• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1035-1040
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• 2005

This study was conducted to investigate the surface spraying effect of materials on the rheological properties of frozen starch with microwave heating. Microwave helps reduce cooking time by high temperature, but swiftly snatches moisture from foods such as frozen starches (buns and noodles etc) and makes surface of foods harder. Four types of maltodextrin materials have been prepared for different concentration solutions and sprayed on surface doughs of sheet type. Sprayed dough samples were Quickly frozen at $-70^{\circ}C$ and wrapped with polypropylene film. All the treated samples were kept at 0, -20 and $-50^{\circ}C$, and then taken out periodically for measurement of the quality during storage. The quality attributes evaluated after heating with microwave energy include sensory quality retrogradation, texture, surface color and microstructure. The quality of frozen starches deteriorated with long term storage even at low temperatures of -20 and $-50^{\circ}C$, and the spray materials were found to improve the textural and physical properties of frozen starches in the microwave heating. Particularly, maltodextrin with D.E value of $9\~12$ had the most desirable effects of quality improvement.

• Korean Journal of Soil Science and Fertilizer
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• v.31 no.4
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• pp.400-406
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• 1998

To investigate the effect of simulated acid rain on the change in soil chemical properties, simulated acid rain of different pH was applied to the three soils of different texture. Simulated acid rain of pH 4.0 and 6.0 did not greatly change the soil pH, while simulated acid rain of pH 2.0 decreased greatly the soil pH. Decrease in soil pH were in the order of sandy loam > loam > clay loam, while increase in exchangeable acidity was in the order of clay loam > loam > sandy loam. Amount of nutrients leached downward due to the penetration of simulated acid rain into the soil was in the order of Ca > K > Mg. Exchangeable Al was not detected when soil acidity dropped to pH 5 and exchangeable acidity increased within a range of CEC. A total 1200mm of simulated acid rain(pH 3.0) can load $12kg\;ha^{-1}$ of $H^+$ ion, $128kg\;ha^{-1}$ of sulfur, $56kg\;ha^{-1}$ of nitrogen. The acidity of simulated acid rain pH 3.0 can be neutralized by addition of $444kg\;ha^{-1}$ of slaked lime. The amount of leached bases were equivalent to 923, 1731 and $1608kg{\cdot}ha^{-1}$ in sandy loam, loam and clay loam soil respectively.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.36 no.4
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• pp.94-104
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• 2018

This study examined photogrammetric reconstruction techniques that can measure the original form of a cultural property utilizing photographs taken in the past. During the research process, photographs taken in the past as well as photograph on the internet of Soswaewon Garden in Damyang(scenic site 40) were collected and utilized. The landscaping structures of Maedae, Aiyangdan, Ogokmun Wall, and Yakjak and natural scenery Gwangseok, of which photographs can be taken from any 360 degree direction from a close distance or a far distance without any barriers in the way, were selected and tested for the possibility of reproducing three-dimensional shapes. The photography method of 151 landscape photographs (58.6%) from internet portal sites for the aforementioned five landscape subjects containing information on the date the photograph was taken, focal length, and exposure were analyzed. As a result of the analysis, it was revealed that the majority of the photographs tend to focus on important parts of each subject. In addition, we discovered that there are two or three photography methods that internet users preferred in regards to each landscape subject. For the purposes of the experiment, photographs in which a single scene consistently appears for each landscape subject and it was determined that there was a high level of preference related to the photography method were analyzed, and three-dimensional mesh shape model was produced with a photoscan program to analyze the reproducibility of three-dimensional shapes. Based on the results of the reproduction, it was relatively possible to reproduce three-dimensional shapes for artifacts such as Ogukmun wall, Maedae, and Aeyangdan, but it was impossible to reproduce three-dimensional images for natural scenery or an object that has similar texture such as Yakjak and Gwangseok. As a result of experimentation related to the reconstruction of three-dimensional shapes with the photographs taken on site using a photography method similar to that of the photographs selected as previously mentioned, there was success related to reproducing the three-dimensional shapes of Yakjak and Gwangseok, of which it was not possible to do so through the photographs that had been collected previously. In addition, through comparison of past and present images, it was possible to measure the exact sizes as well as discover any changes that have taken place. If past photographs taken by tourists or landscape architects of cultural properties can be obtained, the three-dimensional shapes from a particular period of time can be reproduced. If this technology becomes widespread, it will increase the level of accuracy and reliability in regards to measuring the past shapes of cultural landscape properties and examining any changes to the properties.

