• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.710-718
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• 2012

The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa and determine the optimal mixing ratio of Opuntia humifusa powder and eggs for the preparation of pasta. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of 6.64 mg/g and 90.12%, respectively. We used response surface methodology to obtain ten experimental points (including two replicates for Opuntia humifusa powder and egg) and Opuntia humifusa pasta formulation was optimized using rheology. Yellowness (p<0.001) displayed a linear model pattern, whereas lightness (p<0.01) and redness (p<0.01) were described by a quadratic model pattern. Mechanical properties showed significant values in hardness (p<0.5), chewiness (p<0.5), gummiess (p<0.5), and cohesiveness (p<0.5). The sensory evaluation parameters showed significant differences in color (p<0.5), appearance (p<0.5), flavor (p<0.5), texture (p<0.5) and overall quality (p<0.5). The optimum formulations processed by numerical and graphical optimization were found to be 7.30 g of Opuntia humifusa powder and 31.55 g of egg.

• The Korea Journal of Herbology
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• v.38 no.5
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• pp.21-29
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• 2023

Objects : This study aimed to identify the origin species of Ulmi Cortex and Ulmi Semen Pasta. Methods : I searched for different types of 'Yu(楡)' from Zhong Xiu Zheng Huo Jing Shi Zheng Lei Bei Yong Ben Cao (重修政和經史證類備用本草) of the Song Dynasty, then compared the descriptions of Yu with real life species. Items that were inconsistent were sequentially deleted to finally find the original species that satisfies all conditions. Results : There were five types of Yu : Jiyu(地楡), Jayu(刺楡), Langyu(郞楡), Goyu(姑楡), and Baekyu(白楡). Jiyu was Sanguisorba officinalis or Sanguisorba officinalis var. longifolia which was a herb. Jayu was Hemiptelea davidii (Hance) Planch. which had thorns on its branches. Ulmus laciniata had leaves that split into three branches. Langyu was Ulmus parvifolia which beared fruit in the fall. For these reasons, the four items above were ruled out. The fruit of Goyu was Ulmi Semen Pasta, which was the largest among fruits and was therefore Ulmus macrocarpa. The fruit of Baekyu was Yuhyup(楡莢) and the ancient coin Yuhyupjeon(楡莢錢) was resembled Yuhyup. The normal pulse of the lung resembled the appearance of falling Yuhyup. The peel of Baekyu was Yubaekpi(楡白皮), and when it was removed from coarse bark, contained an abundance of white sap; the place where this sap overflowed on the stem bark was white, therefore Baekyu was identified as Ulmus pumila. Conclusions : From the results above, the origin species of Ulmi cortex was Ulmus pumila and the origin species of Ulmi Semen Pasta was Ulmus macrocarpa.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.227-234
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• 2004

To determine the optimum mixing conditions of home made pasta with chives, samples were prepared with various compounding ratios of Durum wheat semolina (99, 198 and 297g), chive paste (27, 45 and 63g) and egg (72, 81 and 90g) using a central composite design, and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates of Durum wheat semolina, chive paste and egg were 191.10, 45.53 and 80.98g for color, 149.00, 47.00 and 73.24g for flavor, 185.06, 43.99 and 81.18g for elasticity, and 188.69, 42.32 and 82.36g for overall quality. These results show that Chive paste effect the color and flavor, and Durum wheat semolina and egg effect the elasticity and overall quality.

• Advances in aircraft and spacecraft science
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• v.6 no.6
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• pp.463-478
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• 2019

The present work investigates the effect on the flow-induced vibrations of the lay-up sequence of composite laminated axisymmetric structures, using an hybrid approach based on a wave finite element and a transfer matrix method. The structural vibrations, under deterministic distributed pressure loads, diffuse acoustic field and turbulent boundary layer excitations, are analysed and compared. A multi-scale approach is used for the dynamic analysis of finite structures, using an elementary periodic subsystem. Different flow regimes and shell curvatures are analysed and the computational efficiency is also discussed.

• Preventive Nutrition and Food Science
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• v.6 no.4
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• pp.240-243
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• 2001

Fresh pasta was packaged in a modified atmosphere of 22% $CO_2$/78% $N_2$ and compared with a control air package for its quality changes during storage at 8$^{\circ}C$. The modified atmosphere packaging suppressed the microbial growth of total aerobic bacteria and yeasts/molds with a concomitant reduction in the rates of physical and chemical quality changes, and thus successfully extended the shelf life of fresh packs from 20 days of air packs to 40 days based on microbial criterion of 10$^{6}$ cfu/g. The shelf life extension was greater when the initial microbial quality of the product was better.

