• Korean journal of food and cookery science
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• v.16 no.4
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• pp.311-315
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• 2000

Mulberry leaves Julpyun(a traditional Korean rice cake) was prepared by adding Mulberry leaves powder in the ratio of 0%, 3%, 6% and 9% of rice flour, and tested for inorganic nature, physical function, chromaticity, and rheological properties. As the ratio of mulberry leaves powder increased, both the amounts of major inorganic ingredients, calcium, magnesium, and sodium, and the amounts of minor inorganic ingredients, iron, copper, and zinc, were increased proportionally. Thus, one way to increase the amounts of inorganic ingredients appeared to add mulberry leaves powder. In physical function test, control cake(0% mulberry leaves) showed the highest value in appearance and the value decreased as the amounts of mulberry leaves increased. In color, 3%-mulberry leaves-Julpyun gave the highest value followed by 0%, 6%, and 9%-Julpyun in order. The values of texture and moisture were decreased as the ratio of mulberry leaves powder increased. In rheometer test, 9%-mulberry leaves Julpyun showed the high values in hardness, cohesiveness, and brittleness. Therefore, as the amounts of mulberry leaves powder increased, the amounts of inorganic ingredients increased, but the value of physical function test decreased. 9% mulberry leaves Julpyun has the highest value of rheometer test.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.353-360
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• 2019

To optimize the fermentation period of lightly salted Oiji, 3% salt was added to cucumbers that were fermented at $27{\pm}1^{\circ}C$ for 3, 4, 5, 6, or 7 days, after which their physical properties (moisture content, salinity, pH, acidity, hardness) and sensory characteristics (acceptance test, difference test) were evaluated. The moisture content was highest at day 6. Hardness slowly increased as fermentation time increased, but not significantly. The pH was highest after 3 days of fermentation, and tended to decrease as fermentation time increased, with the largest drop occurring between 4 and 5 days, and the lowest pH occurring between 6 and 7 days. Acidity was lowest after day 3 of fermentation and highest after day 7. Acidity tended to increase as fermentation period lengthened. The L-value tended to decrease as salt concentration increased. The a-value declined from day 3 to day 5, then increased significantly by day 7. The b-value was highest after 7 days, with a tendency to increase as the fermentation progressed. Acceptance test results were highest for taste and overall acceptance after 5 days of fermentation. The difference test showed that the optimal lightly salted Oiji fermentation period was approximately 5 days. These results indicate that lightly salted Oiji fermented for 5 days produced the highest acceptance.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.34 no.3
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• pp.17-24
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• 2002

An unsteady-state moisture diffusion through cellulosic fibers in paper was characterized from the moisture sorption experiment and the mathematical modeling. The sorption experiment was conducted by exposing thin dry paper specimens to a constant temperature-humidity environment. Oven dried blotting papers and filter papers were used as test samples and the gains of their weights were constantly monitored and recorded as a function of sorption time. For a mathematical approach, the moisture transport was assumed to be an one-dimensional diffusion in thickness direction through the geometrically symmetric structure of paper. The model was asymptotically simplified with a short-term approximation. It gave us a new insight into the moisture uptake phenomena as a function of square root of sorption time. The fiber-phase moisture diffusivities(FPMD) of paper samples were then determined by correlating the experimental data with the unsteady-state diffusion model obtained. Their values were found to be on the order of magnitude of $10^{-6}-10^{-7}cm^2$/min., which were equivalent to the hypothetical effective diffusion coefficients at the limit of zero porosity. The moisture sorption curve predicted from the model fairly agreed with that obtained from the experiment at some limited initial stages of the moisture uptake process. The FPMD value of paper significantly varied depending upon the current moisture content of paper. The mean FPMD was about 0.7-0.8 times as large as the short-term approximated FPMD.

• Advances in concrete construction
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• v.10 no.6
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• pp.515-526
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• 2020

Cold-mixed asphalt mixture is a widely recommended asphalt pavement materials with potentially economic and environmental benefits. Due to the reduction of natural non-renewable mineral resources, powder minerals with similar properties are considered as new mineral fillers in asphalt mixtures. This study explored the feasibility of using cement to replace natural limestone powder (LP) in emulsified asphalt concrete modified by styrene-butadiene styrene copolymer. The experimental tests, including compressive strength, Marshall stability as well as moisture susceptibility test, were used to investigate the mechanical properties, the Marshall stability, flow value, as well as the moisture damage. In addition, the influence of material composition on the performance of asphalt concrete is explained by the microstructure evolution of the pore structure, the interface transition zone (ITZ), and the micromorphology. Due to mineralogical reactivity of cement, its replacement part of LP improved the mechanical properties, Marshall stability, but it will reduce the moisture susceptibility and flow value. This is because with the increase of the cement substitution rate, the pore structure of the asphalt concrete is refined, the width of ITZ becomes smaller, and the microstructure is more compact. In addition, asphalt concrete with a larger nominal particle size (AC-16) has relatively better performance.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.235-242
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• 2016

