• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.105-109
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• 1990

A laboratory scale co-rotating twin-screw extruder (D24 mm, L/D=14) was used for the extrusion of rice, which could be used for a puffed rice snack. As screw speed of the extrusion cooker was increased from 200 to 360 rpm, air cells structure of the extrudate from glutinous rice powder was improved to small and uniform air cells, and the moisture conetent of rice powder should be maintained to 15-17.5% for better texture of the extrudate. Objective and sensory texture of the extrudate from powder was better than those from grits, and there was no significant difference in textural properties between extrusion made with rice and glutinous rice.

• Journal of the Korean Society for Heat Treatment
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• v.31 no.6
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• pp.275-282
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• 2018

Two different modes of rolling were applied to control the texture development in tantalum sheet. In the conventional uni-directional rolling, the typical rolling textures of a body-centered cubic metal which was primarily composed of <110>//(rolling direction) was developed. In a cross rolling where the specimen was rotated by $90^{\circ}$ between each pass, the rotated cube components, i.e. {100}<011> were greatly reinforced. The prediction of lattice rotation by the full-constraint Taylor model showed that the high stability and the symmetry of the rotated cube components caused their strengthening in cross-rolling. The two specimens were heated to $1,100^{\circ}C$ at $9^{\circ}C/min$and held for 1 hour for annealing, then cooled to room temperature in atmosphere. In spite of the significant difference in the deformation textures, the annealing textures were very similar. They developed strong <111>//(plane normal) components with negligible intensity at the rotated cube components, which was attributed to the negligible capability of the latter components to provide effective recrystallized grains.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.71-79
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• 2015

This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamal-dehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxyl pectin, and were added to pork patties at the same concentration. Pork patties were then stored for 20 d in a refrigerator ($5^{\circ}C$) to study changes in quality. The results showed that the pH value of all samples significantly decreased but cooking loss increased during storage (p<0.05). However, water-holding capacity and moisture content showed no remarkable difference between treatments and storage periods (p>0.05). All pork patties containing multilayered FO (treated samples) showed higher values for lightness and significantly lower values for yellowness compared to control pork patties (untreated sample). Lipid oxidation was higher in treated pork patties than in control pork patties during storage. In addition, lipid oxidation and total viable bacterial count in pork patties decreased as the number of coating layers increased. However, hardness, cohesiveness, and springiness of all samples showed no significant change during storage (p>0.05) as compared to fresh pork patties. Furthermore, these did not remarkable change with addition of trans-cinnamaldehyde in all pork patties. From our results, we suggest that FO emulsion did not affect the texture characteristics of fresh pork patties, indicating that it could be used to improve the quality of pork patties by contributing high-quality fat such as unsaturated fatty acids.

• Korean Journal of Remote Sensing
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• v.13 no.2
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• pp.133-150
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• 1997

The purpose of this paper is to develop an algorithm of classification and interpretation of seafloor based on side scan sonar data. The algorithm consists of mosaicking of sonar data using navigation data, correction and compensation of the acouctic amplitude data considering the charateristics of the side scan sonar system, and segmentation of the seafloor using digital image processing techniques. The correction and compensation process is essential because there is usually difference in acoustic amplitudes from the same distance of the port-side and the starboard-side and the amplitudes become attenuated as the distance is increasing. In this paper, proposed is an algorithm of compensating the side scan sonar data, and its result is compared with the mosaicking result without any compensation. The algorithm considers the amplitude characteristics according to the tow-fish's depth as well as the attenuation trend of the side scan sonar along the beam positions. This paper also proposes an image segmentation algorithm based on the texture, where the criterion is the maximum occurence related with gray level. The preliminary experiment has been carried out with the side scan sonar data and its result is demonstrated.

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.6
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• pp.582-587
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• 2015

This study was conducted to compare the plant growth and fruit quality of blueberries grown in different soil textures of Korea, in order to utilize the results for stable production and soil improvement. Rabbiteye blueberry cultivars 'Tifblue' and 'Baldwin' were planted and grown for three years from 2013 in wagner pot (1 $2000a^{-1}$) in a greenhouse of Namhae Sub-station, Institute of Horticultural and Herbal Science. The plants were grown in four soil textures, sand, sandy loam, loam and silt loam, and nutrient uptake and growth characteristics of plants were investigated. Leaf nitrogen and phosphorus contents of two cultivars grown in different soil textures ranged between 8.6 to $10.5gkg^{-1}$, which was lower than appropriate level for rabbiteye blueberry. However, the contents of potassium, calcium and magnesium in leaves were appropriate levels as $2.29{\sim}3.62gkg^{-1}$, $4.46{\sim}5.46gkg^{-1}$ and $1.45{\sim}2.12gkg^{-1}$, respectively. Nitrogen and phosphate contents in leaves were higher in the two cultivars grown in silt loam soil. There was no significant difference in plant volume and root dry weight among four soil textures in two cultivars. However, dry weight of leaves and branches were highest in loam soil. Fruit production was highest in loam and silt loam soil in two cultivars, showing negative correlation with the amount of sand in soil. However, sugar and acidity showed no correlation with sand content in soil. These results show the limit to the blueberry growth in soil that has no nutrient holding capacity; however, most of Korean soils that have good nutrient holding capacity can produce competitive fruits if the drainage is improved.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.1
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• pp.9-14
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• 2022

