• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.32-37
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• 2004

Effects of mushroom powder on physicochemical characteristics of dough and bread-making properties were studied. In mixogram test, addition of 2-10% mushroom powder increased water absorption from 67,0 to 79%. Peak time, peak height, band width, and seven minute height of mushroom-wheat flour composite were similar to those of control. Sedimentation and P.K. values decreased with increasing amount of mushroom powder In amylogram test, no significant difference was observed in gelatinization temperature between control and mushroom powder-added dough. Peak viscosity increased with increasing amount of mushroom powder, Highest loaf volume was attained when 2 and 4% mushroom powders were added, whereas decreased above 6%. Bread weight and L value of crust increased with increasing amount of mushroom powder whereas 'a' value decreased. As the amount of mushroom powder increased, L value of crumb color decreased. No significant difference in springiness and adhesiveness was observed between control and mushroom-wheat composite flour bread whereas chewiness and gumminess, increased with increasing amount of mushroom powder, Hardness generally increased as the amount of mushroom powder increased. Mushroom powder caused bread staling at both storage temperatures ($4^{\circ}C\;and\;25^{\circ}C$). Although sensory value decreased with increasing mushroom powder, use of mushroom powder to replace up to 4% wheat flour is recommended in making bread.

• Korean Journal of Soil Science and Fertilizer
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• v.38 no.2
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• pp.101-107
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• 2005

To investigate the effect of pyroligneous acid liquor (PAL) on the maturity of pig manure compost, PAL was treated to the compost piles. The treatments included applications of 100 and 300 times diluted PAL in addition to the control. The compost piles were stirred in three times at the 1st, 10th, and 25th day of composting. Temperature in the compost pile of control treatment increased from 28 to $60^{\circ}C$ within 10 days and remained nearly at the level until 30th day, then it began to decrease. On the other hand, temperature of the PAL-100 and PAL-300 treatments reached 65 to $70^{\circ}C$ within 8 days and became stabilized until 30th day, then the temperature decreased to about $28^{\circ}C$. However, the temperature of control was stabilized approximately at the 40th day. Initially, the pH of control treatment dropped from 8.2 to slightly above pH 8.0 during 4th day, but that of the PAL-100 treatment declined to 7.8. Among treatments, pH value of PAL-100 treatment was the lowest, which was about 7.3 after becoming stabilization. Also the germination index (GI) was increased at all treatments. The C/N ratio range of PAL-100 treatment was better balanced than others and was at 24.3. Moreover the round paper chromatogram of extracted solution of compost of PAL-100 treatment was the sharpest and clearest among treatments. The GI values of control, PAL-100, and PAL-300 in 60 days of composting were about 108, 120, and 118 in germination test using chinese cabbage, respectively. It can be concluded that the addition of diluted PAL solution is effective in composting of pig manure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1467-1475
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• 2016

To make soft and less stale bread, various amounts of gelatinized wheat flour dough were added for making pan bread. In the dough process, higher gelatinized wheat flour dough showed higher consistency and dough development time but a lower dough stability time. Expansion during fermentation represented the highest value upon addition of 10% gelatinized wheat flour dough (GWFD), and this value decreased with increasing amount of gelatinized wheat flour dough. Volume of bread was the highest in the control and lowest in 30% GWFD, and there was no difference between 10% GWFD and 20% GWFD. Moisture contents of bread made with various amounts of gelatinized wheat flour dough increased with increasing gelatinized wheat flour dough amount. Color values of bread made with various gelatinized wheat flour dough were not significantly different. Chewiness, brittleness, and hardness of bread made with control and 10% GWFD showed low values, whereas bread made with 20% GWFD and 30% GWFD showed high values. During storage, chewiness, brittleness, and hardness increased with increasing storage period in whole breads, whereas breads made with 10% GWFD showed the lowest increasing rate. In the sensory strength test, chewy texture increased upon addition of gelatinized wheat flour dough. In the consumer acceptance test, 10% GWFD showed the most overall acceptance. In conclusion, bread made with 10% gelatinized wheat flour dough is desirable for increasing softness and decreasing bread staling.

• Membrane Journal
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• v.23 no.4
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• pp.267-277
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• 2013

The effect of water back-flushing period (FT) and water back-flushing time (BT) was compared with the previous study of nitrogen back-flushing in viewpoints of resistance of membrane fouling ($R_f$), permeate flux (J), and total permeate volume ($V_T$) in hybrid process of tubular ceramic microfiltration and PES (polyethersulfone) beads loaded $TiO_2$ photocatalyst for advanced drinking water treatment. As FT decreasing, Rf decreased, but J and $V_T$ increased. Turdity treatment efficiency was the maximum at NBF (no back-flushing) and increased a little as FT decreasing in both water and nitrogen back-flushing. Organic matter treatment efficiency was the maximum at FT 4 min in water back-flushing, but increased as FT decreasing in nitrogen back-flushing. As BT increasing, Rf and resistance of reversible membrane fouling ($R_{rf}$) decreased, but J and $V_T$ increased. The turdity treatment efficiency was almost constant beyond 98% in water back-flushing, but increased as BT increasing except NBF in nitrogen. The organic matter treatment efficiency was the maximum at BT 6 sec in water back-flushing, but increased as BT increasing except NBF in nitrogen. The $V_T$ was the maximum at BT 30 and FT 2 min, and optimal condition was BT 30 sec per FT 2 min in this experimental range.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2000.04a
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• pp.10-10
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• 2000

