• Korean journal of food and cookery science
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• v.27 no.5
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• pp.589-597
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• 2011

This study was performed to evaluate the physiological and sensory properties of breads with different ratios of persimmon peel. Moisture activation of the bread loaf decreased as storage period increased with a smaller range of decrease in the persimmon peel added group. The amount of weight increased, and volume fell to some degree. Adding persimmon peel increased the RVA temperature, whereas maximum decreased. The color change during storage was due to the addition of control and 4% in group a values except there was no significant difference. As the result of measurements using a texture analyzer, hardness, springiness, cohesiveness, gumminess, and chewiness properties decreased. The sensory test results revealed that the 4% and 6% added persimmon peel bread was the best.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.352-358
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• 2009

The physicochemical properties of dextran culture fermented by Leuconostoc citreum S5 were evaluated by the addition of various polysaccharides and heat-treatment. The consistency of dextran culture increased with the addition of carrot juice residue (CJR) in submerged culture, resulting in the highest consistency of 150 $Pa{\cdot}s^n$ and viable cell counts of $2.36{\times}10^9$ CFU/mL at 20% level of CJR. The dextran culture showed the pseudoplastic behavior and its consistency was greatly increased with the addition of various polysaccharides at 2% level. Addition of glucomannan indicated the highest consistency of 1275 $Pa{\cdot}s^n$ and their heat-treatment resulted in the increase of consistency except for glucomannan. After heat-treatment, the fermented dextran culture containing CJR fortified with gellan gum and carrageenan showed great change in rheology, indicating the highest consistency and hardness value resulted in the great increase of elastic and viscous moduli. The dynamic viscoelastic properties of dextran culture were greatly increased by the heat-treatment after fortification of various polysaccharides. Thus, the consistency and viable cell counts of dextran culture were increased with the addition of CJR. The rheological properties of dextran culture were manipulated by the fortification of various polysaccharides and heat-treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.398-406
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• 1992

In order to develop a new flavourant using the fish skin gelatin, the proteolytic renditions for the gelatin hydrolysate of the alkali (B-type) and Alcalase (E-type) pretreated flounder (Limanda aspera) skin gelatin were investigated, and some physical properties, molecular weight and amino acid compositions of the hydrolysates were, also, compared with each other. The proteolytic conditions of the gelatins (B-type and E-type) by trypsin were as follows : reaction temperature, 55$^{\circ}C$ : pH, 9.0 : enzyme concentration, 0.1% : re-action time, 4hrs for B-type and 1 hr for E-type. The degrees of hydrolysis of the B-type and E-type gelatin un-der the renditions stated above were 63% and 82%, respectively. The rnajor molecular weights of the hydrolysates were 15,000 dalton for B-type and 12,400 dalton for E-type. Among the amino acids in the hydrolysates, glycine, alanine, proline, hydroxyproline and serine having a sweet taste were responsible for 57% of the total amino acid. But valine, leucine, phenylalanine, tyrosine, methionine, arginine and histidine having a bitter taste were only 18%.

• Food Science and Preservation
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• v.21 no.4
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• pp.491-499
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• 2014

Changes in various physicochemical and sensory characteristics of Samgyetang retorted at the $F_0$ values of 4.0 (F4), 7.0 (F7), and 10.0 (F10) were investigated during storage at $25^{\circ}C$ for 12 months. The pH level tended to decrease in all the treatments with the increase of the storage time, but no significant difference in the extent of the decrease was observed among the treatments. The values of volatile basic nitrogen, thiobarbituric reactive substances, and carbonyl contents increased rapidly over the storage period in the order of F4 > F7 > F10. The viscosity decreased most sharply between month 0 and month 2, after which the rate of increase declined. The oxygen concentration in the headspace of the retort pouch of the Samgyetang was higher for the samples retorted at higher $F_0$ values. In the sensory tests, the scores of the samples retorted at higher $F_0$ values tended to be lower, but all the characteristics of the samples, except for the texture of the T10 samples, were evaluated with scores higher than 5.0, the limit of marketability, over the storage time. In conclusion, the quality of the Samgyetang samples treated at higher $F_0$ values deteriorated more noticeably during storage.

• Journal of the Korean Institute of Gas
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• v.16 no.3
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• pp.35-41
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• 2012

Manifold researches for carbon capture and storage (CCS) have been developed and large scale-carbon capture system can be performed recently. Hence, the technologies for $CO_2$ sequestration or storage become necessary to handle the captured $CO_2$. Among them, enhanced oil recovery using $CO_2$ can be a solution since it guarantees both oil recovery and $CO_2$ sequestration. In this study, the miscible flow of oil and $CO_2$ in porous media is modeled to analyze the effect of enhanced oil recovery and $CO_2$ sequestration. Based on Darcy-Muskat law, the equation is modified to consider miscibility of oil and $CO_2$ and the change of viscosity. Finite volume method is used for numerical modeling. As results, the pressure and oil saturation changes with time can be predicted when oil, water, and $CO_2$ are injected, respectively, and $CO_2$ injection is more efficient than water injection for oil recovery.

