• Proceedings of the KSRS Conference
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• 2006.03a
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• pp.75-78
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• 2006

이 연구에서는 Radarsat-1 SAR 영상과 조위자료, 증발자료 및 다편광 산란계를 이용한 개펄 건조 실내실험 등을 통하여 해수면 위로 노출된 자연갯벌이 증발과 구조적 변화를 일으킬 때 레이더 후방산란계수의 변화를 분석하였다. 개펄 건조 실내실험 결과, 후방산란계수가 증발시간에 따라 단순한 증가나 감소를 보이지 않았으며 갯벌의 구조와 배수, 증발, 건조 등에 의해 보다 복잡한 M자 형태(증가-감소-증가-감소)의 변화를 나타내었다. 이러한 M형의 변화는 증발시간에 따른 Radarsat-1 SAR 15개 영상의 후방산란계수 변화 양상에서도 나타나는 것으로 확인되었다.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.188-196
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• 2006

Changes in physicochemical characteristics and functional components content of saengsik, uncooked food, were investigated to find efficient drying methods, one of important manufacturing process of saengsik. No changes in proximate compositions of all samples were observed during hot-air drying at 50, 55, and $60^{\circ}C$ and freeze-drying. Colors of carrot, Lentinus edodes, and sea mustard did not change, while a value of cabbage, L, a, and b values of Agaricus bisporos, and a value of laver changed slightly by hot-air drying at all temperatures and freeze-drying. Dietary fiber content increased by hot-air drying but not by freeze-drying. Reductions in vitamin C and ${\beta}-carotene$ contents of carrot, cabbage, sea mustard, and laver were higher by hot-air drying than by freeze-drying. Contents of total phenolics and lectin of L. edodes and A. bisporos were not affected by hot-air drying and freeze-drying. Contents of pectin, alginic acid, and porphyran in sea mustard and laver increased by hot-air drying.

• Food Science and Preservation
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• v.14 no.1
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• pp.61-66
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• 2007

This study investigated changes in physicochemical properties of onion powders during various drying conditions. The moisture content during vacuum drying at $40^{\circ}C$ remained at 5.23% for 5 days of drying, and it was possible to quickly obtain day powder Weight reduction upon $-70^{\circ}C$ vacuum drying was 90% after 7 days. The large change in browning caused by vacuum freeze drying was lowest ($OD_{420}\;of\;1.173$) after 7 days of drying. The content of vitamin C increased with vacuum freeze drying. The major free sugars were fructose, glucose and sucrose. Of organic acids, citric acid was prominent and, after vacuum freeze drying, showed a high value of 1,965 mg/100g. Free amino acids noted were L-arginine, ${\beta}-alanine$, L-alanine and L-threonine. In summary, vacuum freeze drying at $-70^{\circ}C$ is optimal.

• Journal of Life Science
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• v.21 no.5
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• pp.739-745
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• 2011

The purpose of this study was to characterize the aroma of green tea blended with dried citrus fruits containing peeler. Whether middle or low grade green tea is consumed does not have an influence on health benefits, but it does havean influence on flavor. Therefore, two kinds of citrus fruits (mandarin orange and citron) were used to infuse the teas with aromatic flavors. This process turned unflavored tea into special tea with a good color and preferable flavor. Aroma compounds were extracted by SDE method. The concentrated aroma extracts were analyzed and identified by GC and GC-MS. The main aroma components of the green tea blended with mandarin orange were limonene (72.18%), (Z)-ocimene (8.29%), phenyl acetaldehyde (6.15%), ${\gamma}$-terpinene (5.14%), ${\beta}$-elemene (1.80%) and linalool (1.00%). The main aroma components of the green tea blended with citron were limonene (71.74%), ${\gamma}$-terpinene (9.76%), (Z)-ocimene (5.38%), (E)-ocimene (4.36%), linalool (1.00%) and ${\beta}$-mycrene (0.87%). The aromas of green tea blended with dried citrus fruits were mainly mono - and sesquiterpenic compounds.

• Journal of the Korea Concrete Institute
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• v.13 no.5
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• pp.457-465
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• 2001

Shrinkage strains of concrete slab in multi-story building are restrained by structural members such as columns or walls, then can induce cracks due to excessive shrinkage stress over tensile strength of member. In this study, a shrinkage stress analysis method of concrete slab in multi-story building considering not only material properties such as shrinkage, creep and reinforcement effect but also construction sequence is proposed. Tensile stresses of slab due to shrinkage are calculated by converting shrinkage strains into equivalent temperature gradients, creep that can release shrinkage stress can be considered by replacing the modulus of elasticity of concrete, Ec , to the effective secant modulus of elasticity of concrete, E$\_$eff/ Reinforcements are also considered by modeling them as equivalent beam elements in FEM program. Results of step by step analysis reflecting construction sequence summed up to calculate stresses of the whole building considering that shrinkage stresses of the building come from the difference of shrinkage between i-th floor and (i-1)-th floor, named as effecitive shrinkage, and it can be varied by construction sequence. The results of 10-story example building show that shrinkage stresses of lower floors are greater than those of upper floors, that is, stresses of lower floors(1∼2FI.) exceed modulus of rupture of concrete, but stress ratios of higher floors are in the range of 27.9∼92.8%.

