• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.412-421
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• 1998

Physicochemical and microbiological properties of red beans, soybeans, barleys, and corns irradiated by gamma-ray at 1.2 kGy, 10.1 kGy, or 30.5 kGy were investigated. Moisture content and crude lipid content of the irradiated cereals showed no significant difference from the nonirradiated group. TBA values of corns irradiated at 30.5 kGy increased. Gamma irradiation reduced the numbers of mesophilic and psychrotrophic bacteria in the cereals. Yeasts and molds were reduced below detection levels even at 1.2 kGy dose-irradiation. There was no significant difference in reducing sugars between the irradiated cereals and the nonirradiated ones except corns. Stachyose, raffinose, and sucrose of soy beans and sucrose of barleys increased by 30.5 kGy dose-irradiation. Loss of riboflavin content of the irradiated samples was not observed except red beans irradiated at 30.5 kGy. In Hunter's color, b value of the red bean powder increased but L value of the soybean powder decreased by the Irradiation. L, a, and b values of the barley powder slightly increased under 30.5 kGy dose-irradiation and b value of the corn powder decreased under 10.1 or 30.5 kGy-dose irradiation.

• Korean Journal of Environmental Biology
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• v.31 no.3
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• pp.173-179
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• 2013

Population characteristics of Zacco koreanus were investigated at 4 stations in three National Parks of Korea from April to October 2012. Total length ranged 47mm~160 mm and weight ranged 0.50~41.50 g. Parameter b values in length-weight relationships ranged 2.883~3.497, which represent favorable conditions for habitation. Condition factor (K) had the range from 0.689 to 1.012. In relationships with sympatric fishes, the length-weight relationship (b) revealed inverse proportion to the number of species and populations. It is suggested that these differences resulted from the various factors including sympatric fishes, water temperature, seasonal changes, and surveyed stations.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.10 no.3
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• pp.107-113
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• 1990

A series of cubical triaxial tests with independent control of the three principal stresses were performed on a compressible sand. All specimens which were formed by depositing the fine sand loosely, were used. It was found that slope of the stress-strain curve increased with increased b value, and the major principal strain at failure first remains approximetely constant for b values smaller than about 0.3 for drained condition and 0.6 for undrained condition respectively, and thereafter decreases with increasing value of b. The test results showed that the direction of the strain increments at failure form acute angles with the failure surfaces for both the drained and undrained condition. The results are thus not in agreement with the normality criterion from classic plasticity theory. However, it was found that the projections of the plastic strain increment vectors on the octahedral plane are perpendicular to the faiure surface in that plane.

• Proceedings of the Korea Water Resources Association Conference
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• 2015.05a
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• pp.277-277
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• 2015

본 연구는 퍼클로레이트의 생물학적 환원 과정에 있어서 나이트레이트의 존재가 미생물에게 어떤 영향을 미치는지를 실험을 통해서 알아보고 적절한 모델링 접근을 통하여 나이트레이트의 퍼클로레이트 환원에 대한 저해의 정량적 분석을 위한 요소들을 도출하기 위해 수행되었다. 100mL 합성폐수를 포함하는 플라스크를 이용한 실험이 수행되었고, 유일 탄소원으로 아세트산나트륨이 사용되었고, 전자수용체로는 퍼클로레이트와 나이트레이트가 사용되었다. 먼저 퍼클로레이트와 나이트레이트 각각을 단일전자수용체로서 넣은 실험을 진행하였다. 퍼클로레이트의 동역학계수 qmax, Ks, Y, b값은 각각 0.9(mgClO4-/mgMLSSday), 42.28(mgClO4-/L), 0.382(mgClO4-/mgMLSS), 0.05(day-1)로 계산되었다. 그리고 나이트레이트의 동역학 계수 qmax, Ks, Y, b값은 각각 13.81(mgNO3-/mgMLSSday), 239.78(mgNO3-/L), 0.275(mgNO3-/mgMLSS), 0.05(day-1)로 계산되었다. 나이트레이트와 퍼클로레이트를 동시에 넣었을 경우에는 나이트레이트의 동역학 계수는 qmax, Ks, Y, b 값은 각각 13.72(mgClO4-/mgMLSSday), 235.64(mgClO4-/L), 0.263(mgClO4-/mgMLSS), 0.05(day-1)로 큰차이 없었으나, 퍼클로레이트의 경우에는 qmax, Ks, Y, b값은 각각 0.6(mgClO4-/ mgMLSSday), 42.24(mgClO4-/L), 0.393(mgClO4-/mgMLSS), 0.05(day-1)로 qmax값은 감소하였고, Y값은 증가하는 모습을 보임으로써, 나이트레이트의 존재가 퍼클로레이트의 환원을 저해시키는 것을 확인할 수 있었다.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.163-170
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• 2004

