• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.117-121
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• 1992

The changes in sensory and mechanical texture of chewing gum during storage at various relative humidity were studied to define the quality index for the prediction of shelf-life. The initial moisture content of chewing gum was 2.57% (dry basis). The BET monolayer value at $a_{w}$ 0.19 was calculated to be 1.57% (dry basis). The sensory scores of chewing gum were closely correlated with moisture content and instrumental texture parameters with 0.1% significant level. Therefore the quality of stored chewing gum was directly related with moisture content above BET monolayer. The products became organoleptically acceptable in the range of moisture content $2.17{\sim}3.16%(dry basis)$. This range of moisture content ie equivalent to the ranges of instrumental parameter, fracture force$0.8{\sim}1.8{\times}10^{7}$, fracture modulus $1.1{\sim}2.4{\times}10^{8}$, puncture force $0.5{\sim}1.1{\times}10^{7}[dyne/cm^{2}]$ and brittleness $0.7{\sim}1.4{\times}10^{8}[dyne/cm^{3}]$, respectively.

• Korean Journal of Remote Sensing
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• v.39 no.6_1
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• pp.1185-1193
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• 2023

The increasing interest in soil moisture data from satellite imagery for applications in hydrology, meteorology, and agriculture has led to the development of methods to produce variable-resolution soil moisture maps. Research on accurate soil moisture estimation using satellite imagery is essential for remote sensing applications. The purpose of this study is to generate a soil moisture estimation map for a test area using KOMPSAT-3/3A and KOMPSAT-5 SAR imagery and to quantitatively compare the results with soil moisture data from the Soil Moisture Active Passive (SMAP) mission provided by NASA, with a focus on accuracy validation. In addition, the Korean Environmental Geographic Information Service (EGIS) land cover map was used to determine soil moisture, especially in agricultural and forested regions. The selected test area for this study is the western part of Jeju, South Korea, where input data were available for the soil moisture estimation algorithm based on the Water Cloud Model (WCM). Synthetic Aperture Radar (SAR) imagery from KOMPSAT-5 HV and Sentinel-1 VV were used for soil moisture estimation, while vegetation indices were calculated from the surface reflectance of KOMPSAT-3 imagery. Comparison of the derived soil moisture results with SMAP (L-3) and SMAP (L-4) data by differencing showed a mean difference of 4.13±3.60 p% and 14.24±2.10 p%, respectively, indicating a level of agreement. This research suggests the potential for producing highly accurate and precise soil moisture maps using future South Korean satellite imagery and publicly available data sources, as demonstrated in this study.

• Journal of Venture Innovation
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• v.5 no.2
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• pp.85-99
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• 2022

Dryers becoming commercially available for experimental and industrial use are classified to general drying oven, hot-air dryer, vacuum dryer, freezing dryer, etc. and kinds of them are various from the function, size and volume, etc. But the moisture measurement is not applied although it is important factor for the quality control and the performance improvement of products, and then now is very passive because the weight is weighed arbitrarily after dry-end. Generally the method for measuring moisture is divided by a direct measurement method and a indirect measurement method, and the former such as the change of weight or volume on the front and rear of separation of moisture, etc. is mainly used. Relatively a indirect measurement is very limited to apply due to utilize measurement apparatuses using temperature conductivity and micro-wave etc. In this research, we easily designed the moisture measurement system using the open-source based Arduino, and monitored moisture fluctuations and weight profiles in the real-time without the effect of external environment. Concretely the temperature-humidity and load cell sensors were packaged into a drying oven and the various change values were measured, and their sensors capable to operate 60℃ and 80℃ were selected to suitable for the moisture sensitive materials and the food dry. And also the performance safety using the organic samples of banana, pear, sawdust could be secured because the changes of evaporation rate as the dry time and temperature, and the measurement values of load cell appeared stable response characteristics through repeated experiments. Hereafter we judge that the reliability can be improved increasingly through the expansion of temperature-humidity range and the comparative analysis with CFD(Computational Fluid Dynamics) program.

• Journal of Korea Water Resources Association
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• v.56 no.11
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• pp.721-728
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• 2023

Agricultural drought is triggered by a depletion of moisture content in the soil, which hinders photosynthesis and thus increases carbon dioxide (CO₂) concentrations in the atmosphere. The aim of this study is to analyze the relationship between soil moisture (SM) and vegetation activity toward quantifying CO₂ concentration in the atmosphere. To this end, the MODerate resolution imaging spectroradiometer (MODIS), an optical multispectral sensor, was used to evaluate two regions in South Korea for validation. Vegetation activity was analyzed through MOD13A1 vegetation indices products, and MODIS gross primary productivity (GPP) product was used to calculate the CO₂ flux based on its relationship with respiration. In the case of SM, it was calculated through the method of applying apparent thermal inertia (ATI) in combination with land surface temperature and albedo. To validate the SM and CO₂ flux, flux tower data was used which are the observed measurement values for the extreme drought period of 2014 and 2015 in South Korea. These two variables were analyzed for temporal variation on flux tower data as daily time scale, and the relationship with vegetation index (VI) was synthesized and analyzed on a monthly scale. The highest correlation between SM and VI (correlation coefficient (r) = 0.82) was observed at a time lag of one month, and that between VI and CO₂ (r = 0.81) at half month. This regional study suggests a potential capability of MODIS-based SM, VI, and CO₂ flux, which can be applied to an assessment of the global view of the agricultural drought by using available satellite remote sensing products.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2003.07a
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• pp.456-461
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• 2003

