• Asian-Australasian Journal of Animal Sciences
• /
• v.28 no.8
• /
• pp.1061-1065
• /
• 2015

Data collected from 690 purebred Duroc pigs from 2009 to 2012 were used to estimate the heritability, and genetic and phenotypic correlations between production and meat quality traits. Variance components were obtained through the restricted maximum likelihood procedure using Wombat and SAS version 9.0. Animals were raised under the same management in five different breeding farms. The average daily gain, loin muscle area (LMA), backfat thickness (BF), and lean percent (LP) were measured as production traits. Meat quality traits included pH, cooking loss, lightness ($L^*$), redness ($a^*$), yellowness ($b^*$), marbling score (MS), moisture content (MC), water holding capacity (WHC), and shear force. The results showed that the heritability estimates for meat quality traits varied largely from 0.19 to 0.79. Production traits were moderate to highly heritable from 0.41 to 0.73. Genotypically, the BF was positively correlated (p<0.05) with MC (0.786), WHC (0.904), and pH (0.328) but negatively correlated with shear force (-0.533). The results of genetic correlations indicated that selection for less BF could decrease pH, moisture content, and WHC and increase the shear force of meat. Additionally, a significant positive correlation was recorded between average daily gain and WHC, which indicates pork from faster-growing animals has higher WHC. Furthermore, selection for larger LMA and LP could increase MS and lightness color of meat. The meat quality and production traits could be improved simultaneously if desired. Hence, to avoid further deterioration of pork characteristics, appropriate selection of traits should be considered.

• Magazine of the Korean Society of Agricultural Engineers
• /
• v.32 no.3
• /
• pp.39-46
• /
• 1990

This paper was analized the thermal conductivity of polystylene (TENSAR- GEOGRID) embeding into the subbase through frost penetration depth, frost heave, change of bearing capacity, and soil moisture movement due to freezing, thawing and icing actions, and their results were as follows : 1.The change of temperature into the sub-base was much increased by the Tensar-Geogrid insertion, and the frost penetration and frost heave were decreased as the thinner of the insulation thickness but the thawing velocity of melting period was appeared to be faster in case of non-insulated. 2.The frost heave had a close relationship with the thickness of insulations which was reasonably included anti-frost effects. 3.The moisture content during the freezing period of upper layer of the insulation insertion was increased by 15 per cent but it was returned to initial state of the thawing period, and at the down layer temporarily increased by 10 per cent and returned to the original state at once. 4.The insulation was acted as a function of distribution of surcharge, and the settlement of the sub-base was about 1.5 mm under 15 tonnage of load and which was included within the allowable limits. 5.The sliding resistance due to the icing which was induced by the insulation insertion into the sub-base was appeared as more 40 per cent than noninsulation area, so that the insulations should be restricted on the place such as mountains, curved and cross area which were required the braking power under the traffics.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.18 no.3
• /
• pp.7-13
• /
• 2017

A comfortable indoor environment is important considering that many hours are spent in residential or office space. A humidifier is used to control the indoor humidity. In particular, an element type humidifier has the advantage of a simple structure and low energy consumption. Two types of humidifiers - stationary or rotor - are commonly used for residential purposes. In this study, performance optimization was conducted for a rotor-type humidifying element used in a residential humidifier. The optimization included the rotation speed, water submersion depth, etc. The test range consisted of an open area to the air from 57 to 90%, rotation speed from 0.2 to 2.0 rpm, frontal air velocity from 0.5 to 2.5 m/s. The results showed that the optimal open area to air was 70%. On the other hand, the effects of the rotation speed on the moisture transfer rate was negligible. On the other hand, the pressure drop increased with increasing rotation speed. As the frontal air velocity increased, both the moisture transfer rate and pressure drop increased. The humidification capacity of the present element was 0.08 ~ 0.31 kg/hr. A comparison of the data with the theoretical results was made.

