• International Journal of Highway Engineering
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• v.6 no.4 s.22
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• pp.75-89
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• 2004

Long term performance of concrete pavement significantly depends on the given construction and environmental condition. It means that random cracks and extreme crack width due to inappropriate quality control at the early age might lead to decreasing the pavement service life. The temperature and moisture during the construction, cement and aggregate types, curing condition are major components to affect the quality of the concrete pavement at the early age. First of all, the high temperature differential, that is made by increasing air temperature and the heat of cement hydration, is known as the major contributor to severe cracks. In this study, tent covering was used for controlling temperature of the concrete slab. The field measurement data indicates that the effect of the tent covering is very significant to decrease possibilities of random crack occurrence and curling stress and enhance the long-term concrete strength. HIPERPAV(High PERformance PAVing software), a program predicting the strength and stress of an earty-age concrete pavement (72 hour after placement), is used for simulating the effects of tent covering. The HIPERPAVE results showed that the section with the tent covering has higher reliability than the section without the tent covering by 22.5%. In details, reliability is increased 72.5% (without the tent covering) to 95% (with the tent covering).

• Culinary science and hospitality research
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• v.23 no.2
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• pp.95-103
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• 2017

The present study was performed to develop healthier sweeteners for brown rice Dasik with chia seed powder. The quality features and sensory evaluation were tested for brown rice Dasik with chia seed powder added with five different sweeteners and the results are as follows. The Dasik (DS) with isomalto-oligosaccharide and starch syrup received the highest scores on moisture content tests. The results from hardness tests identified the DS with agave syrup as the hardest, and the results from the adhesiveness test verified that the DS with agave syrup as well as the DS with starch syrup produce the most adhesive DS. The results of the springiness test show that the DS with starch syrup has higher springiness than other sweetners. The highest score for the chewiness and cohesiveness tests was the DS with starch syrup, while the DS with isomalto-oligosaccharide received the highest score on the gumminess test. The results of the chromaticity measurement test found that the DS with starch syrup showed the highest score of 'L' and the lowest score with fructo-oligosaccharide. In addition, the highest score of 'a' was DS with isomalto-oligosaccharide and the lowest score of 'b' was the DS with starch syrup. The results of sugar content displayed that the DS with starch syrup was the highest and the DS with fructo-oligosaccharide was the lowest score. The results of sensory evaluation verified that color did not influence evaluators' preference investigation. The results of sweet flavor test found that the DS with honey and the DS with agave syrup had the most preferred by participants, but there was no statistically significant difference among all five different sweeteners from the sweet taste test. Furthermore, the DS with agave syrup received the highest score while the DS with agave syrup scored the lowest from the hardness preference test. General preference evaluation identified the highest score with the addition of fructo-oligosaccharide and the lowest score with the addition of isomalto-oligosaccharide. Thus, the findings of the present study provide the meaningful results to demonstrate the DS with fructo-oligosaccharide is the most suitable sweetener to manufacture brown rice DS added by chia seed powder, and this result will help marketers with creating meaningful strategies and with developing similar products using chia seed powder.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.159-168
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• 2017

This study was conducted to compare the food quality of domesticated species. Consumers surveyed for safe food intake and proper culture of food distribution. The results of the comparison study are as follows. Muscle moisture content, protein content, and fat content. K, P, and C showed relatively high values in the muscle of the sea bream. Fe showed low contents. As a result of measuring heavy metal component, Cd was not detected in sea bream and mullet, but $0.01{\pm}0.00mg/kg$ was detected in red mine. Other heavy metals were below the reference value or were not detected. Electrophoresis results showed that the band appeared at in red minefish. In the case of sea bream and swordfish, no distinctive features of the band were shown. In the case of sea bream, there was little difference in food science between the similar fish species and the red sea bream fish, but price was different. An environment should be created for consumers to buy the right ingredients at the price they want. It is necessary to educate consumers about food ingredients immediately.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.237-245
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• 2001

The purpose of this study was to develop a standardized recipe of Hwajeun(glutinous rice pancake with flower) by evaluating various methods appeared in the literature. For this purpose, the effects of the volume and temperature of water used to make dough on the sensory and rheological characteristics of Hwajeun were investigated. This experiment consisted of sensory evaluation in acceptance and intensity(appearance, color, moistness, softness, chewiness, adhesiveness, taste and overall preference), objective evaluation by using texture analyser, color difference meter and measurement of water content and oil absorption ratio. The loss ratio of moisture contents between dough and cooked Hwajeun were 2.4 ~2.8%, and the oil absorption ratio of Hwajeun made by 2$0^{\circ}C$water for kneading increased in proportion to the increment of water added(p＜0.01). In terms of color, b value of Hwajeun made by 104$^{\circ}C$ salted water for kneading showed higher value compared to the others. In the two bite compression test, adhesiveness, springiness, gumminess and chewiness of Hwajeun made by 2$0^{\circ}C$ water(36%) for kneading showed significantly(p＜0.05) high value among the samples. As a result of sensory evaluation, Hwajeun made with 27% of 104$^{\circ}C$ salted water for kneading was most preferred in softness, chewiness, taste and overall preference

• Food Science of Animal Resources
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• v.25 no.4
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• pp.472-477
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• 2005

