• Composites Research
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• v.17 no.3
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• pp.8-14
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• 2004

The effect of moisture absorption on the mechanical properties in carbon fiber reinforced composites has been investigated with various moisture environment such as sea water, tap water and distilled water. It also has been studied about the influence of drying of the immersed specimen for a certain period of time on the mechanical properties. As a result, we found that the ratio of moisture absorption mainly depended on the immersion time in the moisture environment and that of the immersed specimen for a certain period of time decreased with the drying time. We also found that tensile strength decreased with the increasing of the ratio of moisture absorption and the tensile strength decreased by moisture absorption recovered up to some extent by drying the specimen.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2000.12a
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• pp.52.1-52
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• 2000

고분자 물질 용액에 감자 절편을 침지시의 탈수현상을 설명하기 위해 (1) 비정상 상태(unsteady state)에서의 확산 식을 초기시간에 대해 단순화시킨 모델, (2) 침지시간별로 수분확산계수와 평균확산계수를 비교하여 탈수현상을 설명하고자 한 모델, (3) 물질이동에 대한 Fick의 제2법칙을 무한평판의 조건에서 전체시간에 대해 전개한 모델 등 3가지 모델을 가정하여 검토한 결과 PEG용액에 감자절편을 침지했을 때 물질이동의 동력학적인 해석은 Fick의 제2법칙에 근거한 모델이 잘 적용되었으며 수분의 확산계수를 추정한 결과 8$\times$$10^{-7}$~4$\times$$10^{-6}$$cm^2$/s 범위였다.위였다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.4
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• pp.197-201
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• 1975

다랭이 주낚의 양승방식에는 방향의 양승(On-tracing retrieve)방식과 역방향의 양승(Back-tracing retrieve) 방식의 두가지 방식이 있다. 순방향의 양승은 최초에 투승된 주낙끝에서부터 양승하기 시작하여 투승한 순과 같은 순으로 양승하는 것이고 역방향의 양승은 최후에 투승된 주낚끝에서부터 양승하기 시작하며 투승한 순과 반대순으로 양승하는 것이다. 주낚의 조업소요시간을 변갱하지 않고 양승방식만 변갱한다면 주낚의 평균침지시간은 변하지 않고 다만 침지시간의 분포구간만 변한다. 투승작업시간을 $\tau_1$, 투승작업이 끝나고 양승작업을 시작하기까지의 대기시간을 $\tau_2$, 양승작업시간을 $\tau_3$하면 주낚의 침지시간분포범위는 양승방식에 따라 다음과 같이 서로 다르다. $\tau_2$부터 $\tau_1+\tau_2+\tau_3$까지의 범위 역방향으로 양승할 때 $\tau_1+\tau_2$부터 $\tau_2+\tau_3$까지의 범위 임의시의 낚시 어획성능은 $F_0\varrho-^{-zt}$ ($F_0$는 초기어획성능, z는 감소계수, t는 투승후 경과시간)으로 나타낼 수 있고 침지시간 t인 낚시 Hro의 어획미수는 $H_{F_0}\frac{1-\varrho^{-zt}}{z}$로 나타낼 수 있으므로 주낙조업에서 낚시수 $H_G$개 이고 침지시간이 $\tau_\alpha$와 $\tau_\beta$ 범위내에서 분포하면 어획미수는 $C_G$는 다음과 같이 나타낼 수 있다. $$C_G=\frac{H_G}{\tau_\beta-\tau_\alpha}{\cdot}\frac{F_0}{Z}\int^{\tau_\beta}_{\tau_\alpha}(1-\varrho^{-zt})dt$$ $\tau_\alpha,\;\tau_\beta$의 값은 순방향의 양승에 있어서는 $\tau_\alpha=\tau_1+\tau_2,\;\tau_\beta=\tau_2+\tau_3$, 역방향은 양승에 있어서는 $\tau_\alpha=\tau_2,\;\tau_\beta=\tau_1+\tau_2+\tau_3$. 따라서 다랭이 주낚의 어획미수는 그 양승방식에 따라 차가 있고 순방향의 양승으로 더 많은 어획미수를 얻을 수 있다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1280-1285
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• 2006

The presoaking conditions of soybeans in various solution for decreasing microbial contamination and improving germination were investigated. Soybeans were treated with presoaking solutions (sterilized water, 0.1% grape fruit extract, 0.1% vitamin $B_1$ derivate solution AS5 and vitagen) at $25^{\circ}C,\;35^{\circ}C,\;45^{\circ}C\;and\;55^{\circ}C$ for $3\sim12$ hr and germinate at $25^{\circ}C$, 95%RH for 3 days. Total bacterial count and coliform count of soybeans were $6.0\times10^5CFU/g$ and $3.0\times10^5CFU/g$, respectively, and the most of presoaking treatments decreased the microbial contamination. The increase of presoaking time induces low germination ratio compared with unsoaked soybeans and the germination of soybeans was not detected at $55^{\circ}C$. The germination of soybeans was effected by presoaking solutions, temperature, and time. The optimal presoaking condition for decreasing microbial contamination and promoting initial germination was using grape fruit extract at $35^{\circ}C$ for 6 hr.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.55-60
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• 2004

