• Food Science and Preservation
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• v.25 no.1
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• pp.71-78
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• 2018

This study was carried out to investigate the quality characteristics and antioxidant activity of yogurt dressing prepared with different amounts (0, 5, 10, 15, and 20%) of black currant (Ribes nigrum L) extract. All samples were evaluated for chemical composition, pH, viscosity, sugar content, color, organic acid content and antioxidant activity. Our findings revealed that with increasing amounts of black currant extract in yogurt dressing, the moisture, crude protein and crude lipid contents decreased. The pH and viscosity gradually decreased, whereas the sugar increased with increase in black currant extract. Further, the lightness (L) value decreased, while the redness (a) and yellowness (b) values increased with increase in added black currant extract. Among the organic acids, the contents of citric acid, malic acid, succinic acid and acetic acid increased, while that of tartaric acid and lactic acid decreased with increasing levels of added black currant extract. The total polyphenol and total anthocyanin contents were 5.90-245.97 mg/100 g and 0.62-190.09 mg/100 g, respectively. In addition, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-thylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities significantly increased with increase in added black currant extract.

• Transactions of the Korean Society of Mechanical Engineers
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• v.17 no.6
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• pp.1486-1496
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• 1993

The diamond wheel with superabrasive is required for mirror-like surface grinding of brittle materials. But the conventional dressing mothod can not apply to the diamond wheel with superabrasive. Recently electrolytic dressing method was developed for cast-iron bonded diamond wheel with superabrasive. This technique can take replace of lapping and polishing. Using the electrolytic dressing, the surface roughness of workpiece was improved largely and grinding force was very low and the continuity of the grinding force was also very improved. In this study, the purpose is the realization of mirror-like surface grinding of ferrite with electrolytic dressing of metal bonded diamond wheel. For application of ultraprecision grinding for brittle material, superabrasive wheel, air spindle and inprocess electrolytic dressing were used. In addition, the effects of pick current and pulse width on ground surface were investigated, and the suitable dressing conditions for ferrite were found out.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.9 no.2
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• pp.138-143
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• 2000

The establishment of a practical ultra-precision grinding technique using Diamond and CBN wheels is one of the major key technolo-gies to improve production techniques for machine-to-difficult materials without finishing process such as lapping and polishing. But the special efficient dressing technique for ultra-fine grit type grinding wheels to stabilize the grinding ability was not developed. Recently electrolytic in-process dressing technique is proposed to ultra-fine grit type metal bonded diamond wheels to protrude abra-sives continuously from the tool surface. This technology can be widely used to surface grinding and cylindrical grinding but cannot be used efficiently to internal grinding because of the electrode attachment trouble. This paper describes the effect of interval type electrolytic dressing as proposed newly to cast iron bonded diamond wheel for efficient internal grinding with mirror type high quality ground surface.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.04a
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• pp.1020-1024
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• 1997

Recently the use of ceramic materals has been greatly increased in the industries. But machining of the ceramics is quite unproductive because of their high stength,high hardness,and brittleness. The efficiency of the grinding operation of ceramics depends on the preparation of diamond grinding wheel, i.e.,truning and dressing. This paper describes some experimental results on the dressing conditions of diamond grinding wheel. The dressing performance is evaluated by the magnitude of normal grinding force. The better dressed wheels result in the lower normal grinding forces. The dressing performances of copper plate and aluminum oxide dressing stick are compared. The optimum dressing conditions including the grit size of dressing sticks, the depth of the dressing operation, and the dressing speed qre determined.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.10a
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• pp.1022-1027
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• 1997

The grinding operation is an important machining process for machining of final surface. However. grinding process has inevitable troubles such as loading and glazing for grinding wheel. It is, therefore, an essential research theme to determine the wheel life and the dressing timefor efficient grinding. In this study, AE signals (AEavg) generated in thc grinding operation were measured and the dressing time was determined from the analysis of the AEavg value. To verify the propriety of the obtained result. the AE signals measured on the grinding and the dressing operation were compared with the grinding force signals and the dressing force which were measured at same time. From the obtained result, it was confirmed that the determination of the wheel life and the dressing time by the AE measurement technique proposed in this study can be practically used.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2002.10a
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• pp.61-64
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• 2002

In this study, It was designed and developed optimal rotary dressing system of centerless grinding using for ferrule machining. Dressing shaft's dropping is calculated by Finite Element Method, and bearing 7206ADB, 7005ADB is selected. Dressing wheel $GC\Box \;200\Box\; G\Box\; m\Box\; V-100^*25^*16$ is selected by pre-research. Also Motor, pulley, belt are selected, 0.4Kw-60Hz, 48.2 mm diameter, 2-5M-730 type, each.

