KSTAR PFC N₂ Gas Baking System 설계

정남용(Nam-Yong Jung),김상태(Sang-Tae Kim),김영진(Young-Jin Kim),임동석(Dong-Seok Im),김양수(Yang-Su Kim) 대한설비공학회 2009 대한설비공학회 학술발표대회논문집 Vol.2009 No.-

The PFCs made of carbon are panels to protect the vacuum vessel with high degree vacuum and others. They contact with the plasma, and have some interval. The hot(350℃) nitrogen gas baking system of KSTAR PFC is a process to clean the on surface of PFCs. Heated PFCs till 300℃ is separated the moisture and impurities on the their surfaces. This baking system is closed loop, composed of a compressor of turbo type, a pre-cooler and cooler of shell & plate, a electric heater to control the SCR. The compressor can be operated only till maximum discharge temperature 180℃. Therefore, we designed the cooler passed the cooling water to cool the suction gas. and In order to recover the loss energy, we are going to install the pre-cooler of the gas via. gas type before the heater. This paper is described the design, the operation method & procedure of the baking system and this system will be operated in 2010.

아스파탐의 단맛에 온도, pH, 소금, quinine이 미치는 영향

정남용(Nam-Yong Chung),김우정(Woo-Jung Kim) 한국식품과학회 1996 한국식품과학회지 Vol.28 No.1

현미가루 첨가량에 따른 와플의 품질특성

최순남,정남용,김현정,Choi, Soon-Nam,Chung, Nam-Yong,Kim, Hyun-Jung 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.1

The effects of added brown rice flour on the quality characteristic of waffle were investigated. Waffle were prepared by the addition of 0%, 25%, 50%, 75% and 100% of brown rice flour on wheat flour. The weight of waffle with brown rice flour ranged from 103.0~107.0 g and that of the control was 100.0 g. The volume of the waffle prepared by adding brown rice flour were 225.0~303.0 mL and that of the control was 307.5 mL. The weight of the waffle increased with increasing brown rice flour concentration, whereas volume and baking loss decreased. The hardness, chewiness (p<0.05) and springiness decreased with the addition of brown rice flour. The Hunter L values of waffle decreased, whereas a and b values increased with the addition of brown rice flour. The result of the sensory evaluation showed that taste and overall acceptability (p<0.05) was the highest for added brown rice flour.

중등도 이상 비만아동의 영양소 섭취, 영양지식, 식습관 및 생활태도 조사

최순남 ( Soon Nam Choi ),김현정 ( Hyun Jung Kim ),정남용 ( Nam Yong Chung ) 대한영양사협회 2011 대한영양사협회 학술지 Vol.17 No.4

The purpose of this study was to investigate the nutrient intakes, nutritional knowledge, food habits, and lifestyle behaviors of moderately or severely obese children living in the Kyonggi-do area. The subjects in this study were 37 obese children with an obesity index higher than 130% in the forth to sixth grades of elementary school. Anthropometric measurements, 24-hour recall of dietary intakes, and a survey on nutritional knowledge, food habits, and lifestyles behavior were conducted in the 37 obese children (25 boys and 12 girls). The average age, body weight, BMI, and Rohrer Index were 12.4 years, 68.6 kg, 29.6 kg/m2, and 194.9 in boys and 12.7 years, 65.7 kg, 29.8 kg/m2, and 201.8 in girls, respectively. The percentage of correct answers on nutritional knowledge and nutritional attitude score/max score were 85.8% and 23.0/50 in boys and 87.0% and 17.5/50 in girls, respectively. Except for calcium (85.3%) in girls and calcium (62.7%) and folic acid (83.3%) in boys, the average daily nutrient intakes percentages of nutrients were greater than the DRIs values (107.9∼327.3% in boys and 103.0∼416.0% in girls). This study showed the existence of some problems associated with obesity, such as higher frequency of skipping breakfast, irregular meal times, unbalanced diet, lack of intake of some nutrients, low nutritional attitude, lack of physical activity, and time management in obese children. These results suggest that a systematic education program including nutritional education on balanced diet, good eating habits and behaviors, and importance of eating breakfast and meal regularity must be emphasized to improve nutrient intakes and food habits in obese children. Obese children also require a more concentrated program that includes physical activity, weight reduction, and weight maintenance strategies to improve their life habits.

