• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.765-770
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• 2017

Green tea (Camellia sinensis L.) is consumed as a popular beverage worldwide, particularly in Asia. In this study, the effects of green tea powder addition on the antioxidant activities and texture properties of cooked rice were investigated. Texture analysis was carried out by texture profile analysis. Total polyphenols and total flavonoids were determined using spectrophotometric methods, and antioxidative activities were determined based on DPPH and ABTS radical scavenging activities, reducing power, and lipid peroxidation inhibitory activity. Antioxidant contents and antioxidative activities increased with a higher amount of green tea powder. However, there was no difference in texture properties between cooked rice with green tea powder and the control group. In conclusion, addition of green tea powder to cooked rice would be useful to increase antioxidant contents and antioxidative activities without alteration of texture properties.

• Economic and Environmental Geology
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• v.50 no.2
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• pp.159-170
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• 2017

The temporal and spatial temperature distribution of the heat storage mortar made of porous feldspar was measured and the thermal properties and electricity consumption were analyzed. For the experiment, two real size chambers (control model and test model) with hot water pipes were constructed. Two large scale models with hot water pipes were constructed. The surface temperature change of the heat storage layer was remotely monitored during the heating and cooling process using infrared thermal imaging camera and temperature sensor. The temperature increased from $20^{\circ}C$ to $30^{\circ}C$ under the heating condition. The temperature of the heat storage layer of the test model was $2.0-3.5^{\circ}C$ higher than the control model and the time to reach the target temperature was shortened. As the distance from the hot water pipe increased, the temperature gap increased from $4.0^{\circ}C$ to $4.8^{\circ}C$. The power consumed until the surface temperature of the heat storage layer reached $30^{\circ}C$ was 2.2 times that of the control model. From the heating experiment, the stepwise temperature and electricity consumption were calculated, and the electricity consumption of the heat storage layer of the test model was reduced by 66%. In the cooling experiment, the surface temperature of the heat storage layer of the test model was maintained $2^{\circ}C$ higher than that of the control model. The heat storage effect of the porous feldspar mortar was confirmed by the temperature experiment. With considering that the time to reheat the heat storage layer is extended, the energy efficiency will be increased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.5
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• pp.506-519
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• 2017

This study evaluated the protein recovery and functional properties and biological activity of boiled and steamed process water (BPW and SPW, respectively) generated from the preparation of concentrated roe of bastard halibut (BH; Paralichthys olivaceus), skipjack tuna (ST; Katsuwonus pelamis), and yellowfin tuna (YT; Thunnus albacares) using the cook-dry process. The protein loss from the water extracts (EXT) of 100 g of roe protein was 15.05-19.71% and was significantly (P<0.05) higher than that of BPW (5.47-10.34%) and SPW (3.88-8.18%). The foam capacity of BPW (166-203%) and SPW (15-194%) was better than that of EXT. The emulsifying activity index of the original samples was lower than those ($15.40-107.86m^2/g$) of diluted protein samples. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the reducing power of BPW and SPW were stronger than those of EXT. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid ($ABTS^+$) radical scavenging activity of EXT (0.028-0.045mg/mL) was significantly higher those of BPW and SPW. The angiotensin I-converting enzyme (ACE) inhibitory activity of SPW was the highest for BH (1.04 mg/mL), followed by YT and ST. The predominant amino acids in SPW were Glu, Ala, Leu, and His. These results demonstrate that processing water containing diluted organic components, including protein, can be consumed directly by humans as a functional reinforcing material after appropriate concentration processes.

• Cartoon and Animation Studies
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• s.42
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• pp.315-335
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• 2016

Culture is being created and consumed as several form by human development. Populace is forming through movement of mass of people to specific place which influenced by urbanization and industrialization. Since cultural products are created on base of economic principles cultural content makers are make culture products after lot of study and analyze. In early days popular culture was accepted only by the meaning of the text which has settled already via country or company which was holding the capital. But today we can apply culture products freely by the power of public opinion and media art's growth. Especially fandom is giving the opportunity to consume the image of cultural products actively and offering the good influence to make it by several ways of activities to the culture producers. In this study, consumption as a cultural group formed by the fandom in public will be transformed into participatory groups by the influence of cultural activities with fan art reproduction. These changes in the consumption of culture products will make it in positive way. Thereby culture creator who thinks fandom as a group of culture capital maker only use it now for the indicator for predicting success of culture products. Will find out in this study how culture consumption is accomplishing by fan fiction and fan illustration in the fandom culture and how reproduced fan art is affects to culture creators.

