• Culinary science and hospitality research
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• v.22 no.8
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• pp.149-156
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• 2016

The purpose of this study is to reduce the contaminants (total volatile organic compounds (TVOCs), fine particle, odor and total airborne bacteria) during cooking process in cooking chamber, and to decrease the health damage in indoor space that has bad work environment. In order to solve the shortcomings of existing air purifiers and remove all kinds of pollutants effectively, this study focused on the development of indoor air purifiers which are made of bar type. Bio-ceramics filter which combines activated carbon and loess. The air cleaners developed with 4 measuring items including TVOCs, particulate matter, complex odor and total airborne bacteria were measured comparing their pre-service test to their post-service test after a period of time. The measured results showed higher removal efficiency of 91.02% as the concentration of TVOCs was reduced from $2,500{\mu}g/m^3$ to $223{\mu}g/m^3$. Second, the particulate matter removal ratio was 97.51% efficient with average concentration of $26.68{\mu}g/m^3$. Third, the odor showed 95.20% reduction as air dilution ratio averaged out at 144. Last, total airborne bacteria was eliminated by over 94% showing the changeable concentration from $787{\sim}814CFU/m^3$ to $47{\sim}40CFU/m^3$. In addition, the removal rate of harmful pollutants is excellent, and it is expected that the environment of the existing poor cooking room will be greatly improved by using the developed air purifier in combination with the ventilation device and the stove hood.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.728-734
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• 2017

After being subjected to different cooking methods, small black beans (Rhynchosia nulubilis) were investigated in order to assess the effects of the retained bioactive compounds. Using uncooked, pan broiled, boiled, steamed, and pressure cooked beans, the inhibitory effects of MCF-7 cell migration were evaluated at protein concentrations of 40, 160, and $640{\mu}m/mL$, using the Boyden's chamber assay. All protein concentrations (40, 160, and $640{\mu}m/mL$) of pan broiled beans showed significant reduction (59.83, 32.48, and 21.37%, respectively) in the rate of cell migration to the lower chambers (p-value less than 0.001). Estimated cell migration rates correlated to the exponential decay between experimentally measured cell migration rates and converted samples. The range of estimated cell migration rate for each 100 mg/mL of cooked sample was as follows: pan broiled (21.16%), boiled (22.48%), steamed (22.48%), pressure cooked (29.52%), and uncooked (35.03%) beans. Our study indicated that selective modifications of cooking methods for small black beans, such as pan broiling, ameliorated the inhibitory effects of MCF-7 cell migration. This suggests that optimized cooking methods increase the nutritional contents of the cooked food.

• Journal of ILASS-Korea
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• v.18 no.4
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• pp.182-187
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• 2013

This study was performed to investigate the effect of biodiesel derived from waste cooking oil on the spray behavior and macroscopic spray characteristics. To analyze quantitative characteristics of test fuels, injection quantity was measured at various injection pressures and the spray images of injected fuels in the pressurized chamber were obtained by using a high speed camera and image analysis system. Based on the measured spray images, the spray tip penetration and spray cone angle were investigated at various energizing timings and injection pressures. In this work, the experimental results showed that the injection quantity of waste cooking biodiesel indicated the higher quantities than diesel at high injection pressure. As the injection pressure was increased, the spray tip penetrations of biodiesel were higher value than diesel. The difference of penetration between biodiesel and conventional diesel fuel was reduced in accordance with the increase of injection pressure. Also, the spray angles of diesel were larger than that of biodiesel because diesel fuel has lower viscosity than biodiesel. In addition, the spray evolution processes of biodiesel fuel at various injection pressures and the elapsed time after the injection were compared to the conventional diesel fuel.

• 한국연소학회:학술대회논문집
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• 2015.12a
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• pp.205-207
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• 2015

In this study, we examined through experimental study of the combustion conditions in order to optimize the 20,000kcal/hr class combustor being used in the commercial large gas oven. Through a consideration of the shape and the heat transfer area of the heat exchanger that is suitable for supplying heat quantity is designed and manufactured two heat exchangers were examined cooking chamber temperature change of the oven by the convection fan control method through advanced research.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.8
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• pp.552-561
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• 2018

Biomass, a carbon-neutral resource, is an alternative energy source for exhaustion of fossil fuel and environmental problems. Most of energy production systems using biomass operate with a thermal chemical conversion method. Amongst them, gasification generates syngas and applies to boilers or engines for the production of heat and electricity. However, Tar could be formed during the production of syngas and it is condensed at low temperature which may cause to clog the pipelines and combustion chamber, ultimately resulting in decrease of process efficiency. Thus this work utilized water and oily materials such as soybean oil, waste cooking oil and mineral oil for scrubbing liquid. The removal efficiency of Tar appeared 97%, 70%, 63% and 30% for soybean oil, waste cooking oil, mineral oil and water respectively.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.135-143
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• 2017

