• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.246-253
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• 2004

This study was carried out to examine softening stability, exponent of Avrami equation, color change, sensory characteristcs during storage when hydrocolloid was added to the sea tangle paste treated with acetic acid and heat treatment. Rate constant of solidification showed the least value of 0.05 in Avrami equation. In addition hardness of the softened sea tangle paste was not changed after two days of storage in case of carrageenan. Rate of hardness in the softened sea tangle paste formulated with carrageenan exhibited the lowest value of 0.28 kg/mm/day. Heat melting spreadability of the softened sea tangle paste showed the highest value in case of carrageenan and its fluid behavior was rheopectic. Viscosity change in the sea tangle paste formulated with carrageenan was the least during storage and its significant difference at the level of p < 0.05 was exhibited. Change of L, a and b value of softened sea tangle formulated with carrageenan during storage was significantly different at level of p<0.05. Color preference, odor, cohesiveness, softerness, process compatibility and overall acceptance of softened sea tangle were revealed to be in best when carrageenan was added. When hydrocolloid was added to the softened sea tangle paste, it showed the positive result in quality and storage stability of softened sea tangle paste. It was extremely effective on softening stability when carrageenan was added to the softened sea tangle paste.

• Korean Journal of Food Science and Technology
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• v.17 no.2
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• pp.107-112
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• 1985

Viscometric properties of japonica(Olchal) and japonica${\times}$indica(Hankang and Suwon 317) waxy rice starches were investigated. Light transmittance of starch suspension increased from $50^{\circ}{\sim}55^{\circ}C$ and remained constant after $75^{\circ}C$. Swelling power was in the order of Hankang, Suwon 317 and Olchal. Amylograph data revealed that Hankang had the highest viscosity at all reference points. The apparent viscosity of 5% starch suspension indicated that the j${\times}$indica starches were completely gelatinized after 30 min cooking at $65^{\circ}C$ whereas japonica starch at $70^{\circ}C$. The apparent viscosity of gelatinized starch at $121^{\circ}C$(15 psig) was higher compared to that of gelatinized one at $95^{\circ}C$. Hankang was the most susceptable to alkali gelatinization followed by Suwon 317 and Olchal.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.29 no.3
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• pp.242-253
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• 1984

Four different levels of nitrogen were applied to 3 naked barley cultivars (Hordeum vulgare L.) Yonezawa, Baekdong and Yeongsanbori. Changes in physico-chemical properties were examined upon these treatments. Total protein content as well as glutelin increased as N level increased. Baekdong contained the highest protein content (13.7%) at N$_2$. Yonezawa and Baekdong contained more lysine than Yeongsanbori. Increased lysine was measured in all cultivars by increased nitrogen application. Among all amino acids proline was the highest in all cultivars, and its increase was paralled to the N levels. Magnesium and potassium were declined and calcium was increased with increased levels of nitrogen fertilizer. Ash content was decreased as nitrogen increased and as the plants have become matured. Three minutes pearling in Yonezawa was not sufficient in terms of water absorption ratio and whiteness. Sixty percent pearling rate in Yonezawa showed a higher absorption ratio and cooking whiteness than non-waxy Baekdong and Yeongsanbori. Gelatinization temperature was lower but maximum viscosity was higher in waxy than non-waxy barley.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.737-744
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• 1997

Four-dimensional response surface methodology was used for optimizing preparation conditions and monitoring sensory quality of instant rice gruel prepared using oyster mushroom and brown rice. Water absorption time of brown rice and glutinous rice to prepare instant rice gruel were 50 hr at $5^{\circ}C\;and\;1\;hr\;at\;20^{\circ}C$, respectively. The optimum conditions predicted for each corresponding sensory properties of instant rice gruel were 47.58% (rate of brown rice in water-absorbed brown and glutinous rice), 569.68 mL (content of solution) and 52.40 min (heating time at $120^{\circ}C$) in viscosity of instant rice gruel, 47.15%, 568.49 mL and 53.04 min in taste of instant rice gruel, 44.06%, 558.54 mL and 53.84 min in mouth-feel of instant rice gruel, and 46.20%, 561.64 mL and 51.60 min in overall acceptance of instant rice gruel, respectively. The optimum conditions, which satisfy all sensory properties of rice gruel, were 44%, 620 mL and 56 min in rate of brown rice in water-absorbed brown and glutinous rice, content of solution and heating time, respectively. Sensory scores predicted at the optimum conditions were in good agreement with experimental sensory scores.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2012.03a
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• pp.74-74
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• 2012

