• Food Engineering Progress
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• v.15 no.4
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• pp.362-369
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• 2011

This study was conducted to investigate the physicochemical and sensory characteristics of the fish paste prepared with Astragalus membranaceus powder (0-2.0%). The pH of the samples ranged from 6.75 to 6.86 and the moisture content ranged from 77.19 to 80.18%. Increasing amount of Astragalus membranaceus powder in the fish paste tended to increase the redness and yellowness in Hunter color value. Textural property analysis indicated that the strength of the sample paste increased and its springiness decreased with an increasing amount of Astragalus membranaceus powder. The fish paste prepared with Astragalus membranaceus powder (2.0%), especially, showed the highest values in cohesiveness, brittleness, and gumminess. In addition, all the samples had good flexibility. In sensory evaluation, the addition of 1.0% Astragalus membranaceus powder had the best score in color, texture, taste, and overall preference. Therefore, this results suggest that 1.0% Astragalus membranaceus powder can be applied to produce fish paste with high functionality and sensory preference.

• Journal of Korean Society of Rural Planning
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• v.24 no.4
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• pp.135-146
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• 2018

A Visual landscape planning and management system has been introduced and implemented by each ministry so as to solve the problems of visual landscape destruction due to recognition on the value of natural landscape of beautiful territory and various development projects. At present, this system emphasizes the importance of the visual and perceptual aspect of the landscape however, there is a lack of techniques required for comprehensively predicting, evaluating, and managing it. Furthermore, sustainable landscape management after the completion of development projects has been inadequately carried out, as the focus has been only on consultation in the planning process of the development project in institutional performance. To this end, we presented objective and standardized criteria to predict and judge the effects of development projects on landscapes before project implementation. During the implementation of the development project, the influence of the visual landscape becomes accumulated in the construction progress stage. There is a need to identify the main viewpoints and to examine the continuous changes in the landscape-influencing factors, owing to the remarkable influences on the landscape, such as the change in the topography and the change caused by the artificial structure. During the stage of managing the influence on the visual landscape after the completion of the project, the influence on landscape should be monitored by measuring the change in the continuous landscape-influencing factors and determining the extent to which the actual reduction plan has been implemented. These processes should be performed continuously to maintain the quality of the visual landscape. The change in the landscape caused by the development project is shown to cause relatively greater visual damage than other factors composing the landscape owing to the influence of the artificial factors including the structure or the building. This shows that not only detailed examination of the visual impact before the development project but also continuous management is required during and after the development project. For this purpose, we derived eight landscape-influencing factors including form/shape, line, color, texture, scale/volume, height, skyline, and landscape control point. The proposed considering to be of high utilization in that it has a clear target of the landscape influencing factors.

• Journal of Life Science
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• v.31 no.5
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• pp.481-487
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• 2021

The purpose of this study was to identify fungi that degrade product value during the storage and distribution of confectionery products, and to investigate the antifungal effect of organic acid and UV-C treatments on high carbohydrate products. Fungi isolated from spoiled high carbohydrate confectionery were identified as Wallemia sp., Aspergillus sp-1 and Aspergillus sp-2 depending on homologies with ITS1 and ITS4 sequences. The isolated fungi were assayed for antifungal activity by treatment with acetic acid, citric acid, lactic acid or maleic acid. As a result, it was confirmed that the growth of Wallemia sp. and Aspergillus sp-2 was suppressed by treatment with 0.2 M and 0.35 M acetic acid, respectively. In addition, as a result of confirming the antifungal effect according to the UV-C irradiation time, the growth inhibitory effects of Wallemia sp. and Aspergillus sp-2 were shown in irradiation for 30 min and the growth inhibitory effect of Aspergillus sp-1 was shown in irradiation for 40 min. The result of the sensory evaluation of the untreated and 0.35 M acetic acid-treated high carbohydrate confectionery, there were not significant changes in taste, color, abnormal taste, hardness and texture, but there were significant differences in sour taste and smell. As a result of the above study, the effect of inhibiting fungi growth on the product by treatment with organic acid and UV-C irradiation was confirmed, and it is expected to be used in confectionery that were concerned about the occurrence of fungi in the distribution process.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.196-202
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• 2022

