• Proceedings of the Korea Water Resources Association Conference
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• 2016.05a
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• pp.159-159
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• 2016

북한 지역에서 시작되어 한반도의 금문댐까지 연결되는 임진강은 북한지역의 유출량 미계측으로 인해 유출량 산출에 많은 어려움이 있어왔다. 본 연구에서는 위성 데이터를 활용하여 미계측 유역의 유출량을 추정 할 수 있는 기법을 제시하였다. Satellite-derived Flow Signal (SDF)는 위성 기반 특정 지역의 유출 정보를 제공하며, JAXA의 GCOM-W1 위성에 탑재된 Advanced Microwave Scanning Radiometer 2(AMSR2) 센서에서 산출된다. 본 연구에서는 SDS 뿐 아니라 유출에 크게 관련이 있는 지표 토양수분 데이터와 식생인자를 임진강 유출 값을 예측하기 위한 입력 값으로 활용하였다. 토양수분 데이터는 Metop-A 위성에 탑재된 Advanced Scatterometer(ASCAT) 센서에서 산출되는 데이터를 활용하였으며, 식생데이터는 Aqua 위성에 탑재된 Moderate Resolution Imaging Spectroradiometer(MODIS) 센서에서 측정되는 Normalized Difference Vegetation Index(NDVI) 데이터를 활용하였다. 추가적으로 SDS, 토양수분, NDVI 데이터는 다양한 lag time으로 약 150여개의 입력데이터로 세분화되었다. 150개의 방대한 입력인자는 Partial Mutual Information(PMI) 방법을 통해 소수 중요 인자들로 간추려져 기계 학습 입력인자로 활용되었다. 기계학습에 있어서는 Support Vector Machine(SVM), Artificial Neural Network (ANN) 기법을 활용하였다. SVM, ANN을 통해 모델화된 유출데이터는 금문댐 유출데이터와 비교/분석되었다. SVM 기법 기반의 유출량은 실제 유출량과 0.73의 상관계수를 보여주었고, ANN 기법 기반의 유출량은 0.66의 상관계수를 결과를 나타내었다. 하지만 SVM 기반 유출데이터는 과소 산정 되는 경향을 보였으며, ANN 기법 기반의 유출량은 과대산정되는 결과가 산출되는 한계점이 있음을 파악할 수 있었다.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.128-137
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• 1999

In this study, shiitake mushrooms were dried by hot air, vacuum and freeze drying methods and theire physical properties were compared. Since the pore size affects the amount of absorption, the characteristics of water sorption were investigated at various humidities and temperatures. Results showed that the freeze dried product had the greatest pore area and the highest absorption capacity. However, all the dried samples showed similar quality. The browning degrees were severely changed with increased relative humidities and temperatures. Among these drying methods, the freeze drying gave the greatest change in browning degree. The GAB monolayer moisture contents of the dried shiitake mushroom were $5.3{\sim}7.7%$. The prediction model was also provided using parameters such as relative humidity, temperature and pore area.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.14-17
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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 sorption characteristics during storage of various relative humidities. The sorption isotherm curve determined at RH range of $33{\sim}92\;%$ and $4^{\circ}C$ and $25^{\circ}C$ showed that moisture contents of soybeans was higher at $4^{\circ}C$ than those values at $25^{\circ}C$ for overall water activities of 0.33{\sim}0.92$. The Paldal was the highest moisture content at $4^{\circ}C$ while that value of Baegun was the highest at $25^{\circ}C$. The change in moisture content with storage time was expressed by log(dw/dt)=b log(t)+log a and the value of (dw/dt)${\times}10^3$ was decreased logarithmically. The Paldal was comparatively the highest initial absorption rate and the value of -b in seven varieties decreased as the relative humidity increased from 33 % to 92 %.

