• Korean Journal of Remote Sensing
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• v.17 no.2
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• pp.165-181
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• 2001

Using a field spectrometer having a spectral range of 0.4$\mu\textrm{m}$~2.5$\mu\textrm{m}$ with a spectral resolution of 1nm, the researchers measured the reflectance of granite, andesitic rocks, sedimentary rocks, and pyrophyllite ore in the Ungsang area, Kyungsang Basin, South Korea. Spectral characteristics of the geological media were investigated from the analysis. The in-situ measured sites were selected in well exposed rock outcrops. In case of unfavorable weather conditions, rocks were sampled and remeasured under natural solar condition. The reflectance of field data was measurd at three sistes for granite, six sites for andesitic rock three sites for sedimentary rocks, and two sites for pyrophyllite ore. The vibrational absorption bands for pyrophyllite are detected in the spectral range of 2.0$\mu\textrm{m}$~2.5$\mu\textrm{m}$. The absorption band for granites in study area is not distinctive. The reflectance measured under normal field conditions showed strong absorption at wavelengths of 1.4$\mu\textrm{m}$ and 1.9$\mu\textrm{m}$ due to the effect of moisture in the atmosphere. After the bands of 1.4$\mu\textrm{m}$ and 1.9$\mu\textrm{m}$ were removed, Hull Quotient method was applied to characterize absorption bands. The reflectances of field data were calculated to estimate the band ratio corresponding to the Landsat TM and EOS Terra ASTER. The researchers suggest here that the TM band2, band3, band4, and band7 or ASTER band2, band3, band4, and band9 are the best combination for discriminating outcrops. The researchers tested and demonstrated using a Landsat TM image in the study area. For geologic applications, decorrelation stretch is also an effective tool to enhance the exposed rock mass in images.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.346-354
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• 2001

Physicochemical properties of dough and bread supplemented with onion (Allium cepa L.) powder were investigated. Farinographic characteristics of dough showed that addition of onion by 2% and 4% increased water absorption, however, as the onion added more the water absorption decreased. Addition of 2% onion delayed time for development of dough a little, while more than 4% onion shortened the development time significant1y. A reduction in stability and an Increase in weakness of dough were observed by addition of onion. Addition of onion powder resulted in a reduction of extendibility and an increase in resistance to extension of dough as measured by extensograph. Amylographic analysis showed that addition of onion increased gelatinization temperature and decreased maximum viscosity. Moisture content, baking loss, height and volume of bread tended to decrease with the addition of onion powder. Lightness of bread crust and crumb decreased as the onion powder added more, while redness and yellowness increased. Bread tilth onion powder had mode free amino acid. especially, Arginine. aspartic acid, glutamic acid and alanine, than control. The addition of onion hardness of bread increased, but springiness decreased as the onion added more. Sensory evaluation of bread indicated that addition of 2% and 4% onion powder enhanced springiness, mouth feeling, appearance, hardness, moistness and overall acceptability.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.170-180
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• 2008

This study was performed to find out the quality characteristics of Noodles by addition of red ginseng powder(0, 2, 4, 6, 8%). The quality characteristics of the sample were estimated in terms of general com-position, color difference, cookery characteristics(water absorption, volume of cooked noodles, turbidity), texture profile analysis and sensory evaluation. The protein, lipid, ash, Na and water binding capacity did not show significant difference in any of the groups. In red ginseng powder added groups, moisture contents, a and b values significantly increased but L value considerably decreased(p<0.05). The weight, volume, water absorption of the cooked noodles and turbidity of 8% of red ginseng powder added group were significantly higher than the control group(p<0.05). In texture profile analysis, adhesiveness, gumminess, hardness and springiness significantly decreased(p<0.05) with more red ginseng powder added. Chewiness and cohesiveness significantly(p<0.05) increased with the 4, 6, 8% of red ginseng powder added. In sensory evaluation, surface color was very good in the 8% red ginseng powder added group while taste and flavor of red ginseng were very good except the 8% red ginseng powder added group(p<0.05). Appearance and overall quality were highest in the 4% red ginseng powder added group(p<0.05). Therefore, noodles containing 4% red ginseng powder were most preferable.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.1
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• pp.13-26
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• 1994