In this study, the quality characteristics of Jeung-pyun with different amounts of Makgeolli (50, 100, 150, and 200 mL) were investigated, and standardization of the Jeung-pyun production process is suggested. Higher Makgeolli contents resulted in an increase in Jeung-pyun qualities such as the b value, air cell size, springiness, and cohesiveness, whereas Jeung-pyun characteristics such as the L values, pH, number of air cells, hardness, and gumminess significantly decreased. The specific volume was highest following method M-150, and the expansion rate was lowest following method M-200. Altering the Makgeolli content did not significantly differ in moisture content and b values. In the sensory evaluation results, the M-150 method produced the highest-ranking results for all tested items (i.e., overall acceptability, appearance, flavor, taste, and texture). Therefore, this study suggests that Jueng-pyun produced with the M-150 mixing ratio has excellent quality and sensory characteristics. Furthermore, the results of this study can be used as preliminary data for the standardization of Jueng-pyun production.

• Journal of the Korea Convergence Society
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• v.12 no.11
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• pp.45-51
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• 2021

With the development of deep learning, semantic segmentation methods are being studied in various fields. There is a problem that segmenation accuracy drops in fields that require accuracy such as medical image analysis. In this paper, we improved PSPNet, which is a deep learning based segmentation method to minimized the loss of features during semantic segmentation. Conventional deep learning based segmentation methods result in lower resolution and loss of object features during feature extraction and compression. Due to these losses, the edge and the internal information of the object are lost, and there is a problem that the accuracy at the time of object segmentation is lowered. To solve these problems, we improved PSPNet, which is a semantic segmentation model. The multi-scale attention proposed to the conventional PSPNet was added to prevent feature loss of objects. The feature purification process was performed by applying the attention method to the conventional PPM module. By suppressing unnecessary feature information, eadg and texture information was improved. The proposed method trained on the Cityscapes dataset and use the segmentation index MIoU for quantitative evaluation. As a result of the experiment, the segmentation accuracy was improved by about 1.5% compared to the conventional PSPNet.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.507-513
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• 2008

The development of soy cutlets containing textured soy protein (TSP) as a meat analog was studied. In order to decrease the beany flavor and to increase the texture, TSP was treated with 0.3% Flavourzyme or 0.1% Protamex for 10 or 20 min, respectively. The degree of hydrolysis for TSP treated with Protamex was higher than that treated with Flavourzyme. Hydrolysis was observed to increase as the reaction time was increased for both Flavourzyme and Protamex. The water holding capacity of TSP treated with Protamex for 10 min was the highest, and that treated with Flavourzyme for 20 min was similar to that of Protamex treatment for 20 min. The oil binding capacity of TSP treated with Protamex for 20 min was the highest. The hardness of the soy cutlets using TSP treated with Flavourzyme for 10 min was higher than that treated for 20 min, while that of Protamex treated for 20 min was higher than that treated for 10 min. The cohesiveness of the soy cutlets using TSP treated with Flavourzyme or Protamex for 10 min was higher than those treated for 20 min. The chewiness of the soy cutlets treated with Flavourzyme for 10 min was higher than for those treated for 20 min, while those treated with Protamex for 20 min was higher than those treated for 10 min. The springiness of TSP treated with Flavourzyme for 20 min was higher than those treated for 10 min, and higher than those treated with Protamex for 10 or 20 min. For sensory evaluation, the beany flavor of the soy cutlets treated with Protamex for 20 min was the weakest. The flavor and chewiness of both a pork cutlet and a soy cutlet treated with Protamex for 20 min were the best. In the overall quality, soy cutlets treated with Protamex for 20 min was the most desirable. In conclusion, soy cutlets treated with 0.1% Protamex for 20 min could be a reasonable substitute of pork cutlets.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.30 no.5B
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• pp.459-469
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• 2010

This study is to develop a grid-based daily runoff model considering seasonal vegetation canopy condition. The model simulates the temporal and spatial variation of runoff components (surface, interflow, and baseflow), evapotranspiration (ET) and soil moisture contents of each grid element. The model is composed of three main modules of runoff, ET, and soil moisture. The total runoff was simulated by using soil water storage capacity of the day, and was allocated by introducing recession curves of each runoff component. The ET was calculated by Penman-Monteith method considering MODIS leaf area index (LAI). The daily soil moisture was routed by soil water balance equation. The model was evaluated for 930 $km^2$ Yongdam watershed. The model uses 1 km spatial data on landuse, soil, boundary, MODIS LAI. The daily weather data was built using IDW method (2000-2008). Model calibration was carried out to compare with the observed streamflow at the watershed outlet. The Nash-Sutcliffe model efficiency was 0.78~0.93. The watershed soil moisture was sensitive to precipitation and soil texture, consequently affected the streamflow, and the evapotranspiration responded to landuse type.

