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

• Applied Chemistry for Engineering
• /
• v.25 no.4
• /
• pp.409-413
• /
• 2014

This study was carried out to design the optimum mixing ratio of aggregate, cyclic aggregate, and binder (moisture, emulsified asphalt, and emulsion type additives) and produce recycling cold asphalt paving mixture satisfying site work standard. The cyclic aggregate satisfying KS F 2572 was collected from waste asphalt by adequate processing. As the moisture content increased, the shearing strength was decreased. The maximum marshall stability was shown at the 3.0 wt% moisture content. So the optimum moisture content was 3.0 wt%. The marshall stability and flow value with the amount of emulsified asphalt was satisfied in the range of 0.5~2.5 wt%, and the porosity was satisfied in the range of 0.7~2.5 wt%. So the optimum amount of emulsified asphalt was 1.6 wt%. The optimum amount of emulsion type additive was 0.1 wt% in the light of marshall stability and degree of saturation of recycling cold asphalt mixture.

• Korean Journal of Food Science and Technology
• /
• v.18 no.1
• /
• pp.24-30
• /
• 1986

The model foods similar to general Korean foods were prepared by combining starch, protein and moisture, and relationship between their thermal diffusivities and components were investigated. Thermal diffusivity of the model foods tended to be proportional with the moisture content. Under the same level of moisture content of the model foods, thermal diffusivity of the starch foods was higher than that of the protein foods, but no interaction among components was found. The measured values was quite agreed upon with the calculated values with 3.60 residual percent. The regression equations between thermal diffusivity and moisture, protein and starch contents at $20^{\circ}C$ and $60^{\circ}C$ were ${\alpha}20^{\circ}C$ = 0.04911M+0.37355P+3.73072, ${\alpha}60^{\circ}C$ = 0.05353M-0.4766P+4.15136, respectively. The correlation coefficients obtained according to the above equation were $0.9650^{**}$ and $20^{\circ}C$ and $0.9002^{**}$ at $60^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.9 no.3
• /
• pp.199-204
• /
• 1977

To improve the storage stability of Korean red pepper (Capsicum annuum), the equilibrium moisture content of the powder and effects of irradiation on the capsaicin, capsanthin and microorganisms were investigated during its storage. The equilibrium moisture contents of the powder at $25^{\circ}C$ and relative humidities of 43.7, 53.3, 64.4, 75.4 and 84.3% were 13, 18, 25, 28 and 37%, respectively, and the larger the particle size was, the lower the equilibrium moisture content was under the same storage conditions. Cobalt-60 gamma irradiation degraded partly the capsaicin in red pepper or in solution at dose levels above 500 krad, but did not affect the moisture and capsanthin contents during its storage. Total viable cell count of the powder was around $10^8$ per gram and $D_{10}$ value for the mixed organisms was 210 krad.

• Journal of Adhesion and Interface
• /
• v.11 no.3
• /
• pp.100-105
• /
• 2010

In this study, polyurethane dispersion was prepared by polyester polyol, 4,4-dicyclohexylmethane diisocyanate ($H_{12}MDI$), dimethylolpropionic acid (DMPA), and monomeric diol. The effect of various monomeric diol, polyol/monomeric diol molar ratio and DMPA contents on the properties of polyurethane dispersion were investigated. As the molecular weight of monomeric diol and monomeric diol molar ratio increased, $T_g$ gradually increased. And when DMPA contents increased, also $T_g$ gradually increased. In the results of mechanical properties, when the molecular weight of monomeric diol, monomeric diol molar ratio of polyol/monomeric diol and DMPA contents increased, tensile strength was increased. Finally, optimum peel strength obtained when polyol/monomeric diol ratio was 8 : 2.

