• Journal of agriculture & life science
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• v.45 no.6
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• pp.95-108
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• 2011

The food quality characterization and safety Japanese flying fish roe (JFF-R), capelin roe (C-R), Pacific herring roe (PH-R) were investigated. The size of JFF-R was 1.48-1.93 mm, which was longer than those of C-R and PH-R. The moisture content of JFF-R imported from Peru (JFF-R-P) was 70.3%, which was higher than that of JFF-R imported from China (JFF-R-C) (67.4%), while was lower than that of JFF-R imported from Indonesia (JFF-R-I) (83.3%). However, the salinity of JFF-R-P was 13.6%, which was lower than that of JFF-R-C, while was higher that of JFF-R-I (1.8%). The moisture contents and salinities of the other fish roes were 80.4% and 3.2%, respectively, for capalin roe, and 65.4% and 20.0%, respectively, for Pacific herring roe. According to the results of pH, volatile basic nitrogen content, heavy metal content, viable cell count and coliform group, the fish roes could be used as sanitary sources for preparation of seasoned JFF-R. The major fatty acids of fish roes were 16:0 (27.8-30.5%), 18:1n-9 (7.2-8.0%), 20:5n-3 (5.6-8.2%) and 22:6n-3 (22.0-25.6%) in JFF-R, and 16:1n-7 (6.7-9.3%) as well as these fatty acids in C-R and PH-R. Total amino acid contents of fish roes ranged from 9.44 g/100 g to 10.39 g/100 g and their major amino acids were aspartic acid, glutamic acid, leucine and lysine. The mineral content of JFF-R were higher than those of the other fish roes expected for zinc of JFF-R-I. According to the results of sensory evaluation, the color and texture of JFF-R-P were superior to those of the other fish roes. No difference was, however, found in flavor, among JFF-R-P and the other fish roes.

• Journal of the Korean Mathematical Society
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• v.51 no.1
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• pp.163-187
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• 2014

We present a multi-stage Roe-type numerical scheme for a model of two-phase flows arisen from the modeling of deflagration-to-detonation transition in granular materials. The first stage in the construction of the scheme computes the volume fraction at every time step. The second stage deals with the nonconservative terms in the governing equations which produces states on both side of the contact wave at each node. In the third stage, a Roe matrix for the two-phase is used to apply on the states obtained from the second stage. This scheme is shown to capture stationary waves and preserves the positivity of the volume fractions. Finally, we present numerical tests which all indicate that the proposed scheme can give very good approximations to the exact solution.

• 한국전산유체공학회:학술대회논문집
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• 2005.10a
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• pp.187-194
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• 2005

For the analysis of compressible multi-phase and real gas flows, characteristic form of Roe's Riemann solver was derived using real gas equation of state. It was extended to multi component reactive system considering variable specific heat. From this study, it is known that some correction should be made for the use of existing numerical algorithm. 1) Sonic speed and characteristic variable should be corrected with real gas effect. 2) Roe's average was applicable only with the assumption of constant properties. 3) Artificial damping term and characteristic variables should be corrected but their influences may not be significant.

• 한국전산유체공학회:학술대회논문집
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• 2003.10a
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• pp.184-186
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• 2003

In order to reduce numerical dissipation in a multi-dimensional flow, a new variable interpolation method for Roe's FDS is proposed. By introducing the Mach number weighting function w, the properties at the cell-interface are interpolated and in a non flow-aligned grid system, it can give more accurate solution because of less numerical dissipation. Various test cases including oblique contact discontinuity are simulated and compared with the results of original Roe's FDS.

• 한국전산유체공학회:학술대회논문집
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• 2006.10a
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• pp.13-17
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• 2006

RoeM and AUSMPW+ schemes are two of the most accurate and efficient schemes which are recently developed for the analysis of single phase gas dynamics. In this paper, we developed two-phase versions of these schemes for the analysis of gas-liquid large density ratio two-phase flow. We adopt homogeneous equilibrium model (HEM) using mass fraction to describe different two phases. In the Eulerian-Eulerian framework, HEM assumes dynamic and thermal equilibrium of the two phases in the same computational mesh. From the mixture equation of state (EOS), we derived new shock-discontinuity sensing term (SDST), which is commonly used in RoeM and AUSMPW+ for the stable numerical flux calculation. The proposed two-phase versions of RoeM and AUSMPW+ schemes are applied on several air-water two-phase test problems. In spite of the large discrepancy of material properties such as density, enthalpy, and speed of sound, the numerical results show that both schemes provide very satisfactory solutions.

