• Proceedings of the Korea Water Resources Association Conference
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• 2012.05a
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• pp.320-320
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• 2012

수문학적 의미의 일반적인 물순환은 증발, 응결, 강수 등 태양에너지와 중력에 의해 전지구적으로 반복되는 물의 재생산과정을 의미한다. 최근 들어 토목분야에서 언급되기 시작한 물순환시스템은 수문학적인 물수지(water balance)에 저류, 공급, 처리, 재이용 등 인공적인 요소를 감안하여 대상지역의 적절한 수요, 공급을 유지하는 시스템을 의미한다. 생활에서 물이 차지하는 중요성을 감안할 때, 지역의 수문학적 특성과 문화, 경제적 여건을 고려한 효율적인 물순환시스템의 구축은 지역발전의 정도를 가늠할 수 있는 지표라 할 수 있다. 본 연구는 물산업 선진국인 영국과 미국의 지역 물순환시스템 설계사례를 조사하고 초기단계인 국내사례와 비교하여 향후 설계지침 개발의 기초자료로 활용하기 위하여 수행되었다. 선진사례 조사는 2009년 이후 미국과 영국에서 수행된 세 건의 물순환 현황조사(water cycle study)와 미국에서 개발된 설계최적화 프로그램을 분석하였고, 국내사례로는 파주운정지구와 광교신도시 개발 시 수행된 물순환시스템 구축사례를 조사하였다. 해외 선진국 사례조사 결과, 물순환시스템 구축은 공통적으로 물순환망 현황조사, 물순환 계획수립, 지역현황 조사, 적용가능 기술조사, 설계 등 5단계를 거쳐 수행되었다. 이 중 가장 중요한 단계는 지역의 물수지와 가용 물 수요 및 공급 시스템을 조사하는 물순환망 현황조사로, 지역의 needs를 정확히 파악하고 양적, 질적 공급목표를 적절하게 선정하여 가장 효율적인 물순환망 계획을 수립하는 바탕이 되었다. 지역현황은 지역 법규 및 투자계획, 사회변화 예측 등 사회적 요소를 고려하는 단계로, 물순환 설계 선진사의 설계 최적화 프로그램의 경우 이러한 지역현황과 사회적 변화 예측의 반영에서 차별성을 갖고 있었다. 적용가능 기술조사의 경우 친환경, 저에너지 기술이 부각되던 추세에서 최근에는 지속가능성이 주요 고려사항 이었다. 국내사업 사례의 경우 규모가 작아 직접적인 비교가 불가하였으나, 5단계의 복잡한 최적화단계가 아닌 물순환망 분석결과와 이해당사자(stakeholders)의 needs를 바탕으로 치수안정성, 친수환경 보장 등의 목표를 수립하였다. 국내에서도 향 후 유역규모(watershed scale)의 대형 물순환기반 복합개발사업이나 대규모 해외사업 참여 시 필요한 기술력 축적의 차원에서 단계별 check list를 포함한 한차원 높은 물순환 설계지침 마련이 필요한 시점이라 하겠다.

• Journal of Korean Society of Transportation
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• v.27 no.5
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• pp.17-28
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• 2009

There are many limitations in dealing with rapidly changing traffic demand in urban cities. Thus recently, traffic operation and management skills are more emphasized rather than the expansion of traffic facilities. In particular, in the interrupted flow formed by signalized intersections, it is quite important to give optimal signal timing to each intersection with consideration of progression. However, as fixed signal times per direction can affect passing capacity in signalized intersections, the present four-signal phase including a left-turn signal has many limitations, including reduction of directional road capacity when traffic demand is increases dramatically during peak hours. Because of this problem, lots of studies about internal metering techniques for oversaturated signal control skills have progressed but these techniques are not used widely due to the absence of detectors for queue sensing in real-time signal control systems. In this research, a new methodology called the "restrictive left-turn signal control", which is already used at the intersection above Samsung subway station, is suggested in order to reduce control delay of urban arterial roads. The restrictive left-turn signal control allows a driver to make a U-turn and then a right turn instead of turning left in that intersection. With this change, the restrictive left-turn signal control can contribute to increased intersection capacity by reducing the number of signal phases and maximizing the through phase time. However, road structure and traffic conditions at the target intersections should be considered before the adoption of the proposed signal control.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.31-42
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• 2014

