• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.540-544
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• 2001

The quality characteristics for brown rice flake were examined using eight kinds of brown rice cultivars such as Shinsunchalbyeo, Shinsunchal giant embryonic rice, Whachungchalbyeo, Whachungchal giant embryonic rice, Whachungbyeo, Whachung giant embryonic rice, Nampungbyeo, and Nampung giant embryonic rice. The qualities of grain such as the released reducing sugar, water absorption rate and hardness of grain are examined with different temperature and time at sedimentation in water and pressed grain-brown rice flake are prepared after sedimentation in $60^{\circ}C$ water for 5 hours. The brown rice flakes prepared from the giant embryonic type rice cultivars showed higher expansion volume, lower hardness, more crispness, longer bowl life time and better taste than that prepare from normal type rice cultivars, which showed the giant embryonic type rice cultivars were appropriate for brown rice flakes. Among the giant embryonic type rice cultivars, the glutinous rice varieties were better to prepared the brown rice flakes than its normal rice cultivars. The water absorption index of flakes tested were positively correlated with expansion volume and bowl life hardness. From tested sensory evaluation were shown to be negatively correlated with water absorption index. Among the tested cultivars, Shinsunchal giant embryonic and Wachungchal giant embryonic rice were most appropriate for brown rice flakes preparation.

• Journal of The Korean Society of Agricultural Engineers
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• v.49 no.2
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• pp.61-74
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• 2007

A mathematical modeling program called Hydrological Simulation Program-FORTRAN (HSPF) developed by the United States Environmental Protection Agency (EPA) was applied to Hwaseong watershed. It was run under BASINS (Better Assessment Science for Integrating Point and Nonpoint Sources) program, and the model was validated using monitoring data of $2002{\sim}2005$. The model efficiency of runoff ranged from good to fair in comparison between simulated and observed data, while it was from very good to poor in the water quality parameters. But its reliability and performance were within the expectation considering complexity of the watershed and pollutant sources. The nonpoint source (NPS) loading for T-N and T-P during the monsoon rainy season (June to September) was about 80% of total NPS loading, and runoff volume was also in a similar range. However, NPS loading for BOD ($55{\sim}60%$) didn't depend on rainfall because BOD was mostly discharged from point source (more than 70%). And water quality was not necessarily high during the rainy season, and showed a decreasing trend with increasing water flow. BASINS/HSPF was applied to the Hwaseong watershed successfully without difficulty, and it was found that the model could be used conveniently to assess watershed characteristics and to estimate pollutant loading including point and nonpoint sources in watershed scale.

• Journal of Korean Society of Water and Wastewater
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• v.22 no.4
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• pp.413-420
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• 2008

In order to utilize cinder melting slag as a filter media to control the quality of early rainwater, its environmental stability was verified by heavy metal elution experiment and improved by pre-treatment. Possibilities of improving its function as an absorbent was considered. Absorption characteristics of melting slag before and after the pre-treatment were analyzed by heavy metal equilibrium and stationary-phase column experiments, which in turn were analyzed by comparison experiment with activated carbon. As a result of heavy metal elution experiment, every metal item existed in a much lower amount than the criteria or was not detected, implying that there is no problem recycling it. Absorption equilibrium experiment showed that the time for pre-treatment melting slag to reach the equilibrium was reduced, while the absorbed amount was greatly increased. Stationary-phase column experiment assures us that the elimination rate was not changed much by influx rate, pH and the change in packing volume rate, indicating that this melting slag can be used not only as a filter media to control the quality of early rainwater but also in many areas of water-processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.76-82
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• 2013

This study was carried out to evaluate the effect of wheat gluten on quality characteristics of white pan bread with 10% resistant starch. White pan bread was fortified with wheat gluten at levels of 2%, 4% and 6% w/w. The pH of dough and white pan bread, specific loaf volume, water activity, baking loss rate, crumb color, hardness, and sensory evaluation were analyzed for quality characteristics. The pH of processed dough and white pan bread with additional vital wheat gluten was lower than that of control, and pH increased with increasing wheat gluten content. Water activity was lower in white pan bread with added vital wheat gluten than in the control, however there were no significant differences. Specific loaf volume revealed a higher value in tests than in the control, and the products revealed a higher specific loaf volume with higher amounts of vital wheat gluten. However, the baking loss rate decreased with increasing wheat gluten content. In terms of crumb color analysis, L, a, and b values lowered with increasing wheat gluten. Hardness appeared to be lower in tests than in the control, and the test with 6% wheat gluten showed the lowest value among the products. In a sensory evaluation, the product with 4% wheat gluten revealed the highest score. As a result of this study, 4% wheat gluten is considered to be the reasonable level in preparing white pan bread with 10% resistant starch.

