• Journal of the Korean Geosynthetics Society
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• v.7 no.3
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• pp.17-24
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• 2008

This study is conducted to investigate the possibility of the utilization of the mixed soil formed by mixing stone sludge, bentonite, and residual soil as a soil sealant sustaining both stability and capacity in the barrier system. A series of tests were performed on the mixed soils to evaluate basic properties such as compaction, compressive strength, permeability and CBR of these materials. The results indicates that as the stone sludge content increases, the optimum moisture content increases a little, but the maximum dry density decreases. The compressive strength and CBR decrease, and the cohesion, internal friction angle and expansion ratio increase. When the bentonite content increases, the maximum dry density decreases, and the optimum moisture content, compressive strength and cohesion, internal friction angle, CBR and expansion ratio increase. Mixing ratio of the mixed soil contained with the stone dust more than 10% and the bentonite less than 10% satisfies the standard of the permeability coefficient as the soil sealant.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.309-318
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• 2016

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat content, energy value, pH, and lightness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity. The addition of 2% pumpkin fiber was significantly increased moisture content, yellowness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity, whereas reduced cooking loss and emulsion stability. The treatment of reduced-fat frankfurters formulated with 20 and 25% fat levels and with pumpkin fiber had sensory properties similar to the high-fat control frankfurters. The results demonstrate that when the reduced-fat frankfurter with 2% added pumpkin fiber and water replaces fat levels can be readily made with high quality and acceptable sensory properties.

• Journal of the Korean Wood Science and Technology
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• v.36 no.6
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• pp.88-95
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• 2008

The shrinkage of wood members after construction has been a greater and common concern in wooden buildings with the durability. Particularly, the traditional structure applying solid members actively is easily exposed to the shrinkage that caused by the joints, members, and walls. Moreover, even though domestic larch glulam members are widespread recently in the post-beam construction, the shrinkage (swelling) problem is still the critical defect on the wooden structures by the moisture content change in Korea. Various moisture contents were applied for the specimens to survey the dimensional changes for Japanese larch solid and glulam specimens, and the glulam specimens varied in the number of their laminations. Test results showed that glulam specimens with over 3 bonding layers showed good dimension stabilities. Therefore, to solve the shrinkage problem, sufficient drying fitted to the end-use service conditions should be conducted on the solid or glulam members can be applied.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.748-756
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• 2015

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1566-1572
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• 2004

Effects of azodicarbonamide (ADA) were investigated on the rheological properties of flour dough by measuring farinogram, amylogram and extensogram based on the amount of ADA added. Quality characteristics of the bread made with the ADA added dough were also evaluated by measuring dough volume, moisture content, pH, proofed time, baking loss and textural characteristics. The farinogram showed that water absorption, stability and elasticity of the dough with ADA were higher than those without ADA. However, its absorption time and weakness decreased compared to the dough without ADA. Through the amylogram, it was found that gelatinization temperature and maximum viscosity increased, but temperature of maximum viscosity reduced in the dough with ADA. The extensogram showed that the area and resistance of the dough increased slightly but extensibility decreased drastically after fermentation, resulting in the ratio of resistance and extensibility (R/E) of the dough with ADA was lower than those without ADA. The bread prepared with the dough containing ADA after freezing up to 12 weeks showed higher pH and specific loaf volume but lower moisture content, second proof time and resistance than those without ADA.

• Atmosphere
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• v.26 no.4
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• pp.495-508
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• 2016

In order to determine the prediction possibility of heavy rainfall, a variety of analyses was conducted by using three-dimensional data obtained from Korea Local Analysis and Prediction System (KLAPS) re-analysis data. Strong moisture convergence occurring around the time of the heavy rainfall is consistent with the results of previous studies on such continuous production. Heavy rainfall occurred in the cloud system with a thick convective clouds. The moisture convergence, temperature and potential temperature advection showed increase into the heavy rainfall occurrence area. The distribution of integrated liquid water content tended to decrease as rainfall increased and was characterized by accelerated convective instability along with increased buoyant energy. In addition, changes were noted in the various characteristics of instability indices such as K-index (KI), Showalter Stability Index (SSI), and lifted index (LI). The meteorological variables used in the analysis showed clear increases or decreases according to the changes in rainfall amount. These rapid changes as well as the meteorological variables changes are attributed to the surrounding and meteorological conditions. Thus, we verified that heavy rainfall can be predicted according to such increase, decrease, or changes. This study focused on quantitative values and change characteristics of diagnostic variables calculated by using numerical models rather than by focusing on synoptic analysis at the time of the heavy rainfall occurrence, thereby utilizing them as prognostic variables in the study of the predictability of heavy rainfall. These results can contribute to the identification of production and development mechanisms of heavy rainfall and can be used in applied research for prediction of such precipitation. In the analysis of various case studies of heavy rainfall in the future, our study result can be utilized to show the development of the prediction of severe weather.

