• Korean journal of food and cookery science
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• v.20 no.4
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• pp.387-395
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• 2004

The effect of commercial Doenjangs (Korean soybean pastes) on sponge cake making was studied. When Doenjang was added to e99 foams at levels of 5, 10, 15 and 20%, there were no big differences in viscosity or stability of egg foams up to 15%, and thus in cake volume index, compared to those of control (without Doenjang). In the results of preference rank test, cake with 10% Doenjang was preferred to the other cakes. Therefore, it was decided that the addition of 10% Doenjang was suitable for sponge cake making. When seven commercial Doenjang products were used at 10%, there were differences in physical and sensory properties. The decreased viscosity of egg foams reduced their stability and so decreased the quality of the sponge cakes with low volume index and low texture scores. The use of Doenjangs improved the flavor of sponge cake and so countervailed the undesirable egg flavor. Especially, “C” Doenjang product, which increased the viscosity and stability of egg foams, produced good foaming ability and the highest physical and sensory quality, thus the higher overall acceptable scores than the control. It was probably due to its high amount of protein hydrolysate above 10-KDa. Consequently, the suitable amount of Doenjang was fixed at 10% and “C” Doenjang product was chosen as the best among the commercial products for sponge cake making.

• Journal of Information Science Theory and Practice
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• v.8 no.2
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• pp.68-78
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• 2020

This study is a preliminary study to develop an evaluation framework necessary for evaluating the DataON platform. The first objective is to examine expert perceptions of the level of DataON platform construction. The second objective is to evaluate the importance, stability, and usability of DataON platform features over OpenAIRE features. The third objective is to derive weights from the evaluation perspective for future DataON platform evaluation. The fourth objective is to examine the preferences of experts in each evaluation perspective and to derive unbiased evaluation criteria. This study used a survey method for potential stakeholders of the DataON platform. The survey included 12 professionals with at least 10 years of experience in the field. The 57 overall functions and services were measured at 3.1 out of 5 for importance. Stability was -0.07 point and usability was measured as -0.05 point. The 42 features and services scored 3.04 points in importance. Stability was -0.58 points and usability was -0.51 points. In particular, the stability and usability scores of the 42 functions and services provided as of 2018 were higher than the total functions were, which is attributed to the stable and user-friendly improvement after development. In terms of the weight of the evaluation point, the collection quality has the highest weight of 27%. Interface usability is then weighted 22%. Subsequently, service quality is weighted 19%, and finally system performance efficiency and user feedback solicitation are equally weighted 16%.

• Journal of the Semiconductor & Display Technology
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• v.16 no.1
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• pp.34-39
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• 2017

Semiconductor is one of the most internationally competitive areas among domestic industries, the major concern of which is the stability of the wafer manufacturing processes. The first process for the manufacturing of the semiconductor wafers is the ingot growing. The vibrations are supposed to be the most important factors for the ingot quality. In order to maintain the ingot quality, the growers have the automatic shut-down equipments which are activated by vibrations, and are sensitive enough to react to the earthquakes generated in Japan. In this study, the structure of an ingot grower was analyzed through experiments and computer simulations, and further the effects of design alterations to suppress the vibrations have been investigated. The final result shows that the vibrations can be reduced substantially to improve the stability of the structure.

• Journal of the Semiconductor & Display Technology
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• v.15 no.1
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• pp.56-64
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• 2016

It is generally accepted that the surface quality of wafer edge is mostly damaged by the vibrations of the edge grinding machine. The surface quality of wafer edge is supposed to be the most dominant factor of the cracks, scratches, burrs and chips on the edge surfaces, which are the main defects of the wafers. In this study, the structure of a wafer edge grinder has been investigated through the frequency response experiment and the computer simulation to find ways to suppress the vibrations from the structure. The main reasons of the structural vibrations were analyzed. And further the design alterations were deduced from the results of the experiment and the simulation, and applied to the machine to check the effects of those alterations and to eventually improve the structural stability. The result shows that the machine can have much improved stability with relatively simple design changes.

• Journal of Environmental Impact Assessment
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• v.5 no.1
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• pp.95-105
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• 1996

Meteorological Joint Frequency Function required indispensably in long-term air quality prediction models were discussed for practical application in Korea. The algorithm, proposed by Turner(l964), is processed with daily solar insolation and cloudiness and height basically using Pasquill's atmospheric stability classification method. In spite of its necessity and applicability, the computer program, called STAR(STability ARray), had some significant difficulties caused from the difference in meteorological data format between that of original U.S. version and Korean's. To cope with the problems, revised STAR program for Korean users were composed of followings; applicability in any site of Korea with regard to local solar angle modification; feasibility with both of data which observed by two classes of weather service centers; and examination on output format associated with prediction models which should be used.

