• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.200-206
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• 2011

This study verifies that green rice, which has limited usage as a component of foodstuff, can be used as a fundamental ingredient in the production of food, due to its in mechanical characteristics. Analysis of 100% green rice Garaedduk showed it had lower values for hardness, cohesiveness, springiness, and chewiness, and higher values for adhesiveness compared with rice Garaedduk. Sensory characteristics of the Garaedduk made with green rice (100%) were evaluated as the best for color, flavor, taste & moisture, and the Garaedduk made with brown rice had the most coarseness. The best overall acceptability was for Garaedduk made with green rice (50%) followed in order by Garaedduk made by brown rice and Garaedduk made with rice flour.

• Electrical & Electronic Materials
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• v.8 no.6
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• pp.693-698
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• 1995

We fabricated Zinc Oxide transparent conductive thin films with 2wt% of A1203 doping using rf magnetron sputtering. And we investigated electrical and optical characteristics of them which were made with conditions ; rf power 60-300W, thickness of film 3000 11000.angs.. Resistivity, carrier concentration and Hall mobility were investigated for electrical characteristics. Transmittance and optical band gap were investigated with Spectrophotometer in the wavelength range between 200-900 nm. As a result, ZnO thin film fabricated with rf power of 180W and thickness of 5000.angs. showed the best properties. At the best condition, the sample has resistivity of 1*10$\^$-4/.ohm.cm and transmittance of 95% in the visible range.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.244-245
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• 2006

This paper investigates the characteristic of single-layered and multi-layered compacts made by selective laser sintering using titanium powder (TILOP45 and TILOP150, Sumitomo Titanium Corp.) There were few defects in smooth surface of laser sintered specimen in vacuum as compared to the laser sintered specimen in argon. Maximum tensile strength of singlelayered compact was about 200MPa. Multi-layered compacts show the density of around 75% and the adhesive bonding was not observed between layers, resulted in 70MPa of maximum bending strength and 50MPa of maximum tensile strength.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2006.06a
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• pp.337-338
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• 2006

The 200 nm thick-NiCr films grew on $SiO_2$/Si substrates at various deposition temperatures by a dc magnetron co-sputtering technique were characterized for the variation of film texture. The resistivity of the films decreases with increasing deposition temperature and temperature coefficient of electrical resistance (TCR) varies from negative value to a positive one with increasing deposition temperature. The NiCr films deposited at $300^{\circ}C$ exhibit 4 ppm/K being near zero TCR, resulting in TCR suitable for $\pi$-type attenuator applications.

• Korean Journal of Metals and Materials
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• v.48 no.4
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• pp.305-314
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• 2010

The development of textures and microstructures during plastic deformation in a hot-extruded AZ 31 Mg alloy was investigated using a compression test with such parameters as deformation temperature, strain rate. It was observed from true stress-strain curves that twinning involves changes of the flow stresses. In the early stages of deformation at temperatures lower than $200^{\circ}C$, the occurrence of twins resulted in a decrease of the work-hardening rate, which increased drastically at a true strain of -0.05. The evolution of the deformation textures were assessed with the aid of EBSD analyses in terms of the competition between twinning and slip activity.

• Journal of the Korea Organic Resources Recycling Association
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• v.9 no.2
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• pp.37-44
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• 2001

This study was carried out to evaluate the effects of initial concentration and moisture content on removal of phenol in soil. Texture of soil used was sandy loam. Air was supplied at the rate of $31{\ell}/m^3$(soil)/min. Initial phenol concentrations of contaminated-soils were about 700mg/kg and 1,200mg/kg(as dry weight basis), respectively. Low phenol concentration (about 700mg/kg) was degraded more rapidly than high concentration (about 1,200mg/kg). After phenol concentration of 1,200mg/kg was decreased to about 700mg/kg, its degradation was similar to the case of initial phenol concentration of about 700mg/kg. Phenol degradationrate rate of 15% soil moisture content was higher than that of 20%.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.196-202
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• 2022

