• Food Science and Preservation
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• v.6 no.1
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• pp.81-86
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• 1999

The textural characteristics of nonxaxy rice flour gels and rice cake(Injolmi) with different water contents and additives were evaluated after freezing and microwave heating. As moisture content of rice flour gels increased from 45% to 55%, its hardness and gumminess decreased, but adhesive and cohesiveness had no significant difference. Microwave heating did not markedly affect the texture but frozen storage was very effective to prevent the hardening of products. Hardness of reheated rice gels increased more rapidly in non-packaged sample than in PE wrap film and affected by storage time of 24hrs at 20$^{\circ}C$. As sugar content of rice flour gels increased from 0% to 10%, its hardness, adhesiveness, and gumminess decreased, while cohesiveness did not change.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.1
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• pp.127-136
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• 2004

This study was conducted to investigate the changes in physico-chemical characteristics of beef tenderloin steak by oven roasting at different internal temperatures. 1. Cooking time required for the internal temperatures of 60, 70 and $80^{\circ}$ of steaks were 15min, 23min and 28min, respectively, and standing time of cooked beef steaks were 10.5min at $60^{\circ}$, 9.4min at $70^{\circ}$ and 8.5min at $80^{\circ}$, respectively. 2. Total losses and evaporation losses were larges in cooked steaks at $60^{\circ}$ and $70^{\circ}$ than that of $80^{\circ}$ cooking. Total losses were 14.5% by cooking at $60^{\circ}$, 23.3% at $0^{\circ}$ and 26.6% at $80^{\circ}$ respectively. As internal temperature of meat was increased, moisture and fats content was decreased and protein content of meat was not changed.

• Magazine of the Korean Society of Agricultural Engineers
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• v.14 no.2
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• pp.2661-2667
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• 1972

In the construction of earth dam, embankment, highway by filling, a compaction is to increase the density of applying pressure. By compaction interspaces between the soil graivos decrease so that density and adhesion increase but void and permeability decrease. Good compaction results in higher stablilty. The effect of the compaetion depends on a number of factors, of which the most important are soil charactesistics. Water content, and external force. In this study discussed is about sandy loam that since, with indentical force exerted and indentical compaction method, the effect of the compaction will be different due to the soil characteristics, the change of optimum moisture content and of maximum dry density by compaction yields difference in Compaction for a same sample.

• Asian-Australasian Journal of Animal Sciences
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• v.2 no.1
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• pp.43-49
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• 1989

In spite of the well confirmed advantages of wilting on the fermentation quality, wilting silages are difficult to make at optimum dry matter content. The prolonged wilting, especially in humid condition, result in lower water soluble carbohydrate (WSC) contents, extensive protein breakdown and sometimes higher total volatile fatty acid (VFA) during wilting an ensilage. Apart from difficulty of controlling moisture content, another problem associated with wilted silages is different evaluation on the potential productivity. In temperature climate of Asia, therefore further researches on the effects of wilting on the silage fermentation and potential productivity seen to be necessary.

• Proceedings of the KIEE Conference
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• 1999.11b
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• pp.315-317
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• 1999

Soil resistivity has a relation with the corrosion of underground buried structures as a water pipeline, gas pipeline and power cable casing. And it's a main factor in the cathodic protection and earth design. This paper presents soil resistivity maps each depth through measuring the soil resistivity in Kwachon, Kyonggi province. Also examines the soil resistivity characteristics on a change of temperature, moisture content and ion content in the laboratory.

• Journal of the Korea Furniture Society
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• v.13 no.2
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• pp.29-38
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• 2002

Five type boxes, which are from brick, wood panel, charcoal-packed wood panel, plywood panel and charcoal-packed plywood panel, were prepared. Relationship of preservation characteristic of strawberry and change of relative humidity in the boxes were measured. Physical properties and industrial analysis of white charcoal used were also investigated. Physical Properties and industrial analysis showed that charcoal had: 1) $0.62-0.79g/cm^3$ of density, zero of refining degree and 8.6-9.4 of pH; and 2) 1.0-3.0% of moisture content, 1.9-2.9% of ash content, 3.9-5.0 of volatiles and 89.2-93.2% of fixed carbon, indicating high quality. During the experimental period, relative humidity was highest in the brick box and lowest in the charcoal-packed plywood panel box. Weight loss of strawberry was greatest in charcoal-packed wood Panel box and very little in brick box. In the boxes with charcoal, strawberry was preserved for 6 days without mold, but in brick box it was covered with mold in 3 days. From these results, it is suggested that charcoal-packed wood panel can be used for better ecomaterial.

