• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.12 s.159
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• pp.1683-1689
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• 2006

Precedent researches on lyocell are mostly on lyocell structure, characteristics, physical properties by finishing and dyeability, and the like; there are little cases of researches on interlining for lyocell clothes production. To serve as a base information helpful to select fusible interlining and improve the efficiency of sewing process considering the characteristics of lyocell, this study performed t-est, F-test toward to the difference in the appearance-related properties and the mechanical properties of lyocell-interlining bonded fabric in accordance with the characteristics of fusible interlining and lyocell face fabric. This study reached following conclusions. Drapability and Crease recovery of lyocell-interlining bonded fabric are influenced by the structure of fusible interlining; stiffness of lyocell-interlining bonded fabric, by the structure of fusible interlining and the yam number of lyocell face fabric. WT is influenced by the mixture rate and yam number of lyocell face fabric. RT is influenced by the yam number of lyocell face fabric; G, 2HG, 2HG5, by the structure(woven and non-woven) of fusible interlining; B, HB, by the weight, structure(woven and non-woven) of fusible interlining, and yam number of lyocell face fabric; WC, by the weight, structure of fusible interlining; RC, by the structure of fusible interlining; thickness, by the weight of fusible interlining and the yarn number of lyocell face fabric; weight, by mixture rate and yam number of lyocell face fabric.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.441-450
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• 2013

The purpose of this study was optimization of the conditions for mixing different amounts of red radish (Raphanus sativus L.) sprout powder, butter, and sugar when baking domestic wheat cookies prepared using red radish sprout powder. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the best possible combination of amounts of red radish sprout powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The physical and mechanical properties of each of the 20 samples analyzed, including color L (p<0.001), color a (p<0.01), color b (p<0.001), spread ratio (p<0.001), and hardness (p<0.01), differed significantly. The results of sensory evaluations, including color (p<0.001), appearance (p<0.001), texture (p<0.001), flavor (p<0.01), taste (p<0.001), and overall quality (p<0.001) also differed significantly among the samples. The optimal compositional ratios were 5.15 g for the red radish sprout powder, 64.84 g for the butter, and 47.18 g for the sugar.

• Food Engineering Progress
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• v.14 no.2
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• pp.135-145
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• 2010

In order to enhance overall quality of the Backsulki, a sweet potato flour (SPF) which is rich in sugar and dietary fiber was added into the rice flour at 0, 5, 15, and 25% (w/w, db) ratios. Quality changes of the products were evaluated by storing at 5, 15, and 25$^{\circ}C$ for 4 days. Water binding capacity, swelling power, and solubility of the products increased as the SPF increased. Hunter colorimetric a- and b-value increased while L value of the products decreased as the SPF increased. Retarded retrogradation of the flour mixtures containing the SPF was shown from the DSC thermogram as indicated by the decreased $\Delta$H values. Increases in $T_{i}$ and $T_{p}$ values in relation with the starch gelatinization were shown from the DSC thermogram with a temperature margin of 15-20$^{\circ}C$ as the SPF increased. Increases in softness along with decreases in springiness and chewiness of the products were shown as the SPF increased. It was not so much the storage temperature as the added SPF affected the final texture of the products. Retarded growth of the total microbes of the products was noted by the added SPF during storage at 25$^{\circ}C$ for 3 days. Regarding the above and additional sensory preference scores of the products, a 15%(w/w) level of the SPF was suggested as optimum for the best Backsulki with improved qualities.

• 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.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.15-26
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• 1994

