• 한국농공학회지
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• 제42권
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• pp.61-67
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• 2000

Composting of hog manure amended with sawdust trials lasted three weeks and used pilot-scale in bin composting system. Results showed that the rise temperature and carbon dioxide evolution in compost during the composting decomposition process were affected by the aeration method, pH, C/N, moisture content, bulk density and particle size distribution. No significant differences existed in biophysical properties of the composit produced from the continuous and intermittent aeration method. The intermittent aeration was very successful in compost odor control and required less time to reach stability than the continuous aeration.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book II
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• pp.313-318
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• 2003

Vitamin C's function and mechanism are comparatively well known among the several kinds of vitamins. Inhibition of free radical. promotion of collagen synthesis, restraint of melanin formation and resolution of melanin are its main functions. But Vitamin C is very easy to oxidize by heat, moisture or air so it causes stability problem to make formulation. To solve these problems unique formulating method or derivatives using method could be effective. Object: First, stabilize 10% of Ascorbic acid as polyol/silicone emulsion and try to make polyol/silicone/polyol anhydrous multiple emulsion secondly. And then, encapsulate with porous power to enhance the stability of Ascorbic Acid from formulating method.

• 한국가구학회지
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• 제27권4호
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• pp.392-398
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• 2016

Wood-plastic composites (WPCs) composed of mainly wood flour and thermoplastics have attracted considerable attentions due to advantages of cost effectiveness, high durability, and microbial resistance. However, relatively poor fire resistance of WPCs from low thermal stability of wood and plastics prevents further uses. This study investigated the effect of expandable graphite (EG) and aluminium hydroxide (AH)/magnesium hydroxide (MH) on the properties of WPCs. The combined incorporation of both EG and metal hydroxide (i.e., AH or MH) into formulations leads to higher flexural modulus of filled composites compared to neat PP and WPC. In thermal properties, EG played an important role in improving thermal stability of filled composites by suppressing thermal decompositions of wood and PP. Moreover, EG showed better water absorption features. From this research, it can be said that EG and metal hydroxides have potentials as effective reinforcement, flame retardant, and moisture barrier.

• 한국축산식품학회지
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• 제39권2호
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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.

• 한국지반공학회논문집
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• 제40권3호
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• pp.7-18
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• 2024

산사태 예측을 위하여 불포화토 거동을 고려한 비탈면 안정성 평가를 수행하였다. 태풍 힌남노시 집중강우로 인한 실제 산사태 현장에서 시료를 채취하였다. 팽창성 불교란 시료와 팽창이전 상태에 대한 재성형시료에 대하여 증발법을 기반으로 함수특성시험을 수행하였다. 이러한 수리-역학적 특성을 고려하여 2차원 침투해석 및 안정해석을 수행하였다. 그 결과, 두 시료는 해석 결과에서 뚜렷한 차이를 보였으며 팽창성 불교란시료의 거동이 실제 비탈면 파괴를 잘 예측할 수 있었다.

• 한국축산식품학회지
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• 제38권1호
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• pp.162-171
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• 2018

The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.

• 한국수산과학회지
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• 제15권2호
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• pp.111-116
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• 1982

말쥐치를 보다 효과적으로 이용하기 위한 하나의 방법으로서 말쥐치 동건품의 가공사건 및 저장중의품질변화를 실험하였다. 동결온도 $-10^{\circ}C$이고 송풍해동조건이 온도 $56\pm2^{\circ}C$, 풍속 1 m/sec 일 때 동결시간 10시간, 해동시간2시각, 동결 및 해동포수는 5소파 가장 적합하였다. 이 때 제품의 수분사양은 $23.6\%$, 수율은 $10.2\%$였다. 상온에서 함기포장하여 저장한 결과 90일까지는 품질에 큰 변화 없이 저장 가능했다. Omission test결과 제품의 맛에는 유리아미노산과 5'-mononucleotide가 주된 구실을 한다는 것을 알 수 있었다. 또한 말쥐치 동건품과 시판 동건명태는 관능 검사결과 맛, 냄새, 텍스튜어 등이 거의 비슷하였다.

