• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.5
• /
• pp.687-696
• /
• 2010

This study focused on microwave irradiation of dough, raising its temperature to monitor potential variations of dough properties and bread quality, and examined the optimum mixture ratio towards streamlining the bread-making process. According to comparison and analysis on dough properties and bread quality depending on mixture materials, it was found that Salt 2 had the highest dough temperature of all, and Salt 1 had the highest fermentation rate and specific volume but the lowest hardness (i.e. highest softness). Results of sensory evaluation, were that Salt 1.5 scored highest points in sweet taste, aftertaste, and overall acceptance, but there were significant differences among bread samples. Likewise, it was found that Fat 6 had the highest dough temperature, fermentation rate and specific volume of all. Texture analysis, showed that Fat 0 had the highest hardness of all. According to sensory characteristics, Fat 3 scored the highest points in overall acceptance. Based on these results, the optimum mixture ratio of salt and fat for microwave-irradiated bread was found to be 1.5% salt and 3% fat.

• Journal of the Korean Society for Precision Engineering
• /
• v.11 no.5
• /
• pp.42-55
• /
• 1994

Presently, abrasive processing is on eof several methods for cutting and grinding brittle materials, and high quality in dimensional accuracy and surface roughness are often required as a structural components, therefore most of them has to be ground. In manufacturing of tungsten-carbide components, grinding by diamond wheel is usually adopted in order to provide configurational and dimensional accuracy to the components. The present study proposes the experi- mental research of optimum condition to the high quality surface grinding of the WC-Co material using diamond abrasive wheel in order to minimize the damage on the ground surface and to pursue the precise dimension by conventional grinding machine. Brief investigation is carried out to decrease the dressing is constant, theoretical grinding effect such as machining precision is changed according to the speed of workpiece. Accordingly, normal and tangential grinding forces, which are Fn, Ft were analyzed for the machining processes of WC-Co material to obtain optimum grinding conditions, 3-point bending test is carried out to check machining damage on the ground surface layer, which is one of sintered brittle materials.

• Journal of the Korean Institute of Landscape Architecture
• /
• v.26 no.1
• /
• pp.96-112
• /
• 1998

This study aims to evaluate the potential of pro-environmental application(PEP) in streams conceptualized ecological conservation and recreational use to be in harmony with. The main content of research are to clarify the PEP, to establish the evaluation model, and to evaluate 3 streams(Dongchon, Seokhyunchon, Okchon) in Sunchon city. Researchers introduced 12 evaluation items(water quality, water quantity, vegetation-water area, vegetation conservation, streamscape, neighborhood landscape, stream width, optimum area, nearby landuse, facility in stream, distance from user, obstacle to acces) by 5 scales to evaluate the characteristics of natural and artificial factors in stream area and nearby area. Also to decide the weight of items, researchers surveyed the opinion of 22 landscape architects experienced stream-plan through delphi method. Lastly the pro-environmental potential on streams were calculated by the ecological potential and recreational potential indices to be standardized and indicidual sections in streams were divided 5 grades on the basis of PEP. The result of this study are as follows; 1) The evaluation model of PEP was constructed by 4 steps, such as the decision of weight, the measurement of scale, the calculation of potential indices, the gradation of individual sections in streams. 2) The ecological potential were highly influenced by natural factor such as water quality, vegetation conservation, vegetation-water area, but on the other hand the recreational potential were influenced by optimum area, distance from user, water quantity, obstacle to access. 3) The factors such as vegetation conservation, optimum area, nearby landuse, distance from user were function as discernment factors to evaluate relatively ecological and recreational potential. and water quality, water quantity, vegetation -water area, neighborhood landscape were acted as important items to decide PEP.

• Journal of Nutrition and Health
• /
• v.17 no.4
• /
• pp.262-272
• /
• 1984

A study on the balance of essential amino acids in Korean diet and further investigation on quality of protein through optimum combination of foods using the least square method based on FAO/WHO (1973) provisional score patterns were carried out The results of the optimum gross combination are summarized as follows: 1) The first limiting amino acids of the Korean diet was found to be methionine and cysteine based on both whole egg and FAO/WHO (1973) provisional score patterns. 2) Weight ratios between rice and beef, chicken, pork, rabbit meat are 7 : 3, 4 : 1, 4 : 1, and 3 : 1. The amino acid score and the least amino acid are 100(phe+tyr), 99(thr), 111(trp), and 109(leu) for each combination. This result indicates that pork and rabbit meat can be high quality protein sources for the rice eating people. 3) Weight ratios between rice and anchovy, saury, ark shell, pollack, cuttle fish, tuna and herring are 2 : 1, 5 : 1, 3 : 2, 3 : 1, 3 : 1, 4 : 1, and 3 : 1. 4) Weight ratios between potato and rice, wheat flour are 8 : 1 and 24 : 1. Lysine, the limiting amino acid of rice and wheat flour can be complemented by combining these with potato. 5) It is possible to apply this idea on typical Korean dishes. For example, in case of soybean-sprout rice the optimum combinations of rice : soybean-sprout : pork and rice : soybean-sprout : beef are 4 : 1 : 1 and 11 : 1 : 5. It is of utmost importance to pursue further more desirable combinations with more complex food items and transform the result obtained by the computer analysis into more practical terms for practical use.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.21 no.3
• /
• pp.270-278
• /
• 1992

