• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.590-596
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• 2005

Effects of jujube extract on physicochemical properties of dough were evaluated. Moisture, protein, and ash contents of jujube extract were 92.5, 0.5, and 0.37%, respectively at pH 4.65. Sucrose content was the highest (4,340 mg%) among free sugars of jujube extract, followed by glucose and fructose. Absorption rate increased as observed through farinogram with increasing amount of jujube extract added. Dough development time and stability decreased, whereas degree of weakness increased. Degree of extension decreased as shown in extensograph with increasing content of jujube extract, whereas degree of resistance and resistance/extensibility increased. Amylogram showed, when amount of jujube extract increased, no difference in gelatinization temperature, whereas peak viscosity decreased.

• Proceedings of the Korean Vacuum Society Conference
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• 2010.02a
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• pp.155-155
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• 2010

Oxygen incorporated $Ge_2Sb_2Te_5$ (GST) films were prepared by an ion beam sputtering deposition (IBSD) method. From the I-V curves, the $V_{th}$ value varies with the oxygen content. Ge-deficient hexagonal phases are responsible for the observed unstability and decrease in $V_h$ values. In the case of a GST film with an elevated oxygen content of 30.8 %, the GST layer melted at 9.02 V due to the instability conferred by the high oxygen content. The formation of Ge-deficient hexagonal phases such as $GeSb_2Te_4$ and $Sb_2Te_3$ appear to be responsible for the $V_{th}$ variation. Impedance analyses indicated that the resistance in GST films with oxygen contentsof 16.7 % and 21.7 % had different origins. Thermal desorption spectroscopy (TDS)data indicate that moisture and hydrocarbons were more readily desorbed at higher oxygen content because the oxygen incorporated GST films are more hydrophilic than undoped GST films.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.431-441
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• 2012

The purpose of this study was to determine the optimal mixing conditions, storage, and irradiation characteristics by two different amounts of cabbage powder and water in bread prepared with cabbage powder. A significant increase or decrease in dough pH (p<0.01), sweetness (p<0.05), water content (p<0.001), L-value (p<0.01), a-value (p<0.001), b-value (p<0.001), hardness (p<0.05), springiness, and chewiness (p<0.05) was observed. Sensory measurements showed a significant improvement in appearance, flavor, color, taste (p<0.05), texture, moisture (p<0.01), and overall quality (p<0.05). As a result, the optimum formulation obtained by numerical and graphical methods was 37.04 g cabbage powder and 385.3 g water. The optimized and control breads were irradiated and their DPPH radical scavenging activities and total plate counts were evaluated over 6 days. The result showed the antioxidant and antibiotic action of the bread with cabbage powder.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.149-155
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• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

• Journal of Radiation Industry
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• v.5 no.4
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• pp.383-391
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• 2011

This study was conducted to investigate the applicability of gamma irradiation for improving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Pork jerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximate composition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory property were then evaluated. The results showed that the treatment of paprika and Japanese apricot extract to the pork jerky increased Hunter color value and texture property and at the same time decreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerky did not produce any change in its proximate composition (moisture, crude protein, crude lipid contents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiation dose increased, whereas shear force of pork jerky was decreased. Sensory result showed that gamma irradiation induced to decrease the sensory scores. Therefore, these results suggest that gamma irradiation and the addition of paprika and Japanese apricot extracts could be an effective mean to improve color and texture of restructured pork jerky without use of nitrite.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.742-755
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• 2019

Cacao bean husk (Theobroma cacao L.) contains a high level of dietary fiber and therefore can be used as raw material in food processing. The objective of the present study was to measure the physicochemical properties and sensory traits of emulsion-type pork sausages with various levels of cacao bean husk powder (0.25%, 0.5%, 0.75%, 1%, and 2%). The moisture content in cooked sausages increased as the level of cacao bean husk power increased, whereas the protein content decreased (p<0.05). With respect to color, as the level of cacao bean husk power increased, there was a decrease in lightness and yellowness, but there was a considerable increase in redness (p<0.05). Cacao bean husk powder exhibited a positive effect on emulsion stability and apparent viscosity. In the sensory evaluation, increased level of cacao bean husk increased flavor acceptability; the 0.75% and 1% treatment groups showed significantly high overall acceptability (p<0.05). The thiobarbituric acid reactive species content of cooked sausages indicated that with the addition of cacao bean husk powder significantly inhibited lipid oxidation in the sausages during refrigerated storage (p<0.05). Overall, the findings of the present study suggest that adding 0.75% and 1% cacao bean husk powder as a natural ingredient in sausages can help develop meat products with excellent qualities.

