• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.5
• /
• pp.774-783
• /
• 2013

This study investigated the quality characteristics of boiled pork with different amounts (0.5, 1, 1.5, or 2%) of green tea, oolong tea and black tea extracts. Characteristics measured included approximate composition, water holding capacity (WHC), hardness, pH, Hunter's color value, total aerobic bacterial counts, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and sensory qualities. Green tea approximately contained 3.4%, 31.8%, 5.5%, and 57.7% of moisture, crude protein, crude ash, and carbohydrate, respectively. There were no significant differences with the type of tea. However, the crude fat content of green tea, oolong tea, and black tea were 1.6%, 1.0%, and 0.9%, respectively. Green tea had the highest content of crude fat (p<0.05). Boiled pork approximately contained 55.1%, 38.6%, 5.2% and 0.9% moisture, crude protein, crude fat and crude ash, respectively. The WHC of boiled pork, with tea extract added, significantly increased and there were no significant differences according to the type of tea. The hardness of boiled pork significantly increased as the amount of tea extract added increased (p<0.05). The pH of the boiled pork was not significantly different after storage for one day, but significantly decreased in control groups and boiled pork with 0.5% of any tea extract added during storage. However, in boiled pork with 1%, 1.5%, or 2% of any tea extract added, pH was not significantly different during storage. The Hunter's L and b values decreased in all boiled pork. The Hunter's a-values also decreased in boiled pork with green and black tea extract added, but increased in boiled pork with oolong tea extract added. In boiled pork with tea extract added, total aerobic bacterial counts significantly decreased as the amount of tea extract added increased during storage (p<0.05). The VBN values significantly increased during storage in all groups. TBARS values were significantly lower in boiled pork with green tea extract added, oolong tea added (at concentrations of 1%, 1.5%, or 2%), and black tea extract added compared to control groups on the first day. The sensory evaluation results showed that the color, flavor, and overall acceptance of boiled pork containing 1% of oolong or black tea extracts had the highest scores but there were no significant differences. However, taste scores were significantly different (p<0.05). These results indicate that boiled pork has improved quality characteristics with 1% of oolong or black tea extracts added.

• Korean Journal of Food Science and Technology
• /
• v.42 no.6
• /
• pp.721-726
• /
• 2010

The objective of this study was to evaluate several varieties of aseptic-packaged cooked rice including Juanbyeo. Quality evaluations, such as by amylose, setback, toyo values and amylograms, were significantly higher in the Juanbyeo as compared to other samples. In addition, the Juanbyeo aseptic-packeged cooked rice showed significantly higher palatability characteristics and had a greater water absorption ratio than the other samples. For cold cooked rice, the relationship between palatability and texture was significantly high (p<0.01). Ilpumbyeo showed high scores for taste as a hot cooked rice, but as a cold cooked rice taste scores were lower than other samples. In the case of Juanbyeo cold cooked rice flavor was improved. When the Juanbyeo aseptic-packaged cooked rice was reheated in a microwave oven, it had better palatability than other varieties. Thus, the results of this study suggested that Juanbyeo can be effectively utilized as aseptic-packaged cooked rice.

• Restorative Dentistry and Endodontics
• /
• v.32 no.3
• /
• pp.208-221
• /
• 2007

The fracture toughness test is believed as a clinically relevant method for assessing the fracture resistance of the dentinal restoratives. The objectives of this study were to measure the fracture toughness $(K_{1C})$ and microtensile bond strength of dentin-resin composite interface and compare their relationship for their use in evaluation of the integrity of the dentin-resin bond. A minimum of six short-rod specimens for fracture toughness test and fifteen specimens for microtensile bond strength test was fabricated for each group of materials used. After all specimens storing for 24 hours in distilled water at $37^{\circ}C$, they were tensile-loaded with an EZ tester universal testing machin. Statistical analysis was performed using ANOVA and Tukey's test at the 95% confidence level, Pearson's coefficient was used to verify the correlation between the mean of fracture toughness and microtensile bond strength. FE-SEM was employed on fractured surface to describe the crack propagation. Fracture toughness value of Clearfil SE Bond (SE) was the highest, followed by Adper Single Bond 2 (SB), OptiBond Solo (OB), ONE-STEP PLUS (0S), ScotchBond Multi-purpose (SM) and there was significant difference between SE and other 4 groups (p < 0.05). There were, however, no significant difference among SB, OB, OS, SM (p > 0.05). Microtensile bond strength of SE was the highest, followed by SB, OB, SM, OS and OS only showed significant lower value (p < 0.05). There was no correlation between fracture toughness and microtensile bond strength values. FE-SEM examination revealed that dentin bonding agent showed different film thickness and different failure pattern according to the film thickness. From the limited results of this study, it was noted that there was statistically no correlation between K1C and ${\mu}TBS$. We can conclude that for obtaining the reliability of bond strength test of dentin bonding agent, we must pay more attention to the test procedure and its profound scrutiny.

