Ag back electrode bonding process for inverted organic solar cells

Kim, Honggyun,Kumar, Sandeep,Kim, Og Jin,Iyer, S. Sundar Kumar,Kim, Deok-kee Elsevier 2019 Journal of alloys and compounds Vol.777 No.-

<P><B>Abstract</B></P> <P>A new style of forming Ag back electrode for organic solar cells (OSCs) using a bonding process was compared with a conventional screen-printed <I>Ag</I>. All the fabrication process steps have been conducted under atmospheric conditions at room temperature without using a glove box. The OSCs with both screen-printed and bonded Ag back electrode exhibited comparable performances with the average power conversion efficiencies of 1.28% and 1.31%, respectively. The series and the shunt resistance values for the OSC with the bonded Ag were slightly better than those with the screen printed Ag. The binder resin at the interface between the PEDOT:PSS and the Ag may increase contact resistance for the screen-printed Ag process, while that between the Ag and the PET film for the bonded Ag process may not increase it. The bonding process for the Ag back electrode has the potential for future electronic device applications.</P> <P><B>Highlights</B></P> <P> <UL> <LI> A new style of forming Ag back electrode using a bonding process is proposed. </LI> <LI> All the process steps are conducted under atmospheric conditions at room temperature. </LI> <LI> The bonded Ag back electrode exhibited a comparable average performance. </LI> <LI> The binder resin for the bonded Ag process may not increase the series resistance. </LI> <LI> The bonding process forms an encapsulation simultaneously for protection. </LI> </UL> </P>

Evaluation of deep frozen temperature preservation on the physicochemical properties of commercially frozen foods

Honggyun Kim,Geun-Pyo Hong 한국식품영양과학회 2022 한국식품영양과학회 학술대회발표집 Vol.2022 No.10

The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods

Honggyun Kim,Dong Hyeon Park,Geun-Pyo Hong,Sang-Yoon Lee,Mi-Jung Choi,Youngjae Cho 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.1

The market size of home meal replacement (HMR) products has been gradually growing worldwide, even in Korea. In Korean HMR products, meat is the most important food ingredient compared with rice and vegetables. Therefore, this study aimed to evaluate changes in physiochemical and sensory aspects of beef under different preparation processes. For preparing four treatments, beef eye of round (ER) added with salt and sugar (treatment 1) and that without salt and sugar (treatment 2) were mixed with rice and frozen at -50°C. Beef ER without salt and sugar was also topped onto the rice and frozen (treatment 3), and that was topped onto the rice and precooled before freezing (treatment 4). Physiochemical analyses included cooking and drip losses, shear force, color, salt soluble protein, and sensory attributes were tested. The results showed significantly higher drip loss and total loss in beef ER samples 1 and 2, which were mixed with rice, compared to beef ER samples 3 and 4, which were not mixed with rice. A significantly higher discoloration was also observed in beef ER samples 1 and 2, compared to that in samples 3 and 4. In the partial least squares regression (PLSR) analysis, beef ER sample 4 (precooled before freezing) was highly related to sensory attributes, such as flavor, overall acceptability, and juiciness, and far from non-preferred shear force. As a result, beef ER in HMR sample 4 was the most preferable to the sensory panel, and it had the most desirable physicochemical analysis outcomes.

Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure

Honggyun Kim,Karna Ramachandraiah,Young Chan Yun,In Suk Kwon,Ha Neul Park,Hack-Youn Kim,Eun-Jung Lee,Geun-Pyo Hong 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.6

This study investigated the effects of brine injection and high hydrostatic pressure (HHP) on the quality characteristics of pork loin. Brine with ionic strength conditions (0.7% vs 1.5% NaCl, w/v) were injected into pork loins, and the meat was pressurized up to 500 MPa for 3 min. As a quality indicator, moisture content, color, cooking loss and texture profile analysis (TPA) of pork loins were estimated. Based on the results, brine with low ionic strength (0.7% NaCl) resulted in low injection efficiency and high cooking loss, although, it improved tenderness of pork loin at moderate pressure level (~200 MPa). While high ionic strength condition (1.5% NaCl injection) lowered the hardness of pork loins at relatively high HHP level (400-500 MPa), it also caused high cooking loss. To commercialize the brine injected pork loins, it was necessary to regulate brine compositions, which was not evaluated in this study. Nevertheless, the present study demonstrated that brine injection followed by moderate pressure (200 MPa) could improve the tenderness of pork loins without causing other major quality losses.

