• Computers and Concrete
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• v.33 no.3
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• pp.325-340
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• 2024

The growing demands for sustainable and high-performance construction materials necessitate a deep understanding of their physicochemical properties by that of these heterogeneities. This paper presents a comprehensive review of the state-of-the-art hierarchical multiscale modeling approach aimed at predicting the intricate physicochemical characteristics of construction materials. Emphasizing the heterogeneity inherent in these materials, the review briefly introduces single-scale analyses, including the ab initio method, molecular dynamics, and micromechanics, through a scale-bridging technique. Herein, the limitations of these models are also overviewed by that of effectively scale-bridging methods of length or time scales. The hierarchical multiscale model demonstrates these physicochemical properties considering chemical reactions, material defects from nano to macro scale, microscopic properties, and their influence on macroscopic events. Thereby, hierarchical multiscale modeling can facilitate the efficient design and development of next-generation construction.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.271-279
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• 2003

This study was conducted to investigate the sensory and physicochemical properties of beef consomme made with different boiling times (1, 2, 3 and 4hrs). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouth feel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for color, smell, mouth feel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the product, the color, smell and taste gave higher scores with increases in the boiling time. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values (L) decreased, and redness (a), yellowness(b) and color difference values (ΔE) increased with increasing boiling time. There were 18 free amino acids identified; the alanine, glutamic acid, arginine and leucine contents were high in the free amino acids of the consomme made with different boiling times. There were 3 free sugars identified, glucose, fructose and sucrose. The free sugar contents increased with increasing boiling time. There were changes in the mineral contents of the consomme made with different boiling time; with high K, Na and P contents. The mineral contents increased with increasing, boiling time. The results showed the consomme made by boiling for 3hrs was superior in both its sensory and physicochemical qualities.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.411-425
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• 2022

Semi-dried restructured sausages are restructured meat products with a high nutritional and economic value. However, excessively long drying times can have negative effects on the energy consumption, texture, and sensory properties of semi-dried restructured sausages. The objective of this study was to investigate the effects of different water contents on the drying and physicochemical characteristics of semi-dried restructured sausages. Sausages were prepared with different initial moisture contents (0%-50%) and drying time (0-580 min). The drying characteristics, including the drying rate, effective moisture diffusivity, and water activity of sausage were significantly improved as the initial moisture content was increased. When the initial moisture content of the sausage was 50%, physicochemical properties, such as color, porosity, shear force, and volatile basic nitrogen, were improved the most along with the decreased drying time. Scanning electron microscopy data showed greater porosity and pore size in sausages with the increase of initial moisture content. Collectively, our data suggest that an increase in the initial moisture content of semi-dried restructured sausages improves their drying characteristics and physicochemical properties.

• Korean journal of food and cookery science
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• v.20 no.4
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• pp.403-408
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• 2004

The purposes of this study were to investigate the physicochemical characteristics and storage stabilities of various sauces with added Yuza(Citrus Junos). Yuza consisted of three parts: peeled (46.17%), fleshed (43.74%) and seeded (10.09%). Yuza juice revealed 11.33% extraction yield, pH 2.85, 4.18% total acidity, 11 $^{\circ}$Brix, 1.16% transmittance and 2.63 $^{\circ}$Brix/acid ratio. Five kinds of sauces with added Yuza juice were Yuza red pepper paste sauce, Yuza soybean sauce for meat, Shabu shabu Yuza sauce, Korean Yuza vegetable sauce and Japanese Yuza soybean sauce. These sauces showed slight changes in pH, total acidity, total bacterial counts and overall sensory characteristics during storage period (60 days). In conclusion, Yuza juice could be applied to various sauces, which remained usable for 60 days.

• Journal of the Korean Society of Food Culture
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• v.15 no.3
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• pp.195-199
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• 2000

Varied levels of mannitol at 0%, 3%, 6% and 9% were added to the commercial orange juice and physicochemical and sensory characteristics of the juice were investigated. Refractive index of control had $11.3^{\circ}Bx$ and the index was significantly increased to that of the $18.4^{\circ}Bx$ as the addition was increased to the 9% level(p<0.05). The values of pH and the acidity did not show significant differences among varied levels of mannitol added samples. However, sensory characteristics of aroma and sweet flavor were significantly increased as the addition levels were increased showing the values of aroma, from 7.5 to 11.3, and those of sweet flavor from 5.0 to 11.9, respectively (p<0.05). The 9% added level sample had significantly the lowest sour and astringent flavor values of 4.0 and 2.3, respectively.

