• 동아시아식생활학회지
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• 제15권1호
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• pp.91-99
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• 2005

The effect of medicinal herb powder addition on the physicochemical characteristics of silk-tofu was investigated. Moisture content of silk-tofu decreased during the storage. The pH value of silk-tofu decreased a little until 2 days' storage, and then increased rapidly. The chromaticity of L value decreased for all silk-tofu during the storage. The a value increased a little at initial storage, and then tended to decrease, while b values increased significantly during storage. The contents of free amino acid were 4 times higher in silk-tofu than those in market tofu. Hardness, gumminess and chewiness of all silk-tofu increased rapidly during storage. Cohesiveness values decreased a little at initial storage, and then kept to increase upon storage. Generally, the total plate counts of bacteria of all silk-tofu increased during storage, and those of silk tofu with added medicinal herb powder were shown to be significantly lower than those in control. In sensory evaluation, color, structure, softness and overall acceptability of silk tofu with added dangui powder(dang-T) and control(con-T) were about to be high, and nutty taste and flavor of control silk-tofu was the highest in score.

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.433-442
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• 2007

This study was conducted to investigate the quality characteristics of Sulgitteok prepared with different ratios of lotus leaf powder, over for 4 days of storage. As the amount of lotus leaf powder increased, the moisture contents of the lotus leaf Sulgitteok decreased; however, this was not consistent for all samples during storage. As the content of the lotus leaf powder increased, the L-values of the lotus leaf Sulgitteok significantly decreased, and the a- and b-values also significantly increased at day 0. The L- and a-values did not show large differences with storage. The total cell count of the lotus leaf Sulgitteok prepared with the 4% lotus leaf powder (LL4) was considerably lower than the other samples at 2 days of storage, indicating that microorganisms were inhibited by increasing amounts of lotus leaf powder. The hardness, gumminess, and chewiness of the lotus leaf Sulgitteok decreased as the amount of lotus leaf powder increased; however, they increased as storage time passed. Increasing amount of lotus leaf powder and the storage time resulted in greater reductions in adhesiveness. Springiness was not significantly different according to the amount of added lotus leaf powder or the storage time. Increasing storage time caused cohesiveness to decreased in all samples except LL2. Also, the results of the sensory evaluation showed that the LL2 lotus leaf Sulgitteok had the highest scores. In conclusion, the lotus leaf Sulgitteok prepared with the 2% lotus leaf powder (LL2) was superior.

• 한국연초학회지
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• 제24권2호
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• pp.88-93
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• 2002

This study was carried out to investigate the changes of chromatic, chemical and organoleptic characteristics of green leaf tobaccos during storage in warehouse. Eight grades(flue-cured ; A2O, B2O, C2L and D2L, burley ; A2T, B2T, C2W and D2W) of green loaves produced in 2001 were stored during 8 months(Oct. 30, 2001 to Jun. 30, 2002) in warehouse of Kimcheon(flue-cured) and Namwon(burley) Leaf Tobacco Processing factory, respectively. Moisture contents of D2L in flue-cured and four grades in burley were significantly decreased during storage in warehouse. Redness(a) values of six grades except for D2L and D2W were significantly increased during storage. Lightness(L), yellow(b) and pH values, and the contents of nicotine, total nitrogen and total sugar were not changed during storage. Irritations of flue-cured tobacco were increased, whereas tastes were decreased during storage. Irritations and tastes of burley tobacco were little changed during storage. The result suggests that the flue-cured green leaf being processed as early as possible for minimizing the deterioration of smoke taste during storage in warehouse.

• 한국식품조리과학회지
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• 제13권4호
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• pp.410-416
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• 1997

Changes in sensory and physical characteristics of Wanjajeon (Korean pan fried meat balls) were investigated during chill storage for a hospital cook/chill foodservice system. Wanjajeon was cooked, stored at 2$^{\circ}C$ or 7$^{\circ}C$ for 4 weeks, and reheated by using a microwave oven. The physical characteristics such as texture, color and organoleptic properties were measured. The chewiness of Wanjajeon increased during 4 weeks of storage at both temperatures. Reheating of stored Wanjajeon resulted in a significant increase in the hardness and chewiness. The redness (a value) was significantly increased, while the lightness and yellowness (L and b values) were changed slightly. Sensory evaluation showed that Wanjajeon was acceptable for up to 3 weeks of storage at 2$^{\circ}C$ and to 2 weeks at 7$^{\circ}C$. The sample stored at 2$^{\circ}C$ was more acceptable than that of 7$^{\circ}C$ storage through the whole period.

• 한국축산식품학회지
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• 제43권6호
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• pp.961-974
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• 2023

This study investigated the effects of mustard seed extracts on physicochemical and storage characteristics of dry-aged pork loin ham during the aging period. In experiment 1, antioxidant activity was assessed for mustard seed extracted with varying ethanol concentrations and the results showed high antioxidant activity at 25%, 50%, and 75% ethanol concentrations. In experiment 2, pork loin was treated with mustard seed extracts obtained using different ethanol concentrations: not treated (control), 25% (MS25), 50% (MS50), and 75% (MS75). Physicochemical and storage characteristics of pork loin ham were measured in wk 0, 2, 4, and 6. The pH, a_w, CIE b^*, thiobarbituric acid reactive substances and volatile basic nitrogen values were lower in treated samples compared to the control (p<0.05). In conclusion, applying mustard seed extracts, particularly MS75, in the dry-aged pork loin ham production process could enhance storage stability and improve color attributes without having negative impacts on product quality.

