• Journal of Fisheries and Marine Sciences Education
• /
• v.27 no.6
• /
• pp.1822-1831
• /
• 2015

This study was carried out to optimize coating process of the rice snack added with dried shrimp powder by using single extruder. A total of 8 independent variables were used for 4 independent variables of edible oil coating and 4 independent variables of seasoning coating. 4 independent variables for edible oil coating were set up as 10, 15, 20, 25 and 30% for the content of edible oil; 40, 50, 60, 70 and $80^{\circ}C$ for the tumbler temperature; 60, 70, 80, 90 and 100 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. 4 independent variables for seasoning coating were set up as 2, 3, 4, 5 and 6% for the content of seasoning; 40, 50, 60, 70 and $80^{\circ}C$ for the tumbler temperature; 50, 60, 70, 80 and 90 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. The characteristics of the dependent variables as coating yield and Breaking ratio of collet due to the condition changes of the independent variable was studied during process of edible oil coating and seasoning coating, respectively. As a results of this study, 20% of edible oil content, $70^{\circ}C$ of tumbler temperature, 80 rpm of tumbler speed, 4 min of coating time for process of edible oil coating, 3% of seasoning content, $60^{\circ}C$ of tumbler temperature, 70 rpm of tumbler speed, 3 min of coating time for process of seasoning coating were found to be the most preferable over other independent variables for the production of snack. In conclusion, it is necessary to set the independent variable in order to produce the high quality snack added with the rice as the main raw material and dried shrimp, edible oil and seasoning as the sub-materials.

• Food Science of Animal Resources
• /
• v.35 no.1
• /
• pp.101-107
• /
• 2015

The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH $1.31{\pm}0.02$) and dehydrated by freeze-drying. The composition (w/w) of the marinade was water (10%), soy sauce (12%), phosphate (0.3%), wheat fiber (1.5%), and chicken feet gelatin (1.5%). Three samples of chicken breast were manufactured with Tumbler (only tumbler), Tenderizer (tenderizer and tumbler), and Injector (injector and tumbler). The water content of the Injector sample was significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). During heating, the lightness of all chicken breasts increased and the redness decreased. The tumbling and cooking yield of the Injector sample were significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). The shear force of the Tenderizer sample was significantly lower than that of the Tumbler and Injector samples (p<0.05). No significant differences, except for color, were observed in the sensory analysis of the samples. Thus, the proper selection of mechanical processing is important to improve the quality characteristics of marinated chicken breast, considering the types of final products.

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 2012.10a
• /
• pp.425-426
• /
• 2012

• Journal of the Korean Dietetic Association
• /
• v.20 no.1
• /
• pp.63-69
• /
• 2014

The volume perception of water according to cup shape was examined in female college students divided into a normal weight group (<23 body mass index, n=51) and an overweight group (${\geq}$23 body mass index, n=48). The perceived water volume was recorded by participants after they observed the water volume in cups with different shape (highball and tumbler) and with different base height (high base and low base), which contained the same amount of water (150 ml). The normal weight group perceived a water volume of 238.5 ml (highball) and 201.6 ml (tumbler) for the high base cups. The overweight group perceived a volume of 245.6 ml (highball) and 188.8 ml (tumbler). For the low base cups, the normal weight group perceived a water volume of 207.8 ml (highball) and 104.1 ml (tumbler). The overweight group perceived a volume of 202.2 ml (highball) and 100.4 ml (tumbler). Both the normal weight and overweight groups perceived significantly more liquid in the highball cups compared to the tumbler cups. In addition, both groups perceived significantly more liquid in the high base cups compared to the low base cups. However, there were no significant differences in the estimated variance of perceived volume between the normal weight and overweight groups according to the cup shape and cup base height. In conclusion, cup shape and base height potentially affects volume perception. Therefore, modifying cup shape may be used in a weight control program to help control caloric beverage consumption.

