• Food Engineering Progress
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• v.23 no.4
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• pp.283-289
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• 2019

This study was performed to determine the effect of psyllium husk addition on the physical properties of rice extrudates. Rice-based formulations mixed with psyllium husk (0, 7, 14 and 21%) were extruded at a die temperature of 140℃, screw speed of 200 rpm, and moisture content of 20%. As the content of psyllium husk increased, expansion ratio decreased, while piece density and specific length increased. Apparent elastic modulus, breaking strength, adhesiveness, and hardness augmented with an elevation in psyllium husk content. Lightness declined as psyllium husk content furthered, while redness, yellowness, and color difference intensified. Water soluble index and water absorption index increased with an increased amount of psyllium husk. In conclusion, the addition of psyllium affected the expansion of extruded rice snack possessing hard texture, small cells, and sticky texture due to higher water absorption during hydration.

• The Journal of the Petrological Society of Korea
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• v.19 no.3
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• pp.227-244
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• 2010

Abundant spinel lherzolite xenoliths showing distinctively different textural types such as protogranular, porphyroclastic, and mylonitic texture are trapped in the basaltic rocks from southeastern part of Jeju Island. These xenoliths show the textural spectrum from coarse-grained protogranular through porphyroclastic with bimodal grain size to fine-grained and foliated mylonitic texture. They tend to decrease in grain sizes and show more linear grain boundaries and more frequent triple junctions from protogranular through porphyroclastic to mylonitic. Spinel has different occurrence mode according the textural type. Spinel is always associated with orthopyroxene in protogranular texture, whereas it is scattered and independent of orthopyroxene in mylonitic texture. Additionally, porphyroblast from porphyroclastic and mylonitic textures has internal deformation features such as kink band, undulatory extinction and curved lamella, whereas neoblast is strain-free. These textural features indicate increasing degree of static/dynamic recrystallization from protogranular through porphyroclastic to mylonitic texture. The mg#[$=100{\times}Mg/(Mg+Fe_t)$] of olivine, orthopyroxene and clinopyroxene is relatively constant (ol: 88-91; opx: 89-92; cpx: 89-92) regardless of textural differences. The mg# of constituent minerals, NiO content (0.3~0.4 wt%) and MnO content (0.1~0.2 wt%) of olivine are similar to those of mantle xenoliths worldwide, also indicating that studied spinel lherzolite xenoliths were mantle residues having experienced 20~25% partial melting. The geochemical and textural characteristics have close relations showing that LREE and incompatible trace elements content of orthopyroxene and clinopyroxene increases from protogranular through porphyroclastic to mylonitic. These observations suggest that the studied mantle xenoliths experienced metasomatism by LREE enriched melt or fluid after partial melting, indicating a close relation between deformation and metasomatism. The metasomatism was possibly confined to narrow shear zones from where porphyroclastic and mylonitic textured xenoliths originated. These shear zones might favorably drive the percolation of LREE-enriched melts/fluids responsible for the metasomatism in the lithospheric mantle below the Jeju Island.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.187-200
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• 2015

The purpose of this study was to examine the quality of muffins with 0, 3, 6, 9, and 12% kale powder. The specific gravity of muffins prepared by adding kale powder was higher than the control group. The height of the muffins was not significantly different among all sample groups. The weight of muffins with 9% kale powder was higher than other samples. The volume and specific loaf volume of muffins decreased with the addition of kale powder. The baking loss rate of muffins decreased with the addition of kale powder. The moisture content of the samples with kale powder was higher than the control group, whereas pH was lower than the control group. DPPH radical scavenging activity of the control group was 25.70%, but the samples with kale powder ranged from 34.80 to 53.70%. In color, the L value decreased, but the b value increased significantly with the addition of kale powder. The hardness, springiness, cohesiveness, chewiness, and brittleness of the textural properties of the muffins significantly decrease by addiction of kale powder. Sensory evaluation scores in terms of after swallowing, appearance, flavor, taste, texture, and overall preference of groups with 3% and 6% kale powder did not show any significant differences, and the scores were higher than the control group. Based on these results, thus, using less than 6% kale powder would be proper to make muffins.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.7-15
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• 1997

