• Food Science and Preservation
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• v.18 no.4
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• pp.517-526
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• 2011

The physical properties of dough with different levels (2, 4, 6, and 8%) of bamboo leaf powder were inverstigated. The bamboo leaf powder had a moisture content of 5.15%, a crude protein content of 10.48%, a crude fat content of 5.21%, a crude fiber content of 22.74%, and a crude ash content of 17.63%. The following parameters showed significant differences with the increase in the amount of bamboo leaf powder added. The gelatinization degree measured by a rapid visco-analyzer increased with the increase in the powder amount added. In the values of the farinogram parameter for dough consistency, the elasticity of the dough increased with the increase in the powder amount added. The alveogram values showed a similar tendency as those of the farinogram in terms of elasticity, absorption rate, absorption time and stability. In the rheofermentometer analysis, the volume decreased with the increase in the powder amount added, but no significant difference was found at up to 4% powder amount addition, suggesting that the about 2% and up to 4% powder amount addition is moderate.

• Food Engineering Progress
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• v.23 no.2
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• pp.118-124
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• 2019

This study aims to investigate the physical properties of extruded psyllium husk upon the addition of emulsifiers. Three different emulsifiers-glycerol monostearate (GMS), polyglycerol ester (PGE), and sugar ester (SE)-were added to the mixture of psyllium husk and rice powder before extrusion. Extrusion was performed using a twin-screw extruder at 140℃ die temperature, 200 rpm screw speed, and 16% feed moisture content. The physical properties of psyllium husk extrudates including expansion ratio, specific length, piece density, texture profile, color properties, water soluble index, and water absorption index were evaluated. It was observed that the expansion ratio was the highest while the specific length and piece density were the lowest in the control which had no emulsifiers. Texture profile analysis showed that the apparent elastic modulus and breaking strength were highest in the extrudate with a PGE of 0.1%. The adhesiveness was found to be lowest in the extrudates with an SE of 0.1% and GMS of 0.5%. Lightness value was highest in the extrudate with a PGE of 0.1%. Color difference, water soluble index, and water absorption index were highest in the control. The results reveal that some physical properties of extruded psyllium husk were improved with the addition of emulsifiers. This finding provides useful information for the development of psyllium snacks with good physical characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1664-1672
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• 2013

Solar salt is manufactured naturally, and therefore, it contains insoluble substances such as sandy compounds. This study is performed in order to effectively produce clean sea salt by removing the impurities in sea salt through filtration and evaporation in a vacuum condition. Brine was concentrated and crystallized at $90^{\circ}C$ by a rotary vacuum evaporator, which was then recovered as salt crystals by filtration, and then the salt was dehydrated. Manufacturing yields were determined by the amount of water evaporation. Brine was concentrated to 40%, 50% and 60% of the initial volume of brine and manufactured salt were designated as 40S, 50S and 60S, respectively. The salt produced by this process is called ESBS (evaporated salt with brine from salt-farm). The yield of 40S, 50S and 60S were 7.22%, 10.79% and 15.06%, respectively. The NaCl concentration of 40S and 50S were 90.38% and 91.16%, respectively. From a sensory evaluation analysis, the most tasty salt was 40S and the bitter salt was 60S. The average contents of sand compound and insoluble substances in ESBS were 0.001~0.012% and 0.067~0.12%, respectively. The mineral compositions, such as Na, Mg, K, and Ca of 40S and 50S were similar with those of the natural solar salt. In solubility tests, the solubility (g of salt/100 mL $H_2O$/sec) of 40S, 50S, and 60S was 0.69, 0.70, and 0.69, respectively. On the other hand, the solubility of natural solar salt was 0.47. By comparing the water reabsorption rate analysis results, water reabsorption rate of 40S and 50S was about 3 to 5 times lower than that of the solar salt. In the aspects of physical and chemical properties, such as minerals, impurities, solubility and moisture re-absorption rate, salts developed in this study are judged to be better than that of the general solar salt.

