• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.849-855
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• 2003

The extrusion effects on solubilization of brown rice, glutinous rice, barley and job's tear were investigated in comparison with raw and roasted whole grains. Whole grains were extruded under 13 different operating conditions, where the process variables were controlled in the following ranges: screw speed, $200{\sim}300$ rpm; temperature, $110{\sim}130^{\circ}C$; moisture, $15{\sim}25%$. Solubilization effects of whole grains by extrusion were characterized in terms of water solubility index (WSI), viscosity, dispersibility and dietary fiber in comparison with those of raw and roasted grains. WSI of whole grains significantly increased by extrusion, especially WSI of glutinous rice containing abundant amylopectin increased twice than WSI of brown rice. The content of soluble dietary fiber was increased due to extrusion treatment, while insoluble dietary fiber decreased concomitantly and the content of total dietary fiber was not nearly changed. Extrusion improved the dispersibility and swelling effects in comparison with that of raw and roasting grains.

• Preventive Nutrition and Food Science
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• v.17 no.1
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• pp.87-91
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• 2012

Three oat cultivars and one oat breeding line were evaluated for chemical, hydration and pasting properties. Protein, starch and ${\beta}$-glucan levels ranged 11.13~14.37, 56.37~64.86 and 3.44~4.76%, respectively. The oat cultivars Daeyang and Seonyang contained higher ${\beta}$-glucan levels of 4.76 and 4.35%. The Daeyang variety had a higher water absorption index (WAI) of 2.83~3.35 (g/g), but a lower water solubility index (WSI) of 8.67~11.08%. Daeyang and Seonyang cultivars showed higher peak and trough viscosity, but lower breakdown and setback, indicating that they easily swell, and thus could possibly provide the desirable viscosity of an oat product. The ${\beta}$-glucan levels were correlated positively with WAI, peak and trough viscosity, and negatively to WSI, breakdown and setback viscosity.

• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.484-491
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• 2021

This study investigated the effect of dry heat treatment (DHT) on the physicochemical properties of hard type (HR) and floury type (FR) rice to improve the processing aptitude of rice flour. The rice flour was heated at 130℃ for 0, 2 and 4 hours, and the color value, water absorption index (WAI), water soluble index (WSI), swelling power, solubility, pasting properties, particle shape and the X-ray diffraction were measured. After DHT, the L value of rice flour decreased, and the b value increased. The WAI, WSI, swelling power and solubility of HR and FR increased with the increase of treatment time. The cold viscosity and setback increased, while breakdown decreased. Cracks and lumps formed with fine particles were observed. The X-ray diffraction pattern was A-type, while the diffraction intensity decreased. According to the results of the two-way analysis of variance (ANOVA) test, the hydration and pasting properties were significantly different between HR and FR and were affected by DHT time. The results suggest that the properties of modified rice flour by DHT can be used in the food industry.

• 제어로봇시스템학회:학술대회논문집
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• 2001.10a
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• pp.127.4-127
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• 2001

Inspection and shape measurement of three-dimensional objects are widely needed in industries for quality monitoring and control. A number of visual or optical technologies have been successfully applied to measure three dimensional surfaces. Especially, the shape measurement using an interferometric principle becomes a successful methodology. However, those conventional interferometric methods to measure surface profile have an inherent shortcoming, namely 2∏ ambiguity problem. The problem inevitably happens when the object to be measured has discontinuous shape due to the repetition of interferometric signal with phase period of 2∏. Therefore, in this paper, we choose as a shape measuring method, ...

• Proceedings of the Korean Vacuum Society Conference
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• 2011.02a
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• pp.279-279
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• 2011

나노 입자를 이용한 비휘발성 메모리 소자의 전기적 특성 향상을 위하여 일함수가 Si 보다 큰 금속, 금속산화물, 금속 실리사이드 나노입자를 이용한 다양한 형태의 메모리 구조가 제안되어져 왔다.[1] 특히 이와 같은 나노 부유 게이트 구조에서 터널 절연막의 구조를 소자의 동작 속도를 결정하는데 이는 터널링 되어 주입되는 전자의 확률에 의존하기 때문이다. 양자 우물에 국한된 전하가 누설되지 않으면서 주입되는 전자의 터널링 확률을 증가시키기 위하여, dielectric constant 와 barrier height를 고려한 다양한 구조의 터널 절연막의 형태가 제안 되었다.[2-3] 특히 낮은 전계에서도 높은 터널링 확률은 메모리 소자의 동작 속도를 향상시킬 수 있다. 본 연구에서는 n형 Si 기판위에 Si3N4 및 HfAlO를 각각 1.5 nm 및 3 nm 로 atomic layer deposition 방법으로 증착하였으며 3~5 nm 지름을 가지는 $TiSi_2$ 및 $WSi_2$ 나노 입자를 형성한 후 컨트롤 절연막인 $SiO_2$를 ultra-high vacuum sputtering을 사용하여 20 nm 두께로 형성 하였다. 마지막으로 $200{\mu}m$ 지름을 가지는 Al 전극을 200 nm 두께로 형성하여 나노 부유 게이트 커패시터를 제작하였다. 제작된 소자는 Agilent E4980A precision LCR meter 및 HP 4156A precision semiconductor parameter analyzer 를 사용하여 전기용량-전압 및 전류-전압 특성분석을 하여 전하저장 특성 및 제작된 소자의 터널링 특성을 확인 하여 본 연구를 통하여 제작된 나노 부유 게이트 커패시터 구조가 메모리 소자응용이 가능함을 확인하였다.

