• 한국식생활문화학회지
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• 제18권1호
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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.

• 한국식품조리과학회지
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• 제16권5호
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• pp.402-409
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• 2000

수분의 첨가수준을 달리하여 제조한 절편의 저장기간에 따른 노화특성 및 품질특성을 평가하였다. 색도는 저장기간에 따른 시료간의 유의적인 차이를 보였는데, 수분첨가량이 감소함에 따라 저장기간에 따른 수분의 손실로 황색도는 증가하고 명도는 감소하였다. 물성특성치는 저장기간이 증가함에 따라 그 값이 증가하여 떡이 단단해 졌는데, 35∼45%의 수분첨가구가 저장 72시간째까지 일정한 값을 나타내어 물성적으로 가장 안정하였다. 저장기간에 따른 노화속도는 35% 수분 첨가구는 노화가 다른 시험구에 비해서 가장 천천히 진행되는 것으로 나타났다. 관능검사 결과 35∼45% 수분첨가구를 가장 선호하였다. 노화속도가 느린 35% 수분첨가구가 관능적으로도 우수하여 본 실험에서 가장 알맞은 수분첨가량으로 설정할 수 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제17권4호
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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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• 제34권2호
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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.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2016년도 춘계 학술논문 발표대회
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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.

• 펄프종이기술
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• 제48권3호
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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.

• 한국가금학회지
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• 제8권1호
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• pp.7-14
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• 1981

여름철 고온다습기에 사료를 저장시 문제되는 미생물의 증식과 사료의 영양가 손실이 부로일러의 성장 및 사료효율에 미치는 영향을 구명하기 위하여 수분함량이 낮은 저수분사료(수분 12%)와 수분함량이 높은 고수분사료(수분 15%)에 항곰팡이제인 Sorbic acid를 0.02%와 0.04% 그리고 Ca-Pro-pionic acid를 0.1%와 0.2% 첨가하여 Anak계부로일러로 실험하여 다음과 같은 성적을 얻었다. 1. 항곰팡이제는 호기성이나 염기성세균 보다 곰팡이나 효모의 증식 억제에 효과가 있었으며 특히 수분 15%에서는 Sorbic acid 0.04% 첨가가 억제효과가 가장 컷다. 2. 수분 15%인 분쇄옥수수의 전분손실은 14% 정도이었으나 항곰량이제를 첨가하므로서 3-7%로 크게 낮아졌으며, Sorbic acia가 Ca-propionic acid보다 효과적이었다. 3. 지방함량 손실은 고수분구에서 15% 였으나 Sorbic acid 0.04% 첨가로 Ca-propionic acid보다는 지방손실은 7%로 줄일 수 있었다. 4. 부로일러 전기의 증체량을 저수분구에 Sorbic-acid를 첨가한 것은 타구에 비하여 유의적으로 높았고 고수분구에 항곰팡이제 무첨가구와 Ca-propionic acid 0.1% 첨가구는 타구에 비해 유의적으로 낮았다 (P＜0.05). 5 전기의 사료효율은 고수분구에 항곰팡이제 무첨가구에서만 유의적으로 낮았으나(P＜0.05) 항 곰팡이제의 종류나 수준 그리고 수분의 고, 저에는 유의차가 인정되지 않았다. 6. 부로일러후기의 증체량은 고수분구에 항곰팡이제 무첨가구는 유의적으로 낮았고. 저수구분에 Sorbic acid 0.04% 첨가구는 고수분구에 Ca-propionic acid 0.1%와 저수분에 Ca-propionic acid 0.1% 첨가구에 비해서 유의적으로 좋았다 (P＜0.05). 7. 후기의 사료효율에 있어서 고수분구에 함곰장이제 무첨가구는 유의적으로 낮았으며 저수분구에 Sorbic acid 0.02%와 0.04% 첨가가 저수분구에 Ca-Propionic acid 0.1%와 0.2% 첨가보다 유의적으로 높았다 (P＜0.05) 8. 장내 징생물 변화는 소장보다 맹장에서 세균이나 곰팡이가 많았고 세분함량에 의한 장내미생물의 차이는 없었으나 항곰팡이제 첨가는 장내에서 곰팡이 억제효과가 있었다. 9. 수분 15% 기타 대조구에서 뇌 연화증 이 발생하였으며 기타구에서는 별다른 이상이 없었다. 이상의 시험결과 하절기 고수분사료에는 Sorbic acid 0.04%나 CP 0.2%를 첨가하거나 사료의 수분함량을 12% 이하로 낮추는 것이 부로일러 성장과 사료효율 증진에 유효하다고 사료된다.

• 설비공학논문집
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• 제12권10호
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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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• 제38권1호
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• pp.56-65
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• 2010

본 연구는 외기에 노출된 경골목조벽체의 수분축적을 감소시킬 수 있는 벽체 구성을 찾기 위해 수행되었다. 이를 위해 다음 다섯 가지 형태의 벽체 구성을 대상으로 벽체 내 수분이동과 수분축적을 평가하였다; 일반적인 벽체구성(기본벽체 T), 실내 측 방습지 추가(P1), 실내 측과 단열재 구간의 방습지 추가(P2), 환기를 위한 사이딩 뒷면의 공기층 추가(P3), P3벽체에서 실외 측 방습지의 실내 측으로 이동(P4). 옥외 실험가옥에 기본벽체와 제안벽체를 설치하여 외기에 노출된 벽체의 수분이동과 수분축적을 평가하였다. 실험결과 계절에 따라 추가 방습지와 공기층의 개선 정도가 다르게 나타났으나 연간 벽체 내 수분축적 감소에 유리한 벽체 구성은 1) 공기층 추가 및 실내 측으로 방습지 이동(P4), 2) 실내 측 방습지 추가(P1), 3) 기본벽체(T), 4) 공기층 추가(P3), 5) 실내 측 및 단열재 구간 방습지 추가(P2) 순으로 나타났다.

• 한국의류학회지
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• 제29권5호
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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.