• Journal of Biosystems Engineering
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• v.43 no.3
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• pp.173-184
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• 2018

Purpose: This study was conducted to investigate the mechanical and physical properties of a Korean red pepper variety for particle behavior analysis. Methods: Poisson's ratio, modulus of elasticity, shear modulus, density, coefficient of restitution, and coefficient of friction were derived for "AR Legend," which is a domestic pepper variety. The modulus of elasticity and Poisson's ratio were measured through a compression test using a texture analyzer. The shear modulus was calculated from the modulus of elasticity and Poisson's ratio. The density was measured using a water pycnometer method. The coefficient of restitution was measured using a collision test, and the static and dynamic friction coefficients were measured using a inclined plane test. Each test was repeated 3-5 times except for density measurement, and the results were analyzed using mean values. Results: Poisson's ratios for the pepper fruit and pepper stem were 0.295 and 0.291, respectively. Elastic moduli of the pepper fruit and pepper stem were $1.152{\times}10^7Pa$ and $3.295{\times}10^7Pa$, respectively, and the shear moduli of the pepper fruit and pepper stem were $4.624{\times}10^6Pa$ and $1.276{\times}10^7Pa$, respectively. The density of the pepper fruit and the pepper stem were $601.8kg/m^3$ and $980.4kg/m^3$, respectively. The restitution coefficients between pepper fruits, pepper stems, a pepper fruit and a pepper stem, a pepper fruit and plastic, and a pepper stem and plastic were 0.383, 0.218, 0.277, 0.399, and 0.148, respectively. The coefficients of static friction between pepper fruits, pepper stems, a pepper fruit and a pepper stem, a pepper fruit and plastic, and a pepper stem and plastic were 0.455, 0.332, 0.306, 0.364, and 0.404, respectively. The coefficients of dynamic friction between a pepper fruit and plastic and a pepper stem and plastic were 0.043 and 0.034, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.382-388
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• 2010

This study was aimed to examine the quality characteristics of the bread with the muffin added with the by-product of fermented ethanol from wheat rye that has high $\beta$-glucan contents. In the muffin added with TEFB (Triticale Ethanol Fermentation By-product), the height of the muffin decreased as the additive contents increased. There was no significant difference among the volumes of the muffins added with TEFB 0%, 5%, 10% and 15%. In the muffin added with TEFB, the height of the muffin decreased as the additive contents increased. In the moisture measurement of TEFB muffin, the moisture contents increased as the TEFB additive contents increased. Using SEM, showed that as TEFB additive contents increased, gluten contents was relatively lowered, which led to the reduced gas retention power and generation of rough tissues. In chromaticity, as the TEFB additive contents increased, the brightness decreased and the redness and yellowness decreased as well. The result of texture measurement showed that as the TEFB additive contents increased, hardness increased. springiness decreased gradually as the TEFB additive contents increased. There was no significant difference in cohesiveness (p<0.005). Although there as signigicant difference between the control group and the additive group in gumminess (p<0.005), there was no significant difference for a certain amount of additive contents (p<0.05). While there was significant difference in chewiness between the control group and the additive group (p<0.05). there was no significant difference for a certain amount of additive contents (p<0.05). The result of taste test of TEFB added muffin showed that the preference for the muffins added with 5% or more TEFB decreased. This study found that more than 5% of TEFB additives to muffin decreases the preference level.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.9
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• pp.1475-1481
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• 2019

Objective: The objective of the present study was to investigate pork quality from Hereford${\times}$Berkshire female and intact male pigs reared outdoors in an alternative production system. Methods: Berkshire purebred sows were artificially inseminated, once in the fall and again in the spring of the following year, with semen from Hereford boars and managed free of antibiotics in an outdoor hoop structure until the last month of pregnancy, after which they were moved to a pasture-based unit of 0.8 hectares with individual lots with a farrowing hut, shade, and water ad libitum. Piglets were weaned at 4 weeks of age and housed in a deep-bedded hoop structure, grouped by sex. Animals were harvested at market weight of 125 kg, approximately 200 days of age. Hot carcass weight was collected at the time of the harvest. After 24 hours of refrigeration, carcass characteristics were measured. Longissimus dorsi samples collected from the right side loin. Loins were cut into 2.54-cm thick chops and were used to measure marbling score, color score, drip loss, and ultimate pH. Sensory panel tests were conducted as well at North Carolina State University. For pork characteristics and sensory panel data, trial and sex were included in the statistical model as fixed effects. Hot carcass weight was included in the model as a covariate for backfat thickness. Results: Neither the subjective nor the objective color scores displayed any differences between the boars and the gilts. No difference was found for pH and marbling score between trials or sexes. Gilts had a thicker backfat measurement at the last lumbar and a narrower longissimus muscle area measurement when compared to the boars. The only difference in the sensory characteristics was found between the trials for texture and moisture scores. Conclusion: Consumers were not able to detect boar taint under the condition of this study, which is that the intact males were reared outdoors. Additional trials would be necessary; however, based on the results of the present study, outdoor rearing can be suggested as a solution to the issue of boar taint.

