• Title, Summary, Keyword: quality properties

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The Properties of Cotton Yarn Spun from the Fiber Mixture of Multimodal Distribution(II) -Experimental Spinning with One and Forty Bales- (다봉분포 면섬유 특성과 방적사의 물성에 관한 연구(II) -1 베일 및 40 베일 방적 실험-)

  • 양중식;강태진
    • Textile Science and Engineering
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    • v.36 no.1
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    • pp.54-63
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    • 1999
  • The effects of fiber characteristics such as fiber length, fineness, and bundle strength in the cotton fiber mixture of multimodal distribution on the properties of ring spun cotton yarn have been studied. The relationship between the fiber properties including fiber quality index and the yarn properties including yarn quality index has been studied by mill spinning experiments using 1 bale and 40 bales differing in weight proportion and in fiber properties of the individual bales. Multiple linear regression analysis of the relationship between the fiber properties and the cotton spun yarn properties produced from mill scale experiments showed that strength, elongation, toughness index, and yarn quality index of spun yarn increased with fiber quality index, but that the irregularity of spun yarn decreased with fiber quality index. In addition, it showed that there was no significant relationship between the fiber quality index and the stiffness index of the spun yarn. The determination coefficients of the multiple linear regression equations between fiber properties and yarn properties such as lea strength and count strength product are larger than those of the multiple linear regression equations between fiber properties and yarn properties such as single yarn strength and tenacity.

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Effect of Rice Flour Addition on Quality Properties of Functional Dumpling Skins

  • Jeon, Eun-Raye;Jung, Lan-Hee;Park, Young-Hee
    • Preventive Nutrition and Food Science
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    • v.11 no.2
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    • pp.160-165
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    • 2006
  • This study intends to present basic materials for the development and production of functional dumpling skins by making rice flour-added functional dumpling skins and analyzing the nature of its quality. The moisture content of dumpling skins increased with high addition of rice flour. The color value of dumpling skins changed little with high addition of rice flour. The hardness of dumpling skins showed significant difference in all storage periods with the addition of rice flour. For the sensory properties of dumpling skins with the addition of rice flour, where 25% and 50% rice-flour were added, dumpling skins showed a high score in overall quality for O-day and 7-days of storage. In particular, the 50% rice-flour dumpling skin mixture indicated the highest score. For the correlation between textural and sensory properties according to the addition of rice flour, 0 day-stored dumpling skins showed a positive correlation between smoothness and moistness in the mouth feel and the overall quality (p<0.01) in the sensory properties. Wheat odor (r=0.68) and chewiness (r=0.65) also correlated positively with overall quality (p<0.05). Hardness in textural properties correlated positively with moistness (r=0.69) and the mouth feel (r=0.65) of dumpling skins (p<0.05). Hardness in textural properties correlated positively with adhesiveness (r=0.99) and chewiness (r=0.93, p<0.01). Dumpling skins stored for 7 days showed a positive correlation between hardness, chewiness, and moistness in the mouth feel and overall quality (p<0.05) in the sensory properties. Hardness in textural properties correlated positively with gumminess (r=0.65, p<0.05).

A Study on Properties of HTPB/AP/Al Propellant to Contents of Bonding Agents (결합제 함량에 따른 HTPB/AP/Al 추진제의 특성 연구)

  • Lee, Youngwoo;Ha, Sura;Jang, Myungwook;Kim, Taekyu;Lee, Jungjoon;Son, Hyunil
    • Journal of the Korean Society of Combustion
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    • v.22 no.3
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    • pp.47-52
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    • 2017
  • The propellant tile and crack which account for the greatest proportion of solid rockets are profoundly affected by viscosity and mechanical properties of solid propellant. In this paper HTPB/AP/Al system propellant has been researched for the viscosity, mechanical properties and burning properties with type and contents of bonding agents. The viscosity of propellant was changed significantly depending on the type and contents of bonding agents, and mechanical properties of HTPB/AP/Al system propellant were also varied. Considering both lower viscosity and stable mechanical properties, the optimum type and contents of bonding agents can be identified as the main factors to the HTPB/AP/Al system propellant.

