• Applied Biological Chemistry
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• v.38 no.1
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• pp.67-71
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• 1995

For the quality management of ginseng root extracts and their products, the effective constituents contents, physical properties (pH, turbidity, viscosity, optical density) and color intenties of the extracts from white ginseng roots of different cultivating years. The sugar contents, lightness and yellow intensity of extracts from white ginseng roots increased with increased their cultivating years. The crude ash contents turbidity and optical density of extracts from white ginseng roots decreased with increased their cultivating years. Therefore, the extracts from white ginseng root of 5 or 6 cultivated years showed higher quality than the extracts from ginseng root of 4 cultivated years.

• Food Science and Preservation
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• v.17 no.1
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• pp.9-15
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• 2010

We evaluated the sensory properties of, and color change in, sponge cakes prepared with addition of rosemary powder at different levels (0, 0.1, 0.3, 0.5, and 0.7% [all w/w]). The color values (L, b) of sponge cakes decreased as the level of rosemary powder increased from 0% to 0.7%, but the a value increased. Sensory evaluation tests showed that the scores for color, sweetness, and appearance decreased as rosemary powder content increased, but the air bubble score did not decrease (p<0.05). Flavor and color intensity scores were highest in cakes with 0.7% (w/w) rosemary. However, the trend of color intensity decreased as rosemary powder content increased in this experiment. After 3 days of storage, sponge cake with added rosemary powder was softer than control cake. It is concluded that sponge cake with 0.1 or 0.3% (both w/w) rosemary powder is acceptable.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.307-316
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• 2010

The principal objective of this study is to develop the optimal recipe for muffins prepared with replacement of sucrose with xylitol. The effect of xylitol on properties of muffins was evaluated in terms of height, volume, weight, specific volume, baking loss rate, crumbScan, colorimeter, sensory evaluation, and staling of muffins during storage days(0, 1, 3, 5 days) was measured by texture analyzer. Hardness of muffins was increased by adding xylitol, significantly during storage. Lightness(L value) of crust was increased significantly as the contents of xylitol increased. According to sensory evaluation, the muffins(control group) without xylitol had highest score in appearance and texture. In flavor, taste and overall acceptance, muffins with 25% of xylitol showed the best result but were not significant between the muffins(control group).

• Polymer(Korea)
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• v.24 no.1
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• pp.72-81
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• 2000

Benzoic acid polyester/lactone polyol were synthesized by polycaprolactone 0201 as diol, trimethylolpropane as triol, adipic acid as dibasic acid, and benzoic acid as monobasic acid. Polyisocyanate prepolymer Desmodur N-100 of HDI-biuret type was used in this study. Two-component polyurethane coatings were prepared by blending benzoic acid polyester/polycaprolactone, polyisocyanate, wetting/dispersing agent, white pigment, and flowing agent. Various properties were examined on the film coated with the prepared polyurethane. They showed excellent physical properties such as abrasion resistance, accelerated weathering resistance, and yellowness index. They also showed good physical properties such as flexibility, impact resistance, 60$^{\circ}$ specular gloss, cross hatch adhesion, hydrocarbon resistance, and lightness index difference. Hardness of coating showed a little poor character. The introduction of polycaprolactone 0201 as diol in the polyurethane coatings improved the hydrocarbon resistance, impact resistance, and flexibility of coatings. According to the drying and curing behavior with the contents of benzoic acid, they seem to have reasonable coating properties such as drying time of 2 to 4 hours and pot-life time of 20 to 37 hours.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.28 no.1C
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• pp.64-71
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• 2003

In this paper, we proposed an algorithm that shorten coding time maintaining image quality in JPEG2000, which is the standard, of still image compression. This method encodes only the bit plane selected as appropriate truncation point for output bitstream, obtained from estimation of frequency distribution for whole image. Wavelet characterized by multi-resolution has vertical, horizontal, and diagonal frequency components for each resolution. The frequency interrelation addressed above is maintained thorough whole level of resolution and represents the unique frequency characteristics for input image. Thus, using the frequency relation at highest level, we can pick the truncation point for the compression time decrease by estimating code bits at encoding each code block. Also, we reduced the encoding time using simply down sampling instead of low-pass filtering at low-levels which are not encoded in color component of lower energy than luminance component. From the proposed algorithm, we can reduce about 15~36% of encoding time maintaining PSNR 30$\pm$0.5㏈.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.459-467
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• 2010

