• Food Quality and Culture
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• v.3 no.1
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• pp.1-5
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• 2009

The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.512-520
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• 2012

This study investigated the sensory characteristics of adlay tea favorably consumed by Korean consumers and analyzed the drivers behind for liking or disliking adlay tea. Six adlay tea products showing the highest market share in South Korea were selected. Sensory properties of the six products were analyzed using generic descriptive analysis. Among these, four products were further selected for consumer taste acceptance test. Sensory lexicons of adlay tea were developed by trained panelists, and the sensory characteristics of each adlay tea product were measured based on the perceived intensities of these attributes elicited from the samples. In the consumer taste acceptance test, frequent tea and coffee drinkers participated. Consumers rated the acceptance of each tea product on a 9-point hedonic scale and evaluated the reasons for liking or disliking each product based on the check-all-that-apply method. Analysis of Variance, principal component analysis, frequency analysis, and correspondence analysis were utilized for statistical analysis. Twenty sensory attributes were developed in order to characterize the six adlay tea products. The results of the descriptive analysis showed that attributes such as viscosity, black soybean flavor, goso flavor, peanut flavor, seaweed flavor, green, and presence of chunks were key factors differentiating the adlay tea products. In the consumer taste test, roasted flavor, goso flavor, peanut flavor, and presence of chunks were positive drivers for liking the adlay tea products, whereas seaweed and green flavors were negative attributes that drove consumers away.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.3 no.3
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• pp.126-136
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• 1991

This study is concerned with the nonlinear dynamic behaviors of guyed towers for wave loadings. In order to analyze the nonlinear responses of guyed towers efficiently, the main tower is modeled as an equivalent stick, the guyline system is idealized as a spring with nonlinear stiffness in the horizontal direction. and the pile foundation system is represented as a linear spring in the rotational direction. The wave forces on the main tower are evaluated by using Morison's equation. In order to consider adequately the nonlinearities of the guying system and drag forces due to fluid viscosity. the analyses are performed in the time domain. The mode superposition method is adopted for solving the nonlinear equation of motion efficiently. which is based on the Newmark integration scheme. Numerical analyses are carried out to investigate the sensitivity of two major design parameters for guyed towers. i.e., the clump weight conditions and the base renditions of the tower.

• Textile Coloration and Finishing
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• v.19 no.4
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• pp.1-9
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• 2007

In recent years, the application of digital textile printing has increased. The benefits of using this method include the ease of sampling and the production of printed textiles. However, the production process of digital textile printing differs from that of conventional printing. For successful digital textile printing by ink-jet technology, the pretreatment of fabrics is very important in order to overcome the following problems. Low viscosity ink can spread easily on the textile surface leading to poor resolution. As a result, the combination of ink and pretreatment chemicals is still impractical and consequently most fabrics used in digital textile printing will require a pre treated coating in order to prevent the ink colours from bleeding on the fabric. Research presented in this paper shows some preliminary attempts to establish the relationship between the pre treatment and the digital textile printing quality. Various cotton fabrics were treated with pre treatment agents including ingredients like thickener, alkali and humectant, and then ink spread effect and colour yield of printed fabrics by reactive ink were analysed by using an optical microscope and K/S value. The results show that digital textile printing quality on cotton fabrics can be optimized with appropriate pre treatments.

• Design & Manufacturing
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• v.12 no.1
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• pp.41-46
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• 2018

This study proves the causes of cylinder and piston jam by scratches which is the fatal problem of hydraulic breaker through the thermal analysis and thermal-structural coupled field analysis. The trouble from the scratch is a complex problem which can be caused by manufacturing process (this is an internal factor) and the users mistake or contamination in the hydraulic circuit (these are an external factor). Hence, it's not easy to investigate the causes, also hard to prevent the recurrence. In this reason, hydraulic breaker manufacturers are trying to improve the manufacturing process such as machining, heat treatment, grinding, cleaning, also to prevent the contamination in hydraulic circuit and to remove the remains. It's being managed thoroughly by manufacturers. This study shows the effect of the temperature rise by the frictional heat generated when the piston hits the tool on the hydraulic oil while the hydraulic breaker is operating, also the temperature distribution when it starts to affect main components of hydraulic breaker. The stress and the amount of deformation also could be found through thermal-structural coupled field analysis. It proved that the stress and deformation are proportionally increased according to the temperature rise in hit area, and it affects the cylinder and the viscosity of hydraulic oil inside the cylinder when it heats up beyond the certain temperature.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.197-202
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• 1999