• Korean Journal of Soil Science and Fertilizer
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• v.17 no.3
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• pp.200-206
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• 1984

This study was conducted to examine the morphological, physical and chemical characteristics of the Bancheon, Gopyeong, Hwadong and Deogpyeong series derived from diluvium in Korea. The results were as follows. 1. The sequence of the Bancheon, Gopyeong, Hwadong and Deogpyeong series consists of the soil catena. Thus, the Bancheon and Gopyeong series are weil drained, the Hwadong and Deogpyeong series moderately well drained due to the influence of topography and irrigation water. 2. The surface soils of the Bancheon and Gopyeong series are yellowish red, dark yellowish brown fine silty texture and the subsoils are yellowish red, red and strong brown fine clayey with moderate to strong angular blocky or subangular blocky structure with clayey cutans on the structural face. The surface soils of the Hwadong and Deogpyeong series are dark grayish brown, grayish brown fine silty texture and the subsoils are strong brown, light olive brown and brownish yellow fine silty or fine clayey with moderate to strong prismatic, angular blocky or subangular blocky structure with clayey cutans on the structural face. The consistences of all the subsoil horizons are extremely compact and hard, whereas sticky and plastic when wet. 3. The lower the topography, the higher the silt/clay ratio, soil reaction, organic matter, available water and phosphate content but the higher the topography, the higher the active iron content. 4. These soils are classified as Hapludalfs by Soil Taxonomy in U.S.D.A. 5. These soils must be applied with much lime, phosphate and compost to improve the soil fertility.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.114-120
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• 2009

This study was conducted to determine the effect of feeding complex of wild chrysanthemum powder, probiotics and selenium on meat quality in finishing pigs ($LY{\times}D$). 25 pigs were randomly alloted to two treatments; C (basal diet), T (C diet added 0.3% wild chrysanthemum powder, 0.1% probiotics and 0.1% selenium). Pigs were slaughtered at approximately 110 kg final weight and chemical composition, physico-chemical characteristics, fatty acid composition and sensory test were measured in pork loin. Proximate composition, pH, water holding capacity, cooking loss, shear force and color were no differences among the tested samples. Texture properties of hardness in treatment were significantly higher than the control (p<0.05). Fresh meat of overall acceptance and cooked meat of tenderness, juiciness and overall acceptability in T were significantly higher than the control. Fatty acid compositions of myristic acid, palmitoleic acid, oleic acid, unsaturated fatty acid and monounsaturated fatty acid in T were significantly higher than the control.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.644-652
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• 2006

This study was investigated the utilization of pomegranate(P) as coagulants for 새려 manufacture, the quality characteristics and shelf-life on tofu made by P1(fruit juice of pomegranate 1%) and P2(fruit juice of pomegranate 2%) and P3(fruit juice of pomegranate 3%) and P4(fruit juice of pomegranate 4%) and P5(fruit juice of pomegranate 5%) were investigated and compared to G.D.L(C). And also, total microbe and tatal acid of the tofu were determined during storage at $0^{\circ}C^$. The results are summarized as follow P3(493.3g/500ml) compared to C(485g/500ml) showed the highest yield. Turbidity of tofu was increased as the proportion of pomegranate was increased, while pH of tofu was increased as the proportion of pomegranate was decreased. $L^{\ast}^{\ast}^{\ast}$ value of C tofu was highest, $a^{\ast}^{\ast}^{\ast}$ value of tofu was increased as the proportion of pomegranate was increased and $b^{\ast}^{\ast}^{\ast}$ value of C tofu was higher than those of other tofus. The hardness of tofu coagulated with pomegranate showed higher than that of coagulated G.D.L. The cohesiveness of P4, P5 showed higher than C tofu, but those of other tofus showed lower than C tofu. The springiness of tofu showed in the order of P4>P5>P3>P2>P1, gumminess of P5 tofu was highest. The Brittleness of tofu was increased as the proportion of pomegranate increased. The pH value of tofu coagulated with pomegranate increased during storage at $0^{\circ}C^$. During the storage period of tofu, pH and total acid showed a maximum change in C tofu. Generally the total plate counts of bacteria of all tofu increased during storage at $0^{\circ}C^$, and those of tofu with added pomegranate were shown to be lower than C tofu. The results of S.E.M(scanning electron microscopes), the lower hardness showed the more soft and the smaller particle, The particle of C tofu was small and uniformity but the size of P4, P5 tofu showed coarse. In the sensory evaluation of all tofu, sleekness, nutty, chewiness and smoothness, appearance and overall quality was the highest in C tofu. In the sensory evaluation of tofus coagulated with pomegranate. overall quality was the highest in P2.

• Korean Journal of Soil Science and Fertilizer
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• v.20 no.3
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• pp.209-216
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• 1987

The experiments were carried out in lab. as well as in pots, to develop the agricultural usage of water swellable polymer, a kind of polyacrylic acid(K-sorb) synthesized by the Korea Advanced Institute of Science & Technology (KAIST) recently. The changes of soil physical properties and the influences to crops were investigated with various levels of K-sorb. When the K-sorb mixed with soils and soaked up distilled water, the volume of soils increased with the increase of soil available water contents and increase of K-sorb application levels. The rate increase of soil available water was higher in the coarse textured soils than in the fine while the swelling rate of soil volume showed adverse tendencies. A positive linear regression was observed between the contents of available soil water and levels of K-sorb. K-sorb application decreased bulk density and hardness due to the increase of porosity after soybean cultivation. The permeability in coarser textured soils such as sandy and coarse loamy families was decreased with the increase of K-sorb but in the medium textured soils it was opposite. At higher levels of K-sorb, about 0.5%, the permeability abruptly decreased due to dispersion and vertical movement in silty soils, while it was not changed in fine clayey soils but has the same trend with silty soils. In the plot of 0.3% of K-sorb application, the growth of soybean such as number of pods and stem length etc. increased and the yield also increased about 1.2-1.8 times of control. The optimum amounts of K-sorb were slightly different according to soil texture but estimated from regression curves were about 0.2% to 0.35% of soils in dry weight bases.

