• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1075-1080
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• 2014

The purpose of this study was to evaluate the physicochemical and sensory characteristics of Sulgidduk substituted with 2%, 4%, 6%, or 8% Shinan Seomcho (spinach, Spinacia oleracea L.) powder (SSP). The moisture content was lowest in the control (38.54%) and increased with greater SSP content, whereas water activity showed the opposite pattern. For color values, lightness significantly decreased with increasing SSP content. For texture analysis, hardness was lowest in Sulgidduk substituted with 4% SSP (154.97 g), and fracturability was lowest at a substitution level of 8%. Adhesiveness was not significantly different among the samples. Springiness significantly increased with greater SSP content. Gumminess and chewiness were highest at a substitution level of 2%. In the sensory evaluation, grass-flavor, bitterness, and off-flavor significantly increased with greater SSP content. Moisture was not significantly different among the samples. Sweetness, color, flavor, softness, and overall acceptability significantly decreased with greater SSP content. However, the overall acceptability scores of all samples substituted with SSP were higher than average. From the results, the optimum level of SSP substitution for production of Sulgidduk is be suggested to be 2~4%.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.172.2-173
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• 2003

단백질, 탄수화물, 유지 등과 같은 생고분자를 소재로하여 제조하는 가식성 또는 생분해성 필름은 식품표면을 코팅하거나, 식품의 내부에 사용하여 식품을 외부의 충격으로부터 보호하고 식품의 저장수명을 증가시키는 동시에 수분, 기체 및 용질의 이동을 방지하는 기능을 한다. 이러한 가식성 필름의 소재 중 하나인 전분은 비교적 저가의 재료이고 기체투과를 방지하는 성질은 우수하지만, 탄력성이 적은 단점을 가지고 있다. 생고분자필름의 물리적 강도를 증진시키고 수증기의 투과성을 낮추는 방법으로 단백질과 탄수화물을 복합적으로 사용한다 본 실험에서는 분리 대두 단백질(SPI)과 옥수수 전분을 혼합하여 가식성의 생분해성 필름을 제조하고 이들의 이화학적 특성에 대해 연구하였다. SPI 필름은 SPI 5g에 증류수 100$m\ell$을 가해 glycerol 2g을 첨가해 제조하였으며, 옥수수 전분필름은 옥수수 전분 6g에 증류수 100$m\ell$을 가해 glycerol 1.2g을 첨가해 제조하였다. SPI와 옥수수 전분의 혼합필름은 SPI와 옥수수 전분의 양을 1：1 비율로 혼합하여 제조하였다. SPI 필름, 옥수수 전분 및 SPI와 옥수수 전분 용액의 혼합필름의 각각의 수증기 투과도는 7.49$\times$$10^{-11}$, 2.69$\times$$10^{-11}$, 4.24$\times$$10^{-11}$ g.m/m$^2$.s.Pa이었다. 본 실험으로 SPI의 단일재료로만 필름을 제조하였을 때보다 SPI 용액에 옥수수 전분용액을 혼합해 필름을 제조하면 탄력성을 유지하면서 수증기 투과도를 낮출 수 있다는 결과를 얻을 수 있었다.현미밥의 유리아미노산 분석 결과 필수아미노산을 포함한 다량의 아미노산이 존재하였으며 혈압강하 기능성 성분인 GABA(${\gamma}$ -amino butyric acid) 함량은 현미가 4.7 mg/100 g, 발아현미 20.8 mg/100 g이었으며, 동결건조 후 분석한 발아현미밥의 GABA 함량은 5.7 mg/100 g이었다. 발아현미밥의 관능검사 결과는 색, 윤기, 맛, 부착성, 응집성, 탄력성이 A가 유의적으로 높았으며, 외관의 경우도 A가 더 높은 평가를 받았다. 또한 전반적으로 A가 B에 비해 유의적인 차이를 나타내진 않았지만 더 나은 선호도를 나타내었다.좋게 평가되었다.＊값은 63-68사이로, a＊값은 0.13에서 -0.89사이를 b＊값은 2-5값 사이에서 변화하여 제조한 죽의 색이 옅은 황색임을 알 수 있었다. 고형분 함량, 퍼짐성과 pH에 대한 $R^2$은 각각 0.4280, 0.5433과 0.2406임을 볼 때 버섯, 당근, 대파의 비율에 따라 제조한 쇠고기 야채 쌀죽의 고형분 함량, 퍼짐성과 pH는 설정된 범위내에서 그 유의성이 인정되지 않아 큰 영향을 미치지 않음을 알 수 있었다. 관능검사 결과, 색과 향에 대한 반응표면 회귀식의 $R^2$은 각각0.6000과 0.7825이고 P-value는 각각 0.4290과 0.0942로서 5% 수준에서 유의한 상관성이 없음을 확인할 수 있었다. 맛과 점성에 대한 $R^2$은 0.8717과 0.8068이고 P-value는 각각 0.0195 (p ＜0.05)와 0.0612로서 야채의 배합비에 따라 맛에 있어서 유의확률 5%수준에서 그 유의성이 인정되었으며, 전체적인 기호도에 대한 유의성은 $R^2$이 0.8463이고 P-value는 0.034

