• 한국축산식품학회지
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• 제37권2호
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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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• 제9권2호
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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.

• 한국축산식품학회지
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• 제29권5호
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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.

• 한국의류학회지
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• 제30권1호
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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.

• 한국식품조리과학회지
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• 제33권1호
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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.

• 한국식품조리과학회지
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• 제16권1호
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• pp.91-97
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• 2000

본 연구는 외국산 쌀과 국산 쌀의 취반 특성을 비교하기 위하여 수입 쌀 2종류(1998년도산 중국산 및 태국산)와 국산 쌀 2종류(1997년도산 및 1998년도산 추청)에 대하여 쌀 입자의 형태, 흡수특성, 일반 성분 및 색도, 점도특성, 취반특성, 텍스쳐특성, 관능특성 등을 조사하였다. 그 결과 태국산 쌀은 장립종으로서 흡수율이 낮고 amylose 함량, 호화 온도가 높았으며, 텍스쳐는 단단하고 찰기가 없어 취반 특성이 가장 떨어졌다. 1998년도산 국산 쌀의 취반 특성이 종합적으로 가장 뛰어났고, 중국산 쌀의 취반 특성은 1998년도산 국산 쌀보다는 약간 떨어졌지만 1997년도산 쌀보다는 조금 낫거나 비슷하였다.

• 한국수산과학회지
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• 제37권4호
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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.

• 한국자기학회:학술대회 개요집
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• 한국자기학회 2007년도 The 1st International Symposium on Advanced Magnetic Materials
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• pp.138.2-138.2
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• 2007

• 한국식품영양학회지
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• 제8권4호
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• pp.330-334
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• 1995

A various aseptic packaged cooked rice prepared In Korean rice was developed for extending shelf-life at room temperature. Data of proximate composition showed no significant difference between cultivars except moisture of cooked rice. The optimal condition of added water content for aseptic packaged cooked rice was 1.3 times of rice while 1.5 times for cooked rice and microwave heating. Hardeness of cooked rice was decreased in order of Dongjin, Odae, Chuchung, Kyaehwa, Ilpoom. Sensory evaluation results showed that Ilpoom had a best result while Odae for storage time (7 days).

• 한국작물학회:학술대회논문집
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• 한국작물학회 1998년도 춘계 학술대회지
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• pp.173-174
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• 1998