• Journal of The Korean Society of Agricultural Engineers
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• v.54 no.3
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• pp.19-28
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• 2012

Greenhouse cultivation has been increasing for high quality and four season crop production in South Korea. For the cultivation in a greenhouse, maintaining adequate soil moisture at each crop growth stage is quite important for yield stability and quality while the behavior of moisture movement in the soil has complexity and adequate moisture conditions for crops are vary. Drip irrigation systems have been disseminated in the greenhouse cultivation due to advantages including irrigation convenience and efficiency without savvy consideration of the soil moisture redistribution. This study aims to evaluate soil moisture movement of drip irrigation according to the soil moisture uniformity assessment. Richards equation and finite difference scheme were adapted to simulate soil moisture behavior in soil. Soil container experiment was conducted and the model was validated using the data from the experiment. Two discharge rate (1 ${\ell}/hr$ and 2 ${\ell}/hr$) and three spaces between the emitters (10 cm, 20 cm, and 30 cm) were used for irrigation system evaluation. Christiansen uniformity coefficient was also calculated to assess soil moisture redistribution uniformity. The results would propose design guidelines for drip irrigation system installation in the greenhouse cultivation.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.16 no.2
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• pp.244-248
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• 2003

Paranasal sinusitis is a common disease in the otorhinolaryngology area. It is the change of inflammation at the mucous membrane which surrounds paranasal sinus. Chronic paranasal sinusitis is a chronic inflammation disease with purulent, mucous rhinorrhea, postnasal drip and cough. The attacked period continues above three months and it repeats exacerbation and remission. We diagnosed and treated an outpatient who complains postnasal drip of chronic paranasal drip of chronic paranasal sinusitis based on the Oriental medical theories and had good result.

• Journal of Korea Game Society
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• v.16 no.4
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• pp.97-104
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• 2016

This study suggests a technique to implement the production of animation by blending between key frame animation and motion capture animation through short animation 'Drip.' It reduced the time taken to produce an animation by not only enabling efficient process management through mutual organic connection but also conducting a process of mutually making up for weak points of key frame animation and motion capture animation. Through this, it was intended to be helpful in efficient animation production by overcoming the limitation of key frame animation and motion capture animation and perceiving and applying a complex process.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.209-214
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• 2009

This study was conducted to evaluate changes in the flavor patterns of gamma irradiated raw oyster and oyster cooking drip using an electronic nose, which consisted of a GC equipped with a surface acoustic wave sensor. The raw oyster was irradiated with 1, 2, 3, 4 and 5 kGy, while the oyster cooking drip was irradiated with 10 and 50 kGy. In the case of raw oyster, the intensities of peaks at retention times (RT) of 2.1 sand 6.8 s were increased, but the peak at a RT of 9.0 s was decreased depending on irradiation dose. In the case of oyster cooking drip, the intensities of peaks at RT 2.5 sand RT 4.1 s increased linearly, but at the peak at RT 5.1 s decreased as the irradiation dose increased. The total amount of flavor components measured in raw oyster increased, while that of oyster cooking drip decreased in response to irradiation.

• Food Science of Animal Resources
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• v.21 no.3
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• pp.192-199
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• 2001

The objective of this study was to investigate the effects of hot- and cold-boning on sarcomere length, drip loss and protein solubility of post-rigor porcine longissimus muscle. A total of ten pigs(borrow, 100$\pm$5 kg) were randomly selected at a commercial plant and the carcasses were split in half after slaughter. The longissimus muscle of the left side was dissected and chilled at 0$^{\circ}C$ after trimming of subcutaneous fat whereas the right side carcasses were served for cold-boning after chilling for 24 hrs. The temperature, pH and sarcomere length of porcine longissimus muscle were measured at postmortem 1, 3, 6, 12 and 24 hours. Drip loss, cooking loss, Minolta L*a*b*, shear force and protein solubility were measured at postmortem 24 hrs. The pH of cold-boning samples was rapidly decreased whereas temperature and sarcomere length of hot-boning samples were rapidly decreased during 24 hrs of chilling. Hot-boning muscles showed significantly (P<0.05) higher pHu and shorter sarcomere compared with cold boning muscles because of cold shortening. However, there were no significant differences in drip loss, cooking loss and shear force value between hot- and cold boned samples. The samples of hot-boning showed lower Minolta L* value and higher sarcoplasmic protein solubility compared with cold boned samples. These results suggest that the pale color changing of porcine longissimus muscle could be inhibited by hot-boning due to rapid chilling of the muscle although sarcomere length could be shortened because of cold shortening. Also these results show that hot-boning of porcine carcass could have a high protein solubility without negative effects of drip loss or tenderness of porcine longissimus muscle.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.54-61
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• 1999

