• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1996년도 가을 학술발표회 논문집
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• pp.17-23
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• 1996

The objective of this study is to present the reference data about the influence of concrete properties using crushed sand, according to the change of powder content and grain shape. From the test results. We obtained that as powder content is increased, sand aggregate ratio, water content and S.P/C are increased in mixing design of concrete. The more powder content is the less slump and air content loss are decreased in fresh state, but the higher compressive strength and drying shrinkage are increased in hardened concrete state. As grain shape become round, water content is decreased in mixing design of concrete. And also, loss of slump and air content in fresh state, compressive strength in hardened state are increased.

• 한국식품과학회지
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• 제19권6호
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• pp.550-555
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• 1987

건조실내의 압력과 건조시료의 수분감소량을 측정하기 위해 부르돈관과 하중변환기 표면에 strain gauge를 부착시켜 감응장치로 이용하였다. 이 감응장치를 Bear II 마이크로컴퓨터에 접속시켜 마이크로컴퓨터 감압건조시스템을 구성하였다. 접속장치로는 MC 6821, ADC 0809, SN 74244, SN 7474 등의 IC 칩이 사용되었다. 컴퓨터의 디지탈출력값(D)과 감압건조실내의 압력(P)과의 관계는 P=3.0800D-13.4875(r=0.9999)로 나타났고 시료무게 (W)와의 관계는 W=0.4076D-6.4762(r=0.9999)이었다. 표고버섯은 감압건조하는 동안 마이크로컴퓨터시스템을 이용하여 얻은 압력과 무게측정값의 자료로부터 표고버섯의 감압건조곡선을 얻었다. 이 결과 표고버섯의 감압건조에서는 온도나 시료의 형태가 건조속도에 그다지 큰 영향을 미치지 못했고 감압건조실내의 압력이 더 큰 영향을 미쳤다. 감압건조하에서 표고버섯내의 수분이동은 Page model을 따랐으며 그 관계식은 $50^{\circ}C$에서 건조된 원형 표고버섯의 경우 400mmHg에서 건조를 시작한 후 14시간 정도까지는 $(M-M_e)/(M_o-M_e)=\exp(-0.1569t^{1.0048})$로, 600mmHg에서 8시간정도까지는 $(M-M_e)/(M_o-M_e)=\exp(-0.1385_t^{1.2688})$이었다.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2017년도 춘계 학술논문 발표대회
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• pp.127-128
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• 2017

Tests are conducted according to the ISO TS 16774, Part 3 standard for quality management of leakage repair materials used in cracks in underground concrete structures. These test methods are performed indirectly using a nonwoven fabric on a chalet containing leak repair materials. However, it is considered that it is appropriate to verify the resistance of the repair material, which is required to be applied directly to the cracks in the actual field and to exhibit the resistance of the flow velocity. In this study, mass change was measured by using nonwoven fabric and nonwoven fabric. As a result, both methods showed an increase in mass, which indicated that the maintenance material itself contained a large amount of water, and that the mass change occurred depending on the drying state. Also, depending on the use of nonwoven fabric, the error due to the indirect test could not be ruled out. Therefore, further verification is needed, and it is considered that the test for change of mass reduction measurement is necessary according to the drying time of other types of the same series.

• Asian-Australasian Journal of Animal Sciences
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• 제29권1호
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• pp.119-125
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• 2016

The objective of this study was to investigate the effect of the fat reduction on the physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Low fat fermented sausages were produced with different fat levels (30%, 20%, 10%, and 5%) under ripening conditions and fermented process. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 2, 3, 4, 5, 7, 10, 14, and 21st day of ripening. In proximate analysis, the fat reduction in sausages produced an increase in moisture, protein and ash contents during ripening and drying (p<0.05). The weight losses were significantly higher in high fat formulations during the first 4 days, whereas those were higher in low fat ones after 10 days of storage (p<0.05). Fat reduction was responsible for an increase in shear force values after 3 days of storage. The volatile basic nitrogen (VBN) value of the low fat samples was significantly higher (p<0.05). Low fat sausages reduced the extent of lipid oxidation. The lower fat level produced redder sausages. Total plate bacteria and Pseudomonas counts of sausages showed no significant differences. Production of low fat sausages resulted in the physicochemical and microbiological attributes equal to or better than the high fat sausages without negative effects, except only a higher VBN and weight loss.

