• Food Science of Animal Resources
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• v.40 no.6
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• pp.896-907
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• 2020

Imaging technique or computer vision (CV) technology has received huge attention as a rapid and non-destructive technique throughout the world for measuring quality attributes of agricultural products including meat and meat products. This study was conducted to test the ability of CV technology to predict the quality attributes of beef. Images were captured from longissimus dorsi muscle in beef at 24 h post-mortem. Traits evaluated were color value (L*, a*, b*), pH, drip loss, cooking loss, dry matter, moisture, crude protein, fat, ash, thiobarbituric acid reactive substance (TBARS), peroxide value (POV), free fatty acid (FFA), total coliform count (TCC), total viable count (TVC) and total yeast-mould count (TYMC). Images were analyzed using the Matlab software (R2015a). Different reference values were determined by physicochemical, proximate, biochemical and microbiological test. All determination were done in triplicate and the mean value was reported. Data analysis was carried out using the programme Statgraphics Centurion XVI. Calibration and validation model were fitted using the software Unscrambler X version 9.7. A higher correlation found in a* (r=0.65) and moisture (r=0.56) with 'a*' value obtained from image analysis and the highest calibration and prediction accuracy was found in lightness (r²_c=0.73, r²_p=0.69) in beef. Results of this work show that CV technology may be a useful tool for predicting meat quality traits in the laboratory and meat processing industries.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.125-134
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• 2017

This study aimed to examine quality properties of muffin by the amount of addition of Korean whole wheat flour (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in the healthy food. The effect of Korean whole wheat flour were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins when storage (1, 3, 5 days) was measured. As the ratio of Korean whole wheat flour increased, the baking loss rate and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The addition of Korean whole wheat flour increased lightness (L value) of crust and crumb decreased, whereas redness (a value) and yellowness (b value) increased. The control group (CON) showed the highest springiness lowest hardness. The muffin with 25% of Korean whole wheat flour (WHF25) in test group showed the high springiness low hardness. According to the sensory evaluation, the control group showed the highest score in terms of taste, however WHF25 showed the highest score in appearance, color, flavor, texture and overall acceptance, WHF25 showed the best result and the optimum addition of Korean whole wheat flour. Furthermore, this study proposes the possibility of development of various confectionery with using Korean whole wheat flour.

• Journal of Biosystems Engineering
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• v.40 no.3
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• pp.296-304
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• 2015

Purpose: The balance between miscanthus production and its cost effectiveness depends greatly on its moisture content during post processing. The objective of this research was to measure the moisture content using a non-destructive and non-contact methodology for in situ applications. Methods: The moisture content of comminuted miscanthus was controlled using a closed chamber, a humidifier, a precision weigher, and a real-time monitoring software developed in this research. A CMOS sensor equipped with $50{\times}$ magnifier lens was used to capture magnified images of the conditioned materials with moisture content level from 5 to 30%. The hypothesis is that when light is incident on the comminuted particles in an inclined manner, higher moisture content results in light being reflected with a higher intensity. Results: A linear regression analysis for an initiative hypothesis based on general histogram analysis yielded insufficient correlations with low significance level (<0.31) for the determination coefficient. A significant relationship (94% confidence level) was determined at level 108 in a reverse accumulative histogram proposed based on a revised hypothesis. A linear regression model with the value at level 108 in the reverse accumulative histogram for a magnified image as the independent variable and the moisture content of comminuted miscanthus as the dependent variable was proposed as the estimation model. The calibrated linear regression model with a slope of 92.054 and an offset of 32.752 yielded 0.94 for the determination coefficient (RMSE = 0.2%). The validation test showed a significant relationship at the 74% confidence level with RMSE 6.4% (n = 36). Conclusions: To compensate the inconsistent significance between calibration and validation, an estimation model robust against various systematic interferences is necessary. The economic efficiency of miscanthus, which is a promising energy resource, can be improved by the real-time measurement of its crucial material properties.

• Magazine of the Korean Society of Agricultural Engineers
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• v.21 no.2
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• pp.81-103
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• 1979