• Journal of Conservation Science
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• v.8 no.1 s.11
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• pp.1-9
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• 1999

The present aspect of the Seoggulam is the result of natural weathering of the rocks and influences by mankind. The rocks constituting the Seoggulam is granodiorite of medium and coarse grains which show brown to dark brown weathered surface resulted mainly from chemical weathering of feldspars. It also shows partly milky white or black colors due to influences by weathering products of cement used in the concrete dome and cracks. There are cracks and crack zones with very small cracks which may be formed by strong weathering and influences of shocks during operations of reconstitution and repair. However, for the better conservation, it must be considered to maintain the balances of temperature and moisture, especially relative moisture in places within the room, structural stability, and the influences of vibration made up by some reasons.

• Journal of the Korean Professional Engineers Association
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• v.17 no.3
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• pp.22-31
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• 1984

Sardine ant mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapicl dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added with adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric constant ($\varepsilon$′) and dielectric loss ($\varepsilon$") vcalues of sardine meat paste were influenced by wavelength and moisture level. Those values at 100KHz and 15MHz were ranged 2.25∼9.86 ; 2.22∼4.18 for $\varepsilon$′ and 0.24∼19.24 ; 0.16∼1.25 for $\varepsilon$", respectively, at the moisture levels of 4.2∼13.8％. For a formula for fish-starch paste preparation, addition of 20∼30% starch (potato starch) to the weight of fish meat, 2∼4% salt, and 5∼10% soybean protein was adequate to yield 4∼5 folds of expansion in volume when heated. Addition of egg yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of 0.2∼0.5% sodium bicarbonate foaming agent, was proper to result in foam size of 0.5∼0.7mm and foam density of 200∼400/$\textrm{cm}^2$ which gave a good crispness.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.290-296
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• 2020

We investigated the effect of the modified starch [physical treatment, acetate (SA-1, SA-2, and SA-3), hydroxypropyl (HS), and acetylated distarch adipate] content on the physicochemical properties of fish cakes, called Eomuk in Korea, during storage at -20℃. When wheat flour (native starch, NS) was used, the moisture content decreased during frozen storage, resulting in a lower water-holding capacity and higher expressible drip. Compared with NS, adding modified starch had a lower effect on the moisture content during frozen storage. The water-holding capacity and expressible drip differed with the type of modified starch added. The expressible drip was lowest with HS; the SA-3 and HS modified starch were whiter than NS. Therefore, HS and SA-1 are suitable additives to improve the quality of frozen fish cakes.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.757-762
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• 2008

In this study, korean wheat composite flour and dough were prepared with 1.5, 3.0, 4.5, and 6% Nelumbo nucifera G. tea powder(NNTP). The samples and a control were then compared qualitatively in terms of moisture, protein, ash, and wet gluten content. The farinogram, amylogram, and extensogram characteristics of the dough were also examined, in order to determine the optimal ratio of NNTP for the formulation. According to our results, the moisture content of the flour decreased with increasing NSPP content, whereas its protein and ash content, resistance, and R/E ratio at 135 min of extensogram increased. The NNTP samples had a significantly higher water absorption and weakness of farinogram and maximum resistance at 45, 90, and 135 min. Additionally, samples had an R/E ratio at 45 min of extensogram, 90 min less than the control group. However, stability of the farinogram, temperature of maximum and maximum viscosity of the amylogram, and extensibility of the extensogram showed the reverse effect. The control and NNTP samples showed significant differences in gelatinization beginning temperature of the amylogram, while development time of the farinogram was not significantly different. With regard to the extensogram characteristics of the dough, the area of the control and 1.5% NNTP increased with increasing testing time, whereas at 3.0, 4.5 and 6.0% NNTP, extensibility, and resistance, maximum resistance, and R/E ratio of control and NNTP samples decreased. An area of 3.0, 4.5 and 6.0% NNTP and extensibility of 1.5% NNTP were not significantly different among the testing times. In conclusion, these results show that 1.5% NNTP may prove very useful as a substitute for korean wheat flour where the production of korean wheat white bread is concerned. It may also provide good nutritional and functional properties.