The present study was focused on investigation of proper processing conditions to develop physicochemical properties of extrudates using sea mustard and corn by single extruder. Response surface analysis was used to evaluate effects of extrusion variables on the quality of the extrudates. Physicochemical dependence variables of sea mustard extrudates with corn grits show a significance correlation of within $5\%$. Among the various dependence variables, the expansion ratio showed a high correlation with bulk density, break strength, water solubility index and yellowness. Bulk density correlated closely with water solubility index; break strength with water absorption index and lightness, and water absorption index with lightness. Water solubility index and lightness showed a significance correlation with yellowness of within $0.5\%$. Three dimensional graphic analysis on response surface regression was conducted with each of the dependent variables which revealed statistically significant relationship to independent variables: $15{\sim}21\%$ moisture content, $10{\sim}30\%$ sea mustard content and $95{\sim}115^{\circ}C$ die temperature. Expansion ratio decreased with increasing moisture and sea mustard content. It showed the highest value at $18\%$ moisture content, $10\%$ sea mustard content and $95^{\circ}C$ die temperature. and the lowest value was at $21\%$ moisture content, $30\%$ sea mustard content and $105^{\circ}C$ die temperature. Bulk density was highest at $21\%$ moisture content, $30\%$ sea mustard content and $105^{\circ}C$ die temperature. On the other hand, it was lowest at $18\%$ moisture content, $10\%$ sea mustard content and $95^{\circ}C$ die temperature. Break strength was highest at $18\%$ moisture content, $10\%$ sea mustard content and $115^{\circ}C$ die temperature, but lowest at $21\%$ moisture content, $30\%$ sea mustard content and $105^{\circ}C$ die temperature. Water solubility index increased in the range of $43.9{\sim}54.8\%$ as the moisture content increased.

• Fashion & Textile Research Journal
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• v.16 no.3
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• pp.421-433
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• 2014

The aim of this study was to provide compression wear manufacture brands with information needed for product development. 8 tops and 7 bottoms from widely recognized compression wear manufacture brands were selected, and their product structural elements were analyzed, too. The results showed that most compression wear designs were applications of cutting lines designed considering muscle movements of the human body. The average number of cutting lines for patterns and designs were 14 for tops and 15 for bottoms. Different colored material was mainly used on the top for areas that require ventilation or high movement during sports for tops, and for areas that require muscle and joint support during sports for bottoms. The functionality of top materials were found to be stretch, muscle support, moisture absorption and high speed drying, warmth and ventilation for tops, in order of frequency, and stretch, muscle support, moisture absorption and high speed drying, and pressure for bottoms, in order of frequency. Tops were cut in the direction of the lengthwise grain, and bottoms were not only cut in the direction of the lengthwise grain, but also in the direction of the crosswise grain and bias for many products. Tops consisted of an average of 13 organically connected panels, and bottoms consisted of an average of 18 organically connected panels, which was analyzed to improve functionality. The average clothing surface area stretch rate was 85.7% for tops and 70.0% for bottoms, indicating that bottoms were designed to have higher strain rates compared to tops.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.10
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• pp.574-580
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• 2020

An inorganic binder is eco-friendly because it can be cured at low temperatures and does not emit harmful gases. In addition, related research is progressing rapidly owing to the small defects in the core. On the other hand, inorganic binders based on silicates (SiO₂-Na₂O) have unique absorbent properties. This results in the absorption of moisture from the air and the weakening of the bonding force. In particular, the castings used in cast steel require high-strength properties because of the higher temperatures than aluminum castings. In this study, waxes containing ester groups were selected to improve the absorption of moisture of inorganic binders. The inorganic binder was characterized by X-ray fluorescence and thermogravimetric analysis-differential thermal analysis. The inorganic binder core strength was then evaluated. In the case of an inorganic binder containing wax, the water resistance increased to 216 N/㎠, confirming the up to 55% improvement in strength. Excellent casting characteristics were confirmed through steel castings.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.6
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• pp.3442-3447
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• 2014

