• Journal of the Korea institute for structural maintenance and inspection
• /
• v.10 no.4
• /
• pp.160-166
• /
• 2006

Optical Fiber Bragg Grating sensor has a good performance to measure microscopic displacement which can measure strain of lining concrete and cylindrical structure like high intensity containment building and it can present many advantages like a corrosion resistance from the durability point of view. Then it can measure plane geometrical displacement of cylindrical structures with two-way displacement FBG sensor module. According to the test result, measurement of FBG sensor is better performance than other electric sensor system and 2D-level measurement. As a test result, Resolution of the two-way displacement sensor module with FBG sensors are more 10 times than other LVDT or 2D surveying.

• The Journal of the Petrological Society of Korea
• /
• v.19 no.1
• /
• pp.31-49
• /
• 2010

Nearly NS-trending Fe-Ti ore bodies intermittently occur in the Hadong anorthosites, south Korea, irrespective of the rock types of the anorthosites. In order to determine their occurrence mode and deformation history, we collected the features of occurrence and geological structures in the field, petrographic features using thin sections of the principal constituent rocks, and geochemical data of ilmenites in the ore body using electron probe microanalysis. Fe-Ti ore bodies examined in this study are divided into two types: dike- and lamina-types. It is steadily supported that the dike-type has intruded into the anorthositic rocks after their emplacement and solidification. And the laminar-type is probably a result of the mylonitization and transposition of the dike-type ore bodies parallel to the shear planes, due to later strong dextral ductile shearing. In the meantime, the Fe-Ti ore bodies have experienced the stronger dextral shearing in the more northern part of the study area, i.e. Cheongryong-ri, Wolhoeng-ri, Jonghwa-ri, and Jayangri and Baekun-ri in ascending order of its strength, together with the less content of $TiO_2$. All ilmenites of the ore bodies have very similar chemical composition, as pure ilmenite of 52~55 wt.% in $TiO_2$ content, irrespective of the occurrence mode and degree of later ductile shearing of the ore bodies. And they didn't experience to exsolve into magnetite. The structural data indicate that the Hadong anorthosites have deformed by NNE-trending folding, intrusion of the Fe-Ti ore bodies, NNW~NNE-trending dextral ductile shearing, NW~NNW-trending sinistral semi-brittle shearing, and intrusion of NNE~NE-trending mafic dykes in descending order of chronology after the formation of foliation of the anorthositic rocks. The foliation is interpreted as a result of the accumulation of crystals that settle out from the magma by the action of gravity.

• Journal of Food Hygiene and Safety
• /
• v.35 no.5
• /
• pp.430-437
• /
• 2020

This is an approach study on the sensory properties (taste and odor) of 15 types of Korean conventional soups and stews using electronic nose and tongue. The relative sensor intensity for the taste components of the samples using electronic tongue was demonstrated. By SRS (sourness) sensor, sogogi-baechuguk (beef and cabbage soup) had the highest rate of 9.0. The STS (saltiness) sensor showed the highest score of 8.2 for ojingeoguk (squid soup). For the UMS (umami) sensor, which identifies savoriness, the sogogi-baechuguk was the highest at 10.1. The SWS (sweetness) sensors showed relatively little difference, with sigeumchi-doenjangguk (spinach and bean paste soup) at the highest of 7.3. According to the BRS sensor, which tests for bitterness, the siraegi-doenjangguk (dried radish green and bean paste soup) was the highest at 7.8. By principal component analysis (PCA), we observed variances of 56.21% in principal component 1 (PC1) and 25.23% in PC2. For each flavor component, we observed -0.95 and -0.20 for factor loading of PC1 and PC2 for SRS sensors, 0.96 and 0.14 for STS sensors, and -0.94 and 0.22 for PC1 and PC2 for UMS sensors, and PC1 and 0.22 for PC1 and PC2 loading for SWS sensors. The similarity between the samples identified by clustering analysis was largely identified by 4 clusters. A total of 25 kinds of volatile compounds in 15 samples were identified, and the ones showing the highest relative content in all samples were identified as ethanol and 2-methylthiophhene. The main ingredient analysis confirmed variances of 28.54% in PC1 and 20.80% in PC2 as a result of the pattern for volatile compounds in 15 samples. In the cluster analysis, it was found to be largely classified into 3 clusters. The data in this study can be used for a sensory property database of conventional Korean soups and stews using electronic sensors.

