• Food Science and Preservation
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• v.10 no.4
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• pp.435-440
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• 2003

Such fruits as nut persimmons, mandarin oranges and apples stored in the far-infrared radiated chamber at 5$^{\circ}C$ under 90% of relative humidity had been maintained in the fresh state for longer times than the control stored only in the cold chamber. Fruits stored in the far-infrared radiated chamber showed lower values in weight loss rate, microbial colony count and decay ratio and higher ascorbic acid content than the control stored only in the told room through the storage period. We confirmed that fruits stored in the far-infrared radiated chamber under low temperature and high humidity showed least changes in quality properties through the storage period and the far-infrared radiated facilities could be a good storage system.

• The Korean Journal of Mycology
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• v.44 no.4
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• pp.296-299
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• 2016

Lentinula edodes is an edible mushroom that contains a ${\beta}$-glucan called lentinan, which has antitumor and immune-enhancing properties. In the present study, the ${\beta}$-glucan contents of L. edodes mushrooms cultivated on sawdust with different nutritional supplements and fruiting temperatures were measured using a commercial ${\beta}$-glucan assay kit purchased from Megazyme (Bray, Ireland). The weight loss of sawdust media and the yield of fruiting bodies showed similar trends, but the yield was more closely associated with the nutritional supplements used than the weight loss of sawdust media was. The ${\beta}$-glucan contents of L. edodes were 39.5-42.1%, except in the bean curd refuse + $CaCl_2$ supplementation group (50.4%). Furthermore, the ${\beta}$-glucan content decreased with increasing temperatures and was 42.4% at a low fruiting temperature.

• Food Science and Preservation
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• v.11 no.4
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• pp.468-471
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• 2004

To investigate the effect of funcitional MA film 0.3 mm and control(non-pack) during 24 weeks of storage on 'Fuji' apple, the weight loss, firmness, a titratable acidity, soluble solid content(SSC $^{\circ}Brix$) and the rate of decay were measured. After 20 week storage, weight loss was $4.65\%$ in control, but $0.31\%$ in 0.03 mm funcitional MA film. The titratable acidity, soluble solid content and firmness were changed a little. The rate of decay was $4.2\%$ in control, and $1.1\%$ in funcitional MA film.

• Journal of the Korean Institute of Gas
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• v.19 no.4
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• pp.55-61
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• 2015

In this paper, the displacement behavior characteristic of hollow rollers with various cross sectional area profiles and circular plate for load supporting capacity increment has been presented using a finite element method. The FEM results present that the hollow roller with X-shaped or Y-shaped columns between outer tube, middle tube and inner tube reduces a maximum displacement at the middle length of hollow rollers. And the circular plate, which is inserted at the middle of the hollow roller, is very useful to reduce the maximum displacement of hollow rollers with the plate thickness of 30~40mm. This paper presents the weight vs the maximum displacement ratio in which is represented for the optimized design as a function of a hollow roller total weight. The FEM analyzed results recommend the design model 4, 5 and 6 of hollow rollers for decreasing the ratio of maximum displacement and total weight of hollow rollers.

• Journal of the Korean Geosynthetics Society
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• v.10 no.4
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• pp.113-121
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• 2011

River sand has generally used for the backfill material of underground power cables. The thermal resistivity of it has $150^{\circ}C$-cm/Watt in wet condition and more than double in dry condition. The final goal of this study is to find the backfill material which has a small change in thermal resistivity with various water contents, for example thermal resistivity is $50^{\circ}C$-cm/Watt and $100^{\circ}C$-cm/Watt in wet and dry conditions respectively. In this study it is presented that the comparison of thermal resistivity using stone powder, crush rock, weathered granite soil and Jumunjin sand as well as river sand in the needle method regarding water content, dry unit weight and particle size distribution. As a result, the thermal resistivity of a material is minimized when they have maximum dry unit weight at optimum moisture content and maximum density by appropriately mixing materials for particle size distribution. Therefore thermal resistivity characteristics should be considered two factors: one is the difference between natural dry condition and dry state after optimum moisture content, and the other is the difference between unit weight of raw material and maximum dry density.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.89-95
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• 2003

