• Culinary science and hospitality research
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• 제22권5호
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• pp.1-12
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• 2016

This study was carried out for the improvement of nutrition and quality of streamed bread. For this purpose, brown rice liquid starter and brown rice sourdough were made and steamed bread was made with different amounts of starter addition followed by a measurement of its physicochemical and sensory characteristics. The pH of dough and titratable acidity tended to decrease significantly according to brown rice sourdough. In addition, the titratable acidity of the control group had significant different by samples. As for the volume of dough, there was no significant difference between the control sample and each sample, but after 15 minutes of fermentation, the volume increased the most in the control sample, with sample D having the least volume. As for volume and specific volume of steamed bread, sample B had the largest at 3.34 and each sample had significant differences based on fermentation time. As for diameter, sample B was the largest at 88.11 and sample D was the smallest at 79.04, with significant differences among samples. As for height of steamed bread, the control group was the highest at 42.91 and sample D was the lowest at41.87, with significant differences among samples. As for the cross-section structure of steamed bread, the porous of sample B, which had the largest volume and specific volume, was the largest with uniform texture and even distribution. L value tended to be higher in the added sampleroups than in the control sample. a value increased as brown rice sourdough increased, and b value was lower when volume and specific volume of the steamed bread increased, which showed a similar trend with that a L value. As for hardness, viscosity, and chewing capacity, sample D was the highest and sample B was the lowest, with significant differences among samples. As a result of measurement of overall preference, sample B had the highest preference with the highest preference in flavor, taste, appearance and texture, and D had the lowest preference with the lowest preference in taste, appearance and texture, with significant differences among samples.

• Journal of the Korean Society of Food Science and Nutrition
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• 제37권3호
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• pp.333-341
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• 2008

The objective of this study was to investigate the physical characteristics of sourdough starter containing red koji rice (SD1: 0%, SD2: 10%, SD3: 20% and SD4: 40%) and to compare the quality characteristics of sourdough breads containing 10% red koji rice powder with those of sourdough bread containing with vollsauer powder (VPB) and white wheat bread (WWB) prepared with starter SD1. The activity of ${\beta}$-amylase increased with increasing amount of red koji rice. Organic acids of sourdough starter with red koji rice (SD2, SD3 and SD4) were higher than that of sourdough starter SD1. The peak time, peak value width of tail, pH, and L value were high in WWB, while the proofing power and a and b values of WWB were lower than those of VPB and sourdough bread containing SD1 (SPB1), SD2 (SPB2), SD3 (SPB3), or SD4 (SPB4). The lowest pH, baking loss, and specific volume were observed with the VPB. The baking loss of SPB4 (sourdough bread containing SD4) was the highest (13.01%). Overall, hardness and springiness were low in sourdough bread containing red koji rice powder, whereas sourness and off-flavor were higher than in VPB. Results of specific volumes, hardness and sensory evaluation indicated that the addition of 10% red koji rice powder to sourdough starter can improve the quality characteristics of the sourdough bread.

• Korean Journal of Food Science and Technology
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• 제54권3호
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• pp.334-342
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• 2022

To meet the needs of Muslim consumers, sausages were prepared using Halal-certified chicken thighs and different amounts of biji powder (0, 20, 30, 40, and 50%), and then the properties of the sausages were compared. As the biji powder levels increased, both the moisture content and the pH of the sausages significantly decreased, whereas their fiber content increased. As the biji powder levels increased, the free radical scavenging effect (DPPH, ABTS) and water holding capacity also increased, and the textural properties also improved. When Muslim consumers evaluated the sensory attributes of the sausages prepared in this experiment and those currently on the market, the ones prepared in this experiment were preferred over the market products. Based on the above results, chicken sausage for Muslim consumers could be successfully produced, and their overall quality and antioxidant effects could be improved by the addition of biji powder (up to 30%).