Two of the Hard White Winter (HWW) wheats had higher farina yield than mixed Hard Red Winter (HRW) wheat. Optimum steaming time for HRW farina spaghetti was 3min under 86-98$^{\circ}C$. Optimum cooking time decreased after steam treatment. Steam treated spaghetti showed much higher strength of dried spaghetti, lower cooking loss, and cooked weight, less stickiness, and total organic matters (TOM) value than in treated spaghetti after cooking. The rooking qualities except stickiness were significantly different between treated and untreated steam. The quality of hard wheat farina spaghetti was more affected than that of durum spaghetti after steam treatment. HWW farina spaghetti im-roved all the qualities of steam treated and untreated spaghetti than those of HRW farina spaghetti except stickiness. From the observations of scanning electron microscope (SEM), maybe two general principles of steaming can be explained by : i) forming hydrophobic protein film on surface of pasta, ii) higher retrogradation of starch, which cause less swelling of starch.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.31 no.3
• /
• pp.270-276
• /
• 1986

This experiment was conducted to find out the optimum fertilization level and topping depth for flue-cured tobacco in the fields which chinese cabbage and red-pepper were cultivated. The fertilization level were 0, 25, 50, 75kg per l0a as tobacco compound fertilizer and the topping depth were topping floral axis, topping under the second leaf frp, axos and the fourth leaf from floral axis. In order to product good quality tobacco leaves in the fields which vegetables were cultivated, the optimum amount of tobacco compound fertilizer was recommended 50-75kg per l0a for the field of the chinese cabbage cultivated. and 75kg per l0a for the field of the red-pepper cultivated. The optimum topping depth was desirable at topping under second leaf from floral axis for good leaf quality in chinese cabbage and red-pepper cultured field.

• Journal of Wetlands Research
• /
• v.9 no.2
• /
• pp.71-84
• /
• 2007

Masan Bay is a representative semi-closed bay acted as a sedimentation reservoir with a slow current velocity and a poor water circulation in Korea. The pollutants from terrestrial sources into the Masan Bay have apparently environmental pollution problems, such as eutrophication, red tied, and hypoxia. In this study, An ecological modeling work was performed to estimate the material circulation including the growth of bivalve in ecosystem. Furthermore, the effect of water purification was calculated by filter feeding bivalve to particulate organic matter just like COD and phytoplankton. And Water quality management strategy by bio-purification of bivalve is derived through selection of location, quantification of bivalve aquaculture farm. The results showed that the optimum location for bivalve farming is where phytoplankton accumulation by physical processes is maximized and the optimum density and area of bivalve are 35 individuals $m^{-3}$ and ca. 500 hectare, respectively. When assuming conditions for the optimum growth of bivalve, COD could decrease by up to 18% even without other reduction of pollution loads.

• KSCE Journal of Civil and Environmental Engineering Research
• /
• v.31 no.5C
• /
• pp.171-185
• /
• 2011

Ready-mixed shotcrete that mixed with high quality aggregate and can improve construction quality is produced in a dry mortar plant and transported to construction sites. Because of using aggregate that produced in a special plant, Ready-mixed shotcrete has many advantages : good grain-size distribution, minimum stone powder, high quality and standardization material, etc. In this basic study different from the existing study that limited to additive and accelerator, the improvement of aggregate quality was tried to upgrade the shotcrete performance. The investigation about the construction conditions of shotcrete was performed and the result of an opinion poll was analyzed for a good grasp of the problems in domestic shotcrete quality. Pilot Plant Test was also performed to minimize the material segregation in plant manufacturing process. In additions, the field test was performed to find the optimum contents of synthetic fiber, appearing the same flexible toughness with that of steel fiber, and to find the optimum replacement ratio of blast furnace slag.

• International Journal of Quality Innovation
• /
• v.2 no.1
• /
• pp.50-57
• /
• 2001

The economic design of specification limits must be determined on an economic basis where we minimize total loss to society, which consists of both the producer and the consumer. Economic specification limits have been developed based on the assumption that the quality characteristic is normally distributed. Unfortunately, the assumption is not to meet some practical cases. In this paper, some non-normal distributions are considered for quality characteristic with geometrical features. An economic model for selecting the optimum specification limits on the basis of minimizing total cost is introduced. A case study is presented to illustrate the application in practice.

• Korean Journal of Food Science and Technology
• /
• v.28 no.4
• /
• pp.644-649
• /
• 1996

The purpose of this study was to investigate the relationship between physicochemical properties and optimum amount of added water for cooking in the preparation of Korean cooked rice (bab). Seven different kinds of rice samples were tested for their chemical and physical properties in relation to the eating quality after cooking with various amounts of water added. The amylose content and water content of rice did not show significant correlation with the amount of added water for optimum cooking. The width of rice kernel, expansion ratio, amylogram maximum viscosity showed significant correlation with the optimum ratio of added water for cooking.