• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.165-174
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• 2010

The effects of substituting whey protein isolate (WPI) for butter in the preparation of butter sponge cake were determined by objective and subjective tests. The specific gravity of cake batter, the cooking loss and moisture content of cake were all decreased with increasing amounts of WPI, whereas specific loaf volume was increased. With increasing WPI content, redness of crust and crumb, as well as lightness of crumb were increased, whereas lightness of crust, as well as yellowness of crust and crumb were all decreased. Hardness, chewiness, gumminess, adhesiveness and fracturability were increased significantly with increasing amounts of WPI, however, cohesiveness, springiness, and resilience were decreased. In the sensory evaluation, 20% WPI-substituted cake displayed scores similar to those of control. These results suggest that substitution of 20% WPI could be the best ratio for the preparation of butter sponge cake.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.53-58
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• 2013

The effect of baking on the physicochemical and sensory properties was investigated using a model system of sponge cakes incorporated with pine leaf powder (PLP) as a value-added food ingredient. PLP was incorporated into cake batter at 5 levels (0, 2, 4, 6, and 8%, w/w) by adding an equivalent amount based on the weight of wheat flour. After appropriate mixing, sponge cakes were baked at $170^{\circ}C$ for 30 min in an oven. The baked cakes were cooled to room temperature for 1 h prior to all measurements. The pH, moisture content, specific volume, height, volume index, and symmetry index decreased significantly with the increase in PLP content (p<0.05). On the contrary, specific gravity of the batter and baking loss increased (p<0.05). The lightness of the cakes decreased, whereas redness increased significantly with the higher amount of PLP in the formulation (p<0.05). Hardness also increased significantly (p<0.05). Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly by the addition of PLP (p<0.05). The consumer acceptance test indicated that the addition of PLP up to 4% did not cause a significant unfavorable effect on the consumer acceptances in all attributes. The sponge cakes with 2-4% PLP would be recommended with respect to the overall acceptance score while taking advantage of the functional properties of PLP without sacrificing the consumer acceptability.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.10
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• pp.27-33
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• 2016

Military textiles with breathable waterproof materials are expanding as form of winter clothes. Waterproof moisture-permeable clothes are very important for soldiers to survive in cold weather operations because they prevent loss of body heat from the penetration of water into the human body. Korea military uses the water resistance and moisture permeability to test the performance of waterproof moisture-permeable materials. Moisture permeability is measured according to the amount of evaporated water vapor passing through a fabric under specified temperature and humidity by using acetic acid potassium presented in KS K 0594. However, the test procedure for measuring the moisture permeability in the standard is presented only briefly and the preparation procedures for the test in accredited testing institutions are applied differently, leading to significant deviation of the results. This paper compares the procedures of testing institutions and examines the factors that affect moisture permeability. Finally, we propose a procedure to reduce the deviation of results and apply the proposed procedure in testing institutions. Our analysis results with one-way ANOVA under significant level (0.05) confirm that the deviation of results is reduced.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.360-365
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• 2016

This study examined the quality characteristics of bagel added with tomato powder (0, 3, 6, and 9%). Density of dough significantly increased with tomato powder content, whereas pH significantly decreased. Baking loss rate significantly decreased with tomato powder content while moisture significantly increased. Lightness of bagel significantly decreased with increasing tomato powder content, whereas redness and yellowness significantly increased with tomato powder content. Hardness was lower in the addition group than in the control group; springiness, cohesiveness, gumminess, and chewiness significantly decreased with increasing tomato powder content. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activities and total phenol contents significantly increased as tomato powder content increased. For quality assessment, the 3% addition group received the highest ratings in terms of appearance, color, taste, and overall quality but not texture, indicating the highest potentials for development.