The weathered granite soil involves problems in its stability in soil structures depending upon the reduction of soil strength due to the water absorption, crushability, and content of colored mineral and feldspar. As an attemt to solve the problems associated with soil stability, the crushability of weathered granite soil was investigated by conducting tests such as compaction test, CBR test, unconfined compression test, direct shear test, triaxial compression test, and permeability test on the five soil samples different in weathering and mineral compositions. The experimental results are summarized as follows: The ratio of increasing dry density in the weathered granite soil was high as the compaction energy was low, while it was low as the compaction energy was increased. The unconfined compressive strength. and CBR value were highest in the dry side rather than in the soil with the optimum moisture content, when the soil was compacted by adjusting water content. However, the unconfined compressive strength of smples, which were compacted and oven dried, were highest in the wet side rather than in soil with the optimum moisture content. As the soil becomes coarse grain, the ratio of specific surface area increased due to increased crushability, and the increasing ratio of the specific surface area decreased as the compaction energy was increased. The highest ratio of grain crushability was attained in the wet side rather than in the soil with the optimum moisture content. Such tendency was transforming to the dry side as the compaction energy was increased. The effect of water on the grain crushability of soil was high in the coarse grained soil. The specific surface area of WK soil sample, when compacted under the condition of air dried and under the optimum moisture content, was constant regardless of the compaction energy. When the weathered granite soil and river sand with the same grain size were compacted with low compaction energy, the weathered granite soil with crushability had higher dry density than river sand. However, when the compaction energy reached to certain point over limitation, the river sand had higher dry density than the weathered granite soil. The coefficient of permeability was lowest in the wet side rather than in the optimum moisture content, when the soil was compacted by adjusting soil water content. The reduction of permeability of soil due to the compaction was more apparent in the weathered granite soil than in the river sand. The highly significant correlation coefficient was obtained between the amount of particle breakage and dry density of the compacted soil.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.78-92
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• 2016

This study investigated the quality characteristics of white pan bread with banana addition. This analysis was through mixograph and stickiness of dough, fermentation rate, TPA, crumbScan image analysis, color, moisture contents and acceptance test. Mixograph peak time presented 4~5 minutes on every sample. However, CON, B10 and B20 sample presented more than 60%, and B30, B40 presented less than 60% at peak value (%). The result indicated that banana addition increased as the stickiness decreased. The fermentation rate generally increased, but the sample B40 decreased after 75 minutes. The result of crust and inside color, CON was the highest on lightness L value, B40 was the highest on both red a value and yellow b value. The result of pH showed that B40 was the lowest, and more banana addition made pH decreased. Thus, adding banana influences negatively on volume and cost of the product. The image analysis through crumbScan did not show any significant difference on crust thickness and distortion of crumb fineness. On the other hand, CON value was 774.33 that was the lowest, and B40 value was 927.66 which is the highest on the density of crumb fineness. Hardness showed a significant difference; B40 was the lowest, and Control was the highest. Moisture contents generally had a noticeable difference; CON value was the highest, and banana addition increased as the value decreased. At the result of acceptance test, one of the sensory tests, B20 showed the highest grade, and B40 showed the worst. Based on the above results of characteristic difference, banana addition could influence volume of the bread negatively.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.453-461
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• 2004

The purpose of this study was to investigate the instrumental and sensorycharacteristics of Noralbyung made from rice flour and glutinous rice flour containing 1, 2, or 3% of ginger powder. The result of sensory evaluation showed that Noralbyung containing 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55ml honey, 15ml water, and 3g (1%) salt had high overall acceptability and chewiness preference. From textural analysis, springinessand gumminess were increased by adding ginger powder. The Hunter color a-, L- and b-values of Noralbyung were all decreased by increasing the level of ginger powder. The moisture content (%) was higher in Noralbyung with sugar than honey. With increasing ginger powder content, the moisture content (%) of Noralbyung was decreased. From these test result, the most desirable recipe for Noralbyung was 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55ml honey, 15ml water, and 3g (1%) salt. The moisture content was 37.72%.

• Magazine of the Korean Society of Agricultural Engineers
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• v.16 no.4
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• pp.3611-3616
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• 1974

Alluvial plain of the coast of Kum river tail were found as being mostly consisted of weak foundation. The settlement of the ground, density and change of moisture content which were formed by the load due the construction of earth works were disclossed by the field investigations and laboratory tests. The results are as follow, 1) Banking materials are SM and soft soil stratum is CL. 2) Field moisture content; Wf=19-1.37c c; percentage of clay (less than 0.005mm) 3) optimum water content and maximum density of banking materials; rt=2.15$\mid$0.0165W(12%24%) 4) Density and moisture coutent of banking materials; rt=2.146-0.0095W (8%50%) 5) Density and moisture content of weak foundation; rt=2.06-0. 007W After construction (20%50%) Befor construction (40%60%) 6) Load and settlement of weak foundation; Everage settlement ratio; 12% of actual load p Maximum settlement ratio; 19% of actual load p Minimum settlement ratio: 5% of actual load p 7) Relation of cohesion and unconfined compression test value; c=1/2qu (qu<0.5kg/$\textrm{cm}^2$) c=1/3qu (qu<0.5kg/$\textrm{cm}^2$)

