• Korean Journal of Agricultural Science
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• v.46 no.3
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• pp.539-548
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• 2019

This study investigated the influence of ultrasound treatment on the quality properties of chicken breast meat and the broth from Korean chicken soup (Baeksuk). In this study, the internal temperature, malondialdehyde content, textural profile, color, dry matter, protein content, phenolic content and sensory properties of chicken breast meat broth from chicken soup with ultrasound treatment were analyzed. The chicken, plants, salt, and water were vacuum packaged in a retort pouch. The chicken soup was manufactured with ultrasound treatment (45 kHz and $1.6W\;cm^{-2}$) in a water bath at $85^{\circ}C$. The texture properties, color, and lipid oxidation of the chicken breast meat from the chicken soup were not affected by the ultrasound treatment. There was no significant difference in the lipid oxidation in the broth of the chicken soup between the control and ultrasound treatment. The dry matter and crude protein contents of the broth were significantly increased by the ultrasound treatment. The broth flavor of the chicken soup manufactured with the ultrasound treatment received a higher score than that of the control in the sensory analysis. There were no differences in the sensory properties of the chicken breast meat from the chicken soup between the control and ultrasound treatment Therefore, the broth quality of the chicken soup can be improved by heating with ultrasound treatment. Additionally, to apply ultrasound technology to the production chicken breast meat and the broth from chicken soup, it is necessary to further study the quality characteristics of the breast meat and broth according to various frequencies and strengths.

• Journal of electromagnetic engineering and science
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• v.16 no.3
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• pp.150-158
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• 2016

This paper reports on a study of LiNiZn-ferrite composite as a radiation absorbent material (RAM). The electromagnetic (EM) wave absorbers are composed of an EM wave absorbing material and a polymeric binder. The surface morphology, chemical composition, weight percent of the ferrite composite of the toroid sample, magnetic properties, and return loss are investigated using field emission scanning electron microscopy (FE-SEM), energy dispersive X-ray spectroscopy (EDX), X-ray photoelectron spectroscopy (XPS), thermogravimetric analysis (TGA), vibrating sample magnetometer (VSM), and network analyzer. For preparing the absorbing sheet, chlorinated polyethylene (CPE) is used as a polymeric binder. The EM wave absorption properties of the prepared samples were studied at 4 - 8 GHz. We can confirm the effects of the thickness of the samples for absorption properties. An absorption bandwidth of more than a 10-dB return loss shifts toward a lower frequency range along with an increase in the thickness of the absorber.

• Journal of Electrical Engineering and Technology
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• v.12 no.2
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• pp.846-851
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• 2017

Piezoelectricity is the capability of a piezoelectric material to change mechanical energy into electrical energy. The determination of electrical and mechanical properties plays a significant role in characterizing the piezoelectric material. The energy losses characteristics of piezoelectric material can be described by mechanical quality factor. In this paper, the output voltage and mechanical quality factor of Lead Zirconate Titanate (PZT-4A) piezoelectric material is determined under various resistance and loading conditions by using the test setup. The commercial FEM software ABAQUS is used to analyze the performance of piezoelectric material under static loading conditions. It is observed that these properties affect the performance of a material particularly in the designing of smart structures. The experimental results are partially compared to the simulation values.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2011.04a
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• pp.327-338
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• 2011

This study was carried in order to manufacture the high quality coated paper. High quality includes not only properties of coated paper but also final print quality. In this study, new acrylic-styrene emulsion was polymerized in laboratory and compared with styrene-butadiene latex. Low-shear viscosity of coating color was decreased with increasing acrylic-emulsion dosage. WRV was increased with addition and decreased with substitution of acrylic-emulsion. Paper gloss, brightness and whiteness were increased and PPS and opacity was slightly decreased with acrylic-emulsion. Ink gloss was increased with using No. 3 acrylic-emulsion due to lower ink setting properties. However No.1, 2 emulsion shows opposite situation. Surface strength of coated paper was increased with using No. 3 acrylic-emulsion These results indicate that high quality coated paper can be manufactured with using No. 3 acrylic-emulsion.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.44 no.1
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• pp.37-42
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• 2012

This study was carried in order to manufacture the high quality coated paper. High quality includes not only physical and optical properties of coated paper but also final print quality. In this study, new acrylic-styrene emulsion was polymerized in laboratory and compared with conventional styrene-butadiene latex. Low-shear viscosity of coating color was decreased with increasing acrylic-emulsion dosage. Small amount of acrylic emulsion addition increased water retention, but further addition decreased it. Acrylic-emulsion addition improved paper gloss, brightness and whiteness, but decreased PPS and opacity slightly. Ink gloss was increased with using No. 3 acrylic-emulsion due to lower ink setting properties. However No. 1 and 2 emulsion showed the opposite result. Surface strength of coated paper was increased with using No. 3 acrylic-emulsion. These results indicate that high quality coated paper can be manufactured with using No. 3 acrylic-emulsion.