The objective of this study was to standardized the cooking method of Imjasootang, a traditional health food in summer. By mixing chicken soup with 20 g (I$_1$), 30 g (I$_2$), 40 g (I$_3$), 50 g (I$_4$) of seasam seeds, the distinctive characteristic and level of preference of Imjasootang were examined through the analyses of the proximate composition, fatty acid contents, color index, turbidity, brix$^{\circ}$, and sensory evaluation. 1. The proximate composition of Imjasootang was 90.2∼95.1% of total moisture, 0.985∼1.271% of crude protein, 0.90∼0.98% of crude fat, 1.592∼2.456% of nonfiber, 0.003∼0.004% of fiber, and 0.77∼0.97% of crude ash. Fatty acid were composed of 15.15∼17.36% of saturated fatty acid and 79.73∼82.54% of unsaturated fatty acid. Imjasootang contains high level of oleic acid and linoleic acid which were dependant on the content of seasame seeds. 2. For color index of samples, the lightness ranged 47.2∼56.9, “a”values 1.82∼2.15%, and “b”values 15.5∼16.5%. The turbidity of samples ranged 39∼61%, in which I$_4$ (chicken stock 100 g+sesame seed 50 g+water 25 g) was the most turbid. Solid content was also the highest in I$_4$, ranging 1.4∼5.1%. 3. In sensory evaluation, all sesame seed Imjasootangs had no significance differences in appearance. The higher the level of sesame seed in Imjasootangs, the more Imjasootang was preferred in terms of nutty aroma, color nutty taste. and viscosity. I$_4$ had the strongest nutty aroma. I$_2$ (chicken stock 100 g+sesame seed 30 g+water 15 g) and I$_3$ (chicken stock 100 g+sesame seed 40 g+water 20 g) were the best in the overall preference.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.302-306
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• 1983

The changes in the mechanical model parameters during cooking and subsequent storage, were related to the sensory quality of the noodles. The sensory hardness and chewiness were tested by Milestone method and the overall preference was evaluated by hedonic scale test. Hardness was affected primarily by increasing cooking time and in lesser degree by storage time after cooking. Chewiness was diminished by increasing cooking time and subsequent storage. The preference of wheat flour noodle was not significantly affected by cooking time, while that of wheat·sweet potato starch noodle decreased significantly by excess cooking time. Instantaneous elasticity represented the softness of noodle. The elastic components and viscosity components had significant relationship with the sensory quality of wheat noodle. On the other hand the retardation time was important for the sensory quality of wheat-sweet potato starch noodle.

• Journal of the Korean Society of Propulsion Engineers
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• v.16 no.6
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• pp.23-31
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• 2012

Present work deals three families of $SiO_2$ gelling agents which have been used to produce gel fuel based on Kerosene. Jet A-1 is chosen as fuel where power-law rheological model is used to confirm whether or not the gelification is achieved depending on the %wt of gellant. It was confirmed that the produced jelly-like substance have shear-thinning effect, and that its apparent viscosity increases as $SiO_2$ concentration increases. Compared to other gellants, gel with Aerosil(R) R972 fits most to the power-law model, while gels with Silica 230 and Silica 530 deviate from the power-law model. The rheological characteristics behaved differently depending on the mixing method(vortex mixing and manual mixing) when gellant concentration is increased.

• Polymer(Korea)
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• v.25 no.2
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• pp.177-185
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• 2001

In this work, the cure kinetics and rheological properties of difunctional epoxy(diglycidylether of bisphenol A, DGEBA)/polysulfone (PSF) blends were investigated using differential scanning calorimeter and rheometer. From the DSC results of the blends, the temperature of the exothermic peak and cure activation energy (E) using a half-width method were increased with increasing the PSF content to neat epoxy resin up to 30 wt%. However, a marginal decrease in the blend system was shown in E. The conversion ($\alpha$) and conversion rate (d$\alpha$/dt) were decreased as the content of PSF increases. Rheological properties of the blend system were investigated under isothermal condition using a rheometer. Cross-linking activation energy (E$_{c}$) was determined from the Arrhenius equation based on gel time and curing temperature. As a result, the E$_{c}$ showed a similar behavior with E which could be resulted from high viscosity of PSF and the phase separation between DGEBA and PSF.PSF.f PSF and the phase separation between DGEBA and PSF.PSF.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.7 no.3
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• pp.435-449
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• 1995

In this paper, pressure drop through a capillary tube is modeled to determine the length of a capillary tube for a given set of conditions. HCFC-22 and its alternatives, HFC-134a, R407B, and R410A are used as working fluids. The conditions on which the model is tested are as follows : condensing temperature; 40.0, 45.0, 50.0, $55.0^{\circ}C$, degree of subcooling;0.0, 2.5, $5.0^{\circ}C$, capillary tube exit condition;choked flow, capillary tube diameter;1.2~2.4mm, mass flow rate;5.0~50.0g/sec. The results justify the use of Stoecker's model which yields the results very close to the values in ASHRAE handbook. While McAdams' method yields much better results than Duckler's in calculating the viscosity of the fluid in 2-phase, the friction factor suggested by Stoecker seems to be the best for capillary tubes of large diameter used in residential air conditioners. For each refrigerant, 372 data with various variables are calculated by the model. The results show that capillary tube length varies very uniformly with changes in condensing temperature and degree of subcooling. Based on this fact, regression analysis is performed to determine the dependence of mass flow rate on the length and diameter of a capillary tube, condensing temperature, and degree of subcooling. Thus determined correlation yields a mean deviation of 2.36% for 1,488 data, showing an excellent agreement.