• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.509-515
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• 1996

The effects of sour liquid ferments with lactic acid bacteria on the baking properties and qualities of White Pan Bread were studied. The mixed culture of Lactobacillus brevis and Lactobacillus plantarum had higher acid equivalents and lower pH-values than single or mixed culture of other lactic acid bacteria which had been used for traditional sour dough bread. Optimum conditions of the incubation of lactic acid bacteria, which are incubation temperature time and culture medium compositions for lactic fermentation, were also investigated to find out optimum activity for good bread making. The mixed culture of L. brevis and l. plantarum incubated for 24 hours at 3$0^{\circ}C$ had the most optimum activity for bread manufacturing process and the qualities of the products. The addition of sour liquid ferments to the sponge dough effected on fermentation activity of the sponge dough to lower the level of pH to 4.64 and to produce more total titratable acidity(TTA) of 0.545, whereas conventional sponge dough bread had 0.46% of TTA. On comparison with control bread, the bread made with sour liquid ferments was found to have better specific volume, taste, symmetry, especially, organoleptic characteristics due to lactic acid, acetic acid and amino acid produced by lactic acid bacteria. Sour dough bread with liquid ferment was considered to be more effective to the inhibition of staling during storage for 6 days at $25^{\circ}C$ and to have longer shelf-than control.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.536-541
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• 2008

In order to determine the effects of strawberry powder on the baking quality of cakes, yellow layer cakes were prepared with four freeze-dried strawberry powders substitutes, at levels of 0%, 1%, 2%, 3%, 4% and 5%. Then, the physical properties, baking properties and sensory characteristics of the finished cakes were assessed. The cakes were stored for 6 days at $22^{\circ}C$ and the change in hardness during storage was evaluated. The Viscosity of the doughs, as well as the specific gravity, increased as the amount of strawberry powder in the flour increased. The volume indices of the strawberry powder cakes were less than that of control, but the other indices did not differ from those of the controls. The crust color of the strawberry cakes evidenced a reduction in L. a and b values. The crumb color also evidenced a reduction in the L and b values, but the a values increased. Sensory characteristics were evaluated by 60 students from the Dept. of Food and Biotechnology. Crust color, crumb color, moistness, softness, taste and overall acceptance were measured via a 5-scale acceptance test. The crust color of cakes containing more than 3% strawberry powders and the crumb color of all strawberry cakes evidenced lower scores than the controls. Cakes containing 5% strawberry powders were least acceptable in terms of overall characteristics. Although cakes prepared with flour containing up to 4% strawberry powder were less acceptable than the controls, general sensory scores ranged in an average${\sim}$like range. The incorporation of strawberry power into cakes was shown to increase the overall hardness.

• Food Science and Preservation
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• v.16 no.1
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• pp.47-52
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• 2009

Bread made after replacement of commercial hard wheat flour with lotus leaf flour (2.5 - 7.5%, w/w) was tested for dough and baking qualities, and by sensory evaluation. The loaf volumes of bread baked with 5% and 7.5% lotus leaf flour were 87% and 80%, respectively, of control (wheat flour only); by contrast, the volume of bread baked with 2.5% lotus leaf flour was 5% greater than control. The hardness of breadcrumbs baked with 2.5% lotus leaf flour was 64.5 g on day 0, and compared with control bread, hardness increased more slowly during storage for 3 days when 5% or 7.5% lotus leaf flour was used. Moreover, dough hardness increased with increasing levels of lotus leaf flour. Lightness decreased with addition of lotus leaf flour, but redness and yellowness significantly increased, in proportion to lotus leaf flour levels. Sensory tests on 2.5% lotus leaf flour bread showed no significant difference compared with control.

• Korean Chemical Engineering Research
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• v.56 no.1
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• pp.49-55
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• 2018

Under the era of energy crisis, hydrogen energy is considered as one of the most potential alternative energies. Liquid hydrogen has much higher energy density per unit volume than gas hydrogen and is counted as the excellent energy storage method. In this study, Navier-Stokes equations based on 2-phase model were solved by using a computational fluid dynamics program and the liquefaction process of gaseous hydrogen passing through a cryogenic cooling tube was analyzed. The copper with high thermal conductivity was assumed as the material for cryogenic cooling tube. For different inlet velocities of 5 m/s, 10 m/s and 20 m/s for hydrogen gas, the distributions of fluid temperature, axial and radial velocities, and volume fractions of gas and liquid hydrogens were compared. These research results are expected to be used as basic data for the future design and fabrication of cryogenic cooling tube to transform the hydrogen gas into liquid hydrogen.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1267-1272
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• 2006

