• International Journal of Highway Engineering
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• v.13 no.4
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• pp.19-28
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• 2011

This study developed a solar radiation reflection pavement, so called a cool pavement, to lessen the urban heat island effect by coating a pavement surface with acrylic resins mixed with light-colored pigments. From a laboratory test, simulating solar heating process in pavements, the cool pavement reduced more than $12^{\circ}C$ of pavement temperature at $60^{\circ}C$ compared to a control porous pavement. With the increase of the mixing ratio of the pigments to acrylic resins, the temperature reduction effect increased, but its workability became worse due to higher viscosity. As a result, an appropriate mixing ratio was determined as 15%. The cool pavement had better durability than the control pavement: One quarter of Catabro loss and twofold dynamic stability. Its adhesion was also higher enough not to be debonded under traffic loading. In-situ noise and friction tests conducted in two field sites showed that the cool pavement reduced its noise level by 3.7dB in average and increased its friction level by 30% compared to the control pavement. The permeability of the cool pavement was little lower than the control pavement, but higher enough to satisfy the minimum requirement for porous pavements.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.291-297
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• 1982

In this part of the studies on dielectric dehydration of foamed fish-starch paste, qualify stability and shelf-life of the product of which the preparation formula and processing conditions were described in previous report (Lee et al, 1982) were determined by means of accelerated reaction test. The product was stored for 50 days under the conditions of temperatures at 35, 45, and $55^{\circ}C$ in steady state and various water activities of 0.44, 0.52, 0.65, and 0.75, respectively. The loss of available lysine, extent of TBA value, and development of browning during the storage were measured and reaction kinetically analysed to assess quality stability and shelf-life of the product for the storage at room temperature of $25^{\circ}C$. Extent of browning was accelerated with the increase of water activity and temperature marking the time to reach a limit of color and flavor deterioration, or to reach brown color density of 0.17 O.D./g at 420 nm, 106 days at aw=0.44, $35^{\circ}C$, and 41 days at aw=0,65, $55^{\circ}C$, These reaction rates resulted in a prediction of shelf-life, 130 to 110 days in the storage at aw=0.44 to 0.75, $25^{\circ}C$. The quality limit assessed by TBA values and sensory evaluation of rancidity was 87 days at aw=0.44, $35^{\circ}C$, and 30 days at aw=0.75, $55^{\circ}C$ which gave a predicted shelf-life, 128 to 113 days . at aw=0.44 to 0.75, $25^{\circ}C$ storage.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.37-43
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• 2004

The "Ginseng Pork" produced by feeding ginseng by-products can be a compatible product in the sense of increasing pork consumption and developing functional food in the international pork market. This experiment was conducted to produce "Ginseng Pork" with emphasis on growth performance and meat quality. Experiments were conducted in which 30 Landrace heads were fed with bark of ginseng root(BGR) or heating extracts ginseng leaves and stem(HEG). WB-shear force was not different among the treatment groups until 15 days of ageing, but pork fed with the 6% BGR showed a higher shear force at 20 day of storage at 4$^{\circ}C$. Cooking loss showed lower value for the 9% BGR group compared with the control group. At 15 day, the 3% and 9% BGR groups showed lower cooking losses than control. Pork groups fed HEG showed a significantly(p<0.05) lower TBARS values after 5 days of storage. As for VBN analysis, the feeding groups of 9% BGR and 5.5% HEG had significantly lower values at 5 and 20 days when compared to the other treatment groups. It might be concluded that the accumulation of ginseng saponin in the pork resulted in retarding the ageing and inhibiting the oxidation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.698-704
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• 2014

