• Culinary science and hospitality research
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• v.22 no.5
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• pp.117-133
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• 2016

This study was to investigate the quality characteristics of sourdough bread made with 4 kinds of kamut sour starter. Kamut sour starters were made according to dough yield of sour starter and yeast adding on sour starter. We exmanined pH level, fermentation rate, specific volume, CrumbScan, moisture content, color value, texture analyzer, shelf-life test and sensory evaluation for observing quality characteristics of sourdough bread. From the results of pH measurement, kamut sourdough breads had lower pH value in dough and crumb pH than CON. In the experiment of dough's fermentation rate, CON had the rapidest fermentation rate among the samples initially, but the experimental groups also expanded as much as CON grew in spite of its slow fermentation. Specific volume and CrumbScan results suggested that CON had the largest volume. In addition, CM and TM had smaller volume than Pool and Biga. The sample that had the highest moisture content was Pool because its sour starter had the most amount of water. In color value test, CON had lighter crumb and crust color than other specimens. As a result of the TPA and shelf-life tests, CON had the softest hardness after 24 hours. However, Pool had similar hardness with CON after 72 hours. The result of the acceptance test of sourdough breads indicated that people prefered Pool and Biga to TM and CM. Difference test showed similar results with prior experiments. As the final outcome, Poolish was chosen as the optimal formula for kamut sour starter.

• Food Science and Preservation
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• v.10 no.4
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• pp.459-465
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• 2003

This study was carried out to investigate the changes in internal pressure according to various freezing methods, as basic research to protect the destruction of tissues when fruits and vegetables are frozen. The rate of weight loss, caused by the freezing of fruits and vegetables, was found to be the least (0.44∼1.38％) when the immersion freezing method was applied. The difference in the rate of weight loss was the highest when freezing methods were applied to watermelon, and the freezing rate of watermelon whose moisture contents were greater have relatively greater influence on the weight loss. The difference in internal pressures was the least and caused by the volume increase and decrease, when pear, apple, and melon were frozen using the immersion freezing method, while the diffeyence the greatest when the air-blast freezing method was used. As the freezing rate was greater, the internal pressure was less. However, the internal pressure of strawberry and watermelon was the greatest when the immersion freezing method was applied. Frozen without using the thermal equalizing method, the change in internal pressure of fruits was about 2 psig. In contrast, the internal pressure of watermelon applied with the thermal equalizing method was changed in a way similar to that of watermelon not applied with the method, but the former generated a certain level of internal pressure and maintained a significantly low level of internal pressure (about 1.3 psig). When thawed, the internal pressure of samples to which the thermal equalizing method was applied was less than that of what the thermal equalizing method was not applied to. In comparison with the application of multi-step thermal equalizing method, 3∼4 times of application of the thermal equalizing method to the freezing resulted in the decrease of fluctuation range of internal pressure.

• Journal of the Korea institute for structural maintenance and inspection
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• v.22 no.2
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• pp.124-132
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• 2018

This research presents the results of an investigation on the characteristic of multi-component blended high fluidity mortars. The binder was blended ordinary Portland cement(OPC), ground granulated blast furnace slag(GGBFS), calcium sulfoaluminate(CSA) and ultra rapid setting cement(URSC). The GGBFS was replaced by OPC from 30%(P7 series), 50%(P5 series) and 70%(P3 series), CSA and URSC was 10% or 20% mass. The superplasticizer of polycarboxylate type were used. A constant water-to-binder ratio(w/b)=0.35 was used for all mixtures. Test were conducted for mini slump, setting time, V-funnel, compressive strength and drying shrinkage. According to the experimental results, the contents of superplasticizer, V-funnel and compressive strength increases with an increase in CSA or URSC contents for all mixtures. Moreover, the setting time and drying shrinkage ratio decrease with and increase in CSA or URSC. CSA decreased dry shrinkage but URSC had less effect. However, the mixed binders of CSA and URSC had a large effect of reducing drying shrinkage by complementary effect. This is effective for improving the initial strength of URSC, and CSA is effective for the expansion and improvement of long-term strength.

• Tunnel and Underground Space
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• v.29 no.3
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• pp.197-213
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• 2019

We simulated the fault reactivation experiment conducted at 'Main Fault' intersecting the low permeability clay formations of Mont Terri Underground Research Laboratory in Switzerland using TOUGH-FLAC simulator. The fluid flow along a fault was modelled with solid elements and governed by Darcy's law with the cubic law in TOUGH2, whereas the mechanical behavior of a single fault was represented by creating interface elements between two separating rock blocks in FLAC3D. We formulate the hydro-mechanical coupling relation of hydraulic aperture to consider the elastic fracture opening and failure-induced dilation for reproducing the abrupt changes in injection flow rate and monitoring pressure at fracture opening pressure. A parametric study was conducted to examine the effects of in-situ stress condition and fault deformation and strength parameters and to find the optimal parameter set to reproduce the field observations. In the best matching simulation, the fracture opening pressure and variations of injection flow rate and monitoring pressure showed good agreement with field experiment results, which suggests the capability of the numerical model to reasonably capture the fracture opening and propagation process. The model overestimated the fault displacement in shear direction and the range of reactivated zone, which was attributed to the progressive shear failures along the fault at high injection pressure. In the field experiment results, however, fracture tensile opening seems the dominant mechanism affecting the hydraulic aperture increase.