• 한국환경복원기술학회지
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• 제21권3호
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• pp.99-110
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• 2018

Compared to yellow dust coming from China or particulate matter created naturally in spring due to Total Suspended Particulate(TSP), particulate matter in winter season have much more serious effect on human body as they penetrate cell membranes. Although such particulate matter are becoming a social issue, there are no concrete plans on how to reduce them. Air-purifying plants are limited in maintaining the indoor air quality of large area because it is usually difficult to quantify their performance. In order to improve this, a bio-filter that can be connected to air conditioner is suggested as an option. This study seeks to improve air conditioning model-based monitoring method for bio-filters from prior studies and objectify correlations between applied vegetation and growing environment into quantitative indicators. By doing so, this study seeks to provide criteria on plants applied to artificial soil-based vegetation bio-filters and basic information to set air-conditioning features. The study results confirmed significant tendency on the growing stability of each purifying plant in mechanical air-conditioning environment. Among three models selected for bio-filter vegetation models, epipremnum aureum showed high performance in quantitative indicators, including soil moisture, EC, and leaf temperature, etc., indicating that it would assure the highest growing stability in this test air-conditioning environment.

• 한국식품과학회지
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• 제15권4호
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• pp.315-320
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• 1983

본(本) 연구(硏究)에서는 국내(國內)에서 아직 조사(調査)되지 않은 16개 품목(品目)의 농산물(農産物)에 대(對)한 등온흡습곡선(等溫吸濕曲線)을 측정온도(測定溫度), $25^{\circ}C,\;30^{\circ}$, 및 $45^{\circ}C$ 에서 결정(決定)하였다. 온도범위(溫度範圍) $25^{\circ}{\sim}45^{\circ}C$ 사이에서는 온도(溫度)의 증가(增加)에 따라 평형수분함량(平衡水分含量)이 감소(減少)하는 경향을 보였다. 또한 등온흡습곡선(等溫吸濕曲線)의 측정치(測定値)로 부터 BET단분자막수분함량(單分子膜水分含量)을 분석(分析), 결정(決定)하였다. 등온흡습기작(等溫吸濕機作)의 열역학적(熱力學的) 함수인 엔트로피의 변화(變化)는 건조식품(乾燥食品)의 안전저장(安全貯藏) 수분함량(水分含量)영역인 BET단분자막수분함량(單分子膜水分含量)과 밀접한 관계(關係)에 놓인 것으로 사료되고 있다.

• 한국식품조리과학회지
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• 제27권5호
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• pp.507-522
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• 2011

In this study, samples of wheat flour and dough were prepared by adding of 1, 3, or 5% branched dextrin, which is produced from the amylopectin of waxy corn starch using a cyclization reaction with a branching enzyme. The samples were then evaluated qualitatively in terms of farinogram, viscogram, and extensogram characteristics. The fermentation power of dough expansion, extensogram characteristics, specific volume, baking loss, external/internal surface appearance, and sensory qualities were also examined after 4 weeks of storage at -20$^{\circ}C$ to determine the effect on freeze-thaw stability and quality improvement of branched dextrins in the soft roll bread formulation. Furthermore, the samples along with a control were compared regarding their quality characteristics, including changes in moisture content, water activity, color, and textural characteristics during a storage period of 4 days at 20$^{\circ}C$ to determine the effect on preventing retrogradation of the branched dextrin. As the branched dextrin content increased, area and extensibility increased, whereas water absorption, fermentation power of dough expansion, resistance/extensibility ratio, baking loss, and brownness of the crust decreased. However, the control group presented significantly higher peak viscosity, resistance, specific volume, taste, overall acceptability, moisture content, water activity, springiness, cohesiveness, and resilience values than those of the branched dextrin samples, whereas lightness, hardness, and chewiness showed the reverse effect. As the storage period increased, lightness, hardness, and chewiness increased, whereas cohesiveness decreased. In conclusion, the results indicate that adding 1~3% branched dextrin into a soft roll bread formulation from frozen dough had no positive effect on freeze-thaw stability or preventing retrogradation but may provide good nutritional properties.