• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.9
• /
• pp.1333-1337
• /
• 2016

This study aimed to investigate the effects of red pepper seed powder on the physicochemical properties (pH, CIE color value, water holding capacity, dry yield, proximate composition, and shear force) of restructured chicken thigh jerky. The restructured chicken thigh jerky samples were prepared with the following amounts of red pepper seed powder [0% (control), 1%, 2%, and 3%]. Moisture contents of samples containing red pepper seed powder were significantly higher than those of control (P<0.05). The lightness, redness, and yellowness of samples an increased with an increase in red pepper seed powder. Water holding capacity and dry yield of samples increased with increasing concentration of red pepper seed powder. However, shear force of samples showed a downward trend with increasing red pepper seed powder level. The sensory evaluation of samples containing 3% red pepper seed powder were highest. The results indicate that red pepper seed powder could be enhance the physicochemical properties of restructured chicken thigh jerky.

• Composites Research
• /
• v.26 no.1
• /
• pp.66-71
• /
• 2013

As a fundamental structural element of construction, a pile is constructed to transfer loads from superstructure to foundation. In general, since the pile foundation is constructed in the ground or ground under water, it is difficult to protect from the damages due to moisture and/or salt which create corrosive environment and it is even more difficult to estimate its durability. In this study, in order to enhance the durability and constructibility of the pile foundation, FRP-concrete hybrid composite pile (HCFFT) is suggested. Moreover, equation for the prediction of load carrying capacity of HCFFT circular members under compression is suggested and discussed based on the results of analytical and experimental investigations. In addition, we also conducted the finite element simulation for the structural behavior of new HCFFT composite pile and the result is compared with those of experimental and analytical studies. In addition, the axial loading capacity of new HCFFT composite pile is compared with those of existing PHC pile and hollow circular steel pipe pile, and it was found that the new HCFFT composite pile has advantages over conventional PHC and steel pipe piles.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 2000.11b
• /
• pp.396-404
• /
• 2000

Post harvest processes for rice include drying, storage and processing. Drying has a great effect on the quality of the grain. The existing rice centers are with the ill equipped, especially with drying and storage facilities. The rice harvesting has bully mechanized, a large volume of rice with high moisture content are taken to the rice processing complex(RPC). Three, the need for drying and storage facilities becomes more urgent. At present the daily drying capacity of RPC can't exceed over 40~50 M/T. Therefore new technology and facilities for a high quality and main efficient drying should be introduced one such technology is the continuous flow drying system. This research, aims to test performance efficiency the mixed continuous flow grain dryer was whose daily drying capacity is 100 M/T. The results of the performance tests of the dryer are shown as follows; (1) The temperature distribution of the drying modules were measured by a temperature recorder. The fifth module showed the highest value, followed by the seventh and the third. (2) When the intake air temperature was $55^{circ}C$, the drying rates were 1.7 and 2.6%, wb/pass in the exhaust temperatures of 20 and $22^{circ}C$. And when the intake air temperature was $60^{circ}C$, the drying rates were 1.7 and 2.3%, wb/pass in the exhaust temperatures of 22 and $25^{circ}C$. (3) The average increased rate of cracked grains after the drying process was 0.7% which is below the tolerance limit (2.0%) of the continuous grain dryer.

• Journal of Korea Water Resources Association
• /
• v.38 no.2
• /
• pp.97-110
• /
• 2005

This paper presents a procedure of evaluation of reservoir capacity for additional water storage for dam rehabilitation. One of the techniques on the extension of rainfall has been developed, and the daily stream flows were simulated by the NWS-PC long-term rainfall-runoff model with the input of the extended daily rainfall which was stochastically generated by the nonhomogeneous markov chain model. We peformed a reliability analysis to Guisan dam about the optimal capacity of dam rehabilitation by using performance criteria that Hashimoto et al. (1982) presented. We estimated that the most suitable water level is approximately 155EL.M. suggested that this method can use supplemental methods to estimate optimum dam scale.

• Weed & Turfgrass Science
• /
• v.4 no.4
• /
• pp.360-367
• /
• 2015

This study was performed to determine the effects of silicon on zoysiagrass after the application of drought stress. The daily amount of water or scilicon solution was 150 ml per a pot. For 14 days, plants were treated with 0.1 and 1.0 mM silicon (Si) and with distilled water for control and the drought only-treatment. Afterward, the plants in Si and drought treatment were exposed to a 21-day under drought stress condition but the plants in control received water. The results indicated that the growth and the moisture and chlorophyll contents decreased in the drought only-treatment and 0.1 mM Si compared to the control. However, 1.0 mM Si showed an increase in the growth with a significant increase of water and chlorophyll contents. The MDA and $H_2O_2$ concentrations and electrolyte leakage decreased, while the radical scavenging capacity increased in 1.0 mM Si. 1.0 mM Si showed little to no differences in the growth and no differences in water and chlorophyll contents, electrolyte leakage, MDA and $H_2O_2$ concentrations and antioxidant capacity compared to the control. These results suggested that application of silicon is useful for drought tolerance improvement of zoysiagrass under drought that is occurring in turf fields.

• Korean journal of food and cookery science
• /
• v.33 no.1
• /
• pp.20-27
• /
• 2017

Purpose: The objective of this study was to examine the effects of pork liver levels on the quality characteristics of hamburger patties. Methods: The effects of the addition of livers concentrations from 0% to 20% were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. Results: The increasing pork liver levels from 0% to 20% resulted in increased moisture content, ash content, redness, reduction in diameter, and reduction in thickness of hamburger patties, but decreased the fat content, lightness, cooking yield, shear force and water holding capacity of hamburger patties. The protein content of hamburger patties with different amounts of pork liver showed no significant differences. The hamburger patties with increasing pork liver levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 (treatments with 5% pork liver). Conclusion: Pork liver in the formulation showed similar quality characteristics as compared to control hamburger patties without liver, with best results obtained on adding up to 5% pork liver.

