• Journal of the Korean Society of Food Culture
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• v.18 no.1
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• pp.28-36
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• 2003

The purpose of this study was to investigate the effects of different moisture addition and sugar on the quality of Nokcha-julpyun, during 24hrs. As the result of the Hunter's color values, lightness, redness and yellowness were increased slightly or not after 24hrs and showed middle levels in $30%{\sim}40%$ moisture addition groups. It seemed that the addition of sugar to Nokcha-julpyun affected the redness and yellowness of 40% and 45% moisture addition groups more than the other groups. In texture profile, springiness of Nokcha-julpyun was not different significantly among all the groups during storage. Cohesiveness was getting higher by increase of moisture level and getting lower by storage. Sugar addition seemed to lower the rate of decrease of cohesiveness. Chewiness and hardness were getting lower by increase of moisture level and getting higher during storage. In this case sugar addition seemed to interfere the Nokcha-julpyun to be hard. Adhesiveness showed to be decreased during storage, but didn't show any correlations with water level. Sugar addition to Nokcha-julpyun seemed to increase springiness and adhesiveness slightly. 35% moisture and sugar addition group had the lowest values in springiness, hardness and cohesiveness. Both 40% groups and 45% moisture and sugar addition group had high values in springiness, cohesiveness and adhesiveness but had the lowest values in hardness and chewiness. In sensory evaluation, $30%{\sim}40%$ moisture addition groups showed good preferences in color, flavor, taste, tenderness and chewiness, and the 35% moisture and no sugar addition group showed the best overall acceptance among the groups. Above results indicated that moisture addition level with $30%{\sim}35%$ seems to give the best quality to Nokcha-julpyun added green tea powder with 6% level, and for the purpose to reduce the changes of texture profiles during storage, it is benefit to add sugar a little to Nokcha-julpyun.

• Korean journal of food and cookery science
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• v.16 no.5
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• pp.402-409
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• 2000

Jeolpyon was prepared by different moisture addition and then retrogradation characteristics and quality evaluation were investigated during storage periods. In Hunter's color value, lightness of Jeolpyon was decreased, whereas yellowness was increased during storage. In texture profile analysis, hardness, gumminess and chewiness of Jeolpyon were increased during storage and texture parameters were decrease by increasing moisture level. Jeolpyon prepared with 35% moisture addition was slowly retrograded in avrami equation. In the results of sensory evaluation, the parameters were significantly different during storage. The results showed that Jeolpyon prepared with 35% moisture addition had good sensory quality and slow rate of retrogradation.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.538-542
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• 2004

Comminuted sausages with reduced fat (25-0%) and increased moisture (19-44%) combinations were manufactured, and their chemical composition, and physico-chemical, textural and sensory properties were determined for the selection of the most palatable sausage treatment. The moisture and fat contents of the comminuted sausages varied from 55-79% and 26.4-2.14%, respectively, whereas, the protein content was relatively constant at 13.5-14.5%. Expressible moisture (EM, %) decreased with increased fat addition, and the high-fat control sausage (~25% fat) had lower EM than those with lower than 15% fat addition. Increased fat level also increased Hunter L values (lightness) of sausage samples taken from the core, and differences in lightness were observed between 15 and 25% fat level at the initial mixture. Sausages without fat addition had different textural characteristics from high-fat control sausages in most texture profile analysis (TPA) values. However, no differences in TPA values were observed among treatments with added fat (<25%) in the formulation. Results of the sensory evaluation showed that the most appropriate fat content of comminuted sausages to have better sensory properties ranged from 15-20% of added fat at the initial mixture. These results also indicated that decreased fat and increased moisture contents produce sausages with higher EM and lower lightness. Comminuted sausages without fat addition had different textural characteristics from the high-fat control.

• Journal of the Korean Wood Science and Technology
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• v.34 no.2
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• pp.22-29
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• 2006

On purpose to reduce accumulated moisture and to prevent moisture condensation in a light-frame wall, thermal characteristics and moisture behaviors were investigated for four different wall assemblies; a) typical wall, b) addition of vapor retarder between the insulation and the gypsum board, c) addition of air gap for natural ventilation behind the siding, d) composition with b) and c). Each wall was tested under two climate conditions; 1) $20^{\circ}C$, 50% RH (indoor) and $30^{\circ}C$, 85% RH (outdoor), 2) $30^{\circ}C$, 85% RH (indoor) and $20^{\circ}C$, 50% RH (outdoor).The results showed that the typical wall assembly had poor resistance against moisture intrusion from the inside of building. Outdoor and indoor humidity caused the moisture condensations on the inside of the siding and the back surface of the sheathing respectively. The addition of a vapor retarder did not give significant improvement in preventing the moisture intrusion.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2016.05a
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• pp.134-135
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• 2016

This study aims to compare relative moisture content and gravity moisture content in calculating the rational percentage of moisture content. High-strength concrete, which is made of blast-furnace slag and silica fume, was used as the compound for this study, and the specimens were made into a saturated condition through the vacuum suction. According to the results of this study, all specimens were completely dried when they were under the temperature of 105℃ for more than 31 days. They were fully saturated after 72 hours through vacuum suction. In addition, relative moisture content responded more sensitively to moisture content than gravity moisture content did, so it can be concluded that relative moisture content is better in calculating the rational percentage of moisture content.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.3
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• pp.30-36
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• 2016

This study was conducted to investigate the influence of the changes in handsheet structure by beating, wet pressing and the addition of wood flour spacer on the water absorption and the moisture absorption properties. The higher beating treatment of BKP resulted in the denser structure of handsheet samples, which leaded to the lower water and moisture absorption. The wet pressing showed the similar effects by reducing the bulk of handsheets. In case of the handsheet samples with similar bulk structure made of different beaten pulps, the severer beating treatment increased the water absorption and the moisture absorption. The addition of the wood flour spacer resulted in the higher bulk following the higher water and moisture adsorption. Since the water and the moisture absorption properties of paper products could greatly affect on not only the product quality but also the process runnability, the control of the water response of paper product has been considered as very important technology. The results of this study might be useful for control of water and moisture absorption properties of paper products.

