• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.329-334
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• 2010

Buckwheat flour was incorporated into steamed breads by adding the flour in the range of 0~9% based on the Baker's percentages and the physicochemical properties and consumer acceptance were investigated. After mixing, kneading, proofing, and molding, bread dough was steamed for 15 min using a steam tray and boiling water. The samples were cooled to room temperature for 15 min and packed in airtight bags for further analyses. pH of the steamed bread decreased slightly while titratable acidity increased significantly from 1.02 to 1.37 mL with the incorporation of more buckwheat flour in the formulation (p<0.05). Water activity was not affected by the buckwheat flour level (p>0.05). Moisture content slightly decreased from 43.72 to 42.30% while soluble solids content increased from 0.63 to 0.85 as the buckwheat flour concentration increased. As a result of the addition of buckwheat flour, the specific volume decreased from 3.31 to 2.57 mL/g; on the other hand, the spread ratio ranged from 2.17 to 2.21 without significant differences among them (p>0.05). At the higher level of buckwheat content, lower scores of all color parameters ($L^*$, $a^*$, and $b^*$-values) were observed. Firmness increased significantly with an increase in buckwheat flour content (p<0.05). Consumer acceptance tests indicated that incorporation of up to 3% buckwheat flour in the formulation of steamed breads did not significantly influence the consumers' acceptability in all attributes tested, except for color and elasticity.

• 대한기계학회논문집A
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• 제25권6호
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• pp.965-971
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• 2001

To estimate the reliability of 12Cr alloy steel, the material of turbine blade in the steam power plant, Its corrosion susceptibility and fatigue characteristics in NaCl and Na$_2$SO$_4$solution with the difference of concentration and temperature was investigated. The polarization tests recommended in ASTM G5 standard for corrosion susceptibility in the various corrosive solutions was estimated. It showed that the higher temperature, the faster corrosion rates and corrosion rates were the fastest in 3.5 wt.% NaCl and 1M Na$_2$SO$_4$solution. From these results, the degradation conditions were determined in distilled water, 3.5 wt.% NaCl and 1M Na$_2$SO$_4$solution at room temperature, 60$\^{C}$ and 90$\^{C}$ during 3, 6 and 9 months. Its surface had a few pits for long duration. But, it was not susceptible in sulfide and chloride condition of several temperatures. If the degraded 12Cr alloy steel and non-degraded one were compared with fatigue characteristics, Any differences were not found regardless of temperature and degradation period.

• 셀메드
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• 제9권3호
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• pp.4.1-4.8
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• 2019

Now researchers have focused attention on exploring the mechanism of acute responses of heat stress given in heat therapy that ultimately promotes the long term health benefits. Heat therapy is not a new idea rather it was practiced since thousands years back in the form of hot bath, sauna bath, steam room. Similarly in Ayurveda there is very comprehensive description of heat therapy in the form of Svedan karma (Sudation therapy). Svedan is a process to induce sweating artificially in a patient who had already undergone Snehan. Svedan is applied for purification of body, as well as in management of various disorders originated due to vitiation of Vata, Kapha Dosha, Meda Dhatu and musculoskeletal disorders. It produces various beneficial effects by augmenting the Agni like clears the channels, liquefies the deposited Dosha, regulates Vata Dosha, helps in removal and pacification of Dosha, augments metabolism (Agni Deepan), increases appetite, flexibility in body parts, softness and shining of skin, removes coldness, stiffness, drowsiness, improves joint motility. However, Svedana karma is vastly used by Ayurveda Physicians in treatment of various disorders but the mechanisms of beneficial effects produced by Svedan Karma are yet not completely explored on scientific basis. In this article, we will discuss and try to establish a possible mechanism of action of Svedana karma in relation to heat stress, mitochondrial adaptation, heat shock protein (HSP) and glucocorticoids as these are secreted under stressful conditions.

• 한국환경보건학회지
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• 제5권1호
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• pp.10-17
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• 1978