• Proceedings of the Korea Water Resources Association Conference
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• 2016.05a
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• pp.209-210
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• 2016

우리나라의 연평균강수량은 약 1362 mm이며, 총강수량의 약 30% 이상이 증발산을 통해 손실되고 있다고 추정되어지고 있다. 증발산은 물 수지 분석에 있어 매우 중요한 성분이며, 많은 부분을 차지하지만 다른 요인들에 비해 직접적인 관측이 어려워 과거에는 경험식을 사용하거나 단순하게 가정에 의해 결정해 왔다. 또한 기상자료로부터 증발산량을 추정하거나 증발접시나 추정식으로 잠재증발산을 추정하고 있다. 또한 최근 기후변화의 가속화에 따른 홍수의 가뭄의 강도와 빈도가 높아지고 있으며, 이에 따라 수자원 관리에 있어서 기초수문조사 항목에 많은 변화를 요구하고 있다. 그 결과 2007년 4월 하천법 개정으로 증발산량 및 토양수분량이 기초수문조사 항목으로 추가되었으며, K-water 연구원에서는 용담시험유역에 플럭스타워를 설치하였고 현재 운영 중에 있다. 덕유산 플럭스타워는 용담시험유역 내에 위치한 금강 수계 구량천 상류부의 덕곡제 유역 내에 설치하였으며, 2011년 4월부터 실제 증발산량을 관측하고 있다. 동경 $127^{\circ}$42'23" ~ $127^{\circ}$44'53", 북위 $35^{\circ}$50'47" ~ $35^{\circ}$52'50"사이로 중부지방에 위치한 유일한 증발산관측 타워이다. 유역 면적은 9.27 km2으로 유로연장 3.48 km, 유역 평균폭 2.66 km, 형상계수는 0.77이며, 덕곡제플럭스 타워 주변의 토지이용은 대부분 산림으로 구성되어 있으며, 침활 혼효림과 낙엽송림으로 임상 분포가 이루어져 있다. 주요 관측기기로는 3차원 풍향 풍속계, $CO_2/H_2O$ 기체분석기, 순복사 측정 센서, 지중열플럭스 측정 센서 등이 있다. 2011년부터 측정된 자료를 바탕으로 에디공분산 방법을 이용하여 증발산량을 측정하였으며, 30분간의 데이터 18,000개 중 취득률 90 % 이상의 데이터를 대상을 분석을 실시하였다. 2011 ~ 2015년도 증발산량 분석 결과는 아래의 표와 같다. 증발산의 패턴은 1월부터 서서히 증가하지만 활발하지는 않고, 4월부터 매우 활발해져 8월에 최대치에 이른다. 10월부터 증발산량은 급격히 감소하기 시작하며 11, 12월에는 증발산이 거의 발생하지 않는 공통적인 경향을 보였다. 2013년 8, 9월은 다른 해와 다른 경향을 보이고 있는데, 이는 2013년 8, 9월에 강우가 많이 발생하여 증발산량이 감소하였기 때문으로 판단된다. 2015년 8월은 다른 년도와 비교했을 때, 매우 높은 증발산량을 보이는데 이는 2015년 8월에 많은 강우에도 식생이 활발하게 작용하였기 때문으로 판단된다.

• Food Science and Preservation
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• v.17 no.5
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• pp.602-607
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• 2010

The quality characteristics and shelf life of wet noodles containing a freeze-dried powder of Heracleum moellendorffii(HM) were studied to investigate the use of HM as a food ingredient. The weight, volume, and water absorption of wet noodle sprepared with HM(HML) decreased as the concentration of HM increased. The turbidity of HML sauce and the loss in the solid content of noodles after cooking were lower than those of control noodles. Whiteness(L) and redness(a) values of wet noodles decreased but yellowness(b) increased after addition of HM. The sensory qualities of HML, including appearance, taste, color, flavor, texture, and overall acceptability, were better than those of control noodles. Addition of HM to 0.6%(w/w) afforded the best sensory qualities with respect to taste, texture, and overall acceptability. The total polyphenol content of HML increased as HM concentration increased. Noodle DPPH free-radical-scavenging activities were 22%(control), 28.41%(0.3%HM addition), 40.22%(0.6%HM addition) and 49.42%(0.9%HM addition). Viable bacterial cell counts did not differ significantly between control noodles and those prepared using 0.6%(w/w)HM during storage for 6day sat $10^{\circ}C$. However, viable cell numbers in noodles prepared using 0.9%(w/w) HM were significantly lower than those of control samples and of noodles prepared using either 0.3%(w/w) or 0.6%(w/w) HM, during storage for 12 days at $10^{\circ}C$. Changes in pH values showed trends similar to those of viable cell numbers during storage.

