• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.1
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• pp.37-44
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• 2011

We investigated the optimum formulation to improve the gelling ability of squid, Dosidicus gigas, surimi. The solubility of minced squid muscle was highest at pH 10.7, and lowest at pH 5.0. The yields of conventional surimi and protein recovery after alkaline pH-shift processing were $68.1{\pm}2.4%$ and $65.3{\pm}2.6%$, respectively, whereas the protein recovery with acidic pH-shift processing was only $21.2{\pm}1.6%$. The addition of 5% starch decreased the breaking force regardless of the kind of starch, while the mixture of corn, potato, and wheat starch (total 15%) increased the breaking force by up to 1.9 fold. The addition of 5% egg white, 5% porcine plasma protein, 0.3% $CaCl_2$, and 0.3% Polymix GA significantly increased the breakingforce (P<0.05). None of the ingredients examined in this study significantly affected the deformation value (P<0.05). The optimum concentrations of egg white and $CaCl_2$ to obtain a breaking force of 55 g and a whiteness of 70 were 2.69% and 0.22%, respectively.

• Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.143-147
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• 2013

The influence of carrageenan addition on the gelatinization of salt-based surimi gels was investigated by measuring compressive properties and Hunter color scale values. Hydrocolloid kappa (${\kappa}$)-carrageenan at 0%, 0.2%, and 1.0% and NaCl (2% w/w), KCl (1.5% w/w), and a mixture of NaCl (2% w/w) and KCl (1.5% w/w), were added to Alaska pollock surimi. Gel compressive properties were assessed by measuring the breaking force and gel strength. The gelling property of ${\kappa}$-carrageenan-induced surimi gel was significantly increased by the incorporation of KCl rather than NaCl. The addition of ${\kappa}$-carrageenan increased the breaking force and gel strength of surimi gels. Gels with 1% ${\kappa}$-carrageenan and KCl had the highest breaking force and gel strength. The addition of ${\kappa}$-carrageenan caused an increase in the whiteness values of the surimi gels.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.749-754
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• 1988

The texture measurement of Chinese cabbage leaves used for Kimchi preparation were con ducted by cutting and compression test and the results were compared to the sensory evaluation. The cutting force of cabbage leaf stalk increased by blanching or salting, and a maximum cutting force was attained by salting in 15% salt solution for 5 hours. The compression force and recovered height measured by compression test of Chinese cabbage leaf stalk decreased by blanching or salting, and the breaking point disappeared. Treatment with $CaCl_2$ solution increased the cutting force compression force and breaking strength of fresh leaves, but the effect disappeared by salting or blanching. Cutting strength could be used as a parameter indicating the hardness and chewiness of salted cabbage. Compression force and breaking strength could indicate the textural changes of blanched leaves, but were not useful for the measurement of hardness and chewiness of salted leave.

• Journal of Ship and Ocean Technology
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• v.5 no.2
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• pp.50-61
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• 2001

In this paper, nonlinear interactions between water waves and a horizontally submerged circular cylinder are numerically simulated. In this case, the nonlinear interactions between them generated a wave breaking phenomenon. The wave breaking phenomenon plays an important role in the wave farce. Negative drifting forces are raised at shallow submerged cylinders under waves because of the wave breaking phenomenon. For the numerical simulation, a finite difference method based on the unsteady incompressible Navier-Stokes equations and the continuity equation is adopted in the rectangular grid system. The free surface is simulated with a computational simulation method of two-layer flow by using marker density. The results are compared with some existing computational and experimental results.

• International Journal of Naval Architecture and Ocean Engineering
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• v.9 no.4
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• pp.404-417
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• 2017

The present study numerically analyzed the dynamic behavior of 3D framed structures subject to impulsive slamming forces by violent breaking waves. The structures were modeled using multiple lumped masses for the vertical projections of each member, and the slamming forces from the breaking waves were concentrated on these lumped masses. A numerical algorithm was developed to properly incorporate the slamming forces into a dynamic analysis to numerically determine the structural responses. Then, the validity of the numerical analysis was verified using the results of an existing hydraulic experiment. The numerical and experimental results for various model structures were generally in good agreement. The uncertainties concerning the properties of the breaking waves used in the verification are also discussed here.

