• Food Science of Animal Resources
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• v.42 no.3
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• pp.411-425
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• 2022

Semi-dried restructured sausages are restructured meat products with a high nutritional and economic value. However, excessively long drying times can have negative effects on the energy consumption, texture, and sensory properties of semi-dried restructured sausages. The objective of this study was to investigate the effects of different water contents on the drying and physicochemical characteristics of semi-dried restructured sausages. Sausages were prepared with different initial moisture contents (0%-50%) and drying time (0-580 min). The drying characteristics, including the drying rate, effective moisture diffusivity, and water activity of sausage were significantly improved as the initial moisture content was increased. When the initial moisture content of the sausage was 50%, physicochemical properties, such as color, porosity, shear force, and volatile basic nitrogen, were improved the most along with the decreased drying time. Scanning electron microscopy data showed greater porosity and pore size in sausages with the increase of initial moisture content. Collectively, our data suggest that an increase in the initial moisture content of semi-dried restructured sausages improves their drying characteristics and physicochemical properties.

• Journal of Biosystems Engineering
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• v.24 no.2
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• pp.123-134
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• 1999

The electrical properties such as dielectric constant, dielectric loss factor and AC conductivity of grain were presented to measure the moisture content of grain using RF impedance. At frequency ranging from 1 to 10MHz and room temperature, $20^{\circ}C$, vector network analyzer(HP4195) and coaxial type sample holder were used to analyze the electrical properties of paddy(11∼24%w.b.), brown rice(11∼18%w.b.), barley(11∼21%w.b.) and wheat(11∼23%w.b.) depending on the moisture content, frequency and bulk density. The dielectric constant and AC conductivity of grain samples increased with moisture content and bulk density. The dielectric constants decreased with frequency and could be expressed as function of the moisture density(decimal moisture $content{\times}bulk$ density).

• Food Science and Biotechnology
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• v.15 no.1
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• pp.133-137
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• 2006

Wheat gluten-chitosan composite film (WGCCF) can prevent moisture migration and enhance the antimicrobial properties of gluten in intermediate-moisture foods like sandwiches. To mimic the structure of actual sandwich-type products we developed multi-layer food models, where moisture content and water activity differ. Water activity gradients direct moisture migration and therefore determine product characteristics and product stability. A 10% wheat gluten film-forming solution was mixed with chitosan film-forming solution (0-3%, w/w) and evaporated to generate WGCCF. Addition of 3% chitosan enhanced the mechanical properties of the film composite, lowered its water vapor permeability, and improved its ability to protect against both, Streptococcus faecalis and Escherichia coli, in a 24 hr sandwich test (reduction of 1.3 and 2.7 log cycles, respectively, compared to controls). Best barrier and antimicrobial performance was found for 3% chitosan WGCCF at pH 5.1. Film of this type may find application as barrier film for intermediate-moisture foods.

• Journal of Biosystems Engineering
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• v.15 no.2
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• pp.99-109
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• 1990

Rough rice is subjected to a series of static and dynamic forces during mechanical harvesting, handling and processing operations. The mechanical properties such as bioyield point, compressive strength, and deformations at the bioyield point and rupture point are important engineering data needed to develop processing machines and to determine reasonable operating conditions for these machines. The objectives of this study were to determine the mechanical properties of the rough rice kernel at loading rate of 0.664 mm/min and 1.673 mm/min and at various moisture contents, and to examine the effect of the moisture content and the loading rate on these mechanical properties. The follwing results were obtained from the study. 1. Bioyield point, rupture point, bioyield strength and ultimate strength of the rough rice kernel generally decreased in magnitude with an increase in moisture content. A little larger values of these mechanical properties were obtained at the higher loading rate. The rough rice variety and the loading rate affected significantly these mechanical properties at low moisture content, but not at the higher moisture levels. 2. Bioyield point of the sample grains varied from 20 to 80 N, and rupture point varied from 45 to 130N. Bioyield point for Japonica-type rough rice was a little higher than that for Indica-type rough rice, but there were little differnces in rupture point between two types of rough rice. 3. Bioyield strength and ultimate strength of the Japonica-type rough rice varied from 10 MPa. to 39 MPa., and from 13 MPa. to 45 MPa. respectively. Those of the Indica-type rough rice varied from 12 MPa. to 42 MPa., and from 15 MPa. to 53 MPa. respectively. 4. Deformations at bioyield point and rupture point ranged from 0.18 mm/min to 0.26 mm, and from 0.28 mm to 0.53 mm respectively. These deformations decreased with an increase in moisture content up to moisture content of approximately 17% (w.b.) and increased again thereafter. 5. Regression equations were developed to predict these mechanical properties for the rough rice kernel as a function of moisture content.

• 전기의세계
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• v.20 no.2
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• pp.27-31
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• 1971

Using insulating paper (cellophan), we measured the influences of moisture abosrbed for electrical properties i.e. V.I curves which result in deteriorating due to the moisture alsorbed is related to electrical properties Considerally due to the electrolytic effects of moisture involved cellulose Gel structure, we obtained also an evaluation method of deterioration rate Caused by the moisture absorbed in insulating papers.