스테비아잎 분말로 설탕을 대체한 카스텔라의 품질특성

최순남 ( Soon Nam Choi ),김현정 ( Hyun Jung Kim ),주미경 ( Mi Kyoung Joo ),정남용 ( Nam Yong Chung ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.2

천연감미료인 스테비아잎 분말 이용 확대 및 기능성 카스텔라 개발을 위하여 스테비아잎 분말로 설탕 중량의 0, 3, 6, 9 및 12%를 대체하여 카스텔라를 제조한 후 스테비아잎 분말첨가량에 따른 카스텔라의 제조 특성, 색도, 조직감 및 관능적 특성 등을 조사하였다. 중량은 대조군 130.5 g, 첨가군은 126.0~128.3 g, 부피는 대조군 756.3 mL, 첨가군은 710.3~ 745.0 mL로 스테비아잎 분말 첨가량이 증가할수록 유의적으로 감소하였다. 높이는 대조군 11.92 cm, 첨가군은 8.58~10.00 cm이었고, 굽기손실률은 대조군 11.10%, 첨가군은 14.52~15.58%로 증가하였다. 카스텔라 내부와 껍질 색도에서 스테비아잎 분말 첨가량이 증가할수록 명도 L값과 적색도 a 값은 감소하였고 황색도 b값은 증가하였다. 경도는 0일에 대조군 2.18 kg, 첨가군은 2.38~4.08 kg으로 첨가량이 증가함에 따라 유의적으로 증가하였다. 탄력성은 0일에 대조군에 비해 유의적으로 감소하였다. 응집성과 씹힘성은 스테비아잎 분말첨가량이 증가할수록 증가하였다. 관능검사에서 카스텔라의 껍질 색상은 대조군 4.5, 내부 색상은 12% 첨가군이 4.3으로 높았다. 다른 군에 비해 6% 첨가군의 경우 향미, 씹힘성, 촉촉함 및 전반적인 기호도에서도 높게 평가되었다. 이상의 결과에서 스테비아잎 분말을 6% 첨가하였을 경우 스테비아잎 분말에서 오는 자체의 향미와 맛에 거부감을 주지 않으면서 기호도에서 비교적 좋게 평가되어, 스테비아잎 분말 첨가 카스텔라 제조시 가장 적합한 배합비율로 조사되었다. 카스텔라에 스테비아잎 분말을 첨가하였을 때 새로운 맛을 기대하는 소비자의 기대에 부응할 수 있으면서 기능성을 증진시킨 카스텔라로서 식생활에서의 활용가능성이 시사되었다. This study was carried out to evaluate the effects of stevia leaf powder on castella quality. Castellas were prepared by the addition of 0, 3, 6, 9 and 12% stevia leaf powder on sugar. The weight of castellas with stevia leaf powders ranged from 126.0 ∼128.0 g and that of the control was 130.5 g. The volume of the castellas prepared by adding stevia leaf powder was 710.3∼ 745.0 mL and that of the control was 756.3 mL. The height, specific volume of castellas decreased with the addition of stevia leaf powder. The Hunter L and a values of crumb and crust of castellas decreased, whereas b values increased with the addition of stevia leaf powder. The hardness, cohesiveness and chewiness increased with the addition of stevia leaf powder, whereas springiness decreased. The sensory quality of the 6% stevia leaf powder castella tested by flavor, taste, moistness and chewiness was better than that of the control, and overall acceptability of the castella with the addition of 6% stevia leaf powder was the best.

수분함량별 밥의 관능적 특성

김우정(Woo-Jung Kim),정남용(Nam-Yong Chung),김성곤(Sung-Kon Kim),이애랑(Ae-Rang Lee),이상규(Sang-Kyu Lee),하연철(Yeong-Chul Ha),백무열(Moo-Yeol Baik) 한국식품과학회 1995 한국식품과학회지 Vol.27 No.6

파프리카 분말을 첨가한 식빵의 품질특성

최순남,김현정,정남용,Choi, Soon-Nam,Kim, Hyun-Jung,Chung, Nam-Yong 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6

This study was carried out in order to evaluate the effects of paprika powder on bread quality. Breads were prepared with the addition of 0%, 2.5%, 5.0%, 7.5% and 10.0% of paprika powder based on wheat flour. The weight of breads with paprika powder ranged from 526.5~537.3 g; that of the control was 525.0 g. The volume of the breads prepared by adding paprika powder was 1946.1~2114.3 mL, whereas that of the control was 2144.4 mL. The height, specific volume and baking loss rate of breads with added paprika powder decreased with the addition of paprika powder. The hardness, springiness, cohesiveness and chewiness increased with the addition of paprika powder. The Hunter L values of breads decreased, whereas a and b values increased. The sensory quality of the paprika powder breads tested by color, moistness and chewiness was better than that of the control. In particular, the overall acceptability of the bread with the addition of 5.0% paprika powder had the best quality.

