• 한국작물학회지
• /
• 제51권spc1호
• /
• pp.229-232
• /
• 2006

This study was conducted to select the most suitable dye bath soil of mat rush for good quality. Dry stem weight ranged from 102.5 to 107.0 g, dry stem ratio ranged from 34 to 36%, color of stem ranged from soft gray to heavy gray, degree of softness ranged from high to low and degree of floating ranged from extremely high to low. All the good quality components, such as dry stem weight, dry stem ratio, color of stem, degree of softness and degree of floating showed large variations. Hadong white ceramic soil, the superior dye bath soil of mat rush, showed relatively superior values for all the good quality components with 102.5 g in light dry stem weight, 34% in high dry stem ratio, good color of soft gray in color stem, high in degree of softness and extremely high id degree of floating. The results indicate that dye bath soils shows different adaptabilities to a particular dye bath and Hadong white ceramic soil seems to be the most suitable dye bath soil of mat rush for good quality.

• 한국식품저장유통학회지
• /
• 제4권1호
• /
• pp.33-38
• /
• 1997

In order to provide informations for designing packaging and storage condition of dry jujube (Zizyphus jujuba MILLER), moisture sorption isotherm was determined for temperatures of 20, 30 and 4$0^{\circ}C$, and quality changes were evaluated as function of temperature and water activity. Dry jujube at a given water activity showed higher equilibrium moisture content for lower temperature. Moisture isothem could be fitted by GAB model equation, giving higher C value, lower m0 and relatively constant k value with increase in temperature. Ascorbic acid was lost more highly at higher temperature and water activity, and showed negligible retention for whole range of water activity and temperature studied after 141 days. Browning increased with water activity up to 0.73 at 30 and 4$0^{\circ}C$. Dry jujube of high water activity had high L value in surface color, which represent brightness of surface color. Considering quality retention in the storage, dry jujube is desired to be dried to water activity of 0.42 and be stored at temperature below 3$0^{\circ}C$

• 한국식품저장유통학회지
• /
• 제4권3호
• /
• pp.265-270
• /
• 1997

Effect of modified atmosphere packaging conditions on quality changes of dry jujube was investigated. Dry jujubes with moisture content of 26.7% were packaged in PET/Al/PE film pouches with modified atmospheres. The tested packages include those with normal air, vacuum, CO2 flushing, N2 flushing and O2 scavenger. Packages were stored at 25$^{\circ}C$ for 6 months, during which ascorbic acid concentration, browning level, titratable acidity and surface color were measured. Generally modified atmosphere packages could improve quality retention of dry jujubes except that vacuum package resulted in large surface color change. CO2-flushed package showed the best quality retention of high ascorbic acid content and low browning during 112 days, but caused high amounts of ascorbic acid destruction and browning in longer storage. In all the modified atmosphere packages titratable acidity reached a maximum followed by decline and subsequent rise, while it increased linearly with time in normal air package. Considering ascorbic acid retention browning level and surface color changes during 112 days, the packages of CO2 flushing and N2 flushing were better than others.

• 한국건축시공학회:학술대회논문집
• /
• 한국건축시공학회 2022년도 가을 학술논문 발표대회
• /
• pp.157-158
• /
• 2022

A problem arose about the lack of strength of dry mortar for flooring. To solve the problem of lack of strength, a high-strength dry mortar was applied. However, problems arose about the increase in the amount of cracks. It is necessary to analyze the causes of the increase in the amount of cracking in high-strength dry mortar and take countermeasures.

• 한국건축시공학회지
• /
• 제3권4호
• /
• pp.111-117
• /
• 2003

Recently SAMWOO EMC received order and built interior walls which was used the day process in several high-rise compound buildings. On the way to build, this process was brought about several matter according to the progress and qualify control. So, this study is the improving way of the dry process from experiences on those constructions

• 한국작물학회지
• /
• 제47권
• /
• pp.135-139
• /
• 2002

The standard of quality was required to promote the consumption of potato and produce the high quality processing products. It will contribute the stability for processing products and the marketability of potato. The quality was determined based on size of tuber and content of dry matter. Even though the criteria of potato quality was involved many characters of tubers, the most important things were grading and packing of potato to create the consumption. For processing of raw materials, the standard of tubers had create between producer and processor according to size of tuber and content of dry matter. The evaluation of quality was performed over the standard to enhance the control of quality. In addition, the seed potato should be taken the evaluation to disease in the field during the period of cultivation and managed under the strict regulation in storage before release to farmer. Then, the producer of seed potato will make a good relationship to farmer with high quality tubers.

