• Food Science and Preservation
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• v.23 no.4
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• pp.510-515
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• 2016

The purpose of study was to evaluate quality, physicochemical and sensory characteristics of acorn Sulgidduk by addition of acorn powder. Acorn Sulgidduk was processed rice powder which added 0, 5, 10, 15, and 20% of acorn powder. The moisture, crude lipid, and crude ash contents of Sulgidduk added with acorn powder was increased by addition amount of acorn powder, but carbohydrate and crude protein contents were decreased. By addition amount of acorn powder, soluble protein content of Sulgidduk were increased, but reducing sugar content were decreased. The L values of Sulgidduk were decreased by addition amount of acorn powder, but increased the a and b values. The hardness, adhesiveness, cohesiveness, springness and chewiness were decreased by addition amount of acorn powder. The sensory test of Sulgidduk added 10% of acorn powder showed the best score in overall preference. Therefore, these results suggested that Sulgidduk added 10% of acorn powder could be applied for produce of acorn Sulgidduk.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.176-182
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• 2015

The aim of this study was to evaluate the characteristics of muffin made with tagatose which substituted sugar. Moisture contents were measured and Texture Profile Analysis was carried out during 3 day storage. 3 types of muffin, T0 (no tagatose added, sugar was the only sweet taste source), T25 (tagatose : sugar = 25:75(w/w), and T50 (tagatose : sugar = 50:50(w/w) were prepared. As the tagatose contents increased, the Maillard reaction proceeded more, so the color of the muffin crust was darker. Moisture contents of muffins decreased during storage, up to 2 days of storage, moisture contents of T25 and T50 were higher significantly, but at the 3rd day of storage, no differences were detected among samples. In the texture profile analysis, hardness, chewiness and fracturability were higher as the tagatose contents increased. Springiness and cohesiveness did not show any differences between T0 and T25 significantly. In the sensory evaluation, T0 got the lower points on the crust color value, but the crust colors were not significantly different among samples. Other characteristics like crumb color, moistness, sweetness, flavor and overall acceptance were not different significantly. As a result, when synbiotic and low-calorie tagatose was partly added to muffin up to 50 % as sugar substitute, overall qualities of those muffins were not different with only sugar added ones, even moisture contents were higher but color was a little bit darker, so tagatose can be used on making healthy muffins successfully.

• Science of Emotion and Sensibility
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• v.13 no.4
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• pp.621-634
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• 2010

This study aimed to investigate the effects of dimensions of movie clip (2D vs. 3D), viewing orders (2D ${\to}$ 3D vs. 3D ${\to}$ 2D), and gender difference on participants' subjective fatigue, recognition for the elements in the clips, and arousal level. The results can be summarized as followings. First, subjective fatigue level was higher in the 3D condition than 2D condition, but this tendency was more clear in the 2D ${\to}$ 3D condition than in the 3D ${\to}$ 2D condition. Second, correct recognition rates were significantly higher for 3D than 2D only in the 3D ${\to}$ 2D condition. In particular, male participants showed higher correct recognition rates than female participants in the 3D clip condition, whereas female participants showed higher correct recognition rates than male participants in the 2D clip condition. Third, although 3D clips tended to induce higher level of arousal, this tendency was showed only in the 2D ${\to}$ 3D condition, which implied previous exposure to 2D clip increased the arousal level in following 3D clip than vice versa.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.712-719
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• 2014

This study was carried out to evaluate the effects of trehalose on quality characteristics of white pan bread. Basic formula consisted of bread flour, 6% sucrose, and 0, 2, 4, 6% trehalose, respectively. Loaf volume, specific loaf volume, baking loss rate, moisture content, water activity, crumb color, and sensory evaluation scores were determined for quality characteristics of bread. White pan bread containing 4% trehalose had a higher loaf volume of 2,140 mL and specific loaf volume of 3.96 mL/g. Baking loss rate of white pan bread was the lowest in the loaf containing 6% trehalose. In crumb texture analysis, hardness of loaf containing 4% of trehalose was the lowest after 7 days of storage. Moisture content and water activity of white pan breads increased with increasing level of trehalose. Color of crumbs was the brightest in the loaf containing 6% trehalose. White pan bread containing 4% trehalose scored better in the sensory evaluation than the others. As a result, trehalose affected quality characteristics of white pan bread. Especially, the addition of 4% trehalose to white pan bread had beneficial effects on quality characteristics.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.19 no.5
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• pp.106-118
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• 2020

