• Journal of the Korean Wood Science and Technology
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• 제22권2호
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• pp.61-70
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• 1994

This study was executed to find the applicability of press drying of tree disk by investigating the shrinkage and drying defect and to form appropriate model by comparing the actual moisture content(MC) and internal temperature in respect of drying time with calculated values based computer simulation to which was applied finite difference method. In press drying disk, heating period, constant drying rate period maintained plateau temperature at 100$^{\circ}C$ and falling drying rate period were significantly distinguished. Actual MC and internal temperature were analogous to those calculated at comparing points. Heat transfer model formed by Fourier's law using specific heat of moist wood and conduction coefficient considering fractional volume of each element of wood cell wall, bound water, free water and air showed applicability as basic data to developing heat expansion, shrinkage and drying stress during press drying. Also mass transfer model formed by Fick's diffusion law using water vapor diffusion coefficient showed applicability. Longitudinal shrinkage was developed by pressure of hot press and tangential shrinkage was restrained by hygrothermal recovery. The heart check, surface check and ring failure were occurred differently in species, but V-shaped crack didn't develop.

• Structural Engineering and Mechanics
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• 제84권6호
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• pp.783-798
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• 2022

This study attempts to investigate the impact of thickness stretching and nonlinear hygro-thermo-mechanical loading on the bending behavior of FG beams. Young's modulus, thermal expansion, and moisture concentration coefficients vary gradually and continuously according to a power-law distribution in terms of the volume fractions of the constituent materials. In addition, the interaction between the thermal, mechanical, and moisture loads is involved in the governing equilibrium equations. Using the present developed analytical model and Navier's solution technique, the numerical results of non-dimensional stresses and displacements are compared with those obtained by other 3D theories. Furthermore, the present analytical model is appropriate for investigating the static bending of FG beams exposed to intense hygro-thermo-mechanical loading used for special technical applications in aerospace, automobile, and civil engineering constructions.

• 한국식품저장유통학회지
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• 제31권2호
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• pp.245-255
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• 2024

The proximate composition, quality characteristics, antioxidant activity, and sensory evaluation scores of yakgwa added with mealworm powder (MP) were examined. MP contained 5.83 wt% moisture, 55.70 wt% crude protein, 35.96 wt% crude fat, 3.70 wt% crude ash, and 2.43 wt% carbohydrate and feature total polyphenol and flavonoid contents of 406.52 mg GAE/100 g and 21.18 mg NE/100 g, respectively. The DPPH and ABTS^•+ radical scavenging activities and the reducing power of MP were determined as 90.25%, 44.06%, and 1.74, respectively. Except for moisture and carbohydrate content, the proximate composition of mealworm yakgwa (MY) increased with the amount of MP increased. The pH of the dough increased with the addition of MP, whereas the expansion degree tended to decrease. Sugar content was highest at MP contents of 0 wt% and 12 wt% (FM4 group), and hardness was lowest in the FM4 group. With the increasing MP content, the L, b values and antioxidant activity increased, whereas a value decreased. The sensory evaluation scores for the overall preference, appearance, color, and taste were lowest in the FM4 group. These results suggested that MP contents of 6-9 wt% were optimal for mealworm-based yakgwa.

• 한국지반신소재학회논문집
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• 제23권1호
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• pp.39-47
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• 2024

본 연구에서는 부산항 신항 및 부산항 북항의 해성점토, 김해와 양산을 포함한 낙동강 중·하류, 울산지역에 분포하고 있는 연약한 점토층에 대하여 물성 시험 및 표준압밀시험을 실시한 후 결과를 활용하여 물성 특성 중 시료의 교란 여부와 관계없고 개인별 시험오차 발생이 작은 물성인 함수비를 이용하여 압축지수, 처녀압축지수, 압밀계수, 팽창지수, 2차압축지수 등을 회귀분석하여 상관성과 정확도를 평가하여 함수비로 압밀정수를 평가 및 산정할 수 있는 방안을 검토하였다. 압축지수를 산정하기 위해 물성 시험 중 가장 많이 활용되는 함수비 및 간극비, 액성한계와 상관성을 분석한 결과 액성한계가 가장 낮은 상관성을 가지는 것으로 확인되었다. 현재 자연상태의 함수비를 활용하여 압밀정수를 선형회귀분석한 결과 높은 상관성을 보여 침하량 및 침하시간을 결정할 수 있는 관계식을 제시하였다. 본 연구결과 부산, 경남지역에 분포하고 있는 퇴적 점토층의 지반침하 검토 시 함수비를 이용하여 압밀정수를 평가 및 산정할 수 있는 대안으로 활용할 수 있다.

