• Food Science and Preservation
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• v.22 no.6
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• pp.823-830
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• 2015

Physicochemical properties of five commercial rice products were investigated in order to select the appropriate rice varieties for the preparation of frozen fried rice. Among the evaluated rice varieties, Onnuri (16.06%) had the highest amylose content, while Beakjinju (11.83%) had the lowest. The water absorption index ranged from 1.45 to 1.65 g/g. Regarding the Hunter's color values, the L and a values of all rice varieties decreased while the b value increased with freezing-storage following the cooking process. The initial pasting temperature showed no significant differences among the five rice varieties. The highest viscosity (peak, trough, and final) and setback were found in the Sindongjin, while the lowest breakdown was found in the Baekjinju variety. Hardness, chewiness, and cohesiveness of all five cooked rice varieties decreased while their adhesiveness increased after freezing-storage. Under electron microscopy scanning, pores were observed inside the tissue of frozen cooked rices manufactured from Baekjinju and Hopum varieties, while substantially smooth tissue structure was observed in Sindognjin, Onnuri, and Ilmi rice varieties.

• Clean Technology
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• v.5 no.2
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• pp.25-35
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• 1999

Behavior of permeate flux decline was examined through the hollow fiber membrane in ultrafiltration system for Si colloidal solution. Flux decline with time was due to the growth of Si cake deposited on the membrane surface and the pore blocking by Si particles for the hollow fiber membrane. At the pseudo steady state of operation, the permeate flux of dead-end flow was 60 % to that of the cross flow. The ratio of permeate flux to the pure water flux, $J/J_w$, decreased with increasing the trans-membrane pressure, from 64.2 % for $0.5kg_f/cm^2$ to 45.7 % for $2.0kg_f/cm^2$. When the feed flow rate was 3 L/min, the pore blocking model was dominant at the initial period of filtration and was followed by the cake filtration model. And with increasing the feed flow rate from 1 L/min to 3 L/min, $R_c$ was $1.79{\times}10^{12}{\sim}2.34{\times}10^{12}m^{-1}$ which was the about 40 % decreased value to that of the 1 L/min while $R_p$ was not changed and was $1.71{\times}10^{12}m^{-1}$ approximately.

• Polymer(Korea)
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• v.30 no.6
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• pp.525-531
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• 2006

In this study, Sulfonated PONF-g-styrene ion exchange fibers were synthesized by radiation induced graft copolymerization. And also, hybride ion exchange fibers, which was combined sulfonated PONF-g-styrene fibers and cationic ion exchange resin, were fabricated by hot melt adhesion method and then their adsorption properties were investigated. ion exchange capacity and water content of hybrid ion exchange fibers increased as compared with those of bead and ion exchange fiber. Their maximum values were 4.76 meq/g and 23.5%, respectively. Adsorption breakthrough time for mercury of hybrid ion exchange fiber was slower than those of bead resin and fibrous ion exchanger. It's value was 130 minutes. Their breakthrough time become short as increasing of pH, and concentration. The initial breakthrough time was observed before and after 10 minutes as increasing of concentration. The adsorption of hybrid ion exchange fibers for $Hg^{2+}\;Pb^{2+},\;Cd^{2+}$ among heavy metals in the mixed solution was observed before 20 min. And also, The adsorption for $Hg^{2+}$ among the heavy metals by hybride ion exchange fibers was observed.

• Korean Journal of Applied Biomechanics
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• v.16 no.1
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• pp.101-108
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• 2006

The purpose of this study was to compare GRF characteristics during walking wearing jogging and roller shoes. Twelve male middle school students (age: $15.0{\pm}0.0\;yrs$, height: $173.6{\pm}5.0\;cm$, weight: $587.6{\pm}89.3\;N$) who have no known musculoskeletal disorders were recruited as the subjects. Kinematic data from six S-VHS camcorders(Panasonic AG456, 60 fields/s) and GRF data from two force platform; (AMII OR6-5) were collected while subjects walked wearing roller and jogging shoes in random order at a speed of 1.1 m/s. An event sync unit with a bright LED light was used to synchronize the video and GRF recordings. GRF data were filtered using a 20 Hz low pass Butterworth. digital filter and further normalized to the subject's body weight. For each trial being analyzed, five critical instants and four phases were identified from the recording. Temporal parameters, GRFs, displacement of center of pressure (DCP), and loading and decay rates were determined for each trial. For each dependent variable, paired t-test was performed to test if significant difference existed between shoe conditions (p <.05). Vertical GRFs at heel contact increased and braking forces at the end of initial double limb stance reduced significantly when going from jogging shoe to roller shoe condition. Robbins and Waked (1997) reported that balance and vertical GRF are closely related It seems that the ankle and knee joints are locked in an awkward fashion at the heel contact to compensate for the imbalance. The DCP in the antero-posterior direction for the roller shoe condition was significantly less than the corresponding value for the jogging shoe condition. Because the subjects tried to keep their upper body weight in front of the hip to prevent falling backward, the DCP for the roller shoe condition was restricted The results indicate that walking with roller shoes had little effect on temporal parameters, and loading and decay rates. It seems that there are differences in GRF characteristics between roller shoe and jogging shoe conditions. The differences in GRF pattern may be caused primarily by the altered position of ankle, knee, and center of mass throughout the walking cycle. Future studies should examine muscle activation patterns and joint kinematics during walking with roller shoes.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.40-45
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• 2001

