• Journal of the Korean Wood Science and Technology
• /
• v.51 no.6
• /
• pp.493-508
• /
• 2023

Round timber materials of 600 mm length, cut from large-cross-section round timber of red pine (Pinus densiflora S. et Z.) of 450 mm width and 4.2 m length, were prepared as the target of kiln drying in this study. After treating the target materials through end sealing (ES), end sealing - kerfing (ES-K), lateral sealing - end sealing - boring (LS-ES-B), or lateral sealing - partial end sealing (LS-PES), the effects of the treatment on the incidence of drying defects were determined. The target materials with exposed lateral surface and sealed cross surface were steamed at the initial temperature of 65℃ above the official pest control temperature of 56℃, followed by kiln drying toward the final temperature of 75℃. The target materials with sealed lateral surfaces, on the other hand, were dried at the initial temperature of 90℃ at almost the maximum temperature of conventional kiln drying, as there is no risk of early check formation caused by surface moisture evaporation. The final temperature was set at approximately 100℃. The drying time, taken for the target materials with initial moisture content of 70%-80% to reach the target moisture content of 19%, varied across treatment conditions. The measured drying time was 1,146 hours (approximately 48 days) for the timber with sealed cross surface and 745 hours (approximately 31 days) for the timber with sealed lateral surface, until the moisture content reached the target level. The formation of surface checks could not be prevented in the control and ES groups, but a definite preventive effect was obtained for the LS-ES-B and LS-PES groups.

• Journal of electromagnetic engineering and science
• /
• v.2 no.2
• /
• pp.105-111
• /
• 2002

New high-performance Ka-band waveguide-to-microstrip transitions for millimeter-wave transceiver applications have been developed and characterized. These transitions are probe-type, but the dielectric material completely covers the whole waveguide aperture, thus providing moisture-barrier and robustness in the probe section. The new probe transitions are also designed to be less sensitive to fabrication tolerances. Further performance enhancements have been obtained by placing vias around the waveguide aperture. Also, the resonance phenomena associated with waveguide wall-penetration have been identified. The developed probe transitions provide insertion loss less than 0.4 dB over entire Ka-band frequencies, but can be optimized for narrowband applications with insertion loss less than 0.2 dB.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2009.11a
• /
• pp.117-120
• /
• 2009

It has been gradually increased with the use of resin based membrane forming agent for curing method, which plays a role in protecting moisture evaporation by forming resin membrane at the surface of concrete. In this paper, tests were carried out to examine moisture retention capability of cement mortar applying membrane forming agent. Dosages and types of the membrane forming agent were varied. It is found that sheet curing sealed with the surface of concrete closely has favorable moisture retention capability. However, the application of membrane forming curing method had superiority in moisture retention capability at early stage but at later age, its capability is deteriorated. Hence, further study regarding altering application method was necessary to secure enhanced moisture retention capability.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2012.05a
• /
• pp.289-290
• /
• 2012

In this study, it was evaluated about shrinkage properties of high strength concrete according to poly mix fiber and moisture evaporation condition. As a results, When concrete was mixed with poly mix fiber of spalling control, it reduced effect of shrinkage independent of the evaporation conditions of unsealed and sealed.

• Proceedings of the Korea Concrete Institute Conference
• /
• 1998.04a
• /
• pp.309-314
• /
• 1998

The moisture diffusion and self-desiccation cause the differential drying shrinkage and autogenous shrinkage at early ages, respecitvely. Thus total shrinkage strain includes the differential drying shrinkage and self-desiccation shrinkage. Thus in this study the shrinkage strain was measured at various positions in the exposed concrete and in the sealed concrete the self-desiccation shrinkage was measured. In low-strength concrete, the differential drying shrinkage increases very rapidly, but self-desiccation shrinkage is very small. But high-strength concrete shows the reverse result. And the analytical results for differential drying shrinkage were in good agreement with the test results.