• KCID journal
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• v.1 no.2
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• pp.22-28
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• 1994

The calculation method for the Drought index based on the principal hydrological factors, such as precipitation, reservoir storage and river discharge, can estimate the duration and intensity of drought. It is not easy to establish an universal criteria o

• Food Science and Preservation
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• v.17 no.4
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• pp.478-486
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• 2010

The qualities of ginger prepared by an MPD (molecular press dehydration) method using maltodextrin, or dried using reused dehydration liquid, or prepared by freeze-drying or hot-air drying, were compared in terms of approximate overall composition, color, water absorption index, water solubility index, total sugar level, reducing sugar concentration, antioxidant activity, and gingerol content. The approximate composition of ginger prepared by the MPD method was lower in overall biochemical content than were those of gingers prepared using other methods. Ginger prepared by the MPD method retained the original ginger color. The water absorption and solubility index of ginger prepared by the MPD method (using maltodextrin) were better than those of gingers dried using other methods. The total sugar content did not change noticeably upon processing. The reducing sugar content of ginger prepared by hot-air drying was low. The antioxidant activity of ginger prepared by the MPD method was higher than that of freeze-dried and hot air-dried ginger samples, with values lower than those of BHA (3(2)-t-Butyl-4-hydroxyanisole) and BHT (2,6-Di-tert-butyl-4-methylphenol). The gingerol content of ginger prepared by the freeze-drying method was higher than that of gingers prepared by other methods. However, ginger constituents were present in the dehydration liquid used in the MPD method. The results indicate that both the MPD method (using maltodextrin) and the use of reused dehydration liquid are efficient methods by which ginger can be dried.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.414-419
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• 2005

Newly harvested milled rice and stored milled rice for 2 years were steeped at the elevated temperatures of 40, 50, and 60℃ for 2hr, and physicochemical properties of the wet-milled rice flour were investigated. The lightness of rice flour was slightly higher in the newly harvested milled-rice, while yellowness was higher in the stored milled rice. For both newly harvested and stored milled rice, WAI, WSI, and gel consistency increased as steeping temperature increased. The amylograph pasting properties indicated that increasing steeping temperature increased peak viscosity. The differential scanning calorimetry (DSC) results of the rice flour showed that increasing steeping temperature increased onset and peak temperatures, with reduced gelatinization enthalphy, suggesting partial annealing occured. Particle size of rice flour from newly harvested milled rice was larger than that from stored milled rice.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.8
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• pp.1109-1115
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• 2008

The reproduction component traits are important components of sow efficiency. The objective of this study was to evaluate the phenotypic and genetic parameters of four reproduction component traits (age at puberty (AP), preweaning number dead (PND), weaning to service interval (WSI), and intra-individual SD in litter size (IISDLS)) of sows in two Chinese indigenous pig breeds. Available reproductive records including 22,591 piglets born from 2,054 litters by 574 Jiangquhai sows and 464 Meishan sows were used in this investigation. A set of mixed models and restricted maximum likelihood methodology were used for the multiple trait analyses of these traits. The results showed that the estimates of heritabilities (${\pm}$standard error) for AP, PND, WSI and IISDLS were $0.40{\pm}0.05$, $0.06{\pm}0.03$, $0.20{\pm}0.02$ and 0.09{\pm}0.03 in Jiangquhai sows, and $0.35{\pm}0.06$, $0.05{\pm}0.03$, $0.18{\pm}0.03$ and $0.10{\pm}0.04$ in Meishan sows, respectively. There was moderate genetic correlation between AP and WSI, while there were low genetic correlations between the other pairwise traits. The genetic correlations were positive for most of the pairwise traits, except for the one between AP and IISDLS. The results indicated that all traits except for AP were difficult to make genetic improvement by traditional selection methods due to low heritabilities and the favorable improvement of AP might result in unfavorable changes of IISDLS due to the trend of genetic antagonism.

• Korean Journal of Medicinal Crop Science
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• v.17 no.6
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• pp.379-387
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• 2009

The aim of this investigation was to examine the influence of extrusion on dietary fiber profile and the content of bioactive compounds, rutin and quercetin in young sprout, whole seed, and matured stem of Tartary buckwheat. WSI(water soluble index) is increased by a function of both screw profile and process temperature, compared to control in different parts of Buckwheat. Also, WSI of ME is increased more than 5.2 times in grain, compared to that of control. The effect of precooking by extrusion on the dietary fiber profile of buckwheat flour was evaluated. Precooking by extrusion significantly increased SDF in flour, although in most cases extrusion decrease in TDF a little. The thermo-mechanical treatment undergone by the buckwheat flour during extrusion led to redistribute part IDF fraction to SDF, leading to an increase in the latter. The content of rutin was increased about two fold in extruded flour of sprout, compared to in control. This increase maybe why these compounds are released from cell wall by high shear processing under high temperature.