• Journal of Mushroom
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• v.11 no.4
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• pp.303-307
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• 2013

The cultivation of Poria cocos on tree-stumps and logs, was first described at the beginning of the 13th century. Poria cocos has been used for medicinal purposes to treat physical and mental recuperation, promote diuresis, forgetfulness and physical weakening. The artificial cultivation techniques of P. cocos was reported in China in 1957. are reported. The basic study on morphological characteristics and artificial cultivation method of Poria cocos with pine tree log buried under ground were initiated by Rural Development Administration. To widen the utilization of harvested sclerotia of Poria cocos as new food stuffs, powder of the sclerotia were used for producing new soft drinks and supplemented to wheat flour to make functional bread. Last 30 years, the supply of P. cocos in Korea through cultivation could not meet the domestic demand, Korea collected P. cocos in the mountainous areas and also import the sclerotia from China. Since the domestic demand of the sclerotia in China increased, the price of imported sclerotia of P. cocos also increased. Recently, high-quality and high-yielding cultivation methods were developed in Gyeongbuk Agricultural Research and Extension Services (GARES). The new cultivation methods of P. cocos developed by GARES was to change traditional cultivation method from under ground to above ground cultivation house, and shortened cultivation period by half, and improved the quality of the sclerotia. Therefore, it is suggested that advanced new technology for production of sclerotia of P. cocos from under ground and above ground must be developed for fullfil the domestic demand of the sclerotia.

• Clean Technology
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• v.22 no.4
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• pp.286-291
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• 2016

In this study we made fuel pellet from miscanthus biomass and investigated changes of physiological characteristics and electricity consumption of pelletizing process in comparison with fuel pellet made of pine sawdust. We also examined combustion characteristics including ash content and clinker forming ratio with fuel pellet made of mixing with micanthus biomass and lime powder. Bulk density of ground-miscanthus and pine sawdust were $158g\;L^{-1}$ and $187g\;L^{-1}$, respectively. Bulk density of ground miscanthus was lower than that of pine sawdust, but increased to $653g\;L^{-1}$ after pelletizing, which was similar to $656g\;L^{-1}$ of pine sawdust pellet. Moisture content in raw miscanthus and ground miscanthus were 17.0% and 11.8%, respectively. Moisture content in ground miscanthus was similar to that of pine saw dust and decreased to 6.73% after pelletizing, which was 7.7% lower than that of pine sawdust pellet. Although $27kWh\;ton^{-1}$ were required for compaction press that was an additional process in miscanthus pelleitizing, total required electricity was $193kWh\;ton^{-1}$ which was similar to $195kWh\;ton^{-1}$ of pine sawdust pellet pelleitizing. Pellet durability and pelletizing ratio of miscanthus were 98.0% and 99.7%, respectively, which were similar to 98.1% and 99.4% of pine sawdust pellet. When lime mixing ratio increased, ash melting degree and clinker forming ratio of miscanthus pellet increased. While higher heating value and clinker forming ratio of miscanthus pellet decreased.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.1
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• pp.35-41
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• 2013

This study investigated the effect of functional MA films (FMA) incorporated with zeolite powder treated with 1 N HCL solution and anti-fogging agent on the freshness extension of Satsuma mandarin. Preference, weight loss, total ascorbic acid, sugar content, titratable acidity and gas composition in package of Satsuma mandarin were evaluated during storage at $15^{\circ}C$. After 120 days of storage, the weight loss of mandarin packed with LLDPE film (control, L) was 1%, FMA film (CA) was 1.6%. Total ascorbic acid content of Satsuma manderin in control was 19.97 mg%, those of CA was 24.25 mg%. The titratable acidity of Satsuma manderin in CA was higher than that of control, while soluble solids content of CA was lower than that of control after 120 days. Ethylene gas content of control was 89.5 ppm and those of CA was 73.6 ppm after 120 days. Quality of Satsuma mandarin packed with CA was better than that of control. It was verified that shelf-life of Satsuma mandarin in control was 100 days and those of CA film was 130 days. Quality of Satsuma mandarin was few different between treated with anti-fogging agent and non-treated, but commodity of film treated with anti-fogging agent was considered better than that of non-treated.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.60-67
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• 2011