The composition and polymeric structure of starch are the most important factors to determine the functional properties of rice. In an effort to relate the structural characteristics and its functional properties of starch in rice, molecular structural properties of starch from 6 rice cultivars were analysed. To relate the structure and function of starch the texture of Jeung-pyun made of rice were analyzed during retrogradation. The polymeric structure of rice starch was analyzed by debranching with isoamylase after gelatinization and fractionated with Sephadex G-75 gel filteration. The size fractionated debranched starch was categorized into four groups such as Fraction I, II, III and Intermediate Fraction depending in their max, The fractions with the max higher than 620 nm were designated as Fraction I, while those in the range of 600-620 nm and 540-600 nm as the Intermediate Fraction and Fraction II, respectively. The Fractions with the max lower than 540 were described as Fraction III. The average degree of polymerization (DP) of the Fraction I was estimated to be higher than 200, and those of other fractions, i.e. the Intermediate Fraction I, Fraction II and III were 150,45 and 25, respectively. The levels of Fraction I were varied from II to 35％ of total sugar. The Fraction I showed the linear relationship with the amylse contents, and the Intermediate Fraction, which might contain the mixture of short chain of amylose and debranched long chain of amylopectin, were measured to be in the range of 2.7∼8.4%. The levels of fraction II and III, both to be considered as the branches of amylopectin, were ranged 14.5∼23.6% and 39.7∼73.0%, respectively. The ratio of Fraction III to Fraction II describing the degree of branch or compactness of amylopectin was estimated to be around 4.0 for waxy varieties and around 2.0 for high amylose cultivars. With these results, it can be suggested that the degree of branch of the amylopectin may effect on amylose contents of starch or rice versa, To invertigate processing aptitude of different rice cultivars for the preparation of Jeung-pyun, its texture was analyzed by Instron, hardness, cohesiveness, elasticity, gumminess and chewiness of Jeung-pyun made of rice showed the significant relationship with the amylose content. Hardness was increased during retrogradation of product, but the relationship between hardness and amylose content due to not only difference in amylose content but also difference in structural characteristics of starch. In analysis of relationship between structure of rice starch and mechanical properties of Jeung-pyun during retrogradation elasticity did not show any relationship before retrogradation bur during retrogradation showed significant correlation. With these result, it can be suggested that the degree of branch of the amylopectin may effect on elasticity during retrogradation. However hardness, cohesiveness, gumminess and chewiness which were significant different before retrogradation, showed some correlation with structure of rice starch during retrigradation.

• The Journal of the Convergence on Culture Technology
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• v.9 no.6
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• pp.193-200
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• 2023

This study evaluate the quality characteristics and antioxidative properties of acorn mook containing seoritae powder(0%, 2%, 4%, 6%). Among them the results of moisture content, Hunter color system, Texture, and antioxidant activity by making a section different Acorn Mook. The moisture content of samples 70.83%~81.77%, as the Seoritae powder Level in the formulation increased. As the Seoritae powder Level in the formulation increased, L-value of samples decreased, a-value of samples 7.29~7.79 increased and b-value decreased. According to the texture evaluation results, as the Seoritae powder level in the formulation significant decreased, the hardness, adhesivness, chewiness and cohesiveness, chewiness of acorn mook decreased. Seoritae powder level in the formulation increased Total phenol contents increased, Total flavonoid contents, DPPH free radical scavenging activity and ABTS radical scavenging activity of acorn mook decreased. The sensory results, the 2% samples received high taste, color, elasticity, chewiness, overall acceptability scores. In addition the 4% added samples of Seoritae powder showed a good overall evaluation compared to the control samples, so if acorn mook is manufactured by adding 2%~4% of Seoritae powder, it is thought that there is a possibility of commercialization of Seoritae acorn mook. We have the above results adding Seoritae powder to make a traditional food mook will help to use it as basic data for making acorn mook with excellent antioxidant activity.

• The Transactions of the Korea Information Processing Society
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• v.4 no.6
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• pp.1418-1432
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• 1997

Most general content_based image retrieval techniques use color and texture as retrieval indices. In color techniques, color histogram and color pair based color retrieval techniques suffer from a lack of spatial information and text. And This paper describes the design and implementation of content_based image retrieval system using color space and keywords. The preprocessor for image retrieval has used the coordinate system of the existing HSI(Hue, Saturation, Intensity) and preformed to split One image into chromatic region and achromatic region respectively, It is necessary to normalize the size of image for 200*N or N*200 and to convert true colors into 256 color. Two color histograms for background and object are used in order to decide on color selection in the color space. Spatial information is obtained using a maximum entropy discretization. It is possible to choose the class, color, shape, location and size of image by using keyword. An input color is limited by 15 kinds keyword of chromatic and achromatic colors of the Korea Industrial Standards. Image retrieval method is used as the key of retrieval properties in the similarity. The weight values of color space ${\alpha}(%)and\;keyword\;{\beta}(%)$ can be chosen by the user in inputting the query words, controlling the values according to the properties of image_contents. The result of retrieval in the test using extracted feature such as color space and keyword to the query image are lower that those of weight value. In the case of weight value, the average of te measuring parameters shows approximate Precision(0.858), Recall(0.936), RT(1), MT(0). The above results have proved higher retrieval effects than the content_based image retrieval by using color space of keywords.

