• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1193-1198
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• 2003

The effects of preferment levels prepared with lactic acid bacteria isolated from kimchi on the quality of white pan bread were studied. The aim was to investigate how preferment influenced the baking-technological, textural, and sensory properties of white pan bread. During the process of making white pan bread, the pH decreased as the preferment levels increased, whereas the titratable acidity increased. The loaf specific volume increased from 4.66 to $5.59\;cm^3/g$ as preferment content increased from $10%{\sim}25%$. The moisture content and water activity of the bread ranged from 40.77 to 41.49%, and 0.961 to 0.966, respectively, indicating that no appreciable differences were related with the preferment levels (p<0.05). The textural characteristics of white pan bread were highly correlated with the amount of preferment added. White pan bread containing preferment showed a decrease in hardness and gumminess, and an increase in springiness. The color of white pan bread was not significantly different from that of the control. In sensory evaluation, the values for volume, springiness, and umami were highest in the white pan bread with 20% preferment, and the sour and umami tastes increased with the amount of preferment.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.16 no.1
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• pp.27-40
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• 1998

This paper addresses the suitability of GPS positioning technology to monitoring deformation and movement of structures. The first part of the study is an empirical quantitative study of the repeatability of GPS observations and the second part is a performance evaluation of kinematic GPS, which requires only a few minutes per a point, for monitoring deformation of an engineering structure. On the test network for monitoring of a earth am, four observations have been conducted repeatedly on different seasons and water levels. The reference network was observed in static mode, and monitoring points were observed respectively in rapid-static mode as well as in kinematic mode in each epoch and then the results were compared with those obtained by conventional surveying techniques. The repeatability of baseline vectors to better than average 7 mm in three dimensions was achieved in base line observations between reference points and also the unclosure of reference networks showed the range of 4 ppm to 27 ppm. Compared with conventional surveying techniques, the kinematic approach showed the differences of 3∼4 m in slope distances which were observed from reference points to monitoring points, and showed the differences of 4∼8 m in height. It was ascertained that the kinematic GPS technology provides an efficient alternative to deformation monitoring by conventional means which are capable of detecting movements in the order of 5 mm.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.27 no.4
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• pp.421-428
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• 2009

In Korea, the change of river flux due to seasons change is so considerable because of the mountainous terrain with the sharp slope and leaned rainfall. This unfavorable natural condition and the difficulties in precise grasping of the river status made the water resource management difficult so that the necessity of the precise river management has been continuously increased. In this study, a precise river-region DEM using the latest equipments of ALS and MBES is constructed. After acquiring DEM from each senor on the river region, a single DEM was generated by combining them. Also, the field inspection was carried out in the overlapped region of ALS and MBES in order to verify the quality of DEM. The verification of DEM was carried out by comparison between TINs obtained from the combined result of ALS and MBES and the surveying result from total station at more than 10 points in the selected two test areas. As a result, NO.1-area's RMSE of 0.322m and 0.113m are obtained for NO. 1 and NO. 2 areas, respectively. The result of this study shows the feasibility of DEM construction for river region using ALS and MBES as seen in the case of NO. 2 area. At the same time, it was appeared that a better method on the data fusion should be developed as seen in the result of NO. 1 area.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.71-77
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• 1987

This study was to investigate the synergistic taste effect between monosodium glutamate(MSG) and 5'-ribonucleotides consisted of disodium 5'-inosinate (IMP) and 5'-guanylate (GMP) as 1:1 ratio. Solvent was distilled water. Sensory evaluation with 10 panelists was performed by using ratio scaling method (magnitude estimation). The results were as follows: 1) Taste intensities were increased, as nucleotides content to MSG increased. 2) Multiple regression analyses were carried out with the taste intensity data as a function of nucleotides content at three concentrations of seasonings, 0.025%, 0.05% and 0.1%. 3) Predicted taste intensities ($Y_P$) were calculated from the regression equation. Also taste intensity ratios ($Y_{TR}$)-$Y_{TR}$=$Y_P$/taste intensity of MSG only-were calculated. 4) The taste intensity ratios ($Y_{TR}$) at three concentrations of seasonings in the same nucleotides contents showed about the same. Therefore, instead of above regression equations, only one multiple regression equation expressing $Y_P$ of nucleotides seasonings could be determined, as functions of nucleotides content and seasoning concentration.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.322-327
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• 2005