• The Journal of Engineering Geology
• /
• v.15 no.2 s.42
• /
• pp.169-184
• /
• 2005

Unagsan and Sogrisan granites are widely distributed in the northern Gyeonggi massif and middle Ogcheon belt, respectively, and they show different petrologic characteristics as follows. The former has compact textures and light grey colors, and the latter has spotted miarolitic textures and pink colors. Most of the samples selected for tests are fresh and coarse-grained. And bored core samples were prepared so that they are vertical to the rift plane. The results of modal analysis show that Unagsan granite has significantly higher quartz and plagioclase contents (Qz+Pl) than Sogrisan granite. In contrast, alkali feldspar content (Af) of Sogrisan granite is much higher than that of Unagsan granite. Therefore, it is believed that the light grey colors of Unagsan granite are due to relatively high Qz+Pl, and the pink colors of Sogrisan granite are caused by higher Af. Fractures in Sogrisan granite have strongly perpendicular strike patterns and more dip values close to vertical compared with the fractures in Unagsan granite. Results of the fracture pattern analysis suggest that the Sogrisan granite has better potential to produce dimension stones than the Unagsan granite. However, miarolitic textures often found in the Sogrisan granite may be one of the factors reducing the granite quality. The Unagsan and Sogrisan granites have similar specific gravity values of 2.60 and 2.57, respectively. Absorption ratios and porosity values of Sogrisan granite are higher than those of Unagsan granite, and they shows linearly positive correlations. Compressive and tensile strengths of the Unagsan granite are generally higher than those of Sogrisan granite. These differences and variation trends found in physical properties of Unagsan and Sogrisan granite can be explained by the differences in the textures of Unagsan and Sogrisan granites, namely compact and miarolitic textures respectively. For Unagsan granite, compressive and tensile strengths are negatively correlated with porosity but for Sogrisan granite no specific correlations are found. This is probably due to the irregular dispersion patterns of miarolitic textures formed during the later stages of magmatic processes. Contrary to the trends found in absorption ratios, both granites have similar values of abrasive hardness, which can be explained by higher Qz+Af of the Sogrisan granite than those of the Unagsan granite and that quartz and alkali feldspar have relatively larger hardness values. For Sogrisan granite, compressive strength shows slightly positive correlations with Qz+Af+Pl and negative correlations with biotite and accessory mineral contents (Bt+Ac).

• Journal of the Korean Society of Food Culture
• /
• v.19 no.5
• /
• pp.484-490
• /
• 2004

The present study was conducted to investigate extraction characteristics and antioxidative activity of Schiznadra chinensis extracts. Schiznadra chinensis was extracted by reflux extraction(RE) under different extraction conditions including solvent. The solid yield, turbidity, color value, titratable acidity, free sugar contents, electron donating ability(EDA) and superoxide dismutase(SOD)-like ability of Schiznadra chinensis extracts were determined. The highest solid yield value was obtained with water of 10 fold. No significant difference in turbidity and color value were found among the extracts prepared with various extraction solvents, 75% ethanol, 50% ethanol and water. The highest titratable acidity was obtained with water extracts of Schiznadra chinensis. The free sugar contents of Schiznadra chinensis extracted with water showed the highest value. Schiznadra chinensis extracts with water included higher contents of free sugar compared with those of the other solvent extracts,50% ethanol and 75% ethanol extracts. The total polyphenol compound content of Schiznadra chinensis extracted with 50% ethanol showed the highest value. Schiznadra chinensis extracts with 50% ethanol included higher contents of total polyphenol compound compared with those of the other solvent extracts, water and 75% ethanol extracts. The electron donating ability of extracts were 60.87% in water, 57.24% in 50% ethanol, and 55.61% in 75% ethanol.

• FLOWER RESEARCH JOURNAL
• /
• v.19 no.4
• /
• pp.219-224
• /
• 2011

Phalaenopsis (P.) has various species, and some of them have strong fragrance. There are fragrant species such as P. bellina, P. violacea, P. schilleriana and used in breeding program for fragrant Phalaenopsis. This study was performed for establishment of fragrance analysis system using GC-MS and electronic nose in eight P. resources. We analyzed fragrant compound using the tissue of sepal, petal, column, and lip of P. '3010'. The percentage of the major compound was high in the petal and lip tissues. The main compound emitted from P. bellina was linalool (21.21%). It was possible that fragrance pattern could be analyzed among the resources using the electronic nose. Discriminant function analysis (DFA) was more useful than the principal component analysis (PCA) in statistics program. We utilized GC-MS method for the major compounds of flower from our breeding materials. This study would be useful to the fragrant analysis system for the fragrant orchid breeding in the future.