Effects of Prunus mume byproduct (PLB), obtained after manufacture of Prunus mume liquer, on quality characteristics of bread were investigated. The pH of dough and bread decreased but titratable acidity increased by addition of 10% or 20% PLB. The volume of dough during fermentation and the baking loss of bread containing PLB were smaller than those of the dough and bread without PLB. The weight of bread increased but the volume decreased by addition of PLB. L (lightness) value increased and a (redness) value decreased in the surface of bread containing PLB. b (yellowness) value did not show difference between treatments. The internal color of bread containing PLB decreased in L and a value but increased in b value. The hardness and strength of bread decreased with 10% PLB but increased with 20% PLB compared to control. Cohesiveness and springiness of bread increased with 10% or 20% PLB, but did not show significant difference between concentrations. As results of sensory evaluation, taste and flavor of the bread containing 10% PLB increased significantly compared to control. The sensory quality of bread with 20% PLB decreased significantly. The strength, springiness, and hardness of bread with 20% PLB were higher than those of control. The taste, flavor, color, and overall acceptability of bread with 10% PLB were better than those of control. No molds were found in breads with 20% PLB and 20% PLB powder during storage for 1 week at room temperature.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.17 no.3
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• pp.279-298
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• 2019

This study comprehensively addresses recent progress at KAERI in waste treatment technology to cope with waste produced by pyroprocessing, which is used to effectively manage spent fuel. The goal of pyroprocessing waste treatment is to reduce final waste volume, fabricate durable waste forms suitable for disposal, and ensure safe packaging and storage. KAERI employs grouping of fission products recovered from process streams and immobilizes them in separate waste forms, resulting in product recycling and waste volume minimization. Novel aspects of KAERI approach include high temperature treatment of spent oxide fuel for the fabrication of feed materials for the oxide reduction process, and fission product concentration or separation from LiCl or LiCl-KCl salt streams for salt recycling and higher fission-product loading in the final waste form. Based on laboratory-scale tests, an engineering-scale process test is in progress to obtain information on the performance of scale-up processes at KAERI.

• Journal of Korean Society of Forest Science
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• v.110 no.2
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• pp.233-243
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• 2021

Considering worldwide efforts to mitigate repercussions of climate change, the South Korean government has declared to reach net zero by 2050 to achieve a carbon-neutral sustainable society. For full implementation of NDCs, the government has actively reflected its forestry sector into these strategies. Since coarse woody debris (CWD) in forests represents an enduring carbon storage, it is of particular significance to determine characteristics of changes in carbon stocks of CWD by utilizing data on dead trees monitored in permanent sample plots within national forest inventories (NFIs). In this study, therefore, both occurrence and carbon stocks of CWD were estimated in such plots using data on CWD from the 5^th, 6^th, and 7^th NFIs. Subsequently, characteristics of changes in carbon stocks over time were analyzed. Based on the analysis of 2,021 plots available for monitoring in each NFI of Gangwon Province, the volume of CWD (m³ ha^-1) was found to be 4.71 in the 5^th NFI and 4.09 in the 6^th NFI. However, the volume of CWD declined to 3.09 in the 7^th NFI. Moreover, the annual carbon stocks of CWD (ton C ha^-1) were estimated to be 0.67 in 2009, 0.64 in 2014, and 0.41 in 2019, showing a downward trend over time. This study provides a basis for future research to investigate long-term changes and estimate carbon stocks of CWD in South Korea forests.

• Proceedings of the Korean Society of Developmental Biology Conference
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• 2003.10a
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• pp.72-72
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• 2003