• Restorative Dentistry and Endodontics
• /
• v.32 no.3
• /
• pp.180-190
• /
• 2007

The purpose of this study was to evaluate the abrasion resistance of surface penetrating sealant which was applied on a composite resin restoration and to provide proper time to reapply sealant on composite resin surface. Two hundred rectangular specimens, sized $8\times3\times2mm$, were made of Micronew (Bisco, Inc., Schaumburg, IL, U.S.A) and divided into two groups; F group (n = 10) was finished with coarse and medium grit of Sof-Lex discs and BisCoverwas applied B group (n = 190) after finishing with discs. B group was again subdivided into nineteen subgroups From B-1 group to B-18 group were subjected to toothbrush abrasion test using a distilled water-dentifrice slurry and toothbrush heads B-IM group was not subjected to toothbrush abrasion test. Average surface roughness (Ra) of each group was calculated using a surface roughness tester (Surfcorder MSE-1700: Kosaka Laboratory Ltd., Tokyo, Japan) . A representative specimen of each group was examined by FE-SEM (S-4700: Hitachi High Technologies Co., Tokyo, Japan). The data were analysed using cluster analysis, paired t-test, and repeated measure ANOVA. The results of this study were as follows; 1. Ra off group was $0.898{\pm}0.145{\mu}m$ and B-IM group was $0.289{\pm}0.142{\mu}m$. Ra became higher from B-1 group $(0.299{\pm}0.48{\mu}m$ to B-18 group $(0.642{\pm}0.313{\mu}m$. 2. Final cluster center of Ra was $0.361{\mu}m$ in cluster 1 $(B-IM\simB-7)$, $0.511{\mu}m$ in cluster 2 $(B-8\simB-14)$ and $0.624{\mu}m$ in cluster 3 ($(B-15\simB-18)$. There were significant difference among Ra of three clusters. 3 Ra of B-IM group was decreased 210.72% than Ra of F group. Ra of B-8 group and B-15 group was increased 35.49% and 51.35% respectively than Ra of B-IM group. 4. On FE-SEM, B-IM group showed the smoothest resin surface. B-8 group and B-15 group showed vertically shallow scratches , and wide and irregular vertical scratches on composite resin surface respectively. Within a limitation of this study, finished resin surface will be again smooth and glazy if BisCover would be reapplied within 8 to 14 months after applying to resin surface.

• Journal of Animal Science and Technology
• /
• v.46 no.2
• /
• pp.217-226
• /
• 2004

This study was canied out to evaluate the quality characteristics of the fermented pork with Korean traditional seasonings. The samples, outside muscle of pork ham were cut to cube(7 ${\times}$ 12 ${\times}$ 2cm) and five Korean traditional seasonings such as garlic paste(TI), pickled Kimchi(T2), pickled Kimchi juice(T3), soybean paste(T4), red pepper paste(T5) were seasoned by the proportions of meat to seasonings(1 : 1). The seasoned samples were fennented at - 1 ${\pm}$ 1$^{\circ}C$ for 20 days. According to proximate composition analysis, all pork samples contained protein 20 ${\sim}$ 22%, fat 3 ${\sim}$ 5%, moisture 64 ${\sim}$ 70% and ash 1.8 ${\sim}$ 2.0%. However, T5 had high crude fat level and relatively low moisture content. The highest pH among treatments was shown in TI whereas T3 showed the lowest. Water holding capacity(WHC) of T4 and T5 were higher, while those values were lower in T3 compared with other treatment. Shear force value was the highest in T5, while it was the lowest in T4. TBARS value of T3 was the highest, while that was the lowest in T4. Moreover the highest VBN value was observed in T4 due to fermentation of soy protein. However, the lowest VBN value shown in Tl indicated the inhibition of protein degradation by the garlic. The highest saccarinity was shown in T5 but it was the lowest of in T3. Salinity was shown to be high in T2 and low in T5. $L^*$ values of T4 was higher both at the surface and inner side of samples than the others but T5 showed the lowest value. T2 showed the highest $a^*$ value but T4 and T5 showed the lowest. In the result of sensory evaluation for cooked meat, T5 had the highest score in all item including overall acceptability, while T4 had the lowest score. Unsaturated fatty acid(UFA) ratio of T5 and n were 72.16 and 69.93 respectively, and the ratio of UFA/Saturated fatty acid(SFA) were higher in the order of T5 >T4> T3 >Tl >T2. Overall quality characteristics were higher in the order of T5 >T2 >Tl >T4 >T3.

