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Improvements of phosphorescent white OLEDs performance for lighting application.
Lee, Jonghee,Chu, Hye Yong,Lee, Jeong-Ik,Song, Ki-Im,Lee, Su Jin American Scientific Publishers 2008 Journal of Nanoscience and Nanotechnology Vol.8 No.10
<P>We developed white OLED device with high power efficiency, in which blue and orange phosphorescent emitters were used. By introduction of multi-functional interlayer which has partial doping of orange dopant inside EBL, we report WOLEDs with peak external efficiencies up to (14.1% EQE, 31.3 Im/W) without light out-coupling technique. At 1000 cd/m2, the performance achieved was 11.9% EQE, 18.7 Im/W with CIE = (0.39, 0.44). We also found that WOLED performances are related with doping ratio of the orange dopant that was inserted inside EBL.</P>
Factors Influencing the Acrylamide Content of Fried Potato Products
( Yong-ik Jin ),( Kyeong-hun Park ),( Dong-chil Chang ),( Ji-hong Cho ),( Kwang-su Cho ),( Ju-sung Im ),( Su-young Hong ),( Su-jeong Kim ),( Jung-hwan Nam ),( Hwang-bae Sohn ),( Hong-seob Yu ),( Ill-m 한국환경농학회 2016 한국환경농학회지 Vol.35 No.4
BACKGROUND: Acrylamide (CAS No. 79-06-1) is known to be a carcinogenic compound, and is classified as a Group 2A compound by the International Agency for Research on Cancer (IARC, 1994). Acrylamide can be generated during the browning process via the non-enzymatic Maillard reaction of carbohydrates such as reducing sugars and of amino acids such as asparagine, both of which occur at a temperature above 120℃. Potato tubers contain reducing sugars, and thus, this will affect the safety of processed potato products such as potato chips and French fries. In order to reduce the level of acrylamide in potato processed products, it is therefore necessary to understand factors that affect the reducing sugar content of potatoes, such as environmental factors and potato storage conditions, as well as understanding factors affecting acrylamide formation during potato processing itself. METHODS AND RESULTS: Potatoes were cultivated in eight regions of Korea; For each of these different environments, soil physico-chemical characteristics such as pH, electrical conductivity, total nitrogen, available phosphate, and exchangeable cation content were measured and correlations with potato reducing sugar content and potato chip acrylamide levels were examined. The reducing sugar content in potato during storage for three months was determined and acrylamide level in potato chip was analyzed after processing. The storage temperature levels were 4℃, 8℃, or 10℃, respectively. The acrylamide content of chips prepared from potatoes stored at 10℃ or 2 0℃ for one month was analyzed and the different frying times were 2, 3, 5, and 7 min. CONCLUSION: This study showed that monitoring and controlling the phosphate content within a potato field should be sufficient to avoid producing brown or black potato chips. For potatoes stored at low temperatures, a reconditioning period (20℃ for 20 days) is required in order to reduce the levels of reducing sugars in the potato and subsequently reduce the acrylamide and improve chip coloration and appearance.
Factors Influencing the Acrylamide Content of Fried Potato Products
Jin, Yong-Ik,Park, Kyeong-Hun,Chang, Dong-Chil,Cho, Ji-Hong,Cho, Kwang-Su,Im, Ju-Sung,Hong, Su-Young,Kim, Su-Jeong,Nam, Jung-Hwan,Sohn, Hwang-Bae,Yu, Hong-Seob,Chung, Ill-Min The Korean Society of Environmental Agriculture 2016 한국환경농학회지 Vol.35 No.4
BACKGROUND: Acrylamide (CAS No. 79-06-1) is known to be a carcinogenic compound, and is classified as a Group 2A compound by the International Agency for Research on Cancer (IARC, 1994). Acrylamide can be generated during the browning process via the non-enzymatic Maillard reaction of carbohydrates such as reducing sugars and of amino acids such as asparagine, both of which occur at a temperature above $120^{\circ}C$. Potato tubers contain reducing sugars, and thus, this will affect the safety of processed potato products such as potato chips and French fries. In order to reduce the level of acrylamide in potato processed products, it is therefore necessary to understand factors that affect the reducing sugar content of potatoes, such as environmental factors and potato storage conditions, as well as understanding factors affecting acrylamide formation during potato processing itself. METHODS AND RESULTS: Potatoes were cultivated in eight regions of Korea; For each of these different environments, soil physico-chemical characteristics such as pH, electrical conductivity, total nitrogen, available phosphate, and exchangeable cation content were measured and correlations with potato reducing sugar content and potato chip acrylamide levels were examined. The reducing sugar content in potato during storage for three months was determined and acrylamide level in potato chip was analyzed after processing. The storage temperature levels were $4^{\circ}C$, $8^{\circ}C$, or $10^{\circ}C$, respectively. The acrylamide content of chips prepared from potatoes stored at $10^{\circ}C$ or $20^{\circ}C$ for one month was analyzed and the different frying times were 2, 3, 5, and 7 min. CONCLUSION: This study showed that monitoring and controlling the phosphate content within a potato field should be sufficient to avoid producing brown or black potato chips. For potatoes stored at low temperatures, a reconditioning period ($20^{\circ}C$ for 20 days) is required in order to reduce the levels of reducing sugars in the potato and subsequently reduce the acrylamide and improve chip coloration and appearance.
임익태(Ik-Tae Im),양수현(Su-Hyun Yang),황규남(Kyu-Nam Hwang) 대한기계학회 2010 대한기계학회 춘추학술대회 Vol.2010 No.11
An annular flume is known as a reasonable laboratory apparatus in the study of characteristics of sediment. It has advantages that it makes the flow be at steady state at anywhere of the flume. However, the bed shear stress distribution across the flume bed is not uniform because of the main stream velocity difference along the radial direction and the secondary flow generated from the centrifugal force. In order to reduce the secondary circulation and the resulting non-uniform radial variation of the bottom shear stress, the body of the flume is counter rotated in the opposite direction of the top-ring. Distribution of bottom shear stress has to be calculated as a function of the rotation ratio between the top-ring and the flume body. In this study, flow field in an annular flume is numerically solved to find the bottom shear stress distribution and a valid range of the bottom shear stress is determined based on the results.