30{\times}1mm)$ and steamed them, was quickly froze at $-70^{\circ}C$ and packed with polyethylene. Packed samples kept at $-20^{\circ}C$ for 48 hours. After they were steam or microwave treatment packed or non-packed with polyethylene, studied for improvement effects of quality as sensory evaluation and selected 6 type additives; modified starches (TA, ST), gums (AR, GA) and emulsifiers (E, S1) as improvement agent. Because moisture loss from microwave oven cooking leads to quality deterioration of frozen dough foods, additive, such as including starches, modified starch, gums, and emusifiers were added to improve dough properties. Amylogram, scanning electron microscopy, textural analysis, and differential scanning calorimetry revealed addition of additives improved textural properties including surface-hardening of frozen dough foods compared to the control.

• Korean Chemical Engineering Research
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• v.49 no.5
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• pp.657-663
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• 2011

Structure directing agent(SDA) containing piperidine moiety such as piperidine(PI), 2-methylpiperidine (MPI), 2,6-dimethylpiperidine(DMPI) and 2,2,6,6,-tetramethylpiperidine(TMPI), respectively has been utilized to synthesize aluminophosphate zeolite using hydrothermal method. The gel composition was $1.0Al_2O_3:1.0P_2O_5:0.76SDA:45H_2O$ and the hydrothermal heating was performed in an oven at 443 K and for 7 days at static mode. The obtained zeolitic material contained a lamellar structure when PI was used as the SDA. With a progressive increase of the SDA size, various structures of aluminophosphate including AlPO-5 of AFI structure were obtained. The aluminophosphate of SAS structure was formed when the largest TMPI was utilized as the SDA, which was confirmed by the Rietveld refinement. The result of $^{27}Al$ and $^{31}P$ MAS NMR of the sample suggested that Al and P were incorporated into the framework of the aluminophosphate.

• Journal of Nutrition and Health
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• v.38 no.3
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• pp.232-241
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• 2005

Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirable kinds and amounts of food items at school lunch menu were important factors of nutrients intakes in children. This study was performed to assess the kindergarten's meal service program (snack and lunch) and the consumption amount of lunch according to each dishes. Twenty four institutions that cared over one hundred children were observed at Seoul and Kyunggido area. Well-trained observers checked meal and snack serving activity and foodservice facilities by formal checklist. And using the weighing method assessed the consumption levels of food items at lunch. During 3 days, 30 children in each kindergarten were selected randomly according to age, observers measured serving and residual weight of each food. The data was compiles by performing ANOVA-test using SPSS WIN 10.0. The result were as follows: 1) Foodservice facilities in kindergarten was limited to provide qualified foodservice. $91.7\%$ of institution had kitchen, $41.7\%$ had dinning. The kitchen equipment possession rate was $12.5\%$ (oven), $30.8\%$ (heating cabinet), $58.3\%$ (refrigerator). The rate of using document about foodservice was used $83.3\%$ (menu list), $41.7\%$ (daily foodservice record), $25\%$ (standard recipe). $41.7\%$ of institution employed licensed dietitian. Only $41.7\%$ of subjects preserved meal after daily meal service. 2) Meal serving size was decided by teacher, $54.5\%$ at snack and $43\%$ at lunch and pre-divided individual portion type was $36.4\%$ at snack and $28.6\%$ at lunch. The rate of cleaning activity before meal was $72.2\%$ at snack, $90.5\%$ at lunch. And nutrition or sanitation education activity was more performed at lunch time, for examples brushing teeth activity was $12.5\%$ at snack $85.7\%$ at lunch. 3) The consumption amounts of plain cooked rice was $112.7{\pm}26.1{\cal}g$, cooked rice and cereal was $93.06{\pm}27.97{\cal}g$, curry rice was $208.35{\pm}64.84{\cal}g$ and the consumption amounts of these main dishes was significantly different by age (p < 0.001). The consumption amounts of soup was very different according to children's preference. The consumption amounts of seaweed soup was $120.18{\pm}82.13{\cal}g$, wild sesame and bean-paste soup was $40.64{\pm}23.16{\cal}g$. The consumption range of kimchis was from $6{\cal}g\;to\;13{\cal}g$, jorim (braised food) was from $3{\cal}g\;to\;25{\cal}g$, fried food (include stir fried, deep fat fried, pan fried) was from $14.5{\cal}g\;to\;22{\cal}g$, vegetable dish was from $3{\cal}g\;to\;16{\cal}g$. These consumption amount of each dishes was not reached recommended portion size of nutritionally planning menu by nutritionist.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.2
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• pp.77-83
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• 2020