• Journal of the Korean institute of surface engineering
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• v.51 no.5
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• pp.309-315
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• 2018

The purpose of this study is to assess the mechanical properties of the ceramic abutment with washer. In this study, ceramic abutment were used, tested with $30^{\circ}$ compression load, shear fatigue, adaptation accuracy test(rotation angle, contact interval), removal torque force test, torsional breaking force test. The $30^{\circ}$ compression load was 729 N, the shear fatigue load was 275 N, adaptation accuracy test of rotation angle was within $3^{\circ}$, contact interval within $10{\mu}m$, and removal torque force test value is $18.88N{\cdot}cm$, torsional breaking force test value is $35.52N{\cdot}cm$. Ceramic abutment with a washer fitted have sufficient mechanical strength and may be substituted for titanium abutment.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.11 no.3
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• pp.141-148
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• 1999

The magnitude of breaking wave forces given by plunging breakers incident on a pile structure is much greater than the forces calculated by Morison's formula, but those forces may act on pile for very short duration in the range of a few multiples of 0.01 second. Hence, a dynamic analysis for the impact forces of breaking waves may be necessary for the accurate determination of pile displacements in the first stage of design. The time series of the impact force along the pile length is thus required, which may be estimated from the pressure distribution. In the present study, breaking wave pressures are measured for a vertical pile at real field which is easily subjected to plunging breakers in stormy weather conditions. The measured data are analyzed and compared with other results to quantify the characteristics of breaking wave pressures in real fields.

• International Journal of Naval Architecture and Ocean Engineering
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• v.9 no.6
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• pp.613-623
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• 2017

A semi-empirical model to predict ship resistance in level ice based on Lindqvist's model is presented. This model assumes that contact between the ship and the ice is a case of symmetrical collision, and two contact cases are considered. Submersion force is calculated via Lindqvist's formula, and the crushing and breaking forces are determined by a concept of energy consideration during ship and ice impact. The effect of the contact coefficient is analyzed in the ice resistance prediction. To validate this model, the predicted results are compared with model test data of USCGC Healy and icebreaker Araon, and full-scale data of the icebreaker KV Svalbard. A relatively good agreement is achieved. As a result, the presented model is recommended for preliminary total resistance prediction in advance of the evaluation of the icebreaking performance of vessels.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.16-20
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• 2005

Additions of ground garlic, chili and ginseng powder did not affect the breaking force and strain of directly heated gel of Alaska pollack surimi. In comparison, these additives reduced the setting effect achieved by incubation of the salted surimi at $25^{\circ}C$, and resulted in a decreased breaking force and strain for the two step heated gel. Garlic almost completely inhibited the myosin cross-linking reaction, an important reaction for improving the gel properties occurring in the setting process. However, chili and ginseng powder minimally inhibited the cross-linking reaction. Thus, this study proposes that the mechanism for the suppression of the setting effect by chili and ginseng is different from that of garlic.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.567-573
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• 2003

Surimi yields from acid and alkaline processing of 5 fishes were compared to those from conventional processing Effect of sarcoplasmic protein and NaCl on heating gel from acid and alkaline surimi were also investigated by punch test and color. Yield of alkaline surimi was higher than that of conventional surimi. However, the breaking force, deformation and whiteness of heating gel from alkaline surimi were lower than those of heating gel from conventional surimi. The sarcoplasmic protein increased a breaking force and a deformation of gel. A breaking force was decreased, but deformation not significantly with NaCl concentration. Myosin heavy chain (MHC) and actin were greatly degraded in acid processing. Alkaline process for surimi is a valuable way of increasing the utilization of frozen and pelagic fishes, and making kamaboko-type products.