• 한국지역사회생활과학회지
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• 제17권3호
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• pp.43-53
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• 2006

In order to improve on the stability during the storage of Han-gwa, this study measured peroxide value, AOM test of ginseng and antioxidants added to Han-gwa. 1.2% of ginseng added to Han-gwa consists of moisture (3.37%), protein(1.30%), lipids (11.54%), carbohydrate(82.45%) and ash (1.34%). The hardness of Han-gwa was 257.7 for 1.2% of ginseng added to Han-gwa and 269.8 for Han-gwa without ginseng. The expansion coefficient of Han-gwa including 1.2% of ginseng was 12.9 magnification to Bandegi, indicating that it was inversely proportioned to the amount of ginseng. The induction period of the AOM test according to the concentration of ginseng in Han-gwa was extended to $0.53{\sim}0.83$ of magnification than the test of Han-gwa without ginseng. According to changes in AOM, acid value, peroxide value and thiobarbituric acid value of Han-gwa with various packing materials, PP multilayer film packing was the most effective material for storage of Han-gwa at 30C. 1.2% of ginseng added to Han-gwa and rosemary extract in a panel test was the most effective, and using PP multilayer film packing for Han-gwa was found to be the most useful method.

• Journal of Biosystems Engineering
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• 제25권2호
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• pp.107-114
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• 2000

Low temperature storage method is to increase the value of agricultural products by reducing quality loss and regulate consignment time by controlling respiration rates of agricultural products. Respiration rate of agricultural products depends on several factors such as temperature, moisture, gas composition and a microbe inside the storage room. Temperature is the most important factor among these, which affects respiration rate and causes low or high temperature damage. Fuzzy logic was used to control the temperature of a storage room ,which uses information of uncertain facts and mathematical model for room temperature control . Room temperature was controlled better by using fuzzy logic control method rather than on-off control method. Refrigerant flow rates and temperature deviations were measured for on-off system using TEV(temperature expansion valve) and for fuzzy system using EEV(Electrical Expansion Valve) . Temperature of the Storage room was lowered faster by using fuzzy system than on -off system. Temperature deviation was -0.6~+0.9$^{\circ}C$ for on-off system and $\pm$0.2$^{\circ}C$ for fuzzy system developed. Temperature deviation and variation of temperature deviation were used as inout parameters for fuzzy system. The most suitable input and output value were found by experiment. Cooling rate of the storage room decreased while temperature deviation increased for the sampling time of 20 sec.

• 한국연초학회지
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• 제6권1호
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• pp.39-49
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• 1984

In the tobacco industry, it is important to study the change of mechanical property occurring the expansion process. The purpose of this study is to attain basic data for development of a tobacco expansion method. 1 . Freon gas was adsorbed to tobacco under various conditions of temperature, relative humidity and pressure, and then the amount of freon gas adsorbed was analyzed by GC. Freon adsorption rate of Burley 21 was more than that of By104 at the same condition and about 17 $\pm$ 1% moisture content produced better adsorption rate. 2. Freon adsorbed sample were heated to about $150^{circ}C\;to\;230^{\circ}C$ in a drying oven and recycle duct form about 2 to 30 seconds, and then the change of mechanical property were measured. Heated leaf was damaged when the tissue was pressed by the force of above $0.5x10^8dyn/cm^2$. The optimum condition of no damage of the sample was below the temperature of 15$0^{\circ}C$ and heating time of 10 seconds. It was more economically advantages to treated sample in a recycle duct than to be in a drying oven. By this process, the specific volume of the heated sample was increased from 80 to 110 percent in comparison to that of untreated sample.