This study was intended to provide basic information which might be useful in increasing added values to the pork from Korean native black pigs (KNP), through comparative evaluation on carcass characteristics and meat qualities between KNP and four exotic breed groups including Duroc (DD), Landrace (LL), Yorkshire (YY), and LYD-cross (1/4LL 1/4YY, 1/2DD), and the results were summarized as follows. Live weight carcass weight, dressed meat weight, skin weight, fat weight and bone weight of KNP were significantly (p<0.05) lower than those of DD, LL, YY and LYD-cross. Carcass yield and dressed meat yield were also significantly (p<0.05) lower in KNP than other 4 groups, however, total fat, skin, bone, kidney and kidney fat in percentage were significantly (p<0.05) higher for KNP than others. Dressed meat yield was highest for YY, followed by LYD-cross and KNP. Weight of belly was 6.12, 9.43, and 9.52 kg for KNP, YY and LYD-cross, respectively. Percent belly of KNP was $11.11\%$ while other groups ranged from 11.5 to $12.2\%$ Shear force value was not different among the treatments. KNP had significantly (p<0.05) lower water holding capacity (WHC), and cooking loss, but significantly (p<0.05) higher in juiciness comparatively. KNP had significantly (p<0.05) higher $a^{*}$ value while DD had significantly (p<0.05) lower than other breeds.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.805-811
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• 2012

This study was carried out in order to optimize the manufacturing condition of fried garlic flakes as well as to investigate the physicochemical properties of the flakes. Fried garlic flake samples were prepared as follows: garlic was sliced by a thickness of 1.5 mm, 2.0 mm, 2.5 mm, which were measured by a thickness gage. The samples were fried in vegetable oil under different temperatures of $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$. The compression strength depending on the height (h) was measured in order to find the thickness effect by the rheometer (force control: 50 N, h: 3.25 mm). Moreover, the sample with 1.5 mm thickness showed crisp phenomena of the split compared with the crush shape of the 2.0 mm and 2.5 mm thick samples. The result of strength for time dependence showed a sample with a thickness of 1.5 mm, which was measured 5~9 times more than the 2.0 mm and 2.5 mm thick samples. We thought the reason that the 1.5 mm sample had less response power equivalent to compression force than the other samples. Alliin has been found to affect the immune responses in the blood, it is a derivative of the amino acid cysteine and is also quite heat stable. The LC system with a UV detection at 210 nm consists of a separation on a Zorbax TMS column and isocratic elution with water and ACN as a mobile phase. The alliin contents of raw and fried garlic flake under $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$ were 18.10 mg/mL, 14.0 mg/mL, 11.6 mg/mL and 11.1 mg/mL, respectively. The decrement of alliin content under different temperature was a small quantity hence, we confirmed that the increasing manufacturing temperature was not affected by the alliin content. Examining for the particle structure of fried garlic flakes by a polarization microscope, the color of the sample treated at $160{\sim}170^{\circ}C$ was pure yellow. Furder, the fiber shaped particle, which has an effect on the tough texture, almost did not appear compared to the different temperature conditions. Finally, the sensory test for the preference of fried garlic flake under different conditions was carried out and the scores for various sensory characteristics were surveyed. According to the physicochemical measurements and sensory evaluation, we confirmed that the optimum manufacturing condition of fried garlic flake was 1.5 mm thick at a temperature of $160{\sim}170^{\circ}C$.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.28-36
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• 2006

This study was carried out to investigate the changes in physicochemical, microbiological and sensory properties on vacuum packaged Yakibuda products for Export during storage at $4{\pm}1^{\circ}C$ for 40 days. Yakibuda, Japanese favorite meat product, were produced with three different pork cuts or tenderloin (T1), loin (T2) and ham (T3). The pH of all produce was tend to increased with increase in storage period. After 40 days of storage, pH of T2 was significantly (p<0.05) higher compared to other treatments. TBARS and VBN values of all treatments were increased with increased storage period. The water holding capacity ranged $81.41{\sim}92.20%$ in T1, $81.13{\sim}94.51%$ in T2 and $82.93{\sim}87.50%$ in T3. The shear force of T3 was higher than that of other treatments during whole storage time. The number of microorganism (Total plate counts, Escherichia coli, Lactobacilli spp.) were below 3.0 $log_{10}CFU/cm^2$ during the whole storage period. In sensory evaluation, the score of overall acceptability were above 5.5 point in all products. The storage properties of vacuum packaged Yakibuda could be maintained for 40 days at $4{\pm}1^{\circ}C$ storage temperature.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.106-118
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• 2009

