• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.505-511
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• 2008

This study was carried out to investigate the antioxidative effect of Kochujang seasoning sauce with the addition of fruit and vegetable extract (FVE) for pork Bulgogi, as well as to establish the optimum mixture ratio of ingredients using mixture experimental design (MED). During 5 months of storage at $-25^{\circ}C$, the thiobarbituric acid (TBA) values of the seasoned pork containing soy sauce (control), Kochujang added group (KG) and Kochujang and FVE added group (KFVEG) were remarkably lower than that of unseasoned pork. Among the seasoned porks, the antioxidative effect of KG was much higher than the control. Moreover, TBA values of KFVEG were significantly lower than those of KG. Therefore, the lipid oxidation stability of seasoned pork Bulgogi was improved by the addition of Kochujang, red pepper powder and FVE into the seasoning sauce. When Kochujang was used in seasoning sauce, the preference scores of pork Bulgogi increased with the increasing amount of red pepper powder and FVE. The optimum mixture ratios of seasoning sauce for pork Bulgogi established by the MED were Kochujang 0.04, red pepper powder 0.20, FVE 0.39 and water 0.37.

• Applied Chemistry for Engineering
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• v.31 no.2
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• pp.153-163
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• 2020

Compared to gaeous hydrogen, liquid hydrogen has approximately 1/800 volume, 800 times higher volumetric energy density at the same pressure, and the advantage of lower explosion risk and easier transportation than gaseous hydrogen. However, hydrogen liquefaction requires larger scale facility investment than simple compression storage method. Therefore, the research on energy-saving hydrogen liquefaction processes is highly necessary. In this study, helium/neon (mole ratio 80 : 20) refrigeration cycle was investigated as the main refrigeration process for hydrogen liquefaction. Process simulation for less energy consumption were carried out using PRO/II with PROVISION V10.2 of AVEVA. For hydrogen liquefaction, energy consumption was compared in three cases: Using a helium/neon refrigerant cycle, a SMR+helium/neon refrigerant cycle, and a C3-MR+helium/neon refrigerant cycle. As a result, the total power consumptions of compressors required to liquefy 1 kg of hydrogen are 16.3, 7.03 and 6.64 kWh, respectively. Therefore, it can be deduced that energy usage is greatly reduced in the hydrogen liquefaction process when the pre-cooling is performed using the SMR process or the C3MR process, which have already been commercialized, rather than using only the helium/neon refrigeration cycle for the hydrogen liquefaction process.

• Journal of Animal Environmental Science
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• v.13 no.3
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• pp.161-170
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• 2007

Ozone from a pilot-scale ozone generator was treated on fermented pig liquid manure stored in a storage tank in order to reduce odor substances during the process of fermented liquid manure production. The group of ozone treatment showed one less than the organic matter compared that of the control. The preferable condition for characteristic changes was when the ratio of BOD to COD was less than 1.5. Ozone treatment showed better oxidizing power than control as it removed more suspended solids and had less methyl isobutyl ketone(P<0.05). Odor reduction measured by olfactory method was higher in ozone treatment than in control.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.593-600
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• 2014

Normal rice starch (NRS) possesses high gelling and retrogradation tendencies, with poor freeze-thaw stability. This study investigated the effects of partial replacement of waxy rice starch (WRS) with gums on the pasting and viscoelastic properties as well as the freeze-thaw stability of the WRS paste. Xanthan gum (XAT), locust bean gum (LBG), and their mixtures were individually mixed with WRS at a ratio of 1:19 (w/w). WRS-gum mixtures were pasted using a rapid visco-analyzer at 5% total solid content, and analyzed with respect to the pasting and viscoelastic characteristics, and freeze-thaw stability. Pasting properties of WRS were retarded in pasting temperature and enhanced in pasting viscosity (although peak viscosity was varied) by partial replacement with gum and gum mixtures. Storage moduli of WRS-XAT:LBG pastes became similar to those of NRS paste with increasing angular frequency from 1 to 10 rad/s. Finally, WRS-XAT and WRS-XAT:LBG possessed more enhanced freeze-thaw stability than NRS.

• Journal of agriculture & life science
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• v.45 no.4
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• pp.135-141
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• 2011

This research was conducted to provide basic data of surplus heat for designing solar heat-storage systems. The surplus heat is defined as the heat exhausted by forced ventilations from the greenhouses to control the greenhouse temperature within setting limits. Various simulations were performed to compare the differences of thermal behaviors among greenhouse types as well as among several domestic areas by using pseudo-TMY (Typical Meteorological Year) data manipulated based both on the weather data supplied from Korean Meteorological Administration and the TMY data supplied from The Korean Solar Energy Society. Additional analyses were carried out to examine the required heating energy together with some others such as the energy balances in greenhouses to be considered. The results of those researches are summarized as follows. Regional surplus solar heats for the nine regions with 4-type were analyzed. The results showed that the ratio of surplus solar energy compared to heating energy was the highest in Jeju (about 212.0~228.0%) for each greenhouse type. And followed by Busan, Kwangju, Jinju, Daegu, Daejeon, Jeonju, Suwon and Daekwanryung. And irrespective of greenhouse types, surplus solar energy alone could cover up nearly all of the required supplemental heating energy except for a few areas.

