• Food Science and Preservation
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• v.11 no.4
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• pp.508-515
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• 2004

In this study, salting conditions and dehydration methods were investigated. Salting time, concentration and temperature could be considered to variables in salting conditions. The diffused salt amounts to beef jerky depending on time are sharply increased in two hours. This result is caused by the difference decrease of concentration gradient between bulk solution and beef jerky. The increase of salting concentration and temperature resulted also in the increase of a diffused salt. The deeper bulk concentration made diffusion to beef easily with the bigger driving force and the movement of molecules is more active according to temperature increase. Dehydration is conducted with various methods such as natural drying, cold air drying and hot air drying. Comparing with color and texture among the drying methods, cold air drying showed superior quality in color and texture. Beef jerky by cold air drying colored more reddish than other drying methods and good cutting shear stress and tensile strength. In case of hardness and chewiness, hot air drying method showed the highest value, which means the worst texture.

• Korean Journal of Agricultural Science
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• v.12 no.1
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• pp.86-100
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• 1985

In order to investigate the strength characteristics of weathered granite soils in unsaturated state, the five physically different weathered granite soils and the common soil (sandy loam) were examined. The disturbed and the undisturbed material were prepared for triaxial compression test. The following conclusions were drawn from the study; 1. Dry density of the undisturbed soil samples was lower than maximum dry density determined from the compaction test and it showed the higher value at the well graded soil. 2. The failure strength of the samples decreased with the increase of moisture content of the soil and these results were highly pronounced at the common soil sample having a good cohesive property. 3. On weathered granite soils, the cohesion was lower measured and the internal friction angle highly, the decrease rate at internal friction angle with increase of moisture content of the soil was more significant than that of cohesion 4. The modulus of deformation of the samples decreased with increase of moisture content of the soil and these phenomena were highly pronounced at the weathered granite soils than common soil. 5. The failure strength of the samples increased with in crease of confining pressure and effect of confining pressure on failure strength was highly significant at the lower moisture content of the soil.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.727-735
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• 2014

This study was conducted to determine the effects of using mechanically deboned chicken meat (MDCM) and collagen on quality characteristics of semi-dried chicken jerky. In experiment I, semi-dried chicken jerky was prepared with the replacement of chicken breast with MDCM (0, 10, 20, and 30%). The pH value of the jerky formulated with only chicken breast was 5.94, while the replacement of chicken breast with MDCM significantly increased the pH (p<0.05). The protein content and shear force of the jerkies decreased with increasing amounts of MDCM, whereas the fat, ash content and processing yield showed the opposite tendency (p<0.05). Replacement with up to 10% MDCM had no adverse effects on the sensory characteristics of the semi-dried chicken jerky. In experiment II, four levels of pork collagen (0, 1, 2, and 3%) were added to the semi-dried chicken jerky formulated with 90% chicken breast and 10% MDCM. The addition of collagen increased the moisture content, but decreased the ash content of the jerkies produced (p<0.05). The processing yield of the jerkies increased with increasing added amounts of collagen (p<0.05). It was found that the jerkies formulated with 0-2% collagen had significantly higher overall acceptance score than those prepared with 3% collagen (p<0.05). In conclusion, MDCM and collagen could be useful ingredients to reduce the production cost and improve the processing yield of semidried chicken jerky. The optimal levels of MDCM and collagen which could be added without adverse effects on the sensory characteristics were up to 10% and 2%, respectively.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.122-129
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• 2002

