• Journal of the Korean GEO-environmental Society
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• v.15 no.4
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• pp.13-27
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• 2014

Catchments soil erosion, one of the most serious problems in the mountainous environment of the world, consists of a complex phenomenon involving the detachment of individual soil particles from the soil mass and their transport, storage and overland flow of rainfall, and infiltration. Sediment size distribution during erosion processes appear to depend on many factors such as rainfall characteristics, vegetation cover, hydraulic flow, soil properties and slope. This study involved laboratory flume experiments carried out under simulated rainfall in a 3.0 m long ${\times}$ 0.8 m wide ${\times}$ 0.7 m deep flume, set at $17^{\circ}$ slope. Five experimental cases, consisting of twelve experiments using three different sediments with two different rainfall conditions, are reported. The experiments consisted of detailed observations of particle size distribution of the out-flow sediment. Sediment water mixture out-flow hydrograph and sediment mass out-flow rate over time, moisture profiles at different points within the soil domain, and seepage outflow were also reported. Moisture profiles, seepage outflow, and movement of overland flow were clearly found to be controlled by water retention function and hydraulic function of the soil. The difference of grain size distribution of original soil bed and the out-flow sediment was found to be insignificant in the cases of uniform sediment used experiments. However, in the cases of non-uniform sediment used experiments the outflow sediment was found to be coarser than the original soil domain. The results indicated that the sediment transport mechanism is the combination of particle segregation, suspension/saltation and rolling along the travel distance.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.331-338
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• 2020

The purpose of this study was to examine the effect of noni (Morinda citrifolia) powder on the physicochemical properties and antioxidant activities of ground pork meat. Four samples of ground pork meat were prepared as follow: CON without noni powder, NP0.5 with 0.5% noni powder, NP1.0 with 1.0% noni powder, and NP1.5 with 1.5% noni powder. The moisture content of CON was the highest (p<0.05). The ash, fiber, fat retention, hardness, cohesiveness, gumminess, chewiness, lightness, and yellowness increased with the addition of the noni powder (p<0.05). The protein, fat, water holding capacity, cooking yield, moisture retention, springiness,and redness of the cooked meat were not significantly different among the samples. The pH of CON was the highest among the samples (p<0.05). The TBARS of CON, NP0.5, NP1.0, and NP1.5 were 0.48, 0.41, 0.36 and 0.34 mg/kg, respectively, and the NP1.5 was the lowest (p<0.05). The DPPH radical scavenging activity of CON, NP0.5, NP1.0, and NP1.5 were 10.4%, 20.8%, 34.6% and 45.3%, respectively, and the NP1.5 was the highest (p<0.05). Consequently, these results support the possible use of noni powder for meat product industry, as addition of noni powder enhances the antioxidant activities of ground pork meat.

• Journal of the Korean Wood Science and Technology
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• v.34 no.1
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• pp.40-51
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• 2006

The objective of this research is to analyze a possibility for the utilization of carbonized bark and develop the technique for carbonization of bark for using as the adsorbent, the soil improvement agent, the carrier for microbial activity, health products, and so on. The properties of bark charcoals such as methylenehlue adsorption (MBA), equilibrium moisture content (EMC), far infra rad emissivity, pH, water retention and caloric value were analyzed. The MBA values of bark charcoals carbonized for 8 hr of carbonization time at $800^{\circ}C$ of carbonization temperature for Larix leptolepis, Pinus koraiensis, Pinus rigida were greater than 110 mg/g. The bark charcoals pH values of all three species that were carbonized for 4 hr of carbonization time at $400^{\circ}C$ of carbonization temperature was 6.6 and carbonized for 4 hr at 600 and $800^{\circ}C$ was about 9. Therefore the bark charcoals of those species could be used as charcoals if the carbonization temperature and time were controlled.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.221-228
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• 2013

This study was performed to evaluate the effects of various levels of mungbean flour (MF) (0-2.4%) on the quality characteristics of pork model sausages (PMS) in experiment 1 and also select the optimum level of MF to enhance the water retention and gelling properties of low-salt PMS (LSPMS) with or without microbial transglutaminase (MTGase) in experiment 2. In experiment 1, the addition of MF did not affect pH, chemical compositions (fat and moisture contents), color values, and functional properties (expressible moisture, EM (%) and cooking yield, CY (%)) of PMS. However, the addition of MF increased the chewiness of PMS and hardness if the mungbean flour at the level of more than 1.2% was incorporated. Since the interaction between the microbial transglutaminase (MTGase) treatment and MF level was not significant (p>0.05), data were pooled by different factors (MTGase treatment and MF level) in experiment 2. MF improved the water binding ability and textural springiness of LSPMS. On the other hand, MTGase treatment decreased the pH and cooking yield (%) of LSPMS, but increased most textural properties. In conclusion, the addition of MF could enhance the water retention and textural properties of PMS and LSPMS, regardless of MTGase, when it was added to over 1.2%. Based on these results, mungbean protein may interact with MTGase on the low-salt comminuted meat systems. Therefore, further study might be needed to understand the mechanisms of interaction between MTGase and functional components induced from MF.