Changes of cell wall components and softening enzyme during the preparation of persimmon pickles with soy sauce and soy paste were investigated. The contents of alcohol insoluble substance and cell wall extracted from persimmon pickles in soy sauce and soy paste were gradually decreased to the 20th day of storage and then decreased rapidly, but the contents of water soluble material extracted from persimmon pickles in soy sauce and soy paste was increased during the storage time $(0{\sim}50\;days)$. The contents of lignin, pectin and acid-soluble hemicellulose of persimmon pickles in soy sauce and soy paste were decreased during the storage, but contents of alkali-soluble hemicellulose was increased. The contents of cellulose almost did not change during storage of pickles. The hardness of persimmon pickles in soy sauce and soy paste was gradually increased up to the 30th day of storage and then decreased. The activities of polygalacturonase and pectinesterase as softening enzyme in persimmon pickles with soy sauce and soy paste increased during storage. And ${\beta}-galactosidase$ activity was slightly increased to the 30th day of storage and after increased rapidly.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.697-702
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• 1995

Changes of physicochemical properties during the preparation of persimmon pickles and its optimal preparing conditions including salt concentration, soaking temperature, soaking time, amount of fermented soy paste, and ripeness of fresh pesimmon were investigated. The salinity and pH of soaking solution were rapidly dropped during 40 days of soaking, while their changes were negligible after 40 days of soaking. When the fermented soy paste was added to the soaking solution with $10{\sim}40%$ the pH dropped more slowly. Salt content in persimmon pickles was gradually increased during soaking and soluble tannin content was rapidly decreased during the first 10 days of soaking. L value of persimmon pickles was gradually decreased, but a/b value was slightly increased. The hardness of persimmon pickles was slightly increased up to the 20th day of soaking and then decreased. Most acceptable persimmon pickles were prepared when the less ripened fresh persimmons were soaked in 10% salt solution at $15^{\circ}C$ for 40 days, and the suitable amount of soy paste added to the soaking solution for preparing persimmon pickles was 20%.

• Development and Reproduction
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• v.15 no.4
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• pp.301-308
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• 2011

The tolerance evaluation for abalone Haliotis discus hannai embryos was performed using different concentrations of cryoprotective agents (CPAs): dimethyl sulfoxide, ethylene glycol and propylene glycol added to 0.2 M sucrose, respectively. 4-cell, trochophore and veliger were exposed in each CPA with different concentration for 10, 20 and 30 minutes of immersion time. Developmental rates were increased with decreased concentration of every CPA and decreased immersion time, and differed from types of CPA. Developmental rates of veliger in all the CPAs were higher than those of 4-cell and trochophore. The developmental rates and larval activity indices in ethylene glycol were comparatively higher than those in other CPAs and the effective CPA and its concentration for the cryopreservation of the abalone embryos was suggested as 2.0 M ethylene glycol with equilibration time of 30 minutes.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.497-502
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• 1990

The effect of sugar concentration, immersion time and temperature on water loss, solid gain or loss, and sugar molality of potatoes during osmotic concentration was analyzed by a response surface methodology (RSM), and those values were predicted by using a second degree polynomial regression model. Effect of osmotic concentration and blanching on vitamin C retention of air dried potatoes (6% MC: wet basis) was also evaluated. The most significant factor was sugar concentration for water loss, solid gain or loss, sugar molality, rate parameter and retention of vitamin C. Second and third factors were immersion time and temperature respectively. Water loss and solid gain were rapid in the first 10 min and then levelled off. A 44.6% of water loss was observed during osmotic concentration using a sugar solution $(60\;Brix,\;80^{\circ}C$) with 20 min of immersion time. Dried potatoes after osmotic concentration had higher vitamin C content than dried potatoes after blanching. Optimum regions for osmotic concentration process of potatoes were $60-70^{\circ}C$ of immersion temperature, 60 Brix of sugar solution and 16-20 min of immersion time based on above 30% of water loss and 50% of vitamin C retention.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.604-609
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• 2003

In order to investigate the transfer rate of calcium into rice and the effect of soaking conditions-temperature (20, 30, 40, 50 and $60^{\circ}C$, $X_1$), calcium concentration of soaking solution (0, 250, 500, 750 and 1000 mg/L, $X_2$) and soaking time (5, 10, 15, 20 and 25 min, $X_3$), moisture absorption rate, hardness and calcium content of rice after soaking were analyzed. When the soaking temperature and time were increased the moisture absorption rate also increased (p<0.01). Quadratic and interaction effects on the moisture absorption rate among variables were highly significant, within 5%. The predictive model for moisture absorption rate $(Y_1)$ was as follows: $Y=16.14+0.78X_1+1.24X_3-0.23X_1{^2}+0.14X_2{^2}-0.42X_3X_1-0.38X_3{^2}\;(R^2=0.9123)$. Hardness was decreased as soaking time and temperature increased. Calcium contents of soaked rice increased as temperature, the calcium concentration of soaking solution and soaking time were increased (p<0.01). Also the interactive effect between soaking time and calcium concentration of soaking solution was high. The predictive model for calcium content $(Y_3)$ was as follows: $Y_3=470.80+110.87X_1+123.47X_2+52.29X_3-7.42X_1{^2}-14.87X_2{^2}-9.49X_3X_2-20.57X_3{^2}\;(R^2=0.9840)$. From the results in this study, if adults and children take 400 g of calcium enriched rice with 600 mg/kg and $700{\sim}900\;mg/kg$, respectively, they can expect to take more calcium than the recommended intake without other calcium reinforcing agents.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.382-386
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• 1997

In the present study, an attempt was made to investigate the effects of steeping treatment on browning of onion hydrolysate. After steeping treatment with solvents, phenols content of methanol and ethanol were showed 25.1mg/ml and 24.9mg/ml. And absorbance of methanol and ethanol was showed 0.26 and 0.22. L and b value of treatment with methanol and ethanol were lower than other solvents. Browning reaction of onion hydrolysate was decreased with increasing concentration of ethanol. Treatment of above 80% ethanol was effective to remove phenols and was showed a low color intensity. Treatment with 80% ethanol was more effective than addition of cystein to remove phenols and to decrease browing degree.