• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.360-366
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• 2005

This study was conducted to investigate the quality characteristics of low- fat pork patties containing fat replacers. Carrageenan(CA) in combination with pectin(PE) or potato starch(PO) was added as fat replacers and physicochemical properties were evaluated in low-fat pork patties cooked by oven-roasting or pan-frying. Uncooked and cooked pork patties formulated with fat replacers were higher in moisture and ash content and lower in fat content than those of control. The cooking yield and reduction in diameter of pork patties were significantly improved by the addition of fat replacers(p<0.05). Pork patties formulated with CA had the highest fat retention, while CA+PE had the highest water holding capacity. Hunter s L(lightness) value was not different from among patties and a(redness) and b(yellowness) values were higher in carrageenan-based patties than those of control patties. Hardness was higher in carrageenan-based patties than that of control and cohesiveness and springiness showed no difference among patties. Sensory analysis showed that flavor, juiciness and palatability of carrageenan-based patties were superior to control patties and combined use of CA with PE or PO provided improved acceptability of low-fat pork patties over that from using single carrageenan.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.267-276
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• 1994

Recent epidemological observations suggested beneficial effects of dietary fiber on man's health. With the increased emphasis placed on the requirement for dietary fiber in the diet, there has been greater interest in successfully incorporating dietary fiber into food products. Hence, in this study, several dietary fibers such as cellulose, pectin, rice bran, barley bran and job's tears bran were incorporated into julpyun to determine their effects on some physical properties and sensory characteristics. Difference of water binding capacity(WBC) was found among dietary fiber sources. The WBC of pectin was highest and that of job's tears bran was lowest. The moisture contents of julpyun were increased as WBC of added dietary fiber sources was higher. In the rheometer measurement for julpyun added with dietary fiber, hardness of julpyuns added with cellulose and pectin was low. But, hardness of julpyun added cellulose was increased rapidly during storage at 4$^{\circ}C$. Springiness and gumminess wereshowed similar aspects to hardness. In the retrogradation speed by Avrami equation, the rate constant of julpyun added barley bran was low ao retrogradation occurred slowly. The results of sensory evaluation, julpyun added no dietary fiber showed good overall preference. Overall preference in sensory evaluation showed positive correlation with the after-swallowing and color.

• Proceedings of the Korea Water Resources Association Conference
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• 2017.05a
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• pp.160-160
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• 2017

본 연구는 앙상블 칼만필터(Ensemble Kalman Filter)를 통해 인공위성 기반 토양수분 자료를 수문모형에 동화하여 단위 격자에 대한 수문인자를 산출하고자 한다. 수문모형은 Variable Infiltration Capacity(VIC) model을 대상으로 수행하였으며, 시범 유역으로는 소양강댐 유역을 선정하였다. 입력자료는 2007년 이후 8년간 자료를 수집하였으며, 2007-2010년 관측 유량 자료를 사용하여 모형을 보정하고, 2011-2014년 자료를 통하여 검증하였다. Isolated-Speciation Particle Swarm Optimization(ISPSO) 기법을 통하여 매개변수를 추정하였고, 보정기간 뿐 아니라 검증 기간에 대해서도 높은 모형효율성계수를 얻을 수 있었다. VIC 모형 자료 동화 대상 자료로는 AMSR2 위성 토양 수분 자료, 지상관측 토양수분 보간자료 및 조건부합성방법을 통한 위성/지점 융합 토양수분을 선정하였다. 위성 토양 수분 자료는 값을 과대 추정하는 경향이 있었으며, 지상관측 보간 자료는 유량이 큰 사상에 대한 첨두 유량을 과소 추정하는 경향을 보였다. 인공위성자료와 지상 자료를 합성한 조건부합성기법 토양수분자료는 더 정확한 추정이 가능하여 모의의 정확도가 향상되었다. 본 연구를 통해서 미계측 유역에 대해 격자별 수문기상인자 정보를 제공할 수 있으며, 데이터베이스를 구축하여 다양한 수문분석에 기초자료로 활용될 수 있을 것이다.

