• Proceedings of the Korea Water Resources Association Conference
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• 2015.05a
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• pp.467-467
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• 2015

Sustainable water resource management requires the assessment of hydrological variability in response to climate fluctuations and anthropogenic activities. Determining quantitative estimates of water balance and total basin discharge are of utmost importance to understand the variations within a basin. Hard-to-reach areas with few infrastructures, coupled with lengthy administrative procedures makes in-situ data collection and water management processes very difficult and unreliable. In this study, the hydrological behavior of Lake Chad whose extent, extreme climatic and environmental conditions make it difficult to collect field observations was examined. During a 10 year period [January 2003 to December 2013], dataset from space-borne and global hydrological models observations were analyzed. Terrestial water storage (TWS) data retrieved from Gravity Recovery and Climate Experiment (GRACE), lake level variations from Satellite altimetry, water fluxes and soil moisture from Global Land Data Assimilation System (GLDAS) were used for this study. Furthermore, we combined altimetry lake volume with TWS over the lake drainage basin to estimate groundwater and soil moisture variations. This will be validated with groundwater estimates from WaterGAP Global Hydrology Model (WGHM) outputs. TWS showed similar variation patterns Lake water level as expected. The TWS in the basin area is governed by the lake's surface water. As expected, rainfall from GLDAS precedes GRACE TWS with a phase lag of about 1 month. Estimates of groundwater and soil moisture content volume changes derived by combining altimetric Lake Volume with TWS over the drainage basin are ongoing. Results obtained shall be compared with WaterGap Hydrology Model (WGHM) groundwater estimate outputs.

• Journal of the Korean Wood Science and Technology
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• v.52 no.1
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• pp.70-86
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• 2024

Termites are a serious threat to wood-based products in Indonesia. This study investigated the termite resistant property of glulam made from polystyrene-modified wood. Three tropical fast-growing wood species, namely mangium (Acacia mangium), manii (Maesopsis eminii), and rubberwood (Hevea brasiliensis), were prepared for flat-sawn laminae. After getting air-dried condition, the laminae were impregnated with polystyrene using potassium peroxydisulphate as a catalyst followed by polymerization at 80℃. Polystyrene-impregnated and control glued-laminated lumbers (glulams) were manufactured, and solid wood was provided. Three wood species and three wood products with six replicates were exposed in a field in Bogor, Indonesia, for four months, and before the tests, their density and moisture content were measured. At the end of the field tests, the weight loss and protection levels of each test sample were determined. A completely randomized factorial design was used for data analysis. The weight percentage gains for mangium, manii, and rubberwood were 22.30%, 18.22%, and 10.44%, respectively. The results showed that manii belonged to low-density wood, whereas the other two woods were medium-density wood, and the moisture content was the ambient moisture content, typical of the Bogor area. Regarding weight loss and protection level, mangium was the most durable against subterranean termite attacks, followed by rubberwood and manii. Among the wood products, the polystyrene-impregnated glulam presented the highest durability, followed by the control glulam and solid wood. Therefore, mangium and rubberwood polystyrene-impregnated glulams are recommended for future product development.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.4
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• pp.588-595
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• 2003

The optimum level of fresh granulated low-calcium (0.2%) skim milk co-precipitate, as fat substitute in low-fat ground pork patties was determined on the basis of physico-chemical, cooking and sensory properties. Low-fat ground pork patties (<10% total fat), formulated with 15 per cent water, 4 per cent added fat, 1.5 per cent salt and 4-10 per cent milk co-precipitate, were evaluated for proximate composition, cooking characteristics and compared with control patties with 15 % added fat. The moisture and protein content of raw and cooked low-fat patties were significantly (p<0.05) higher than control. The incorporation of milk co-precipitate in low-fat patties improved cooking yield, fat and moisture retention and reduced shrinkage. The sensory properties of low-fat patties were comparable with control patties. The overall acceptability of low-fat patties formulated with 7% milk co-precipitate was significantly (p<0.05) higher than patties with 10% level and non-significantly (p<0.05) higher than low-fat patties containing 4% milk co-precipitate and control. Instrumental Texture Profiles of developed low-fat patties and control patties were comparable with slight increases in hardness and gumminess of the low-fat product. The developed low-fat ground pork patties (7% milk co-precipitate) had lower TBA values, better microbiological and sensory refrigerated storage stability than high-fat control patties packaged in air permeable films for 21 days.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.225-231
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• 2015