• Journal of Animal Science and Technology
• /
• v.46 no.5
• /
• pp.859-870
• /
• 2004

This study was conducted to investigate physico-chemical changes of pork prepared by Korean traditional 3 types seasoning such as soybean sauce(Tl); garlic sauce(T2); red pepper sauce(T3). The seasoned samples were aged at 0 ${\pm}$ $1^{\circ}C$ for 30 days. The results obtained were as follows; Salinity(%) and saccharinity(%) of sauce were significantly decreased(P<0.05) among the all treatments during aging periods, whereas fermented meats were significantly increased(P<0.05). pH of sauce and fermented meat were tended to increased as aging period. Water-Holding Capacity(WHC) and shear force of fermented meat increased(P<0.05) among the all treatments at 20 days of storage, and decreased after that period. In color, $L^* and b^* value of T3 were lower, while a^*$ value was higher than other treatments during aging period. Volatile Basic Nitrogen(YBN) value of all treatments were increased(P<0.05) after 20 days of storage. YBN value of T3 was significantly higher(P<0.05) compared with other treatments. Thiobarbituric Acid Reactive Substances(TBARS) was rapidly increased until 10 days of storage and somewhat decreased up to 20 days after 10 days in all treatments, it was re-increased after 20th days. T3 showed the highest TBARS among the all treatment groups. Total bacterial and Lactobacilli spp. were significantly increased(P<0.05) in all treatments at 10 days of storage and decreased after that period, however it tended to increased at 30 days of storage. In sensory evaluation, overall acceptability in all treatments were increased after 20 days of storage compared to initial storage and it score was similar thereafter.

• Korean Journal of Agricultural and Forest Meteorology
• /
• v.11 no.4
• /
• pp.174-184
• /
• 2009

Evapotranspiration (ET) is one of the major hydrologic processes in terrestrial ecosystems. A reliable estimation of spatially representavtive ET is necessary for deriving regional water budget, primary productivity of vegetation, and feedbacks of land surface to regional climate. Moderate resolution imaging spectroradiometer (MODIS) provides an opportunity to monitor ET for wide area at daily time scale. In this study, we applied a MODIS-based ET algorithm and tested its reliability for nine flux tower sites in East Asia. This is a stand-alone MODIS algorithm based on the Penman-Monteith equation and uses input data derived from MODIS. Instantaneous ET was estimated and scaled up to daily ET. For six flux sites, the MODIS-derived instantaneous ET showed a good agreement with the measured data ($r^2=0.38$ to 0.73, ME = -44 to $+31W\;m^{-2}$, RMSE =48 to $111W\;m^{-2}$). However, for the other three sites, a poor agreement was observed. The predictability of MODIS ET was improved when the up-scaled daily ET was used ($r^2\;=\;0.48$ to 0.89, ME = -0.7 to $-0.6\;mm\;day^{-1}$, $RMSE=\;0.5{\sim}1.1\;mm\;day^{-1}$). Errors in the canopy conductance were identified as a primary factor of uncertainty in MODIS-derived ET and hence, a more reliable estimation of canopy conductance is necessary to increase the accuracy of MODIS ET.

