• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1327-1335
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• 2017

This study was carried out to determine the effect of cacao bean addition on the physicochemical properties of extruded rice flour. Rice-based cacao beans (0, 20, 40, 60%) were extruded at a die temperature of $130^{\circ}C$, screw speed of 200 rpm, and moisture content of 25%. As the content of cacao beans increased from 20% to 60%, expansion index decreased, while piece density and specific length increased. The water soluble index and water absorption index of the extrudate increased through extrusion cooking. Lightness decreased as cacao bean content increased while redness increased. As the content of cacao beans increased, paste viscosity decreased. Cold peak viscosity was observed in all extrudates of raw roasted cacao beans. ${\alpha},{\alpha}$-Diphenyl-${\beta}$-picrylhydrazyl (DPPH) radical-scavenging activity increased upon extrusion and cacao bean addition. As content of cacao beans increased, non-roasted cacao beans had higher total phenolic contents than roasted cacao beans. This study showed that addition of cacao beans to extruded rice snack improved antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.82-87
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• 2006

Twenty one strains strongly producing protease were isolated from Korean traditional Cheonggukjang. Eight strains selected by sensory evaluation on Cheonggukjang prepared with isolated strains were identified with based on biochemical properties a and 16S rDNA sequencing. Identified strains were Bacillus subtilis MB4, and Bacillus amyloliquefaciens A1, A2, B1, MC1, SB2, SC1, and SD1. Protease activities, important strain selection factor, were higher in Cheongjukjang prepared with B. subtilis MB4 (179.6 Unit) and B. amyloliquefaciens SB2 (201.9 Unit) than commercial traditional Cheonggukjang (97.9 Unit). Sensory evaluation revealed Cheonggukjang prepared with B. subtilis MB4 had flavor very similar to commercial traditional Cheonggukjang. Cheonggukjang prepared with B. suhtilis MB4 (0.0006 Pa s) and commercial traditional Cheonggukjang (0.0002 Pa s) revealed lower viscosities than those of Cheonggukjang prepared with B. amyloliquefaciens SB2, MC1, B1, A1, SD1, A2, and SC1 (0.006 to 0.008 Pa s at 1001/s. Results show Cheonggukjang could be prepared using single strain of B. subtilis MB4, maintaining high protease activity and very similar sensory and viscosity qualities with those of commercial traditional Cheonggukjang.

• Journal of Korean Tunnelling and Underground Space Association
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• v.25 no.5
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• pp.387-401
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• 2023

The Earth Pressure Balanced (EPB) Shield Tunnel Boring Machine (TBM) is widely employed for constructing urban underground spaces due to its minimal vibration and low noise levels. The injection of additives offers several advantages, including maintaining shield chamber pressure, reducing shear strength, minimizing cutter wear, and decreasing the permeability of the excavated soil. This technique is known as soil conditioning and involves the application of additives such as foam, polymer, and bentonite slurry. In this study, weathered granite soil commonly encountered at domestic tunnel sites was used as a soil specimen. Foam and polymer were applied as additives to assess the rheological properties of conditioned soils. The workability was evaluated through slump tests, while the rheological properties were assessed through laboratory pressurized vane shear tests conducted under the same conditions. Specially, the polymer was applied under specific conditions with low workability with high slump values, with the aim of evaluating the impact of polymer application. The test results revealed that with an increase in the Foam Injection Ratio (FIR), the slump value also increased, while the torque, peak strength, yield stress, apparent viscosity, and thixotropic area decreased. Conversely, an increase in the Polymer Injection Ratio (PIR) led to results opposite to those of FIR. Additionally, a correlation between the slump value and yield stress was proposed. When comparing conditions with only foam applied to those with both foam and polymer applied, even with similar slump values, the yield stress was found to be lower in the latter conditions.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.670-678
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• 1994

