• KAPE Magazine
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• s.252
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• pp.21-23
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• 2017

본 연구는 식품제조산업 현장에서 원료육으로 많이 사용되는 제주산 돼지고기 중 제주흑돼지가 제주일반돼지에 비해서 돼지도체 등급판정 기준에 의한 비교시 높은 등급이 나오지 않음에도 불구하고 가격이 높게 나오는 현상에 대한 원인을 규명하고자, 제주흑돼지와 제주일반돼지를 구입하여 도체상태의 육질 특성과 정육상태에서의 물성특성을 조사하였다. 도체상태에서 제주흑돼지는 제주일반돼지에 비해 육색의 적색도는 유의적으로 높았다. 돼지고기 정육의 물성을 조사하기 위해 제주흑돼지와 제주일반돼지 중 도체중량이 유사한 도체를 선별하여 분석하였다. 돼지 껍데기에 대한 물성을 조사한 결과 제주흑돼지와 제주일반돼지에서 차이점은 탄력성(springness), 응집성(cohesiveness), 탄성(Resilience)에 유의적인 차이가 있었고, 돼지 생육에 있어서는 탄력성(springness), 응집성(cohesiveness), 탄성(Resilience)에서 유의적인 차이점을 보였다. 이상의 결과를 종합해 볼 때 식품제조 원료로써 제주산 돼지고기를 구매할 때 제주흑돼지는 제주일반돼지에 비해서 도체상태에서 육색의 적색도가 유의적으로 높고, 돼지고기 껍데기와 고기의 탄력성(springness)이 높고, 응집성(cohesiveness), 탄성(Resilience)에서는 낮은 값을 나타냈다. 따라서 생육상태에서 식품제조 원료육으로 돼지고기를 구매할 때 물성항목이 품질평가에 중요한 지표로 활용할 수 있을 것으로 판단된다.

• 중국학논총
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• no.72
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• pp.123-143
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• 2021

自2000年以來, 中國通過經濟的高速增長迅速成爲世界第二大經濟體。与其他發展中國家一樣, 中國通過以政府爲主導的經濟增長方式推動了城市化進程進而助長了住房需求的增加和住房价格的上漲, 幷由此造成貧富差距不斷加大等各种社會問題。本硏究主要分析影響中國住房供給因素的中國住房生態系統。 通過自2001-2019年馬爾可夫鏈模型和效應模型的分析結果表明, 不同地區的城市化發展程度和收入的變化等与住房供需的相關因素, 存在有意義的顯著差异。特别是人口密度和收入最高的地區, 大部分在20年的持續城市化和收入差距的影響下没有發生變化, 幷且大部分在集群内移動。考慮住房城市化變化因素和收入變化因素, 20年投資供需价格變化彈性約爲0.628, 銷售需求价格變化彈性約爲0.748。换言之, 在中國住房也是具有財務屬性的商品。基于這一論点, 如果中國政府實施符合住房供需關系的住房供給政策, 卽可縮小貧富差距, 也將能够實現收入再分配和促進經濟增長兩个目標。

• Environmental and Resource Economics Review
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• v.28 no.4
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• pp.583-615
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• 2019

This paper investigates the level of decoupling between greenhouse gas emissions and economic growth in Korea. Despite previous studies mainly stressed the existence of the Environmental Kuznets Curve, the lack of investigations in the level of decoupling constraints further policy suggestions. This study analyzes the level of decoupling in the short- and long-term, focusing on short-term volatility of GHG emissions income elasticity. In the long run, there is no decoupling in Korea because a robust causal relationship exists between GHGs, GDP, and fossil fuels. However, the short-term volatility is clearly identified under the long-term equilibrium(coupling), indicating there is the relative decoupling in the short run. The results show that fossil fuel dependence is a significant factor that increases short-term volatility(decoupling) and breaks the causal link(coupling) between GHGs and GDP.

• Journal of the Korea Institute of Building Construction
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• v.23 no.6
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• pp.715-726
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• 2023

This study suggested that protective panels should be installed as sacrificial members as a safety design method for structures with potential explosions such as hydrogen charging stations to minimize direct damage to the structure and have resilience. To this end, the focus of the experiment is on quantitatively evaluating the impact of the structure when the protection panel is installed closely or spaced apart from the structure in a high-speed collision situation of the projectile. The experimental design used steel plates instead of concrete structural members mainly used in the past for excellent reproducibility, and the impact of structural members was compared and analyzed through deformation differences on the back of the steel plate. In addition, the impact of changes in the physical properties of the elastic body used as a separation material for the protective member and the difference in shock wave transmission time according to the protective member and the elastic body on the structural member was investigated.