• 한국산업융합학회 논문집
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• 제22권5호
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• pp.545-551
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• 2019

The purpose of this study was to investigate the effects of protease in kiwi fruit powder after freeze drying which has the ratio of 0%, 1%, 2%, and 3% on the tenderization of the bovine longissimus dorsi muscle. Beef loin chunks were marinated in distilled water (Control), 1% kiwi powder (K1), 2% kiwi powder (K2), and 3% kiwi powder (K3). As a result, the enzyme activities have shown to have higher activity (p<0.001) as the amount of freeze-dried kiwi powder increased. There are significant difference in pH (p<0.01), color of the beef were slightly different between the C (control) group and the sample groups. The cooking loss showed the highest value of K3 (p<0.001), and water holding capacity showed the highest value of K3. Furthermore, the sample groups exhibited lower shear force values compared with the control (p<0.001).

• 한국분말야금학회:학술대회논문집
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• 한국분말야금학회 2006년도 Extended Abstracts of 2006 POWDER METALLURGY World Congress Part2
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• pp.1167-1168
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• 2006

In this study, the pure iron powder was treated with aqueous phosphoric acid to produce phosphate insulating layer on the surface. After drying the powder, it was compacted in a mold with a diameter of 20mm at 800MPa. The powder compacts were then heat treated at $500^{\circ}C$ for 1 hour. The results showed that insulated iron powder was obtained with uniform phosphate layer by chemical reaction. With increased amount of phosphate layer, the core loss and density of compacts were decreased. It was also found that the addition of ethyl alcohol during insulating reaction resulted in improved core loss value.

• 한국초지조사료학회지
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• 제18권4호
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• pp.323-328
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• 1998

본 시험은 속성건조에 의한 가을연맥의 건초 조제 가능성을 알아보고자 조생계통인 Swan을 공시하여 8월 24일 파종한 다음, 건초 조제시기(수잉후기, 출수기, 개화기)와 건조방법(건조제, Conditioning, 건조제 + Conditioning 및 대조구)을 달리하여 1996년 가을 축산기술연구소에서 수행되었다. 화학제인 건조제는 $K_2CO_3$ 2%를 수확 직전 기계 분무하였으며, 물리적인 Conditioning은 모델 GMR 2800 Mower Conditioner(trail type)를 사용하였고, 포장건조 후 각형 곤포를 조제하였으며, 건초의 건물손실과 외관평가는 2개월간 보관저장 후 조사하였다. 수잉후기, 출수기, 개화기로 수확이 늦어질수록 연맥의 건물수량은 증가하고 건물률은 높아진 반면 사료가치는 크게 낮아졌다. 건조속도는 건초 조제시기에 관계없이 5일간의 포장건조에도 불구하고 수분 함량이 높아 건초 조제 적기에 도달하지 못하였으며, 특히 개화기에서는 수분감소가 거의 없었다. 건조방법별 건조효과는 전반적으로 건조효과가 낮았으나 Conditioning구에서 대조구에 비해 2일정도 포장 건조기간을 단축시킬 수 있었으며 건조제 처리효과는 없었다. 건초의 건물손실은 수잉 후기에서 51.4%로 매우 높았으며, 출수기도 21.1%로 높았고, 건조방법별로는 Conditioning구와 건조제 + Conditioning 처리구에서 손실이 적은 경향이었다. 건초의 외관평가에서 수잉 후기로 조제시기가 빠를 때에는 수분 함량이 너무 높아 품질은 크게 불량하였으며, 출수기의 Conditioning구와 건조제 + Conditioning 처리구에서 80점으로 양호할 뿐 전반적으로 가을연맥 건초의 외관평점은 매우 낮았다. 이상의 결과로서 포장에서의 건조기간 단축과 건초의 품질향상을 위한 건조제 처리효과는 인정되지 않았으며 Conditioner 사용이 추천되었으나, 우리 나라에서 가을연맥의 건초 조제는 실용화하기 매우 어려운 것으로 판단되었다.

