• International Journal of Highway Engineering
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• v.19 no.2
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• pp.87-95
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• 2017

PURPOSES : The objectives of this study are to evaluate moisture sensitivity of various asphalt mixtures and to suggest an alternate method for the dynamic immersion test, which is used to determine the application of anti-stripping agent, by analyzing bond strength. METHODS : The bond strength of various asphalt mixtures such as hot mix asphalt, warm mix asphalt, and polymer-modified asphalt was evaluated by the ABS test. In order to characterize moisture sensitivity at different temperatures of the mixtures, the ABS test was conducted at $-10^{\circ}C$, $5^{\circ}C$, $20^{\circ}C$, $40^{\circ}C$, and $54^{\circ}C$ under both dry and wet conditions. The concept of the bond strength ratio was applied for objective moisture sensitivity analysis. Moreover, the bond strength characteristic was compared to the dynamic immersion test to suggest an alternate method to determine the application of anti-stripping agent. RESULTS AND CONCLUSIONS : Overall, the polymer-modified asphalt demonstrates the highest bond strength characteristic regardless of moisture condition and temperature. The bond strength characteristic displays a highly reliable linear relationship from $5^{\circ}C$ to $40^{\circ}C$, and the relationship could be used to predict bond strength at any intermediate temperature. Based on the analysis of bond strength and retained asphalt ratio, the bond strength value of 1254 kPa could be applied as a criterion for anti-stripping agent.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.113-118
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• 1987

An intermediate moisture model food system was used to investigate the effects of water activity (Aw), temperature, pH and polyethyleneglycol (PEG) on the Maillard reaction. The initial molar ratio of glucose to lysine was varied from one half to four. The maximum Maillard reaction was obtained from an initial glucose/lysine molar ratio of approximately three. The rate of Maillard reaction showed a maximum in the range of water activity of a normal intermediate moisture food. 'the model food system was prepared to hold water activity range of 0.47-0.84 and the samples were held at various temperatures. The maximum browning rate occurred at an Aw value of approximately 0.89 at $40^{\circ}C$ and $60^{\circ}C$, 0.74 at $30^{\circ}C$ and 0.67 at $20^{\circ}C$, respectively. The Arrhenius activiation energies for nonenzymatic browning pigment production were 18.03, 15.18 and 9.90 Kcal/mole for the sample with Aw 0.84, 0.74 and 0.67. When the pH of the model system was increased, a significant increase in the browning reaction was observed. On the inhibitive effects of PEG, the higher degree of polymerization, the more inhibition of browning reaction.

• Food Science and Preservation
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• v.15 no.3
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• pp.340-346
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• 2008

This study investigated the microbial safety of apple snails and intermediate-moisture-content apple snail products subjected to various treatments, according counts of total bacteria, Escherichia coli, mold and yeast during storage at 4C Heating of raw apple snails at 95C for 5 min increased the storage period in relation to total bacteria, E. coli, mold and yeast-cell growth. Addition of 10% NaCl and 50% vinegar increased the microbial safety of apple snails. Microorganisms were not detected for 14 weeks in vacuum-packaged intermediate-moisture-content apple snail products stored at either 4C or 30C. These results suggest that heat treatment of raw apple snails, soaking in 10% NaCl and 50% vinegar solutions, and vacuum-packaging increases the shelf-life and microbial safety of apple snail products.

• Journal of Multimedia Information System
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• v.6 no.3
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• pp.155-164
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• 2019

We intended to confirm that microwave attenuation by tree leaves is strongly linked to water content in leaves. We sampled natural broadleaves, including Japanese cinnamon, and investigated their effects on the microwave (3 to 20 GHz) frequency characteristics using a network analyzer. Experiments determined that microwave attenuation by foliage increases as a linear function of frequency per unit weight (gram). As the frequency increases, the spatial resolution increases, but the phase difference (imaginary component) increases. So we solved the dispersion of phase difference by sweeping the frequency and taking the intermediate value. Based on these experimental results, we developed a microwave scanner on 10Ghz to describe foliage moisture as a image and to enable assessments of leaf condition. Photosynthesis is the process whereby plants synthesize oxygen and sugars from carbon dioxide and water, thereby converting light energy into chemical energy. Since water is a major parameter of photosynthesis, the quantity of water accumulated inside a leaf reflects leaf health. The equipment described here and related microwave technologies will help assess the capacity of leaves to absorb atmospheric carbon dioxide.

• Journal of the Korean Society of Tobacco Science
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• v.1 no.1
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• pp.39-45
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• 1979

Egg masses of the root- knot nematodes ( Meloidogyne incognita, M. arenaria and M. haply) were exposed to two different regimes of soil moisture (459 and 2459) and temperature ( -2$^{\circ}C$ and 33$^{\circ}C$), quite extreme condition in their natural environment, and their survival rate was compared. Three species did not show any difference in the rate when exposed to either soil moisture for 25 days, with the rate in the range of 8.6% to 10.4%. In response to temperature treatment, however, they differed : the best survival rate was obtained from M. incognita at high temperature ( 33"C) and from M, hapla at low temperature (-2$^{\circ}C$) plot. The third species (M. arenaria) was intermediate in both temperature regimes.imes.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.5
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• pp.700-704
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• 2004

Chinese-style pork jerky is a typical intermediate moisture meat product obtained by curing, drying and roasting pork samples. The chemical, physical and microbiological characteristics of pork jerky were evaluated throughout processing. The moisture content varied from 72.5% to 23.4 or 19.6% and aw varied form 0.97 to 0.74 or 0.72 in accordance with processing steps. The pork jerky roasted at $200^{\circ}C$ had higher shear value than roasted at $150^{\circ}C$ because the moisture content and aw of the former sample was lower than the later sample. The nitrite losses during whole processing steps amount to nearly 50%. The TBA value of pork jerky varied from 0.34 to 9.25 or 9.83 mg of malonaldehyde depended on processing steps. The VBN value of pork jerky ranging from 0.25 to 22.4 or 23.5 mg/kg depended upon processing steps. The ATPase activity of myofibrillar proteins during processing steps were partly or entirely denatured by the heat-drying or heat-roasting treatment. A gradual decrease in microorganism count during processing of pork jerky was also observed.

