• The Korean Chronic Disease News
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• no.314
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• pp.1-26
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• 2007

강원도 횡성군 보건소 염경숙 소장/대대적 국가암관리사업 추진/노인장기요양보험 3차 시범 내달 시행/만성질환 예방의식 고취 총력/65세 이상 노인 30%가 당뇨 환자/성인 3명 중 1명 중증 안구건조증 환자/“감 잘못 먹으면‘위석’생긴다”/방문보건.재가복지통합사업 성과 커/자율방역봉사단 구성 맞춤형 모기방제 실시/보건의료투자 전략, 어떻게 추진되나/고령친화 모델지역 기본 구상/생명표 작성, 국민건강실태 분석/

• Journal of dental hygiene science
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• v.12 no.2
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• pp.171-179
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• 2012

The aim of this study was to analyze the factors related to whole saliva flow and the xerostomia for the ground use of the materials in developing oral health improvement program and life quality improvement program. So, this study performed a questionnaire survey, targeting at 160 adults, older than 40 years, living in Gyeonggi and Incheon provinces from January to February 2011 and measured unstimulated salivary flow rate and stimulated salivary flow rate. The results are as followings. The group of participants who took gums and candies to relieve oral dryness had low stimulated whole saliva flow. The group of participants who graduated from middle schools, who separated by death, who were not healthy with menopause, and who recognized periodontal disease symptoms and tongue burning sensation recognized more symptoms of dry mouth than others. In addition, the group of participants who were not satisfied with life so much, who couldn't feel the meaning of life, and who recognized negative feelings frequently recognized symptoms of dry mouth more. Women, the group of participants who graduated from middle schools, who suffered from depressive symptoms, and who recognized halitosis had low unstimulated whole saliva flow. The group of participants who graduated from middle schools, who were not satisfied with life so much, who couldn't feel the meaning of life, and who were not satisfied with themselves had low stimulated saliva flow.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.631-637
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• 1999

An investigation was carried out to study the effects of aging time, storage temperature, and drying type on the physical, chemical and sensory properties of Korean rice cake. Water content and cooking properties were significantly influenced by aging time and storage temperature. However, aging time did not affect the soup turbidity. Difference in water content was noticeable by drying type. The microwave treated rice cake (MW) showed a higher water content than the other ones. The lightness (L-value) was not affected by the aging time and drying type. Rice cake storaged at 4oC showed the highest L-value. The textural properties of rice cake were influenced by the all sources of variables. There was a significant difference in hardness between microwave and hot air treated rice cake (MWH), and microwave and vacuum treated rice cake (MWV). In the sensory properties, mean intensities of all attributes except chewiness were significantly different among drying types. The MWV showed a higher acceptability than the MW and the MWH. Scanning electron photomicrographs revealed that the MWV has more porous structure. The MWV was the most desirable one as determined by the physical, chemical and sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.449-454
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• 2015

This study investigated the quality of noodles added with different amounts of freeze-dried fish scale collagen mixture powder (FDCMP). Freeze-dried fish scale collagen mixture was prepared by mixing ingredients (fish scale collagen : herb extracts : dextrin : distilled water=1:0.75:0.25:2), which were freeze-dried. Noodles were prepared by adding 0.5, 1.0, 1.5, and 2.0% (w/w) FDCMP based on flour weight. Cooked noodle weight and volume decreased with increasing amount of FDCMP, whereas turbidity of soups significantly increased. The water-binding capacity of FDCMP was higher than that of flour. Uncooked and cooked noodles showed reduced L values as well as increased a and b values increasing amount of FDCMP in the flour composite. Hardness and chewiness of cooked noodles significantly decreased with increased FDCMP content. Adhesiveness, cohesiveness, and gumminess increased with increased FDCMP content. Springiness and resilience were not significantly different between the control and FDCMP group. Finally, sensory evaluation results indicated that texture, mouthfeel, and overall preference of noodles containing 0.5% FDCMP were higher compared to those of the other samples. Based on cooking properties and sensory evaluation, freeze-dried fish scale collagen mixture powder up to 0.5% could be substituted for wheat flour to improve noodle quality.

