• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1816-1822
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• 2016

This study investigated the quality characteristics and antioxidant activities of madeleine added with lentil powder (LP). Madeleine was prepared with flour levels of lentil powder (0, 20, 40, and 60%). The pH, moisture, and specific gravity of madeleine decreased with increasing amounts of LP, whereas loss rate increased. Hunter L and b values of crust decreased with increasing amounts of LP, whereas a value of crust increased (P<0.05). Hunter L and b values of crumb increased with increasing amounts of LP, whereas a value of crumb decreased (P<0.05). For texture of madeleine with increasing amounts of LP, hardness and adhesiveness increased, whereas springiness, cohesiveness, and chewiness were reduced. DPPH radical scavenging activity of LP madeleine significantly increased with increasing amounts of LP (P<0.05). In the sensory evaluation of appearance, color, flavor, texture, taste, and overall preference, madeleine with LP 20% showed the highest value. It is suggested that LP 20% madeleine could be substituted for wheat flour to improve madeleine quality.

• Journal of the Korean Society of Industry Convergence
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• v.10 no.3
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• pp.137-141
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• 2007

The sugar content of persimmon fruits was decreased when food-waste compost was used. Dungsi was brighter with yellow color than that of control. The Gabjubaekmok was darker than that of control with red color. It was suggested that taste of astringent was reduced because total phenol and soluble tannin contents were reduced by that compost. The vitamin C content of persimmon fruits during storage was higher than that of control. Stability of persimmon fruits by that compost and usual compost was about the same at room temperature. At low temperature, hardness of persimmon fruits was maintained for 20days. Hardness and reducing sugar contents of persimmon fruits were increased by food-waste compost. The result was shown that there was no effect on composition of persimmon fruits by food-waste compost and maintaining hardness at room temperature, but at low temperature, the composition of persimmon fruits was changed.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.289-293
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• 1992

This study was carried out to investigate the quality characteristics of commercial breakfast cereals. The results showed that as water absorption index (WAI) increased, water soluble index (WSI) decreased. WSI has an effect on Bowl life, so Bowl life became longer as WSI enhanced. The size, shape and texture of breakfast cereals were also affective factors of their Bowl life. The quality describing terms of breakfast cereals were surveyed and the terms were classified to brittleness, roasted nutty taste, sweetness, hardness and aftertaste, especially brittleness was the most important quality determining terms among these. Significantly, sweetness had positive correlationship with roasted nutty taste. Overall eating quality had positively correlationship with color and roasted nutty flavor, and negatively with pain in mouth, adhesiveness and additive taste.

• Journal of Korea Multimedia Society
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• v.12 no.11
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• pp.1572-1580
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• 2009

Combing through entire video files for the purpose of recognizing and retrieving matching movies requires much time and memory space. Instead, most current similar movie-matching methods choose to analyze only a part of each movie's video-image information. Yet, these methods still share a critical problem of erroneously recognizing as being different matching videos that have been altered only in resolution or converted merely with a different codecs. This paper proposes an audio-information-based search algorithm by which similar movies can be identified. The proposed method prepares and searches through a database of movie's spectral peak information that remains relatively steady even with changes in the bit-rate, codecs, or sample-rate. The method showed a 92.1% search success rate, given a set of 1,000 video files whose audio-bit-rate had been altered or were purposefully written in a different codec.

• 한국신재생에너지학회:학술대회논문집
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• 2011.05a
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• pp.108-108
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• 2011