• Journal of KSNVE
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• v.3 no.4
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• pp.383-394
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• 1993

An automotive suspension system generally behaves like a low frequency band-pass filter(0.5 - 10 Hz). Passengers are very sensitive to this frequency range in terms of ride quality and road holding ability. In this paper, a LQG/ LTR controller is suggested to improve the ride quality and road holding ability in the specified frequency rage. It has been found by numerical simulation that the ride quality and road holding ability can be improved in the frequency ranges of 0.5 - 3.0 Hz and 0.3 - 2.1 Hz respectively. In addition, a new approach using root locus to evaluate the stability robustness of the active suspension system is studied. It is shown that the stability robustness of the LQG/LTR controller designed in this paper is improved, compared to the passive system.

• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 2005.10a
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• pp.113-116
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• 2005

Recently the existing environment-friendly method is used in irrigation and drainage canal. So, it is necessary that environment-friendly canal method which is stable and quality. Environment-friendly manufactures which were reflected demand characteristic of drainage and irrigation canal were developed. This study is focused on quality, stability for agricultural district development. According to the results, this method has quaility and economical efficiency, stability and natural characteristic, and will contribute to environment-friendly canal construction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.153-160
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• 1999

Storage stability of boiled and freeze dried loach and antioxidative effect of Zanthoxylum schinifolium were studied to confirm the possibility in development of instant choo o tang(Korean traditional loach soup). Packaging and storage temperature did not cause a measurable change in in vitro protein digestibility and trypsin indigestible substrate within 45 days of storage but remarkable quality changes were occurred in all samples stored after 60 days. Vacuum packaging and low temperature storage(4 oC) had some effect in retarding protein quality deterioration due to delaying polyunsaturated fatty acid oxidation. Maximum peroxide value and TBA value were reached in 15 days, and there were a slow(TBA value) and rapid reduction(POV) after peaks were reached. In contrast, increasing brown pigment development and fluorescence intensity continued until 90 days of storage. Treatment of ethanolic extracts from Zanthoxylum schinifolium prior to freeze drying could protect against lipid oxidation of freeze dried loach products.

• Animal Bioscience
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• v.34 no.2
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• pp.223-232
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• 2021

Objective: To investigate the improvement in utilization efficiency of total mixed ration (TMR) on Tibetan plateau, TMR were ensiled with different additives. Methods: A total of 150 experimental silos were prepared in a completely randomized design to evaluate the six treatments: i) control (without additive), ii) Lactobacillus buchneri (L. buchneri), iii) acetic acid, iv) propionic acid, v) 1,2-propanediol; and vi) 1-propanol. After 90 days of ensiling, silos were opened for fermentation quality and in vitro analysis, and then subjected to an aerobic stability test for 14 days. Results: Treating with L. buchneri, acetic acid, 1,2-propanediol and 1-propanol decreased propionic acid contents and yeast number, whereas increased (p<0.05) pH, acetic acid and ethanol contents in the fermented TMR. Despite increased dry matter (DM) loss in the TMRs treated with 1,2-propanediol and 1-pronanol, additives did not affect (p>0.05) all in vitro parameters including gas production at 24 h (GP24), GP rate constant, potential GP, in vitro DM digestibility and in vitro neutral detergent fibre digestibility. All additives improved the aerobic stability of ensiled TMR to different extents. Specially, aerobic stability of the ensiled TMR were substantially improved by L. buchneri, acetic acid, 1,2-propanediol, and 1-propanol, indicated by stable pH and lactic acid content during the aerobic stability test. Conclusion: L. buchneri, acetic acid, 1,2-propanediol, and 1-propanol had no adverse effect on in vitro digestibility, while ensiling TMR with the additives produced more acetic acid and ethanol, subsequently resulting in improvement of aerobic stability. There is a potential for some fermentation boosting additives to enhance aerobic stability of fermented TMR on Tibetan plateau.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.953-965
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• 2019

In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics, including cooking loss and emulsion stability. Control and treatment sausages were formulated with 0%, 1%, 5%, and 10% WCF powder, respectively, and the following quality measures were investigated: general composition, fiber content, cooking loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The moisture, dietary fiber, and ash contents showed increasing trends (all p<0.05) with increasing concentrations of fruit powder. Conversely, crude protein and crude fat contents exhibited decreasing trends with increasing fruit powder concentrations (p<0.05). Moreover, both the moisture and dietary fiber contents affected cooking loss, water retention capacity, and the sausage texture, causing the cooking loss to decrease, while the water and oil retention capacity increased (p<0.05) with increasing concentrations of WCF powder. Furthermore, hardness exhibited a significant decreasing trend as the concentration of WCF powder increased (p<0.05). This finding suggested that both dietary fiber and viscous materials, along with the protein and moisture content, affected the product hardness. In addition, sensory evaluation of the WCF powder groups showed better results than did the control group, and the strongest results obtained for the group containing 5% fruit powder (p<0.05). Therefore, this study suggests that WCF powder improves the quality of emulsified sausages and can potentially be applied as a naturally-derived additive.