• Korean Journal of Agricultural and Forest Meteorology
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• v.15 no.1
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• pp.40-49
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• 2013

Current service system of the Korea Meteorological Administration (KMA) for blooming date forecasting in spring depends on regression equations derived from long term observations in both temperature and phenology at a given station. This regression based system does not allow a timely correction or update of forecasts that are highly sensitive to fluctuating weather conditions. Furthermore, the system cannot afford plant responses to climate extremes which were not observed before. Most of all, this method may not be applicable to locations other than that which the regression equations were derived from. This note suggests a way to replace the location restricted regression equations with a thermal time based phenology model to complement the KMA blooming forecast system. Necessary parameters such as reference temperature, chilling requirement and heating requirement were derived from phenology data for forsythia, azaleas and Japanese cherry at 29 KMA stations for the 1951-1980 period to optimize spring phenology prediction model for each species. Best fit models for each species were used to predict blooming dates and the results were compared with the observed dates to produce a correction grid across the whole nation. The models were driven by the KMA's daily temperature data at a 5km grid spacing and subsequently adjusted by the correction grid to produce the blooming date maps. Validation with the 1971-2012 period data showed the RMSE of 2-3 days for Japanese cherry, showing a feasibility of operational service; whereas higher RMSE values were observed with forsythia and azaleas.

• Advances in concrete construction
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• v.10 no.4
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• pp.301-310
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• 2020

The following paper concentrates on the objective of studying the influences of extent of duration and temperature on the Pozzolanic properties as well as reactivity of locally existing natural clay of Nai Gaj, district Dadu, Sindh Pakistan. The activation of the clay only occurs through heating when temperature in a furnace chamber reaches 600, 700 and 800oC for 1, 2 and 3 hours and at 900 and 1000℃ for 1 and 2 hours. Furthermore, the strength activity index (SAI) of advanced pozzolanic material happens to be identified through 20% cement replacement for different samples of calcined clay as per ASTM C-618. The compressive strength test of samples had been operated for 7 and 28-days curing afterwards. The maximum compressive strength had been seen in mix E in which cement was replaced with clay calcined at 700℃ for 1 hour that is 27.05 MPa that is 24.31% more than that of control mix. The results gathered from the SAI verdicts the optimal activation temperature is 700℃ within a one-hour time period. The SAI at a temperature of 700℃ with a one-hour duration at 28 days is 124.31% which happens to satisfy the requirements of the new Pozzolanic material, in order to be applied in mortar/concrete (i.e., 75%). The Energy- dispersive spectrometry (EDS) along with the X-ray diffraction (XRD) have been carried out in means of verifying whether there is silica content or amorphous silica present in metakaolin that has been developed. The findings gathered from the SAI were validated, as the analysis of XRD verified that there is in fact Pozzolanic activity of developed metakaolin. Additionally, based on observation, the activated metakaolin holds a significant influence on the increase in mortar's compressive strength.

• Food Science and Preservation
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• v.14 no.6
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• pp.722-726
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• 2007

Extracting and analytical conditions of curcumin, and removal of bitterness substance from Curcuma longa L. were investigated. Absorption maxima was shown to be 424 nm at methanol solvent. Optimal conditions for analysis of curcumin was Zorbax eclipse $C_{18}$ column ; mobile phase, 75% MeOH ; flow rate, 0.8 mL/min ; wave length, UV 424 nm. Curcumin component was analyzed to be the highest content in methanol extract. In all samples, extraction yield by heating was shown to be effective as compared to room temperature. Curcumin contents of methanol and ethanol extracts in extraction of room temperature were 14.4 and 14.2 times higher than that of water extract, respectively. Two hot solvent extracts has a high curcumin content being 150 mg% as compared to room temperature. Extracting time was an effective condition when it was extracted for 60 minutes for elevating the curcumin content of water and methanol extracts. Bitter substance (BS) was markedly decreased in water extract by heat treatment of above $80^{\circ}C$. BS was weak in $121^{\circ}C$ treatment than in room temperature and it was however strong in $100^{\circ}C$ treatment. RT and $70^{\circ}C$ heat treatment were not different in BS intensity.

