• 산업식품공학
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• 제21권4호
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• pp.303-311
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• 2017

To automate cooking processes, quantitative descriptions are needed on how quality parameters, such as texture change during heating. Understanding mechanical property changes in foods during thermal treatment due to changes in chemical composition or physical structure is important in the context of engineering models and in precise control of quality in general. Texture degradation of food materials has been studied widely and softening kinetic parameters have been reported in many studies. For a better understanding of kinetic parameters, applied kinetic models were investigated, then rate constants at $100^{\circ}C$ and activation energy from previous kinetic studies were compared. The food materials are hardly classified into similar softening kinetics. The range of parameters is wide regardless of food types due to the complexity of food material, different testing methods, sample size, and geometry. Kinetic parameters are essential for optimal process design. For broad and reliable applications, kinetic parameters should be generated by a more consistent manner so that those of foods could be compared or grouped.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2000년도 THE THIRD INTERNATIONAL CONFERENCE ON AGRICULTURAL MACHINERY ENGINEERING. V.II
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• pp.413-422
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• 2000

Samples of banana were dried in a two-stage heat pump dryer capable of producing stepwise control of the inlet drying air temperature while keeping absolute humidity constant. Two stepwise air temperature profiles were tested. The incremental temperature step change in temperature of the drying air about the mean air temperature of 30 $^{\circ}C$ was 5 $^{\circ}C$. The total drying time for each temperature-time profile was about 300 minutes. The drying kinetics and color change of the products dried under these stepwise variation of the inlet air temperature were measured and compared with constant air temperature drying. The stepwise air temperature variation was found to yield better quality product in terms of color of the dried product. Further, it was found that by employing a step-down temperature profile, it was possible to reduce the drying time to reach the desired moisture content.

• Preventive Nutrition and Food Science
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• 제12권4호
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• pp.242-250
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• 2007

This study evaluated the storage stability of a variety of sauce products in the Korean market, determined primary quality indices for three typical products, and proposed functional relationships that are useful for determining shelf life at different temperatures. Most of the products examined were found to combine hurdles of low pH, low water activity, and the use of heat processing as methods for producing the required storage stability while maintaining the sensory quality of the products. For a meat extract solution produced for cold noodles (pH=4.3; $a_w=0.98$), the primary quality change determining shelf life was lipid oxidation, determined here by the TBA value. The primary quality index of a soybean paste seasoning mix (pH=4.0; $a_w=0.78$), which had a microbial load of 2.8 log (CFU/g), was a decrease in its pH. The primary quality index for a sandwich spread (pH=4.0; $a_w=0.88$) was changes in its surface color. The temperature dependence of changes in the primary quality indices can be described by the Arrhenius equation, which can estimate the shelf life at any arbitrary limit as a function of temperature. The activation energies for changes in the primary quality indices of the meat extract solution, the soybean paste seasoning, and the sandwich spread were 20.3, 27.2, and 43.5 kJ/mol, respectively.

• Macromolecular Research
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• 제16권1호
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• pp.31-35
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• 2008

Photoreactive polymers as a color filter resist containing both photoreactive acrylate and cinnamate double bonds were synthesized usin two step reactions. The chemical structures of the synthesized polymers were confirmed by $^1H$-NMR and FT-IR spectroscopy. The photoreactive polymers were quite soluble in most common organic solvents and produced excellent quality thin films by spin-coating. The photocuring kinetics of the acrylate and cinnamate double bonds were examined by FT-IR and UV- Vis spectroscopy, which confirmed the excellent photoreactivity of both the acrylate and cinnamate double bonds in the polymers. Upon UV irradiation, photocuring was almost completed within approximately 5 min, irrespective of the type of the prepolymers. The polymers also exhibited superior thermal stability, showing little change in transmittance in the visible region even after heating to $250^{\circ}C$ for one hour. Photolithographic micropatterns could be obtained with a resolution of a few microns.

• 한국축산식품학회지
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• 제32권4호
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• pp.448-457
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• 2012

The predictive ability for off-flavor development and quality change of ground beef was evaluated using a microbial time temperature indicator (TTI). Quality indices such as off-flavor detection (OFD) time, color, pH, volatile basic nitrogen (VBN), aerobic mesophilic bacteria (AMB) counts, and lactic acid bacteria (LAB) counts were measured during storage at 5, 10, 15, and $25^{\circ}C$, respectively. Arrhenius activation energies (Ea) were estimated for temperature dependence. The Ea values for TTI response (changes in titratable acidity (TA)), VBN, AMB counts, LAB counts, and freshness, which is defined based on OFD time for quality indices of ground beef, were 106.22 kJ/mol, 58.98 kJ/mol, 110.35 kJ/mol, 116.65 kJ/mol, and 92.73 kJ/mol, respectively. The Ea of microbial TTI was found to be closer to those of the AMB counts, LAB counts, and freshness. Therefore, AMB counts, LAB counts, and freshness could be predicted accurately by the microbial TTI response due to their Ea similarity. The microbial TTI exhibited consistent relationships between its TA change and corresponding quality indices, such as AMB counts, LAB counts, and freshness, regardless of storage temperature. Conclusively, the results established that the developed microbial TTI can be used in intelligent packaging technology for representing some selected quality indices of ground beef.