Packages of different atmospheres (air (control), 100% CO₂, vacuum, and vacuum + O₂ absorber) were prepared for 0.4 kg rice cake (ddukgukdduk) using gas-barrier plastic film and stored at 10℃ for 11 days. The stored products were evaluated in their packages atmosphere, total aerobic bacteria, yeast and molds, texture and sensory quality during storage period. In the air package, the O₂ concentration decreased from initial 21% to 16% on storage 4 days and the CO₂ concentration increased to 23% on storage of 11 days, which resulted from the growth of microorganisms. CO₂ concentration decreased from initial 98% to 36% on storage 11 days in the 100% CO₂ package. It is reasoned that CO₂ was dissolved into the product reducing the volume of the package. Vacuum and vacuum +O₂ absorber package maintained shrunk vacuum condition until 11 days of storage. Total aerobic bacteria count increased significantly in the control package (6.41 log (cfu/g) after 11 days) compared to the 100% CO₂ package (4.96 log (cfu/g) after 11 days). Yeast and molds were 6.66 in control package, 3.43 in 100% CO₂ package, 4.66 in vacuum package, and 3.78 in vacuum + O₂ absorber package after 11 days. There was no significant difference between control and the other treatments for the texture of the stored products. Sensory quality was the worst in control package on the storage of 8 days. All treatment groups except control improved the quality preservation, but vacuum and vacuum + O₂ absorber packages suffered from cracking of the product. Thus 100% CO₂ flushing is suggested as a desired packaging condition.

• Progress in Superconductivity and Cryogenics
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• v.13 no.1
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• pp.1-5
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• 2011

[ $CeO_2$ ]has been widely used for single buffer layer of coated conductor because of superior chemical and structural compatibility with $ReBa_2Cu_3O_{7-{\delta}}$(Re=Y, Nd, Sm, Gd, Dy, Ho, etc.). But, the surface of $CeO_2$ layer showed cracks because of the large difference in thermal expansion coefficient between metal substrate and deposited $CeO_2$ layer, when thickness of $CeO_2$ layer exceeds 100 nm on the biaxially textured Ni-3%W substrate. The deposition rate has been limited to be less than 6 $\AA$/sec in order to get a good epitaxy. In this research, we deposited $CeO_2$ single buffer layers on biaxially textured Ni-3%W substrate with 2-step process such as thin nucleation layer(>10 nm) with low deposition rate(3 $\AA$/sec) and thick homo epitaxial layer(>240 nm) with high deposition rate(30 $\AA$/sec). Effect of deposition temperature on degree of texture development was tested. Thick homo epitaxial $CeO_2$ layer with good texture without crack was obtained at $600^{\circ}C$, which has ${\Delta}{\phi}$ value of $6.2^{\circ}$, ${\Delta}{\omega}$ value of $4.3^{\circ}$ and average surface roughness(Ra) of 7.2 nm within $10{\mu}m{\times}10{\mu}m$ area. This result shows the possibility of preparing advanced Ni substrate with simplified architecture of single $CeO_2$ layer for low cost coated conductor.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.359-364
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• 2003

Frozen doughs for danish pastries were made by straight dough method to study the effect of thawing temperature on the quality of pastries. Danish pastry doughs were immediately frozen at -40 $^{\circ}C$ quickly after make-up and stored for 6 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a week. Thawing temperature and fermentation time were controled to 3 hr at 5$^{\circ}C$, 2 hr at 10$^{\circ}C$, and 1.5 hr at 20$^{\circ}C$, respectively. The number of survival yeast cells in dough and the volume, the moisture content, the texture of danish pastries were investigated. Survival yeast cells showed the highest number at thawing temperature of 5 $^{\circ}C$. The volume of danish pastries decreased significantly according to the increase of frozen storage time and danish pastries thawed at 5$^{\circ}C$ revealed the largest volume. In moisture contents of danish pastry, there was no significantly difference without regard to the thawing temperature but showed the highest moisture content at thawing temperature of 20$^{\circ}C$. Danish pastries thawed at 5$^{\circ}C$ accomplished the best texture in the resulting pastry.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.638-645
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• 2013

This study was conducted to investigate the effects of persimmon powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts (0%, 1%, 3%, 5%, 7% and 9%) of persimmon powder. The antioxidant activity was estimated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and by the total phenolic acid content in the persimmon powder and mung bean starch gel. For analyzing the quality characteristics, syneresis, pH, color, texture profile analysis, and sensory evaluations were measured. The syneresis in the control group was higher than that in the treated group, but the mung bean starch gel prepared with 9% persimmon powder was higher than that of the control group (p<0.001). The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels significantly increased with increasing persimmon powder (p<0.001), while the L values and a values of the mung bean starch gels significantly decreased with increasing persimmon powder (p<0.001). In the texture profile analysis, the mung bean starch gel with 9% persimmon powder showed significantly lower levels of chewiness, gumminess, and cohesiveness (p<0.05). The hardness and springiness of the mung bean starch gel did not show any significant difference. The consumer acceptability score for the mung bean starch gel prepared with 7% persimmon powder ranked significantly higher than that for the other groups in overall preference, appearance, flavor, and color (p<0.05). From these results;we suggest that persimmon powder is a good ingredient for increasing consumer acceptability and the functionality of mung bean starch gel.

• Journal of Bio-Environment Control
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• v.12 no.1
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• pp.38-44
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• 2003

This work was conducted to estimate amounts of irrigating water during the growing periods of pepper after estimating water consumption in the plastic film house in 1997 and 1998. Evapo-transpiration (ET) under conditions of a black and white PE mulch and sandy or clay loam soil which enhanced the growth and yield of red peppers was greater than that at the bare and sand soil. Average ET of pepper grown in pots accounted for 56.5%∼79.7% of total supplying water in 1997 and 1998. Most of ET was proportioned to the transpiration amount (91∼94%), but there was some difference between amounts of ET and transpiration plus evaporation. Although 57 depended on conditions of the soil texture and plant growth, transpiration for pepper growing periods was amounted to 337.7∼774.3 m in the clay soil,910.6 m in the sandy loam soil, and 253.1 mm in the sandy soil.