• Journal of Adhesion and Interface
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• v.15 no.3
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• pp.100-108
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• 2014

In this work, a series of molar ratios composed with YD-128 and DDM were chosen based on the viscosity analysis. The mixtures of YD-128 and DDM with the different molar ratios were cured at $170^{\circ}C$ for 15 min followed by post cure at $190^{\circ}C$ for two hours. The thermal properties of the cured samples were investigated with DSC, TGA, DMA, and TMA. The conversion ratio of the mixtures of YD-128 and DDM (1 : 1.1) was calculated by dividing ${\Delta}H$ obtained from DSC experiments for each cured sample by ${\Delta}H$. The TGA data of the cured samples showed that the thermal stability and thermal degradation activation energy were proportional to the amount of DDM in the mixtures. However, the highest tan ${\delta}$, and the lowest thermal expansion data with DMA and TMA respectively were obtained from the stoichiometric mixture of YD-128 and DDM. Furthermore, the different ratio of mixtures were applied to test specimens to be cured at $170^{\circ}C$ to measure single lap shear strength with universal testing machine.

• Journal of the Korean Recycled Construction Resources Institute
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• v.3 no.3
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• pp.220-227
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• 2015

Ultra high performance concrete (UHPC) uses large quantities of steel fiber, silica fume, filler and superplasticizer for a low water-to-binder ratio (W/B). Despite of exceptional mechanical performances, UHPC exhibits increased viscosity due to the adoption of silica fume and its fabrication cost is costlier than ordinary concrete because of the use of large quantities of expensive materials. Following, this study evaluates the mechanical properties of 180MPa-UHPC using zirconium silica fume (Zr) instead of silica fume with respect to the quantity and type of superplasticizer (SP) and the size of filler. The results reveal that the Zr-UHPC using W/B of 20%, 100% of Zr, amount of SP-L of 2 to 3% and $4{\mu}m$-filler with steel fiber in 1.5 vol.% can develop better fluidity than the traditional mix composition using silica fume and secure a compressive strength higher than 180 MPa. In addition, the proposed mix composition is shown to enable a reduction of the fabrication cost by 33% compared to traditional UHPC.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.427-434
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• 2016

The study was conducted to investigate quality properties and sensory characteristics of soup prepared with 0, 30, 40, and 50% soybean flour instead of wheat flour. Total moisture contents of soup among the different groups were not significantly different, whereas the ash, crude lipid, and crude protein contents of soup increased with increasing levels of soybean flour. pH and total acidity of the test sample added with soybean flour were similar compared to the control, whereas sugar content increased with higher amounts of soybean flour. In the chromaticity determination, L, a and b values increased with increasing level of soybean flour. Total polyphenol and flavonoid contents increased with increasing levels of soybean flour. The antioxidant activity of samples measured based on DPPH and ABTS radical scavenging activities were significantly higher than the control, and proportionally increased as the amount of soybean flour increased. In the sensory evaluation, addition of 40% soybean flour resulted in the best scores for flavor, taste, thickness, and overall acceptance. Addition of 40% soybean flour increased the intensity of softness and nutty taste and reduced oily taste compared to the control. These results suggest that addition of 40% soybean flour could be applied for preparation of cream soup.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.96-103
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• 2006

Alaska pollock roe is mainly used as the production salted instead of salt-seasoned seafood (Myungranjeot). Alaska pollock roes with broken egg membrane are usually discarded as a waste product. In order to utilize the broken roes of Alaska pollock, imitated fish sausage was manufactured for commercial production. Hardness, cohesiveness, elasticity, brittleness, and gumminess of Alaka pollock roe sausage were evaluated based on mixture design and regression models. The higher amounts of carrageenan and tile lower amounts of starch caused the higher the texture intensity of Alaska pollock roe sausage. The pHs of control, vacuum and $N_2$ packages, increased up to 6.28, 6.23 and 6.24, respectively, during 4 months storage and then decreased. The values of volatile basic nitrogen (VBN), thiobarbituric acid (TBA), and total viable cell counts increased during storage periods, while the parameters were higher in control than in vacuum and Na packages. Coliform bacteria was not detected in all treatments during storage periods.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.3
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• pp.1059-1065
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• 2010

