• Korean Journal of Medicinal Crop Science
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• v.5 no.3
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• pp.232-236
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• 1997

This experiment was conducted to determinate the optimum harvesting time of Carthami Flos and grain in safflower. In dry Carthami Flos yields harvested at different days after flowering, threre was no significant difference between 2 days and 4 days, however, yield harvested at 6 days was decreased significantly compared with 2 days after flowering. As the harvesting time were delayed, lightness (L') and redness (a') of dry Carthami Flos were decreased but yellowness (b') of that was increased. Color differences (${\Delta}E'ab$) of dry Carthami Flos between harvesting days after flowering were not visible between 4 days and 6 days but between those (4 days and 6 days) and 2 days were visible. As the result, the optimum harvesting time of Carthami Flos was 4 days after flowering. Grain yields and its components were affected by not harvesting Carthami Flos but grain harvesting time. Threre was no significant difference in number of grain per flower head, percentage of ripened grain between grain harvesting time. However, weight of 1000 grains and grain yields increased until 20 days after flowering. As a conclusion, the optimum harvesting time was 4 days after flowering for Carthami Flos and 20 days for grain regardless Carthami Flos harvesting time.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.526-534
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• 2011

Cold air drying was conducted on steamed chestnut-sweet potato to improve its quality, convenience, and preference as snack. Steamed sweet potato was dried from 10 to $25^{\circ}C$ for 48 hours, and moisture contents, colors, texture, and taste were evaluated. The lowest moisture content was 4.53% at $25^{\circ}C$. Lightness decreased while other color values (a, b, and ${\Delta}$E) increased with increasing drying temperature and drying time. Reducing sugar and soluble solid contents ranged from 93.22~190.35 mg/g and 17~60 $^{\circ}Brix$, respectively. The highest hardness of chestnut-sweet potato was 25.13 kgf/$cm^2$, and springiness and cohesiveness were 88.60, and 94.87%, respectively, when dried at $25^{\circ}C$ for 48 hours. Sensory evaluation score was highest at $20^{\circ}C$ for 24 hours. The optimum drying conditions were determined to be $19^{\circ}C$ and 39.5 hours by RSM(response surface methodology).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.6
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• pp.443-447
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• 2002

This study was carried out to determine the differences in the growth, grain yield, and seed quality of sesame plant according to seeding date between P,E. vinyl-house and outdoor cultures. Reproductive growth period in vinyl-house culture was shorter than in outdoor culture. Stem length and capsule setting length of sesame were much longer in vinyl-house culture than in outdoor culture. Also, number of capsules per plant and 1,000 grain weight in vinyl-house culture were higher, specially the grain yield was approximately 57% more than in outdoor culture. In vinyl house culture, sesame plants sown on June 8 had longer capsule setting length, more capsules per plant, higher 1,000 grain weight, and higher percent ripened grain at the upper part of the capsule settings than those sown in May 9. They also had higher 1,000 grain weight at the middle and lower part of the capsule settings compared to May 9 seeding. However, no difference in grain yield of in seeding dates was observed. In outdoor culture, sesame plants, which was sown on May 9, had more effective branch number and capsule number and plant compared to those sown on June 8. Though sesame plants sown on May 9 had lower percent ripened grain at the upper and middle part of the capsule settings and lower 1,000 grain weight, the seed yield was similar to those sown on June 8. No difference in chromaticity value $L^*$ of sesame seeds between two culture conditions was observed. The $a^*$ value was higher in vinyl-house culture than outdoor culture while $b^*$ value was higher in outdoor culture. Sesaminol triglucoside content of sesame seeds was higher in vinyl-house culture than in outdoor culture. On the other hand, the content of sesamin and sesamolin from sesame seeds in vinyl-house culture were lower than in outdoor culture.

• Food Engineering Progress
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• v.21 no.1
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• pp.42-48
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• 2017

The purpose of this study was to verify the drying characteristics of steamed sweet potato and to establish optimal drying conditions for far-infrared drying of steamed sweet potato. 4 kg of steamed sweet potato was sliced to thicknesses of 8 and 10 mm, and dried by a far-infrared dryer until a final moisture content of $25{\pm}0.5%$. The far-infrared dryer conditions were an air velocity of 0.6, 0.8 m/s and drying temperature of 60, 70, and $80^{\circ}C$. The results can be summarized as follows. The drying time tended to be reduced as temperature and air velocity for drying increased. The Lewis and Modified Wang and Singh models were found to be suitable for drying of steamed sweet potato by a far-infrared dryer. The color difference was 35.09 on the following conditions: Thickness of 8 mm, temperature of $80^{\circ}C$, and air velocity of 0.8 m/s. The highest sugar content ($59.11^{\circ}Brix$) was observed on the conditions of a thickness of 8 mm, temperature of 80, and air velocity of 0.8 m/s. Energy consumption decreased on the conditions of higher temperature, slower air velocity, and thinner steamed sweet potato.