• Water Engineering Research
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• v.3 no.1
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• pp.31-44
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• 2002

The effect of diurnal cycle, intermittent visit of observation satellite, sensor installation, partial coverage of remote sensing, heterogeneity of soil properties and precipitation to the soil moisture estimation error were analyzed to present the global sampling strategy of soil moisture. Three models, the theoretical soil moisture model, WGR model proposed Waymire of at. (1984) to generate rainfall, and Turning Band Method to generate two dimensional soil porosity, active soil depth and loss coefficient field were used to construct sufficient two-dimensional soil moisture data based on different scenarios. The sampling error is dominated by sampling interval and design scheme. The effect of heterogeneity of soil properties and rainfall to sampling error is smaller than that of temporal gap and spatial gap. Selecting a small sampling interval can dramatically reduce the sampling error generated by other factors such as heterogeneity of rainfall, soil properties, topography, and climatic conditions. If the annual mean of coverage portion is about 90%, the effect of partial coverage to sampling error can be disregarded. The water retention capacity of fields is very important in the sampling error. The smaller the water retention capacity of the field (small soil porosity and thin active soil depth), the greater the sampling error. These results indicate that the sampling error is very sensitive to water retention capacity. Block random installation gets more accurate data than random installation of soil moisture gages. The Walnut Gulch soil moisture data show that the diurnal variation of soil moisture causes sampling error between 1 and 4 % in daily estimation.

• Journal of the Korean Ceramic Society
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• v.34 no.5
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• pp.528-534
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• 1997

There have been many studies on the preparation of slip, forming and drying in the slip casting process. However, is has not been yet on the rheological properties of consolidated body which largely affect on the workability. It was investugated that the rheological properties of the consolidated bodies formed by slip casting in the form of cakes from well dispersed(slip C) and weakly agglomerated slip(slip B) in the clay and clay-fly ash systems. The state of dispersion of slip was found to affected the critical moisture content which was largely affected by the pore and moisture distribution of the consolidated body. The cake C show lower critical moisture content than cake B in the clay system. However, the cake B gives lower critical moisture content than cake C in the clay-fly ash system.

• Journal of Fashion Business
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• v.7 no.2
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• pp.69-81
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• 2003

Among the various properties of textile fabrics, the moisture-related properties are important for the textile processes or the apparel comfort characteristics. Alkaline hydrolysis results in pitting on the surface of fibers and increases the amount of hydroxyl and carboxyl end groups of the PET molecules on the fiber surface. The purpose of this study is to investigate the moisture-related properties of PET fabrics treated with quaternary ammonium compound/alkaline solution. The wetting and wicking properties of the PET fabrics were measured using the following experiments: contact angle, surface free energy, work of adhesion, vertical wicking height, moisture regain, and frictional static voltage. It was concluded that by the alkaline hydrolysis process, surface hydrophilicity and reactivity were considerably improved especially at lower levels of weight loss% and that the pitting of the fiber surface resulted in at higher levels of weight loss% was disadvantageous in moisture-related properties of PET.

• Journal of Ginseng Research
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• v.5 no.2
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• pp.132-138
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• 1981

The effect of sugars, mixing ratio between a sugar and ginseng extract, and moisture content on the physical properties of ginseng tea granules such as water sorption and coagulation phase were investigated The physical Properties of granule were significantly affected by the moisture cogent, a kind of sugars and amount of ginseng extract used in the preparation. The granules contained less than 1.0%moisture and 14.0% of ginseng extract were not affected on the properties, however, it was significantly affected when the moisture content was 1.5 ${\pm}$ 0. 2 % and the ginseng extract was more than 18%. In the preparation with simple sugar, it was significantly decreased water sorption and coagulation phase when lactose used instead of anhydrous glucose. It was also observed that the Properties were decreased as the amount of lactose increased in the preparation of granules with mixing sugars.

• Journal of Biosystems Engineering
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• v.35 no.6
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• pp.408-412
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• 2010

Rheological properties of cereals such as rye are great important for the design of die for extrusion and the development of models for extrusion process. Therefore, this study was carried out to analyze the rheological properties according to moisture content of rye flour and extrusion temperature. Rheological properties of rye flour were investigated by using a capillary rheometer for moisture content of three levels (30, 35, 40%) and extrusion temperature of three levels (120, 130, $140^{\circ}C$). Determination coefficients for the relationship between apparent shear stress ($\tau_{ap}$) and apparent shear velocity ($\gamma_{ap}$) were relatively high in the range of 0.973 ~ 0.997 under each extrusion condition. The values of consistency index (K) was decreased with increasing moisture content and extrusion temperature. However, the value of flow behavior index (n) presented the highest value at moisture content of 35%, but it was not affected by extrusion temperature.