• 동아시아식생활학회지
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• 제8권2호
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• pp.173-180
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• 1998

This study was conducted to examine the sensory quality, the degree of gelatization, pH, color, texture and moisture content of paeksolgi with omija water extracts added. The results of the analysis were as follows : The moisture contents of Paeksolgi were about 36~39%. The L value of the control group was 83.04 The degree of the colour was (L value: 71.82~86.56), (a value: -1.33~+0.78), (b value : 7.84~9.78). As the amount of omija water extracts was increased. the L and a values increased, but the b value showed a similar value, It was found that the yellowness decreases by increasing the soaking time of each type. The gelatinization of Paeksolgi with omija water extracts added was decreased as the amount of omija was increased. The sensory quality of paeksolgi with 5~7% omija water extracts added showed the most favorable sensory evaluation. In view of color, after taste and overall quality, the D$_2$group of Paeksolgi was preferable to the other paeksolgi groups with omija water extracts added.

• International Journal of Naval Architecture and Ocean Engineering
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• 제7권1호
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• pp.115-127
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• 2015

The aim of this study is to develop a simplified formula for added mass coefficients of a two-dimensional floating body moving vertically in a finite water depth. Floating bodies with various sectional areas may represent simplified structure sections transformed by Lewis form, and can be used for floating body motion analysis using strip theory or another relevant method. Since the added mass of a floating body varies with wave frequency and water depth, a correction factor is developed to take these effects into account. Using a developed two-dimensional numerical wave tank technique, the reference added masses are calculated for various water depths at high frequency, and used them as basis values to formulate the correction factors. To verify the effectiveness of the developed formulas, the predicted heave added mass coefficients for various wetted body sections and wave frequencies are compared with numerical results from the Numerical Wave Tank (NWT) technique.

• 동력기계공학회지
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• 제9권4호
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• pp.71-76
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• 2005

Marine structures are often in contact with inner or outer fluid as stern, ballast and oil tanks. The effect of interaction between fluid and structure has to be taken into consideration when we estimate the dynamic response of the structure appropriately. Fatigue damages can also be sometimes observed in these tanks which seem to be caused by resonance. Thin walled tank structures in ships which are in contact with water and located near engine or propeller where vibration characteristics are strongly affected by the added mass of containing water. Therefore it is essentially important to estimate the added mass effect to predict vibration characteristics of tank structures. But it is difficult to estimate exactly the magnitude of the added mass because this is a fluid-structure interaction problem and is affected by the free surface, vibration modes of structural panels and the depth of water. I have developed a numerical tool of vibration analysis of 3-dimensional tank structure using finite elements for plates and boundary elements for fluid region. In the present study, the effect of added mass of containing water, the effect of structural constraint between panels on the vibration characteristics are investigated numerically and discussed. Especially a natural frequencies by the fluid interaction between 2 panels and a breath mode of the water tank are focused on.

• 한국식품과학회지
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• 제24권6호
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• pp.623-624
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• 1992

The optimum ratios of added water for rice cooking at different amount of rice contents were studied with electric rice cooker. The optimum ratios of added water were $1.5{\sim}1.6$, 1.5 and 1.4 at 300g, 600g and 900g of rice contents. The optimum ratios of added water decreased as the rice contents were increased.

• 한국해양공학회지
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• 제27권1호
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• pp.80-84
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• 2013

This study is to develop the simplified formulae for added mass coefficient of a 2-D floating body with a semi-circle section in a finite water depth. The semi-circle floating body may represent a simplified midship section transformed by Lewis form, which can be used for the ship motion analysis by strip theory. Since the added mass coefficient varies with motion frequencies and sea bottom effect, the correction factor representing the effect of water depth and frequencies is developed for accurate prediction of added mass. Using a two-dimensional numerical wave tank (NWT) technique based on the boundary element method (BEM) including sea bottom boundary the reference values of added mass are calculated to develop the correction factor. For verification and effectiveness of the formulae, the predicted added mass coefficients for various frequencies and water depth ratios are compared with the calculated values from NWT technique.

• 한국식품영양학회지
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• 제30권6호
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• pp.1184-1190
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• 2017

Baking characteristics of gluten-free rice bread were investigated, when 20, 30, 40, 50 and $60^{\circ}C$ water was added during mixing. The temperature of the dough before fermentation was affected by the temperature of the water and the mixing time. When $60^{\circ}C$ water was added, the specific gravity of the dough was the highest before fermentation (p<0.01). The specific gravity of the dough after fermentation was 32~39% of the specific gravity of the dough before fermentation. When $50^{\circ}C$ water was added, the volume and the specific volume of rice bread were higher than those in addition of water at other temperatures (p<0.001). In case of adding water of $50^{\circ}C$, the shape of the rice bread showed the largest volume, high appearance and a round shape. After storage for 2 and 24 hours, the addition of water of $50^{\circ}C$ resulted in the lowest hardness and chewiness values of rice bread. The sensory descriptive analysis revealed that when $50^{\circ}C$ water was added, the air cell size, springiness and hardness values of gluten-free rice bread were lower than those in addition of water at other temperatures. There was a difference in the appearance and texture of gluten-free rice bread, when 20, 30, 40, 50 and $60^{\circ}C$ water was added during mixing.