This study examined the impact of COVID-19 on traffic demand (Average Daily Traffic : ADT) by analyzing the available data on highway traffic volume and the spread of COVID-19 cases in Korea. This study used the data from 228 permanent traffic counts (PTCs) on highways from January to May of 2019 and 2020 to analyze the change in ADT. The first cases of infection in Korea occurred on January 20, 2020, and the maximum daily number of infections was 909 on February 29. On April 30, 2020, the daily number of infections decreased to four. The ADT decreased by 3.3% due to the impact of COVID-19. Considering that the traffic volume has increased 2.3% annually over the past decade, the actual decrease in ADT due to the COVID-19 is estimated to be 5.6% (3.3% + 2.3%). The ADT for weekends decreased significantly, compared to during the week. An analysis of the changes in ADT according to the road type revealed decreases in the following: urban roads -4.6%, rural roads -3.2%, and recreational roads -0.7%. Urban roads decreased the most, and tourist roads decreased the least.

• Food Science and Preservation
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• v.23 no.7
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• pp.953-959
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• 2016

The quality characteristics and processing of rice cake (Backsulgi) with rice flour containing Lactobacillus plantarum CGKW3 by spray-drying (LP-B) were investigated. The LP-B was applied at ratios of 10, 20, and 30 (w/w), and the moisture contents and pH were 33.39%~36.70% and 5.81~5.46, respectively. The L value of LP-B increased as the rice flour decreased, while the a and b value increased as the LP-B increased. The texture profiles showed that Backsulgi prepared with LP-B mixture had higher hardness, cohesiveness, springiness and chewiness than 100% rice flour. The pH of LP-B Backsulgi (LP-B20 and LP-B30) did not differ during 6 days at room temperature. The total bacteria in Backsulgi prepared LP-B20 and LP-B30 Backsulgi was $10^4CFU/g$ after 2 days of storage at room temperature. The shelf life of Backsulgi prepared with LP-B20 and LP-B30 were extended by about 2 days when compared with the control at room temperature. Sensory evaluation showed that Backsulgi without LP-B20 had higher scores in terms of appearance, color, flavor, taste, texture, hardness and overall acceptability than Backsulgi without 100% rice flour. In conclusion, the results demonstrate that LP-B20 may prove quite useful as a Backsulgi flour with desirable properties.

• Economic and Environmental Geology
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• v.49 no.3
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• pp.181-191
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• 2016

We estimate the eruption history and magmatic eruptive volumes of each rock units to evaluate the volcanic eruption scale and volcanic hazard of the Ulleung Island. Especially, Maljandeung Tuff represents about 19~5.6 ka B.P. from $^{14}C$ dating, and Albong Trachyandesite, about 0.005 Ma from K-Ar dating in recent age dating data. These ages reveal evidences of volcanic activities within the last 10,000 years, indicating that the Ulleung Island can classify as an active volcano with possibility of volcanic eruption near future. Accumulated DRE-corrected eruptive volume is calculated at $40.80km^3$, within only the island. The calculated volumes of each units are $3.71km^3$ in Sataegam Tuff, and $0.10km^3$ in Maljandeung Tuff but $12.39km^3$ in accounting the distal and medial part extended into southwestern Japan. Volcanic explosivity indices range 1 to 6, estimating from the volumes of each pyroclastic deposits. The colossal explosivity indices are 5 in Sataegam Tuff, and 6 in Maljandeung Tuff in accounting the distal and medial part. Therefore, it is necessary for appropriate researches regarding possibility of volcanic eruption of the island, and establishment system of the evaluation and preparation for volcanic hazard based on the researches is required.

