• Journal of Biosystems Engineering
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• 제34권6호
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• pp.439-445
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• 2009

This study was performed to investigate the optimum abrasive and friction milling ratio. This was accomplished by determining changes in the quality, such as whiteness, moisture content, broken kernel, unstripped embryo rate, and surface characteristics or milling difference, during an abrasive and friction based milling process. When only abrasive was milled, the increase of whiteness was fast in the first milling, whereas the increasing rate of whiteness was small in the latter milling. The decreasing rate of moisture content and broken kernel increased as the friction milling ratio was increased. Combining with the friction milling was considered a suitable method because the unstripped embryo rate was high only when abrasive milling was used. In the case of a high abrasive milling ratio, a significant milling difference was observed in the initial milling. This indicated that the milling difference was not completely eliminated despite using friction milling in the latter milling. Consequently, it was necessary to minimize the milling difference in the initial milling. When milling quality was synthetically considered, the abrasive milling ratio was varied from 20~50%. When the abrasive milling ratio was greater than 40%, the external quality of the rice milled deteriorated since holes and defects generated on the surface in the initial milling were not removed. Due to this deterioration in surface characteristics, an abrasive milling ratio of 30% was identified as a suitable level.

• 한국축산식품학회지
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• 제38권1호
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• pp.162-171
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• 2018

The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.

• 한국수산과학회지
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• 제37권6호
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• pp.462-468
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• 2004

In order to evaluate adaptation to the environment in released fish, digestive organ and body composition were compared among 1-year old cultured (CUL), released (REL) and wild (WIL) Black Sea Bream, Acanthopagrus schlegeli. Hepatosomatic index (HSI) of the REL was significantly lower than those of the CUL and WIL fish, but intestine weight index (IWI) of REL was significantly higher than those of the CUL and WIL fish. There were no significant differences in stomach weight index (SWI) and condition facto. (CF) among those different fish groups. The number of pyloric caeca of the REL and WIL fish were 4, but the $30{\%}$ of CUL fish was 3 counts. The moisture content of whole body in the WIL fish was significantly higher than the CUL and REL fish, but significant lowest in the crude lipid of whole body. The content of moisture and crude protein of dorsal muscle were no significant differences among the CUL, REL and WIL fish, but crude lipid content of WIL fish was significantly lower than the CUL and REL fish. Moisture content of CUL fish in the liver was significantly lower than the REL and WIL fish, and crude lipid was significant lowest in the WIL fish. Amino acid content of dorsal muscle in the WIL fish was highest in the total amino acid, EAA and E/A ratio, and CUL fish was highest EAA and E/A ratio in liver. EPA content in dorsal muscle of WIL fish was lower than CUL and REL fish, and the REL fish was highest in DHA content of the fatty acid. EPA content in liver of WIL fish was lower than CUL and REL fish, and DHA content in REL and WIL fish was highest and lowest. Crude protein content of CUL and WIL fish in the scale was significantly higher than REL fish, but there were no significant differences in contents of crude lipid and ash. Ca and P of scale were formed most of mineral and content of P in CUL fish was significantly higher than those of REL and WIL fish. There were no significant differences in Mg, K, Na and S of scale, but CUL fish was significantly lower than REL fish in C1. The results suggest that difference of digestive organs and body composition concluded it from differences of inhabitation environment and feed formulations.

• 한국지반신소재학회논문집
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• 제7권3호
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• pp.17-24
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• 2008

본 연구는 화강토에 벤토나이트와 석분을 혼합하여 차수구조물을 조성할 때 구조물의 기능 및 안정을 확보할 수 있는 혼합토를 개발하고자 일련의 시험을 통하여 혼합비에 따른 혼합토의 다짐특성, 투수특성, CBR 및 압축강도특성을 밝혀 혼합토가 차수 재료로서 활용가능성을 검토하였다. 석분 함유량이 증가하면 최대건조밀도는 감소하고 최적함수비는 미소하게 증가하는 경향을 보이며 일축압축강도와 CBR값은 감소하고 점착력, 내부마찰각 그리고 팽창비는 증가하였다. 또한 벤토나이트 함유량이 증가하면 최대건조밀도는 감소하고 최적함수비, 일축압축강도, 점착력, 내부마찰각, CBR값과 팽창비 등은 증가하였다. 그리고 차수재로서의 투수계수 규정을 충족하는 혼합토의 혼합비는 벤토나이트를 10%이상 함유하고 석분함유율이 10% 이내 임을 알 수 있었다.

