• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.230-234
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• 2003

Mass transfer characteristics during osmotic dehydration of carrots were studied as functions of immersion temperature and time, and sugar and salt concentrations. The effect of osmotic dehydration on the degree of browning of air-dried carrots was also evaluated. Increasing the immersion temperature and time, sugar concentration, and salt addition increased water loss, sugar gain, molality and rate of dehydration. The water loss and increases in solids, and molality were rapid in the beginning of the process and then increased slowly during remainder of the process. Increasing 1 or 2% salt concentration in the 40$^{\circ}$Brix sugar solution at 6$0^{\circ}C$ increased water loss and solid gain. Salt addition was not able to significantly affected on water loss and solid gain compare to temperature (40～8$0^{\circ}C$) and sugar concentration (20～60$^{\circ}$Brix) changes due to the low salt concentration. A minimum degree of browning of the air-dried carrots (O.D. = 0.048) could be achieved using binary solutions (40$^{\circ}$Brix sugar solution with 2% salt addition) with 24 min of immersion time compared to control (O.D. = 1.308) or blanching with 24 min of immersion time (O.D. = 0.174).

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.13 no.5
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• pp.420-425
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• 2000

Crosslinked polyethlyene/silane crosslinked polyethylene(XLPE/SXLPE) blends were prepared by a twin screw extruder and their water tree growing electrical breakdown and crossinking characteristics were investigated. The water tree characteristics of XLPE were improved by the addition of SXLPE when samples were crosslinked only by the thermorolysis of DCP (dicumyl peroxide). However steam curing process was not good for water tree characteristics. It was also found that the rate of water tree growing of XLPE/SXLPE blend increased when the content of SXLPE was 50%. AC breadown strength slightly increaed by the addition of SXLPE to XLPE when samples were crosslinked only by the thermorolysis of DCP. It was also found that the degree of crosslinking of XLPE/SXLPE blends were higher than that of XLPE in the case of the content without steam crosslinking process.

• Journal of Korean Society of Water and Wastewater
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• v.33 no.4
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• pp.311-319
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• 2019

The purpose of this study was to analyze water treatment characteristics, including the efficiency of removing algae from water purification plants, by installing a demonstration facility for decontamination of algae, including natural algae remover injection equipment, in the water purification plant. Jar-test showed that the optimum injection of natural decontaminant was 20 mg/L. Of the water contaminant treatment efficiency of the intake and water purification plants, Chl-a averaged 74.0% elimination efficiency from $5.0mg/m^3$ to $1.3mg/m^3$ and the maximum treatment efficiency was 91.5% removal efficiency when the inflow concentration of Chl-a was $11.8mg/m^3$. In addition, 51.2% and 47.1% of the taste and odor indicator items, geosmin and 2-MIB, resulted from the overgrowth and decaying of algae, respectively, to identify toxic substances and odor reduction effects. In addition, elimination efficiencies of SS and Turbidity materials were higher than 70.0%. In the injection of natural algae remover, no effects such as sudden changes in water quality due to secondary reactions were found, and appropriate levels were maintained under water treatment conditions.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.307-312
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• 2010

Sugar snap cookies were prepared with the addition of carrot powder (2~12%) as a source of dietary fiber. Analyses of physiochemical properties, rheology and sensory evaluation of the cookies were conducted. Increasing carrot powder content weakened the flour, as evidenced by decreased diameter and increased thickness, which resulted in decreased spread factor. The water content of the carrot powder-amended cookies and unamended flour was not significantly different. The pH and L values progressively decreased and a and b values progressively increased with increasing addition of carrot powder. Textural analysis revealed no significant differences in brittleness with carrot powder addition, even though brittleness did decrease with the addition of more carrot powder. Sensory evaluation revealed a preference for cookies prepared with 2~4% carrot powder, with decreased preference at powder concentrations exceeding 6%. Addition of a dried vegetable with high fiber content caused the dietary fiber to absorb much water content, resulting in decreased diameter, increased thickness and decreased spread factor. Therefore, it is deemed desirable to increase the spread factor by controlling the water content and adding emulsifiers so as to enhance the functionality and maintain the quality of cookies.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.333-341
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• 1992

The physicochemical, rheological and sensory characteristics of 'BACKSULGIES', which was added with potato peel, guar gum or polydextrose, were investigated. The maximum acceptable addition ratio of dietary fiber to 'BACKSULGI' was 10%. And optimal addition ratio was 3% for all samples. The water binding capacity was affected by dietary fiber sources and incubation conditions (temperature and time). The Guar gum had me highest value of water binding capacity. The solubility was highly related with water binding capacity and me swelling power was increased with temperature increment. The degree of gelatinization was not significantly different with dietary fiber sources. But me values of gelatinization of 'BACKSULGIES' added with dietary fibers were significantly higher than mose of 'BACKSULGI' with no dietary fiber. Generally hardness and brittleness incresed along with storage time. But me hardness of 'BACKSULGIES' added with dietary fibers was significantly lower man those of 'BACKSULGI' with no dietary fiber. The retardation effect of dietary fibers for retrogradation of 'BACKSULGIES' was also proved by time constant determination of Avrami equation. Sernsory evaluation revealed that me addition of dietary fibers did not reduce the organoreptic quality. Therefore potato peel 3%, guar gum 3%, polydextrose 3% were optimum addition ratio which could be accepted as conventional 'BACKSULGI'. As me results of this study, it was proved mat the additions of dietary fibers to 'BACKSULGI' had the retardation effect of retrogradation.

