• 한국축산식품학회지
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• 제42권3호
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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.

• 한국축산식품학회지
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• 제42권1호
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• pp.98-110
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• 2022

Meat jerky is a type of meat snack with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study, beef jerky was prepared by injecting different concentrations of brine at different hot-air drying times (0-800 min). When the brine injection levels were increased to 30%, the drying characteristics of beef jerky, such as drying time and effective moisture diffusivity, were significantly improved owing to the relatively high water content and the formation of porous structures. The physicochemical properties (e.g. meat color, porosity, shear force, and volatile basic nitrogen) of the beef jerky injected with 30% brine were improved owing to the shortened drying time. Scanning electron microscopy images showed that the beef jerky structure became porous and irregular during the brine injection process. Our novel processing technique for manufacturing beef jerky leads to improved quality characteristics and shortened drying times.

• Geomechanics and Engineering
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• 제37권2호
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• pp.149-166
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• 2024

The acoustic emission (AE) technique is utilized to estimate the rock failure status in underground spaces. Understanding the AE characteristics under loading conditions is essential to ensure the reliability of AE monitoring. The AE characteristics depend on the material properties (p-wave velocity, density, UCS, and Young's modulus) and damage stages (stress ratio) of the target rock mass. In this study, two groups of granite specimens (based on the p-wave velocity regime) were prepared to explore the effect of material properties on AE characteristics. Uniaxial compressive loading tests with an AE measurement system were performed to investigate the effect of the rock properties using AE indices (count index, energy index, and amplitude index). The test results were analyzed according to three damage stages classified by the stress ratio of the specimens. Count index was determined to be the most suitable AE index for evaluating rock mass stability.

• Food Science and Biotechnology
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• 제15권5호
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• pp.756-762
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• 2006

Freeze concentration of milk was carried out through the controlled recrystallization of ice in a multi-stage freeze concentrator. Rheological characteristics of ice slurries were analyzed to determine efficient concentration levels for the freeze concentration process. It was determined that efficient concentration level was 17% of total solids in the first and 27% in the second stage. Physicochemical properties were compared between freeze concentrated and evaporated milk. Freeze concentrated milk was more similar in color appearance to control milk than was evaporated milk. pH significantly decreased in evaporated milk than in freeze concentrated milk. pH of freeze concentrated milk resulted in similar value to control. These results indicated the advantages of freeze concentration as a non-thermal milk processing technology in terms of physicochemical properties. Consequently, we investigated the influence of ice recrystallization on the rheological characteristics of ice slurries and physicochemical properties of freeze concentrated milk.

• 한국철도학회논문집
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• 제8권2호
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• pp.188-194
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• 2005

Aging characteristics of glass fabric/phenolic composites for tilting train subjected to combined environmental aging factors were investigated. A 2.5KW accelerated aging tester with a xenon-arc lamp was used to provide environmental aging factors such as temperature, moisture, and ultraviolet. A series of aging tests were conducted up to 3000 hours and several types of specimens were prepared along the warp direction and the fill direction. Mechanical degradations for tensile, flexural, and shear properties were evaluated as a function of exposure times through a material testing system. Thermal analysis properties such as storage shear modulus, loss shear modulus, and tan 3 were measured through a dynamic mechanical analyzer. Finally exposed surfaces of the composites were examined using a scanning electron microscope. According to the experimental results, mechanical properties and thermal analysis properties of glass fabric/phenolic composites were found to be slightly degraded as a function of exposure times due to combined environmental effects.

• 한국의류학회지
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• 제34권9호
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• pp.1567-1580
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• 2010

This study investigates the effects of visual texture on color emotion and establishes prediction models for color emotion by both physical color properties and visual texture characteristics. A variety of fabrics including silk, cotton, and flax were colored by digital textile printing according to chromatic hue and tone combinations that are evaluated in terms of color emotion. Subjective visual texture ratings are also obtained for gray-colored same fabrics to those used in color emotion tests. As a result, fabric clusters by visual texture factors showed significant differences in color emotion factors that are primarily affected by physical color properties. Finally prediction models for color emotion factors by both physical color properties and visual texture clusters were established, which has a potential to be used to explain color emotion according to the visual texture characteristics of fabrics.

• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2003년도 봄 학술발표회 논문집
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• pp.773-780
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• 2003

The characteristics of soft clays is very important for the land development plan. This study is to investigate correlations between the engineering properties and the characteristics of clay minerals of the disturbed clay samples obtained from Sihwa area. This study included X-Ray Diffraction Analysis, X-Ray Fluorescence Spectrometer Analysis, Scanning Electron Microscopy Analysis and Energy Dispersive X-Ray Spectrometer Analysis. The correlations between the clay mineral properties and the laboratory and field testing results were investigated.

• 전기학회논문지
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• 제58권4호
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• pp.688-693
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• 2009

The response characteristics of power system frequency are determined by generator droop characteristics and load damping properties. The characteristics of governor droops are termed by generators constant, while those of load damping by load constant. In this paper, the generator constant and the load constant are assessed by measured data at the event of generator trips.

• 한국식품영양학회지
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• 제3권1호
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• pp.1-8
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• 1990

Experiments were performed using sweet potato starch-wheat composite flours to study the rheology and baking properties of bread with composite flours and to test sensory characteristics. Doughs were prepared from mixtures containing wheat flour and 10, 20, and 30% of sweet potato starch(SPS). Standard methods were used to evaluate the rheology and characteristics of wheat composite flour.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 1997년도 추계학술대회 논문집
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• pp.377-380
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• 1997

In order to investigate the electrical characteristics due to the curing condition of silicone gel for Power Semiconductor, the V-I characteristics is studied. For experiment, We have made up several samples of different curing temperature and time such as 1[H],2[H] at 150[$^{\circ}C$], 160[$^{\circ}C$], 170[$^{\circ}C$]. As a result of the V-I characteristics, it is confirmed that the properties of specimen cured at 170[$^{\circ}C$], 2[H] is stable.