• Advances in materials Research
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• v.6 no.4
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• pp.329-341
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• 2017

The challenge of replacing conventional plastics with biodegradable composite materials has attracted much attention in product design, particularly in the tensile-related areas of application. In this study, fibres extracted from oil palm empty fruit bunch (EFB) were treated and utilized in reinforcing polyester matrix by hand lay-up technique. The effect of fibre loading and combined influence of alkali and silane treatments on porosity and water absorption parameters, and its correlation with the tensile behaviour of composites was analyzed. The results showed that tensile strength decreased whilst modulus of elasticity, water absorption and porosity parameters increased with increasing fibre loading. The composites of treated oil palm EFB fibre exhibited improved values of 2.47 MPa to 3.78 MPa for tensile strength; 1.75 MPa to 2.04 MPa for modulus of elasticity; 3.43% to 1.68% for porosity and 3.51% to 3.12% for water absorption at respective 10 wt.% fibre loadings. A correlation between porosity and water absorption with tensile behavior of composites of oil palm EFB fibre and positive effect of fibre treatment was established, which clearly demonstrate a connection between processing and physical properties with tensile behavior of fibre composites. Accordingly, a further exploitation of economic significance of oil palm EFB fibres composites in areas of low-to-medium tensile strength application is inferred.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.5
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• pp.696-704
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• 2018

Objective: This study was conducted to evaluate various levels of milk by-product in weaning pig diet on growth performance, blood profiles, carcass characteristics and economic performance for weaning to finishing pigs. Methods: A total of 160 weaning pigs ([Yorkshire${\times}$Landrace]${\times}$Duroc), average $7.01{\pm}1.32kg$ body weight (BW), were allotted to four treatments by BW and sex in 10 replications with 4 pigs per pen in a randomized complete block design. Pigs were fed each treatment diet with various levels of milk by-product (Phase 1: 0%, 10%, 20%, and 30%, Phase 2: 0%, 5%, 10%, and 15%, respectively). During weaning period (0 to 5 week), weaning pigs were fed experimental diets and all pigs were fed the same commercial feed during growing-finishing period (6 to 14 week). Results: In the growth trial, BW, average daily gain (ADG), and average daily feed intake (ADFI) in the nursery period (5 weeks) increased as the milk by-product level in the diet increased (linear, p<0.05). Linear increases of pig BW with increasing the milk product levels were observed until late growing period (linear, p = 0.01). However, there were no significant differences in BW at the finishing periods, ADG, ADFI, and gain:feed ratio during the entire growing-finishing periods. The blood urea nitrogen concentration had no significant difference among dietary treatments. High inclusion level of milk by-product in weaner diet decreased crude protein (quadratic, p = 0.05) and crude ash (Linear, p = 0.05) of Longissimus muscle. In addition, cooking loss and water holding capacity increased with increasing milk product levels in the weaner diets (linear, p<0.01; p = 0.05). High milk by-product treatment had higher feed cost per weight gain compared to non-milk by-products treatment (linear, p = 0.01). Conclusion: Supplementation of 10% to 5% milk by-products in weaning pig diet had results equivalent to the 30% to 15% milk treatment and 0% milk by-product supplementation in the diet had no negative influence on growth performance of finishing pigs.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.617-623
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• 2011

Ozone is a strong oxidant and potent disinfecting agent. In this study, volatile basic nitrogen, thiobarbituric acid reactive substances, acid value and pH all of which are quality indicators in meat products, were evaluated. The meat was treated with the ozonated water (0.2 ppm) for 0, 5, 10, 30, and 60 min and then stored at $5^{\circ}C$ for 24 d. The volatile basic nitrogen content of meat was 22.40 mg% after 9 d of storage and 23.24 mg% at 15 d of storage with ozonated water (0.2 ppm) treatment. During 24 d of storage, the pH, thiobarbituric acid reactive substances, and acid value were decreased when subjected to ozonated water treatment. These results suggested that the ozonated water treatment effectively improved the chemical properties and food safety.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.557-566
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• 2005