Recently this writer has conducted a comprehensive survey of 38 private businesses where group feeding is practiced, with a view to determining the condition of nutrition intake by the blue collar workers of these businesses firms as well as gaining an indication of their facilities management along with their sanitary precautions. The survey has revealed, among others, a number of interesting data such as shown below. 1. There are a total of 1,054 workers being fed in groups daily at each of the above business companies, with only one nutrition specialist regardless of the number of workers to be fed or the number of times they are fed daily. The average number of cooks comes to 2.7 persons per 100 workers, while 42.2% of the companies provide four meals a day including mid-night supper, with the result that the workers are fed 3.13 times a day on an average. 2. The average feeding cost amounts to 151 won per meal per person, of which 86 won is payed by the workers themselves and 115 won by the companies involved. 3. The average fbod intake has been found to be 490 grams which can be further broken down into 44grams of animal food and 446grams of vegetable food. These figures are higher than those revealed by the 1975 investigation of the nation's average nutrition intake. 4. The survey also shows the daily calorie consumption per person to be as high as 896 calories including 37 grams of protein which is further broken down into 11 grams of animal protein and 26grams of vegetable protein. With respect to other types of nutrients excepting Vitamin-A, the companies concerned are believed to prorids more than what the survey of the nation's nutrition has revealed or the amount recommended by Korea FAO assoc!ation as desirable. 5. As for facilities management, there is still much room for future improvement. Some 97.4% of the companies surveyed are not equipped with the steam table, which indicates lack of concern along this line as well as a very how degree of equipment utilizations. Distribution of the food in the dining room is generally depedent on self-service method. 6. Speaking of sanitary precautions taken by those businesses involved, some 76.3% are found to have their compounds haunted by rats and other insects. Some 73.7% of them are dependent on boiling method for disinfection of kitchen utensils, which is conducted by 50% of those industries only two or three times a week. It seems hardly feasible to conduct disinfection everyday.

• 한국산학기술학회논문지
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• 제13권8호
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• pp.3578-3585
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• 2012

유탕면류의 HACCP(Hazard Analysis Critical Control Point) 시스템 구축을 위하여 유탕 공정-CCP(Critical Control Point)에 대한 미생물학적(Biological hazards)과 화학적(Chemical hazards) 한계 기준 설정을 위한 목적으로 수행하였으며, 경기도 이천 소재의 P사에서 실행하였다. 유탕공정은 각각의 시간과 온도 측정에 따라 미생물학적, 화학적 위해요소를 제거하거나 감소에 대해 실험하였다. 실험결과 Standard plate count와 식중독균은 유탕공정(Temperature : $145{\pm}10^{\circ}C$, Time : $75{\pm}30$ sec)에 의해 검출되지 않았다. 유탕공정에 의해 생성되는 화학적 위해 기준의 산가는 법적 기준치인 0.6보다 낮은 0.2 이하였다. 증숙실과 유탕실의 공중낙하균을 측정한 결과 3 CFU/mL, 3 CFU/mL 검출되었다. 따라서 유탕공정의 CCP-BC는 일반세균과 식중독균, 산화생성물 생성을 예방, 제거하는데 좋은 대안책이 될 것이다. 결론적으로 HACCP을 위해 유탕공정에 대한 한계기준설정, 모니터링방법, 개선조치, 검증방법, 교육, 기록관리가 필요하다고 생각된다.

• International Journal of Industrial Entomology and Biomaterials
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• 제34권2호
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• pp.17-22
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• 2017

Cooked mature silkworms have received increasing attention as a new source of income for sericultural farms. Quality improvement of these worms as the end-product requires prevention of the following: inclusion of unfertilized silkworm eggs, mixing with impurities, producing undercooked or overcooked mature larvae, and mixing spewed silk substance. Preventing unfertilized eggs and impurities and reducing undercooked or overcooked mature larvae can be achieved by sericultural farms. However, the prevention of spewed silk substance requires the development of new techniques. This study developed new techniques for optimum cold storage temperature, soaking, and hydro-thermal treatment to minimize the spewing of mature larvae prior to steaming: when larvae mature after 7 days on the $5^{th}$ instar, they should be soaked in water at room temperature of $25^{\circ}C$ immediately upon collection and stored at $8^{\circ}C$ for less than 3 days. They should be soaked in boiling water for approximately 10 s immediately before steaming to kill the larvae and cooked with steam. This method allows for the production of high-quality mature larvae without spewed silk substance. These new techniques will considerably improve the production of well-cooked quality mature larvae by minimizing silk substance spewed out from the larvae.

• 한국토양비료학회지
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• 제23권2호
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• pp.146-151
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• 1990

Rhizobium균을 이용하여 근류균 접종제를 생산하기 위한 기초연구로 우수한 증량제(carrier material)를 선발하고, 근류균의 접종량, carrier의 숙성 및 보존온도, 멸균조건등 근류균 접종제 생산을 위한 각종 조건을 확립하기 위하여 실험한 결과는 다음과 같다. 1. 근류균 접종제 생산을 위한 carrier material source로는 퍼라이트 및 토탄이 우수한 것으로 나타났다. 2. 근류균의 접종량(inoculum size)에 따른 경시적 생존율은 접종초기 $10^4cells/g$ 이하의 균주를 접종하여도 1~2주후에는 $5{\times}10^8cells/g$로 증가하여 $10^8cells/g$ 접종구와 비슷한 균수를 나타내었다. 3. Carrier의 숙성 및 보존온도에 따른 근류균의 경시적 생존율은 특별한 보온이나 냉장시설없이 실온($20^{\circ}C$) 보존에서도 $10^9cells/g$의 높은 균수가 12주째까지 유지되었다. 4. Carrier의 멸균방법에 따른 근류균의 경시적 생존율은 가압습열멸균 처리구에서 생존율이 가장 양호하였으나 각 처리에 따른 큰 차이는 볼 수 없었고, 특히 퍼라이트의 경우에는 멸균처리없이도 12주째 까지 $10^9cells/g$ 이상의 높은 균수를 유지하였다.