The present study examined the possibility of cryopreservation of the D-shaped and umbo larvae of arkshell (Scapharca broughtonii), in terms of the survival rates after freezing and thawing. D-shaped and umbo larvae of arkshells were obtained from a shellfish farming on Yosu city. The average shell lengths were $93.3 \pm 10.1 \mu$m and $201.7 \pm 13.5 \mu$, respectively. Five cryoprotectants (CPAs), dimethyl sulfoxide (DMSO), glycerol, ethylene glycol (EG), propylene glycol (PG), and methanol, were tested at the concentrations of 1.5, 2.0 and 2.5 M. After larvae suspended in CPAs, cryoprotectants were loaded in 0.5 ml straws at a larval density of 50-100 larvae per straw, and epuilibrated for 10 and 20 minute at room temperature ($23^{\circ}C$), repectively. Straws were cooled at a rate of $1^{\circ}C$/min from $0^{\circ}C$ to $-12^{\circ}C$, held for 5 min at $-12^{\circ}C$, and then cooled at $2^{\circ}C$/min to $-35^{\circ}C$ and equilibrated for 5 min followed by plunging in liquid nitrogen. After storage in liquid nitrogen for 1 day, straws were thawed in a $30^{\circ}C$ water. As soon as straws were observed to melt, larvae were diluted with an equal volume of ASW and then washed twice with a large volume of ASW at an interval of 2 min to unload the CPAs. The results showed that after equilibration for 10 and 20 minute at room temperature, no larvae survived using methanol as CPAs, and it was observed that larval shells all open slightly, and larval flesh broke down and slopped over the shells. The highest survival rates (D-shaped larvae: 77.6%, umbo larvae: 59.3%) were obtained with 2M DMSO, and 1.5M glycerol yielded survival rates of 53.8% for D-shaped larvae and 37.5% for umbo larvae. The surviving D-shaped larvae showed active rotary motion and perfect membrane integrity and cytoplasmic normality, and the vigorous movement of veliger cilia was observed inside the closed shells. The breakdown of tissue occurred in the abnormal larvae, and the isolated cell often run out of shells.

• Journal of Korean Port Research
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• v.5 no.2
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• pp.19-37
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• 1991

This work aims to : establish a model of the container physical distribution system of Pusan port comprising 4 sub-systems of a navigational system, on-dock cargo handling/transfer/storage system, off-dock CY system and an in-land transport system : examine the system regarding the cargo handling capability of the port and analyse the cost of the physical distribution system. The overall findings are as follows : Firstly in the navigational system, average tonnage of the ships visiting the Busan container terminal was 33,055 GRT in 1990. The distribution of the arrival intervals of the ships' arriving at BCTOC was exponential distribution of $Y=e^{-x/5.52}$ with 95% confidence, whereas that of the ships service time was Erlangian distribution(K=4) with 95% confidence, Ships' arrival and service pattern at the terminal, therefore, was Poisson Input Erlangian Service, and ships' average waiting times was 28.55 hours In this case 8berths were required for the arriving ships to wait less than one hour. Secondly an annual container through put that can be handled by the 9cranes at the terminal was found to be 683,000 TEU in case ships waiting time is one hour and 806,000 TEU in case ships waiting is 2 hours in-port transfer capability was 913,000 TEU when berth occupancy rate(9) was 0.5. This means that there was heavy congestion in the port when considering the fact that a total amount of 1,300,000 TEU was handled in the terminal in 1990. Thirdly when the cost of port congestion was not considered optimum cargo volume to be handled by a ship at a time was 235.7 VAN. When the ships' waiting time was set at 1 hour, optimum annual cargo handling capacity at the terminal was calculated to be 386,070 VAN(609,990 TEU), whereas when the ships' waiting time was set at 2 hours, it was calculated to be 467,738 VAN(739,027 TEU). Fourthly, when the cost of port congestion was considered optimum cargo volume to be handled by a ship at a time was 314.5 VAN. When the ships' waiting time was set at I hour optimum annual cargo handling capacity at the terminal was calculated to be 388.416(613.697 TEU), whereas when the ships' waiting time was set 2 hours, it was calculated to be 462,381 VAN(730,562 TEU).

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.24 no.1
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• pp.27-36
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• 2006

Most of domestic multipurpose dams were basin area to be large, therefore, soil loss were occurred by downpour in the rainy season, They have caused to accumulate sediments on the river and dam reservoir that brought the decrease of storage volume and difficulties of the quality management of water. Until now, the measurement cycle of sediments surveying was long and it was designed to use surveying the degree of sediments, Thus there were many difficult things to secure accuracy. In this study, it was intended to analyze the origin position tracing of sediments and the movement route, for this purpose, aerial LiDAR technology was applied to precise sediments surveying. The amount and location of soil loss were evaluated by classified properties of soil, land-cover, and topographical conditions in detail. Therefore, the reliance could be maintained in analyzing the route of soil loss by extracting the flow within a watercourse and using the advanced accurate DEM.