To understand the relative contribution of varietal and environmental variation on various grain quality components in rice, grain appearance, milling recovery, several physicochemical properties of rice grain and texture or palatability of cooked rice for milled rice materials of seven cultivars(five japonica & two Tongil-type), produced at six locations of the middle and southern plain area of Korea in 1989, were evaluated and analyzed the obtained data. Highly significant varietal variations were detected in all grain quality components of the rice materials and marked locational variations with about 14-54% portion of total variation were recognized in grain appearance, milling recovery, alkali digestibility, protein content, K /Mg ratio, gelatinization temperature, breakdown and setback viscosities. Variations of variety x location interaction were especially large in overall palatability score of cooked rice and consistency or set- back viscosities of amylograph. Tongil-type cultivars showed poor marketing quality, lower milling recovery, slightly lower alkali digestibility and amylose content, a little higher protein content and K /Mg ratio, relatively higher peak, breakdown and consistency viscosities, significantly lower setback viscosity, and more undesirable palatability of cooked rice compared with japonica rices. The japonica rice varieties possessing good palatability of cooked rice were slightly low in protein content and a little high in K /Mg ratio and stickiness /hardness ratio of cooked rice. Rice 1000-kernel weight was significantly heavier in rice materials produced in Iri lowland compared with other locations. Milling recovery from rough to brown rice and ripening quality were lowest in Milyang late-planted rice while highest in Iri lowland and Gyehwa reclaimed-land rice. Amylose content of milled rice was about 1% lower in Gyehwa rice compared with other locations. Protein content of polished rice was about 1% lower in rice materials of middle plain area than those of southern plain regions. K/Mg ratio of milled rice was lowest in Iri rice while highest in Milyang rice. Alkali digestibility was highest in Milyang rice while lowest in Honam plain rice, but the temperature of gelatinization initiation of rice flour in amylograph was lowest in Suwon and Iri rices while highest in Milyang rice. Breakdown viscosity was lowest in Milyang rice and next lower in Ichon lowland rice while highest in Gyehwa and Iri rices, and setback viscosity was the contrary tendency. The stickiness/hardness ratio of cooked rice was slightly lower in southern-plain rices than in middle-plain ones, and the palatability of cooked rice was best in Namyang reclaimed-land rice and next better with the order of Suwon$\geq$Iri$\geq$Ichon$\geq$Gyehwa$\geq$Milyang rices. The rice materials can be classified genotypically into two ecotypes of japonica and Tongil-type rice groups, and environmentally into three regions of Milyang, middle and Honam lowland by the distribution on the plane of 1st and 2nd principal components contracted from eleven grain quality properties closely associated with palatability of cooked rice by principal component analysis.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.637-641
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• 2002

The purpose of this study was to provide the basic information on the cookies made with garlic and to investigate quality characteristics of them using chemical and sensory evaluation of cookies. Cookie samples were prepared with shredded garlic at varied levels of 0, 3, 6 and 9%. The pH of the dough significantly decreased by the addition of garlic. Dough density of control showed significantly lower values than those of 3% added sample groups. Spreadability of control had significantly higher values than the other samples. Texture measurement showed that the addition of garlic had no significant effect on cookie texture. Sensory evaluation resulted that the properties of crack, garlic aroma, garlic taste and brittleness of cookies tended to increase as the addition levels of garlic were increased. The cookies with 3% and 6% garlic had similar or significantly higher acceptance scores in all of the properties examined than those of control.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.321-328
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• 2021

Brownies containing whey powder (WP) with different levels of substitutions for wheat flour (0, 10, 20, 30, and 40% substitution for WP 0, WP 10, WP 20, WP 30, and WP 40, respectively) were prepared, and their properties were compared. Regarding appearance, the collapse of the sample surface noticeably started from WP 30. The moisture content was higher in samples containing WP than in the control (WP 0), and the weight of the brownie increased with WP content. As the WP amount increased, both the total and specific volumes of the brownies decreased. Regarding texture, a higher amount of WP resulted in a decrease in hardness, whereas adhesiveness increased significantly. The antioxidant activity also increased with increasing WP amount (from 35.28 to 51.47%). Regarding sensory characteristics, 20 or 30% WP in brownies increased mouth-feel properties, taste, and overall preference. Based on the above results, WP could improve the quality of brownies, and a substitution level of 20% could be the most appropriate.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.2
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• pp.228-235
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• 1995

This study was conducted to obtain the basic informations for developing new varieties and cultural techniques for vegetable soybean at the Crop Experiment Station, Rural Development Administration, Suwon, Korea in 1992. Two vegetable soybean varieties, 'Hwaeom-putkong' and 'Seokryangputkong', and the other 'Jangyeobkong' for soy-paste were planted at three planting dates(April 15, May 15, June 15). The characteristics of growth, yield, and quality were compared between vegetable and soy-paste soybean genotypes in response to different planting dates.Vegetable soybean varieties, 'Hwaeomputkong' and 'Seokryangputkong' were more resistant to lodging, earlier in maturity, higher in the density of pod set on stem and percentage of poded nodes, and larger in grain size than Jangyeobkong for soy-paste. Earlier planting (April 15) of vegetable soybean varieties increased the yield of green pod as well as improved quality in number of green pods per 500g and length and width of green pod.