This study was conducted to investigate the effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Patties were prepared with different amounts of chestnut inner shell powder (0, 1, 3, and 5% of pork quantity). The total phenol contents and DPPH free radical scavenging activities of the patties significantly increased with increasing amount of chestnut inner shell powder. The moisture content and pH of row patties were not significantly different between the control group and treatment groups. The cooking loss rate significantly decreased with increasing chestnut inner shell powder amount. Reduction ratio of the diameter of experimental patties was lower than that of the control patties, although it was not significant. As the content of chestnut inner shell powder increased, L-value decreased while a-value increased in both row patties and cooked patties. However, b-value changed upon heating. The b-value of row patties also increased with increasing chestnut inner shell powder content, whereas the b-value of cooked patties decreased. The hardness, chewiness, gumminess, and cohesiveness of the control group were lower than those of the treatment group. The consumer acceptability score for patties with 1% chestnut inner shell powder was higher than that for patties in terms of overall preference, appearance, color, and texture. Further, overall preference, appearance, and color for patties with chestnut inner shell powder 3% were higher than those of the control group. We suggest that chestnut inner shell can be improve the quality characteristics and consumer acceptability of pork patties, as well as the development of health-oriented meat products.

• Journal of the Mineralogical Society of Korea
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• v.29 no.3
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• pp.103-111
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• 2016

Li-bearing hectorite, one member of trioctahedral smectite, occurred large in quantity and confirmed in Turkey western sedimentary boron deposit. Li-bearing hectorite attracted a particular attention because it is one of potential lithium resources. There have been no consensus for the change of hectorite due to heat and acid treatment although it is very important to use in industrial application. In this study, we examined changes of hectorite after heat and acid treatment as well as acid treatement followed by heating. We used clay ores collected in Bigadic deposit, which contained the highest $Li_2O$ content in Turkey boron deposits. Hectorite showed a strong endothermic reaction at $84^{\circ}C$ due to dehydration of absorbed water and interlayer water and a weak endothermic reaction above $600^{\circ}C$ owing to dehydration of crystallization water. The first endothermic reaction accompanied a large weight loss about 6%. Hectorite decomposed into enstatite, cristobalite and amorphous Fe material at $762^{\circ}C$ with exothermic reaction. When hectorite reacted with 3 kinds of 0.1 M acid during 1 hours, it had a good dissolution efficiency with $H_2SO_4{\geq}HCl$ > $HNO_3$ in order.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.3 no.2
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• pp.25-31
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• 1996

Various treaments such heating, acid tenting, acid healing, alkaline treating, acid+alkaline renting were attempted to investigate their effects on molar ratio, chemical composition, DTA and specific surface area(SSA) of natural zeolite poder. Molar ratio, Si to AI. of natural zeolite was 4.78, which represented high silica type. Composition of natural zeolite showed that $SiO_2$ was 66.34% $Al_2O_3$ was 13.89%, $Fe_2O_2$ was 1.55% X-ray diffraction showed that main component of natural zeolite was mordenite and clinoptliolite. Differential Thermal Analysis and Thermogravimetry curve of natural zeolite was showed to peak of endothermic peak at $80^{\circ}C$ and it means to the peak of dehydrate reaction, but recristalization was not formed below at $1,000^{\circ}C$. Weight loss during calcination was 16% at $1,000^{\circ}C$. Thermal treatments on SSA of natural zolite powder decreased from $75.2m^2/g\;to\;2.1m^2/g$. In contrast chemical treatments on SSA showed to increase to $300.2m^2/g$(1 N HCl treating), $54.9m^2/g$(1 N NaOH) and $90.9m^2/g$(HCl+NaOH)tudy, it could be proposed to employ acid tret method as packaging materisls for MA packaging.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.15-22
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• 1991

Changes in cooking properties of kidney beans A (reddish purple), B (mosaic), and C (pale yellow) during storage at $4^{\circ}$, $20^{\circ}$ and $30^{\circ}C$ for 5 months were examined. The weight and volume gains of raw beans during soaking at $30^{\circ}C$ were the greatest in kidney bean A followed by B and C, which were decreased from 3 months storage at $30^{\circ}C$. The weight gain, solid loss and hardness of cooked beans at $100^{\circ}C$ for 40 min decreased from 3 months of storage at $30^{\circ}C$ in all samples. The amylograms of whole kidney bean flours showed no peak and continuous increase of viscosity during heating. The kidney bean A showed the higher values in all reference points than kidney beans B and C which had similar amylogram patterns.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.395-404
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• 2015

