• Food Science of Animal Resources
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• v.28 no.3
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• pp.295-300
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• 2008

This study was carried out to elucidate the relationship between different fat levels (0%, 5%, 10%, 15%, 20%, and 25%) and the quality of ground pork patties cooked to reach an internal temperature of $75^{\circ}C$ in a microwave oven. The relationship between fat level and cooking rate of pork patties cooked by microwave energy was highly significant ($R^2=0.72$), and had a low determination coefficient ($R^2=0.55$). The relationship between fat level and total cooking loss of pork patties cooked by microwave energy was also very significant, with a high correlation coefficient of $R^2=0.89$. The correlation coefficient between fat level and cooking drip loss of patties cooked by microwave energy was 0.92, which was highly significant. Although the correlation coefficient between fat level and evaporation loss had a negative value ($R^2=-0.63$), there was a highly significant relationship between fat level and shear force of pork patties cooked by microwave energy.

• Journal of the Korean Solar Energy Society
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• v.37 no.6
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• pp.25-37
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• 2017

A study on factors influencing measurement error of Ground-based LiDAR(Light Detection And Ranging) system was conducted in Kimnyeong wind turbine test site on Jeju Island. Three properties of wind including inclined angle, turbulence intensity and power law exponent were taken into account as factors influencing the measurement error of Ground-based LiDAR. In order to calculate LiDAR measurements error, 2.5-month wind speed data collected from LiDAR (WindCube v2) were compared with concurrent data from the anemometer on a nearby 120m-high meteorological mast. In addition, data filtering was performed and its filtering criteria was based on the findings at previous researches. As a result, at 100m above ground level, absolute LiDAR error rate with absolute inclined angle showed 4.58~13.40% and 0.77 of the coefficients of determination, $R^2$. That with turbulence intensity showed 3.58~23.94% and 0.93 of $R^2$ while that with power law exponent showed 4.71~9.53% and 0.41 of $R^2$. Therefore, it was confirmed that the LiDAR measurement error was highly affected by inclined angle and turbulence intensity, while that did not much depend on power law exponent.

• Elastomers and Composites
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• v.52 no.2
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• pp.136-142
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• 2017

Using various compositions of thermally conductive inorganic fillers with boron nitride (BN) and aluminum oxide ($Al_2O_3$), solventless UV-curable thermally conductive acrylic pressure sensitive adhesives (PSAs) were prepared. The base of the PSAs consists of 2-ethylhexyl acrylate, 2-hydroxyethyl acrylate, and isobornyl acrylate.The compositions of the thermally conductive inorganic fillers were 10, 15, 20, and 25 phr in case of BN, and 20:0, 15:5, 10:10, 5:15, and 0:20 phr in case of $BN/Al_2O_3$. The adhesion properties like peel strength, shear strength, and probe tack, and the thermal conductivity of the prepared PSAs were investigated with different thermally conductive inorganic filler contents. There were no significant changes in photo-polymerization behavior with increasing BN or $BN/Al_2O_3$ content. Meanwhile, the conversion rate and transmittance of the PSAs decreased and their thermal stabilities increased with increasing BN content. Their adhesion properties were also independent of the BN or $BN/Al_2O_3$ content. The dispersibility of BN in the acrylic PSAs was better than that of $Al_2O_3$ and it ranked the thermal conductivity in the following order: BN > $BN/Al_2O_3$ > $Al_2O_3$.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.82-90
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• 2009

This study was carried out to evaluate the effects of microwave power level on cooking properties of ground pork patties (fat level: 20%). Each patty was cooked from a thawed state to $76.7^{\circ}C$ (center temperature) in a microwave oven with power levels of 40% (360 W), 60% (540 W), 80% (720 W), and 100% (full power, 900 W), respectively. Cooking rate increased with power level, and the non-uniformity also increased with time during cooking. Overheating at the edge of the patties was observed for all power levels, and maximum temperature differences in between the edge position and center position were found in patties cooked at the 900 W power level. Compositional properties, total cooking loss, and drip loss were not affected by power level, although moisture content was lower at the edge than at the center position. As the power level increased, the reduction in patty diameter of cooked patties increased while the reduction in patty thickness decreased. Pork patties cooked at lower power levels (360 W and 540 W) had higher shear force values than those cooked at higher power levels (720 W and 900 W). Few changes were observed in instrumental color values.

• Steel and Composite Structures
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• v.22 no.1
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• pp.141-159
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• 2016

Commonly in steel frames, steel beam and concrete slab are connected together by shear keys to work as a unit member which is called composite beam. When a composite beam is subjected to positive bending, flexural strength and stiffness of the beam can be increased due to "composite action". At the same time despite these advantages, composite action increases the strain at the beam bottom flange and it might affect beam plastic rotation capacity. This paper presents results of study on the rotation capacity of composite beam connected to Rectangular Hollow Section (RHS) column in the steel moment resisting frame buildings. Due to out-of-plane deformation of column flange, moment transfer efficiency of web connection is reduced and this results in reduction of beam plastic rotation capacity. In order to investigate the effects of width-to-thickness ratio (B/t) of RHS column on the rotation capacity of composite beam, cyclic loading tests were conducted on three full scale beam-to-column subassemblies. Detailed study on the different steel beam damages and concrete slab damages are presented. Experimental data showed the importance of this parameter of RHS column on the seismic behavior of composite beams. It is found that occurrence of severe concrete bearing crush at the face of RHS column of specimen with smaller width-to-thickness ratio resulted in considerable reduction on the rate of strain increase in the bottom flange. This behavior resulted in considerable improvement of rotation capacity of this specimen compared with composite and even bare steel beam connected to the RHS column with larger width-to-thickness ratio.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.12
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• pp.1753-1761
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• 2013