농작물 재배에서 토양 중의 양분을 일정 수준으로 유지하는 것은 매우 중요한 기술이다. 일반적으로 전년에 수확이후의 토양에 대해 토양중의 이화석 성분을 분석하여 일정한 시비 기준에 의해 시비처방전을 만들고 이에 따라 비배작업을 수행한다. 이러한 목적을 위해서는 토양 이화학성을 자주 측정해야 하는데, 기존의 토양유기물, 수분 및 전질소와 같은 이화학 성분 측정방법은 조작에 전문성이 필요하고 현장에서 결과 값을 알 수 없는 단점이 있었다 이러한 단점을 해결하고, 정밀농업형 기계에 맞는 실시간 처방을 위해서는 비접촉형 센서의 개발이 요구된다. 비접촉형 센서 개발을 위해 주로 사용되는 방법이 근적외선 반사를 분석하는 방법이다. 즉, 측정하고자 하는 토양에 전자파 에너지가 투입되고 반사될 때 생기는 에너지 차이를 수량화하여 토양 유기물 함량과의 상관관계로 토양 내 유기물 함량을 측정한다. 정밀농업형 센서는 일반 계측용 센서와 달리, 측정값을 몇 개의 그룹으로 구별하게 된다. 측정값이 어떠한 그룹에 속해 있는가에 따라 전문가 시스템에 의한 농작업 의사결정이 내려지고, 그 결정에 따라 변량형 농작업이 수행되게 된다. (중략)

• Culinary science and hospitality research
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• v.18 no.2
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• pp.172-181
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• 2012

This study examines the moisture contents, color, texture and sensory characteristics of $sulgidduk$ added with $agaricus$ $blasei$ Murill powder(0%, 2%, 4%, 6%, 8%, 10%). According to the result, the moisture content decreased with increasing addition of the $agaricus$ $blasei$ Murill powder. The L-value decreased with increasing addition of $agaricus$ $blasei$ Murill powder. However, a-value and b-value increased with increasing addition of$agaricus$ $blasei$ Murill powder. For the texture of$agaricus$ $blasei$ Murill powder $sulgidduk$, its hardness, gumminess and chewiness increased with increasing addition of $agaricus$ $blasei$ Murill powder while its adhesiveness and springiness decreased. The sensory evaluation showed that the one added with 6% of $agaricus$ $blasei$ Murill powder was the best in color, flavor and overall acceptability. Consequently, the optimal $sulgidduk$ formulation includes 6% of $agaricus$ $blasei$ Murill powder in color, flavor and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.139-142
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• 2013

The feasibility of incorporating sweet pumpkin powder as a value-added food ingredient, using a model food system of jelly, was investigated. Sweet pumpkin powder was incorporated into jelly at 0, 2, 4, 6, and 8% (w/w) levels. Qualities, such as moisture content, pH, soluble solids content, color, hardness, and consumer preferences were determined. The moisture content of jelly decreased, but pH and soluble solids content increased significantly with increasing levels of sweet pumpkin powder (p<0.05). Lightness decreased but redness and yellowness increased significantly (p<0.05). Hardness also increased significantly with higher amounts of sweet pumpkin powder in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest level of incorporation (8%, w/w) had a considerable adverse effect on consumer preferences in all attributes. The jellies with 2% sweet pumpkin powder are recommended (with respect to overall preference score) for taking advantage of the functional properties of sweet pumpkin powder without sacrificing consumer acceptability.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.143-149
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• 2009

The objective of this study was to evaluate the quality characteristics of lotus root Dasik prepared by different additions of lotus root powder (0%, 20%, 40%, 60%, 80%). As the level of lotus root powder in the formulation increased, the moisture contents of samples increased. Also, the L-, a-, and b-values of samples significantly decreased as the amount of lotus root powder increased. According to the results for mechanical characteristics, hardness, gumminess, springiness, cohesiveness, and chewiness decreased, whereas adhesiveness increased, as the amount of lotus root powder increased. The sensory evaluation results showed that the 40% lotus root sample received the highest preference scores; therefore, the 40% lotus root Dasik prepared with 60 g of flour, 40 g of lotus root powder, and 80 g of honey was chosen as the superior product.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.158-163
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• 2006

This study developed rosemary Jeungpyun to increase the functional value and flavor of traditional Jeungpyun by adding rosemary Powder. Rosemary Jeungpyun containing 0%, 0.5%, 1%, 1.5% and 2% of rosemary powder was prepared and the moisture content, pH, color, texture and sensory properties of the samples were measured. With increasing rosemary powder content, the moisture content of rosemary Jeungpyun decreased, pH increased significantly, L-value decreased, and Hunter a and b-values significantly increased. Textural profile analysis showed that the hardness and brittleness were significantly increased but adhesiveness was decreased with increasing rosemary powder content. Sensory evaluation showing the highest value on air cell uniformity, flavor and overall acceptability of 0.5% rosemary Jeungpyun, which suggested the Possibility of rosemary Jeungpyun with improved sensory characteristics.

• Journal of the Korean Geotechnical Society
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• v.20 no.7
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• pp.171-181
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• 2004

This study was conducted to explore the tensile strength models in granular soil at the full range of unsaturated state. Direct tension experiments were carried out with a newly developed direct tension technique. The measured experimental data were compared with theoretical models developed by Rumpf and Schubert for monosized ideal particulate solids at the unsaturated state. To do this, the soil-water characteristic curve obtained from a suction-saturation experiment was used to define the unsaturation state and the negative pore water pressure with different water content levels, which are important factors in theoretical tensile strength models. The nonlinear behavior of the tensile strength for unsaturated granular soil at the pendular state is appropriately simulated with Rumpf's model. For the funicular and capillary states, the predicted trend by Schubert's model is properly matched with the experimental data: tensile strength steadily increases and reaches a maximum value and then decreases until it reaches zero. This comparison supports the concept that the tensile strength of unsaturated real granular soil can be approximately simulated with theoretical models.