아스파탐의 열안정성에 미치는 온도와 pH의 영향

김우정(Woo Jung Kim),정남용(Nam Yong Chung) 한국식품과학회 1996 한국식품과학회지 Vol.28 No.2

KSTAR PFCs N₂ gas Baking System 설계 및 운전 결과

김상태(Sang-Tae Kim),정남용(Nam-Yong Jung),김영진(Young-Jin Kim),김이중(Lee-Jung Kim),김성기(Seong-Gi Kim),서중규(Jung-Gyu Seo),김양수(Yang-Su Kim) 대한설비공학회 2010 대한설비공학회 학술발표대회논문집 Vol.2010 No.11

PFCs N₂ gas baking system is close loop system and consists of a compressor(N₂ gas), a electric heater, a pre-cooler(gas vs gas), a cooler(gas vs water), a vacuum pump, etc. The system has following characteristics. 1) Because the compressor in a close loop system can not be operated at 400℃, the cooler was installed at its suction piping in order to keep its suction gas temperature below 150℃. 2) Pre-cooler, Pre-heater, constructed at cooler's suction piping in order to transfer a heat of return gas to a supply gas. 3) This system was performed a N₂ gas flow simulation for distribution optimized into PFCs and piping stress analysis in design step, and the results were applied a construction of the system. A by-pass operation in PFCs was conducted to 400℃, and PFCs baking operation was carried out to 200℃ for stability of other devices. This paper describes design of PFCs gas baking system, operating, problem & solution, results of commissioning.

LDPE 중 PFOS의 분석법 개발과 비교숙련도 결과

정재학,이영규,명승운,정남용,Jung, Jae Hak,Lee, Young Kyu,Myung, Seung Woon,Cheong, Nam Yong 대한화학회 2013 대한화학회지 Vol.57 No.1

전기전자 부품 및 제품상에서 주로 사용되는 Plastic 중 함유된 Perfluorooctanesulfonic acid (PFOS)의 정량 분석법을 개발하기 위해 LDPE 시료를 대상으로 soxhlet 용매추출과 액체크로마토그래피/질량분석법(LC/MS)을 사용하여 시험방법 유효화를 진행하였다. 그 결과 검출한계(LOD)와 정량한계(LOQ)는 각각 $2.58{\mu}g/L$, $7.82{\mu}g/L$였으며, 회수율은 96-102%를 나타내었다. LC/MS의 검량선은 $7.82-100{\mu}g/L$ 농도범위에서 $r^2$값 0.9992의 직선성을 확인하였다. 또한 EU 환경규제 대응을 위한 전기전자 제품 중의 PFOS 분석법 표준화를 위해서 국내외 시험기관을 대상으로 비교숙련도 시험을 실시하였다. 그 결과 참여한 10개 시험기관 중 3개 시험기관이 이상값을 제출하였다. 이에 $^{19}F$ 핵자기공명분광분석법($^{19}F$ NMR)을 사용하여 이상값의 원인을 규명한 결과 그 주요 원인이 표준시약 및 시료 중에 존재하는 PFOS 이성질체들에 대한 결과처리의 오류였음을 확인하였다. In order to develop a quantitation method for Perfluorooctanesulfonic acid(PFOS) contained in plastics that are mainly used in electric and electronic equipment, this study consisted of conducting method validations with LDPE samples using soxhlet solvent extraction and LC/MS. As a result, the limits of detection and quantitation (LOD, LOQ) were $2.58{\mu}g/L$ and $7.82{\mu}g/L$, respectively. Additionally, the recovery was 96-102%. For the correlation coefficient of LC/MS, the $r^2$ value was 0.9992 in the concentration range of $7.82-100{\mu}g/L$, which confirmed its linearity. Furthermore, for the standardization of the analysis method for PFOS in electric and electronic equipment to correspond to EU environmental regulations, we conducted a proficiency test with a number of domestic and international testing laboratories. Three of the ten testing laboratories that participated in the proficiency test submitted outliers. Accordingly, we examined the cause of the outliers using the $^{19}F$ NMR, finding that the main cause was an error in the processing of the results for isomers in PFOS that existed in standard solutions and samples.