• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.621-624
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• 2008

Repair materials which applied to the concrete structures may have different quality characteristics depending on the environmental factors. Evaluation on durability of domestic repair materials have not yet secured enough quality performance on durability, mainly due to the lack of test methods resulted from various environmental factors. In this study, we carried out the tests on freezing and thawing resistance of domestic repair materials with different environmental factors applied under BS EN 13687, and analyzed the results by comparing with Korea's national test standards(KS F 4716). The results indicate that after the repetition of dry and wet conditions and the test on freezing and thawing with salt immersion resistance bond strength might show great difference depending on the type of repair materials and the size of sample. For securing better quality performance of repair materials, it is required to establish various standards on the test methods of freezing and thawing resistance with different environmental factors applied.

• Proceedings of the Korea Water Resources Association Conference
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• 2023.05a
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• pp.53-53
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• 2023

본 연구에서는 토양의 동결-융해 상태 구분을 위해 영상레이더(Synthetic Aperture Radar) 자료를 활용해 지표상태인자(Surface State Factor, SSF)를 산정하고, 관측 토양수분 자료 및 지표면 온도(Land Surface Temperature, LST) 자료와의 비교를 통해 SSF의 정확도를 분석하였다. SSF 산정은 용담댐 유역을 포함한 인근 40×50 km²의 영역(N35°35'~36°00', E127°20'~127°45')에 대한 9개의 토양수분 관측지점(계북, 천천, 상전, 안천, 부귀, 주천, 장수읍, 진안읍, 무주읍)을 대상으로 연구를 수행하였으며, 이를 위해 2015년부터 2019년까지의 해당 지점의 토양수분 관측자료와 Sentinel-1A Interferometric Wide swath (IW) 모드의 Ground Range Detected (GRD) product를 구축하여 활용하였다. SSF 자료의 정확도 분석을 위한 토양수분 관측지점에 대한 LST 자료는 인근 7개 기상관측소 지점(전주, 금산, 임실, 남원, 장수, 함양군, 거창)의 관측자료로부터 역거리가중법을 통해 산정하였다. Receiver Operating Characteristic (ROC) 분석을 통한 겨울철(12-2월)의 SSF 산정 정확도를 평가한 결과, 지표면 온도 자료와의 평균 정확도는 0.75(0.48-0.87)로 나타났다. 그러나, 지표면 온도가 0℃ 이상일 때 SSF가 동결 상태로 나타나는 오차가 관측되었으며, 이는 여름철 후방산란계수의 평균값과 겨울철 후방산란계수의 평균값을 통해 산정하는 SSF 산정 수식의 특성 때문으로 이 값의 조정을 통해 오차를 개선할 수 있음을 보였다.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.37-42
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• 2002

This study was performed to provide basic that will predict the usefulness of Gastrodiae Rhizoma as food materials. The physicochemical properties of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were investigated and analyzed. The moisture content of raw Gaxtrodiae Rhizoma was 81.20%. The moisture, crude protein, crude fat, crude ash and carbohydrates of freeze-dried Gastrodiae Rhizoma were 7.61%, 6.21%, 1.50%, 2.55%, and 89.74%, respectively. The total dietary fiber (TDF) of freeze-dried Gastrodiae Rhizoma was 11.68%. The K (1265.03 mg%) was the highest mineral found in Gastrodiae Rhizoma. Aspartic acid (1272.10 mg%) and glutamic acid (1249.50 mg%) in Gastrodiae Rhizoma were major amino acids. Linoleic acid (53.79%), palmitic acid (20.17%), oleic acid (11.93%), and linolenic acid (4.78%) were principal fatty acids in crude fat of Gaxtrodiae Rhizoma. Most of the free sugars of freeze-dried Gastrodiae Rhizoma was maltose (11.04%). In color, the freeze-dried showed the highest lightness (94.52) and the $60^{\circ}C$ hot air-dried showed the highest redness(0.76) and yellowness (16.41). The color differences among freeze-dried, $40^{\circ}C$ hot air-dried, and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma were distinguished markedly. Vitamin C contents in raw, freeze-dried, and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma were 0.015%, 0.010%, and 0.002%, respectively. The organoleptic characteristics of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were evaluated and compared on the basis, 5 points of raw Gastrodiae Rhizoma by 9 points scale. The undesirable characteristics, such as fishy odor, sewage odor, bitter taste, bad and salty taste, decreased, while desirable characteristic such as sweet taste was maintained or increased considerably as drying temperature got higher.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.425-433
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• 2015

This study investigated changes in physicochemical characteristics by drying and fermentation in order to utilize Actinidia arguta. Moisture content of A. arguta was 85.81%. Major sugar and organic acids were sucrose, succinic acid, and citric acid. A. arguta contained 19 kinds of amino acids, including 8 kinds of essential amino acids such as valine, methionine, isoleucine, leucine, threonine, phenylalanine, tryptophan, and lysine. For total organic acids, sample fermented for 17 h at $50^{\circ}C$ under a relative humidity of 80% showed 29,026.53 mg/100 g total organic acids. For total free sugars, cold-dried sample showed the highest level at 6,560.86 mg/100 g, which decreased to 2,386.73 mg/100 g after blanching. For the ratio of essential amino acids, freeze-dried sample showed a content of 11.66%, which increased 4-fold up to 40.71~55.50% with fermentation. Both GABA and vitamin U were highest after 17 h of fermentation (110.29 mg and 6.78 mg/100 g fresh weight, respectively). A. arguta contains a variety of free amino acids that increase in amount after fermentation and thus is expected to be developed as a functional food and substitute tea.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.784-789
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• 2004