Cu based electrically programmable fuse characteristics for CMOS technology

Kim Honggyun,Aziz Jamal,Chavan Vijay D.,Kim Deok-kee 한국물리학회 2023 Current Applied Physics Vol.49 No.-

Conventional electrically programmable fuse (eFuse) includes a cathode, anode and a fuse link in between, which can be programmed by an external stimulus. In this study, programming characteristics of M1 and M2 Cu eFuse with or without a programming transistor were investigated in 28-nm CMOS technology. M2 eFuse showed a lower programming current density than M1 eFuse, and wide eFuse (M1or M2) showed a lower programming current density than narrow eFuse. Also, the heat dissipation in M2 eFuse was lower than M1 eFuse due to surrounding ultra-low-k dielectric (ULK) with low thermal conductivity. The area dependence of eFuse was also investigated. The dissipated heat in wide Cu eFuse was higher than narrow Cu eFuse due to more generated power per unit volume in wide eFuse. As compared to M1 eFuse, M2 wide eFuse with ULK surrounding medium proved to be a promising candidate for the future eFuse option with the minimal statistical variations and lowest programming current.

Effects of Enzymatic Hydrolysis under High Pressure on Tenderization of Burdock

Honggyun Kim,Eun-Jung Lee,Ha-Neul Park,Geun-Pyo Hong 한국식품영양과학회 2020 한국식품영양과학회 학술대회발표집 Vol.2020 No.10

Freshness comparison of beef stored under supercooling and superchilling for moderate storage periods

Honggyun Kim,Geun-Pyo Hong 한국산업식품공학회 2021 학술대회 및 심포지엄 Vol.2021 No.10

A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods

Honggyun Kim,Hyun Wook Do,Heajung Chung 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.5

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods. The protein and essential amino acid contents of the chicken samples differed significantly according to the part and the cooking method (p<0.01). The protein and essential amino acid contents (g/100 g) of raw and cooked chicken parts showed ranges of 16.81-32.36 and 0.44-2.45, respectively. The principal component analysis (PCA) clearly demonstrated that the cooking methods and chicken parts produced similar trends for the essential amino acid contents. The retention rates of the chicken parts varied with the cooking methods, yielding a minimum value of 83% for isoleucine in a roasted wing, 91% for protein in a steamed breast, and 77% for isoleucine and lysine in a roasted leg. Therefore, the protein and amino acid contents of the roasted breast were higher than those of the other cooked chicken parts.

『醫林撮要』와 『醫林撮要續集』이 『東醫寶鑑』의 형성에 끼친 영향

김홍균(Honggyun Kim) 한국한의학연구원 2009 한국한의학연구원논문집 Vol.15 No.2

Some researchers who once studied Uirimchualyo have paid good attention to the connection between Donguibogam & Uirimchualyo because of their similarity. So, after reviewing the Sequel of Uirimchualyo, in terms of its editing purpose and the list of contents, especially focused on throat sickness, here I report on the conclusions I come to. Firstly, the Sequel of Uirimchualyo was a monumental edition in concert with the enthronement of Kwanghaegun, and printed at demand of new medical knowledge, which was required to add to the existing Uirimchualyo, written by best-noted doctor, Yang Yesoo, and in need of simpler medical textbook to help people's recovery from the damage of Japanese invasion in the year of Imjin &Jeongyoo. Secondly, all the contents read in the Sequel of Uirimchualyo, were quoted from Kogumuigam, compiled by Kong Shin, Manbyonghoichun, edited by Kong Jeonghyun, Dangaeshim bupbuyo, published by Bang Kwang, and Uihakipmun, edited by Lee Cheon. Thirdly, The reason of similarity between Uirimchualyo and Donguibogam is that the Sequel of Uirimchualyo was made by adding new medical knowledge to the existing Uirimchualyo, and that many of contents of the Sequel of Uirimchualyo were quoted in Donguibogam. Fourthly, regarding throat sickness, medical knowledge on acute fever was supplemented in the Sequel of Uirimchualyo, and the emer gency medical treatment methodology like "blow-in-throat" was newly introduced. This treatment is worth being employed to treat acute suffocation with swollen throat in modern acute-infection sicknesses. Fifthly, the Sequel of Uirimchualyo made up for brief description of the existing Uirimchualyo, offered more convenience of users compared with too overscaled Hyangyakjipseongbang & Uibangryuchui , and was more complete than Kookupbang which was loose, incomplete, and sometimes risky. And it took firm hold before Donguibogam, and eventually made a great contribution toward Donguibogam.

