• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2006년도 춘계 학술발표회 논문집
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• pp.301-310
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• 2006

A series of laboratory tests was carried out for analyzing compaction characteristics of hydraulic fill soils(or hydraulically filled soils). Hydraulic fill soils were settled down by the weight of soil particle itself in water and consolidated by the extraction of water from the soil structures. Water content and dry unit weight were observed as the depth of sedimentation and consolidation soil. It was found from the result that the optimum water content $(W_{cpt})$ of the maximum unit weight$(\gamma_{dmax})$ is higher than that of laboratory compaction test(KS F 2312 A method). It was due to difference in compaction energy and compaction effect between two methods. And the maximum dry unit of hydraulic fill soil is smaller than that of laboratory compaction test. Especially in terms of compaction effect, the maximum relative compaction degrees$(R_{cmax})$ of Seamangum dredged sand, river sand and mixed sand, half and half of dredged and river sands, were 85%, 91% and 86%, respectively. It means that the compaction effect can be $85\sim91%$ of the maximum unit weight in laboratory compaction test.

• 한국지역사회생활과학회지
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• 제25권3호
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• pp.383-388
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• 2014

This study was examined the physical characteristics (geometry, yield strength, thousand-seeds weight, true density, and moisture content) required for mechanization-related technologies such as (harvesting, washing, transport, and drying). Large differences in the size and shape of boxthorn berries(Jangmyeong, Bullo, Chungmyeong, and Hokwang) are used to analyze these physical properties. The average diameter, volume, surface area, and sphericity rate are calculated using long and short diameters of the boxthorn berry according to its variety. Hokwang has the largest measured surface area, and Bullo, the smallest. Average yield strength is 1.78 kPa and the mechanical pressure of soft boxthorn berries is not more than 1 kPa. Bullo has the highest true density. The optimum drying time for the measurement of moisture content is 4 hours at the drying temperature of $100^{\circ}C$.

• 한국식품영양학회지
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• 제32권6호
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• pp.701-710
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• 2019

This study investigated the effect of apios powder on the quality characteristics of sausages. The results were as follows: pH values of the sausages were not significantly different among the samples. The amount of moisture content in the sausages decreased with increasing amount of apios powder. Increase in apios powder increased the lightness (L) value but decreased redness (a) and yellowness (b) values. Increase in apios powder increased the hardness and chewiness of sausage but decreased the adhesiveness. Apios powder had no significant effect on gumminess and springiness of the sausages among all samples. Total phenolic compound content and DPPH radical scavenging activity of apios powder added sausage significantly increased with increasing apios powder. Total bacterial counts of apios powder added sausage increased in all the samples as storage period passes and after 4 weeks of storage, the more adding ratio of apios powder was increased, the total bacterial count decreased. In view of above results, apios powder was considered to be food material suitable not only for functionality but also for developing sausage product of which preservation property is improved. From the results, 100% apios powder can be used to make optimum level for production of sausage.

• 한국식품영양학회지
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• 제27권2호
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• pp.256-266
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• 2014

The purpose of this study was to determine the optimal mixing conditions of soybean oil and bread crumbs mixture for pork patty. The experiment was designed according to the central composite design of response surface methodology. There were ten experimental points, including two replicates for soybean oil and bread crumbs. The physicochemical and mechanical analyses of each sample, including pH, cooking loss, thickness increase, moisture content, lightness, hardness, adhesiveness, springiness, chewiness, and gumminess showed significant differences (p<0.05). The results of sensory evaluation showed significant differences in tenderness, juiciness, and overall quality (p<0.05). The optimum formulation calculated by numerical and graphical method was 13.61 g of soybean oil and 6.35 g of bread crumbs. The results obtained in this study will be useful to the meat industry, which tends to decrease the saturated fatty acid content with a concomitant enrichment in the unsaturated fatty acids content.

• Journal of Communications and Networks
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• 제16권5호
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• pp.568-577
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• 2014

We consider a mobile content delivery network (mCDN) in which special mobile devices designated as caching servers (caching-server device: CSD) can provide mobile stations with popular contents on demand via device-to-device (D2D) communication links. On the assumption that mobile CSD's are randomly distributed by a Poisson point process (PPP), an optimization problem is formulated to determine the probability of storing the individual content in each server in a manner that minimizes the average caching failure rate. Further, we present a low-complexity search algorithm, optimum dual-solution searching algorithm (ODSA), for solving this optimization problem. We demonstrate that the proposed ODSA takes fewer iterations, on the order of O(log N) searches, for caching N contents in the system to find the optimal solution, as compared to the number of iterations in the conventional subgradient method, with an acceptable accuracy in practice. Furthermore, we identify the important characteristics of the optimal caching policies in the mobile environment that would serve as a useful aid in designing the mCDN.

