• Journal of the Korea Organic Resources Recycling Association
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• v.23 no.4
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• pp.52-62
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• 2015

This study estimated the contribution rates of inlet air flow, moisture content, air-filled porosity and particle size on the total pressure drop for the sawdust used as the bulking agent in the composting. The statistical model for pressure drop including the affecting factors was proposed.($R^2=0.998{\sim}0.950$) While the laminar air flow(v) and particle size(SIZE*v) had the positive relations to the total pressure drop, the turbulent air flow($v^2$), moisture content(MC*v) and air-filled porosity(AFP*v) had the negative relations. Total pressure drop sharply increased with increasing of the inlet air flow. And the most significant factors affecting to total pressure drop were the particle size(SIZE*v) as positive factor and air-filled porosity(AFP*v) as negative factor. The contribution rate to total pressure drop by the particle size(SIZE*v) was continuously increased with increasing of the inlet air flow, but the contribution rate by air-filled porosity(AFP*v) was decreased. And total pressure drop was little changed even though the increasing of moisture content above the range of dry moisture content 0.25. The contribution rates of affecting factors had the different tendencies with increasing of the moisture content, especially in the negative factors as air-filled porosity(AFP*v) and moisture content(MC*v). For effective composting process, it is preferable to select the sawdust with higher air-filled porosity as bulking agent to enhance the air permeability.

• Magazine of the Korean Society of Agricultural Engineers
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• v.26 no.2
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• pp.59-68
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• 1984

The Purpose of this study was to investigate the effect of the change in misture content on some physical properties of grains, and some relations amont the properties. Materials included ere rough rice, brown rice, barley and wheat with the range of moisture content of 6~26 percent, 7~25 percent, 10~24 percent and 6~22 percent, respectively. Kernel dimension, sphericity, kernel weight, and volume were included as the physical properties of the grains. The results obtained are summarized as follows; 1. The ratio of grain length to the thickness was in the range of 3.59~4.16 for rough rice(Indica type), 2.98~3.27 for rough rice(Japonica type), 3.25 for brown rice (I.T.), 2.14~2.38 for brown rice(J.T.), 2.92~3.13 for barley and 2.10~2.21 for wheat, respectively. 2. The sphericity was found to be 42 percent for rough rice(I.T.), 48 percent for rough rice(J.T.), 52 percent for brown rice(I.T.), 62 percent for brown rice(J.T.), 45 percent for barley and 61 percent for wheat, respectively. 3. The kernel weight of grains was linealy increased with the increase of moisture content. At a specified moisture centent of 14 percent, the kernel weight was shown to be in the range of 4.72${\times}10^{-5}$~3.58${\times}10^{-5}$kg for wheat, 3.60${\times}10^{-5}$~3.12${\times}10^{-5}$kg for barley, 2.80${\times}10^{-5}$~2.35${\times}10^{-5}$kg for rough rice, and 2.24${\times}10^{-5}$~1.82${\times}10^{-5}$kg for brown rice, respectively. 4. The kernel volume was linearly increased with increase of moisture content. The rate of increase was significantly low for rough rice in comparison with the remaining grains. The kernel volume, at a specified moisture content of 14 percent, was in the range of 3.51${\times}10^{-8}$~2.76${\times}10^{-8}m^3$ for wheat, 2.84${\times}10^{-8}$~2.43${\times}10^{-8}m^3$ for barley, 2.93${\times}10^{-8}$~1.97${\times}10^{-8}m^3$ for rough rice, and 1.61${\times}10^{-8}$~1.29${\times}10^{-8}m^3$ for brown rice, respectively. 5. The kernel volume of grains was found to be related to the length, width, thickness and kernel weight as a exponential function. The kernel volume was shown to have correlation coefficient to the length factor rough rice and barley which were of low sphericity, while the width factor was predominant for brown rice and wheat which was of high sphericity.