• Journal of Korea Soil Environment Society
• /
• v.4 no.1
• /
• pp.69-73
• /
• 1999

The study was performed to examine the elimination capacity of impurity on the fiberglass wicks to exert a suction of Passive capillary samplers (PCAPS) on soil water. This impurity affects the capillary properties of the wick and the chemical properties of the samples collected. To determine the need, capillary rise and moisture contents were measured after the wicks were cleaned by four methods : combustion, acetone extraction, detergent washing, and uncleaning. The wicks were made with fibers produced by PPG Industries and Manville Company, U.S.A. Results showed that wicks made from PPG fibers lost up to 3.4% of original mass during combustion while Manville fiber wicks lost only up to 0.6%. These losses are assumed to have been due to combustion of organic compounds applied by the manufacturers. All cleaning methods had higher capillary rise than obtained with uncleaning method Combustion at 40$0^{\circ}C$ for 4 hours was the best cleaning method. removing 98 to 100% of impurities.

• Korean Journal of Soil Science and Fertilizer
• /
• v.49 no.2
• /
• pp.157-167
• /
• 2016

The interspecific estimation for tolerance capacities of upland crop species to excessive soil water stress in paddy field is significant in agricultural practices. Most of upland crops can be damaged by either excessive soil water or capillary rise of the water table during rainy season in paddy fields. The major objective of this study was to evaluate water stress of upland crops under different drainage classes in converted paddy field. This experiment was carried out in poorly drained soil (PDS) and imperfectly drained soil (IDS) of alluvial sloping area located at Toero-ri, Bubuk-myeon, Miryang-si, Gyeongsangnam-do. The soil was Gagog series, which was a member of the fine silty, mixed, nonacid, mesic family of Aeric Endoaquepts (Low Humic-Gley soils). Two drainage methods, namely under Open ditch drainage methods (ODM) and, Closed pipe drainage methods (PDM) were installed within 1-m position at the lower edge of the upper paddy fields. The results showed that sum of excess water days ($SWD_{30}$), which was used to represent the moisture stress index, was 42 days (the lowest) in the PDM compared with 110 days in the ODM. Most of upland crops were more susceptible to excessive soil water during panicle initial stage on more PDS than on IDS. Yield of upland crops in the PDM was continuously increased by the rate of 15.1% on sorghum, 15.4% foxtail millet, 53.6% proso millet, 49.6% soybean and 47.9% adzuki bean as compared in the ODM. The capacity for tolerance by excessive soil water based on yield of each upland crop in the poorly drained sloping paddy fields was the order of sorghum, soybean, foxtail millet, proso millet and adzuki bean. Therefore, Sorghum is relatively tolerant to excessive soil water conditions and, may be grown successfully in converted paddy field.

• Food Science of Animal Resources
• /
• v.24 no.1
• /
• pp.73-79
• /
• 2004

Functional properties of farm-grown pheasant meat with different sex, age and cutting portion were investigated, and the textural and sensory characteristics of processed products were also evaluated. Chemical composition of pheasant meat was characterized to be high in protein and low in fat, and breast muscle showed more protein and less moisture than thigh muscle. Moisture/protein ratio of the pheasant meat was relatively low in a range of 2.82∼3.40, indicating the pheasant meat would be a good source of processed meat, and it had high water holding capacity and myofibrillar protein extractability with some variations depending on age and portion cut(p<0.05). Thigh muscle showed higher value of L＊ and b＊ and lower value of a＊ than breast muscle. However, no difference was observed in color of meat with different age and sex. The meat from the 6 months and the breast cut had lower shear force than those of respective 17 months and the thigh regardless of sex. The pressed ham and sausage manufactured with the pheasant meat had better score than the commercial products manufactured with pork or chicken in sensory and textural parameters.