• Journal of the Korean GEO-environmental Society
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• v.12 no.7
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• pp.31-37
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• 2011

Only a few studies have been conducted using reduced slag as recycled material. The reduced slag in electric furnace is produced as a by-product in making a steel and a few applications of the reduced slag as expensive additives and bonding materials or as the stabilized soils was reported. The purpose of this study is to present the feasibility of the reduced slag as recycled material, especially, in a field of civil engineering. In order to achieve the purpose experiments such as SEM and XRF analysis was conducted for the reduced slag in electric furnace. Based on the results various geotechnical experiments were conducted to know engineering properties of slag-soil mixtures. Weathered soils and clay are mixed with reduced slag for various ratios. As the ratio of reduced slag to weathered soil increases, the maximum dry unit weight of the mixture decreased with increasing optimum moisture content. The results indicates that there is no effect on a reduced slag by compaction efforts. The shear strengths of the weathered soil-slag mixtures are slightly higher or similar to those of weathered soils. The permeability of the weathered soil-slag mixtures is similar to that of silty or sandy soils. Therefore, it is possible to use the mixtures as embankment or backfill materials in the fields. The unconfined strength of the mixtures of reduced slag and clay is higher than that of clay and it tends to increase with the curing time. Therefore it can be used to improve the soft ground.

• Journal of Korean Society of Forest Science
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• v.26 no.1
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• pp.57-65
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• 1975

This study was carried out to examine the effect of manufacturing factors on physical properties of hardboard (S.I.S) made from the juvenile wood of sycamore (Platanus orientalis L.) The results obtained may be summarized as follows: 1. The difference among the yields of pulp treated with preheat time (defibrate condition) was significant in those of treatments. There was no difference in the yield of pulp treated with defibrate time. The yields of pulp on the tree age classes were shown the difference by 2<4<6<8 years. 2. The specific gravities of hardboard that were treated with hot pressing conditions showed us significantly in those of treatments. There was no difference on the specific gravities among hardboards, treated with resin and wax contents. But in all cases of the specific gravities satisfied the standard which specified the KS F 3203 (Hardboard) 3. The moisture contents of hardboard satisfied the standard which calls for 13-percent below. There were difference in moisture contents between hardboard, treated with preheating time, resin and wax contents and hot pressing conditions. And the moisture contents of hardboard on the tree age classes showed the difference by 2<4<6<8 years. 4. The water absorption and thickness swelling of hardboard treated with defibrations, resin and wax contents, and hot pressing conditions were significant in those of treatments. And the water absorption and thickness swelling of hardboard on the tree age classes showed us the significant difference by 8<6<4<2 years. 5. The difference among the flexural strength in using tested three conditions showed us the difference by defibration$200kg/cm^2$) of hardboard, it is likely to be recommened that the juvenile wood of sycamore is valuable for the raw materials of hardboards.

• Journal of the Korea institute for structural maintenance and inspection
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• v.21 no.1
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• pp.109-116
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• 2017

This paper describes the investigation into the durability alkali-activated materials(AAM) mortar and paste samples manufactured using fly-ash(FA) and ground granulated blast furnace slag(GGBFS) exposed to a sulfate environment with different GGBFS replace ratios(30, 50 and 100%), sodium silicate modules($Ms[SiO_2/Na_2O]$ 1.0, 1.5 and 2.0). The tests involved immersions into 10% sodium sulfate solution($Na_2SO_4$), 10% magnesium sulfate solution($MgSO_4$), 10% magnesium nitrate solution($Mg(NO_3)_2$) and 5% magnesium nitrate($Mg(NO_3)_2$+5% sodium sulfate solution+$Na_2SO_4$). The evolution of compressive strength, weight, length expansion and microstructural observation such as x-ray diffraction were studied. As a results, in case of immersed in $Na_2SO_4$, $Mg(NO_3)_2$ and $Mg(NO_3)_2+Na_2SO_4$ shows increase in long-term strength. However, for samples immersed in $MgSO_4$, the general observation was that the compressive strength decreased after immersion. The most drastic reduction of compressive strength and expansion of weight and length occurred when GGBFS or Ms ratios were higher. Also, the XRD analysis of samples immersed in magnesium sulfate indicated that expansion of AAM caused by gypsum($CaSO_4{\cdot}2H_2O$) and brucite(MgOH). The results showed that, an additional condition $Mg^{2+}$ in which ${SO_4}^{2-}$ is the presence of a certain concentration, sulfate erosion has to be accelerated.

