• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.215-220
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• 1990

Effects of frying conditions on cooking properties of ramyon (deep-fried instant noodle) were investigated. The moisture content, which was decreased as the frying temperature $(140-160^{\circ}C)$ and time (30-70 sec) increased, was negatively correlated with lipid content. The weight gain was higher than volume gain at a given frying condition Weight or volume gain rate constant for ramyons fried at $140^{\circ}\;and\;150^{\circ}C$ increased with increase of frying time, but that for ramyon fried at $140^{\circ}\;and\;150^{\circ}C$ increased with increase of frying time, but that for ramyon fried at $160^{\circ}C$ showed opposite trend. The initial cooking rate decreased as the frying time was increased in all cases and as the frying temperature was elevated at a given frying time.

• Tunnel and Underground Space
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• v.18 no.1
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• pp.33-43
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• 2008

The techniques for measuring the bulking factor of rock mass in subsidence area have never been well known all over the world. The volumetric expansion ratios obtained from blasting operation were the only way of acquiring the bulking factor of rock mass. The bulking factor of rock mass obtained from blasting operation, however, has been seldom classified in a certain criterion. Also the bulking factor of rock mass can be very dependent upon rock types. In order to overcome this limitation obtained from these reasons, the authors studied the experimental bulking factor of rock mass according to the stacking shapes as well as the overburden stresses. Gneiss, limestone and shale were chosen for testing specimens, and each bulking factor has been measured with laboratory test of applying a constant load on the fragmented rock specimens.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.308-318
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• 2013

Korean soybean varieties, 'Seonyu' and 'Hwangkeum' were planted in 2012, and three temperature gradient, Tc($19.8^{\circ}C$, ambient temperatured), $Tc+1.7^{\circ}C$, and $Tc+2.5^{\circ}C$, were artificially created by controlling the green house system during seed filling period. Mature seeds that developed under these conditions were analyzed for variances in physicochemical properties. The 100-seed weight and seed-coat ratio of soybean were decreased, but small seed rate was increased by high temperature during seed filling period. Protein content was increased, but oil content was decreased significantly with increasing the seed filling temperature. The decrement of carbon to nitrogen ratio (C/N), and the increment of monosaccharide, fructose and sucrose, in seeds explained that carbohydrate assimilation during seed filling was restricted by high temperature. Rapid increments of seed volume and weight were observed in the seeds of high seed filling temperature, but as soaking time increased the highest values were observed in the seeds of ambient seed filling temperature. The 100-seed weight and seed-coat ratio of soybean were closely related not only to the increment of soaking volume and weight, but also the increments of total dissolved solids (TDS) and electro conductivity (EC). Whereas protein content and C/N ratio showed less relationship with the soaking properties, but they had a positive correlation with TDS and EC. From the results, it was considered that high values of TDS and EC in the seeds of high temperature were mainly due to the incomplete conversion of assimilates into storage compounds. However, sugar content showed less influence on the soaking properties and the values of TDS and EC.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.18-23
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• 1990

Seven varieties of soybeans(Paldal, Danyeob, Jangbaek, Baegun, Jangyeob and 2 cultivars of Local 1 and Local 2) were investigated to compare the water uptake properties and volume changes during soaking in water. The hydration properties showed that the equilibrated weight increase ratio decreased as the soaking temperature raised to higher than $40^{\circ}C$, while the initial water uptake rate increased upto $80^{\circ}C$. The increase in hydration showed a linear relationship with the square root of the soaking time at $4^{\circ}{\sim}60^{\circ}C$. Local 1 was the highest in water uptake rate constant while Local 2 was the lowest. The activation energy calculated was in the range of $3,246{\sim}4,694\;cal/mole$. The Jangbaek and Local 1 were the highest and the Paldal was the lowest in the rate of volume increase. The activation energy for volume increase was in the range of $3,310{\sim}4,190\;cal/mole$. The z-values calculated from volume change was a little higher than those obtained from weight change.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.370-374
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• 1982

Bread-baking properies of naked barley flour and naked barley-wheat flour blends were investigated, and changes of loaf volume of naked barley bread prepared by straight method and by lactic acid method were observed. Specific loaf volume of naked barley flour bread made by straight method was only 1.11 ml/g bread, while that of barley bread made by lactic acid method was more than 1.50 ml/g bread. No significant increase of loaf volume was noted in mixed naked barley-wheat bread. The increase of loaf volume of barley bread appeared to be due to total titratable acidity of barley dough. Loaf volume of what bread made by lactic acid method decreased sharply as the total titratable acidity of wheat flour dough increased.

