• Food Science of Animal Resources
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• v.34 no.5
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• pp.597-603
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• 2014

In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at $-45^{\circ}C$ or electro-magnetic freezing at $-55^{\circ}C$, were thawed using 4 different methods: refrigeration ($4{\pm}1^{\circ}C$), room temperature (RT, $25^{\circ}C$), cold water ($15^{\circ}C$), and microwave (2450 MHz). Analyses were carried out to determine the drip and cooking loss, water holding capacity (WHC), moisture content and sensory evaluation. Frozen pork thawed in a microwave indicated relatively less thawing loss (0.63-1.24%) than the other thawing methods (0.68-1.38%). The cooking loss after electro-magnetic freezing indicated 37.4% by microwave thawing, compared with 32.9% by refrigeration, 36.5% by RT, and 37.2% by cold water in ham. The thawing of samples frozen by electro-magnetic freezing showed no significant differences between the methods used, while the moisture content was higher in belly thawed by microwave (62.0%) after electro-magnetic freezing than refrigeration (54.8%), RT (61.3%), and cold water (61.1%). The highest overall acceptability was shown for microwave thawing after electro-magnetic freezing but there were no significant differences compared to that of the other samples.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.561-569
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• 2014

The purpose of this study was to determine the effects of using different amounts of potato puree (PP) (10 or 20%) and 10% bread crumbs (BC) as an extender and also control samples (C) with no added extender on chemical composition, energy values, cooking analyses, colour measurements, water holding capacity (WHC), penetration values, thiobarbituric acid value (TBA) and sensory analyses of meatballs. Meatball samples were cooked in a pre-heated $180^{\circ}C$ electric oven. Uncooked meatballs formulated with 20% PP had the highest moisture content. No significant differences were recorded for protein contents of uncooked samples. The highest cooking yield was found in samples extended with 10% BC. Increasing PP from 10% to 20% increased cooking yield of meatballs. 20% PP increased moisture and fat retention values and water holding capacity of meatballs. Meatballs with 10% BC had the lowest (the hardness in the texture) and meatballs with the 20% PP had the highest (the softness in the texture) penetration values. Formulating meatballs at a level of 20% resulted lower $L^*$ values. TBA values of control samples were higher than in PP added samples at the end of the storage period. Flavour scores for meatballs formulated with PP were higher than control and meatballs formulated with BC. Meatballs formulated with 10% PP had similar overall acceptability with meatballs added with 10% BC.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.2
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• pp.111-116
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• 1982

For the effective utilization of the fish resources in coastal regions, investigations on processing conditions of frozen-dried product, quality stability of the Product during storage, and utilization as a food material were carried out with the filefish, Navoden modestus. The processing condition was determined with the moisture content and texture of the product. The duality of the product was evaluated on chemical composition, rehydration capacity, TBA value, browning, omission test and sensory score. The conditions for the processing of frozen-dried filefish under the conditions of freezing temperature at $-10^{\circ}C$ and forced air thawing at $56{\pm}2^{\circ}C$ with a velocity of 1 m/sec were as follows : freezing temperature, $-10^{\circ}C$ : freezing time, 10 hours; thawing time, 2 hours ; and repeated number of freezing and thawing, 5 times. The yield, the condition of moisture and protein were $10.2\%,\;23.6\%\;and\;70.6\%$, respectively. The frozen-dried product packed with air and stored at room temperature showed no remarkable changes in TBA value, rehydration capacity, browning during the storage period of 90days. The frozen-dried filefish showed no remarkable differences in the taste, odor and texture, comparing with frozen-dried Alaska pollack on the market.

• Asian Journal of Turfgrass Science
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• v.6 no.1
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• pp.11-22
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• 1992

To determine the use of waste materials as root zone soil mixtures for turfgrass culture, the effects of paper mill sludge and briquet ash on physical and chemical properties of soil and growth of turfgrasses were examined. Three turfgrass species of zoysiagrass(Zoysia japonicaSteud.). kentycky bluegrass(Poa pratensis L. 'Ram I') and creeping bentgrass(Agrostis panistris Huds 'Persucross') were cultured in 32cm diameter plastic pots containing various soil mixtures. The basic ingredients used for mixtures included sand(SD), field soil(SL), paper mill sludge(PS), sphagnum peat moss(PM) and briquet ash(BA). Seven combinations using these ingreients were mixed in different percentage by volume as follows: SD+SL+PM(80:10.10), SH+SL+PS(80:10:10), SD-PM(80:20), SD+PS (80:20), SD+BA(80:20), SD+BA+PM(60:20:20) and SD+BA+PS(60:20:20). 1. Paper mill sludge showed pH of 6.6, more than 30% of organic matter content, and higher concentrations of total N, P, k, Ca, Mg and CEC. Bulk density, fild moisture capacity and electrical conductivity of soil mixtures were increased by the comimation of 10~20% PS by volume. 2. Briquet ash showed pH of 8.0, and higher levels of P, k, Ca and Mg than those of field soiks. Bulk density, field moisture capacity and hardenss of soil mixtures were increased but vertical water flow rate and electrical conductivity were decreased by the combination of 20% BA by volume. 3. Phytotoxic effects of PS and BA on growth of turfgrasses were not found. Shoot growth of all three species was higher in soil combination of SD+BA+PS than that of SD+SL+PM added with fertilizer. However, root growth was better in soil mixtures combined with PM. Soil mixtureomposed of 60% SD, 20% BA and 20% PS by volume was most effective on growth of all three species. 4. Paper mill sludge resulted in higher N level in the leaf tissue. The contents of heavy metals such as Cd and Ph did not vary significantly among soil mixtures and species. However, the Mn level was 2~3 times higher in plants growh in mixtures containing PM compared with others, and especially it was higher in creeping bentgrass than other species.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.36 no.5
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• pp.523-531
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• 2012