The effects of amylase addition during extrusion cooking of rice on the physico-chemical properties of the extrudates were investigated in order to develop rice-based Korean style weaning food products. A laboratory-built single screw extruder was used, the enzymes used were Termamyl 120LS(amylase from Bacillus licheniformis, NOVO Co.), BAN 240L(amylase from Bacillus amylolichuefaciens, NOVO Co.) and malt powder. By the addition of enzymes, the water soluble index of the extrudates increased by 3 times compared to that of the extrudates without enzyme and the concentration of reducing sugar in the extrudates increased drastically at 28 feed moisture. The gel permeation chromatographic pattern showed that the large molecular starch fractions diminished by the addition of enzyme during extrusion and the low molecular fraction increased. The residual enzyme activity in the extrudate were 27% for the most thermo-resistance enzyme by treating at $140^{\circ}C$ in the metering section of the extruder. The sediment volume of the extrudate dispersion increased as the metering section temperature increased to $140^{\circ}C$ . By the addition of enzymes the viscosity of extrudate dispersion was redused $1/4{\sim}1/200$ of that of the extrudates without enzyme. It allowed to use 1.8 times of solid material to the weaning food formulation to attain the same level of consistency as the commercial products. It proves that the addition of amylase during rice extrusion is effective to increase the energy density of weaning food by starch degradation, which results in the increases of water solubility, reducing sugar content, dispersibility and fluidability.

• Geophysics and Geophysical Exploration
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• v.8 no.2
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• pp.145-155
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• 2005

A two-dimensional (2-D) interpretation of MT data has been performed for the purpose of fracture detection for geothermal development. Remote stations have been operated in Kyushu, Japan (480 km apart) as well as in Korea (60 km and 165 km apart in 2002 and 2003 data set, respectively). Apparent resistivity and phase curves calculated by remote processing with the Japan remote data showed enough quality for 2-D inversion for the whole frequency range. Remote reference processing with Korea remote reference data also showed quite good continuity in apparent resistivity and phase curves except some noisy frequency bands; around the power frequency, 60 Hz, and around the dead band $10^{-1}Hz\;Hz\;\~1\;Hz$, where the natural EM signal is known to be very weak. Even though the subsurface showed severe three-dimensional (3-D) characteristics in the survey area so that 2-D inversion by itself could not give enough information for deep geological structures, the 2-D inversion for the 5 survey lines showed several common features. The conductive semi-consolidate mudstone layer is dipping from north to south (about 500 m depth on the south and 200 m on the north most part of the survey area). The boundary between the low (L-2) and high (H-2) resistivity anomalies can be thought as a major fault with strike $N15^{\circ}E$, passing through the sites 206, 112 and 414. The shallow (< 1 km) conductive anomalies (L-4) seem to be fracture zones having strike E-W (at site 105) and $N60^{\circ}W$ (at site 434). And there exists a conductive layer in the western and west-southern part of the survey area in the depth below $2\~3\;km$, for which further investigation is to be needed.

• Journal of the Korean GEO-environmental Society
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• v.16 no.1
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• pp.45-53
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• 2015

This study has obtained Soil Water Retention Curve (SWRC) of the unsaturated soil from the volumetric pressure plate extractor test and the triaxial compression tests was also conducted. By using the rainfall data measured in the site the seepage analysis of unsteady flow was performed with the program of SEEP/W in Geostudio 2007 and stability of the slope was analyzed with SLOPE/W program. Results of analyses show that shear strength of the unsaturated soil increases with the increase of matric suction. And it was also found that the net volumetric stress and the apparent cohesion increased with the matric suction. The seepage analysis of rainfall represents that the increasing rate of negative pore pressure at the zone of large negative pore pressure is appeared to be high even though lower rainfall intensity, but this tendency declines with ground depth. The stability analysis of slope was carried out for the actual plane of failure with the data representing the field condition. The factor of safety thus calculated was about unity (1.0) or just below, which means that the adopted method of analysis is in good agreement with the field condition.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.372-377
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• 2016

The quality characteristics of chicken thigh frankfurters prepared with various concentrations of red pepper seed powder (0, 0.5, 1.0, and 1.5%) were examined. With increasing levels of red pepper seed powder, moisture and ash contents of samples increased but protein contents significantly decreased (p<0.05). Moreover, the lightness of uncooked and cooked samples decreased with increasing concentrations of red pepper seed powder. Redness and yellowness values of uncooked and cooked samples containing 1.0% and 1.5% red pepper seed powder were significantly higher than those of control samples and samples containing 0.5% red pepper seed powder (p<0.05). The cooking yield and viscosity of the samples increased with increasing red pepper seed powder content. In conclusion, chicken thigh frankfurters containing 1.5% red pepper seed powder had better physicochemical properties than the other samples tested. Therefore, 1.5% red pepper seed powder is suitable additive for chicken thigh products.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.7 no.4
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• pp.237-242
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• 2009

