The effects of substituting whey protein concentrate (WPC) powder for rice flour in the preparation of seolgiddeok were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of the cheese manufactureing process. Whey protein is known as a good nutritional source and is a functional material for many processed foods. WPC contains more than 80% whey protein. The moisture content decreased gradually during storage and the decrease in moisture was less in the control than in the WPC powder substituted groups. The color lightness (L) decreased significantly as the amount of WPC powder increased, wherease redness (a) and yellowness (b) both increased. Texture analyses revealed that the hardness, chewiness, gumminess and adhesiveness of seolgiddeok tended to increase in proportion to the amount of WPC powder in the formula. Seolgiddeok gelatinization was investigated by amylographing. Initial pasting temperature, peak viscosity, hot pasting viscosity and breakdown were low in seolgiddeok prepared with WPC powder substituted for rice flour. Setback had the lowest value in the control. Sensory evaluations revealed that, seolgiddeok prepared with 3% WPC powder had the highest overall acceptability score. These results indicated that WPC seolgiddeok with 3% WPC powder has the best quality.

The effects of substituting whey protein isolate (WPI) powder for rice flour during the preparation of paeksulgi (Korean rice cake) were evaluated by objective and subjective tests. Milk whey is drained from milk curd as a by-product of the cheese manufacturing process. Whey protein is known as a good nutritional source and a functional material for many processed foods. WPI contains more than 90% whey protein. The moisture content decreased gradually during storage and the decrease was less in control than WPI powder-substituted groups. The color lightness (L) decreased significantly with increasing WPI powder, wherease the redness (a) and yellowness (b) both increased. Texture analyses revealed that the hardness, chewiness, gumminess, adhesiveness and fracturability of paeksulgitended to increase in proportion to the amount of WPI powder added. Evaluation of the gelatinization of paeksulgi by amylographing revealed that the initial pasting temperature, peak viscosity, hot pasting viscosity and breakdown was lower in samples that contained WPI powder. However, the lowest setback value was observed in the control. The results of the sensory evaluation indicated that paeksulgi prepared with 2% WPI powder had the highest overall acceptability. Taken together, these results suggest that WPI paeksulgi containing 2% WPI powder has the best quality.

In this study, physicochemical properties and the antioxidative activity of whey protein isolate(WPI) for com germ oil were measured. The pH of WPI was 6.26, and the titrable acidity was 0.18%. The WPI’s moisture content was 5.2% and each of the other element content such as lactose, crude protein, crude ash and crude fat was found to be 0.8%, 90.7%, 2.7% and 0.6%, respectively. The amounts of active SH group in WPI 9 μ M-g and total colony counts of bacteria was 5.9 × 103 CFU-g. α-Lactalbumin, β-lactoglobulin and bovine serum albumin(BSA) were shown in WPI as major protein by electrophoresis. The antioxidative effect of WPI and other antioxidants on com germ oil used as substrate was determined by peroxide value(POV) and conjuqated dienoic acid value(CDV). By these results, the order of antioxidative effects could be defined as BHT 0.02%〉ascorbic acid 0.1%〉WPI 0.1%〉WPI 0.02%〉ascorbic acid 0.02%〉control〉tocopherol 0.02%〉tocopherol 0.1%, respectively. Also the induction period of com germ oil added with WPI was longer by 1.6 times than that of control(none added any antioxidant). Therefore the fact suggested that WPI could be utilized as a good antioxidative agents.

In order to simulate the Helmholtz resonator environment, a perforated plate was inserted into a hollow slab to test its vibration performance. The vibration damping ratio was larger in the conventional hollow slab without apertures, however the accelerometer measurement showed a higher vibration reduction effect in the case of the perforated plate.

최근 사용 중인 중앙분리대의 성능 등급을 뛰어넘는 사고가 발생하고 있다. 그러므로 피해를 줄이기 위해 중앙분리대의 성능 등급 을 현재의 SB5-B등급보다 상향된 기준에 맞춰 개선하는 것이 필요하다. 이에 본 연구에서는 중앙분리대 충돌시험결과를 활용하여 적절한 모델을 개발 및 검증하고 강도성능이 향상된 콘크리트 중앙분리대 개발을 목표로 하였다. 중앙분리대 성능은 SB6등급으로 목표성능등급을 설정 하였고, 중앙분리대의 강도성능 개선 요소로 강성보강과 연성보강의 두 가지 형태를 고려하였다. 강성보강으로는 와이어 메쉬 직경 증가, 중앙 분리대 상단 부위 철판보강을 고려하였고, 연성보강을 위해서는 중앙분리대 하단에 고무패드를 설치하여 성능향상을 컴퓨터 시뮬레이션을 통 해서 확인하였다. 시뮬레이션 결과, 와이어 메쉬 직경이 증가할 수록 중앙분리대의 부피 손실은 감소하였으며, 고무패드 사용시 트럭의 충격에 너지를 중앙분리대의 변형에너지로 전환하여 충격흡수에 효과적인 것으로 나타났다.

이 연구는 현재의 온도 데이터를 사용하여 각 지역의 최저 최고 온도를 설정하여 국내 교량 설계시 이를 적용할 수 있도록 하기 위해 확룰적 방법에 의해 온도 하중을 제안하는데 그 목적을 두었다.