A study was conducted to find a rapid thawing method which prevents excessive drip loss and local overheating. Effects of thawing methods (conventional thawing vs. 2,450 and 915 MHz microwave thawing) on thawing time, temperature profile, drip loss, water holding capacity, total color difference and total aerobes were investigated. Samples were thawed at 4, 28 and $50^{\circ}C$ in a refrigerator or an oven for the conventional thawing methods the convertional thawing methods. Power levels of 5, 10 and 15 kW were used for 915MHz microwave thawing. Cotreatment of 915 MHz microwave and convectional heating $(120^{\circ}C)$ was tested. 915 MHz microwave accelerated the thawing rate, and showed significant effects on penetration depth, drip loss, water holding capacity and total aerobes. Cotreatment of 915 MHz microwave and convection heating was appeared to be a suitable thawing process for the food industry.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.796-805
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• 2013

This study was conducted to investigate the relationship between quality factors and freshness or palatability of Hanwoo beef according to storage condition. The drip loss, cooking loss, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), total viable counts (TVC) and sensorial characteristics of Hanwoo beef (raw and cooked) were investigated during storage for 36 d at 0 and $10^{\circ}C$. The drip loss, cooking loss, VBN, and TBARS were increased during storage period. The correlation between these factors and freshness was shown to be highly significant at both $10^{\circ}C$ than $0^{\circ}C$. Especially, correlation of between the cooking loss and freshness of Hanwoo beef showed high significance (p<0.01) at higher storage temperature. The correlation coefficient between factors such as VBN, cooking loss, and TVC and palatability were decreased with increased storage temperature. As a statistical analysis result, a multiple regression equation of $Y_1=10.768-0.706X_1$ (Drip loss) with $R^2=0.87$ was obtained for freshness evaluation of Hanwoo beef. Also, multiple regression with drip loss ($X_1$) and TVC ($X_5$) increased the coefficient of determination for sensorial palatability ($Y_2$) to $R^2=0.95$ with a regression equation of $Y_2=9.702-0.438X_1(Drip\;loss)-0.232X_5(TVC)$.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.415-426
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• 2004

Digital photographs of 16 pork chops were taken and modified images to give 16 treatments: two levels of each of fat cover, color, marbling and drip. Consumers(n = 1,014) were randomly selected and a questionnaire asking for socio-demographic information was completed. Each consumer was asked to select preferred type from 16 treatments and this selection was repeated eight times. There were significant differences in pork selection among age, sex and occupation groups only except income levels. Pork preference choices were different in meat color, fat cover and drip depending on age group. Student consumers aging from 18 to 24 years preferred pork chop having darker color, thinner fat cover and more drip when compared to the other groups(p < 0.05). Male preferred pork having darker and more drip than female(p < 0.05). Marital status had a effect on the preference in meat color and drip. The consumers had different choice in color, fat cover and drip depending on occupation(p < 0.05). This results can provide a fundamental information for industries or processors to develop or produce pork that satisfy each target consumer group in the future.

• Journal of Bio-Environment Control
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• v.7 no.2
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• pp.151-158
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• 1998

This study was carried out to evaluate the effect of substrates and nutrient solution supplying methods in the media culture using perlite and its mixtures with rice hull, carbonized rice hull. cocopeat on the growth and fruit qualify of hydroponically grown cucumber. Three substrates. Perlite(70%) +rice hull(30%) perlite(70%) +carbonized rice hull(30%) and perlite(70%)＋cocopeat(30%) were compared with perlite medium. Supplying methods of nutrient solution were composed of drip irrigation, modified drip irrigation(covered with cheesecloth between drip hose and substrate) and mist system Leaf area of cucumber Plants was lowest in perlite medium while it was highest in mixture of perlite and cocopeat. NAR was higher in the plot of mixture with cocopeat. and same trend was observed in LAI and CGR. T/R ratio was higher in Perlite and perlite mixture with rice hull. Fruit Yields increased in the plot of modified drip irrigation system. When perlite mixture with rice hull used as a substrate. mist system was recommended. Perlite mixture with carbonized rice hull was observed favored in conventional drip irrigation system. Marketable yield and the number of fruit per plant increased and the malformed fruit decreased in the plot of modified drip irrigation system with the mixtures of Perlite and cocopeat.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1138-1143
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• 1997

This study was carried out to investigate the meat color and water holding capacity (WHC) characteristics of PSE, RSE (reddish-pink, soft, exudative), RFN (reddish-pink, firm, non-exudative) and DFD pork quality, also the relationship of lightness $(L^*-value)$ and WHC to drip loss were examined. When WHC in M. longissimus dorsi muscle by filter paper press method was measured at 45 min postmortem (45 min p.m.), DFD meat indicated the highest WHC, RSE and RFN pork were significantly different (p<0.05). WHC measured at 24 hr postmortem were not significantly different between RSE and RFN pork (p.0.05). Drip loss (%) were significantly different among the four quality group, but cooking loss (%) of PSE, RSE and RFN pork were not significantly different, except DFD. PSE pork indicated the lowest salt soluble protein solubility. The correlation between drip loss and $L^*-value$ was r=0.61, drip loss increased with increasing $L^*-value$. Also drip loss were moderately correlated with $WHC_{4.5\;min\;p.m.}$ (r=-0.47), with $WHC_{24\;hr\;p.m.}$ (r=-0.52). When drip loss was predictable from $L^*-value$ and WHC, $L^*-value$ was superior to evaluation by WHC.