• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.543-549
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• 2012

Muffins were prepared with different amounts of rice bran powder (0~30%), and their quality characteristics were investigated. The specific gravity of batters increased with increasing rice bran. While the initial pasting temperature increased with increasing rice bran amount, peak viscosity and viscosity at $95^{\circ}C$ after 15 min gradually decreased. The pH value of batters and muffins decreased with increasing rice bran amount. Moisture content of muffins was affected by the addition of rice bran powder. The lightness and yellowness values of muffins decreased with increasing rice bran amount, whereas redness value increased. For textural characteristics, hardness, gumminess and chewiness of muffins significantly increased with increasing rice bran amount, whereas cohesiveness and springiness decreased. Aircell uniformity of muffins became larger and more random as rice bran powder content increased. In the sensory evaluation, scores of taste and texture were the highest in muffin added with 5% rice bran powder. Overall acceptability was highest in control and the 5% group without any significant difference. Values of color, flavor, taste, texture and overall acceptability of muffins tended to decrease as rice bran powder content increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.156-163
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• 1994

To investigate the optimum conditions of seaweed Mooks prepared with sea mustard (Indaria pinnatifida) and sea tangel(Laminaria japonica), pH, viscosity , yield and jelly strength were studied on the sol and /or gel (Mook ) made from homogenized seaweeds. Solubilization conditions of homogenized seaweeds were heating at $65^{\circ}C$ for one hour after mixing homogenized seaweed with 1 % $K_2$HPO$_4$ by 1 ; 1 (v/v) . Gelation conditions were 24 hrs by natural permeation of Ca++ into the sol in three times (v/v) of 1 % CaCl$_2$ solution to solubilized seaweed passed through 60 mesh of sieve. There are generally no relationship between viscosity of solubilized seaweed and jelly strength of Mook produced by gelation of the sol in CaCl$_2$ solution . Jelly strength of sea mustard Mook was more than 500g/$\textrm{cm}^2$ , yield was 87.5% of the solubilized and filtrated seaweed . Jelly strength and specific gravity of sea tangle Mook were higher those of sea mustard Mook, while its yield was lower than that of sea mustard Mook.

• Journal of Korean Tunnelling and Underground Space Association
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• v.14 no.3
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• pp.261-275
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• 2012

This paper presents numerical analysis of the mud cake infiltration behaviour which is influenced tunnel face stability during excavation by slurry shield TBM. This analysis method can make useful data to select proper shield TBM type and to set up the construction plan. But effective analysis did not proposed until now. In this paper, we carried out numerical analysis using by $PFC^{2D}$ fluid coupling simulation which is suitable for sandy soil modelling. As a analysis result, we checked that the slurry infiltration behaviour varied with soil permeability and slurry characteristic(specific weight, viscosity etc). This analysis method is helpful safety excavation through anticipating the proper slurry viscosity at the design stage and verifying the slurry quality at initial excavation stage.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1011-1018
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• 2015

The effects of mixing speed (3, 6 and 10 speed) and time (2, 5 and 10 min) on the dynamic viscoelasticity of dough and the baking properties of gluten-free rice bread were investigated. The specific gravity of the dough was not affected by the mixing speed and time before and after fermentation. The elasticity (G') and viscosity (G") of the dough increased and the tan ${\delta}$ (G"/G') decreased with higher mixing speeds and longer mixing times. The specific volume of the gluten-free rice bread was affected by the mixing time in response surface methodology (RSM). The hardness of the gluten-free rice bread showed a decreasing trend as the specific volume for the gluten-free rice bread increased. The appearance of the gluten-free rice bread was symmetrical at high mixing speeds and long mixing times. Overall results indicated that the quality of gluten-free rice bread could be improved by controlling the mixing speeds and mixing times for the dough.

