• Preventive Nutrition and Food Science
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• v.9 no.2
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• pp.107-112
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• 2004

Texture hardening of Yackwa during storage is the major quality deterioration of Yackwa. In this study the effects of gellan gum and xanthan gum on texture hardening of Yackwa during storage were studied. Instrumental hardness and sensory evaluation results showed that addition of 0.05 % and 0.1 % of gellan gum or 0.1 % and 0.5 % of xanthan gum significantly decreased the hardness of Yackwa by 32 ∼ 63 % after 4 weeks of storage. Retardation of texture hardening was obtained even at the 0.05 % level of gellan gum, indicating that gellan gum was a more potent texture modifier for Yackwa than xanthan gum. Correlation analysis between moisture content and hardness of Yackwa showed that there was high correlation between moisture content and hardness of Yackwa after 4 weeks storage ($r^2$=-0.998), regardless of the initial moisture content. These results suggest that retardation of texture hardening during storage is primarily related to moisture retention of Yackwa during storage.

• Water for future
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• v.29 no.2
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• pp.143-151
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• 1996

The dynamic responses in the subsurface outflow, surface saturation area, soil moisture storage are established by numerical experiments with Richards equation. In addition to this, the dynamical relationship between surface saturation area and subsurface outflow, and between surface saturation area and soil moisture storage are also determined by varying the hillslope shape, soil type, and boundary condition. The simulation results indicate that the dynamical relationships between surface saturation area and subsurface outflow, and between surface saturation area and soil moisture storage are approximated by the steadystate relationships. And the dynamic responses of subsurface outflow and surface saturation area are characterized by the double peaks although the rainfall pattern is asimple pulse input. As a result of numerical simulation, the physical mechanism for the occurrence of the double peaks is explained using the concept of variable source area.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.165-190
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• 1999

There are no reliable data about the effect on the baking industry in Korea yet. The damage caused by the product's aging is so much in the confectionary and baking industries. Therefore, the aging of bread is an economical problem which determines its commercial lifespan. In order to solve out this aging problem, this article dealt with the factors which give rise to the effect of starch on the aging and its inhibitory methods. 1. Control of the moisture content : Because the aging of starch occurs at 30~60% of moisture most frequently, controlling the moisture content above or below the above percentage can help restrain the aging to a certain degree. 2. Addition of sugars : The sugars become hydrated through hydrogenation with the moisture in the food. Thus, the sugars suppress the phenomenon of crumbling inside the food acting as a kind of dehydrator. 3. Use of an emulsifying agent : The emulsifying agent increases the stability of starch colloid liquid and suppresses the precipitation of starch molecules and the formation of crystallized range to prevent aging. 4. Method by freezing : The aging of starch does hardly occur reaching -2$0^{\circ}C$~-3$0^{\circ}C$ below zero. 5. Maintenance of warm condition : The freshness of bread is maintained at the 80% of humidity at 5$0^{\circ}C$.

• Journal of Powder Materials
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• v.27 no.3
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• pp.241-246
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• 2020

To develop Gastrodia elata (GE)-loaded particles for herbal extract dosage forms, various GE-loaded particles containing dextrin, isomalt, maltodextrin, and silicon dioxide as solidifying carriers in the GE water extract are prepared using the spray drying method. Their physical properties are evaluated using the repose angle, Hausner ratio, Carr's index, weight increase rate at 40℃/75% RH condition, and scanning electron microscopy (SEM). Particles made of dextrin improve the fluidity, compressibility, and water stability. In addition, 2% silicon dioxide increases the fluidity and moisture stability. The best flowability and compressibility of GE-loaded particles are observed with TP, dextrin, and silicon dioxide amounts in the ratio of 6/4/0.2 (34.29 ± 2.86°, 1.48 ± 0.03, and 38.29 ± 2.39%, repose angle, Hausner Ratio, and Carr's index, respectively) and moisture stability with a 2% weight increase rate for 14 h at 40℃/75% RH condition. Therefore, our results suggest that the particles prepared by the spray drying method with dextrin and 2% silicon dioxide can be used as powerful particles to improve the flowability, compressibility, and moisture stability of GE.

• Current Photovoltaic Research
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• v.5 no.4
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• pp.135-139
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• 2017

We fabricated two different transparent conducting oxide thin films of ZnO doped with Ga ($Ga_2O_3$ 0.9 wt%) as well as Al ($Al_2O_3$ 2.1 wt%) (GAZO) and ZnO doped only with Al ($Al_2O_3$ 3 wt%) (AZO). It was investigated how it affects the moisture resistance of the transparent electrode. In addition, $Cu(In,Ga)Se_2$ thin film solar cells with two transparent oxides as front electrodes were fabricated, and the correlation between humidity resistance of transparent electrodes and device performance of solar cells was examined. When both transparent electrodes were exposed to high temperature distilled water, they showed a rapid increase in sheet resistance and a decrease in the fill factor of the solar cell. However, AZO showed a drastic decrease in efficiency at the beginning of exposure, while GAZO showed that the deterioration of efficiency occurred over a long period of time and that the long term moisture resistance of GAZO was better.