• 반도체디스플레이기술학회지
• /
• 제23권2호
• /
• pp.100-106
• /
• 2024

To generate the plasma required in dry cleaning processes, the plasma chamber must be supplied with a high-quality AC voltage with a voltage of more than 1 kV and a frequency of 400 kHz. In the existing research, many methods to supply high power have been studied, but how to improve the quality of the power for high-quality plasma has been relatively little studied. In this paper, we propose a study to improve the quality of RF power circuit for high-quality plasma generation in dry cleaning method. Existing methods in the environment of full-bridge-based RF power circuits must perform PWM duty control in the light load region. This causes distortions in the waveform, resulting in poor power quality, which directly leads to poor plasma quality. To solve these problems, a half-bridge switching method is proposed and the improvement in waveform quality is verified. To verify the feasibility of the design and control algorithm proposed in this paper, an RF power circuit prototype is fabricated and the proposed design and control method is verified through simulation and actual experiments under dummy load.

• 한국축산식품학회지
• /
• 제44권1호
• /
• pp.103-118
• /
• 2024

The aim of this study is to compare the quality characteristics of dry-cured loins with different levels of proteolysis and lipid oxidation and to investigate the relationship between these factors on quality characteristics. The dry-cured loins were divided into four groups [proteolytic index (PI) and 2-thiobarbituric acid reactive substances (TBARS) of high levels (HH), PI of high level and TBARS of low level (HL), PI of low level and TBARS of high level (LH), and PI and TBARS of low levels (LL)] based on the proteolysis index and TBARS. Moisture, protein, and fat content were all significantly influenced by proteolysis and lipid oxidation (p<0.05). The total fatty acid content in the high proteolysis groups (HH and HL) was significantly lower than that in the low proteolysis groups (LH and LL; p<0.05). For total free amino acid content, HH was the highest, and LL was the lowest (p<0.05). On the other hand, there was no significant difference between HL and LH (p>0.05). In the amount of total volatile compounds, there was no significant difference between HH and HL (p>0.05), but LH and LL significantly differed (p<0.05). In conclusion, proteolysis and lipid oxidation can influence the quality characteristics of dry-cured loin. Additionally, proteolysis might be as influential in generating volatile compounds as lipid oxidation.

• 한국식품영양학회지
• /
• 제28권3호
• /
• pp.415-421
• /
• 2015

This study investigated the quality change of strip loin from hanwoo with quality grade 2 produced by dry aging, and compared the quality of dry-aged strip loin with that of strip loin from hanwoo with quality grade $1^+$. Hanwoo strip loins with quality grade $1^+$ (SL1) and 2 (SL2) after a day of slaughter and dry-aged strip loin (DSL2) aged for 21 days at $2^{\circ}C$ with 85% humidity were obtained from local markets. The proximate composition, pH, cooking loss, lipid oxidation, instrumental color (CIE $L^*$, $a^*$ and $b^*$ value) and sensory properties of the strip loins were measured. DSL2 contained low moisture and high protein contents compared with SL2, and low fat, high protein, and high ash contents compared with SL1 (p<0.05). The pH and cooking loss were higher and lower, respectively, in DSL2 compared to SL2 (p<0.05). SL1 had a higher pH than DSL2 (p<0.05). However, the cooking loss was not different between SL1 and DSL2. The TBARS value was the highest in DSL2 and the lowest in SL2 (p<0.05). DSL2 had higher $L^*$ and $b^*$ value compared with SL2 (p<0.05). There were no significant differences of $L^*$, $a^*$ and $b^*$ values between DSL2 and SL1. Sensory properties such as the color, flavor, taste, texture, and acceptability of DSL2 were higher than those of SL2 (p<0.05). There was no significant different in all sensory properties between DSL2 and SL1. According to the results, dry aging can improve the nutritional and sensorial quality of strip loin with quality grade 2 to quality comparable to quality grade $1^+$.

• 한국작물학회지
• /
• 제48권3호
• /
• pp.276-280
• /
• 2003

남부지역에 적응한 사초용 유채의 춘파 품종을 선발하기 위하여 3월 25일에 파종한 그 결과는 다음과 같다. 1. 다수성이며 조단백질 함량과 in vitro dry matter digestibility(IVDMD)가 높고 NDF, ADF, cellulose 및 lignin 함량이 낮아서 영양가가 우수한 춘파 용 사초 유채는 Velox 품종이었다. 2. Velox품종은 초장이 길고 경태가 두꺼웠으며 주경의 잎도 많았고 생체중 과 총건물수량이 가장 많았다. 3. 모든 형질에 대한 유전력은 대부분의 형질에서 높았으나 hemicellulose에서만이 낮게 평가되었다.