Effect of several factors for Preparation of whole egg gel (WEG) on texture and color of WEG were investigated in this study. The factors studied were amount of water addition, heating temperature and time, pH and NaCl. The whole egg gel was prepared by mixing of whole egg and steaming at 100$^{\circ}C$ for 7 min followed by cooling at 22$^{\circ}C$ for 90 min. The results showed that the increase in water addition decreased significantly with viscosity values of whole egg solution (WES) and the addition of more than 50％ water resulted in a significant decrease in the stress at failure (SF) and the hardness of WEG. The color a and b values of WES decreased and the value of WEG also decreased significantly in negative range. The increase in heating temperature decreased the coagulation time and increased in SF while SF decreased. Addition of NaCl up to 1.3％ resulted a significant increase in SF and hardness and a little changes in color of WEG. As the pH of WES changed from 4.0 to 10.0, the viscosity of WES was minimal and SF and hardness were maximal at pH 6.0. The L and b values of WEG were significantly reduced at higher pH values of 8.0.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.306-312
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• 1986

Color changes of a mixture of 0.8 M glucose, fructose or sucrose and 0.8 M glycine were evaluated by Hunter 'L', 'a', 'b' values during Maillard reaction at the temperature range of $70^{\circ}-100^{\circ}C$. The results suggested the reaction to be devided into three stages. In initial reaction the 'L' and 'a' values decreased slowely, and 'b' rapidly increased to maximum, which were followed by a rapid decrease in 'L' and 'b' and rapid increase in 'a' values at intermediate stage. At final reaction period the both 'L' and 'b' were slowed down in their reduction rate while 'a' decreased rapidly from its maximum point. All of the Hunter values were reached to nea. zero. Linear equations, which can be used for prediction of cole. change in Maillared reaction, of $1/\sqrt{(L_t-L_{\circ})^2\;+\;(a_t-a_{\circ})^2\;+\;(b_t-b_{\circ})^2}\;=\;a(1/t)\;+\;b$ for Hunter values and $1/\sqrt{X\;+\;Y\;+Z}\;=\;a(1/t)\;+\;b$ for CIE tristimulus values were found to have a very high correlation coefficient. Relationships between 'L' and 'a', 'L' and 'b' and 'a' and 'b' were also graphcally compared.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.406-415
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• 2005

To evaluate the storage characteristics of Korean soups for the utilization of the Ready-Prepared Foodservice System, Yukkaejang(spicy beef and vegetable soup), Sagol-woogeojitang (bone soup with young cabbage), Kalbitang(beef short-ribs soup) and Seolleongtang(beef and bone soup) were prepared and their physico-chemical characteristics were investigated according to storage time and temperature$(4^{\circ}\;to\;20^{\circ}C)$ through analysis of pH, TBA values, Hunter color values, microbial counts, and sensory evaluation. No significant difference in pH was shown among the 4 kinds of soup while TBA values were significantly increased with storage time and temperature. Hunter color values(L, a and b values) of the Korean soups were significantly increased except Yukkaejang. In the sensory evaluation, appearance, color, flavor, taste, texture and overall acceptability of the soups decreased significantly with increasing storage time and temperature. Through correlation analysis between quality factors of treatments stored at $4^{\circ}$, the overall acceptability in Yukkaejang and Seolleongtang showed significant positive correlation with appearance, color, flavor and texture. The evaluated shelf-life of all four Korean soups was within 3 days at $10^{\circ}$, suggesting that Korean soups are applicable to ready-prepared foodservice system.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.1-8
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• 2007