• Journal of the Korean Ceramic Society
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• v.55 no.1
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• pp.74-79
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• 2018

Active clay, bentonite and zeolite were used as porous materials for humidity controlling ceramic boards. The specific area and the pore volume of active clay were higher than those of bentonite and zeolite. It was effective to add white cement as well as a retarding agent to control the setting time of the ceramic paint. As the amount of added porous materials increases, the specific surface area and total pore volume of ceramic paint increase, but the average pore diameter decreases. The addition of porous materials having a high specific area and a large pore volume improves the moisture absorptive and desorptive performance of the ceramic paint. Therefore, in this experiment, the moisture absorptive and desorptive properties were best when active clay was added. Also, as the added amount of porous materials increases, the moisture absorptive and desorptive properties improve. In this experiment, when 70 mass% of active clay was added to ceramic paint, the hygroscopicity was highest at about $80g/m^2$.

• Korean Journal of Agricultural Science
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• v.38 no.4
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• pp.619-624
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• 2011

The calorific value is the most significant factor in woody biomass utilization. We measured the calorific value by the wood parts (debarked parts and bark) and moisture content for 3 major tree species (Larix kaempferi, Pinus koraiensis, and Pinus rigida). Results showed that the calorific value decreased exponentially as the moisture content increased regardless of tree species and the wood parts. The bark had higher calorific values than woody parts (de-barked parts). In addition, Pinus koraiensis had the highest calorific values among 3 study species.

• International Journal of Computer Science & Network Security
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• v.22 no.12
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• pp.71-78
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• 2022

Electronic measuring devices have an important role in agricultural projects and in various fields. Electronic measuring devices play a vital role in controlling and saving soil information. They are designed to measure the temperature, acidity and moisture of the soil. In this paper, a new methodology to manage irrigation and soil fertility using an electronic system is proposed. This is designed to operate the electronic irrigation and adds inorganic fertilizers automatically. This paper also explains the concept of remote management and control of agricultural projects using electronic soil measurement devices. The proposed methodology is aimed at managing the electronic irrigation process, reading the moisture percentage, elements of soil and controlling the addition of inorganic fertilizers. The system also helps in sending alert messages to the user when an error occurs in measuring the percentage of soil moisture specified for crop and a warning message when change happens to the fertility of soil as many workers find difficulty in daily checking of soil and operating agricultural machines such as irrigation machine and soil fertilizing machine, especially in large projects.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.1-13
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• 2018

The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was replaced with PM as C (0% PM), P2 (2% PM), P3 (3% PM) and P5 (5% PM). Utilization of PM decreased moisture and increased ash content of the patties. Incorporation of 5% PM (P5) increased the pH value of both uncooked and cooked patties compared to C group. Increasing levels of PM increased water-holding capacity. No significant differences were found in cooking yield and diameter change with the addition of PM. Incorporation of PM increased fat and decreased moisture retention of the samples. $a^*$ values were decreased with PM addition, where $L^*$ values did not differ among treatments and $b^*$ values were similar in C, P3 and P5 samples. Textural properties were mostly equivalent to control samples with the incorporation of PM even at higher concentrations. The addition of PM did not significantly affect any of the sensory scores tested. These results indicated that utilization of PM presents the opportunity to decrease the amount of meat besides to improve healthier profile without causing negative changes in physical, chemical and technological quality of beef patties.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.125-134
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• 2017

This study aimed to examine quality properties of muffin by the amount of addition of Korean whole wheat flour (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in the healthy food. The effect of Korean whole wheat flour were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins when storage (1, 3, 5 days) was measured. As the ratio of Korean whole wheat flour increased, the baking loss rate and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The addition of Korean whole wheat flour increased lightness (L value) of crust and crumb decreased, whereas redness (a value) and yellowness (b value) increased. The control group (CON) showed the highest springiness lowest hardness. The muffin with 25% of Korean whole wheat flour (WHF25) in test group showed the high springiness low hardness. According to the sensory evaluation, the control group showed the highest score in terms of taste, however WHF25 showed the highest score in appearance, color, flavor, texture and overall acceptance, WHF25 showed the best result and the optimum addition of Korean whole wheat flour. Furthermore, this study proposes the possibility of development of various confectionery with using Korean whole wheat flour.