• Journal of Environmental Science International
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• v.21 no.2
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• pp.233-240
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• 2012

In this study, the alkiline water washing condition of mackerel(Scomber japonicus) dark meat was investigated to improve processing conditions of red muscle fish meat paste heating gel. Chemical alkaline water(CWM) and electrolytic alkiline water(EWM, pH 12) were used for washing the mackerel raw meat. Washed meats were minced with 2.5% salt and heated at $90^{\circ}C$/15 min to testing texture profile analysis. Moisture of CWM and EWM was increased with both washing times(p<0.05). Crude lipids and protiens were decreased with washing times. Lightness of chemical alkaline water washed mackerel heated paste gel(CWHPG) was higher than electrolytic alkaline water washed mackerel heated paste gel(EWHPG). Redness and yellowness were more decreased than control meats. Jelly strength of CWHPG and EWHPG was not increased more than 2 times wased meat and was increased with protein decrease. Texture profile analysis, max force1 of CWHPG and EWHPG was higher hardeness than the control meat except gel strains. From these results, it could be suggested that electric alkialine water washing is also effective in advance the red meat paste heating gel process of kamaboko industry.

• International Journal of Concrete Structures and Materials
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• v.1 no.1
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• pp.11-18
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• 2007

In the recent design of high ductile engineered cementitious composites (ECC), optimizing both processing and mechanical properties for specific applications is critical. This study employs a method to develop useful ECC produced with slag particles (slag-ECC) in the field, which possesses different fluid properties to facilitate diverse types of processing (i.e., self-consolidating or spray processing). Control of rheological modulation was regarded as a key factor to allow the performance of the desired processing while retaining the ductile material properties. To control the rheological properties of the composite, the basic slag-ECC composition was initially obtained, determined based on micromechanics and steady-state cracking theory. The stability and consequent viscosity of the suspensions were then mediated by optimizing the dosage of the chemical and mineral admixtures. The rheological properties altered through this approach were revealed to be effective in obtaining ECC-hardened properties, represented by pseudo strain-hardening behavior in uniaxial tension, allowing the readily achievement of the desired function of the fresh ECC.

• Proceedings of the Computational Structural Engineering Institute Conference
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• 1995.10a
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• pp.185-193
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• 1995

The softening behaviors of concrete have been the object of numerous experimental and numerical studies, because the load carrying capacity of cracked concrete structure is not zero. Numerical studies are devoted to the investigation of three-dimensional softening behaviors of concrete on the basis of a viscoplastic theory, which may be able to represent the effects of plasticity and also of rheology. In order to properly describe material behaviors corresponding to different stress levels, two surfaces in stress space are adopted; one is a yield surface, and the other is a failure or bounding surface. When a stress path reaches the failure surface, it is considered that the softening behaviors are initiated as micro-cracks coalesce and are simulated by assuming that the actual strain increments in the post-peak region are less than the equivalent viscoplastic strain increment. The experimental studies and the finite element analyses have been carried out under the displacement control. Numerically simulated results indicate that the model is able to predict the essential characteristics of concrete behaviors such as the non-linearity, stiffness degradation, different behaviors in tension and compression, and specially dilatation under uniaxial compression.

• Structural Monitoring and Maintenance
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• v.11 no.1
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• pp.1-18
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• 2024

Self-compacting concrete is widely used around the globe today due to its special and unique properties. This study examines the effect of natural and crushed gravel combinations in different percentages in short-and long-term properties of concrete. The best utilized sand had a fineness modulus of 2.7. In the mentioned mix designs, silica fume was used with 0 and 7% of the weight of the cement. In order to check the properties of fresh and hardened concrete, 9 and 5 test types were performed, respectively. The carried out tests were slump flow, V-funnel, J-ring, L-box, U-box and column segregation for fresh concrete, and compressive, tensile and flexural strengths for hardened concrete. A mix with only 100% natural gravel was considered as the control mix. According to the results, the control mix design and the one containing 100% crushed gravel with silica fume were the best in fresh and hardened concrete tests, respectively. Finally, using the optimization method, a mix design with 25% natural gravel, 75% crushed gravel and silica fume was introduced as the best mix in terms of the results of both fresh and hardened concrete tests.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.356-361
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• 2006

