• Food Science of Animal Resources
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• v.42 no.3
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• pp.411-425
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• 2022

Semi-dried restructured sausages are restructured meat products with a high nutritional and economic value. However, excessively long drying times can have negative effects on the energy consumption, texture, and sensory properties of semi-dried restructured sausages. The objective of this study was to investigate the effects of different water contents on the drying and physicochemical characteristics of semi-dried restructured sausages. Sausages were prepared with different initial moisture contents (0%-50%) and drying time (0-580 min). The drying characteristics, including the drying rate, effective moisture diffusivity, and water activity of sausage were significantly improved as the initial moisture content was increased. When the initial moisture content of the sausage was 50%, physicochemical properties, such as color, porosity, shear force, and volatile basic nitrogen, were improved the most along with the decreased drying time. Scanning electron microscopy data showed greater porosity and pore size in sausages with the increase of initial moisture content. Collectively, our data suggest that an increase in the initial moisture content of semi-dried restructured sausages improves their drying characteristics and physicochemical properties.

• Journal of the Korean Society of Clothing and Textiles
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• v.20 no.6
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• pp.1071-1083
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• 1996

This study was carried out to obtain some fundamental data for designing thermally comfortable Korean folk clothes (KFC) which were classified into 4 groups according to seasons and materials. It was conducted to find the relationship among structural, thermal, and moisture transfer properties, and then the properties of heat and mositure transfer while changing thickness of air layer of selected similar fabrics with various thickness were examined. The summarized results of this study were as follows ; 1. The relationship between the structrual and thermal properties showed high positive correlation with thickness SE thermal insulation value (TIV), porosity & TIV. 2. The relationship between the structural and mositure transfer properties showed high negative correlation with thickness & moisture vapor permeability (Mp), porosity & Mp respectively. 3. The relationship between the heat and moisture transfer properites showed high negative correlation with qmax, air permeability (Ap), Mp & TIV while showed high positive with Ap & Mp respectively. 4. Resistance to dry heat transfer according to thickness of air layer for KFC was increassed rapidly up to 2 mm and above this increasing rate was reduced. Resistance to evaporative heat transfer was remarkable changes in 6∼8 mm but slowly in 6∼8 man. 5. Mioisture permeability index (i) according to thickness of air layer for KFC showed the greatest value at 2 mm but had not difference between groups according to thickness.

• The Journal of the Korea institute of electronic communication sciences
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• v.9 no.2
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• pp.173-180
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• 2014

The development process of a L-Band microwave radiometer for remote sensing of soil-moisture are described in this paper. Achieving the development aim of the measurement accuracy within 2% for soil moisture content of 0~50%, the requirements and specifications of the microwave radiometer and its receiver are drawn. The receiver with high gain, high sensitivity is designed and implemented to satisfy these requirements and specifications. The receiver has the bandwidth of 40 MHz, the system gain of 50 dB and the sensitivity of average value 0.19 K, maximum value 0.313K at 1390 MHz.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.593-599
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• 2009

This study was conducted to evaluate the quality characteristics of Dureup Sulgidduk samples to different amounts of Aralia elata leaf powder. Overall the samples contained 3.73% moisture, 27.12% crude protein, 1.73% crude fat, 8.06% crude ash and 11.68% crude fiber[ED highlight - very confusing, please clarify which samples(e.g. containing which amount of powder), also, should the moisture be 37. something? It dose not fall within the range in the next sentence. Furthermore, the percentages do not add up to 100, please clarify]. The moisture levels of the samples ranged from 37.72 to 40.45%, with samples containing 0% Aralia elata leaf powder having the highest moisture level. The color L-values decreased, while the a-value increased and the b-value did not differ in response to the addition of Aralia elata powder. The texture and hardness also decreased with increasing Aralia elata leaf powder content,-; however, these values increased in all samples over three days of storage. Finally, samples containing 4% Aralia elata powder received the highest cores for color, flavor, sweetness, softness and overall-acceptability.

• Journal of Environmental Science International
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• v.4 no.5
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• pp.427-435
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• 1995

In order to discuss the differences among the SMP(Surface Moisture Availability Parameter), by previous researchers on the basis of their own theoretical and empirical background, we assessed the SMP according to the soil types and volumetric soil water contents. The results are as follows. There are differences among all the five SMAPs. There's a tendency that the larger grain size, the higher value of parameters. And they divided into two groups for their value: one group has parameters with exponential function and the other with cosine and linear function. The maximum difference between the two groups appears when the volumetric soil water contents are 0.07m3m-3 for sand, 0.l1m3m-3 for loam, 0.12 for clay, and 0.13m3m-3 for silt loam. So, these differences must be considered when we estimate the surface evaporation rate. From field data, the paddy field soil around Junam reservoir is classified as a silt has high wetness, 0.56. So, the parameter obtained from the field measurement is much higher than that of Clapp and Hornberger(1978)'s Table. This study treated the SMP for a certain point of time in winter season. But if we measured the soil water contents continuously, we could obtain better time-dependent parameter. Key words : SMAP(Surface Moisture Availability Parameter), Paddy field, Volumetric soil water content, Evaporation, Capillary potential.

