• Earthquakes and Structures
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• 제3권5호
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• pp.649-673
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• 2012

Recent studies have highlighted the importance of accounting for aging and deterioration of bridges when estimating their seismic vulnerability. Effects of structural degradation of multiple bridge components, variations in bridge geometry, and comparison of different environmental exposure conditions have traditionally been ignored in the development of seismic fragility curves for aging concrete highway bridges. This study focuses on the degradation of multiple bridge components of a geometrically varying bridge class, as opposed to a single bridge sample, to arrive at time-dependent seismic bridge fragility curves. The effects of different exposure conditions are also explored to assess the impact of severity of the environment on bridge seismic vulnerability. The proposed methodology is demonstrated on a representative class of aging multi-span reinforced concrete girder bridges typical of the Central and Southeastern United States. The results reveal the importance of considering multiple deterioration mechanisms, including the significance of degrading elastomeric bearings along with the corroding reinforced concrete columns, in fragility modeling of aging bridge classes. Additionally, assessment of the relative severity of exposure to marine atmospheric, marine sea-splash and deicing salts, and shows 5%, 9% and 44% reduction, respectively, in the median value bridge fragility for the complete damage state relative to the as-built pristine structure.

• 동아시아식생활학회지
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• 제14권4호
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• pp.370-378
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• 2004

The purpose of this study was to investigate the effect of added nutriprotein and rice powder as a plasticizer on physicohemical property, texture property of Backsulgi. In the physicochemical property, the content of proximate composition of nutriprotein was measured as 6.1% of moisture, 3.6% of carbohydrate, 84.3% of crude protein, 0.6% of crude lipid, 5.4% of ash. The raw material of rice powder was measured as 9.6% of moisture, 83.7% of carbohydrate, 6.0% of crude protein, 0.4% of crude lipid, 0.3% of ash. Swelling power and pore ratio of the control were 78.53% and 72.42%, and tended to increase as the amounts of nutriprotein and plastic rice powder increased. Aging by Avrami eguation retarded in Backsulgi added 10% plastic rice powder than rice powder Backsulgi. All the samples added 2, 4, 6, and 8% nutriprotein at the temperatures of 20 were more effective than others on aging. In texture properties, cohesiveness and springiness were not significantly changed by adding nutriprotein and not significantly changed during the storage period in all samples. Hardness and gumminess decreased by adding 2∼8% nutriprotein and increased during the storage period in all samples. Springiness and gumminess decreased by adding 40% plastic rice powder and increased during the storage period in all sample. Cohesiveness and hardness decreased by the increase of plastic rice powder. The texture characteristics by rheometer showed that Backsulgi with nutriprotein and plastic rice powder exhibited lower in hardness than the control, indicating that nutriprotein and plastic rice powder were effective in retarding retrogradation, which is better when storage time became longer.

• 한국식품과학회지
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• 제23권1호
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• pp.109-115
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• 1991

전분질원의 일부로 청주박을 이용하고 식염의 일부를 알코올과 마늘로 대체한 저식염 고추장을 제조하였다. 숙성 중의 amylase 활성도는 청주박의 배합비가 증가할 수록 대체로 증가하였으나 protease의 경우는 25% 배합구에서 높았다. 청주박의 배합비가 증가할수록 고추장 숙성 중의 호기성 세균과 곰팡이수는 감소하였다. 또 숙성 중의 pH 변화와 환원당량의 증가는 적었으나 적정산도와 알코올 및 아미노태 질소량은 증가하였다. 70일 숙성시킨 고추장의 맛과 향기는 쌀 대신 청주박을 25% 배합한 구에서 우수하여 저식염 고추장 양조시청주박을 일부 배합함으로써 품질의 향상을 기대할 수 있었다.

• 한국식품조리과학회지
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• 제24권1호
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• pp.99-105
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• 2008