In the pyroprocessing of spent nuclear fuels, fuel materials are recovered by electrochemical reactions on the surface of electrodes as well as stirring the electrolyte in electrolytic cells such as electrorefiner, electroreducer and electrowinner. The system with this equipment should first be scaled-up in order to commercialize the pyroprocessing. So in this study, the scale-up for those electrolytic cells was studied to design a large-scale system which can be employed in a commercial process in the future. Basically the dimensions of both electrolytic cells and electrodes should be enlarged on the basis of the geometrical similarity. Then the criterion of constant power input per unit volume, characterizing the fluid behavior in the cells, was introduced in this study and a calculation process based on trial-and-error methode was derived, which makes it possible to seek a proper speed of agitation in the electrolytic cells. Consequently examples of scale-up for an arbitrary small scale system were shown when the criterion of constant power input per unit volume and another criterion of constant impeller tip speed were respectively applied.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.442-448
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• 2015

The aim of this study was to investigate the effects of guar gum on the rheological behaviors, sensory attributes, and consumer acceptability of soft tofu stew sauce. Five different soft tofu stew sauces were commercially manufactured with various levels of guar gum (0.0, 0.1, 0.2, 0.4, and 0.5%). Twelve sensory attributes of the stew sauces were identified by nine trained descriptive panelists, whereas hedonic levels of the stew sauces were assessed by a group of 51 consumers. Steady flow of the stew sauces were measured by a rheometer. Significant differences were observed in terms of sensory saltiness and viscosity among the products. For the consumer test, 0.1% guar gum-added product was most liked by consumers. Partial least square regression showed sensory shellfish, green onion, and shrimp flavors to be key factors affecting overall acceptability for the stew sauces. For rheological behaviors, 0.0, 0.1, and 0.2% guar gum-added products showed newtonian behaviors ($R^2$=0.99 by power law model), whereas 0.4 and 0.5% products followed pseudoplastic behaviors ($R^2$=0.99 by power law model). Based on the established equivalence table using rheological and consumer data, smaller than 0.0114 ($Pa{\cdot}s$) of the apparent viscosity should be necessary to guarantee 'slightly like' category in a consumer hedonic test. It seems that addition of guar gum not only influenced rheological properties but overall acceptability for the stew sauces.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.597-602
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• 1992

To improve utilization of boxthorn (Lycii Fructus), the boxthron and mixed boxthron (Lycii Fructus, Schizandrae Fructus, Corni Fructus, Zizyphi Fructus, Zingiberis Rhizoma, Cinnamami Cortex) hot-water extractable concentrates were prepared by vaccum evaporation and its rheological properties were investigated. The rheological properties of concentrates $(20{\sim}50^{\circ}Bx)$ followed power low model and showed a pseudoplastic behavior at the temperature range of $20{\sim}60^{\circ}C$. The apparent viscosity of $20^{\circ}Bx$, $30^{\circ}Bx$, $40^{\circ}Bx$ and $50^{\circ}Bx$ boxthron hot-water extractable concentrate was 0.0074 Pa s, 0.0175 Pa s, 0.0431 Pa s and 0.0988 Pa s, that of mixed boxthorn hot-water extractable concentrate was 0.0099 Pa s, 0.0328 Pa s, 0.0720 Pa s and 0.1940 Pa s at $20^{\circ}C$ and 1500 l/s, respectively. The yield stress of boxthron and mixed boxthron hot-water extractable concentrates ranged from 0.045 to 6.253 Pa and from 0.022 to 8.891 Pa, respectively. The activation energy for the flow of boxthron and mixed boxthorn hot-water extractable concentrates increased from 1.6182 to $2.0543{\times}10^7\;J/kg{\cdot}mol$ and from 1.7057 to $2.1462{\times}10^7\;J/kg{\cdot}mol$ with the concentrations of concentrates, respectively.