• 한국양식학회지
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• 제17권3호
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• pp.228-232
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• 2004

수분, 지질, 콜라겐함량 및 파괴강도의 상관관계 살펴본 결과, 파괴강도는 수분함량 및 치질함량과 상관관계가 있으며 상관계수는 각각 0.5998, -0.5648로 나타났다(P＜0.05). 이를 통하여 파괴강도(Y), 수분함량(X$_1$) 그리고 지질함량(X$_2$)간의 다중회귀분석을 실시하여 Y= -2.53539＋0.05544X$_1$-0.00161X$_2$,와 같은 파괴강도 방정식을 얻었다. 파괴강도 방정식의 확인을 위하여, 무작위로 선택된 참돔 13마리에 대하여 수분함량, 지질함량 그리고 파괴강도를 측정하였다 Rheo meter를 이용하여 파괴강도를 측정한 값과 파괴강도 방정식에 수분함량과 지질함량을 대입하여 얻어진 파괴강도를 비교했을 때, 측정된 파괴강도의 편차를 감안하면 파괴강도 방정식에서 얻어진 파괴강도와 비슷한 결과 값을 얻을 수 있었다. 즉 참돔의 수분함량과 지질함량을 통해서 파괴강도 방정식에 대입하여 계산된 파괴강도를 얻을 수 있었다. 건강상태의 지표인 AEC수치는 몇 마리의 개체를 제외하고 건강은 양호한 상태였다. 양식산 참돔에 있어서 파괴강도에 의한 등급은 1.4 kg이상은 상급. 1.2∼l.4 kg은 중급, 1.2 kg이하를 하급으로 선정하며, AEC 수치는 1.0∼0.8는 상급, 0.8이하를 중급으로 선정하여 등급화 하였다.

• Journal of Biosystems Engineering
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• 제25권2호
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• pp.97-106
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• 2000

To develop the grain moisture meter using microwave free space transmission technique, a 10.5GHz microwave signal with the power of 11mW generated by an oscillar with a dielectric resonator is transmitted to an isolator and radiated from a transmitting $2{\times}2$ microstrip patch array antenna into the sample holder filled with the 12 to 26%w.b. of Korean Hwawung paddy rice. the microwave signal, attenuated through the grain with moisture, is collected by a receiving $2{\times}2$ microstrip patch array antenna and detected using a Shottky diode with excellent high frequency characteristic. A pair of light and simple microstrip patch array antenna for measurement of grain moisture content is designed and implemented on atenflon substrate with trleative dielectric constant of 2.6 and thickness of 0.54 by using Ensemble ver. 4.02 software. The aperture of microstrip patch arrays is 41 mm width and 24mm high. The characteristics of microstrip patch antenna such as grain. return loss, and bandwidth are 11.35dBi, -38dB and 0.35GHz($50^{\circ}$ at far-field pattern of E and H plane. The width of the sample holder is large enough to cover the signal between the antennas temperature and bulk density respectively. The calibration model for measurement of grain moisture content is proposed to reduce the effects of fluectuations in bulk density and temperature which give serious errors for the measurements . From the results of regression analysis using the statistically analysis method, the moisture content of grain samples (MC(%)) is expressed in terms of the output voltage(v), temperature (t), and bulk density of samples(${\rho}b$)as follows ;$$MC(%)\;=\;(-3.9838{\times}10^{-8}{\times}v^{3}+8.023{\times}10^{-6}{\times}v^{2}-0.0011{\times}v-0.0004{\times}t+0.1706){\frac{1}{{\rho}b}}{\times}100$ Its determination coefficient, standard error of prediction(SEP) and bias were found to be 0.9855, 0.479%w.b. and -0.0.369 %w.b. respectively between measured and predicted moisture contents of the grain samples.

• 한국조리학회지
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• 제7권3호
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• pp.179-191
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• 2001