• Journal of Korea Foundry Society
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• v.36 no.2
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• pp.60-66
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• 2016

In this study, comparison of corrosion properties of the Mg-1.5Ge-1Zn (GZ21) alloy and Mg-9Al-1Zn (AZ91) alloy were investigated. The studied alloys were fabricated by permanent mold casting method. And the potentiodynamic test, hydrogen evolution test, immersion test and A.C Impedance test were carried out in a 3.5% NaCl solution with pH7.2 at room temperature to measure the corrosion properties. The microstructure of GZ21 alloy was composed of ${\alpha}-Mg$ and $Mg_2Ge$ phases and AZ91 alloy was composed of ${\alpha}-Mg$ and $Mg_{17}Al_{12}$ phases. From the test results, the corrosion property was improved by adding Ge. It seemed that the corrosion mechanism was changed from galvanic corrosion (AZ91) to filiform corrosion (GZ21).

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.198-208
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• 2017

Purpose: To improve the quality of basic gluten-free rice bread composed of white rice flour, salt, sugar, yeast, skim milk powder, olive oil, and water, the effects of transglutaminase (TGase), whey protein (WP), propylene glycol alginate (PGA), and hydroxypropylmethylcelluose (HPMC) were investigated. Methods: TGase, WP, PGA, and HPMC were added to rice flour cumulatively. The pasting properties of rice flour blends as well as volume, shape, color value, textural properties and sensory evaluation of basic rice bread (RB1) RB1+TGase (RB2), RB1+TGase+WP (RB3), RB1+TGase+WP+PGA (RB4), and RB1+TGase+WP+PGA+HPMC (RB5) were compared. Results: Consistency of rice batter increased upon addition of TGase, WP and PGA, and RB3 and RB4 had higher specific volumes than others. PGA improved volume, crumb air cell uniformity, and resilience but lowered elasticity and moistness of RB. HPMC increased, hardness, moistness and softness, and slightly reduced volume. Conclusion: Therefore, it is suggested that hydrocolloids, PGA and HPMC may be necessary to improve volume, crumb structure, textural properties and overall eating quality of gluten-free rice bread.

• The Korean Journal of Food & Health Convergence
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• v.8 no.3
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• pp.11-23
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• 2022

Processed meat products are prone to oxidation and spoilage due to prolonged storage. By using natural spices that are harmless to the human body and have antioxidant and antibacterial effects to replace synthetic preservatives in consideration of consumers' qualitative consumption patterns that pursue nutrition and safety, and stimulate appetite with taste, aroma, and color of food. The purpose of this study was to study the effect on the quality characteristics of processed meat products. The spice group had a low crude fat for both the loin and sirloin cuts. Brightness, redness, and yellowness in the chromaticity of beef jerky and PYUNYUK added with spices were different from those of the control group and increased. In terms of texture, all the beef jerky groups increased firmness and friability, and there was a difference between refrigeration and room temperature storage. The elasticity and stickiness decreased with the lapse of storage period. In the PYUNYUK, the flavor of the spice group was low and the meat quality was soft. It was found that the addition of natural spices to replace synthetic preservatives had different effects on processed meat products and had a positive effect on general ingredients, mechanical properties, physicochemical properties, and sensory quality properties.

• Applied Chemistry for Engineering
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• v.25 no.6
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• pp.639-644
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• 2014

Domestic vehicle companies have been selling genuine engine oils with higher price than that of the same grade of regular engine oils. In this study, our group investigated the properties of engine oils for 14 kinds of the genuine and equivalent regular engine oil (KS product) species under a fresh as well as used condition recovered after 10,000 km driving. From analytic results, genuine engine oils had similar physical properties to regular engine oils under the fresh condition. But recovered regular engine oils had better properties in lubricity, kinematic viscosity and acid number change than those of recovered genuine engine oils.

• Journal of the Korea Concrete Institute
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• v.13 no.1
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• pp.69-76
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• 2001

Foamed concrete for cast-in-site, which shows excellent lightweight, thermal insulation, noise insulation, constructability and cost efficiency, has been applied as thermal insulation or filling material for On-dol. However, the technology is too insufficient to obtain the high level of quality, and serious problems often occur in quality control at sites. It, thus, is necessary to establish the proper and reasonable quality control method for ensuring the required quality, based on the investigation on the physical properties and their reciprocal relation. This study aims to settle the quality control method in case of applying FA foamed concrete replacing 40% by weight with fly-ash as the filling material for On-dol. The results of the study include the correlation among flow, as-placed density and foam ratio of fresh foamed concrete, the correlation between physical properties before hardening and after 28-day, provision of an equation to estimate 28-day compressive strength early with 7-day compressive strength, and suggestion of quality criteria for the revision of KS on foamed concrete for cast-in-site.