• Food Science and Preservation
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• v.22 no.3
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• pp.385-391
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• 2015

This study was conducted to develop a spray-dried garlic chives (Allium tuberosum) powder and to evaluate its quality characteristics depending on the treatment of steam blanching pretreatment $100^{\circ}C$, 3 min) and the addition of forming agents (dextrin (DE=10), ${\beta}$-cyclodextrin) during process. The steam blanching pretreatment showed an increase in $L^*$ value while a decrease in $-a^*$, $b^*$, $C^*$, and $h^o$ values of the powder. Moisture content and water soluble index were not affected by the treatment of steam blanching and the addition of forming agents, whereas the particle diameter was the smallest in the steam blanching treatment and dextrin addition. Chlorophyll, phenolic compound, and vitamin C content, and DPPH radical scavenging activity of non-pretreated powder were significantly higher than those of the steam blanching treated powders. However, there was no significant difference between the two forming agents. The sensory acceptability (color, smell, and overall acceptability) of powder treated with steam blanching were significantly higher than those of non-pretreated powders. Therefore, the steam blanching pretreatment of fresh garlic chives affected on the better quality characteristics of the spray-dried powders when compared with non-pretreated powder though it adversely affected the natural chemical quality of fresh garlic chives.

• Magazine of the Korea Concrete Institute
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• v.11 no.2
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• pp.261-270
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• 1999

In these days, construction activities have caused civil petitions associated with vibration-induced damages or nuisances. Therefore, it is strongly needed to develop a remedial technique to mitigate unfavorable effects. The objective of this experimental research is to investigate material and structural dynamic characteristics of vibration-controlled concretes which have been proportionally mixed with various vibration reducing material, such as latex, rubber powder, plastic resin, polystyrofoams and etc. Normal and high strength concrete specimens are also prepared for corresponding comparison. As part of the recycling research for obsolete rubber and plastic materials, 32 concrete cylinders and 10 concrete flexural beams have been made for material and structural dynamic properties, respectively. In accordance with the resonance test on concrete cylinders, it can be concluded that concrete with vibration-reducing material have relatively larger material damping ration than normal or high strength concrete. Styrofoam is determined to be very effective vibration-reducing mixtures. From the vibration test on 10 concrete flexural beams, meamwhile, of importance observations was that material damping ratio is very smaller than structural damping ratio of corresponding specimen. But further vibration test on more flexural beams should be strongly needed by varying support conditions.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.67-71
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• 2003

Alginates were irradiated in an aqueous solution with $Co^{60}$ gamma rays in the dose ranges from 0 to 100 kGy, and investigated the relationship between the intrinsic viscosity $([{\eta}])$ and the molecular weight $(M_w)$ of alginates. The molecular weight of alginate was measured by gel permeation chromatography and the ranges from 1,894 to 135,174 Da were obtained. The molecular weight of alginate decreased markedly with increasing the degree of ${\gamma}-ray$ dose rate. The intrinsic viscosity of alginate solution after ${\gamma}-irradiation$ showed the ranges from 9.83 (g/g) to 602.69 (g/g), depending upon the ${\gamma}-irradiation$ dose. The molecular weight of alginate dependence of the intrinsic viscosity of the alginate solution would be expressed by Mark-Houwink equation. With a linearization of molecular weight and the intrinsic viscosity of the alginate solution, Mark-Houwink equation could be expressed with constant variables and the real data fitted to the equation of $[{\eta}]=2.2{\times}10^{-6}\;{M_w}^{1.656}\;(R^2=0.998)$.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.169-178
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• 1996

Target parameters such as water solubility index (WSI), intrinsic viscosity (IV), water holding capacity (WHC), oil holding capacity (OHC), soluble dietary fiber (SDF) and microstructure were investigated on three different screw configurations during twin-screw extrusion of wheat bran. WSI of raw wheat bran (RWB) was 13.7%, while that of extrudates ranged $16.3{\sim}23.2%$ when extruded using screw configurations with 5 reverse screw elements (RSE). It was found that the moisture content of RWB greatly affected WSI of extrudates. IV of wheat bran extrudates increased from 10.6 ml/g of RWB to $37.86{\sim}44.37\;ml/g$ of extrudates extruded using 3, 4 and 5 RSE, whose trend was highly related to the moisture content of RWB and the extrusion pressure. Multiplication of IV and soluble solid (SS) content exhibited good correlation $(R^2=0.85)$ with specific mechanical energy (SME). The results suggested that SS and molecular size are an important factor governed by the SME in solubilization of wheat bran. WHC increased with increasing feed rate and moisture content, while OHC decreased. SDF increased from 2.68% of RWB to $4.32{\sim}6.48%$ of extruded wheat bran, indicating the significant breakdown of cell wall components. Microstructure of the extrudates showed the distinct patterns of degradation and solubilization of cell wall structure, depending on the moisture content of RWB.

• Korean Journal of Poultry Science
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• v.42 no.2
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• pp.101-108
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• 2015

This study investigated the initial pH measured at 15 min post-mortem, ultimate pH, water holding capacity (WHC), and color of meats obtained from five lines of Korean native chicken (KNC) for the development of breed for high-quality meat. In addition, the effect of sex was examined. In total, 595 $F_1$ progeny (Black [B], Grey-Brown [G], Red-Brown [R], White [W] and Yellow-Brown [Y]) from 70 full-sib families were used. Chickens were slaughtered at 20 wk of age and the measurement traits of all breast and thigh meats from 595 chickens were analyzed. The initial pH at 15 min post-slaughter of the breast and thigh meats was affected by the line and sex of Korean native chicken (P<0.05). However, there was no line and sex effect on ultimate pH and WHC of the breast and thigh meat except that the ultimate pH of thigh meat had line effect. Except for the $L^*$ value of breast meat, the meat color was significantly affected by line and sex (P<0.05). The ultimate pH showed consistently negative correlation with the $L^*$ value and positive correlation with the $a^*$ value in breast and thigh meats. Based on the results, we concluded that the line W in male chickens and the line G and W in female chickens may be good candidates for the selection to develop breed for high-quality meat because these lines showed property of high initial pH or/and ultimate pH.