섬유 프리프레그(Prepreg)는 강화섬유를 수지에 함침하여 B-stage로 만든 복합재료의 중간성형재료이다. 최종적으로 프리프레그를 금형에 적층하여 가열 가압하여 수지를 경화함으로써 최종제품이 완성된다. 본 연구에서는 직물형 프리프레그를 사용하였는데, 사용되는 직물형태로는 복합재료 성형공정에서 형태안정성이 우수한 평직물과 능직물이 주로 사용된다. 직물형 프리프레그를 사용한 복합재료는 작업성과 형태안정성이 우수하면서 내충격특성이 우수하여 오토바이용 헬멧, 방탄용 헬멧 등에 주로 사용된다. 프리프레그에 요구되는 주요 특성중 하나는 Tack성으로서, 성형 과정에서 프리프레그를 여러 장 적층할 때 적층된 층 간에 미끄러지지 않으면서 잘 고정되어 적층 작업을 원활하게 하는 역할을 한다. Tack성은 수지의 B-stage 경화 후의 점성 거동에 따라 변화될 수 있는 것으로 표면의 끈끈함의 정도로서 알 수 있다. Tack성은 온도에 민감하여 측정 시에 일정한 온도의 유지가 중요하다. 이러한 온도에 대한 민감성 때문에 프리프레그의 저장시 저온에서 저장하는 것이 원칙인데, 상온에 있을 경우 시간경과에 따른 Tack성 변화가 크게 나타나게 된다. 따라서 본 연구에서는 아라미드 섬유와 열경화성수지를 이용하여 프리프레그를 제조하고 이를 상온상태에서 보관 시 일정시간 경과에 따른 Tack성 변화를 알아보고자 하였다.

• Applied Chemistry for Engineering
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• v.25 no.1
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• pp.47-52
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• 2014

A series of liquid crystalline polyesters containing X-shaped mesogenic groups in main chain were synthesized through the solution polymerization of 2,5-di(4-substituted benzoate)hydroquinones and 4,4'-dicarboxy-1,8-diphenoxyoctane. The structures and properties of synthesized polymers were investigated by $^1H$-NMR, FT-IR, differential scanning calorimetry (DSC), thermogravimetry analysis (TGA), polarized optical microscopy (POM) and wide angel X-ray diffraction (WXRD). Inherent viscosities (${\eta}_{inh}$) of polymers were measured between 0.35 and 0.66 dL/g in 1,1,2,2-tetrachloroethane, and they were easily soluble in most of organic solvents used for this experiment. All polymers revealed relatively low melting transition temperature ($T_m$) and crystallinity, and also showed thermotropic nematic liquid crystallinity when they were heated to their melting temperatures. These properties of polymers were presumably due to the presence of the bulky substituting groups on the hydroquinone unit in mesogenic group.

• Food Engineering Progress
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• v.15 no.2
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• pp.116-121
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• 2011

This study was aimed to analyze the changes in rheological properties of sausages added tenderizer made with over-matured used-up fruits such as kiwifruit, grape, and pear. The tenderizers were manufactured by various concentration of fruit extract and added to the sausage at different heating temperatures. Failure stress and stress relaxation of beef sausage mixed with different tenderizers were measured with Rheometer, and analyzed with 3-element Maxwell model. As a result of the rheological measurements, over-matured kiwifruit extract showed the best tenderness effect among other fruit extracts, and the more kiwi contents were added, the beef texture turned to softer. The instantaneous stress and elastic component of beef mixed with various tenderizers were decreased at higher concentrations and lower heating temperatures. This study was well expressed the numerical magnitude of viscoelastic components of beef sausages to determine the tenderizer effect.

• Journal of the Korean Society of Propulsion Engineers
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• v.23 no.2
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• pp.27-37
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• 2019

The shell and tube heat exchangers installed in the propulsion system test complex (PSTC) at the Naro Space Center heats cryogenic helium to 500 K with a heat transfer oil. As the experimental helium outlet temperature was lower than expected (less than 100 K), the boundary layer effect of the heat transfer oil is predicted to be the cause of the performance deterioration. A computational fluid dynamics (CFD) analysis was performed to verify where the boundary layer effect exists; however, the boundary layer effect has no significant impact on the performance of the heat exchanger. An alternative method to improve the performance of the heat exchanger by changing the heat transfer oil has been discussed in this paper. The low viscosity and high thermal conductivity at high temperature (~500 K) of heat transfer oil at the shell-side are required to improve the thermal performance of the heat exchanger. The experimental performance of the heat exchanger, used to exchange heat between the cryogenic helium and hot heat transfer oil at the PSTC are summarized in this paper.