Acid production and growth of lactic acid bacteria, sensory properties, volatile odor components, and effects of freeze-drying on quality of kimchi prepared with whole, midlib, and leaves of Chinese cabbages ripened at $20^{\circ}C$ for 3 days were investigated. Salinities of whole, midlib, and leaf were 2.31, 2.03, and 2.68%, respectively, In kimchi pH of midlib was the lowest and that of leaf was the highest, while acidities of whole and midlib were higher than that of leaf. Numbers of lactic acid bacteria in whole and midlib were slightly higher than that of leaf. Overall acceptability, taste, and odor of kimchi and freeze-dlied/rehydrated kimchi prepared with whole or midlib were better than those of leaf. Volatile odor components such as ethanol and sulfur-containing components of kimchi prepared with whole or midlib were generally higher than those of kimchi prepared with leaf.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1353-1358
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• 2010

Improvement in the utilization of grape pomace, antioxidant activities and antioxidant compounds of grape pomace was analyzed to clarify the influence of drying method such as $80^{\circ}C$ hot air and freeze ($-70^{\circ}C$) drying process. For proximate composition, crude protein and fat contents of hot air drying sample were higher than freeze drying sample. The lightness and redness values of freeze drying sample were higher than hot air drying sample, but yellowness of hot air drying sample was higher. The contents of total polyphenols and anthocyanins were higher in freeze drying sample. DPPH radical scavenging activity and ABTS scavenging activity of freeze drying sample were higher than hot air drying sample. The reducing power and FRAP value of hot air drying sample was higher than freeze drying sample. The result indicated that freeze drying method is slightly better than hot air drying method for antioxidant compounds and antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.637-642
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• 1996

This study was carried out to investigate the change of palatability improvement of cooked meat by the physico-chemical properties and sensory characteristics as aging at $3^{\circ}C$ after thawing of frozen Holstein tenderloin. Shear force value(SFV), myofibrillar fragmentation ratio(MFR), appearance of 30ki1o dalton (30KD) component, raw meat aroma, tenderness, palatability of cooked meat, content of free amino acid and ATP related compound were measured. Raw meat aroma (p< 0.01), tenderness(p<0.05), SFV(p<0.05), MFR(p<0.01) and 30KD(p<0.001) of unfrozen beef tenderloin aged at $3^{\circ}C$ were superior than frozen beef tenderloin. As aging at $3^{\circ}C$ after thawing of frozen beef tenderloin SFV(p<0.05) decreased, MFR(P<0.001) and 30KD(p<0.001) increased, and raw meat aroma and tenderness improved(p<0.05). Also, cooked meat aroma, texture and palatability improved(p<0.05), without changing the taste. The content of aspartic acid and leucine of tenderloin aged thawing of frozen beef abounded were more than frozen beef(p<0.05), concentration of IMP(P<0.05) decreased, the hypoxanthine(p<0.05) and inosine increased.

• Journal of the Korea Concrete Institute
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• v.19 no.4
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• pp.457-465
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• 2007

In this paper, polymer-modified repair materials using polymer dispersions with six repair methods are prepared with various polymer-cement ratios, and tested for compressive and flexural strengths through each curing condition such as dry cure, water cure, and freezing and thawing cyclic action. And, the adhesive interface between the polymer-modified mortar and mortar substrate is observed by a scanning electron microscope. From the test results, the compressive and flexural strengths of cement mortar repaired by polymer-modified mortar are improved with a rise in the polymer-cement ratio regardless of the type of polymer and curing conditions. Such an improvement in the strengths of polymer-modified repair materials to ordinary cement mortar is explained by the high adhesion of polymer-modified mortar. Strength reduction of polymer-modified repair materials after freezing and thawing cyclic actions is recognized, but it is lower than that of unmodified mortar. Especially, cement mortar repaired by polymer-modified mortar with a St/BA emulsion has good strength properties compared with those of SBR latex and PA emulsion. Accordingly, it is judged that polymer-modified mortars with a St/BA emulsion are possible to use as repair materials to ordinary cement mortar and concrete.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.919-923
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• 2004

Effects of adding 0, 2, 4, 6, and 8% freeze-dried kimchi powder (FDKP) on kimchi snack quality were examined. Headspace volatile compounds of 4% FDKP snack, receiving highest overall preference in sensory evaluation results, were analyzed, and 26 compounds were identified, including 13 aldehydes, 3 sulfides, a ketone, an acid, a terpene, and 7 other compounds. Pearson correlation analyses were carried out to determine a correlation between the concentration of FDKP and the amount of each volatile compound. Acetaldehyde, propanal, dimethyl sulfide, dimethyl disulfide, acetic acid, and d-limonene showed correlation coefficients above 0.90; selective ion move (SIM) analysis also showed above 0.97 for highly correlated compounds. Results suggest that these compounds can be used as indicators fur kimchi flavor of FDKP snack.