• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.645-651
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• 2015

Sucrose in chiffon cakes was replaced with different levels of sorbitol (0, 30, 50, 70, and 100%), and the effects on the physical properties and storage stability of the cakes were measured. The specific gravity and viscosity of the batter, as well as the volume and moisture content of the cakes, decreased with increasing sorbitol content. The hardness of the cakes slightly decreased as the amount of sorbitol increased, whereas the lowest cohesiveness was observed in the cakes with equal amounts of sucrose and sorbitol. Storage for one day slightly increased the hardness of the cakes and decreased their cohesiveness. Although the amount of mold and total microbial count increased with increasing storage days at room temperature, the replacement of sucrose with 70 or 100% sorbitol was effective in suppressing microbial growth. In sensory tests, the formulation with 70% sorbitol substitution in the chiffon cakes was the most acceptable.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.6
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• pp.549-556
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• 1993

To obtain a basic data of Korean geoduck(Panope japonica A. Adams) for fast food manufacturing, contents of proteinous compounds, nucleic acid and related compounds were analysed, and monthly changes of proximate compositions and freshness changes during frozen storage have been studied. The edible portions were $29.92\%$ in 3 years old samples and $38.04\%$ in 5 years old ones, respectively. The moisture and protein content showed the highest level from March to April and those of lipid and glycogen showed the highest level in July. Taurine, glycine, alanine and glutamic acid were the major free amino acid in 5 years old samples harvested in July and taurine content showed the highest level among free amino acids. Glutamic acid was the most abundant amino acid among the amino acids of protein hydrolyzate in 5 years old sample(96.6mg/16g-N). Leucine and lysine were revealed as relatively higher content(8.35 and $7.70\%$). From the analytical results on VBN, TMAO, TMA and $NH_2-N$, blanching at $95^{\circ}C$ for 2 mins was effective to maintain the quality of geoduck during frozen storage. Total creatine content was not changed in blanched geoduck.

• Journal of Forest and Environmental Science
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• v.15 no.1
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• pp.98-106
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• 1999

This study was carried out to analyze the mechanical properties of soil for counterplan of recovery construction and the slope stability on fill slope of Sang-gul forest road in Mt. Gari. To analyze the mechanical properties of apparent soil on fill slope in forest road, various soils such as soil, gravelly sandy soil, weathered rock were used as experimental sample in this study. In each experimental sample, particle size distribution test, liquid limit test, plastic limit test, and specific gravity test were carried by Korean industrial standards(KS F 2302, KS F 2303, KS F 2304, KS F 2306, KS F 2308). Through the results of soil particle size distribution analysis, soil moisture content analysis, and specific gravity analysis, soil texture, uniformity coefficient, curvature coefficient, dry density and specific gravity were able to be determined in sampling site. As a results in this study, soil was classified as SP, SW, GP by Unified Soil Classification Standard (USCS). specific gravity and dry unit weight of soil have the value range of 2.52~2.60 and 1.39~1.43, respectively. Also plastic index showed non plastic condition.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.137-143
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• 1991

This study was carried out with sardine to develope a new type of fish protein concentrate. Chopped sardine meat was thermally treated in two different ways, autoclaved at $121^{\circ}C$ for 1 min and boiled at $95^{\circ}C$ for 5 min. The heat treated meat was pressed, controlled to PH 7.8 with $3\%$ (w/v) of $NaHCO_3$ and hot-air dried(at $40^{\circ}C$). The dried meat was powdered (50mesh), air and vacuum packed in laminated film bag(PET/AL. foil/CCP) and stored at room temperature for 60 days. The results of product quality analysis are as follows : 1. Proximate contents of moisture, crude lipid and protein of the autoclaved and boiled product were in the range of $10.0{\~}10.2\%,\;9.0{\~}9.1\%$ and $73.8{\~}74.4\%$, respectively. Yields of the both products were $40\%$ and $32.5\%$. 2. Values of emulsion activity, emulsion stability and foam expansion of the autoclaved product were $48.7\%$, $44.1\%\;and\;44.0\%$, respectively. These values were higher than those of boiled product. 3. Water holding capacity and digestibility of the both products were in the range of $5.0{\~}5.3\%$ and $78.0{\~}78.2\%$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.1
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• pp.25-30
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• 1982

To evaluate the quality of commercial dehydrated tea-products, the relationships between particle sizes, densities, moisture absorption & desorption and color appearance were studied by using Hunter-lab tristimulus colorimeter and spectrophotometer. Among the tea-products was held no significant relation between particle sizes and color appearance but red ginseng extract powder (RGEP) was included L, a and b values when was reduced particle size. appearance color of tea-products indicated red-orange color, L, a and b values were ranged 32.7 to 48.0, 4.0 to 10.0 and 5.6 to 18.0, respectively, densities of tea-products ranged 0.232 to 0.898 g/ml and increased L values, Hunter's a/b ratio values was included in 0.61 to 0.90. Color stability in this products was well agreed with decrease of total color difference value ($\Delta$E) and chromaticity difference value ($\Delta$C) of the Hunter-lab color data.