• Journal of Digital Convergence
• /
• v.18 no.1
• /
• pp.265-270
• /
• 2020

The purpose of this study is to suggest ways to reduce plastic use, one of the main culprits of environmental pollution around the world. Recently, the use of disposable cups at a domestic cafe has not been effective due to growing the number of stores and cafe in various brands. Cafes recommend the use of tumblers as a solution to the problem, but actual there are not many users in cafe. I need to investigate the problems of tumbler use and individual opinions through the first phase is FGI (Focus Group Interview). In the second phase, I investigate similar services, which are currently implemented in domestic and overseas, as a case study. The results showed that although similar services are offered in domestic, the focus is on tumbler sharing, which is somewhat insufficient for convenience provided when using cafes. Through this study, I hope to provide convenience and voluntary environmental protection by proposing a plan to activate Tumbler sharing services for cafe and users.

• Journal of Powder Materials
• /
• v.7 no.4
• /
• pp.189-196
• /
• 2000

Effect of ball filling ratio on the behavior of balls motion and their collision characteristic in a tumbler-ball milling of metal powder are investigated by a computer simulation. The discrete element method and the extended Kelvin model composed of nonlinear spring and nonlinear dashpot were employed in the simulation. It can be possible that analysis of the individual balls motion in a three-dimensional actual mill by the two-dimensional model simulation, since the simulated trajectories of ball paths are in relatively good agreement with the actual ones. It knows that the balls motion in the tumbler-ball mill is strongly influenced by the surface conditions of the balls and mill container wall. The energy consumption of the individual balls during impact and the impact frequency of the individual balls increased with an increase in the ball filling ratio and showed maximum values at about 50-60% ball filling ratio, and then decreased.

• Proceedings of the KSME Conference
• /
• 2000.04b
• /
• pp.187-192
• /
• 2000

The textile which is rotated in the tumbler dryer is dried by the heated air. the energy consumption for drying textile depends on various parameters. The objective of this study is to save the energy and the drying time. One of the various methods for energy saving is EGR(exhaust gas recirculation). We set the drying equipment for this study and perform the experimental study with the changes of the recirculation rate, the input power, and the air mass flow rate. We found the optimal drying conditions.

• Journal of Convergence for Information Technology
• /
• v.11 no.11
• /
• pp.115-124
• /
• 2021

This research empirically tested the mediating role of customer emotion on the relationship between customer tumbler experience and social legitimacy. For this purpose, data were collected by surveying consumers who use tumblers. Structural equation model analysis was used for hypothesis testing, and the method proosed by Hoyle and Smith was used to additionally test the mediating effect of customer experience and social legitimacy. The empirical analysis results are as follows. First, customer experience has a positive effect on customer emotion and social legitimacy. Second, customer emotion has a positive effect on social legitimacy. This study proposes a exploratory relationship among customer tumbler experience, customer emotion, and social legitimacy and empirically shows that customer experience and customer emotion are identified as antecedents to social legitimacy.

• The monthly packaging world
• /
• s.229
• /
• pp.64-67
• /
• 2012

• Proceedings of the Korean Society of Computer Information Conference
• /
• 2015.07a
• /
• pp.181-182
• /
• 2015

본 논문에서는 기존에 사용되고 있는 흔히 사용되는 텀블러에 사물인터넷을 접목시켜 좀 더 스마트한 텀블러를 제작하였다. 이 스마트 텀블러는 블루투스를 연동하여 어플리케이션을 통해서 하루 물 수분섭취, 권장량 설정, 남은 물의 양, 마신물의 양 등을 관리할 수 있다. 인바디를 통해 그 사람의 하루 물 권장량을 설정하여 그 권장량만큼 물을 마실 수 있도록 하였고, 텀블러의 뚜껑을 닫을 때 마다 초음파 센서로 값을 계산하여 어플리케이션에 값이 나오도록 정보를 새롭게 갱신한다.