This study evaluated the quality characteristics of semi-dried noodles prepared with different water contents (wet noodles; 32, 24, 22, 20%, dry noodles; 12%). The drying process was carried out in a drying chamber at $13{\sim}18^{\circ}C$ temperature and 75~95% humidity. The proximate composition of Korean wheat flour was as follows: water $22.1{\pm}3.64%$, protein $8.6{\pm}0.13%$, fat $1.3{\pm}0.10%$, ash $0.7{\pm}0.02%$, carbohydrates $67.3{\pm}0.10%$. As water contents decreased, both L and b values significantly decreased before cooking of noodles, whereas L, a, and b values were not significantly different after cooking of noodles. Weight, water absorption, and volume of cooked noodles significantly increased as water content decreased, whereas turbidity of soup was not significantly different. Cutting hardness before cooking of noodles significantly increased as water content decreased. Sections of noodles after cooking by SEM (scanning electron microscopy) showed roughness and fewer round starch particles as water content decreased. For overall preferences according to the sensory evaluation, noodles prepared with different water contents were not significantly different. According to the results, semidried noodles have development potential to complement the disadvantages of both wet noodles and dry noodles.

• Journal of Korean Society of Environmental Engineers
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• v.33 no.3
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• pp.196-201
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• 2011

Emission from meat cooking may contribute to the concentration of the Particulate Matters(PM) in the city. This study is to investigate the particle size and the emission characteristics of particulate matters from pork and beef cooking. The chamber was installed for sampling of PM generated from pork belly and beef sirloin cooking including seasoned ones. Cascade Impactor and Portable Aerosol Monitor (PAM) were used to analyse the particle size distribution. At the result of the Cascade Impactor sampling, particulate matters from the pork cooking was higher than that of beef. The gravimetric concentration of PM according to the size was highest at the range of $1.95{\sim}3.2{\mu}m$ and the gravimetric concentration of PM from the non-seasoned meat was higher than that of the seasoned one. The emission factors from pork, pork seasoned, beef and beef seasoned were 1.36 g/kg, 1.03 g/kg, 1.23 g/kg, 0.92 g/kg respectively. To see the result of PAM sampling, the ranges of $1.6{\sim}2.5{\mu}m$ and $2.5{\sim}3.5{\mu}m$ were reveled as highest. The ration of $PM_{2.5}/PM_{10}$ from pork and beef was 0.56~0.58. The emission factors from pork, pork seasoned, beef and beef seasoned measured by PAM were revealed as 3.37 g/kg, 2.76 g/kg, 2.93 g/kg, 2.77 g/kg respectively.

• Proceedings of the KSME Conference
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• 2002.08a
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• pp.313-316
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• 2002

A grease filter is used to remove grease generated from a cooking appliance in a kitchen. This numerical study has been conducted to investigate the particle collection characteristics of a grease filter having nominal flowrate of $100m^{3}/h$. The flow field and particle trajectories in the grease filter with a flow chamber were simulated by using the commercial code of STAR-CD. The pressure drop of a grease filter rapidly increases with increasing the air flowrate. The numerical values of the pressure drop are slightly lower than the experimental values when the air flowrates are 50, 75, and $100m^{3}/h$. The particle collection efficiency of a grease filter increases with increasing the particle diameter and the air flowrate, which means that the inertial impaction is a dominant particle removal mechanism in a grease filter The cut-off diameter of the tested grease filter representing $50-{\%}$ collection efficiency is about $11.6{\mu}m$ for water droplets at $100m^{3}/h$.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.14 no.10
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• pp.792-800
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• 2002

A grease filter is used to remove grease generated from a cooking appliance in a kitchen. This numerical study has been conducted to investigate the particle collection characteristics of a grease filter having nominal flowrate of $100m^3$/h. The flow field and particle trajectories in the grease filter with a flow chamber were simulated by using the commercial code of STAR-CD. The air velocity and pressure distributions were discussed in detail. The pressure drop of a grease filter rapidly increases with increasing the air flowrate. The numerical values of the pressure drop are slightly lower than the experimental values when the air flowrates are 50, 75, and 100㎥/h. The particle collection efficiency of a grease filter increases with increasing the particle diameter, the particle density, and the air flowrate, which means that the inertial impaction is a dominant particle removal mechanism in a grease filter. The cut-off diameter of the tested grease filter representing 50-% collection efficiency is about 11.6$\mu$m for water droplets at $100m^3$/h.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.15 no.8
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• pp.619-629
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• 2003

A grease filter is used to remove grease generated from a cooking appliance in a kitchen. Since the inertial impaction is a dominant particle removal mechanism of the grease filter, the performance of the filter is greatly affected by the geometry. This numerical study has been conducted to investigate the effect of geometry on the performance of grease filters for four models having nominal flowrate of 100 m$^3$/h. Four models were designed by changing the shape of impaction surface, the length of eyelid, and the number of eyelids of the grease filter. The flow field and particle trajectories in the grease filter with a flow chamber were simulated using the commercial code of STAR-CD. The difference of air velocity and pressure distributions among four models was discussed in detail. The collection efficiency curves and the pressure drops of four models were also compared. It was found that the grease filter model with flat top surfaces shows highest performance among four models, having high particle collection efficiency and relatively low pressure drop. The cutoff diameter of this model representing 50-% collection efficiency is about 7.1 ${\mu}{\textrm}{m}$ for water droplets at 100 m$^3$/h.