• 한국식생활문화학회지
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• 제23권2호
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• pp.252-257
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• 2008

The purpose of this study was to investigate the effects of skate (Raja kenojei) flour on the functional and sensory characteristics of Mandupi. Mandupi samples were prepared with wheat flour along with the addition of different amounts of skate flour, followed by functional measurements and sensory evaluations. According to the amylograph data, the composite skate flour-wheat flour samples had increased gelatinization temperatures with increasing skate flour content; whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. In terms of color values, L and b values decreased, but the a-value increased with increasing skate flour content. Furthermore, the addition of skate flour increased hardness, springiness, chewiness, and adhesiveness in the samples. Overall, based on sensory evaluations, the Mandupi containing 5% skate flour was preferred over the other samples.

• 한국멀티미디어학회논문지
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• 제20권2호
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• pp.336-343
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• 2017

We propose a real time personalized recommendation algorithm on the mobile device. We use a unified collaborative filtering with reduced data. We use Fuzzy C-means clustering to obtain the reduced data and Konohen SOM is applied to get initial values of the cluster centers. The proposed algorithm overcomes data sparsity since it extends data to the similar users and similar items. Also, it enables real time service on the mobile device since it reduces computing time by data clustering. Applying the suggested algorithm to the MovieLens data, we show that the suggested algorithm has reasonable performance in comparison with collaborative filtering. We developed Android-based smart-phone application, which recommends restaurants with coupons and restaurant information.

• 한국축산식품학회지
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• 제34권2호
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• pp.158-165
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• 2014

The effects of replacing pork back fat with brewer's spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced-fat sausages formulated with BSG pre-emulsion is lower than that of the control (p<0.05). The redness, yellowness, and apparent viscosity of reduced-fat chicken sausages increase proportionally with increasing BSG pre-emulsion (p<0.05). With increasing BSG pre-emulsion concentration, the fat contents and energy values are decreased in reduced-fat chicken sausages (p<0.05). The BSG pre-emulsion improves the hardness, gumminess, and chewiness of reduced-fat chicken sausages (p<0.05), and the reduction in fat and the addition of BSG pre-emulsion had no influence on the cohesiveness of the chicken sausage. And there is no significant difference in the overall acceptability among control, T1 (chicken sausage with 20% of BSG pre-emulsion, 10% of fat addition), and T2 (chicken sausage with 25% of BSG pre-emulsion, 5% of fat addition) (p>0.05). Therefore, our results indicate that BSG is effective dietary fiber source for manufacturing of reduced-fat meat product and suggest that 20-25% of BSG pre-emulsion is suitable for pork back fat in chicken sausages.

• Steel and Composite Structures
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• 제35권2호
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• pp.279-294
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• 2020

Foundation of a building is damaged under service loads during construction. First visit shows that the foundation has been punched at the 6 column's foot region led to building rotation. Foundation shear punching occurring has made some stresses and deflections in construction. In this study, progressing of damage caused by foundation shear punching and inverse loading in order to resolve the building rotation has been evaluated in the foundation and frame of building by finite element modeling in ABAQUS software. The stress values of bars in punched regions of foundation has been deeply exceeded from steel yielding strength and experienced large displacement based on software's results. On the other hand, the values of created stresses in the frame are not too big to make serious damage. In the beams and columns of ground floor, some partial cracks has been occurred and in other floors, the values of stresses are in the elastic zone of materials. Finally, by inverse loading to the frame, the horizontal displacement of floors has been resolved and the values of stresses in frame has been significantly reduced.

• 한국식품영양학회지
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• 제23권1호
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• pp.8-14
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• 2010

This study was carried out to develop an optimum baking formula and baking process for a new bread raw material with added Cordyceps militaris powder, which has been known to prevent various adult diseases and cancers. The rheological properities of dough made from Cordyceps militaris powder-wheat flour with 0, 1, 2, and 3% Cordyceps militaris powder added-were investigated. A farinogram showed that the water absorption and weakness value of dough increased with added Cordyceps militaris powder, but development time and dough stability were decreased. An extensogram showed that resistance to extension was increased in bread with 1% Cordyceps militaris powder, but decreased in bread with 2% and, 3% powder. Extensibility decreased fermentation progressed. An amylogram showed that gelatinization point was increased but maximum viscosity was decreased with added Cordyceps militaris powder. With increased amounts of powder dough volume during fermentation was reduced. The change in pH values of dough after mixing, fermentation, and proofing decreased with increased amounts of added powder.