The purpose of this study was to estimate the microbial quality of some raw vegetables and to suggest a safer method of sanitization and pre-preparation in foodservice operations. The production of Dotori-muk muchim was monitored from ingredient preparation to final product and during holding at different temperatures. Three sanitization methods were performed during the preparation with crown daisy (tap water, chlorine water, electrolyzed water). The largest reduction of microbial counts was for electrolyzed water (after treatment, total plate counts were decreased to $2.76{\sim}3.76$ Log CFU/g, coliform counts were not detected). In the case before immersed in chlorine water, Performed first washing is larger the effective reduction of microbial counts than or not.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.822-831
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• 2000

Application of omija(Schizndra chinensis Baillon) to improve the quality and preservation of nabka kimchi was attempted and the optimal amount of omija level and its effect on the sensory and microbiological properties of nab마 kimchi during fermentation were examined. Effects of omija juice which had been prepared by extracting omija seeds for 9 hr at room temperature (22.5$\pm$0.5$^{\circ}C$) with different ratios (0.5, 1.0, 1.5, 2.0%;w/v) of water were examined against control (kimchi prepared without omija). Organoleptic and microbiological properties of nabak kimchi were measured up to 25 days at 1$0^{\circ}C$ after preparation. Sensory properties were evaluated in the aspects of both acceptability and intensity characteristics. In whole, 0.5 and 1.0% treatments showed higher values of evaluation, compared to control, 1.5, and 2.0% treatments throughout the fermentation period. As fermentation progresses, however, sample of 1.0% treatment ranked first between day 4 to 7 and also so did sample of 0.5% treatment along with 1.0% treatment from behind day 10. As for color, control, 0.5% treatment, and 1.0% treatment were more favored than rest of the samples. In texture, 2.0% treatment showed the highest values, whereas control was rated the lowest. In the intensity of characteristics 1.5% and 2.0% treatments showed higher values except sweet taste in which 1.0% treatment ranked top during the initial 7 days and then 0.5% treatment took the first place at behind day 10. total cell counts and number of lactic acid bacteria were gradually increased and then decreased showing the maximum levels of microbial counts on different days, to say, day 2 for control and 0.5% treatment nd day 7 for 1.0, 1.5 and 2.0% treatments. The application of omija juice in nabak kimchi enhanced eating qualities of the fermented product and the fermentation-retarding effect of omija juice was clearly shown during the initial seven days of fermentation. The optimum levels of omija juice in nabak kimchi obtained through experiments were between 0.5 to 1.0% for color, fermentation-retarding effects, and savory taste of the product.

• Journal of Korean Society of Water and Wastewater
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• v.30 no.5
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• pp.561-569
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• 2016

In this paper a concept of the paradigm shift in the operations of Water and Wastewater systems regarding the production and usage of water was introduced. Based on this concept the interrelationships between the water quality in the upper basin of NakDong River relative to Busan and the degree of satisfaction of the customers on the water supply service in Busan were modeled using the System Dynamics modeling methodology. SamRangJin basin area was determined as the upper basin of Busan after analyzing the relationships between the water quality of MoolGeum water intake point and water quality data of various mid- and upper water intake points along NakDong River. The amount of contaminants generated in SamRangJin basin was modeled using the Gross Regional Domestic Product in the area and the treated amount was calculated using the efficiency of wastewater treatment and the degree of improvement of environmental condition per investment. The water quality at MoolGeum water intake point was modeled to take the effects of the remaining amount of contaminants after treatment and the non-point source contaminants in SamRangJin basin. Using the developed System Dynamics model the effects of the investment for the improvement of environmental condition in SamRangJin basin were compared to the case of alternate water source development for Busan in terms of the degree of satisfaction of the customers on the water supply service in Busan.

