• Journal of the Korean Home Economics Association
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• v.31 no.1
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• pp.211-223
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• 1993

바닥마감재료가 다른 여름철의 찬바닥이 인체피부온도 및 온열적 쾌적감에 미치는 영향을 검토하기 위하여, 주위벽 및 천장의 온도를 기온과 거의 같게 한 항온실을 이용해서 바닥에 앉은 자세, 의자에 앉은 자세, 서 있는 자세별로 검토했다. 그 결과를 요약하면 다음과 같다. (1) 평균피부온도는 기온이 낮고 수온이 낮을수록 낮았다. Carpet 마감재료는 서 있는 자세, 바닥에 앉은 자세의 평균피부온도가 낮고 의자에 앉은 자세가 높았다. Cork 마감재료가 Carpet, Flooring 마감재료에 비해 평균피부온도가 낮았다. (2) 온냉감평가는 흑구온도가 낮게 되면$\ulcorner$중성이다$\lrcorner$혹은$\ulcorner$서늘하다$\lrcorner$쪽으로 평가하고, Cork, Carpet, Flooring 마감재료의 순으로 $\ulcorner$서늘하다$\lrcorner$쪽으로 평가 하였다. (3) 쾌적감평가는 바닥에 앉은 자세와 서 있는 자세가 의자에 앉은 자세보다 쾌적한 것으로 평가하였다. 마감재료는 Cork, Flooring, Carpet 순으로 쾌적하다고 평가 하였다. (4) 바닥마감재료에 대한 평가는 바닥에 앉은 자세의 경우, Carpet 마감재료는$\ulcorner$차가운$\lrcorner$$\ulcorner$습기찬$\lrcorner$의 평가점수가 높고, Cork 마감재료는$\ulcorner$평활한$\lrcorner$$\ulcorner$차가운$\lrcorner$$\ulcorner$감촉이 좋은$\lrcorner$$\ulcorner$딱딱한$\lrcorner$의 평가점수가 높고, Flooring 마감재료는$\ulcorner$평활한$\lrcorner$$\ulcorner$탄력성이 없는$\lrcorner$$\ulcorner$딱딱한$\lrcorner$의 평가점수가 높았다.$\ulcorner$따듯한$\lrcorner$-$\ulcorner$차가운$\lrcorner$의 평가는 바닥온도의 영향을 받아서, Cork, Flooring 마감재료가 Carpet 마감재료보다$\ulcorner$차가운$\lrcorner$의 높은 점수평가를 하였다. (5) Carpet 마감재료는 평균피부온도가 34$^{\circ}C$를 넘어도$\ulcorner$약간 시원하다$\lrcorner$는 평가이고, 서 있는 자세와 의자에 앉은 자세가 바닥에 앉는 자세보다 쾌적하다고 평가한다. Cork 마감재료는 3자세 모두 평균피부온도 33~34$^{\circ}C$의 사이에서 가장 쾌적하다. Flooring 마감재료는 온열적중성, 쾌적감의 중성의 평가가 많다. 이상의결과를 종합하면, 찬바닥이 인체에 미치는 영향은 바닥마감재료로는 Cork, Flooring이 보다 좋은 평가를 하였음으로, 여름철 바닥마감재료로서는 Cork, Flooring 마감재료가 바람직하다고 생각된다. 자세별로는 서 있는 자세는 바닥에 앉은 자세와 거의 같은 경향을 보이고, 의자에 앉은 자세는 바닥에 앉은 자세와 서 있는 자세 만큼 영향을 받지 않았다. 이후 실험결과를 중심으로 찬바닥의 경우, 보다 쾌적한 온열환경범위를 제안하려고 한다.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.9-16
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• 1988

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). These results were compared with the raw beef on its properties. The results obtained were summarized as follows: 1, The affective factors on the color of AGM were walnut, oil, salt, onion, water, interactions of oil and water, and interactions of heating temperature and heating time. 2. Shear force was affected by the factors of walnut, onion, water and interactions of walnut and oil. 3. Walnut, oil, onion, salt, water, interactions of walnut and oil, interactions of oil and water, and heating temperature affected on hardness, springiness, cohesiveness and chewiness. 4. Walnut and water affected on the water holding capacity.

