• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.409-416
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• 1985

In previous paper (Lee et al., 1983) processing method of sardine meat "surimi" was described as a part of the wort to develop new types of ready-to-cook food materials with dark fleshed fishes. As the other part of the work, processing of low salt mackerel fillet was investigated, in this paper, in which fresh mackerel was filleted, salted in brine or with dry salt for an adequate time until the expected salt concentration reached, washed, air dried (3 m/sec, 15 to $20^{\circ}C$), and finally packed individually in K-flex film bag by vacuum or $N_2$ gas substitution. Salting time and salt concentration of brine was decided by the salt level penetrated into the fillet. As the final salt level was fixed to 4 to $5\%$, salting for 20 hours with $10\%$ dry salt or in $15\%$ brine at $5^{\circ}C$ was enough to get that level of salt. If the final salt level was set 5 to $6\%$, salting for 20-24 hours with $15\%$ dry salt or in $20\%$ brine was adequate. Salt penetration, however, was not much influenced by salting method and temperature. Changes in VBN and salt soluble protein occurred more rapidly in cases of salting with dry salt at $20^{\circ}C$ than salted in brine at $5^{\circ}C$, although it was not significant in the period of 20 to 24 hours. Oxidation of lipid and histamine formation during salting at $20^{\circ}C$ could not be neglected if it was delayed loger than 25 hours. Insolubilizing the salt soluble proteins during the storage of salted fillet occurred rapidly regardless of storage temperature. Browning and histamine formation, however, was depended on temperature and packing condition. In case of air pack, deterioration by browning and rancid was deeply developed but not the case for the packs by vacuum or $N_2$ gas substitution. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity, appeared 21 days for the air packed, and more than 30 days for vacunm or $N_2$ gas packed fillet at $20^{\circ}C$.

• Magazine of the Korean Society of Agricultural Engineers
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• v.16 no.1
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• pp.3263-3291
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• 1974

Experimental work of grain bin was carried out to develop the methods of natural air in-bin drying and storage. The method is considered to be more economical, labour saving, and an effective countermeasure to grain loss. To examine the possibility of farm use of the grain bin and to analyze the related factors concerned with in-bin grain drying and storage, ambient air conditions (especially the change of air temperature and relative humidity) and grain quality during drying and storage periods were investigated. A laboratory model bin was constructed to investigate the effect of different forced air conditions on the drying characteristics of rice. In addition, a grain bin with 2.2m diameter and 1.8m height, considered to be the optimum size for the average Korean farm, was constructed and tested to examine the drying and storing characteristics of rice. The weather data analyzed in this study was the nine-year (from 1964 to 1972) record of air temperature and relative humidity in the Suweon area, and the thirty-year (from 1931 to 1960) record of pentad normal relative humidity and air temperature in the Seoul area. From the results of the weather data analyses, the adequate air delivery hours (which was arbitrary defined as the condition to give less than 75% relative humidity) to dry the rice during October were about nine hours (from approximately 10 A.M. to 7 P.M, ) a day, in which the average air temperature was about 15.9$^{\circ}C$ and average relative humidity was 66%. The occurence of days having three hours of such conditions was 1, 2, and 1-day within the 1st, 2nd add last 10-day periods for the month of October, respectively. Therefore, it may be considered that the weather condition in October was satisfactory for the forced natural air drying. The results of the laboratory model bin test were analyzed to obtain the drying curve and drying rate for different drying stages and grain layers in the bin corresponding to various conditions of forced natural air. A drying experiment with a prototype grain bin showed that an approximate 5 percent grain moisture gradient through a 1.6 meter grain deposit was observed after 80 hours of intermittent drying, giving an over dried zone in the lower grain layers and an extremely high grain moisture zone in the upper layers. This indicates that an effective measure should be taken to reduce this high moisture gradient. In order to investigate the drying characteristics of bulk grain in a layerturning operation a grain bin test was performed. This showed a significant improvement of uniform drying. In this test, approximate 107 hours were required to dry a depth of 1.6 meter of grain from an initial moisture content of 22.2 percent to a moisture content of 16.7 percent using an air delivery rate of 2.8 cubic meter per a minute per every cubic meter of grain. This resulted in a 2 percent moisture gradient from the top to the bottom of the bin. During storage period, till the end of June the average temperature of grain was 2~3$^{\circ}C$ higher than ambient air temperature. But during July when the grain moisture content went up slightly (less than 1 percent), the average temperature of the grain also increased to 3~5$^{\circ}C$ higher than ambient air temperature. It is therefore recommended that for safe grain storage, grain should not be stored in sheet metal bins after mid May. From the above results, in-bin rice drying and storage can be used effectively on Korean farms. It is strongly recommended that the use of grain-bin system should be implemented for farm use to improve farm drying and storage of rice.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2006.11a
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• pp.43-46
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• 2006