• Preventive Nutrition and Food Science
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• v.14 no.4
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• pp.310-315
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• 2009

The partitioning behavior of the five printing ink solvents in nine lab-made cookies with various sugar and water content at 25${^{\circ}C}$ was studied to find out the presence and effects of interaction between the two ingredients on partitioning behavior in cookies. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone and hexane. It was observed that the partition coefficient (the solvent concentration in food compared to that in air, Kp) decreased as sugar increased in all case and increased as water content increased for all compounds except toluene. Statistical analysis by the F-test method was used to determine the significance of sugar-water interactions, as well as other single factors on partitioning behavior of each solvent. Sugar content alone had no significant effects, but the crystallinity of sugar, as changed by water content, affected the partitioning behavior of the five solvents significantly. Parameter estimation for each significant factor by SAS program yielded a regression equation, which was used to predict the partitioning behavior in the finished cookie. Kp values from the regression equation could be determined more precisely by applying a correction term for the interaction between sugar and water to the Kp values of each ingredient after baking.

• Geomechanics and Engineering
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• v.23 no.3
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• pp.261-273
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• 2020

This paper presents an efficient method utilizing user-defined computer functional codes to determine the reliability of an embankment slope with spatially varying soil properties in real time. The soils' mechanical properties varied with the soil layers that had different degrees of compaction and moisture content levels. The Latin Hypercube Sampling (LHS) for the degree of compaction and Kriging simulation of moisture content variation were adopted and programmed to predict their spatial distributions, respectively, that were subsequently used to characterize the spatial distribution of the soil shear strengths. The shear strength parameters were then integrated into the Geostudio command file to determine the safety factor of the embankment slope. An explicit metamodal for the performance function, using the Kriging method, was established and coded to efficiently compute the failure probability of slope with varying moisture contents. Sensitivity analysis showed that the proposed method significantly reduced the computational time compared to Monte Carlo simulation. About 300 times LHS Geostudio computations were needed to optimize precision and efficiency in determining the failure probability. The results also revealed that an embankment slope is prone to high failure risk if the degree of compaction is low and the moisture content is high.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.780-786
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• 2017

The objective of this study was to investigate the relationship between muscle fiber characteristics, intramuscular fat (IMF) content, and fatty acids composition in longissimus lumborum (LL) muscle from Hanwoo steers. The LL muscles were obtained from four quality grades (QG) carcasses and subjected to histochemical analysis. There were significant (p<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of muscle fiber types among muscles from four QGs. Both FNP and FAP of type I increased while those of type IIB decreased with increasing QG from QG 2 to QG $1^{{+}{+}}$ (p<0.05). Also, with increasing QG, the saturated fatty acid (SFA) proportion decreased while monounsaturated fatty acid (MUFA) increased significantly (p<0.05). IMF content was positively correlated with both FNP and FAP of type I, but negatively correlated with those of type IIB. The proportions of SFA and MUFA were significantly (p<0.001) correlated with both type I and IIB composition. These results implied that muscle fiber type composition is an important factor influencing fatty acid composition in LL muscle of Hanwoo steer.

• Composites Research
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• v.13 no.3
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• pp.30-37
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• 2000

The dynamic properties of short-fiber reinforced Chloroprene rubber have been studied as functions of interphase conditions and fiber content. The loss factor generally decreased with fiber content and showed different patterns according to interphase conditions. The better interphase condition showed the lower loss modulus, $E_2$. Also, the dynamic ratio decreased with fiber content and rapidly decreased in the case of double coatings, i.e., model C. Therefore, the short-fiber reinforced rubber could have the better isolation in frequency ratio($\sqrt{2}$ min.) compared to frequency ratio($\sqrt{2}$ max.). And we have investigate the possibility of applying short-fiber reinforced rubber to automotive engine mount.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.33 no.4
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• pp.130-137
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• 2010