• 한국환경복원기술학회지
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• 제12권2호
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• pp.29-39
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• 2009

Research was initiated to investigate a vegetation characteristics of the winter season by seeding periods. 3 seeding periods (Mid-December seeding plot, Late January seeding plot and Early March seeding plot) and 3 zones (the top zone, the middle zone and the bottom zone) in each plot were treated with 3 replications on the experimented slope. Data such as vegetation coverage (%), soil hardness (MPa), temperature ($^{\circ}C$) and moisture (%) content were analyzed. The vegetation coverage was high in Early March seeding plot, medium in Mid-December, and low in Late January seeding plot. Early March seeding plot was effective in moisture content, soil hardness, and temperature for the growth of vegetation when compared to Late January seeding plot and Mid-December seeding plot. From the standpoint of coverage ratio of plant species, the coverage of Dianthus sinensis and Albizzia julibrissin were high in the Late January seeding plot whereas the coverage of Lotus corniculatus and Cool-season turfgrass were high in Early March seeding plot. These results indicated that the high vegetation coverage of Dianthus sinensis and Albizzia julibrissin in Early March seeding plot was caused by scarification during winter season. There was no difference observed in plant height regardless of seeding periods except in early surveying time of May and June after seeding. As far as each zone of the plot was concerned, the vegetation coverage was high. in the bottom zone, medium in the middle zone and low in the top zone. The bottom area of the experimented slope was high in moisture content when compared to the middle zone and the top zone.

• Geomechanics and Engineering
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• 제7권5호
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• pp.477-493
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• 2014

This study examines the behaviour of single micropiles subjected to axial tension or compression load in collapsible loess under in-situ moisture content and saturated condition. Five tension loading tests and five compression loading tests on single micropiles were carried out at a typical loess site of the Loess Plateau in Northwest China. A series of laboratory tests, including grain size distribution, specific gravity, moisture content, Atterberg limits, density, granular components, shear strength, and collapse index, were carried out during the micropile loading tests to determine the values of soil parameters. The loess at the test site poses a severe collapse risk upon wetting. The tension or compression load-displacement curves of the micropiles in loess, under in-situ moisture content or saturated condition, can generally be simplified into three distinct regions: an initial linear, a curvilinear transition, and a final linear region, and the bearing capacity or failure load can be interpreted by the L1-L2 method as done in other studies. Micropiles in loess should be considered as frictional pile foundations though the tip resistances are about 10%-15% of the applied loads. Both the tension and compression capacities increase linearly with the ratio of the pile length to the shaft diameter, L/d. For micropiles in loess under in-situ moisture content, the interpreted failure loads or capacities under tension are 66%-87% of those under compression. However, the prewetting of the loess can lead to the reductions of 50% in the tensile bearing capacity and 70% in the compressive bearing capacity.

• Asian-Australasian Journal of Animal Sciences
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• 제23권10호
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• pp.1380-1385
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• 2010

Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at $175{\pm}2^{\circ}C$ for 15 min, in a microwave oven (MO) for 70 sec and by pressure cooking (PC) at 15 psi pressure for 10 min. and compared for physico-chemical, processing, sensory and microbiological quality attributes. F2 had significantly (p<0.05) higher value for the moisture and moisture protein ratio than F1. However, MO and PC patties had significantly (p<0.05) higher moisture content than HO-cooked buffalo meat patties irrespective of fat content. Highest fat percentage was in MO patties while the minimum was in PC patties. Moisture and fat retention and cooking yield were highest in MO patties irrespective of added fat content in the formulation. Cooking yield and dimensional parameters were better maintained in F2 than F1. Sensory scores viz. appearance and color, flavour, juiciness and texture for HO patties were better than other cooking methods. Sensory panelists rated overall acceptability of HO patties very good to excellent, whereas PC and MO patties were rated as good to very good irrespective of fat content. Microbiological quality was comparable in both groups irrespective of cooking methods used.

