• Korean Journal of Poultry Science
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• v.29 no.3
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• pp.157-170
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• 2002

This experiment was conducted to investigate the change of egg qualify by the height of thick albumen of egg, storage temperature and storage period. The albumen index and Haugh unit were measured and compared among five different storage periods(0, 2, 4, 6, and 10 days), four different storage temperatures($15^{\circ}C$ , $20^{\circ}C$ , $25^{\circ}C$ and $30^{\circ}C$ ), and five different Parts(0, 3, 6, 9, and 12 mm) aparted from egg yolk. The albumen index and Haugh unit were as follows: the albumen index of eggs was significantly(P<0.01) different by the storage temperature and by the measuring position of thick albumen of eggs. It means that the albumen index can be differed by the measuring position of thick albumen even if eggs have a same qualify. For measuring egg qualify in this country, it should be announced that which Parts in thick albumen of eggs are measured. The albumen index of fresh eggs was 0.16. However, the index when measured at 3 hour after oviposition was lower than 0.16. Therefore, it indicates that the criterion of 0.06 lower than 0.16 is required to set for considering practical point during the marketing periods of eggs. When the criterion of albumen index puts 0.06, it is as 100%. Therefore, eggs can be kept the same quality for 6, 4 and 2 days when eggs were stored at $15^{\circ}C$ , $20^{\circ}C$ and 25 ~$30^{\circ}C$ , respectively. When the criterion of Haugh unit score puts 79 as 100%, the eggs can be maintained the quality for 6, 4, and 2 days when eggs are stored at $15^{\circ}C$ , $20^{\circ}C$ and 25~$30^{\circ}C$ , respectively. When the criterion of Haugh unit 55 as 100%, the eggs can be maintained the same quality for 10, 8 and 2 days when eggs are stored at $15^{\circ}C$ , $20^{\circ}C$ and 25~$30^{\circ}C$ , respectively. From the experimental results, it can be considered that calculathing egg quality by the height of thick albumin of eggs which was measured at the attachment Parts of thick albumin layer and yolk of eggs was most reasonable and suitable when considering the marketing periods of eggs.

• Proceedings of the Korea Water Resources Association Conference
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• 2006.05a
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• pp.1385-1390
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• 2006

외국에서 ASM 모델의 BNR 적용 연구결과를 국내 하수에 적용하기에는 하수농도, 온도, 슬러지농도 등이 국내와는 달라 적용상 무리가 있다. 본 연구에서 BNR 시뮬레이션을 위한 입력 자료로 활용되는 인자들은 IAWPRC task group에서 제안하는 값들을 사용하되 국내 하수성상에서 필요로 하는 인자들은 직접 실험을 통하여 부분적으로 구해냄으로써 모델 시뮬레이션의 신뢰도를 높이고자 하였다. F/M비의 변화량과 1/SRT과의 관계로부터, 종속영양미생물 생산계수 $Y_H$값을 구한결과, 0.40mg VSS/mg COD였다. 이것을 ASM No.2d에 적용하기 위하여 mg cell COD formed/mg COD oxidized 단위로 환산한 결과 0.58을 나타냈다. H 하수처리장의 1차 침전지 하수를 이용하여 호기성상태에서 OUR Test를 통한 미생물에 의한 유기물 섭취시 산소섭취율 변화를 측정하였다. 호기성상태와 무산소상태에서 구한 쉽게 분해되는 용존성유기물(Ss)값을 비교해보면 각각 35.5mg/L와 39.9mg/L로 약간의 차이는 있으나 유사한 값을 보여주고 있다. 시뮬레이션을 위한 동력학적 계수 중 무산소 상태에서 종속영양미생물의 ${\mu}_{max,H}$는 $3.56d^{-1}$로 나타났고, 호기성상태에서는 구하면 ${\mu}_{max,H}$는 $4.2d^{-1}$로 산출되었다. 종속영양미생물의 사멸계수 $b_H$를 구하기 위한 실험에서 초기 OUR의 10%이내가 될 때까지 걸린 시간은 7일정도가 걸렸으며, 사멸률 $b_H$는 $0.043hr^{-1}$로 나타났다. 독립영양미생물의 최대비성장률 ${\mu}_{max,A}$는 최대암모니아 섭취률을 이용하여 구한 결과 $0.65d^{-1}$로 나타났다.EX>$60%{\sim}87%$가 수심 10m 이내에 분포하였고, 녹조강과 남조강이 우점하는 하절기에는 5m 이내에 주로 분포하였다. 취수탑 지점의 수심이 연중 $25{\sim}35m$를 유지하는 H호의 경우 간헐식 폭기장치를 가동하는 기간은 물론 그 외 기간에도 취수구의 심도를 표층 10m 이하로 유지 할 경우 전체 조류 유입량을 60% 이상 저감할 수 있을 것으로 조사되었다.심볼 및 색채 디자인 등의 작업이 수반되어야 하며, 이들을 고려한 인터넷용 GIS기본도를 신규 제작한다. 상습침수지구와 관련된 각종 GIS데이타와 각 기관이 보유하고 있는 공공정보 가운데 공간정보와 연계되어야 하는 자료를 인터넷 GIS를 이용하여 효율적으로 관리하기 위해서는 단계별 구축전략이 필요하다. 따라서 본 논문에서는 인터넷 GIS를 이용하여 상습침수구역관련 정보를 검색, 처리 및 분석할 수 있는 상습침수 구역 종합정보화 시스템을 구축토록 하였다.N, 항목에서 보 상류가 높게 나타났으나, 철거되지 않은 검전보나 안양대교보에 비해 그 차이가 크지 않은 것으로 나타났다.의 기상변화가 자발성 기흉 발생에 영향을 미친다고 추론할 수 있었다. 향후 본 연구에서 추론된 기상변화와 기흉 발생과의 인과관계를 확인하고 좀 더 구체화하기 위한 연구가 필요할 것이다.게 이루어질 수 있을 것으로 기대된다.는 초과수익률이 상승하지만, 이후로는 감소하므로, 반전거래전략을 활용하는 경우 주식투자기간은 24개월이하의 중단기가 적합함을 발견하였다. 이상의 행태적 측면과 투자성과측면의 실증결과를 통하여 한국주식시장에 있어서 시장수익률을 평균적으로 초과할 수 있는 거래전략은 존재하므로 이러한 전략을 개발 및 활용할 수 있으며, 특히, 한국주식시장에 적합한 거래전략은 반전거래전략이고, 이 전략의 유용성은 투자자가 설정한 투자기간보다 더욱 긴 분석기간의 주식가격정보에 의하여 최대한 발휘될 수 있음을 확인하였다.(M1), 무역적자의 폭, 산업의 생산