• Economic and Environmental Geology
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• v.44 no.1
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• pp.83-94
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• 2011

Extra heavy oil reservoirs are distributed over the world but most of them is deposited in the northern part of the Orinoco River in Venezuela, in the area of 5,500 $km^2$, This region, which has been commonly called "the Orinoco Oil Belt", contains estimated 1.3 trillion barrels of original oil-in-place and 250 billion barrels of established reserves. The Venezuela extra heavy oil has an API gravity of less than 10 degree and in situ viscosity of 5,000 cP at reservoir condition. Although the presence of extra heavy oil in the Orinoco Oil Belt has been initially reported in the 1930's, the commercial development using in situ cold production started in the 1990's. The Orinoco heavy oil deposits are clustered into 4 development areas, Boyaco, Junin, Ayachoco, and Carabobo respectively, and they are subdivided into totally 31 production blocks. Nowadays, PDVSA (Petr$\'{o}$leos de Venzuela, S.A.) makes a development of each production block with the international oil companies from more than 20 countries forming a international joint-venture company. The Eastern Venezuela Basin, the Orinoco Oil Belt is included in, is one of the major oil-bearing sedimentary basins in Venezuela and is first formed as a passive margin basin by the Jurassic tectonic plate motion. The major source rock of heavy oil is the late Cretaceous calcareous shale in the central Eastern Venezuela Basin. Hydrocarbon materials migrated an average of 150 km up dip to the southern margin of the basin. During the migration, lighter fractions in the hydrocarbon were removed by biodegradation and the oil changed into heavy and/or extra heavy oil. Miocene Oficina Formation, the main extra heavy oil reservoir, is the unconsolidated sand and shale alternation formed in fluvial-estuarine environment and also has irregularly a large number of the Cenozoic faults induced by basin subsidence and tectonics. Because Oficina Formation has not only complex lithology distribution but also irregular geology structure, geological evolution and characteristics of the reservoirs have to be determined for economical production well design and effective oil recovery. This study introduces geological formation and evolution of the Venezuela extra heavy oil reservoirs and suggest their significant geological characteristics which are (1) thickness and geometry of reservoir pay sands, (2) continuity and thickness of mud beds, (3) geometry of faults, (4) depth and geothermal character of reservoir, (5) in-situ stress field of reservoir, and (6) chemical composition of extra heavy oil. Newly developed exploration techniques, such as 3-D seismic survey and LWD (logging while drilling), can be expected as powerful methods to recognize the geological reservoir characteristics in the Orinoco Oil Belt.

• Proceedings of the SOHE Conference
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• 1997.12a
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• pp.39-43
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• 1997

Toha-jeod was manufactured by seven methods ; low salt group (L:15% sodium chloride), high salt g group (H:23% sodium chloride), 50% conventional soybean sauce group (S), low salt group containing 2% w wheat bran (W2%-L), high saIt group containing 2% wheat bran (W2%-H),high salt group containing 2% wheat bran (W2%-H), high salt group containing 4% wheat bran (W4%-H). After these seven groups were refrigerated at $4{\pm}1^{\circ}C$, they were sampled at intervals of three months and analyzed functional components. The free amino acid in Toha-jeod which are omitine, glutamic acid, leucine, alanine, lysine and valine increased gradually up to six months of fermentation and decreased by nine months. Conventional soybean sauce group increased continuously during the fermentation process. Hypoxanthine was altered almost among other nueletides. ATP was not detected, IMP and inosine had disapapted after the six months fermentation. Polyene fatty acids and n-3 fatty acids were decreased and s saturated fatty acids were not altered in the group containing wheat bran during fermentation. In the Hunter values, the group containing wheat bran and high salt group showed lower level than the group n not containing wheat bran and low salt group. Redness indicating the value of Toha-jeod increased as Toha-jeod was fermentated. Low salt group and conventional soybean sauce group were superior to other groups in the extent of redness. As the fermentation of Toha-jeod progressed for a long time, molecular weight distribution tended to become less molecular and the formation of chitin oligosaccharides was increased significantly. After nine months of fermentation, 24.75% chitin oligosaccharides [($GlcNAd_4$ ~ ($GlcNAd_8$, M.W. 823~1789] were created in the high salt group containing 2% wheat bran. [($GlcNAd_6$. M.W. 1236J , that is NACOS-6, which was reported as an antitumor activity material, was present in 4.01~4.37% of total Toha chitin content. 66.30% chitin oligosaccharides were created in conventional soybean sauce.