• Journal of the Korean Society for Precision Engineering
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• v.24 no.6
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• pp.51-57
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• 2007

Creep-feed grinding is an effective technology processes to increase the productivity and efficiency in form grinding. This method has, however, some problems which the progress of abrasive wear around the cutting edge is remarkable, grinding force become intense and burn marks on the ground surface occur frequently. In order to solve this problems, it is proposed in this study to dress the grinding wheel continuously during the grinding process. The purpose of this research is. therefore, that CNC creep-feed grinding machine which has a continuous dressing device developed and some grinding experiments for determination of dressing conditions carried out.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.22-29
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• 2006

Yogurt base was prepared from milk powder $(14\sim18%)$ to which was added 0.4% Saururus chinensis (Lour.) Bail water extract (SCE) and fermented with lactic acid bacteria (a mixed strain of Streptococcus thermophilus and Lactobacillus bulgaricus) at $37^{\circ}C$ for 24 hr. The viscosity of the yogurt added SCE (SCE yogurt) made from 18% milk was higher than that of SCE yogurt containing $14\sim16%$ milk, whereas the pH and titratable acidity of the SCE yogurt were not significantly different on the range of milk contents. The optimal milk concentration for SCE yogurt manufacture was 18%. In order to optimize the preparation of dressing from SCE yogurt, the central composite design was conducted in terms of the yogurt (30, 40, 50, 60, 70 g), the mayonnaise (6, 12, 18, 24, 30 g) and the salt (0.1, 0.3, 0.5, 0.7, 0.9 g) contents. Sensory evaluation was performed and evaluated using a response surface methodology. The optimum ingredient ratio for SCE yogurt dressing was determined to be 61.2% of yogurt, 23.5% of mayonnaise, 0.58% of salt, 0.58% of honey, 1.75% of mustard, 0.23% of Tabasco pepper sauce, 0.94% of wine and 0.04% of white pepper.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.1-13
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• 2014

This study aims to determine the physicochemical and sensory qualities of yogurt dressing prepared with mulberry juice(0, 10, 20, 30 and 40%). As the amount of organic acid added with mulberry juice increased, malic acid, acetic acid and citric acid contents increased, while tartaric acid content decreased. The viscosity of the control group(5033.33 cP) was higher than that of the others(3043.33~736.67 cP). The pH of the control group(3.38) was lower than that of the others(3.38~3.45). The sweetness of the control group(15.80) was lower than that of the others(16.30~16.83). As for the colors, L value decreased significantly, whereas a value and b value increased significantly with more mulberry juice added. DPPH radical scavenging activity of the control group was 8.61%, whereas that of yogurt dressing samples with mulberry juice ranged from 21.98~50.65%. The sensory property results showed that yogurt dressing with 20% mulberry juice added group had the highest value in terms of color, taste, mouth feel and overall acceptability. Overall, the result of this study indicates that the yogurt dressing containing 20% of mulberry juice was most preferred among the groups.

• Fiber Technology and Industry
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• v.8 no.2
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• pp.172-182
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• 2004

이상적인 상처 치료제는 상처 치유가 신속하고 효과적으로 이루어질 수 있는 환경을 제공하며 상처가 회복된 후 흉터를 최소화한다. 이러한 상처치료 목적을 위해 상처 드레싱은 지혈, 삼출물 흡수, 통증 완화, 약물투여, 외부 자극으로부터의 보호, 감염 방지 및 은폐 등의 기능을 갖추어야 한다. 고대로부터 상처 처방으로 거미줄, 동물의 배설물이나 기름, 나뭇잎, 꿀 등 다양한 천연물들을 이용해 왔다［1-4］. 그러나 이러한 재료를 이용한 드레싱은 미생물에 의한 감염이 쉽게 일어나 부작용이 많았다. (중략)