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.385-390
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• 1998

The effect of agglomeration treatment was examined to prevent the parched cereal powder from clumping when it is blended with water. Parched cereal powder was composed of 66.9% carbohydrate, 7% water, 12.1% crude protein, 12.1% crude fat and 1.9% ash, respectively. Particle size of parched cereal powder was generally enlarged by agglomeration treatment. This phenomenon was confirmed by particle size analyzer and microscopic observation. The color of agglomerated sample was shown to be slightly darker than the untreated sample. The water absorption indices of agglomerated samples which were steamed for 2min and re-dried were significantly increased as compared with the untreated sample. The water solubility indices of agglomerated samples showed generally lower values than those of untreated samples. In views of quality and processing time, the optimum condition of agglomeration treatment for manufacturing well-dispersable parched cereal powder in water was 15min re-drying after 2min steaming. It is concluded that the agglomeration treatment improves the dispersibility of parched cereal powder and thus facilitates the intake of it after mixing with water.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.341-347
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• 1998

To develop simple and accurate analytical method for freezing time prediction of beef and tylose under various freezing conditions, freezing time (Y) was regressed against the reciprocal $(X_3)$ of difference of initial freezing point and freezing medium temperature, reciprocal $(X_4)$ of surface heat transfer coefficient, the initial temperature $(X_1)$ and thickness $(X_2)$ of samples which should cover most situations arising in frozen food industry. As results of the multiple regression analysis, equations were obtained as follows. $Y_{tylose}=3.45X_1+7642.84X_2+4642.67X_3+2946.89X_4-431.33\;(R^2=0.9568)$ and $Y_{beef}=0.68X_1+7568.98X_2+2430.78X_3+3293.26X_4-299.00\;(R^2=0.9897)$. These equations offered better results than Plank, Nagaoka and Pham's models, shown in satisfactory agreement with models of Cleland & Earle and Hung & Thompson when were compared to previous models, and the accuracy of its was very high as average absolute difference of about 10% in the difference between the fitted and experimental results. Also, thermal diffusivities of beef and tylose were measured as $4.43{\times}10^{-4}m^2/hr$ and $4.39{\times}10^{-4}m^2/hr$ at $6{\sim}7^{\circ}C$, $2.42{\times}10^{-3}m^2/hr$ and $3.32{\times}10^{-3}m^2/hr$ at $-10{\sim}-12^{\circ}C$. Initial freezing points of beef and tylose were $-1.2^{\circ}C\;and\;-0.6^{\circ}C$, respectively. Surface heat transfer coefficients were estimated $20.57\;W/m^2^{\circ}C$ with no-packing, $16.11\;W/m^2^{\circ}C$ with wrap packing and $13.07\;W/m^2^{\circ}C$ with Al-foil packing, and the cooling rate of immersion freezing method was about 10 times faster than that of air blast freezing method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.244-251
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• 2009

