• Journal of Food Hygiene and Safety
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• v.6 no.3
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• pp.157-163
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• 1991

Salted sea mustard (Undaria pinnatifida) was irradiated (0, 2,4 kGy) and stored for 6 months at $10{\pm}1^{\circ}C\;and\;30{\pm}2^{\circ}C$, respectively. Quality deterioration of stored salted sea mustard was observed to closely relate with the growth of halophilic bacteria and yeast. Gamma irradiation with 2 to 4 kGy doses reduced initial microbial loads of salted sea mustard by 1 to 2 log orders, but had little influence on the propagation during storage. Organoleptic characteristics of the sample showed no signifiant difference between nonirradiated control and irradiated samples during storage. Thus, gamma irradiation was little effective for improving the microbiological and organoleptic qualities of salted sea mustard associated with its storage stability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.29-34
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• 1998

This study was investigated to know changes of the cell wall components, cell wall degrading enzyme activities and contents of soluble protein of strawberry during ripening and softening. The contents of water soluble substances were slightly increased during ripening, but the contents of alcohol-insoluble substances were not changed. The contents of pectin were not changed at green mature and turning stage, while decreased after mature stage. The contents of alkali-soluble hemicellulose and cellulose were increased during ripening and softening. The contents of water-soluble and saltsoluble protein were not changed, but the content of cell wall protein was slightly decreased during ripening. The content of total protein was increased at turning stage, it is not changed after turning stage. $\beta$-Galactosidase activity was increased during ripening, and pectinmethylesterase activity was decreased at turning. Phenylalanine ammonia-lyase activity was changed up to mature stage, but decreased at overripening stage. Polygalacturonase and cellulase activities were not detected at all of ripening stages.

• Korean Journal of Metals and Materials
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• v.56 no.11
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• pp.796-804
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• 2018

The Charpy impact toughness of the heat affected zone (HAZ) of electro gas welded 390 MPa yield strength grade steel, manufactured by a thermo mechanically controlled process, was investigated. The effects of added Nb on the toughness of the steel and the factors influencing scatter in toughness are discussed in the present work. It was observed that adding Nb to the steel led to the deterioration of HAZ toughness. The presence of soluble Nb in the HAZ increased its hardenability and resulted in a larger amount of low toughness bainitic microstructure. Microstructural observations in the notch root area revealed the significant role of different microstructures in the area. In the presence of a larger amount of bainitic microstructures, the HAZ exhibited a lower Charpy toughness with a larger scatter in toughness. A softened zone with a lower hardness than the base metal was formed in the HAZ. However, theoretical analysis revealed that the presence of the zone might not be a problem in a real welded joint because of the plastic restraint effect enforced by surrounding materials.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.56-62
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• 2015

Various pretreatment methods were evaluated to prevent tissue softening of heated onion. Changes in onion tissue firmness during heating were explained by 3-mechanism model consisting of texture hardening at low temperature ($60-80^{\circ}C$) and substrate softening at high temperature. Preheating of onion in a $Ca^{2+}$-containing solution significantly improved its texture after high-temperature heating. The improvement of firmness by preheating at low temperature was related to the formation of strong cross-linking between carboxyl groups and $Ca^{2+}$ by the action of pectin methylesterase in onion. The highest firmness was obtained by pre-heating at $70^{\circ}C$ for 120 min in 0.5% calcium solution. This result was supported by chemical analysis showing that the amount of bound calcium was the highest at $70^{\circ}C$. Further investigation should be carried out to establish the optimal conditions to prevent the softening of various vegetables.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.96-96
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• 2017

농산물 수확 이후 저장 유통 과정에서 일어나는 생리적 현상 변화에 따른 내부품질의 측정 분석연구가 활발히 진행되고 있다. 이 연구에서는 비파괴 측정 방법들 중 하나인 자기공명영상(Magnetic Resonance Imaging, MRI) 기술을 활용하여 후숙 과일인 키위의 저장 일수에 따른 형태 및 내부 구조의 변화를 조사하였다. 공시재료는 국내에서 판매되고 있는 키위들 중 3품종(뉴질랜드산 Sun Gold, 뉴질랜드산 Green, 칠레산 Jin Green)별로 균일한 크기의 과일 5개씩을 이용하였으며, 시료를 실험실내($16.6^{\circ}C$, 38% RH)에서 18~19 일간 보관하면서 3~5일 간격으로 5회 시험하였다. 전북대 농업과학기술연구소가 보유하고 있는 MRI(M10, Aspect Imaging, Israel)를 활용하여 영상 이미지를 얻었으며, 저장 기간에 따른 무게 감소는 전자저울(한성, HK-series)을 이용하였다. 자기공명영상 이미지는 Gradient-Eco 펄스열을 사용하였고, 횡단면(Axial)의 영상면(Image-direction)을 중심으로 영상영역(Field of View, FOV)은 $80mm{\times}80mm$로 1회 촬영 할 때 마다 30개의 영상들을 얻었다. 저장 기간이 길어질수록 내부 공동현상이 커지는 것으로 나타났고, 뉴질랜드산 Sun Gold 품종은 다른 두 품종보다 내부 공동이 빠르게 나타났다. 실험이 끝나는 날에는 껍질이 연화되어 타원형의 형체를 계속 유지하지 못하고 붕괴되는 이미지를 MRI를 통해서 관찰 할 수 있었다. 시간이 지남에 따라 영상들의 위치가 일정하지 않고 일부 회전을 한 것처럼 나타났다. 이는 키위 전용 홀더를 만들어 고정하지 않고 측정하다보니 생긴 오차로 생각 되었다. 키위를 건조한 공간에 오래 보관하였기 때문에 시간이 지남에 따라 수분증발과 연화된 껍질 사이로 과육이 흘러 일부를 제외한 대부분의 키위 무게가 일정하게 감소하는 것을 알 수 있었다.

