• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.552-560
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• 2009

Bamboo leaf powder was added to Chiffon cake to increase its neutraceutical effects and storage periods. Specifically, 0, 7, 10 and 13% leaf powder was added to the cakes. The content of total dietary fiber in the bamboo leaf powder was 65.57%. The moisture content did not differ significantly among groups. The cake containing 10% bamboo leaf powder had the greatest volume, whereas the control group (0% bamboo leaf powder) had the lowest volume (p<0.05). The Hunter's L and a values decreased significantly as the amount of bamboo leaf powder increased. The b value of the control was lowest among the groups (p<0.05). Evaluation of the consumer acceptance of flavor revealed that the cakes containing the added bamboo leaf had greater consumer acceptance than the control. However, when the color was evaluated, the 13% group showed the lowest acceptance (p<0.05). Other factors such as texture, taste and overall acceptance did not differ significantly among groups. Additionally, the elasticity did not differ among groups, while the air cells were most uniform in the control. The strength of bamboo leaf aroma, bitter taste and aftertaste increased as the amount of bamboo leaf powder added increased. Cakes containing 10% and 13% added powder had the greatest moisture content, while the control had the lowest content (p<0.05). As in previous studies, the results of this study indicated that 10% bamboo leaf powder was the optimal level for the preparation of Chiffon cake. To evaluate the storage of cakes, the 10% group and the control were inoculated with Aspergillus oryzae and then incubated at $30^{\circ}C$ for 6 days. The microbial colony counts in the control group were dramatically increased after 48 hrs; however, the fungal concentration of the 10% group did not increase for 4 days. In conclusion, the addition of 10% bamboo leaf powder to Chiffon cake increased the storage time while maintaining adequate consumer acceptance.

• Korean System Dynamics Review
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• v.15 no.3
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• pp.5-36
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• 2014

The purpose of this paper is to develop a System Dynamics model for estimating the volume of forest resources in the future and simulating the volume of function of public benefit linked to forest resources in dynamic manner. Also it is to analyze the impact when the volume of forest land conversion is controlled by policy using the SD model. The analysis was done at nation-wide for the simulation period 2000 to 2040. Estimated forest area was 6.2 million ha and estimated growing stock was $4.7\;billion\;m^3$ in 2040 from the future forecast without policies. Changing of forest resources, 13.9 billion tons of forest-ground-water storage was estimated, $1.8\;million\;m^3$ of erosion control of forest was estimated and 377 million tons of $CO_2$ absorption was estimated. As a result of simulation with two alternatives, forest area was less reduced and growing stock was bigger than do nothing policy. Also, function of public benefit reflected by changes of forest resources was enhanced. This study contributes to estimate the quantitatively measured volume of forest resources and function of public benefit over the 30 years in Korean forest land in scientific way. Using this SD model, decision maker would develop forest land policies more delicately for deserving forest resources and increasing the volume of function of public.

• Culinary science and hospitality research
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• v.7 no.1
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• pp.91-105
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• 2001

Chou-cream bread and Red bean paste bread were made by sponge & dough method with the sweet dough formula. The bread quality was studied by the measurements of the temperature variation, the fermentation level of frozen dough in the special condition(dough conditioner of 5$^{\circ}C$, 10$^{\circ}C$, 15$^{\circ}C$, 20$^{\circ}C$ and 30$^{\circ}C$), the product volume and thesensory evaluation with frozen dough thawed, fermented and baked. When thawing temperature was low, the core temperature of frozen dough increased slowly and the time for thawing and fermentationwas long. In thawing and fermentation, the core temperature of Red bean paste dough increased faster than that of Chou-cream dough. When the thawing conditions of dough conditioner(retarder) were 20$^{\circ}C$ and 30$^{\circ}C$, the level of total time decrease for thawing and fermentation was 55 and 86 min in Chou-cream dough and 62 and 90 min in Red bean paste dough respectively in comparison to dough conditioner of 5$^{\circ}C$. In volume of baked products, they showed no significant difference for three weeks of storage, but slight difference for four weeks of storage. The result was that Chou-cream bread was larger than Red bean paste bread in the decrease of volume. In sensory evaluation, the bread quality became low according to the time. When stored for four weeks in the freezer, significant differences were found in Chou-cream vread, but slight difference appeared in Red bean paste bread. The research identified that Red bean paste dough was more effective in manufacturing time than that of Chou-cream dough, when thawing temperature was high, and if frozen dough was thawed in the retarder of lower than 20$^{\circ}C$, the bread quality in terms of volume and sensory evaluation had no significant difference in comparison to the none-freezing Red bean paste bread.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.322-327
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• 2004

This study was carried out to evaluate the effect of flour's protein contents on the quality of Danish pastries made with frozen doughs. Danish pastries for frozen dough were made by straight dough method. Frozen doughs were stored for 12 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a month. The volume, the moisture content, the texture and the quality evaluation of Danish pastries were investigated. The volume of Danish pastry decreased with the increase of frozen storage time. Danish pastry made by flour of 13.2% protein content showed larger volume than that made by flour of 9.2% protein content. The moisture content of Danish pastry revealed that there were no significant decrease with the increase of frozen storage time. In terms of hardness, Danish pastry made by flour of 9.2% protein content accomplished the best texture in the resulting pastry. On the quality evaluation, Danish pastry made by flour of 13.2% protein content had the highest score.