• Horticultural Science & Technology
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• v.32 no.3
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• pp.303-309
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• 2014

The purpose of this study is to suggest indicators and proper standards to forecast the sensory quality of 'Hongisul' grape. Further, this study determines the optimum fruit load of 'Hongisul' grape reflecting consumer preference. Among several quality attributes, identified through instrumental and sensory evaluation, soluble solid-acid ratio was the most useful indicator of consumer preference for 'Hongisul' grapes. The ideal soluble solid-acid ratio for marketable grapes was found to be higher than 86.3. Analysis on the effects of fruit load control on fruit quality revealed a negative correlation where the latter increased as the former decreased. This trend is common for all grape species. The field with a fruit load of $1,400kg{\cdot}10a^{-1}$ exhibited a soluble solid-acid ratio of less than 86.3, uneven coloring and slow softening texture at the mature stage. However, fruit quality proved excellent in the field with a fruit load of $1,200kg{\cdot}10a^{-1}$ or less. It is therefore proposed that fruit load should be controlled to $1,200kg{\cdot}10a^{-1}$ or less when growing 'Hongisul' grapes to produce high quality grapes. We believe that this result can be used as a standard in judging harvest time and evaluating fruit quality.

• Korean Journal of Soil Science and Fertilizer
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• v.17 no.2
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• pp.155-160
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• 1984

This study was conducted to find out the effects of soil physical properties on workability of farm machines in the paddy fields. Various soil physical properties, workability of cultivator and tractor were investigated at three different textured soils and three levels of soil moisture conditions. The results are summarized as follows: 1. Soil strength, shear and friction resistance, plate sinkage, wheel and footprint sinkage, and slippage were greatly affected by the soil texture and moisture conditions, and the workabilities were changed by the soil physical properties. 2. Cultivator workability were high values at the range of soil shear resistance $200-450g/cm^2$, and cultivator or tractor working was difficult at below $200g/cm^2$ of the shear resistance. 3. The favorable range of soil strength for tractor working was $8-12kg/cm^2$, and $6-10kg/cm^2$ for cultivator. 4. Footprint sinkage was closely related to the values obtained by testers. It's optimum range for cultivator was 1-2cm, and tractor workability was increased by decreasing the footprint sinkage.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.11
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• pp.1658-1664
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• 2006

The objective of this study was to investigate the effects of sodium alginate (SA) and pressurization levels on pH, water-binding and textural properties of pork muscle gels (PMG) containing salt. Ground lean pork with 1.0% NaCl and a given amount of SA (0.25, 0.5, 0.75 and 1.0%, respectively), was pressurized to 100, 200 or 300 MPa and subsequently gelled by heating. Results showed that addition of SA into pork muscle enhanced water-holding capacity (WHC) of PMG (p<0.05) as SA increased from 0.25% to 1.0%, with pH slightly increased (p>0.05). A decrease (p<0.05) was observed in all textural parameters (hardness, cohesiveness, springiness and chewiness). Pressurization had no effect on the tendency of WHC to increase or the decrease of the textural parameters. However, the effectiveness of pressurization to enhance textural properties of PMG was significant at some SA levels, especially ${\geq}200MPa$ and at ${\leq}0.75%$ SA levels. Different combinations of pressure and SA levels could bring about variation in textural properties of PMG while SA enhanced WHC of pork muscle. The multiformity of the texture will open up a wide range of technological possibilities for the manufacture of pork-based restructured low-fat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.29-33
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• 1982

Saengran, one of the traditional Korean foods, is made from hot taste-removed ginger. It's taste depends upon the recipe and maker's skill however, no standard recipe is established in the literature. In this study, the recipes in the literature were evaluated to find out the best recipe for Saengran. The best method for removing hot taste of ginger was the extraction of ginger in a boiling water for 20 minutes The best formular for Sangran was hot taste removed ginger 100g, sugar 77g, honey 57g, and water 154g. The optimum boiling time was 55 minutes with an electric heater. (100V, 600W)