• Polymer(Korea)
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• v.27 no.4
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• pp.275-284
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• 2003

The positive temperature coefficient (PTC) effects of high density polyethylene (HDPE)/carbon black composite materials were investigated by enhancing adhesive characteristics of electrodes and controlling HDPE chemical crosslinking. When the silver paste was used as an electrode for the same 45 wt% HDPE/carbon composites, the resistance was over 1 $\Omega$, which should be compared with the resistance of 0.2 $\Omega$ for the dendritic copper electrode. In general, the silver-paste electrode exhibited higher electrical resistance than cupper electrode due to the interfacial resistance between the electrode and PTC composites. The HDPE/carbon composite exhibited typical PTC characteristics maintaining a constant resistance up to vicat point and showing a maximum at the melting point of HDPE. The crosslinked HDPE significantly decreased the negative temperature coefficient (NTC) phenomena, and desirably showed a constant or slightly increasing feature of electrical resistance in the high temperature region.

• Journal of Korean Tunnelling and Underground Space Association
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• v.18 no.6
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• pp.557-568
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• 2016

Squeezing is a phenomenon that may occur in deep tunneling and could bring about a large plastic deformation, tunnel closure and collapse of tunnel supports. Therefore, quantitative estimations of deformation and stress from squeezing and its possibility are necessary for establishment of a rational tunneling method. This study carried out three dimensional numerical analyses using a strain softening model in order to simulate the behaviour of squeezing and to estimate deformation and yield area around tunnels quantitatively. Numerical analyses were performed for 42 cases of various stress and strength conditions. As a result, the maximum tangential stress and strength of rock mass ratio could estimate plastic deformation and yield depth around tunnels and equations of relations between them were proposed.

• Tunnel and Underground Space
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• v.8 no.3
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• pp.234-248
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• 1998

This paper presents a new constitutive model for numerical modeling the shear behaviour of rough rock joints. The model incorporates the dilatancy of joints on the basis of elasto-plastic theory. Barton's empirical shear strength formular are adopted in the formulation process. The mobilized JRC concept is evoked to address the shear strength hardening and sofrening phenomena. The mobilized JRC in the pre- and post-peak range is approximated by assuming that the variation of JRC is a function of tangential plastic work. Discrete finite joint element is used to implement the proposed constitutive model. The model is validated by the numerical direct shear test on a single joint which is subjected to different boundary conditions. The test results are in good agreement with the experimental observations reported by other authors. The numerical tests also exhibit that the proposed model can simulate the salient features envisaged in the behaviour of rough rock joints.

• Tunnel and Underground Space
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• v.11 no.3
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• pp.225-236
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• 2001

The roughness of rock joint is one of the most important parameters in developing the shear resistance and the tendency of dilation. Due to the damage accumulated with shearing displacement, the roughness angle is lowered continuously. It is known that dilation, shear strength hardening, and softening are directly related to the degradation of asperities. Much effort has been directed to incorporate the complicated damage mechanism of asperities into a constitutive model fur rock joints. This study presents an elasto-plastic formulation of joint behavior including elastic deformability, dilatancy and asperity surface damage. It is postulated that the plastic portion of incremental displacement 7an be decomposed into contributions from both sliding along the asperity surface and damage of asperity. Numerical cyclic shear tests are presented to illustrate th? performance of the derived incremental stress-displacement relation. A laboratory cyclic shear test is also simulated. Numerical examples reveal that the elasto-plastic joints model is promising.

• Journal of the Korean Geotechnical Society
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• v.28 no.4
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• pp.115-124
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• 2012

The responses of stone column-improved ground under seismic loading are investigated using a series of 1g shaking table tests. These tests show similar results to those of one dimensional numerical models for stone column-improved ground based on Baez's assumption on the soil and stone-column interaction. The experimental and numerical results show that the stone column can prevent large shear deformations incurred due to cyclic softening in clayey deposits, but they also show that the surface acceleration in the improved clayey deposits may amplify more than that in unimproved clayey deposits when subjected to short periodic seismic motions.