• Culinary science and hospitality research
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• v.9 no.1
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• pp.39-50
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• 2003

Effects of Monascus anka powder on the quality characteristics of bread were investigated. Monascus anka powder was added to wheat flour at concentrations of 0, 1.0, 3.0 and 5.0%, respectively. The dough yield tended to decrease by adding Monascus anka products but those were not significant difference. The loaf volume index decreased by adding Monascus anka powder. The springiness of bread increased by the addition of Monascus anka. However bread with Monascus anka powder showed higher textural properties(strength, hardness, gumminess and brittleness) except for cohesi- veness than bread without Monascus anka powder. Color of L values decreased while a and b value increased with increasing quality of bread product No significant difference in pleasant flavor between bread with and without Monascus anka products were observed. However, bread with 1% Monascus anka powder showed the highest score for pleasant color, taste, texture and overall quality.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.31 no.5
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• pp.80-86
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• 2003

An anaysis on the discharge performance of an impinging-type injector for cavitating flow has been conducted by both numerical and experimental method. The predicted discharge coefficient for cavitating flow agrees well with the measured data showing less than 1% discrepancy. For the case of non-cavitating flow analysis, the disagreement between CFD results and the experimental data is 8%. The discharge coefficient for the cavitating flow decreases with decrease in the Reynolds number. On the other hand, it increases slightly as the Reynolds number increases for the non-cavitating flow because of the reduced viscous effect. From the present study, it is confirmed that the fact that cavitation phenomena should be included to predict accurately the discharge performance of injectors for cavitating flow regime. The uniformity of density and velocity magnitude degraded at the injector exit, and the secondary flow strength through the injector orifice accentuated due to cavitation.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.9 no.1
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• pp.43-55
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• 1997

Existing theories and experimental results on mud bed consolidation, fluidization and erosion are briefly reviewed. The importance of the history of bed shear strength profile which experiences periodic and random consolidation and fluidization is qualitatively discussed by reanalyzing a field data set in Youngkwang area of Korea. According to the results of existing laboratory experiments and the reanalyzing, the numerical modelling of mud or pollutant transport without considering consolidation and fluidization may cause the time lag between the hydrodynamic forcing and the increment of sediment and bed-originated pollutant concentrations in water column. The time lag can derive serious error in the transport direction, consequently in the budget of a heavy-concentrated bottom-originated substance, especially in macrotidal environments with relatively high wave energy.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.135-140
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• 2002

Mungbean starch gels(MSG) was prepared by adding green tea powder(GP) in the ratio of 0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5% and 3.0% and tested for sensory characteristics, chromaticity and rheological properties. In sensory evaluation test, 1.5% GP added MSG gave the highest score in color, 1% GP added MSG in flavor and overall quality and 0.5% and 1.0% GP added MSG was evaluated higher than control in general. In chromaticity tests lightness(L) value of MSG decreased as the ratio of GP increased. In rheometer test, 2% and 2.5% GP added MSG showed the high values in hardness, cohesiveness, gumminess and brittlness.

• Journal of the Korean Geotechnical Society
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• v.29 no.5
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• pp.5-17
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• 2013

This study investigates the effect of thermal stress on axial load and pile settlement of PHC energy piles. A series of numerical analyses were performed by controlling major influencing parameters such as pile arrangement, pile spacing, end-bearing condition, soil condition and pile cap stiffness. It is found that the characteristics of pile-load transfer are significantly affected by seasonal operation mode (i.e., cooling and heating) throughout the year. Also, the axial load under thermal loading increases with increasing the pile spacing. The settlement of the pile in sand is larger than that in clay because of the thermal stress generated. It is also found that thermal stress highly influences on the end-bearing pile, corner pile and rigidity of pile cap.

• Journal of the Korean Geotechnical Society
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• v.34 no.2
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• pp.5-17
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• 2018

In this study, the in-situ stress, strength and stress-strain characteristics with shear parameters (UU, CU, ${\bar{CU}}$) are analytically evaluated and the stability analyses are carried out under loading/unloading conditions. The in-situ stress and the stress-strain behaviour may become different according to input shear parameters in finite element analyses with construction step, Especially, if the internal friction angle in Mohr-Coulomb model is set to zero, the in-situ stress and the stress-strain behaviour might not be properly predicted. The results from CU parameter of total stress analysis have no significant difference with the results from CU of effective stress analysis. Therefore, in the numerical analysis for soft ground, CU parameters can be applied to predict in-situ stress and stress-strain behaviors. In addition, the calculation method was proposed to determine the shear parameter of Mohr-Coulomb model, which is corresponding to the shear strength equivalent to that of in-situ soil.

