• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.437-443
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• 2014

The quality characteristics of noodles made from domestic Korean wheat flour added with 0, 1, 3, 5% cactus Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time of dough, as determined by farinography, increased with higher cactus powder content. Stability and elasticity of dough decreased as fermentation proceeded. Cooking characteristics of noodles made from dough such as weight, water absorption, and volume decreased with higher cactus powder content. The turbidity of cooked water increased significantly with 5% cactus powder content. For color test, L-value decreased while a-value and b-value increased with higher cactus powder content. In texture analyses, hardness, adhesiveness, springiness, cohesiveness, and gumminess increased with higher cactus powder content. In the sensory test, noodles containing 3% cactus powder were the most preferred.

• Proceedings of the Korea Institute of Applied Superconductivity and Cryogenics Conference
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• 2003.02a
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• pp.117-119
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• 2003

YBa$_2$Cu$_3$O$_{7-{\delta}}$(YBCO) high temperature superconducting thin films were grown on SrTiO$_3$single crystal substrates by pulsed laser deposition(PLD). The texture and lattice parameter of the YBCO films were analysed using the GADDS (general area detector diffraction system) which enables XRD analyses to be done faster and with fewer sample movement than with the XRD system with point detector. The XRD results of the films grown in different deposition conditions are reported together with the SEM microstructure analysis results.ysis results.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.827-833
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• 2007

The purpose of the study was to perform research a proximate analyses and sensory evaluations for sulgidduk over a storage period, where the sulgidduk contained added with buchu powder added at 1%, 2%, and 3% concentrations. The general composition of the buchu powder was 34% crude protein, 1.8% crude lipid, and 21.8% crude fiber while the moisture contents of the buchu powder was 2.71%. The moisture contents of the sulgidduk samples over the storage period ranged from 34% to 38%. Color and moisture changes were not significant (p<0.05) during storage, while the values showed significant decreasing trends (p<0.05) with greater additions of buchu powder. In terms of textural characteristics, hardness, cohesiveness, gumminess, and chewiness decreased significantly (p<0.05) with greater concentrations of buchu power, while adhesiveness and springiness showed no significant differences(p<0.05). Based on the sensory evaluations, overall preference was high for the 3% buchu powder sample. This sample received high scores on flavor, color, taste, chewniess, and moisture, suggesting that adding 3% buchu powder would be feasible for making sulgidduk.

• Journal of the Korean Society for Nondestructive Testing
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• v.10 no.1
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• pp.47-55
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• 1990

This paper presents experimental results which explore the capability of a CW laser speckle photography for tile measurement of in-plane displacement at high temperature. The serious restrictions on the application of the method seem to be the ambient air turbulence and the change of surface texture caused by the oxidation, as they tend to decorrelate the double exposured speckle patterns. In order to assess only the effect of air turbulence, a ceramics-coated stainless steel plate is heated in air and Ar-laser specklegrams are made with combination of temperature and lateral translation displacement. The slight reduction in visibility of Young's fringes is observed at $1000^{\circ}C$. The analyses of Young's fringes are carried out by a image processing system using a TV-camera and computers, and the result agrees well with the micrometer reading. Futhermore, uncoated stainless steel and Hastelloy X plates are tested and the effect of oxidation is also evaluated. The experimental results demonstrate that a CW laser speckle photography is applicable at temperatures up to $1000^{\circ}C$.

• Geomechanics and Engineering
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• v.32 no.3
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• pp.271-291
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• 2023

Settlement estimation in cohesion materials is a crucial topic to tackle because of the complexity of the cohesion soil texture, which could be solved roughly by substituted solutions. The goal of this research was to implement recently developed machine learning features as effective methods to predict settlement (S_m) of shallow foundations over cohesion soil properties. These models include hybridized support vector regression (SVR), random forests (RF), and coot optimization algorithm (COM), and black widow optimization algorithm (BWOA). The results indicate that all created systems accurately simulated the S_m, with an R² of better than 0.979 and 0.9765 for the train and test data phases, respectively. This indicates extraordinary efficiency and a good correlation between the experimental and simulated S_m. The model's results outperformed those of ANFIS - PSO, and COM - RF findings were much outstanding to those of the literature. By analyzing established designs utilizing different analysis aspects, such as various error criteria, Taylor diagrams, uncertainty analyses, and error distribution, it was feasible to arrive at the final result that the recommended COM - RF was the outperformed approach in the forecasting process of S_m of shallow foundation, while other techniques were also reliable.

• Economic and Environmental Geology
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• v.44 no.3
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• pp.203-215
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• 2011

Geochemical and mineralogical properties of a contamited soil should be taken into account to decide a remediation strategy for a given contaminant because development and optimization of soil remedial technologies are based on geochemical and mineralogical separation techniques. The objective of this study was to investigate the geochemical and mineralogical characteristics of arsenic-contaminated soils. The arsenic-contaminated soil samples were obtained from Chonam gold mine, Gwangyang, Chonnam, Particle size analysis, sequential extraction, and mineralogical analyses were used to characterize geochemical and mineralogical characteristics of the As-contaminated soils. Particle size analyses of the As-contaminated soils showed the soils contained 17-36% sand, 25-54% silt, 9-28% clay and the soil texture were sandy loam, loam, and silt loam. The soil pH ranged from 4.5 to 6.6. The amount of arsenic concentrations from the sequential soil leaching is mainly associated with iron oxides (1 to 75%) and residuals (12 to 91%). Major minerals of sand and silt fractions in the soils were feldspar, kaolinite, mica, and quartz and minor mineral of which is an iron oxide. Major minerals of clay fraction were composed of illite, kaolinite, quartz, and vermiculite. And minor minerals are iron oxide and rutile. The geochemical and mineralogical analyses indicated the arsenic is adsorbed or coprecipitated with iron oxides or phyllosilicate minerals. The results may provide understanding of geochemical and mineralogical characteristics for the site remediation of arsenic-contaminated soils.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1192-1201
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• 2016