• Food Science and Preservation
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• v.19 no.4
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• pp.539-546
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• 2012

In this study, we investigated quality and fermentation characteristics in baechu kimchi containing 0(control), 5(GK5), 10(GK10), 15(GK15) and 20(GK20)% of shred garlic. Analysis was performed during fermentation at $4^{\circ}C$ for 42 days, every 7 days. The result showed significant changes in color value between control group and garlic added groups. Hunter's color L value was increased during fermentation whereas a and b value were decreased. Hardness of kimchi was higher in 15% and 20% garlic added groups than other groups. The pH decreased significantly during fermentation, while titratable acidity was showed reverse tendency during fermentation period. The reducing sugar content was decreased in all groups during fermentation period, which higher in GK10 and GK15 group than the others. But its remaining ratio was 19.7~22.3% and not showed significant difference in experimental groups at 42 days fermentation. The number of lactic acid bacteria was dramatically increased up to 6.13~7.60 log CFU/g at 7~14 days fermentation. The garlic was inhibited significantly the growth of lactic acid bacteria, but this was not showed significant difference between garlic added groups and control group, after 28 days fermentation. As a results, we suggest that addition of garlic increase the quality characteristics and storage properties of Kimchi, and not hinder quality of kimchi at addition level of 20% than salted baechu.

• Korean Journal of Breeding Science
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• v.42 no.6
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• pp.711-716
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• 2010

'Sanggang', a new cultivar of Agrocybe aegerita, was bred with mating between monokaryotic strains isolated from 'GMAG45109' and 'GMAG45107' in Mushroom Research Station, Gyonggi Province A.R.E.S. in 2009. The optimum temperature for the mycelial growth of 'Sanggang' was 26 to 28$^{\circ}C$ on PDA(potato dextrose agar) medium. The optimum temperature for the primordia formation and fruiting body development of 'Sanggang', was 18 to 20$^{\circ}C$. In the bottle cultivation of 'Sanggang', the period of spawn running was around 38 days at 22 to 23$^{\circ}C$ and the period from scratching of inoculum to harvest was 12 days. These characteristics of 'Sanggang' were not different from those of 'Mihwang' (control). 'Sanggang' had brown-colored pileus, whereas 'Mihwang' had yellowish brown-colored one. In bottle cultivation, 'Sanggang' hada little smaller but stronger stipe and pilus than 'Mihwang', and 'Sanggang', as well as 'Mihwang', had upright stipe. And 'Sanggang' was shown to have lower veil opening ratio than that of 'Mihwang' at harvest time.The yield of fruiting bodies of 'Sanggang' was 134 g/850ml bottle, which was similar to that of 'Mihwang'. Resistance of'Sanggang' against Trichoderma spp., as well as 'Mihwang', was weak. Freshness of 'Sanggang' was maintained for 13 days under storage temperature 4$^{\circ}C$, while that of 'Mihwang' was maintained for 10 days.

• Journal of Korean Tunnelling and Underground Space Association
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• v.20 no.6
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• pp.1147-1159
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• 2018

This study focuses on the verification of a rapid protection automation system using an inflatable structure. The inflatable structure is an automatic rapid protection system against human and material damage when the subsea tunnel is flooded. Especially, it is essential for construction and operation of subsea tunnels. In this study, we have experimentally verified the rapid protection automation system using the inflatable structure designed for this problem. In order to verify this, a model tunnel with a 40: 1 reduction ratio was constructed, and air pressure of 0.1 bar and 0.15 bar was injected to divide the tunnel according to the expansion rate at 10 sec and 20 sec. According to the results of the study, the protection efficiency was better at 0.15 bar than 0.1 bar when the expansion structure was expanded, and the protection efficiency and influent control efficiency were different according to the pneumatic injection time of the inflating structure. As a result of this study, it was found that the higher the internal air pressure of the inflated structure and the faster the inflation of rate, the more effectively the inflated structure was inflated. As a result of this study, it is necessary to further study the wedge type structure which is useful for the storage method of expansion structure, shape and expansion derivative, inhibition of expansion structure during protection and control of inflow water.

• Applied Chemistry for Engineering
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• v.29 no.6
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• pp.759-764
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• 2018

3D porous carbon electrodes (cNPIM), prepared by solution casting of a polymer of intrinsic microporosity (PIM-1) followed by nonsolvent-induced phase separation (NIPS) and carbonization are presented. In order to effectively control the pore size of 3D porous carbon structures, cNPIM was prepared by varying the THF ratio of mixed solvents. The SEM analysis revealed that cNPIMs have a unique 3D macroporous structure having a gradient pore structure, which is expected to grant a smooth and easy ion transfer capability as an electrode material. In addition, the cNPIMs presented a very large specific surface area ($2,101.1m^2/g$) with a narrow micropore size distribution (0.75 nm). Consequently, the cNPIM exhibits a high specific capacitance (304.8 F/g) and superior rate capability of 77% in an aqueous electrolyte. We believe that our approach can provide a variety of new 3D porous carbon materials for the application to an electrochemical energy storage.

• Journal of the Korea Institute of Building Construction
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• v.21 no.5
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• pp.445-457
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• 2021

In previous studies, it was confirmed that through the in-situ production of precast concrete members, costs could be reduced by 14.5-39.4% compared to in-plant production. In particular, it was confirmed that the factory owner did not make a contract if it did not earn more than 20% of the production cost. If precast concrete members are produced in-situ under the same conditions, the quality equivalent to that of factory production can be secured. As it is advantageous in terms of cost and quality, precast concrete members must be produced in-situ. However, it is difficult to produce all quantities in-situ due to time and various other constraints. This is because in-situ production is avoided due to anticipated risks during the project management process. However, if the risk factors are analyzed before performing in-situ production of precast concrete members, it will increase the opportunity for in-situ production. Therefore, this study develops a checklist for evaluating the risk of in-situ production of precast concrete members. By applying the checklist to one case site, it was verified that risk factors can be evaluated easily and quickly. As a result, it was analyzed that sites with a high building coverage ratio are classified as high-risk sites because it is difficult to secure usable area for production and storage. The developed checklist efficiently evaluates the risk factors of in-site production, and makes it possible for the operator to determine the risk factors, which can change frequently during project execution, and respond according to the situation.