• Food Engineering Progress
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• v.14 no.3
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• pp.193-201
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• 2010

The aim of this study was to analyse the quality of Yukwa puffed by using a vacuum puffing machine and compare to deep-fried Yukwa. The effect of vacuum puffing condition including heating temperature(100-${160^{\circ}C}$), preheating time(0-8 min) and vacuum puffing time(5-20 min) on physical and microstructure characteristics of the Yukwa was investigated. Vacuum puffed Yukwa at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 10 min puffing time had highest value in volumetric expansion ratio(10.04) and lowest value in bulk density(0.15 g/$cm^{3}$). The breaking strength showed the lowest value of 140 g/$cm^{3}$ in vacuum puffing Yukwa at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 15 min puffing time. The Yukwa puffed with the vacuum puffing machine at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 15 min puffing time had the higher value of bulk density and the lower value of volumetric expansion ratio than those of deep-fried Yukwa. Increasing preheating time and vacuum puffing time caused an increase in white and an decrease in yellowness. The vacuum-puffed Yukwa exhibited smaller and uniform cell structure, while deep-fried Yukwa exhibited apparently in larger pores inside and smaller pores near the surface layer. The optimum condition of vacuum puffing machine for the production of vacuum-puffing Yukwa was ${120^{\circ}C}$ heating temperature, 4 min preheating time and 5 min puffing time.

• Korean Journal of Plant Resources
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• v.27 no.4
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• pp.380-391
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• 2014

Plants as well as crops are damaged by a combination of the hot and dry winds that has been a major factor in the reduction of crop production. A means to protect them from damaging conditions is to consider a coating material. In this study, we established laboratory screening methods to find a coating material to protect a crop from rapid transpiration caused by various factors. In a test measuring the weight loss of kidney bean seedlings for 6 days, Avion treatments decreased its weight loss (P=0.05). Owing to long-time spend in completing this assay, we performed a more simple method using a cobalt chloride paper strip, which changes from blue to red colors under water condition. Beewax, guagum, paraffin liquid, soybean oil, and PE-635 gave a waterproofing effect above 37 and 43% at 0.5 and 1 h after treatment, respectively. However, these tested materials did not show significant waterproofing results at 2 h. Although the methods produced reasonable results, a screening method to obtain more objective data is needed. An alternative is to use an instrument that can detect the transpiration of crop leaves. In a preliminary test using barley leaves, a portable photosynthesis system showed transpiration inhibition of 2% soybean oil and 10 times-diluted Avion under field conditions. In another test using the leaves of maize seedlings and apricot tree, 2% liquid paraffin and plant oils such as apricot oil, linseed oil, olive oil, and soybean oil showed significant transpiration inhibition (P=0.05). Especially, paraffin liquid and soybean oil selected from above tests gave good transpiration inhibitory effects against rice at 2%. In addition, the mixture of 2% soybean oil and a spreader showed more elevated inhibition results comparing with soybean oil or the spreader alone indicating that the spreader may be attributed to more uniform diffusion of the hydrophobic material onto the leaf surface of maize seedlings. The hydrophobic material coated physically the stomata and cuticle layers on leaf surfaces of rice. These hydrophobic materials screened in this study are expected to be used as plant coating materials.

• FLOWER RESEARCH JOURNAL
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• v.17 no.2
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• pp.128-136
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• 2009

To obtain pure lines for breeding $F_1$ varieties of spreading surfinia and wave petunia, Petunia ${\times}$ hybrida, 20 lines of surfinia petunia and 28 lines of wave petunia that were considered uniform in growth and flowering characteristics were selected by self-pollination of the fifth($S_5$) or the seventh generation($S_7$). The 20 selected lines of surfinia petunia had the branch number ranged from 6.0 to 11.0 cm, and the internode length ranged from 2.0 to 4.2 cm. Among them, ten lines, including '$Pe99-017^7$' were above 60 cm of plant width, above 300 leaves in a plant. Fourteen lines including '$Pe99-017^7$' were more than 150 in the number of flower. In the petal color, thirteen lines, including '$Pe99-017^7$', were red-purple; three, including '$Pe99-007^7$', were purple; '$Pe04-086^7$' and '$Pe04-159^7$' were violet; and line '$Pe072-1^7$' was white. Eight lines including '$Pe02-205-2^5$' ranged from 4.0 to 5.0 cm of flowers diameter, and seven lines including '$Pe04-086^5$' ranged from 3.0 to 4.0 cm of leaf length, which is relatively low. Germination rate of the lines was more than 50%. In the wave petunia, the branch number of the 28 selected lines ranged from 8.0 to 13.0 cm, and the internode length ranged from 1.0 to 3.2 cm, which is relatively higher than surfinia petunias. Among them, ten lines, including '$Pe99-020^7$' were above 60 cm of plant width, above 200 leaves in a plant. Twelve lines including '$Pe04-034-2^5$' were more than 150 in the number of flower. In the petal color, eighteen lines, including '$Pe99-020^7$', were red-purple; three, including '$Pe04-113-4^5$', were red; three, including '$Pe04-263^5$', were white; '$Pe04-201^5$' and '$Pe04-263^5$' were violet blue; and line '$Pe04-072-5^5$' was purple. Nine lines including '$Pe04-201^5$' ranged from 4.0 to 5.0 cm of flowers diameter, and eleven lines including '$Pe04-263^5$' ranged from 3.0 to 4.0 cm of leaf length, which is relatively low. All the lines with various growth and flowering characteristics would be very promising to use as breeding materials for $F_1$ hybrids of spreading petunia, Petunia ${\times}$ hybrida.

