• Food Science and Biotechnology
• /
• v.16 no.6
• /
• pp.889-893
• /
• 2007

The demand of quality green banana chips is increasing in the world snacks market, therefore, the preparation of quality chips and their subsequent shelf life in packaging were evaluated in this study. Banana slices were fried in hot oil to the desired moisture content (2-3%) and oil content (40%) in chips at 3 different temperatures, and the impact of different pretreatments were compared by sensory assessment. A linear relationship between time and temperature was used to achieve the optimal processing conditions. Banana slices fried at the lower temperature of $145^{\circ}C$ took longer to reach the desired chip qualities, but gave the best results in terms of color and texture. Blanching was the most effective pre-treatment for retaining the light yellow color in finished chips. For extending the shelf life of chips, moisture proof packaging in double layer high density polyethylene was more effective than single layer low density polyethylene.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2020.11a
• /
• pp.161-162
• /
• 2020

In this study, as part of securing related data, water droplets were dropped on the upper part of the wooden board for flooring in an environment such as floor heating, and the degree of absorption according to the surface temperature change was tested. The test results showed that the contact angle of the surface was low (25℃→40℃) or the droplet was absorbed into the small plate and disappeared. The contact angle of the OSB and MDF was decreased within 30 minutes, but the surface water droplet was maintained longer than the plywood. This is because the surface is coated with hydrophobicity unlike the plywood, but moisture absorption in the cross section after the second processing will not be prevented and it will lead to defect occurrence problem.

• Applied Biological Chemistry
• /
• v.46 no.1
• /
• pp.39-45
• /
• 2003

This study was conducted to investigate the effect of ash contents of bread flour on the rheology of frozen dough In making frozen dough by measuring amylograph, flrinograph and extensograph. The quality of frozen-stored dough under freezing condition ($-20^{\circ}C$, 12 weeks) was evaluated by measuring final proof time, moisture content, baking loss, loaf volume and hardness of bread with storage time. In bread flour with high ash content farinogram showed that water absorption, degree of softening increased but valorimeter value decreased. In bread flour with low ash content amylogram showed that gelatinization temperature and maximum viscosity increased and extensogram showed that the area and resistance of the bread flour increased. As the proof time increased the extensibility decreased. Final proof time of frozen dough was shortened at the bread flour with low ash content with storage time. In bread using the flour with high ash content, moisture content, increased but baking loss rate decreased while the hardness of product increased slowly with time. But in bread using the flour with low ash content, the loaf volume of baking increased but the hardness of product decreased. As the frozen storage time was shortened, the product was more stable and better in quality.

• Korean Journal of Food Science and Technology
• /
• v.19 no.2
• /
• pp.176-180
• /
• 1987

The sorption characteristics of dried garlic flakes stored at various relative humidity and storage temperature were studied. At low relative humidity below RH 51%, the sorption equilibrium was easily attained, whereas at higher relative humidity above RH 67%, the flakes were browned by higher equilibrium moisture content. The flakes were browned at relative humidity above 67% at $20^{\circ}C$ and $35^{\circ}C$, above 84% at $5^{\circ}C$, respectively. The moisture contents of monolayer value for the flakes were ranging from 5.80% to 6.20% (DB) with varying temperatures. And the necessity of moisture-proof packaging material suggested for the long term storage of the flakes because the lower moisture content and storage temperature, the higher driving force of wetting. Regression equation for browning rate prediction with relative humidity and storage temperature of the flakes was determined.

• Journal of the Korean Solar Energy Society
• /
• v.35 no.1
• /
• pp.97-106
• /
• 2015

Gypsum board is easy to manufacture of a variety of forms and has stable mechanical properties and thermal properties. And gypsum boards are widely used to the walls and ceiling of the building as the interior building materials. The studies about technology of applying the various features in the gypsum board with additives are being actively investigated. Development methods for enhancing performance of the gypsum board using additives are largely divided into two categories. The first case is functional gypsum board that is to improve the moisture absorption and moisture-proof properties. Also studies of adsorption and decomposition of indoor air pollutants of the gypsum board using porous materials as an additive are being actively investigated. Another case is applying thermal storage materials which gives the heat storage performance to gypsum board. In this paper, we would like to introduce the various cases of gypsum board applied various additives.