The performance simulation of a desiccant rotor, which is a core component of a desiccant cooling system, was conducted on the basis of a theoretical solution of the heat and mass transfer process in the rotor. The simulation model was validated by comparing simulation results with experimental data; reasonable agreement was observed. The effect of the rotation speed on the performance of the desiccant rotor was investigated for various operation conditions: temperature (50 to $70^{\circ}C$), humidity ratio (0.01 to 0.02 kg/kg DA), and flow rate of regeneration air. The optimum rotation speed was determined from the maximum moisture removal capacity (MRC) of the desiccant rotor, and it was found to vary with the operation conditions. Further, the correlation for the optimum rotation speed was determined by regression analysis.

• Journal of the Korean Society of Clothing and Textiles
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• v.20 no.1
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• pp.228-238
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• 1996

The purpose of this study was to evaluate the effect of chacteristics of knit fabrics on the microclimate of the skin simulating system. To determine the effect of characteristics of knit fabrics, vapor state of sweat pulse was simulated in the closed system. Different contents of fibers such as cotton, wool and polyester with different yarn size and knit types were chosen for specimens. The changes of humidity and temperature of air layer in the simulated systems were measured. Buffering indices, $K_d$ and $\beta_r$, were determined by considering $\alpha_p, \DeltaP_{max}, t_{max}, and tan\beta$. Physical properties of knit fabrics such as thickness, porosity, air resistance and moisture vapor transport were measured. Results showed that vapor pressure of wool was lower than cotton or polyester This was attributed to the hydrophilicity of wool which absorbed moisture rather quickly and retained in the knit fabric. The time to decrease vapor pressure was faster for polyester than cotton or wool. As a result, $K_d$ was in the order of wool> polye, item> cotton. $\beta_r$ of wool was rower than cotton or polyester due to its lowers porosity and slower desorption rate. For the yarn size, $K_d$ was in the order of 80's> 60's> 30's; thinner and lighter yarn showed better water vapor transport property. For knit type, buffering capacity of single jersey was better than interlock knit fabric. Statistical analysis showed that the air permeability was the most influential factor far the water vapor transport properties.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.696-703
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• 2016

Purpose: This study investigated quality characteristics and retarding retrogradation of sponge cake added beetroot powder. Methods: Sponge cakes were prepared using 0%, 2%, 4%, 6%, and 8% of beetroot powder. The specific capacity, baking loss, and dough yield were calculated. Moisture content and pH were also measured. Color values were assessed using a color measurement spectrophotometer. The retarding retrogradation was calculated employing the Avrami equation. Results: The specific capacity increased in parallel to the addition of beetroot powder's elevation, but baking loss significantly decreased. The dough yield was high in 6% and 8% additions however moisture content did not differ. The pH was increased in 0-4% additions. L and b-values significantly decreased according to the level of beetroot powder. For retarding retrogradation, a 4% addition had the effect of delaying the sponge cake's staling. Conclusion: These results suggested that the beetroot can be considered a good material to improve the quality characteristics, sensory properties, and after the addition of 4% of beetroot powder was able to delay staling. Therefore, so it is assumed to improve the sponge cake shelf life.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.7 no.4
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• pp.41-50
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• 1987

The present study was conducted to measure and predict the leachate generation and to establish the methods of leachate control and handling by both field and lab-lysimeter studies. The change of biodegradable matter, field capacity, dry density, quantity and quality of leachate as a function of time of landilling were measured. The model based on the theory of unsaturated flow and contaminant transport in porous media was developed and simulation model was used for the prediction of movement of landfill moisture and for the strength in leachate in terms of organic and inorganic contaminant. The model constructed from the present study in terms of unsaturated decomposition and transport combined with the evapotranspiration and surface runoff showed good agreement with the results obtained by lysimeter studies.

• Food Science and Preservation
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• v.16 no.5
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• pp.656-660
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• 2009

We investigated the quality characteristics of Dombaegi after drying, with respect to salt concentration (1%, 2%, 3% all w/v) and salting temperature ($4^{\circ}C$, $18^{\circ}C$), to establish optimum salting conditions. Changes in moisture and salt content, water holding capacity, water activity, color, and textual properties of salted Dombaegi were measured. The moisture content was highest in Dombaegi prepared with 3% (w/v) salt at 4C. The salt content of Dombaegi rose as salt concentration and temperature increased. The water holding capacity was greatest after salting with 3% (w/v) salt at $4^{\circ}C$. Color and texture were superior after preparation at higher salt concentrations and lower salting temperatures. Thus, the quality of Dombaegi was optimal when dry salting was performed at the highest salt concentration (3%, w/v) and the lower salting temperature ($4^{\circ}C$).

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.234-240
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• 1986

Soybean hydrolysate (SHT) was prepared from defatted soybean by hydrolysing with papain and ${\alpha}-amylase$ and water sorption isotherms were determined as a function of proteolysis degree. The moisture content and B.E.T. value of SHT at a certain water activity $(A_w=0.80)$ increased lineraly with increasing degree of proteolysis. However, they changed drastically above 70% proteolysis. The water holding capacity of 78% SHT was similar to that of sorbito. The results indicate the increase of water sorption capacity is due to the release of polar groups through hydrolysis. Mizrahi equation generally gave the best fit for isotherms of SHT. Storage stability of intermediate moisture foods containing $5{\sim}10%$ SHT increased considerably, although some favorable characteristics decreased.