• 베이커리
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• no.1 s.354
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• pp.122-123
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• 1998

• 베이커리
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• no.9 s.398
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• pp.116-117
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• 2001

• 베이커리
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• no.5 s.370
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• pp.104-105
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• 1999

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.723-728
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• 2014

The physicochemical characteristics of coffees extracted using 7 different extraction methods were investigated. The pH values of coffees extracted via different extraction methods ranged from 5.26 to 5.54, and coffee extracted by Ibrik had the highest pH among all samples. The soluble solid content and titratable acidity of coffee extracted using an Espresso machine were significantly higher than those obtained using other extraction methods. Furthermore, the total phenol and caffeine contents of coffee extracted using an Espresso machine were 6.46 and 2.65 mg/mL, respectively. In regard to color, the $L^*$, $a^*$ and $b^*$ values of coffee extracted via different extraction methods were in the ranges of 0.81-38.94, 4.49-37.75, and 0.71-66.42, respectively. In regard to the phenolic compounds, the chlorogenic acid, caffeic acid and ferulic acid contents of coffee extracted using an Espresso machine were higher than those obtained by other extraction methods at 0.15 mg/mL, $0.075{\mu}g/{\mu}L$, and $0.019{\mu}g/{\mu}L$, respectively.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.471-475
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• 2009

The objective of this research was to study the effect of different frying temperatures and time conditions on acrylamide formation, crispness, and sensory evaluations of french fries. Acrylamide concentration in french fries increased as frying temperature and cooking time increased. The french fries treated at $165^{\circ}C$ frying had higher crispness values than those with other treatments. Frying treatments for 2 min 30 sec had the highest crispness values of the french fries. Sensory evaluations in terms of color, texture, and overall acceptability, showed the better quality of french fries treated at the frying condition of $165^{\circ}C$ and 2 min 30 sec than with other treatments. French fries cooked at $165^{\circ}C$ for 2 min 30 sec had not only good sensory properties in french fries, but also led to a reduction in acrylamide formation.

• The Safety technology
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• no.24
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• pp.62-63
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• 1999

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2004.10a
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• pp.648-651
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• 2004

Biped robot has better mobility than other mobile robot, but it is hard to maintain balance during walking. In order to maintain balance, stability analysis is a key point for a biped robot. The zero moment point analysis has been used most in stability analysis. In this paper, we propose different method of stability analysis using wrench system. It is possible to generate a wrench system by applying a force along an axis in space and simultaneously applying a moment about the same axis. Wrench system is equivalent to a force and moment applied along the same axis. We compare the result of wrench system analysis with that of zero moment analysis in biped robot stability using simulation program.

• Proceedings of KOSOMES biannual meeting
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• 2005.11a
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• pp.191-196
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• 2005

The character strings on chips and components are so tiny and numerous that it is a very difficult work for people to perform. In paper, this we propose a mark automatic checking system, which will determine whether chip is wrong-mark or not by recognizing characters on chips. Lots of faulty detection conditions and template matching methods are used to inspect the faulty mark items. The faulty detection classifies conditions as five kinds-darkness, matching, area, broken and branch. A series of experimentation shan that the method proposed here am offer an effective way to determine wrong-mark on chips.

• 주택과사람들
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• s.199
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• pp.107-107
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• 2006

최근에는 근사한 프렌치 레스토랑보다 홈메이드 요리를 내놓은 레트로한 레스토랑이 오픈한다는 소식이 더 반갑다. 일본 다이칸야마에서 갔던 미니 레스토랑을 추억하게 만드는 비스트로 ‘콰이민스 트리’를 소개한다.

• 베이커리
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• no.8 s.361
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• pp.28-47
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• 1998