Laver-wrapped rice and laver-wrapped rice containing a vinegar blend (vinegar:sugar:water:salt = 5:2:2:1) were prepared and their degrees of aging from 10 to $30^{\circ}C$, total cell numbers, and total coliforms were examined and compared. The total cell numbers of the laver-wrapped rice increased to 1 log cfu/g at 36 hours, and the total cell numbers of the laver-wrapped rice with vinegar had increased to within 48 hours. At $20^{\circ}C$ for 24 hrs, the total cell numbers for the laver-wrapped rice had increased to 5 log cfu/g: whereas trhe total cell numbers of the laver-wrapped rice with vinegar(5ml of vinegar marinade mixed into 100g of steamed rice), stored at the same conditions had not increased. In the vinegar-marinated rice (2ml/100g rice), microorganisms appeared at 18 hours. However, at the concentration of 5ml/l00g of rice, microorganisms were not observed at 24 hours. Coliforms did not appear in the laver-wrapped rice nor in the laver-wrapped rice with vinegar(prepared at 10ml/100g) until 48 hours. When stored at 10 and $20^{\circ}C$, no microorganisms were found in the laver-wrapped rice with vinegar until 48 hours, respectively. However, at $30^{\circ}C$, microorganisms were observed in the laver-wrapped rice from 24 hours, and from 48 hours in the laver-wrapped rice with vinegar. These results suggest that laver-wrapped rice should be consumed within one day. The number of microorganisms inside the laver-wrapped rice reached 6 log cfu/g by 24 hours, but the increase in the laver-wrapped rice with vinegar was slower. The aging(% damaged starch) of the laver-wrapped rice with vinegar(5ml/100g the rice) stored at $20^{\circ}C$ was reduced, with 3% damaged starch at 24 hours. Consumer evaluations revealed that the laver-wrapped rice prepared with 5ml of the vinegar blend received higher scores for flavor, taste, texture, and overall acceptance as compared to the control. In particular, significantly higher scores were given for taste, texture, and overall acceptability. In summary, the laver-wrapped rice with vinegar had an extended shelf-life(more than 1 day) at storage temperatures of $20-30^{\circ}C$, as well as reduced retrogradation. In addition, based on consumer evaluations, adding vinegar to laver-wrapped rice laver is effective for increasing overall acceptability.

• 한국식품과학회지
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• 제52권4호
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• pp.415-422
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• 2020

쌀 약주의 품질에 미치는 도정의 효과를 알아보기 위해 백미의 추가 도정도(0, 10, 20, 및 30%)를 달리한 쌀로 담근 약주를 45℃에서 2주간 가속 숙성한 후 약주의 이화학적 특성 변화를 살펴보았다. 그 결과, 숙성 전의 쌀 약주에서는 갈색도를 제외한 모든 품질특성에서 처리구간에 유의적인 차이를 보였다(p<0.01). 그렇지만, 도정도에 따른 경향성은 보이지 않았다(p for trend>0.05). 숙성 후 쌀 약주에서는 모든 품질특성에서 처리구간에 유의적인 차이를 보였고(p<0.01), 특히 갈색도와 아미노산도는 도정도가 증가함에 따라 유의적으로 감소하는 경향을 보였다(p for trend<0.05). 숙성 전후의 쌀 약주를 비교할 때 거의 모든 처리구에서 pH, 총산, 알코올을 제외하고 유의적인 차이를 나타냈다. 또한, 도정도와 상관없이 모든 처리구에서 명도(L)는 유의적으로 감소하는 것으로 나타났고(+값), 아미노산도, 갈색도, 적색도(a), 황색도(b), 색차(ΔE)는 숙성 후의 평균값이 유의적으로 증가하는 것으로 나타났다(-값). 도정도별 쌀 약주의 숙성 전후 유리아미노산 및 유리질소 화합물 함량 변화에서는 도정을 많이 할수록 줄어드는 경향을 알 수 있었고, 시스테인이나 메티오닌과 같은 함황 아미노산 함량은 숙성 전보다 감소하였다. 이로써 도정도가 증가할수록 약주의 품질변화는 최소화할 수 있을 거라 사료되며 특히 백미의 추가 도정 20% 이상에서 갈변과 이취가 적음을 알 수 있었다(data not shown).

• 한국식품과학회지
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• 제51권1호
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• pp.29-34
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• 2019

본 연구의 침지쌀을 $90-100^{\circ}C$의 온도에서 1, 2차 증숙한 다음 $0-10^{\circ}C$의 냉장저온에서 숙성하는 1단계 처리와 이어 상대습도 85%, $-20^{\circ}C$에서 냉동하는 2단계 그리고 $1-20^{\circ}C$의 상압에서 5 m/s 풍속으로 저온 건조하는 3단계로 구성된 최종 수분함량 30% 인복원용 밥의 제조방법은 기존 열풍건조 대비 관능품질을 향상시키고 상온 3개월 내외의 보관을 가능하게 하였다. 구체적인 효과는 2단계 증숙 및 저온 장시간 건조 과정을 통해 개선된 복원용 밥의 수분함량이 기존 건조밥의 7% 대비 4.3배 높고 쌀알의 고유 형태가 잘 유지되어 있어 취식을 위한 열수 복원시 전반맛, 식감과 외관이 관능평가에서 통계적 유의 있게 향상되었다(p<0.05). 또한 수분 30% 수준은 최적의 관능품질을 나타내면서 미생물 생육을 저해하여 저장성을 향상시키는 조건으로 파악되었다. 이러한 품질 및 저장성 향상 효과가 있는 처리 방법을 멥쌀, 찹쌀, 밀, 콩, 메밀 및 보리 등의 다양한 곡물을 이용한 복원용 밥 제품의 제조에 적용할 수 있어 상업적 활용성이 매우 높다고 할 수 있다.