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.255-268
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• 2001

This study aimed for exploring the best recipe of Seosokbyung with different ingredient ratios of glutinous millet flour, sugar, and water added to rice flour. The most desirable recipe was determined by sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. The best score for each sensory item was obtained in the following condition: Color-245g(70%) of glutinous millet flour, 50g of sugar with 10$m\ell$ of water in 105g of rice flour. Flavor-l75g(50%) of glutinous millet flour with a 80$m\ell$of honey in 175g of rice flour. Graininess and Moistness-245g(70%) of glutinous millet flour with 70$m\ell$ of honey in 105g of rice flour. Chewiness-2I0g(60%) of glutinous millet flour, 60g of sugar with 20$m\ell$ of water in 140g of rice flour. Sweetness-l75g (50%) of glutinous millet flour 7g of sugar with 25$m\ell$ of water in 175g of rice flour. As a result of mechanical examination, the best score for springiness, cohesiveness, chewiness, gumminess, adhesiveness was obtained in the recipe of 175g (50%) of glutinous millet flour with 80$m\ell$ of sugar in 175g of rice flour, and that for hardness in the one of 245g (70%) of glutinous millet flour with 70$m\ell$ of honey in rice flour As the less amount of glutinous millet flour was added, the scores for springiness, cohesiveness, chewiness, gumminess and adhesiveness were increased, and the addition of honey gave higher scores than sugar or oligosaccharide(P<0.05) The best recipe of Seosokbyung was 140g of rice flour, 2 l0g of glutinous millet flour, 60g of sugar, 20$m\ell$ of water and 3.5g of salt. The moisture contents of rice flour and glutinous millet flour were 31.6% and 13.3%, respectively. The content of moisture in the best recipe of the Seosokbyung is approximately 36.101%. The moisture content higher than 36% gave better sensory scores in chewiness and moistness. As a result of colorimetry, the most bright ‘L’value(Lightness) was obtained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour, 70g of sugar and 25$m\ell$ of water. The highest ‘a’ value(Redness) was gained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour and 80$m\ell$ of honey. The best ‘b’ value(Yellowness) was obtained from 140g of rice flour, 210g (60% of rice flour) of glutinous millet flour, 60g of sugar and 20$m\ell$ of water.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.77-82
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• 2007

The general composition like moisture content, and the physical and sensory characteristics of the steamed rice cake added with powder of roots of balloonflowers were as follows. The moisture content in the roots was 4.13${\pm}$0.01%, crude protein 9.24${\pm}$0.11%, crude fat 3.07${\pm}$0.04%, crude fiber 33.82${\pm}$0.01%, and crude ash 8.16${\pm}$0.02%. The moisture content of the cake was decreased with increase of the root’s powder added. In physical characteristic, the hardness of the cake was increased with increase of the powder. The control cake was the highest in the cohesiveness. The springiness tended to be increased with increase of the powder. The gumminess was higher with increase of the powder, being 530.33% in the control and 284.44% in the sample with 12.0% powder added. The adhesiveness was decreased with increase of the powder. The color change was significantly decreased with increase of the powder. With increase of the powder, the value a was decreased, while the value b showed to be increased. In a sensory test, the favorite degree to color, flavor, bitter taste, moistness, soft-ness and overall acceptability was measured to get the follow result. To color, the lot with 6% of the balloonflower powder added showed the highest accept-ability with the same highest result also to flavor and bitter taste. The moistness and the softness were revealed as the highest at the control, and the chewiness was also highest at the lot with 3% of the powder added. The overall acceptability was highest as 5.75 at the lot with 6% of the powder added, coming out to be higher in order of the 3% added-lot, the control, the 9%-lot and the 12%-lot.

• Journal of the Korean Geotechnical Society
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• v.36 no.12
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• pp.45-56
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• 2020

In this paper, intelligent compaction (IC) technology and the earthwork quality control specifications based on IC were analyzed, and the field study was conducted to investigate the relationship between the representative IC value CMV (Compaction Meter Value) and spot test results (plate bearing test and field density test). As the number of roller passes increased, both the CMV and spot test results increased. However, point-by-point comparison between CMV and spot test results yielded poor quality correlations; this is because the ununiform stiffness of the underlying layer and the moisture content of the lift layer affected the CMV and spot test results, respectively. Most international specifications related to IC requires knowledge of the IC values and their relationships with the soil properties obtained by the traditional spot tests. Therefore, for the successful implementation of intelligent compaction technology into earthwork construction practice, the number of roller passes as well as the lift thickness and the moisture content of the soil should be carefully considered.