• Korean Journal of Plant Resources
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• v.11 no.3
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• pp.358-362
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• 1998

This study was carried out to examine the effect on the contents of dietary fiber, mechanical properties, and sensory quality of bread contained with 10% of high-fiber Camellia (Camellia japonica L.) seed flour. Bread added by dietary fiber was the contents of moisture, protein and ash higher than control bread, while the contents of lipid lower than that of control bread. The high-fiber with Camellia seed flour contained 8.6% soluble dietary fiber, 43.7% insoluble dietary fiber, and 52.3% total dietary fiber. The ratio of insoluble dietary fiber/soluble dietary fiber in the high-fiber with Camelia seed flour was 5 times. Bread with the addition of dietary fiber contained 6.9% total dietary fiber. With the addition of dietary fiber, water absorption , mixing time loaf weight, and hardness increased, but the loaf volume decreased . The sensory quality on bread added by dietary fiber was somewhat low in color, appearance, crumb texture, mouthfeel, flavor and overall preference was higher than that of control bread.

• Journal of the Korean Professional Engineers Association
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• v.32 no.2
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• pp.99-109
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• 1999

The dried sea tangle added for soup prepatation to improved the taste in Korean and Japaness for long time. Attempts were made to develop the best procedures for extraction and removal of alginate by ultrafiltration and diafiltration. The summerized results of this study are as follows: 1) For hot water extraction in temperature range of 60～100$^{\circ}C$ for 4 hours, the higher temperature resulted higher yields in solids and protein. 2) Optimum sea tangle hot water extraction condition were 60～65$^{\circ}C$ for 1 hour which was cheap operating cost and high yield of good taste components. 3) The membrane flux was more higher GR 51 PP. and increase of flow rate permeate flow rate was accordingly increased. but limiting flow volume was 3.7 l/min. 4) It was found that ultration was relatively of higher recovery rate, solid and taste components, and low rejection coefficient rate than diafiltration.

• Proceedings of the Korea Concrete Institute Conference
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• 1993.10a
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• pp.65-70
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• 1993

The effect of particle size of Al powder, water repellent agent and finishing agent on frost resistance, absorption ratio and structure of micropore was examined to improve the physical properties and durability of ALC. According as the amount added of water repellent agent was increased, frost resistance was improved and absorption ratio was decreased. From one side freezing /thaw test, finishing agent which has a low vapor permeation located the crack at close indoor point of ALC specimen. ALC produced from fine Al powder has a low volume reduction by scalling and a sound appearance after freezing/thawing test and top surface freezing test, The crystal of tobermorite in ALC matrix was converted to calcium carbonate by carbonation which was accelerated with the decreasing of water content. Since the micropore of ALC was filled up by calcium carbonate, void ratio was reduced and crack was detected after complete carbonation.

• KIEAE Journal
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• v.15 no.4
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• pp.45-52
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• 2015

Purpose: Foam concrete is the concrete that contains large amount of air voids inside. In general, the density of foam concrete depends on parameters like water/binder ratio, foam volume, aggregate and pozzolan content, etc. Method: In this study, the effect of foam volume and fly ash content on dry density is investigated intensively in order to find the relationship between each parameter and their abilities to counteract with each other. According to the above information, though there are quite a number of studies on the effect micro fiber on foam concrete at low volume fractions, there is still lack of information especially on the high fiber content side. The objective of the second study is to investigate further on the use of micro fiber at higher volume fraction and fill in the lacking information. Beside from this study, the investigation of the effect of micro-fiber (polypropylene) to enhance the properties of foam concrete is also carried out. Result: Of the two variables that are investigated in this study, the foam volume and the fly ash content, show significant effect on the properties of foam concrete. The foam volume tends to decrease the density and strength of foam concrete. In the second part of our study, a large fibre volume fraction is proved to be able to evidently increase the flexural strength of foam concrete up to about 40% due to the effect of fibre bridging over the crack and a significant number of fibres that intercepts the crack surfaces. However, the compressive strength is found to decrease severely due to the occurrence of large pores as the result of fibre being added into concrete mixture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1586-1592
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• 2005

In order to develop Houenia dulcis with natural food application the effect of Hovenia dulcis fruits powder content the physical, textural and sensory properties of noodles were examined. The analysis of the contents of free amino acids showed that 17 kinds of amino acids were detected and highest in 3$\%$ Hovenia dulcis fruits powder contents. The weight and the volume of cooked noodle were highest in control the more added of Houenia dulcis fruits powder contorts lessen the weight and the volume (p < 0.01, p < 0.001), the water absorption ratio was highest in control group. Hunter color value of noodle showed that L value was 7.62 in control, a and b values were highest in 5$\%$ added group. More added Houenia dulcis fruits powder contents increased a and b values (p < 0.001). Hardness, cohesiveness (p < 0.05), gumminess and brittleness (p < 0.001) were highest in control, springiness was highest in 1$\%$ added group (p < 0.001). Scanning electron micrographs of noodle showed that more added of Houenia dulcis fruits powder contents made the particle uniform, so softer and larger. Sensory properties showed that color of noodle and herb flavor were thicker in more added of Houenia duzcis fruits powder contents (p < 0.001). The taste was highest in 3$\%$ added Houenia dulcis fruits powder contents. Overall acceptability was also highest in 3% added group (p < 0.01).