• 한국환경보건학회지
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• 제22권1호
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• pp.99-106
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• 1996

The purpose of this study is to observe a specific removal efficiency of synthethetic wastewater which is managed by upflow submerged type at porous media which was sinteringed on a comparative low temperature 600$\circ$C, was annexed slag and humus soil with main material kaolinite. Observing removal efficiency quality of each media, a mixed media of kaolinite and humus soil by gravity percent 60, 40% respectively showed the most excellent removal utility, and applied predictive models for suspended culture kinetics without consideration diffusion limitation, and when analyzed kinetic which had been processed by this study the removal efficiency accompanied by carbon, nitrogen, phosphorous volumetric loading rate variation standed for a comparative large change rate 61~71%, it means the selection of the most proper load factor had a great effect on the highly removal efficiency, yield coefficient(Y) and specific microbial attach equation showed 1.53 mgVSS/mgCOD, $m_p=10039.4\times ((S_0)/(6.75+S_0))$ repectively.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2006년도 6th International Meeting on Information Display
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• pp.1398-1401
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• 2006

Silver paste curing process is very important in LCoS panel manufacture because incomplete curing process will cause poor bonding strength and increase resistance. The imperfection situation results in poor reliability and the variation of the common voltage, respectively. The change of the common voltage causes image flicker. According to Kinetics, we acquire activation energy by using dynamic DSC and compare two kinds of silver paste. From the result of isothermal DSC, we get optimum curing parameters to solve the flicker problem caused of incomplete curing of the silver paste.

• Environmental Engineering Research
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• 제16권3호
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• pp.121-129
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• 2011

The completely mixed flow and plug flow (CAP) water quality model was developed for streams with discontinuous flows, a condition that often occurs in low base flow streams with in-stream hydraulic structures, especially during dry seasons. To consider the distinct physical properties of each reach effectively, the CAP model stream network can include both plug flow (PF) segments and completely mixed flow (CMF) segments. Many existing water quality models are capable of simulating various constituents and their interactions in surface water bodies. More complicated models do not necessarily produce more accurate results because of problems in data availability and uncertainties. Due to the complicated and even random nature of environmental forcing functions, it is not possible to construct an ideal model for every situation. Therefore, at present, many governmental level water quality standards and decisions are still based on lumped constituents, such as the carbonaceous biochemical oxygen demand (CBOD), the total nitrogen (TN) or the total phosphorus (TP). In these cases, a model dedicated to predicting the target concentration based on available data may provide as equally accurate results as a general purpose model. The CAP model assumes that its water quality constituents are independent of each other and thus can be applied for any constituent in waters that follow first order reaction kinetics. The CAP model was applied to the Geum River in Korea and tested for CBOD, TN, and TP concentrations. A trial and error method was used for parameter calibration using the field data. The results agreed well with QUAL2EU model predictions.

• 한국식품과학회지
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• 제21권5호
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• pp.655-661
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• 1989

고추건조에 있어서 품질의 최적화를 위한 최적건조 공기온도와 상대습도를 수학적 최적화기법에 의하여 찾았다. 얻어진 최적 건조조건을 품질변화 kinetics와 제어변수가 상태변수의 변화에 미치는 영향을 관점에서 분석하였다. Carotenoids의 보존과 갈변억제를 위한 최적 건조조건은 거의 일치하였다. 2단계 건조의 최적 조건은 상대습도는 약 10%의 하한값을 취하면서 첫 번째 단계 건조에서 50%의 하한온도를 취하고 두 번째 단계 건조에서는 고온으로 증가하였다. 두 번째 단계 건조온도와 단계 이동시간은 전체건조 소요시간에 따라 달랐다. 제어변수가 시간에 대해 일정한 경우의 고추건조를 반응표면 분석에 의하여 제어변수의 영향을 살펴볼 때 최적점이 하한의 상대습도에서 목적건조 수분함량 0.2(건물기준)를 얻을 수 있는 가장 낮은 건조온도로 결정됨이 확인되었다. 2단계 건조는 건조 소요시간이 비교적 짧을 때 3-5%의 목적함수 개선의 효과가 있었다.

• Preventive Nutrition and Food Science
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• 제4권4호
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• pp.246-250
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• 1999

This study was conducted to develop the fermentation kinetic modeling for the prediction of pH and acidity changes in kimchi at isothermal and nonisothermal fermentation temperatures(0~15$^{\circ}C$) and salt concentrations(1.5~4.0%) using the traditional two-step method and alternative one-step method. The calculations of the two-step method of pH and acidity change during fermentation followed the pattern of the first order and zero order, respectively. The reaction rate constant of pH by the first order was increased from 0.008 {TEX}$day^{-1}${/TEX} to 0.017 {TEX}$day^{-1}${/TEX} by increasing the temperature from $0^{\circ}C$ to 15$^{\circ}C$ at 2.75% of salt concentration, and was decreased from 0.013 {TEX}$day^{-1}${/TEX} to 0.010 {TEX}$day^{-1}${/TEX} by increasing the salt concentration from 1.5% to 4.0% at 5$^{\circ}C$. For the pH and acidity of Kimchi, the zero order had a higher correlation than the first order to the estimate of the kinetics parameters by the one-step method. The {TEX}$E_{a}${/TEX} ranges of pH and acidity were 61.057~66.086 and 62.417~68.772 kJ/mole with different temperatures and salt concentrations. This one-step method had smaller and more realistic estimates of error(p〈0.05). The effective temperatures, {TEX}$T_{eff}${/TEX}, with 0~15$^{\circ}C$ of square function type of 12 hr intervals were 12.85, 11.48 and 12.46$^{\circ}C$ as increasing the salt concentration, 1.50, 2.75 and 4.00%, respectively. The {TEX}$T_{eff}${/TEX} were higher values than the mean temperature(7.5$^{\circ}C$).