The Hwangtoh is one of the traditional construction material used in wall, plastering material, and ondol (Korean underfloor heating system) with stone and wood. It is an important greenness material and it has much advantages such as; high storage of heat, auto-purification, antibiotic ability, and emission of far infrared rays. But, it is not developed and not used in modern construction because of its low strength and properties of dry shrinkage crack. According to the recent researches and studies, it is evaluated for natural pozzolanic material like flyash or pozzolan. It's possibility on construction material is high because it's chemical and mineralogical proportion is like as Metakaolin and Kaolinite. In this point of view, this study aims to analyze the physical properties on Hwangtoh mortar through an experiment with various activation condition of Hwangtoh, which is natural pozzolanic material, for the purpose of increase the using possibility in construction material.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.315-322
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• 2005

Kimchi noodle have a original taste and characteristics. This noodle was used for sour kimchi, kimchi taste powder, red bean fiber and emulsified oil etc. with RS(resistant starch) premix as blended wheat flour mixed to resistant starch. For manufacturing process of this kimchi mixed dry noodle, suitable kimchi of $pH3.70{\sim}3.80$ was required storage period during $4{\sim}5days$ at room temperature. At this point, the suitable treating amount of sour kimchi was about 20%(w/w) level. Manufacturing of kimchi noodle could be at the suitable manufacturing condition from use of kimchi taste powder and red bean fiber etc. Calori of this kimchi noodle was 308.17Kcal/100g as low level than wheat flour noodle as 355.82Kcal/100g, decreasing effect of calori was about 13.39%. This kimchi noodle had a characteristic sour and hot taste, that wasn't required the special seasoning and/or soup at this result.

• Transactions of the Korean Society of Pressure Vessels and Piping
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• v.19 no.2
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• pp.75-83
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• 2023

For three-dimensional finite element welding residual stress simulation, several methods are available. Two widely used methods are the moving heat source model using heat flux and the temperature boundary condition model using the temperature profile of the welded beads. However, each model has pros and cons in terms of calculation times and difficulties in determining welding parameters. In this paper, a new method using the moving temperature profile model is proposed to perform efficiently 3-D FE welding residual stress analysis for large structures. Comparison with existing experimental residual stress measurement data of two-pass welding pipe and SNL(Sandia National Laboratories) mock-up canister shows the accuracy and efficiency of the proposed method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1452-1460
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• 2013

The purpose of this study was to investigate secondary drying effects on garlic quality, and to define the optimal secondary drying conditions for garlic preservation. The secondary drying tests used garlic that was naturally dried once and stored at low temperature. After secondary drying, the garlic was stored in a warehouse at room temperature. Tests were performed at different low-temperature storage periods (60, 105, 150, 195, and 240 days), secondary drying temperatures (35 and $40^{\circ}C$), drying times (1, 2, 3 days), and room temperature storage periods (15, 30, and 45 days). The results were compared with a non-secondary drying condition control. In general, the $40^{\circ}C$-2 days dry conditions showed the lowest weight-loss rate (5%) and rotting rate during room temperature storage. The sprouting rate increased by 20% during the initial 15 day-room temperature storage, along with a small increase after 30 days of room temperature storage. Increases in drying temperature and the period of secondary drying conditions caused a decrease in firmness. In addition, the sprouting rate was 10% higher, and rotting rate 5~10% higher, for the non-drying condition, compared to drying conditions. Based on our results, the $40^{\circ}C$-2 days drying condition is the optimal secondary drying condition for garlic storage.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.10 no.2
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• pp.84-96
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• 2007

The purpose of this study was to select herbaceous plants that can be used for presenting various views and biodiversity on the extensive rooftop greening. Experiment plots were constructed in July 2005 on the rooftop of the Administration Building in the Seoul Women's University. For this experiment, planters were used to design rooftop greening. The size of a planter is 500mm${\times}$500mm${\times}$100mm and each planter has the water storage plate in the lower part of it. The soil was constructed by mixing pearlite, vermiculite, cocopeat, and leaf mold in the ratio of 6 : 2 : 1 : 1. The plot was divided into the watered plot and the dry plot. Since each plot was constructed 2 times, finally 4 planters were constructed in total. One hundred species were used for the experiment and 9 plants per species were planted in each planter. Plants were organized according to types of plants and the experiment used 86 native herbaceous plants, 6 herbs, and 8 foreign plants. The plots were monitored once a month, from July to November 2005. The length and width of plants were tape-measured and covering rate was calculated by CAD program. "SPSS 10.1" was used for a statistical analysis. The result showed no significant difference between the watered plots and the dry plots. In cases of some plants, there were statistically significant differences between the watered planter and dry planter such as follows : Astilbe chinensis and Polygonatum odoratum which are shade plants were measured as the highest value on the watered pots, and Aquilegia buergeriana, Chrysanthemum zawadskii, Calendula arvensis and Gypsophila cerastioides D.Don which are sunny plants were measured as the highest value on the dry plots. According to the final analysis of the data collected and observed for growth condition during the first year of the research, 51 species including Prunella vulgaris var. lilacina and Veronica linaiaefolia in native herbaceous plant, 5 species with Lavandula angustifolia in herbs, and 3 species with Lantana camara and Muscari armeniacum in foreign plants showed the highest growth condition. In conclusion, it is suggested that various plants including sedums could be effectively used for extensive rooftop greening to improve landscape(a view) of the rooftop and increase ecological values.