• Korean Journal of Food Science and Technology
• /
• v.21 no.5
• /
• pp.710-713
• /
• 1989

Process cheeses were made in a laboratory with natural cheese, water, butter, and emulsifying salts varying in quantity and temperature. With the emulsifying salts, the hardness of process cheese varied from 286 to 580g, the pH values 5.1-5.9 and the solid content 56.8-63.7%. The water activity measured 0.96-0.98, the crude protein content 27.1-27.7%, the crude fat content 58.3-59.9% and the ratio of protein to fat 45.3-47.5%. The various properties of samples showed no natable difference. Increasing the water addition, the hardness and the ratio of the protein to fat decreased, while both the pH values and the water activity increased. With increasing the melting temperatures from 75 to 80, 85, 90 and $95^{\circ}C$. The other indices showed no remarkable differences among the samples.

• Journal of the Korean Society for Nondestructive Testing
• /
• v.23 no.3
• /
• pp.254-262
• /
• 2003

In this study, acoustic emission (AE) signals due to surface cracking and moisture movement in the flat-sawn boards of oak (Quercus Variablilis) during drying under the ambient conditions were analyzed and classified using the principal component analysis. The AE signals corresponding to surface cracking showed higher in peak amplitude and peak frequency, and shorter in rise time than those corresponding to moisture movement. To reduce the multicollinearity among AE features and to extract the significant AE parameters, correlation analysis was performed. Over 99% of the variance of AE parameters could be accounted for by the first to the fourth principal components. The classification feasibility and success rate were investigated in terms of two statistical classifiers having six independent variables (AE parameters) and six principal components. As a result, the statistical classifier having AE parameters showed the success rate of 70.0%. The statistical classifier having principal components showed the success rate of 87.5% which was considerably than that of the statistical classifier having AE parameters.

• Korean Journal of Food Science and Technology
• /
• v.23 no.3
• /
• pp.325-329
• /
• 1991

Changes in thermal conductivity of petiole tissue of Chinese cabbage during steam heating and salting were measured by probe method. The thermal conductivity($k_e,\;W/m{\cdot}K$) of the tissue decreased with the increase in gas content and the decrease in moisture content. The correlating equation. $k_e=0.0192$ MC-0.6284 $V_a-1.3252$, obtained over the range of moisture content(MC) of 92 to 96% and gas content($V_a$) of 0 to 0.15 ml/g cabbage at $30^{\circ}C$ The thermal conductivity of salted cabbage was about $0.04\;W/m{\cdot} K$ higher than that of raw cabbage at the same moisture content.

• Journal of the Korean Applied Science and Technology
• /
• v.35 no.4
• /
• pp.1243-1249
• /
• 2018

Ceramides are commonly studied and developed in the cosmetics industry as ingredients that help a moisturized skin and strengthen a skin barrier. In this study, we determined how much great effects the moisturing cream containing a ceramide, obtained from evening primrose oil instead of using a common synthetic ceramide, made on the changes in moisturizing and transdermal water loss of skin. The result showed that the cream with a ceramide showed much better results than the cream without a ceramide at the skin moisture resistance and transdermal water loss of skin.

• Food Engineering Progress
• /
• v.23 no.1
• /
• pp.7-15
• /
• 2019

The impregnation of solid foods into the surrounding hypotonic or hypertonic solution was explored as a method to infuse NaCl in pork loin cube without altering its matrix. Mass transfer kinetics using a diffusive model as the mathematical model for moisture gain/loss and salt gain and the resulting textural properties were studied for the surrounding solutions of NaCl 2.5, 5.0, 10.0 and 15% (w/w). It was possible to access the effects of brine concentration on the direction of the resulting water flow, quantify water and salt transfer, and confirm tenderization effect by salt infusion. For brine concentrations up to 10% it was verified that meat samples gained water, while for processes with 15% concentration, pork loin cubes lost water. The effective diffusion coefficients of salt ranged from 2.43×10^-9 to 3.53×10^-9 m²/s, while for the values of water ranged from 1.22×10^-9 to 1.88×10^-9 m²/s. The diffusive model was able to represent well salt gain rates using a single parameter, i.e. an effective diffusion coefficient of salt through the meat. However, it was not possible to find a characteristic effective diffusion coefficient for water transfer. Within the range of experimental conditions studied, salt-impregnated samples by 5% (w/w) brine were shown with minimum hardness, chewiness and shear force.