• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.338-345
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• 2009

Scaled-up low-trans shortening (LTS) was produced by lipase-catalyzed interesterification. Blend of rice bran oil (RBO), palm stearin (PS) and high oleic sunflower seed oil (HO) with 1:2:0.9 (w/w/w) ratio was interesterified using immobilized lipase from Thermomyces lanuginosus (TLIM) in the batch type reactor at $65^{\circ}C$ for 24 hr, and physicochemical melting properties of LTS were compared with commercial shortening. Solid fat content (SFC) of commercial shortening (used as control) and LTS was similar at 9.56 and 8.77%, respectively, at $35^{\circ}C$. Major fatty acids in LTS were C16:1 (33.7 wt%), C18:1 (45.7 wt%) and C18:2 (13.4 wt%). Trans fatty acid content in the commercial shortening (4.8 wt%) was higher than that of LTS (0.5 wt%). After reverse-phase HPLC analysis, major triacylglycerol (TAG) species in LTS were POO, POP and PLO. Total tocopherol, ${\gamma}$-oryzanol and phytosterol contents in the LTS were 12.37, 0.43 and 251.38 mg/100 g, respectively. Hardness of LTS was similar to that of commercial shortening. Also, x-ray diffraction analysis showed coexistence of ${\beta}'$ and ${\beta}$ form in the LTS.

• Korean Journal of Food Science and Technology
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• v.13 no.1
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• pp.74-89
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• 1981

Breadmaking is a complex system in which many variables govern the production of acceptable bread. Lipids, a minor component of wheat flour, function importantly in bread-making. Shortening, or fat, is one of the essential ingredients in commercial baking. Beneficial shortening effect depends on type and quantity of lipids present in wheat flour and also on wheat flour quality. Surfactants have been used in baking industry during last decade because certrain surfactants can replace shortening and/or natural flour lipids. A proper combination of lipidshortening-surfactant is more useful in the production of specialty breads such as whole wheat breads, high protein breads, high fiber breads or even non-wheat composite breads rather than in the production of regular white breads. This presentation is a review of recent studies on the contribution of flour lipids, shortening, and surfactants, alone or in combination in the production of breads; illustrations are mainly from data obtained in the author's laboratory.

• Structural Engineering and Mechanics
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• v.51 no.6
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• pp.989-1003
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• 2014

In the preliminary design stage of an RC 3D-frame, repeated sequential analyses to determine optimal members' sizes and the investigation of the parameters required to minimize the differential column shortening are computational effort consuming, especially when considering various types of loads such as dead load, temperature action, time dependent effects, construction and live loads. Because the desired accuracy at this stage does not justify such luxury, two backpropagation feedforward artificial neural networks have been proposed in order to approximate this information. Instead of using a commercial software package, many references providing advanced principles have been considered to code a program and generate these neural networks. The first one predicts the typical amount of time between two phases, needed to achieve the minimum maximorum differential column shortening. The other network aims to prognosticate sequential analysis results from those of the simultaneous analysis. After the training stages, testing procedures have been carried out in order to ensure the generalization ability of these respective systems. Numerical cases are studied in order to find out how good these ANN match with the sequential finite element analysis. Comparison reveals an acceptable fit, enabling these systems to be safely used in the preliminary design stage.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.64-71
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• 2007

Breads and cookies made with conventional or low-trans fat(margarine and shortening) were analyzed by determining their trans fat content, textural properties and color values after production. The trans fatty acids content in conventional margarine was three times higher than that of low-trans margarine. Moreover, the content of trans fatty acids in the conventional shortening was 49 times higher than that of low-trans shortening. The trans fatty acid contents of cookies and breads made with low-trans fat, can be reduced more than 2 to 75 times compared to cookies and breads made with conventional fat. In the produced cookies and breads, the color values and textural properties(hardness, springiness, cohesiveness, gumminess and chewiness) did not differ significantly when the conventional fat or low-trans fat was used.