• Water for future
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• v.28 no.3
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• pp.159-173
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• 1995

This study is to develop the suitable hydrologic models for determination of the size and location of detention storage facilities to restrain stormwater runoff in urban areas. Fictitious areas of two levels are considered to seize the hydrologic response characteristics. A one-square-kilometer area is selected for the catchment level, and a 10-square-kilometer area consisting of 10 catchments is adapted at the watershed level as representative of urban drainage area. In this analysis, different rainfall frequencies, land uses, drainage patterns, basin shapes and detention storage policies are considered. Flow reduction effect of detention storage facilities is deduced from storage ratio and detention basin factor. A substantial saving in detention storage volumes is achieved when the detention storage is planned at the watershed level than the catchment level. For the application of real watersheds, two watersheds in Seoul metropolitan area-Jamshil 2, Seongnae 1-are selected on the basis of hydrologic response characteristics. Through the regression analysis between dimensionless detention storage volume, dimensionless upstream area ratio and reduction rate of storage ratio, the regression equations to determine the size and location of detention storage facilities are presented.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.19 no.2
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• pp.83-93
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• 2016

This study purposed to examine the water retention capacity of floor litter in deciduous forests. Water holding capacity(WHC) and interception storage capacity of Alnus hirsuta Turcz. ex Rupr., Quercus acutissima, Quercus mongolica litters were experimentally estimated. Physical characteristics of litters were also obtained to understand the relationships between water-retention capacity and litter characteristics. Experiments showed that WHC increases with specific volume of litter, varying 244.4% to 416.8% of its dry mass. Interception storage have estimated with rainfall simulation experiments. Maximum interception storage ($C_{max}$) and minimum interception storage ($C_{min}$) of litters were 220% and 138% of dry mass in Alnus hirsuta Turcz. ex Rupr., 218% and 137% in Quercus acutissima, and 240% and 156% in Quercus mongolica. Both $C_{max}$ and $C_{min}$ increased linearly with litter mass, and the values of $C_{min}$ in broadleaf litters have also linear relation to leaf area.

• Journal of Advanced Marine Engineering and Technology
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• v.36 no.8
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• pp.1024-1029
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• 2012

As DME (Dimethyl ether) is the one of the future possible massive energy sources synthesized from natural gas, KOGAS has been doing to obtain overseas resources to meet the domestic needs. and tried to build new DME FPSO ship. This paper presents that it can help for the DME storage tank designers and storage management engineers doing proper work by understood the evaporation phenomena and pressure change of DME by thermal intake in storage tank. The experimental result shows that the evaporation rate and pressure are increased with higher liquid filling level. The proper DME liquid filling level in tank is obtained as lower than full 98% volume of tank in case of storing longer than a day, because the pressure is increased rapidly with full 98% filled level of storage tank.

• Journal of The Korean Society of Agricultural Engineers
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• v.53 no.6
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• pp.7-16
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• 2011

This study discussed the applicability of satellite SAR (Synthetic Aperture Radar) imagery with regard to reservoir monitoring, and tried the extraction of reservoir storage from multi-temporal C-band RADARSAT-1 SAR backscattering images of Yedang and Goongpyeong agricultural reservoirs, acquired from May to October 2005. SAR technology has been advanced as a complementary and alternative approach to optical remote sensing and in-situ measurement. Water bodies in SAR imagery represent low brightness induced by low backscattering, and reservoir storage can be derived from the backscatter contrast with the level-area-volume relationship of each reservoir. The threshold segmentation over the routine preprocessing of SAR images such as speckle reduction and low-pass filtering concluded a significant correlation between the SAR-derived reservoir storage and the observation record in spite of the considerable disagreement. The result showed up critical limitations for adopting SAR data to reservoir monitoring as follows: the inappropriate specifications of SAR data, the unreliable rating curve of reservoir, the lack of climatic information such as wind and precipitation, the interruption of inside and neighboring land cover, and so on. Furthermore, better accuracy of SAR-based reservoir monitoring could be expected through different alternatives such as multi-sensor image fusion, water level measurement with altimeters or interferometry, etc.

• Journal of Korean Society on Water Environment
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• v.33 no.2
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• pp.187-196
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• 2017

To ensure hygienic safety of drinking water in a water storage tank, the concentrations of residual chlorine should be above a certain regulation level. In this study, we conducted model simulations to investigate the effects of temperature on residual chlorine in water storage tank conditions typically used in Seoul. For this, values of model parameters (decomposition rate constant, sorption coefficient, and evaporation mass transfer coefficient) were experimentally determined from laboratory experiments. The model simulations under continuous flow conditions showed that the residual chlorine concentrations were satisfied the water quality standard level (0.1 mg/L) at all the temperature conditions ($5^{\circ}C$, $10^{\circ}C$, $15^{\circ}C$, $20^{\circ}C$ and $25^{\circ}C$). Meanwhile, when the tanks had a no flow condition (i.e., no tap-water influent due to a sudden shut-down), the concentrations became lower than the regulatory level after certain periods. The findings from this modeling works simulating Seoul's water storage tanks suggested disappearance rate of residual chlorine could be reduced through the tanks design optimization with maintenance of low water temperature, minimization of air flow and volume, suppression of dispersion and the use of wall materials with low sorption ability.

• Journal of the Institute of Electronics and Information Engineers
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• v.53 no.10
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• pp.10-14
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• 2016

Holographic data storage (HDS) features short access times, high storage capacities, and fast transfer rates since the data is recorded and read not by lines but by pages within a volume of holographic material. Furthermore, a single pixel can store more than 1 bit if it is multi-level. However, there is a problem of inter-symbol interference (ISI) between the adjacent symbols if the level difference between neighboring symbols is large. Hence, one should avoid side by side placement of the smallest level symbol and the largest level symbol in any direction. This paper proposes a 12/16 modulation code for 4-level holographic data storage, so that the largest symbol is 3 and the smallest symbol is 0, in order to reduce the ISI.