• Journal of the Korean Wood Science and Technology
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• v.47 no.2
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• pp.239-248
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• 2019

This research presents an improvement of the physical and mechanical properties of composite board (com-ply) made of Oriented Strand Board (OSB) coated with wood veneer of Pine (Pinus merkusii), Avocado (Persea Americana) and Mahogany (Swietenia mahogany). 1.5 mm thick veneers of those three wood types were adhered to the surface of OSB using two adhesive types: epoxy and isocyanate. The adhesive with the glue spread of $250g\;m^{-2}$ applied using single glue line was spread and then cold pressed with the pressure of $15kg\;cm^{-2}$ for 3 hours. The research result showed an improving dimension stability of com-ply, but not found on all parameters of physical property test. The moisture content seemed to be influenced by the com-ply type, yet not related to its thickness swelling, water absorption and linear expansion. The exception took place in the parallel linear expansion when immersed for 2 hours. The highest to the lowest increases of MOE and MOR were consecutively found on OSB coated with wood veneer of Pine, Mahogany and Avocado. However, the increases were statistically insignificant. The highest increasing screw hold power was found at the com-ply type AE (avocado veneer and epoxy adhesive) that was by 28%.

• Korean Journal of Materials Research
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• v.31 no.1
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• pp.54-59
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• 2021

In this work, narrow-band green-emitting CsPbBr3 particles are embedded in commercialized glass composites by a facile dry process. By optimizing the method through sintering in glass frit (GF) composites including CsBr and PbBr2, used as precursors, the encapsulation of CsPbBr3 particles made them waterproof with green fluorescence. To improve the fluorescent properties by reducing aggregation of CsPbBr3, fumed silica (FS) is additionally used to help particles avoid bulking up in the glass matrix. The CsPbBr3 perovskite/glass composites are characterized using scanning electron microscopy (SEM) images and energy-dispersive X-ray spectroscopy (EDS) maps, which support the existence of CsPbBr3 particles in the glass matrix. The photoluminescence (PL) properties demonstrate that the emission spectrum peak, full width at half maximum (FWHM), and photoluminescence quantum yield (PLQY) values are 519 nm, 17 nm, and 17.7 %. We also confirm the water-resistant properties. To enhance water/moisture stability, the composite sample is put directly into water, with its PLQY monitored periodically under UV light.

• Structural Engineering and Mechanics
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• v.80 no.5
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• pp.523-538
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• 2021

The mechanical behaviour and stability of coal mining engineering underground is significantly affected by ground water. In this study, nuclear magnetic resonance imaging (NMRI) technique was employed to determine the water distribution characteristics in coal specimens during saturation process, based on which the functional rule for water distribution was proposed. Then, using discrete element method (DEM), an innovative numerical modelling method was developed to simulate water-weakening effect on coal behaviour considering moisture content and water distribution. Three water distribution numerical models, namely surface-wetting model, core-wetting model and uniform-wetting model, were established to explore the water distribution influences. The feasibility and validity of the surface-wetting model were further demonstrated by comparing the simulation results with laboratory results. The investigation reveals that coal mechanical properties are affected by both water saturation coefficient and water distribution condition. For all water distribution models, micro-cracks always initiate and nucleate in the water-rich area and thus lead to distinct macro fracture characteristics. With the increase of water saturation coefficient, the failure of coal tends to be less violent with less cracks and ejected fragments. In addition, the core-wetting specimen is more sensitive to water than specimens with other water distribution models.

• Journal of the Korean Wood Science and Technology
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• v.30 no.3
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• pp.59-65
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• 2002

EYM (European Yield Model), which was adopted in NDS (National Design Specification for wood construction), has been used in Korea without any verification of the analysis of bolted wood connections. In the case of applying lumber from domestic small diameter logs, however, there are some problems with the direct application of EYM ; 1) relatively low dowel bearing strength and dimensional stability due to a large amount of immature wood, 2) effect of MC (moisture contents) on the dowel bearing strength of wood and the yield load of a bolted connection. To evaluate the strength properties of bolted connections with lumber from domestic small diameter logs, effect of MC on the dowel bearing strength of wood was investigated and double shear bolted connection tests were performed. As the MC of wood increased, the dowel bearing strength was linearly reduced, even under 19% MC, which showed that adjustment, not considered in NDS, was required. Double shear bolted connection tests indicated that effect of MC on yield load should be considered in order to determine design value.