• The Korean Journal of Applied Statistics
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• v.22 no.5
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• pp.1019-1032
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• 2009

The city gas demand data has strong seasonality. Thus, the seasonality factor is the majority for the development of forecasting model for city gas supply amounts. Also, real city gas demand amounts can be affected by other factors; weekday effect, holiday effect, the number of validity day, and the number of consumptions. We examined the degree of effective power of these factors for the city gas demand and proposed a time-series model for efficient forecasting of city gas supply. We utilize the liner regression model with autoregressive regression errors and we have excellent forecasting results using real data.

• Applied Biological Chemistry
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• v.38 no.5
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• pp.422-424
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• 1995

In order to investigate the textural changes of cooked rice in a home electrical rice cooker during warm keeping period, rice was cooked and stored at $73^{\circ}C$ for 42 hours. The time course changes of hardness and adhesiveness of cooked rice were measured with the specimen prepared as a cylindrical rice block(H/D= 15 mm/20 mm). At the initial stage of warm keeping period the hardness was 1.61 kg and it was increased steadily to 1.95 kg up to 12 hours. And it was rapidly dropped to 1.57 kg within 3 hours, and thereafter gradually decreased to 1.44 kg. The adhesiveness was steadily declined with warm keeping period from 0.51 to 0.323kg set The cohesiveness and chewiness were also changed in the similar pattern to that of hardness while the springiness remained unchanged throughout the whole warm keeping period.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.291-294
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• 2004

본 연구는 EPS 생성 유산균을 이용한 stirred 요구르트 제조의 기초 자료로 활용하고자 실시하였다. EPS 분리 실험결과에서 발효 온도가 낮을수록 더 많은 EPS가 생성하고, 발효 12시간과 24시간에 많은 EPS를 생성하는 것으로 관찰되었다. 점도는 EPS 함량과 무관하게 발효 시간이 증가할수록 증가하였으며, $40^{\circ}C$, 발효 30시간에 가장 높은 점도가 측정되었고, syneresis는 $37^{\circ}C$에서 30시간 발효한 요구르트가 가장 적은 것으로 관찰되었다. 경도와 접착성은 발효가 진행될수록 증가한 반면에 점착성과 탄력성은 발효가 진행될수록 감소하였으며, 관능검사 결과에서는 $37^{\circ}C$, 24시간 발효한 요구르트가 가장 높은 수치를 나타내었다.

• Proceedings of the Korea Contents Association Conference
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• 2018.05a
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• pp.243-244
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• 2018

최근 여가 문화 비중이 날로 증가하면서 레저 관광 문화에 대한 관심 증대와 동시에 질 높은 문화 향유에 대한 기대치가 높아지고 있다. 초 중 고 자녀들의 견문 넓히기를 위해 주말이면 나들이를 떠나는 인구 비중 역시 문화 향유 기대치와 비례하여 계속 늘고 있는 추세다. 주말 가족 단위의 여행을 통한 체험은 휴식과 놀이는 물론 교육적인 목적을 포함한 활동이기를 기대한다. 최근 교육 프로그램은 과거 아이들만 현장에 맡기는 탁아형에서 벗어나 부모가 교육 활동에 개입하는 공유형으로 나아가고 있는 추세이며, 가족간 결속과 가족 탄력성이 은연중에 스며들도록 하는 잠재적 교육과정의 실현이 매우 중요해졌다. 본 고에서는 박물관에서의 가족 교육 프로그램 제공을 통한 온가족 참여 교육 결과를 가족 대상 설문과 인터뷰를 통해 분석해보고 보다 적극적인 가족 형태의 교육활성화를 제고하고자 한다.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.50-58
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• 1987

