• Journal of the Korean Geographical Society
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• v.40 no.1 s.106
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• pp.27-46
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• 2005

Land suitability assessment(LSA) is a useful method to assess land characteristics according to its physical, locational, and environmental characteristics, and then to classify it into several categories based on its usability and the necessity for conservation. Therefore, the credibility of this assessment result depends on the rationality of assessment method such as computation of suitability values and the criteria of ranking the land grade. This study focused on identifying problems in current LSA method by critically reviewing it, and aimed to suggest a suitable method for the assessment of land suitability. As a alternative method in this study, linear transformation method was used for scoring factors instead of critical values and the weight for each assessment factor. and all values of those factors were added to produce comprehensive suitability values. Those values were ordered and categorizied with suitability level based on the ratio of square measure. After comparing existing LSA method to the suggested alternative method, it is concluded that the alternative method was more suitable to assess the characteristics of lands than existing LSA method. This method was also suitable to represent the characteristics of various assessment factors. Field survey using satellite image clearly revealed the suitability of the alternative method compared to an existing method of land assessment. Furthermore, the alternative method of grading the land suitability improves the problem of using standardiZiation method and gives more flexibility, which makes this method very rational.

• Journal of Korean Society for Geospatial Information Science
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• v.15 no.4
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• pp.71-79
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• 2007

Land suitability assessment has been enforced by the National Land Planning and Utilization Act since 2003 to prevent urban sprawl and protect natural environment. It assesses developmental, agricultural or preservable suitability of land parcel according to such criteria as soil, location and usability by local governments. Land suitability assessment system (LSAS) has been introduced to prevent cursory development by urban sprawl and to lead a harmonious development with conservation in the non-urban area. However, with the lack of experience and knowledge various problems have been arisen in the operation of this system, raising a question for the improvement of the assessment unit of land. The purpose of this study is to investigate methods of developing land assessment as a sustainable land use management tool. In this study, land suitability assessment has been executed through geographic information systems. On the basis oh the results of analysis, practical and institutional problems are described, and technical and institutional solutions are suggested.

• Transactions of Materials Processing
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• v.13 no.7
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• pp.570-579
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• 2004

정상상태 압연공정의 오일러리안 공정해석 모델에 관한 연구들을 종합 정리하였다 본 연구의 유한요소해석 모델은 집합조직의 발전에 따른 이방성과 미세기공의 성장에 따른 기계적 성질의 열성화를 평형방정식에 직접 결합하였다 따라서 집합조직의 발전 및 기공률의 변화를 예측하고 동시에 이방성과 기계적성질의 열성화를 해석에 반영할 수 있다. 더불어 오일러리안 해석에서 형상예측을 위하여 자유곡면 수정법과 유선추적법을 유한요소해석 모델에 결합하였다 본 연구의 공정해석 모델을 평판 압연, 클래드압연, 삼차원 사각단면봉의 압연 및 형상압연에 적용하여 집합 조기의 발전, R-값, 항복곡면, 결함성장 등의 기계적성질의 변화 예측과 클래드 압연시에 이중재 접촉면 형상, 배불림, 형상압연 시의 단면변화 등의 형상변화 예측을 보여주었다.

• Food Science and Preservation
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• v.8 no.4
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• pp.434-441
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• 2001

The purpose of this research is the establishment of optimal processing and the quality improvement of confectionary analysis of the damaged starch content of flour. I studied the rheological and bread making properties of the dough containing different damaged starch content. I examined rheological and physico- chemical characteristic farinograph, extensograph and amylograph with DNS, CWRS and SW containing 6.5%, 8.2%, 9.0%, 9.0% and 10.5% of damaged starch. And I measured the hardness and specific volume and performed the functional survey by rheometer for quality control. In the amylogram, at the damaged starch content 9.5% at such the maximum viscosity was 900 B.U. the volume of bread fermention tolerance were increased. In addition, the extensegram after 135 min showed that maximum resistance of the dough were 570 B.U at the damaged starch contents of 9.5% and the bread had homogeneous air cells and internal structures at the damaged starch contents of 9.5% at which the area(A), resistance(R) and R/E value of the dough were highest.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.287-293
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• 2010

Regarding the physical properties of wheat flour added with lily's root powder, elasticity in farinograms tended to increase as the ratio of added lily's root powder increased. However, viscoelasticity, absorptivity, absorption time, and stability tended to decrease after an initial increase when a certain ratio of lily's root powder was added to the wheat flour. Results from the rapid viscosity analyzer (RVA) indicated that the retention strength, final viscosity, break down, set back value, $P_{max}$ value of the alveogram, and falling number value decreased. As for gaseous release, measured with a rheofermentometer, the total amount of $CO_2$ gas generated and retained tended to decrease. As for the gelatinizing properties in terms of differences in the granularity and the amount of lily's root powder (bulbs) added to wheat flour, the initial gelatinization temperature had no effect regardless of the type or amount of general grinding and minute (ultra-fine, $10\;{\mu}m$) lily's root powder. Meanwhile, the peak viscosity and peak viscosity time exhibited significant differences in 3, 5% general grinding lily's root powder additive groups. On the other hand, there was no significant difference between 3, 5% minute lily's root powder additive groups. This is likely because the activity of the enzyme in wheat flour decreased relatively and differences in the lily's root powder granularity resulted in a variation in water absorptivity. In the preference test, flavor retention of the functional bread increased according to the granularity of lily's root powder and the ratio of added lily's root powder, thus resulting in significant differences in the mouth feel and flavor; the texture and crumb color, however, did not exhibit significant differences.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.908-913
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• 2008