• Journal of the Korean Institute of Landscape Architecture
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• v.27 no.1
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• pp.122-131
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• 1999

Indoor environments are usually less than optimal for the growth of ferns, especially in regards to the water condition. These studies were performed to investigate responses involved in causing growth of ferns and presume management plan against the water deficit under indoor conditions. The effect of air humidity and soil moisture on the ferns was examined in Adiantume raddianum and Selaginella kraussiana. Results of experiments are as follows; 1. Under a low humidity condition, having a 25-50% RH. ornamental value of ferns decreased much more than under a 90% RH. Under a low soil moisture, such as sand treatment, ornamental value of ferns also decreased. 2. Leaf chlorophyll content, water content and stomata situations increased as air humidity and soil moisture went up. 3. Even if air humidity and soil water were not enough for ferns growth, the extending of irrigation cycle was helpful. 4. Under extremely low air humidity conditions, some water management, namely, using water holding soil or extending of irrigation cycle was desirable. Other methods of increasing air humidity, including water instruments such as ornamental pools, waterfalls, or fountains, grouping plants together were also helpful. But spraying water on leaves increased injury to ferns growth because of excess evaporation from the leaves. Though these studies, we learn that ferns are susceptible to water condition such as air humidity, soil water and water management. If other environmental factos are maintained with optimal conditions, water condition plays an important role in ferns growth in indoor environments.

• Journal of Biosystems Engineering
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• v.14 no.3
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• pp.207-214
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• 1989

In this study, impact force and angular displacement of the pendulum were measured by the load cell and potentiometer. Mechanical behavior of rough rice under impact loading was able to analyze precisely and efficiently, because measured data were accumulated and handled by the automatic data acquisition system making use of microcomputer system. Impact force and angular displacement were measured with a resolutiln of 1/1500 seconds in time. Mechanical behavior such as force and energy at rupture point of Japonica type and Indica type rough rice were measured with this system. After impact loading, the damage of rough rice was examined with the microphotograph and an allowable impact force was measured. The results obtained in this study are summarized as follows. 1. Machanical behavior of rough rice under impact loading was analyzed precisely and efficiently because measured data were accumulated and handled by this data acquisition system. 2. Rupture force and rupture energy of rough rice were appeared to be the lowest value in the range of 16 to 18 % moisture content, and rupture force and rupture energy of Japonica type were higher than those of Indica type in each level of moisture content. 3. From the result of the damage examined after the impact loading, allowable impact force was the lowest in the range of 16 to 18 % moisture content, and the value of the allowable impact force of Japonica type was higher than that of Indica type in each level of moisture content.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.1-10
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• 2017

This study investigated the quality characteristics of muffins by the amount of addition of suchero (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in functional alternative sweetener. The effects of suchero were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins during storage (1, 2, 3 days) were measured. As the ratio of suchero increased, the volume, specific volume, and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The moisture content of the sample containing suchero was higher than S0(control group). The addition of suchero increased L value of crust and crumb decreased, whereas a value and b value increased. The muffin with 100% of suchero (S100) in test group showed the lowest hardness. According to the sensory evaluation, the muffin with 50% of suchero (S50) showed the highest score in terms of appearance, color, flavor, taste, and overall acceptance, S50 showed the best result and the optimum addition of suchero.

• 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 the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.461-467
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• 1999

Sulgiduk is a typical Korean rice cake made by steaming rice powder with syrup and salt added. This study has measured moisture content, water activity, color, texture, and sensory evaluation of sulgiduk when persimmon leaves Powder was added. The material use\ulcorner was sulgiduk to which the 0% (C), l% (S$_1$), 2% (S$_2$), 3% (S$_3$), and 4% (S$_4$) of persimmon leaves powder were added. The moisture content of the raw rice powder for making sulgiduk was 32.40%, and that of the rice powder with syrup added was 37.97%-37.46%. The moisture content of the produced sulgiduk was 38.98%-37.93%, and the water activity was 0.97. In chromatic characteristics. the product had L value: of 73.86-59.16, a value of -2.86~-1.79 and b value: of 19.25-23.13. The texture charicteristics such as hardness, fracturability, gumminess, cohesiveness, chewiness and elasticity were not affected significantly by the persimmon leaves powder. In sensory evaluation. color, flavor, astringency, bitterness and overall quality were adversely affected with statistical significance(p＜001) by the addition of persimmon leaves. The juiciness and softness were also decreased as the persimmon leaves powder increased. In conclusion, it is recommended to add 1-2% of persimmon leaves powder to sulgiduk.