The substitution effects of broccoli powder for flour in the preparation of sponge cake were determined by physicochemical and sensory analysis. The specific gravity and viscosity of the cake batter and cooking loss of the cake increased with an increasing amount of broccoli powder, whereas specific loaf volume and moisture content of the cake decreased. Lightness, redness, and yellowness of crust and crumb decreased with increasing broccoli powder content. A texture analyses revealed that the hardness, chewiness, gumminess, adhesiveness, and fracturability of the cake tended to increase in proportion to the amount of broccoli powder in the formula. In the sensory evaluation, cake prepared with 5% broccoli powder was similar to the control in moistness, softness, chewiness, and springiness. These results suggest that adding 5% broccoli powder is the best substitution ratio for sponge cake.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.164-168
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• 2005

복합생균제를 급여하지 않은 대조구, 복합생균제 KBC1144 0.1% 급여구(T1), YC2000 0.1% + KBC1144 0.1% 급여구(T2)로 실험한 결과 일반성분에서 수분과 조회분은 유의적인 차이가 없었고, 조단백질은 T2 처리구가 가장 높았고, 조지방은 T2 처리구가 가장 낮게 나타났으며, pH는 대조구가 처리구들에 비하여 낮게 나타났다. 보수력은 대조구가 가장 높고, T1 처리구가 가장 낮게 나타났다. 콜레스테롤 함량은 처리 간에 유의적인 차이는 보이지 않았으나 두 가지 미생물제재를 활용한 T2 처리구가 가장 낮은 경향이었다. T2 처리구가 육색의 적색도는 높고, 지방색의 명도는 높고 황색도는 낮았다. 조직감은 T1 처리구가 높고, T2 처리구가 낮았으며 가열육의 관능검사에서 다즙성은 처리구들이 대조구보다 높았다. 필수지방산인 리놀산과 아라키돈산은 T1 처리구가 다른 두 구에 비하여 높게 나타났고, 불포화지방산, 필수지방산 및 필수지방산/불포화지방산 비율은 T1 처리구가 가장 높고 T2 처리구가 가장 낮게 나타났으며 아미노산 함량은 T2 처리구가 다른 두 구에 비하여 높았다. 종합적으로 두 복합미생물제재를 혼합 사용한 T2 처리구가 무항생제 돈육 생산을 가능하게 하였으며, 육질 특성면에서도 가장 좋은 결과였다.

• Journal of Animal Science and Technology
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• v.50 no.4
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• pp.535-542
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• 2008

The effects of tomato on the phsycochemical and sensory properties of meat patties during frozen storage were studied. Meat patties were produced with four different formulation including 0, 0.5, 1.0 and 1.5% chopped raw tomato. Meat patties made with the addition of tomato had higher(p<0.05) pH, L* and a* value than those of control sample. TBARS of all treatments were lower(p<0.05) when compared with those for control. In sensory evaluation, treatment groups resulted in slightly higher(p>0.05) score in overall acceptability. In the manufacture of functional meat patties containing tomato, further studied are needs on addition type and ratio of tomato materials during frozen storage than those of products without tomato.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.218-222
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• 2006

This study was conducted to determine the effect of L. casei KCTC 3109 on physico-chemical characteristics and TBARS values of fermented pork meat. Each pork meat were allotted to two treatments ; Control (0%), $T_1$ (supplemented with L. casei KCTC 3109 10%). The pH tenderness and water holding capacity (WHC) of $T_1$ were higher than those of control (p<0.05), cooking loss of control was higher than $T_1$. Water content, crude Int and ash were not significantly different crude protein was higher in $T_1$ compared with control (p<0.05). $L^*,\;a^*$ and $b^*$ values of control were higher than those of $T_1$ (p<0.05). TBARS values was higher in $T_1$(0.02 MA mg/1,000 g) than control (0.19 MA mg/1,000g) (P<0.05).

• Journal of the Institute of Convergence Signal Processing
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• v.2 no.4
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• pp.16-21
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• 2001

In this paper a virtual form of 3 dimensional face is synthesized from the two sheets of 2 dimensional photographs In this case two sheets of 2D face photographs, the front and the side photographs are used First of all a standard model for a general face is created and from this model the feature points which represents a construction of face are densely defined on part of ears. eyes, a nose and a lip but the other parts. for example, forehead, chin and hair are roughly determined because of flat region or the less individual points. Thereafter the side photograph is connected symmetrically on the left and right sides of the front image and it is gradually synthesized by use of affine transformation method. In order to remove the difference of color and brightness from the junction part, a linear interpolation method is used. As a result it is confirmed that the proposed model which general model of a face can be obtain the 3D virtual image of the individual face.