Fish sarcoplasmic protein (SP) obtaining from lyophilization was evaluated its effect on the qualities of the no-fat chicken sausages in the presence of microbial transglutaminase (MTG) as compared to sodium tripolyphosphate (STPP). The cooking yields of all sausage samples were not different. Expressible moisture (EM) of sausage samples was reduced by adding fish SP, while the lowest EM values were observed in sausage samples containing STPP. The pH values of sausage samples were increased with the addition of fish SP and STPP. Proximate analysis revealed that the moisture, fat, and protein contents of all samples were not different (p>0.05). Textural properties (TP), measured by texture profile analysis, showed that hardness of no-fat sausages increased upon adding fish SP. However, the highest TP values were found in sausage samples with STPP. The redness values were reduced in sausage samples with STPP, while other color values were not affected by STPP. Sensory evaluation revealed that sausages with fish SP were accepted at the higher level than that of control. However, sausage samples with STPP showed highest TP and acceptability. Thus, partial substitution of STPP by SP would be possible to reduce phosphate level in the chicken sausages.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.586-596
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• 2013

This study was designed to investigate the effect of Korean whole wheat flour making pan bread. Korean whole wheat flour was mixed with flour at the level of 10% (WHF10), 20% (WHF20), 30% (WHF30), 40% (WHF40) and 50% (WHF50) in order to make bread. According to mixogram, the CON (control), WHF10, WHF20, WHF30, WHF40, except WHF50 were found to be proper between 3 and 5 min. in terms of peak time. CON and WHF10 for peak value were at the level of over 60%. By increasing the ratio of Korean whole wheat flour, the pH, dough fermentation rate, volume, specific volume and moisture content were decreased, and gumminess, cohesiveness and hardness except springiness, were increased for storage days. In the crumbScan analysis, the addition of Korean whole wheat flour decreased the volume and increased the crumb fineness of pan bread. In the sensory evaluation, WHF30 showed good preference in the aspect of flavor, taste and overall acceptance, but was not significant between WHF20. CON scored the highest points in volume, specific volume, moisture content and texture, but was not significant between WHF20.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.292-298
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• 2001

This study was conducted to investigate physicochemical properties of extrudates combining 4 levels of squid (0, 3, 5 and 7%) with 3 levels of defatted soy flour (0, 5, and 10%). Blends were adjusted to moisture content of 27% and then extruded in a single-screw laboratory extruder at 170rpm screw speed and 16$0^{\circ}C$ barrel temperature. The extruded materials were dried at 6$0^{\circ}C$ for 8hr to a moisture content of 3~4% and refrigerated at 4$^{\circ}C$ for 12 hour before examination for textural properties, expansion ratio, bulk density, shear force and Hunter color. Expansion ratio of extrudates decreased as squid content increased whereas bulk density and shear force increased. Expansion ratio of extrudates was not significantly different by defatted soyflour level. Bulk density of products decreased as defatted soyflour content increased but shear force of products increased as defatted soyflour content increased. In scores of sensory hedonic evaluation of snacks, appearance, flavor, texture and overall acceptability values had lowered as squid level increased. Therefore, according to materials contents on extrudates increased, nutritional contents of this products increased and also shear force and bulk density in physical properties increased whereas expansion ratio decreased.