• Membrane and Water Treatment
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• v.12 no.2
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• pp.65-73
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• 2021

Sponge ball cleaning can generate an abrasion effect, which leads to an attractive increasing in both permeate flux and membrane rejection. The aim of this study was to investigate the influence of the daily sponge ball cleaning (SBC) on the performance of different UF cross-flow membrane modules integrated with a bioreactor. Two 1"-membrane modules and one 1/2"-membrane module were tested. The parameters measured and controlled are temperature, pH, viscosity, particle size, dissolved organic carbon (DOC), total suspended solids (TSS), and permeate flux. The permeate flux could be improved by 60%, for some modules, after 11 days of daily sponge ball cleaning at a transmembrane pressure of 350 kPa and a flow velocity of 4 m/s. Rejection values of all tested modules were improved by 10%. The highest permeate flux of 195 L/㎡.h was achieved using a 1"-membrane module with the aid of its negatively charged membrane material and the daily sponge ball cleaning. In addition, the enhancement in the permeate flux caused by daily sponge ball cleaning improved the energy specific demand for all tested modules. The negatively charged membrane showed the lowest energy specific demand of 1.31 kWh/㎥ in combination with the highest flux, which is a very competitive result.

• Journal of Biosystems Engineering
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• v.6 no.2
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• pp.1-8
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• 1982

The objective of this study was to find out the technical feasibility of ethanol-diesel fuel blends as a diesel engine fuel. Fuel properties essential to the proper operation of a diesel engine were determined for blends containing several concentrations of ethanol in No. 2 diesel fuel. A single-cylinder diesel engine for a power tiller was used for the engine tests, in which load, speed and fuel consumption rate were measured. The fuels used in tests were No. 2 diesel fuel and a blend containing 10-percent ethanol and 90-percent No. 2 diesel fuel. The results of the study are summarized as follows. 1. It was not possible to blend ethanol and No. 2 diesel fuel as a homogeneous solution even though anhydrous ethanol was used. The problem of blending ethanol in No. 2 diesel fuel could be solved by adding butanol about 5% of the amount of ethanol in the blends. 2. Because ethanol had a much lower boiling point ($78.3^{\circ}C$ under atmospheric pressure) than a diesel fuel, it was necessary to store ethanol-diesel fuel blends airtight in order to prevent them from evaporation losses of ethanol. 3. The addition of ethanol to No. 2 diesel fuel lowered the fuel viscosity and the cetane rating, but a blend of 10% ethanol and 90% diesel fuel had a viscosity and a cetane rating well above the KS minimum values for No. 2 diesel fuel. 4. At the rated speed, the specific fuel consumption of No.2 diesel fuel was lower than that of the 10% ethanol blend for the almost entire range of load. However, under the overload condition the specific fuel consumption was lower for the 10% ethanol blend. 5. Under the variable-speed full-load tests, both fuels produced approximately the same torque and power. At the speeds of 1600rpm or below, the specific fuel consumption of No. 2 diesel fuel was lower than that of the 10% ethanol blend. At the speeds of 1600rpm or above, however, the specific fuel consumption was lower for the 10% ethanol blend. 6. At the ambient temperature above $15^{\circ}C$, the use of the 10% ethanol blend in the engine created a vapor lock in the fuel injection pump and stalled the engine. The vapor locking problem was overcome by chilling the surroundings of the fuel injection pump and the cylinder head with water.

• Food Science and Preservation
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• v.18 no.6
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• pp.830-835
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• 2011

This study was conducted to evaluate the effects of the substitution of flour with young-barley-leaf powder on the quality characteristics of yellow layer cake. The physical properties of the cakes (i.e., viscosity, specific gravity, specific volume, cake index, and color) were measured, and the changes in hardness during the three-day storage at $22^{\circ}C$ were measured. Sensory evaluation was done with five-scale acceptance test. Both the viscosity and specific gravity of the batter were significantly influenced by the substitution. Nonetheless, no significant difference was shown in the specific volumes of the cakes. The volume indices of the cakes containing young-barley-leaf powder were higher than those of the control. The lightness, redness, and yellowness values of the crusts decreased with the addition of young-barley-leaf powder. While the lightness values of the crumbs decreased, the redness and yellowness values increased. The substitution of more than 6% flour with young-barley-leaf powder kept the hardness of the cakes lower than that of the control during the three-day storage. The cakes containing 2, 4, and 6% young-barely-leaf powder showed no significant differences from the control in the acceptance test, except in the crumb color.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.236-242
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• 2008