Extraction characteristics of dried jujube and functional properties of corresponding extract were monitored by response surface methodology. Maximum extraction yield of 53.69% was obtained at extraction temperature of $50.35^{\circ}C$, extraction time of 16.69 hr, and ethanol concentration of 72.88%. At extraction temperature, extraction time, and ethanol concentration of $45.80^{\circ}C$, 15.47 hr, and 73.12%, respectively, maximum cyclic adenosine monophosphate content was 8.20 mg/100 g. Maximum total polyphenol content was 18.85 mg/g at extraction temperature, extraction time, and ethanol concentration of $64.91^{\circ}C$, 20.84 hr, and 66.91%, respectively. Maximum total flavonoid content was 0.48 mg/g at extraction temperature, extraction time, and ethanol concentration of $57.36^{\circ}C$, 15.14 hr, and 71.08%, respectively. $IC_{50}$ value of electron donating ability showed maximum level of 32.34 mg/mL at extraction temperature of $48.46^{\circ}C$, extraction time of 19.25 hr, and ethanol concentration of 65.36%. Maximum ascorbic acid equivalent antioxidant capacity was 3.58 mg ascorbic acid equivalent per gram sample at extraction temperature, extraction time, and ethanol concentration of $56.09^{\circ}C$, 21.86 hr, and 65.36%, respectively.

• Journal of Bio-Environment Control
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• v.5 no.2
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• pp.202-209
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• 1996

The environment in composting greenhouse is very different with the traditional greenhouse by biothermal energy and $CO_2$ concentration. This experiment aimed to investigate the environmental effects on the growth and development of tomato grown at composting greenhouse. The room temperature is not different between two greenhouses because of heating and ventilation, but the soil temperature in composting greenhouse is about 7$^{\circ}C$ to 15$^{\circ}C$ higher than that of traditional greenhouse. The emission concentration of ammonia gas is the highest, 117.3ppm, at the 6th day starting the digest, and were gradually lowered from 7th day, 11 became 15.7ppm at the 16th day. The concentration of $CO_2$ in composting greenhouse were 250 to 2000ppm higher than that of traditional greenhouse for 4 months starting digest. The growth and development of tomato grown at composting greenhouse was better than that of traditional greenhouse. The yield in composting greenhouse was also better than that of traditional greenhouse. The sugar contents of tomato grown at composting greenhouse became about 1 $^{\circ}$Brix higher than that of traditional greenhouse.

• Journal of the Korea Organic Resources Recycling Association
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• v.22 no.4
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• pp.72-86
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• 2014

This study was conducted to investigate the effects of mulching of easily-decomposable organic materials including rice powder and corn starch on rice paddy fields. The treatments were including seven mulching materials each consisted of rice powder [Rice], starch with black color [Starch-B] and transparent [Starch-T] and stone powder [Stone], and conventional vinyl [Conventional], no-mulching without herbicide [Control-O] and no-mulching with herbicide [Control-C]. Rice growth and yield were different among the treatments; the highest yields were observed for [Rice] ($6.51ton\;ha^{-1}$) and [Conventional] ($6.47ton\;ha^{-1}$) followed by [Starch-T] ($6.25ton\;ha^{-1}$) and [Stone] ($6.20ton\;ha^{-1}$) which is comparable to the [Control-C] ($6.15ton\;ha^{-1}$). However, [Starch-B] showed lower rice yield ($4.93ton\;ha^{-1}$) than the [Conventional] or [Control-C]. Mean soil temperature ranged form 23.6 to $24.1^{\circ}C$ with the highest temperature for [Rice] treatment, and cumulative soil temperature was also significantly higher in the [Rice] treatment. Among the soil parameters, electrical conductivity, organic matter content, and phosphorus concentration were also different among the treatments. The amount of earthworm casting was higher for [Rice] treatment ($17.7kg\;m^{-2}$) compared to the others ($5.5{\sim}9.8kg\;m^{-2}$). It was suggested that mulching of rice fields with organic materials containing rice powder is better than others in respected to rice yield and earthworm activity.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.6
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• pp.2641-2647
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• 2012