• 한국응용과학기술학회지
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• 제25권3호
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• pp.282-290
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• 2008

The malting process of rice (OM4080 variety from Mekong Delta Rice Research Institute) was studied under pilot condition plan by means of the second-order experimental design. Processing parameters, such as the steeping time (0-60 hrs), steeping temperature ($5-45^{\circ}C$), germination time (0-8 days), germination temperature ($5-45^{\circ}C$) and gibberellin concentration (0-2 mg/kg) were investigated. As a result, all germination conditions, especially germination time, germination temperature, and gibberellin concentration had a significant effect on the malting loss, amylase activity and starch content. The protein content was not clearly affected by any conditions. The optimum conditions for malting process (with highest amylase activity) were as follows: 30 hrs of steeping time, $30-35^{\circ}C$ of steeping temperature, 5-5.5 days of germination time, $25^{\circ}C$ of germination temperature, and 1.5 mg/kg of giberrellin concentration.

• 한국식품영양학회지
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• 제33권5호
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• pp.473-482
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• 2020

The purpose of this study was to prepare bread added with sea buckthorn (Hippophae rhamnoides L.) berry powder (SBBP) (1, 3, and 5%) using a straight dough method. The quality and antioxidant characteristics of the bread were analyzed. The results indicated that the pH value and dough raising power of the dough decreased and the moisture content of the bread added with SBBP increased compared to that without the SBBP. The crust color of the bread did not change significantly. However, the crumb lightness value decreased and the redness and yellowness value increased respectively to the concentration of the SBBP. The texture measurement indicated that the hardness, gumminess, and chewiness of the bread increased with the addition of the SBBP. The total polyphenol content of the bread supplemented with the SBBP was increased (4.60~16.14 mg GAE/g) compare to the control (1.67 mg GAE/g). Dose-dependent, significant-high DPPH (26.86%) and ABTS (42.52%) radical scavenging activities were observed in the bread with the addition of the SBBP up to 5%. Based on these results, the optimum amount of the SBBP to add for baking bread would be 3% and the SBBP could be considered a functional agent.

• 한국식품조리과학회지
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• 제28권2호
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• pp.195-206
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• 2012

The purpose of this study was to determined the optimal mixing condition of two different amounts of tomato powder (A), and starch (B) for the preparation of sausage prepared with tomato powder was determined. The content of lycopene was 3 mg/g. The experiment was designed according to the central composite design of response surface, which showed 10 experimental points including 2 replicates for tomato powder and starch. The physiochemical, mechanical, antioxidant activity and sensory characteristics of samples were measured. The results of the physiochemical, mechanical and antioxidant activity analysis of each sample, including pH, moisture content, color L, color a, color b, hardness, chewiness and cohesiveness, total phenolic content and DPPH free radical scavenging activity showed significant differences. The sensory measurements were significantly different in color, flavor, chewiness, overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 4.26 g tomato powder and 7.51 g starch.

• 한국약용작물학회지
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• 제26권5호
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• pp.354-361
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• 2018

Background: This study was conducted to investigate the growth characteristics, root yield and curcuminoid content of turmeric (Curcuma longa L.), cultivated using mother seed rhizomes (MR) and finger seed rhizome (FR) of different sizes. MR are attached to the stem, and FR are connected to the MR, and are used as a general seed rhizome. Methods and Results: Seed rhizomes of different types and sizes were used: large, medium and small for FR, and large, half-sized, and small for MR. These were assigned to the experimental groups and cultivated under greenhouse conditions. The growth characteristics, root yield, and curcuminoid content did not show clear difference between MR and FR, but suggest that the larger seed rhizomes (above 30 g) could have higher root yields. On average, harvested mother rhizomes (HMR) contained more curcuminoid than harvested finger rhizomes (HFR), while the yield of HFR was higher than that of HMR. The higher weight of harvested roots correlated significantly with elevated curcuminoid content. Conclusions: The two seed rhizomes, MR and FR, did not differ in root yield and curcuminoid contents, but larger seed rhizomes may produce better root yields. This suggest that the optimum seed rhizome is larger FR, to produce higher yields and quality in turmeric root production.

• 한국치위생학회지
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• 제13권3호
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• pp.517-523
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• 2013

Objectives : The aim of the study is to investigate the antimicrobial activity of jaborandi and sorbitol to various oral microbes. Methods : Jaborandi leaves contain pilocarpine. The conditions for extraction were optimized on the basis of substances, temperatures and pHs. Total pilocarpine content after extraction was analyzed by HPLC. The herbal antimicrobial activity of jaborandi and sorbitol were evaluated for oral microbes containing ATCC 25175 S. mutans, ATCC 13419 S. salivarius, ATCC 6249 S. mitis, ATCC 33398 S. equi, ATCC 29213 S. aureus, ATCC 14053 C. albicans. Results : The optimum conditions for highest yielding extraction were pilocarpine content after boiling at $100^{\circ}C$ for 1 hour at pH 3. The level of total pilocarpine content was analyzed at 833 mg/kg by HPLC. The most effective antimicrobial activity was obtained by combination of pilocarpine and sorbitol rather than pilocarpine, menthol and sorbitol, respectively. Conclusions : This results supported the preventive oral health care using safe and convenient jaborandi herb.