• Food Science of Animal Resources
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• v.43 no.6
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• pp.961-974
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• 2023

This study investigated the effects of mustard seed extracts on physicochemical and storage characteristics of dry-aged pork loin ham during the aging period. In experiment 1, antioxidant activity was assessed for mustard seed extracted with varying ethanol concentrations and the results showed high antioxidant activity at 25%, 50%, and 75% ethanol concentrations. In experiment 2, pork loin was treated with mustard seed extracts obtained using different ethanol concentrations: not treated (control), 25% (MS25), 50% (MS50), and 75% (MS75). Physicochemical and storage characteristics of pork loin ham were measured in wk 0, 2, 4, and 6. The pH, a_w, CIE b^*, thiobarbituric acid reactive substances and volatile basic nitrogen values were lower in treated samples compared to the control (p<0.05). In conclusion, applying mustard seed extracts, particularly MS75, in the dry-aged pork loin ham production process could enhance storage stability and improve color attributes without having negative impacts on product quality.

• The Korean Journal of Ecology
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• v.20 no.1
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• pp.61-68
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• 1997

Due to its lack of wave action and tide ecosystem in Inchon dock lacks in marine characteristics. Structural condition in the dock is artificially similar to that of lake. The purposes of this study was to clarify the water quality, to provide the basic physicochemical data and tl resolve the causation of ？미 blooming. Samples were obtained monthly from four stations in Inchon dock during January to December, 1991. Water temperature ranged from $2.7^{\circ}C$ to $27.6^{\circ}C$ under the strong influence of air temperature. Salinity varied between 24.7%-30.4% thus being influenced by freshwater discharged from a spring. Dissolved oxygen was concentrated from 0.1-13.92 mg/l and suspended solids were 6.9-231.0 mg/l. The physicochemical factors were similar to those investigated 10 years ago. However, increased concentration of nitrogenous nutrients initiated ？미 blooming and its process was accelerated to reach eutrophication. Algal blooming was proceeded in March and August.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.756-762
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• 2006

Freeze concentration of milk was carried out through the controlled recrystallization of ice in a multi-stage freeze concentrator. Rheological characteristics of ice slurries were analyzed to determine efficient concentration levels for the freeze concentration process. It was determined that efficient concentration level was 17% of total solids in the first and 27% in the second stage. Physicochemical properties were compared between freeze concentrated and evaporated milk. Freeze concentrated milk was more similar in color appearance to control milk than was evaporated milk. pH significantly decreased in evaporated milk than in freeze concentrated milk. pH of freeze concentrated milk resulted in similar value to control. These results indicated the advantages of freeze concentration as a non-thermal milk processing technology in terms of physicochemical properties. Consequently, we investigated the influence of ice recrystallization on the rheological characteristics of ice slurries and physicochemical properties of freeze concentrated milk.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.306-314
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• 2005

This study was carried out to examine physicochemical characteristics of three kinds of commercial spinach produced from three areas(Gyeongbuk Yeongdeok Younghea, Gyeongnam Tongyeong Yongnam, Gyeongnam Tongyeong Gwangdo) in autumn of 2004. The length, weight, moisture, minerals, oxalic acid, chlorophyll, vitamin C, and Hunter's color values of spinach leaves and stem; were determined. Mg, Ca, Na, K, chlorophyll, and vitamin C contents of leaves were higher than those of stems. On the other hand, stem; showed higher contents in Fe, P and oxalic acid Moisture, Mg, Na, Fe, chlorophyll, and vitamin C contents in the spinach leaves from Gwangdo were higher than those from Yongnam and Younghea, but oxalic acid lower a little.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.320-330
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and ,sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Chinese millet flour. Acid value was not increased abruptly. TBA value was maintained, reducing sugar content was increased, and the average value of gelatinization degree was increased as compared with the first day that glutinous Chinese millet Noti was made during 90 day storage. Through sensory evalution, flavor, consistency(the inner part), and moistness were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Chinese millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.