• Food Science and Preservation
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• v.22 no.4
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• pp.505-511
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• 2015

This study was performed to investigate the effect of drying temperature on the quality characteristics and antioxidant activity of blueberry. Blueberries were dried at different times and temperatures, including A ($40^{\circ}C$, 72 hr), B ($40^{\circ}C$, 48 h and $50^{\circ}C$, 24 hr), C ($50^{\circ}C$, 72 hr), and D ($60^{\circ}C$, 72 hr). The yield and pH ranges of blueberry were determined to be 17.73~31.17% and 3.20~3.25, respectively. The yield rate of A treatments, soluble solid of D treatments, was the highest. The yield rate and soluble content was the highest in the treatment of A and D, respectively. The moisture content and water activity were significantly decreased with the increase in drying temperature (p<0.05). The L value of A treatment, and a and b values of D treatment were the greatest. In the analysis of texture analyzer, hardness, springiness, cohesiveness, gummiess and chewiness were significantly increased with the increase in drying temperature (p<0.05). In the sensory evaluation of blueberry, the appearance and color were the highest in the A treatment. The moisture, texture and taste was highest in the B treatment. The overall acceptability was in the order of B > A > C >D. The total polyphenol content and DPPH radical-scavenging activity were 9.21~13.05 mg/GAEg and 61.90~81.42%, respectively, which were significantly decreased with the increase in drying temperature (p<0.05). Therefore, the optimum time and temperature for blueberry drying was founded to be B treatment ($40^{\circ}C$, 48 hr and $50^{\circ}C$, 24 hr) among other treatments.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.37-42
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• 2002

This study was performed to provide basic that will predict the usefulness of Gastrodiae Rhizoma as food materials. The physicochemical properties of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were investigated and analyzed. The moisture content of raw Gaxtrodiae Rhizoma was 81.20%. The moisture, crude protein, crude fat, crude ash and carbohydrates of freeze-dried Gastrodiae Rhizoma were 7.61%, 6.21%, 1.50%, 2.55%, and 89.74%, respectively. The total dietary fiber (TDF) of freeze-dried Gastrodiae Rhizoma was 11.68%. The K (1265.03 mg%) was the highest mineral found in Gastrodiae Rhizoma. Aspartic acid (1272.10 mg%) and glutamic acid (1249.50 mg%) in Gastrodiae Rhizoma were major amino acids. Linoleic acid (53.79%), palmitic acid (20.17%), oleic acid (11.93%), and linolenic acid (4.78%) were principal fatty acids in crude fat of Gaxtrodiae Rhizoma. Most of the free sugars of freeze-dried Gastrodiae Rhizoma was maltose (11.04%). In color, the freeze-dried showed the highest lightness (94.52) and the $60^{\circ}C$ hot air-dried showed the highest redness(0.76) and yellowness (16.41). The color differences among freeze-dried, $40^{\circ}C$ hot air-dried, and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma were distinguished markedly. Vitamin C contents in raw, freeze-dried, and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma were 0.015%, 0.010%, and 0.002%, respectively. The organoleptic characteristics of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were evaluated and compared on the basis, 5 points of raw Gastrodiae Rhizoma by 9 points scale. The undesirable characteristics, such as fishy odor, sewage odor, bitter taste, bad and salty taste, decreased, while desirable characteristic such as sweet taste was maintained or increased considerably as drying temperature got higher.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.716-722
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• 2004

This study investigated the quality characteristics of sponge cakes with addition of mushroom (Pleurotus eryngii) powders prepared by different drying methods, hot air (HDMP: hot air dried mushroom powder) and freeze drying (FDMP: freeze dried mushroom powder). The specific gravities, viscosity, height, specific volume, color, texture and sensory evaluation of bread dough containing 3%, 5% and 7% mushroom powders were measured. The specific gravity and viscosity tended to increase according to the addition of mushroom powder. The height and specific volume tended to decrease according to the addition mushroom powder. Substituting mushroom powder for flour also resulted in decreased yellowness and lightness and increased redness of the cake crust. The hardness of cakes containing mushroom powders was higher than tat of control without mushroom powders. The color of cake crust became darker as the amount of mushroom powders increased. The results of sensory evaluation by QDA (quantitative descriptive analysis) to compare two different drying methods showed that overall acceptalility of sponge cakes containing 3% and 5% mushroom power were higher than that of control without mushroom powder.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.20 no.2
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• pp.239-246
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• 2020