• Korean Journal of Heritage: History & Science
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• v.56 no.4
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• pp.160-189
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• 2023

The Cheonjeon-ri petroglyph is inscribed with shale formation belonging to the Daegu Formation of the Gyeongsang Supergroup in the Cretaceous of the Mesozoic Era. This rock undergoes thermal alteration to become hornfels, and has a high hardness and dense texture. Rock-forming minerals have almost the same composition as quartz, alkali felspar, plagioclase, calcite, mica, chlorite and opaque minerals, but calcite is rarely detected in the weathered zone. The petroglyph forms a weathered zone with a certain depth, and there is a difference in mineral and chemical composition between weathered and unweathered zones, respectively. The CaO contents of the weathered zone were reduced by more than 90% compared to that of the unweathered zone, because calcite reacted with water and dissolved. As a result of calculating the surface weathering depth for the petroglyph with the transmission characteristics of X-rays, depth of the parts in falling off and exfoliation showed a depth of about 0.5 to 1 mm, but the weathering depth in most areas was calculated to be about 3 to 4 mm. This can be proved by the contents and changes of Ca and Sr. The surface discolorations of the petroglyph are distributed with different color density, and the yellowish brown discoloration is alternated with a thin biofilm layer, showing a coverage of 79.6%. Therefore, periodic preservation managements and preventive conservation monitoring that can effectively control the physicochemical and biological damages of the Cheonjeonri petroglyph will be necessary.

• Korean Journal of Poultry Science
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• v.50 no.4
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• pp.251-260
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• 2023

This study was conducted to investigate the effect of propolis extract on chicken patty. the meat quality characteristics and storage properties of chicken patties without propolis extract were compared to those with 0.1%, 0.2%, and 0.4% propolis ethanol extract. The addition of propolis extract resulted in increased fat and ash content in the chicken patties. There were no differences in pH, water holding capacity, cooking loss, and texture profile analysis, indicating that the propolis extract did not negatively affect emulsification stability. However, sensory evaluation showed that the higher the concentration of propolis extract added, the lower the total preference of the chicken patties. Over a storage period, patties treated with propolis extract exhibited a lower total microbial count, and volatile basic nitrogen (VBN) content compared to those without propolis extract. Therefore, the addition of propolis to chicken patties does not reduce emulsion stability but improves storage properties. However, the unique flavor of propolis decreases the preference for chicken patties, so the amount must be considered when using it.

• Journal of Veterinary Science
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• v.25 no.2
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• pp.29.1-29.11
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• 2024

Background: Preservation of biological tissues has been used since ancient times. Regardless of the method employed, tissue preservation is thought to be a vital step in veterinary surgery teaching and learning. Objectives: This study was designed to determine the usability of chemically preserved cadaveric equine heads for surgical teaching in veterinary medicine. Methods: Six cadaveric equine heads were collected immediately after death or euthanasia and frozen until fixation. Fixation was achieved by using a hypertonic solution consisting of sodium chloride, sodium nitrite and sodium nitrate, and an alcoholic solution containing ethanol and glycerin. Chemically preserved specimens were stored at low temperatures (2℃ to 6℃) in a conventional refrigerator. The specimens were submitted to gross and organoleptic assessment right after fixative solution injection (D0) and within 10, 20, and 30 days of fixation (D10, D20, and D30, respectively). Samples of tissue from skin, tongue, oral vestibule, and masseter muscle were collected for histological evaluation at the same time points. Results: Physical and organoleptic assessments revealed excellent specimen quality (mean scores higher than 4 on a 5-point scale) in most cases. In some specimens, lower scores (3) were assigned to the range of mouth opening, particularly on D0 and D10. A reduced the range of mouth opening may be a limiting factor in teaching activities involving structures located in the oral cavity. Conclusions: The excellent physical, histologic, and organoleptic characteristics of the specimens in this sample support their usability in teaching within the time frame considered. Appropriate physical and organoleptic characteristics (color, texture, odor, and flexibility) of the specimens in this study support the use of the method described for preparation of reusable anatomical specimens.