• Asian-Australasian Journal of Animal Sciences
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• 제19권5호
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• pp.756-762
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• 2006

The objective of this study was to define the effects of various cooking and re-heating methods (pan roasting, steaming, oven grilling and micro-waving) on the cholesterol and formation of cholesterol oxidation products in beef loin during storage at $4^{\circ}C$. Raw samples showed lower total cholesterol content than cooked products sampled during storage for 6 d. The following cholesterol oxidation products (COPs) were separated by gas chromatography: $7{\beta}$-hydroxy cholesterol, $20{\alpha}$-hydroxy cholesterol, 25-hydroxy cholesterol, cholestane-$3{\beta}$, $5{\alpha}$, $6{\beta}$ triol (triol), ${\alpha}$-epoxide and 7-ketocholesterol. Total amounts of COPs/cholesterol at 0 d were 0.74, 0.63, 0.76, 1.23 and 0.83% for the raw sample, pan roasting, steaming, oven grilling and micro waving methods, respectively. After 6 d storage almost of the samples had higher content of total COPs than at 0 and 3 d; the lowest (0.55%) COPs was found in the steaming cooking and re-heating method. The highest (5.96%) of COPs was found in the pan roasting cooking and re-heating method after 6 d storage. In conclusion, the concentration of total cholesterol and cholesterol oxidation of beef loin were increased as a consequence of cooking and re-heating methods. Steaming and micro-waving methods showed the lowest of cholesterol oxidation products under refrigerated storage for 6 d. However, each cooking and re-heating method had its own distinctive cooking effects.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2007년도 동계학술발표대회 논문집
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• pp.161-166
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• 2007

Various thermostatic valves have been used widely in Korea for conservation of heating energy and enhancement of thermal comfort in residential buildings. But heating control performances of thermostatic valves extensively vary with the design and operational conditions of the heating system, climate condition and others. An experimental method was carried out in this study to analyze heating control characteristics by temperature sensing methods of thermostatic valves for various parameters, such as supply temperatures and flow rate of hot water, the position of room thermostats and outdoor air temperatures. As a result, the heat flow rate per day of S-Valve($34^{\circ}C$-Type) of water temperature sensing method was liked that of C-Valve of indoor air temperature sensing method with stage 3.3 of room thermostat in case supply temperature of hot water was $45^{\circ}C$, flow rate was 1.3 L/min and outdoor air temperature was $7.8^{\circ}C$.

• 건축역사연구
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• 제30권6호
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• pp.33-44
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• 2021

The traditional Korean heating system ondol, one of the most important characteristics of Korean architecture, still remains as hydronic floor heating. Various studies have been conducted on the modernization of ondol, but the process of introducing the hydronic floor heating has not been seriously studied so far. Therefore, this paper aims to demonstrate how the hydronic floor heating had been introduced to Korea, taking the 1950s and 1960s Haengchon, Jongam, and Mapo Apartments for example - these three are regarded as the first Korean apartment houses after the Korean War. While Western advanced construction technology was imported for these apartments, various methods of modernizing ondol were also considered. What was remarkable in these attempts is that hydronic floor heating first appeared in Mapo 1st Apartment in 1962, because this is the universal heating method in the present Korea. This fact signifies that the traditional principle of floor heating has been maintained, and it would also be meaningful in terms of architectural exchanges between East and West, if considered along with Wright's application of the Korean heating principle to his houses since 1930s.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2009년도 하계학술발표대회 논문집
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• pp.1008-1013
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• 2009

The theoretical simulation to predict the variation of supplying heat according to control methods of DHS(District Heating System) have been done by TRNSYS(A Transient System Simulation Program) 16. The physical system for DHS consists of primary and secondary supplying heating loop which is divided by based on heat exchanger for heating demand of building. The simulation results showed that control of secondary supplying heat had influenced more than primary supplying heat control to total energy consumption of DHS. And the outside temperature reset control of primary supplying heating loop could be reduced until about 4% overheating of each zone.

• Mass Spectrometry Letters
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• 제7권4호
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• pp.91-95
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• 2016

In recent years, matrix-free laser desorption ionization (LDI) for mass spectrometry of thermally labile molecules has been an important research subject in the pursuit of new ionization methods to serve as alternatives to the conventional matrix-assisted laser desorption ionization (MALDI) method. While many recent studies have reported successful LDI of thermally labile molecules from various surfaces, mostly from surfaces with nanostructures, understanding of what drives the LDI process still requires further study. This article briefly reviews the thermal aspects involved in the LDI mechanism, which can be characterized as rapid surface heating. The thermal mechanism was supported by observed LDI and postsource decay (PSD) of peptide ions produced from flat surfaces with special thermal properties including amorphous Si (a-Si) and tungsten silicide ($WSi_x$). In addition, the concept of rapid surface heating further suggests a practical strategy for the preparation of LDI sample plates, which allows us to choose various surface materials including crystalline Si (c-Si) and Au tailorable to specific applications.