• Magazine of the Korean Society of Agricultural Engineers
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• v.40 no.4
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• pp.77-84
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• 1998

Adsorption and leaching characteristics of the artificial soils produced from water and wastewater treatment sludges were examined. The batch adsorption test and TCLP leaching test were used, and constituents of interest were heavy metals and nutrients. As, Cr, Cu, Pb, and Cd were analyzed for metals, and nitrogen and phosphorus were analyzed for nutrients. All the artificial soils showed strong adsorption and low leaching for the heavy metals, which implies that the artificial soils may not be hazardous to the environment due to heavy metals and even they can be utilized effectively to remove metals in solution like mine and industrial wastewaters. This is quite promising result because in most case heavy metals are the most concern in the application of sludge product to the farmland. For the nutrients, generally, artificial soils showed high adsorption and low leaching except artificial soil from wastewater sludge produced by low temperature firing. The artificial soils produced from water treatment sludge were active in adsorbing nutrients and showed low leaching that they can be practically used to remove nutrients in advanced treatment process of the wastewater. The artificial soils produced from wastewater treatment sludge were less active in adsorbing nutrients and showed high teaching. However, they could be used usefully if applied properly to the plant growing because of their fertilizing effect. Based on the test results, overall, the artificial soils were thought to be not hazardous to the environment and they could be more useful if applied properly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1140-1146
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• 1997

Storage stability of ginger paste product was investigated from the standpoint of the inhibition of nonenzymatic browning and loss of gingerol contents. For the experimentations, control, 0.04% of N-acetyl-L-cysteine in ginger paste(NAcCys), and combination treatment of NAcCys, 0.92 of water activity and 6.30 of pH in ginger paste (mixed treatment) were stored at 3$0^{\circ}C$ for 40 days and analyzed for browning and gingerol contents. In addition the changes in sugars, organic acids, ascorbic acids, amino acids, and sensory quality were determined. The results revealed that the mixed treatment agent was effective in preventing both nonenzymatic browning and loss of gingerol contents. The inhibition by combination treatment might be resulted from the control of radical formations by sulfhydryl groups of NAcCys and the increase of diffusion resistance in lower water activity. Browning development and total gingerol contents were found to be correlated to some physicochemical characteristics of ginger paste; that is, browning development to amino acid and color value in sensory evaluation, and total gingerol contents to flavor in sensory evaluation.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1996.11a
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• pp.964-968
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• 1996

The demands of size and quality of large steel shaft forgings for ship building, power plant, steel plant, etc. are rapidly increasing, and some of these productions are manufactured from ingot weighing more than 300 tons. For use as rotating components. shafts require toughness, strength and homogeneity, and therefore are produced through a variety of heat treatments. According to the increase of ingot size, micro- and macrosegregation and also mass effect of the product increase. Thus, special care should be paid to the heat treatment of such large shaft forgings. In this paper, the heat treatment of large shaft forgings such as rotor and back-up roll is calculated using the commercial finite element code SYSWELD. Calculated distributions of temperature and phase are compared with experimental data. The continuous cooling transformation diagram, thermal and mechanical properites of each phase are used. The phase proportion, hardness and residual stress during water quenching are discussed.

• Elastomers and Composites
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• v.54 no.3
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• pp.241-246
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• 2019

Carbon master batch (CMB) rubber sheets, which are stored in stacks, are difficult to separate during reuse because of the adhesion between sheets caused by the stacked weight over time. To solve this problem, in the actual rubber product manufacturing process, various anti-tacking agents (solid powder or liquid surfactants) are applied to the sheet surface. In this study, the emulsion samples of zinc (Zn)-stearate/triethanolamine (TEA)-stearate mixtures were prepared using TEA-stearate as a surfactant, prepared using an industrially manufactured Zn-stearate powder, and their basic anti-tacking properties were studied. During the process of manufacturing emulsion, a heat treatment process and an auxiliary surfactant were introduced to improve the dispersion stability. Results showed that the heat-treated sample exhibited a significant improvement in terms of sedimentation, storage stability, and anti-tacking characteristics since the Zn-stearate particles were reduced to a smaller size by the heat-treatment than that of the original Zn-stearate powder.