• Food Science and Preservation
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• v.16 no.1
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• pp.40-46
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• 2009

Quality analysis and grading of sliced-dried 'cheongdobansi' persimmons marketed in Korea were investigated by analyzing the correlation coefficients between the quality properties and overall preference of the samples. There were appreciable differences in weight, length, width, thickness, soluble solid, and Hunter' color values of sliced-dried persimmons manufactured by seven different companies. The content of soluble solid was ranged from 43.44 to $47.92^{\circ}Brix$. Hunter values were 41.17-54.09, 5.62-12.36, and 10.51-20.59 for L(lightness), a(redness), and b(yellowness), respectively. In sensory test, no astringency, sourness, and musty were found in all the test samples. Sensory color, hardness and sweetness were different for each manufacturing company, while the overall acceptability was not significantly different among the samples. Qualities of samples graded according to sensory color and hardness revealed differences. The results showed that quality properties of sliced-dried 'cheongdobansi' persimmons were not uniform, however sensory color and hardness could be used as an index for quality grading.

• Nuclear industry
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• v.25 no.10 s.272
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• pp.34-53
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• 2005

방사선 방호는 역동적이다. 위로는 방호의 개념과 틀에서부터 아래로는 사용하는 물리량과 수치 기준에 이르기까지 무엇 하나 불변인 것이 없어 보인다. 이와 같은 변화는 방사선의 작용과 생물보건학적 영향에 대한 우리 과학적 지식의 견고도도 관계되지만 방사선 방호가 본질적으로 과학의 문제만이 아니라 사회의 역동성과 연계되어 있기 때문이다. 방사선 위해도와 방호 체계에 상당한 변화가 있어 논

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.37-43
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• 1994

Optimization study was conducted for preparation of uncompressed soy protein isolate(SPI) tofu in the aspects of water addition ratio, second heating temperature and amounts of oil and dextrin added. The SPI tofu was prepared without compression step with SPI-oil-dextrin mixture and $CaSO_4-GDL$ mixed coagulants. The data were statistically analyzed by multiple regresstion and response surface methodology(RSM). Addition of dextrin increased the hardness of tofu, particularly for the second heating at $85^{\circ}C$ and 8 times of water to SPI. RSM figure showed that the effect of dextrin on hardness became to be less as the heating temperature increased. The hardness increase effect was no significant except addition of 25% oil and 8 times of water and second heating at $85^{\circ}C$. The addition of 25% oil and $10{\sim}15%$ dextrin and second heating at $90^{\circ}C$ for $45{\sim}60$ minutes resulted hardness and cohesive tofu. The optimal method proposed for uncompressed SPI tofu on the basis of textural and sensory properties was first heating of homogenized SPI-oil-dextrin(100:25:15) with addition of 8 times of water(on the basis of SPI) at $100^{\circ}C$ for 6 minutes, cooling to $40^{\circ}C$, additon of mixed coagulants of $CaSO_{4}-GDL$(0.07 g, 0.0075 g/SPI) and second heating at $90^{\circ}C$ for 45 minutes.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2008.05a
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• pp.527-530
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• 2008

The watermarking method was suggested to protect the right of the copyright and the right of property, data loss is yes or not, copy prevention and pursuit about the brainchild(music, image, video and so on) in the early 1990. In this paper, we suggest the watermarking algorithm against the geometrical transformation of the medical images applied the Watershed algorithm. The robust watermarking methodology is being suggested using the several algorithm against the attacks such as compression, filtering, noise and geometrical transformation of the medical image.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.38 no.5
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• pp.65-76
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• 2001

In this paper, performance of frequency-based watermarking methods is compared, which are used to protect copyright of image data. For performance comparison of each transform method, a test image is transformed into frequency domain by a full- and block-discrete cosine transforms and wavelet transform, and after general image processing, robustness of each transform is evaluated with using the same watermark signals. Simulation results show that the watermarking method based on DCTs are more robust than WT. Especially, $8{\times}8$ BDCT is most robust for JPEG lossy compression and sharpening, while $8{\times}8$ FDCT is best. for smoothing and scaling. In addition, watermarking based on BDCT shows decreasing robustness for a larger block size, compared with general image processing.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.259-263
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• 1986

