• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.773-778
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• 2004

Properties of wine produced from domestic grape, cultivar Campbell's Early, by carbonic maceration vinification process (CM) were investigated. Process required whole grape clusters without crushing or destemming and no yeast inoculation for fermentation. Fermentation heat was not generated. Yield of wine was 77%, close to that obtained by conventional process, 76%. Acidities of CM wines, free run and pressed wines, and conventional wine were pH 3.6 and 3.3, respectively. Tartaric acid contents of conventional, free run, and pressed wines were 1,813, 4,691, and 5,633 ppm, while those of malic acid were 3,446, 2,077, and 2,275 ppm, respectively. CM could reduce malic acid content by 2/3 that of conventional process. Both processes gave almost equal amounts of citric and acetic acids. CM wines had intense grape aroma and deep purple-blue, natural grape color.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.264-271
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• 2022

In this study, the nutritional properties of sterilized and non-heat-pressed raw perilla oil (SRPO) were studied and its potential as a functional food was evaluated. The copper, cobalt, and calcium levels were high in sterilized and SRPO. The total polyphenol content and ABTS radical scavenging activity were the highest in SRPO, whereas nitrite scavenging activity was the highest in 45℃ cold pressed perilla oil (CPPO). The above results confirmed that sterilized and non-heat-pressed perilla oil had high mineral and total polyphenol contents, as well as ABTS radical scavenging activity and nitrite scavenging ability. The peroxide value of SRPO decreased as the storage period increased, and the acid value of low-temperature pressed perilla oil over 65℃ (LPPO) significantly increased. This work also provided an opportunity to develop a new method for manufacturing perilla oil, and it is hoped that these experiments will form a basis for the commercialization of perilla oil.

• Journal of the Korean Wood Science and Technology
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• v.30 no.1
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• pp.25-33
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• 2002

Improvement of density profile and sound absorption capability of particleboard was attempted. Three types of hot pressing methods examined ; flat-platen pressing method (A-type pressing), hot pressing in forming box (B-type pressing), and hot pressing set up jagged caul in forming box (C-type pressing). The raw materials were larch(Larix leptolepis (S, et. Z.) Gorden) shavings, phenol formaldehyde resin, and the particleboard perforated with stair type. The physical and mechanical properties such as specific gravity, bending strength (MOR), internal bonding strength (IB) and sound absorption coefficients were examined. The results are summarized as follows : 1) The MOR and internal bonding strength of the board pressed in forming box were higher than those of flat-platen pressed board. 2) The minimum density to average density ratio in thickness direction which pressed in forming box showed about 923%, in the case of 35 mm commercial particleboard and 50 mm flat-platen pressed board, its values showed about 66.4% and 865% respectively. 3) Sound absorption coefficients of the particleboard perforated with stair type were higher than those of flat-plated pressed board and commercial particleboard.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1998.12a
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• pp.289-296
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• 1998

• Bulletin of Food Technology
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• v.21 no.1
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• pp.25-28
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• 2008

• Proceedings of the Plant Resources Society of Korea Conference
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• 2001.11b
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• pp.108-110
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• 2001

• Korean Journal of Materials Research
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• v.13 no.1
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• pp.59-63
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• 2003

The microstructural characteristics of $Al_2$$O_3$/Cu composites hot-pressed at different temperatures for atmosphere switching from $H_2$to Ar have been studied. When the composite atmosphere was switched at $1000^{\circ}C$ it led to more homogeneous microstructure than when the atmosphere was switched at $1450^{\circ}C$. The strong sensitivity of Cu to atmosphere, especially the oxygen content in the atmosphere, was found to be responsible for the observed change, based upon the interfacial phenomena related to the formation of $CuAlO_2$. The practical implication of these results is that an optimum processing condition for the design of homogeneous microstructure and stable properties can be established.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.783-788
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• 2007

An advantage to the extrusion of raw potatoes is a reduction in the energy input required to process potato products; however, the effects of extrusion on the properties of raw potato have not been studied. The purposes of this study were to develop a workable extrusion process for raw potato and to study the effects of extrusion conditions on the pasting properties of extruded potato products. The peak viscosity, final viscosity, pasting temperature, water solubility index, and water absorption index of pressed and pressed-dried potato extrudates decreased as die exit temperature increased, whereas they did not change as screw speed increased. The peak viscosity, final viscosity, and water solubility of steam-cooked potato products decreased with extrusion processing; however, they did not change with increasing die exit temperature and screw speed. Potato products with different degrees of depolymerization of extruded potato starch, depending on die exit temperature, were produced from raw potatoes.

• Structural Monitoring and Maintenance
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• v.5 no.2
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• pp.189-204
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• 2018

This paper examines the seismic responses of a reinforced concrete (RC) frame core-tube building with pre-pressed spring self-centering energy dissipation (PS-SCED) braces. The PS-SCED brace system consists of friction devices for energy dissipation, pre-pressed combination disc springs for self-centering and tube members as guiding elements. A constitutive model of self-centering flag-shaped hysteresis for PS-SCED brace is developed to better simulate the seismic responses of the RC frame core-tube building with PS-SCED braces, which is also verified by the tests of two braces under low cyclic reversed loading. Results indicate that the self-centering and energy dissipation capabilities are well predicted by the proposed constitutive model of the PS-SCED brace. The structure with PS-SCED braces presents similar peak story drift ratio, smaller peak acceleration, smaller base shear force and much smaller residual deformations as compared to the RC frame core-tube building with bucking-restrained braces (BRBs).

• Plant Resources
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• v.5 no.2
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• pp.124-140
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• 2002

The effects of drying agents and ethyl alcohol treatment on the flower color of Gentiana uchiyamai. The flower color was not much changed in flower sheet, in the case of absorbtion papers only. The color was least changed in Korean and China hwasunjis, in the case of absorbtion papers and silica gel treatment. The color was less changed in flower sheets, window papers, and China hwasunjis, and was most changed in newspapers, in the case of absorbtion papers and Na$_2$SO$_4$ treatment. The color was least changed in China hwasunjis, and most changed in dampened papers, in the case of absorbtion papers and CaO treatment. The color tended to change far from the original one, as treatment time got longer, in the case of 0.01M and 0.lM of tartaric acid. The longer the treatment time and the bigger the concentration of ethyl alcohol, the bigger flower color.