• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.339-343
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• 1997

To investigate the possibility of making noodle with Chestnuts flour(C.F), it was mixed with wheat flour by the ratio of 70%. Making characteristics of noodle was studied in terms of the viscosity property, cooking quality test, color measurement and sensory evaluation. The viscosity property of noodles with 10~20% C.F was almost same value as control. In the cooking quality test, noodles with 10~30% C.F was almost same value as control in weight, volume and absorbance of cooked noodle. Color difference($\Delta$E) between noodles with C.F was not significantly different from control in color, only noodle with 10% C.F was same as control in texture by sensory evaluation test. Based on the cooking and sensory evaluation test, addition of 30% C.F to wheat flour may be suitable for making noodle.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.173-180
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• 2006

This study evaluated the quality characteristics of dried noodles made of wheat flour with different concentrations of Dioscorea japonica flour. Cooking quality, mechanical texture properties and viscosity were measured, and sensory evaluation was performed with the prepared noodles. Water binding capacity, solubility and swelling power of the composite Dioscorea japonica flour-wheat flours were higher than those of pure wheat flour. Gelatinization points of the composite Dioscorea japonica flour-wheat flours were increased and initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes and maximum viscosity of these composites were decreased, with increasing Dioscorea japonica flour content, as measured by amylograph. With increasing Dioscorea japonica flour content, L and b values were decreased, but a value was increased, for the color values, while weight and volume of the cooked noodles and turbidity of the soup were increased. For the textural characteristics, the addition of Dioscorea japonica flour increased the hardness and decreased the adhesiveness, cohesiveness and springiness. Overall, the noodles made with 10% Dioscorea japonica flour were preferred more than the other noodles, as tested by sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.153-161
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• 2015

This study measured the functionality and quality characteristics of rice noodles pulverizing Cedrela sinensis leaves, whose antioxidant effects and various bioactive components were confirmed, and then producing rice noodles with different amounts of Cedrela sinensis powder. Total phenolic contents of Cedrela sinensis rice noodles, the control group lowest phenolic content, significantly increased as the amount of Cedrela sinensis powder increased. DPPH free radical scavenging activity was lowest in the control group and significantly increased as Cedrela sinensis powder content increased. In the sensory evaluation, all items significant differences, and 1% content specimen showed the highest values overall acceptability including color, appearance, taste and texture but not flavor. The possibility of developing rice noodles with Cedrela sinensis powder and rice noodles with functionality were confirmed through the above results.

• Journal of Welding and Joining
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• v.29 no.1
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• pp.74-79
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• 2011

Three different welding wires were used to study the effects of Al content on weld metal toughness and porosity formation in self-shielded arc welding. Weld metal microstructure showed that while wire with 1.3% Al content contains coarse $\delta$-ferrite, wires with less than 0.5% Al content showed no such phase. In addition to the microstructural differences, cleanliness in weld metal was also different among wires. It showed that weld metal toughness was influenced by the $\delta$-ferrite formation, cleanliness and Ni addition. Even though wires with less than 0.5% Al content showed higher weld metal toughness, they showed relatively poor workability, forming porosities in weld bead in lower arc voltages.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.267-274
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• 2009

The principal objective of this study was to evaluate the quality characteristics of dried wheat flour noodles made with different concentrations of added shrimp powder, for use in elderly foodservice operations. The cooking quality, mechanical textural properties, and viscosity of the noodle samples were measured, and sensory evaluations were conducted with the prepared noodles. As measured by an amylograph, the gelatinization points of the composite shrimp powderwheat flour noodles increased, whereas viscosity at 95$^{\circ}$C, viscosity at 95$^{\circ}$C after 15 minutes, and maximum viscosity values decreased, with increasing shrimp powder content L and b color values were reduced, and the a value increased, with increasing amounts of shrimp powder, Also, greater concentrations of shrimp powder caused increases in the weight and volume of cooked noodles as well as the turbidity of the soup. With regard to the textural characteristics, the shrimp powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, according to the sensory evaluation results, the noodles prepared with 15% shrimp powder were more preferred than the other samples.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.285-292
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• 2016

In this study, we investigated the quality characteristics of noodles supplemented with lyophilized leg-meat powder from the red snow crab, Chionoecetes japonicus (CP). The noodles were prepared by adding 0, 2, 4, 6, 8, 10% of CP on a wheat-flour basis. The ash, crude protein and crude lipid contents of noodles increased with increasing CP content. The cooked weight, volume and water absorption values of noodles decreased, whereas the turbidity increased, with increasing CP content. The L values of the noodles decreased with increasing CP content, whereas the a and b color values increased. The hardness, gumminess and chewiness values increased with increasing CP content increased, while springiness and cohesiveness showed no significant differences among the groups. In the sensory evaluation, cooked noodles with 4-6% CP had greater overall acceptability than the noodles with other CP levels.