공동주택에서 2025년 정부가 추진하고 있는 Zero Energy 건축물 구현과 친환경에 대한 탄소배출 저감 문제로 재생에너지 생산시스템의 추가 적용은 반드시 필요하다. 따라서 공동주택 적용 및 활용성을 높일 수 있는 BIPV시스템 개발을 통하여 설치면적 확보와 세대 활용성을 높일 수 있도록 하는 것이 필요하다. 특히 거실 창호의 경우 주방향이 남향, 남동 또는 남서향으로 배치되어 태양광을 적용하기에 적합한 특성을 가지고 있다. 그러나 창호는 건물외피의 역할과 재실자가 조망과 정보취득을 얻을 수 있는 중요한 통로가 되기 때문에 단열 문제나 시야 차폐의 문제는 발생하지는 않도록 하는 것이 필요하다. 본 연구에서는 a-si타입 모듈 2개를 10% 투과율로 Bsck Coating 색상을 달리한 모듈과 c-si BIPV 모듈을 커튼월 창호시스템으로 개발, 일반 2중 창호시스템과 비교 평가를 위해 실제 Test bed 건물에 시공하여 시환경 및 실내 창측면 온도변화 측정 분석을 진행하였다. 현재 국내외 출시되고 있는 a-si see through 모듈은 10~30%의 투과율로 창 마감재로 대체가 가능하나 건축 환경(시환경,열환경)에 대한 분석은 전무한 상태이다. 본 연구에서는 시환경과 창유리면의 열 부하, 자외선, 적외선 차폐 및 가시광선의 투과율에 대한 평가와 Back Coating에 따른 색온도 평가를 통해서 a-si BIPV의 공동주택 세대 발코니 창호 적합성에 대한 검토를 진행하였다. 연구결과는 아래와 같다. ${\bullet}$ 실내조도는 청천공 정오기준 가시성 확보 모듈의 경우 2,300 ~ 3,500lx를 나타내고 있어 대비 현상이나 창측의 급격한 조도 변화가 적은 시환경 구축이 가능 ${\bullet}$ 12시경 휘도는 창측면, 실내 벽체, 코너 바닥면을 대상으로 a-si BIPV 모듈을 적용한 경우 휘도비가 12:1로 KS나 IESNA의 광원과 근접면의 비 20:1 범위에 모두 존재, 적합한 것으로 분석되었으나 c-si의 경우는 그림자로 인한 대비 현상이 발생, 작업 시환경 문제 발생. ${\bullet}$ 이중시스템 창호와 비교하여 단열 성능 떨어짐. 발전시간대 창유리 면 온도 상승 으로 하절기 냉방부하 증가. ${\bullet}$ 자외선은 100% 가까이 차단, 적외선은 13~42%만 투과되고 가시광선은 13% 투과율을 나타내어 일반 창에 칼라 코팅을 적용하는 것과 유사한 경향을 나타냄.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.792-798
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• 2000

The objectives of this study were to reduce the characteristic dark color of Korean wheat flour noodles. Several additives were tested to reduce dark color of wheat flour dough and 2% ascorbic acid and 0.05% cysteine were selected as additives to Korean wheat flour noodle. Comparative study was performed between commercial imported wheat flour noodle and Korean wheat noodle with two additives to investigate the color, mechanical and sensory properties of noodles. Addition of 2% ascorbic acid increased the brightness of raw and dried Korean wheat flour noodles and 0.05% cysteine was the most effective in improving the brightness for cooked wheat flour noodles. Mechanical properties of cooked Korean wheat flour noodles with 2% ascorbic acid and 0.05% cysteine were similar to that of the imported wheat flour noodles. However, sensory evaluation test showed Korean wheat flour noodles with 2% ascorbic acid had the darkest yellowish-red color, the strongest aftertaste and the lowest overall quality. Therefore, the addition of cysteine was the most effective in mechanical and sensory attributes as well as discoloration of cooked wheat flour noodles.

• Horticultural Science & Technology
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• v.30 no.3
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• pp.325-328
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• 2012

A new Dendranthema grandiflourm 'My Sun' was developed at Gyeonggi-do Agricultural Research & Extension Services (GARES), Korea in 2009. 'My Sun' was initially derived from the cross in 2005 between 'Omega Time Orange', a potted chrysanthemum cultivar with orange single type, and 'Tasman', a potted chrysanthemum cultivar with white single type in 2005. The cultivar has single type flowers with yellow petals. Trial and evaluation was conducted from 2006 to 2009 for the selection of this variety, including a shading culture in spring and a retarding culture in winter. The flowering time of 'My Sun' was October 13th, and year-round flowering is possible by shading or lighting treatment. The diameter of flower is 21.0 mm. Numbers of flowers per stem and petals per flower are 34.4 and 20.4, respectively. Its leaf color was green (Green Group 137A) and plant height was 13.3 cm. Days to flowering under the short day treatment is about 42 in spring, and numbers of branch per plant was 3.4 ea in the winter. This cultivar was resistance to white rust and consumer's preference of new pot-mum is high level than control.

• Journal of Fashion Business
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• v.10 no.4
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• pp.151-162
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• 2006