In this paper, an automatic dewatering system for drying water from umbrellas is proposed. In the past, there were problems that users had to put on plastic for removing the water from umbrella by covering it with a plastic or using a water dryer that removes water by manually touching the umbrella to the water surface. But this method was hard to expect. To solve these problems, an air compressor was used to develop a system to remove water from the umbrella by detecting the weight of the umbrella with pressure sensor when the user puts the umbrella into the dewatering machine and driving the motor. It is expected that this invention will have economic and environmental effects by eliminating the use of waste vinyl.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.22 no.1
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• pp.60-69
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• 1996

3-APPA는 생체내 물질 Υ-amino butyric acid와 유사한 구조를 갖는 물질로서 human fibroblasts 3-dimensional culture system 등의 in vitro 시험에서 collagen 합성촉진 효과, 세포증식 효과를 나타내며, hairless mouse를 이용한 동물시험에서도 collagen 합성이 증가되는 것으로 보고된 바 있다. 또한 피부 안정성에서도 우수한 결과를 보여줌으로서 화장품 분야에서 새로운 노화억제 물질로서 주목을 받게 되었다. 본 시험에서는 180명의 피검자를 대상으로 3개월간의 임상시험을 통하여 새로운 노화억제 물질인 3-APPA의 효능을 기존의 GABA 유사물질, aminopropane sulfonic acid와 비교하였다. 본 시험은 double-blind, randomized, vehicle-controlled clinical study로서 180명의 피검자를 APSA군, 3-APPA군, vehicle군으로 분류한 후 3개월간 매일 저녁 취침 전, 안면에 시험제품을 사용하도록 하였으며, 사용 전, 사용 1주후, 2주후, 6주후, 12주후 5회 설문지를 통하여 피부상태를 조사하였다. 각 설문내용은 피부 건조도, 피부 탄력도, 피부 주름량, 피부 윤기도, 피부 거칠기 정도에 대한 5개 질문으로 구성된 효능에 관한 질문과 흡수정도, 끈적임, 매끄러움, 보습력, 보습지속성, 전체적인 사용감에 대한 6개 질문으로 구성된 사용성에 관한 것이었다. 각 질문에 대하여는 매우 좋음 1점, 좋은 2점, 보통임 3점, 나쁨 4점, 매우 나쁨 5점 사이에서 답할 수 있도록 하였다. 시험 결과 APSA군은 6주와 12주후 피부 건조도, 피부 거칠기 항목에서 사용전에 비하여 유의한 차이를 나타내었다. 3-APPA군은 6주후 피부 건조도, 피부 거칠기, 피부 탄력도 항목에서 시료사용전에 비해 유의한 차이를 나타내었으며 12주후에는 피부 건조도, 피부 탄력도, 피부 윤기도, 피부 거칠기 항목에서 유의한 차이를 나타내었다. 12주후 APSA군은 피부 주름, 피부 탄력도 항목에서 vehicle 사용 피검자군에 비하여 유의적인 차이를 나타내었으나 3-APPA군은 피부 탄력도, 피부 주름량, 피부 윤기 항목에서 vehicle군에 비하여 유의적인 차이를 나타내었다. 결론적으로 3-APPA와 APSA 사이에 유의적인 차이가 있지는 않았으나 3-APPA군은 APSA군에 비하여 6주, 12주에서 사용전과 유의한 차이를 나타내는 항목이 많았으며 12주에서 vehicle과 유의적인 차이를 나타내는 항목도 많으므로 3-APPA가 APSA 보다 광범위한 피부노화 억제 효과를 갖는 물질이라고 할 수 있다.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.509-512
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• 2011

To study the effect of freezing rate on the quality of freeze-dried rice porridge, freeze-dried rice porridge products were prepared with rice porridge pre-frozen at three different temperatures of -20, -40, and -70$^{\circ}C$. The porridge properties such as microstructure, mechanical properties, textural properties, and rehydration rate were determined. Scanning electron microscopy images indicated that fewer air cells were obtained with a larger size of freeze-dried rice porridge frozen at -20$^{\circ}C$ compared with that frozen at -40 and -70$^{\circ}C$. In contrast, quick frozen products at -70$^{\circ}C$ had more dense texture with higher mechanical strength, whereas slow frozen products exhibited higher rehydration rates than those of quick frozen products. In conclusion, the proper choice of pre-freezing temperature plays a decisive role when preparing freeze-dried rice porridge with optimum quality and convenience.