• 한국식품영양학회지
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• 제22권3호
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• pp.456-462
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• 2009

Adlay, barley and rice bran were extracted using various concentrations of methanol(10% and 80%) and chloroform : methanol(2 : 1) to examine the biological activities of these raw grains. Extraction with 80% methanol resulted in high Vitamin C Equivalent Antioxidant Capacity(VCEAC), in the order of barley > rice bran > adlay, as determined by DPPH and ABTS assays. In addition, the extracts of adlay and rice bran showed high cellular antioxidant activity in HepG2 cells possibly due to the presence of polyphenol glycosides in these grains. We examined the expression of glucose/fatty acid metabolizing genes in differentiated 3T3-L1 adipocyte cells. Glut1 was downregulated after treatment with rice bran and no changes in the expression of Glut4 was observed. In contrast, genes involved in fatty acid metabolism, CD36 and aP2, were upregulated. Since these physiological changes were matched with peroxisome proliferator activating receptor $\gamma$(PPAR $\gamma$) agonism, we suggest that the extracts from adlay, barley and rice bran may play preventive roles against aging and diabetes via antioxidant activity and increased uptake of fatty acids by adipocytes.

• 대한지역사회영양학회지
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• 제15권4호
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• pp.536-549
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• 2010

The purpose of this study was to investigate food intake, dietary diversity and dietary pattern during the summer in middle aged and older adults living in Gugoksundam (Gurye, Goksung, Sunchang and Damyang counties), Jeonla Province located in southern part of Korea and known as one of the representative Korean longevity areas. Food intake and dietary diversity were assessed by using the data from 2 day-24 hour recall of 1,051 subjects (394 males and 711 females) aged 45 years and older (45-93 years in male, 45-105 years in female). The average ages of males and females were 70.7 years and 71.1 years, respectively. Average total daily food intake was significantly decreased with aging in both genders, and the average animal food intake ratio to total food intake was ranged 10~14% in 3 different age groups, 45~64 years, 65~74 years and 75 years and older. The contribution of each food group, in weight, to total food intake showed the descending order of grains, fruits, vegetables and alcohols in males, and grains, fruits, potatoes and meats in females. On daily intake amount of each food item, rice, watermelon, soju, kimchi, and potato were ranked on top 5 in descending order in males, and rice, watermelon, potato, kimchi and ylmukimchi in females. On intake frequency, rice, kimchi, onion, green pepper and potato were ranked on top 5 in descending order in both genders. Dietary variety score (DVS) and dietary diversity score (DDS) for the assessment of dietary diversity and balance were significantly decreased with aging in both genders. In food group intake pattern (DMGFV), 01101 type without consumption of dairy and fruits was the most prevalent, and only 3.6% of male and 3.9% of female subjects showed 11111 type, consumed all the 5 food groups a day. Dietary pattern of subjects was analyzed by cluster analysis with 18 food groups intake. Overall dietary pattern was classified into two clusters, one was more desirable and the other was less desirable. The percentage of subjects with more desirable dietary pattern was about 15% in male and 32% in female. In conclusion, most of our subjects living in Gugoksundam area were taking very simple diet with low amount of dairy products and fruits. These results indicate that nutrition intervention and education for older people living in rural areas should be focused on various food intake including dairy products and fruits.

• 동아시아식생활학회지
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• 제22권6호
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• pp.802-811
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• 2012

This study was conducted to test the characteristics of dough made with rice flour for preparation of steamed cakes containing rice flour. We used a RVA (Rapid Visco Analyser), farinogram and alveogram to analyze cake flour and mixed powder containing 10, 20, and 30% rice flour for the water activity, texture, and, color changes after different storage periods. We found that rice flour inhibited starch aging, and that gluten free rice flour made the cakes more delicate. However, steamed cakes containing rice flour were harder than wheat cakes during storage. Because the cake was steamed, it had more moisture and was softer than cakes baked in an oven. The steamed cake prepared with rice flour became brighter than the control. The results of the consumer acceptance test and sensory characteristics showed that the steamed cake containing 20% rice flour obtained the highest score, indicating that this is the most appropriate level for making steamed cakes.

• 한국식품조리과학회지
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• 제27권2호
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• pp.31-43
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• 2011

The purpose of this study was to develop Zingiber officinale Roscoe powder(ginger powder) sweet rice muffins. The process included substituting sweet rice flour for cake flour and adding ginger powder. The mixing conditions for the ginger powder sweet rice muffins were a control and three levels of ginger powder (A), whole egg (B), and soybean oil (C) using central composite design, and were optimized by response surface methodology. The optimization was analyzed with regard to physical, textural, and sensory properties. Among the sensory properties, variables that appeared to show significant values, such as appearance, flavor, softness and overall quality were used to identify optimums. The numerical and graphical methods used in this study determined that the optimum formulation for ginger powder sweet rice muffins was 8.39 g of ginger powder, 215.37 g of whole egg, and 54.40 g of soybean oil. Ginger increases appetite, enhances metabolism and reduces the speed of aging. These health advantages of ginger provide evidences that ginger powder sweet rice muffins are a good healthy snack, particularly for the elderly.