• Journal of the Korean Society of Food Culture
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• v.37 no.2
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• pp.153-161
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• 2022

This study was undertaken to examine the quality characteristics of nonblanched carrots (CON) and carrots blanched in distilled water, 2% NaCl water and 2% citric acid at 100℃ for 3 minutes. This moisture contents of CON was the highest at 85.91%, whereas NT had the lowest moisture at 83.92% (p<0.01). Compared to CON values the L values of pretreatment groups were decreased whereas the b values were increased (p<0.001) A comparison of true retention (TR), revealed that NT had the highest TPC TR 101.04% and TFC TR 91.59% (p<0.001). β-Carotene contents were determined to be higher in NT (1.98 mg/100 g) and CT (1.94 mg/100 g) than in other groups, with highest levels obtained in NT (106.64%) (p<0.001). Examination of the DPPH and ABTS+ radical scavenging activities revealed that the NT group had maximum scavenging activity. The total bacterial count was determined to be 3.37 log CFU/g in the CON, whereas no microorganisms were observed in all the pretreatment groups. Our study indicates that blanching in 2% NaCl water is the most desirable in order to increase the biochemical content and nutrient preservation rate of carrots, and to inhibit the growth of microorganisms.

• Korean Journal of Soil Science and Fertilizer
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• v.17 no.1
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• pp.7-11
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• 1984

A study was carried out to develop a modified Gardner's method, which enabled us to obtain simultaneously both the unsaturated hydraulic conductivities and the moisture retention curves by the use of a soil moisture pressure-plate extractor. The unsaturated hydraulic conductivity was calculated from soil moisture changes under different tension ranges in the pressure- plate extractor by means of Gardner's pressure-plate outflow equation. From 30mbar-tension to 10bar-tension, the unsaturated hydraulic conductivities obtained on three soils (Bonryang sandy loam, Yesan silt loam, and Pogog clay loam) varied $3.09{\times}10^{-2}cm/day{\sim}4.06{\times}10^{-6}cm/day$, $1.34{\times}10^{-2}cm/day{\sim}7.30{\times}10^{-6}cm/day$, and $1.83{\times}10^{-2}cm/day{\sim}8.50{\times}10^{-6}cm/day$, respectively. In comparison with the outflow method, it is inconvenient to perform the periodic determinations of the soil moisture content that require release of the applied Pressure before readjusting the pressure desired for each measurement. Nevertheless, the main advantage of the modified method is that the unsaturated hydraulic conductivities of different soils can be calculated simultaneously with a small amount of each soil sample. It is concluded that the unsaturated hydraulic conductivity can be calculated from soil moisture changes in the soil moisture pressure-plate extractor.

• Journal of Korea Water Resources Association
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• v.52 no.9
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• pp.615-626
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• 2019

Soil moisture and runoff have very close relationship. Especially the water retention capacity and drainage characteristics of the soil are determined by various factors of the soil. In this study, a total of 40 rainfall events were identified from the entire rainfall events of Sulma basin in 2016 and 2017. For each selected events, the constant-K method was used to separate direct runoff and baseflow from total flow and calculate the runoff coefficient which shows positive exponential curve with Antecedent Soil Moisture (ASM). In addition to that, the threshold of soil moisture was determined at the point where the runoff coefficient starts increasing dramatically. The threshold of soil moisture shows great correlation with runoff and depth to water table. It was founded that not only ASM but also various factors, such as Initial Soil Moisture (ISM), storage capacity of soil and precipitation, affect the results of runoff response. Furthermore, wet condition and dry condition are separated by ASM threshold and the start and peak response are analyzed. And the results show that the response under wet condition occurred more quickly than that of dry condition. In most events occurred in dry condition, factors reached peak in order of soil moisture, depth to water table and runoff. However, in wet condition, they reached peak in order of depth to water table, runoff and soil moisture. These results will help identify the interaction among factors which affect the runoff, and it will help establish the relationship between various soil conditions and runoff.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.488-495
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• 2009

