• Food Science of Animal Resources
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• v.43 no.5
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• pp.901-913
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• 2023

This study aimed to investigate changes in the quality of meat aged using Jeju scoria earthenware. Water-holding properties, pH, color, tenderization, fatty acid composition, and free amino acid characteristics of aged pork loin were evaluated to determine the effects of wet and dry (normal and Jeju Scoria) aging methods and aging time (0, 10, 20, 30, and 40 days) on meat quality. The aging methods altered pH and CIE L^* after 10 days of aging. However, the aging method did not alter the pH and CIE L^* of the aged pork loin after 10 days of aging. The shear force was significantly lower in the Scoria aging method than in the wet aging method after 10 and 20 days of aging. Both the normal and Scoria aging methods increased aging loss compared to the wet aging method, which could be attributed to longer air exposure times of the two non-packaged aging methods than in the packaged aging method. The scoria aging method had significantly higher contents and ratios of saturated (SFA) to mono-unsaturated fatty acids but lower ratios of poly-unsaturated fatty acids to SFA than the wet aging method. The content of most free amino acids significantly increased with aging time, especially those related to the sweet, and umami categories. In summary, this study suggests that the Scoria aging method provides positive aspects of eating quality, such as improvement of meat tenderness and taste, including umami, with minimum changes in the overall meat quality.

• The KSFM Journal of Fluid Machinery
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• v.16 no.5
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• pp.18-23
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• 2013

Thermal aging test is performed to qualify the life time of equipment in thermally aged condition. Due to long life time more than 10 years like as in power plant, the equipment is subjected to the accelerated thermal aging condition which is able to shorten the long aging test period by increasing aging temperature. Normally, conservatism of thermal aging test causes to impose unbalanced and excessive thermal load on components of the equipment, and deformation and damage problems of the components. Additionally, temperature rise of each component through heat generation of the electric equipment leads to long-term problem of the test period. Multi-phase accelerating aging test is to perform thermal aging test in multiple aging conditions after dividing into groups with various components of equipment. The groups might be classified considering various factors such as activation energy, temperature rise, glass transition temperature and melting temperature. In this study, we verify that the multi-phase accelerating aging test method can reduce and equalize the thermal over load of the components and shorten aging test time.

• Steel and Composite Structures
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• v.21 no.6
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• pp.1183-1210
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• 2016

Viscoelastic sandwich structures (VSSs) are widely used in mechanical equipment, but in the service process, they always suffer from aging which affect the whole performance of equipment. Therefore, aging state recognition of VSSs is significant to monitor structural state and ensure the reliability of equipment. However, non-stationary vibration response signals and weak state change characteristics make this task challenging. This paper proposes a novel method for this task based on adaptive second generation wavelet packet transform (ASGWPT) and multiwavelet support vector machine (MWSVM). For obtaining sensitive feature parameters to different structural aging states, the ASGWPT, its wavelet function can adaptively match the frequency spectrum characteristics of inspected vibration response signal, is developed to process the vibration response signals for energy feature extraction. With the aim to improve the classification performance of SVM, based on the kernel method of SVM and multiwavelet theory, multiwavelet kernel functions are constructed, and then MWSVM is developed to classify the different aging states. In order to demonstrate the effectiveness of the proposed method, different aging states of a VSS are created through the hot oxygen accelerated aging of viscoelastic material. The application results show that the proposed method can accurately and automatically recognize the different structural aging states and act as a promising approach to aging state recognition of VSSs. Furthermore, the capability of ASGWPT in processing the vibration response signals for feature extraction is validated by the comparisons with conventional second generation wavelet packet transform, and the performance of MWSVM in classifying the structural aging states is validated by the comparisons with traditional wavelet support vector machine.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.655-667
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• 2019

The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepared in the forms of quarter beef (bone-in) and cuts (boneless), respectively. The dry-aging was carried out at $2^{\circ}C-4^{\circ}C$ and humidity of 65%-85%, while the wet-aging was done at $1^{\circ}C$ for 0, 20, 40, and 60 d. At each aging time, three muscles: longissmus thoracis (LT), glutaeusmedus (GM) and semimembranosus (SM) were taken from the corresponding quarters and cuts, and used for the flavor compounds and sensory analyses. Results showed that both aging methods significantly increased the concentrations of flavor compounds and total amount of all classes of the flavor compounds as the aging time increased (p<0.05). In the dry-aging method, the GM and SM muscles presented significantly higher total amounts of pyrazines and sulfur-containing compounds compared to the LT muscle (p<0.05). Both the aging methods improved the eating quality attributes, indicating by increased scores of sensorial attributes with increased aging time for all the muscles studied (p<0.05). However, compared to the wet-aging, the dry-aging method resulted in significantly higher scores of tenderness and flavor for the GM and SM muscles after 40 to 60 d. Thus, postmortem aging, especially the dry-aging method could be used to improve eating quality attributes (tenderness and flavor) of low fat beef muscles such as GM and SM.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2005.07a
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• pp.99-100
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• 2005