취청오이, 백다다기오이, 노각의 조리방법에 따른 영양 성분 및 잔존율 연구

김홍균(Honggyun Kim),정혜정(Heajung Chung) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.11

본 연구는 오이의 종류와 조리방법에 따라 일반성분 및 무기질 함량을 비교하고자 하였다. 오이는 취청오이, 백다다기오이, 노각 3종류를 생재료와 삶기, 찌기, 굽기, 로스팅, 볶기, 튀기기, 전자레인지 7가지 조리방법을 사용하였다. 이를 통해 일반성분과 무기성분의 잔존율과 각각의 함량에 대한 종류 및 조리방법의 상관성을 조사하였다. 실험에 사용된 오이는 모두 조리과정에서 중량이 감소하였다. 대부분의 일반성분과 무기질은 종류와 조리방법의 영향을 모두 받았지만 단백질은 영향을 받지 않았고, 철 함량은 조리방법에 의해 영향을 받지 않았으며, 구리 함량은 종류에 대한 영향을 받지 않는 것으로 나타났다. 일반성분 중 단백질, 지방, 회분은 튀기기 했을 때 함량이 높았고 수분은 원재료, 삶기, 찌기를 했을 때 높았다. 무기질은 로스팅과 전자레인지 조리를 한 취청오이의 함량이 높았고, 백다다기오이와 노각은 튀기기를 했을 때 전반적인 함량이 높았다. 단백질, 지방, 수분, 회분의 잔존율은 각각 30~100%, 10~100%, 35~90%, 30~100% 범위로 나타났다. 무기질은 로스팅, 전자레인지, 삶기를 한 취청오이가 높은 잔존율을 보였고, 백다다기오이와 노각은 튀기기를 했을 때 높은 잔존율을 보였다. 취청오이는 찌기를 했을 때, 백다다기오이와 노각은 삶기와 찌기를 했을 때 잔존율이 낮았으며, 특히 노각의 경우 20~45%로 낮은 잔존율을 보였다. 이러한 결과들을 종합해 보았을 때 오이에 대한 조리 전후에 대한 기초 자료로 활용이 가능할 것으로 생각되며, 다양한 오이 종류에 대한 추가적인 연구가 필요할 것으로 생각된다. General component and mineral contents according to species of Capsicum annuum were investigated. In addition, chuichung cucumber, white dadagi cucumber, and yellowish overripe cucumber were cooked by using seven different methods (boiling, steaming, pan-cooking, roasting, pan-frying, deep-frying, and microwaving), and retention rates of general components and minerals according to species were evaluated. Weight loss was observed in all cucumber species using all cooking methods. Most general component and mineral contents of C. annuum samples were significantly different according to species, and cooking method (P<0.05), whereas Fe and Cu contents were not significantly affected by species and cooking method, respectively. As a result, the highest protein, fat, ash contents were detected in deep-fried C. annuum, and high moisture contents were detected in raw, boiled, and steamed C. annuum. High mineral contents were detected in roasted and microwaved chuichung cucumber, deep-fried white dadagi cucumber and yellowish overripe cucumber. Retention rates of C. annuum by cooking method, ranged from 30∼100% for protein, 10∼100% for fat, 35∼90% for moisture, and 30∼100% for ash. High retention rates were observed for minerals in boiled, roasted, and microwaved chuichung cucumber, and deep-fried white dadagi cucumber and yellowish overripe cucumber. However, in yellowish overripe cucumber, mineral retentions rate were remarkably lowered by boiling and steaming, resulting in rates of 20∼45%. These results were the data used as the basis for development of cucumbers.