This study was conducted to investigate the anti-oxidative abilities of certain products in Ulleungdo, such as sweet pumpkin (Danhobak), goat's beard (Samnamul), and Aster glegni (Bugigangyi), quality characteristics of sweet pumpkin taffy containing these products. Total polyphenolic contents of the Samnamul water and ethanol extracts were 2.95 mg% and 3.57 mg%, respectively, whereas those of the Bugigangyi water and ethanol extracts were 2.77 mg% and 2.75 mg, respectively. However, the total polyphenolic contents of the pumpkin water and ethanol extracts were 0.32 mg%. Reducing power ($OD_{700}$) of the Samnamul and Bugigangyi water and ethanol extracts (0.01%, w/v) was in the range of 1.62~1.91, which was higher compared to those of sweet pumpkin (0.02~0.03). Electron donating abilities (EDA) of the 0.01% Samnamul and Bugigangyi water and ethanol extracts were in the range of 74.91~79.21%, whereas those of the sweet pumpkin water and ethanol extracts were 3.79~14.99%. Optimum mixing ratio of steamed sweet pumpkin and water taffy for the preparation of taffy was 25:75 (w/w), as evaluated by sensory evaluation. Optimum adding ratio of Samanmul and Bugigangyi ethanol extracts to pumpkin taffy were 0.4% and 3%, respectively. However, the adding ratios of Samanmul and Bugigangyi powder to pumpkin taffy were 0.5~1.0% (w/w) and 1% (w/w), respectively.

• Proceedings of the KWS Conference
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• 2010.05a
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• pp.51-51
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• 2010

Recently just as in the automobile industry, shipbuilders also try to reduce material consumption and weight in order to keep operating costs as low as possible and improve the speed of production. Naturally industry is ever searching for welding techniques offering higher power, higher productivity and a better quality. Therefore it is important to have a details research based on the various welding process applied to steel and other materials, and to have the ability both to counsel interested companies and to evaluate the feasibility of implementation of this process. Submerged-arc welding (SAW) process is usually used about 20% of shipbuilding. Similar to gas metal arc welding(GMAW), SAW involves formation of an arc between a continuously-fed bare wire electrode and the work-piece. The process uses a flux to generate protective gases and slag, and to add alloying elements to the weld pool and a shielding gas is not required. Prior to welding, a thin layer of flux powder is placed on the work-piece surface. The arc moves along the joint line and as it does so, excess flux is recycled via a hopper. Remaining fused slag layers can be easily removed after welding. As the arc is completely covered by the flux layer, heat loss is extremely low. This produces a thermal efficiency as high as 60% (compared with 25% for manual metal arc). SAW process offers many advantages compared to conventional CO2 welding process. The main advantages of SAW are higher welding speed, facility of workers, less deformation and better than bead shape & strength of welded joint because there is no visible arc light, welding is spatter-free, fully-mechanized or automatic process, high travel speed, and depth of penetration and chemical composition of the deposited weld metal. However it is difficult to application of thin plate according to high heat input. So this paper has been focused on application of the field according to SAW process for thin plate in ship-structures. For this purpose, It has been decided to optimized welding condition by experiments, relationship between welding parameters and bead shapes, mechanical test such as tensile and bending. Also finite element(FE) based numerical comparison of thermal history and welding residual stress in A-grade 3.2 thickness steel of SAW been made in this study. From the result of this study, It makes substantial saving of time and manufacturing cost and raises the quality of product.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.543-550
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• 2010

This study was conducted to determine the characteristics of chungkukjang with added isoflavone extracted from arrowroot and to determine its utility as a functional food substance. Crude isoflavone was prepared from arrowroot by the ethanol extraction method and frozen dried (AI). Samples of chungkukjang each had different amounts of isoflavone extracts added to them: 0 (control), 1.76 (AC1-chungkukjang), 3.52 (AC2-chungkukjang), and 7.11 (AC3-chungkukjang) g/kg. The pH, color, slime material content, calcium, and isoflavone of each sample were measured to investigate the quality and changes in isoflavone content. As AI increased, the pH of chungkukjang decreased to 7.46~7.53 compared to the pH of control (7.63). The slime material content range increased to 4.46~6.16%. However, there was no significant difference in the general components of chungkukjang between each of the groups (Con, AC1, AC2, AC3). In colors of chungkukjang, values for $L^*$, $a^*$, and $b^*$ decreased as AI increased. Meanwhile, the calcium content of AC1, AC2 and AC3 tended to increase by 11.18~12.82% compared to the control. This may be due to the influence of Ca in the arrowroot extract powder. There was a remarkable increase in total isoflavone content, by 30.81~130.66%, with an order of AC3>AC2>AC1. In all of the groups, the content of genistein and daidzein, aglycone form, increased dramatically, by 65.00~128.34%, and 89.38~142.91%, respectively, compared to the control. In AC3, in particular the genistin and daidzin content increased by 103.47% and 188.13%. These results showed that AI can be used as a source of isoflavone supplementation in chungkukjang.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.1
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• pp.99-106
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• 1982