• Food Science of Animal Resources
• /
• v.35 no.3
• /
• pp.322-329
• /
• 2015

This study investigated the effects of glucono-δ-lactone (GdL) addition on physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Five batches of sausages were produced under ripening conditions: without GdL and with 0, 0.1, 0.25, 0.5 and 0.75% of GdL addition. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 3, 5, 7, 10, 15, 20 and 25th day of ripening. Chemical analysis showed a significant decrease in moisture content of sausages with increasing amounts of GdL added (p<0.05). The moisture contents decreased, whereas the fat, protein and ash contents increased throughout ripening (p<0.05). Increasing levels of GdL caused a decrease in the pH values (p<0.05), which can have an inhibitory effect against microflora. Water holding capacity content of samples decreased with increasing GdL concentration (p<0.05). The shear force values of fermented sausages showed the highest in T4 (p<0.05). During ripening, the shear force values of sausages were increased on the 25th day compared to day 0 (p<0.05). The higher GdL level produced lighter and more yellow sausages. The addition of 0.75% GdL was effective in controlling bacteria counts. Addition of GdL in sausages resulted in the physicochemical and microbiological attributes equal to or better than no addition of GdL without any harmful effect.

• Food Science of Animal Resources
• /
• v.35 no.3
• /
• pp.370-381
• /
• 2015

This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce lowfat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol contents owing to its higher fat absorption capacity (p<0.05). LF resulted in a lighter, redder, and more yellow color (p<0.05). Hardness, gumminess, springiness, and chewiness parameters decreased when the usage level of both fibers increased (p<0.05). However, more tender, gummy, springy, and smoother hamburgers were produced by the addition of CF in comparison with LF (p<0.05). Moreover, hamburgers including CF were rated with higher sensory scores (p<0.05). In conclusion, LF demonstrated better technological results in terms of cooking yield, shrinkage, moisture retention, and fat retention. However it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.

• Proceedings of the SAREK Conference
• /
• 2009.06a
• /
• pp.629-632
• /
• 2009

The polymeric desiccant rotor is made from the super absorbent polymer by ion modification. The moisture sorption capacity of the super desiccant polymer(SDP) is 4 to 5 times larger than those of common desiccant meterials such as silica gel or zeolite. It is also known that SDP can be regenerated even at the relatively low temperature. To fabricate the desiccant rotor, firstly the SDP was laminated by coating the SDP on polyethylene sheet. Then corrugated and rolled up into a rotor. The diameter, the depth, the dimensions of the corrugated channel, etc. were pre-determined from numerical simulation on the heat and mass transfer in the desiccant rotor. The dehumidification performance was tested in a climate chamber. The relevant tests were carried out at the process air inlet temperature of $32^{\circ}C$, the regeneration air inlet temperature of $60^{\circ}C$ and the inlet dew-point temperature of both the process air and the regeneration air of $18.5^{\circ}C$, when the rotation period is long, the moisture sorption is not effective. In the desiccant rotor developed in this study, the optimum rotation period is found about 350s at the regeneration temperature of $60^{\circ}C$. It was found from further experiments that the optimum rotation tends to decreases as the regeneration temperature increases. Meanwhile, the outlet temperature of the process air deceases monotonically as the rotation period increases.

• Food Science of Animal Resources
• /
• v.25 no.4
• /
• pp.423-429
• /
• 2005

Properties of pant surimi derived from porcine longissimus muscle were investigated Rapid glycolysis of muscle reduced yield $\%$ of water-washed pork and moisture $\%$ of pent surimi because of ie lower ultimate pH. Gel Hardness was significantly (p<0.05) higher in pork surimi from rapid glycolysis muscle, but springiness was higher (p<0.05) in pork surimi from normal glycolysis muscle. SDS-PAGE pattern showed denaturation of sarcoplasmic proteins onto myofibrillar proteins in rapid glycolysis muscle, resulted in dark color and hard texture of pork surimi. Color and texture of gels were related with water-holding capacity of muscle proteins and moisture $\%$ in gel matrix. Results imply that glycolysis rate of porcine muscle at postmortem could affect gel properties of pork surimi, and muscle with rapid glycolysis muscle could produce a hard texture of pork surimi and dark color.