Reliability of the thyristor has a major effects on the high power systems such as HVDC, SVC and FACTs, etc. Therefore, analyzing method for thyristor aging is important to improve the stability of thyristor and high power systems. In this paper, we explain the analyzing method for examine the thyristor aging effect. And also, the thyristor aging experiments were performed to investigate the characteristic degradation due to the aging.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.54-64
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• 2019

Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, $2{\pm}1^{\circ}C$) and dry aging (air velocity, 2-7 m/s; temperature, $1{\pm}1^{\circ}C$; humidity, $85{\pm}10%$), proximate composition, cooking loss, water holding capacity, shear force, color, nucleotides content, and sensory properties were compared with a non-aged control (2 d postmortem). Both wet and dry aging significantly increased the water holding capacity of the butt cuts. Dry aging in all beef cuts induced lower cooking loss than that in wet-aged cuts. Shear force of all beef cuts was decreased after both wet and dry aging and CIE $L^*$, $a^*$, and $b^*$ color values in butt and sirloin cuts were higher in both wet and dry aging (p<0.05) groups than those in the non-aged control. Regardless of the aging method used, inosine-5'-monophosphate content among beef cuts was the same. The sensory panel scored significantly higher values in tenderness, flavor, and overall acceptability for dry-aged beef regardless of the beef cuts tested compared to non- and wet-aged cuts. In addition, dry-aged beef resulted in similar overall acceptability among the different beef cuts, whereas that in wet-aged meat was significantly different by different beef cuts. In conclusion, both wet and dry aging improved the quality of different beef cuts; however, dry aging was more suitable for improving the quality of less preferred beef cuts.

• Journal of Korean Academy of Nursing
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• v.37 no.4
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• pp.540-548
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• 2007

Purpose: The purpose of this study was to develop online aging and health management education for undergraduate students and to evaluate its effects analyzing the differences in knowledge and attitude toward aging and the elderly. Method: An Online aging and health management education program was established through analysis, planning, content framing and production, program application, and evaluation stages. The study sample consisted of 98 undergraduate students in one university in D city. The instruments used were FAQ I for knowledge of aging and a 20 item semantic differential scale for attitude toward aging and the elderly Results: The results of this study were as follows. First, undergraduate students' knowledge level was low and attitudes were negative at the baseline. Second, after the class, knowledge scores improved significantly from 14.44 to 20.12. In addition, the attitudes toward elderly and aging changed from negative to a more positive way showing a 23.57 point difference. Conclusion: This study shows that the online aging and health management education program was an effective educational method to improve knowledge and attitude of aging for the young generation such as college students.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2001.05c
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• pp.10-14
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• 2001

In order to assess the long-tenn reliability of polymer insulators for distribution power systems, we have developed the accelerated aging test method which can simulate the operation conditions. In this study, 3000 hours aging test for 4 kinds of polymer insulators has been completed by the developed accelerated aging test. After 3000 hours aging test, visual inspection and electrical tests were carried for identifying a change of characteristics. Some specimens showed the surface erosion and the manufacturing defect. In the electrical tests, the wet flashover voltage was significant1y decreased by the accelerated aging test. In comparison with the field-aged polymer insulators, it can be concluded that the developed test method can evaluate the long-tenn reliability within short time and screen the manufacturing defect.

• Geomechanics and Engineering
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• v.14 no.3
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• pp.241-246
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• 2018

The displacement monitoring data series reconstruction method was developed under equal water level effects based on displacement monitoring data of concrete dams. A dam displacement variation equation was set up under the action of temperature and aging factors by optimized analysis techniques and then the dam displacement hydraulic pressure components can be separated. Through the dynamic adjustment of temperature and aging effect factors, the aging component isolation method of dam displacement was developed. Utilizing the isolated dam displacement aging components, the dam stability model was established. Then, the dam stability criterion was put forward based on convergence and divergence of dam displacement aging components and catastrophe theory. The validity of the proposed method was finally verified combined with the case study.

• Geomechanics and Engineering
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• v.28 no.1
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• pp.1-10
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• 2022

In Korea, accidents related to the collapse of deteriorated aging reservoirs occur every year. The grouting method is generally applied to reinforce an aging reservoir. However, when using this method, different reinforcing effects appear depending on the ground conditions. Thus, new construction methods and materials capable of providing consistent reinforcing effects are required. In this study, the direct shear test (DST), model test, and simulation analysis were performed to evaluate the impact of surface stabilizers, generally used to reinforce roads, rivers, and slopes of roads, applied using surface curtain walls on aging reservoirs. The DST results indicate that when the surface stabilizer was mixed with in-situ soil, the increase in cohesion was the highest at a mixing ratio of 9%. No changes in the friction angle were evident; therefore, 9% was determined to be the optimal mixing ratio. In addition, the model test and simulation analysis showed that when 9% of the surface stabilizer was mixed and applied to the aging reservoir, the seepage quantity of water and the saturated area were reduced by approximately 42% and 73%, respectively. Moreover, the comprehensive analysis of results showed that the grouting method could be completely replaced by surface stabilizers applied through surface curtain walls because the technique could secure stability by decreasing the seepage in the aging reservoir.