This study was conducted to investigate the effect of dietary Panax ginseng Leaves, (PGL), Dioscorea japonica Hulls(DJH) and Oriental Medicine Refuse(OMR) on meat quality and physico-chemical properties in meat sample of Korean Native Chicken(KNC). KNC were randomly assigned to one of the 4 dietary treatment : 1) control(commercial feed), 2) PGL(commercial feed supplemented with 5% Panax ginseng leaves) 3) DJH(commercial feed with 5% Dioscorea japonica hulls) 4) OMR (commercial feed with 5% oriental medicine refuse). They were feed one of the experimental diets for 12 weeks and slaughtered. 160 KNC raised for 20 weeks. In the proximate composition, moisture, crude protein and crude ash was no significantly difference. But fat content were tended to high in control. The heating loss of control, PGL, DJH and OMR were 28.44%, 30.44%, 28.83% and 25.71% and control, PGL, and DJH were higher compared with that of OMR. The WHC(whiter holding capacity) was contrary to heating loss. The shear value and pH did not show any difference among the treatment groups. There were no significantly different in meat color(L*, a*,　b*) between control and treatment groups (L*=63.20∼70.67, a*=2.20∼4.15, b*=2.70∼6.01). In sensory evaluation, juiciness, tenderness and flavor were not detected to panelist. Among fatty acid, oleic acid of DJH and OMR were higher than that of control and PGL(p<0.05). Also, saturated fatty acid/unsaturated fatty acid of control, PGL, DJH and OMR were 1.58, 1.58, 1.64 and 1.67, respectively. DJH and OMR groups was higher than control and PGL groups(p<0.05). Total amino acid contents was control>OMR>DJH>PGL. Major amino acid of KNC was comprised to glutamic acid, lysine, aspartic acid, leucine and arginine.

• Composites Research
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• v.33 no.3
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• pp.108-114
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• 2020

Piecewise Integrated Composite (PIC) beam is composed of different stacking against loading type depending upon location. The aim of current study is to assign robust stacking sequences against external loading to every corresponding part of the PIC beam based on the value of stress triaxiality at generated reference points using the k-NN (k-Nearest Neighbor) classification, which is one of representative machine learning techniques, in order to excellent superior bending characteristics. The stress triaxiality at reference points is obtained by three-point bending analysis of the Al beam with training data categorizing the type of external loading, i.e., tension, compression or shear. Loading types of each plane of the beam were classified by independent plane scheme as well as total beam scheme. Also, loading fidelities were calibrated for each case with the variation of hyper-parameters. Most effective stacking sequences were mapped into the PIC beam based on the k-NN classification model with the highest loading fidelity. FE analysis result shows the PIC beam has superior external loading resistance and energy absorption compared to conventional beam.

• Journal of the Korea Concrete Institute
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• v.24 no.3
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• pp.285-292
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• 2012

Fixed connection is generally used for beam and column connections of concrete structures, but significant damages at the connection due to severe earthquakes have been reported. In order to reduce damages of the connection and improve seismic performance of the connection, several innovative connections have been suggested. One newly proposed connection type allows a rotation of the connection for applications in rotating or rocking beams, columns, and shear walls. Such structural elements would provide a nonlinear lateral force-displacement response since their contact depth developed during rotation is gradually reduced and the stress across the sections of the elements is non-linearly distributed around a contact area, which is called an elastic hinge region in the present study. The purpose of the present study is to define the elastic hinge region or length for the rocking columns, through investigating the cross-sectional stress distribution during their lateral behavior. Performing a finite element analysis (FEA), several parameters are considered including axial load levels (5% and 10% of nominal strength), different boundary conditions (confined-ends and cantilever types), and slenderness ratios (length/depth = 5, 7, 10). The FEA results showed that the elastic hinge length does not directly depend on the parameters considered, but it is governed by a contact depth only. The elastic hinge length started to develop after an opening state and increased non-linearly until a rocking point(pre-rocking). However, the length did not increase any more after the rocking point (post-rocking) and remained as a constant value. Half space model predicting the elastic hinge length is adapted and the results are compared with the numerical results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.2
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• pp.119-127
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• 1986