This study was carried out to investigate the physico-chemical and storage characteristics of sausages added mugwort powder at $4^{\circ}C$ during 13 days. The composition of fresh sausages was as the following : meat 60 % (w/w), lard 20 %, ice 20 %, salt 1.5 %, sugar 0.5 %, phosphate 0.25 %, mugwort 2 % or 5 %. Sausages were divided into three groups; control group mugwort 0 %, Treatment I mugwort 2 % and Treatment II mugwort 5 %. The pH, TBA(thiobarbituric aid) value, VBN(volatile basic nitrogen), rheology, and sensory evaluation were measured. The changes of pH of all groups were slightly decreased with increasing storage days. But, the significant difference of pH changes were not shown between mugwort 2 % (Treatment I) and mugwort 5 % (Treatment II) groups. The changes of TBA values of all treatments increased during storage periods. TBA values of Treatment I and Treatment II groups were significantly (p<0.05) higher than that of the control group. The change of VBN showed trends to increase during storage periods. The change of VBN of Treatment I was significantly (p<0.05) lower than those of the control and Treatment II. Hardness and brittleness of 2 % and mugwort 5 % groups were significantly (p<0.05) higher than that of the control group. Elasticity and cohesiveness of 2 % and Treatment II were significantly (p<0.05) lower than that of the control group. Also, Treatment I was superior to the other groups by the results of sensory evaluation. Therefore, these results suggest that it may be possible to manufacture sausages added 2 % mugwort powder which can help to increase storage periods, and improve quality of sausage.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.224-230
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• 1999

The purpose of this study was to find out the optimal mixing ratio of green tea powder, sugar, and water for the preparation of Seolgiddeok through Response Surface Methodology based on the color, sensory, and texture test. The oganoleptic and textural properties of Seolgiddeok prepared with various concentrations of green tea powder (0% (control group), 0.5% (GT-0.5 group), 1% (GT-1.0 group), 1.5% (GT-1.5 group), 2% (GT-2.0 group)), and their quality changes during storage were also investigated. The optimal mixing ratio of green tea powder, sugar, and water for preparing the best quality Seolgiddeok was 1.0%, 12%, and 22%, respectively. The proximate composition of green tea powder was 21.70% of crude protein, 8.49% of crude lipid, 2.95% of reducing sugar, and 6.40% of ash. The contents of crude lipid, reducing sugar, and catechins in Seolgiddeok added with a green tea powder were increased with increasing the content of green tea powder. The hardness and gumminess of GT-1.0 group were the lowest among four groups, whereas GT-1.0 and GT-2.0 groups had the lowest cohesiveness. While the control group was the lowest in adhesiveness, the springness was not significantly different among all groups. GT-0.5 and GT-1.5 groups were the highest in sweet taste and colorfulness, respectively. However, GT-1.0 group had the best overall quality. Total microbial numbers, the acidity and pH in Seolgiddeok during storage were decreased with increasing green tea powder content, and especially those of GT-1.0 and GT-1.5 groups were relatively the lower than others. The “L” value (lightness) of the control group (no additives) was the highest among five groups, and the value was decreased with storage period, and especially GT-0.5 groups had the lowest brightness. The“a”value (reddness) of the control group was the highest, followed by GT-0.5, GT-1.0, GT-1.5, and GT- 2.0 group in order. The“b”value (yellowness) was increased with the increase of green tea powder content. Above results indicated that GT-1.0 group showed the best quality of Seolgiddeok through organoleptic and rheology tests.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.552-557
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• 2014