• KSII Transactions on Internet and Information Systems (TIIS)
• /
• v.16 no.10
• /
• pp.3275-3298
• /
• 2022

Cloud-based architectures for precision agriculture are domain-specific controlled and require remote access to process and analyze the collected data over third-party cloud computing platforms. Due to the dynamic changes in agricultural parameters and restrictions in terms of accessing cloud platforms, developing a locally controlled and real-time configured architecture is crucial for efficient water irrigation and farmers management in agricultural fields. Thus, we present a new implementation of an independent sensor-enabled architecture using variety of wireless-based sensors to capture soil moisture level, amount of supplied water, and compute the reference evapotranspiration (ETo). Both parameters of soil moisture content and ETo values was then used to manage the amount of irrigated water in a small-scale agriculture field for 356 days. We collected around 34,200 experimental data samples to evaluate the performance of the architecture under different agriculture parameters and conditions, which have significant influence on realizing real-time monitoring of agricultural fields. In a proof of concept, we provide empirical results that show that our architecture performs favorably against the cloud-based architecture, as evaluated on collected experimental data through different statistical performance models. Experimental results demonstrate that the architecture has potential practical application in a many of farming activities, including water irrigation management and agricultural condition control.

• Transactions on Electrical and Electronic Materials
• /
• v.9 no.1
• /
• pp.33-37
• /
• 2008

This paper describes the development of a new $5.0{\times}3.2mm$ SAW filter bank which is consist of 12 L, C matching components and 4 SAW bare chips on PCB substrate with CSP technology. We improved the manufacturing cost by removing the ceramic package through direct flip bonding of $LiTaO_3$ SAW bare chip on PCB board after mounting L, C passive element on PCB board. After that we realized the hermitic sealing by laminating the epoxy film. To confirm the confidentiality and durability of the above method, we have obtained the optimum flip bonding & film laminating condition, and figured out material property and structure to secure the durability & moisture proof of PCB board. The newly developed super mini $5.0{\times}3.2mm$ filter bank shows the superior features than those of existing products in confidence, electrical, mechanical characters.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.9
• /
• pp.1566-1572
• /
• 2004

Effects of azodicarbonamide (ADA) were investigated on the rheological properties of flour dough by measuring farinogram, amylogram and extensogram based on the amount of ADA added. Quality characteristics of the bread made with the ADA added dough were also evaluated by measuring dough volume, moisture content, pH, proofed time, baking loss and textural characteristics. The farinogram showed that water absorption, stability and elasticity of the dough with ADA were higher than those without ADA. However, its absorption time and weakness decreased compared to the dough without ADA. Through the amylogram, it was found that gelatinization temperature and maximum viscosity increased, but temperature of maximum viscosity reduced in the dough with ADA. The extensogram showed that the area and resistance of the dough increased slightly but extensibility decreased drastically after fermentation, resulting in the ratio of resistance and extensibility (R/E) of the dough with ADA was lower than those without ADA. The bread prepared with the dough containing ADA after freezing up to 12 weeks showed higher pH and specific loaf volume but lower moisture content, second proof time and resistance than those without ADA.

• KIEAE Journal
• /
• v.14 no.3
• /
• pp.105-109
• /
• 2014

The recent rising living standards, environment-friendly, well-being and health aspects of life in the basic gratification, as well as the desire for a pleasant environment emotionally environmentally friendly way of external space or industrial interest in the indoor environment, the manifestation. In particular, the biggest problem of the indoor environment has been emerged as a Sick House Syndrome indoor space that is provided to the building materials, and the impact on the domestic and the indoor environment, and clean the house in a health standards are specified as laws. The performance rating and the various materials to create environmentally-friendly standards for building materials. The more detail, Porous clay material, toxic substances released by applying the high humidity and the water itself, and to absorb the moisture, if the emissions, without a separate device, to maintain a comfortable indoor environment and at the same time, one of the causes of Sick House Syndrome breaking down harmful substances to absorb a comfortable indoor environment to maintain an environmentally-friendly building interior material studies. It is aimed at the development to multi-functional high performance eco-friendly construction materials, rather than through one feature performance, identify key features for national and international eco-friendly building materials can exert Water Vapour Adsorption raw, decomposed materials for the application and selection.

• Journal of Forest and Environmental Science
• /
• v.35 no.4
• /
• pp.213-222
• /
• 2019

Climate change has been intensifying and affecting forest ecosystems. Over the years, the intensity and frequency of climate change have increased and the effects of climate change have been aggravating due to cumulative greenhouse gases such as CO₂, which has resulted in several negative consequences, drought being the main threat among all. Drought affects forest ecosystems directly and indirectly. Insufficient soil moisture, due to drought, may affect the growth of plants and soil respiration (SR), and soil temperature may increase because of desiccated soil. In addition, the mortality rate of plants and soil microorganisms increases. As a result, these effects could reduce forest productivity. Thus, in this article, we have presented various research studies on artificial drought using throughfall exclusion, and we have mainly focused on SR, which is significantly related to forest productivity. The research studies done worldwide were sorted as per the main groups of Köppen-Geiger climate classification and intensively reviewed, especially in tropical climates and temperate climates. We briefly reviewed the properties among the exclusion experiments about the temperate climate, which mostly includes Korean forests. Our review is not a proof of concept, but an assumption for adequate investigation of drought effects in the Korean forest.