Calculating Soil Quality Index for Biomass Production Based on Soil Chemical Properties

  • Kim, Sung-Chul;Hong, Young Kyu;Lee, Sang Phil;Oh, Seung Min;Lim, Kyung Jae;Yang, Jae E.
    • Korean Journal of Soil Science and Fertilizer
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    • v.50 no.1
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    • pp.56-64
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    • 2017
  • Soil quality has been regarded as an important factor for maintaining sustainability of ecosystem. Main purpose of this research was i) to select minimum factor for predicting biomass, and ii) to calculate soil quality index for biomass according to soil chemical properties. Result showed that soil pH, electrical conductivity (EC), soil organic matter (SOM), cation exchange capacity (CEC), and available phosphorus are minimum data set for calculating biomass production in soil. Selected representative soil chemical properties were evaluated for soil quality index and rated from 1 to 5 (1 is the best for biomass production). Percentage of each grade in terms of biomass production in national wide was 14.52, 35.23, 33.03, 6.47, 10.75% respectively. Although, only soil chemical properties were evaluated for calculating optimum soil quality, result of this research can be useful to understand basic protocol of soil quality assessment in national wide.

The Effects of Various Cement Type and Compositions on the Material Properties of high Strength Concrete (시멘트 특성의 변화가 고강도콘크리트의 재료특성에 미치는 영향)

  • 백상현;이종열;엄태선;임채용;안광원
    • Proceedings of the Korea Concrete Institute Conference
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    • pp.47-52
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    • 2000
  • Recently, it is very necessary the development of the manufacturing techniques for high strength concrete(HSC) for the large-scale size and good quality of civil structure. But, the manufacture and quality control of HSC of which shrinkage, heat of hydration and workability at construction filed are considered, is very difficult due to its low water-cement ratio and high quantity of unit cement content. In the present study, we tried to know and assess the influences of chemical and physical properties of cement on the material properties of HSC. We analyzed basic properties of 4 kinds of cement whose chemical and physical properties are different each other through various tests such as chemical analysis and mortal test. Also, we performed the assessment of the material properties of HSC for each dement by the test for the conditions of same mix design and similar compressive strength. From the results in the study, the assessment of the important quality factors of cement influencing the properties of HSC may be utilized to quality control of applied cement to manufacture the HSC of high quality.

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The Properties of Sea Sand with Digging Sources (산지별 세척사 특성)

  • Kim, Jung-Bin
    • Journal of the Korean Recycled Construction Resources Institute
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    • v.2 no.2
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    • pp.76-82
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    • 2006
  • High-strength, High-durability concrete appearance was embossed by benevolence who quality for each raw material that become factor that is direct in concrete manufacture and the special quality is very important and request properties of matter were also strengthened more. Specially, natural resources of good quality were abundant past in occasion of aggregate and unlike concrete request strength past that the importance was less relatively the quality enemy than cement because is also not big, importance of aggregate quality great veried as concrete strength and request properties of matter about durability are strengthened more on extreme displacement. Mixing four who is original and mixs special quality examination of domestic three Four-Stick Games by Chaechwiwon and age Four-Stick Games and crushed sand examined concrete quality characteristic that use mortar and concrete quality characteristic, special quality of North Korea sun guardian mountain three Four-Stick Games that is imported from the North Korea, North Korea sun guardian mountain three Four-Stick Games etc..

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QUALITY EVALUATION OF TECHNOLOGY OF AGRICULTURAL PRODUCTS

  • Chen, Pictiaw
    • Proceedings of the Korean Society for Agricultural Machinery Conference
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    • pp.171-190
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    • 1996
  • Quality evaluation of agricultural products has been a subject of interest to many researches for many years. As a results, several nondestructive techniques for quality evaluation of agricultural products have been developed. These methods are based on the detection of various physical properties that correlate well with certain quality factors of the products. This paper presents an overview of various quality evaluation techniques that are based on one of the following properties : density, firmness , vibration characteristic , X-ray and gamma ray transmission, optical reflectance and transmission , electrical properties, aromatic volatile emission, and nuclear magnetic resonance (NMR). The sophistication of nondestructive methods has evolved rapidly with modern technologies. The use of various modern image acquisition techniques, such as solid state TV camera, line-scan camera, X-ray scanning , ultrasonic scanning and NMR imaging, in conjunction with image-processing te hniques has provided new opportunities for researchers to develop many new and improved techniques for nondestructive quality evaluation of agricultural products.

