• Culinary science and hospitality research
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• v.19 no.4
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• pp.13-24
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• 2013

This research intends to examine the quality characteristics of madeleines after adding drying frozen mulberries by freeze drying and hot-air drying, making them powdered. The general ingredients and physiochemical characteristics of each specimen were measured, compared and analyzed. Madeleines were made based on the recipe set in practical examination of bakery technicians, in which each specimen is added with 0%(control), 1%, 3%, 5%, 7% of mulberry powder depending on the quantity of flour. And then, pH, chromaticity and texture were measured and consumer preferences were grasped by sensory testing. The test results are as follows. First of all, pH was low in the group added with hot-air drying mulberry powder. In chromaticity, brightness(L value) was reduced in comparison with the control group as the addition rates of freeze-drying mulberry powder and hot-air drying mulberry powder increased. Red chromaticity(a value) increased more when adding hot-air drying mulberry powder rather than freeze-drying mulberry powder. Yellow chromaticity(b value) was reduced as addition of mulberry powder increased. Hardness and elasticity of the group added with freeze-drying mulberry powder showed significant differences as addition of mulberry powder increased. Cohesiveness and gumminess was reduced as the addition increased. Hardness of madeleines added with hot-air drying mulberry powder showed significant differences by addition rates of mulberry powder. Elasticity increased by the quantity of mulberry addition. Cohesiveness was reduced as the addition was reduced. Gummines increased as the addition increased. As the result of sensory test on preference, the preferences of the group added with 5% of freeze-drying mulberry powder and the group added with 7% of hot-air drying mulberry powder were the highest.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.12a
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• pp.75-75
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• 2020

여주(Momordica charantia L.)는 인도 동부와 남중국 등 열대 아시아 지역이 원산지로, 열대 및 아열대를 비롯하여 온대 지역까지 널리 재배되며, 열매를 식용으로 하여 주로 채소로 재배되고 있는데, 쓴맛 때문에 '쓴오이' 라고도 부르지만 당뇨와 고혈압 등 성인병과 장 기능 개선 성분을 함유하고 있다고 알려지는 등 건강기능성 작물로 국내에서도 전국적으로 재배가 되고 있어서, 국내 재배현황과 재배농가의 실태를 조사하여 재배 애로사항 및 발전과제를 도출코져 하였다. 여주의 국내 재배는 2012년 재배면적이 10ha에서 빠르게 증가하여 2017년 606농가 107.9ha로 정점을 이루고, 점차 감소하여 2019년 232농가 59.9ha에서 재배 하였으며, 2019년 재배면적이 많았던 시군은 함양, 강진, 양주, 천안 등 이었다. 여주의 재배작형은 보통재배(육묘후 노지재배) 농가가 가장 많고, 노지재배(직파), 반촉성재배(조숙재배), 촉성재배 형태의 농가가 있는데, 보통재배(육묘후 노지재배)는 3월 하순~4월 상순에 파종 및 육묘한 후 5월상순 노지에 정식하여, 6월 하순부터 가을에 서리가 내리기 전까지 수확한다. 농가의 재배품종은 일본 등 외국도입종의 종자를 종자회사로 부터 구입하여 재배하고 있으며, 재식방법, 시비관리, 줄기유인 등 표준재배법이 정립되지 못하여 농가별로 다양한 방법으로 재배하고 있는 실정이다. 수확은 열매가 완전히 익기전에 생여주 상태에서 수확하고 있으며, 일반 재배농가는 생여주 판매가 10~20%, 건여주 판매가 80~90% 비율이며, 생여주로 100% 건조업체에 판매하기도 하고, 건여주로 100% 건조하여 판매하는 농가도 있다. 국내재배 안전성 향상을 위하여 필요시 되는 기술개발 과제는 용도별 품종육성 및 종자생산 보급, 고품질 여주 생산을 위한 재배관리 기술, 지역별 생산 여주과실의 성분 품질관리 및 건조 가공기술, 여주의 건강기능성 식품 지정 고시 방안 등으로 전문기관에서의 연구개발이 필요하다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.12
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• pp.600-606
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• 2018

A class D fire or combustible metal fire is characterized by the presence of burning metals. Only certain metals or metal compounds are flammable, including sodium and lithium. General fire extinguishing agents, such as dry chemical powder, water-based fire extinguish agents, and carbon dioxide, cannot be used in class D fires. This is because these agents cause adverse reactions or are ineffective. In addition, the amount of usage of combustible metals is increasing due to continuous development of the semiconductor and fuel cell industries. Despite this, Korea does not have standards and laws related to combustible metal fires. This paper suggests directions of the class D fire management policies to reduce the class D fire risk and impact by analyzing the standards and laws related to class D fires and combustible metal fire cases. The factors to make laws on class D fire prevention and response systems, and management system of dry sand were determined. These results may be used to help reduce the risk of class D fires and improve the response abilities.