This study was conducted to evaluate the effect of gamma irradiation (0.4, 0.6, 0.8, 1 and 1.5 kGy) on the microbiological, physicochemical and sensory qualities of imported orange during storage at $3^{\circ}C$ for 60 days. Total aerobic bacteria and yeast/mold counts in non-irradiated oranges were 3.59 and 3.75 log CFU/g, and those counts in irradiated oranges at 1.5 kGy were decreased by 1.75 and 2.26 log CFU/g, respectively. Moreover, those counts were decreased significantly according to a dose-dependent manner after gamma irradiation. The pH revealed no significant difference between the control and irradiated samples; however, titratable acidity was decreased significantly according to a dose-dependent manner and storage time. The vitamin C contents were decreased significantly according to a dose-dependent manner and storage time after gamma irradiation. Further, sensory evaluation testing revealed no significant difference between the control and irradiated samples, except 1.5 kGy. Samples irradiated at 1.5 kGy had the lowest values in color, sweetness, sourness, flavor, texture and overall acceptance. The results suggest that gamma irradiation was effective for ensuring microbiological safety; however, irradiated oranges at 1 and 1.5 kGy did not have good physicochemical and sensory qualities. Therefore, we can use the sample irradiated at 0.4~0.6 kGy as optimum-dose to be minimize on quality changes.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.604-609
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• 2002

The sensory properties and flavor components of the white bread added with arrowroot juice. The lightness of bread crumb decreased significantly as arrowroot juice was added. While the yellowness increased slightly, redness increased remarkably. The hardness, chewiness and adhesiveness of the white bread added with arrowroot juice increased more than those of the control bread, but they had no statistical significance. While the gumminess increased significantly and springiness decreased significantly, the cohesiveness did not indicate significant differences among the comparison groups. In sensory evaluation, the texture, flavor and sweetness did not indicate significant difference among the comparison groups, while the color and overall acceptability indicated significant difference. The optimum concentration of arrowroot juice in the white bread was 25% based on the sensory evaluation scores. The main flavors components of the white bread added with 25% arrowroot juice were compounds translated by arrowroot juice and the compounds formed by amino-carbonyl reaction. The translated flavors were methoxy phenol, ${\beta}-damascenone$, benzylcyanide, and menthofuran. The compounds formed by amino-carbonyl reaction were alkyl pyrazines, pyrroles and furans.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.2
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• pp.119-128
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• 2023

This study was examined for investigating the quality changes of spring kimchi cabbage under various treatments (pre-drying/pre-cooling, packaging types, and stacking and loading in container and pallete in the storage room) during cold storage. The results showed that control (upward stacking without pre-drying/pre-cooling and HDPE or PVC film cover) was increased significantly in weight loss and trimming loss, compared to other treatments such as DPDH (downard stacking + pre-drying + HDPE), DPDP (downard stacking + pre-drying + PVC), DPCH (downnard stacking + pre-cooling + HDPE), and UPCH (upward stacking + pre-cooling +HDPE) during storage for three months. In Sensory evaluation, judging from marketable properties, the desirable appearance of spring kimchi cabbage with the modified pallet-unit MA packed, PE, and PVC film wrapping could be maintained until 9 weeks after pre-drying/pre-cooling. Meanwhile, the control without any treatments after 6 weeks, the sensory score was declined, significantly. In general, the low temperature (10℃ and 2℃) of pre-treatment with combination of plastic film packaging in spring kimchi cabbage storage could inhibit the physiological activity and reduce the direct exposure of environmental cold air in the storage. Therefore, these two variables were the key points for extending the shelf-life of spring kimchi cabbage.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.242-254
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• 2015