램제트 엔진은 비추력이 높고 추력 레벨은 낮으므로, 2단 추진기관에 적합한 추진 시스템이다. 1단-추진기관의 작동이 끝나고, 2단 램제트 엔진이 점화 후 안정된 연소에 도달되기까지 비행체의 속도는 항력에 의하여, 초당 약 마하수 0.1 정도씩 감소된다. 1단 연소 후 2단 램제트로 전환되는 지연시간이 길수록 1단에서 요구되는 종말 가속도는 증가되므로, 1단이 차지하게되는 부피는 증가되고 비행체의 크기 또한 늘어나게 된다. 따라서 1단에서 2단 램제트로 천이되는데 소요되는 시간을 가능한 짧게 하는 것이 효과적이다. 그러나 램제트 엔진의 특성상 선결되어야할 다음과 같은 여러 문제들이 있다. 첫째, 1단 작동 시 공기 흡입구와 연소실은 차단벽으로 분리되어 있다가, 1단 연소후 차단막이 제거되어 외부공기가 램제트 연소실로 흡입된다. 흡입되는 공기는 흡입구의 형상에 의하여 램 압축되지만 초음속으로 연소실을 통과하게된다. 연료 주입 구에서 공급되는 연료는 연소실에서 유동의 흐름방향(streamline)에 따라서 연소실로 확산되는데, 연소되기 전에는 유속이 빠르게 노즐로 빠져 나가므로 램제트 연료가 재순환 구역(recirculation zone)으로 침투하는데 쉽지가 않다. 둘째, 연소실 입구에서 발생되는 와류 (ring vortex)는 1단 연료의 고온 연소 가스를 연소실로 확산시키는데, 비 균일한 온도 분포를 유발하여 램제트 연료의 점화에너지가 공급되는 시간이 적당하지 않을 경우 균일한 화염 전파에 악영향을 준다. 셋째, 연소실에서의 빠른 유동 조건은 연료가 연소실에 머무를 수 있는 시간을 감소시키며, 연소실 입구에서 강한 전단 응력이 발생되어 화염이 안정화되는데 악 영향을 미치게된다. 본 논문은 공기 흡입구, 연소실 및 노즐을 통합하여 수치해석을 하였으며 열유동/점화/연소등의 미케니즘을 이해하고, 주요 인자들 중 와류의 영향에 초점을 맞추었다.다고 판단되며 배기 가스 자체에 대기 공기중에 함유되어 있던 습기가 얼어붙는(Icing화) 문제가 발생하기 때문에 배기가스의 Icing을 방지하기 위하여 압축기 끝단에서 공기를 추출하여 배기부분에 송출할 필요성이 있는 것으로 판단되었다. 출구가스의 기체 유동속도가 매우 빠르므로 (100-l10m.sec) 이를 완화하기 위한 디퓨저의 설계가 요구된다고 판단된다. 또 연소기 후방에 물을 주입하는 경우 열교환기 및 기타 부분품에 발생할 수 있는 부식 및 열교환 효율 저하도 간과할 수 없는 문제로 파악되었다. 이러한 기술적 문제가 적절히 해결되는 경우 비활성 가스 제너레이터는 민수용으로는 대형 빌딩, 산림, 유조선 등의 화재에 매우 적절히 사용되어 질 수 있을 뿐 아니라 군사적으로도 군사작전 중 및 공군 기지의 화재 그리고 지하벙커에 설치되어 있는 고급 첨단 군사 장비 등의 화재 뿐 아니라 대간첩작전 등에 효과적으로 활용될 수 있을 것으로 판단된다.가 작으며, 본 연소관에 충전된 RDX/AP계 추진제의 경우 추진제의 습기투과에 의한 추진제 물성 변화는 미미한 것으로 나타났다.의 향상으로, 음성개선에 효과적이라고 사료되었으며, 이 방법이 편측 성대마비 환자의 효과적인 음성개선의 치료방법의 하나로 응용될 수 있으리라 생각된다..7%), 혈액투석, 식도부분절제술 및 위루술·위회장문합술을 시행한 경우가 각 1례(2.9%)씩이었다. 13) 심각한 합병증은 9례(26.5%)에서 보였는데 그중 식도협착증이 6례(17.6%), 급성신부전증 1례(2.9%), 종격동기흉과 폐염이 병발한 경우와 폐염이 각 1례(2.9%)였다. 14) 식도경 시행회수는 1회가 17례(54.8%), 2회가 9례(29.0%), 3회 이상이 5례(16.1%)였다.EX>$IC_{50}$/ 값이 210 $\mu\textrm{g}$/$m\ell$로서 효과적

• The Korean Journal of Mycology
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• v.30 no.2
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• pp.104-108
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• 2002

