• Geomechanics and Engineering
• /
• v.23 no.2
• /
• pp.103-113
• /
• 2020

Gypsiferous soils classified as problematic soils due to the dissolution of gypsum. Presence of gypsum in the soils texture subjected to steady flow can cause serious damages for the buildings, roads and water transmission canals. Therefore, researchers have conducted a series of physical, mechanical and microstructural laboratory tests to study the effect of gypsum leaching on the geotechnical properties of a lean clay containing 0%, 3%, 6%, 9%, 12%, and 15% raw gypsum. In addition, a combination of two nano-chemical stabilizers named Terrasil and Zycobond was used in equal proportions to stabilize the gypsiferous clayey samples. The results indicated that gypsum leaching considerably changed the physical and mechanical properties of gypsiferous soils. Further, adding the combination of Terrasil and Zycobond nano-polymeric stabilizers to the gypsiferous soil led to a remarkable reduction in the settlement drop, compressibility, and electrical conductivity (EC) of the water passing through the specimens, resulting in improving the engineering properties of the soil samples. The X-ray diffraction patterns indicate that stabilization by terrasil and zycobond causes formation of new peaks such as CSH and alteration of pure soil structure by adding raw gypsum. Scanning electron microscope (SEM) images show the denser texture of the soil samples due to chemical stabilization and decrease of Si/Al ratio which indicates by Energy dispersive X-ray (EDS) interpretation, proved the enhance of shear strength in stabilized samples.

• Korean Journal of Food Science and Technology
• /
• v.20 no.1
• /
• pp.59-62
• /
• 1988

The correlations of rice properties and the texture characteristics of hot($70^{\circ}C$) and cold($20^{\circ}C$) cooked rice were investigated with Japonica and J/Indica rice each of 6 varieties. No significant differences in textural properties between Japonica and J/Indica cooked rices were observed. The hardness of cold cooked rice was positively correlated with setback(r=0.613) of rice flour but not correlated with amylose content and the other chemical properties of starch or rice flour.

• Geophysics and Geophysical Exploration
• /
• v.7 no.3
• /
• pp.184-190
• /
• 2004

To analyze soil properties of unsaturated zone, we applied electrical resistivity tomography(ERT) of high resolution image. From linear relationship with each soil texture between results of ERT and soil properties such as electrical conductivity of pore water, water contents and ionic contents, we could be analyzed the result of ERT more effectively. Consequently, ERT can be useful for estimating soil properties between the two holes and evaluating indirectly pH and organic contents of soil.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.5
• /
• pp.897-902
• /
• 1998

This study was conducted to develop the standard recipe of Dopyun according to the various content of mung bean starch and sugar. The effects of mung bean starch(10%, 15%, 20%) and sugar(20%, 30%) were evaluated on textural and sensory properties of Dopyun through the mechanical properties using texture analizer and sensory evaluation. Color was tested by color and color difference meter. For sensory evaluation, higher content of sugar and lower content of mung been starch(sugar 30%, mungbean starch 10%) showed advantages in acceptance fo taste and overall quality. Mechanical properties of hardness, cohesiveness and chewiness of Dopyun were increased significantly in Dopyun with higher content of mung bean starch and sugar. The values of Hunter color system indicated that "L" and "b" values tended to decrease and "a" value increase, as the mung bean starch and sugar proportion increased. In the analysis of correlation between sensory evaluation and acceptance test, it was found that they were highly related. In view of the above results, it came to the conclusion that Dopyun with the addition of 30% sugar and 10% mung bean starch could give the best result among the groups studied.sult among the groups studied.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.30 no.2
• /
• pp.264-270
• /
• 1997

To obtain basic data for processing semi-dried salmon meat product, the results that were measured the textural properties of salmon meat during salting, sugaring and drying process followed. Drying time and temperature were longer, the moisture amount of salmon meat were reduced. Hardness of salmon meat was direct proportion to shear stress, but hardness was inverse proportion to cohesiveness during drying process. After sugaring and salting salmon meat, drying time was longer, hardness and shear stress of salmon meat were increased. The sensory evaluation of the textures of sugaring salmon meat dried for 3 hrs showed slightly good. In the changes of texture of salmon meat during steaming hardness and shear stress of salmon meat dried for 4 hrs were higher than that dried for 10 hrs. And steaming time was longer, hardness of salmon meat dried for 4 hrs was decreased and cohesiveness was not changed.