This experiment was studied to investigate the physico-chemical properties and sensory evaluation in pickled quail egg during storage at 10 and $20^{\circ}C$ for storage periods 15 days. The weight change of the pickled quail egg were saw a big increase rate with the pickle during 10 days later, and the during storage at $20^{\circ}C$ were increased than the during storage at $10^{\circ}C$. Moisture, crude protein, crude fat and crude ash content of quail egg were 75.24, 12.13, 9.53 and $1.20\%$ respectively. The pH were showed increase pattern for pickle storage periods on 5 days at $10^{\circ}C$. Water soluble nitrogen of quail egg white saw decreased with during the pickle peroids at 10 and 15 days, and the non-protein nitrogen saw increased with according to pickle periods. The change of the viscosity by a rotation viscometer measurement saw increased with according to pickle period days. and the viscosity values saw increased on pickle periods at 5 days. The result of sensory evaluation of sample was S-3>S-2>S-1, in order.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.924-929
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• 2004

Quality characteristics of functional bread added with different concentrations of potato juice and processed by basic formulation were investigated. Specific volume and baking loss of bread added with 20% potato juice (potato juice : water = 20 : 80) were the highest. Moisture and crude protein contents increased with increasing content of potato juice, while crude lipid content decreased. Lightness (L value) and yellowness (b value) of bread decreased with increasing content of potato juice, while redness (a value) increased. Texture measurement showed springiness, cohesiveness, and brittleness increased with increase of potato juice content. Highest sensory scores for color (p < 0.001), flavor, and taste (p < 0.05) were obtained from bread added with 20% potato juice, while appearance (p < 0.01) and texture (p < 0.01) of control bread were highest. Glycoalkaloid contentsof bread added with 50 and 100% potato juice were 2.85 and 5.79 mg%, respectively.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.63-69
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• 1991

This study was undertaken for the purpose of studying the physicochemical propery of mungbean and texture of mungbean starch gels. Mungbean starch gel made with different levels of oil were tested to investigate the textural characteristics by mechanical test. The results are summerized as fallows: The content of moisture fat, protein, and ash in Seonwha mungbean were shown to be about 13.19%, 1.02%, 23.57% 3.13% respectively. Those of Seonwha mungbean crude starch were 12.48%, 0.63%, 0.94%, 0.13% respectively. The gain of dry crude starch from peeled mungbean was 22.48%. Water binding capacity of Seonwha mungbean crude starch was 183.1%. The pattern of change in swelling power of Seonwha mungbean crude starch for increasing temperature increased slowly to $70^{\circ}C$, and then increased rapidly. The pattern of change in solubility was similar to that of swelling power. The amylose and amylopectin content were 22.5%, 77.5%. Brabender hot-paste viscosities of mungbean crude starch at 8% and 10% showed the similar amylogram patterns with peak vicosity. By the Rheometer measurement result of 8% 10% mungbean starch gel, Hardness and Fractuability tended to be decreased as the addition level of oil increased. Elasticity, Adhesiveness, Chewiness, L, a, and b value tended to be increased as the addition level of oil increased.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.204-209
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• 2020

We investigated the physicochemical properties of brown rice by cultivar to select cultivar suitable for making brown rice porridge. The moisture content of the brown rice ranged from 8.79~11.78% with the highest varieties being 'Geonyangmi'. The crude ash and crude lipid content ranged from 1.02~1.65% and 1.65~3.26%, while the rest were similar except for 'Daebo'. Crude protein also had the lowest 'Daebo' and generally glutinous rice showed higher crude protein content than common rice. The hardness showed that 'Seolgaeng' and 'Keunnun' were the lowest, and 'Haiami' was the highest. In the RVA analysis, the setback was in the range -80.61~22.44 and was low in the order of 'Wolbaek', 'Baekjinju'', and 'Dongjinchal'. As a result of water binding capacity (WBC) measurement, 'Sindongjin', 'Geonyang' and 'Samkwang', were high in common rice, and 'Dongjinchal' and 'Hwaseonchal' were high in glutinous rice. Generally, solubility and swelling power in common rice was found to be lower than in glutinous rice. As a result, 'Samkwang' is considered suitable for brown rice porridge production because of high WBC, breakdown, and low setback.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.853-859
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• 2010

This study was performed to evaluate the physicochemical and sensory evaluation properties of Garaetteok changed with non-glutinous at different ratios germinated brown rice(GBR). Changes in the moisture content of GBR occurred with increasing non-glutinous levels of(1~3%) increase in the level. The color value decreased by with increasing the GBR, whereas the and b values were both increased. As the result of the measurement using the texture analyzer, hardness, cohesiveness, gumniness, and chewiness of Garaetteok tended to decreased in proportion to the amount of GBR in the formula. In the sensory evaluation, 40% GBR and 60% GBR in color, hardness, springiness, chewiness and overall acceptability than that of add compared to 100% and 80% GBR. And Garaetteok with 40% and 60% GBR showed the highest overall acceptability scores in overall acceptability. Therefore, we concluded that the addition of GBR on to Garaetteok improved the sensory characteristics as well as and delayed the retrogradation.

• Journal of the Korean Wood Science and Technology
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• v.36 no.4
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• pp.1-10
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• 2008

A series of the studies on the applied physical properties of domestic species have been conducted last three years. Pinus koraiensis and Larix kaempferi were two of the three species examined for the first year. Because the same apparatus and experimental procedures were used for all species, their results can be easily comparable. The experiments for sorption property were conducted with 20- and 80-mesh wood powder and resulted in their EMCs and sorption isotherms at various RH conditions. The thermal conductivity and diffusivity, and electric resistance and volumetric electric resistivity were measured with a thermal-wire device and a high electric resistance meter. The differences in the thermal and electric properties between quarter- and flat-sawn specimens were observed, which were partially attributed to their anatomical differences. An acoustic measurement system was used to evaluate dynamic MOE and internal friction. This paper provides the useful fundamental data for designing a wood structure, correcting a portable resistance-type moisture meter, and acoustic properties of wood.