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Relationship between rice grain quality traits and starch pasting properties using early maturing rice cultivars in Chungnam plain area

  • Yun, Yeo-Tae;Chung, Chong-Tae;Lee, Jae-Chul;Lee, Young-Ju;Na, Han-Jung;Lee, Kwang-Won;Yoon, Young-Hwan
    • Korean Journal of Agricultural Science
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    • v.42 no.3
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    • pp.151-158
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    • 2015
  • This study was conducted to know the variation and relationship of rice grain quality and starch pasting properties by transplanting times. Two early maturing rice cultivars which accounted for the most area of early maturing rice cultivar in Chungnam province were used. The experiment was laid out in a split-plot design with 3 replications. The main plot consisted of three transplanting times viz. early (April 25), ordinary (May 25) and late (June 25) with sub-plots containing two cultivars. According to the transplanting times, most of rice grain quality and starch pasting properties showed significant difference and Joami showed higher grain quality than Unkwang in all transplanting times. Especially, rice grain quality was improved when transplanted late, showing high head rice and glossiness of cooked rice due to the lower mean temperature during grain filling stage. Glossiness of cooked rice was positively correlated with head rice ratio, amylose content and setback value, and negatively correlated with chalky rice ratio and protein content. The highest positive and negative correlation were observed between breakdown value and peak viscosity ($r=0.98^{**}$), and breakdown and setback ($r=-0.94^{**}$), respectively. These results provide some information for rice researchers and producers producing cultivars with an improved quality, suggesting that rice quality is highly influenced by temperature at grain filling stage, and transplanting times is crucial in improving rice quality. In addition, starch pasting properties are useful for determining rice quality because rice grain quality and starch pasting properties are dependent on each other.

Quality Characteristics of Mixed Polysaccharide Gels with Various Kiwifruit Contents by Freeze-Thawing (키위 첨가 다당류 흔합겔의 냉동ㆍ해동에 따른 품질 특성)

  • 윤혜신;오명숙
    • Korean journal of food and cookery science
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    • v.19 no.6
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    • pp.758-764
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    • 2003
  • This study was performed to determine the quality characteristics of mixed polysaccharide gels made from kcarrageenan and locust bean gum with various kiwifruit content after freeze-thawing. The syneresis, rupture properties, TPA properties and sensory properties of the mixed polysaccharide gels with various kiwifruit contents after freeze-thawing were measured. The syneresis of the gel with various kiwifruit contents by freeze-thawing was not significantly different, whereas repeating freeze-thawing resulted in remarkable increase in the syneresis of the mixed polysaccharide gels with 5%, 20% and 40% kiwifruit. In terms of the rupture properties, the rupture stress, rupture energy and rupture strain decreased with increasing kiwifruit content after freeze-thawing. In terms of the TPA properties, the adhesiveness, hardness and chewiness increased and the cohesiveness decreased with increasing kiwifruit content after freeze-thawing. The rupture properties, springiness and cohesiveness of the gel by freeze-thawing were lower than those of the gel stored in the refrigerator. In contrast, the gumminess, hardness and chewiness of the gel after freeze-thawing were higher than those of the gel stored in the refrigerator. The results showed that the gel became crumbly and tough as a result of freeze-thawing. In the sensory evaluation, He overall acceptability of the gel after freeze-thawing was highest at the 30% kiwifruit content, and differences in the sensory properties between the gel after freeze-thawing and that stored in the refrigerator were small. Therefore, mixed polysaccharide gels with kiwifruit after freeze-thawing could be useful despite the small decrease in quality.

Quality Properties of Sulgi with Different Mixed Ratio of Brown Rice Flour and Germinated Brown Rice Flour (현미와 발아현미 혼합 비율을 달리한 설기의 품질 특성)

  • Kim, Jeongok;Shin, Malshick;Ro, Heekyong
    • Korean journal of food and cookery science
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    • v.29 no.5
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    • pp.591-598
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    • 2013
  • This study was investigated quality properties of Sulgi with different mixed ratio of brown rice flour (BRF) and germinated brown rice flour (GBRF) by rheometer and sensory evaluation. Moisture contents of Sulgi with different mixed ratio of BRF and GBRF were 44.3~46.0%. In textural properties of Sulgi by rheometer, the higher BRF mixed level, hardness of those were higher. The higher GBRF mixed level, springiness, cohesiveness and gumminess of those were higher. In sensory evaluation properties of Sulgi, the higher BRF mixed level, flavor, firmness and graininess of those were higher. The higher GBRF mixed level, surface color, off-flavor, adhesiveness and cohesiveness of those were higher. Correlation between textural properties and sensory evaluation properties, hardness and firmness, graininess, cohesiveness and moistness, gumminess and surface color, gumminess and off-flavor, were correlated positively(p<0.01). Hardness and surface color, hardness and cohesiveness, hardness and overall quality, springiness and firmness, springiness and graininess were correlated negatively (p<0.01).