• Korean Journal of Soil Science and Fertilizer
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• v.37 no.4
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• pp.259-265
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• 2004

A quicker method was developed for foliar analysis in diagnosis of nitrogen in apple trees based on multivariate calibration procedure using partial least squares regression (PLSR) and principal component regression (PCR) to establish the relationship between reflectance spectra in the near infrared region and nitrogen content of fresh- and dry-leaf. Several spectral pre-processing methods such as smoothing, mean normalization, multiplicative scatter correction (MSC) and derivatives were used to improve the robustness and performance of the calibration models. Norris first derivative with a seven point segment and a gap of six points on MSC gave the best result of partial least squares-1 PLS-1) model for dry-leaf samples with root mean square error of prediction (RMSEP) equal to $0.699g\;kg^{-1}$, and that the Savitzky-Golay first derivate with a seven point convolution and a quadratic polynomial on MSC gave the best results of PLS-1 model for fresh-samples with RMSEP of $1.202g\;kg^{-1}$. The best PCR model was obtained with Savitzky-Golay first derivative using a seven point convolution and a quadratic polynomial on mean normalization for dry leaf samples with RMSEP of $0.553g\;kg^{-1}$, and obtained with the Savitzky-Golay first derivate using a seven point convolution and a quadratic polynomial for fresh samples with RMSEP of $1.047g\;kg^{-1}$. The results indicate that nitrogen can be determined by the near infrared reflectance (NIR) technology for fresh- and dry-leaf of apple.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.33 no.6
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• pp.2369-2379
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• 2013

The Soil-Water Characteristics Curve (SWCC) is affected by the initial density of soil under unsaturated condition. Also, the characteristic of hydraulic conductivity is changed by the initial density of soil. To study the effect of initial density of unsaturated soil, SWCC and the Hydraulic Conductivity Function (HCF) of Jumoonjin sand with various relative densities, 40%, 60% and 75% were measured in both drying and wetting processes. As the results of SWCC estimated by van Genuchten (1980) model, the parameter related to Air Entry Value(AEV), ${\alpha}$ in the wetting process is larger than that in drying process, but the parameters related to the SWCC slope, n and the residual water content, m are larger than those in wetting process. The AEV is increased or Water Entry Value (WEV) is decreased with increasing the relative density of sand. The AEV is larger than the WEV at the same relative density of sand. As the results of HCF estimated by van Genuchten (1980) model which is one of the parameter estimation methods, the unsaturated hydraulic conductivity maintained at a saturated one in the low level of matric suctions and then suddenly decreased just before the AEV or the WEV. The saturated hydraulic conductivity in drying process is larger than that in wetting process. The saturated hydraulic conductivity is decreased with increasing the relative density of sand in both drying and wetting processes. Also, the hysteresis in unsaturated HCFs between drying and wetting process was occurred like the hysteresis in SWCCs. According to the test results, the AEV on SWCC is decreased and the saturated hydraulic conductivity is increased with increasing the initial density. It means that SWCC and HCF are affected by the initial density in the unsaturated soil.

• Bulletin of the Society of Naval Architects of Korea
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• v.32 no.1
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• pp.11-15
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• 1995