A simple method to evaluate the hygroscopic characteristics of polymer of microelectronic plastic package is suggested. To evaluate the characteristics, specimens were prepared, and the internally absorbed moisture masses were measured as a function of the absorbing time and calculated numerically. The hygroscopic pressure ratio was calculated by heat transfer analysis supported by commercial FEM code because the hygroscopic diffusion equation has the same form as the heat transfer equation. The moisture masses were then summed by the self developed code. The nonconductive polymers had quite different characteristics for the different lots, even though they were the same products. The absorbed moisture mass variations were calculated for several different characteristics, and the optimal curve of the mass variation close to experimental data was selected, whose solubility and diffusivity were affected by the hygroscopic characteristics of the material. The method can be useful in the industrial fields to quickly characterize the polymer material of the semiconductor package because the fast correspondence is normally required in industry. The weight changes in the aluminum-nonconductive-polymer joint due to moisture absorption were measured. The deformed system was also measured using the Moire Interferometry system and compared with the results of finite element analysis.

• Near Infrared Analysis
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• v.1 no.1
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• pp.37-41
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• 2000

The purpose of this research was to develop a the reflection technique with near infrared (NIR) radiation for estimating soil components. NIR reflectance was scanned at 2nm intervals from 1100 to 2500nm with an InfraAlyzer 500 (Bran & Luebbe Co.). Over 400 soil sample from fields of different crops and land-use over Youngnam and Honam regions were used to obtain mean diffuse reflection of the soil for the calibration and validation of the calibration set in estimating moisture, organic matter (OM) and total nitrogen (T-N) of the soils. Multiple linear regression (MLR) was used to evaluate the correlation of NIR spectroscopy method. Reflection pattern of NIR spectra for finely sized sample (<0.5mm) and coarsely sized soil(<2mm) did not show much difference. The results showed that NIR spectroscopy and coarsely sized soil (<2mm) did not show much difference. The results showed that NIR spectroscopy could be used as a routine soil testing method in estimating OM, moisture, T-N in soil samples simultaneously.

• Korean Journal of Remote Sensing
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• v.33 no.4
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• pp.411-422
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• 2017

This research aims to analyze spectral reflectance of intertidal zone and its changes under various environmental conditions. We sampled sand of Mongsanpo tidal flat, Korea, and measured its spectral reflectance by using a spectroradiometer under various water contents, compositions and granularity. We also simulated the reflectance of Landsat 7 ETM+ and compared it with an actual satellite data. Five locations were selected for sampling from the coastline towards the ocean. Grain size diminished stepwise from the coastline to ocean direction, while spectral reflectance differed with wavelength. Water contents lowered the overall reflectance especially at the water absorption bands. Spectral reflectance data were then converted into the simulated one by using Landsat 7 ETM+ spectral reflectance function to be compared with the actual Landsat 7 ETM+ images. It showed the decrease of the spectral reflectance due to the increase of moisture contents from seashore towards the ocean. It is shown that Landsat 7 ETM+ imagery can be efficient to extract moisture contents in the tidal flat while compositional analysis needs satellite sensors with much higher spectral resolution.

• Food Science and Preservation
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• v.31 no.1
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• pp.46-63
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• 2024

This study evaluated the impact of storage temperature on the quality characteristics of texturized vegetable protein (TVP). TVP was prepared by mixing defatted Daewon soybean flour at 80℃, gluten, and corn starch in a 5:3:2 ratio, which was then extruded at a screw speed of 250 rpm and a barrel temperature of 190℃ with moisture addition at 9 rpm. Subsequently, the extruded TVP was vacuum-sealed in polyethylene packaging and stored at -20℃, 0℃, and 4℃ for 9 days. Texture analysis revealed that the curing rate followed 4℃ > 0℃ > -20℃ sequence. No significant color variation was observed across the storage conditions, although water content increased at all temperatures. Notable changes were detected in moisture absorption capacity (%) and solid leaching (%), following the order of -20℃ > 0℃ > 4℃. The turbidity of the solution released during cooking varied, with the highest to the lowest sequence being -20℃ > 4℃ > 0℃, while pH levels remained neutral. Regarding free amino acids, sweetness and textural quality improved with storage across all temperatures, whereas bitterness components diminished at 4℃. The study suggests that refrigerated storage at 4℃ is a viable method for distributing TVP, which was previously distributed only in a frozen and dry state.