• Food Science and Preservation
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• v.22 no.5
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• pp.652-659
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• 2015

The physical properties of wheat kernels were determined as a function of moisture content to optimize the design of equipment for post-harvest management. Several properties, including bulk density, dynamic repose angle, one thousand-kernel weight, specific gravity, length, width, thickness, and area of two wheat cultivars (Baekjjung: B and Jogyeong: J ), were studied in the moisture range from approximately 9% to 30% wet basis. As moisture increased, length increased linearly from 6.42 to 7.20 mm (B) and 8.71 to 9.15 mm (J), width increased from 2.90 to 3.49 mm (B) and 4.12 to 4.43 mm (J), thickness from 2.94 to 3.20 mm (B) and 3.29 to 3.63 mm (J), and area from 14.13 to $19.44mm^2$ (B) and 27.75 to $31.25mm^2$ (J). Additionally, the dynamic repose angle and one thousand-kernel weight increased linearly from $46.3^{\circ}$ to $54.0^{\circ}$ (B) and $46.3^{\circ}$ to $54.5^{\circ}$ (J) and from 32.26 to 41.51 g (B) and 45.30 to 63.07 g (J), respectively, as the moisture content increased. Based on the experimental measurements, only the bulk density and specific gravity decreased from 754.0 to $664.1kgm^{-3}$ (B) and 776.1 to $660.0kgm^{-3}$ (J) and from 1.2950 to 1.2265 (B) and 1.3379 to 1.2671 (J), respectively, as moisture content increased.

• Geomechanics and Engineering
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• v.7 no.5
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• pp.477-493
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• 2014

This study examines the behaviour of single micropiles subjected to axial tension or compression load in collapsible loess under in-situ moisture content and saturated condition. Five tension loading tests and five compression loading tests on single micropiles were carried out at a typical loess site of the Loess Plateau in Northwest China. A series of laboratory tests, including grain size distribution, specific gravity, moisture content, Atterberg limits, density, granular components, shear strength, and collapse index, were carried out during the micropile loading tests to determine the values of soil parameters. The loess at the test site poses a severe collapse risk upon wetting. The tension or compression load-displacement curves of the micropiles in loess, under in-situ moisture content or saturated condition, can generally be simplified into three distinct regions: an initial linear, a curvilinear transition, and a final linear region, and the bearing capacity or failure load can be interpreted by the L1-L2 method as done in other studies. Micropiles in loess should be considered as frictional pile foundations though the tip resistances are about 10%-15% of the applied loads. Both the tension and compression capacities increase linearly with the ratio of the pile length to the shaft diameter, L/d. For micropiles in loess under in-situ moisture content, the interpreted failure loads or capacities under tension are 66%-87% of those under compression. However, the prewetting of the loess can lead to the reductions of 50% in the tensile bearing capacity and 70% in the compressive bearing capacity.

• Journal of Korean Society of Water and Wastewater
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• v.19 no.2
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• pp.155-160
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• 2005

Gravity thickening process has been widely used in WTP sludge thickening at domestic water treatment plant. The operation method of the process is very simple, however, the process requires long detention time about 24~48 hours for sludge thickening, uses polymer, and low total solids of thickened sludge to increase sludge thickening efficiency. To solve there problems, we studied about flotation process, especially, electro-flotation (EF) process in WTP sludge thickening. Electro-flotation process is simpler than dissolved-air-flotation(DAF) process because EF needs only electrode and current to generate micro-bubbles and the operation is easy. This study was performed at two batch columns to compare interface height, total solids, effluent turbidity between an electro-flotation thickening and a gravity thickening. According to the result, an electro-flotation thickening was that interface height was decreasing, total solids had high concentration, and effluent turbidity was low in comparison with a gravity thickening. Also, it will make the high efficiency of following process, such as a dehydrating process and digestive process. because of high total solids and low moisture content in the sludge.

• Journal of the Korean Wood Science and Technology
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• v.26 no.1
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• pp.70-75
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• 1998

In this paper, the relationships between volumetric mixing ratio of rubber chip and physical and mechanical properties of wood/rubber composite panel was examined in order to investigate the mixture characteristics of wood and rubber chip. Because of the specific gravity of rubber differed from wood chip, physical properties of wood/rubber composite panel was shown very different values by mixing rate of chip element. Specific gravity in air-dry of composite panel was increased rapidly as volumetric percent of rubber chip was increased. Moisture content of composite panel was decreased as volumetric percent of rubber chip element was increased. This results was considered that wood weight is light and porosity material for moisture absorption. Compressive strength and modulus of rupture in bending test were decreased as volumetric percent of rubber chip increased. By mixing ratio control of chip elements, various wood/rubber composite panel can be applicable to every interior materials such as subfloor, playground, and exterior materials such as road blocks for recreational facilities in garden and forest and city parks.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.283-292
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• 1996