• The Journal of Korean Academy of Prosthodontics
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• v.47 no.4
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• pp.406-415
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• 2009

Purpose: The purpose of this study was to compare the marginal fitness and fracture load of the zirconia copings according to the design with different thickness and coloration. Material and methods: The evaluation was based on 80 zirconia copings. Zirconia copings were fabricated in design with different thicknesses using CAD/CAM system (Everset, KAVO dental GmbH, Biberach, Germany). The designs of copings were divided into four groups. The first group consisted of copings with uniform thickness of 0.3 mm. The thickness in the second group was 0.3 mm on the buccal surface and 0.6 mm on the lingual surface. The third group consisted of coping with uniform thickness of 0.6 mm. The thickness in the fourth group was 0.6 mm on the buccal surface and 1mm on the lingual surface. Each group consisted of 10 colored and 10 uncolored copings. Half of the copings (40) processed with a milling system according to the specific design were sent to be given a color (A3) through saturation in special dye by a manufacturing company. Just after sintering, the marginal discrepancies of copings were measured on the buccal, lingual, mesial and distal surfaces of metal die, under a Video Microscope System (sv-35, Sometech, Seoul, Korea) at a magnification of $\times$ 100. It was remeasured after the adjusting of the inner surface. Next, all copings were luted to the metal dies using reinforced cement {GC FujiCEM (GC Corp. Tokyo, Japan)} and mounted on the testing jig in a Universal Testing Machine (Instron 4467, Norwood, MA, USA). The results were analyzed statistically using the one-way ANOVA test. Results: The obtained results were as follow: 1. The measured value of marginal discrepancy right after sintering was the greatest in the contraction of the buccal area in all groups, except for group I2. 2. There was no significant difference of marginal fitness among the groups in the colored zirconia group (P<.05). 3. When the marginal fitness among the groups in the uncolored zirconia group was considered, group II2 had the smallest marginal discrepancy. 4. When the colored and uncolored groups with the same design were compared, there was a significant difference between I1 and II1 groups. In group 2, 3, and 4, the uncolored zirconia had the greatest marginal fitness (P<.05). 5. After adjustment of inner surface, there was no significant difference in the marginal fitness in all groups when color and design of the zirconia coping were compared. 6. The fracture load of CAD/CAM zirconia copings showed significant difference in group 1, 2, 3, and 4. I4 and II4 had the strongest fracture load. 7. When groups with different color and same design were compared, all colored groups showed greater fracture load (P>.05), with no significance. Conclusion: There was difference in the marginal fitness according to the design and coloration of zirconia copings right after sintering, but it was decided that the copings may well be used clinically if the inner surface are adjusted. The copings should be thick enough for the reinforcement of fracture strength. But considering the esthetics of the visible surfaces (labial and buccal surface), the thickness of copings may be a little thin, without giving any significant effect on the fracture strength. This type of design may be considered when giving priority to preservation of tooth or esthetics.

• Horticultural Science & Technology
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• v.32 no.1
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• pp.10-17
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• 2014

