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        검색결과 5

        1.
        2023.11 구독 인증기관·개인회원 무료
        Molten Salt Reactor (MSR) is one of the 4th generation nuclear power systems which is its verified technology in physically and chemically. Among the various salts used for MSR system, the eutectic composition of NaCl-MgCl2 system maintains the liquid state at around 450°C, in the same time, it has high solubility for nuclear fuel chlorides. This characteristic has high advantage for lowering the operating temperature for the MSR, which could reduce the problem of hightemperature corrosion by salt for structural materials significantly. In particular, since MgCl2 has the similar standard reduction potential with nuclear fuel, is used as a surrogate for, many basic researches have been conducted for verifying characteristic of MgCl2. It is well-known that main short-advantage of MgCl2 is hygroscopic properties. MgCl2 changes to MgCl2-xH2O state easily by absorbing moisture in air condition. The hydrated MgCl2 is producing MgOHCl by thermally decomposing at high temperature, the formed MgOHCl corrodes structural materials, even small amount of MgOHCl gives significant damage. Therefore, the purification of MgCl2 has been required for long-term operation of MSR using MgCl2 as a base salt. In this study, the purification of eutectic composition salt for NaCl-MgCl2 has been mainly performed by considering its thermodynamic properties and electrochemical characteristic, and the experimental results have been discussed.
        2.
        2017.04 구독 인증기관·개인회원 무료
        Cooked rice stickiness is one of the critical quality factors. A new data processing method from a simple experiment detaching after compressing cooked rice on a platform of texture analyzer was developed to create a new instrumental parameter which represents a true stickiness from sensory evaluation. The proposed idea was that the contact area produced by compressing with a fixed magnitude of force should vary with the sample’s consistency, ending up distorting the stickiness simply measured as the detaching force. Therefore, a corrected stickiness was defined by considering the contact area and converting to a stress (force/area) from just a force. The contact area could be estimated from the volume, density and thickness of samples. Even the compression force was converted to a corrected compression force by dividing by the contact area. The new corrected parameters turned out well to show a much better agreement with the sensorial stickiness than the uncorrected stickiness.
        3.
        2016.10 구독 인증기관·개인회원 무료
        Makgeolli is rich in nutrients such as beneficial microbial species, essential amino acids, oligosaccharides, and organic acids. The lactic acid bacteria contained in Makgeolli provides a healthy function as probiotics for customers. The purpose of this study was to enhance the nutritional properties, lactic acid bacteria propagation and alcohol contents of makgeolli by controlling redox potential balance. An automatic control system was created using ORP sensor, Labview control kit, and air supplier, in which air concentration was controlled by on & off mode. Makgeolli was fermented at three different redox potentials -50 mV, -100 mV, -150 mV. Regulating of aeration according to the redox potentials could give prominence to nutritional benefits of Makgeolli. The profiles of redox potential appeared bathtub curves, and related to lactic acid bacteria growth curve and byproducts. We could find the optimum redox potential balance that affects the factors such as LAB’s, alcohol contents and byproducts. In conclusion it was essential to control redox potential balance in order to produce nutrients rich Makgeolli.
        4.
        2014.11 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The objectives of this study were to evaluate the antimicrobial effects of ε-poly-L-lysine mixture (EPM) on cheon-ggukjang and to determine the optimal mixing ratio in cheonggukjang. Increasing the EPM up to 2% decreased via-ble cell counts at both 15oC and 30oC storage. The pH of cheonggukjang without EPM increased slowly over thestorage periods, but cheonggukjang with EPM showed a slight increasing tendency, with the highest pH at 2% EPM.The sensory scores, such as texture and flavor, were highest in samples containing 2% EPM; however, overall pref-erence was not significantly different when compared to the control. For the optimum cheonggukjang processingconditions, 13 experimental points were selected. Soybean and EPM were chosen as independent variables. Viablecell count, pH, texture, and overall preference were measured. The optimum formulation of cheonggukjang usingthe numerical analysis was found to be 98.52% soybean and 1.48% EPM, resulting in a 0.722 desirability value.
        4,000원