Barley is a main food source, along with rice, in our dietary life that is easy to buy and process. It is required to develop a beverage base and barley syrup for desserts in order to raise utilization of barley beyond its present use in Sikhye (sweet fermented rice drink) and Jocheong (grain syrup) production. In pursuit of the goal to increase the usability of barley as an ingredient of processed food, this study examined the optimal preparation conditions of barley mash for barley syrup. In addition, the study prepared a barley syrup using saccharified barley liquid, analyzed quality characteristics, and conducted a sensory evaluation. Saccharified barley liquid(barley mash) was prepared with ratios of adding malt of unhulled barley germinated as 0 g(CON), 10 g(BM10), 20 g(BM20), and 30 g(BM30). The results of measuring pH under the varied conditions of saccharification temperatures from $50^{\circ}C$, $60^{\circ}C$, and $70^{\circ}C$, as well as time from 1 to 8 hours, treveal that the optimum condition for malt saccharification is $60^{\circ}C$ for 5 hours. By adding oligosaccharides and lemon juice to the saccharified barley liquid at the different ratios of added malt, this study measured quality characteristics(color value, viscosity, pH, sweetness) of barley syrup warmed up for 1 hour. As the result of measuring color in the barley syrup prepared by saccharified barley liquid, higher levels of added malt saw L-value decreased while a-value and b-value both increased. BMs30 showed the highest viscosity of $1,202.67{\pm}3.06$. As for pH, BMs30 was the highest at pH $3.57{\pm}0.02$. The result of the sensory evaluation of barley syrup showed the superior sensory characteristics of BMs20 in terms of color, flavor, sweetness, viscosity and overall quality.

• Journal of the Korean earth science society
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• v.25 no.7
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• pp.615-628
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• 2004

In order to elucidate seasonal sedimentary characteristics and depositional environment after construction of seawall on macrotidal flat, a seasonal observations of surface sediments (total 450) and sedimentation rates on 4 transects have been investigated for 2 years. The eastern area of Iwon tidal flat, has been changed from semi-closed coast to open coast by construction of seawall, shows general seasonal changes similar to characteristics of open coast type, which represented both fining and bad sorted distribution due to deposition of fine sediments under low energy condition in the summer, and relatively coarser and better sorted distribution because of erosion of fine sediments in the winter. In considering angles of transects, distribution patterns of surface sediments, the northern and southern parts of eastern tidal flat are dominantly influenced by wave and tidal effects, respectively. As time goes by, the eastern tidal flat shows coarsening-trend of surface sediments caused by direct effect of tidal current, were and typhoon. Meanwhile the western area of seawall, which has been re-formed by construction seawall, is sheltered from northwesterly seasonal wind. The seasonal change pattern of western area of seawall is slightly different from that of eastern tidal flat. Mean grain size and sorting of surface sediments during spring is finer and worse than those during summer. This seasonal change pattern maybe influenced by topographic effects caused from the construction of seawall. In consideration of all result, the transport of fine sediments in the study area, which is supplied to limited sediments, shows clockwise circulation pattern that fine sediments are transported from the eastern tidal flat to the western area of seawall because of blocking of seawall in the winter and are transported reversed direction the summer. As a result, many changes have been observed in the study area after construction of seawall; however, this change is still in progress and is expected to need continuous monitoring.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1656-1663
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• 2013