• Elastomers and Composites
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• v.46 no.4
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• pp.335-342
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• 2011

The virgin and recycled polyethylene composites with various ratio of fly ash were manufactured by using a fully intermeshing co-rotating twin screw extruder for the reuse of fly ash from power plant and post-consumed polyethylene. Fly ash were blended with virgin HDPE and recycled polyethylene at the weight fraction of 0 to 40 wt.%. Mechanical properties such as yield strength, abrasion resistance, and slow crack resistance were measured with ISO and ASTM standards. The experimental results for the various composites showed that the elongation at break and the yield stress of the composites decreased with increasing fly ash contents. Generally, the abrasion resistance of PEs decreased with increasing sandpaper grits but the abrasion resistance of the composites increased with fly ash content at finer abrasive surface. The slow crack growth resistance of virgin HDPE, recycled JRPE and the JRPE composite showed higher slow crack growth resistance up to 50% of load at notch depth of 20% and 30%, but KRPE and the KRPE composite showed much lower resistance than virgin HDPE, JRPE and the JRPE composite. Time to break, measured with NCLS test method, of all PEs and the composites satisfies the regulation of Korean Industrial Specification for sewer pipe and support application.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.31 no.2B
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• pp.187-192
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• 2011

Nitrate nitrogen is common contaminant in groundwater aquifers, its concentration is regulated many countries below 10 mg/L as N (As per WHO standards) in drinking water. An attempt was made to get optimal results for the treatment of nitrate nitrogen in groundwater by conducting various experiments by changing the experimental conditions for ZVI bipolar packed bed electrolytic cell. From the experimental results it is evident that the nitrate nitrogen removal is more effective when the reactor conditions are maintained in acidic range but when the acidic environment changes to alkaline due to the hydroxide formed during the process of ammonia nitrogen there by increasing the pH reducing the hydrogen ions required for reduction which leads to low effectiveness of the system. In the ZVI bipolar packed bed electrolytic cell, the packing ratio of 0.5~1:1 was found to be most effective for the treatment of nitrate nitrogen because ZVI particles are isolated and individual particle act like small electrode with low packing ratio. It is seen that formation of precipitate and acceleration of clogging incrementally for packing ratio more than 2:1, decreasing the nitrate nitrogen removal rate. When the voltage is increased it is seen that kinetics and current also increases but at the same time more electric power is consumed. In this experiment, the optimum voltage was determined to be 50V. At that time, nitrate nitrogen was removed by 94.9%.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.10
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• pp.8-14
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• 2017

Improvements in the standard of living and lifestyle have led to increased sales of frozen milk products, such as soft ice cream or slush. These frozen milk products are commonly made in a small refrigeration machine. In a soft ice cream machine, the freezer is composed of a concentric cylinder, where the refrigerant flows in the annul us and the ice cream is made in the cylinder by a rotating scraper. In this study, an optimization and performance evaluation were conducted on a soft ice cream machine having a freezer volume of 2.8 liters. The optimization was focused on the scraper rotation speed and the refrigerant path of the freezer. The measurements included the temperature, pressure and consumed power. At the optimized speed of 124 rpm, ice cream was produced in 6 minutes and 2 seconds, and the COP was 0.90. Through a flow visualization study using air-water, the refrigerant path was improved. The improved design reduced the ice cream making time significantly. The present results may be used for the optimization of other refrigeration cycles, including those of frozen food products.