• Journal of the Microelectronics and Packaging Society
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• v.25 no.4
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• pp.143-148
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• 2018

Sodium silicate based silica aerogels are lower in cost than silica alkoxide based silica aerogels, but the demand is decreasing as their physical properties are lowered. In this research, acetonitrile as a drying control chemical additive (DCCA) is added in the sol state to improve the pore-structural properties of sodium silicate based silica aerogel by preventing the agglomeration of particles and cross-linked bond. The sodium silicate based silica aerogel by ambient pressure drying were prepared by sol-gel process. Acetonitrile/$Na_2SiO_3$ molar ratio of 0, 0.05, 0.1, 0.15, and 0.2 was added to the sol state. The physical properties of the final product were analyzed using Fourier transform infrared, contact angle measurement, Brunauer-Emmett-Teller and Barrett-Joyner-Halenda measurements and field emission scanning electron microscopy. It was confirmed that the sample with adding 0.15 molar ratio of acetonitrile and sodium silicate showed a high specific surface area ($577m^2/g$), a high pore volume (3.29 cc/g), and a high porosity (93%) comparable to the pore-structural properties of silica alkoxide based silica aerogels.

• Journal of the Korean Applied Science and Technology
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• v.39 no.3
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• pp.471-478
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• 2022

This study attempted to find out the improvement effect the improvement effect of Babassu oil on damaged hair by damaged hair by applying a hair-improving formulation with Babassu oil to damaged hair after manufacturing. As the experimental raw material, the contents of babassu oil were changed to 0 g, 3 g 6 g, and 9 g and added to the perm base agent. The prepared formulation was applied to 8 levels of bleached sample hair. Each sample and damaged hair were measured and compared and analyzed. As for the measurement method, tensile strength, absorbance using methylene blue, and gloss were measured to know the effect of improving damage hair Statistical analysis was conducted for the reliability of the research results. As a result of the research, it was found that the tensile strength was higher than that of the damaged hair in all samples applied by adding babassu oil. As a result of absorbance analysis using methylene blue, it was found that absorbance was decreased in all samples compared to damaged hair. As a result of the gloss measurement, it was found that the gloss was increased in all samples compared to the damaged hair. In conclusion, it was found that babassu oil had an improvement effect on damaged hair.

• Korean Journal of Soil Science and Fertilizer
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• v.38 no.3
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• pp.127-133
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• 2005

The measurement technique using laser distometer to estimate soil erosion on sloped upland was assessed for its possibility for application. This technique was practiced in lysimeter installed in Chuncheon and Pyeongchang in 2001. The lysimeter installed at Chuncheon has 12% slope, 10 m slope length, 2 m width, and soil texture was sandy loam, while the lysimeter installed at Pyeongchang showed 23% slope, 15 m slope length, 5 m width, and sandy loam soil. Change of surface soil height was monitored using laser distance meter before and after rainy season on same spots. The Investigated periods in Chuncheon and Pyeongchang were from 22 June to 22 September and from July to October, respectively. Precipitation in Chuncheon and Pyeongchang in this period was 892.2 and 931.9 mm, respectively. Rainfall over 60% of annual precipitation was concentrated on July and August in Chuncheon and September and October in Pyeongchang, respectively. By monitoring the change of surface soil height using laser distance meter before and after rainy season, eroded soil surface in up-down fallow field in Chuncheon was 0.874 cm, while eroded soil surface in slant furrow field in Pyeongchang was 1.127 cm, which correspond to 79.5 and $98.0MT\;ha^{-1}$. Soil erosion increased as furrow length increased. Amounts of estimated soil loss using laser distance meter was 0.98-1.18 times higher compared to the estimated values through Iysimeter experiment, which implies possibility for application to monitor soil loss particularly in up-down and slant furrowed field. However, in the lysimeter with contoured tillage, amount of estimated soil loss using laser distance meter was approximately a half compared to that from lysimeter experiment, which implies inadequacy of distance meter application in contour- tillage field. The great soil loss difference between distance meter and lysimeter might be caused by disruption of some of the contoured furrows in lysimeter. The measurement technique using distometer in this study could be useful to estimate soil loss especially in up-down and slant-tillage fields.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.462-471
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• 1997