• 생약학회지
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• 제34권1호통권132호
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• pp.45-54
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• 2003

We have conducted to characterize the physico-chemical change and pharmacological transformation of traditional herbal medicines by means of processing. Processed Gardeniae Fructus was prepared by heating of fruit of Gardenia jasminoides(GF) for $30{\sim}50\;minute$ in the roster designed for herb processing. The contents of drying loss, water extract, diluted ethanol extract, ether extract and geniposide in non-processed GF and processed GF were examined. The contents of drying loss, water extract and geniposide in processed GF showed a decrease as compared with those of non-processed GF, however the contents of dilute ethanol and ether extract showed a increase as compared with those of non-processed GF. The rate of decrease/increase of those index were in proportion to heating time. And, biological activities of methanol extract of non-processed GF and processed GF were investigated. DPPH scavenging effects and inhibitory effect of xanthine oxidate and hemolysis of processed GF exhibited more effective than those of non-processed GF in vitro. Accelerating effect of large intestinal transport and purgative action of non- processed GF were discriminated by processing of GF. Methanol extracts of non-pro- cessed GF and processed GF showed the protective effects against the hepatotoxicity induced by ${\alpha}-naphthylisothiocyanate$ in rats. These results suggested that the transformation of biological activities of GF by means of processing may be due to the physico-chemical change of the constituents in GF by heating.

• 한국작물학회지
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• 제37권4호
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• pp.372-376
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• 1992

답이작 지대에서 이탈리안라이스라스의 자연건조에 의한 건초생산 시기를 결정하고자 예취시기를 달리한 후 건조시간, 건초함량율, 수량 및 영양가 등을 검토한 결과를 요약하면 다음과 같다. 1. 초장은 4월중순 이후부터 증가율이 컸으며 엽중비율은 4월20일에는 55.6%이었으나, 5월30일에는 18.9%로 생육시기가 경과함에 따라 급격히 감소하였다. 2. 5월10일 이후부터 예취후 4일 건조시에 건초함량율은 17.1%～20.5%이었으며 건초 손실율은 10.2～15.0%이었다. 3. 조단백질, 조지방, 조회분 및 TDN 함량은 생육시기가 경과함에 따라 감소하는 경향이나 조직유 및 NFE함량은 증가하였다. 4. 건물수량은 2회수량은 2회예취인 4월20일＋5월30일 예취의 977kg /10a보다 1회예취인 5월20일, 5월30일 예취가 17～18% 증수하였으며 TDN 함량도 5～11% 증수하였다.

• 한국축산식품학회지
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• 제29권3호
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• pp.302-309
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• 2009

This study investigated the effects of infrared (IR) radiation combined with air blast thawing on the physical properties of pork. Regardless of air velocity, increasing IR dosage produced an exponential increase in the thawing rate of pork. This rate increased further when air blast velocity was increased. IR treatments showed significantly lower thawing loss than that of 0 Watt treatment, while increasing air velocity significantly increased thawing loss of pork (p<0.05). Increasing both IR power and air velocity tended to decrease the cooking loss of pork. Moreover, increased IR power tended to decrease the water holding capacity and shear force of pork. The shear force changes were not significant (p>0.05). Shear force also increased with increasing air velocity. In addition, the higher the air velocity the higher the shear force of pork. In Commission Internationale de l'Eclairage (CIE) colour determination, control of temperature prevented discolouration from overheating of sample surface. The results suggest that IR dosage combined with air blast has potential in thawed meat quality aspects, and that humidity control could prevent surface drying.