A series of foamed plastic sheets containing biomass (as HMR container) were developed via different foaming process temperatures, and their density, porosity, WVTR, and pore morphology were evaluated. Thermal stability of samples during re-heating the food in oven, change in morphology, density, porosity, and WVTR were investigated using a simulated thermal shock process according to MIL-STD-883E assay. As such, the pore size of samples was generally increased with increasing temperature of the foaming process. It can be explained that as foaming temperature increased, the viscosity of molten resins and the repulsive force against pore expansion decreased. In addition, an increase in the thermal shock cycle reduced the pore size and WVTR, while density increased because high temperature treatment that softened the sheet matrix was followed by a low temperature incubation, which contracted the matrix, thereby changing the physical and morphological properties of samples. However, an insignificant change in density was observed and WVTR tended to be decreased, indicating that as-prepared foamed plastic sheets could be used as a high thermal stable container for HMR application. Therefore, it found that the properties of newly developed HMR containers containing biomass were dependent on the foaming process temperature. Moreover, to better understanding of these newly developed containers, further investigations dealing with foaming process temperature based on various food items and cooking conditions are needed.

• Journal of The Korean Society of Grassland and Forage Science
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• v.33 no.1
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• pp.39-44
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• 2013

In Korea, wide spread use of whole cottonseed, which is primarily a GMO plant imported from foreign countries and being fed to animals as raw state, has aroused concern that it may disturb the existing ecology of the country unless dispersion of the seed is under proper control. The objective of this study was to elucidate the changes in various nutritive parameters due to heat treatment and to determine the effective condition for removing germination ability of whole cottonseed (WCS). Of the various temperatures applied (76, 78, 80, 85, $100^{\circ}C$/30 min) $85^{\circ}C$ for 30 min was confirmed to be the lowest temperature treatment which resulted in a complete removal of the germination ability of WCS. Therefore, based on the determined temperature condition ($85^{\circ}C$ 30 min) we tried to examine the changes of various nutritional parameters, including nutrient composition, in vitro digestibilities and ruminal protein degradabilities, comparing raw whole cotton seed (RWCS) and heated whole cotton seed (HWCS). Some changes in amino acid composition were observed with heat treatment of WCS, but these were regarded to originate from the variation in plant quality and seed morphology, which are usually affected by different environmental factors during the vegetation period. As for fatty acid composition, no significant differences were observed to occur during heat treatment. However, WCS heated at $85^{\circ}C$ for 30 min in a circulating oven showed a significant decrease (p<0.05) of in situ rumen degradability in both dry matter (DM) and crude protein (CP), as compared to raw WCS. Overall results obtained in the study indicate that the heating condition used in this study, which was proven to be the most appropriate and economic to remove germination ability of WCS, may also improve the nutritional value of the ruminant with regard to reducing its protein degradability within the rumen.

