• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1864-1871
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• 2013

The effect of additives on the quality of low salted doenjang was investigated during storage. Amylase activity gradually decreased during storage and protease activity decreased after four weeks. The number of yeast was lower in the mustard or ethanol added groups without a difference in bacterial count. The L- and b-values decreased gradually during storage with lower total color difference (${\Delta}E$) in garlic added doenjang. Gas production was reduced in the ethanol or mustard added groups. Titratable acidity and acid values were low in the ethanol and ethanol-garlic added ones. A reducing sugar content was higher in the groups with added additives. Ethanol decreased to the largest extent in mustard added doenjang. Amino-type nitrogen decreased in ethanol added doenjang, whereas ammonia-type nitrogen was low in the ethanol or mustard added groups. The taste, flavor, and overall acceptability of doenjang were significantly higher in the ethanol or garlic added groups than in the other groups.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.664-671
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• 2013

The objective of this study was to investigate the effect of high pressure treatment and type of binding agents on the quality characteristics of restructured pork. For binding agents, 2% (w/w) isolated soy protein (SP), 0.5% (w/w) wheat flour (WF) and 0.5% (w/w) ${\kappa}$-carrageenan (KC) were incorporated into meat batter with or without 0.5% (w/w) glucono-${\delta}$-lactone (GdL). The restructured pork was pressurized at varying pressure levels (0.1-450 MPa) for 3 min under ambient temperature and thermal treated at $75^{\circ}C$ for 30 min. As quality parameters of restructured pork, pH, water binding properties, instrumental color and texture profile analysis were determined and compared with control (C, no binder). For type of binders, SP exhibited the best water binding properties, however, the impact on textural properties were lesser than KC and WF. The addition of GdL decreased the pH of restructured pork down to 0.4 unit, while high pressure processing prevented the moisture loss caused from pH decrease by GdL. In particular, meat restructuring efficiency of SP as a binder improved under the presence of GdL. Therefore, the present study demonstrated the potential advantages of low amount of GdL (0.5%, w/w) combined with protein based binder (SP) and high pressure processing in restructuring meat particles.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.196-205
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• 1999

Kochujang prepared by liquid and solid koji using isolated bacteria(Sunchang 1 and Park 2) showing excellent enzyme activities were gamma irradiated at $15{\pm}1.5\;kGy$ to investigate their qualities from the physicochemical, microbiological and enzymatic points of view during fermentaion at $25^{\circ}C$ for 90 days. The amino type nitrogen contents were $0.6{\sim}0.7%$ after 30 days of fermentation. Irradiation completly stopped gas production which is one of biggest problem of kochujang distribution. Enzyme activities were some different according to koji and irradiation treatment. Amino type nitrogen content as one the most important quality indice was higher in kochujang fermented by isolated bacteria (Park 2) than non inoculated traditional kochujang. But sensory quality was not significantly different.

• Computers and Concrete
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• v.14 no.5
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• pp.599-612
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• 2014

This paper presents the effects of the construction stages using time dependent material properties on the structural behaviour of concrete arch dams. For this purpose, a double curvature Type-5 arch dam suggested in "Arch Dams" symposium in England in 1968 is selected as a numerical example. Finite element models of Type-5 arch dam are modelled using SAP2000 program. Geometric nonlinearity is taken into consideration in the construction stage analysis using P-Delta plus large displacement criterion. In addition, the time dependent material strength variations and geometric variations are included in the analysis. Elasticity modulus, creep and shrinkage are computed for different stages of the construction process. In the construction stage analyses, a total of 64 construction stages are included. Each stage has generally $6000m^3$ concrete volume. Total duration is taken into account as 1280 days. Maximum total step and maximum iteration for each step are selected as 200 and 50, respectively. The structural behaviour of the arch dam at different construction stages has been examined. Two different finite element analyses cases are performed. In the first case, construction stages using time dependent material properties are considered. In the second case, only linear static analysis (not considered construction stages) is taken into account. Variation of the displacements and stresses are obtained from the both analyses. It is highlighted that construction stage analysis using time dependent material strength variations and geometric variations has an important effect on the structural behaviour of arch dams. The maximum longitudinal, transverse and vertical displacements obtained from construction stages and static analyses are 1.35 mm and 0 mm; -8.44 and 6.68 mm; -4.00 and -9.90 mm, respectively. In addition, vertical displacements increase from the base to crest of the dam for both analyses. The maximum S11, S22 and S33 stresses are obtained as 1.60MPa and 2.84MPa; 1.39MPa and 2.43MPa; 0.60MPa and 0.50MPa, respectively. The differences between maximum longitudinal, transverse, and vertical stresses obtained from construction stage and static analyses are 78%, 75%, and %17, respectively. On the other hand, there is averagely 12% difference between minimum stresses for all three directions.