• Korean Journal of Poultry Science
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• v.15 no.1
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• pp.53-60
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• 1988

The purpose of this presentation is to review the situation of the Cheju broiler industry peculiarized with the integrated production and marketing system to some degree, which is not prevailed in the whole broiler industry in Korea, so as to study the case of the Cheju industry from the viewpoint of an economic integration. The economic integration in the broiler industry is grouped into three patterns： non-integration, quasi-integration and complete integration, which generally exist under the different type of market competition. The quasi-integration tends to be formed at all phases where the complete integration is not fully implemented, but the non-integration has begun to change its nature into partially integrated structure. The Cheju broiler industry is characterized by the geographical location of isolated market so that factor supplies and broiler products are marketed in the different conditions from those of mainland Korea, somewhat in an oligopolistic pattern. It was since early 1980's that the industry successfully had three dressing plants merged into one by virtue of entire growers ownership, which opened an era of an integrated industry centered on the function of dressing birds. The case of Cheju broiler industry today is to be referred to as a typical quasi-integration which is coordinated the function between growing and dressing birds directly and extended the functional cooperation to distribution of products indirectly, while factor supplies are traded independently. As a result of a quasi-integration, the growers are able to receive a fixed price set by the dressing plant of growers that has the power to adjust the supply of and demand for broilers produced and consumed in the Island. There are some problems, however, in the integration of the Cheju broiler industry, stemming mainly from the process of the structure change, ： 1) the difficulty of controlling the production of broilers, 2) continuing pressure on the integration by non-integrated sectors, 3) the challenge on the stabilized broiler market from the mainland, 4) limited effectiveness of consumer education activities, and 5) lack of leadership for the industry development through integration. It is projected that the partially integrated Cheju broiler industry will be continually developed toward the direction of a complete integration in due course, as the currently independent supply sectors are to be backward integrated. The case of the Cheju broiler integration, therefore, could be used as a reference for making the whole broiler industry in Korea develop toward the integrated structure in the future.

• Journal of Internet Computing and Services
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• v.10 no.5
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• pp.41-47
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• 2009

Routing through a backbone, which is responsible for performing and managing multipoint communication, reduces the communication overhead and overall energy consumption in wireless sensor networks. However, the backbone nodes will need extra functionality and therefore consume more energy compared to the other nodes. The power consumption imbalance among sensor nodes may cause a network partition and failures where the transmission from some sensors to the sink node could be blocked. Hence optimal construction of the backbone is one of the pivotal problems in sensor network applications and can drastically affect the network's communication energy dissipation. In this paper a distributed algorithm is proposed to generate backbone trees through robust multi-hop clusters in wireless sensor networks. The main objective is to form a properly designed backbone through multi-hop clusters by considering energy level and degree of each node. Our improved cluster head selection method ensures that energy is consumed evenly among the nodes in the network, thereby increasing the network lifetime. Comprehensive computer simulations have indicated that the newly proposed scheme gives approximately 10.36% and 24.05% improvements in the performances related to the residual energy level and the degree of the cluster heads respectively and also prolongs the network lifetime.

• Food Science and Preservation
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• v.22 no.3
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• pp.421-427
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• 2015

Oriental melon (Cucumis melo L. var. makuwa) has been widely consumed as various processed foods, such as dried products, jelly, wine, juice, and vinegar, in Asian countries. In fruit processing, blanching and pressure treatments affect its quality, such as antioxidant activities, sensory characteristics, and etc. This study was conducted to evaluate the effects of blanching and pressure pre-treatments on oriental melon wine-making (BP, blanching and pressure filtration; BNP, blanching and non-pressure filtration; NBP, non-blanching and pressure filtration; and NBNP, non-blanching and non-pressure filtration). Physicochemical properties and antioxidant capacities by ${\alpha}$, ${\alpha}$-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, ferric ion reducing antioxidant power (FRAP) assay, and total phenolic and total flavonoid contents were measured for comparison of the different pre-treatment methods. After the aging process, the alcohol contents and pH values showed no statistical differences, whereas the amount of soluble solids, reducing sugar, and titratable acidity were slightly different among the pre-treatments (p<0.05). The samples with blanching pre-treatment showed higher antioxidant capacities than those of other pre-treatments. In the sensory evaluation, the BNP was the best in overall acceptability. Thus, this study showed that the blanching treatment enhanced the antioxidant capacities and sensory qualities of the oriental melon wine.