This study was conducted to investigate the effects of various emulsifiers on the quality of the waxy rice cake. Falling numbers of the waxy rice flour with monoglyceride, lecithin and control were not significantly different, but with sugar esther 0.5% and 1% showed higher value as 88.4 and 81 than control Initial pasting temperature of the waxy rice flour was 66.78$\^{C}$ and others were 66.45 ∼ 67.05$\^{C}$ by adding 0.5%, 1% of emulsifiers such as monoglyceride, lecithin, sugar esther. Waxy rice flour with 1% sugar ester showed the highest peak viscosity as like as falling number. Waxy rice cake wish various emulsifiers showed tendency to be slowly firming rate as compared with control. In all case, waxy rice flour with sugar ester 1% was considered to be more effective to the decrease of firming rate. Waxy rice flour with lecithin showed worse visual color than others and sugar ester provided best visual and sensory quality. After 5 days cold storage, waxy rice flour with sugar ester 1%\`s Aw was 0.875 and control\`s 0.911. These results suggested that water holding capacity of sugar ester was the best during storage.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.271-277
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• 2014

The purpose of this study was to investigate Tteokbokki tteok that has properties of five different rice cultivars (Haiami, Samkwang, Goami, Saegyejinmi and, Seolgaeng). The moisture and crude protein contents of rice were 14.13-17.78% and 4.43-7.68%, respectively. The crude lipid and crude ash of rice were 0.45-1.84% and 0.37-0.85%, respectively. The water binding capacity of Goami cultivar was higher than that of other rice flours. Asa the soaking time increased, water absorption was the highest in the Goami cultivar (45.30%). Using a rapid visco analyzer (RVA), the initial pasting temperature of Goami cultivar was the highest; further, the peak viscosities of Samkwang cultivar and Saegyejinmi cultivar were higher than of those of other rice flours. The hardness of the Tteokbokki tteok was the highest the in the Goami cultivar (7,293.08 g); conversely, the Saegyejinmi cultivar had the lowest value (2,502.08 g). In the sensory evaluation of Tteokbokki tteok, the color, texture, and overall acceptability were the highest in the Saegyejinmi cultivar, the appearance was highest in the Samkwang cultivar, and the flavor was the highest in the Seolgaeng cultivar. Lastly, the Goami cultivar yielded the lowest values in the sensory evaluation, except for appearance and color.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.730-736
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• 1997

Pasteurization of low salt dongchimi juice was studied for the effect of heating temperature and time on total viable counts and some physicochemical and sensory properties. The juice was prepared by fermentation of the radish at $20^{\circ}C$ in 0.5% NaCl solution. Heating the juice (pH 3.8) at $60{\sim}100^{\circ}C\;for\;5{\sim}30$ min caused little changes in pH and total acidity while the lightness (L value) was decreased and the turbidity, a and b values of color were increased as the heating temperature and time increased. The total viable counts of microorganisms was significantly decreased to 18 at $60^{\circ}C$ and 6 at $70^{\circ}C$ after 30 min heating and was not detected after heating at 90 and $100^{\circ}C$ for 10 min. The sensory test showed that heating up to $70^{\circ}C$ for 20 min caused a little cooked off-flavor. After storage of the pasteurized juices at $30^{\circ}C$ for 10 days, the pH, total acidity and color were changed little while the unheated juice changed significantly. The total viable counts of microorganisms was also remained initial level after pasteurization. Therefore pasteurization at $60^{\circ}C$ for 30 min or $70^{\circ}C$ for 20 min was recommendable in the aspects of storage stability and quality characteristics.