• Proceedings of the Computational Structural Engineering Institute Conference
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• 1998.10a
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• pp.333-341
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• 1998

The general method of structural analysis for building structures has been based upon the assumption that all dead loads are imposed on a building simultaneously throughout the entire structure. In reality, buildings are built floor by floor or a few floors at a time. The construction dead load is applied gradually onto the structure as the structure is being erected. The prevailing commercial software for structural analysis used to date have resulted in the representation of inaccurate structural behaviors. The actual construction sequence and the loading of the structure ere not properly represented in the analysis. This paper identifies the source of the errors and develops the algorithm to account for the differential column shortening due to construction dead load based upon a given construction sequence

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.349-355
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• 2000

Onion was extracted by methyl alcohol and some physiological activities and antioxidative effect of the extracts on soybean oil, corn oil, lard and shortening were compared with commercial antioxidants such as $\alpha$-tocopherol and BHT. The electron donating ability was about 70% at concentration above of 30mg/mL. Nitrite scavenging effects of all concentrations diminished at higher pH, while in the case of pH 1.2, it showed a nitrite scavenging effect of more than 80% af concentration above of 30mg/mL. And also, the angiotensin I-converting enzyme inhibitory effect was good above 80%. The soybean oil, corn oil, lard and shortening containing different levels of the onion extract were stored at 6$0^{\circ}C$ to evaluate the antioxidative activity of onion extracts. Peroxide value, acid value and TBA value of each oil were detected. Onion extract was very effective to retard oxidation of soybean oil, corn oil and lard, and especially, the very high antioxidative effect was observed for lard.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.752-760
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• 2008

Scale-up production of low-trans fat containing conjugated linoleic acid (CLA-TFO) was performed through lipase-catalyzed synthesis. Blend of fully hydrogenated soybean oil, olive oil containing conjugated linoleic acid and palm oil with 1:2:7 ratio was interesterified through Lipozyme RM IM in the 1 L-batch type reactor at $65^{\circ}C$ for 12 hrs, and the physicochemical and melting properties of CLA-TFO were compared with conventional (high trans fat) or commercial low-trans fat shortening. The trans fatty acids content in the conventional shortening (48.8 area%) was much higher than that of low-trans shortening (0.4 area%) and CLA-TFO (0.3 area%+CLA; 7.6 area%). Acid, saponification and iodine values of CLA-TFO were 0.4, 173.9 and 59.0, respectively. Their ${\alpha}$-, ${\gamma}$-tocopherol contents showed 4.7, 1.0 mg/100 g. Differences were observed in the solid fat contents (SFC), melting point of the conventional or low-trans fat and CLA-TFO. Each SFC of conventional, low-trans fat and CLA-TFO was 32.0, 29.3 and 30.4% with melting point of 38.5, 43.0 and $39.5^{\circ}C$ at $35^{\circ}C$, respectively. In texture profile analysis, hardness of conventional, low-trans fat and CLA-TFO was 111.7, 75.2 and 63.8 g.

• Mycobiology
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• v.41 no.4
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• pp.252-255
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• 2013

Fungal pathogens have caused severe damage to the commercial production of Pleurotus eryngii, the king oyster mushroom, by reducing production yield, causing deterioration of commercial value, and shortening shelf-life. Four strains of pathogenic fungi, including Trichoderma koningiopsis DC3, Phomopsis sp. MP4, Mucor circinelloides MP5, and Cladosporium bruhnei MP6, were isolated from the bottle culture of diseased P. eryngii. A species-specific primer set was designed for each fungus from the ITS1-5.8S rDNA-ITS2 sequences. PCR using the ITS primer set yielded a unique DNA band for each fungus without any cross-reaction, proving the validity of our method in detection of mushroom fungal pathogens.

• Journal of the Korea Society of Computer and Information
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• v.23 no.8
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• pp.1-7
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• 2018

Previous test equipment was bulky, took a long time to check, and was somewhat less economical. Since most of the checks were about analog signals, we preferred to check them using reference equipments. In this paper, a digital circuit design based on AITS is used to implement signals that can not utilize commercial measurement resources, and also designed and manufactured equipment that can inspect SRU. These test equipments were tested and evaluated by development, operation, and field evaluation, and they were installed to the Korean Field Force. This contributed to the improvement of operability by shortening the inspection time from 83.2 minutes to 7.8 minutes on average In addition, it did not utilize the reference equipment, so it could play a big role in lowering the mass production cost.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2003.10b
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• pp.10-17
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• 2003

The amount of production orders from Japanese car and construction machine industries have slightly increased in 2002, but the costs of the forged parts have decreased due to severe competitions with the other Asian countries. Most of the forging industries and some universities are making more efforts for technological researches and developments to meet the demand for higher accuracy and higher quality products, shortening of delivery time, and development of forged parts for new industrial fields. Some helical gears of which surfaces can be net-shaped have been started for commercial base production to be shipped to car industries. Some non-graphite lubricants for hot forging and some conversion coating free lubricants for cold forging have been developed to improve some environmental problems.