The aims of this study were to determine the optimal mixing condition for two different amounts of Gynura procumbens powder and olive oil for the preparation of beef sausage. The experiments were designed according to the central composite design of response surface methodology, which showed 10 experimental points including two replicates of Gynura procumbens powder and olive oil. The physicochemical and mechanical characteristics as well as the sensory properties were measured, and these values were applied to the mathematical optimization models. The results of the physiochemical and mechanical analysis of each sample, including chewiness, cohesiveness, color a, color b, moisture content, salinity and heating loss showed significant differences. The sensory measurements were significantly different in color, flavor, tenderness, texture and overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 2.1 g Gynura procumbens powder and 7.06 g of olive oil.

• Journal of the Korean Wood Science and Technology
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• v.35 no.6
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• pp.31-42
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• 2007

To investigate the pyrolytic and anatomical characteristics of Korean softwood, Pinus densi-flora, Pinus rigida and Larix leptolepis, and hardwood, Acer palntatum, Fraxinus rhynchophylla and Quercus variabilis, chemical components analysis, TG-DTA (Thermogravimetric Analysis & Differential Thermal Analysis), MBA (Methylene Blue Adsorption) test and SEM observation were carried out. For TG-DTA, samples were carbonized up to $800^{\circ}C$ at the heating rate of $10^{\circ}C$/min under $N_2$ flows 1 l/min using thermogravimetric analyzer. Chemical component analysis of all samples resulted in typical contents of major wood component. In TG-DTA results, softwood showed higher char yield than hardwood, and lignin displayed the highest char yield among the major wood components. All samples showed typical TGA, DTG and DTA curves for wood pyrolysis except a few differences between softwood and hardwood. Content of lignin influenced its pyrolysis characteristics, while molecular structure of lignin affected not only the weight loss but also the yield of char. In MBA test results, MBA of softwoods was higher than that of hardwoods. Char of Pinus densiflora showed the highest MBA, but its degree was lower than activated carbon or fine charcoal about 23 and 4 times, respectively. SEM observation showed carbonization process preserves wood structure and retain the micro-structure of wood fibers.

• Korean Journal of Materials Research
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• v.2 no.2
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• pp.126-132
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• 1992

Experiment has been performed to investigate the thermal and magnetic properties of Mn-ferrite by electrolysis. Using the 0.2%C mild steel as soluble anode and SUS 304 stainless steel as cathode, Mn-ferrite could be made from the sulfuric acid leaching of the wasted manganese dry cell and $MnSO_4$reagent by electrolysis. As the result of X-ray diffraction, thermal analysis and magnetic measurement, Mn-ferrite was the spinel type in $Mn_{x}Fe_{3-x}O_4$ (X=1), the weight loss rate of $Mn_{x}Fe_{3-x}O_4$ were linearly increased up to the $200^{\circ}C$. Ms, Mr and Hc values were decreased with increasing Mn content and heating temperature. When Mn-ferrite was formed by $MnCl_2$reagent electrolysis, Ms values were higher than those formed from the sulfuric acid leaching of the wasted manganese dry cell and $MnSO_4$reagent by electrolysis. In Mn-ferrite, which was formed from the sulfuric acid leaching of the wasted manganese dry cell by electrolysis, Ms and Mr values were higher, Hc values were lower than which was formed by $MnSO_4$ reagent electrolysis at $200^{\circ}C\;and\;300^{\circ}C, while the same values at $100^{\circ}C$. The shape of particles was spherical type, the sizes of them were about $0.1{\mu}m$ sub-micron in $MnSO_4$reagent electrolysis, $0.5{\mu}m$ in the sulfuric acid leaching of the wasted manganese dry cell by electrolysis.