• Journal of Korean Society for Atmospheric Environment
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• v.29 no.3
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• pp.264-274
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• 2013

This study investigates long-term trends and characteristics of aerosol light scattering coefficient at Seoul and Baengnyeongdo in order to understand aerosol optical and radiative properties around Korea. The analysis period is limited to one year of 2011. First, the aerosol scattering coefficients (${\sigma}_{sp}$) of both sites show strong linear dependence on the $PM_{2.5}$ mass concentrations with significant correlations between both. Further, correlations and sensitivity between ${\sigma}_{sp}$ and $PM_{2.5}$ increase with relative humidity, implying both relationships are strongly dependent upon moisture amounts in the atmosphere. This study applied 3-step careful quality control procedures to the analysis of ${\sigma}_{sp}$ for the insurance of data confidence. For the relationship analysis of extinction coefficients (${\sigma}_{ext}$) to visibility and aerosol optical depth, ${\sigma}_{sp}$ observed at 3 p.m. have been used with help of aerosol absorption coefficients (${\sigma}_{ap}$) in order to remove its dependence upon relative humidity, and also those of rainy period have been excluded. As expected, ${\sigma}_{ext}$ estimated are inversely proportional to visibility observation by eye. Finally, aerosol extinction coefficients have been vertically integrated with an assumption of nearly well-mixed within an e-folding height to determine aerosol optical depth, and compared with those retrieved from sunphotometer. The results show a reasonable agreement in spite of an inherent difference of each definition. We expect these findings would help to eventually understand aerosol radiative forcing and its effect on the regional climate change around Korea.

• Journal of the Korean GEO-environmental Society
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• v.24 no.3
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• pp.5-14
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• 2023

The dry unit weight of the soil can be obtained by measuring the weight of the oven dried soil. According to the Korean Industrial Standards (KS F), oven dried soil at 110±5℃ continuously increases in weight when exposed to air. However, there is no regulation on the weight measurement time of oven dried soil, making it difficult to accurately measure the dry weight. In this study, a method to easily determine the dry weight was presented through the analysis of the weight singularity that appears during weight measurement. The weight singularity represents the smallest value among the measured weights, and is the weight at which the effect of moisture absorption in the air of the sample is minimized. In the course of the experiment, a container was selected using a statistical analysis method, and a photograph of the soil samples were presented using an optical microscope. In addition, the temperature of the weight singularity was measured using a non-contact infrared thermometer. As a result of analyzing the weight singularity of six types of soil, including Jumunjin sand, Naeseong stream sand, Yecheon weathered granite soil, Jeju sand, Sabkha sand, and Ulleung sand, the weight singularity of oven dried sample appeared between 8 and 27 seconds after weight measurement, and the temperature ranged from 103.4 to 108.13℃. The weight decrease rate of the singularity was 0.0066 to 0.0085% depending on the soil samples.

• Journal of the Korean GEO-environmental Society
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• v.12 no.10
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• pp.39-49
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• 2011

Recently PBD method, one of acceleration of consolidation methods is used in the soft ground to shorten consolidation time for fast settlement during construction. It is economical and easy to work. Discharge capacity of PBD is sensitive in proportion to thickness of soft ground layer, and drainage of PBD declines due to disturbance effect in surrounding ground by mandrel used for vertical drainage setting and setting machines and type. Also, deviation of discharge capacity is large according to ground condition, construction condition and soil properties. In addition, when embankment loading is not conducted instantly after PBD setting due to rain or lack of embankment material supply, it causes leaving period problems. But cause and analysis of those problems for discharge capacity is lack. So, in this test, ground improvement and discharge capacity is investigated by implementing composite discharge capacity test for analysis of an effect factor of PBD discharge capacity with leaving period. After fixing the vertical drain on a cylindrical cylinder, put churned sample into the cylinder. Then leave 0day, 30day, 60day and 90day. And then, load following the loading step of 30, 70 and 120kPa using a pressure device. As a result, the longer leaving period, discharge capacity is reduced. It is caused by a decrease of discharge area caused by creep transformation moisture absorption of PBD filter after long leaving period.

• Korean Journal of Agricultural Science
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• v.23 no.1
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• pp.108-119
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• 1996

Several parameters of hydraulic architecture relating to hydraulic conductance in xylem vessels were investigated in the current-year shoots of six species of deciduous oak trees. The above parameters were also investigated in the sprouts of Quercus mongolica and Q. variabilis, as well as in the seedlings of Q. mongolica and Q. acutissima. The values of specific conductivity, leaf specific conductivity and Hagen-Poiseuille's relative hydraulic conductivity relating to vessel diameter of Q. dentata were the highest in all of the species studied. The above values of most of the species studied were higher in May-June than in September-October because of increasing the vessel embolism by cavitation and so on through the growing season. The estimated values of relative hydraulic conductivity of vessel by Hagen-Poiseuille's empirical equation and the real values of hydraulic conductivity presented positive relationships in most of the species studied. Huber value and leaf specific conductity using leaf area or leaf weight generally exhibited similar patterns each other even if having some exceptions. The hydraulic conductances of sprouting shoots were much better than those of normal growing shoots in Q. rnongolica and Q. variabilis. The specific conductivity and leaf specific conductivity were rapidly decreased by the vessel embolism through cavitating just after cutting the shoots in Q. mongolica and Q. acutissima seedlings. Diurnal changes of the conductivities in the seedlings of Q. mongolica and Q. acutissima presented the possibility of their self-controlling of conductance by active moisture absorption under mild water stress. Specific conductivity and leaf specific conductivity, and so on of Q. acutissima seedlings subjected to periodical moisture stress or not have decreased through the growing season, but the influences of moisture stress to the conductance were not proved definitely because of influencing similarly and simultaneously to the development of xylem and leaf having inverse relation in the influences. The values of conductivities were higher generally in middle or upper parts of stems than root collar in the seedlings.

