• 한국의류산업학회지
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• 제16권3호
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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.

• 한국자원식물학회지
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• 제36권5호
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• pp.508-516
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• 2023

왜당귀[Angelica acutiloba (Siebold & Zucc.) Kitagawa]를 대상으로 종자 발아 및 유묘 생육, 유용성분 함량과 관련된 GA₃ 처리 효과를 분석하여 왜당귀 재배시 기초자료를 제공하고자 하였다. 왜당귀 종자의 수분흡수율은 침지 2시간이 경과한 시점에서 62.07%를 나타냈고, 48시간이 경과한 시점에서 122.15%로 가장 높은 값을 나타냈다. 왜당귀 종자의 적정 발아온도는 10℃에서 25℃로 확인되었으며, 5℃에서는 발아가 진행되지 않았고, 30℃에서는 GA₃ 농도가 증가함에 따라 발아율이 유의하게 증가하였다. 또한 유묘 생육은 GA₃ 처리농도가 높아질수록 양호하였으나 유용성분 함량의 경우 실험구에 따른 유의성이 확인되지 않았다. 이러한 결과는 약용 및 식용으로 활용성이 높은 왜당귀에 대한 최적 재배와 생산기술 정립에 기초자료로 활용할 수 있을 것으로 판단된다.

• 한국작물학회지
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• 제44권3호
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• pp.288-295
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• 1999

Nineteen japonica and Tongil-type rices were selected from seventy nine Korean and Japanese rice cultivars grown in 1989 based on the water uptake behavior of milled rice under the room temperature and boiling conditions. The selected rice cultivars were investigated for water absorbability and some physicochemical characteristics of milled rice, proper water amount for cooking and sensory evaluation of cooked rice. The relationships among the tested grain properties were also examined. The highest varietal variation of water uptake rate was observed at twenty minutes after soaking in water. The maximum water uptake of milled rices at room temperature occurred mostly at about eighty minutes after soaking in water. Newly harvested rices showed a significantly lower water uptake rate of milled rice at 20 minutes after soaking, a relatively higher maximum water absorption ratio under the room temperature, and the less water uptake and volume expansion of boiled rice compared with the one-year old rice samples. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice ansd the palatability of cooked rice. The water/rice ratio(in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was averaged to 2.63(in v/v basis). The water amount needed for optimum cooking was the lowest in Cheongcheongbyeo (Tongil-type rice) and the highest in Jinbubyeo, and the amount could be estimated with about 70% fittness by the multiple regression formula based on some water uptake characteristics, ADV and amylose content of milled rice as the independent variables. Nineteen rice cultivars were classified into seven groups based on scatter diagram projected by principal component analysis using eight properties related to water uptake and gelatinization of milled rice.

• 한국식품영양과학회지
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• 제41권11호
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• pp.1603-1610
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• 2012

곡류식품의 소재 개발을 위하여 수분함량을 달리하여 처리한 후 압출성형 곡류가루의 일반성분, 팽화율, 비길이, 밀도, 파괴력, 겉보기 탄성계수, 수분흡착지수와 수분용해지수, 비기계적 에너지 투입량, 페이스트 점도, 색도를 측정하였다. 압출성형 조건은 배럴온도 $130^{\circ}C$, 원료투입량 120 g/min, 수분함량(20, 22.5, 25, 27.5, 30%)으로 압출성형 하였다. 수분함량 20%일 때 압출성형 곡류가루의 팽화율이 가장 높았으며, 밀도와 파괴력이 가장 낮았다. 수분함량이 증가할수록 수분흡착지수는 증가하였고, 수분용해지수는 수분함량이 낮을수록 높은 경향을 나타내었다. 비기계적 에너지 투입량은 낮은 수분함량일 때 옥수수가루가 가장 높았으며, 귀리가루는 높은 수분함량에서 가장 낮은 값을 나타내었다. 수분함량이 증가할수록 페이스트 점도가 증가하는 경향을 보였으며, 명도는 압출성형 쌀가루가 가장 밝게 측정되었고 압출성형 보리가루가 가장 어둡게 측정되었으며, 총 색도 변화는 원료를 기준으로 보리가 가장 크게 나타났다.

• 한국해양공학회지
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• 제10권4호
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• pp.75-83
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• 1996

Polymeric composites can be subjected to a wide variety of environmemtal conditions in practical use. One of most important conditions to be considered in the stuctural design using such materials is the miisture envirnment. Thus the moisture effect on interlaminar fracture toughness $G_IC$ and $G_IIC$ of CFRP(carbon fiber reinforced plastic) composed of carbon fibers and epoxy resin is studied in this paper. Specimens were first processed in 25, 50, $80^{\circ}C$ flesh water and $25^{\circ}C$ sea water for various periods of time. After that, the water absorption and fracture toughness tests were performed under laboratory atmosphere. As result, the specimen processed in $80^{\circ}C$ flesh water indicates the highest misture absorbing capability, the second in $50^{\circ}C$ flesh water, the third in $25^{\circ}C$ sea water, and the specimen in $25^{\circ}C$ flesh water does the lowest. The interlaminar fracture toughness $G_IC$ increases, approaches to the maximum, and decreases as the immersion time increases. In case of interlaminar $G_IIC$, the value of the specimen processed in $80^{\circ}C$ flesh water turns out to be higher than others. In addition, the scanning electron micrographs(SEM) of fracture surfaces were also examined in order to explain the mechanism of fracture.