• Journal of the Korea Organic Resources Recycling Association
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• v.26 no.1
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• pp.5-12
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• 2018

As many local governments have faced increasing conflicts on landfill use and the time of end use, it is difficult to provide an alternative landfill or conclude a consensus of lifespan extension for the existing landfill site. Therefore, the purpose of this study is to contribute improving of the landfill capacity by calculating the resource recovery potentials of landfilled waste previously and in the future by landfill mining. For this, rate of volume increase, weight ratio, and apparent density were adopted as major parameters and their values were calculated through previous cases. The rate of volume increase was calculated to 1.42 by averaging previous cases of three areas. The average weight ratio of soil matter was 45.6% by calculating for the three areas. For the combustible waste and incombustible waste, statistical data can be used. The apparent densities were divided by combustible waste, incombustible waste, and soil matter using an average of two areas value, i.e., $0.35ton/m^3$, $1.40ton/m^3$ and $1.58ton/m^3$. We analyzed the resource recovery potential of Cheongju landfill by using the estimated parameters. The additional landfill capacity was 45% of the existing landfill capacity by recovering landfilled waste by landfill mining. In addition, it is analyzed that the lifespan is extended to 20 years, if the combustible waste of new inputting waste is sorted and combusted for energy recovery and incineration ash, incombustible waste, and soil matter are only reclaimed into the existing Cheongju landfill. It is expected that the methodology and parameters of this study will be used as basic data when resource recovery potential is analyzed for another case study of landfill mining.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.579-583
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• 2005

Effects of sangwhang mushroom (Phellinus linteus) powder and extract on quality of wet noodle were investigated by adding sangwhang mushroom powder at 2% (w/w: II) of wheat flour and extract at 17 (v/w: III) and 34% (v/w: IV) based on flour source, respectively. Significant decreases were found in L values of dough and noodle, while a and b values increased in proportion to addition of sangwhang mushroom. Addition of sangwhang mushroom decreased volume of cooked noodles, but increased turbidity of soup. Tensions of cooked noodle samples of II, III, IV, and control were 12.17, 17.61, 17.57, and 14.90g, respectively. Sensory properties, including color, flavor, taste, and texture, of noodles added with sangwhang mushroom extracts (III, IV) were significantly superior to control (I) and noodle added with powder (II). These results suggest addition of sangwhang mushroom extract is more suitable than powder for noodle processing.

• Korean Journal of Optics and Photonics
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• v.24 no.2
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• pp.71-76
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• 2013

Using fluorescence correlation spectroscopy, we analyzed the change of effective focal volume of a confocal system with light intensity. The fluorescence correlation spectroscopy system was home-built in accordance with the He-Ne laser with a wavelength of 632.8 nm, and two kinds of samples (AlexaFluor657 and Quantum dot655) suitable for the wavelength of the laser beam were used. For each sample, we analyzed and compared the correlation functions obtained while changing the intensity of the light source in a range of 1~50 ${\mu}W$. The result shows that the radius of the focal area increases linearly through the increase of particle number and diffusion time in response to an intensity change in weak light below 10 ${\mu}W$. In the higher intensity region (>10~15 ${\mu}W$), the increasing rate of particle number and diffusion time keep increasing but at a much slower rate. Through this result, it was also found that the radius increasing rate of the focal area was reduced however, the radius still increased slightly.

• Journal of the Korean Ceramic Society
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• v.40 no.8
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• pp.784-790
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• 2003

Present investigation shows the analysis results for ceramic reinforced metal matrix composite under uniaxial transverse tensile loading. The resulting deformation, the projected damage type, and stress-strain behavior were computed depending on microstructure details such as the type of periodic reinforcement array, and the type of interface bonding. A two-dimensional finite element analysis was conducted based on the unit-cell of square, hexagonal, or diagonal periodic away For composite with strong interface bonding, the transverse stress vs. strain curve was generally increased with the increase of the ceramic volume fraction. For the composite with weakly bonded interface, however, the transverse stress vs. strain curve was reduced against the ceramic volume fraction. The decrease was caused by the interface debonding-induced stiffness reduction of the composite. For the composite of weakly bonded interface, the relative reduction rate in the final limit stress for hexagonal array was larger than that for square array. Outcome of the present study was compared favorably with the published literature data.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.15-22
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• 1991

Changes in cooking properties of kidney beans A (reddish purple), B (mosaic), and C (pale yellow) during storage at $4^{\circ}$, $20^{\circ}$ and $30^{\circ}C$ for 5 months were examined. The weight and volume gains of raw beans during soaking at $30^{\circ}C$ were the greatest in kidney bean A followed by B and C, which were decreased from 3 months storage at $30^{\circ}C$. The weight gain, solid loss and hardness of cooked beans at $100^{\circ}C$ for 40 min decreased from 3 months of storage at $30^{\circ}C$ in all samples. The amylograms of whole kidney bean flours showed no peak and continuous increase of viscosity during heating. The kidney bean A showed the higher values in all reference points than kidney beans B and C which had similar amylogram patterns.