• Journal of the Korean Society of Food Culture
• /
• v.29 no.5
• /
• pp.454-463
• /
• 2014

This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced in four countries, which were Korea, Japan, China, and Italy. Noodle types were selected after FGI (focus group interview). Eleven noodles were studied, and they were categorized into four types: udon, fried udon, oriental noodles of various thickness, and pasta. Color was measured as L (lightness), a (redness), and b (yellowness) values using a colorimeter. Lightness decreased when noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged. Texture properties of wheat noodles in terms of hardness, springiness, cohesiveness, and chewiness were measured using the Rheometer. Italian spaghetti (spgt_IL), Korean fried udon (yk_udng_KR) had highest values for hardness. Korean udon had the highest value for springiness, whereas Chinese medium noodle (mid_CN) had the lowest value (p<0.05). Chinese thick noodle (thick_CN) and fettuccine (fettc_IL) showed lower hardness but higher springiness. Cohesiveness was significantly higher for Japanese udon (udng_JP), Chinese medium noodle (mid_CN), and Chinese thick noodle (thick_CN), whereas values for Korean thin noodle (thin_KR) and Korean fried noodle (yk_udng_KR) were significantly low (p<0.05). Spaghetti (spgt_IL) showed significantly high values for chewiness (p<0.05). For overall acceptability, thick Korean noodle showed the highest score with a level of 'slightly like'. Taste and texture attributes were highest among all noodles, and its high scores for chewiness and smoothness might contribute to its overall acceptance. Korean thick noodle, Korean udon, and Japanese udon were not significantly different from Korean or Japanese thin noodles. Japanese fried noodle (yk_udng_JP) showed the lowest acceptance among noodles in terms of color, flavor, taste, and texture. Chinese thick and medium noodles showed lower scores for overall acceptability, whereas chewiness was not significantly different from other noodles. Spaghetti and fettuccine showed lower scores in terms of overall acceptability, taste, texture, springiness, and chewiness.

• Journal of the East Asian Society of Dietary Life
• /
• v.8 no.4
• /
• pp.454-461
• /
• 1998

This study was conducted to aerermine the sensory evaluation and the texture characteristics after making greentea Sulgidduk and Julpyun added to greentea powder in according to concentration which has nutritive value and medical effect of white Sulgidduk and Julpyun traditional dduk. Greentea Julpyun was better evaluated than Sulgidduk in color, flavor, hardness, chewiness and overall quality as the result of the sensory evaluation. In the whole sensory Julpyun was highly evaluated at the 3% of concentration of greentea powder but Sulgidduk was highly evaluated at 7% as the concentration of the greentea powder was getting stronger and stronger. In case of texture analysis hardness, cohesiveness, gumminess and chewiness of greentea Julpyun were getting lower by increase of concentration of greentea powder. The hardness, springiness, gumminess and chewiness of greentea Sulgidduk were lower by increase of concentration of greentea too. As the result of the measurement with texture analyser, Sulgidduk was lower than greentea Julpyun in the hardness, springiness, cohesiveness, gumminess and chewiness. As the result of the values of Hunter color system, the lightness and redness of greentea Julpyun were the lowest when nothing was added. The lightness and redness of greentea Sulgidduk were the highest in nothing added group. The yellowness was the highest at 3% of added greentea amount The resuts of correlation between the sensory properties and texture properties of greentea Julpyun showed that flavor described the lightness of measurement through texture and negative correlation, yellowness described positive correlation.

• The Transactions of The Korean Institute of Electrical Engineers
• /
• v.66 no.8
• /
• pp.1230-1235
• /
• 2017

We studied surface texture-etching of glass substrate by using reactive ion etching process with various working pressure (0.7~9.0 mT). With the increase in the pressure, a haze parameter, which means diffusive transmittance/total transmittance, was increased in overall wavelength regions, as measured by spectrophotometer. Also, atomic force microscopy (AFM) study also showed that the surface topography transformed from V-shaped, keen surface to U-shaped, flattened surface, which is beneficial for nanocrystalline silicon semiconductor growth with suppressing defective crack formation. The texture-etched ZnO:Al combined with textured glass exhibited pronounced haze properties that showed 60~90 % in overall spectral wavelength regions. This promising optical properties of double textured, transparent conducting substrate can be widely applied in silicon thin film photovoltaics and other optoelectronic devices.

• The Transactions of The Korean Institute of Electrical Engineers
• /
• v.66 no.8
• /
• pp.1236-1241
• /
• 2017

We deposited Al-doped ZnO (ZnO:Al) thin films on glass substrates ($200mm{\times}200mm$) by using in-line magnetron sputtering system. Effects of various deposition parameters such as working pressure, deposition power and substrate temperature on optoelectronic characteristics including surface-texture etching profiles were carefully investigated in this study. We found that relatively low working pressure and high deposition power offered to obtain enhanced conductivity and optical transmittance. Haze properties showed similar trend with the transmittance. Furthermore, surface-texture etching study exhibited good morphologies when the films were deposited at $200-300^{\circ}C$. On the basis of these optimizations, we could find the deposition region that produces highly transparent and conductive properties including efficient light scattering capability.

• Korean Journal of Soil Science and Fertilizer
• /
• v.42 no.spc
• /
• pp.8-13
• /
• 2009

Mathematical models have become increasingly popular in both research and management problems involving flow and transport processes in the subsurface. Rosetta is a program to estimate unsaturated hydraulic properties from surrogate soil data such as soil texture data and bulk density. Models of this type are called pedotransfer functions (PTFs) as an alternative measurements since they translate basic soil data into hydraulic properties. These functions may be either measured directly or estimated indirectly through prediction from more easily measured data based using quasi-empirical models.