• Korean journal of food and cookery science
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• v.11 no.1
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• pp.83-91
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• 1995

For the accurate interpretation and objective measurement of textural characteristics of fermented vegetables, first of all, the studies on the microstructure and chemical compositions of vegetable cell, and the changes in the textural properties of vegetables during salting, blanching and fermentation should be carried out. And the mechanical textural parameters were needed to compare with and analyze in relation to the sensory parameters. In this review, the thypical force-distance curves of fermented vegetables were obtained from the compression, cutting and puncture test. And it was showed that the compression force was a more effective textural parameter to express the hardness of fermented vegetables, and the sensory chewiness and toughness were related to the changes in cutting force. In the puncture test, the puncture force was related to the hardness and varied with the size and form of puncture probe; the changes in puncture force by small probe could express the decrease in hardness and crispness, whereas those by large probe could represent the changes in toughness. And the brittleness and crispness could be measured by the break point and the numbers of peak obtained from the force-distance curves.

• Fisheries and Aquatic Sciences
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• v.14 no.3
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• pp.161-167
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• 2011

This study investigated the effects of the number of washes and alkaline treatments ($NaHCO_3$ concentrations) and the concentration of potato starch on the quality of fish meat paste products prepared from sand lance Ammodytes personatus Girard. We found significantly (P<0.05) higher ratings for the all textural parameters (hardness, brittleness, elasticity, and cohesiveness) of the sand-lance meat paste products (SLMPPs) that were washed three times with a 0.5% $NaHCO_3$ concentration. We determined that an 8% concentration of potato starch leads to the best textural properties in SLMPPs. As the amount of potato starch was increased, the redness values of SLMPPs decreased significantly (P<0.05), but the differences in the sensory evaluation parameters (texture, flavor, taste, and overall acceptability) between the SLMPPs were not significant.

• Carbon letters
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• v.10 no.4
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• pp.293-299
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• 2009

Potassium hydroxide activated carbons were prepared from Egyptian petroleum cokes with different KOH/coke ratios and at different activation temperatures and times. The textural properties were determined by adsorption of nitrogen at $-196^{\circ}C$. The adsorption of iodine and methylene blue was also investigated at $30^{\circ}C$. The surface area and the non-micropore volume increased whereas the micropore volume decreased with the increase of the ratio KOH/coke. Also the surface area and porosity increased with the rise of activation temperature from 500 to $800^{\circ}C$. Textural parameter considerably increased with the increase of activation time from 1 to 3 h. Further increasing of activation time from 3 to 4 h was associated with a less pronounced increase in textural parameters. The adsorption of iodine shows the same trend of surface area and porosity change exhibited by nitrogen adsorption, with KOH/coke ratio and temperature of activation. Adsorption of methylene blue follows pseudo-first-order kinetics and its equilibrium adsorption follows Langmuir and D-R models.

• The Korean Journal of Quaternary Research
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• v.7 no.1
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• pp.93-101
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• 1993

A sedimentation study of the Cheonripo intertidal beach sands and its related coastal dune sands, Cheonripo, Seosan Gun, Choongcheong Namdo, Korea has been carried out based on a series of several summer time field surveys. Each subenvironment in the Cheonripo coastal zone, that is, intertidal sand beach and coastal sand dune, could be differenciated in terms of textural parameters. The coastal dune sands are finer than the intertidal beach sands in mean grain size, and the sorting of dune sands is relatively poorer than that of intertidal beach sands. However, the skewness of intertidal beach and dune sands is commonly positive. Such textural parameters are characteristically differentiated on scatter diagrams. A series of megaripple bedform observations for 6 tidal cycle periods(August 13, 14 and 15, 1990) are interpreted to find out migration pattern of bedforms and its related sand migration. Such migration natures are shown on the tables and figures.

• Carbon letters
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• v.9 no.4
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• pp.275-282
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• 2008

Chemically activated carbons were prepared from maize cobs, using phosphoric acid of variable concentration. The textural parameters of the activated carbons were determined from the nitrogen adsorption isotherms measured at 77 K. The chemistry of the carbon surface was determined by measuring the surface pH, the pHPZC and the concentration of the carbon - oxygen groups of the acid type on the carbon surface. Kinetics of Cr(VI) sorption/reduction was investigated at 303 K. Two processes were investigated in terms of kinetics and equilibrium namely; Cr(VI) removal and chromium sorption were studied at various initial pH (1-7). Removal of Cr(VI) shows a maximum at pH 2.5. At pH<2.5, sorption decreases because of the proton competition with evolved Cr(III) for ion exchange sites. The decrease of sorption at pH>2.5 is due to proton insufficiency and to the decrease of the extent of Cr(VI) reduction. The chemistry of the surface of activated carbon is an important factor in determining its adsorption capacity from aqueous solutions particularly when the sorption process involves ion exchange.