• Journal of the Korean Society of Tobacco Science
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• v.5 no.1
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• pp.87-95
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• 1983

This study was conducted to evaluate the affect of soil conditioners and their application rates on the growth, Yield and quality of Flue-cured tobacco. Soil conditioners for this study were Montmorillonite arid Zeolite as clay mineral source and Rice hull and Sawdust as organic source. Their application rates were 500, 1000, 2000kg/10a. The growth of tobacco plants was promoted, compared with that of Non- treated plot (control) by Zeolite, Montmorillonite and Rice hull application but decreased by Sawdust application. During tobacco growing season soil moisture content, compared with control, was increased by Zeolite and Montmorillonite application but decreased by Rice hull and Sawdust application. In contrast to soil moisture content, soil temperature was higher in the Rice hull and Sawdust plot than in the plot of Zeolite and Montmorillonite. The treatment of Sawdust, compared with control, obviously accelerated the maturity of tobacco, increased reducing Sugar but decreased total alkaloids, nicotine and nitrogen content of cured leaves. The Sawdust Plot decreased the Yield (kg/10a) with significant difference by 1 %level but significantly increased leaf quality (Won/kg) and value (Won/10a) by 1%and 5 %level, respectively. The present application , ate of Nitrogen in Korea (12.5kg/10a) seems to be excessive for Flue-cured tobacco production.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.667-673
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• 2015

This study was conducted to investigate the effects of chlorella powder on quality characteristics of maejakgwa (a Korean traditional cookies). Maejakgwa was prepared with different amounts of chlorella powder (in ratios 0, 1, 2, 3, and 4% of flour quantity). The moisture, crude ash, crude protein, and crude lipid contents of used chlorella powder were 2.38, 7.25, 65.95, and 0.95% respectively. The pH of maejakgwa dough decreased significantly as the level of chlorella powder increased; however, density of the batter, spread factor values, and moisture contents of the groups increased significantly with higher level of the chlorella powder. In addition, Hunter's color L, a, and b values decreased significantly with increasing amounts of chlorella powder. In the texture meter test, hardness increased according to increasing concentration of chlorella powder. Finally, maejakgwas containing 1~2% chlorella powder had the highest sensory evaluation. From these results, we suggest that chlorella powder is a good ingredient for increasing consumer acceptability as well as functionality of maejakgwas.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.412-418
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• 2008

In this study, Sulgidduk samples were prepared with substitutions of 1, 2, 3, and 4% tomato powder, along with a control, and were then analyzed for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of tomato powder in the formulation. According to the results, moisture content and water activity were not significantly different among the Sulgidduk samples. In terms of color, as the level of tomato powder content increased, lightness decreased, while the a-value (+redness/-greenness), and yellowness increased. For the textural characteristics, the samples showed significant differences for hardness, adhesiveness, and gumminess, while fracturability was not significantly different. In addition, the samples containing tomato powder presented significantly higher springiness, cohesiveness(except the 1% substitution level), chewiness, and resilience than the control group. In the sensory evaluation, the control group had significantly higher scores for color and flavor as compared to the tomato powder samples. Furthermore, flavor and overall acceptability decreased, while tomato flavor, sourness, and off-flavor increased with increasing tomato powder content. Sweetness and after-taste were not significantly different among the samples. In conclusion, the results indicate that substituting 2${\sim}$3% tomato powder in Sulgidduk is optimal for quality, and provides a product with reasonably high overall acceptability.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.882-889
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• 2006

The quality characteristics were measured, using sensory evaluation and mechanical characteristics, for the addition of different percentages of apricot juice(0%, 5%, 10%, 15%, 20%) to rice flour, in order to promote the use of and liking for the traditional Korean rice cakes. The pH was decreased with apricot juice addition, while acid was increased. The moisture contents were 36.2${\sim}$45.0% . The L-value was decreased with increasing apricot juice addition, while a- and b-values were increased. In mechanical texture characteristics, hardness, gumminess and brittleness were the highest at the 10% apricot juice level(p<.001). Springiness was also the highest at 10% level but the difference was not significant. In the sensory evaluation, the color, flavor, sourness, hardness and chewiness were increased with apricot juice addition. Apricot sulgidduk made with the addition of 10% apricot juice to rice flour was found to be the best recipe in terms of acceptability, flavor quality, taste quality, and overall quality and there was a significant difference between the samples. The springiness was negatively correlated with the cohesiveness, springiness, gumminess and brittleness while moistness was positively correlated with moisture, hardness, cohesiveness, springiness, gumminess and brittleness.