Pork cutlet is a favorite deep fat fried food item among Korean children, and an excellent protein-containing food, and as well as a simple and economical cuisine. However, the frying process adds a significant amount of calories. We added MC (Methylcellulose) and HPMC (Hydroxypropyl Methylcellulose) to the batter in an effort to reduce oil uptake in prepared pork cutlets. After additions of MC and HPMC at concentrations of 0.5, 1, and 1.5% respectively, we assessed the viscosity of batter, color after frying, the increases in moisture retention and oil uptake, and sensory characteristics, comparing each quality. The viscosity of batter with 0.5% HPMC added (w/w) was similar to that of the controls, but the viscosity of all the batter with added MC was so much higher that it was difficult to use the batter for coating at the same temperature, leading to a failure even to prepare a sample. After frying, the batter with added HPMC provided significantly less oil uptake and more moisture retention than the batter to which MC was added. Additionally, with regard to color and sensory characteristics, the pork cutlet with 0.5% added HPMC was superior to the other samples. According to these results, we concluded that when cellulose derivatives are added in order to reduce oil uptake and to raise the moisture retention of the batter of pork cutlet, HPMC is more useful in this regard than MC. Additionally, the batter with 0.5% HPMC added appears to be the best of the tested choices, for three reasons: first, the viscosity of the batter is similar to that of the controls; second, the taste is not greasy after frying as the result of the reduced oil uptake and higher moisture retention; and third, the sensory characteristics of this sample, such as, color, crispiness, and hardness were the best among samples.

• Journal of Bio-Environment Control
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• v.31 no.4
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• pp.401-408
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• 2022

As research on a controlled environment system based on crop growth environment sensing for sustainable production of horticultural crops and its industrial use has been important, research on how to properly utilize soil moisture sensors for outdoor cultivation is being actively conducted. This experiment was conducted to suggest the proper method of utilizing the TEROS 12, an FDR (frequency domain reflectometry) sensor, which is frequently used in industry and research fields, for each orchard soil in three regions in Korea. We collected soils from each orchard where fruit trees were grown, investigated the soil characteristics and soil water retention curve, and compared TEROS 12 sensor calibration equations to correlate the sensor output to the corresponding soil volumetric water content through linear and cubic regressions for each soil sample. The estimated value from the calibration equation provided by the manufacturer was also compared. The soil collected from all three orchards showed different soil characteristics and volumetric water content values by each soil water retention level across the soil samples. In addition, the cubic calibration equation for TEROS 12 sensor showed the highest coefficient of determination higher than 0.95, and the lowest RMSE for all soil samples. When estimating volumetric water contents from TEROS 12 sensor output using the calibration equation provided by the manufacturer, their calculated volumetric water contents were lower than the actual volumetric water contents, with the difference up to 0.09-0.17 m³·m^-3 depending on the soil samples, indicating an appropriate calibration for each soil should be preceded before FDR sensor utilization. Also, there was a difference in the range of soil volumetric water content corresponding to the soil water retention levels across the soil samples, suggesting that the soil water retention information should be required to properly interpret the volumetric water content value of the soil. Moreover, soil with a high content of sand had a relatively narrow range of volumetric water contents for irrigation, thus reducing the accuracy of an FDR sensor measurement. In conclusion, analyzing soil water retention characteristics of the target soil and the soil-specific calibration would be necessary to properly quantify the soil water status and determine their adequate irrigation point using an FDR sensor.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.10
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• pp.1380-1385
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• 2010

Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at $175{\pm}2^{\circ}C$ for 15 min, in a microwave oven (MO) for 70 sec and by pressure cooking (PC) at 15 psi pressure for 10 min. and compared for physico-chemical, processing, sensory and microbiological quality attributes. F2 had significantly (p<0.05) higher value for the moisture and moisture protein ratio than F1. However, MO and PC patties had significantly (p<0.05) higher moisture content than HO-cooked buffalo meat patties irrespective of fat content. Highest fat percentage was in MO patties while the minimum was in PC patties. Moisture and fat retention and cooking yield were highest in MO patties irrespective of added fat content in the formulation. Cooking yield and dimensional parameters were better maintained in F2 than F1. Sensory scores viz. appearance and color, flavour, juiciness and texture for HO patties were better than other cooking methods. Sensory panelists rated overall acceptability of HO patties very good to excellent, whereas PC and MO patties were rated as good to very good irrespective of fat content. Microbiological quality was comparable in both groups irrespective of cooking methods used.