• Proceedings of the Korea Water Resources Association Conference
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• 2016.05a
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• pp.282-282
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• 2016

지표수문해석모형이란 전 지구를 대상으로 수문해석 및 예측이 가능한 분포형 수문모형이다. 본 연구에서는 CSEOF(Cyclostationary Empirical Orthogonal Functions) 분석 방법을 이용하여 지표수문해석 모형 중 하나인 VIC(Variable Infiltration Capacity)모형의 토양수분 모의 성능을 평가해보고자 한다. 이를 위하여 먼저 남한에 대한 VIC 모형으로 모의한 토양수분 예측 결과와 관측자료를 수집하였다. 모의 성능 평가 기간은 1976년부터 2006년까지이다. 이후 본 연구에서는 수집된 VIC 모형의 예측 결과와 관측 자료에 대한 CSEOF 분석을 수행하여 각 자료의 월별 주된 변동 특성을 추출하였다. VIC 모형의 예측 결과와 관측자료의 상관관계는 CSEOF 분석 결과에 대한 Pattern Correlation으로 정량화되었다. 이와 더불어 본 연구에서는 모형의 모의 성능 평가에 주로 사용되는 NRMSE(Nomalized Root Mean Square Error)를 산정하여 예측 결과의 오차를 평가하였다. Pattern Correlation과 NRMSE를 모두 고려하여 VIC 모형의 성능을 평가해본 결과, 건기에 해당하는 기간과 우기에 해당하는 기간의 모의 성능이 다르게 나타났다. 본 연구의 결과는 추후에 지표수문해석 모형의 예측 결과를 이용하는 기후변화 관련 연구에 활용될 수 있을 것으로 판단된다.

• Proceedings of the Korea Water Resources Association Conference
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• 2018.05a
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• pp.301-301
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• 2018

본 연구에서는 위성 기반 토양수분 자료를 수문모형에 자료동화하여 격자 단위에서 수문기상인자를 산출하고 그 정확성을 평가하였다. 수문모형으로는 Variable Infiltration Capacity(VIC) model을 선정하여 국내 주요 8개 댐 유역에 구축하였으며, 입력자료는 2008년 이후 10년간 자료를 수집하였으며, 2008-2012년의 관측 유량 자료를 사용하여 모형을 보정하였다. 모형의 보정을 위해 Isolated-Speciation Particle Swarm Optimization(ISPSO) 기법을 적용하여 매개변수를 추정하였고, 2013-2017년의 관측유량 자료를 통하여 모형의 성능을 검증하였다. VIC 모형에 자료 동화한 토양수분 자료는 AMSR2 위성 토양 수분 자료와 지상관측 토양수분 자료를 합성한 자료를 사용하였으며, 인공위성자료와 지상 자료를 조건부합성기법으로 합성한 토양수분자료는 각 격자별 토양수분을 더 정확히 산정하여 자료동화시 모형의 모의 정확도가 향상되는 경향을 보였다. 본 연구결과는 지상관측자료를 통해 보정된 위성관측 토양수분자료를 자료동화하여 수문모형의 정확도를 향상시키고, 미계측 유역에 대한 향상된 수문기상인자 정보를 제공함으로써 다양한 수문분석의 기초자료로 활용될 수 있을 것으로 기대된다.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.102-113
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• 2019

In this study, the effect of sodium chloride (salt) concentration and phosphate on the quality properties of samgyetang was investigated. Increasing the salt concentration by 0.5% increased the moisture and ash content, salinity, water holding capacity (WHC), and thiobarbituric acid reactive substances (TBARS), whereas the protein content, pH, cooking losses, and shear forces were decreased. Addition of phosphate to the brine increased the pH and WHC, but decreased the TBARS, cooking losses, and shear forces. In a sensory evaluation, the scores for flavor and overall acceptability were the highest when the salt concentration of the brine was 2.0%. Overall, this study shows that the salt concentration and addition of phosphate to the brine of samgyetang substantially influences the overall quality of the chicken breast. Based on quality measurements and sensory scores, a 2.0% salt concentration with the addition of phosphate appear to be the most suitable conditions for the manufacturing of marinated samgyetang.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.345-353
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• 2019

Various commercial collagen mixtures aimed at improving the quality of meat products are available, but the optimal composition is unclear. This study aimed to compare the functional properties, including physicochemical characteristics and lipid oxidative stability, of loin ham marinated with three commercial collagen mixtures sold as food additives. The addition of collagen mixtures led to significant increases in the moisture content, water holding capacity (WHC), cooking yield, and instrumental tenderness, regardless of the type of collagen mixture. In particular, meat samples containing collagen mixture C showed the highest (p<0.05) WHC and tenderness among all groups. Furthermore, collagen mixture B induced increases (p<0.05) in pH values in both raw and cooked samples. The $a^*$ values of samples with collagen mixtures were lower (p<0.05) than those of samples without collagen mixtures. All collagen mixtures effectively improved oxidative stability during 7 days of storage at $4^{\circ}C$. The samples containing collagen mixture B had the lowest lipid oxidation (p<0.05) among groups. These results indicated that collagen mixture C could be used in injection brine to enhance the quality characteristics of meat products, particularly the WHC and tenderness. Collagen mixture A could be used for meat products with high fat contents based on its ability to improve lipid oxidative stability during long-term storage.