• Korean Journal of Weed Science
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• v.32 no.3
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• pp.204-210
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• 2012

The physicochemical properties of tuber starch in water chestnut have been studied. Peak viscosity, hot paste viscosity and cooling peak viscosity were 5679, 3146 and 4262 RVU, respectively. In three transition parameters, onset temperature ($T_o$), peak temperature ($T_p$), and conclusion temperature ($T_c$) were 64.1, 68.5 and $72.3^{\circ}C$, respectively. Gelatinization enthalpy (${\Delta}H$ gel) was 4.48 J/g. A-type starch has a smaller proportion (11.4%) of short chains ($DP{\geq}12$) and a larger proportion (57.2%) of short chains ($13{\leq}DP{\geq}24$). The tuber starch of water chestnut displayed an A-type X-ray diffraction pattern showing a strong diffraction peak at $2{\Theta}$ values of $15.18^{\circ}$, $17.13^{\circ}$, and $23.1^{\circ}$, and a weak peak at $2{\Theta}$ values of $18.1^{\circ}$, $20.06^{\circ}$, and $26.69^{\circ}$. Their crystallinity was 28.6% and the mean starch granule size was 21.5 ${\mu}m$.

• The Journal of Korean Academy of Prosthodontics
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• v.53 no.4
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• pp.330-336
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• 2015

Purpose: This study evaluated the effect of loss of interproximal papilla, creating an undercut, on the accuracy of impression materials. Materials and methods: Two addition type silicone impression materials ($Extrude^{(R)}$ Speed Wash, $Imprint^{TM}$ II Quick Step Light Body) and one alginate impression material (Cavex Impressional) were used to make impressions of a maxillary master model simulating clinical conditions with or without interproximal papilla. Stone was poured in the impressions and working casts were fabricated. A total of 6 groups with 6 working casts in each group were scanned using 3-dimensional optical scanner. The accuracy of the impressions was assessed by measuring the dimensional changes (${\Delta}I$ (%)) of 6 distances on working casts compared to a master model with a 3-dimensional digitizing and inspection software. The data were analyzed by two-way ANOVA (P<.05). Results: Three of 6 distances showed statistically significant differences among the impression materials. Only 1 of 6 distances in alginate impression showed a statistically significant difference between casts with and without interproximal papilla (P=.047). Conclusion: The presence of undercut due to loss of interproximal papilla did not significantly influence the dimensional accuracy of addition type silicone and alginate impression materials.

• Journal of The Korean Astronomical Society
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• v.49 no.5
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• pp.199-208
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• 2016

We present photometric results of the δ Sct star V1162 Ori, which is extensively monitored for a total of 49 nights from mid-December 2014 to early-March 2015. The observations are made with three KMTNet (Korea Microlensing Telescope Network) 1.6 m telescopes installed in Chile, South Africa, and Australia. Multiple frequency analysis is applied to the data and resulted in clear detection of seven frequencies without an alias problem: five known frequencies and two new ones with small amplitudes of 1.2-1.7 mmag. The amplitudes of all but one frequency are significantly different from previous results, confirming the existence of long-term amplitude changes. We examine the variations in pulsation timings of V1162 Ori for about 30 years by using the times of maximum light obtained from our data and collected from the literatures. The O − C (Observed minus Calculated) timing diagram shows a combination of a downward parabolic variation with a period decreasing rate of (1/P)dP/dt = −4.22 × 10⁻⁶ year⁻¹ and a cyclic change with a period of about 2780 days. The most probable explanation for this cyclic variation is the light-travel-time effect caused by an unknown binary companion, which has a minimum mass of 0.69 M_⊙. V1162 Ori is the first δ Sct-type pulsating star of which the observed fast period decrease can be interpreted as an evolutionary effect of a pre-main sequence star, considering its membership of the Orion OB 1c association.