In this study, the quality characteristics of Jeung-pyun with different amounts of Makgeolli (50, 100, 150, and 200 mL) were investigated, and standardization of the Jeung-pyun production process is suggested. Higher Makgeolli contents resulted in an increase in Jeung-pyun qualities such as the b value, air cell size, springiness, and cohesiveness, whereas Jeung-pyun characteristics such as the L values, pH, number of air cells, hardness, and gumminess significantly decreased. The specific volume was highest following method M-150, and the expansion rate was lowest following method M-200. Altering the Makgeolli content did not significantly differ in moisture content and b values. In the sensory evaluation results, the M-150 method produced the highest-ranking results for all tested items (i.e., overall acceptability, appearance, flavor, taste, and texture). Therefore, this study suggests that Jueng-pyun produced with the M-150 mixing ratio has excellent quality and sensory characteristics. Furthermore, the results of this study can be used as preliminary data for the standardization of Jueng-pyun production.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.844-852
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• 2011

The purpose of this study was to determine the optimum chemical composition, color value, salinity, pH, total acidity, and texture for the production of short-term Green Gochujang using Cheongyang pepper powder and Meju powder. The results were as follows. The moisture content for Green Gochujang made from Cheongyang pepper powder was 33.50% for CON, and 27.21% for GG1. Crude fat and crude protein contents increased as the amount of added Meju powder increased (p<0.001). GG1 and CON contained 9.47% and 9.05% crude ash contents. Water activity was between 0.89 to 0.90. A higher amount of added Meju powder resulted in an increased color L value (p<0.001). CON showed the highest a value and b value compared to GG4, which had the lowest a and b values. Salinity was between 5.10% to 5.83%, which was lower compared to a former study. CON had a pH of 5.25, and GG4 had a pH of 6.06. Regarding total acidity, CON had a total acidity of 0.85, and GG4 had a total acidity of 0.44. Hardness value was highest in GG1 (1535.63), and lowest in CON (422.07) (p<0.001). GG1 showed the highest value in the adhesiveness property test, whereas CON showed the lowest value. GG1, which contained the highest amount of Cheongyang pepper powder showed the highest gumminess value (698.47). In an acceptance test, CON and GG3 showed the best appearance and scent value. GG3 received the highest interest in taste, texture, and overall quality. Through these results, GG3 made with 150 g of Chengyang Green pepper powder, 200 g of Meju powder, 600 g of starch syrup, 500 g of water, and 75 g of salt showed fine overall sensory interest, and therefore can be used for the production of fine Green Gochujang and Gochujang sauce.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.200-206
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• 2005

This study was performed to develop a functional stirred yoghurt prepared from skim milk added with loquat(Eriobotrya japonica Lindley). Skim milk containing $15\%$ loquat extract was fermented by the mixed strains of Streptococcus thermophilus and Lactobacillus acidophilus, and then loquat flesh and oligosaccharide were added to the yoghurt base. Sensory scores of the stirred yoghurt containing $15\%$ loquat flesh and $20\%$ oligosaccharide were higher than other groups in sweet taste, sour taste and overall acceptability. When the levels of oligosaccharide of the stirred yoghurts added with $15\%$ loquat flesh were increased, the L value(brightness) and a value (redness) of the stirred yoghurt decreased, but the b value(yellowness) increased. The hardness, springiness, cohesiveness, gumminess and resilience of the $15\%$ loquat flesh stirred yoghurt added with $20\%$ oligosaccharide were higher than others.

• Food Science and Preservation
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• v.7 no.3
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• pp.326-330
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• 2000

Antimicrobial activities of marinex and preservative characteristics of soybean curds soaked in diluted marinex were investigated. One hundred ml of marinex showed antimicrobial activities against Streptococcus mutans, Bacillus subtilis, Pseudomonas aeruginosa, Salmonella typhimurium, Escherichia coli and Escherichia coli O-157 on a paper disc test. The growth of the microorganisms were inhibited with 200${\mu}{\ell}/m{\ell}$ of culture media. pH of soybean curd treated with marinex decreased to 1 day and then slowly increased as storage time increase, which was higher than control after 1 day of storage and lower after that time. Little difference was observed between control and marinex treated soybean curd in color. Hardness and chewiness of the treated sample were higher than those of the control. The numbers of E. coli and bacteria of the treated sample were lower than those of control during storage. The inhibition of the growth of E. coli and bacteria was dose dependent.