The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at $4^{\circ}C$. The powders (0, 0.5 and 1.0%) were added to sausages either alone or in combination with nitrite (0 and 100 ppm). SCP added-sausages showed lower $L^*$ (lightness) and W (whiteness) values, and higher $b^*$ (yellowness) values than sausage containing no nitrite, and exhibited the highest $a^*$ values at a 0.5% addition (p<0.05). Residual nitrite and TBARS values were found to be significantly reduced as the addition levels of SCP increased (p<0.05). As the addition of SCP increased, the sausage showed gradually decreased brittleness, cohesiveness, springiness, gumminess and chewiness, while adhesiveness increased. Polyunsaturated fatty acid, n-6 and n-6/n-3 fatty acid ratio concentrations were significantly higher in sausages containing SCP (p<0.05). The addition of SCP to sausage significantly (p<0.05) increased the ammonia content (by 0.5% SCP) and aromatic amino acid concentrations (by 1.0% SCP) (p<0.05). Inclusion of SCP in sausage meat resulted in a significant deterioration in quality characteristics of flavor, springiness, juiciness and overall acceptability (p<0.05). As expected, the observed changes in $a^*$, W, pH, shear force, texture property, TBARS, fatty acid, amino acid and sensory score of sausages, depended on the rate of addition of nitrite (p<0.05). These results suggest that SCP addition is not an effective way of improving the sensory evaluation of sausages, but may beneficially affect TBARS, nitrite scavenging activity, fatty acid and amino acid content in pork sausages.

• Journal of Advanced Marine Engineering and Technology
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• v.37 no.8
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• pp.905-910
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• 2013

The flow analysis has been made by applying the turbulent models in the helically coiled tubes of heat transfer. The k-${\varepsilon}$ and Spalart-Allmaras turbulent models are used in which the structured grid is applied for the simulation. The velocity vector, the pressure contour, the change of residuals along the iteration number and the friction factors are simulated by solving the Navier-Stokes equations to make clear the Reynolds number effect. The helical tube increases the centrifugal forces by which the wall shear stress become larger on the outer side of the tube. The centrifugal force makes the heat transfer rate locally larger due to the increase of the flow energy, which finds out the close relationship between the pressure drop and friction factor in the internal flow. The present numerical results are compared with others, for example, in the value of friction factor for validation.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.4
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• pp.522-528
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• 2018

Objective: This study evaluated inclusion of buckwheat silage to the diet of growing lambs in terms of meat quality as compared to maize silage. Methods: Buckwheat, rich in total phenols (TP, 33 g/kg dry matter [DM]), was harvested at the end of the milk stage and ensiled in 40 kg plastic bags after wilting (294 g/kg silage DM). A total of 18 growing lambs ($21.6{\pm}1.2$) were individually fed isonitrogenous and isoenergetic total mixed rations (TMR) for 75 d that either contained buckwheat or maize silage at DM proportions of 0.50. At the end of feeding trail all lambs were slaughtered to assess carcass characteristics and meat quality. Results: Buckwheat silage increased (p<0.01) the DM intake of lambs as compared to maize silage, but had no effects (p>0.05) on live weight gain and feed efficiency. Carcass weight, dressing percentage, meat pH, water holding capacity, cooking loss, shear force ($kg/cm^2$), and total viable bacteria count of meat did not differ (p>0.05) between the treatments. However, TP content of meat increased (p<0.001) by feeding buckwheat TMR. Feeding buckwheat TMR also decreased (p<0.05) the b* values of meat. Conclusion: The results provide that buckwheat silage is palatable and could successfully include TMR of growing lambs with no adverse effects on performance, carcass and meat quality. Additionally, feeding buckwheat silage to lambs offers increased TP in meat.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.4
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• pp.662-669
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• 2020

Objective: This study was conducted to evaluate the effect of red glasswort (RG) (Salicornia herbacea L.) curing on the physicochemical, textural and sensory properties of cooked pork loin ham (M. longissimus thoracis et lumborum). Methods: All treatments were cured with different salt and RG powder levels. RG0 treatment was prepared with only 4% NaCl (w/w) as a control, and RG25, 3% NaCl:1% RG (w/w); RG50, 2% NaCl:2% RG (w/w); RG75, 1% NaCl:3% RG (w/w); RG100, 0% NaCl:4% RG (w/w) treatments were prepared sequentially. All samples were individually vacuum packaged in polyethylene bags and stored for 7 d at 3℃±1℃. Results: The results showed that as the rate of RG substitution increased, pH value, redness, myofibrillar protein solubility, and myofibrillar fragmentation index increased (p<0.05), but salt concentration and shear force decreased (p<0.05). However, there were no significant differences in cooking loss and moisture content. In terms of sensory evaluation, RG100 exhibited higher scores in tenderness and juiciness than RG0 (p<0.05). Conclusion: The partial substitution of NaCl by RG could improve the physicochemical properties, textural and sensory characteristics of cooked pork loin. Therefore, it is suggested that RG as a natural salt replacer could be an effective ingredient for developing low-sodium cured hams.

• Korean Chemical Engineering Research
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• v.55 no.4
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• pp.561-566
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• 2017

Butt-fusion welding process is used to join the polymeric pipes. Recently, some researchers suggest the curved surface to enhance a welding quality. We investigated how curved welding surface affects heat and flow behaviors of polymer melt during the process in 2D axisymmetric domain with finite element method, and discussed the effect to the welding quality. In this study, we considered HDPE pipes. In heat soak stage, curved phase interface between the melt and solid is shown along the shape of welding surface. In jointing stage, squeezing flow is generated between curved welding surface and phase interface. The low shear rate in fusion domain reduces the alignment of polymer to the perpendicular direction of pipes, and then this phenomenon is expected to help to enhance the welding quality.