• Journal of Korean Society of Environmental Engineers
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• v.39 no.9
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• pp.534-541
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• 2017

The bioreactor type of landfill is to operate to enhance waste decomposition by continuously supplying water such as leachate and wastewater within the landfill, which helps increase the landfill gas production, which in turn prematurely stabilize the landfill. Recently, the environmental law for the operation of the bioreactor type of landfill has been enacted and thereafter the bioreactor type of landfill has been introduced for the first time in Korea to the SUDOKWON landfill site. In order to properly apply for bioreactor to the landfill, it is necessary to investigate the water distribution inside the landfill so that water recirculation should be optimally allocated with the zone of concern. In this regard, electrical resistivity survey has been suitably performed to delineate the water distribution in the landfill. That is, it has surveyed for long-term of period that the recirculation of leachate has been properly reflected from electrical resistivity within the second landfill of SUDOKWON landfill site. As a result, the electrical resistivity immediately corresponded to the variation of the extent of the seasonal temperature dynamics. From this, a calibratrion could be accomplished by correlating between temperature and electrical resistivity obtained from this study that can be applicable for optimally monitoring to keep the ideal operating condition for the bioreactor type of landfill.

• Korean Journal of Plant Resources
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• v.23 no.4
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• pp.374-378
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• 2010

Determining plant moisture characteristics is an essential study not only for cultivation, but also for ex-situ conservation. In this study, employing pressure-volume curve we examined moisture characteristics of Rhododendron micranthum, known as rare plant, with the aim of its ex-situ conservation. Several individuals growing in Mt. Worak, Youngwol-gun Yeonha-ri and Bongwa-gun Seokpo-ri were selected for this study, from which we collected leaves. The original bulk osmotic pressure at maximum turgor(${{\Psi}_o}^{sat}$)was -1.5 MPa in those of Mt. Worak and Seokpo-ri, which is somewhat lower than that of Yeonha-ri(-1.2 MPa). It appeared that the osmotic pressure at incipient plasmolysis(${{\Psi}_o}^{tlp}$) of leaves collected in both Mt. Worak and Seokpo-ri were -1.29 MPa, and -1.26 MPa, respectively, which are lower than that of Yeonha-ri(-1.02MPa). Maximum bulk modulus of elasticity($E_{max}$) was 14.0 MPa, 8.67 MPa in leaves collected from both Seokpo-ri and Mt. Worak, respectively, those value of which were approximately 3 times higher than that of Yeonha-ri(4.00 MPa). The values of $RWC_{tlp}$(Relative water content at incipient plasmolysis) of leaves collected in three areas, were roughly 83%, suggesting that Rhododendron micranthum has relatively high capability of containing water. Our finding on moisture characteristics of Rhododendron micranthum is similar to those of other Rhododendron spp. We suggest that individuals growing in both Worak and Seokpo-ri, are preferable to those in Yeonha-ri for ex-situ transplantation since those individuals are found to have better drought resistance.

• Journal of Bio-Environment Control
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• v.20 no.3
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• pp.204-210
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• 2011

This experiment was conducted to investigate the effect of water states (water, osmotic potential and turgor pressure) of fruit vesicle and leaf on soluble solids and organic acid contents of fruits of 'Shiranuhi' mandarin hybrid, M16 A line during the fruit maturing season in plastic house cultivation. The 'Shirauhi' grafted on 'Swingle citrumelo', strong strength of rootstock, produced fruit with lower soluble solids and organic acid content than 'Trifoliate' orange rootstock. The fruits vesicle water potential and turgor pressure measured before dawn in 'Swingle citrumelo' were higher tendency than the 'Trifoliate' orange, but osmotic potential values were lower than the 'Trifoliate' orange. The changes of leaf water potential were very similar to the fruit. The results suggest that in the 'Shirauhi' fruits grafted on two rootstocks changes of soluble solids and organic acid content of the fruit were influenced by the leaf water potential and the osmotic potential of the fruit vesicles, which might be caused by the difference of root distribution between two rootstocks.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.206-211
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• 2004

It is very important to minimize the acid value of oil in the oil and fat industry, because acid value of oil products are a indicator quality. This study was performed to investigate change of moisture content, acid value and free fatty acid content by drying condition such as drying method, temperature and drying time on steamed duck egg york. Also, change of fatty acid composition by acid value. The acid values, moisture contents and free fatty acid contents were showed comparatively lower value by spray drying and freeze drying than by steam drying. but difference that keep in mind between each drying method was not looked. Whereas moisture content, acid value and free fatty acid content of effect of drying temperature reaches in lowest value. also, did not show change until dry 12hours reaching to lowest value by 3.1, 3.0％ and 0.98％ after dry 9hours both moisture content, acid value and free fatty acid content. Also, acid value increase, free fatty acid was increased, where unsaturated fatty acid showed that decrease rapidly.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.582-592
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• 1995