Tortillas were prepared using rice and wheat flour. The experimental design incorporated thee independent variables(rice, wheat flour and moisture content) producing 14 samples of different proportions of each variable for each tortilla. The following were analysed using Design Expert 6 to unveil the influences of these variables on tensile strength and color(L, a, b). Results indicated that tensile strength increased with increasing rice and wheat flour content, however, decreased with increasing moisture content. Lighteness(L), of the tortilla increased with increased rice content whereas yellowness(b) increased with increased wheat flour content. The model suggests that tensile strength and color(L, a, b) in tortillas are highly correlated(SD Comment - give correlation coefficient and p-value). As well, the numerical optimization method suggests that the ratio of wheat flour to rice flour to moisture content which maximizes the three responses(tensile strenth, L and b) is 18.26 : 33.92 : 39.24%, 28.15 : 25.77 : 37.50%.

• Proceedings of the Korean Information Science Society Conference
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• 2001.04b
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• pp.397-399
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• 2001

본 논문에서는 MPEG 형식으로 압축된 동영상을 데이터에 대하여 비디오 및 오디오 정보를모두 이용하는 새로운 신 경계 검출방법을 제안하고 여러 실험을 통해서 그 유용성을 증명한다. 즉, 본 논문에서는 DC이미지 형태의 대표 프레임을 바탕으로 한 비디오 기반 신 경계 검출방법[8]과 dB값을 이용한 오디오 기반 신 경계 검출방법[9]을 결합하는 방법을 제안한다. 제안한 방법에서는 두 방법에서 모두 신으로 검출한 경계에 대하여서는 신으로 인정하고, 검출한 결과가 다른 경우에 대하여서는 각각의 경계 데이터를 좀 더 자세히 분석하여 신 경계를 검출하도록 한다. 비디오 기반 신 경계 검출방법에서만 검출된 신 경계에 대해서는 그 경계 데이터에 대해서 dB값의 차이를 해당 시간범위 내에서 다시 비교하여 신 경계 여부를 판단하고, 오디오 기반 신 경계 검출방법에서만 검출되 신 경계에 대해서는 그 경계 데이터에 대해서 샷의 유사도를 샷의 개수에 관계없이 시간의 임계치만 고려해서 비교한 다음 신 경계 여부를 판단하게 된다. 이러한 방법으로 신 경계를 검출한 결과를 살펴보면 Precision측면에서는 최고24%까지, Recall측면에서는 최고25%까지 효율을 높이고 있음을 알 수 있다. 이러한 알고리즘은 기존의 신 경계 검출 방법 보다 높은 효율을 제공하여 비디오 데이터를 사용하는 여러 응용분야에서의 프로그램 개발에 이용될 수 있을 것이다.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.495-500
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• 2006

The physicochemical properties of brown rice flours produced under different drying and milling conditions were investigated. Moisture contents of hot-air dried, microwave dried and zet-milled brown rice flours (BrWZH) were 10.7%,13.7% and 8.0%-8.6%, respectively. Water absorption indices (WAI) and water soluble indices (WSI) of roll-milled brown rice flours (BrWRH) were lower (0.40-0.59 g/g; 0.7-3.0%) than those of zet-milled brown rice flours (0.58-0.79 g/g; 4.0-7.3%). Zet-milled brown rice flours had higher Hunter L values and more damaged starch (94.1-96.8; 28.2%) compared to roll-milled brown rice flours (91.3-91.9: 15.5%). The percentage of damaged starch and L values of brown rice flours increased as particle size of brown rice flours decreased. Roll-milled polished rice flour (Control) had the highest L value and lowest amount of damaged starch (97.1; 8.2%). Control, BrWRH, BrWZH, and ultrafine brown rice flour (HBrZMU) had peak viscosity values of 321, 255, 221, and 162 RVU, respectively and trough viscosity values of 217, 185, 175, and 113 RVU, respectively. Peak and trough viscosity (Rapid Visco Analyzer; RVA) properties of rice floors decreased as the particle size of rice flours decreased. HBrZMU demonstrated a higher onset temperature $(61.1^{\circ}C)$ compared to control $(54.8^{\circ}C)$ by differential scanning calorimetric (DSC). Crystal melting enthalpy $({\Delta}H)$ of control and brown rice flours were 10.4 J/g and 6.1-8.7 J/g, respectively. Results of this study suggested that physicochemical properties of brown rice flours were closely related to their particle size.