Processing conditions of mackerel sausage were optimized for number of washes (0, 1, 2, and 3 times) and percentages of various additives: salt (1, 1.5, 2, 3%), phosphate complex (0.1, 0.3, 0.5%), sugar (1, 2, 3%), and corn starch (1, 3, 5%). The whiteness of mackerel sausage significantly increased with increasing washing time, but the whiteness of mackerel sausage prepared with additives did not show large differences. Conditions consisting of two washes, 2% salt, 2% sugar, and 5% corn starch showed the highest hardness and gel strength, whereas the group supplemented with phosphate complex showed no considerable differences compared to the control. In the sensory evaluation, the mackerel sausage prepared with two washes compared to the control scored higher for color, aroma, and overall preference. In addition, mackerel sausage supplemented with 2% salt, 2% sugar, and 5% corn starch scored highest in overall preference. There was no significant difference in mackerel sausage supplemented with phosphate complex. Therefore, these results suggest the optimal conditions for improving the texture and sensory properties of mackerel sausage were two washes, 2% salt, 0.5% phosphate complex, 2% sugar, and 5% corn starch.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.58-64
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• 2007

Antioxidative activity and functional properties of the powder obtained from ground Opuntia ficus-indica var. saboten fruit were studied. Cupcakes containing 1,3, and 5% (w/w) of O. ficus-indica vu. saboten powders were prepared and evaluated for their sensory property, textural quality, and shelf-life. The antioxidative activity, measured by DPPH radical scavenging activity of O. ficus-indica var. saboten powder, increased as the concentrations of O. ficus-indica var. saboten powder increased. No coliform bacteria, yeasts, and molds were detected in either the O. ficus-indica var. saboten powder or in the cupcakes. However, total aerobic bacteria counts were 4.41 log CFU/g in the O. ficus-indica var. saboten powder and were a negligible level (<$10^2$ CFU/g) in the cupcakes. Moisture content of the cupcakes was not significantly different in all samples. Lightness (L) and yellowness (b) of cupcake color decreased as the concentration of O. ficus-indicar var. saboten powder increased, whereas the redness (a) increased. Increasing the concentration of O. ficus-indica var. saboten powder, the mechanical characteristics of the cupcakes, such as hardness, gumminess, and chewiness, while decreasing cohesiveness and springiness. The sensory properties, such as color, flavor, taste, texture, and overall acceptability, of the cupcakes containing the 1% 0. ficus-indica var. saboten powder were superior to the control sample. The results exhibited that the adding the O. ficus-indica var. saboten powder into the cupcakes increased antioxidant activity and showed no effect on shelf-life of the cupcakes. The highest quality improvement was obtained by incorporating the 1% (w/w) of 0. ficus-indica var. saboten powder into the cupcake formula.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.551-558
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• 2011

This present study was performed to analyze the efficiency and volatility of a porous film containing $Chamaecyparis$ $obtusa$ extract as a method to effectively package food compounds. Phytoncide was contacted the state of gas and showed effective antimicrobial properties. Limonene can be distilled without decomposition as a relatively stable terpene and was one of the extract components. $Chamaecyparis$ $obtusa$ essential oil. The optimal solvent composition was a ratio 5:20:0.3 of T-500:ethanol:hardener to effectively manufacture film containing phytoncide essential oil and the minimum antibacterial concentration was 2%. The films were made under different conditions(A-50LF1, A-25SF2, B-50SF1, C-50LF1, C-25SF2 and D-50SF1) containing phytoncide and the amounts of limonene inside the 1-L reaction chamber depending on storage were measured by gas chromatography-mass selective detention. The results showed that the 25SF2(width, 25 mm; length, 20 cm) revealed more amount of limonene compared with 50LF1(width 50 mm, length 20 cm). We confirmed that the gas emission amount showed a better layer on the film side than on the internal film. An effect of film thickness on phytoncide emissions was observed in that the amounts was less than the expectation for a thicker film at the beginning time, but the emitting amounts increased with increasing storage periods. In the storage testing of various films at $35^{\circ}C$ and 70% humidity for 14 days, 25SF2 showed longer preservation compared with that of 50LF in the case of bread. $C.$ $obtusa$ essential oil is a useful fresh ingredients, hence, analysis of limonene emission kinetics from various film was helpful to develop films with an optimal antimicrobial effect, and will allow application of such films in food packaging systems.