• Food Science and Preservation
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• v.9 no.2
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• pp.240-247
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• 2002

This study, to enhance the sterilization, browning inhibition and precooling effect of electrolyzed oxidizing water(EOW) as cleaning water on food industry, was carried out to investigate the efficacy of electrolyzed oxidizing water(EOW) with 0.85% NaCl, 0.5% ethanol, polysorbate 80 of 1 ppm, 0.5% lemon juice and 0.5% citron juice. Escherichia coli KCTC 1039 with initial count of 5.63$\times$10$\^$8/ CFU/mL were reduced to <10$^1$CFU/mL after 15∼30 sec when it was treated by electrolyzed oxidizing water added with various food additives. Bacillus cereus KCTC 1012 were reduced to <10$^1$ CFU/mL after 2 minutes treatment with electrolyzed oxidizing water containing polysorbate 80 and ethanol. Iactobacillus plantarum KCTC 3108 were reduced to <10$^1$CFU/mL after 30 sec treatment with electrolyzed oxidizing water containing polysorbate 80, citron juice and lemon juice, respectively. Erwinia carotovora subsp. carotovora KCTC 2776 were reduced to <10$^1$CFU/mL after 30 sec treatment with electrolyzed oxidizing water containing polysorbate 80 and lemon juice. Browning inhibition effect was determined by comparison of polyphenol oxidase activity. Inhibition ratio of polyphenol oxidase was approximately 62∼84% in most treatments with the exception of 57% and 25% inhibition by 0.5% ascorbic acid and polysorbate 80, respectively. Sliced potato dipped in electrolyzed oxidizing water containing NaCl and citron juice for 30 minutes showed significantly low PPO activity, 64 units in treatment with NaCl and 91 units in treatment with citron juice. At the same time, changes in color value(△E) of sliced potato was below 3 in most treatments.

• The Journal of Korean Academy of Prosthodontics
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• v.46 no.4
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• pp.409-419
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• 2008

Statement of problem: At all times people have tried to fabricate tooth restorations using tooth colored materials. Recently, demands for esthetics, even in restorations requiring strength, has brought a revolution to dentistry and increased use of zirconia. The basic color of zirconia is white to ivory. The color can be partially adapted by veneering it with ceramic materials. However, it would be better if the substructure could already be adapted to the basic color shade of neighboring teeth. By adaptation to the basic shade, it can help to reduce the necessary layer thickness of the veneer ceramic to achieve the desired color. Purpose: The purpose of this study was to spectrophotometrically evaluate the influence of shading of zirconia core on the final shade of all-ceramic restorations using the CIE $L^{*}a^{*}b^{*}$ system. Material and methods: Core specimens (n = 20 per group) of Lava Frame Zirconia, KaVo Everest Zirconia, Digident CAD/CAM Zirconia were fabricated at 20 mm in diameter and 0.5 mm in thickness. Halves of each groups were shaded in A3 color. These core specimens were veneered with A3 porcelain of the recommended manufacturer at thickness of 0.5 mm. CIE $L^{*}a^{*}b^{*}$ coordinates were recorded for each specimen with a spectrophotometer (Model CM-2600d, Minolta, Japan) at 0.5 mm, 0.4 mm, 0.3 mm in thickness. Color differences were calculated using the equation ${\Delta}E^{*}=[({\Delta}L^{*})2+({\Delta}a^{*})2+({\Delta}b^{*})2]1/2$. Results: 1. In the case where porcelain layer has a thickness of 0.5 mm, Lava Frame Zirconia and KaVo Everest group did not show clinically perceived color difference, however Digident CAD/CAM Zirconia group showed clinically perceived color difference according to shade allowed on core. 2. When the thickness of porcelain layer decreased from 0.5 mm to 0.4 mm, Lava Frame Zirconia and KaVo Everest group did not show clinically perceived color difference, on the other hand Digident CAD/CAM Zirconia group showed clinically perceived color difference according to shade allowed on core. 3. When the thickness of porcelain layer decreased from 0.5 mm to 0.3 mm, clinically perceived color differences were observed from all three groups. Conclusions: Ziroconia system, which is possible to allow shade on core, are thought to be much more favorable to reproduce natural shade compared to systems that is impossible to give shade. Therefore, clinicians ought to choose adequate system for certain clinical situation by considering above specific character.