• Food Science and Preservation
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• v.23 no.4
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• pp.502-509
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• 2016

The seasonal appearance and the chemical composition characteristics of cladode of Opuntia humifusa were investigated in this study. The minor (horizontal) and major (vertical) axes, the width, and weight of O. humifusa cladode were compared for its appearance features. Moisture, crude protein, ash, fat, color, dietary fiber, mineral, and amino acids contents were measured for the comparison of their chemical composition characteristics. The cladode of O. humifusa harvested in summer showed higher values of minor and major axis, width, and weight than those harvested in winter. According to the results of Hunter color index, cladode of O. humifusa harvested in summer showed the highest lightness level (Hunter L value). In the meanwhile, cladode of O. humifusa harvested in spring showed the highest Hunter a (redness) and b (yellowness) values. Cladode of O. humifusa harvested in summer had the lowest crude protein and crude fat contents, while it showed the highest crude ash content. The total contents of moisture and dietary fiber were significantly greater than summer-harvested cladode of O. humifusa followed by spring- and winter-harvested cladode of O. humifusa. The major mineral content of all seasonal cladode of O. humifusa was $Ca^{2+}$. Glutamic acid and aspartic acid were the major amino acids in all seasonal samples. Contrary, the contents of total amino acids and free amino acids were the lowest in summer-harvested cladode of O. humifusa. Taken together, it was concluded that the appearance and chemical quality of cladode of O. humifusa was versatile depending on the harvesting season.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2016.11a
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• pp.112-112
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• 2016

인체접촉시 니켈도금의 알러지 반응을 억제하기 위한 대체 도금기술인 비 시안계 Cu-Sn 합금도금을 개발함에 있어서, 황산구리5수화물과 황산제일주석을 금속염으로 하여 황산 및 계면활성제, 유화제 등을 포함한 각종 유기첨가제를 포함하였고 특히 은백색조의 외관 색상과 안정적인 Cu-Sn 합금전착을 위해 2종의 착화제인 EDTP($C_{14}H_{32}N_2O_4$)와 TEA(Triethanolamine)를 첨가한 비 시안계 Cu-Sn 합금 도금액을 도출하였다. Cu-Sn 합금도금 피막 조성의 균일화를 도모하기 위해서는 합금 도금액중의 Cu와 Sn 금속이온 농도를 일정하게 유지하는 것이 필요하다. 그러나 합금 도금액중 2가 주석이온($Sn^{2+}$)은 수용액중에서 4가 주석이온($Sn^{4+}$)으로 산화됨으로써 도금액 색상이 백탁이 되고 Stannic Hydroxide($Sn(OH)_4$, $SnO_2{\cdot}2H_2O$)이 생성되어 대량의 침전물이 침강하는 문제점이 발생되는 등 시간 경과에 따른 도금액의 경시 변화가 발생되었다. 상기 침전물은 연속여과에 의해 제거 가능하나 합금 도금액중 $Sn^{2+}$ 농도가 지속적으로 감소하게 된다. 이는 합금 도금액중 금속이온 비율이 변동함으로써 합금도금 피막의 조성비를 일정하게 유지하는 것이 곤란해진다. 이에 $Sn^{4+}$ 침전물 생성을 방지하기 위한 산화방지제를 개발하고 또한 산화방지제의 첨가에 따른 도금 피막 외관에 미치는 영향을 평가하여 외관 개선을 위한 광택제를 개발하고자 한다. 본 연구의 결과를 토대로 니켈도금과 동등 이상의 기능 특성을 갖는 비시안계 Cu-Sn 합금도금액을 개발하여 실용화하는 것을 목적으로 하였다.