• Smart Structures and Systems
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• v.13 no.4
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• pp.615-636
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• 2014

Aluminium Foam Sandwich (AFS) panels are becoming always more attractive in transportation applications thanks to the excellent combination of mechanical properties, high strength and stiffness, with functional ones, thermo-acoustic isolation and vibration damping. These properties strongly depend on the density of the foam, the morphology of the pores, the type (open or closed cells) and the size of the gas bubbles enclosed in the solid material. In this paper, the vibrational performances of two classes of sandwich panels with an Alulight(R) foam core are studied. Experimental tests, in terms of frequency response function and modal analysis, are performed in order to investigate the effect of different percentage of porosity in the foam, as well as the effect of the random distribution of the gas bubbles. Experimental results are used as a reference for developing numerical models using finite element approach. Firstly, a sensitivity analysis is performed in order to obtain a limit-but-bounded dynamic response, modelling the foam core as a homogeneous one. The experimental-numerical correlation is evaluated in terms of natural frequencies and mode shapes. Afterwards, an update of the previous numerical model is presented, in which the core is not longer modelled as homogeneous. Mass and stiffness are randomly distributed in the core volume, exploring the space of the eigenvectors.

• Advances in aircraft and spacecraft science
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• v.6 no.6
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• pp.443-461
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• 2019

This communication investigates exact and distorted similitudes and the related scaling laws for the analysis of both dynamic response and radiated power of rectangular plates. The response of a given panel in similitude from another one is determined from a generalization of the modal approach, allowing the use of mode shapes, natural frequencies and finally radiation functions in order to establish appropriate scaling laws. Analytical models of simply supported rectangular plates are used to produce both original and replica model responses under point mechanical excitation. Emphasis is then especially put on laboratory experiments which are performed on baffled simply supported aluminum panels under mechanical excitations. All the six possible scaling directions, i.e. predicting a plate vibroacoustic reponse from another plate, are reported. All obtained results show that structural response or radiated sound power of a given plate can be both recovered with satisfactory accuracy by using the related scaling laws, even if parent models are used.

• Clinics in Shoulder and Elbow
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• v.12 no.2
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• pp.115-125
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• 2009

Purpose: The purpose of the study is to evaluate the usefulness of CT arthrography (CTA) by conducting a comparative study of CTA and MR arthrography (MRA) with the arthroscopic findings in the same patients. Materials and methods: Forty nine patients who suffered from shoulder disease underwent MRA and CTA concurrently. The sensitivity and specificity of CTA was evaluated, as compared to MRA, in the case of four types of shoulder pathological lesions. The accuracy of CTA was evaluated by analyzing the arthroscopic findings of thirty four patients. Results: Compared to MRA, CTA showed a sensitivity of 90% and a specificity of 100% for diagnosing supraspinatus tendon (SST) full thickness tear, and CTA showed a sensitivity of 100% and a specificity of 97.5% for making the diagnosis of superior labrum anterior to posterior (SLAP) lesion. For diagnosing partial articular side supraspinatus avulsion (PASTA) lesion, some studies have shown the usefulness of CTA with a sensitivity of 71.4% and a specificity of 97.7%. However, for diagnosing SST bursal side partial tear, the sensitivity of CTA was as low as 10%. CTA has been shown to be relatively accurate when the diagnoses were verified with the arthroscopic findings; diagnosing SST full thickness tear and SLAP lesion with CTA has shown an accuracy of 100% and87.5% respectively, and CTA showed 71.4% diagnostic accuracy for PASTA lesion. Conclusion: CTA was a useful tool and it was equivalent to MRA for the assessment of SST full thickness tear, SLAP lesion and PASTA lesion, but not bursal side partial tear. Thus, it may be used preferably to diagnose shoulder pathology and for follow up as an inexpensive tool after operation.

• The monthly packaging world
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• s.374
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• pp.59-64
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• 2024

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1519-1519
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• 2001

The aim of this work was to test the feasibility of NIRS in analysing textural characteristics of “Pasta Filata” cheese during the shelf-life. For this purpose, 128 samples of “Pasta Filata” cheese, subdivided into two sets on the basis of the wax used to avoid mechanical damages (paraffin, biodegradable wax), were analysed by using an InfraAlyzer 500 (Bran+Luebbe). Analyses were performed at room temperature. Samples were cut into small cylinders (D=3.2 cm, height = 1 cm), in agreement with literature information. Data were processed by using Sesame Software (Bran+Luebbe). Samples were analysed, during the shelf-life, at 90 and 120 days. In parallel, textural characteristics were detected carrying out a compression method by using an Universal Testing Machine Instron model 4301 (Instron Corporation, Canton, Massachusetts). As compression probe was used a cylinder (D = 5.8 cm, height = 3.7 cm) and a speed rate of 20mm/min was applied. The load at 20 mm of compression was recorded on sample cylinders of 1.7 cm (D) by 2 cm (height). Qualitative analysis of full spectra showed the possibility to gather samples on the basis of the days of shelf-life. The textural characteristics of cheese during the shelf-life was evaluated by comparing NIRS data with rheological results. The best correlation was obtained applying MLR to the first derivative of normalized absorbance values at seven wavelengths. Load values were plotted against the NIR prediction values based on first derivatives. NIRS proved to be an useful tool in classifying samples on the basis of the shelf-life period as well as in predicting their textural characteristics ($R^2$= 0.916, SEC = 0.192, SEP = 0.248, SEV = 0.345).