• Journal of the Korean Wood Science and Technology
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• 제26권1호
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• pp.70-75
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• 1998

In this paper, the relationships between volumetric mixing ratio of rubber chip and physical and mechanical properties of wood/rubber composite panel was examined in order to investigate the mixture characteristics of wood and rubber chip. Because of the specific gravity of rubber differed from wood chip, physical properties of wood/rubber composite panel was shown very different values by mixing rate of chip element. Specific gravity in air-dry of composite panel was increased rapidly as volumetric percent of rubber chip was increased. Moisture content of composite panel was decreased as volumetric percent of rubber chip element was increased. This results was considered that wood weight is light and porosity material for moisture absorption. Compressive strength and modulus of rupture in bending test were decreased as volumetric percent of rubber chip increased. By mixing ratio control of chip elements, various wood/rubber composite panel can be applicable to every interior materials such as subfloor, playground, and exterior materials such as road blocks for recreational facilities in garden and forest and city parks.

• 한국식품저장유통학회지
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• 제31권1호
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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.

• 한국식품저장유통학회지
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• 제18권3호
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• pp.271-278
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• 2011

다습한 열대지방에서 카사바는 중요한 식물자원이다. 수분함량(20, 25%)와 배럴온도(110, $130^{\circ}C$) 에 따른 압출성형 카사바전분의 물리적 특성(밀도, 팽화율, 비기계적 에너지, 색, 수분용해지수, 수분흡착지수)와 호화특성을 조사하였다. 카사바전분 압출성형공정에서 수분 투입량은 압출성형물의 비기계적 에너지 투입량, 비길이, 밀도에 유의적으로 영향을 미쳤으며(p<0.05) 직경팽화지수, 겉보기탄성계수와 절단강도에서 유의성을 보여주었다(p<0.1). 또한 수분투입량과 배럴온도의 상호관계에서 비기계적 에너지 투입량과 밀도(p<0.1), 비길이(p<0.05), 적색도(p<0.01)는 유의성을 나타내었다. 수분투입량이 증가함에 따라 밀도, 겉보기탄성계수, 절단강도, 저온최고점도, 구조파괴점도, 최종점도는 증가하였으며, 직경팽화지수와 비길이는 감소하였다. 카사바전분 압출성형공정에서 수분투입량과 배럴온도는 명도와 황색도, 수분용해지수, 수분흡착지수에 영향을 미치지 않았다. 이 연구의 결과는 카사바 전분을 압출성형하여 사료와 식품을 개발하는데 유용하게 이용될 수 있을 것이다.

• 한국식품영양학회지
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• 제32권6호
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• pp.643-650
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• 2019

The purpose of this study was to investigate the quality of dehulled soybean (DHSB), and the rapid preparation possibility of soybean milk with DHSB (SM-DHSB), and then the quality of SM-DHSB. In DHSB, the moisture content decreased, the crude protein, crude fat, minerals, and carbohydrate contents increased, and the isoflavone (daidzein, genistein and glycitein) content was similar to that of soybean (SB). The water absorption rate of DHSB for soybean milk preparation was higher than that of SB. In the results of SM-DHSB and soybean milk (SM) qualities, the crude protein content, total solid content, and the viscosity of SM-DHSB were higher, the yield and the proximate composition (except crude protein) were similar, and the Biji production rate, and total dietary fiber content of SM-DHSB were lower compared to the SM. In terms of the isoflavone contents of SM-DHSB, daidzein and genistein content were similar, and glycitein content was lower compared with the SM. Consequently, these results suggest the possible use of DHSB for rapid SM-DHSB preparation, because the soaking time was decreased by the high water absorption rate of DHSB in the SM preparation, and the quality of SM-DHSB improved compared to those of the SM.

• 한국식품영양과학회지
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• 제34권2호
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• pp.306-310
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• 2005

압출성형공정을 적용하여 건조수삼내부 유효성분의 침출속도를 향상시키기 위하여 수분함량(20, 25, 30%)과 스크루 회전속도(200, 300 rpm)를 달리하여 제조한 인삼유효 성분의 침출속도, 침출액의 조사포닌, 수용성지수, 갈색도와 적색도를 비교하였다. 인삼과 홍삼의 중요한 유효성분인 사포닌과 진세노사이드(ginsenoside) 함량의 지표가 되는 압출성형 수삼과 백삼 침출액의 갈색도와 적색도는 수분함량의 감소와 스크루 회전속도의 증가에 따라 유의적으로 증가하였다. 또한 수용성지수 및 조사포닌 함량은 수분함량이 감소 및 스크루 회전속도의 증가에 따라 증가하였다. 건조수삼과 압출성형수삼의 입자크기가 감소할수록 침출된 인삼유효성분의 지표가 되는 흡광도는 증가하는 경향을 보였다. 건조수삼 압출성형물의 침출액과 실험한 입자크기에서 수분함량이 28%에서 20%로 감소할수록 260∼520 nm 파장에서 흡광도는 증가하는 경향을 보였다, 수용성지수도 흡광도와 마찬가지로 입지크기가 갑소할수록 증가하는 경향을 보였다. 압출성형 수삼의 경우 팽화에 의한 기공의 형성과 전단력에 의한 세포벽의 파괴와 함께 압출성형물 내부의 유효성분의 침출율의 향상에 기여한 것으로 판단되었으며 결론적으로 다른 열처리 방법과 비교하여 압출성형공정을 인삼 침출차 제조에 적용할 수 있는 효율적인 공정으로 판단되었다.