• Food Science and Preservation
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• v.24 no.3
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• pp.421-430
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• 2017

This study was conducted to investigate the effect of Lentinus edodes powder on the quality characteristics and antioxidant of rice cookies. The cookies for this experiment was made by 3 main ingredients including rice powder, flour, Lentinus edodes powder. The proportion of rice powder was fixed to 50% for the total amount of ingredients. The amount of reminded 2 ingredients (flour and Lentinus edodes powder) were varied. The amount of flour was decreased up to 38%, and the addition of Lentinus edodes powder was increased to 4%, 8% and 12%. Density of the dough, hardness, total polyphenol content, DPPH free radical scavenging activity, and reducing power increased with increasing Lentinus edodes powder content. Moisture content, pH of the dough, spread factor, loss rate, leavening rate, and L values of the cookies were decreased with increasing Lentinus edodes powder content. The result of consumer acceptance test revealed that there were no significant differences in smell, taste and overall acceptability, while the preference of color decreased as the amount of Lentinus edodes powder increased. To sum up, the cookies with 12% Lentinus edodes powder can produced the best results in terms of quality and antioxidant potential.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.3
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• pp.237-245
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• 2021

Particulate matter and ultra-particle matters generally refer to very small floating dust, such as 1/6 to 1/7 and 1/20 to 1/30, respectively, compared to the thickness of human hair, and contain various types of heavy metal ions. In addition to breathing, particle matters (PM) that flows in through the gaps in the pores of the skin can induce health problems in the body's tissues and skin, so it must be removed by blocking the inflow or by washing. Through this study, we confirmed the possibility that heavy metal ions can be adsorbed and removed by using Oryza sativa (Rice) bran oil (OSBO). In addition, the cell viability is much higher than that of grain-derived components through cytotoxicity experiments, and the cytoprotective effect of an external stimulus source can be expected. It was confirmed that the expression amount of COL1A1 mRNA increased, and accordingly, it was believed that wrinkles that might be caused by moisture lost by heavy metal ions in fine dust could be alleviated. Based on the results of these experiments, we tried to present a cosmetics containing OSBO, which is a wash-off formulation, in order to finally remove heavy metals.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.2
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• pp.732-740
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• 2019

Evaporative humidification using a humidifying element is widely used for humidification of a building or a data center. The performance of a humidifying element is commonly expressed as humidification efficiency, which is used independent of air temperature, humidity and water temperature. In this study, a series of tests were conducted at two air conditions (data center and commercial building) using two different humidifying elements (cellulose/PET and Glasdek) changing the frontal air velocity and water temperature. Results showed that the measured humidification efficiency was dependent on the air condition and water temperature. In fact, even dehumidification occurred at the inlet of the humidifying element at the air condition of commercial building. The reason was due to the inlet water temperature, which was lower than the dew point air temperature. As the difference between the inlet water and the dew point air temperature increased, the humidification efficiency decreased. This suggest that proper thermal model should account for the inlet region, where the amount of moisture transfer may be different from the other part of the humidification element. A simple analysis on the thermal performance of the cellulose/PET humidification element showed that the Sherwood number was adequately predicted, whereas the friction factor was ovepredicted, probably due to the simplification of the channel geometry and the neglection of the water film on the element surface.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.11
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• pp.326-331
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• 2018

Evaporative humidification using a humidifying element is used widely for the humidification of a building or a data center. The performance of a humidifying element is commonly expressed as the humidification efficiency, which is assumed to be independent of the air temperature or humidity. To verify this assumption, a series of tests were conducted under two air conditions - data center ($25^{\circ}C$ DBT, $15^{\circ}C$ WBT) and commercial building ($35^{\circ}C$ DBT, $21^{\circ}C$ WBT) - using humidifying elements made from cellulose/PET and changing the frontal air velocity from 1.0 m/s to 4.5 m/s. Three samples having a 100 mm, 200 mm, or 300 mm depth were tested. The results showed that the humidification efficiency is dependent on the air condition. Indeed, even dehumidification occurred at the inlet of the humidifying element at the air condition of commercial building. This suggests that a proper thermal model should account for the inlet area, where the amount of moisture transfer may be different from the other part of the humidification element. As the depth of the element increased from 100 mm to 200 mm, the humidification efficiency increased by 29%. With further increases to 300 mm, it increased by 42%. On the other hand, the pressure drop also increased by 47% and 86%.