• Journal of the Korea Furniture Society
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• v.11 no.1
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• pp.61-68
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• 2000

This study was carried out to investigate the effect of grain and veneer thickness on drying rate, required energy consumption, and drying defects such as checking, end waving, and burning during a far-infrared radiation drying process of decorative veneers of hard maple and beech. Most of the veneer could be dried from green to in-use moisture content within 30 to 360 seconds. The drying rates were significantly affected by veneer thickness, but there was little difference between edge-and flat-sliced veneers. The formation of checking during drying test was none or very slight. The percentages of the veneers defected by checks were higher in the flat-sliced veneers than in the edge-sliced veneers. The maximum end wavinesses in the flat-sliced veneers were almost 1.6 to 3 times larger than that in the edge-sliced veneers. All veneers were fee from burned marks during drying test.

• Korean Journal of Agricultural Science
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• v.8 no.2
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• pp.164-170
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• 1981

In order to develop feed source from shrubby area of mountain for dairy cow, some shrub and grass were harvestied by stage of maturity and analyzed the chemical composition of herbage, and fed to milking cow to know the effect on the body weight and milk production. And the results were summarized as follow. 1. The dry matter content of green herbage was ranged average 25~50% and Smilax china and Cocculus thunbergii were the lowerest as 26.25% and 26.36% respectively and Quercus serrata was the highest as 47.19% of the species. 2. The average protein content of herbage was widely ranged from about 5% to 20%. And Pueraria thunbergiana and Albizzia julibrissin were higher as nearly 20% and Miscanthus sinesis and Arundinella hirta were lower as nearly 5~7%. 3. The average crude fiber content of most species was rarged 20~30%. And Corylus heterophylla and Smilax china were lower as about 20% and Miscanthus sinensis and Arundinella hirta were higher as nearly 37%. 4. The crude protein content of most species was decreased and the fiber content was increased by abvanced the stage of maturity. And also moisture content of green herbage was decreased by seasonal changed. 5. When air dry herbage of 5 kg per head/day was substituted for rice straw, the weight of cows and milk yield and solid not fat content were Slightly increased.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.271-277
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• 2012

Ten green leafy vegetables were cultivated from medicinal plant seed. Their nutritional content, taste, appearance and texture were evaluated. Moisture content was $91.23{\pm}0.00%$ in $Saururus$ $chinensis$ (Sc), $90.39{\pm}0.05%$ in $Perilla$ $frutescens$ (Pa) and $66.78{\pm}0.05%$ in $Agastache$ $rugosa$ (Ar). The fat content was 8.89% in $Salvia$ $plebeia$ (Sp) and 0.13% in $Peucedanum$ $japonicum$ (Pj). The protein content was $11.1{\pm}0.00%$ in Ar and $0.54{\pm}0.03%$ in Pj. Total sugar content was $20.06{\pm}0.03%$ in $Geum$ $japonicum$ (Gj), $12.73{\pm}0.03%$ in $Coixlacry$ $majobi$ (Cm) and $1.04{\pm}0.03%$ in $Atractylodes$ $japonica$ (Aj). Medicinal leafy vegetables had higher glucose, sucrose and fructose, but lower maltose. Ascorbic acid content was $33.67{\pm}1.40$ mg% in Sc, $27.91{\pm}2.91$ mg% in Pa and $15.68{\pm}1.09$ mg% in At. Chlorophyll content was higher in $Perilla$ $frutescens$ var. $acuta$ Kudo than other leafy vegetables. The evaluation also showed that Cm, Pa and Aj tasted sweeter and had low acidity.