This study was carried out to investigate the effects of Salicornia herbacea L. on baking properties of white breads. Crude fiber and crude ash contents of Salicornia herbacea L. powder were 70.02% and 25.6%, respectively. Fe and Ca contents of Salicornia herbacea L. were 176 ppm and 1,175 ppm, respectively. The pH of dough with Salicornia herbacea L. powder was similar to that of control. Salinity contents did not show any significantly differences between bread added Salicornia herbacea L. powder and control. L (lightness) and b (yellowness) value of the dough were decreased by the addition of Salicornia herbacea L., but a (redness) value was increased. The volume of dough during fermentation and the baking loss did not show significant difference between treatments and control. The weight of bread was increased by the addition of Salicornia herbacea L. but the volume was not.

• Food Science and Preservation
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• v.15 no.2
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• pp.209-213
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• 2008

We examined the dough properties, baking qualities, and sensory aspects of commercial hard wheat flour (Q1) that was supplemented with up to 30% rice bran flour. The loaf volumes of bread with 20% and 30% rice bran were 83% and 65% respectively, of the control (wheat flour only). However, a 5% and 10% supplement of rice bran increased loaf volume by 5.2% and 0.7% respectively, over the control. After storage of loaves for three days, bread crumbs from loaves with 5% rice bran were significantly softer than those with 10% 20% and 30% rice bran. The hardness of dough increased with the proportion of rice bran, but springiness and cohesiveness were inversely related to hardness. Addition of rice bran increased loaf pH. Rice bran decreased lightness, but significantly increased redness and yellowness in a concentration dependent manner. Sensory investigation indicated that bread with 5% rice bran was not significantly different from the control. However, more panel members preferred the appearance and flavor of bread with 5% rice bran.

• Food Science and Preservation
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• v.16 no.1
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• pp.47-52
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• 2009

Bread made after replacement of commercial hard wheat flour with lotus leaf flour (2.5 - 7.5%, w/w) was tested for dough and baking qualities, and by sensory evaluation. The loaf volumes of bread baked with 5% and 7.5% lotus leaf flour were 87% and 80%, respectively, of control (wheat flour only); by contrast, the volume of bread baked with 2.5% lotus leaf flour was 5% greater than control. The hardness of breadcrumbs baked with 2.5% lotus leaf flour was 64.5 g on day 0, and compared with control bread, hardness increased more slowly during storage for 3 days when 5% or 7.5% lotus leaf flour was used. Moreover, dough hardness increased with increasing levels of lotus leaf flour. Lightness decreased with addition of lotus leaf flour, but redness and yellowness significantly increased, in proportion to lotus leaf flour levels. Sensory tests on 2.5% lotus leaf flour bread showed no significant difference compared with control.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.714-720
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• 2013

We investigated the brewing and fermenting characteristics of makgeolli produced from high-yielding rice varieties. We used the high-yielding indica rice varieties, Anda and Dasan 1, and the japonica varieties, Deuraechan and Boramchan. Our results showed that the rice protein level was the highest in makgeolli produced from Anda ($7.5{\pm}0.2%$), while the amylose level was the lowest in makgeolli produced from the mid- to late-maturing japonica varieties (Deuraechan, $18.9{\pm}0.7%$; Boramchan, $18.9{\pm}1.4%$). Samples of makgeolli produced from Anda, Deuraechan, and Boramchan by using the Ipguk (Koji) method had an alcohol content of 16.6-17.4% on completion of fermentation. By contrast, makgeolli produced from Dasan 1 had an alcohol content of 14.3%; further, the makgeolli differed significantly in the sensory test and was scored as excellent regarding comprehensive preference. For makgeolli produced by using the uncooked rice fermentation method, samples produced from the indica varieties, Anda and Dasan 1, had lower alcohol contents (17.2% and 17.0%, respectively) and higher total acidity levels (0.33% and 0.31%, respectively) than did samples produced from the japonica varieties, Deuraechan and Boramchan (0.28% for both). In the sensory test, samples produced from Anda and Dasan 1 performed significantly better regarding scent, swallowing, and comprehensive preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.434-441
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• 2015

To develop dough methods for improving bread making properties of Korean wheat flour, straight dough methods (SDM) and dough and sponge methods (DSM) were applied. The bread making properties such as weight of bread, specific volume, baking loss, crumb color, and texture were analyzed. In comparison of flour properties between Korean wheat flour and imported wheat flour by Farinograph, Korean wheat flour showed less gluten network form ability than imported wheat flour. The dough making method affected bread quality such as weight of bread, specific volume, and baking loss. SDM had a more desirable effect on bread quality. Crumb color was lighter in bread made with Korean wheat flour compared to imported wheat flour, whereas dough making method did not affect crumb color. In consumer acceptance analysis, bread made by DSM showed higher consumer acceptance than that made by SDM. Regarding physicochemical changes during storage, bread made by SDM using Korean wheat flour showed higher chewiness, brittleness, and hardness than that made by imported wheat flour. However, bread made by DSM showed similar chewiness as bread made by SDM using imported wheat flour. The bread making properties of bread made by DSM is improved versus that of bread made with Korean wheat flour.