밀가루전립분 혼입이 빵생지의 물성 및 yeast(S.cerevisiae)의 가스발생력에 미치는 영향을 검토한 실험은 밀전립분의 혼입비율 0, 25, 50, 75, 100%의 5군으로 구성 해 그 제빵성에 대해서 검토하였다. 1) 패리노그래프에 의해 흡수율을 측정한 결과 밀전립분은 빵용 밀가루에 비해 1.3배의 흡수율을 나타냈다. 2) Texture meter에 의한 dough 정도는 수분일정 생지의 경우는 혼입비율의 증가와 함께 딱딱하게 되고 응집성은 감소하였다. 흡수율에 의해 산출한 최적수분량은 조정한 경우의 dough의 점도 및 응집성은 제빵용 밀가루와 거의 같았다. 3) 밀전립분은 S.cerevisiae의 가스발생력에 좋은 영향을 주지 않고 수분일정생지의 경우 전체 가스 발생량 및 내포잔류 가스량과 혼입비율에서도 거의 비슷한 결과를 얻었다. 그리고 수분조정반죽의 경우는 밀전립분 혼입비율의 증가와 함께 전체 가스발생량 및 내포한 잔류 가스량의 증가가 확인되었다. 4) 빵의 품질평가의 결과 밀전립분을 25-50%혼입하여 수분 조정한 것이 가장 좋은 것으로 확인되었다.

• 한국조리학회지
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• 제23권4호
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• pp.116-124
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• 2017

This study was investigated quality characteristics of gluten-free noodles added guar gum and basil seed gum (BSG). Gluten-free noodles were prepared using corn flour and corn starch and added 1% and 2% of guar gum and basil seed gum. Water binding capacity was measured by centrifuge, and moisture content was obtained by moisture analyzer. Color of noodles was measured from the midsection of noodles. Water absorption of noodles was calculated by weight of uncooked and cooked noodles. pH of noodles was measured by pH meter. Texture and tensile strength were obtained by rheometer. SPSS 12.0 program was used for significant differences by Duncan's multiple range test. Water binding capacity of noodles was the highest in 2% basil seed gum but 1% guar gum was the lowest. Moisture content was not different in uncooked noodles, but 1% guar had the highest moisture content in cooked noodles. Water absorption of noodles was high in basil seed gum group. pH of noodles was more increased in guar gum additions than basil seed gum additions. For hardness, control had the lowest as 16.09 N, but 2% guar gum showed the highest as 28.40 N. Tensile strength of noodles was increased by adding gums. These results suggested that 1% basil seed gum could be good materials for manufacturing gluten-free noodles in order to improve quality characteristics.

• 한국지반공학회논문집
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• 제36권12호
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• pp.45-56
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• 2020

본 연구에서는 지능형 다짐기술과 이를 활용한 토공사 품질관리 기준을 분석하고, 현장시험을 통해 대표적인 지능형 다짐값인 CMV(Compaction Meter Value)와 일점시험(평판재하시험 및 현장밀도시험) 결과를 비교 분석했다. CMV와 일점시험 결과 모두 다짐횟수가 증가할수록 커지는 경향을 나타냈다. CMV와 일점시험 결과의 상관성은 높지 않았는데, 이는 불균질한 원지반 강성, 성토재료의 포설 깊이 및 함수비가 각각 CMV와 일점시험 결과에 영향을 주었기 때문이다. 지능형 다짐과 관련한 대부분의 국외 기준에서 지능형 다짐값과 일점시험 결과의 상관관계를 바탕으로 토공사 품질을 관리를 하도록 명시하고 있다. 따라서 지능형 다짐기술을 활용해 토공사 현장의 다짐품질을 관리하기 위해서는 적절한 다짐횟수와 더불어 원지반의 상태, 성토재료의 포설 깊이 및 함수비가 종합적으로 고려되어야 할 것으로 판단된다.

• 한국농공학회지
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• 제22권3호
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• pp.37-45
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• 1980

This study was carried out to investigate the consumptive use of water for red peppers and soy beans. The correlation between the soil moisture contents and the selected meteorological factors during the growing season was analyzed. Characteristics of the drought at Jinju, Yeosu, Gwangju, and Mokpo area were figured out in view of frequency analysis. The results obtained from this study could be used as a reasonable criteria for the estimation of the duty of water in the design of upland irrigation systems. Obtained results are summarized as follows: 1. Red peppers were grown at the three levels of soil moisture contents; 75 percent, 50 percent, and 25 percent, respectively. The red pepper grown at the 75 percent of soil moisture content showed the highest yield. The total evapotranspiration during the growing season from red peppers was 471. lmm, which was 86.6mm less than the pan evaporation. 2. The soy bean grown at 75 percent soil moisture content showed the highest yield, although there was no signicant difference in yields among treatments. The total evapotranspiration during the growing season from the soy bean was 342.8 mm, which was 119.2mm less than the pan evaporation. 3. Coefficients of consumptive use(k) and meteorological data are shown on Table-9. 4. The significant correlations between the evapotranspiration and the humidity and daily temperature range were observed. Results are shown on Table-11.. Evaporanspiration can be easily estimated from the humidity and daily temperature range by using the equation...... (1) Ept=4.808-0.041H+0.207T.......(1) where, Ept; evapotranspiration(mm/day) H ; humidity(%) T ; daily temperature range ($^{\circ}C$) 5. The variations of soil moisture content during the growing season at the soil depth of 5cm, 15cm, and 45cm are shown on Fig. 4~9. The results of the correlation analysis between the evapotranspiration from the crops and the soil moisture content are shown on Table-12. The evapotranspiration can be estimated from soil moisture content at the different depth of the soil by using the equation....... (2). Ept = 3.433 - 0. 364M1 +0. 359M$_2$- 0. 055M$_3$....... (2) where, Ept; evapotranspiration (mm/day) M1 soil moisture meter reading at 5cm depth M$_2$; " 15cm " M$_2$; " 40cm " 6. The estimated probab]e successive dry days in selected areas are shown on Table 13. Gumbel-Chow method was used to calculate the probable successive dry days. Further investigation are required to obtain the more detailed and reliable results.