• Korean Journal of Poultry Science
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• v.45 no.2
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• pp.125-135
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• 2018

This study was conducted to evaluate the productivity and meat quality of three newly-developed crossbreds of Korean native chicken (2A, 2C, and 2D) as compared with commercial Korean native chicken (CKNC) and commercial broiler. Totally, 400 birds of different crossbreds were randomly allotted to eight pens, each with 50 birds. The birds were reared ad libitum and slaughtered at the age of 12 weeks. Fifty male chickens were slaughtered at the same day in the same slaughterhouse were selected for the comparison of meat quality. The crossbred 2C had greater body weight than that of CKNC (P<0.05), and had similar uniformity with lower death rate. Although shank length of 2C was the longest among the Korean native chicken breeds, the ratio of shank length to body weight was the lowest among them (P<0.05). The crossbred 2C had similar inosine 5'-monophosphate (IMP) content as that of CKNC in breast meat, and the highest IMP content in thigh meat (P<0.05). In a sensory analysis, the crossbred 2C generally showed, similar savory taste and texture as that of CKNC, and the overall acceptability of thigh meat was the highest in CKNC and broiler. Based on the present results, the possibility of commercialization of a newly-developed crossbred of Korean native chicken was confirmed.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.731-740
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• 2011

This study was conducted to evaluate a quality comparison between Chuncheon Dakgalbi made from Korean native chickens (KNC) and that made from commercial broilers. Two Korean native chickens including Woorimatdag (KNCWoori) and Hanhyup3 (KNC-Hanhyup), and two commercial broilers including grades of 18 (Broiler-18) and 13 (Broiler-13) were slaughtered at 110, 70, 38, and 31 d of ages. Chuncheon dalkalbi was prepared by mixing/dipping the meat in chili pepper sauce; it was then packed with air-packaging (Air-P) and 30% $CO_2$-MAP (0% $O_2$/30% $CO_2$/70% $N_2$), and stored at $5^{\circ}C$ for 10 d. The results showed that the KNC group had a lower pH but a higher cooking loss compared with the broiler group (p<0.05). In a texture analysis, KNC-Woori had the highest shear force value among the breeds (p<0.05). For the fatty acid composition of the thigh, the KNC-Woori contained more total saturated acids, myristic acid, palmitic acid and stearic acid, but less total unsaturated fatty acids, linoleic acid and linolenic acid than other breeds (p<0.05). Also, the n6/n3 ratios of the KNC group (19.24 and 16.77) were higher than those of the broiler group (14.02 and 14.77) (p<0.05). The total acceptability scores of Dakgalbi made from the KNC group were decreased by sensory panelists. The Dakgalbi with 30% $CO_2$-MAP delayed the protein deterioration (Volatile basic nitrogen) and lipid oxidation during storage. However, no clear evidence was observed of $CO_2$-MAP on the effect of different chicken materials. It is suggested that 30% $CO_2$-MAP instead of Air-P is used for methods for Chuncheon Dakgalbi. Furthermore, it might be unfavorable to use Korean native chickens as raw material for Chuncheon Dakgalbi from a practical quality point of view.

• Journal of Biosystems Engineering
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• v.8 no.1
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• pp.9-16
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• 1983

This study was conducted to find out the effects of such parameters as specific draft resistance, slip rate, and fuel consumption rate on plowing performance in paddy fields spread with chopped rice straw. The plowing operation by an 8 P.S. power tiller was carried out in 6 different fields having the soil moisture content of 27~36 percent in dry basis in clay loam soil texture, and applying chopped rice straw of 10, 20, 30 and 60cm in length in the spring of 1982. The effects of soil hardness and moisture content on the plowing performance were also investigated. The results of the study are summarized as follows; 1. The minimum draft during the plowing operation was 110kg in the 30cm rice straw plot having the soil moisture content of 32 percent in dry basis. 2. The multiple regression equation of the specific draft(D) as a function of soil moisture content(M) and cutting length of rice straw(L) was obtained as follows. $D=14.1978-0.8565M+0.0661LxM-2.9685L+0.0133M^2+1.093L^2$ 3. In the 30cm rice straw plot with the soil moisture content of 32 percent in dry basis, the minimum specific draft resistance and the rate of slip were 0.35kg per $cm^2$ and 16 percent respectively. The specific draft resistance varied sensitively in accordance with the soil moisture content, and the slip rate of power tiller was dependent upon the cutting length of rice straw rather than the soil moisture content. 4. The highest plowing performance was 5.3 ares per hour at the soil moisture content of 35 percent and soil hardness of 10kg per $cm^2$. The relationship between the plowing performance and the soil moisture content was obtained by a quadratic equation. 5. The minimum fuel consumption rate in the plowing operation was recorded 6.5 liters per 10 ares in 30cm chopped rice straw plot with the soil moisture content of 32 percent in dry basis.