• Korean Journal of Poultry Science
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• v.8 no.1
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• pp.7-14
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• 1981

The experiment using Anake broiler strain chicks was conducted to study the effort fungistatic agents on microbial counts, Ins of nutrient, growth rate and feed efficiency of the broiler. Feed was adjusted to 12% and 15% moisture level during hot and high humidity season and sorbic acid at the level of 0.02%, 0.04% and Ca-propionic acid at the level 0.1% 0.2% was added. The results obtained were as follows. 1, The Addition of fungistatic agents could slightly reduce mold and yeast counts. The highest effect on inhibition of mold and yeast counts was observed for the addition of sorbic acid at 0.04% level to the fled contained 15% moisture. 2, Approximately 14% starch loss of ground corn was observed from the fred contained 15% moisture and the loss could be diminished to 3-7% by the addition of fungistatic agents with the superior effect of sorbic acid to Ca-propionic acid. 3. Approximately 15% fat loss was detected when high moisture fled was und and this was reduced to 7% by the addition of 0.04% sorbic acid to the feed. 4. Significantly higher growth rate (p＜0.05) during starter period was observed for low moisture feed added by sorbic acid compared with that for high moisture diet without fungistatic agents or with Ca-propionate at the level of 0.1%. 5. Significantly lower feed efficiency (p＜0.05) during starter period of high moisture feed without fungistatic agents was observed; hower no significant different response was detected by either moisturer level of kinds and levels of fungistatic agents used. 6. Significantly higher growth rate (p＜0.05) during finisher period of lower moisture feed with 0.04% sorbic acid was observed compared with that of high moisture fled without fungistatic agents or the feed added by 0.1% Ca-propionate level. 7. Significantly higher feed efficiency (p＜0.05) during finisher period of low moisture feed added by sorbic acid 0.02% or 0.04% level was found compared with that of high moisture feed without fungistatic agents and low moisture feed added by Ca-propionate at the level of 0.1% or 0.2%. 8. Mort bacteria, mold and yeast were observed in the ceca than in small intestine. The. moisture content of dict had no effect on intestinal microfloral counts. However, numbers of mold and yeast of intestine could slightly be reduced by fungistatic agents administration. 9. Nothing but encephalomalacia to chicks fed feed contained 15% moisture without addition of fungistatic agents was observed. In conclusion, addition of either sorbid acid at 0.04% level and Ca-propionate at 0.2% level to high moisture feed or reduced moisture level to 12% could be con-sidered more effective to enhance growth rate and fled efficiency of broilers during summer period.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.12 no.10
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• pp.908-916
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• 2000

In this paper, the characteristics of moisture ventilation in the lithium ion battery manufacturing dry room are studied numerically using standard $k-\varepsilon$ turbulence model. Both the steady-state and the unsteady behaviors of moisture ventilation are analyzed by considering local and uniform moisture generation. In order to evaluate the characteristics of moisture ventilation, three scales of ventilation efficiency and characteristic ventilation time are presented from the numerical results. It was shown that moisture distribution was dependent strongly on the flow field. The characteristics of moisture ventilation were improved by 20% and 40% in terms of the 1st scale of ventilation efficiency (SVE1) and the 2nd scale of ventilation efficiency (SVE2), respectively, through the modifications of design variables such as the addition of inlets, outlets and partition. A significant improvement in the characteristic ventilation time and the moisture exhaust efficiency was also made by these modifications.

• Journal of the Korean Wood Science and Technology
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• v.38 no.1
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• pp.56-65
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• 2010

The purpose of this study was finding out proper wall assembly to reduce moisture accumulation in light frame wall under outdoor air conditions. For the purpose, moisture transfer and accumulation in a wall were evaluated for five types of wall assembly; typical wall (T), addition of a vapor retarder (P1), addition of two vapor retarders (P2), addition of an open air gap for ventilation behind the siding (P3), and shift of vapor retarder with proposed wall 'P3' (P4). The moisture transfer and accumulation in the all walls were evaluated after applying the typical and proposed walls to the field test house. Performances of the typical and proposed walls were compared according to the season. Rank for effective wall on reducing moisture accumulation in wall was 1) shift of vapor ratarder and addition of open air gap (P4), 2) addition of vapor retarder (P1), 3) typical wall (T), 4) addition of open air gap (P3), and 5) the other (P2).

• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.5 s.142
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• pp.617-625
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• 2005

The purpose of this study was to develop functional and environment-friendly polyester fabric by irradiating Ultra-Violet, which was produced by the low-pressure mercury lamp. UV irradiation was conducted with various treatment times and distances. Also, pretreatments of solvents and photoinitiator were used to improve the surface modification effects. The effects of UV irradiation on the moisture regain were found to increase gradually with increase of UV treatment time and decrease of treatment distance. Compared the effects of UVC and UVA, UVC was more effective than UVA. Moisture regain and wicking of PET was increased after UV treatment in our experimental condition. And owing to increasing of moisture regain, static charge was decreased. Pretreatment of solvents such as methanol, ethyl ether and addition of photoinitiator such as Benzophenone accelerated surface modification. The moisture regain was increased but wicking was decreased with pretreatment and addition of photoinitiatior. Therefore it is considered as inappropriate f3r clothing because of wicking effects. Yellowness, tensile strength and elasticity slightly decreased after UV irradiation.