• Journal of the Korean institute of surface engineering
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• v.40 no.6
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• pp.245-249
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• 2007

Amorphous IZO films were deposited on PET substrate by DC magnetron sputtering without substrate heating. In order to investigate effect of reactive gas addition on film properties, 0.2-0.4% of $H_2$ or $O_2$ gas was introduced during the deposition. Deposited IZO films were evaluated with mechanical property, electrical property, and water permeability. In the case of $H_2$ gas addition, mechanical property showed clear degradation compared to $O_2$ gas. In the case of $O_2$ gas, water permeability of the IZO film was increased compared to $H_2$ gas which could be attributed to the low adhesion of the film caused by bombardment of high energy negative oxygen ion. As a result, it is confirmed that water permeability of the film could be strongly affected by adhesion of the film.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.557-563
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• 2015

The present study was carried out to investigate the effects of soy protein hydrolysates (SPHs) addition on the quality characteristics of pork patties. The SPHs was prepared by subcritical water process (SWP) at 180℃ without holding time and mixed with the pork patty components at varying concentrations (0-3%), and the patties were stored at 4℃ for 14 d. As quality parameters, instrumental color, thiobarbituric acid-reactive substances (TBARS), pH, water holding capacity (WHC) and shear force were measured at the end of storage. Regardless of SPHs concentration, the addition of SPHs significantly manifested low L* and high a* values compared to those of untreated control (p<0.05). For b* value, addition of SPHs in the 0.5-1.5% was unaffected, while >2.0% of SPHs caused significantly lower b* than control (p<0.05). The color changes in pork patties with and without SPHs were also identified in visual appearance where the pork patties containing 0.5-2.0% showed bright red color which was comparable to brownish color of control and patties containing >2.5% SPHs. Lipid oxidation was delayed by the addition of 0.5-1.5% SPHs, while it was accelerated by the addition of 3% SPHs. The pH of patties increased with increasing concentration of SPHs, whereas there were no significant differences in WHC and shear force of patties. Consequently, the results indicated that the addition of 0.5-1.5% SPHs had a potential advantage in suppressing oxidative deterioration of fat-containing meat products during chilled storage.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.704-715
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• 2016

Purpose: This study was conducted to optimize the conditions of manufacturing the wet noodle added with Aloe powder. Methods: The I-optimal design of response surface methodology (RSM) was used for the optimization of added amount of Aloe powder, water content, and kneading time as the independent variables. The quality characteristics (color, texture, water absorption ratio, volume, turbidity) and sensory characteristics (color, flavor, taste, mouth feel, overall acceptance) were analyzed as dependent variables. Results: The lightness, redness, and yellowness of the Aloe noodle were all lowered with the addition of Aloe powder. All texture characteristics such as hardness, elasticity and chewiness of Aloe noodle showed the tendency to increase with increasing amount of Aloe added and kneading time. The water uptake and the volume expansion tended to increase with increasing aloe addition and water addition. As the kneading time increased, the dissolution of solids decreased and the turbidity tended to decrease. Aloe powder content influenced the color, flavor and taste of the noodles most among independent variables, and the mouthfeel of the noodle influenced by the water addition and the kneading time. Conclusion: Aloe noodle showed the best desirability with 3.03% of Aloe powder, 43.56% of water content and 13.06 min of kneading time by RSM analysis. Aloe noodles prepared under these optimized conditions are expected to be able to manufacture and utilize functional Aloe noodles by meeting the content of isobarbaloin, which helps the intestinal functional activity.

• Journal of Korean Society of Water and Wastewater
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• v.30 no.2
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• pp.207-213
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• 2016

This study is focused on manganese (Mn(II)) removal by potassium permanganate ($KMnO_4$) in surface water. The effects of bicarbonate on Mn(II) indicated that bicarbonate could remove Mn(II), but it was not effectively. When 0.5 mg/L of Mn(II) was dissolved in tap water, the addition of $KMnO_4$ as much as $KMnO_4$ to Mn(II) ratio is 0.67 satisfied the drinking water regulation for Mn (i.e. 0.05 mg/L), and the main mechanism was oxidation. On the other hand, when the same Mn(II) concentration was dissolved in surface water, the addition of $KMnO_4$, which was the molar ratio of $KMnO_4/Mn(II)$ ranged 0.67 to 0.84 was needed for the regulation satisfaction, and the dominant mechanisms were both oxidation and adsorption. Unlike Mn(II) in tap water, the increasing the reaction time increased Mn(II) removal when $KMnO_4$ was overdosed. Finally, the optimum conditions for the removals of 0.5 - 2.0 mg/L Mn(II) in surface water were both $KMnO_4$ to Mn(II) ratio is 0.67 - 0.84 and the reaction time of 15 min. This indicated that the addition of $KMnO_4$ was the one of convenient and effective methods to remove Mn(II).

• Journal of the Korean housing association
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• v.13 no.3
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• pp.11-20
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• 2002

The purpose of this study is to find out the meanings of water and water spaces in the Western architecture. The meaning of water is investigated by means of mythology and literature studies. It is found that water has ambivalent meanings, i.e. life and death, creation and destruction, chastity and sensuality. The meanings of water spaces in the Western architecture are dramatic, secret and dynamic, and represent publicity, verticality, formality in addition to desire for authority and realization(embodiment) of paradise. Water space is an essential component of beautiful and dynamic spaces and is used to revitalize dreary spaces.