This study was conducted to elucidate the relationship between light and coloring and to obtain basic results for promoting redness expression in 'Kalle' (Pyrus communis L.) pear skin. It was investigated in location of anthocyanin layer by microscopic observation and differences in skin color expression of 'Kalle' bagged with paper bag which has different light transmittance rate and inside temperature. However, there was no anthocyanin layer in the brown skin and golden yellow color, anthocyanin layer was distributed in epidermins or hyperdermis of red skin pear and apple. Dark red colored 'Kalle' had more anthocyanin content, $29.8mg{\cdot}100g^{-1}$ FW than light red colored apple 'Hongro'. Light transmittance rate of physical characteristics used paper bags was the highest in white paper bag, 42.2% and it also had more light quantity, $8.9{\mu}mol$ than any other tested paper bags in specific wave length 650-655 nm. The maximum temperature of inner bag was higher about $3^{\circ}C$ in yellow paper bag. The red coloration and anthocyanin contents in no bagged fruits were higher than in any other bagged fruit. However, red color expression among the bagged fruits was higher in white paper bag than in double layered black paper bag and yellow paper bag. Also, chromaticity value seemd to be a good index to explain variation of fruit skin color, because anthocyanin content and chromaticity value were higher. Based on these results, it is desirable to cultivate 'Kalle' without bag for stable redness expression but bagging is essential for decreasing damage by insect in Korea. Further examination to find suitable time of removing paperbag for redness expression and decreasing insect damage. In addition, it is required to develop paperbag whose transmittance rate is high in specific light wavelength or temperature of inner bags is low. Additional key words: anthocyanin, bagging, chromaticity value, light transmittance, Pyrus communis L.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.149-161
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• 2012

The purpose of this study is to examine the quality characteristics of lamb stock by different salt contents in it. For this purpose, mechanical tests (color value, pH, sugar content, salinity, amino-acid content) and sensory evaluation (attribute difference test & acceptance) were conducted, showing the following results; Salinity and sugar increased significantly (p<0.01, p<0.001) with salt contents increased. The 0.1% salt addition group contained 32 kinds of free amino-acids, while 0.2% and 0.3% contained 34. 0.4% salt addition group turned out to contain 34 kinds of free amino-acid in it. The amount of the free amino-acid content was also the highest with 0.3% sample group, followed by 0.2%, 0.4%, and 0.1% sample group. In the test group, 9 kinds of essential amino-acid were discovered, and all samples contained histidine and arginine, which were essential in the growth of children. Among all samples, arginine appeared to be the highest in content. Each of the essential amino-acid content varied with statistical significance among the sample groups. In addition, 14 kinds of amino-acids other than the above mentioned were discovered, as well. The 0.3% salt addition group showed the highest 'after taste' value, and the differences among the sample groups were statistically significant(p<0.001). The acceptance test of the lamb stock showed that the flavor and mouth feel did not vary among the sample groups with statistical significance. The control group had the highest value for appearance, measuring scoring 4.32, and the sample group of 0.2% salt addition showed the lowest value of appearance, scoring 3.63. As for the preference on the taste, the highest value of 4.09 came from the 0.3% salt addition group. The differences between the sample groups were statistically significant. Finally, with regard to the overall quality, the 0.3% salt addition group had the highest value of 4.23 while the control group scored the lowest, 3.52. The differences among the samples were statistically significant. The overall result of the study indicated that the optimal rate of salt addition in making lamb stock was 0.3%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.914-920
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• 2008

In this study, hard roll breads were prepared with 3, 6, 9, 12, and 15% of concentrated sweet pumpkin powder (CSPP). The samples and a control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities of bread in order to determine the optimal ratio of CSPP in the formulation. As CSPP content increased, pH of dough, specific volume, baking loss, and lightness of bread decreased, while total titratable acidity of dough, pH, total titratable acidity, moisture content, and redness of bread increased. Fermentation power of dough expansion increased as incubation time increased. The CSPP samples had significantly higher yellowness, hardness, cohesiveness, gumminess, chewiness, and resilience than the control group. Adhesiveness was the highest at the 12% substitution level, while the lowest at the 6% level. Springiness increased with increasing CSPP content. In the sensory evaluation, as CSPP content increased, scores for color and consistency of crumb decreased, while scores for aroma of sweet pumpkin, sweetness, and delicious taste increased. Density of crumb pore were maximal with the 12% CSPP substitution. The CSPP samples had significantly higher uniformity of crumb pore and springiness of crumb than the control group. However, mouth-feel and overall acceptability showed the reverse effect, obtaining fairly good scores. In conclusion, the results indicate that substituting $6{\sim}9%$ CSPP to hard roll bread is optimal, providing good physiological properties as well as reasonably high overall acceptability.

