• Journal of the Korea Furniture Society
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• v.10 no.2
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• pp.63-71
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• 1999

본 연구는 목재중의 수분량이 변화하는 비정상태하에 있어서의 액체투과성을 평가하기 위한 새로운 방법으로써 원심법에 의한 액체투과성을 평가하기 위한 새로운 방법으로써 원심법에 의한 액체투과성의 평가법을 확립해 보고자 실시하였다. 이 방법은 원심력장에 있어서의 액체투과성과 원심처리부로부터 액체투과성을 평가하는 것이다. 실험결과, 삼나무(Cryptomeria japonica)와 미송 (Pseudotsuga menziesii)은 서로 다른 탈수경과를 나타내었다. 삼나무는 미송보다 더 많은 탈수량을 보였고 재내의 태수량의 변이가 심하였다. 한편 변재와 심재의 탈수거동에 있어서 삼나무는 기체투과성에 의해 평가된 값과 상반된 결과를 나타내었다. 즉, 2200∼3300rpm의 범위에서 편재는 심재보다 탈수량이 적었다.

• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.6 no.10
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• pp.57-67
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• 1985

과실을 포함한 모든 농산물은 1년동안 계속해서 수확되는 것이 아니라 기후의 제약을 받아 생산이 계절적으로 치우치게 되는 것이 불가피하므로 수요에 따른 공급기간의 연장을 위하여는 저장이 꼭 필요하게 된다. 또한 생산농가의 경영적인 측면에서 볼 때에도 생산시기에는 언제나 출하가 집중되어 가격이 떨어지게 되므로 수분함량이 비교적 높은 과실류는 단기간의 저장도 매우 유리한 판매를 할 수 있으며 소비자의 입장에서 볼 때에도 저장을 하지 않을 경우 집중 출하시기에 일시적으로 가격이 싸지만 생산시기가 지나면 다시 가격이 높아지므로 전체적으로 볼 때에는 비싼 값으로 사게되는 결과가 된다. 따라서 생산자 및 소비자 모두를 보호하고 오랫동안 과일을 먹을 수 있도록 하기 위하여는 저장이 반드시 필요하다 하겠다.

• Proceedings of the KSRS Conference
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• 2000.04a
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• pp.137-142
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• 2000

본 논문에서는 풀밭으로 덮힌 지역의 초고주파 대역 편파별 후방 산란을 분석하는데 있어서 Radiative Transfer 이론의 첫 번째 해를 이용하였다. 풀밭지역에서의 잎은 사각형 형태의 resistive sheet 으로 모델화 시키고, 잎의 크기와 방향성은 불규칙적으로 흩어져 있다고 가정하였다. 땅에서의 흙의 수분 함유량과 표면 거칠기도 고려하였다. 이러한 지역에서의 후방 산란 계수는 풀밭 지역과 레이더 요소들에 따라 각각 다른 계산 결과를 나타낸다. 측정은 15 GHz 대역의 레이더 시스템을 사용하여 풀 층에서의 산란 계수를 측정하고 풀 층에서의 산란 모델을 이용하여 계산 결과와 측정값을 비교하였고 이 모델을 이용하여 Visual-Basic을 이용한 사용자 프로그램인 TSM(Total Scattering Model)을 제작하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.773-779
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• 2009

The physicochemical characteristics of abalone meat aged in Kochujang at $20^{\circ}C$ were studied. Moisture contents of Kochujang, which contained raw, roasted, and steamed abalone, increased to 14.9, 10.7, and 7.8%, respectively, compared to control at day 1. The moisture contents of all products were equilibrated at 53.5% approximately after 2 weeks. Hunter's L, a, and b values increased in all products. Total microbial counts were 5.74, 5.70, and 5.83 log CFU/g in the products and increased to 0.28, 0.30, 0.11 log CFU/g, respectively, after 28 days storage at $20^{\circ}C$. After 8 days, the pH in the steamed abalone meat decreased gradually from 5.48 to 5.16 and the titratable acidity was the highest at day 14. Volatile base nitrogens of raw, roast, and steamed abalone were 1.4, 0.9, and 2.7 mg%, but the values in the Kochujang products were 14.0, 13.8, and 11.6 mg% at day 1, and 15.5, 13.3 and 11.3 mg% at day 8, respectively. Quality of the product prepared with steamed abalone was the most acceptable by sensory evaluation.

