• Journal of the Korean Society for Precision Engineering
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• v.16 no.1 s.94
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• pp.141-149
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• 1999

어느 한 계가 양수의 발산지수(Lyapunov exponent)를 가질 때 이 계는 카오스계로 분류되며 그 동특성은 예측이 불가능해 진다. 감쇠 기계계(소산계)에서는 위상공간(phase space)의 초기 부피가 시간에 따라 수축한다. 발산 지수들의 합은 음수이며 그 기계계의 감쇠와 관련되며, 따라서 발산지수들의 합은 감쇠의 변화를 감시하는데 사용되어질 수 있다. 그러나 그 감쇠변화를 감시하기 위해서는 발산지수를 계산하는데 사용하는 신호(data) 부분(segment)이 짧아야 한다. 이는 문제점을 야기시키는데 그 이유는 발산지수가 아주 많은 양의 발산률(divergence rate)의 평균으로서 구해지기 때문이다. 이 문제를 극복하기 위해서, 본 저자는 '순간발산지수(Instantaneous Lyapunov Exponent)'를 도입하였으며, 이 순간발산지수들의 합이 어떻게 기계계의 감쇠와 관련되어지는 가에 대하여 기술하였다. 미분방적식과 시계열(time series)을 이용한 컴퓨터 시뮬레이션은 '순간발산지수들의 합'의 중요성을 입증하였다. 그러나 시계열(또는 실험신호)로 부터의 정확한 순간발산지수를 측정하기는 매우 힘들기 때문에 '부분발산지수(Short term averaged Lyapunov Exponent)'를 또한 도입하였다.

• The Korean Journal of Rheology
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• v.7 no.3
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• pp.211-224
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• 1995

묽은 고분자 용액의선형 점탄성과 완화시간 스펙트럼에 대하여 비드수, 유체역학적 상호작용, 배제 부피와 비선형 스프링들의 영향을 비드-스프링 모델을 통하여 연구하였다. Fixman의 모델을 개량하였고, 비선형 스프링개념을 도입한후 선형점탄성에 관한 식들을 유 도하였다. 그중에서 주로 복고 점도의 크기와 위상차에 대한 BSM 파라미터들의 영향을 살 펴보았다. 실험데이터에서 진동수에 따른 위상차의 평평한 부분의 길이로부터 비드수를 Mark-Houwink 식의 지수 값으로부터 유체역학적 상호작용 파라미터를 그리고 fitting 파라 미터로써 배제 부피 파라미터와 비선형 스프링 파라미터의 함수형태로 표현되는 동적 확장 파라미터를 결정할수 있었다. 또한 광산란 실험등으로부터 배제 부피 파라미터를 결정하게 된다면 이로부터 비선형 스프링 파라미터도 결정할수 있음을 알수 있었다. 한편 불연속적인 현태인 BSM의 완화시간 스펙트럼에 미치는 BSM 파라미터들의 영향을 분석함으로써 각 파람터의 효과와 차이점을 분명히 알수 있었다. 본논문에서는 BSM에 비드수, 유체역학적 상호작용 배제 부피 그리고 비선형 스프링 효과를 동시에 적용하는 방법을 제시하였으며 이 방법을 통하여 묽은 고분자 용액의 선형 점탄성 실험 데이터를 정량적으로 설명할 수 있었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1043-1048
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• 2004

This study was carried out to investigate the effect of soy protein dispersibility on the bread making properties when Doenjang powders (DP) were added to the bread formula at the levels of 2.5 or 5.0%, comparing with full fat (FSF) or defatted (DSF) soy flours which contain same protein contents as those of DP. Protein dispersibility indices (PDI) for DP, FSF, DSF and strong wheat flour were 57.1, 7.3, 10.8 and 32.8%, respectively. Addition of DP decreased significantly the resistance to extensibility of wet gluten and increased its extensibility. However, FSF and DSF showed different changes in gluten rheology due to their PDI. In correlation coefficient values, PDI affected positively both gluten extensibility (r=0.98, p<0.01) and ovenspring (r=0.88, p<0.05) resulting in loaf volume and texture improvement of bread with addition of DP.

• The Korean Journal of Malacology
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• v.15 no.1
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• pp.57-62
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• 1999

Condition indices (Cl) are considered to be useful measurements of the nutritive and health status of bivalves although studies on Cl of bivalves are limited due to the lack of a standard formula for calculating Cl. This study attempts to generate Cl of the mussel, Mytilus coruscus inhabiting along the coastal area of Chuja Island in Cheju using three primary formulas. the formulas used in this study: (1) Cl-vol= [tissue dry weight (g) 1000] /shell cavity volume (ml). (2) Cl-wt= [tissue dry weight (g) 1000] / internal shell cavity capacity (g). (3) Cl-size= tissue wet weight (g)/[shell length (mm)]$\^$3/. Monthly condition indices calculated with the three formulas are compared using ANOVA, Duncan's multiple range test and Pearson correlation coefficient. In Chuja Island M. coruscus collected ranged from 50 to 180 mm in shell length. Monthly ranges of Cl-values were 67.48 to 140.61 (Cl-vol), 74.67 to 118.02 (Cl-wt) and 1.4 10$\^$-5) to 1.6 10$\^$-5/ (Cl-size). Cl-vol values in August were higher than two Cl-values in the other months. Monthly Cl-vol was significantly different from Cl-wt and Cl-size. (p<0.05). The results of this study suggest that volumetric condition index (Cl-vol) used in this study is acceptable as a standard measure to evaluate conditions of M. coruscus.