Vacuum-packed and seasoned-dried products of filefish, Navodon modestus, caught in large quantities in the coasts of Japan and Korea, were prepared tentatively and stored at $35^{\circ}C$ for $3\sim4$ months to test their keeping quality. Headed, eviscerated, ana skinned filefish were purchased from Tokyo central wholesale market and filleted. The fillets were seasoned with the seasoning powder prepared from sugar, sorbitol, salt, glutamate, 5'-ribonucleotide, and either beef flavor (Flava-Beef, Kyowa Hakko Kogyo Co. Ltd.), red pepper, or smoke flavor (Smok-EZ, Alpha Foods Co. Ltd.). After seasoning, the fillets were dried at $39\sim41^{\circ}C$ for several hours, vacuum-packed in the bag of plastic film, and cooked in water of $80^{\circ}C$ for 40 min. Two kinds of products different in moisture level were prepared : one containing moisture of $26\sim29\%$ and the other $40\sim46\%$. The moisture level, water activity, color value (L,a, and b values), texture, and viable counts of bacteria of these products were determined during storage at $35^{\circ}C$. From the results obtained, it became clear that the products could be preserved in good condition for $3\sim4$ months at $35^{\circ}C$, though they slightly decreased in the softness with decrease of moisture content and developed a pale brown during storage. Judging from organoleptic evaluation on the flavor, the products containing beef flavor as a seasoning was most desirable.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.266-271
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• 1994

The curd yogurt (total solid content: 14%) was prepared from milk added with skim milk powder and potato puree. Potato puree comprised 9.5. 13,8 and 17.9% (dry basis) of the milk-potato mixture, and the effect of potato on the quality of yogurt was investigated. Addition of potato remarkably stimulated acid production and propagation of lactic acid bacteria, and viable cells reached above $3.9{\times}10^{10}$ CFU/ml after 12 hours. As potato content increased, the ratio of lactic acid content to total acidity decreased, while citric acid increased. The major organic acids of yogurt were lactic acid, citric acid, and acetic acid. Viscosity of yogurt was increased in proportion to the increment of the potato content. After 24 hours of incubation, the sensory score of yogurt containing 13.8% (dry basis) potato showed better sensory acceptability. When curd yogurt added with potato was kept at $5^{\circ}C$ for 15 day, its keeping quality was relatively good. Viable cells of lactic acid bacteria and ${\beta}-galactosidase$ activity decreased rapidly at pH 1.5, and 2.5, but the group added with potato was more stable than control.

• Applied Chemistry for Engineering
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• v.8 no.5
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• pp.742-748
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• 1997

Diamond films which have high hardness and thermal conductivity can be used to improve the performance of WC-Co as a cutting tool material. However, it is difficult to get such coatings of good uniformity and adhesiveness due to the surface characteristics of WC-Co. To get better coatings, some techniques, such as the surface treatment of substrate or the formation of interlayer between substrate and diamond film, have been tried. In the present work, the nickel interlayer is formed onto WC-Co by electroless Ni-P plating, which is introduced as a new method, and then diamond film is deposited on the interlayer. Formation and uniformity of three layers, i.e., substrate, electroless plate, and diamond film, and the adhesiveness of interlayers were studied. To investigate the effects of pretreatment on electroless plating, two different methods such as acid treatment and diamond powder treatment were used. The effects of heat treatment of the electroless plated surface on adhesiveness between the substrate and the interlayer were examined. It was found that as the temperature increases, the Ni crystals grow and then result in improved adhesiveness. Diamond film coatings of pure diamond phase were obtained at $800^{\circ}C$. It is concluded that the heat treated electroless Ni-P plating can be effectively used as a interlayer between WC-Co substrate and diamond film.

• Journal of the Korean Recycled Construction Resources Institute
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• v.12 no.2
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• pp.128-134
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• 2024

Asphalt-based waterproofing materials for bridge decks face issues such as softening or liquefaction of the material during the process of pouring hot asphalt concrete on top of the waterproofing layer. This leads to instability and reduced thickness of the waterproofing layer. To address these problems, new solutions beyond the existing materials, including the development and adoption of new materials, are required. Therefore, this study investigates the properties of MMA(Methyl Methacrylate) coating waterproofing material, which meets the basic physical properties for bridge deck waterproofing. We examined the overall quality standards in a system where the substrate concrete, waterproofing material, and paving layer are integrated. The study confirmed the applicability of MMA coating waterproofing material on bridge decks. The results indicate that a stable application of MMA coating waterproofing material for civil engineering structures' bridge decks can be achieved with a mix ratio of hard MMA resin : soft MMA resin : powder = 6 : 34 : 60. Additionally, when using emulsified asphalt with hardening characteristics for the adhesion between the dissimilar materials of MMA waterproofing and asphalt concrete, it is expected to meet the minimum quality standards of the Ministry of Land, Infrastructure, and Transport's 'Guidelines for Asphalt Concrete Pavement Construction (2021.07)'.