• Journal of radiological science and technology
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• v.30 no.2
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• pp.113-119
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• 2007

It is important to consider the contrast of object in Mammography because an absorption gap between tissues of body and breast in breast is low. This study is to evaluate MTF image with resolution chart according to change of combination of target and filter. The results were as follows : 1. There were significant differences in X-ray energy according to combination of filter(Mo/Mo, Mo/Rh. Mo/Al, Rh/Rh, Rh/Al) and acrylic thickness(2 cm, 3 cm, 4 cm). 2. The value of lp/mm on MTF to 0.5 showed that the sharpness in MTF curve was 2.4 compared to Mo/Mo and 2cm acryl, 2.63 in Mo/Rh and 4 cm acryl, and 2.9 in Rh/Rh and 6cm acryl. 3. The value of lp/mm on MTF showed that the resolution in MTF curve was 6.0 compared to Mo/Mo and 2 cm acryl, 4.60 in Rh/Al and 4cm acryl, and 6.03 in Rh/Al and 6 cm acryl. 4. The value of MTF on 2.5 lp/mm distinguishable visually was 0.48 compared to Mo/Mo and 2 cm acryl, 0.53 in Mo/Rh and 4cm acryl, and 0.59 in Rh/Rh and 6cm acryl. 5. For the evaluation of an image of the mammo-phantom, the score of Mo/Mo was 12 points, Mo/Rh 11, Rh/Rh 10.5, Mo/Al 10, Rh/Al 9.0, respectively.

• Elastomers and Composites
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• v.42 no.4
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• pp.238-248
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• 2007

A series of polyhydroxyamides(PHAs) having ether linkages in the polymer backbone were prepared via solution polycondensation at low temperature. These polymers were studied by FT-IR, $^1H-NMR$, DSC, TGA and PCFC. The PHAs exhibited inherent viscosities in the range of $0.5{\sim}1.1dL/g\;at\;35^{\circ}C$ in DMAc solution. Most of PHAs except PHA 3 were soluble in polar organic solvents such as N,N-dimethylacetamide(DMAc), N-methyl-2-pyrrolidone(NMP), and N,N-dimethylform-amide(DMF). Subsequent thermal treatment of PHAs afforded polybenzoxazols(PBOs). However, the PBOs were insoluble in a variety of solvents. Most of the PBOs except PBO 3 showed glass-transition temperature($T_g$) in the range of $200{\sim}246^{\circ}C$ by DSC and maximum weight loss temperature in the range of $597{\sim}697^{\circ}C$ in nitrogen by TGA. PBOs showed high char yields in the range of $51{\sim}64%$. PCFC results of the PBOs showed the heat release(HR) capacity, $8{\sim}65J/gK$ and total heat release(total HR), $2.4{\sim}4.7kJ/g$.

• Food Science and Preservation
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• v.20 no.3
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• pp.386-393
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• 2013

This study was conducted to investigate the change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at $4^{\circ}C$, HW: dip in the water for 60 sec at $55^{\circ}C$, AA: dip in the 0.1% solution of ascorbic acid for 60 sec at $4^{\circ}C$, HA: dip in the 0.1% solution of ascorbic acid for 60 sec at $55^{\circ}C$) during storage at $5^{\circ}C$. During storage, fresh-cut potatoes treated with HA showed the lowest value in surface color. PPO and PAL activities of fresh-cut potatoes treated with HA were gradually increased during storage. Hardness, weight loss, soluble solids content and moisture content had no significant difference between the treatments. In sensory acceptance, fresh-cut potatoes treated for HA marked the best quality. Conclusively, heat and browning inhibitor treatment showed the positive effect on browning inhibition while maintaining the quality of fresh-cut potatoes.

• Journal of the Korean Chemical Society
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• v.44 no.4
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• pp.305-310
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• 2000

Adsorpdon behaviors ofNi(II), Co(II), Sr(II), and(I) ions were nvestigated on amorphous alumina with varying pH at three different etalion concentrations under the condition of 0.I M ionlc strength.With increasingmctalion concentration, the percentage of adsorption decreased and the adsorption edge was shifted to a higher pH value. The adsorption data obtained usingthe metal ion concentration of $1.0{\times}10^{-4}$M were quantitatively analyzed by surfacecomplexation modelingof Ni(II) and Co(II) ions adsorbed at high pH (>8)were found to be in hydrolyzed forms.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.5
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• pp.2550-2558
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• 2013

Poly(o-hydroxyamides)(PHAs) copolymers having oligo(oxy ethylene) pendant in the main chain were synthesized by solution polycondensation reaction at low temperature. Copolymer precursors were studied by fourier transform infrared(FT-IR), differential scanning calorimeter(DSC), thermogravimetric analyzer(TGA), universal testing machine(UTM) and limited oxygen index(LOI). The inherent viscosities of the PHAs measured at $35^{\circ}C$ in DMAc or DMAc/LiCl solution were in the range of 0.74~1.42 dL/g. Solubility of the precursors with higher oligo(oxy ethylene) unit was increased, but the PBOs were nearly insoluble in a variety of solvents. The degradation temperature of the copolymer precursors was recorded in the ranges of $408{\sim}664^{\circ}C$ in nitrogen and char yields showed 13~59% values at $900^{\circ}C$. The mechanical properties and flame retardancy of copolymer precursors decreased with higher oligo(oxy ethylene) unit.