To measure rheological properties of the starch dough, an Extrusion Capillary Viscometer(ECV) cell was self-made and attached to Instron machine(Model 1140). Apparent viscosities of corn and waxy corn starch doughs were measured and their gelatinization degrees were determined by enzymatic analysis. When corn and waxy corn starch doughs with $36{\sim}52%$ moisture content were heated at $60{\sim}100^{\circ}C$, come-up time of the cold point of doughs decreased from 220 sec to 140 sec with increased in the moisture content. In the measurement range of $36{\sim}52%$ moisture content and $60{\sim}100^{\circ}C$ heating temperature, both corn and waxy corn starch doughs showed pseudoplastic flow behaviors. At the same shear rate, both shear stress and viscosity of starch dough decreased as the moisture content increased. At the moisture content above 44%, the shear stress and viscosity of starch dough decreased as the heating temperature increased from $60^{\circ}C\;to\;70^{\circ}C$, but increased as the heating temperature increased from $80^{\circ}C\;to\;100^{\circ}C$. When the moisture content increased and heating temperature, the gelatinization degree of starch dough increased from about 10% to about 62%. The gelatinization degree of waxy corn starch dough was $15{\sim}20%$ higher than that of corn starch dough under the same gelatinization conditions. The effects of moisture content on the viscosity of starch dough were examined by Arrhenius equation. As the moisture content increased, viscosity of starch dough decreased. But the effect of moisture content was greater in the range of $80{\sim}100^{\circ}C$ than in the range of $60{\sim}70^{\circ}C$ heating temperature.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.500-506
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• 2000

The effects of sodium stearoyl lactylate(SSL) on the thermal properties of wheat starch and amylopectin, and the crystallinity properties of amylopectin were investigated using differential scanning calorimetry(DSC) and X-ray diffractometer. On the rescan(second heating), amylopectin produced the featureless thermogram shown at the second heating, and SSL alone melted at $40{\sim}55^{\circ}C$, while the mixture of amylopectin containing 8% water and SSL(10:1), presenting the evidence of AP-SSL complex, showed differentiate melting temperature(other crystallinity) from SSL alone. Also, the melting enthalpy of AP and SSL mixture by subsequent heating and cooling were continuously increased. Further, the mixtures of wheat starch: SSL (5:1, w/w) and amylopectin: SSL(5:1, w/w), indicated AP-SSL complex, showed the reversible melting peak at temperature range of $60{\sim}70^{\circ}C$ together with melting peak of SSL observed at temperature range of $40{\sim}55^{\circ}C$. AP-SSL complex in the X-ray diffraction, compared V-form of amylose-lipid complex, exhibited characteristic peaks($2{\theta}$, 5.57, 20.903, 23.227). The gelatinization enthalpy value of wheat starch in the presence of SSL, observed at temperature range of $50{\sim}70^{\circ}C$, was decreased at total water content 60%, whearas had no significant effect at total water content 40, 50%, and also, SSL increased melting enthalpy of amylose-lipid complex. The extent of AP and wheat starch retrogradation wasreduced significantly by SSL.

• Food Science and Preservation
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• v.14 no.3
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• pp.276-280
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• 2007

This study investigated the physicochemical properties of traditional Olbyeossal(Korean-style parboiled waxy rice) and other rices(dried cooked rice, germinated brown rice, and waxy brown rice). Olbyeossal had a moisture content of 12.7% a crude fat level of 1.0%, a crude ash content of 0.9%, and a crude protein value of 6.3%. The color values were 58.63(L value), 0.83(a value) and 21.73(b value). The water adsorption index(WAI) of Olbyeossal was 6.2g/g after 40 min steeping at room temperature, which was much higher than the WAI of the other rices. The hardness of Olbyeossal(10.5 kgf) was higher than those of other rices($7.5{\sim}8.9$ kgf). The initial pasting temperatures of Olbyeossal, dried cooked rice(DCR), germinated brown rice(GBR) and waxy brown rice(WBR) were $39.5^{\circ}C,\;43.5^{\circ}C,\;65.0^{\circ}C,\;and\;64.5^{\circ}C$, respectively. The breakdown and total setback viscosities of Olbyeossal(70 B.U., 50 B.U.) and WBR(10 B.U., 30 B.U.) were lower than those of DCR(120 B.U., 275 B.U.) and GBR(142 B.U., 340 B.U.).