• Journal of Biosystems Engineering
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• 제20권3호
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• pp.288-298
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• 1995

In greenhouse vegetable, the automatic control in cultivating environment has been projected as a national business ; especially a countermeasure against the settlement of UR negotiation. Because it makes possible to manage a large greenhouse with family-hands and to expect the betterment of quality and the increasement of harvest in crops. In the course of carrying the workout, however, there are many problems with the overall control system with computers as well as the individual systems for environment control because of hardware and software problems : especially the shortage of data for development of the system is most serious. Among the many problems for development of the automatic control system, the automations of irrigation, liquefied fertilizer and chemical solution, mixing and ventilation, etc and the development of the general automatic controller system for environment control in greenhouse are studied, which requires a lot of tabors. The results are summarized as follows ; 1. In moisture control by the soil moisture meter, the error was shown 10 % in the beginning irrigation point and 19 % in the stop irrigation point. 2. The supply of liquefied fertilizers with the irrigation system was excellent by setting the operating time and the mixing ratio. 3. The developed chemical spraying system was operated well, but not perfect in nozzle positions. 4. The cucumber was cultivated properly with the trickle irrigation system. 5. The developed controller for the automatic control system in greenhouse was remarkable in the part of hardware, but more researches are needed in the part of software.

• 한국조리학회지
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• 제23권3호
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• pp.174-185
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• 2017

The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.

• 환경생물
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• 제23권3호
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• pp.215-220
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• 2005

Through multiple stage analysis, the biochores in Korea were classified and organized as a hierarchy system. In the 1st step, the isopleth lines of warmth index $100^{\circ}C,\;85^{\circ}C,\;55^{\circ}C\;\cdot$ month and the coldness index $-8^{\circ}C,\;or-10^{\circ}C\;\cdot$ month, which indicate the boundaries of plant formation zones (Yim and Kira 1975; Yim 1977), were applied in the determination of major biochores. In the 2nd step, these biochores were subdivided into the five classes based on Thornthwaite's moisture index (Im) and Yim and Kira (1976), as follows: $100{\le}Im,100 In the 3 rd step, the analysis of topographic features yielded three categories of flatlands, gentle slope, and steep slope areas. These were obtained by adopting the $100{\times}100-meter$ gridded DEM and by considering the physical features of the Korean Peninsula. The features of relief in mountainous areas, waters, islands, etc. were converted into climatic indices. This grouping of biochores serves as a useful tool for the interpretation of the distributional patterns of vegetation of vascular plants and similar phenomena.

• 한국식생활문화학회지
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• 제30권5호
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• pp.667-673
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• 2015

This study was conducted to investigate the effects of chlorella powder on quality characteristics of maejakgwa (a Korean traditional cookies). Maejakgwa was prepared with different amounts of chlorella powder (in ratios 0, 1, 2, 3, and 4% of flour quantity). The moisture, crude ash, crude protein, and crude lipid contents of used chlorella powder were 2.38, 7.25, 65.95, and 0.95% respectively. The pH of maejakgwa dough decreased significantly as the level of chlorella powder increased; however, density of the batter, spread factor values, and moisture contents of the groups increased significantly with higher level of the chlorella powder. In addition, Hunter's color L, a, and b values decreased significantly with increasing amounts of chlorella powder. In the texture meter test, hardness increased according to increasing concentration of chlorella powder. Finally, maejakgwas containing 1~2% chlorella powder had the highest sensory evaluation. From these results, we suggest that chlorella powder is a good ingredient for increasing consumer acceptability as well as functionality of maejakgwas.