• Asian-Australasian Journal of Animal Sciences
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• v.25 no.2
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• pp.291-298
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• 2012

While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01). Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01). All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01). Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.125-134
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• 2017

This study aimed to examine quality properties of muffin by the amount of addition of Korean whole wheat flour (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in the healthy food. The effect of Korean whole wheat flour were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins when storage (1, 3, 5 days) was measured. As the ratio of Korean whole wheat flour increased, the baking loss rate and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The addition of Korean whole wheat flour increased lightness (L value) of crust and crumb decreased, whereas redness (a value) and yellowness (b value) increased. The control group (CON) showed the highest springiness lowest hardness. The muffin with 25% of Korean whole wheat flour (WHF25) in test group showed the high springiness low hardness. According to the sensory evaluation, the control group showed the highest score in terms of taste, however WHF25 showed the highest score in appearance, color, flavor, texture and overall acceptance, WHF25 showed the best result and the optimum addition of Korean whole wheat flour. Furthermore, this study proposes the possibility of development of various confectionery with using Korean whole wheat flour.

• Geomechanics and Engineering
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• v.17 no.2
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• pp.195-206
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• 2019

The gypsiferous soils are significantly sensitive to moisture and the water has a severe destructive effect on them. Therefore, the effect of lime and silica fume addition on their mechanical properties, when subjected to water, is investigated. Gypsiferous soil specimens were mixed with 1, 2 and 3% lime and 1, 3, 5 and 7% silica fume, in terms of the dry weight of soil. The specimens were mixed at optimum moisture content and cured for 24 hours, 7 and 28 days. 86 specimens in the sizes of unconfined compression strength test mold were prepared to perform unconfined compressive strength and durability tests. The results proved that adding even 1% of each of these additives can lead to a 15 times increase in unconfined compressive strength, compared with untreated specimen, and this increases as the curing time is prolonged. Also, after soaking, the compressive strength of the specimens stabilized with 2 and 3% lime plus different percentages of silica fume was considerably higher than before soaking. The durability of the treated specimens increased significantly after soaking. Direct shear tests showed that lime treatment is more efficient than silica fume treatment. Moreover, it is concluded that the initial tangent modulus and the strain at failure increased as the normal stress of the test was increased. Also, the higher lime contents, up to certain limits, increase the shear strength. Therefore, simultaneous use of lime and silica fume is recommended to improve the geotechnical properties of gypsiferous soils.

• Fisheries and Aquatic Sciences
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• v.1 no.2
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• pp.180-186
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• 1998

A 10-week feeding experiment was conducted to determine the phosphorus requirement of juvenile Korean rockfish (Sebastes schlegeli). Three replicate groups of fish initially averaging 4.2g were fed the semipurified experimental diets containing graded levels of $NaH_2PO_4\;\cdot\;2H_2O$ to provide from $0.1\%$ to $1.32\%$ total phosphorus level in a flow-through seawater system. Korean rockfish muscle and casein were used as the protein sources of the basal diet. Weight gain, feed efficiency and protein retention of fish fed the $0.35\%$ phosphorus were higher than those of fish fed the $0.1\%$ phosphorus, although no significant improvements $(P>0.01)$ were observed above the level. Determined phosphorus requirement using the broken line model was found to be $0.3\%$ for weight gain. Moisture, protein and lipid contents of whole body and muscle were not affected by dietary phosphorus levels $(P>0.01)$. Lipid contents of liver in fish fed the $0.1\%$ phosphorus were lower than those in fish fed the $0.35\%$ and $1.32\%$ phosphorus $(P<0.01)$. Dietary phosphorus increased ash and phosphorus contents of the whole body, while those of bone were not affected $(P>0.01)$. The data obtained in this study indicate that a $0.3\%$ dietaryphosphorus level could be recommended for the optimum growth and efficient nutrient utilization of juvenile Korean rockfish.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.326-328
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• 2004