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.237-245
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• 2001

The purpose of this study was to develop a standardized recipe of Hwajeun(glutinous rice pancake with flower) by evaluating various methods appeared in the literature. For this purpose, the effects of the volume and temperature of water used to make dough on the sensory and rheological characteristics of Hwajeun were investigated. This experiment consisted of sensory evaluation in acceptance and intensity(appearance, color, moistness, softness, chewiness, adhesiveness, taste and overall preference), objective evaluation by using texture analyser, color difference meter and measurement of water content and oil absorption ratio. The loss ratio of moisture contents between dough and cooked Hwajeun were 2.4 ~2.8%, and the oil absorption ratio of Hwajeun made by 2$0^{\circ}C$water for kneading increased in proportion to the increment of water added(p＜0.01). In terms of color, b value of Hwajeun made by 104$^{\circ}C$ salted water for kneading showed higher value compared to the others. In the two bite compression test, adhesiveness, springiness, gumminess and chewiness of Hwajeun made by 2$0^{\circ}C$ water(36%) for kneading showed significantly(p＜0.05) high value among the samples. As a result of sensory evaluation, Hwajeun made with 27% of 104$^{\circ}C$ salted water for kneading was most preferred in softness, chewiness, taste and overall preference

• Journal of the Korean Society of Clothing and Textiles
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• v.16 no.2
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• pp.169-180
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• 1992

The purpose of this study is to investigate the effects of type of clothing microclimate and exercise condition on ventilation. The experimental system employed a trace gas technique of the previous research. Clothing microclimate volume measurement was based on the substitution water technique for inter-clothing air volume. The experimental variables were tested at four levels of clothing microclimate spacing, microclimate shape of the previous research and two levels of exercise conditions. 2, 4, 6 cm ease were added to B/2+4 of basic blouse pattern for the microclimate spacing variable. Each combination of three variables were tested in triplicate. Analysis of variance of experimental variables on vetilation, such as oxygen exchange rate, half time of first order model was conducted. Oxygen exchange rate and half time of first order model are affected by the shape of microclimate air and exercise condition.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.52-61
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• 2012

This study sought to develop a healthier type of jeungpyeon, or Korean rice cake, by adding Korean black raspberry powder (Rubus coreanus). The moisture content, color, volume, symmetry, uniformity, texture, and sensory quality characteristics were evaluated in order to determine the optimal amount of raspberry powder to add to rice flour in order to get the best-tasting, healthiest food. We substituted 0.5%, 1.0%, 1.5% and 2.0% of rice flour with Rubus coreanus powder and mixed 3%, 6%, 9% and 12% Rubus coreanus concentrate with water to make dough. The result was stored for up to 48 hours at $20^{\circ}C$, and then evaluated. Jeungpyun with Rubus coreanus powder and Rubus coreanus concentrate had the right flavor, color, fermentation, and taste, compared to the other groups. Consequently, in overall acceptability, the highly rated Rubus coreanus powder-PW(1.5%) and Rubus coreanus concentrate - BA (6%) will be the most desirable.

• Journal of the Korea Concrete Institute
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• v.18 no.5 s.95
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• pp.703-708
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• 2006

The slurry infiltrated fiber concrete(SIFCON) is recognized as one of the most promising new construction materials. Compressive and direct tensile tests are performed to investigate the mechanical property of SIFCON. Hooked-end steel fibers are used in the mix with fiber volume fraction varied from 4% to 10%. The water/cement ratio is kept constant at 0.4. The amount of silica fume added is 10% by weight of cement and 0.5% of water reducing agent is added to improve the workability of the slurry. The test results in this study show that the compressive strength of SIFCON is about 1.59 to 2.68 times in comparison with the cement paste. Tensile strength is showed the enhancement of about 2.51 to 8.77 times. It is also observed that the toughness and ductility of SIFCON are increased significantly with the increasing in fiber volume fraction.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.772-780
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• 2010

This study investigated the quality of rice noodles containing different amounts of Allium victorialis powder. Rice noodles were prepared at ratios of 1, 3 and 5% Allium victorialis powder based on flour weight. The rice noodles containing Allium victorialis powder had higher moisture contents than that of control, whereas the levels of water binding capacity were lower. Regarding the cooking properties of the rice noodles, weight and water absorption were significantly lower in the 1, 3% Allium victorialis rice noodles compared to control. : 5% Allium victorialis rice noodle showed the highest score. Further, volume of the 5% Allium victorialis rice noodle showed the highest score. Allium victorialis rice noodles had lower L-values and a-values than those of control, and these values decreased with increasing amounts of Allium victorialis powder while the b-value increased. Sensory evaluation showed that high quality cooked noodles could be produced by 1, 3% inclusion of Allium victorialis powder. The pH of the rice noodles decreased gradually over 15 days of storage time. Rice noodles with added Allium victorialis powder had lower total and fungus plate counts than that of control during 15 days of storage.