• Food Engineering Progress
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• v.14 no.2
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• pp.146-152
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• 2010

A Korean traditional food, sulgidduk, was prepared with the supplementation of whole wheat flour (WWF) high in dietary fiber, and its quality characteristics were investigated depending on the WWF content (3, 5, and 7%). There was no significant difference found in moisture content of final products. Colorimetric analysis revealed that L-value representing brightness decreased with increasing WWF content. In texture profile analysis, freshly-made samples did not show measurable difference in hardness depending on WWF content. However, stored samples at 25$^{\circ}C$ for up to 3 days exhibited a decrease in hardness with increasing WWF content, indicating retardation of retrogradation related to WWF addition. Springiness and chewiness values showed decreasing trend with WWF content especially for stored samples. Retardation of retrogradation with WWF addition was also evidenced by observing the increment of time constant calculated from Avrami equation. Analysis of sensory evaluation demonstrated that considering flavor, taste, texture, and overall acceptability, 5% substitution of rice flour with WWF could be a promising formulation for quality product with high nutritional value.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.5
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• pp.1175-1184
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• 2014

Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality of canned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermenting anchovy(Engraulis japonica) with salt(15%) at $5^{\circ}C$ for 15 days and then cold air drying the fermented fillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) and seamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 12 $1^{\circ}C$, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value (L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical and sensory quality between sterilization conditions. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.317-322
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• 1993

The diffusion phenomena of water, solid and reducing sugar in Chinese cabbage during salting (5$0^{\circ}C$, 25% salt solution) and desalting (5$0^{\circ}C$, distilled water) were investigated. Water loss and solid gain during salting were rapid in the first 6hrs and then almost leveled off. After 24hrs of salting, water loss and solid gain in 100g of initial wet Chinese cabbage were 33.35g and 6.26g respectively. Moisture content was changed from 94.29% to 83.11% during 24hrs of salting. The reducing sugar concentration was also changed from 29.2 mg/$m\ell$ to 6.5mg/$m\ell$, which was linearized as a function of the square root of salting time and showing that Y=30.1841-5.0269√t. After 24hrs salting, water gain and solid loss during desalting were rapid in the first 4hrs and then increased linearly. After 12hrs of desalting, the water gain and solid loss in 100g of initial wet Chinese cabbage were 20.82g and 9.14g respectively. The amount of solid loss after 12hrs desalting was higher than that of solid gain after 24hrs salting due to the diffusion of solute presented initially in the Chinese cabbage during salting and desalting. The concentration of salt in Chinese cabbage after 12hrs desalting was 2.98% which was a suitable salt concentration for the preparation of Kimchi. At this time, the concentration of reducing sugar was only 1.6mg/$m\ell$. The linear regression equation of reducing sugar concentration during desalting was Y=6.7854-1.5992√t.

• International Journal of Highway Engineering
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• v.13 no.2
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• pp.139-145
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• 2011

The practice of asphalt pavement recycling has grown rapidly over the decade, one of which is the cold in-place recycling with the foamed asphalt (CIR-foam) or the emulsified asphalt (CIR-emulsion). Particularly, in Iowa, the CIR has been widely used in rehabilitating the rural highways because it significantly increases the service life of the existing pavement. The CIR layer is typically overlaid by the hot mix asphalt (HMA) to protect it from water ingress and traffic load and obtain the required pavement structure and texture. Most public agencies have different curing requirements based on the number of curing days or the maximum moisture contents for the CIR before placing the overlay. The main objective of this study is to develop a moisture loss index that the public agency can use to monitor the moisture content of CIR layers in preparation for a timely placement of the wearing surface. First, the moisture contents were measured in the field using a portable time domain reflectometry (TDR) device. Second, the weather information in terms of rain fall, air temperature, humidity and wind speed was collected from the same location. Finally, a moisture loss index was developed as a function of initial moisture content, air temperature, humidity and wind speed. The developed moisture loss index based on the field measurements would help the public agency to determine an optimum timing of an overlay placement without continually measuring moisture conditions in the field.

• Korean Journal of Remote Sensing
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• v.29 no.1
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• pp.35-43
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• 2013

We analyzed the relationships between backscattering coefficients of wheat measured by COSMO-SkyMed SAR and biophysical measurements such as biomass, vegetation water content, and soil moisture over an entire wheat growth period. Backscattering coefficients increased until DOY 129 and then decreased along with fresh weight, dry weight, and vegetation water content. Correlation analysis between backscattering and wheat growth parameters revealed that backscatter correlated well with fresh weight (r=0.88), vegetation water content (r=0.87), and dry weight (r=0.80), while backscatter did not correlated with soil moisture (r=0.18). Prediction equations for estimation of wheat growth parameters from the backscattering coefficients were developed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.643-648
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• 1996

The changes in hydration of brown rice, Chu-chung byeo(Japonica type) were determined during storage at different storage temperatures($4^{\circ}C$, 2$0^{\circ}C$, 3$0^{\circ}C$ and 4$0^{\circ}C$) in a 4-layered laminated film pouch(PET 12${\mu}{\textrm}{m}$/AI-foil 7${\mu}{\textrm}{m}$/o-Nylon 15${\mu}{\textrm}{m}$/L-Mix100${\mu}{\textrm}{m}$). At the beginning of storage, the hydration rate of brown rice increased with higher soaking temperature, and the activation energy of hydration was 10.3kcal/mole. Water diffusion coefficient of brown rice due to storage temperature during storage at 3$0^{\circ}C$ of soaking temperature was decreased by the elapse of storage periods and increment of storage temperature(below 3$0^{\circ}C$). ).