• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1155-1155
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• 2001

The quality of agricultural products is very important factor for consumers. In Japan, quality is sometimes more important than cost. Usually, the quality of fresh food products is determined in terms of shape, color, size, etc. However, these indices are not always associated with taste, leaving consumers to complain. Recently, two types of the fruit quality meter (a tabletop type - K-FS200 and a portable type - K-BA100, Kubota Corp.) using NIR technology were introduced in Japan. A tabletop instrument is for post harvest use and a portable one is for precision agriculture use. The both meters use the NIR region from 600nm to 1000nm in the interactance mode to determine quality factors related to taste. The instruments can measure sugar content and acidity of such fruit as apples, tomatoes, tangerines and other fruits. The measurement is timely, nondestructive and precise. For example, the coefficient of variation (CV) is less than 6% for sugar in most fruits. The K-FS200 has been evaluated in supermarkets, grading facilities, and wholesalers in Japan. The introduction of the K-FS200) has drawn attention to taste quality and its use is becoming more popular. In addition, researchers or farmers are becoming interested in measuring product ingredient not only after harvest but also during growing in the field so that they can make intelligent judgements concerning soil amendments, such as fertilizers and water, employs the fiber probe for flexible measurement and is battery powered for field use. Design of the fruit quality meters will be discussed. Applications to fruit quality will be presented.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2008.10a
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• pp.123-125
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• 2008

Enamel layer consists of carbonated hydroxyapatite of 85%, water of 12% and protein of 3% and lipid and tentin consists of carbonated hydroxyapatite of 47%, water of 20% and protein of 33% and lipid so if heat is increased in teeth and then teeth color is discolor. In case high temperature is applied in teeth, teeth color changed quality is measured about change of time for minimize teeth change of color. Spectroscopic light intensity special quality by change of time rise at specification temperature.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2021.05a
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• pp.263-264
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• 2021

The importance of evaluation and management of drinking water quality is emerging among the impacts of industrial changes and environmental destruction. Currently, the turbidity-related laws in Korea are regulated, and the low-concentration turbidity of 1.0 NTU or less must be maintained for process management, and control technology remains a necessary task. In this study, absorbance experiments according to turbidity were conducted using 470nm, 670nm, and 850nm, and water quality was measured using a light source of 850nm and a light receiving device of 820nm.

• Proceedings of the KIEE Conference
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• 2000.07c
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• pp.2041-2043
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• 2000

Ozone is widely used to sterilize food and tap water because ozone is a strong oxidizer. To date, it has been difficult to dissolve a high concentration of ozone gas in water because the large size of the bubbles limits the contact area between the ozone gas and liquid water. The measurements of dissolved ozone can be used to control water quality and ozone dosage. Therefore the dissolved ozone measurement of most interest is that of residual ozone at the discharge point of a particular treatment chamber.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.3
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• pp.151-164
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• 2013

Multidimensional dynamic water quality model of organic matter and trophic state was applied to the Han River system. The model was calibrated using field measurement data obtained during the year of 2007. The model results showed reasonable performance in predicting temporal variations of TN, TP, Chl-a and BOD concentrations. The applied integrated modeling system can be effectively used to simulate water quality as well as hydrodynamic and water temperature for river-lake continuous system in the Han River. Utilizing the calibrated model, we analyzed the spatial and temporal distributions of TN, TP, Chl-a and BOD concentrations in the Han River system. The temporal variations of water quality at each river reach and lake were effectively simulated with the developed model and spatial distribution of water qualities in the Han River system could be compared. The multidimensional dynamic modeling system can simulate the water qualities of entire waterbody where Lake Paldang and the incoming flows are included using single modeling system. So it can be effectively used for integrated water quality management of the Han River system.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.256-266
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• 2012

The purpose of this study is to decide the optimum amount of ginger, which draws attention as a functional food nowadays, to make ginger muffins and to serve the basic data for functional bakery products added with ginger juice. As measurement items for quality characteristics, I tested height, weight, volume, specific volume, moisture, pH, chromaticity, texture and organic functions of muffin by adding 10%, 20% and 30% ginger juice respectively comparing with general ingredients plus water amount used to make muffins. Height decreased with the amount of the addition increased, and there was no significant difference in weight. The volume and specific volume measurements of the muffins showed a lower value with the amount of the addition increased, which showed a significant difference. The moisture contents of the muffins increased with the amount of the addition increased. In the pH measurement, 0, 10, and 20% showed no significant difference while 30% showed a significant difference. Color measurement found that lightness and yellowness decreased with the amount of the addition increased, which showed a significant difference; redness showed high values, which indicated significant differences among all the samples. Texture measurement found that hardness showed significant differences among all the samples; cohesiveness showed a significant difference between the control and the treatment group; resilience/springiness increased with the amount of the addition increased. There were no significant differences in gumminess while chewiness increased with the amount of the addition increased. The sensory evaluation showed the lowest color with the amount of the addition increased; 10% addition was most preferred in flavor and taste; there was no significant difference in texture; there was no significant difference in 0, 10, 20% additions in overall acceptability. Taking the quality assessment and the sensory evaluation together, it is considered that general tastes of ginger muffins can be improved when ginger juice addition is 10% of water amount used.

• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 2000.10a
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• pp.490-499
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• 2000

Several studies on development of water quality treatment systems by wetlands are on going because of their benefits of low construction cost and high efficiency of waste water treatment. The objectives of this study were to review the necessary contents of survey and design factors for constructing constructed wetlands and to examine the required wetland area to treat non-point source pollution through case studies. The measurement of water quality and quantity in precipitation period is needed to analyse the inflow characteristics of the non-point pollution and to determine the amount of design flow. The design inflow for constructing constructed wetland was determined to the total runoff from 30mm of daily rainfall in the AMC(III) condition of the SCS method and is similar 70% of the annual mean runoff. The natural type wetland system with 0.1m of water depth and 5 hours of detention time was applied. From the results of the case studies, 70% of inflow could be treated and 1∼3% of wetland area of the total basin is needed.

• Journal of Korean Society on Water Environment
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• v.39 no.1
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• pp.87-101
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• 2023

The constituents of a watershed control a wide range of ecosystem processes, such as, carbon sequestration, nutrient retention, and biodiversity preservation. Maintenance of a healthy watershed is advantageous to humans in many direct and indirect ways. Dissolved organic matter fluorescence analysis is one of the most commonly utilized parameters for water quality measurement, pollution source tracking, and determination of the ecological state of a watershed. Throughout the recent decades, the advancement in data processing, instrumentation, and methods has resulted in many improvements in the area of watershed study with fluorescence analysis. The current trend of coupling advanced instrumentations and new comparative parameters, such as, microplastics of different types, antibiotics, and specific bacterial contaminants have been reported in watershed studies. However, conventional methodologies for obtaining fluorescence excitation emission matrices and for calculating the fluorescence and spectral indices are preferred to advanced methods, due to their easiness and simple data collection. This review aims to gain a general understanding of the use of dissolved organic matter fluorescence analysis for diagnosis and source identification of watershed pollutions, by focusing on how the studies have utilized fluorescence analysis to improve existing knowledge and techniques in recent years.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.119-135
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• 2013

This study investigates waxy barley powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15% and 20%. Waxy barley powder consisted of 8.33% of moisture content, 10.47% of crude protein, 1.63% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the waxy barley powder content increased. The farinograph measurement result of the bread made with waxy barley powder showed that consistency, water absorption, development time, stability and time breakdown have increased as the waxy barley powder content increased. The amylograph measurement result of the bread made with waxy barley powder showed that T have increased as the waxy barley powder content increased. Their P, H and P-H have decreased as the ingredient contents increased. Baking loss and specific loaf volume have decreased as the waxy barley powder content increased. The chromaticity measurement result of the bread made with waxy barley powder showed no significant difference as the waxy barley powder content increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the waxy barley powder content increased. Their cohesiveness, springiness and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high acceptability for the bread made with 10% waxy barley powder.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.127-143
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• 2014

This study investigated color barley powder substituted for wheat flour in bread recipes with the amounts of 0%, 5%, 10%, 15% and 20%. Color barley powder consisted of 9.35% of moisture content, 9.37% of crude protein, 1.64% of crude fat and 2.96% of crude ash. Water soluble dietary fiber is 3.21, insoluble dietary fiber is 4.91, total dietary fiber content is 8.12, and ${\beta}$-glucan is 49.31. DPPH radical scavenging activity is 56.76%, total phenol content is 234.34. The farinograph measurement result of the bread made with color barley powder showed that consistency, water absorption, development time and time breakdown have decreased. The alveogram measurement result of the bread made with color barley powder showed that overpressure, extensibility, swelling index and deformation energy have increased. The amylograph measurement result of the bread made with color barley powder showed that peak viscosity, hot past viscosity and breakdown have decreased. Baking loss and specific loaf volume have decreased as the color barley powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of bread have increased as the color barley powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the color barley powder content increased. cohesiveness, springiness and chewiness have decreased. Overall preference scores showed a high overall acceptability for the bread made with 10% color barley powder.