• Korean journal of food and cookery science
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• v.28 no.1
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• pp.41-49
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• 2012

This purpose of this study was to develop a tea with small red bean which have been known to have effect regarding anti-obesity, fatigue recovery, edema recovery, blood circulation, etc. In order to provide baseline data for small red bean tea we investigated the general components, antioxidative effect and proanthocyanidin analysis in small red beans[Phaseolus angularis W.F. Wight.]. Physicochemical analysis(pH, sugar content, salinity, turbidity), color, anti oralmicrobial activity, content of saponin and sensory test of small red bean with different boiling time in 8 minutes(SR1), 16 minutes(SR2), 24 minutes(SR3), 32 minutes(SR4), 40 minutes(SR5) was also measured. It was shown that the crude fat, carbohydrate, moisture, crude protein, crude ash content of small red bean were 1.0%, 63.9%, 12.8%, 18.7%, 3.6%. DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content increased significantly (p<0.001). The results of analyzed proanthocyanidin was distinguished by characteristic UV-visible spectra with absorption maximum at 320 nm($t_R$ 7.589 min). As the boiling time(8 minutes:SR1, 16 minutes:SR2, 24 minutes:SR3, 32 minutes:SR4, 40 minutes:SR5) of small red beans increaseds, the pH significantly decreased(p<0.001). The sugar content, salinity and turbidity significantly increased(p<0.001). Moreover, Hunter L, a and b values, crude saponin also increased(p<0.001). The results of analyzed activity against oral bacteria, S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a higher antibacterial activities than E. coli and S. aureus. MIC was measured that S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a lower MICs than E. coli and S. aureus. The results regarding sensory test measures, In case of color, refreshing taste and overall quality, SR3 had the highest preference overall among tested samples. In cases conceming odor and taste, SR5 had the highest preference and with regards to sweetness and saltyness, SR4 had the highest preference.

• Journal of the Korean Wood Science and Technology
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• v.27 no.2
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• pp.70-77
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• 1999

Objective of this research is to obtain fundamental data of carbonized wood wastes for soil condition, de-ordorization, absorption of water, carrier for microbial activity, and purifying agent for water quality of river. The carbonization technique and the properties of carbonized wood wastes(thinned trees) are analyzed. Proximate analysis shows the thinned wood contains 0.22-0.73% ash, 77-80% volatile matter, and 10-14% fixed carbon. The charcoal yield decreases and the shrinkage rate increases as the carbonization temperature and time increase. The charcoal yields of Larix leptolepis, Pinus rigida and Pinus densiflora are high, whereas those of Pinus koraiensis and Quercus variabilis are low. The shrinkage rate by carbonization has same trend as water removal of wood. The specific gravity after the carbonization decreases about 50% comparing to green wood. The charcoal has 0.89-4.08% ash, 6.31-13.79% volatile matter, and 73.9-83.5% fixed carbon. As the carbonization temperature and time increase, pH of charcoal increases. When the carbonization temperature is $400^{\circ}C$, pH is about 7.5. When the temperature is between 600 to $800^{\circ}C$, pH is about 10 with small difference. The water-retention capacity is not affected by the carbonization temperature and time. The water-retention capacity within 24hr is about 2.5 - 3times of sample weight, and the equivalent moisture content becomes 2-10% after 24 hr.

• Food Engineering Progress
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• v.15 no.4
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• pp.404-412
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• 2011

The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130$^{\circ}C$ temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100$^{\circ}C$ for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65$^{\circ}C$ while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion proess. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion proess. The extruded rice flours prepared at 130$^{\circ}C$ exhibited lower viscosity than those prepared at 100$^{\circ}C$. The operating temperature of the extrusion proess was critical for the starch digestion in vitro. The extruded rice flours prepared at 130$^{\circ}C$ showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100$^{\circ}C$ in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.