• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1612-1616
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• 2011

We investigated the quality of Topokkidduk created by an increasing number of extrusions (1,2, and 3 passes) using an extruder. The moisture content significantly increased with an increasing number of extrusions. The moisture content of Topokkidduk was highest at 50.8% (p<0.05) after 3 extrusions. A texture analyzer revealed that the hardness and chewiness of Topokkidduk was reduced and the cohesiveness was increased after more extrusions. Also, water absorption was reduced and solid content was increased after more extrusions. A sensory evaluation revealed that Topokkidduk after 2 extrusions (6.42 score) seemed better than other samples. Therefore, the moisture content, texture and sensory evaluation of Topokkidduk were most suitable after 2 pass extrusions.

• Applied Biological Chemistry
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• v.31 no.1
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• pp.13-20
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• 1988

The hydration characteristics of four naked baley varieties by different kernel sizes were investigated. The predominant kernel size was 7 mesh, followed by 10 mesh kernel, of which comprised $86{\sim}94%$ of the total kernel. Diffusion coefficients of naked barleys at $40^{\circ}C$ increased as the kernel sizes decreased. The volume increases of naked barleys were linearly related to the moisture gain, regardless variety and kernel size.

• Journal of Adhesion and Interface
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• v.3 no.3
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• pp.7-14
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• 2002

Modified polyethylenes with polar side groups of -COOK, $-CONH_2$, and -COOH were prepared at a dispersion state in water by reacting poly(ethylene-co-methylacrylate) (PEMA) with aqueous solution of KOH and ammonia. Types and their contents of side groups were investigated by infrared spectroscopy, elemental analysis and atomic absorption analysis. Solution viscosity and surface tension were also measured as a function of solid contents. Stability and transparency of the dispersions were greatly affected by the content of COOK in the side groups. The stable dispersion could be prepared at a composition of COOK of 20 mole% at least. The transparency was increased with increasing the COOK contents, but decreased with increasing the amide content at a constant composition of COOK. Solution viscosities increased abruptly at a lower solid content when the COOK contents were increased, implying higher entanglement between the chains in dispersions with higher content of hydrophilic COOK group. The dispersions of higher COOK content revealed lower surface tension values.

• Journal of Adhesion and Interface
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• v.16 no.1
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• pp.22-28
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• 2015

In this study, Waterborne polyurethanes (WPU) using Epoxy group were synthesized with polyester polyol, epoxy resin, 4,4-dicyclohexylmethane diisocyanate ($H_{12}MDI$), dimethylol propionic acid (DMPA) to improve the hydrolysis resistance and adhesion. In addition, the properties of the synthesized waterborne polyurethane was evaluated through DSC, UTM, adhesion strength. Tg of the synthesized waterborne polyurethane is shown in the vicinity of $-50^{\circ}C$. Tg were increased with as epoxy resin contents increased. The tensile strength was increased as the content of epoxy resin increases, elongation was decreased. Optimum adhesion and hydrolysis-resistance strength were obtained when polyol : epoxy ratio was 99 : 1.

• Korean Journal of Agricultural Science
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• v.22 no.2
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• pp.180-187
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• 1995

In order to distinguish the honey in the market whether it is real or not simply and conviniently, the changes of water activity was investigated due to the addition of starch syrup and sucrose solution to the honeys such as Korean, Acacia, Chestnut and Mixed. The regression equations were obtained to predict the water activity of the honeys. In general, the honey was below 21% in moisture, below 0.6% in ash, 420 to 710cP in the viscosity, 0.57 to 0.62 in the water activity and 77 to 80brix in sugar content. The water activity of the samples were higher as the quantity of starch syrup and sucrose solution added increased. Starch syrup was more influence than sucrose solution. The regression equations between water activity and starch syrup concentration of honeys were obtained and $R^2$ value were higher than 0.90.

• Korean Journal of Remote Sensing
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• v.19 no.2
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• pp.107-115
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• 2003

This research investigated the 2001 spring drought on croplands in South Korea using satellite imagery. South Korea has suffered from spring droughts almost every year. Meteorological indices have been used for monitoring droughts, however they don't tell the local severity of drought. Therefore, this research aimed at detecting the local, spatial pattern of drought severity at a cropland level. This research analyzed the agricultural drought using the wetness of remotely sensed pixels that affects the growth of early crops significantly in the spring. This research, specifically, analyzed the spatial distribution and severity of drought using the tasseled cap transformation and topographical factors. The wetness index from the tasseled cap transformation of Landsat 7 ETM/sub ＋/ imagery was very useful for detecting the 2001 spring drought susceptibility in agricultural croplands. Especially, the wetness values smaller than -0.2 were identified as the croplands that were suffering from serious water deficit. Using the water deficit pixels, drought severity was modeled finally.