• 한국구조물진단유지관리공학회 논문집
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• 제25권3호
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• pp.68-76
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• 2021

적재설비는 지진으로 인한 막대한 손실이 발생한 사례가 있으나, 현재까지 관련 연구 및 규정이 구조요소에 비하여 상대적으로 미비한 대표적인 비구조 요소이다. 본 연구에서는 적재설비의 기둥-기초 연결부의 고정조건에 따른 외력으로 인한 적재설비의 거동특성을 실험적으로 분석하고자 하였다. 일반적으로 적재설비의 기둥-기초 연결부는 설치 기준 및 규정 없이 사용자의 편의에 따라 설치되고 있다. 이러한 이유에서 본 연구에서는 대표적인 4가지 적재설비의 기둥-기초 연결부 조건을 적용한 4가지 full-scale 적재설비를 대상으로 거동특성 분석 실험을 수행하였다. 거동특성 분석 실험은 El-Centro 지진파로 진동대를 2방향 동시 가진하며 수행하였으며, 지진하중의 크기에 따른 거동특성을 확인하기 위하여 지진파의 50% ~ 150% 까지 각 실험 별 50%씩 증가하며 진행하였다. 추가로 각 적재설비의 기초 고정조건별 고유진동수를 확인하기 위하여 공진 탐색실험을 진행하였다. 실험을 통하여 획득한 데이터 중 최상층의 변위와 실험 후 발생한 영구 변위를 각 조건별로 비교하여 적재설비의 기둥-기초 고정조건에 따른 거동특성을 분석하였다. 그 결과, 적재설비는 기초 조건의 변화에 따른 고유진동수의 변화가 미소하였으며, 입력 하중의 고유진동수의 영향보다는 적재설비 기초 고정조건의 변화로 인한 복원력 차이로 인한 영향으로 인하여 거동특성이 변화되는 것을 확인하였다.

• Journal of Advanced Marine Engineering and Technology
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• 제25권6호
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• pp.1324-1329
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• 2001

The depression of the external situation like the departure of WTO system and the plan of EEZ proclaim is forcing fishery into improving their fishing condition. By this international and domestic circumstance, development of the sea water cooling apparatus for fish hold storage is demanded sincerely. This study represents the thermal characteristics of the fish hold storage during transportation. The numerical analysis in this study is the finite volume method with the SIMPLE computational algorithm to study the seawater flow behavior in the fish hold storage. The computation were carried out with the variations of the circulating flow velocity and depth of fish hold storage. As the result of the three dimensional simulations, the mean temperature doesn't almost change by the circulating flow rate. find the mean temperature is suddenly changed by the ratio of depth of fish hold storage.

• Water Engineering Research
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• 제1권3호
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• pp.171-185
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• 2000

A mathematical model to adequately predict complex mixing characteristics of sorptive polluants in natural streams with pools-and-riffes has been developed. In this model, sorption of pollutants onto the bed sediment as well as mass storage and exchange in the storage zones were incorporated into one-dimensional mass balance equatins. The geometric and hydraulic characteristics of the pool-riffle sequences were properly conceptualized. Simulations with parameters of pool-and-riffle streams better fit the measured data in overall shape and peak concentration than simulations with parameters for uniform channels. The analyses on the characteristics of the storage zone model parameters reveal that a linear relationship between the logrithm of the storage zone volume ratio and a function of the friction factor exists. A linear relatiohship might also be tenatively assumed between the logarithm of the dimensionless mass exchange coefficient and the logarithm of the aspect ratio of the storage zone if some of the high values of the dimensionless mass exchange coefficient collected on the successive bed forms are excluded.

• 정보저장시스템학회논문집
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• 제7권2호
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• pp.47-52
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• 2011

This paper presents a method to improve vibration characteristics of servo track write (STW) fixture. STW fixtures supported by flexible mounts are subject to various vibration sources. Using Finite element analysis (FEA) vibration modes of the fixture are identified. The FEA results suggest certain vibration modes be reduced through design change of flexible mounts to improve vibration responses of the fixture. Based on layered flexible mounts theory a parametric study on shear and bending stiffness is performed to obtain a suitable flexible mount design leading to increased resistance to rocking motion. Experiments confirm improvement of vibration characteristics and drive performance through new mounts design.

• 동아시아식생활학회지
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• 제22권1호
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• pp.75-87
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• 2012

We investigated the physicochemical properties, pasting characteristics on the rapid visco analyzer, dough characteristics on a mixograph, product characteristics, and attributes of color and hardness of products made from a wheat bagel premix and rice bagel premix according to storage period and temperature. The pH and moisture content of stored rice bagel premix and wheat bagel premix, significantly decreased, depending on the storage temperature and time. The average of water retention capacity, alkaline water retention capacity, sedimentation value, and pelshenke value all significantly decreased temperature increases and increasing storage time. he initial pasting temperature and breakdown depending on the storage temperature and time showed a significant difference, but peak viscosity and setback with increasing storage time and temperature were not significantly different. The initial pasting temperature did not significantly affect the rice bagel premix. The midline peak time and band at 8 min of mixing time of the wheat bagel premix and rice bagel premix did not differ significantly. In product attributes, the cost of wheat bagel premix rice bagel premix and the L, a, and b value in color of wheat bagel premix showed significant difference. The hardness of wheat bagel premix according to storage time and the hardness of rice bagel premix depending on storage temperature significant difference. Therefore, storage time and temperature of wheat bagel premix and rice bagel premix and does not show significant differences. merchant can get regular and consistent, it is expected to lead to the promotion of rice consumption. Futhermore, research on better method to improve it's characteristics instead of wheat bagel premix is expected to.