• Proceedings of the Korea Water Resources Association Conference
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• 2012.05a
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• pp.118-118
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• 2012

수자원의 효율적 이용 및 관리는 심화되고 있는 기후변화에 선제적으로 대응하고 발생가능한 물위기에 대비하기 위한 필수조건이다. 그 중 가장 핵심이 되는 요소는 댐에 저수된 물을 효과적으로 이용하는 것, 즉 댐 건설목적에 따라 시간 및 공간별로 적절하게 할당시키는 것이라고 할 수 있다(Kim, 1998). 그러나 단일 댐의 운영과는 달리 수계내 댐군의 연계 운영은 매우 복잡하고 어려운 문제이다. 연계된 댐들간 저수 상황을 고려하여 유역내 시 공간적인 용수 수요의 지속적인 충족을 위하여 유입량 예측의 정확성을 높이도록 하고, 상류 댐에 최대한 저류하도록 하며, 여수로 방류 같은 불필요한 방류를 최소화 하고, 서로 상충되는 목표를 갖고 있지만, 홍수용량 및 발전수위를 최대로 확보하도록 하여야 한다. 이처럼 댐 운영을 위한 실제 상황은 단일 목적에 의한 최적화와는 달리 여러 상충되는 목적 및 구성 요소들간의 타협, 조정을 필요로 한다. 댐군의 연계운영 문제는 1960년대 초부터 현재까지 활발히 연구가 진행되어 온 분야 중 하나이나 문제의 복잡성과 어려움으로 인해 아직까지도 최선의 방안을 제시하기 어려운 문제이다(ReVelle, 2000). 이를 위한 방법은 시뮬레이션 모형 활용기법과 최적화 모형 활용기법으로 대별할 수 있으며 각 방법의 서로 다른 구조적 특성과 장단점으로 인하여 이원화된 체계로 사용되는 것이 현재의 국내 실정이다. 대부분의 실무에서는 이해도도 쉽고, 비교적 결과를 빨리 도출할 수 있는 시뮬레이션 기반의 모형을 활용하며 대표적으로 HEC-5, K-ModSim, HEC-ResSim 등이 활용되어왔다. 반면, 학계에서는 DP, MIP, SLP, SDP 등 최적화기법을 댐운영에 활용 할 것을 제안하고 있지만, 활용에 대한 거부감이 남아있는 것이 현실이다. 본 연구에서는 시뮬레이션과 최적화기법의 원론적 비교를 통해 각 방법의 장단점과 한계점을 분석하고, 왜 이원화된 사용체계로 되었는지에 대한 고찰과 이에 대한 해결책으로 시뮬레이션모형의 장점과 최적화기법의 장점을 결합한 모형을 제안한다. 국내에는 Kim and Park(1998)이 시뮬레이션 기반의 최적화 모형 CoMOM(Coordinated Multi-Reservoir Operating Model)을 개발하였으며, 이후 21C프론티어 연구사업(2001-2011)에서 모형의 보완수정 검증을 통해 실무 활용도를 높여 왔다. 본 연구를 통하여 거부감의 원천을 추적해 보고, 타당한 이유가 있는지 대한 것을 심층 분석해보고, CoMOM모형과 시뮬레이션 모형, 다른 최적화 기법들과의 원론적 비교를 통해 각 방법들의 효율적인 활용방안과 최적화모형의 구체적인 활용방안을 제시하고자 한다.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.467-473
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• 2009