The rheological properties of mayonnaise were studied with cylindrindrical viscometer. It was observed that mayonnaise showed pseudoplastic behavior, yield stress and time dependent characteristics. In the initial period of shear time, the decay of viscosity of mayonnaise was followed by a second-order kinetic equation. The influence of temperature on viscosity could be described by Arrhenius equation. The apparent viscosity of mayonnaise markedly increased with an rise in the concentration of egg yolk; and the emulsion was most stable at the concentration of 12%. At the concentration of $65{\sim}75%$ oil, the apparent viscosity was increased; the maximum value was reached at 75% oil, and above 75% oil, the remarkable decreased was observed. The size of oil drops was decreased with an increase in oil concentration of 75% oil. The apparent viscosity of mayonnaise was increased with an rise in water contents, while being decreased with one in the concentration of vinegar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.362-366
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• 2008

This study was carried to investigate effects of gamma irradiation on the moisture, crude protein, crude lipid, 2-thiobarbituric acid (TBA) values, color stability, texture, and sensory properties of restructured pork jerky. Restructured pork jerky was irradiated at dose levels of 0, 3, 5, 7 and 10 kGy with a use Co-60 source. There were no significant differences in the moisture, crude protein, crude lipid contents, and TBA values. However, as doses of gamma irradiation increased, the redness (a-value) of restructure pork jerky increased whereas shear force of restructure pork jerky was decreased by gamma irradiation. Sensory evaluation showed that sensory scores were reduced by gamma irradiation. Therefore, gamma irradiation could be an effective means to improve color and texture of restructured pork jerky, but only with proper consideration for sensory quality.

• Elastomers and Composites
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• v.49 no.4
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• pp.323-329
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• 2014

In order to select polymer matrix for MIF (Molded-In Foaming) process, in this study, we investigated rheological properties of commercial polymers, SBC (Styrene-Butadiene Copolymers, K-resin KK38) and SBS (Styrene- Butadiene-Styrene, KTR 101 and KTR 301). In time sweep test, the rheological properties ($G^{\prime}$, $G^{{\prime}{\prime}}$, ${\eta}^*$) of SBS at 155 and $170^{\circ}C$ display almost constant value as a function of time from 0 s to 1800 s. On contrast, the rheological properties of SBS at 185 and $200^{\circ}C$ exponentially increase as a function of time. It could be due to gelation of SBS at high temperature conditions. These increment of rheological properties are not observed in SBC. From LAOS (large amplitude oscillatory shear) test, the nonlinear rheological properties of SBS at 155 and $200^{\circ}C$ after 1800 s are compared. The nonlinear rheological properties at $155^{\circ}C$ show simple strain thinning behavior such as linear homopolymer, however, the nonlinear rheological properties at $200^{\circ}C$ show 2 times strain thinning behavior (Payne effect). It well match with the gelation of SBS at $200^{\circ}C$. From rheological studies, it is confirmed that the proper polymer matrix for MIF process (low rheological properties at initial time and high rheological properties after process) is SBS KTR 301.

• Journal of the Korean GEO-environmental Society
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• v.14 no.10
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• pp.49-57
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• 2013

Recently, recycling of the industrial by-products has been an important issue of the Yeosu bay, where large industrial complex is located. Major industrial by-products which are produced from Yeosu industrial complex area are phosphogypsum and flyash, which are about 82% and 10% of the 1.6 million tons industrial by-products. Moreover since the Yeosu industrial complex is located at seaside, phosphogypsum has been pointed as cause of serious environmental contaminant from the regional society. Therefore recycling study can't be delayed anymore. In this paper, artificial aggregate was manufactured by non-sintering process from industrial byproducts - e.g., phosphogypsum and slag - as a geotechnical drainage material. To show the feasibility of the artificial aggregate as a geotechnical drainage material, geotechnical experiments including particle size analysis, permeability test, and large scale direct shear test were carried out. Test results show that the permeability of the artificial aggregates range from $6.94{\times}10^{-1}cm/sec$ to $8.86{\times}10^{-1}cm/sec$, which is much larger value than those are required for the drainage material from the construction specification in Korea, and the friction angle of the artificial aggregate is as large as that of sand in water immersion conditions. From the test results, it was concluded that artificial aggregate made from industrial by-products can be used successfully as a geotechnical drainage material.