This study was conducted to investigate sensory characteristics and consumer acceptance of sliced raw fish. The two most popular varieties in Korea, flounder and rockfish, were used. Samples of each variety were prepared as follows to create consistent perceptible sensory differences: 'fresh' (consumed within 2 h after sacrifice), 'aged' (stored at $1^{\circ}C$ for 24 h), 'frozen' (frozen at $-16^{\circ}C$ for 23 h then thawed at $23.5^{\circ}C$for 1 h), and 'immersed' (immersed in sterilized water at $1^{\circ}C$ for 24 h). Sensory profiles of samples were determined through quantitative descriptive analysis using 10 trained panelists. Consumer acceptance test was conducted using 47 consumers. Analyses of variance were conducted to test significance of differences in sensory profiles and hedonic ratings among samples. Consumers were clustered according to their overall liking scores, and their preference patterns were cross-checked with sensory profiles. For both fish varieties, 'fresh' was characterized by stronger hardness, cohesiveness, springiness, cartilage-like texture (applied to only rockfish), and fishy flavor, whereas 'frozen' and 'immersed' were distinguished from other samples for their stronger wetness, juiciness, and fresh fish flavor than those of other samples. 'Aged' was significantly less hard, cohesive, and springy than 'fresh' as well as less juicy and wet than 'frozen' and 'immersed'. Consumers significantly preferred 'fresh' flounder and rockfish to others for their strong cohesiveness and springiness, indicating textural attributes were main factors affecting consumer preferences. However, for both flounder and rockfish, 40~50% of respondents preferred 'frozen' and 'immersed' to 'fresh' for their tenderness and fresh fish flavor. For this group of consumers, flavor liking had a greater effect on overall preference than texture preference. The result suggests that cohesive and springy textures and fresh fish flavor are major drivers of preferences for raw fish slices, but their relative importance and optimal levels varied across individual consumers.

• Journal of the Mineralogical Society of Korea
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• v.28 no.3
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• pp.221-231
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• 2015

Precambrian Jirisan gneiss complex suffered retrograde metamorphism ranging from granulite facies to the amphibolite facies and/or greenschist facies. Intrusive anorthositic rocks in gneiss complex are influenced by late metamorphism. Mafic mineral in anorthositic rock composed mainly of amphiboles, which can anticipate the information about metamorphic conditions and metamorphic facies. Amphiboles from anorthositic rock show subhedral to anhedral in shape and mostly blueish green and/or green in colour in plane polarized light. Some of brownish amphiboles show zonal texture with brownish to blueish green in color from core to rim. Reaction parts in clinopyroxene which exchange with amphibole. It suggests retrograde metamorphism and/or alteration. Amphiboles composing anorthositic rocks can be classified into two types depending on the size and occurrence of amphibole. The first type is microcrystalline amphibole occurring matrix [Group I: ferrohornblende]. The second type is amphibole with 1 mm or larger in size, which is usually occurred in the boundary between opaque mineral and plagioclase [Group II: ferropargasite]. Electron microscopic analyses base on the $Al^{vi}$ composition in amphiboles suggest that the metamorphic pressure of anorthositic rock was low with 5 kbar or less. Ti compositional range in amphibole and representing hornblende+ plagioclase+garnet+biotite+chlorite mineral assemblage suggest that metamorphic facies of anorthositic rock is in amphibolite facies.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.466-472
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• 2008

This study examined the quality characteristics of pork patty samples by the addition of hot air-dried Kimchi powder at levels of 0, 1, 2, and 3%(w/w) to the formulation. The CIE $L^{\ast}$-values of the raw patties decreased with increasing Kimchi powder content(p<0.05), whereas the CIE $a^{\ast}$-values and $b^{\ast}$-values of samples increased with increasing Kimchi powder content(p<0.05); however, after cooking, there were no significant differences in $L^{\ast}$-values among the treatments (p>0.05). Due to the acidity of the Kimchi powder, the treatment groups showed reductions in pH; but after cooking, pH had increased(p<0.05). The patties containing Kimchi powder also had decrease cooking losses and reduction of patty diameter(p<0.05). Finally, the results of sensory and texture property analyses indicated that higher overall acceptability and springiness, lower hardness, were attained by the addition of Kimchi powder.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.1
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• pp.17-26
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• 2018

This study aimed to investigate the effects of vacuum packaging on the quality characteristics of frozen Tteokgalbi made from spent laying hen meat and mechanically deboned chicken meat (MDCM). The samples were prepared with different levels of added MDCM; C (0%), T1 (20%), T2 (40%), and T3 (60%). The samples were allocated for microbiological and physico-chemical analyses after 0, 45, and 90 days at $-18^{\circ}C$, with or without vacuum packaging. After 90 days of storage, the values of volatile basic nitrogen were significantly lower in the vacuum packaged samples compared to the non-vacuum samples, irrespective of the added levels of MDCM (p<0.05). Sensory results at day 0 of storage showed that the texture scores of C and T1 samples were significantly higher than those of T2 and T3, while the flavor scores were the lowest for the T3 samples (p<0.05). In addition, with increased storage duration, the texture and flavor attributes of the vacuum-packaged samples were found to be higher than those of non-vacuum samples. In general, the vacuum-packaged samples tended to show superior physico-chemical quality characteristics compared to the non-vacuum samples, when the storage time was extended up to 90 days.