• The Korean Journal of Mycology
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• v.26 no.4 s.87
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• pp.538-550
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• 1998

The mushrooms of this study were collected mainly on Mt. Halla on Cheju-do from April of 1995 to October of 1997. A total of 292 species from 127 genera were identified. Among them, 103 species from 41 genera of the Basidiomycota and 88 species from 13 genera of the Ascomycota were recorded for the first time on Cheju-do. Five species were recorded for the first time in Korea. They are: Typhula phacorriza, Cordyceps crinalis, Cordyceps cochlidiicola, Cordyceps longissima and Cordyceps prolifica.

• Journal of Korea Foundry Society
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• v.24 no.2
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• pp.108-114
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• 2004

$Al_2O_3$, SiC reinforced Al matrix composites were fabricated by centrifugal spray casting method and their wear resistance characteristics have been studied. Particles are generally uniformly distributed in the microstructure of as-cast specimens. In order to investigate the effect of secondary deformation, hot rolling was performed for each specimen of pure Al matrix composites with a reduction of 10, 20, 30, 40 and 50% at $400{\sim}500^{\circ}C$, respectively. Microstructure of specimen showed that particle distribution density and hardness increased because of increasing of reduction ratio. Wear test with a various sliding velocity of 1.98, 2.38, 2.88 and 3.53m/sec showed that the wear resistance characterization of composite improved remarkably compared to the normal alloy and performs without reinforced particles. Microstructural observation for the worn surface of pure Al specimens without particles showed that a change in wear mechanism seemed to separate layer by surface fatigue. In other case of Al composite reinforced with $Al_2O_3$ and SiC, the grinder type of wear mechanism was shown.

• The Korean Journal of Community Living Science
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• v.14 no.3
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• pp.53-58
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• 2003

This study on the processing of noodles was carried out to increase utilization of Allium fistulosum L., In the areas of total solids in residual liquid, swelling volume, and water absorption, a mixture of 10.0% dried Allium fistulosum L. flour and wheat flour, and a mixture of 25.0% raw Allium fistulosum L. flour and wheat flour both perform similarly to noodles made with just wheat flour. In the area of texture- the gumminess, cutting factor, and chewiness increase as the percentage of dried Allium fistulosum L. flour increases. There is no great difference in these factors between the 10.0% dried and the 25.0% raw mixtures. The color of the noodles with a mixed Allium fistulosum L. flour is green-yellow. As the quantity of Allium fistulosum L. flour increases the color gets darker The over all perception of the noodles made with a mixed Allium fistulosum L. flour was rated higher in color, taste, and smell than regular noodles. This study shows that mixing wheat flour with 10.0% dried Allium fistulosum L. flour or 25.0% raw Allium fistulosum L. flour produces a better noodle product.

• The Korean Journal of Community Living Science
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• v.14 no.1
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• pp.87-96
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• 2003

This study was to examine the possibility of making use of the edible portion on the inner layer of chestnut, which is produced as wastes in the chestnut processing, into chestnut-noodle. To conduct this study, the chestnut powder, which is separated and collected from the inner layer, was used to examine the possibility of making chestnut-noodle. The structure of chestnut-noodle was observed by Scanning Electron Microscope (SEM) and the sensory quality was conducted to examine usability of the chestnut-noodle as compared to wheat flour noodle by Quantitative Descriptive Analysis (QDA). The ten sensory qualities : appearance, color, flavor, hardness, elasticity, cohesiveness, adhesiveness, chewiness, gumminess, and acceptability, were evaluated by 10 point Likert type scale with 10-50% of different ratio of chestnut powder. The chestnut-noodle made by 50% of the chestnut powder got higher points than 10 % of chestnut powder mix in color. However, the chestnut-noodle made by 50% of the chestnut powder got lower points than wheat flour noodle in flavor. Finally, there was no significant difference in hardness, elasticity, cohesiveness, adhesiveness, chewiness and gumminess between the chestnut-noodle made by 30% of the chestnut powder and wheat flour noodle.