• Food Science and Preservation
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• v.12 no.5
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• pp.449-454
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• 2005

The objective of this study was to investigate the effect of drying methods on the physicochemical characteristics of Ponciri fructus. Immature fruits of Poncirus trifoliata were harvested, dried by shade, infrared, or freeze drying, and powdered to size of 20 mesh. Then, extracted for 3 hrs with hot-water or 40% ethanol(80$\circC$℃). Freeze dried powder showed significantly higher L and -a value. The content of hesperidin was not affected by drying methods. The yield was the highest from freeze drying. Water extracts showed significantly more browning color, and higher acidity and total sugar content than those of ethanol extracts. Acidity and total sugar of water extracts were the highest in infrared drying and freeze drying, respectively. Browning color, pH, acidity and total sugar of ethanol extracts were not affected by the drying methods. The results suggest that freeze drying has a beneficial effects to enhance the quality of Ponciri fructus.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.3
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• pp.207-210
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• 1982

For the removal of initial water content in cuttlefish, the effects of fixed-bed drying condition on the drying rate were investigated, with following results. 1. The drying rate of cuttlefish dried at fixed-bed condition was also faster than that at natural convection type or hot air dryer.2. By controlling air temperature and its direction to cut-and-peeled sample the drying time can be reduced to 2 hrs. 3. Shirai's equation and Arrhenius' law were applicable to fixed-bed dried cuttlefish. Drying rate constant (k) by Shirai's equation, and Arrhenius' plot were as shown in Table 3, 4 and Fig.3, respectively.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.36-41
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• 2008

This study was conducted to investigate the effects of combined osmotic dehydration and hot-air drying on the quality of dried apple products. Apple cylinders were steeped in 30% and 50% sucrose solutions at different steeping times. During the osmotic dehydration, as the concentration of the sucrose solution and steeping time increased, weight reduction and water loss increased, and the solid gain showed similar results. Osmotic dehydration in the sucrose solutions was followed by hot-air drying at 50 and $70^{\circ}C$. The experimental data were fitted successfully using the modified Page model. At the drying temperature of $50^{\circ}C$, the drying time increased from 4.15 hr for the control to 5.78 hr and 6.42 hr for the 30 and 50% sucrose solution treatments, respectively. Similar results were shown at the $70^{\circ}C$ drying temperature. The k and n values of the apple cylinders decreased by osmotic dehydration, and the k and n of the apple cylinders steeped in the 50% sucrose solution were lower than those of the samples steeped in the 30% sucrose solution. The qualities of the dried apple products were compared to samples that did not undergo osmotic dehydration. The shrinkage and rehydration capacity of the apple products decreased via osmotic dehydration, and decreased as the concentration of the sucrose solution increased. The compressibility ratios of the apple products to raw apple cylinders increased by osmotic dehydration, and increased as the concentration of sucrose solution increased. The sensory evaluation results for the apple products rehydrated in yoghurt indicate that osmotic dehydration greatly enhances the palatability of apple products in terms of appearance, taste, and texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.561-567
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• 2000

This study was conducted to determine the effect of far infrared-vacuum drying on the quality changes of Pimpinella bracycarpa, such as drying efficiency (weight loss), color differences, browning degrees, rehydration and sensory evaluation. Wehn Pimpinella bracycarpa was dried for designated time at 5$0^{\circ}C$, 6$0^{\circ}C$ and 7$0^{\circ}C$, drying time of far infrared-vacuum drying was decreased more than 17% compared to that of infrared drying. The color changes increased as drying temperature increased and far infrared-vacuum drying made less color changes than infrared drying. Also, the total microbial counts and the number of yeast and mold were gradually reduced as drying temperature increased and drying time was longer, but there was no significant differences in microbial changes among drying methods. The rehydration rates of Pimpinella bracycarpa increased as drying temperature increased and was better at far infrared-vacuum drying than infrared drying. Also, according to the sensory evaluation after rehydration of Pimpinella bracycarpa, the hihger scores were obtained at lower temperature and far infrared-vacuum drying, especially the color was obtained much hihger score in the far infrared-vacuum drying than infrared drying. Thus, the results showed that drying efficiency and stability of rehydration and color changes was increased and the quality deterioration of Pimpinella bracycarpa could be minimized by using far infrared-vacuum drying.

• Proceedings of the Korean Society of Disaster Information Conference
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• 2015.11a
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• pp.254-255
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• 2015

본 연구에서는 2005년 양양산불에 의한 낙산사화재. 2008년 국보1호 숭례문 방화사건 등 건조물 문화재의 재난 및 안전관리에 관한 실태조사를 실시하였다. 조사 대상은 건조물문화재 중에서도 국가지정 중요 목조문화재를 158개소를 대상으로 실시하였고, 조사내용은 건조문화재의 지정구분, 인적 및 안전관리적 요소, 주변환경적 요소, 시설적요소로 나누어 실시하였다. 이를 토대로 건조물문화재의 재난관리 문제점과 개선방안을 제시하였다.