• Journal of the Korean Regional Science Association
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• v.40 no.2
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• pp.107-130
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• 2024

Urban land surface temperature (LST) change is a major environmental factor that affects the thermal comfort, energy consumption, and health of urban residents. Most studies that explored the relationship between LST and urban built-environment form analyzed only midday LST. This study explores the diurnal variation of summertime LST in Seoul using ECOSTRESS data, which observes LST at various times of the day and analyzes whether the LST variation differs by built environment type. Launched in 2018, ECOSTRESS operates in a non-sun-synchronous orbit, observing LST with a high resolution of 70 meters. This study collected data from early morning (6:25) to evening (17:26) from 2019 to 2022 to build time-series LST. Based on greenery, water bodies, and building form data, eight types of Seoul's built environment were derived by hierarchical clustering, and the LST fluctuation characteristics of each cluster were compared. The results showed that the spatial disparity in LST increased after dawn, peaked at noon, and decreased again, highlighting areas with rapid versus stable LST changes. Low-rise and high-rise compact districts experienced fast, high temperature increases and high variability, while low-density apartments experienced moderate LST increases and low variability. These results suggest urban forms that can mitigate rapid daytime heating.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.352-362
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• 1985

In succession to the previous paper, the present study was directed to investigate the optimal processing conditions of meat paste products with mackerel. To improve the gel forming ability of meat paste, washing conditions with water and alkaline solution, setting time and temperature, and heating temperature were controlled, and the influences of the freshness of raw mackerel and mixing ratios of ordinary and dark muscle on the qualities of meat paste products were discussed. The most effective condition for the keeping freshness of raw mackerel meat among different storage conditions was the forozen storage at $-20^{\circ}C$, followed by the storage at $-3^{\circ}C$ and ice storages, and this relation was coincided with the effect for maintaining of gel forming ability among above conditions, but there was no effect on keeping freshness of raw mackerel in the storage at $25^{\circ}C$. Gel strength of meat washed with tap water decreased with washing time, particularly, the meat washed three times showed higher gel strength than the meat washed more than 5 times. And the removal ratios of water soluble protein were $60\%$ in the meat washed three times and $90\%$ in the meat washed nine times. Washing effect of raw mackerel meat with alkaline solution was great at pH $6.5{\sim}7.0$ of meat paste yielding the highest gel strength in the meat washed with $0.5\%$ sodium bicarbonate solution. Gel strength of meat paste product decreased with the increase of mixing ratios of ordinary and dark muscle in the raw meat. In the setting conditions of meat paste examined, 15 hours at $5^{\circ}C$ and 2 hours at $30^{\circ}C$. The most suitable temperature for gel forming in heating conditions was $90^{\circ}C$, fellowed by $100^{\circ}C\;and\;80^{\circ}C$.

• Journal of the Korea Institute of Building Construction
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• v.11 no.3
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• pp.256-264
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• 2011

By implementing an analysis on the liquid flame proof agent infiltration of microwave-heated wood under soaking conditions (room temperature soaking, heat soaking), its correlation with wood temperature, and the structure of wood and permeating components after soaking in flame proof agent, which was carried out as basic research in order to improve the fire resistance performance of the wood itself, it is found that the infiltration increases as the microwave heating time increases, while for heat soaking, it is found that high infiltration as well as the stable permeability of flame proof agent is achievable. Also, when the wood temperature is more than $80^{\circ}C$, the infiltration by the flame proof agent increased, and a very even infiltration of flame proof agent was observed, which implies that the liquid flame proof agent has a dependency on temperature change of the wood as a condition to penetrate into the wood. As a result of fine structure analysis, the flame proof agent transfer between cells through pits was considered as a cause to increase the infiltration of flame proof agent, and it is also shown that for heat soaking among the permeating component analysis, as the crystallized flame proof agent around the heartwood and sapwood inner pits increases, the flame proof agent can penetrate into the the heartwood part.

• The Korean Journal of Mycology
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• v.28 no.2
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• pp.103-108
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• 2000

Various conditions for mushroom were investigated to study their effects on the mycelial growth of oyster mushroom and pathogens. Our results show that the optimal pasteurization temperatures for mycelial growth and pathogens are $60^{\circ}C\;and\;121^{\circ}C$ respectively. Both were then decreased by heating over $60^{\circ}C$ and getting down temperature under $121^{\circ}C$, respectively. In the experiment for pasteurization time, it was showed that both 8 and 12 hours pasteurization were greater than 24 hours treatment for the mycelial growth. In contrast, we didn't find any particular effect by different soaking time of substrates. The pH In substrates was leveled well by pasteurization and after-fermentation even though the acidity was lowered by extending the soaking time. Our results also show that the mycelial growth is greatest at $25{\sim}30^{\circ}C$ regardless of pasteurization time for substrates, Through the experiment with paddy straw as a substrate, it was showed that two time pasteurization was greater than one time for mycelium growth and pro-fermentation of paddy straw before pasteurization have resulted in worth mycelial growth compared with that of normal condition.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.17 no.3
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• pp.139-148
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• 2012