• Clean Technology
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• v.19 no.4
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• pp.469-475
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• 2013

In this research, the stabilization characteristics of upgraded coal using palm oil residues were investigated. The Eco coal, which is the Indonesian low-rank coal, was used as a raw material. The low-rank coal was mixed with palm fatty acid distillate (PFAD), and then dried in a nitrogen atmosphere at $107^{\circ}C$. The trend of spontaneous combustion of upgraded coal was studied by measuring of crossing-point temperature (CPT), low temperature oxidation and moisture readsorption. The results of the CPT measuring and low temperature oxidation showed that the propensity of spontaneous combustion of the upgraded coal was improved compared to the dried coal. The moisture readsorption characteristics of the upgraded coal was also improved. The upgraded coal was stabilized through the surface coating with PFAD, and stability of upgraded coal was proportional to the content of PFAD.

• Journal of Environmental Science International
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• v.19 no.7
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• pp.843-848
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• 2010

This study focused on the characteristics of change soil water with respect to soil thickness and soil mixture ratio, in order to effectively carry out an afforestation system for a roof with a low level of management and a light weight. Soil hardness tended to increase as sand particle was increase regardless soil thickness and soil porosity had more higher artificial soil than natural soil mixture. In case of soil pH, natural soil mixture had between 6.7 and 7.4, and artificial soil mixture had 6.0~6.8. Organic matter, electrical conductance and exchangeable content were highest in $L_{10}$, which it had the highest leafmold ratio. Soil moisture tension(kPa) in 15cm soil thickness was observed natural soil mixture had a considerable change but artificial soil mixture had a gradual change when non-rainfall kept on. In the experimental $L_{10}$, $S_{10}$, $S_7L_3$ and $S_5L_5$ object, the amount of moisture tended to rapidly decrease. However, in the experimental $P_7P_1L_2$, $P_6P_2L_2$, $P_5P_3L_2$ and $P_4P_4L_2$ objects, which contained pearlite and peat moss, the amount of moisture tended to gradually decrease. As a result, the use of a artificial soil mixture soil seems to be required for the afforestation of a roof for a low level of management.

• Journal of the Korean Society of Food Culture
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• v.37 no.1
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• pp.47-60
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• 2022

This study examines the effects of different cooking methods (stir-frying, steaming, superheated-steaming) on the contents and the true retention of moisture, water-soluble vitamins, and bioactive compounds of ten selected vegetables: broccoli, brussels sprout, cabbage, eggplant, green bean, onion, red cabbage, red onion, squash, and tomato. The total color difference (𝚫E) values were decreased after stir-frying the samples, except for eggplant, green bean, and tomato. The true retention of water-soluble vitamins (B₁, B₂, B₃, and C) was increased in most vegetables after superheated-steaming, as compared to steaming and stir-frying. Moreover, compared to the uncooked vegetables, a higher true retention of total polyphenol and flavonoid was obtained for most vegetables subsequent to superheated-steaming. Total anthocyanin content was detected only in eggplant, red cabbage, and red onion, and a smaller loss of anthocyanin was determined after subjecting red cabbage to superheated-steaming. Also, the free radical scavenging activities were higher in superheated-steaming vegetables, except in eggplant and squash. These results indicate that superheated-steaming induces a positive effect for retaining water-soluble vitamins and functional components of vegetables.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.87-102
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• 2024

This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n=20) and commercial pigs (n=20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.05). However, cull sow pork exhibited a red color and a higher pH (p<0.05). This appears to be the result of changes in muscle fiber number and area composition (p<0.05). Cull sow meat also displayed better water-holding capacity as evident in a smaller cooking loss (p<0.05), which may be related to an increase in muscle fiber cross-sectional area (p<0.05). In conclusion, muscle fiber composition influences the pork quality; cull sow pork retains more moisture when cooked, resulting in minimal physical loss during processing and can offer more processing suitability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.774-783
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• 2013

