• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.400-407
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• 2018

This study was performed in order to examine the functional and quality characteristics of raw noodles with added kale powder. The raw noodles were prepared at a concentration of 4, 8, and 12% (w/w) of the kale, based on flour weight. The antioxidant activity of kale powder, specifically DPPH free radical scavenging, reducing activity, and total phenolic content were found to be 75.16%, 1.24 (O.D.) and 44.47 mg GAE/g, respectively. Using Hunter Lab color values for raw noodle with added kale powder, L (lightness) values decreased with an increased concentration of kale powder, whereas a (redness) values decreased (p<0.001). In a texture analysis, chewiness (p<0.01), gumminess (p<0.001), and cohesiveness (p<0.001) increased significantly as the amount of added kale powder increased. According to sensory evaluations: color, flavor, taste, texture, and overall palatability had the highest score in noodle with 8% kale powder (p<0.001). During periods of storage, moisture contents were decreased when kale powder concentrations increased, but pH did not differ in any of the groups and bacteria cell counts were between 0% and 8%. Kale noodles were observed at 8% then 0%, decreased by 102 log CFU/g. The antioxidant activities of raw noodles with added kale powder were increased by 8%, a 30~50% increase over the control group. These results suggest that kale powder is useful as a functional food resource with antioxidant activities.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.52-61
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• 2017

The objective of this study was to investigate the effects of different concentrations of WSP (wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage. Treatments were formulated as follows: Control, T1 (2.0% ISP), T2 (1.5% ISP + 0.5% WSP), T3 (1.0% ISP + 1.0% WSP), T4 (0.5% ISP + 1.5% WSP) and T5 (2.0% WSP). The treatments were analyzed for color, pH, cooking loss, emulsion stability, protein solubility, viscosity, texture properties and sensory evaluation. Lightness and redness were reduced and yellowness was increased as increased level of WSP, due to the dark green color of WSP (p<0.05). The pH values of all samples were affected by WSP which has lower pH (p<0.05). The emulsion stability and cooking loss of treatments were improved with increasing level of WSP (p<0.05). The protein solubility, viscosity and overall texture properties of the sausage indicated significant differences in relation to the level of WSP and ISP (p<0.05). The sensory evaluation indicated that the greatest flavor and overall acceptability in sausage was achieved at WSP 1% combination with ISP 1% (T3) (p<0.05). Therefore, these results indicate that breakfast sausage containing 1% WSP and 1% ISP is the optimal formulation, taking into consideration the overall physico-chemical properties and sensory evaluation.

• Clean Technology
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• v.13 no.3
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• pp.222-227
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• 2007

The photocatalytic degradation of livestock wastewater has been investigated over $TiO_2$ photocatalysts irradiated with a ultraviolet (UV) light. The effect of operational parameters, i.e., distance, reaction area, concentration of suspended solids(SS), and column diameter on the degradation of livestock wastewater has been performed in lab-scale. The optimal conditions for livestock wastewater were determined: distance was 3 cm (less than 7 cm), reaction area was $3.6\;m^2$, SS concentration was 40 mg/L (less than 300 mg/L) and column diameter was 5 mm (less than 10 mm). Under the optimal conditions, COD, color and coliform removal efficiencies were approximately 49%, 53% and 100%, respectively. Non-biodegradable COD removal efficiency increased with 57% using by photocatalysis process. Therefore, it is shown that photocatalysis has an effect on degradation of non-biodegradable organic matter.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.473-480
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• 2022

This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango juice (X₁), and the sugar content (X₂). The responses were analyzed including the color values (CIE Lab and color difference), physicochemical properties (water activity, sweetness, pH, and total acidity), and textural properties (hardness and gel strength). Regression analysis was conducted, except for total acidity, and showed no significant difference for all the experimental points (p<0.05). Quadratic model was derived for all responses with an R square value ranging from 0.8590 to 0.9978. Based on regression model, the appropriate mixing ratio of apple-mango jelly was found to be 31.11% of apple mango juice and 14.65% of sugar. Through this study, the possibility for developing jelly product using apple-mango was confirmed, and it is expected that these findings will contribute to the improvement of the agricultural industry.

• Journal of Broadcast Engineering
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• v.13 no.4
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• pp.427-439
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• 2008

This paper proposes a novel method to convert monoscopic soccer videos to stereoscopic videos. Through the soccer video analysis process, we detect shot boundaries and classify soccer frames into long shot or non-long shot. In the long shot case, the depth mapis generated relying on the size of the extracted ground region. For the non-long shot case, the shot is further partitioned into three types by considering the number of ground blocks and skin blocks which is obtained by a simple skin-color detection method. Then three different depth assignment methods are applied to each non-long shot types: 1) Depth estimation by object region extraction, 2) Foreground estimation by using the skin block and depth value computation by Gaussian function, and 3)the depth map generation for shots not containing the skin blocks. This depth assignment is followed by stereoscopic image generation. Subjective evaluation comparing generated depth maps and corresponding stereoscopic images indicate that the proposed algorithm can yield the sense of depth from a single view images.