This paper analyzes the main factors affecting user selection of a small-sum electronic payment system using survey data of 396 users. Several findings emerge. First, users consider three pillars and eight factors in adopting a new system : system features(stability, security, and flexibility), transaction cost(payment commission and settlement period), and financial capability of provider(stability of financial structure, risk management capability, and funding capability). Second, the stability of the financial structure of the system provider is the most important factor to user acceptance of a new e-payment system. Users tend to consider uncertainty risk more seriously than transaction cost. This reflects the reality that electronic payment system service industry has not fully fledged yet. Third, some moderating effects exist according to payment methods and business usages. As for payment methods, speedy settlement cycle for wired/wireless phone payment, system stability for credit card and account transfer payment, and security for advance payment means are crucial factors. As for business usages, the stability of financial structure for online game content, system stability for music and video content, proxy payment commission for e-learning content, flexibility of the payment system for digital adult content, and security for public services are decisive ones.

• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.60-65
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• 2009

Cookies were prepared by adding different levels (0, 5, 10, 15, and 20%) of purple sweet potato powder (PSPP) and their physicochemical and sensory characteristics were examined. With increase of the PSPP level, moisture content decreased and ash content increased (p<0.05). The spread factor of control cookies was higher than that of cookies containing PSPP. The incorporation of PSPP in cookies lowered the lightness and yellowness but increased redness (p<0.05). Texture measurement showed that the addition of PSPP did not affect the hardness of cookies. Results of acceptance test revealed that overall acceptability score was not significantly different between the control and the PSPP added cookies. Therefore, it is suggested that PSPP can be incorporated into cookies up to 20% without affecting the cookie quality. Total polyphenol content and antioxidant activity were assessed to examine the functionality of cookies. In addition, substitution of wheat flour with PSPP yielded cookies with higher polyphenol content and antioxidative activity (p<0.05). The peroxide value (POV) and acid value increased during storage at $60^{\circ}C$ for 80 days. The POV was significantly lower in cookies containing PSPP than the control cookies, suggesting that the addition of PSPP deterred the lipid oxidation (p<0.05).

• Carbon letters
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• v.20
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• pp.39-46
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• 2016

In this work, the effects of maleic anhydride (MA) content on mechanical properties of chopped carbon fibers (CFs)-reinforced MA-grafted-polypropylene (MAPP) matrix composites. A direct oxyfluorination on CF surfaces was applied to increase the interfacial strength between the CFs and MAPP matrix. The mechanical properties of the CFs/MAPP composites are likely to be different in terms of MA content. Surface characteristics were observed by scanning electron microscope, Fourier transform infrared spectroscopy, and single fiber contact angle method. The mechanical properties of the composites were also measured by a critical stress intensity factor (K_IC). From the K_IC test results, the K_IC values were increased to a maximum value of 3.4 MPa with the 0.1 % of MA in the PP, and then decreased with higher MA content.

• Preventive Nutrition and Food Science
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• v.19 no.2
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• pp.89-97
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• 2014

Broccoli (Brassica oleracea var. italia) florets were extracted with 80% methanol and the extract was sequentially fractionated with n-hexane, ethyl acetate, n-butanol, and distilled water. The extract and the fractions were evaluated for total phenolic content, sulforaphane content, antioxidant activity, and anti-inflammatory activity in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. The total phenolic content and sulforaphane content of the ethyl acetate fraction (EF) were 35.5 mg gallic acid equivalents/g and $620.2{\mu}g/g$, respectively. These values were higher than those of the 80% methanol extract and organic solvent fractions. The oxygen radical absorbance capacity of the EF [$1,588.7{\mu}M$ Trolox equivalents (TE)/mg] was 11-fold higher than that of the distilled water fraction ($143.7{\mu}M\;TE/mg$). The EF inhibited nitric oxide release from LPS-stimulated RAW 264.7 cells in a dose-dependent manner and inhibited $I{\kappa}B-{\alpha}$ degradation and nuclear factor-${\kappa}B$ activation in LPS-stimulated RAW 264.7 cells. In conclusion, the EF of broccoli florets exerted potent antioxidant and anti-inflammatory effects.