In this study, sponge cakes were prepared with 3, 6, 9, 12, and 15% red ginseng marc powder. The samples and a control were then compared in terms of quality characteristics, including batter viscosity and specific gravity, moisture content, water activity, volume index, weight, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of red ginseng marc powder in the formulation. The batter samples containing 0, 12, and 15% red ginseng marc powder had significantly higher viscosity than the other samples. Specific gravity of batter was not significantly different among the batter samples. The control group presented significantly higher moisture content as compared to the samples containing red ginseng marc powder samples. Water activity, volume index, and weight of all samples were not significantly different among the samples. In terms of crust color, lightness, redness, and yellowness of the crust samples decreased as the level of red ginseng marc powder content increased. For the crumb color, lightness and yellowness decreased, and redness increased, with increasing red ginseng marc powder content. Hardness, cohesiveness, gumminess, and springiness were not significantly different among the samples; however, the red ginseng marc powder samples had significantly higher chewiness than the control group. In the sensory evaluation, as the content of red ginseng marc powder increased, scores for color, flavor, softness, overall acceptability, moistness, and egg-flavor decreased, while scores for red ginseng taste, bitterness, astringency, and off-flavor incresed. Overall, the 3 and 6% red ginseng marc powder samples obtained fairly good sensory scores. In conclusion, the results indicate that adding $3{\sim}6%$ red ginseng marc powder to sponge cake is optimal, providing good physiological properties as well as reasonably high overall consumer acceptability.

• Korean Journal of Crystallography
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• v.9 no.1
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• pp.64-70
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• 1998

Porous body was prepared from coal fly ash 70 wt%0clay 30 wt% slip using DCC(Direct Coagulated Casting) method. Effect of the specific gravity of the slip on the pore size and distribution of the sintered body was examined by the SEM observation of microstructure and mercury porosimetry measurement of the pore size distribution. Average pore size of the porous sintered body was about 2.5μm for all slips with specific gravity of 1.55, 1.60 and 1.65g/cm3, respectively. Sintered body prepared from the slip of specific gravity of 1.60g/cm3 have the narrowest pore size distribution. slip of specific gravity of 1.55g/cm3 shows broader pore size distribution due to slow gellation process. Slip of specific gravity of 1.65g/cm3 required large amount of deflocculant and showed large variation of the viscosity with addition of coagulant which resulted in very unstable slip properties.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.127-143
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• 2014

This study investigated color barley powder substituted for wheat flour in bread recipes with the amounts of 0%, 5%, 10%, 15% and 20%. Color barley powder consisted of 9.35% of moisture content, 9.37% of crude protein, 1.64% of crude fat and 2.96% of crude ash. Water soluble dietary fiber is 3.21, insoluble dietary fiber is 4.91, total dietary fiber content is 8.12, and ${\beta}$-glucan is 49.31. DPPH radical scavenging activity is 56.76%, total phenol content is 234.34. The farinograph measurement result of the bread made with color barley powder showed that consistency, water absorption, development time and time breakdown have decreased. The alveogram measurement result of the bread made with color barley powder showed that overpressure, extensibility, swelling index and deformation energy have increased. The amylograph measurement result of the bread made with color barley powder showed that peak viscosity, hot past viscosity and breakdown have decreased. Baking loss and specific loaf volume have decreased as the color barley powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of bread have increased as the color barley powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the color barley powder content increased. cohesiveness, springiness and chewiness have decreased. Overall preference scores showed a high overall acceptability for the bread made with 10% color barley powder.