The principal objective of this study was to assess the quality characteristics of Topokki with different amounts of curry powder[0%(CT0), 2%(CT2), 4%(CT4), 6%(CT6) and 8%(CT8)], based on the amount of rice flour. The L values of the uncooked and cooked Topokki decreased significantly with increases in the amount of added curry powder. The a and b values of cooked Topokki increased significantly with increases in the amount of added curry powder. The weight gains(%) of CT0(11.40%), CT2(11.67%) and CT4(10.93%) were significantly higher and the volume increases(%) of CT2(12.53%) and CT4(12.23%) were higher than those of the other samples. Textural properties such as hardness, cohesiveness, springiness and gumminess were also assessed. Our sensory evaluation test demonstrated that the appearance of CT2(4.24), the color of CT2(4.24) and CT4(4.26), the flavor of CT2(4.34) and the overall acceptability of CT2(4.24) and CT4(4.26) were superior to those of the others. CT4, CT6 and CT8 evidenced more profound antimicrobial activities than the others. In conclusion, the addition of $2{\sim}4%$ curry powder to the rice flour proved the most acceptable for the preparation of Topokki with curry powder.

• Proceedings of the Korea Water Resources Association Conference
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• 2017.05a
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• pp.486-490
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• 2017

도심지에서의 침수피해는 이상홍수 및 국지성 호우 시 우수관거 시설기준 미달, 펌프장 등 배수시설이 설치되지 않아 하천의 계획홍수위보다 제내지의 지반고가 낮은 저지대 지역에서 많이 발생하고 있다. 특히, 내수침수의 경우는 외수에 따른 범람보다는 국민의 재산과 인명피해에 직접적인 영향을 미치므로 침수피해 위험도가 높은 지역의 주민에게 그 지역의 침수빈도와 범위를 인지시키고 사전대응 능력을 향상시킬 필요가 있다. 따라서 연구의 목적으로 매년 피해가 발생한 이력이 있는 위험지구에 대해 전국단위 시군구별 침수피해 지도를 작성하여 침수심 산정과 피해액 예측할 수 있는 기초자료로 활용하고, 주민들의 신속한 대처를 통해 그들의 생명과 재산을 보호하여 재난 안전 국가 이미지 제고에 기여하고자 한다. 본 연구에서는 도심지 유출모형인 XP-SWMM을 활용하여 내수재해 위험요인에 대한 전국을 해석하는 것에 한계가 있어 풍수해저감종합계획에 수록된 XP-SWMM모의 분석 결과 값을 활용하고자 하였다. 기 수립된 전국 풍수해저감종합계획의 과거 피해 자료를 바탕으로 이상 집중호우나 태풍의 내습 시 풍수해 피해 발생 가능성이 제일 높은 지역을 연구범위 대상지역으로 선정하였다. 그 중 풍수해의 주요 원인으로서 태풍, 집중호우 및 해일로 인한 피해발생 빈도가 높은 지역이면서 하천재해 및 내수침수 피해가 많은 경기도 동두천시를 연구대상 지역으로 선정하였으며, 대상지 유역 현황과 지형정보 및 빈도별 침수심을 조사하였다. 수록된 내용에 따르면 경기도 동두천시는 우수관망의 밀도가 높은 4개 위험지구를 내수재해 발생가능성 지역으로 선정하여 10년, 20년, 30년, 50년, 100년, 200년 6개 빈도에 대해 XP-SWMM 모의를 실시하였다. 이와 같이 수록된 각 빈도에 대한 모의 결과 값을 GIS기술을 이용하여 디지털화 하고 부가적인 분석을 위한 GIS데이터화 하는 내삽법을 선정하여 침수면적 및 침수심을 산출하였다. 그러나 면적비교를 통해 모의 결과 값을 디지털화 하는 과정에서 많은 오차가 발생되는 것을 확인하였고, 이를 보완하기 위해 좌표보정 자동화 프로그램을 개발하여 이러한 문제점을 제거하여 신뢰도를 향상시켰다. 이렇게 계산된 연구 대상지역의 침수심과 침수면적을 활용하여 지도제작 표준 지침서 및 가이드라인을 제시하여 한국형 호우피해 지도제작 기술개발에 기여하고, 비구조적 대책으로서 이상홍수에 대한 위험도를 파악하여 지역별 도심침수 방지를 위한 대비체계를 구축하는 등 위험지역에 대한 사전분석 및 활용에 기초자료로 도움이 되고자 한다.