The short-term variation of salinity and temperature in a dyked estuarine environment is mainly controlled by the freshwater discharge from the dyke. We examined the distribution of salinity and temperature by the freshwater discharge in the Yeongsan River estuary using the CTD data obtained from 8 stations through three surveys in June (weak discharge) and August (intensive discharge), 2010. During the weak discharge in June, the surface salinity showed 30-32.5 psu and its horizontal gradient was relatively high around Goha-do (0.25~0.32 psu/km). On the other hand, the salinity of the bottom layer was almost constant in the range of 33 psu. Water temperature ranged $19{\sim}21^{\circ}C$ and displayed higher gradient in north-south direction than the gradient of east-west direction. During the intensive freshwater discharge on August 12, the salinity dropped to 9~26 psu. The maximum horizontal gradient of surface salinity reached 3.8 psu/km in the north of Goha-do where the strong salinity front was formed, and the horizontal salinity gradient of bottom layer was 0.28 psu/km. The horizontal gradient of water temperature was $-0.45^{\circ}C/km$ in the surface and $-0.12^{\circ}C/km$ in the bottom with high surface temperature near the dyke and decreasing gradually to the river mouth. After 3 days of the intensive discharge ($3^{rd}$ survey), the surface salinity increased to 22~26 psu. However, there still existed relatively high horizontal gradient around Goha-do. In the mean time, the bottom salinity decreased to 26.5~27.5 psu, but its gradient was not big as much as the surface gradient. According to time series of CTD profile near the dyke, the discharged fresh water jetted down temporarily and then recovered gradually with the recovering speed of 0.4 m/hour for the discharge case of $13{\times}10^6$ ton. Due to the combined effects of freshwater discharge and surface heating during the summer of 2010, the Yeongsan estuary, in general, underwent intensified vertical stratification, which in turn caused the inhibition of vertical mixing, especially inside area of estuary. Based on the spatial distribution of salinity and temperature, the Yeongsan estuary can be divided into three regions: the Goha-do area with strong horizontal gradient of salinity and temperature, inner estuary from Goha-do to the dyke with low salinity, and outer estuary from Goha-do to the coasts with relatively high salinity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.464-477
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• 2013

There is a great need to develop a training program proven to change behavior and improve knowledge. The purpose of this study was to evaluate employee hygiene knowledge, hygiene practice, and cleanliness, before and after HACCP system implementation at one small-size restaurant. The efficiency of the system was analyzed using time-temperature control after implementation of u-HACCP$^{(R)}$. The employee hygiene knowledge and practices showed a significant improvement (p<0.05) after HACCP system implementation. In non-heating processes, such as seasoned lettuce, controlling the sanitation of the cooking facility and the chlorination of raw ingredients were identified as the significant CCP. Sanitizing was an important CCP because total bacteria were reduced 2~4 log CFU/g after implementation of HACCP. In bean sprouts, microbial levels decreased from 4.20 logCFU/g to 3.26 logCFU/g. There were significant correlations between hygiene knowledge, practice, and microbiological contamination. First, personnel hygiene had a significant correlation with 'total food hygiene knowledge' scores (p<0.05). Second, total food hygiene practice scores had a significant correlation (p<0.05) with improved microbiological qualities of lettuce salad. Third, concerning the assessment of microbiological quality after 1 month, there were significant (p<0.05) improvements in times of heating, and the washing and division process. On the other hand, after 2 months, microbiological was maintained, although only two categories (division process and kitchen floor) were improved. This study also investigated time-temperature control by using ubiquitous sensor networks (USN) consisting of an ubi reader (CCP thermometer), an ubi manager (tablet PC), and application software (HACCP monitoring system). The result of the temperature control before and after USN showed better thermal management (accuracy, efficiency, consistency of time control). Based on the results, strict time-temperature control could be an effective method to prevent foodborne illness.

• Journal of Korean Society of Forest Science
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• v.36 no.1
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• pp.26-32
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• 1977

Press drying was used on sapwood and heartwood of oak (Qercus acutissima Carruthers) to find profitable means of drying low grade logs. This study was designed to investigate the process of press drying considering core temperature, current moisture content, drying rate, drying time, final moisture content, dimensional change and drying defects. The drying tests were conducted using 1.5 centimeter thick material at platen temperature of $175^{\circ}C$ and pressure of 35psi. The results were summarized as fallows. 1. Core temperature was divided into three stages of drying characterized by initial heating period, plateau temperature, and period of rising core temperature. Plateau temperature of heartwood material was higher and longer than that of sapwood material. 2. The predicting equation for change in drying rate of sapwood material was log y=-2.7925-0.0811x as function of time. That of heartwood material was log y=-3.3382-0.0468x. 3. Sapwood material reduced the moisture content from 59 to 2.5 percent in 45minutes. Heartwood material reduced the moisture content from 64 to 3.3 percent in 55 minutes. 4. Shrinkage during press drying were 20.4 percent in thickness direction and 2.5 percent in width direction. Recovery on equilibrium conditioning at 65 percent relative humidity and temperature of $20^{\circ}C$. were 11.4 percent in thickness direction and 49.4 percent in width direction. 5. Heartwood material developed severe honeycombing and moderate checking. The sapwood material dried without honeycombing, checking and collapse. All material kept wood flat.