This study investigated the effects of ${\gamma}$-aminobutylic acid (GABA) on the quality and sensorial properties of both the GABA/NaCl complex and model meat products. GABA/NaCl complex was prepared by spray-drying, and the surface dimensions, morphology, rheology, and saltiness were characterized. For model meat products, pork patties were prepared by replacing NaCl with GABA. For characteristics of the complex, increasing GABA concentration increased the surface dimensions of the complex. However, GABA did not affect the rheological properties of solutions containing the complex. The addition of 2% GABA exhibited significantly higher saltiness than the control (no GABA treatment). In the case of pork patties, sensory testing indicated that the addition of GABA decreased the saltiness intensity. Both the intensity of juiciness and tenderness of patties containing GABA also scored lower than the control, based on the NaCl reduction. These results were consistent with the quality characteristics (cooking loss and texture profile analysis). Nevertheless, overall acceptability of the pork patties showed that up to 1.5%, patties containing GABA did not significantly differ from the control. Consequently, the results indicated that GABA has a potential application in meat products, but also manifested a deterioration of quality by the NaCl reduction, which warrants further exploration.

• Earthquakes and Structures
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• v.11 no.6
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• pp.1001-1025
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• 2016

Building structures generally have inherent low damping capability and hence are vulnerable to seismic excitations. Control devices therefore play a useful role in providing safety to building structures subject to seismic events. In recent years semi-active dampers have gained considerable attention as structural control devices in the building construction industry. Magneto-rheological (MR) damper, a type of semi-active damper has proven to be effective in seismic mitigation of building structures. MR dampers contain a controllable MR fluid whose rheological properties vary rapidly with the applied magnetic field. Although some research has been carried out on the use of MR dampers in building structures, optimal design of MR damper and combined use of MR and passive dampers for real scale buildings has hardly been investigated. This paper investigates the use of MR dampers and incorporating MR-passive damper combinations in building structures in order to achieve acceptable levels of seismic performance. In order to do so, it first develops the MR damper model by integrating control algorithms commonly used in MR damper modelling. The developed MR damper is then integrated in to the seismically excited structure as a time domain function. Linear and nonlinear structure models are evaluated in real time scenarios. Analyses are conducted to investigate the influence of location and number of devices on the seismic performance of the building structure. The findings of this paper provide information towards the design and construction of earthquake safe buildings with optimally employed MR dampers and MR-passive damper combinations.

• Food Engineering Progress
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• v.15 no.3
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• pp.235-242
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• 2011

This study was conducted to investigate the quality characteristics of cookies added with different levels of flaxseed powder. Cookies were prepared with four different levels (0%, 6%, 12% and 18%) of flaxseed powder and the physicochemical properties were examined. The pH of cookie dough was higher in cookies containing flaxseed powder. The spread factor of control cookie was lower than that of cookies containing 6%, 12% and 18% of flaxseed powder. The incorporation of flaxseed powder in cookies lowered lightness and yellowness but increased redness values. Rheology testing showed that cookies with 6%, 12% and 18% flaxseed powder had significantly lower hardness value than control cookies (p < 0.05). Consumer acceptance test revealed that overall preference score was the highest in cookies containing 12% flaxseed powder. During storage at $55^{\circ}C$ for 60 days, peroxide value increased until 30 days of storage and decreased thereafter, while acid value steadily increased and there was no significant difference in peroxide value and acid value between control cookies and flaxseed added cookies.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.698-703
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• 2006

We investigated how the addition of polypeptides to instant fried noodle dough affects the dough properties, starch gelatinization, and textural properties of cup-type instant fried noodles. After comparing farinograph results of 100% wheat flour with 1% wheat flour substituted with gluten, there was a small difference in the mechanical dough properties. However, in the case of 1% wheat flour substituted with gluten peptides, the dough development time increased, dough stability decreased, and weakness increased. On the other hand, when gluten or gluten peptides were added, starch gelatinization did not change significantly. At the steaming stage, substitution with gluten peptides or soybean peptides markedly changed the molecular weight distributions of extractable polypeptides. Especially in the case of wheat flour substituted with 1% gluten peptides, the relative portion of low Mw extractable polypeptides (2.5-50 kDa) decreased more compared to a control. Also, the hardness and chewiness decreased in cooked cup-type instant fried noodles containing gluten peptides. This suggests that the addition of gluten peptides can reduce the rehydration time of cup-type instant fried noodles.