• Journal of the East Asian Society of Dietary Life
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• 제18권4호
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• pp.554-562
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• 2008

In this study, we attempted to assess the efficacy of a method to improve the quality of prepared bread via the addition Poria cocos powder to wheat flour at a range of concentrations from $0{\sim}5%$. The approximate composition for Poria cocos powder was as follow: moisture 7.67%, crude protein 0.61%, crude fat 0.58%, crude ash 0.32%, and crude fiber 0.30%, when using the flour to which the Poria cocos powder had been added, specific volume, falling number, and dough yield values all increased with increasing concentrations of added Poria cocos powder. The result of our microscopic observations revealed a relative scarcity of larger starch granules, and the bread prepared with the Poria cocos powder evidenced a sparse structure. With regard to the Hunters color value measurements, the L value decreased with increasing concentrations of Poria cocos powder. but the a and b values evidenced an inverse relationship with the concentration of added powder. The texture, hardness, and adhesiveness characteristics of the bread decreased with increasing concentration of added Poria cocos powder. but the gumminess and chewiness of the bread increased. However, we noted no significant differences in the springiness and cohesiveness characteristics among the experimental groups assessed herein. In the sensory evaluation, the quality of the 2% or 3% Poria cocos powder breads was optimal in terms of its taste and flavor.

• Tunnel and Underground Space
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• 제27권4호
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• pp.243-252
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• 2017

Since the failure behavior of transversely isotropic rocks is significantly different from that of isotropic rocks, it is necessary to develop a transversely isotropic rock failure function in order to evaluate the stability of rock structures constructed in transversely isotropic rock masses. In this study, a spatial distribution function for strength parameters of transversely isotropic rocks is proposed, which is based on the Cassini oval curve proposed by 17th century astronomer Giovanni Domenico Cassini to model the orbit of the Sun around the Earth. The proposed distribution function consists of two model parameters which could be identified through triaxial compression tests on transversely isotropic rock samples. The original Mohr-Coulomb (M-C) failure function is extended to a three-dimensional transversely isotropic M-C failure function by employing the proposed strength parameter distribution function for the spatial distributions of the friction angle and cohesion. In order to verify the suitability of the transversely isotropic M-C failure function, both the conventional triaxial compression and true triaxial compression tests of transversely isotropic rock samples are simulated. The predicted results from the numerical experiments are consistent with the failure behavior of transversely isotropic rocks observed in the actual laboratory tests. In addition, the simulated result of true triaxial compression tests hints that the dependence of rock strength on intermediate principal stress may be closely related to the distribution of the microstructures included in the rock samples.

• International Journal of Highway Engineering
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• 제11권3호
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• pp.41-49
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• 2009

Cement concrete pavement has become more common in Korean highway systems. However, as its service period increases, there are some technical problems occurs and no clear solution is available primarily due to the lack of active researches. This research, hence, aims to develop a new mix proportion that may provide better strength and durability with extended service life. Based on a variety of literature reviews, the experimental variables were determined as unit cement content, S/a ratio and W/C ratio. From the experimental works, it is recommended to increase the unit cement content up to 375kg/$m^3$, 400kg/$m^3$ and 425kg/$m^3$. The target slump and air content were set 40mm and 5%, respectively. The maximum size of coarse aggregate was decided to be 25mm because of the easiness of supply in the field. The reduction of W/C ratio was necessarily required and decreased to 0.4 which was proven not to cause any mixing problem with the increased unit cement contents along with polycarbon-based high range water reducing agent. In addition, it was known that the S/a ratio could be reduced to 0.34. The lowered S/a might be possible because of the increased cement paste and hence increased cohesiveness and workability.

• Journal of the Korean Geotechnical Society
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• 제32권11호
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• pp.43-50
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• 2016

A reinforcement is required to ensure the structural safety in case of railway embankment excavation under railway load. A large diameter soil nailing with concrete wall is applied as the reinforcement method instead of the conventional soil nailing system. In this study, a series of 3 dimensional numerical analyses are performed to investigate the optimum reinforcement considering 15 different conditions based on the length, lateral spacing, diameter, and inclination of the reinforcement. The interface between soil nail and perimetric grout is considered by means of cohesion, stiffness and perimeter of the grout. 0.3 m of reinforcement diameter is assessed as the most appropriate based on the economical viewpoint though ground displacement decreases with the increase of diameter, however the difference of displacement is negligible between 0.4 m and 0.3 m of diameter. Surface settlement, lateral displacement of wall, and stress of reinforcement are calculated and economic viewpoint to reinforce embankment considered. Consequently, the optimum reinforcement conditions considering those factors are evaluated as 3 m in length, 0.3 m in diameter, 1.5 m in lateral spacing, and 10 degree of inclination angle in the case of 3 m of excavation depth. Additionally, inclined potential failure surface occurs with approximately 60 degrees from the end of nails and the surface settlement and wall lateral displacement are restrained successfully by the large diameter soil nailing, based on the result of shear strain rate.