• 한국분무공학회지
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• 제5권3호
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• pp.17-26
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• 2000

The main parameter commonly used to evaluate spray distribution is spray angle. Spray angle is important because it influences the axial and radial distribution of the fuel. Spray angles were measured and compared for the two non-air assisted injectors such as 2hole-2stream 4hole-1stream injectors used for port fuel injection gasoline engines with n-heptane as a fuel by three different measuring techniques, i.e., digital image processing, shadowgraphy, and spray patternator, respectively. Fuel was injected with the injection pressures of 0.2-0.35 MPa into the room temperature and atmospheric pressure environment. In digital image processing approach, the selection of the transmittance level is critical to obtain the edge of spray and hence to measure the spray angle. From the measurement results by the shadowgraphy technique, it is dear that the spray angle is varied during the spray injection period. The measurement results from spray patternator show that the different spray angles exist in different region. Spray angle increases with the increase in the injection pressure. it is suggested that the spray angle and stream separated angle should be specified when spray is characterized for 2hole-2stream injector, because spray angle is much different though stream separated angle is same. It was also considerably affected by the measurement techniques introduced in this experimental work. However, the optimal axial distance for measuring the spray angle seems to be at least 60-80 mm from the injector tip for two non-air assisted injectors.

• 동서간호학연구지
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• 제14권1호
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• pp.68-77
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• 2008

Purpose: This Study aims to explore the Wormwood smoke(Ssukjahun) experiences of women and to provide the data to develop Korean traditional nursing intervention for women. Methods: A sample of 15 women aged between 20 to 60 years with Ssukjahun experiences was interviewed and content analysis was used to analyze the data. Results: Six categories and Thirty attributes were derived for Ssukjahun experiences in women. The reason of Ssukjahun is related to illness included vaginitis, insomnia, mental depression, circulation down of hand and feet, repeat abortion, dysmenorrhea, hemorrhoids, disc, rheumatism, and asthma. The place of Ssukjahun was home, oriental hospital and Ssukjahun room. Also method of Ssukjahun included steam methods and burn the wormwood. The time-consuming of Ssukjahun was about 30 minutes. The response and effect in Ssukjahunincluded relax, decreasing rhinitis, weight reduction, feel better, increasing circulation, sleep well, reducing constipation, insomnia, hemorrhoid, back pain, asthma, and dysmenorrhea. The negative effect of Ssukjahun included vesicle, headache, itching sense, generalache, acne, and edema. However, women who did Ssukjahun believed that is the belligerent reaction because it is gone after several times. The preference of Ssukjahun than hospital treatment is related to side effect of medication, temporary method for reducing symptom. Recommends: It is recommended for nurses to understand experience of Ssukjahun in women. If Ssukjahun is to be own nursing intervention, it has to find solutions to encourage positive experiences and overcome negative experiences. Also it recommended research for experience of men.

• 대한지역사회영양학회지
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• 제16권1호
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• pp.98-112
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• 2011

This study aimed to suggest a 1300 scale of a middle school foodservice facility floor plan which was compliant to the principle of HACCP, as well as ensuring food and work safety, and the flow of personnel and food materials. which consisted of 46 nutrition teachers and 6 experts, responded with a questionnaire on the relationship of functional area and space. Using their opinions, key principles for the design of the facility were single direction movement of food materials, customers and workers; minimization of the cross-contamination through the separation of functional space; and securement of customer-focused efficiency; staff-centered convenience and efficiency; and work and food safety. After the completion of an adjacency diagram, bubble diagram and program statement, the functional areas of a 1300 scale middle school food-service facility were allocated as follows: $9.9\;m^2$ for the receiving area, $56.1\;m^2$ for the pre-preparation area, $10.5\;m^2$ for the food storage area, $6.0\;m^2$ for the supplies storage area, $97.8\;m^2$ for the cooking area, $33.6\;m^2$ for the service area, $52.5\;m^2$ for dish washing area, cafeteria $410.5\;m^2$, $4.5\;m^2$ for the front room, for a total of $725.8\;m^2$. Expert groups have pointed to limitations within this model as there are no windows in the office for the influx of fresh outside air and a need for the straight line installation of steam-jacket and frying kettles on the sides of windows. This study can be useful as the guidelines for estimating the investment cost of the facility and placing the placement of functional areas and equipment in the renovation of the facility. It can be also useful data for a methodology of foodservice facility design.