• Food Science and Preservation
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• v.24 no.6
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• pp.758-763
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• 2017

In this study the effect of rice addition on the quality of beer was investigated. Pilot-scale brews were performed with addition ratios of 10, 20, 30, and 40% of brown rice (Oryza sativa L. cv. Hangaru) which were compared with 100% malt beer and commercial beers in terms of quality. Alcohol content of beer was between 3.93 to 4.40%. The total sugar content increased when the rice percent was increased. The pH range of beer were 4.32 and 4.60, which were no significant differences found among by the rate of rice added. Total acidity and amino-acidity decreased corresponding to increasing percent of rice, on the other hand, lightness of beer was increased the increase in percent of rice, while redness and yellowness of beer were decreased. The study demonstrated that the increases of rice addition in beer provided some positive effects on beer quality by decreasing bitterness where as improving beer color.

• Korean Journal of Poultry Science
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• v.42 no.3
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• pp.191-196
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• 2015

The current experiment was conducted to evaluate the effects of adding Salicornia extract to the drinking water on the performance, egg quality, and blood profile of laying hens. A total of 216 Hy-Line Brown laying hens at 40 weeks of age were used in a 10-week experiment. The birds were allotted into three experimental treatments with three replications per treatment and 24 birds per replication. The treatments were CON (basal diet), T1 (1 cc of Salicornia extract per liter of drinking water), and T2 (5 cc of Salicornia extract per liter of drinking water). The collected data were analyzed using the SAS package program. The results indicated that addition of Salicornia extract to the drinking water of laying hens did not cause any negative effects on the performance, egg quality, or blood profile. Compared to the control treatment, the treatments with Salicornia extract remarkably increased egg production (P<0.05) in the last week of the study, improved egg shell thickness and significantly reduced the egg breaking rate (P<0.05). The results of this study showed that the addition of Salicornia extract improved egg shell quality; thus, Salicornia extract can decrease the egg breaking rate and increase production on commercial farms.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.70-77
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• 2013

This study was conducted to evaluate the effects of chestnut powder on antioxidant activity and quality characteristics of cookies. Cookies were prepared using different amounts of chestnut powder (0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by measuring DPPH free radical scavenging activity and the total phenolic content in chestnut powder and cookies. In addition, the quality characteristics of the chestnut cookies were estimated based on: the bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. The spread ratio, a values, total polyphenol contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut powder (p<0.001), while the leavening rate, L values, b values and hardness of the cookies significantly decreased with increasing chestnut powder (p<0.05). The sensory evaluation scores for the 15% chestnut powder cookie groups ranked significantly higher (p<0.05) than the other groups in overall preference, appearance, taste, color, chestnut taste, oily flavor, and aftertaste. Taken together, the results of this study suggest that chestnut powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Journal of the Korea Institute of Building Construction
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• v.7 no.1 s.23
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• pp.115-121
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• 2007

Ordinary concrete uses aggregate sufficiently soaked with water, and is weighed, mixed with other materials and placed in accord with performances required in the construction field. Recently special concrete with high fluidity and durability is required but it is difficult to use top-quality concrete due to lack of high-quality aggregate, delayed transportation because of traffic jam, etc. In addition, sometimes the use of a remicon is inevitable just for small-sized concrete constructions or it is difficult for a remicon to reach remote construction places such as mountainous areas. To solve these problems, this study attempted to pack concrete materials. In other words, it is to instantize concrete. This study dried aggregate, a material of concrete, and compared the change of absorption phase of the aggregate in water and in paste in order to examine the effect of the dryness of aggregate on its absorption rate and, based on the absorption rate, decided water addition ratio necessary for the reduction of unit quantity caused by the use of dry aggregate in designing concrete mixture, and analyzed the properties of unhardened concrete according to water addition ratio in manufacturing concrete using aggregate in the state of absolute dryness and in the state of surface dryness.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.743-749
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• 2009

This study was conducted to investigate the quality characteristics of tofu prepared with the addition of shrimp powder. Moisture, crude ash, carbohydrate, crude protein, crude lipid of the used shrimp powder were 3.81%, 0.70%, 42.15%, 49.36%, and 3.98%, respectivly. The yield rate of the tofu did not differ significantly according to the level of added of shrimp powder, however there was a significant decrease in pH and a significant increase in acidity. The L and b values of the tofu were decreased as the amount of shrimp powder in the formulation increased, whereas the a values was increased. Furthermore, hardness was significantly increased as the level of shrimp powder increased. In terms of overall acceptability, the preferred tofu samples were the control and that containing 2.0% shrimp powder addition group.

• Journal of Korean Tunnelling and Underground Space Association
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• v.16 no.4
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• pp.417-430
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• 2014

A new rock excavation method using an abrasive waterjet system is under development for efficiently creating tunnels and underground spaces in urban areas. In addition, an appropriate abrasive flow rate and abrasive flow quality are important for the new rock excavation (cutting) method using an abrasive waterjet system. This study evaluated the factors influencing the abrasive flow rate and abrasive flow quality, specifically the abrasive pipe height, length, tortuosity and inner diameter, through experimental tests. Based on the experimental test results, this study suggested optimal conditions for the abrasive flow rate and abrasive flow quality. The experimental results can be effectively utilized as baseline data for rock excavation methods using an abrasive waterjet system in various construction locations such as tunnels near urban surroundings, utility tunnels, and shafts.

