• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.620-625
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• 1993

This experiment was carried out to predict the sensory properties of yogurt by instrumental methodology. Sensory attributes such as viscosity, mouth-feel, taste and quality were investigated. Instrumental parameters were measured with refractometer, viscometer, consistometer and rheometer. Sensory data showed that viscosity of peach yogurt was higher than that of strawberry and tropical-fruit-mixed (TFM) yogurts (p<.05). All instrumental parameters of peach yogurt were higher than those of strawberry and TFM yogurts, except cohesiveness and elasticity (p<.05). Viscosity measured by panelists was significantly correlated with instrumental viscosity, consistency, hardness, adhesiveness and gumminess in the fruit yogurts (p<.05). But mouth-feel and quality of yogurts showed poor relationships with instrumental parameters. The effective instrumental parameters for predicting sensory viscosity ($Y_{1}$) of yogurts were consistency ($X_{1}$), viscosity ($X_{2}$) and cohesiveness ($X_{3}$). And those for predicting mouth-feel ($Y_{2}$) were consistency. The estimated regression equations were as follows; $Y_{1}=4.968-0.0486X_{1}+0.00012X_{2}+0.0348X_{3},\;Y_{2}=5.701+0.0154X_{1}$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.2
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• pp.137-145
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• 1990

Six commercial rice varieties were cultivated at different locations in 1987 and 1988. Rice samples harvested from 8 to 20 locations for a variety each year were used to measure or observe grain appearance, amylose content and alkali digestibility, cooked rice texture using rheometer, gelatinization and viscosity of rice flour using amylograph, and eating Quality of cooked rice by sensory evaluation. Relationship between Quality characteristics showing large locational variation were analized to approach the long-term objective, rice grain Quality standardization. Percent white-center and white-belly grain of the same variety showed great variation between locations, but did not affect on 1000-grain weight, amylose content and alkali digestibility, amylogram and rheogram characteristics, and eating Quality of cooked rice. Positive correlationship were obtained between maximum viscosity and break down, and maximum viscosity and alkali digestibility. Set back was correlated negatively with maximum viscosity, break down and alkali digestibility. Rice samples having significantly lower values of maximum viscosity and break down and higher set back value at the same time showed higher ADV and lower texture palatability index (TPI) and viscousness/hardness ratio (Vi/H), and lower sensory evaluation score of cooked rice compared with those of rices having typically higher values of maximum viscosity and break down and lower set back value. When TPI, Vi/H and overall sensory eating score of cooked rices measured were divided into three categories, high, medium and low using deviation from locational mean value of a variety, many of rice samples having high TPI or high Vi/H showed medium or high in overall sensory eating score of cooked rice.

• Applied Chemistry for Engineering
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• v.5 no.4
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• pp.698-705
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• 1994

The basic medium oil modified alkyd resin was synthesized from linseed oil fatty acid(LOFA), phthalic anhydride(PAA), maleic anhydride(MA) and trimethylol propane(TMP) by condensation polymerization at $230^{\circ}C$. MA/TMPTA modified water-reducible alkyd resins were synthesized with TMPTA graft copolymerization onto the basic resin at $180^{\circ}C$. Acid value of the resin was controlled by the addition amount of MA and N,N-dimethylethanol amine(DMEA) was used as a neutralizing agent to prepare of the water-reducible alkyd resin. The effect of TMPTA on the graft copolymerization of the resin was studied by measuring molecular weight glass transition temperature(Tg), viscosity, graft efficiency, and gel contents of melanin cured film. Heat resistance, UV resistance and water resistance of cured film of MA/TMPTA modified resin was compared to those of TMA/TMPTA modified alkyd resin. The molecular weight, viscosity gel contents and graft efficiency of water reducible alkyd resin were increased according to the TMPTA graft copolymerization, but Tg was decreased. The viscosity was lower when the solid contents reached 40% than that of 30% content and also and also became lower with the extent of neutralization ratio, The heat resistance, UV resistance and water resistance of the MA/TMPTA modified alkyd resis were better than those of TMA/TMPTA modified alkyd resin but the storage stability of the TMA/TMPTA alkyd resis was better than that of MA/TMPTA modified alkyd resin.

• Journal of the Society of Naval Architects of Korea
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• v.34 no.1
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• pp.1-10
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• 1997

Viscous flow around actual ship is calculated by an use of RANS equations. The propriety of this computing method, usefulness to hull form design and the scale effect which is the effect of viscous flow depending on the scale of ship model are investigated. Reynolds stress is modelled by using k-${\varepsilon}$ turbulence model and the law of wall is applied near the body. Body fitted coordinates are introduced for the treatment of the arbitrary 3-dimensional shape of the ship hull form. The transformed equations in the computational domain are numerically solved by an employment of FVM. In the calculation of pressure, SIMPLE method is adopted and the solution of the discretized equation is obtained by the line-by-line method with the use of TDMA The calculations of two ships, 4410 TEU container carrier and 50,000 DWT class bulk carrier, are performed at model and actual ship scale. The results are compared and discussed with the model test results which are viscous resistance, nominal wake distribution at propeller plane and limiting streamline on the hull surface. They describe the effect of stem form and the scale effect very well. In particular, the calculated nominal wake distribution and limiting streamline are agreed qualitatively with the experiments and the viscous resistance values are estimated within ${\pm}5%$ difference from the resistance tests.

• Geophysics and Geophysical Exploration
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• v.27 no.2
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• pp.119-128
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• 2024

Marine magnetic surveys provide a rapid and cost-effective method for pioneer geophysical survey for many purposes. Sea-surface magnetometers offer high accuracy but are limited to measuring the scalar total magnetic field and require dedicated cruise missions. Shipboard three-component magnetometers, on the other hand, can collect vector three components and applicable to any cruise missions. However, correcting for the ship's magnetic field, particularly viscous magnetization, still remains a challenge. This study proposes a new additional correction method for ship's viscous magnetization effect in vector data acquired by shipboard three-component magnetometer. This method utilizes magnetic data collected simultaneously with a sea-surface magnetometer providing total magnetic field measurements. Our method significantly reduces deviations between the two datasets, resulting in corrected vector anomalies with errors as low as 7-25 nT. These tiny errors are possibly caused by the vector magnetic anomaly and its related viscous magnetization. This method is expected to significantly improve the accuracy of shipborne magnetic surveys by providing corrected vector components. This will enhance magnetic interpretations and might be useful for understanding plate tectonics, geological structures, hydrothermal deposits, and more.

• Proceedings of the Korean Magnestics Society Conference
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• 1998.05a
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• pp.24-25
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• 1998

• The Bulletin of The Korean Astronomical Society
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• v.15
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• pp.12.1-12.1
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• 1990

• Transactions of Materials Processing
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• v.11 no.2
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• pp.114-122
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• 2002

• Proceedings of the Korean Fiber Society Conference
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• 1992.06b
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• pp.106-106
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• 1992

• Geotechnical Engineering
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• v.15 no.6
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• pp.24-30
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• 1999