• Tunnel and Underground Space
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• v.14 no.1
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• pp.69-77
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• 2004

Investigation of the time-dependent behavior of rock and the associated mechanisms are of key interest in long-term stability analysis of many engineering applications. In this study, creep tests were performed on Daejeon granite samples of 25.4mm diameter under uniaxial compression at varying stress levels. The effect of moisture was investigated by testing both air-dried and fully water-saturated samples. The creep behavior of Daejeon granite exhibited three distinctive stages of primary, secondary and tertiary creep. The ultimate strength of granite under a constant stress decreased considerably with time. Saturation and immersion of the test specimen in water markedly increased the total creep strain as well as the secondary creep rate. The experimental creep curves are fitted to Burger's model as well as two other empirical models suggested by previous researchers. A number of the parameters determined for each model are dependent on stress and influenced by the presence of water. Based on the experimental results, an empirical relation between the applied stress and the time-dependent strain is established separately for each air-dried and fully water-saturated Daejeon granite.

• International Journal of Highway Engineering
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• v.12 no.2
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• pp.71-79
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• 2010

The influence of fines of the frost susceptibility of subgrade soils were established by laboratory freezing system test simulating closely the thermal conditions in the field. During the winter season, the climate is heavily influenced by the cold and dry continental high pressure. Because of siberian air mass, the temperature of January is $-6{\sim}-7^{\circ}C$ on average. This chilly weather generate the frost heaving by freezing the moisture of soil and damage potential of the road structure. In the freezing soil, the ice lenses increase the freeze portion of soil by absorbing the ground water with capillary action. However, the capillary characteristics differ from the sort of soil on the state of freezing condition. In the current design codes for anti-freezing layer, the thickness of anti freezing layer is calculated by freezing depth against the temperature condition. Therefore, they have a tendency of over-design and uniform thickness without the considerations of thermal stability, bearing capacity and frost susceptibility of materials. So, it is essential for studying the appropriateness and bearing capacity besides the seasonal and mechanical properties of pavement materials to take a appropriate and reasonable design of the road structure. In this Paper, the evaluation of frost susceptibility was conducted by means of the mechanical property test and laboratory freezing system apparatus. The temperature, heaving amount, heaving pressure and unfrozen water contents of soil samples, the subgrade soils of highway construction site, were measured to determine the frost susceptibility.

• Korean Journal of Veterinary Research
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• v.45 no.4
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• pp.527-536
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• 2005

The effects of dietary Gleditschia on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n=40) were fed a diet containing 0, 0.1, 0.2, 0.4, and 1% Gleditschia for 14 weeks and slaughtered at 110 kg average. The longissimus throracis et lumborum muscle was collected at 24 hr postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at $4^{\circ}C$ for 7 days. Samples were analyzed for fatty acid composition, ultimate pH, thiobarbituric acid-reactive substance (TBARS), color ($L^*$, $a^*$, $b^*$), drip loss and water-holding capacity. There was no significant difference of moisture and crude fat percent in between treatment and control group, and the color stability of pork loin better in all treat groups was more improved during cold storage. The change of pH was significantly increased (p<0.05) in 0.2, 0.4, 1% treatment groups compare to the control group. Water-holding capacity of pig loins was significantly higher (p<0.05) in all treat groups than in control group; 0.2% treat group was the highest in the water holding capacity followed by 0.4, 1, and 0.1% treat groups. Less drip loss of pig loin was observed with samples from Gleditschia-fed pigs except 1% treat group. Unsaturated fatty acid were tend to be decreased and saturated fatty acid were tend to be increased in Gleditschia-treated group. Thiobarbituric acid-reactive substance value of control was significantly higher than that of the Gleditschia-fed group (p<0.05).

• Applied Biological Chemistry
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• v.41 no.2
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• pp.175-180
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• 1998

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of calcium-based powder from fish bone, we investigated the processing condition of calcium-fortified mackerel surumi gel and its quality stability during storage at $5^{\circ}C$. Judging from the results of the soluble calcium content and jelly strength, the reasonable addition concentration of calcium-based powder from Alaska pollack bone for improvement of functional properties in surimi gel was revealed 0.9% on the weight basis of the chopped mackerel meat. The soluble calcium content of the calcium-fortified surimi gel (105.0 mg/100 g) was more than that of the ordinary surumi gel (2.9 mg/100 g). During cold storage of calcium-fortified surumi gel, the moisture contents, amino acid compositions, soluble calcium and phosphorus contents were little changed, the pH, volatile basic nitrogen contents, histamine contents, peroxide values and brown pigment formation were slightly increased and viable cell counts and coliform groups were not detected. The calcium-fortified surimi gel was superior in the lysine and calcium contents, EPA and DHA compositions to the ordinary surumi gel. Judging from the results, it was suggested that calcium-fortified surumi gel was nutritive, functional and safety foods.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.401-406
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• 2011

This study was conducted to investigate the pasting and sensory properties of different commercial rice cultivars. All samples had adequate moisture content, and Gyeonggi Kosihikari had the lowest protein content (6.75%). Apparent quality of head rice ranged from 85.63 to 98.70% and amylose content was 21.51-26.54%. In a rapid visco analyzer examination, pasting temperature of Gyeonggi Kosihikari was the lowest (84.87). Breakdown of Gangwon Oade (43.64 RVU) was lower that of others, indicating the highest pasting stability. The setback of Jeonam Hitomebore was the lowest (81.56 RVU), suggesting slow deterioration. A texture analysis test showed that Gyeonggi Koshihikari had the lowest hardness and Chungnam Samgwang had the highest adhesiveness. Gyeonggi Koshihikari had the highest sensory scores for appearance, flavor, taste, texture and overall acceptability. These results indicate that Gyeonggi Koshihikari is the most adequate rice product among cultivars.