• Ecology and Resilient Infrastructure
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• v.2 no.3
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• pp.224-236
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• 2015

We conducted the algicidal activity screening tests using 10 L microcosm to investigate the possibility of the field application of naphthoquinone derivative Nq 4-6 compound as an algicide. We determined its application range to assess its algicidal effects on the phytoplankton and to evaluate the response of the planktonic community and the water environment to this chemical. From results of the microcosm experiments, Nq 4-6 compound showed high algicidal activity on the centric diatoms such as Stephanodiscus hantzschii and Cyclotella meneghiniana, but it had no effect on other phytoplankton. The abundance of S. hantzschii continuously increased in the control, but its cell density decreased 1 day after the Nq 4-6 treatment. In particular, Nq 4-6 showed algicidal activity of 94.4% against S. hantzschii 7 days after the treatment. The dominance index of phytoplankton community was lower in the treatment than in the control. The diversity index, richness index and evenness index of phytoplankton community was higher in the treatment. Environmental factors and biological factors did not show specific changes after the Nq 4-6 compound treatment. Therefore, the results of this study demonstrates that Nq 4-6 is an effective agent for the control of S. hantzschii blooms, and that the microcosm tests play a crucial role when assessing field application.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.636-644
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• 2008

The principal objective of this study was to assess the effects of hydrocolloids(xanthan gum, guar gum, sodium alginate, k-carrageenan, carboxy-methyl cellulose) on the suppression of retrogradation in the bread. The pasting properties of the doughs and the sensory properties were determined in the bread samples, to which xanthan gum, guar gum, sodium alginate, k-carrageenan, and CMC, were added at different ratios(0.2%, 0.6%, 1%). CMC and k-carrageenan with 0.6% level were selected for the further retrogradation studies. Changes in the firmness of the bread samples at room temperature for 15 days were assessed using a texture analyzer, and the type of retrogradation was calculated via the Avrami equation. The thermal properties of the samples were also determined via differential scanning calorimetry (DSC). The addition of hydrocolloids was shown to increase the viscosities of the doughs. Setback and breakdown viscosity were reduced significantly via the addition of CMC(0.6%, 1%), xanthan gum(1%), and k-carrageenan(1%). Sensory hardness was significantly increased when 1% hydrocolloids were added. Our textural analysis showed that the addition of CMC reduced the firmness of the bread, whereas k-carrageenan didn't. However, the retrogradation rate was reduced via the addition of k-carrageenan, as was also demonstrated in the results of our DSC analysis.

• Journal of Korean Tunnelling and Underground Space Association
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• v.21 no.2
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• pp.243-256
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• 2019

Formation of filter cake with little slurry penetration into the tunnel face ground is an essential factor to successfully apply the slurry shield tunnel boring machine (TBM) for tunnelling work. However, when the bentonite slurry is in contact with seawater, it is not easy to guarantee the filter cake formation due to decrease of the swelling volume and viscosity of the slurry. In this study, in order to evaluate the effect of the seawater on the applicability of the slurry shield TBM method, the slurry injection tests were carried out with the variation of seawater percentage contained in the slurry samples as well as the variation of soil types. And then, the effect of these two factors on the slurry clogging phenomena was theoretically and experimentally figure out. As a result, it was found that the value of the slurry clogging criteria (SCC) indicating the applicability of the slurry shield TBM significantly decreases up to 67% as the percentage of seawater increases from 0% up to 20%. In addition, it was found to be necessary to take into account both the characteristics of slurry and soil types together when judging the applicability of the slurry shield TBM method by assessing the slurry penetration characteristics that will occur during tunnelling work.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.12
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• pp.227-233
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• 2020

The demand for porous asphalt mixtures is increasing because it has a range of functions, such as reducing traffic accidents and traffic noise. On the other hand, its application is delayed due to concerns about durability. This study examined the effects of the maximum aggregate size, temperature, and porosity of an asphalt mixture on the durability. To this end, the durability measure was set to the Cantabro loss rate. Mixtures having the same porosity of 20% and the maximum aggregate diameters of 13 mm, 10 mm, and 8 mm were tested at 20℃ and -20℃. Mixtures containing 20% and 22% voids with the same material having the same diameter were tested. With 20% porosity, there was no significant difference in durability when there was a change in the maximum aggregate size. There was a significant difference between 20℃ and -20℃, but no significant difference in durability when there was a 2% difference between 20% and 22%. The significance of this study is that the durability was presented quantitatively by tests and statistical analysis. This research will help improve the durability of porous asphalt mixtures by evaluating the factors affecting the durability quantitatively.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.1
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• pp.41-48
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• 2021

Formulations which are dispersed in water are often used in color cosmetics because they are characterized by no powder flying, not sticky, and high adherence while giving a light feeling of use. However, little research has been considered on the effect of the pigment on the above formulations used in color cosmetics. In this study, experiments were conducted to measure and analyze the effect of pigments on the formulation of pigments, organic pigments, and pearl polish, which are mainly used in the manufacture of color cosmetics, on appearance changes, pH changes, and photometric stability. Carmine or ferric ferrocyanide coated titanium dioxide mica-based pigments were not suitable for use due to poor photostability, with colors appearing on the surface from low viscosity formulations. Organic pigments had a good photostability of 1% of the formulation which are dispersed in water, but were not suitable for use because they came out of color on the water surface and did not spread well due to the clumping of powders. The titanium dioxide mica system pigments coated with pearl polish, inorganic pigments, and iron oxide were suitable for use due to their excellent appearance and optical stability in the formulation. Furthermore, the pH of all samples distributed by each pigment seems to be within the range of 3.0 to 9.0, which is suitable for cosmetic applications. This is expected to help manufacture color cosmetics with a stable water dispersible formulations by selecting and using stable pigments in anticipation of the behavior of pigments in the formulations.