This study was conducted to examine the changes of sensory and instrumental characteristics focusing on flavor and texture of cooked rice with Akibare(Japonica type) and Milyang 23(hybrid of Japonica and Indies) under two different storage temperatures. The changes of sensory characteristics were not significant throughout the storage of 70 days at $5^{\circ}C$, but were significant after 30 days storage at $30^{\circ}C$. The stepwise regression showed that stickiness, gloosiness and off-flavor of rice effected on overall preference in old rice stored at $30^{\circ}C$. As making storage temperature be tiger and period be longer, hardness, springiness, gumminess and chewiness were increased further but cohesiveness and adhesiveness were decreased in the texture changes of cooked rice measured by Instron.

• Journal of Food Hygiene and Safety
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• v.31 no.5
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• pp.365-374
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• 2016

This study was carried out to investigate the effect of vinegar on pH, total bacterial count, texture and color of rice with vinegar before and after storage at $4^{\circ}C$ and $25^{\circ}C$. This results obtained were summarized as follows : The pH value and total bacterial counts were not significant changed under different storage conditions with sushi vinegar, but control without sushi vinegar was increased the number of bacteria from storage 1 days. and When rice with vinegar was stored at low temperature ($4^{\circ}C$), the tendency of textural changes such as hardness, springiness, cohesiveness, chewiness, brittleness and adhesiveness was almost the same as those of $25^{\circ}C$. However, the rate of change was much higher in rice with vinegar when stored at $4^{\circ}C$ than at $25^{\circ}C$. and The Hunter's color parameters such as L, a, and b, of rice with vinegar were not changed much during storage at both $25^{\circ}C$. However, L value was slightly increased during storage, but a value was increased negatively without changing b value of rice with vinegar during storage at $4^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.348-354
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• 2006

Baking quality of dough made of flour substituted with insoluble ${\beta}-glucan$ (10, 20, and 30%), functional food material produced from Agrobacterium spp. R259 KCTC 10197BP, was evaluated. Optimum time to reach 1st stage of dough fermentation decreased with increasing ${\beta}-glucan$ content, whereas mixing time increased. Addition of ${\beta}-glucan$ did not affect pH of dough. Hunter color L, a, and b values of dough added with up to 20% ${\beta}-glucan$ were not significantly different from those of control. Rheology properties such as cohesiveness and springiness of ${\beta}-glucan$ added dough increased, while hardness and gumminess decreased. Amylogram showed addition of ${\beta}-glucan$ to flour lowered setback and consistency, which are suggested to delay retrogradation.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.783-793
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• 2003

The effects of various kinds of starch (mungbean, potato, corn and a blend of potato and com starch) on the quality characteristics of muhwakwa-pyun were studied according to the storage duration. The sweetness, pH and total acidity of muhwakwa extract were analyzed, as were the Visco/Amylograph viscosity profile and DSC thermodynamic characteristics of starches. For quality characteristics, color difference, instrumental texture characteristics and sensory characteristics were compared. The sweetness of muhwakwa extract was satisfactory but the total acidity was low for Kwa-pyun manufacture. Therefore, its pH was adjusted to 3.4 by adding 10％ citric acid with an amount of 1％ of total liquid. From the Visco/Amylograph viscosity profile and DSC thermodynamic characteristics of starches, a blend of potato and com starch was found to be easy to cook and form a gel but a little more resistant than the other starches in terms of retrogradatin. Lightness (L) and yellowness (b) of Kwa-pyun increased while its redness (a) decreased by the storage. The color became whiter and the clarity decrease regardless of the kinds of starch, which became obvious after 3 days of storage. The hardness, springiness, adhesiveness and cohesiveness tended to decrease with storage, which was weak in a blend starch. The overall acceptability of Kwa-pyun made with a blend of potato and com starch was evaluated as being the best among the samples tested. Therefore, for traditional kwa-pyun manufacture manufacture mungbean starch might be replaced with a blend of potato and corn starch which is less expensive and easily available in the market nowadays.