• Journal of the Korea institute for structural maintenance and inspection
• /
• v.24 no.3
• /
• pp.47-56
• /
• 2020

In this study, three levels of W/B(Water to Binder) ratio (0.37, 0.42, 0.47) and substitution ratio of GGBFS (Ground Granulated Blast Furnace Slag) rate (0 %, 30 %, 50 %) were considered to perform RCPT (Rapid Chloride Diffusion Test) at the 1,095 aged day. Accelerated chloride diffusion coefficient and passed charge of each concrete mixture were assessed according to Tang's method and ASTM C 1202, and improving behaviors of durability performance with increasing aged days are analyzed based on the test results of previous aged days from the preceding study. As the age of concrete increases, the passed charge and diffusion coefficient have been significantly reduced, and especially the concrete specimens containing GGBFS showed a significantly more reduction than OPC(Ordinary Portland Cement) concrete specimen by latent hydraulic activity. In the case of OPC concrete's results of passed charge, at the 1,095 days, two of them were still in the "Moderate" class. So, if only OPC is used as the binder of concrete, the resistance performance for chloride attack is weak. In this study, the time-parameters (m) were derived based on the results of the accelerated chloride diffusion coefficient, and the deterministic and probabilistic analysis for service life were performed by assuming the design variable as a probability function. For probabilistic service life analysis, durability failure probabilities were calculated using Monte Carlo Simulation (MCS) to evaluate service life. The service life of probabilistic method were lower than that of deterministic method, since the target value of PDF (Probability of Durability Failure) was set very low at 10 %. If the target value of PDF suitable for the purpose of using structure can be set and proper variability can be considered for each design variable, it is believed that more economical durability design can be made.

• Journal of Animal Environmental Science
• /
• v.16 no.3
• /
• pp.205-215
• /
• 2010

Geothermal heat pump system (GHPS) is an energy-efficient technology that use the relatively constant and renewable energy stored in the earth to provide heating and cooling. With the aim of using GHPS as a heating source, it's possibilities of application in farrowing house were examined by measuring environmental assessment and sow's performance. A total of 96 sows were assigned to 2 pig housings (GHPS and conventional housing) with 48 for four weeks in winter season. During the experimental period, indoor maximum temperature in GHPS-housing was measured up to $26.7^{\circ}C$, average temperature could maintain $21.2^{\circ}C$. The mean value of dust levels and $CO_2$, $NH_3$ and $H_2S$ gas emissions were decreased in GHPS-housing compare with those of conventional housing. Litter size, birth weight, parity and weaning weight did not differ between housings. However, feed intake of sow in GHPS-housing was lower than that of conventional housing. In energy consumption for heating, electric power consumption increased in GHPS-housing than the conventional housing, a 2,250 kwh increase, whereas there is no fuel usage for heater in GHPS-housing. Amount of ground water circulated for heating in cold weather for earth heat exchanger was 8.4-12.9 ton per day. In conclusion, GHPS may have environmental benefits and effectiveness of heating in farrowing housing and affect the performance in sows.

• The Korean Journal of Food And Nutrition
• /
• v.18 no.4
• /
• pp.341-348
• /
• 2005

The quality characteristics of bread added with the levels of $0\%,\;1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were investigated. Mixing water absorption capacity was increased by increasing amounts of prickly pear powder. Mixing time of dough was increased compared to that of wheat flour by added prickly pear powder, while it decreased as prickly pear powder content increased. Dough stability of wheat flour added with $1.0\%$ prickly pear powder was similar to wheat flour dough, while decreased by increasing amount of prickly pear powder at the range of $2.0\~4.0\%$. Pasting temperature($66.1\~66.9^{\circ}C$) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder was lower($67.8^{\circ}C$) than that of wheat flour. Peak viscosity($2,226\~2,375$ cp) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were higher(2,288 cp) than control, and increased with increasing amount of prickly pear powder Setback($797\~750$ cp) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were lower(803 cp) than that of wheat flour, and decreased with increasing amount of prickly pear powder. The volume of dough added with prickly pear powder decreased compared to that of the wheat dough. The specific loaf volume of bread added with prickly pear powder decreased($8.0\~18.5\%$) compared to that of the wheat bread. Color of crumb was deep red gradually with the increasing amount of substituted prickly pear powder. Hardness, adhesiveness, gumminess and chewiness of bread were increased gradually with the increasing amount of substituted prickly pear powder but the springiness was decreased. The sensory evaluation showed that bread of wheat flour added with $2.0\%$ prickly pew powder was superiority than the wheat flour bread.