• Textile Coloration and Finishing
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• v.21 no.4
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• pp.23-32
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• 2009

The objective of this study is to investigate the efficacy of leaf powder colorants as substitutes for traditional indigo dyeing. Leaf powder colorants were prepared by hot air($50^{\circ}C$) and room temperanrre($25^{\circ}C$) drying methods from fresh leaves. The presence of indigo in the leaf powder colorants was confirmed by UV/Visible absorption spectra. All the powder colorants showed broad absorption at 602 nm as same as synthetic indigo. Dyeing was done by reduction method with sodium hydrosulfite and sodium hydroxide. Leaf powder colorants produced blue color on silk fabrics, showing similar color to the one dyed traditionally with fresh juice extract. The powder colorants prepared at room temperature drying were more stable for long term storage than that prepared by hot air drying. Thus, the powder colorants prepared by room temperature drying was reduced and dyed in one-step process without sodium hydroxide in the dyebath for further investigate dyeing properties. K/S value of the fabric dyed without sodium hydroxide was much higher than one dyed with sodium hydroxide. Regardless of the addition of sodium hydroxide, rubbing fastness was fairly good showing above 4 rating. Fastness to dry cleaning and light of the fabrics dyed without sodium hydroxide were mote higher than that dyed in alkaline condition.

• Journal of the Korean Society of Hazard Mitigation
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• v.10 no.1
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• pp.89-102
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• 2010

Future uncertainty on water demand caused by future climate condition and water consumption leads a difficulty to determine the reservoir operation rule for supplying sufficient water to users. It is, thus, important to operate reservoirs not only for distributing enough water to users using the limited water resources but also for preventing floods and drought under the unknown future condition. In this study, the reservoir storage is determined in the first stage when future condition is unknown, and then, water distribution to users and river stream is optimized using the available water resources from the first stage decision using 2-stage stochastic linear programming (2-SLP). The objective function is to minimize the difference between target and actual water storage in reservoirs and the water shortage in users and river stream. Hedging rule defined by a precaution against severe drought by restricting outflow when reservoir storage decreases below a target, is also applied in the reservoir operation rule for improving the model applicability to the real system. The developed model is applied in a system with five reservoirs in the Han River basin, Korea to optimize the multi-reservoir system under various future water demand scenarios. Three multi-purposed dams - Chungju, Hoengseong, and Soyanggang - are considered in the model. Gwangdong and Hwacheon dams are also considered in the system due to the large capacity of the reservoirs, but they are primarily for water supply and power generation, respectively. As a result, the water demand of users and river stream are satisfied in most cases. The reservoirs are operated successfully to store enough water during the wet season for preparing the coming drought and also for reducing downstream flood risk. The developed model can provide an effective guideline of multi-reservoir operation rules in the basin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.721-728
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• 2005

The physicochemical and microbial characteristics of pickled cucumber prepared with dry salting method, which has been used for industry, were investigated. Salting and storage conditions were HSHT $(30\%,\;25^{\circ}C)$, MSMT $(21\%,\;15^{\circ}C)$, MSLT $(21\%,\;0^{\circ}C)$, LSMT $(15\%,\;15^{\circ}C)$ and LSLT $(15\%,\;0^{\circ}C)$. Acidity was lower, and pH was higher in higher salt concentration as well as lower temperature groups. At the storage of 165 days, acidity and pH reached to $0.21\%$ and 4, respectively in MSLT and HSHT, of which conditions fermentation was retarded, compared to the other groups. During storage of pickled cucumber, greenness (-a) of Hunter color system showed the highest in MSLT ranged from -10.70 to -8.08, while in LSMT, the lowest to 1.17. Total microbial and lactic acid bacteria number in HTST and MSLT were the lowest than in other groups, while tile highest in LSMT. Yeast was not detected in HSHT and MSLT after 36 days of storage, while higher in LSMT Texture profile analysis exhibited that fracturability (2,318 g and 2,318 g) and hardness (849 g and 702 g) were highest in HSHT and MSLT, compared to the other groups. Scores of over-all preference for MSLT and LSLT were higher with 8.8 and 7.6, respectively, compared to the other products (p<0.05). Based on these results, lower saltiness and lower storage temperature condition was better for pickled cucumber preparation in industry.