• Food Engineering Progress
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• v.15 no.3
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• pp.269-275
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• 2011

The baking performance of yacon powder as a value-added food ingredient was investigated in a model system of sponge cakes. Yacon powder was incorporated into cake batter at 5 levels (0, 10, 20, and 30%, w/w) by replacing equivalent amount of wheat flour. The specific gravity of batter increased significantly while pH decreased significantly with the increase in yacon powder content (p < 0.05). The specific volume and moisture content of sponge cakes decreased while baking loss increased (p < 0.05). Volume of the cakes decreased with higher amount of yacon powder in the formulation as indicated by the decrease in the volume index. The symmetry index was not affected by the amount of yacon powder in the formulation (p > 0.05). Sponge cakes became darker and firmer with increase in yacon powder content (p < 0.05). Finally, the consumer acceptance test indicated that incorporation of yacon powder up to 20% in the formulation of sponge cakes did not significantly influence the consumers' overall acceptability.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.534-542
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• 2006

The protein contents of soy protein isolate (SPI) and soft wheat flours were 83.5% and 8.5%, respectively. The addition of SPI increased the protein content but decreased the sedimentation value. Alkaline water retention capacity (AWRC) value increased with SPI addition and was highly correlated with protein content. Increasing SPI flour content significantly decreased the maximum, minimum and final viscosities. Mixograph peak time was positively correlated with protein content and AWRC. The PH and specific gravity of the cake batter increased with increasing SPI content. The SPI addition reduced the loaf and specific loaf volume compared with soft wheat flour. The lightness of the cake crust decreased, while the redness and yellowness increased, with SPI flour addition. SPI addition resulted in a decrease of overall acceptability, but an increase in hardness.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.69-75
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• 2018

This study was performed to examine the quality characteristics and antioxidant activities of the sponge cakes containing different concentrations (2-10%, w/w) of aronia powder (AP). The specific gravity of the dough and the baking loss rate were significantly increased with higher AP content. The specific volume, height, volume index, and pH were significantly decreased with the increase in AP. The lightness and redness values increased, while the yellowness values decreased with increasing amounts of AP. Textural characteristics, such as hardness, gumminess, and chewiness significantly increased on addition of AP. The DPPH radical scavenging activities of the cakes increased significantly with the increase in concentration of AP. In sensory evaluation, the group with cakes containing AP at 2% concentration was ranked higher than other cakes with respect to all parameters, except for color. Therefore, the results of this study suggest that sponge cakes prepared with 2% AP is the most suitable product, based on its sensory characteristics and antioxidant activities.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.347-353
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• 2016

This study was performed to examine the quality characteristics of the sponge cakes with different contents (2-10% (w/w)) of lemon grass powder (LGP). An increase in LGP content in the cake led to a significant increase in the specific gravity of batter, baking loss rate, redness, hardness, cohesiveness, chewiness, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the cakes and a significant decrease in pH, moisture content, specific volume, height, volume and symmetry index, lightness, and yellowness of the cakes. Springness and resilience did not show any difference between the cakes. The consumer acceptance test indicated that the addition of LGP up to 2% did not cause a significant negative effect on the consumer acceptances in all attributes. The sponge cakes with 2% LGP can be recommended for manufacturing bakery.

• Food Science and Preservation
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• v.24 no.2
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• pp.294-302
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• 2017

The purpose of this study was to investigate the quality characteristics, antioxidant activities and sensory properties of sponge cake with cabbage powder (CP). Physicochemical and sensory properties of sponge cake with different amount (0%, 5%, 10%, and 15%) of CP were examined. As the increase in the amount of CP addition, the specific gravity and baking loss rate were increased, whereas the color of the cake crumb and crust, volume index and specific volume were decreased (p<0.05). The symmetry and uniformity index of the sponge cake were not affected by the addition of CP (5-15%) (p<0.05). The hardness was significantly increased while by CP addition cohesiveness was decreased (p<0.05). The springiness, gumminess and brittleness were not changed by CP addition (p<0.05). The total polyphenolic, DPPH radical scavenging activities and reducing power were significantly increased by addition of CP at high concentrations (p<0.05). In the sensory evaluation, addition of CP significantly degraded the panel preference related to the color, flavor and texture of the sponge cake. However, the highest point were given to sponge cakes containg 5-10% of CP in taste and overall acceptance (p<0.05). These data suggested that adding 5% of CP is the optimal concentration overall for making sponge cake. However, the sponge cake with 10% of CP is recommended in order to maximize antioxidant activity, the sponge cake was the best when contained 5% CP and the sponge cake prepared with the addition of 10% CP was recommended to use due to its advantages in functional property.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2001.11a
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• pp.395-396
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• 2001

고온의 산업공정에서 발생하는 에어로졸 입자들은 많은 기본입자(primary particle)들로 이루어진 불규칙한 사슬구조를 가진다 (Matsoukas and Friedlander, 1991). 이러한 비구형 프랙탈 입자들의 거동은 구형 입자들과 비교할 때 큰 차이를 보인다. 프랙탈 입자들의 부피는 충돌반경의 거듭제곱으로 나타낼 수 있으며, 프랙탈 차원이라 불리는 그 지수는 1에서 3 사이의 값을 가진다. 자유분자영역에서의 브라운 응집에 대한 해석해는 Lee et al.(1990)에 의해 제시된 바 있으나, 이는 구형입자를 가정한 결과였고, 비구형 프랙탈 입자의 거동을 해석하려 할 때는 이로 인한 오차가 발생하게 된다. (중략)