• Journal of Dental Rehabilitation and Applied Science
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• v.20 no.2
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• pp.109-120
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• 2004

INTRODUCTION: The build-up method has been used for application of porcelain powder on the metal framework to make final tooth shape conventionally. This method takes time and need skill to mimic final shade and shape of porcelain fused to metal crown. The purpose of this study was to develop standard shape and shade laminating porcelain forms to reduce build-up time. METHODS: To make tooth form porcelain paste, several liquid organic compounds were added to conventional feldspathic porcelain. The amount of additives and rheologic property were tested to find out best composition. Comparison of mixing methods to reduced porosity, proper heating schedule, and measurement of shrinkage amount and residual organic materials were performed to set-up standard procedures. Finally, biaxial flexural strength and color of preformed laminated paste porcelain were compared with those of porcelain which fabricated by the conventional build-up method. RESULTS: There was no significant difference in physical properties and color stability between two fabrication methods after various testing methods. Conclusion: This new build-up method can be applied to fabricate the PFM crown and bridge without any loss of strength and optical properties.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.526-533
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• 2006

This study was carried out to investigate the efficacy of strong acidic electrolyzed acid water (SAEW; Strong acidic electrolyzed water, pH 2.76, ORP 1,128 mV, HClO 105.0 ppm) and low alkaline electrolyzed water (LAEW; Low alkaline electrolyzed water, pH 8.56, ORP 660 mV, HClO 73.8 ppm) as storing liquid for peeled lotus root. During storage at $5^{\circ}C$, it was showed that SAEW and LAEW inhibit growth of microorganisms until at least 5 days of storage. Total phenolic contents, polyphenol oxidase (PPO) activity, and color differences value $({\Delta}E)$ of peeled lotus roots stored in SAEW and LAEW were lower than that of one stored in TW (tap water). The hardness decrement of lotus roots stored in SAEW and LAEW were lower than that of lotus root stored in TW too. Contents of moisture crude protein crude fat, crude ash, crude fiber, and total sugars were gradually decreased during storage. Whereas vitamin C content of lotus root stored in 0.6% acetic acid was most rapidly decreased to 25% as compared with one of initial days of storage that of lotus roots stored in SAEW and LAEW was not decreased significantly as compared with one stored in TW. Sensory characteristic during storage was preferable on lotus root stored in SAEW to the other treatments.

• Journal of Fashion Business
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• v.15 no.5
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• pp.43-54
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• 2011

Digital Textile Printing(DTP) is appropriate for quick response system(QRS) and is closely connected with high value added fashion industry. Fashion products of high price are mainly silk and cotton. For high quality DTP products, it is important to optimize the parameters of media, pre and after-treatment, ink, printer, etc. DTP for these two fiber materials is also accompanied certainly with steaming as after-treatment process for coloration. Role of steam is like water in exhaustion dyeing. Steam can diffuse dye or ink in printing paste to fiber. Quality of DTP products depend on after-treatment processes such as steaming, washing, drying. Current production amount of DTP is smaller than one of conventional textile printing. However conventional after-treatment system has been using so far. This is mismatched with DTP in terms of process efficiency, spot work of small lot, quality control. In this study, continuous after-treatment system has been suitably designed for DTP that washing and drying are available after steaming. So, It is possible to improve efficiency of DTP process. Especially, the effects of after-treatment process, such as temperature of heat drum, steaming time on printability, color difference, color fastness were examined. Two types of samples(cotton knit and silk fabrics) were used. The results were obtained as follows : First, there is no a wide difference between the K/S values of cotton and silk treated with continuous after-treatment system and those of sample treated with conventional printing after-treatment method. So it is more effective to use the continuous after-treatment system than conventional printing after-treatment system in case of the daily throughput of 1,000 yards below. Second, after continuous after-treatment for DTP, K/S values were increased and lightness($L^*$) values were decreased. ${\Delta}E$ values were below 2.3. Third, DTP samples treated with continuous after-treatment system were tested for fastness(washing, light, rubbing). Grades of fastness(washing, light, rubbing) were above 3 grade.

• Food Science and Preservation
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• v.14 no.5
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• pp.504-510
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• 2007

An extrusion process was to make an onion kimchi snack from rice grit and onion kimchi powder, in an effort to enhance the nutritional value, flavor, and physicochemical properties of the extrudate. This study investigated optimum conditions (moisture content, barrel temperature, and the content of onion kimchi powder) for the production of high-quality rice extrudate products, and measured quality properties (water absorption index, texture, expansion ratio, and color) of rice extrudate to which onion kimchi powder had been added. Onion kimchi powder at 3%, 5%, 7%, and 10% (all w/w) was mixed with rice grit and the mixture then extruded in a twin-screw extruder. The texture of onion kimchi mack became softer as onion kimchi powder level rose, and water absorption ability increased. The expansion ratio and the lightness of extrudates decreased with increases in onion kimchi powder levels. The maximum water absorption index am the minimum hardness were obtained with 10% onion kimchi powder. Rice extrudate with 10% onion kimchi powder was suitable for extrusion cooking md obtained the highest score for overall acceptability by sensory evaluation.