• 한국식품영양학회지
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• 제27권1호
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• pp.89-98
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• 2014

In this study, soybean is used to produce soymilk according to various extracting methods and heating time. Specifically, the soy slurry is being filtered before being heated, or heated before being filtered. Following that the soymilk produced is freeze-dried to be powdered, and then, the quality characteristics of the powdered soymilk are mutually compared to determine the applicability of various food additives. The freeze-dried soymilk powder shows 2.03~6.35% of moisture content, and in terms of unit quantity, retained more proteins, which suggests that the ratio of protein extraction is higher than any other nutrients. Accordingly, the protein coefficient is significantly higher in soymilk powder being heated and processed than in raw soybeans. In particular, protein coefficient is the highest in the soymilk which is heated for 20 minutes before being filtered (SHBF20). The longer the heating time was, the trypsin inhibitor (TI) tended to be far less active. Such an inactivation seems to be more apparent in the "SHAF" soymilk powder than "SHBF" soymilk powder. Because protein had to be denaturated by heating for soymilk, the nitrogen solubility index (NSI) of soymilk powder is decreased considerably, while the protein digestibility, water absorption, emulsification and foaming activity all increase. Oil absorption tends to decrease slightly. As discussed above, the soymilk heated for 10 minutes after being filtered (SHAF10) and the soymilk heated for 20 minutes before being filtered (SHBF20) show optimum processing conditions for soymilk powder.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2001년도 봄 학술발표회 논문집
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• pp.769-774
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• 2001

The purpose of this study is to analyze the curing effect of heating cable for concreting in cold weather. An experiment was conducted to evaluate the temperature history of concrete structures cured with embedded heating cables. Results are as follows : In comparison with the non-heating case, applying of heating cable resulted in the rise of temperature in the range of $10^{\circ}C$. In order to get successful results, the optimal pitch length for the embedded heating cables ranged from 20cm to 25cm. When working with the existing curing methods, applying this heating cable would be more effective in concrete curing. Finally, a formula and process was suggested to predict the Internal temperature history of concrete structures under the various curing conditions.

• International Journal of Human Ecology
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• 제4권1호
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• pp.15-23
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• 2003

Jeju-do is a volcanic island located off the shore of the Korean peninsula facing the Pacific Ocean. The traditional housing styles of the Jeju Province, therefore, reflect the impact of these natural backgrounds and reveal different housing styles that are distinctive from those of mainland Korea. The purpose of this research is to analyze the peculiarities of the Ondol (floor heating system) and the kitchen space of traditional housing of Jeju Island in terms of lifestyles. This study shall employ two research methods: a literature review and field survey methods. The literature review shall focus on the observations of characteristics noted in previous studies of Jeju's private houses. The field survey shall employ field survey and interview methods originating from the ethnography of the culturological-anthropologist approach. (1) The Jeju-do Ondol system is a “Weibang-eudul” system which means one Gudul per fire hole. (2) The definition of terms for Gulmook show variations depending on the various regions on Jeiu-do. (3) Major facilities in Jeongji include Gulmook, Sotduck, and Busup. Gulmook is a heating facility and Sotduck refers to a cooking facility; Busup refers to a combination of heating, cooking, and illuminating facilities.

• 상하수도학회지
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• 제38권2호
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• pp.109-117
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• 2024

In this study, various pre-treatment methods were evaluated for microalgae separation. These methods aimed to facilitate safe, rapid, and cost-effective online imaging for real-time observation and cell counting. As pre-treatment techniques, heating, chemical hydrolysis, heating combined with chemical hydrolysis, and sonication were employed. The effectiveness of these methods was evaluated in the context of online imaging quality through experimentation on cultivated microalgae (Chlorella vulgaris and Scenedesmus quadricauda). The chemical treatment method was found to be inappropriate for improving image acquisition. The heating pre-treatment method exhibited a drawback of prolonged cell dispersion time. Additionally, the heating combined with chemical hydrolysis method was confirmed to have the lowest dispersion effect for Chlorella vulgaris. Conversely, ultrasonication emerged as a promising technique for microalgae separation in terms of repeatability and reproducibility. This study suggests the potential for selecting optimal pre-treatment methods to effectively operate real-time online monitoring devices, paving the way for future research and applications in microalgae cultivation and imaging.

• 한국식품조리과학회지
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• 제12권1호
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• pp.40-45
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• 1996

본 연구는 조리 방법에 따른 무우, 감자, 당근의 무기질 손실에 대한 기초 자료를 얻기 위하여 채소를 데치기, 압력 조리, 찌기, microwave 가열하여 각 조리방법에 따른 무기질 잔존율, 색도 및 관능적 특성 등에 대하여 조사하였다. 그 결과 무우의 경우는 microwave 가열이 무기질 잔존율이나 기호적 특성 면에서 양호하게 나타났고, 감자는 찌기나 압력 조리가 양호하게 나타났다. 당근의 경우는 조리법별로 무기질 잔존율이나 기호도의 차이가 크지 않았다. 엽채류와 달리 근채류의 경우는 압력 조리시에 무기질의 잔존율이 높아서 이의 이용이 바람직하다고 사료되었다.