• Food Science of Animal Resources
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• v.29 no.6
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• pp.673-679
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• 2009

To develop ready-to-eat (RTE) style Korean traditional Galbi-jjim, the optimal conditions for sous-vide cooking and cookchill preparation and the sensory properties of the cooked products were investigated. During heating, the meat core temperatures reached $85^{\circ}C$ within 30 min and 45 min when a water bath and combination oven were used, respectively. Chilling to $3^{\circ}C$ within 45 min was conducted to meet the standards for microbiological safety set by the UK Department of Health and Social Security (DHSS) Guideline. Galbi-jjim that was vacuum-cooked in a water bath was much more tender than that of Galbi-jjim prepared using the cook-chill method, but had no difference in any reheating methods. The average sensory scores of juiciness and the overall acceptance of Galbi-jjim were significantly higher when water bath cooking was used, and there were no differences in reheating methods. In conclusion, the serial methods of sous-vide processing and rapid chilling can be applied to produce RTE traditional Galbi-jjim, and this can be conducted while meeting the standards specified in safety guidelines.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.434-439
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• 1997

The changes in thiamin content of an experimental product, 'Nuhbiani' were measured at the end of the process of simulated home prepared precook/storage/reheat system. The retention of thiamin in Nuhbiani after reheating by pan or microwave were compared. Statistical analyses indicated that there were no significant differences in thiamin contents due to the method of precooking and reheating. However, there were significant thiamin losses due to the storage period but no differences between the storage conditions. There were significant thiamin losses after 7 days of refrigeration (p < .05). The points causing significant thiamin losses in food product flow were precooking and 7 days of refrigerated storage.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.470-477
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• 2009

In this study, we evaluated the physicochemical and sensory quality of Glazed Spanish Mackerel in Teriyaki sauce containing added lemon juice and ginger juice using a Sous vide Cook-Chill method. The products were stored at below $3^{\circ}C$ and then its physicochemical and sensory quality was estimated after varous storage periods(0, 5, 10, 15 days). Measured extent of 40.91~52.04% in extent and reheating after of 42.35~54.40% when moisture content and did not significant by storage period in all sample are until save 15 days. The VBN was increased as the storage period increased. A similar trend was observed after reheating, and while lemon juice additions was significantly low on 15 days(p<0.01). Based on the results of the sensory evaluation, the Teriyaki sauces containing the added lemon juice additions were evaluated that had a better sensory quality is excellent in external appearance, flavor, taste, texture, and acceptability than the control group, and while were the evaluated excellently in overall flavor and taste in occasion of were found to be excellent after the addition of ginger juice.

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.315-328
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• 2002

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. From these experiments, temperature, pH, and $a_w$ of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below $10^{\circ}C$ and using a $75^{\circ}C$ reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systems such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.

• 제어로봇시스템학회:학술대회논문집
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• 1996.10a
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• pp.319-323
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• 1996

A new steel-making process, strip-casting, is introduced. The strip-casting is a new technique making the thin steel strip from the molten steel directly without resorting to repetitive reheating and hot-rolling required in a conventional steel-making method. This paper derives the mathematical model of strip caster, proposes a control strategy for stable startup operation and a fuzzy decision making rule for automatic control mode change in strip-casting process.

• Transactions of Materials Processing
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• v.11 no.2
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• pp.123-131
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• 2002

The rheology process is net shape manufaturing technology to high of automobile part and improve the mechanical properties. For the rheology forming process, Phase and globular microstructure are very important. The equipments to make a rheology alloys with slurry statement have been introduced. Therefore, the Problems to Produce a rheology alloyas with continuous process had also been investigated to make Production in industries. The validity of the introduced rheology Process is investigated by comparing the reported thixoforming results. Therefore, the many advantage of rheology process to be reduced the reheating Process and billet fabrication method has been expressed in terms of mass production, in the future.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1999.03b
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• pp.169-172
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• 1999

Thixoforming process has been accepted as a new method for fabricating near net shaped products with lighweight aluminum alloys. The thixoforming process consists of reheating process of billet, billet handing filling into the die cavity and solidification of thixoformed part,. in this paper the thixoforming experiments are performed with two different die temperature ({{{{ TAU _d}}}}=20$0^{\circ}C$ 30$0^{\circ}C$) and orifice gate type. The microstructures of SSM(357, A490 and ALTHIX 86S) fabricated in thixoforming process are evaluated in therms of globularization and grain size. effect of alloying elements onthe surface and internal defects is investigated. Finally the methods to obtain the thixoformed products with good mechanical propertis are proposed by solution for avoiding the surface and internal defects.

• Journal of Korea Foundry Society
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• v.20 no.6
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• pp.368-376
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• 2000

Rheology forming technology has been accepted as a new method for fabricating near net shaped products with lightweight aluminum alloys. The rheology forming process consists of reheating process of billet, billet handling, filling into the die cavity and solidification of rheology formed part. The rheology forming experiments are performed with two different die temperatures ($T_d$ = $200^{\circ}C$, $300^{\circ}C$) and orifice gate type. The filling behavior and various defects of Al-Si materials with wear resistance (A357, A390 and ALTHIX 86S) fabricated in rheology forming process are evaluated in terms of alloying elements and surface non-uniformity. Finally, the methods to obtain the rheology formed products with high quality are described by solutions for avoiding the surface and internal defects.

• Journal of Institute of Control, Robotics and Systems
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• v.15 no.6
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• pp.634-640
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• 2009

The plate manufacturing processes are composed of the reheating furnace, finishing mill, cooling process and hot leveling. The finishing rolling mill (FM) as a reversing mill has produced the plate steel through multiple pass rolling. The automatic gauge control (AGC) is employed to maintain the thickness tolerance. The high grade products are forming greater parts of the manufacturing and customers are requiring strict thickness margin. For this reason, the advanced AGC method is required instead of the conventional AGC based on the PI control. To overcome the slow response performance of the conventional AGC and the thickness measurement delay, a fuzzy AGC based on the thickness deviation and its trend is proposed in this paper. An embedded controller with the fuzzy AGC has been developed and implemented at the plate mill in POSCO. The fuzzy AGC has dynamically controlled the roll gap in real time with the programmable logic controller (PLC). On line tests have been performed for the general and TMCP products. As the results, the thickness deviation range (maximum - minimum of the inner plate) is averagely from 0.3 to 0.1 mm over the full length. The fuzzy AGC has improved thickness deviation and completely satisfied customer needs.

• Ceramist
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• v.10 no.3
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• pp.67-74
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• 2007

Crystallisation kinetics of the erbium doped soda-tellurite glasses were studied using the differential thermal analysis (DTA) and differential scanning calorimetery (DSC) techniques. The DTA curves in the temperature range of 350 K to 650 K were obtained from isochronal heating rates, chosen in the range of 2 to 20 K/min. DSC isothermal curves were used to calculate the fraction of crystals formed on reheating. The apparent activation energies for devitrification were derived by measuring the shifts in the values of $T_g$ and $T_x$ with heating rates, using the Kissinger method. The derived values of apparent activation energies for isochronal and isothermal methods varied in the range of $190-204\;{\pm}\;5\;kJ\;mol^{-1}$. The X-ray powder diffraction analysis of heat treated and transparent samples showed the presence of nano-scale size sodium-tellurite crystals. These crystallites were found to have a strong influence on the full width of half maxima of the transition in $Er^{3+}:\;^4I_{13/2}{\rightarrow}^4I_{15/2}$, which extended from 70 nm in the vitreous materials to 132 nm in glass-ceramic materials.