• Journal of Korea Water Resources Association
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• v.48 no.10
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• pp.831-843
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• 2015

This study estimates MODIS-derived evapotranspiration data quality by revised RS-PM algorithm in Seolmacheon test basin. We used latent flux with eddy covariance method to evaluate MODIS-derived spatial evapotranspiration and gap-filled these data by three methods (FAO-PM, MDV and Kalman Filter) and to quantify daily evapotranspiration. Gap-filled daily evapotranspiration data was used to evaluate evapotranspiration computed by revised RS-PM algorithm derived MODIS satellite images. For the water budget analysis, we used soil moisture content that is quantified to average individual soil moisture rate observed by TDR (Time Domain Reflectometry) sensor at soil depth. The soil moisture variation is calculated in consideration from initial to final soil moisture content. According to the result of this study, evapotranspiration computed by revised RS-PM algorithm is very larger than eddy covariance data gap-filled by three methods. Also, water budget characteristics is not closed. We could analysis that MODIS-derived spatial evapotranspiration does not represent actual evapotranspiration in Seolmacheon.

• Korean Journal of Materials Research
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• v.8 no.6
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• pp.532-537
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• 1998

The purpose of this study was to investigate the behavior of ozone in DI water and the reaction with wafers during the semiconductor wet cleaning process. The solubility of ozone in DI water was not only dependent on the temperature but also directly proportional to the input concentration of ozone. The lower the initial ozone concentration and the temperature, the longer the half-life time of ozone. The reaction order of ozone in DI water was calculated to be around 1.5. The redox potential reached a saturation value in 5min and slightly increased as the input ozone concentrations increased. The completely hydrophilic surface was created in Imin when HF etched silicon wafer was cleaned in ozonized DI water containing higher ozone concentrations than 2ppm. Spectroscopic ellipsometry measurements showed that the chemical oxide formed by ozonized DI water was measured to be thicker than that by piranha solution. The wafers contaminated with a non-ionic surfactant were more effectively cleaned in ozonized DI water than in piranha and ozonized piranha solutions.

• Journal of Distribution Science
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• v.13 no.12
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• pp.105-111
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• 2015

Purpose - Many global companies across industries are paying significant attention to co-creation activities, which enable consumers to participate in firms' value creation process, as a main model of new product development processes. In this study, we aim to examine different types of co-creation activities and their effects on consumer attitudes. We focus on upstream co-creation, downstream co-creation, autonomous co-creation, and sponsored co-creation. Upstream co-creation includes firms' control and management in the initial stage of new product development and prototype testing. Downstream co-creation indicates that consumers participate in firms-initiative activities at a later stage in new product development, such as public relations and marketing communications. Autonomous co-creation includes consumers' commitment activities in the absence of firms' rewards. However, under the sponsored co-creation, consumers can return monetary and social rewards from firms through their co-creation activities. The hypotheses regarding the effect of co-creation on consumer attitudes are as follows. (H1, H2, H3, H4) Upstream, downward, autonomous, and sponsored co-creation has positive effects on consumer attitude. (H5, H6) As intrinsic motivation increases, the positive effect of upstream and autonomous co-creation increases. (H7, H8) As extrinsic motivation increases, the positive effect of downward and sponsored co-creation increases. Research design, data, and methodology - To achieve our research goals, we analyzed responses from 246 samples from Korean consumers and verified the proposed hypotheses using a linear regression model. The samples include Korean consumers who experienced upstream, downstream, autonomous, and sponsored co-creation by firms. Results - First, both upstream co-creation and downstream co-creation with firms and consumers are found to have positive effects on consumer attitudes. Second, autonomous co-creation and sponsored co-creation are found to positively affect consumer attitudes. Third, consumers' intrinsic motivation has a fit-effect between upstream co-creation and autonomous co-creation, and their extrinsic motivation has a fit-effect between downstream co-creation and sponsored co-creation. Consumers who have strong intrinsic motivation are affected by upstream co-creation and autonomous co-creation. However, consumers who have strong extrinsic motivation are affected by downstream co-creation and sponsored co-creation. Conclusion - These results indicate that the fit between consumers' co-creation participation types and consumers'motivations is a significant factor in determining consumer attitudes. The results of this study imply that various types of consumer participation actually improve consumers' attitudes toward products and brands. In addition, our study also suggests that firms should consider the fit between co-creation types and consumers' motivations when they initiate co-creation activities. In this study, we survey consumers who participated in firms' co-creation activities. Future studies can compare different types of consumers. For instance, we can examine the different in different test by comparing experienced versus inexperienced consumers. Finally, we expand this research to user-generated content topics. This attending issue focuses on the mechanism that breaks down the boundaries and barriers between consumers and producers.