• Journal of the Korea Society of Computer and Information
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• v.29 no.6
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• pp.167-173
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• 2024

In this paper, we propse a quantitative research by investigating the subcutaneous tissue elasticity by using ultrasonography in lymphedema patients after breast cancer surgery. Lymphedema patients who took breast cancer operation were included. Thickness of subcutaneous tissue was assessed at two spots; 10cm below elbow (forearm) and 10cm above elbow (upper arm), not only in affected side but also in sound side. By using probe attached to real-time pressure sensor, stress-strain curves were obtained. We defined tissue elasticity as slope of that curve at range of 7.5~15% of strain to avoid toe region. By comparing the elasticity of normal side and that of affected side, lymphedema tissues were classified into 'softer' and 'harder' tissues. Overall 30 cases of lymphedema tissues and 30 cases of sound tissues were checked. The difference of the elasticity between normal and affected side ranged from -3.98 N/m² to 1.40 N/m². The lymphedema tissues were classified into 17 softer tissues and 13 harder tissues. No demographic and clinical values, including clinical stage of lymphedema, showed statistically meaningful differences between two groups. Evaluation of subcutaneous tissue elasticity with ultrasonography and real-time pressure sensor could be one of the useful tools for investigation of lymphedema tissue characteristics.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.386-392
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• 2001

Quality characteristics of conventional and whey noodles were investigated by studying the textural properties. cooking properties, and sensory characteristics. The whey noodles were prepared by mixing whey powder with the wheat flour before noodle production, with the mixture ratio ranging between 1 and 7% in volume. The results are summarized as follows : the addition of whey powder noticeably improved the textural characteristics of the cooked noodles, i.e. hardness, gumminess, and chewiness. The best results were obtained using the following percentage of whey in the mixture: the hardness with 1% added, the gumminess and chewiness with 3% added, and the elasticity with a 7% addiction. The tension force also increased with addition of whey powder, The highest tension force was obtained when 3% of the whey was mixed. While the cooking water of the general noodles displayed a light reddish tint, the cooking water of the whey noodles had a yellow-greenish tint. The cooking water of the whey noodles was more turbid than that of the conventional noodles. The whey noodles increased in volume more than the conventional noodles. after cooking. There was no difference in weight increase and water absorption rates between both types of noodles. More favorable results were shown for appearance, color, texture, and sensory acceptability in the whey noodle than in the conventional noodles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1517-1524
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• 2015

The purpose of this study was to determine the storage characteristics of Sulgidduk, a kind of rice cake, added with Portulaca oleracea L. The effect of P. oleracea L. paste (0, 1, 3, or 5%) on the storage qualities of Sulgidduk was evaluated during storage period at $20{\pm}2^{\circ}C$ for 3 days. As the amount of P. oleracea L. paste increased, loss of water in P. oleracea L. Sulgidduk decreased. Textural properties by texture profile analysis showed that hardness of Sulgidduk added with 5% P. oleracea L. paste was the lowest among treated samples. However, the hardness of all Sulgidduks increased during storage, regardless of the addition amount of P. oleracea L. paste. In accordance with the texture results, differential scanning calorimetry exhibited that the enthalpy of Sulgidduk with 5% P. oleracea L. addition was the lowest, indicating the delaying effect of P. oleracea L. paste on retrogradation of rice cake. From these results, the addition of P. oleracea L. to Sulgidduk extended shelf-life by delaying retrogradation.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.200-206
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• 2005

This study was performed to develop a functional stirred yoghurt prepared from skim milk added with loquat(Eriobotrya japonica Lindley). Skim milk containing $15\%$ loquat extract was fermented by the mixed strains of Streptococcus thermophilus and Lactobacillus acidophilus, and then loquat flesh and oligosaccharide were added to the yoghurt base. Sensory scores of the stirred yoghurt containing $15\%$ loquat flesh and $20\%$ oligosaccharide were higher than other groups in sweet taste, sour taste and overall acceptability. When the levels of oligosaccharide of the stirred yoghurts added with $15\%$ loquat flesh were increased, the L value(brightness) and a value (redness) of the stirred yoghurt decreased, but the b value(yellowness) increased. The hardness, springiness, cohesiveness, gumminess and resilience of the $15\%$ loquat flesh stirred yoghurt added with $20\%$ oligosaccharide were higher than others.

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.7-12
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• 1991

Castera is a favorite food which is well known to the general public made by egg, sugar and wheat flour. This study is carried out in order to investigate to the physical properties of eastern. The results are summarized as follows: 1) As a result of the sensory evaluation for eastern with 19 kinds of material in Kyushu on the market, it could be classified into 3 types: A) high grade (Castera), C) low grade (Sponge cake), and B) midium grade (Something middle of those). 2) In the texturometer measurement for eastern, hardness of A type was highest, B and C are 22∼35% lower than A type, while cohesiveness and springiness are not significantly different. 3) In the creep test, 3 types are all the S-element Voigt model, consisting of Hookean body, Newtonian body and two sets of Voigt body. Eo of A type is 13∼36% higher than other types, it tends to the same result of hardness. The parts of retardation strain of A type are 21∼41% lower than B type, 8∼l3% higher than C type, respectively. 4) About the day change of eastern of A type, mechanical model is not changed.

• Food Science and Preservation
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• v.15 no.5
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• pp.656-661
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• 2008

basic formulation. Moisture content of 13.72%, crude protein 5.22%, crude lipid 1.31%, crud ash 1.94%, respectively. The pH of yellow layer cake decreased with increasing mandarin powder concentrations. In color values, with increase of mandarin powder concentration. The volume decreased with increasing mandarin powder concentration. The weights of yellow layer cake increased with increasing mandarin powder concentration. L value and a value decreased with increasing mandarin powder concentration in the crumb. b value increased with increasing mandarin powder concentration. The baking loss rate decreased with increasing mandarin powder. In the texture hardness, gumminess, chewiness and adhesiveness of yellow layer cakes significantly increased with increasing mandarin powder concentration. springiness and cohesiveness of yellow layer cakes significantly decreased. In the results of sensory evaluation, when compared to the control, the bread added to 9% of mandarin powder was superior to in color and flavor, while was similar to texture and taste.