This study was carried to investigate suitable additive materials and its mixing ratio in pot cultivation of Pleurotus ostreatus. The main substrate for Pleurotus ostreatus cultivation was poplar sawdust plus with waste cotton at the ratio 1 : 1 (v/v). Using pot diameter and substrate weight were 12 cm and 1 kg/pot, respectively. The higher amount of additives resulted in higher total nitrogen content and C/N ratio of substrate also decreased according to increasing mixing ratio of additives. The supplementation of cotton seed flour more than 20% caused the failure of devolopment of fruit body. The hardness of substrate in supplementation of rice bran after mycelial growth was highest any other additives. The ratio of harvest was highest in supplementation of beet pulp, $75{\sim}85%$. The fruit bodies yield and biological efficiency of supplemented with 20% beet pulp were highest during second flush.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.433-437
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• 2005

The characteristic properties of rice breads produced from several conditions were investigated. The rice bread made in control condition (wheat flour), RF 3 (rice and wheat flour mixing) condition and RF 1 (rice, gluten and modified starch mixing) showed relatively higher volumethan others. The crust and crumb color were measured by Humter colory meter. The rice breads making on RF 5 and RF 6 condition showed higher crust L-value and the crumb L-value of the bread from RF 1 condition was higher than that from other condition. On the texture measuring by texture analyzer, hardness of the bread made from RF 1 and RF 2 conditions and cohesiveness of that from RF 3 condition were lower than control. However the significant higher level of the springiness and chewiness were showed in the bread from RF 1, RF 2 and RF 3 condition. The bread containing 85% of rice, 5% of rice, 5% of gluten and 10% of modified starch which was made in RF 1 condition obtained significant high overall acceptance score by sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1369-1374
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• 2008

This study investigated proximate compositions and quality characteristics of wet noodles with the addition of freeze dried garlic powders prepared at 0.5, 1.0, 2.0, and 4.0% based on flour source, respectively. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber, and crude ash of the freeze dried garlic powder were $4.72{\pm}0.14%,\;19.46{\pm}0.28%,\;1.21{\pm}0.10%,\;68.45{\pm}2.06%,\;2.38{\pm}0.05%,\;and\;3.78{\pm}0.06%$, respectively. The cooked weight, volume, water absorption of cooked noodles were decreased, but the turbidity of soup was increased with the addition of garlic powder. Increased of L (lightness), a (redness) and b (yellowness) values were caused as the amount of garlic powder increased in dough. Decrease of L value and increase of a and b value were shown with the increase of garlic powder in cooked noodle. The cooked noodles with garlic powder were significantly lower in hardness, adhesiveness, springiness chewiness, gumminess and cohesiveness than those of 100% wheat noodle. Sensory evaluation indicated that cooked noodles with 0.5% garlic powder was not significantly different from the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.449-454
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• 2015

This study investigated the quality of noodles added with different amounts of freeze-dried fish scale collagen mixture powder (FDCMP). Freeze-dried fish scale collagen mixture was prepared by mixing ingredients (fish scale collagen : herb extracts : dextrin : distilled water=1:0.75:0.25:2), which were freeze-dried. Noodles were prepared by adding 0.5, 1.0, 1.5, and 2.0% (w/w) FDCMP based on flour weight. Cooked noodle weight and volume decreased with increasing amount of FDCMP, whereas turbidity of soups significantly increased. The water-binding capacity of FDCMP was higher than that of flour. Uncooked and cooked noodles showed reduced L values as well as increased a and b values increasing amount of FDCMP in the flour composite. Hardness and chewiness of cooked noodles significantly decreased with increased FDCMP content. Adhesiveness, cohesiveness, and gumminess increased with increased FDCMP content. Springiness and resilience were not significantly different between the control and FDCMP group. Finally, sensory evaluation results indicated that texture, mouthfeel, and overall preference of noodles containing 0.5% FDCMP were higher compared to those of the other samples. Based on cooking properties and sensory evaluation, freeze-dried fish scale collagen mixture powder up to 0.5% could be substituted for wheat flour to improve noodle quality.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.685-690
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• 2012

We conducted this study to investigate the quality characteristics of extruded noodles(EN) mixed with cereals. The EN were evaluated for cooking properties(weight, water absorption, volume, and turbidity), Hunter's color values, texture characteristics, and sensory characteristics. The cooked weight, water absorption, and volume of the cooked EN were significantly decreased relative to that of control noodles, whereas the turbidity increased. Hunter's color L- and b-value of EN were decreased compare with the control noodles, but a-value was increased. Hunter's color L-value of cooked EN was increased, whereas a- and b-value was increased. The texture characteristics(hardness, adhesiveness, springiness, gumminess, and chewiness) of the cooked EN-2 and EN-3 were similar to the cooked control noodles. A sensory characteristics (appearance, flavor, texture during mastication, taste, and overall quality) of EN-1 were significantly decreased relative to that of control noodles, but EN-2 and EN-3 was not different to control noodles. As the results of this study indicate that extrusion processing could be used to make the EN mixed with cereals.