• Food Science of Animal Resources
• /
• v.39 no.6
• /
• pp.934-942
• /
• 2019

Previous studies on dry aged beef, which substantially increases the value of low-grade raw beef and non-preferred cuts, are currently limited to the observation of aged beef changes in laboratory settings or under particular aging conditions, whereas the factors influencing aging have so far been underexplored. Herein, we attempt to establish a technique for distinguishing between fresh and aged beef by observing changes in quality during beef aging. Specifically, we analyzed the effect of time on the quality of aged beef sourced from three Korean manufacturers and identified quality indicators that can be used to distinguish between fresh and aged beef, regardless of supplier. Storage/trimming/aging/cooking losses, moisture/fat/protein/collagen contents, and water holding capacity were tested as potential indicators, among other parameters. As a result, the quality of dry aged beef was shown to be supplier-dependent, which made the identification of factors for the above origin-independent discrimination difficult. Nevertheless, as storage loss, water holding capacity, and cooking loss significantly changed with dry aging time in all cases, these parameters were concluded to be potentially suited for discrimination purposes. The insights gained in this work may help promoting further research in this field and contribute to the development of a standard for consistent aged beef production.

• Food Science of Animal Resources
• /
• v.39 no.6
• /
• pp.888-902
• /
• 2019

Our aim was to investigate the effects of bromelain embedded in double emulsion (DE) on physicochemical properties of pork loin. We evaluated DE characteristics such as size, zeta potential, and microscopy after fabrication. We marinated meat with distilled water (DW), 1% (w/v) bromelain solution, blank DE, and 1% (w/v) bromelain loaded in double emulsion (DE E) for 0, 24, 48, and 72 h at 4℃, and prepared raw meat for control. The marinated samples were assessed for color, water holding capacity, cooking loss, moisture content, pH, protein solubility, Warner-Bratzler shear force (WBSF) and gel electrophoresis. The droplet size of 1% (w/v) bromelain embedded in DE was increased compared with blank DE (p<0.05) and values of zeta potential decreased. The increase in lightness and color difference range of the DE-treated group was lower than that of the DW-treated group (p<0.05). Moreover, treatment by immersion in 1% (w/v) DE E resulted in the highest water holding capacity values (p<0.05) and lower cooking loss values than water base treatment (p<0.05). Results for myofibrillar protein solubility and WBSF showed a similar trend. 1% (w/v) DE E showed degradation of myosin heavy chain after 48 h in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Thus, bromelain-loaded DE is useful for controlling and handling enzyme activity in food industry.

• Korean Journal of Agricultural Science
• /
• v.44 no.1
• /
• pp.114-122
• /
• 2017

An experimental pick-up type pulse crop harvester was built and its harvesting performance for green kernel black bean was evaluated. Field bean loss and harvested bean quality of the harvester were analyzed according to engine speeds of 2,000; 2,400; 2,800; 3,000; and 3,200 rpm, and travel speeds of 0.6; 1.0; and 1.4 m/s. Operating conditions and field capacity of the harvester for proper harvesting were estimated. The harvester had an optimum performance at a grain moisture content of 13.4%, an engine speed of 3,000 rpm, and a travel speed of 1.2 - 1.3 m/s. Subsequently, the picking-up, discharging, and total bean loss ratios were found to be 1.6, 1.3, and 2.9%, respectively. The whole bean, damaged bean, unthreshed bean, and foreign material ratios were determined to be 96.2, 1.0, 0.1, and 0.3%, respectively. Results showed that the harvester had lower bean loss and higher harvested bean quality than those of imported bean combines. The harvester could harvest 2 rows with a crop spacing of an approximately 1.4 m. Its optimum travel speed was estimated to be approximately 1.2 m/s when harvesting performance was taken into account using such variables as field bean loss and harvested bean quality for green kernel black bean. Effective field capacity of the harvester was estimated at approximately 40 a/h.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.1
• /
• pp.75-87
• /
• 2012

We investigated the physicochemical properties, pasting characteristics on the rapid visco analyzer, dough characteristics on a mixograph, product characteristics, and attributes of color and hardness of products made from a wheat bagel premix and rice bagel premix according to storage period and temperature. The pH and moisture content of stored rice bagel premix and wheat bagel premix, significantly decreased, depending on the storage temperature and time. The average of water retention capacity, alkaline water retention capacity, sedimentation value, and pelshenke value all significantly decreased temperature increases and increasing storage time. he initial pasting temperature and breakdown depending on the storage temperature and time showed a significant difference, but peak viscosity and setback with increasing storage time and temperature were not significantly different. The initial pasting temperature did not significantly affect the rice bagel premix. The midline peak time and band at 8 min of mixing time of the wheat bagel premix and rice bagel premix did not differ significantly. In product attributes, the cost of wheat bagel premix rice bagel premix and the L, a, and b value in color of wheat bagel premix showed significant difference. The hardness of wheat bagel premix according to storage time and the hardness of rice bagel premix depending on storage temperature significant difference. Therefore, storage time and temperature of wheat bagel premix and rice bagel premix and does not show significant differences. merchant can get regular and consistent, it is expected to lead to the promotion of rice consumption. Futhermore, research on better method to improve it's characteristics instead of wheat bagel premix is expected to.