• Conservation Science in Museum
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• v.20
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• pp.77-92
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• 2018

A stone seated bodhisattva (Sinsu5971) was discovered in Pyeongchang-gun, Gangwon-do in 1974 and was transferred to the Chuncheon National Museum upon its opening in 2002. The statue had damage to wide areas and was thus difficult to restore. This study utilized 3D scanning and 3D printing technologies to identify the overall form of the statue and the degree of damage, which allowed the restoration of lost portions that otherwise could not have been accurately restored to their original shape. Prior to the conservation treatment, the pigments used to decorate the surface were investigated using an optical microscope, and their main components were analyzed with a p-XRF (Potable X-ray Fluorescence Analyzer). The deteriorated lacquered surface was stabilized using animal glue and consolidated with stone strengthener (OH-100). The investigation found that the surface of the statue was made of zeolite that was lacquered and then gilded. As for pigments, white lead was used for the white color and red lead and cinnabar were used for red. The lost portions were redesigned by mirroring the remaining parts with 3D technologies. However, it was difficult to affix the 3D printing outputs to the statue without visible gaps since the damaged parts suffered flection. The portions of the outputs to be connected to the statue were thus modified and supplemented. It was also difficult to collect data on the properties of 3D printing materials due to the lack of previous in-depth study. These obstacles are subjects for further study.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.7 no.1
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• pp.32-42
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• 2002

The late Quaternary deposit of Cheonsu Bay, up to 20 m in thickness above the Jurassic granite basement, consists of two sedimentary units: an upper Holocene mud and sandy mud deposit (Unit M1), and a lower late Pleistocene sand and mud deposit (Unit M2; 'Kanweoldo Deposit&apos). Unit M1 is a typical Holocene tidal-flat deposit of Cheonsu Bay, showing a coarsening upward, retrogradational facies trend. This retrograding facies trend is probably due to a relative low sedimentation rate during Holocene transgression. Overlain unconformably by Unit M1, Unit M2 deposit reaches up to 14 m in thickness and is mainly composed of muddy sediment with yellow to gray color. This unit is characterized by a variety of tide-influenced signatures such as rhythmic bedding, flaser bedding, crab burrow fossil, marine dinoflagellate assemblage and authigenic glauconite mineral, indicating very similar depositional environment to those of Unit M1 deposit. It suggests that Unit M2 was probably accumulated under the tidal-flat environment during a pre-Holocene sea-level highstand. In particular, the uppermost 3-4 m of Unit M2 appears to have undergone subaerial exposure and subsequent weathering during the sea-level lowstand after deposition. Therefore, stratigraphic unconformity between Holocene and late Pleistocene sediments is highlighted by the desiccated and weathered surface of Unit M2.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.325-333
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• 2009

Beef quality indicators of off-flavor development during storage were investigated in terms of temperature dependence. The off-flavor development time (ODT) was detected using the R-index sensory test. During varying storage conditions at $25^{\circ}C$, $15^{\circ}C$, and $5^{\circ}C$, elements of beef quality were measured, such as volatile basic nitrogen (VBN), pH, color (CIE $L^*$, $a^*$, $b^*$), Warner-Bratzler shear force (WBSF), Pseudomonas spp. CFU, and lactic acid bacteria (LAB) CFU. A model with temperature dependence of ODT during storage was developed using Arrhenius-like equation, and a requirement with quality indicators was mathematically derived, resulting in similar temperature dependence. The temperature dependence of beef quality indicators was represented by the Arrhenius activation energy (Ea). Upon comparing the Ea of beef quality indicators and ODT, the temperature dependence similarity was found to be higher in the order of three groups: VBN, pH, $a^*$ value; LAB, Pseudomonas spp.; and WBSF, $L^*$ value, $b^*$ value. Therefore, VBN were determined as the most effective indicator of beef quality during off-flavor development.

• International Journal of Highway Engineering
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• v.16 no.2
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• pp.35-41
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• 2014

PURPOSES : Surface treatment is a favorable method in the pavement preventive maintenance. This study (Part I) aimed to develop the low viscosity filling material for waterproof characteristics and high penetrable and weather resistance, and a series of companion study (Part II) presents the coating characteristics and performance analysis using field and lab tests. METHODS : Hydrophobic characteristics of the advanced surface treatment material are observed and measured the filling depth and the permeability for sand and asphalt pavement specimen using the water absorption test and permeability test, X-RAY CT test. Color difference for the weather resistance using ultraviolet ray accelerated weathering test is compared with asphalt pavement specimens. RESULTS : The developed material shows the decreased water absorption and increased impermeable effect because of the hydrophobic characteristics. It is found that the filling depth is about 6mm and weather resistance is better than asphalt pavement specimen. CONCLUSIONS : The advanced hydrophobic - low viscosity filling treatment material is developed in this study (Part I) to improve the waterproof characteristics and high filling capacity and weather resistance for the pavement preventive maintenance.

• Journal of Korean Society of Water and Wastewater
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• v.18 no.5
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• pp.619-627
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• 2004

Purposes of this study were to examine closely the extracellular polymeric substances (EPS) which was a membrane fouling contaminant, to control detected EPS by powdered activated carbon (PAC) dosage etc. and to evaluate the possibility of practical reuse facility. With high removal efficiency of general pollutants, when the PAC is added to MBR, improvement of removal efficiency of $COD_{cr}$, and color was expected and treated wastewater can be reused. It was judged that the correlation between EPS and membrane fouling was very high. Carbohydrate and DNA in the EPS were judged to be cause of membrane fouling. If EPS could be controled, not only membrane fouling would be decreased but also operation time would be extended. In experiment of powdered activated carbon (PAC), characteristics of the best PAC for membrane fouling control were the particle size of $7{\mu}m$, lodine Number of 1,050, surface area of peat of $1,150m^2/g$. In lab test, operation time of MBR by PAC dosage of 200mg/gVSS was longer than one of MBR by without PAC dosage. Because EPS, especially carbohydrate and DNA, was controled successfully by PAC, membrane fouling in MBR could be decreased.