The purpose of this study was to investigate the quality characteristics of makpyeon prepared with dry milled rice powder. The makpyeon samples prepared with dry milled rice powder and various amount makgeolli (0% (CON), 25% (M25), 50% (M50), 75% (M75), 100% (M100)), and analyzed for moisture content, pH, Hunter's color value, TPA and sensory evaluation. The moisture content did not showed significant difference among makpyeon samples. The L-value, a-value resulted in that CON showed the highest and decreased with the amount of makgeolli. The b-value of makpyeon samples showed that CON was the lowest and increased with the amount of makgeolli. TPA resulted in that M100 showed the highest hardness and the lowest adhesiveness, cohesiveness. Chewiness and gumminess of makpyeon samples were higher than those of CON. Based on quantitative descriptive analysis, the score of brightness, moistness, particle size and gloss of showed higher in CON that in makpyeon samples, firmness increased with the amount of makgeolli. Flavor attributes of liquor odor, sour odor, fermentation odor of makpyeon was stronger in makpyeon samples that in CON with the amount of makgeolli. Acceptance test resulted in makpyeon made with CON, 100% of makgeolli (M100) showed the significantly highest score in taste and overall acceptance.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.174-185
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• 2017

The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.

• Food Engineering Progress
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• v.15 no.1
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• pp.34-40
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• 2011

As an attempt to develop a value-added food product, purple sweet potato powder was added in a model system of steamed bread as a healthy food ingredient and physicochemical properties such as moisture content, specific volume, spread ratio, color, texture as well as consumer preferences on the attributes such as uniformity, color, flavor, elasticity, chewiness, taste, and overall preference were evaluated. Moisture content ranged from 44.16 to 44.55% (wet basis) and appeared independent on the level of purple sweet potato (PSP) powder incorporation. As a result of the addition of PSP powder, the specific volume of steamed bread decreased from 3.22 to 2.55 mL/g, and value of 4.5% sample was significantly lower than other samples (p<0.05). On the other hand, spread ratio ranged from 2.01 to 2.53, and appeared to decrease as the PSP powder concentration increased (p<0.05), indicating a significant improvement. Lightness $(L^*)$ decreased significantly as the PSP powder content increased (p<0.05) for both dough and skin of the steamed bread. In addition, an increasing trend in redness ($a^*$-value) and a decreasing trend in yellowness ($b^*$-value) were noticed. Firmness increased significantly with the addition of PSP powder regardless of concentration (p <0.05); however, firmness was not significantly different among samples containing 1.5-4.5% PSP powder (p>0.05). Consumer acceptance test indicated that incorporation of 3% PSP powder in the formulation of steamed breads would be recommended.

• Journal of the Korean Wood Science and Technology
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• v.25 no.3
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• pp.16-23
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• 1997

This study was carried out to discuss feasibility of high density polyethylene(HDPE) as a new substitute for the conventional adhesives in plywood manufacture. Plywood was composed of radiata pine(Pinus radiata) and Malas(Homallium feotidium) veneers and bonded by HDPE. Adhesion characteristics and anatomical scanning has been examined through tensile-shear strength test and scanning electron microscopy(SEM). The results are as follows; 1. Optimum loading quantity was 15g/$(30.3{\times}30.3)cm^2$, and tensile-shear strength increased with the increase of loading quantity. 2. Even at the hot pressing time of 1 minute, tensile-shear strength met the value of KS(over the 7.5kgf/$cm^2$), and tensile-shear strength increased with the increase of hot pressing time. 3. Plywood composed of veneer at moisture content of 19.6% showed similar tensile-shear strength to that at air conditioned moisture content of 11.4%. 4. Under the same condition of hot pressing time, tensile-shear strength of plywood bonded by HDPE met the KS value of boil and wet test and proved the same group as phenol formaldehyde adhesive. 5. HDPE films showed mechanical adhesion through penetration into the lathe check and ray of veneer.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.20 no.5
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• pp.327-333
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• 2008

The purpose of this study is to develop a paddle-type dryer and to commercialize the dryer, in which mixing and drying can be done simultaneously. According to a performance test, a newly-designed paddle-type dryer can dry Chitosan salt to a low moisture contents below 0.3%. Also the newly-designed dryer can dry air pollution materials, because the dryer can operate in a closed system. The economic efficiency of a newly-designed system and an existing system was compared in a performance test. As a result, the economic efficiency of a newly-designed system was higher than an existing system. In conclusion, it is thought that the newly-designed system has a high commercial value.

• Magazine of the Korean Society of Agricultural Engineers
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• v.20 no.4
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• pp.4799-4804
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• 1978

In order to investigate the effect of delayed compaction on the strength of the lime soil mixtures, labroatory test with two kind of soils was performed at four levels of lime content, at five levels of water content, and at six love's of delayed times. The results are summarized as follows; 1. Maximum dry density and optimum moisture content decreased with increase of the delayed times. The decreasing rate of those values at the earlier delayed time were large, and those values showed almost constant after about four hours of delayed time. 2. According to the increase of the delayed time, the decreasing rate of maximum dry density and optimum moisture content was large ia S-2 sampl, but was a little in S-1 sample. 3. Unconfined compressive strength of lime soil mixtures decreased with the increase of the delayed time, and the decreasing rate of its strength increased with the increase of the lime content. 4. Water content corresponding to the maximum strength was a little higher than the optimum moisture content along the increase of lime content and delayed time but its value was large in fine soil.