• Food Science and Preservation
• /
• v.30 no.3
• /
• pp.492-501
• /
• 2023

In this study, we wanted to understand the impact of different decaffeination processes on aroma compounds of coffee. Therefore, we analyzed differences in physical characteristics and volatile aroma compounds profiles of regular coffee (RC), Swiss water process decaffeinated coffee (SWDC), and supercritical CO₂ decaffeinated coffee (SCDC) after roasting the coffee beans. The electronic nose analysis identified RC and SCDC as different groups which indicates that these groups volatile aroma compound compositions were different. The principal component analysis of volatile compound patterns identified using an electronic nose indicated that there was a large difference in volatile compounds between RC, which was not decaffeinated, and both decaffeinated SWDC and SCDC. The major aroma compounds of RC, SWDC and SCDC were propan-2-one and hexan-2-one which are ketone, and hexanal and (E)-2-pentenal which are aldehyde and 3-methyl-1-butanol which is an alcohol. After roasting, the composition of major volatile compounds appearing in the beans was similar, but the relative odor intensity was different. We identified 28 volatile aroma compounds from RC, SWDC, and SCDC using headspace-solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS), and analyzed 10 major compounds that were present in high abundance, including furfural, 2-furanmethanol, 2,5-dimethylpyrazine, and 2-ethyl-3-methylpyrazine.

• Korean Journal of Food Science and Technology
• /
• v.43 no.5
• /
• pp.570-576
• /
• 2011

The effect of nuruks and crude amylolytic enzyme on free amino acid and volatile components of brown rice vinegar prepared by static cultures was investigated. Five groups consisted of AV (100% nuruk without crude amylolytic enzyme), BV (75% nuruk; 25% crude amylolytic enzyme), CV (50% nuruk; 50% crude amylolytic enzyme), DV (25% nuruk; 75% crude amylolytic enzyme) and EV (100% crude amylolytic enzyme without nuruk). Free amino acid content in AV vinegar (132.06 mg%) was lower than the others (184.56-191.22 mg%). Acetic acid, 3-methyl butyl acetate, acetoin and isoamyl alcohol were major volatile components as analyzed using gas chromatography-mass spectrometry after headspace solid-phase microextraction. Acetic acid in AV and EV samples represented 67.56% and 55.53% of total GC peak area, respectively. E-nose provided different patterns in each case showing variation in sensory properties.

• Culinary science and hospitality research
• /
• v.21 no.2
• /
• pp.52-59
• /
• 2015

This study evaluated the physicochemical and sensory characteristics of teriyaki sauce added with samultang. Soluble solid content and salinity of teriyaki sauce groups added with samultang were lower than the control. The pH of the samples ranged from $4.16{\pm}0.12{\sim}4.26{\pm}0.12$, a difference that was not significant. Regarding viscosity, as the amount of added samultang was increased, the viscosity of teriyaki sauce decreased. Teriyaki sauce with samultang showed $25.72{\pm}1.52{\sim}32.94{\pm}0.94(%)$ of DPPH radical scavenging activity; free radical scavenging activity of teriyaki sauce significantly increased with an increase samultang. According to the result of sensory evaluation, overall-acceptability was $6.43{\pm}1.96$, which is approximately 10% higher than the other groups. Taken together, the results of this study suggest that samultang is a beneficial ingredient for increasing consumer acceptability and the functionality of teriyaki sauce.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.23 no.2
• /
• pp.89-95
• /
• 2017

Although the global coffee market is growing every year and the demand for coffee wrapping paper is increasing accordingly, research on the effect of PE material and PP material on the coffee aroma used in the sealant layer, which will directly contact the product, is lacking. In this study, we studied the change of aroma patterns and flavor materials by adding coffee to PP and PE pouches. In addition, we observed changes in aroma patterns depending on the temperature and the presence of the deoxidizer. As a result, it was found that the PP type packaging material was slightly better than the PE type packaging material, but the performance was hardly changed by the material. Rather, the change in the aroma pattern due to temperature was dominant rather than the material. It is ideal that refrigerated distribution ($4^{\circ}C$) is the best storage temperature and sales are done within a short period of time. Among the indicators, pyridine was the most suitable material to study and there are many data about pyridine. Therefore, it is expected that the results can be derived by using pyridine.