• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.69-74
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• 2000

Varietal difference in physicochemical characteristics of glutinous rice grain and interrelationships between these properties and the quality characteristics of Yukwa(fried rice cookie) were investigated on fourteen rice varieties, to obtained the basic informations for diversifying the utility of glutinous rice grain and for developing various glutinous rice cultivars adaptable to glutinous rice food processing. Among physicochemical properties of glutinous rice grain, the content of released reducing sugar during soaking treatment was the most positive correlation between the adaptability to Yukwa processing quality. CB243 and Sandong 71 were the most adaptable glutinous rice cultivars to make the Yukwa, because of its tested score in expansion volume, crispiness and sensory preference was higher than other glutinous rice cultivars.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.11-15
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• 1978

Barley (variety, Bangsa No. 6) was milled on a stone mill with 60% flour extraction. Rheological and baking properties of composites containing 5 and 10% of the barley flour with wheat flour (11.4% protein) were investigated. As the barley flour level was increased, amylograph paste viscosities increased at all reference points and farinograph stability decreased. However, no significant differences were noted in the proportional number measured with extensigraph with the various flours. Loaf volume and the staling rate of bread decreased and increased respectively as the barley flour level was increased.

• Journal of Life Science
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• v.13 no.3
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• pp.258-264
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• 2003

An agar-gel added soy beverage was developed. Optimum processing conditions for preparation of agar-gel were 1.5% agar with 0.1-0.2% sodium chloride and 0.1% glucomannan. And optimum manufacture conditions for soy juice were 10% solid seasoned with 3% sugar and 0.1-0.2% salt. The result of sensory evaluation revealed that overall acceptability of soy beverage with 10% solid seasoned with 3% sugar and 0.1-0.2% salt and agar-gel made with 1.5% agar, 0.2% sodium chloride and 0.1% glucomannan exceeded other groups of samples.

• Proceedings of the Korea Multimedia Society Conference
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• 2004.05a
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• pp.737-740
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• 2004

오늘날과 같이 과학기술과 정보통신 기술의 급속한 발달로 인터넷이 다르게 성장하였으며 이로 인하여 다양한 학습용 사이트가 운영되고 있다. 따라서 웹상의 교육정보가 기하급수적으로 증가되었고, 이러한 교육용 웹 자료를 컴퓨터 보조 학습 매체로 활용하고 있다. 또한 CAI(Computer Assisted Instruction), ICAI(Intelligent CAI) 나 ITS(Intelligent Tutoring System) 등을 통해 컴퓨터를 수업매체로 활용하는 방법도 많이 연구되고 있다. 하지만 현재까지 개발된 대부분의 ITS들은 CAl나 ICAI의 이론적 특징을 살릴 수 있을 만큼 진보되어있지 못한 실정이다. 특히 현행 교육과정이 지향하고 있는 수준별 교육과정에 적합하지 않고 학생들의 능력, 적성, 필요, 흥미에 대한 개인차를 고려하지 않으며, 학생 개개인의 성장 잠재력과 교육의 효율성을 극대화하지 못하고 있다. 그리고 학습자가 원하는 요구를 정확하게 파악하여 학습효과를 향상 시킬 수 있는 방법을 제공하고 있지 않다. 따라서 본 논문에서는 학습자들의 개인차 변인을 파악하여 학습자의 요구나 능력에 맞게 학습자의 학업성취를 평가할 수 있고, 수준별 교육과정에서 학습 능력이 떨어지는 학생의 학습 결손을 예방할 수 있도록 인터페이스 모듈, 학습자 모듈, 교수전략 모듈, 전문가 모듈을 가진 자기 주도적 학습을 위한 웹 기반의 MITS(Multimedia ITS: MITS)를 설계하였으며, MITS의 각 모듈들이 효율적으로 상호작용 할 수 있는 알고리즘을 제안하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.241-247
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• 2000

The possibility of buckwheat-wheat flour mixture as bread was studied by adding 10, 20, and 30% of buckwheat to wheat flour. To improve bread-making quality of the mixture, gluten, ascorbic acid, and hydroxy propyl methyl cellulose (HPMC) were added to 30% buckwheat-wheat flour and sensory evaluation was also exercised on it. The weight of bread increased but the volume of that decreased as the percentage of buckwheat to wheat flour increased, and improved bread-making quality by adding gluten, ascorbic acid, HPMC to 30% buckwheat-wheat composite flour. When it comes to color, color of the bread got darker as the percentage of buckwheat increased, got brighter when gluten and HPMC were added and showed little difference when ascorbic acid was added. Texture of bread increased in maximum weight, strength, hardness but decreased in springiness and cohesiveness. The use of additives showed influence to the some results. In terms of the aging process, enthalpy increased with storage time, and it could be slowed down by the use of the additives. The sensory evaluation shwoed that 10% buckwheat-wheat bread was most excellent, 20% bread was similar to other bread made from wheat flour, and the bread made by mixing additives were better than just 30% buckwheat-wheat flour in terms of quality.

• Food Science and Industry
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• v.49 no.2
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• pp.51-55
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• 2016

The needs to develop high value-added foods are expanding due to the trends of food market, such as importance of food security by enlarged international free trades and expanded market size for processed foods. However, our home country exhibits limit transport to development of new products and high-value added area compared to other advanced countries. For this reason Ministry of Agriculture, Food and Rural Affairs and Institute of Planning and Evaluation for Technology have launched "High Value-Added Food Technology Development Program" for improvement of value of food resources for practical use since 2013. The program contains research to increase the values of agricultural and animal resources and the construction of database. Main research topics are studies in pretreatment techniques to improve the values of agricultural and animal resources, improvement of acceptability, and processing qualities that would be engrafted on materializaton and commercialization technologies. In addition the construction of a consolidated database regarding the research achievements is included in the program. Currently, studies in processing qualities for about 30 food materials re under progress, being suitable for materialization, for examples drying, fermentation, grinding, heat-treatment, and so on. The research results are provided in public through the consolidated database website after reconstruction in the form of united database format. To date the database containing the about 300 of research contents for process qualities has been constructed.