• Journal of Korea Water Resources Association
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• v.39 no.7 s.168
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• pp.605-615
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• 2006

In order to analyze movement of soil moisture, Time Domain Reflectometry(TDR) with multiplex system has been installed at the Bumreunsa hillslope of Sulmachun Watershed to configure spatial-temporal variation pattern considering seasonal characteristic. An intensive surveying was performed to build a refined digital elevation model(DEM) and flow determination algorithms with inverse surveying have been applied to establish an efficient soil moisture monitoring system. Soil moisture data were collected through an intensive and long term monitoring 380 hrs in November of 2003 and 1037 hrs in May and June of 2004. Soil moisture data shows corresponding variation characteristics of soil moisture on the up slope, buffer, main channel zones of the hillslope which were classified from terrain analysis. Measured soil moisture data were discussed in conjunction with flow characteristic through terrain analysis. Regardless season, immediate responses of soil moisture about rainfall looks similar but recession and recharge are primary characteristics of intermediate soil moisture variation for spring to summer and fall to winter season, respectively.

• Journal of Korean Society of Forest Science
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• v.75 no.1
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• pp.51-54
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• 1986

The good growth of Populus alba ${\times}$ P. glandulosa is shown at the foothill of the mountain where good soil moisture is available, but its growth is poor at the upper part of the mountain where soil moisture is limitted. Stomatal frequency, stomatal size and transpiration rates that affect soil moisture demand were determined in order to know how this character is inherited from its parents. Number of stomata per $mm^2$, length and width of stomata from the abaxial leaf and transpiration rate ($g/cm^2$) per day in P. alba ${\times}$ P. glandulosa showed intermediate values between those of their parents, while P. alba showed the highest values and P. davidiana the lowest values. The values of stomatal frequency of P. alba ${\times}$ P. glandulosa were close to the expected mean values of parents in the $x^2$ test, and in the regression analysis the transpiration rates for the hybrid and its midparent had strong relationship with 0.97 of regression coefficient. The fact that these intermediate characteristics were observed in the hybrid suggests incomplete dominance in the hybrid. It is concluded that soil moisture demand in P. alba ${\times}$ P. glandulosa and its parents is closed related to stomatal frequency, stomatal size and transpiration rate.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.11
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• pp.1746-1753
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• 2007

Steers (n = 335) of known genetic background from four fundamentally different growth types were subjected to two production systems to study differences in cooking loss (CL), tenderness, and chemical composition. Growth types were animals with genetic potential for large mature weight-late maturing (LL), intermediate mature weight-late maturing (IL), intermediate mature weight -early maturing (IE), and small mature weight-early maturing (SE). Each year, in a nine-year study, calves of each growth type were weaned and five steers of each growth type were developed on pasture or feedlot and harvested at approximately 20 and 14 mo of age, respectively. Data collected were CL and Warner-Bratzler shear force (WBS) for the Longissimus dorsi (LM), Psoas major (PS), and Quadriceps femoris (QF) muscles. Chemical composition was also determined from the right fore- and hindquarter. Data were analyzed using least squares analysis of variance for unequal subclass numbers. The beef growth $type{\times}production$ system interaction was significant for CL and WBS of the LM and ash in the lean trim of the forequarter. Growth types of LL and IL had greater (p<0.05) mean percentage CL in the PS and QF muscles than did IE and SE steers. Growth type LL had the highest (p<0.05) mean for both moisture and protein in the fore- and hindquarters; while SE had the lowest numerical mean value for moisture and protein in the fore- and hindquarters. Shear force of the PS did not differ (p>0.05) among steers of the four growth types. Increasing challenges to the cattle feeding industry may dictate that pasture development play a larger role in future production regimes. Producers should strive to match genetic growth type with available resources in order to remain viable and continue producing a quality product.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.265-270
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• 1972

An attempt was made in this study to investigate the possibility of processing squid along with pork into an intermediate moisture food, as an acceptable new item in Korea. To obtain a palatable and low cost product, portions of mixture consisting of equal amounts of ground squid and pork were cooked in soy sauce for 20 min, soaked in glycerol for 20 min at $80^{\circ}C$, and then air dried for 90 min at $60^{\circ}C$. During storage for 42 days in saturated humidity incubator at $37^{\circ}C$, the total microbial counts of the products packaged in polyethylene (0.05 mm), polypropylene (0.05 mm) and plastic laminated aluminum foil were decreased from 230 per gram to 40, 20 and 10 per gram respectively. In another long range storage test of 6 months, the results paralleled the above trends. Even though the TBA value of the samples increased during the storage, it was not so serious as to damage on the organoleptic quality of this product. The results indicate that stored product was as acceptable as the freshly prepared one.