• Journal of the Korean Society of Tobacco Science
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• v.23 no.1
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• pp.31-39
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• 2001

This study was carried out to investigate the changes of physical and chemical properties and the usability of long-term stored leaf tobacco. The physical chemical properties of the flue-cured and burley leaves produced in 1993, processed in 1994 were analysed from Nov. 1996 to Nov. 1999. The pH and moisture content in leaf decreased slowly until 4 years’storage after processing, while those of leaf changed little thereafter. However, total sugar content continuously decreased until 5 years after processing. The filling capacity increased and shatter resistance index decreased in long-term stored leaf. The sensory test, cilia stasis and the chemical components of cigarette smoke had no significant differences between short and long-term stored leaves. When the processed leaves were stored till 5 years after processing, there were no deteriorative effects on quality and usability of leaf tobacco. Therefore, it is considered that the processed leaf may be stored for 5 years or more under the inevitable situation.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.11
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• pp.1616-1623
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• 2008

This study was conducted to determine the effect of hot environment and dietary crude protein level (CP) on performance, carcass characteristics, meat visual quality, muscle chemical composition and malondialdehyde (MDA) concentration of tissues in broilers. Two hundred and sixteen 21-d old Arbor Acre broilers were used in a $4\times3$ factorial arrangement and randomly reared in 4 environmental chambers and fed on 3 diets with different CP levels for 3 weeks. The results showed: (1) when air temperature (AT) rose to $33^{\circ}C$, average daily feed intake, average daily gain, carcass weight, right breast meat weight, left thigh and drumstick meat weight decreased (p<0.05) and feed conversion rate decreased (p<0.05), but the ratio of carcass to live weight and of left thigh and drumstick meat weight to carcass weight increased (p<0.05). (2) There were significant differences in pH and shear force in breast meat, and shear force, L* and a* in thigh meat (p<0.01 or 0.05) among hot environments. Dietary CP level tended to affect breast meat pH and pH and L* of thigh meat (p<0.06 or 0.09). Compared to the normal temperature ($22^{\circ}C$), low temperature ($15^{\circ}C$) and hot humid (AT $33^{\circ}C$, relative humidity (RH) 80%) treatments significantly (p<0.05) decreased the tenderness of thigh meat. L* and a* value in thigh meat under high temperature treatments, regardless of RH, were higher (p<0.05) than those under normal temperature. (3) Protein content in breast and thigh meat of broilers fed under high temperature ($33^{\circ}C$) was lower (p<0.05) than that under $22^{\circ}C$, but fat content had an adverse change. High temperature ($33^{\circ}C$) increased the moisture of breast meat significantly (p<0.05). Protein content in breast meat increased significantly (p<0.05), in which fat content had an adverse change (p<0.05), when the dietary protein rose. (4) MDA concentration in liver and breast meat under hot humid (AT $33^{\circ}C$, RH 80%) treatment increased markedly (p<0.05). (5) High humidity could sharpen the bad effect of high temperature on performance, carcass yield and choice cuts, crude protein and moisture content in breast meat. It was concluded that a hot environment could affect the performance and meat quality of broiler chicks more significantly than CP level and that high humidity would aggravate the bad influence of high temperature on the broiler.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.29-36
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• 2016

This study was performed to investigate the role of pH and temperature postmortem, and to demonstrate the importance of these factors in determining meat quality. Postmortem pH_45min (pH at 45 min postmortem or initial pH) via analysis of Pearson’s correlation showed high positive correlation with pH change pH_c24 (pH change from pH_45min to pH_24h postmortem). However, postmortem pH after 24 h (pH_24h or ultimate pH) had a high negative correlation with pH change, pH_c24, CIE L*, and protein content. Initial temperature postmortem (T_1h ) was positively associated with a change in temperature from 45 min to 24 h postmortem (T_c24) and cooking loss, but negatively correlated with water holding capacity. Temperature at 24 h postmortem (T_24h) was negatively associated with T_c24. Collectively, these results indicate that higher initial pH was associated with higher pH_c24, T_1h, and T_c24. However, higher initial pH was associated with a reduction in carcass weight, backfat thickness, CIE a* and b*, water holding capacity, collagen and fat content, drip loss, and cooking loss as well as decreased shear force. In contrast, CIE a* and b*, drip loss, cooking loss, and shear force in higher ultimate pH was showed by a similar pattern to higher initial pH, whereas pH_c24, carcass weight, backfat thickness, water holding capacity, fat content, moisture content, protein content, T_1h, T_24h, and T_c24 were exhibited by completely differential patterns (p<0.05). Therefore, we suggest that initial pH, ultimate pH, and temperatures postmortem are important factors in determining the meat quality of pork.

• Proceedings of the KSME Conference
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• 2007.05b
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• pp.3173-3177
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• 2007

Recently, we have many problems on the process of the sludge. In past, the sewage sludge was treated by reclaimed land or thrown away in the sea. But these methods caused environmental pollution. Today, many researchers are studying various methods for reducing its volume. One of these method, this study is to reduce the moisture of sewage sludge and to solidify it using a dryer and curing equipment. In this research, we investigated about design parameter and operation condition of the equipment. The curing equipment reduces the percentage of water content from 30% of dryer to 10%. So, we have to study the curing characteristics and performance of curing equipment. For example, there are internal flow characteristics and change of the percentage of water content. And we investigated the change of data at outlet along the initial condition, temperature, humidity and air flow. Using this data, we achieve the experimental results of curing efficiency by each geometry and operating condition. And we also investigated numerical analysis of internal flow using CFD code. This research is basic study for optimal design of the curing equipment.