Domestic pear has been reported that it contained a pretense, which used for tenderizer of meat, however no researches for optimum level of the enzyme with maximum tenderness effect have been studied. Thus, this study was peformed to determine the optimum level of a protease for meat tenderness. Moisture contents (％) of domestic pears was determined. A pretense was homogenized in a mixer and centrifuged at 10,000 G for 1hr. After taken the supernatant, dialysis was conducted to remove salts and sugars, and freeze-dried. Then, various level (0.05, 0.1 and 0.2％) of the purified pretense were added to pork loins (3cm thickness). Then, pork samples were boiled at 80 for 12 min in a water bath to reach the interval temperature of 71 and chilled in an ice. Moisture contents (％) of domestic pears ranged from 87.2 and 87.8％. No differences in cooking loss of pork meats were observed (p>0.05) among various levels of a pretense. After centrifugation, the protein concentrations of a protease showed from 5.96 $\mu\textrm{g}$/fmL to 7.25 $\mu\textrm{g}$/mL. Increased level of a pretense up to 0.1％ reduced (p<0.05) the shear value (kg/g), however no further reduction of shear value was observed at the level of higher than 0.1％ of the purified pretense. The approximate molecular weight of the pretense analysed by sodium-dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was 30 kDa. These results suggest that the optimum level of a pretense for the maximum effect of meat tenderness is above 0.1％. Further research will be peformed to determine the effect of various domestic pears and ingredients, such as salt and phosphate, on meat tenderness.

• Journal of The Korean Society of Grassland and Forage Science
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• v.30 no.2
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• pp.135-142
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• 2010

This study was carried out to establish the optimum pre-wilting time for the high-quality silage production of whole crop oat. Plants were harvested for three time at intervals of 10 days after heading (DAH) and silage production was conducted after the pre-wilting treatment of 0, 4, 8 and 32 hours, respectively. Results showed to attain a proper moisture content for profitable silage production, which was an optimal content for making silage, by pre-wilting oat for 4 hours after harvest at either 20 days after heading or harvesting 30 DAH(days after heading). As the feed value of silage, the processing of proper moisture contents showed that crude protein contents were high and the entire feed value showed higher than others. High content of lactic acid and the low content of acetic and butyric acid showed on 60~65% the moisture conditions of silage. There was desired that whole crop oat was pre-wilting on 4 hours and harvested at about 20~30 DAH and after that, even if harvesting at once, it was judged that it could produce good quality silage.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.282-293
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• 2008

The purpose of this study was to acquire basic data on Jeolpyun added with Baekbokryung powder to aid the product's commercial production. Initially a sensory test was performed with consumers to the identify preferred amount of Baekbokryung powder to add according to age. The results revealed that those in their 20's to 40's preferred the 3% treatment, while those 50 and older preferred the 5% treatment. Next, the optimum water content of Jeolpyun was chosen by examining select quality characteristics in samples containing 20, 25, 30, 35 and 40% water while the amounts of added Baekbokryung powder were fixed at 3% and 5%, respectively, as based on the sensory panel results. For the color characteristics of the samples, lightness(L), redness(a) and yellowness(b) values increased in proportion to the added amount of water regardless of the Baekbokryung level. However, the ${\Delta}E$ values of the samples increased with storage time along with the darkening of their surfaces. The samples with high moisture contents, such as the 35 and 40% treatments, maintained a relatively softer texture during 24 hr of storage as compared to the other samples. Also noted was an initial slow increase in hardness up to 12 hr of storage, and then accelerated hardening until 24 hours of storage. Throughout the storage period, th 30% treatment received low scores: the 40% treatment was especially disliked in terms of mashing of the product due to the excess water. Overall, for a soft and moderately chewy product, the optimum Baekbokryung powder and moisture level for Jeolpyuns were suggested as 3 to 5% ranges and 35% respectively. Ultimately, the results of this research will contribute to the possible commercialization of a Jeolpyuns product that contains added Baekbokryung.

• Journal of the Korean GEO-environmental Society
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• v.11 no.6
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• pp.47-55
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• 2010

The recycled fine aggregates were mixed with weathered granite soils typically used for fill materials and tested engineering properties, physical properties, and compaction characteristics according to the mixing ratio of the mixed soils. The results of this study were as follows. For the results of A-type compaction test, the recycled fine aggregates showed low effects compared to the weathered soils, but the mixed soils which were mixed with the weathered granite soils and the recycled fine aggregates showed good compaction effects. Especially, the mixing ratio of 70:30 by weight showed for maximum compaction result. From the results of the direct shear test, the cohesion was ince csed according to proportion of the weathered granite soils. The weathered granite soils neared the optimum moisture content showed for maximum shear strength paramcoers, while the cohesion of the mixed soil was relatively ince csed in the wet side of the optimum moisture content. This trend was seemed to remained cence composition in the recycled fine aggregates. The internal friction angle of the recycled fine aggregates and the mixed soils showed maximum value near dry side of the optimum moisture contents. And the internal friction angles of the mixed soils were increased according to higher proportion of the recycled fine aggregates.