This study was to investigated optimum preparation conditions for Gugija Heukimja jook by response surface methodology (RSM). The important materials used for the Gugija Heukimja product were Lycium chinese, Seasamum indicum L., Ziziphus jujuba Mill. and rice. Moisture content, crude protein, crude fat, crude ash and crude fiber content were 15.62, 16.60, 13.62, 4.93 and 11.17% for Lycium chinese, 3.62, 20.94, 43.56, 5.67 and 10.72% for Seasamum indicum L., 24.12, 5.38, 0.73, 2.30 and 1.25% for Ziziphus jujuba Mill., and 12.36, 6.98, 0.46, 0.43 and 0.41% for rice, respectively. Optimal extraction conditions of brix, color, pH and total acidity in the materials for Gugija Heukimja jook were temperature $80^{\circ}C$, water volume 850 mL and extraction time of 63 min. The spreadability of jook with Lycium chinese and Ziziphus jujuba Mill. extracts was the highest when black sesame was 12 g pH was the lowest when black sesame was 9 g. PH showed a significant difference when the added black sesame ratio changed. The 'value L' of chromaticity was lower with an increase of the black sesame ratio, 'value a' was higher with an increase of the black sesame ratio, 'value b' was lower with an increase of the black sesame ratio. Brix was lower when black sesame in jook was added. Total acidity was highest (7.27%) when black sesame was 12 g. The degree of gelatinization tended to be lower with additional black sesame. Higher scores of sensory evaluation were found for the product containing 9 g black sesame with Lycii furctus and Ziziphus jujuba Mill. extracts ompared to the other samples with 3 and 6g. No significant difference in taste occurred for Gugija Heukimja jook prepared with over 9 g black sesame, while a great difference showed in color, pH and total acid. Therefore, the Gugija Heukimja jook prepared under the optimal conditions of 9 g black sesame with Lycium chinese and Ziziphus jujuba Mill. extracts exhibited higher qualities. Gugija Heukimja jook can use the easier for Yacksun jook. It is expected to become functional in the product's development.

• Magazine of the Korean Society of Agricultural Engineers
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• v.14 no.1
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• pp.2503-2519
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• 1972

The studies were carried out to find the cause and the quantitative evaluation of sea dike materials loss which is occured during the period of construction works for the tideland reclamation projects on the west coast of Korea. Major subjects to studies were to establish the typical relationships between the tidal flow and the movement of dike materials, the tidal-flow and the erosion, the dike materials and the ratio of material movement(losses), construction methods and the ratio of materials movement (losses). Based on the above subjects, the studies were made for the purpose of obtain the following informations; (1) Collecting and evaluaing the data of dike material losses due to foundation settlement, from designed existing dikes on the west coast. (2) By the field investigation at A-San Sea Dike, Pyong Taek Project, the Comparison would be made by the relationships between the tide velocity and the movement of dike foundation under the natural conditions and the period of construction so that find out the relationship between the dike materials of foundation situation and settlements. With regard to the dike construction works, it is so difficult to calculate the exact quantity of material losses due to the foundation settlements. The major factors that affect the settlement losses of the dike materials are: (1) Topographical variation (2) Swepting the sectional area of dike by the tide velocity. (3) Dumping riprap to the outerside of dike during the period of construction works. (4) Sectional area losses by the cause of occurence of the new tide channels. (5) material losses by the heavy storms. (6) Consolidation settlement by the foundation weakness. (7) Material losses by the earth materials by tide flow. Most hi호 material losses were occured by the Consolidation settlement due to the foundation weakness, the maximum tide velocities due to decrease the cross sectional area of the gaps and erosion of foundation due to the range of tide, Inner and outerside of dike, or dike material loses due to the tide flow. Final conclusion would be obtained by the continuous measurement of consolidation settlement at the stage of final clusure of the dike. (It is scheduled to close on the end of 1972) However, intermediate conclusion can be introduced as follows: (1) The estimation of material(losses) during the period of construction works for the existing sea-dikes up to date were only empirical. The material losses at the general closure for design was estimated at 10% of the riprap, 20% of the earth materials, and 20% of the riprap, 40% of the earth materials at the final closure of the dike. The final closure estimated double quantity to the general closure, but it is still doubt. (2) The ratio of consolidation settlements was found smaller than the calculated quantity. It can be foreseen that settlement speeds is higher thom the calculated speeds. (3) The movement of dike foundation under the natural conditions were not so depends on the geological conditions of the foundation. (4) When the tide velocities was estimated 100 at the normal tide, it was estimated 125 at the high tide and 55 at the low tide. The tide velocities at the low tide shows apparently lower than the high tide and the higher velocities at the deep water depth.

• International Journal of Highway Engineering
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• v.10 no.3
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• pp.149-158
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• 2008

This study was estimated on performance of deicers, corrosion inhibitors and low corrodible deicer used for removal of snow or ice on the road and on influence on structure. The weight loss rate after freezing and thawing of low corrodible deicer is lower than one of deicer, corrosion inhibitors and these combination. Relative dynamic elastic modulus of all except water, low corrodible deicer and NaCl+JF-1004 was radically reduced after freezing and thawing 150 cycles. And concretes after freezing and thawing were showed severe surface damage. It was found that individual use of low corrodible deicer and corrosion inhibitors had a problem of field application because of lack of early ice melting effect and considerably low durability. Products combined with NaCl was showed rapid weight loss by metal corrosion. Therefore, It will need to circumspectly select combination of deicers having low effect on concrete pavement and bridge if possible.