Effect of citron on Dongchimi (watery radish kimchi) fermentation was investigated by sensory evaluation and the measurement of non-volatile organic acids, soluble pectin, and the texture during fermentation up to 36 days. Dongchimi with various levels of citron (0, 1, 2, 4, 6％) was fermented at 10$^{\circ}C$. In sensory evaluation, citron-added Dongchimi showed the higher scores in most characteristics than Dongchimi without citron in which Dongchimi with 2％ citron was the most preferable. The non-volatile organic acids of Dongchimi were identified as lactic acid, oxalic acid, succinic acid, malic acid, and citric acid. There were significant changes in the contents of lactic acid, succinic acid, malic acid, and citric acid during fermentation. Generally, the content of hydrochloric acid-soluble pectin (HSP) of Dongchimi occupied the higher ratio in the total soluble pectin content. Generally, the content of hot water-soluble pectin (HWSP) of Dongchimi decreased and that of sodium hexametaphosphate-soluble pectin (NaSP) increased during fermentation. The hardness of radish in Dongchimi showed the highest score on 23$\^$rd/ day and decreased thereafter.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.503-510
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• 2010

Different amounts of black garlic extract(0, 1, 3, 6, 9 and 12%(W/W)) were added to white pan bread, and the quality characteristics were evaluated. The pH and density of dough was decreased with increasing concentration of black garlic extract. There was no marked difference in the fermentation power of the dough expansion among the samples. The pH of bread decreased, and there were no significant differences in baking loss rate, dough yield or bread specific volume as the concentration of black garlic extract was increased. Regarding crust and crumb color values, lightness gradually diminished with increased amounts of black garlic extract in bread, whereas redness and yellowness increased. For measurement of texture, the highest hardness and gumminess of bread were observed in the 1% added group, and there was no remarkable difference between the 3% added group and control. Sensory evolution was the highest when 6% black garlic extract was added, but there were no significant differences in terms of color or overall acceptability. The results imply that addition of black garlic extract to white pan bread created a healthy and functional bread.

• Korean Journal of Soil Science and Fertilizer
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• v.41 no.6
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• pp.393-398
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• 2008

Several researchers have proposed models or equations to predict soil $CO_2$ flux from more readily available biotic and abiotic measurement. Tree commonly used abiotic variables were N mineral and soil temperature and soil water content. This study was conducted to determine $CO_2$ emission to mineral N, soil water content and soil temperature with clay loam and sandy loam in pepper cultivation in 2004~2005. $CO_2$ flux in the upland with different levels of soil water potential was measured at least once in two weeks during the cropping period in the pepper cultivation plots. Soil water potential in the clay loam and sandy loam soils was established at -30kPa and -50kPa by measuring the soil gravimetric water content with two replications. $CO_2$ emission rate from the differently managed plots was highly correlation coefficient to between the mineral N ($R=0.830^{**}$, $0.876^{**}$) and soil temperature ($r^2=0.793^{**}$, $0.804^{**}$) in the clay loam and sandy loam, respectively. However, the relationships between $CO_2$ emission and soil water content were non-significant. $CO_2$ emissions at sandy loam soils was lower to 21~37% than at clay loam soils for both soil water conditions without differences in yield. At difference levels of soil water conditions, $CO_2$ emission at -50kPa decreased to 37.5% in comparison with that at -30kPa. From the path analysis as to contribution factors of GHGs, it appeared that contribution rate was in the order of soil temperature (54.9%), mineral N (32.7%), and soil moisture content (12.4%).

• Horticultural Science & Technology
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• v.30 no.6
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• pp.700-708
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• 2012

In order to optimize a method to determine the firmness of Chinese cabbage, hardness of midrib tissues was examined based on their chronological order of emergence. Texture measurement using volodkevich bite jaws gave a consistent and highest regression ($r^2=0.85$) between firmness and the order of leaf emergence, while blade set, cylinder probe, and crisp fracture support rig showed a lower coefficient of determination. Thickness of midrib tissue within an individual head from 16 cultivars of Chinese cabbage was positively correlated with the order of emergence, becoming thinner toward inner leaves. Mean thickness of midrib tissue from the head ranged from 7.74 mm for 'CR-shingshing' and 9.28 mm for 'Norangyeorum'. The covariance of leaf thickness within a head was highly cultivar-dependent, ranging from 23.6% for 'Chihili' and 5.8% for 'Bulam'. Firmness of the midrib tissue, defined as maximum peak height per tissue thickness, became higher from outer to inner leaves, showing $2^{nd}$ order of regression. Mean firmness of the midrib tissue from individual head varied from 1.58 N for 'Rangno' to 3.46 N for 'CR-shingshing'. The $10^{th}$ or $11^{th}$ leaf brought the best correlation coefficient (r = 0.81) between firmness of an individual leaf and the mean firmness of the entire leaves in a head, suggesting a reliable and rapid method to estimate the firmness of a head in lieu of examining all leaves in the head. The relationship between firmness of midrib tissue and dry mass ($r=0.70^{**}$) as well as cell wall content ($r=0.58^*$) of the head were positively correlated. Results obtained from the present study suggested that a new method to determine midrib firmness would enable to clarify the relationship between textural quality of fresh Chinese cabbage and their processed product, 'Kimchi'. It will also be important to apply this method to screen textural quality of various genotypes under breeding programs.