• Journal of Astronomy and Space Sciences
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• v.29 no.2
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• pp.151-161
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• 2012

An intensive analysis of 148 timings of V700 Cyg was performed, including our new timings and 59 timings calculated from the super wide angle search for planets (SWASP) observations, and the dynamical evidence of the W UMa W subtype binary was examined. It was found that the orbital period of the system has varied over approximately $66^y$ in two complicated cyclical components superposed on a weak upward parabolic path. The orbital period secularly increased at a rate of $+8.7({\pm}3.4){\times}10^{-9}$ day/year, which is one order of magnitude lower than those obtained by previous investigators. The small secular period increase is interpreted as a combination of both angular momentum loss (due to magnetic braking) and mass-transfer from the less massive component to the more massive component. One cyclical component had a $20.^y3$ period with an amplitude of $0.^d0037$, and the other had a $62.^y8$ period with an amplitude of $0.^d0258$. The components had an approximate 1:3 relation between their periods and a 1:7 ratio between their amplitudes. Two plausible mechanisms (i.e., the light-time effects [LTEs] caused by the presence of additional bodies and the Applegate model) were considered as possible explanations for the cyclical components. Based on the LTE interpretation, the minimum masses of 0.29 $M_{\odot}$ for the shorter period and 0.50 $M_{\odot}$ for the longer one were calculated. The total light contributions were within 5%, which was in agreement with the 3% third-light obtained from the light curve synthesis performed by Yang & Dai (2009). The Applegate model parameters show that the root mean square luminosity variations (relative to the luminosities of the eclipsing components) are 3 times smaller than the nominal value (${\Delta}L/L_{p,s}{\approx}0.1$), indicating that the variations are hardly detectable from the light curves. Presently, the LTE interpretation (due to the third and fourth stars) is preferred as the possible cause of the two cycling period changes. A possible evolutionary implication for the V700 Cyg system is discussed.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.147-152
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• 2016

This study was conducted to investigate the physicochemical quality properties and provide basic data for the activation of traditional Kamju of juice type product prepared by mixing malt and extruded rice collet powder. Malt extracts were prepared by extracting the mixture of malt and water at a weight ratio of 25:75 after soaking for 2 h at $45^{\circ}C$. Rice collet powder was prepared by adjusting the barrel temperature to $95^{\circ}C$, screw speed to $3.07{\times}g$, discharge port diameter to 7 mm and a raw material input to 50 kg/h, the powder was then ground to a particle size of 80 mesh. The physicochemical characteristics (pH, color, viscosity, reducing sugars, number of viable cells, free amino acids) and sensory evaluations were conducted at various time points during the saccharification and at different mixing ratios of the extruded rice collet powder to malt extract (5:95, 15:85, 25:75, 35:65, each at $55^{\circ}C$ for 9 h). As a result, with an increase in the proportion of the extruded rice collet powder and saccharification time, the physicochemical properties of traditional Kamju significantly improved (p<0.05). A mixing ratio of 35:65 rice collet powder to malt extract and a saccharification time of 9 h were found to be the most desirable conditions. However, based on the sensory evaluation, a mixing ratio of rice collet powder and malt extract of 25:75 and a saccharification time of 5 h resulted in the most preferable palatability of traditional Kamju (p<0.05). Therefore, the mixing ratio and saccharification time should be determined to provide a better choice with respect to the taste and economic aspects of traditional Kamju.

• Journal of the Institute of Electronics and Information Engineers
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• v.54 no.4
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• pp.16-21
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• 2017

In this paper, a Small-sized and planer resonator design of Magnetic Resonance - Wireless Power Transfer(MR-WPT) were proposed for practical applications of mobile devices, such as a laptop, a smart-phone and a tablet pc. The proposed MR-WPT system were based on four coil MR-WPT and designed as a transmitter part (Tx) and a receiver part (Rx) both are the same shape with the same loop and resonator. There are four different spiral coil type of resonators with variable of line length, width, gap and turns in $50mm{\times}50mm$ size. The both of top and bottom side of substrate(acrylic; ${\varepsilon}_r=2.56$, tan ${\delta}=0.008$) ere used to generate high inductance and capacitance in limited small volume. Loops were designed on the same plane of resonator to reduce their volume, and there are three different size. The proposed MR-WPT system were fabricated with two acrylic substrate plane of Tx and Rx each, the Rx and Tx loops and resonators were fabricated of copper sheets. There are 12 combinations of 3 loops and 4 resonators, each combination were measured to calculate transfer efficiency and resonance frequency in transfer distance from 1cm to 5cm. The measured results, the highest transfer efficiency was about 70%, and average transfer efficiency was 40%, on the resonance frequency was about 6.78 MHz, which is standard band by A4WP. We proposed small-sized and planer resonator of MR-WPT and showed possibility of mobile applications for small devices.