• Nuclear Engineering and Technology
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• v.48 no.5
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• pp.1273-1279
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• 2016

Production of iodine-131 by neutron activation of tellurium in tellurium dioxide ($TeO_2$) material requires a target that meets the safety requirements. In a radiopharmaceutical production unit, a new lid for a can was designed, which permits tight sealing of the target by using tungsten inert gaswelding. The leakage rate of all prepared targets was assessed using a helium mass spectrometer. The accepted leakage rate is ${\leq}10^{-4}mbr.L/s$, according to the approved safety report related to iodine-131 production in the TRIGA Mark II research reactor (TRIGA: Training, Research, Isotopes, General Atomics). To confirm the resistance of the new design to the irradiation conditions in the TRIGA Mark II research reactor's central thimble, a study of heat effect on the sealed targets for 7 hours in an oven was conducted and the leakage rates were evaluated. The results show that the tightness of the targets is ensured up to $600^{\circ}C$ with the appearance of deformations on lids beyond $450^{\circ}C$. The study of heat transfer through the target was conducted by adopting a one-dimensional approximation, under consideration of the three transfer modes-convection, conduction, and radiation. The quantities of heat generated by gamma and neutron heating were calculated by a validated computational model for the neutronic simulation of the TRIGA Mark II research reactor using the Monte Carlo N-Particle transport code. Using the heat transfer equations according to the three modes of heat transfer, the thermal study of I-131 production by irradiation of the target in the central thimble showed that the temperatures of materials do not exceed the corresponding melting points. To validate this new design, several targets have been irradiated in the central thimble according to a preplanned irradiation program, going from4 hours of irradiation at a power level of 0.5MWup to 35 hours (7 h/d for 5 days a week) at 1.5MW. The results showthat the irradiated targets are tight because no iodine-131 was released in the atmosphere of the reactor building and in the reactor cooling water of the primary circuit.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.562-568
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• 1998

Rice (Dongjin-byeo) added with black rices (Chindo and Suwon-415) was cooked and the changes of texture and color of this cooked rice were investigated by texture analyser and color & color difference meter. The hydration time to come to the equilibrium condition was at least 11 hr in black rices. The optimum ratio of water to cooked rice added with black rice was 1.6 (ratio of water to rice) and the hardness of cooked rice added with 5% Chindo black rice was $5.66\;kg_f$. Regardless of ratio of water to rice, Hunter a value increased as the ratio of black rice addition to rice increased, while L value decreased. The color elution rate of Suwon 415 was 4 times greater than that of Chindo black rice. The pH of the steep water of Suwon 415 at $20^{\circ}C$ during 120 min decreased from pH 6.40 to pH 6.16 as the steeping time increased. The optimum heating time by microwave oven of cooked rice added with black rice was between $90{\sim}120\;sec$ to recover the original texture after cold storage treatment of 7 days.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.753-759
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• 2016

The processing properties of spent hen and broiler chicken were investigated before and after treatment to improve texture characteristics. Each treatment consisted steaming (S) with $85^{\circ}C$ for 20 min, Pulsed Electric Field (PEF) with 1.5 KV/cm for 4 sec, and Super Heated Steam (SH) with an oven temp. of $300^{\circ}C$, a steam temp. of $350^{\circ}C$ for 8 min. The yield of spent hen and broiler were 66.85% and 63.80% respectively in the control, but decreased in every treatment was lowest at 61.05% in the PEF treatment (p<0.05). In the color test, L value decreased, but the a and b values increased regardless of the species of spent hen or broiler. In the test of heating loss, the S treatment of spent hen had the highest result of 45.25% but lowest of 30.66% in the SH treatment of the broiler. When it was compared with various treatments, SH after PEF treatment showed the better result in terms of heating loss than the PEF or SH treatment respectively. In the test of texture, the broiler showed the lowest hardness of 5.57 kg in the SH (p<0.05). Otherwise, the spent hen resulted in 14.08 kg of hardness in steaming after PEF, but it improved significantly to 10.73 kg in SH after PEF. In the test of 9 scored sensory evaluation of overall palatability, 7.8 point was the best score with SH treatment in the broiler. The best score in spent hen was 6.3 point which was SH after PEF treatment. With this experiment, SH after PEF was the condition in the treatments to have the better texture of spent hen.