• 한국응용과학기술학회지
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• 제27권3호
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• pp.223-232
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• 2010

The effects of HLB value of nonionic mixed surfactants on the stability and antifoaming ability for silicon oil type emulsions were studied. To obtain a stable silicone emulsions, a higher HLB values and higher content of surfactants were preferred. To obtain a good antifoaming ability, however, a lower HLB value (more hydrophobic) and a lower content of the surfactants were preferred. It was observed, at lower HLB values(8 or 9), that the silicone oil drops were spreaded on the foam surface and effectively reduced the surface tension. And the spreading phenomena presumably acted as an antifoaming mechanism. Therefore, a higher hydrophobicity of the silicone oil emulsion resulted in a higher ability of antifoaming action.

• 동아시아식생활학회지
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• 제24권1호
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• pp.80-91
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• 2014

The aim of this study was to establish the superiority of ohmic heating over conventional heating for the sterilization of mulberry juice. Heat treatment of fresh juice significantly reduced the concentration of soluble solids, lowered the pH, and lowered the reducing sugar content (p<0.01). Color measurements showed decreases in the L and a values and increases in the b, H and C values after heat treatment, although the total color differences were smaller after ohmic heating than after conventional heating of fresh juice. The antioxidant capacities, such as reducing power, FRAP, and DPPH, decreased in the order of fresh juice, ohmically heated juice and conventionally heated juice. Furthermore, the anthocyanin, flovonoid, and total antioxidant capacities of the juices significantly decreased in the same order. Sensory evaluations showed no difference between fresh and ohmically heated mulberry fruit juice excluding off-flavor, whereas conventionally heated juice received significantly lower evaluations. The microbial counts were zero in the juice after either heat treatment. Thus, ohmic heat treatment can be effectively used to sterilize fresh mulberry juice to obtain good shelf life with minimal physicochemical, color, antioxidant and sensory deterioration.

• Asian-Australasian Journal of Animal Sciences
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• 제20권5호
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• pp.742-747
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• 2007

In order to investigate the mechanism of adaptation to long-term heat stress, six female buffalo calves of about 7 to 8 months age, were exposed to the cool-comfort environment (THI 65) for 21 days to obtain normal values of blood acid-base. An adaptive response of acid-base regulation was determined to long term (21 days) exposure of buffalo calves to hot-dry (THI 80) and hot-humid (THI 84) conditions. Higher rectal temperature and respiratory rate was recorded under hot-humid exposure compared to hot-dry. Significant reduction in the rectal temperature and respiratory rate on day 21 of hot-dry exposure indicated early thermal adaptation compared to hot-humid. Decreasing rectal temperature and respiratory rate from day 1 to 21 was associated with concurrent decrease in blood pH and pCO2. Increased plasma chloride concentration with low base excess in blood and in extracellular fluid suggested compensatory response to respiratory alkalosis. Reduced fractional excretion of sodium with increased fractional excretion of potassium and urine flow rate indicated renal adaptive response to heat stress.

• 한국표면공학회지
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• 제52권6호
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• pp.310-315
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• 2019

The use of a silicon carbide (SiC)-based composite ceramic layer for the mold of a curved cover glass was demonstrated. The stress of SiC/VDR/graphite-based mold structure was evaluated via finite element analysis. The results revealed that the maximum tensile stress primarly occured at the edge region. Moreover, the stress can be reduced by employing a relatively thick SiC coating layer and, therefore, layers of various thicknesses were deposited by means of chemical vapor deposition. During growth of the layer, the orientation of the facets comprising the SiC grain became dominant with additional intense SiC(220) and SiC(004). However, the roughness of the SiC layer increased with increasing thickness of the layer and. Hence, the thickness of the SiC layer needs to be adjusted by values lower than the tolerance band of the curved cover glass mold.

• 한국해양공학회:학술대회논문집
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• 한국해양공학회 2003년도 춘계학술대회 논문집
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• pp.300-305
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• 2003

Reduced activation ferritic (JLF-1) steel is leading candidates for blanket/first-wall structures of the D-T fusion reactor. In fusion application, structural materials will suffer effects of repeated changes of temperature. Therefore, the data base of tensile strength and fracture toughness at operated temperature $400^{\circ}C$ are very important. Fracture toughness ($J_{IC}$) and tensile tests were carried out at room temperature and elevated temperature ($400^{\circ}C$). Fracture toughness tests were performed with two type size to investigate the relationship between the constraint effect of a size and the fracture toughness resistance curve. As the results, the tensile strength and the fracture toughness values of the JLF-1 steel are slightly decreased with increasing temperature. The fracture resistance curve increased with increasing plane size and decreased with increasing thickness. The fracture toughness values of JLF-1 steel at room temperature and at $400^{\circ}C$ shows an excellent fracture toughness ($J_{IC}$) of about $530kJ/m^2\;and\;340kJ/m^2$, respectively.