• Journal of the Korean Home Economics Association
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• v.20 no.4
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• pp.99-105
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• 1982

Changes of free amino acids as taste compunds during the fermentation of cod-roe, Gadus marcrocephlus, were analyzed by a amino acid autoanalyzer. Leucine, lysine, valine, isoleucine and arginine were dominent amino acids in fresh cod-roe extracts, and the amounts of leucine (797.3mg%, on moisture and salt free base), lysine (577.7mg%) and valine(487.4mg%0 were 54.9% of total free amino acids. The contents of methionine, histidine, tyrosine and phenylanine were lower, and aspartic acid, glycine, threonine, glutamic acid and serine were detected trace amount. The free amino acids analyzed in this experiment were not changed in composition but changed in the amounts during 80 days of the fermentation. Total free amino acids were increased until 59 days of fermentation and than decreased gradually.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.38 no.1
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• pp.1-11
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• 2010

The definition of the speed of sound is reexamined since it is crucial in the numerical analysis of compressible real gas flows. The thermodynamic speed of sound (TSS), $a_{th}$, and the characteristic speed of sound (CSS), $a_{ch}$, are derived using generalized equation of state (EOS). It is found that the real gas EOS, for which pressure is not linearly dependent on density and temperature, results in slightly different TSS and CSS. in this formalism, Roe's approximate Riemann solver was derived again with corrections for real gases. The results show a little difference when the speeds of sound are applied to the Roe's scheme and Advection Upstream Splitting Method (AUSM) scheme, but a numerical instability is observed for a special case using AUSM scheme. It is considered reasonable to use of CSS for the mathematical consistency of the numerical schemes. The approach is applicable to multi-dimensional problems consistently.

• Fisheries and Aquatic Sciences
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• v.19 no.3
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• pp.12.1-12.8
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• 2016

Roe is the term used to describe fish eggs (oocytes) gathered in skeins and is one of the most valuable food products from fishery sources. Thus, means of processing are required to convert the underutilized yellowfin tuna roes (YTR) into more marketable and acceptable forms as protein concentrate. Roe protein concentrates (RPCs) were prepared by cooking condition (boil-dried concentrate, BDC and steam-dried concentrate, SDC, respectively) and un-cooking condition (freeze-dried concentrate, FDC) from yellowfin tuna roe. The yield of RPCs was in the range from 22.2 to 25.3 g/100 g of roe. RPCs contained protein (72.3-77.3 %), moisture (4.3-5.6 %), lipid (10.6-11.3 %) and ash (4.3-5.7 %) as the major constituents. The prominent amino acids of RPCs were aspartic acid, 8.7-9.2, glutamic acid, 13.1-13.2, and leucine, 8.5-8.6 g/100 g of protein. Major differences were not observed in each of the amino acid. K, S, Na, and P as minerals were the major elements in RPCs. No difference noted in sodium dodecyl sulfate polyacrylamide gel electrophoresis protein band (15-100 K) possibly representing partial hydrolysis of myosin. Therefore, RPCs from YTR could be use potential protein ingredient for human food and animal feeds.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.49 no.6
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• pp.449-456
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• 2021

In this paper, we present a strategy to extend solution capability of an existing low Mach number preconditioned compressible solver to incompressible flows with a little modification. To this end, the energy equation that is of the same form of the total energy equation of compressible flows is used. The energy equation is obtained by a linear combination of the thermal energy equation, the continuity equation and the mechanical energy equation. Subsequently, a modified artificial compressibility method in conjunction with a time marching technique is applied to these incompressible governing equations for steady flow solutions. It is found that the Roe average of the common governing equations is equally valid for both the compressible and incompressible flow conditions. The extension of an existing compressible solver to incompressible flows does not affect the original compressible flow analysis. Validity for incompressible flow analysis of the extended solver is examined for various inviscid, laminar and turbulent flows.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.286-290
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• 1993

Mullet roe was salted and dried by the conventional processing method. Mullet roe was first salted with soybean sauce containing 10% NaCl and then pressed down to be a 1.2cm of thickness. It was dried at 2$0^{\circ}C$ under 3m/sec of aeration for 20 days. The lipids of the processed roe were fractionated by free and bound phospholipids. The contents of free and bound phospholipids were 9.30mg/100mg and 13.0mg/100mg respectively. The content of bound lipids were rapidly decreased than that of free fatty acids during processing and storaging. The major fatty acids of phospholipids were $C_{l6:0}$, $C_{20:0}$, $C_{16:1}$, $C_{l8:2}$ and $C_{20:5}$ whose contents were 6.64mg/100mg that occupied 72% of the total phospholipids. The ratio for the unsaturated fatty acids to the saturated ones of free phospholipids in fresh roe was 1.53 and it was decreased down to 0.34 in 9 weeks of storage. But the ratio of bound phospholipids was 1.04 of fresh roe and zero in 6 weeks. The content of essential fatty acids in bound phospholipids was 3.85mg/100mg occupying 75% of total essential fatty acids of the fresh roe, but they were totally destroyed during processing.g.g.g.