The effect of ingredients on the hardness of ginseng jelly were studied by response surface methodology and observed by multiple regression equation $({R_A}^2=0.8660)$ and response surface contour. The hardness of ginseng jelly was directly influenced by the order of the contents of glucose > gelatin > sucrose > water > citric acid and it was also affected interactions of water and glucose.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.38 no.5
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• pp.548-555
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• 2001

In this paper, we proposed a HVS(human visual system) model-based digital image watermarking which is not only invariant to rotation and translation but also more robust to lossy compression, cropping, and scaling as compared to the conventional method. Fourier transform and log-polar mapping is used to make the proposed algorithm invariant to rotation and translation, and in addition, watermark energy is embedded maximally based on spatial frequency sensitivity of HVS without the deterioration of the invisibility. As a result, the robustness of watermarking is improved both in general image processing operations such as cropping, low pass filtering, and lossy compression and in geometrical transforms such as rotation, translation, and scaling. And, by disjoint embedding of the watermark and the template without intersection, the deterioration of invisibility and robustness is prevented. Experimental results show that proposed watermarking is about 30~75 [%] more robust af compared to the conventional methods.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.698-702
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• 1993

Effect of heating temperature on elution patterns of soluble carbohydrate of legume starches and the texture of starch gels was investigated. The elution profiles of soluble carbohydrate obtained by Sepharose 2B-CL showed that the larger molecules were leached as the heating temperature increased. The elution profiles of soluble carbohydrate of cow pea and mung bean starches were similar, but those of kidney bean starch were different. The gel structures of cow pea and mung bean were stable with showing high values in hardness and cohesiveness. But red bean and kidney bean gels were weak in hardness and cohesiveness. As the heating temperature rised, hardness and cohesiveness were increased in gels prepared by heating for 15 min. However, the gels made by heating for 1 hour showed that less hard and more cohesive gels from cow pea and mung bean, while harder and more cohesive gels from red bean and kidney bean were obtained as the heating temperature increased from $85^{\circ}C\;to\;95^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.928-933
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• 1995

Sensory and instrumental characteristics of mixed starch gels of defatted corn starch and mung bean starch were examined in terms of the effects of various additives such as textured soy protein(TSP), soybean oil(S0), carboxymethyl cellulose(CMC) and pectin(PC). Gels were prepared by storing the paste at room temperature for 24 hrs and 72 hrs. The additives were used 1% or 2% on the starch basis. The ratio of defatted corn starch and mung bean starch was selected 60 : 40(to, w/w), where the acceptability was the highest. The cohesiveness and springiness of the mixed starch gels stored 24 hrs increased, but the brittleness and acceptability decreased with all the additives. Textural characteristics of the mixed gels stored 72 hrs were different according to the type and content of additives, whereas hardness and cohesiveness increased in all case. Unlike the sensory evaluation, the textural properties of mixed gels tested by a Instron Universal Testing Machine showed no difference in hardness, but the cohesiveness and springiness increased.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.94-94
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• 2003

모시잎절편은 삶은 모시잎을 쌀가루와 같이 찐 후 친 떡으로 모시잎절편의 최적 제조방법을 정립하고자 모시잎의 첨가량을 0%, 20%, 40%, 60%, 80%로 달리하여 절편의 품질 특성을 저장기간 동안 평가 하였다. 모시잎절편의 견고성은 제조직후 1.262.84∼1,553.07g의 범위를 가지며 40% 첨가 시료가 1,553.07g로 가장 높았으며 80% 첨가시료가 가장 낮았다. 저장기간이 길어짐에 따라 노화로 인해 모든 시료가 유의적으로 견고성이 증가하여 저장 4일째 3,147.45∼14,289.9g였으며, 80% 첨가시료가 3,147.5g, 0% 첨가시료가 14,289.9g 으로 모시잎 첨가 비율이 높을수록 견고성의 증가율이 낮았다. (중략)