In order to evaluate the oxidative stability and sensory evaluation for the pine needle extracted oils, we prepared the pine needle extracted oils by the autoclave method with soybean and/or olive oils. The lipid peroxidation was monitored by measuring the formation of 2-thiobarbituric acid reactive substances(TBARS). In addition, the secondary reaction products of lipid oxidation were measured by fluorescence spectroscopy. A weight changing was decreased in oils added pine needle during storage periods. The formation of TBARS was the lowest in olive pine needle oils after 14 days storage, whereas it was the highest in soybean oil. The levels of fluorescent products in extracted oils added pine needle were also decreased in organic layers. According to the sensory evaluation, the scores of fragrance, taste and overall preference in savored laver using an pine needle extracted oils were no significant differences. Overall results suggest that the pine needle extracted oils can be developed to functional oil resources.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.36-41
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• 1973

Chemical changes with time of frying-fats during the frying process (beef tallow with 0.01% BHA and 0.01% BHT, turnover rate 9%/hr and $140{\pm}10^{\circ}C$ temperature) of Ramyon on a commercial scale were studied. No significant changes of carbonyl value and peroxide value were noted up to 120 hrs. However, small increases in acid value, color and dimeric fatty acid were noted. Small decreases in iodine value and the content of unsaturated fatty acids were also observed. Under the experimental storage condition, when the stability of fats heated were compared to fresh fat, minor differences in carbonyl value and weight gain were noted. All of these demonstrated that frying-fats commercially used in Ramyon frying system were maintained in good quality during the frying process.

• Journal of Industrial Convergence
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• v.19 no.3
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• pp.91-96
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• 2021

In order to express the ideal appearance, everyone, regardless of age or gender, invests boldly in appearance management. In particular, hair coloring and hair styling using irons are widely used and used. have. Therefore, for the purpose of presenting the efficient use of flat irons, the study of thermal analysis of virgin hair and bleach hair in 120℃ heat treatment is conducted. As a result of the study, it was found that the overall weight of bleached hair decreased more than that of virgin hair at all treatment temperatures of flat irons. Through this thermal analysis study that measures the weight change according to the temperature rise of virgin and bleached hair, beauty consumers provide information on the optimal temperature flat ironing procedure that can minimize hair damage and discoloration while maintaining color in hair subjected to physical friction. It is believed that it will provide them efficiently.

• Journal of the Korean Society of Hazard Mitigation
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• v.4 no.1 s.12
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• pp.1-14
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• 2004

The objective of this study is firstly to frame up the seismic safety of concrete gravity dams. It is necessary to analyze seismic response and evaluate seismic performance of concrete gravity dams during earthquake. In this study, seismic damage and dynamic analysis of concrete gravity dams using structural analysis package such as SAP2000 and MIDAS were performed. Additional dynamic water pressure due to earthquake considered as additional mass for numerical seismic analysis. According detailed analysis, the vibration through the dam structure (transverse to water flow) seems to be very critical depending on the shape of the dam. For more precise evaluation of seismic fragility of concrete gravity dams, further research is still needed.

• Journal of Nutrition and Health
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• v.42 no.7
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• pp.650-663
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• 2009

The purposes of this study were to investigate one portion size of menus served and to evaluate nutrient intake of lunch at three elderly care facility food services located in Seoul. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Yield factors were calculated from cooking experiments based on standardized recipes, and were used to evaluate nutrient intake. One hundred elderly participated in this study for measuring plate waste and were asked to complete questionnaire. Nutrient analyses for the served and consumed meal were performed using CAN program. The yield factors of rice dishes after cooking are 2.4 regardless of rice dish types, 1.58 for thick soups, 0.60 to 0.70 for meat dishes, and 1.0 to 1.25 branched vegetable. Average consumption quantity of dishes were 235.97 g for rice, 248.53 g for soup, 72.83 g for meat dishes, 39.80 g for vegetables and 28.36 g for Kimchi. On average the food waste rate is 14.0%, indicating the second highest plate waste percentage of Kimchi (26.2%), and meat/fish dish (17.3%). The evaluation results of NAR (Nutrition Adequacy Ratio) showed that iron (0.12), calcium (0.64), riboflavin (0.80), and folic acid (0.97) were less than 1.0 in both male and female elderly groups, indicating significant differences of NAR among three facilities. Compared to the 1/3 Dietary Reference Intake (DRIs) for the elderly groups, nutrient intake analysis demonstrated that calcium (100%) and iron (100%), followed by riboflavin, vitamin A, and Vitamin B6 did not met of the 1/3 EAR (Estimated Average Requirement). For the nutritious meal management, a professional dietitian should be placed at the elderly care center to develop standardized recipes in consideration of yield factors and the elderly's health and nutrition status.