• Applied Biological Chemistry
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• v.30 no.2
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• pp.118-125
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• 1987

Three rice varieties of Akibare (japonica), Milyang 30 (indica) and Taebaeg (indica) were investigated for their changes in sensory and physical qualities of cooked rices during storage at the temperature range of $4^{\circ}C$ and $70^{\circ}C$ for 25 hours, The qualities studied were sensory attributes of texture which were evaluated by multiple comparison method and physical characteristics of texture measured using with rheometer. Physical Properties of hardness, adhesiveness and elasticity of cooked rices were found to be different among the rice varieties and were affected by storage conditions. Higher values in hardness and elasticity and lower values in adhesiveness were measured for cooked rices of Akibare immidiately after cooking. Those physical values were changed by a steady decrease in hardness and elasticity and increase in adhesiveness during storage for 25 hours. Correlations between sensory and physical characteristics of texture was found a significant relationships between gumminess and hardness (r=0.696), gumminess and adhesiveness (r=-0.800) and gumminess and elasticity (r=0.806).

• Korean Journal of Materials Research
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• v.30 no.6
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• pp.308-314
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• 2020

A commercial AA1070 alloy for electrical wire is severely deformed by drawing process in which a rod with an initial diameter of 9mm into is reduced to a wire of 2mm diameter. The drawn AA1070 wire is then annealed at various temperatures from 200 to 450 ℃ for 2h. Changes in microstructure, mechanical properties and electrical properties of the specimens with annealing temperature are investigated in detail. The specimen begins partially to recrystallize at 250 ℃; above 300 ℃ it is covered with equiaxed recrystallized grains over all regions. Fiber textures of {110}<111> and {112}<111> components are mainly developed, and {110}<001> texture is partially developed as well. The tensile strength tends to decrease with annealing temperature due to the occurrence of recovery or/and recrystallization. On the other hand, the elongation of the annealed wire increases with the annealing temperature, and reaches a maximum value of 33.3 % at 300 ℃. Electric conductivity of the specimens increases with annealing temperature, and reaches a maximum value of 62.6 %IACS after annealing at 450 ℃. These results are discussed in comparison with those for the other aluminum alloy.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.274-287
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• 2017

This study was performed to investigate the effect of Gleditsia sinensis Lam. extract on the physicochemical properties of emulsion-type pork sausages during storage at $10^{\circ}C$ for 4 wk. Treatments were as follows: (C, control; T1, sodium ascorbate 0.05%; T2, Gleditsia sinensis Lam. 0.05%; T3, Gleditsia sinensis Lam. 0.1%; T4, Gleditsia sinensis Lam. 0.2%; T5, Gleditsia sinensis Lam. 0.1% + sodium ascorbate 0.05%). The values of pH, moisture content, lightness, redness, and sensory attributes were all significantly decreased, while the yellowness, chroma, hue angle, and texture properties were increased during storage with increase of the Gleditsia sinensis Lam. extract added. In addition, the antioxidant activity and antimicrobial activity in the sausages displayed significant increases (p<0.05). Therefore, although it was concluded that the addition of Gleditsia sinensis Lam. extract is not effective for improvement of the physical properties compared to chemical additives in sausages, it could be applied to meat products as a natural preservatives.

• International Journal of Concrete Structures and Materials
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• v.9 no.2
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• pp.219-239
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• 2015

This paper discusses the suitability of producing concrete with 100 % recycled aggregate to meet durability and strength requirements for different applications. Aggregate strength, gradation, absorption, specific gravity, shape and texture are some of the physical and mechanical characteristics that contribute to the strength and durability of concrete. In general, the quality of recycled aggregate depends on the loading and exposure conditions of the demolished structures. Therefore, the experimental program was focused on the evaluation of physical and mechanical properties of the recycled aggregate over a period of 6 months. In addition, concrete properties produced with fine and coarse recycled aggregate were evaluated. Several concrete mixes were prepared with 100 % recycled aggregates and the results were compared to that of a control mix. SEM was conducted to examine the microstructure of selected mixes. The results showed that concrete with acceptable strength and durability could be produced if high packing density is achieved.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.545-549
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• 2009

The functional properties of cheese, such as texture and melt, are known to be controlled by several important parameters. Recently, the characteristics of Ca in cheeses, especially the form of Ca (insoluble (INSOL) or soluble) and the shift in Ca equilibrium (i.e., from INSOL to soluble Ca), during aging has received a lot of attention. The INSOL form of Ca, which is present as a structural form in casein, plays a critical role in determining the functional properties of cheese during the early period of ripening (~1 mon). It seems that there is always a reduction of INSOL Ca content in cheese during ripening and there are also factors that can affect the shift in Ca equilibrium. These factors may include the composition of cheese milk, cheese manufacturing pH, acid development during aging, adopting curd-washing in various methods, pre-acidification of milk, etc. There have been many studies showing that the rheological and melting properties of cheese during ripening were significantly (p<0.05) affected by the shift in Ca equilibrium. Therefore, for cheese makers, it is now possible to predict/manage the functional properties of cheese by monitoring and controlling Ca equilibrium in cheese during aging.

• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.1 s.149
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• pp.83-93
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• 2006

The purpose of this study is to analyze the relationship among subjective textures, sensibilities and objective handle of knit fabrics and to provide useful information in planning and designing knit fabrics. We made 20 plain knit fabrics, as specimens, with a combination of 5 kinds of wool/rayon fiber contents and 4 kinds of stitch loop length. For the subjective evaluation, we used 29 questions of subjective textures and sensibilities and employed statistical analysis tools such as factor, Pearson's correlation analysis. An objective handle was measured by Kawabata evaluation system and HV and THV was calculated by KN-402-KT and KN-301-winter. The analysis of a Pearson's correlation with objective properties and handles and structural properties of knit fabrics demonstrated a highly linear relationship. Especially, wool/rayon contents and WT of tensile properties and loop stitch length and G of shear properties showed a correlation coefficient over 0.9. But a relationship of objective properties and subjective textures and sensibilities was non-linear and a linear multi-regression analysis showed that a objective handle had a lower prediction power in the area of subjective textures and sensibilities.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.87-93
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• 2017

Purpose: Rice starch is known not to be suitable to Mook. Its gel is not hard and elastic enough and too sticky. This study investigated the effects of agar, carrageenan, and gelatin addition on low amylose rice flour paste and gel properties for making Mook. Methods: Angemi, low amylose rice, and Goamibyeo, intermediate amylose rice, were dry milled. The properties of Mook were determined by texture profile analysis (TPA), cold storage stability, and sensory acceptance. Results: Addition of agar and carrageenan increased cold paste viscosity, whereas addition of gelatin decreased cold paste viscosity while improving breakdown and setback viscosity. When 30% of gelling agents such as agar, carrageenan, and gelatin were added to low amylose rice, Angemi, Mook-like gels were formed. The hardness, adhesiveness, and springiness of gelling reagent-added Angemi Mook increased, whereas cohesiveness decreased, and fracturability was not observed. The addition of gelling agent decreased lightness and increased yellowness. Angemi Mook added with gelatin showed the best freeze-thaw stability while addition of agar and carrageenan increased syneresis. The carrageenan-added Angemi Mook was equal to Goamibyeo 100% Mook in all sensory acceptance properties without significant difference. Conclusion: Above results suggest that addition of carrageenan and gelatin to low amylose rice can be used to produce Mook with improved physical properties.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.91-97
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• 2000

The cooking properties of imported rice (Thai and Chinese rice, harvested in 1998) were compared with those of domestic rice(Chuchung byeo, harvested in 1998 and 1997). The morphology, general composition, color value, RVA viscosities, cooking properties, texture and sensory properties of raw or cooked rice were measured. Thai rice showed lower water absorption rate than others, however its amylose content and gelatinization temperature were higher. While the cooked Thai rice showed the least preference due to its hard and nonsticky properties, Korean rice harvested in 1998 showed the greatest cooking quality in stickiness and softness. Although Chinese rice was inferior to Korean rice harvested in 1998, there were no significant difference between Chinese rice harvested in 1998 and Korean rice harvested in 1997.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.37 no.4
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• pp.312-322
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• 2004

Physical and geoacoustic properties of inner shelf sediment in the South and Southeastern Seas of Korea have been studied based on six piston core samples. The sediments are largely composed of homogeneous mud except the core from the southeasternmost part of the area. Both physical and geoacoustic properties and mean grain size are relatively uniform with sediment depth, suggesting little effect of sediment compaction and/or consolidation. Mean grain size appears to be the most Important variable to determine the physical and acoustic properties. In contrast, the attenuation shows more or less fluctuations. Correlations between physical properties and sediment texture show slight deviations from those of the compared data, caused by the difference of sedimentary processes, mineral composition, and the difference of measurement system. In particular, the velocity is lower (approximately 20-30 m/s) than that of the previous data measured in the same area. This is probably due to the difference in velocity measurement system (particularly, error by a length of sample). We propose new relationships for physical and geoacoustic characteristics of shelf sediment in the study area.

• Proceedings of the Korean Magnestics Society Conference
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• 2007.05a
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• pp.138.2-138.2
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• 2007