This study investigated the quality characteristics of boiled pork with different amounts (0.5, 1, 1.5, or 2%) of green tea, oolong tea and black tea extracts. Characteristics measured included approximate composition, water holding capacity (WHC), hardness, pH, Hunter's color value, total aerobic bacterial counts, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and sensory qualities. Green tea approximately contained 3.4%, 31.8%, 5.5%, and 57.7% of moisture, crude protein, crude ash, and carbohydrate, respectively. There were no significant differences with the type of tea. However, the crude fat content of green tea, oolong tea, and black tea were 1.6%, 1.0%, and 0.9%, respectively. Green tea had the highest content of crude fat (p<0.05). Boiled pork approximately contained 55.1%, 38.6%, 5.2% and 0.9% moisture, crude protein, crude fat and crude ash, respectively. The WHC of boiled pork, with tea extract added, significantly increased and there were no significant differences according to the type of tea. The hardness of boiled pork significantly increased as the amount of tea extract added increased (p<0.05). The pH of the boiled pork was not significantly different after storage for one day, but significantly decreased in control groups and boiled pork with 0.5% of any tea extract added during storage. However, in boiled pork with 1%, 1.5%, or 2% of any tea extract added, pH was not significantly different during storage. The Hunter's L and b values decreased in all boiled pork. The Hunter's a-values also decreased in boiled pork with green and black tea extract added, but increased in boiled pork with oolong tea extract added. In boiled pork with tea extract added, total aerobic bacterial counts significantly decreased as the amount of tea extract added increased during storage (p<0.05). The VBN values significantly increased during storage in all groups. TBARS values were significantly lower in boiled pork with green tea extract added, oolong tea added (at concentrations of 1%, 1.5%, or 2%), and black tea extract added compared to control groups on the first day. The sensory evaluation results showed that the color, flavor, and overall acceptance of boiled pork containing 1% of oolong or black tea extracts had the highest scores but there were no significant differences. However, taste scores were significantly different (p<0.05). These results indicate that boiled pork has improved quality characteristics with 1% of oolong or black tea extracts added.

• Korean Journal of Poultry Science
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• v.36 no.1
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• pp.77-84
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• 2009

The objective of the study was to investigate the effects of dietary green tea on chicken meat quality and fatty acid content. Broilers were fed one of the four dietary treatments containing 0, 0.5, 1 and 3 % green tea for 10 days. Crude moisture, crude fat, crude ash, pH, meat color (CIE $L^*$, $a^*$, $b^*$) and fatty acid composition were measured in chicken breast meat during cold-storage. Crude fat did not differ significantly among treatments. Dietary green tea increased the amount of unsaturated fatty acids and decreased that of saturated fatty acids in chicken meat, resulting in increased ratios of unsaturated fatty acids to saturated fatty acids. The amount of linoleic acid (18:2) and linolenic acid (18:3) was increased with increasing dietary green tea. Lightness ($L^*$), pH, TBARS, VBN, and total plate count were not significantly different during storage. Dietary green tea did not affect storage properties of chicken meat. The results of this study imply that dietary with green tea may have positive effects on chicken meat quality.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.314-322
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• 2010

The effects of five colored soybean (blue, red, yellow, white, and black) varieties on the quality characteristics of soybean paste (Doenjang) were investigated for proximate composition, salt content, pH, color, organic acid content, amino acid content, and mineral content after 80 days of aging. Soybean paste (Doenjang) samples were divided into TDS (traditional Doenjang prepared with soybean) and TDM (traditional Doenjang prepared with mixed soybeans, kidney bean, black soybean, kind of small bean, sword bean, green bean, red bean, at a radio of 1:1:1:1:1(w/w)). Moisture content was 49.66% for TDM and 49.52% for TDM. Protein and salt contents of the TDS sample were higher than those of TDM. The "L" values of the TDB sample increased the aging period was decreased. In contrast, the "L" and "$\alpha$" values of TDM did not show any significant differences. The main organic acids detected were malic acid > lactic acid > tartaric acid in the TDS and TDM samples. Glutamic acid contents were 2.83 g/100 g for the TDS sample and 2.15 g/100 g for the TDM. The levels of K, Mg, and Ca of the TDS sample were higher than those of TDM. No significant difference occurred between TDS and TDM regarding their quality characteristics after 80 days of aging. Further studies needed include sensory evaluation and functionality of soybean paste made from mixed soybean materials.