• Journal of the Korea Organic Resources Recycling Association
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• v.16 no.3
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• pp.29-37
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• 2008

The objective of this research is to evaluate the optimum treatment methods for disposal sludge cake at different temperatures and periods of time. The disposal dehydrated sewage cake used in this study was obtained from N wastewater treatment plant in the P City. This system consists of continuous conveyer thermal dryer and pyrolysis. The continual conveyer thermal dryer was operated to evaluate the optimum conditions with temperature settings, ranges from 130 to $180^{\circ}C$, loading rates of 650~750 kg/hr and operating times of 110~120 minutes. The continual pyrolysis was also operated to evaluate the optimum conditions with temperature settings, ranges from 650 to $750^{\circ}C$, loading rates of 100~158 kg/hr and operating times of 20~40 minutes. The sewage sludge cake has a moisture content of 78~80% (wt) which decreased up to 1~3%(wt) resulted in breaking of cell wall after operating the continuous conveyer thermal dryer and pyrolysis. Important parameters which were operating times, moisture contents, loading rates, conveyer velocities and rotary velocities effects on the thermal kinetics and dynamics were investigated to evaluate the optimum conditions for the continual thermal dryer and pyrolysis.

• Journal of Biosystems Engineering
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• v.4 no.2
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• pp.10-24
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• 1979

It is understood that drum speed of threshers and the moisture content of paddy grains to be threshed, respectively, have a signific:mt effect upon rice recoveries. Threshing under an increased drum speed would give a high performance rate, which is the general practice in custom work threshing in association with the use of semiauto-t hreshers. In the connection, however, it may result in the promotion of grain cracks and brokens of the rice product after milling. No reference or determination for an opti mum drum speed of the thresher is made available for various grain moisture contents at the time of the threshing operation and for different rice varieties especially for the Tongil rice varieties. This study was Conducted to find out and determine effects of the drum speeds on grain losses. The grain loss was quantified in terms of recovery rates of rice grains after treatments. Samples of each of all treatments were taken from the grain sampling plate placed in the grain conveyor of threshers. The grain sample plate was specially provided for this experiment. The brown-rice, milling, and head-rice recJveries were tes ted in the laboratory mill, respectively. Two rice varieties, Akibare and Suweon 251, each with five levels of different moist\ulcornerure contents at harvest and six levels of different drum speeds of threshers, were selected and used for treatments in this experiment. Two conditions of materials were tested in the thresher. One condition was to thresh the experimental material immediately after cutting, referred to as the wet-material thr eshing in this study. The other was to thresh the experimental :material, dried to contain about 15-16 percent of the grain moisture under the shocking operation. This is referred to as the dry-material threshing in this study. In additioon, field measurements for the grain moistures and drum-sdeeds under actual operation practices of the traditional field threshing, were conducted with a view to comparing with results of the experimental treatments. The results of the study may be summarized as follows: 1. For threshing treatments of Japonica-type rice variety (Akibare) , the effect of drum speeds and levels of grain moisture at cutting upon brown-rice, milling, and head-rice recoveries were found statistically significant. No significant difference in these recovery rates was noticed regardless of whether the material was threshed right after cutting or after drying by the shocking operation. 2. For the Tongil-sister rice variety(Suweon 251), milling recovery for the varied drum-speed and the grain~moisture level at cutting was found statististically significant. Th milling recovery was much significant when associated with the wet-material thres\ulcornerhing compared to the dry-material threshing. 3. The optimum peripheral velocity to be maintained at the edge of teeth on the thr\ulcorneresher drum was determined and may be recommanded as that of about 12 to 13 meters per second in view of the maximum recovery rate of the milled rice. 4. The effect of the drum speed on the qualitative loss of the milled rice was much greater in the case of the Tongil variety than Japonica. This effect was also greater by the wet-material threshing than by the dry-material threshing. Therefore, to apply the wet-material threshing operation for the Tongil variety, in particular, it should be very important to introduce the kind of threshing technology which would maintain the drum speed at optimum. 5. A field survey for the actual drum speed of threshing operations for 50 threshers indicated that average peripheral velccity was 12.76m/sec., and that the range was from 10.50 to 14.90m/sec. Approximately, more than 30% of the experimented and measured threshers were being operated at speeds which exceeded the optimum speed determined and assessed in this study. Accordingly, it should be highly desirable and important to take counter-measures against these threshing practices of operational overspeed.