• Proceedings of the Korean Society of Computer Information Conference
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• 2022.07a
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• pp.271-274
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• 2022

몇 년 전부터 유행하고 있는 성격 유형 검사는 여전히 MZ세대들 사이에서 인기를 끌고 있다. 본래는 학교나 군대에서 성격 유형과 적성 파악을 위해 활용하던 검사였지만, 과학적 근거가 있으면서도 자신의 성격 유형을 쉽게 확인할 수 있어 하나의 문화로 자리 잡았다. 이에 마케팅 시장에서는 유형 검사를 활용하여 브랜드·제품 홍보에도 쓰이고 있다. 본 논문에서는 연애와 관련된 유형 검사 사이트를 구현하고 참여한 사용자들이 입력한 정보와 선택한 설문, 결과를 바탕으로 전체 사용자, 남녀로 구분 지어 유형별 선호하는 데이트 스타일을 분석하고자 한다. 유형별에 맞는 데이트 장소를 추천하는 시스템을 개발하고, 이러한 시스템을 통해 데이트 장소를 정할 때 사용자들의 편의성을 도모하고 분석한 내용이 마케팅 시장의 브랜드·제품 홍보와 이벤트에 유용하게 사용될 것으로 기대된다.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.479-486
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• 1995

The reological properties of doughs blended with cereal flours were investigated in the study. The doughs were prepared of wheat flours mixed with 10％, 20%, 30% and 40% ratio of rice flour, waxy-rice flour, brown-rice flour and soybean flour. Amylogram, farinogram, extensogram and SEM were used to measured thier special properties with graphs and photos. The results were obtained as followes; 1. Wheat dough formation after fermantation, showed "stringing" structure of small starch granules on the SEM photo. But the large starch granules contributed little to the structure formation in rice flours dough, and played relatively a little role in the structure formation of blended doughs of waxy-rice, brown-rice and soy- bean flours. 2. The absorption of flour composited rice and brown-rice, was lower than that of the control by Farinograph. It was decreased the farinograph absorption with the increase of replacement ratio of cereal flours. Dough development time of cereal blended flours decreased, but that time of waxy-rice and brown-rice were very similiar. Farinograph stability of rice, waxy-rice, brown-rice and soybean blended flours, had shorter than that of wheat-flour. 3. The results showed that cereal blended flours decreased the resistance to extention (elasticity) without affecting the extensibility in fermented dough by Extensograph. 4. The gelatinization temperature of wheat, rice, waxy-rice, and brown-rice were 55.0$^{\circ}C$, 64.0$^{\circ}C$, 58.0$^{\circ}C$ and 61.0$^{\circ}C$. But that of all cereal blended flours showed 58.0$^{\circ}C$ except 20% or 30% soybean blended flours. According to the amylogram, each maximum viscosity of rice flour and wheat flour was 1760 B.U.,760 B.U.. Soybean composite flours had significantly lowe. amylograph peak viscosity (300 B.U.) than that of the other composite flours (450 B.U.-1100 B.U.).

• Journal of dental hygiene science
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• v.15 no.5
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• pp.628-635
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• 2015

For the purpose of investigating the effect of evaluation on career support by the college and career exploration efficacy of dental hygiene students on the career exploration behavior, a survey was conducted in December 2014 with students of dental hygiene at universities located in Ulsan and Daegu as subjects. In the result, correlation was found among sub-factors of evaluation on career support by the college, career exploration efficacy, and career exploration behavior. Increase of career exploration efficacy (${\beta}=0.702$, p<0.001), practical career support (${\beta}=0.165$, p<0.05), and relationship establishment efficacy (${\beta}=0.152$, p<0.05) led to increase of career exploration behavior, while increase of individual exploration efficacy (${\beta}=.0.242$, p<0.001) led to decrease of career exploration efficacy. Therefore, it is necessary to build appropriate value system related to job seeking, conduct active discussions to increase relationship establishment efficacy by using interpersonal relationship reinforcement program, and expand career support program by the college.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.389-393
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• 1991

The changes in Physical properties of egg yolk(refractive index 43) as affected by salt content(7%, 10%, 13%) during frozen storage and their effects on functionalities in mayonnaise preparation were investigated. As the frozen storage period of salted egg yolk increased, viscosity was increased, and further increased with higher salt content, and emulsification capacity was gradually decreased. In case of egg folk with 7% salt, emulsification capacity was considerably decreased during the storage at $-25^{\circ}C$ over 4 months. Microbes of salted egg yolk were decreased with frozen storage, but the difference was not due to salt content. Mayonnaise. Prepared with frozen egg yolks stored for $2{\sim}3$ months, maintained a minimum viscosity. Viscosity became higher in the mayonnaise which prepared with egg yolk of higher salt content stored at $-25^{\circ}C$. Oil particle size of mayonnaise with the yolk contained more salt was smaller, when the yolk was stored at $-25^{\circ}C$ than $-15^{\circ}C$. Noticible microbes were detected in the mayonnaise right after preparation, but not detected in the mayonnaise after 1 month storage.