• Journal of the Korean Society of Tobacco Science
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• v.6 no.1
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• pp.84-93
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• 1984

Six kinds of sugars (Maltose, Sucrose, Glucose, Fructose, Mannose and Lactose) and four kinds of organic acids (Malic, Tartaric, Lactic and Citric) were added by 2-10% for the former and 0.2-1.8% for the later in quantitatively to the inferior quality of Flue-cured leaf tobaccos, and treated at 135$^{\circ}C$ for 10 minutes to examine the effect on deliveries of tar and nicotine in smoke, variation of smoke pH and smoking taste. The results obtained are as follows. Tar and nicotine deliveries in smoke of tobacco show a great reduction with 5-6% addition of sugars. Reduction of nicotine delivery was to be 19% with addition of Glucose. Tar in smoke was, however, increased by 5-8% with 4% addition of Sucrose or Lactose. On the other hand, 4% addition of Glucose and Fructose gave 1 % reduction of tar delivery, but the reduction rate became to be small with increase of adding quantity. The smoking taste by the addition of Glucose and Fructose tobacco was found to be milder than by the other sugars. Tar and nicotine deliveries show a decreasing trend with the addition of organic acid, and Tartaric acid, among the organic acids described above, had greater effect than the other acids. 1% addition of Tartaric acid gaves 10-11% reduction in tar and nicotine delivery, and a fall of smoke pH, from 6.40 to 6.05, was found. Smoking taste by the addition of Lactic and Tartaric acid had milder than the others. And heat treatment for 10 minutes at $135^{\circ}C$ gave also better on smoking taste. The addition of mixture of sugars and organic acids, (Glucose 4%+Lactic acid 0.8% + Tartaric acid 0.2%) and then the successive heat treatment for 10 minutes at $135^{\circ}C$ improved greatly the quality of Fluecured leaf tobacco, and nicotine were reduced to 16-29%, and pH was changed from 6.46 to 6.14.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.310-318
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• 2004

Eating quality is a reflection of consumer satisfaction, while beef quality grade describes carcass characteristics of chiller assessment which are largely influenced by production systems including breeding and feeding schemes. On the other hand, it should be emphasized that high palatability of beef is a function of production and processing components including breed, nutrition, animal handling, post-slaughter intervention and cookery. Numerous efforts have been made by Korean beef industry and research institutes to deliver high quality beef with which domestic beef consumers are satisfied. However, majority of studies have tended to focus on improvement of intramuscular fat content with little attention on its effect on consumer-based eating quality. Furthermore, there is very limited accessible information(if any) on relative importance of eating characteristics (eg, tenderness, juiciness and flavor intensity) to consumer satisfactory rate and palatability grade. On this regard, our recent results indicated, for example, that when m. longissimus was prepared by a thin-slice style BBQ, relative weightings of tenderness, juiciness and flavor intensity for consumer satisfactory rate were 0.4, 0.35 and 0.25, respectively. When eating quality was graded into 4 groups by a sum of tenderness, juiciness and flavor intensity after multiplying these coefficients, consumers responded that the palatability score for high quality beef should be higher than 79 points. Based on our recent experiments, the current report is intended to highlight relative importance of eating quality characteristics on consumer satisfactory rate, and threshold of eating quality grade. In addition, post-slaughter intervention techniques such as electrical stimulation and tenderstretch are given as examples of critical control points of palatability assurance program of Hanwoo beef.

• The Journal of Bigdata
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• v.4 no.2
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• pp.61-71
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• 2019

Chemical Mechanical Planarization (CMP) process that planarizes semiconductor wafer's surface by polishing is difficult to manage reliably since it is under various chemicals and physical machinery. In CMP process, Material Removal Rate (MRR) is often used for a quality indicator, and it is important to predict MRR in managing CMP process stably. In this study, we introduce prediction models using machine learning techniques of analyzing time-series sensor data collected in CMP process, and the classification models that are used to interpret process quality conditions. In addition, we find meaningful variables affecting process quality and explain process variables' conditions to keep process quality high by analyzing classification result.

• Proceedings of the KIEE Conference
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• 2006.07a
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• pp.107-109
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• 2006

The additional matters appear to be considered in several aspects for building up power-quality measuring system of transmission system(high voltage system) compared to distribution system(middle or low voltage system). Like in distribution system, input signals are also received from PT and CT source of voltage and current respectively in transmission system and applied in accordance with a certain rate. In this case, very big error rate can be occurred according to the specification of the measuring system as the applying rate is bigger than in distribution system beyond comparison. In addition, when the abnormal signal occurred such as sag/swell, interruption, transient etc., power quality of other sites linked to the system also should be checked to find the accurate cause of the abnormal power-quality signals from the corresponding site. Accordingly, the accurate diagnosis on the condition of Power quality for the system depends on the way how the synchronization system is brought along for each site. This paper will suggest the solution for the most effective system building focused on how to solve the problem of the error rate and synchronization described in the above when building up the measuring system of power quality for transmission system.