• 한국식품조리과학회지
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• 제8권2호
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• pp.65-71
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• 1992

The objective of this study was to evaluate the effect of the Seoktanbyung, when the ingredients were changed in a variety aspects; the amount of sweetpersimon flour to rice flour, and the amont of water and several kinds of sweeteners as sugar, syrup and honey. The evaluation of these resul were as followings: 1. The standard recipes of Segktanbyung were that the ratio of 30% of sweetpersimon flour was added to ingredients for it. In case of group of sugar added, 30 g of sugar and 90 ml of water were added, in case of group of syrup added, 40 ml of syrup and 60 ml of water, and in cage of group of honey added, 40 ml of honey and 60 ml of water were added. 2. According to the sensory evaluation, the color, flavor, softness, overall quality of Seoktanbyung were the most excellent the ratio of sweetpersimon flour 30%. The grain was gradually coarsen accrording to incremont of sweetpersimon flour added, but chewiness was gradually diminished. The moistness increase according to increment of sweeteners, sweetness was felt heavily according to gradual increment of sweetpersimon flour and sweeteners. 3. According to Instron evaluation, the hardness, gumminess, adhesiveness and chewiness of Seoktanbyung were shown to significant differences, however, the cohesiveness and springiness of it were not shown to significant differences. 4. The evaluation of colors which were shown that as more sweetpersimon flour was added, lightness was diminished, and ${\Delta}E$ which represents total difference in colors was incresed. 5. The content of moisture in Seoktanbyung is such as; 42.96% in sugar added, 38.73% in syrup added, 37.43% in honey added.

• 한국가정과학회지
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• 제5권2호
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• pp.33-43
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• 2002

This study was investigated textural properties of Injulmi affected by milling methods, varieties and added water volume. Sinsunchalbyeo and Hwasunchalbyeo flours were made using Rin-dry milling(PDM) and roll-wet milling(RWM) methods. The proximate composition of waxy rice starches and waxy rice flours were similar. Water binding capacity, soluble carbohydrate and damaged starch of waxy rice flour by RWM: were higher than those of waxy rice flours by PDM. By increasing added water volume, hardness and adhesiveness of Injulmi were decreased. By increasing storage time, hardness of Injulmi was increased, but adhesiveness was decreased. The hardness of Injulmi made from waxy rice flours by PDM was higher than by RDW.

• 한국조리학회지
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• 제14권1호
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• pp.170-180
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• 2008

This study was performed to find out the quality characteristics of Noodles by addition of red ginseng powder(0, 2, 4, 6, 8%). The quality characteristics of the sample were estimated in terms of general com-position, color difference, cookery characteristics(water absorption, volume of cooked noodles, turbidity), texture profile analysis and sensory evaluation. The protein, lipid, ash, Na and water binding capacity did not show significant difference in any of the groups. In red ginseng powder added groups, moisture contents, a and b values significantly increased but L value considerably decreased(p<0.05). The weight, volume, water absorption of the cooked noodles and turbidity of 8% of red ginseng powder added group were significantly higher than the control group(p<0.05). In texture profile analysis, adhesiveness, gumminess, hardness and springiness significantly decreased(p<0.05) with more red ginseng powder added. Chewiness and cohesiveness significantly(p<0.05) increased with the 4, 6, 8% of red ginseng powder added. In sensory evaluation, surface color was very good in the 8% red ginseng powder added group while taste and flavor of red ginseng were very good except the 8% red ginseng powder added group(p<0.05). Appearance and overall quality were highest in the 4% red ginseng powder added group(p<0.05). Therefore, noodles containing 4% red ginseng powder were most preferable.

• 한국항해항만학회지
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• 제37권1호
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• pp.63-69
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• 2013

Since most merchant vessels are mainly influenced by the added resistance in an actual sea, they could be navigated more efficiently if this added resistance could be precisely predicted and then effectively reduced. In this paper, we have computed the effective horsepower based on the resistance performance in still water and then calculated the added resistance in regular wave in order to estimate a ship's propulsion performance on a voyage. Firstly, we have performed experiments using a model of KCS in a circulating water channel to estimate the flow characteristics around a container ship and the ship's resistance in still water. Then we have calculated the motion response function in regular wave as well as the values for the increase in resistance, and evaluated the ship's motion performance in waves according to the calculated response function. It was found that the resistance in waves increased because the ship's motion response value became larger as the ship's speed increased in the case of head sea. The effect of the added resistance could be reduced by maneuvering the ship to the encounter angle of $120^{\circ}$ in areas of long wavelengths and to head sea in areas of short wavelengths.