• Journal of the Korean Geotechnical Society
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• v.35 no.8
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• pp.43-56
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• 2019

This research has been conducted to suggest an estimation equation of compression index to be practically applied to the southeastern areas by finding out physical and mechanical characteristics of 229 points on the southeastern coast areas (Busan area: 78 points, Gimhae area: 103 points, Geoje area: 18 points, Changwon area: 30 points) through indoor tests and analyzing its relation to the compression index. From the results, we could not only find out correlation between natural water content, liquid limit and initial void ratio versus compression index for soft ground on each of the southeastern coast areas, but also an integrated correlation equation of the southeastern coast areas. In addition, we have performed a comparative analysis of the existing estimated equation of compression index and that found in this paper. As a result, the existing estimated equation suggested by foreign researchers has shown considerable error to be applied to the soft ground on the southeastern coast areas in Korea. The estimated equation of compression index with the water content out of the existing estimated equations has shown minimum 10.8% to maximum 48.1% of error rate, minimum 13.4% to maximum 288.5% of error rate with liquid limit or minimum 9.4% to maximum 211.4% of error rate with initial void ratio. On the other hand, error rates calculated with the estimated equations of compression index from this research have shown minimum 10.5% to maximum 13.4% with water content, minimum 11.6% to maximum 21.3 with liquid limit or minimum 7.1% to maximum 11.7% with initial void ratio, for better results than those with existing estimated equations. In addition, relation between compression index and expansion index has shown Cs = (1/5 ~ 1/12)Cc similar to the existing relation of Cs = (1/5 ~ 1/10)Cc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1467-1475
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• 2016

To make soft and less stale bread, various amounts of gelatinized wheat flour dough were added for making pan bread. In the dough process, higher gelatinized wheat flour dough showed higher consistency and dough development time but a lower dough stability time. Expansion during fermentation represented the highest value upon addition of 10% gelatinized wheat flour dough (GWFD), and this value decreased with increasing amount of gelatinized wheat flour dough. Volume of bread was the highest in the control and lowest in 30% GWFD, and there was no difference between 10% GWFD and 20% GWFD. Moisture contents of bread made with various amounts of gelatinized wheat flour dough increased with increasing gelatinized wheat flour dough amount. Color values of bread made with various gelatinized wheat flour dough were not significantly different. Chewiness, brittleness, and hardness of bread made with control and 10% GWFD showed low values, whereas bread made with 20% GWFD and 30% GWFD showed high values. During storage, chewiness, brittleness, and hardness increased with increasing storage period in whole breads, whereas breads made with 10% GWFD showed the lowest increasing rate. In the sensory strength test, chewy texture increased upon addition of gelatinized wheat flour dough. In the consumer acceptance test, 10% GWFD showed the most overall acceptance. In conclusion, bread made with 10% gelatinized wheat flour dough is desirable for increasing softness and decreasing bread staling.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.321-325
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• 2002

For examination, amaranth was first dried its surface after sufficient soaking in water. Dried amaranth was roasted when the moisture contents reached 30∼50%, its nasty smell disappeared and its color turned to yellow and it was puffed. Pretreated amaranth was added to biscuit for the improvement of apparence and merchandise value. The maximum expansion was reported at the moisture percentage of 130∼160% according to the examination of expansion and moisture percentage. In order to compare gelatinization of different processing, three different amaranth were prepared as follows ; Raw amaranth, steamed/dried amaranth, and roasted amaranth. The degree of gelatinization was increased as the percentage of moisture was increased and the degree of gelatinization of roasted amaranth was higher than the one of steamed/dried amaranth, their moisture contents were 62.10% and 57.59%, respectively In addition, the hardness($\times$10$\^$5/dyn/㎠) of roasted amaranth was showed lower values than that of steamed amaranth and raw amaranth were showed the large values. After examining biscuits containing each amaranth, raw amaranth had problem with nasty smell and bad texture, and streamed/dried amaranth were able to remove viscosity but turned brown. Biscuits containing roasted amaranth had good smell and texture, and besides the color of biscuits became bright because roasted amaranth turned white. Biscuits tasted best when it contained 5% of roasted amaranth. The rancidity of biscuits with 5% roasted amaranth were proceeded slowly while roasted amaranth itself had high acid value and peroxide value. For the safety from oxidation, it was fairly safe for about 6 months.