This study investigated into the effects of the colors of warp and weft on the overall colors of fabrics, along with the visual changes of colors by the measuring angle of both warp and weft, by means of cross-dyeing of cotton/PET union fabrics. First, the reflectance of polyester is higher than that of cotton over the whole wavelength. Second, the dyeing of polyester uses the disperse dyes and that of cotton uses fiber-reactive dyes, the differences in the features of dyes and the reflectance of fabrics cause the same colors to be perceived different by the angle of observation. Third, the dyeing of cotton and PET fabrics individually with the same color revealed that the dyeing of cotton and PET fabrics in one bath resulted in a small difference in colors between the two fabrics than the separate dyeing in two bathes. In the case of one bath, the dyeing of PET fabrics followed by that of cotton fabrics resulted in a small difference in color than the dyeing in the reversed order. Fourth, when cotton/PET union fabrics were dyed in ten colors, the difference in colors between the two fabrics was small; and due to the difference in the density of warp and weft of union fabrics, some difference was detected in comparison with the results of separate dyeing of cotton and PET fabrics in one bath. The latter did not produce the changes in color which was recognizable with the naked eyes. Fifth, when cotton/PET union fabrics were dyed in ten colors, any color change was not observed by the measuring angle, and the inclination in the direction of warp or weft resulted in the tendency of color-deepening. In the measurement of the latter, the inclination in the direction of weft resulted in the higher color-deepening than that in the direction of warp, due to the influence of weft.

• Food Science and Preservation
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• v.11 no.4
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• pp.503-507
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• 2004

The quality of bread made of sprouted brown rice ($20\%$), wheat flour and pumpkin powder was investigated. The bread was manufactured with 0, 1, 3 and $5\%$ pumpkin powder (W/W) with increasing and wheat flour. Volume of the breads were decreased from 4.68 mL/g to 3.60 mL/g as pumpkin powder contents increased from $0\%\;to\;5\%$. Lightness decreased with increasing pumpkin powder contents. Yellowness increased from 10.97 to 27.01 with increasing pumpkin powder contents. Textural characteristics of bread crumb were influenced by adding additives pumpkin powder. Hardness, adhesiveness and chewiness of bread decreased as the added level of pumpkin powder. In sensory evaluation, sensory scores for color, flavor and overall quality of bread increased with increasing pumpkin powder contents.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.218.3-219
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• 2003

백편을 만들 때 멥쌀가루 100에 찹쌀가루를 총중량의 0%, 5%, 10%, 15%, 20%, 25%, 30% 첨가하고 저장시간 0시간, 24시간, 48시간, 72시간 저장한 후 (4$^{\circ}C$에서) reheating 한 백편의 기호성과 조직감(Texture)에 어떠한 영향을 끼치는 가를 관능검사와 기계적 검사에 의해 측정한 결과를 다음과 같이 요약할 수 있다 1. 관능검사 결과 백편의 Color 는 찹쌀의 첨가량이 증가할수록 누런색이 짙어졌으며, 24, 48, 72 시간 저장한 후 reheating 한 백편도 누런색이 짙어지는 경향을 나타냈다. Coarseness 는 찹쌀의 첨가량이 증가할수록 증가하는 경향이었으나 저장전의 백편은 유의적인 경향을 나타내지 않았다. 찹쌀의 첨가량이 증가할수록 Softness, Dryness, crumblyness는 감소경향을 나타냈으며 24, 48, 72 시간을 저장한 후 reheating 한 백편도 유의적인 감소경향을 나타냈다. 외관의 기호도는 찹쌀의 첨가율이 5% 인 백편을 가장 좋아했고, 조직감 및 종합적인 기호도는 찹쌀의 첨가율이 10~20%인 백편을 좋아했다. 2. Rhemeter에 의한 백편의 Texture는 찹쌀의 첨가량이 증가할수록 Compression force, gumminess, Chewiness가 증가하는 경향을 나타냈다. 24, 48, 72 시간 저장한 후 reheating 한 백편은 저장전보다 점점 감소경향을 나타냈다가 72시간 저장한 후 reheating 하면 다시 증가경향을 나타냈다. Work ratio 및 Recovered height는 찹쌀의 첨가량과 저장시간의 변화에 크게 영향을 미치지 않았다. Recovered 하지 않고 0, 24, 48, 72 시간 저장한 백편의 Compressing force는 찹쌀의 첨가량이 증가할수록 증가경향이 컸고 저장시간이 경과함에 따라 Compression force가 증가하였는데 특히 24시간 저장하는 동안 급격히 증가하였다. 3. 찹쌀 첨가량이 증가할수록 수분함량은 증가하였고, 저장시간이 경과함에 따라 수분함량은 감소경향을 나타냈으나 24시간 저장한 후 reheating 한 백편만이 수분함량의 증가경향을 나타내었다. 4. qoruvs의 Softness 는 Compression force 및 Work ratio 와 유의적인 상관관계를 나타내었으며, Dryness 와 Crumblyness 는 Work ratio와 유의적인 상관관계를 나타내고 있어 백편의 조직감은 Compression force 와 Work ratio로 대치할 수 있을 것이라고 사료된다. 수분함량은 기계적 검사보다 관능검사와 더욱 높은 상관관계를 나타냈다.