• Food Science and Preservation
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• v.18 no.2
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• pp.131-142
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• 2011

The primary objective of this study is to investigate the quality properties of noodles added with germinated non-waxy (Saesalbori) and waxy (Saechalbori) barley flours at concentrations of 10%, 20% and 30% to wheat flour. The quality characteristics of the samples were assessed for color, cooking characteristics (water absorption, volume increase of noodles and turbidity of cooking water), texture profile analysis (TPA) and sensory evaluation. Regarding the cooking properties of the noodles, adding waxy barley flour did not affect cooking yield and volume increase significantly(p<0.05), but noodles added with germinated Saesalbori at level of 10% had the lowest values of cooking yield and volume increase. Adding both types of flour increased the turbidity of the noodle soups. There was a common downward trend in $L^*$ and $b^*$ values and upward trend in $a^*$ value when increasing the level of barley used progressively. Adding germinated Saechalbori decreased the hardness, springiness and gumminess of noodles but did not cause any change in cohesiveness significantly while adding germinated Saesalbori decreased all the TPA parameters of the samples. Furthermore, the sensory analysis results showed that cooked noodles with 10% added germinated barley had no significantly different overall acceptance from the control sample. 20% substitution still resulted in acceptable sensory qualities. However treatment with both the substituted flours up to 30% was shown to cause unpleasant sensory qualities of noodles.

• Water Engineering Research
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• v.1 no.3
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• pp.171-185
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• 2000

A mathematical model to adequately predict complex mixing characteristics of sorptive polluants in natural streams with pools-and-riffes has been developed. In this model, sorption of pollutants onto the bed sediment as well as mass storage and exchange in the storage zones were incorporated into one-dimensional mass balance equatins. The geometric and hydraulic characteristics of the pool-riffle sequences were properly conceptualized. Simulations with parameters of pool-and-riffle streams better fit the measured data in overall shape and peak concentration than simulations with parameters for uniform channels. The analyses on the characteristics of the storage zone model parameters reveal that a linear relationship between the logrithm of the storage zone volume ratio and a function of the friction factor exists. A linear relatiohship might also be tenatively assumed between the logarithm of the dimensionless mass exchange coefficient and the logarithm of the aspect ratio of the storage zone if some of the high values of the dimensionless mass exchange coefficient collected on the successive bed forms are excluded.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.6 no.2
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• pp.93-102
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• 1994

It is the goal of this study to provide the essential data for design and operation of optimum water supply system. Experimental and theoretical analyses have been conducted for various parameters, for example, volume and air percent of pressurizing tank, pump speed and pressure range inside tank, etc. Pressure inside tank with time, flow rate, energy consumption rate and pump operation time have been obtained for design and operating parameters to optimize the components and to establish the operating method of system, and therefore to contribute to the development of technology from a point of view of the improvement of quality, the enhancement of system efficiency and the reduction of construction cost.

• Proceedings of the Korea Water Resources Association Conference
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• 2016.05a
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• pp.192-192
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• 2016

Nowadays, stormwaters have been affected by urbanization and climate change. These transition can cause many problems for hydrologic cycle by increasing runoff volume like flood and low water quality. As with other metropolises and peninsulas, Busan has involved with these problems too. Therefore, it is really vital to do some arrangements to solve them by low impact development (LID) technology. In fact, LID has been introduced to reduce runoff by applying some techniques such as green infrastructure (GI). In order to deal with the aforementioned issues in Busan, this study attempts to design and construct a hybrid green roof-planter box system at Pusan National University GI/LID Facility based on local weather. For this purpose, we used experiment and modeling method on some planter boxes and optimized them by trial and error method.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2022.04a
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• pp.61-62
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• 2022

The unit quantity is an important factor influencing the durability, workability, and quality of concrete. Methods for measuring the unit quantity include a high frequency heating method, a unit volume mass method, a capacitance method, and a microwave method. However, these methods have disadvantages of poor measurement method, time required, and accuracy, and a relatively experimental method compensating for these disadvantages was used to measure the unit quantity using a high frequency main sensor (FDR) capable of simple and fast measurement. In addition, the unit quantity was evaluated by analyzing the measurement data through deep learning.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.869-874
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• 2004

This study was conducted to investigate the effects of paprika juice on the quality characteristics of Jeung-Pyun (fermented and steamed rice cake). Jeung-Pyun was prepared with four different levels of orange paprika juice (0%, 10%, 25% and 50% replacement of water). The proximate composition analysis showed that moisture contents of Jeung-Pyun were 48.72∼49.36%, and crude protein, lipid and ash contents were 2.94∼3.13%,0.46∼0.63% and 0.60∼0.65%, respectively. The pH of Jeung-Pyun batters was decreased from 4.74∼4.83 to 4.27∼4.38 during 4 hours of fermentation at 35$^{\circ}C$. The maximum expanded volume was observed in control group, followed by 10% group, 25% group and 50% group and the volume expansion was decreased with the increased amount of paprika juice. The "L" value (lightness) was the highest in control group and decreased with paprika juice addition, while the "b" value (yellowness) was increased as the amount of paprika juice was increased. Rheology test showed that there were no significant differences in hardness an cohesiveness among four groups. Springiness and gumminess were the lowest in control group and increased with the increased amount of paprika juice. Results of sensory evaluation showed that there were no significant differences in scores of cell uniformity, sweetness, moistness and overall desirability between control and 10% group. Therefore. Jeung-Pyun prepared with 10% paprika juice was evaluated as the most acceptable one among test groups when compared to control.