우리나라 조선업을 40,000 TDW(Handy-max size)를 기준 해서 대형 조선소와 중소 조선소로 분류해도 무리가 없을 것으로 생각됩니다. 그런데 중소 조선소는 10,000 TDW급 이하의 선박을 주로 건조하고 있으므로 40,000 TDW-10,000 TDW(Hand-size)사이는 거의 공백 상태라고 해도 무방할 것입니다. 우리나라 조선업은 건조선박크기로 볼 때 대형과 소형사이에 중형이 거의 없습니다. 중소 조선소들은 그 숫자가 많기는 하나, Hand-size 이하의 소형선을 건조해 왔고, 그 시장도 극동해역을 거의 벗어나지 못해 왔으므로 중소 조선업이 "세계화"되었다고 말하기에는 다소 미흡한 점이 많아 보입니다. 필자는 우리나라 중소 조선업의 "세계화"가 가능할 수 있다고 믿는 사람중의 하나입니다. 그래서, 먼저 몇가지 소견을 밝힘으로서 여러 회원들 중 뜻을 같이 하고저 하는 분들을 이 가능성에로 초대하고 싶습니다. 이 글은 커다란 잠재력 개발을 향한 첫걸음에 불과한 것이고, 여러 회원들의 동참에 의해 지속적으로 개발돼 나갈 수 있을 것이다.적으로 개발돼 나갈 수 있을 것이다.

• Food Science and Industry
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• v.49 no.2
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• pp.71-77
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• 2016

쌀은 우리나라에서 오래 전부터 주식으로 사용되어 온 중요한 식량자원으로, 우리 식생활에서 밥이 차지하는 비중은 상당히 크며 매식사 마다 취반하는 것이 보편적 형태이다. 하지만, 취반 직후의 밥은 시간이 지남에 따라 물성이 변화하므로 이에 따라, 밥을 냉동 보존하여 적절한 방법으로 해동하면 갓 지은 밥의 조직감으로 복원이 가능하다. 또한, 건조 처리하여 열수복원 후 즉석으로 섭취할 수 있어 장기 보존 시의 품질유지를 위한 가공기술 적용이 필요할 것으로 사료된다. 이에 따라, 쌀알을 이용하여 HMR(Home meal replacement) 편의식 개발을 위한 가공적성 연구를 수행중에 있으며, 건조, 냉동, 열처리 방법과 같은 가공변수에 따라 냉동밥, 건조밥, 편의식 죽 등의 적용 특성을 분석함으로써 다양한 원료쌀 을 선택할 수 있는 기틀을 마련하여 국내 쌀 소비확대에 기여할 것으로 생각된다.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.34 no.2
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• pp.137-143
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• 2010

Complete dryness inside the stator is a necessary and sufficient condition for the leak test. Microcracks caused by high cycle fatigue due to operation are generated in stator windings, and they are interrupted by water molecules during the leak test. For this reason, during leak test, the wrong value is indicated when there are no leaks in stator windings. Generator manufacturers presents unique dryness judgment criteria for the leak test, but there is no actual criterion that accurately indicates the dryness point for the leak test. The reason is because stator winding has a complex structure and the absence of effective dryness equipment in power plants. This paper proposes a dryness judgment criterion to evaluate if inside the stator winding is dried completely and presents experimental results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.848-852
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• 2011

The aim of our study was to develop drying process of apple slice. Quality characteristics of apple slices dried by hot-air and freeze drying after osmotic dehydration was investigated in different sucrose solution (20, 40, $60^{\circ}Brix$) and steeping time (2, 4, 8 hours). The weight of apple slice before and after osmotic dehydration was measured for characteristic of mass transfer. Consequently, osmotic dehydration increases weight reduction, water loss and solid gain of apple slice as the concentration of the sucrose solution and steeping time increased. Moisture contents of apples slices dried hot-air and freeze were about 3 to 7%. Hunter color L, a, b value was lower than non-treatment to osmotic dehydration of apple slice. In hot-air drying, L value decreased as the concentration of the sucrose solution and steeping time increased. The hardness increased as the concentration of the sucrose solution and steeping time increased. Contents of monosaccharide (glucose, fructose) decrease by osmotic dehydration but sucrose increased. In comparison with hot-air drying, freeze drying was high in contents of free sugar.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.857-860
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• 2008

This study shows systematic procedures for investigating creep and shrinkage properties of 50, 60, 70 MPa concrete mixes, which were developed by Lotte E&C R&D Ins. for Lotte Super Tower Jamsil. The concrete test was performed both local and foreign laboratory, S-Lab. and CTL Group respectively. The former have done for total five days. The procedures included the followings, specimen fabrication, mold removal, specimen marking, water bath curing, packaging, and shipment. The latter has been doing by CTL within PCA(Portland Cement Association). They are testing on static and dynamic modulus of elasticity, compressive strength, creep & shrinkage, splitting tensile strength. In the case of creep and shrinkage, the test will be doing for 18 months according to each loading age.