• The Journal of Engineering Geology
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• v.32 no.4
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• pp.547-558
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• 2022

In August 2020, a debris flow occurred in Gokseon, Jeollanam-do, that resulted in the death of five residents. In this study area, high-resolution 0.03 m topographic information was generated through photogrammetry, and the amount of soil movement/loss was measured. In addition, sensitivity analysis was performed for flow depth, flow velocity, and debris flow area with the program Flo-2D using the difference in simulation parameter that discharge and topographic information. Wth increasing debris flow input discharge, increases were seen in flow depth, flow velocity, and debris flow area, as ell as in the gap in results from high-resolution topographic information and low-resolution topographic information. Also, when high-resolution topographic information was used, the results were similar to the actual (measured) flow direction of the debris flow. Therefore, the application of high-resolution topographic information increases the accuracy of the debris flow analysis results compared with low-resolution information. Results could be further imporved in the future by considering geological information such as yield stress and viscosity.

• Journal of the Korean Geotechnical Society
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• v.24 no.11
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• pp.25-34
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• 2008

An application of concrete track is being actively processed for the construction of Korean high speed railway. The concrete track has an advantage in decreasing the maintenance cost, whereas it has much difficulty controlling the long term settlement after settlement occurred. Therefore, the management and control of settlement are very important for the successful construction of concrete track. The purpose of this paper is to verify the allowable settlement between concrete track and ballast track, and piled raft foundation installation effects as settlement reducers for concrete track. Therefore, a series of 3D finite element analyses that take into account the allowable settlement were performed for major parameters such as soil condition, pile installation and loading type. Based on the analysis, it is shown that concrete track causes much smaller settlement than ballast track, and the effect of installation is necessary to effectively reduce the settlement of concrete track.

• Journal of Korea Society of Industrial Information Systems
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• v.29 no.1
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• pp.117-123
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• 2024

Bubbles generated in water receive an upward buoyant force due to the density and pressure difference of the surrounding fluid. Additionally, the behavior, shape, and heat exchange process of bubbles vary depending on the viscosity, surface tension, rising speed, and size difference with the surrounding fluid. In this study, we modeled speed, and heat transfer of a high-temperature single bubble rising in a cylindrical water tank. For this purpose, velocity, and temperature of the bubbles were calculated using theoretical equations, to be compared with numerical simulation results. The numerical analysis was performed using a commercial software, and the stability of the numerical analysis with mesh size was confirmed through calculation of the grid convergence index. The numerical analysis of the rising speed and temperature of a single bubble showed the values to converge when the minimum cell size was 1/160 of the bubble diameter, and the temperature decrease was confirmed to be the same as that of the surrounding fluid within 0.05 seconds.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.455-460
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• 2001

Quality characteristics of rice which was washed with solution of waxy rice flour to improve the quality of long term stored rice, were investigated. 2000 (Hap-Sal) and 1996 crop year rices (Jung Bu Mi) which were pre-washed with water (PWR) and solution of waxy rice flour (PWRW) were compared. Moisture contents of rices showed no difference among rices, and protein contents of PWRW were increased with washing of waxy rice flour solution although PWRW and PWR were processed from the same batch. Micro-structure of rices did not show particular difference enough to explain quality characteristics of rices. Amylogarm of PWR showed higher viscosity than Hap-Sal, which was characteristic properties of long term stored rice. However, viscosity of PWRW was decreased compared to PWR. The reason of decrease must be the effect of waxy rice starch which was imbedded with washing the rice. Color of PWR was higher in lightness (L), whiteness (W) and yellow (b) compared to Hap-Sal and PWRW. However cooked PWR showed decrease of whiteness and increase of yellow. Sensory evaluation of PWRW showed significant improvement of glossiness, stickiness, taste, and overall preference and decrease of yellow and hardness compared to PWR. Above results suggest that the development of PWRW will improve the quality of pre- washed rice.