• Journal of Animal Science and Technology
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• v.62 no.6
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• pp.903-911
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• 2020

The purpose of this study was to compare the physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork. Sausages were prepared using either 100% pork sausage (P10), a mixture of 50% pork and 50% carp muscle (P5C5), or 100% carp muscle (C10). The quality of the sausage emulsion was determined by analyzing approximate composition, pH, instrumental color, cooking yield, water holding capacity (WHC), viscosity, and texture profile analysis (TPA). Moisture content of cooked C10 was significantly higher than that of P10 or P5C5 (p < 0.05); however, protein content of cooked P10 was significantly higher than that of C10 (p < 0.05). The pH of uncooked and cooked C10 was significantly higher than that of P10 and P5C5 (p < 0.05). The cooking yield, WHC, and texture profile analysis of C10 were higher than those of P10 and P5C5 (p < 0.05). In addition, the viscosity of uncooked C10 was higher than that of P10 and P5C5. These results suggest that carp muscle can enhance sausage quality with respect to pH, WHC, cooking yield, viscosity, and TPA.

• KEPCO Journal on Electric Power and Energy
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• v.7 no.2
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• pp.317-321
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• 2021

As the large-scale renewable energy power plant increases, the high-capacity and compact Energy Storage System (ESS) is required. However, this trend could reduce the insulation reliability of ESS. In this study, the surface flashover characteristics for four types of solid insulators are investigated in the uniform electric field with AC and Lightning Impulse (LI) voltage waveforms under various contamination levels. In addtion, insulator surfaces are compared based on the contact angle before and after surface flashover. The experimental results show that AC flashover voltage is dependent on the materials and the contamination level, but LI flashover voltage is only associated with the contamination level. Especially, AC flashover voltage of PC (PolyCarbonate) is higher than that of other insulators, which is associated with the unique and sequential creepage discharge propagation pattern of PC. The localized discharges on the surface of PC form corresponding tracking points. Then, the interconnected trackings result in the complete flashover. This flashover patterns degrade the surface of PC much more than that of epoxy and Bulk Molding Compoud (BMC). Thus, the contact angle of PC is significantly reduced compared to that of other insulators. The increased hydrophilicity in the surface of PC enhances the insulator surface conductivity.

• Journal of the Korean Wood Science and Technology
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• v.31 no.6
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• pp.83-88
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• 2003

The woodceramics are porous amorphous carbon and glassy carbon composite materials. Woodceramics attracted a lot of attention in recent years because they are environmentally friendly and because of their unique functional characteristics such as catalysis, moisture absorption, deodorization, purification, carrier for microbial activity, specific stiffness, corrosion and friction resistance, and their electromagnetic shielding capacity. In this paper, we made new products of clay-woodceramics to investigate the industrial analysis and ethylene gas adsorption for basic data of building- and packging- materials keeping fruit fresh for a long time. Clay-woodceramics were carbonized for 3 h of heating in a special furnace under a gas flow of nitrogen(15 ml/min.) from 3 layers-clay-woodparticleboard made from pallet waste wood, phenol- formaldehyde resin(hereafter PF, Non volatile content:52%, resin content 30%), and clay(10%, 20% and 30%). Carbonization temperature was 400℃, 600℃ and 800℃. Experimental results shows that the higher the carbonization temperature, the higher the fixed carbon and the lower the volatile contents. The higher the clay content, the more the ash content. The higher the carbonization temperature, the more the ethylene gas adsorption. Carbonization temperature of 800℃ gave the best reslts as same as that of white charcoal and activated carbon.(800℃-clay-woodceramic: 5.36 ppm, white charcoal: 5.66 ppm, activated carbon: 5.79 ppm) The clay contents did not make difference of ethylene gas adsoption.