• Korean Journal of Soil Science and Fertilizer
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• v.35 no.2
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• pp.77-86
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• 2002

Soil color characteristics were measured by a optical instrument, colorimeter, comparing with the conventional Munsell color chart and related to the chemical properties of soils. Total of the 67 experimental soils were taken from tobacco fields that located at Cheongwon, Enmseong, Boeun, Goesan, Jincheon, and Chungju countries in Chungbuk Province having the 29 soil series including Samgag. The values of L, a, and b measured by colorimeter were closely related with hue, value, and chroma of Munsell color chart, respectively, indicating the quantitative measurement of soil color characteristics. The standard deviations in measurement for L, a, and b values was smaller in soil sample passed by 0.5 mm sieve than 2 mm sieve, suggesting that soil particle size less than 0.5 mm was better condition for colorimeter measurement. The values of L and b measured by colorimeter showed a tendency to decrease as increase of soil moisture content but nearly on difference with moisture condition for the value of a. However, correlation coefficient between air dry samples and wet soil samples(soil moisture retension of -10 hPa) for measurements of L, a and b value were more than 0.9 showing the same tendency in measurement. Consequently, air dry soil passed by 0.5 mm sieve was recommended to desirable conditions for stable measurement by colorimeter. The measured values by colorimeter were significantly correlated with organic matter, CEC, exchangeable Ca and Mg, showing the highest correlation coefficient between L value and organic matter.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.50-56
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• 2004

The wienner sausage(natural casing, N), wienner sausage(collagen casing, C), frankfurter sausage(F) and can products[spam(S), luncheon meat(L), jangjorim(J)] were obtained from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. In sausage products, the saccharinity percent ranged 4.9∼5.0 in N, 6.6∼8.0 in C, and 5.2∼6.5 in F. The salinity percent of C and F were slightly higher than that of N. The pH values of all sausage product were above 6.0. The L＊ values of N were ranged 49.8∼56.7, which were slightly lower than those of C and R The sausage with high content of crude fat and high L＊value earned the highest score in overall acceptability. In can products, saccharinity percentage was higher in J compared to the S and L. The salinity percentage of S was slightly higher than those of Land J. In meat color, L＊ and a＊ values were not different between S and L, although b＊ value of L was slightly higher than that of S and J. There were not significantly different among can products, however, the product containing low-salt had the highest score in overall acceptability.

• Journal of Aquaculture
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• v.21 no.4
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• pp.226-233
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• 2008

This study investigated the effects of dietary moisture level and storage temperature on lipid oxidation and fatty acids composition of the extruded pellet feed. The diets containing the moisture levels of 5%, 15% and 25% were prepared by adding moisture (water) to the commercial extruded pellets and stored at $5^{\circ}C$, $20^{\circ}C$ (room temperature) and $35^{\circ}C$. The samples for analysis were collected at every 2 days for 10 days. Acid value (AV), peroxide value (POV), 2-thiobarbituric acid (TBA) value and fatty acid composition of the feeds were measured. No differences in the AV, POV and TBA value were observed in feed containing 5% moisture at all storage temperatures for 10 days. However, the AV, POV and TBA value of diets containing 15% and 25% moisture increased rapidly at $20^{\circ}C$ and $35^{\circ}C$ after 4 days. Fatty acids compositions of feeds containing 5% moisture did not change during the storage periods at $5^{\circ}C$ and $20^{\circ}C$. However, 5% moisture feed stored at $35^{\circ}C$ increased monoene fatty acid content and decreased the contents of polyene fatty acid, PUFA (polyunsaturated fatty acid)/SFA (saturated fatty acid) and $(C_{20:5}+C_{22:6})/C_{16:0}$ after 4 days. Also, 15% moisture feed stored at $35^{\circ}C$ showed increased monoene fatty acid content and decreased $(C_{20:5}+C_{22:6})/C_{16:0}$ after 2 days. The diet containing 25% moisture showed increased monoene fatty acid content and decreased contents of PUFA, PUFA/SFA and $(C_{20:5}+C_{22:6})/C_{16:0}$ at all temperatures after 2 days. In this study, lipid oxidation can occur in the extruded pellet feeds of 15% and 25% moisture at room temperature after 2 days.

• Applied Biological Chemistry
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• v.48 no.3
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• pp.217-221
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• 2005

This study was carried out to investigate the quality characteristics of white pan breads made with shortening and with olive oil by measuring moisture content, baking loss, specific loaf volume and rheological properties. Moisture contents of the white pan breads made with 4% and 6% olive oil were about 39.8% while those made with 4% shortening were $38.68{\pm}0.41%$. There were no signigicant differences in baking loss between the white pan bread made with 4% shortening, and those made with 4% and 6% olive oil. The specific loaf volume of the white pan bread made with 4% olive oil was 4.08 ml/g and the result showed lower value than that of the white pan bread made with 4% shortening. In terms of hardness and springness, there were no significant differences according to the sort and the amount of lipids, however white pan bread made without oil was the greatest in hardness.