• 동아시아식생활학회지
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• 제25권1호
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• pp.162-175
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• 2015

The purpose of this thesis was to develop pumpkin soup with different ratios of ingredients, using high-nutrient sweet pumpkins. P10G0 without sweet pumpkin and glutinous rice powder showed the highest moisture content, whereas, P5G0 whit Cheongdung pumpkin and sweet pumpkin at the same ratio whitout glutinous rice powder showed the lowest moisture content. For chromaticity lightness of control pumpkin soup scored the lowest. Lightness of P10G0 without sweet pumpkin and glutinous rice powder also scored the lowest. For redness, the P5 group with Cheongdung pumpkin and sweet pumpkin at the same ratio scored the highest while the P10 group without sweet pumpkin scored the lowest. As for yellowness, increased ratio of glutinous rice powder in pumpkin soup scored resulted in reduced yellowness in all groups P5 (p<0.01), P7 and P10 (p<0.001) A higher ratio of Cheongdung pumpkin was thus generally associated whit reduced yellowness (p<0.001). For the spread-ability, higher ratio of sweet pumpkin to Cheongdung pumpkin resulted in significant reduction of spread-ability. However, groups with 12% glutinous rice powder showed no significant differences. Spread-ability of the P5 and P10 groups significant increased and thereafter decreased according to the addition ratio of glutinous rice powder, viscosity of the G0 and G4 groups decreased according to the addition ratio of Cheongdung pumpkin, whereas they first decreased and then increased in the G8 and G12 groups. All groups showed increased viscosity whit more glutinous rice powder. For the sensory evaluation, P5G8 was mostly preferred in all aspects. P7G4 was superior in all aspects except for flavor. P10G4 scored the highest in all aspects except viscosity. For acceptance test, except for the control group, P7G4 whit added of 70% Cheongdung pumpkin, 30% sweet pumpkin and 4% glutinous rice powder was the most preferred in all aspects except color (gloss, viscosity, flavor, taste and overall quality).

• 한국농공학회지
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• 제39권6호
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• pp.99-110
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• 1997

The study was conducted in order to investigate the basic geotechnical properties of sand-bentonite mixtures with the various bentonite contents. The results obtained are as follows : 1. Optimum moisture content of sand-bentonite mixtures was approximately 17.10~18.52% corresponding to the maximum dry density of 1.58~1 .64gf/$cm^3$. As the bentonite contents and curing peroid increased, both the maximum dry density and optimum moisture content of sand-bentonite mixtures increased. 2. The unconfined compressive strength of sand-bentonite mixtures increased as the increase of bentonite content, but it did not change along the curing period. 3. The sand-bentonite mixtures ruptured at 8~15% of the axial strain and the maxi-mum shearing stress was about O.7Okgf/$cm^2$. 4. According to the increase of bentonite content, the cohesion intercept and internal friction of the sand-bentonite mixtures increased slightly in the shear test, while the cohesion intercept increased largely, and the internal friction angle decreased largely in the triaxial test. 5. Both the initial void ratio and swelling of the sand-bentonite mixtures were very low with respect to the consolidation pressure increase. 6. The swelling and shrinkage of sand-bentonite mixtures increased slightly according to the increment of bentonite content.

• 한국의류학회지
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• 제41권1호
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• pp.17-27
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• 2017

This study evaluated the performance of bedding fabrics consisting of warp (150d/144f, polyester) and weft (polyester, Tencel and cotton MVS blended spun yarn) with blend ratio of weft. We measured electrostatic propensity, moisture properties, pilling properties and mechanical properties of the fabrics for this study. F-P fabric showed outstanding moisture properties and pilling properties. However, tensile properties and electrostatic propensity were relatively inferior to other characteristic values. Significant static electricity may make F-P fabric uncomfortable. F-P7C3 fabric showed outstanding moisture properties and pilling properties. Static electricity may make F-P7C3 fabric uncomfortable; in addition, F-P5C5 fabric showed outstanding moisture properties and pilling properties. Rough and stiff hand feel were expected to increase because tensile properties decreased and surface properties increased. F-C fabric showed outstanding pilling properties and electrostatic propensity. However, it showed inferior moisture control properties. F-P5T4C1 fabric showed outstanding moisture properties, pilling properties and electrostatic propensity. Several properties are outstanding; however, the hand feels are very rough and stiff from bending. The water evaporation and static electricity increased with increasing polyester content. As the content of cotton increased, tensile properties were improved. However, water evaporation and static electricity decreased. The addition of Tencel increased the thickness and compression energy so that it exhibited a soft characteristic upon compression and an excellent moisture control properties, but the surface became somewhat coarse.