• Culinary science and hospitality research
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• v.22 no.5
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• pp.1-12
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• 2016

This study was carried out for the improvement of nutrition and quality of streamed bread. For this purpose, brown rice liquid starter and brown rice sourdough were made and steamed bread was made with different amounts of starter addition followed by a measurement of its physicochemical and sensory characteristics. The pH of dough and titratable acidity tended to decrease significantly according to brown rice sourdough. In addition, the titratable acidity of the control group had significant different by samples. As for the volume of dough, there was no significant difference between the control sample and each sample, but after 15 minutes of fermentation, the volume increased the most in the control sample, with sample D having the least volume. As for volume and specific volume of steamed bread, sample B had the largest at 3.34 and each sample had significant differences based on fermentation time. As for diameter, sample B was the largest at 88.11 and sample D was the smallest at 79.04, with significant differences among samples. As for height of steamed bread, the control group was the highest at 42.91 and sample D was the lowest at41.87, with significant differences among samples. As for the cross-section structure of steamed bread, the porous of sample B, which had the largest volume and specific volume, was the largest with uniform texture and even distribution. L value tended to be higher in the added sampleroups than in the control sample. a value increased as brown rice sourdough increased, and b value was lower when volume and specific volume of the steamed bread increased, which showed a similar trend with that a L value. As for hardness, viscosity, and chewing capacity, sample D was the highest and sample B was the lowest, with significant differences among samples. As a result of measurement of overall preference, sample B had the highest preference with the highest preference in flavor, taste, appearance and texture, and D had the lowest preference with the lowest preference in taste, appearance and texture, with significant differences among samples.

• Composites Research
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• v.32 no.3
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• pp.148-157
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• 2019

In this study, $C_f/SiC$, $SiC_f/SiC$ and $C_f-SiC_f/SiC$ ceramic composites reinforcing carbon fiber, SiC fiber and hybrid fiber were fabricated by hybrid TGCVI and PIP process. After the thermal shock cycle, 3-point bending and Oxy-Acetylene torch test, their mechanical behavior, oxidation and erosion resistance were evaluated. The $C_f/SiC$ composite showed a decrease in mechanical property along with increasing temperature, a pseudo-ductile fracture mode and a large quantity of erosion. The $SiC_f/SiC$ composite exhibited stronger mechanical property and lower erosion rate compared to the $C_f/SiC$, but brittle fracture mode. On the other hand, hybrid type of $C_f-SiC_f/SiC$ composite gave the best mechanical property, more ductile failure mode than the $SiC_f/SiC$, and lower erosion rate than the $C_f/SiC$. During the Oxy-Acetylene torch test, the $SiO_2$ formed by reaction of the SiC matrix with oxygen prevented further oxidation or erosion of the fibers for $C_f-SiC_f/SiC$ and $SiC_f/SiC$ composites particularly. In conclusion, if a hybrid composite with low porosity is prepared, this material is expected to have high applicability as a high temperature thermo-structural composite under high temperature oxidation atmosphere by improving low mechanical property due to the oxidation of $C_f/SiC$ and brittle fracture mode of $SiC_f/SiC$ composite.