This study was performed to determine the physical properties of rice hull and straw which could be used for an optimum design and operation of the handling facilities for these rice crop by-products. The properties measured were kinetic friction coefficient , bulk density, and dynamic and static angle of repose. Rice hulls with moisture content of 13% and 21% were used throughout the test while rice straws of 10% and 16% moisture were chopped into 10mm length and used for the test. Friction coefficient was calculated from the horizontal traction forces measurement when a container holding the mass of rice hull and straw was pulled over mild steel. PVC, stainless steel, and galvanized steel surface by a universal testing machine. Bulk density was measured by an apparatus consisting of filling fundel and a receiving vessel. Dynamic angle of repose which is the angle at which the material will stand when piled was calculated from the photos of bulk samples after they were flowed by gravity and accumulated on a circular surface. Static angle of repose which is the angle between the horizontal and the sloping side of the material left in the container when discharging was also measured in the similar way. Results and conclusions from this study are summarized as follows . 1. Kinetic friction coefficient of both rice hull and straw were in the range of 0.26 -0.52 and increased with the moisture content. The magnitude of friction increased in the order of galvanized steel, stainless steel, PVC ,and mild steel. 2. Bulk densities of rice hull decreased while those of rice straw increased with moisture content increase . Average bulk densities of rice hull and straw were 96.8 and 74.7kg/㎥, respectively. 3. Average dynamic angle of repose for rice straw was 32.6$^{\circ}$ and those for 13% and 21% moisture rice hull were 38.9$^{\circ}$ and 44.9$^{\circ}$ , respectively. 4. Static angles of repose for both rice hull and straw showed increase with the moisture content. The values were 75.2\ulcorner and 80.2$^{\circ}$ for 13% and 21% moisture rice hull, respectively. Rice straws having 10% and 16% moisture content showed 87.3% and 89.2$^{\circ}$ static angle of repose, respectively.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.508-516
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• 2009

Chiffon cakes with 2, 4, 6, 8, or 10% of mulberry powder were made. Specific gravity and batter stability of chiffon cake batter were measured. And moisture content, color, height, weight, texture of chiffon cakes were measured. Consumers also evaluated the chiffon cakes for their liking. Specific gravity of control batter was 0.5 and there were no significant differences between control and chiffon cakes with 2, 4, 6, and 8% of the mulberry powder. The sample with 10% mulberry powder had specific gravity of 0.64 and it was significantly higher compared to the control. Stability of the batters were measured using Turbiscan and the control was the least stable whereas the batter with 2% mulberry powder was the most stable. The moisture content and weight of the cake did not differ between the control chiffon cake and cakes with mulberry powder. The height of the cake was the highest for the control cake at 7.56cm, but the differences between control, and samples with 2, 4, 6, and 8% mulberry powder were not significant. The sample with 10% mulberry powder had lower height of 6.55cm. 'L', 'a', and 'b' values of crust decreased significantly with increased content of mulberry powder. Crumb color('L' and 'b' values) decreased as mulberry powder content increased, while the 'a' value increased. Hardness significantly decreased as mulberry content increased. However, fracturability and springiness did not differ between control and sample cakes. Resilience of the control and sample cakes prepared with 2% mulberry powder were lowest, and resilience increased significantly as the amount of mulberry powder increased beyond 4%. Control cake was preferred overall by consumers, while the color, softness, and flavor of mulberry powder prepared cakes(particularly 2% powder) were specifically preferred. Mulberry flavor and astringency increased as the amount of mulberry powder increased, while sweetness did not change. The intensity of the egg flavor significantly decreased as the amount of mulberry powder increased. Intensity ratings of off-flavor did not differ among control and sample cakes. We recommend the addition of 2~6% mulberry powder to the recipe for chiffon cake.

• Korean Journal of Human Ecology
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• v.6 no.2
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• pp.167-172
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• 1997

The effects of replacement of sucrose with isomaltooligosaccharide(IMO) on physical, sensory and textural characteristics of high-ratio cakes were investigated. As IMO level increased, the specific gravity of batter decreased and the moisture content of crumb increased. A higher degree of IMO replacement for sucrose made cakes softer and more moist. The 40% and 60% IMO replcement cakes showed good acceptability. The hardness, chewiness and gumminess measured by texture analyzer were decreased with increasing IMO level.

• Journal of Industrial Technology
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• v.17
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• pp.119-124
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• 1997

This thesis is an experimental research of shear behavioral characteristics and shear behavioral coefficient of weathered residual soil which is mostly contained in soil of Korea. Using the weathered residual soil from mountain near Kangwon National University, this experimental research were contained the physical properties of sample in term of the basic test method such as specific gravity, plastic and liquid limit, grain-size distribution, density and water content. Experimental results obtained from direct shear test sand triaxial compression tests show that according to step loading, linear strain and linear stress increase continually and angle of internal friction decreases just little according to incresing of water content in case of ignoring the cohesion, and angle of internal friction appears the maximum angle near a optimum moisture content in case of considering the cohesion.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.341-348
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• 2013

The Rubus coreanus Miquel concentrate was added in 0 (control), 10, 20, 30, and 40% substitution ratios by weight per sugar. The specific gravity and water content in pound cake batter tended to increase specific gravity according to the added Rubus coreanus Miquel concentrate. The volume, weight, and specific loaf volume in pound cake tended to decrease by according to the addition Rubus coreanus Miquel concentrate. Moisture contents in pound cake tended to increase long the addition Rubus coreanus Miquel concentrate. Brix and pH also decreased. 'L' and 'b' along with the increase in 'a' values were followed in proportion to the substitution ratio. Typical textural parameters like hardness, gumminess, and chewiness were increased in proportion to the substitution ratios, but springiness decreased. Adhesiveness and cohesiveness did not show any considerable differences between the pound cakes. The sensory evaluation showed a high preference for pound cake made with 30% Rubus coreanus Miquel concentrate.

• Journal of the Korean Dietetic Association
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• v.27 no.3
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• pp.191-200
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• 2021

This study was carried out to investigate the effect of the addition of Taraxacum coreamm powder (TCP) (1%, 3%, 5%, 7%) on the quality of pound cake. The specific gravity of the pound cake increased, but the pH of the pound cake significantly decreased with the addition of Taraxacum coreamm powder. The weight of the pound cake slightly increased, whereas the volume and specific loaf volume decreased with the addition of TCP. The texture analysis showed that hardness, chewiness, and gumminess were higher with the addition of TCP than in the control group. The L and a value of the pound cake decreased, whereas the b value increased with the addition of TCP. The moisture content and the DPPH radical scavenging activities of the pound cake increased as percentages of TCP significantly increased.