Quality and sensory characteristics such as microbial count, pH, acidity, flavor, taste, color and overall acceptance of bamboo shoot pickle cured with red pepper paste and bamboo shoot pickle cured with soy sauce paste made of Maengjong bamboo shoots were investigated during a long-term storage at different temperature (at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$). Microbial contamination was not observed, and water content did not showed significant change in all samples of both pickles during the whole storage period of 30 days, regardless of storage temperature. At $25^{\circ}C$, all sensory characteristics of bamboo shoot-red pepper paste pickle did not show a significant change for 30 d. However, at $35^{\circ}C$ and $45^{\circ}C$, the flavor, taste and color of bamboo shoot-red pepper paste pickle did not change remarkably, but the overall acceptance significantly changed from the beginning of storage. Bamboo shoot-soy sauce pickle did not give a significant change in flavor, taste and overall acceptance at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$. However a remarkable change in color started to be shown at 25 d in case of storage at $45^{\circ}C$. Overall acceptance and color were selected as indicating parameters for the shelf-life estimation of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle, respectively. Based on room temperature storage and delivery at $20^{\circ}C$, the shelf-life of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle were determined as 308 d (about 10 month) and 447 d (about 14 month), respectively.

• Korean Chemical Engineering Research
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• v.53 no.6
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• pp.783-791
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• 2015

A fluidized-bed reactor with an inside diameter of 0.1 m and a height of 1.2 m was used to study the effect of steam and catalyst additions to air-blown biomass gasification on the production of producer gas. The equipment consisted of a fluidized bed reactor, a fuel supply system, a cyclone, a condenser, two receivers, steam generator and gas analyzer. Silica sand with a mean particle diameter of $380{\mu}m$ was used as a bed material and calcined dolomite ($356{\mu}m$), which is effective in tar reduction and producer gas purification, was used as the catalyst. Both of Korea wood pellet (KWP) and a pellet form of EFB (empty fruit bunch) which is the byproduct of Southeast Asia palm oil extraction were examined as biomass feeds. In all the experiments, the feeding rates were 50 g/min for EFB and 38 g/min for KWP, respectively at the reaction temperature of $800^{\circ}C$ and an ER (equivalence ratio) of 0.25. The mixing ratio (0~100 wt%) of catalyst was applied to the bed material. Air or an air-steam mixture was used as the injection gas. The SBR (steam to biomass ratio) was 0.3. The composition, tar content, and lower heating value of the generated producer gas were measured. The addition of calcined dolomite decreased tar content in the producer gas with maximum reduction of 67.3 wt%. The addition of calcined dolomite in the air gasification reduced lower heating value of the producer gas. However The addition of calcined dolomite in the air-steam gasification slightly increased its lower heating value.

• Food Science and Preservation
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• v.17 no.1
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• pp.1-8
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• 2010

We investigated the effect of freezing on changes in the chemical components of semi-dried red pepper (SDRP). We used storage temperatures of $0^{\circ}C,\;-10^{\circ}C,\;-20^{\circ}C,\;and\;-70^{\circ}C$. After 30 days of storage, capsaicin content had decreased by 40% at $0^{\circ}C$ and by 21% at $-20^{\circ}C$. Initial vitamin C content was 1,358.02 mg%. Compared with control, the $0^{\circ}C$ storage group showed a significant decrease in vitamin C content but no such decrease was noted in the $-20^{\circ}C$ and $-70^{\circ}C$ storage groups after 30 days. ASTA values were not influenced by storage temperature or period, in agreement with previous results. We concluded that storage was effective at temperatures of less than $-20^{\circ}C$. Next, both dried red pepper (DRP) and SDRP were stored at $-20^{\circ}C$ for 12 months. DRP had the lower level of capsaicinoids (55.01 mg%) owing to the long drying time. After 12 months, SDRP capsaicinoid had decreased by 30-33%, compared with a decrease of 54% in DRP. Initial vitamin C contents were 721.48 and 955.25 mg% in DRP and SDRP, respectively, and, after 12 months, vitamin C loss in the SDRP group (37%) was less than that in fresh red pepper (FRP) samples (45%). Initial $\beta$-carotene content was greatest in the FRP group (259.82 mg%), and that of DRP decreased by 20% after 12 months. The color a/b value of SDRP (1.40) was greater than that of DRP (1.00).