• Journal of the Korean Society of Food Science and Nutrition
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• 제30권5호
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• pp.882-887
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• 2001

The purpose of this study was to investigated quality properties of breads prepared from wheat flour with persimon leaf power. Results showed that the volume of bread was lessened, the weight of bread went up, and baking loss rate diminished as persimmon leaf powder content incremented. The experiment showed that bread was maintained in the low level of springiness and cohesiveness was relatively reduced as time lapsed, whereas 3.0 and 5.0% test group remained significantly high level. There was a rapid increment in chewiness and gumminess, which tended to show significantly low as compared to control group, Results of sensory evaluation showed that the preference scores decreased as the persimmon leaf powder contents increased (p<0.05), flavor made no significant differences up to 3.0% test group, however, 5.0% test group containing elutionsuch as catechin or tannin produced sour and bitter taste so strongly that made if feel uncomfortable with. The augment of content indicated a low prederence in terms of texture, in an overall preference had no significant differences as compared to the control group, and 0.5% test group. Through the results of these of these experiments, we can conclude that the highest quality of persimmon leaf powder content is no more than 0.5% in making bread added with persimmon leaf powder.

• The Journal of Engineering Geology
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• 제29권1호
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• pp.23-35
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• 2019

Landslides occur due to heavy rainfall in the summer season. Some of water may infiltrate into the ground; it causes a high saturation condition capable of causing a landslide. Soil properties are crucial in estimating slope stability and debris flow occurrence. The main study areas are Gwanaksan, Suraksan and Bukhansan (Mountain) in Seoul. A total of 44 soil samples were taken from the study area; and a series of geotechnical tests were performed. Physical and mechanical properties were obtained and compared based on region. As a result, among well-graded soils, they are classified as a clayey sand. Coarse-grained and fine-grained contents are approximately 95% and 5%, respectively, with very low amount of clay content. Density, liquid limit and dry unit weight are ranged in $2.62{\sim}2.67g/cm^3$, 27.93~38.15% and $1.092{\sim}1.814g/cm^3$. Cohesion and internal friction angle are 4 kPa and $35^{\circ}$ regardless of mountain area. Coefficient of permeability is varied between $3.07{\times}10^{-3}{\sim}4.61{\times}10^{-2}cm/sec$; it means that it results in great seepage. Permeability is inversely proportional to the uniformity coefficient and is proportional to the effective particle size. In the formal case, there was a difference by mountain area, while in the latter, the tendency was almost similar.

• Journal of the Korean Geosynthetics Society
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• 제20권1호
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• pp.35-44
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• 2021

This research studies the stabilization method for improved soil sloped through the on-site application of Paper Flyash ground stabilizers. The target strength required for improved soil is 500 kPa, and the compressive strength for the slope surface needs to be less than 1,000 kPa after the improvement in order to plant vegetation. To meet this condition, we mixed soil from the site and the ground stabilization material, which is the main material for surface improvement material, performed mixing design and conducted various tests including strength test, permeability test and plantation test. After analyzing the results of the compression test on improved soil slope, we proposed soil constants for the improved soil. In order to evaluate the applicability of the improved soil on the slope, the site construction was carried out on the collapsed slope and the reinforcement evaluation of the surface of the improvement soil was conducted. The stability was not secured before the reinforcement, but the test shows after the reinforcement with improved soil, the safety rate is secured up to 48 hours during the raining period. In addition, the compressive strength of the improved soil at the site was secured at more than 200 kPa adhesion as planned, and the soil hardness test result was also found to be within the specified value of 18-23 mm, which increased the resistance to rainfall and ability to grow plant on the surface for improved soil.