• Korean Journal of Agricultural Science
• /
• v.18 no.2
• /
• pp.148-156
• /
• 1991

This study was carried out to investigate the storage conditions and methods required for commercialization of Jeung-Pyon. The storage characteristics of Jeung-Pyon were examined with Universal Testing Machine (UTM, Instron model 1000) for textural properties during storage of under the conditions such as sealing, nonsealing, and temperatures. The differences in storage characteristics on the different varieties and years of rices were not shown. When the Jeung-Pyon was lost it's quality as a commercial product, the measured value of UTM was increased as hardness 0.74Kg to 1.0Kg, gumminess 0.23Kg to 0.59Kg, chewiness 6Kg.mm to 18Kg.mm, but decreased in adhesiveness 0.65Kg.mm to 0.40Kg.mm, cohesiveness 0.61 to 0.34, springiness 41mm to 32mm. The nonsealed Jeung-Pyon was lost it's quality for storing at room temperature because of the case-hardening after 2 days. In the case of sealed Jeung-Pyon, the case-hardening phenomena by the evaporation of moisture was not occured, therefore it was a significant factor for an extension in sealed Jeung-Pyon. The shelf-life of sealed Jeung-Pyon was 20 days and 5 days respectively during storage at $-20^{\circ}C$ and $20^{\circ}C$. The sealed Jeung-Pyon stored at $5^{\circ}C$ was lost it's quality, in consideration of cold chain this temperature was suitable for retrogradation of starch. The Jeung-Pyon sealed with air and mosture proof packaging material stored at the accelerated condition as 92% R.H. and $35^{\circ}C$ lost it's quality within two or three days.

• 한국유가공학회:학술대회논문집
• /
• 2002.04a
• /
• pp.59-60
• /
• 2002

Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.

• Horticultural Science & Technology
• /
• v.31 no.1
• /
• pp.117-122
• /
• 2013

This research was carried out to clarify the germination characteristics with reference to hard seed coat in safflower. Morphologically, seed coat surface has hilum and micropyle which were evident during seed development stage. In the flower of developing seeds, the hilum area is connected with placenta of maternal tissue while the micropyle area is connected with the style of pistil. When the seeds imbibed, the hilum surface began to crack and the embryo protrudes through the hilum. To investigate the route for moisture absorption and gas exchange on the seed coat, the hilum and the micropyle were artificially sealed by paraffin. The seeds whose hilum were sealed could not germinate, which indicates that the exchange of moisture and oxygen takes place through hilum in safflower seeds. The germination was tested at $15^{\circ}C$, $20^{\circ}C$, and $25^{\circ}C$ by three substrates with different moisture conditions; top of paper method (hilum submerged in water), between-paper method, and soil seeding. The germination percentages were 31.3% at $15^{\circ}C$, 15.7% at $20^{\circ}C$ and 6.0% at $25^{\circ}C$ in the top of paper method; and 45.5% at $15^{\circ}C$, 30.0% at $20^{\circ}C$ and 14.0% at $25^{\circ}C$ in the between-paper method; and 80.0% at $15^{\circ}C$, 77.0% at $20^{\circ}C$ and 78.0% at $25^{\circ}C$ in the soil seeding, respectively. When the internal structure of hilum was investigated through SEM, it was found out consisting of vascular bundle element. In conclusion, the hilum of safflower seed was closely related with water absorption and gas exchange during initial germination process.

• Food Science and Preservation
• /
• v.31 no.1
• /
• pp.46-63
• /
• 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.

• Proceedings of the Korea Concrete Institute Conference
• /
• 2000.04a
• /
• pp.217-222
• /
• 2000

A large Pc structure building is system that consisted of bearing wall and slab joint. It has general structure stability from unity thar each members tied at joint. The strength of mortar that packing in joint among panels is important to internal force in entire building system. Do, if we could get early strength estimation with microwave. It would bring good construction planning, reduce construction time, and judge building stability and so on. The purpose of this study is to develop early estimation method for making better quality control and constructing good PC panel structure. The results of this study were as follows :1) With sealed molds, reduced moisture volatilization to more than 60% and enlarged 30% accelerated compressive strength than before one. 2) To get more accelerated strength, we should control maximum temperature difference to $30^{\circ}C$ downward 3)Interrelation with 7-day and 28-day strength were 0.831,0.902, and it is above than before one