• Journal of the Korean earth science society
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• v.34 no.2
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• pp.120-135
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• 2013

To investigate the changes in depositional environment around Gangneung Harbor, we analyzed the surface sediment textural parameters and topography data collected five times from February 2007 to February 2009. In the study area, sediments were mainly composed of sand and its sediment size became finer at offshore sites. During summer time, however, the sand grains became coarser than winter season near Namhangjin Beach, inside the harbor, and offshore areas. On the other hand, the grain size of Anmok Beach showed a gradual finer trend with time. Compared with the previous studies conducted before the completion of Gangneung Harbor construction, the mean grain size became finer on Anmok Beach, while it was coarser on Namhangjin Beach. The bathymetric changes observed over a 2-year period showed predominant erosion in the area of 5 to 10 m water depths and deposition in 2 to 5 m water depths. The shallower area less than 2 m water depths showed an alternating trend and yet slightly more dominant erosion process. The sediment textural parameters and the distribution of erosion and deposition have changed continuously. Results imply that such changes show long-term trends as well as seasonal variations in which the trend may have been formed after the completion of Gangneung Harbor construction.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.64-70
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• 1987

The effects of salting on the compositional and textural changes of Korean cabbage were studied. The optimum brining conditions were established ana the dietary fiber composition, mineral contents and moisture content of raw and salted Korean cabbage were determined. The cutting test of cabbage was made by Rheometer and the brittleness and chewiness were evaluated organoleptically. The optimum condition for brining was at 20% NaCl concentration for 6 hours. In the compositional changes of Korean cabbage by salting at 20% NaCl solution for one month, the content of hot water soluble pectin (HW-P) increased from 43.6% to 55.9% and that of hexametaphosphate soluble pectin (HM-P) decreased from 35.9% to 29.5%. The contents of cellulose and hemicellulose increased, but that of lignin decreased slightly by salting, showing no significant differences in raw and salted cabbage. The content of Na increased significantly and those of Ca, Mg and K decreased by salting. And also moisture content decreased from 91% to 79%. In the textural changes of Korean cabbage by salting, the maximum cutting force and cutting work increased five times and two and half times respectively. And organoleptic test did show significant increase in chewiness and decrease in brittleness. The maximum cutting force by Rheometer was well correlated with the sensory parameters. The results taken together showed that the changes in textural properties during salting are relevant to the changes in pectic substances, moisture content and mineral contents, but relatively irrelevant to the changes in cellulose, hemi-cellulose ana lignin. And it is considered that the maximum cutting force by cutting test is good means for the expression of texture of Korean cabbage.

• Geomechanics and Engineering
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• v.23 no.2
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• pp.165-178
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• 2020

This paper investigates the effect of the jaw's curvature, also known by contact angle and jaw arc central angle (2α), of the Brazilian test apparatus on indirect tensile strength of various rock types. That's why, ten rock samples including limestone, marble, skarn, granite, diorite, and granodiorite were collected from some quarries in different provinces of Iran. Petrographic, mineralogical and textural investigations were performed using thin section analyses. Physical properties of the selected rock samples namely dry and saturated unit weights, porosity, water absorption, and specific gravity were determined for the rock samples. In addition, Brazilian tensile strength at different 2α angles (i.e., 2α = 0°, 10°, 15°, 20°, 45°, and 60°) were determined for the rocks in the laboratory. Results show that the parameter for the rocks is between 3.81 MPa at 2α=0° and 54.76 MPa at 2α=60°. This means that Brazilian tensile strength increased with increasing 2α angle from 0° to 60°. Also, it was found that the highest change rate of the Brazilian tensile strength occurs in range of 2α=15°-30° for most studied rock samples. In some tested samples, the parameter is decreased only at 2α = 60°. The values of Brazilian tensile strength of the rocks tested by flat and standard jaws are near to each other.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.2
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• pp.155-161
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• 1998

Response surface methodology (RSM) was used for optimizing preparation conditions and monitoring the quality of buckwheat mook prepared using buckwheat starch. The textures(hardness, adhesiveness, cohesiveness and gumminess) of buckwheat mook were decreased in inverse proportion to the increase of water content. the L and b values of Hunter color parameters in buckwheat mook were increased in proportion to the increase of water content. However, The a value of Hunter color parameters of buckwheat mook were decreased in inverse proportion to the increase of water content. Organoleptic properties(color, form, taste and mouth-feel) of buckwheat mook showed a maximum score in 700ml(water content), 14min(gelatinization time)

• Journal of the Korean earth science society
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• v.31 no.2
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• pp.139-150
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• 2010

This study investigated the depositional environment of the area of Anmyeondo in the mid-western coast of Korea. A total of 142 surface sediments were analyzed, and leveling survey was conducted as well in 12 transects at the sandy tidal flat in the area. The surface sediments are classified into several different types (slightly gravelly Sand, Sand, slightly gravelly sandy Mud, etc.) and they show fining-distribution toward the offshore. Textural parameters are characterized by being coarse, well sorted, positively skewed in the supratidal and intertidal flat, whereas being finer, poorly sorted, negatively skewed in the subtidal flat. According to the C-M diagram, the sediment transport modes are characterized by the mixed mode of bedload and graded suspension in supratidal and intertidal flat, and by graded suspension or uniform suspension in the subtidal flat. Histogram shows a bimodal distribution in the lower subtidal flat which is indicative of two sediment transport modes.