• Journal of the Korean Wood Science and Technology
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• 제47권2호
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• pp.239-248
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• 2019

This research presents an improvement of the physical and mechanical properties of composite board (com-ply) made of Oriented Strand Board (OSB) coated with wood veneer of Pine (Pinus merkusii), Avocado (Persea Americana) and Mahogany (Swietenia mahogany). 1.5 mm thick veneers of those three wood types were adhered to the surface of OSB using two adhesive types: epoxy and isocyanate. The adhesive with the glue spread of $250g\;m^{-2}$ applied using single glue line was spread and then cold pressed with the pressure of $15kg\;cm^{-2}$ for 3 hours. The research result showed an improving dimension stability of com-ply, but not found on all parameters of physical property test. The moisture content seemed to be influenced by the com-ply type, yet not related to its thickness swelling, water absorption and linear expansion. The exception took place in the parallel linear expansion when immersed for 2 hours. The highest to the lowest increases of MOE and MOR were consecutively found on OSB coated with wood veneer of Pine, Mahogany and Avocado. However, the increases were statistically insignificant. The highest increasing screw hold power was found at the com-ply type AE (avocado veneer and epoxy adhesive) that was by 28%.

• 한국조리학회지
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• 제23권3호
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• pp.147-157
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• 2017

This study investigated quality characteristics and sensory properties of gluten-free bread using teff flour and various gums. The five samples used in this study were control (wheat flour), T (teff flour), TG (teff flour, guar gum), TX (teff flour, xanthan gum), and TGX (teff flour, guar gum, xanthan gum). Baking loss, moisture content, pH, salinity, brix, dough expansion, color value, texture property, and sensory property were measured for each sample. As a result, pH was the highest in TX at 6.11 and the lowest in the control at 5.77. Salinity was the highest in the control at 0.80% and lowest in TG at 0.04%. Brix was the lowest in TX at $1.10^{\circ}Bx$. While moisture content was the highest in the control at 43.58%, gluten-free breads using teff flour had no significant difference (p<0.05). Baking loss rate of bread was no significant difference among samples (p<0.05). Dough expansion rate by fermentation was the highest in the control at 108.89% and the lowest in T at 17.84%. L-value of crust had no significant difference (p<0.05). For L-value of crumb, the control was the highest at 64.34 and T was the lowest at 33.84. In texture properties analysis, hardness was the highest in TGX at 16.00 N and the lowest in the control at 2.87 N. There was no significant difference in springiness (p<0.05). Chewiness was the highest in TX and TGX. The result of sensory properties was that while there were no significant differences in color, salty taste, flavor, and overall acceptability, there was a significant difference in softness and sweetness (p<0.05). These results showed that use of teff flour and gums rather than using only teff flour for bread manufacturing can improve quality characteristics in dough expansion and texture properties. It is considered that xanthan gum or guar gum are appropriate on bread using teff for quality characteristics.

• 대한지리학회지
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• 제39권1호
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• pp.45-55
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• 2004

본 논문은 물순환 기구와 지형 발달에 대한 상호작용을 정량적으로 평가하기 위한 일환으로 조사한 내용 중 'U자형 골' 곡두사면의 강우-유출특성과 수분분포 그리고 지중수이동에 관하여 기술하였다. 그 내용은 다음과 같이 요약할 수 있다. 'U자형 골' 전면에 나타난 fissure와 파이프 입구는 직접유출 성분을 토양 파이프 혹은 토양층에 많은 수량을 유입시킴으로서 토양층의 침식을 가속화시켜 토양 파이프의 확대와 발달에 기여할 것으로 간주된다. 그리고 토양에 침투한 대부분의 강우가 파이프류로 유출되고, 나머지 일부가 지하수에 공급됨으로서 강우강도가 작은 강우 이벤트에도 선행강우의 효과에 의해서 지하수위와 파이프류가 민감하게 반응한 것으로 판단된다. 따라서 토양 파이프는 'U자형 골' 곡두사면의 물질수지를 좌우하는 중요한 요인이라 할 수 있다. 그리고 지중수의 비유속은 곡두사면 하단부보다 상단부에서 큰 변화를 나타내고. 강수량에 따라 곡두사면 상단부에 상대적으로 큰 비유속이 부가됨에 따라 'U자형 골' 곡두사면이 상부로 후퇴하는 조건을 제공한다고 생각할 수 있다.