Very-early strength latex-modified concrete (VES-LMC) was developed for the purpose of fast-track overlay of a concrete bridge deck under heavy traffic, concentrated on the workability, durability, and strength gain so that it can be opened to the traffic only three hours after its placement. The mixture of VES-LMC might accompany very high heat of hydration at early-age because of its inherent rapid hardening property and could have susceptibility to autogenous shrinkage because of its relatively low water-cement ratio. This study evaluated the effect of the latex-cement ratio(L/C) both of the constant and variable slumps on the autogenous shrinkage of VES-LMC by carrying out simple temperature rise test and early-age shrinkage experiment. Test results are as follows: The latex contributes on the enhancement of the concrete durability but has little effect on its hydration and the accompanied heat of hydration in VES-LMC. Autogenous shrinkage increased with the increase in latex-cement ratio at variable slumps and its pattern followed regularly a logarithmic increase. However, the influence of water-cement ratio and latex-cement ratios for the test specimens at constant slump on early-age autogenous shrinkage property was found to be minor due to the simultaneous effect of the two experimental variables.

• Elastomers and Composites
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• v.38 no.1
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• pp.81-87
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• 2003

In this work, $Fe_3O_4$ (magnetite), conductive filler was prepared from $FeCl_2{\cdot}4H_2O,\;(CH_2)_6N_4$ (hexamethylene tetramine), and $NaNO_2$, followed by mixing with crystallizable chloroprene rubber(CR). The influence of conductive filler content on the properties of the conductive composite was studied and temperature dependence of the electrical conductivity (${\sigma}$) was also investigated. It is found that the percolation threshold concept holds true for the conductive particle-filled composite where ${\sigma}$ indicates a nearly sharp increase when the fraction of magnetite in the mixture exceeds 27%. The temperature dependence of ${\sigma}$ is thermally activated blelow or at the $P_c$. Magnetite acts as reinforcement and conductive filler for CR rubber. Moreover, it is shown that the composite with magnetite of 50 phr gives the most significant mechanical properties for tensile strength and elongation at break, which is due to the formation of optimum physical interlock and crosslinking. The results of 100%, 200%, and 300% moduli suggest that the moduli are related with reinforcement effect of magnetite and viscosity of the blend.

• Food Science and Preservation
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• v.19 no.4
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• pp.510-518
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• 2012

In this research, to modernize traditional food and to make functional bokryung-byung, bokryung-byungwas made with Poriacocos Wolf powder added. During its storage, its moisture content ranged from 42.89 to 44.85%. The control group had the highes tmoisture content (44.85%), and it was reduced significantly as the Poriacocos Wolf powder in creased. The longer the storage period was, the lower the pH and the higher the acidity was. The total bacterial count increased from 2.70 to 3.00 Log CFU/g right after the manufacture and increased rapidly on the fourth day of the storage with more than 7.00 Log CFU/g. There was no difference between the control group and the bokryung-byung, though. The Hunter's color value after the manufacture, with the increase in the added Poriacocos Wolf powder, showed a significantly reduced brightness, but significantly increased redness and yellowness. Their chromaticity did not change, how ever, during their storageat a temperature of $20^{\circ}C$. The hardness, solidity, gumminess, and cohesiveness of the bokryung-byung increased, unlike in the control group, and its brittleness increased. In terms of the overall preference, the preference for the control group was high, but was higher when 5 % Poria cocos Wolf powder was added during the manufacture of the bokryung-byung. As a result of these correlations, it is believed that elastic and chewy dduks are preferred and bokryung-byungs could be developed as functional dduks.

• Journal of the Korea institute for structural maintenance and inspection
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• v.23 no.2
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• pp.1-9
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• 2019

GGBFS(Ground Granulated Blast Furnace Slag), one of the representative concrete mineral admixtures, improves the long-term durability and engineering performance of concrete by latent hydraulic activity. In this study, considering 3 levels of W/B(0.37, 0.42, 0.47) and GGBFS replacement ratio(0 %, 30 %, 50 %), durability performances for chloride attack are evaluated, and equations which predict behavior of accelerated chloride diffusion are proposed. Also, the relationship between accelerated chloride diffusion coefficient and passed charge is evaluated. In target curing day, accelerated chloride diffusion tests(Tang's method, ASTM C 1202) and compressive strength(KS F 2405) are performed. In the 730 day's results of accelerated chloride diffusion coefficient, GGBFS concrete has up to 28 % of decreasing ratio compared to OPC concrete, and in those of passed charge, GGBFS concrete has up to 29 % of decreasing ratio compared to OPC concrete. Also, it is deemed that the impact of variation of W/B is less in GGBFS concrete than in OPC concrete. The equations which predict accelerated chloride diffusion coefficient and passed charge are drawn, based on the characteristics of mixture and test results. The equation which predicts passed charge shows slightly higher coefficient of determination than that which predicts accelerated chloride diffusion coefficient.