• Investigative Magnetic Resonance Imaging
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• v.1 no.1
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• pp.119-124
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• 1997

Purpose: To assess the utility of magnetic resonance(MR) cerebral blood volume (CBV) map in the evaluation of brain tumors. Materials and Methods: We performed perfusion MR imaing preoperatively in the consecutive IS patients with intracranial masses(3 meningiomas, 2 glioblastoma multiformes, 3 low grade gliomas, 1 lymphoma, 1 germinoma, 1 neurocytoma, 1 metastasis, 2 abscesses, 1 radionecrosis). The average age of the patients was 42 years (22yr -68yr), composed of 10 males and S females. All MR images were obtained at l.ST imager(Signa, CE Medical Systems, Milwaukee, Wisconsin). The regional CBV map was obtained on the theoretical basis of susceptibility difference induced by first pass circulation of contrast media. (contrast media: IScc of gadopentate dimeglumine, about 2ml/sec by hand, starting at 10 second after first baseline scan). For each patient, a total of 480 images (6 slices, 80 images/slice in 160 sec) were obtained by using gradient echo(CE) single shot echo-planar image(EPI) sequence (TR 2000ms, TE SOms, flip angle $90^{\circ}$, FOV $240{\times}240mm,{\;}matrix{\;}128{\times}128$, slice-thick/gap S/2.S). After data collection, the raw data were transferred to CE workstation and rCBV maps were generated from the numerical integration of ${\Delta}R2^{*} on a voxel by voxel basis, with home made software (${\Delta}R2^{*}=-ln (S/SO)/TE). For easy visual interpretation, relative RCB color coding with reference to the normal white matter was applied and color rCBV maps were obtained. The findings of perfusion MR image were retrospectively correlated with Cd-enhanced images with focus on the degree and extent of perfusion and contrast enhancement. Results: Two cases of glioblastoma multiforme with rim enhancement on Cd-enhanced Tl weighted image showed increased perfusion in the peripheral rim and decreased perfusion in the central necrosis portion. The low grade gliomas appeared as a low perfusion area with poorly defined margin. In 2 cases of brain abscess, the degree of perfusion was similar to that of the normal white matter in the peripheral enhancing rim and was low in the central portion. All meningiomas showed diffuse homogeneous increased perfusion of moderate or high degree. One each of lymphoma and germinoma showed homogenously decreased perfusion with well defined margin. The central neurocytoma showed multifocal increased perfusion areas of moderate or high degree. A few nodules of the multiple metastasis showed increased perfusion of moderate degree. One radionecrosis revealed multiple foci of increased perfusion within the area of decreased perfusion. Conclusion: The rCBV map appears to correlate well with the perfusion state of brain tumor, and may be helpful in discrimination between low grade and high grade gliomas. The further study is needed to clarify the role of perfusion MR image in the evaluation of brain tumor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.833-840
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• 2017

For wide application of perilla leaf, which has various healthy functions and can be easily cultured across Korea, the physicochemical and sensory properties of pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. When dough characteristics were analyzed by using farinograph, consistency and dough development time were not significantly different between the control and bread dough made with various amounts of SPLJ, whereas dough stability time increased with increasing SPLJ amount. Expansion rate of dough decreased with increasing SPLJ amount. The volume, specific volume, and baking loss rate of pan bread made with various SPLJ amounts decreased with increasing SPLJ amount. Pan bread crumb colors became thickened and greenish with increasing SPLJ amount. For physical properties of pan bread made with various SPLJ amounts, springiness and cohesiveness decreased with increasing SPLJ amount, whereas brittleness, chewiness, and hardness increased with increasing SPLJ amount. In the sensory strength analysis, pore uniformity and soft texture decreased with increasing SPLJ amount, whereas crumb color (dark greenish), perilla leaf odor, perilla leaf taste, and chewing texture increased with increasing SPLJ amount. In the overall acceptance analysis, 1.5% SPLJ was the most preferred with a score of 7.10. However, statistical differences between 1.5% and 1.0% SPLJ were not detected at P<0.05. In the partial least squares analysis, consumers liked bread with a green crumb color, perilla leaf odor, perilla leaf taste, and soft and chewing texture. In conclusion, physicochemical properties of pan bread made with SPLJ were less desirable than those of the control; however, consumer acceptance of pan bread made with 1.5% SPLJ was shown the highest. Therefore, methods for increasing physicochemical properties of pan bread made with SPLJ need to be developed for wide application of perilla leaf.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.834-839
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• 2007

This study was designed to determine the optimal ratio of dropwort powder in castella by adding the powder at levels of 0, 3, 6, 9, and 12% respectively. The properties of the castella were analyzed by specific gravity, specific volume, color determinations, texture properties and sensory evaluation. The Specific gravity increased with increasing amount of dropwort powder. However, the specific volume decreased with increasing dropwort powder. For the color values, as more dropwort powder was added, the L-value decreased. The castella with 9% dropwort powder had a higher hardness, gumminess, and chewiness. A sensory panel perceived that the external and internal color of the castella become darker with the dropwort powder substitution and the grain size decreased with increasing amount dropwort powder, while sweet taste showed no significant difference. The order of overall preference was DP 9>DP 6>DP 12>CON>DP 3. Therefore, the substitution of 9% of wheat flour with dropwort powder was recommended in the production of castella.