• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.4
• /
• pp.592-603
• /
• 2014

We developed various recipes of turmeric powder (Curcuma longa L.) added to milk bread and assessed the individual effects of seven ingredients [milk ($X_1$), turmeric powder ($X_2$), bread improver ($X_3$), fresh yeast ($X_4$), butter ($X_5$), sugar ($X_6$), and salt ($X_7$)] as well as the 2-way interaction effects of the ingredients on the sensory characteristics of breads using fractional factorial design method. The center and end points of each component were determined via literature review and multiple test baking. Seven trained sensory test panels evaluated the outside appearance (OA), inside appearance (IA), and flavor & texture (FT) of 38 breads using 46 items of sensory evaluation. Findings are as follows: for the OA, $X_1$ (P<0.05) and $X_4$ (P<0.0001) exhibited significant individual effects, whereas $X_1*X_7$, $X_2*X_5$, $X_3*X_6$, and $X_4*X_6$ indicated significant interaction effects (P<0.05). For the IA, $X_1$ (P<0.0001), $X_4$ (P<0.0001), $X_6$ (P<0.05), $X_2*X_4$ (P<0.05), and $X_3*X_6$ (P<0.01) showed individual and interaction effects, respectively. For the FT, $X_1$ and $X_2$ showed the most significant individual effect (P<0.0001), followed by $X_4$, $X_5$ and $X_6$ (P<0.05) in descending order. $X_4*X_7$ indicated the only significant interaction effect. We computed the magnitudes of the 2-way interaction effects of the ingredients with a distinct emphasis. Model equations predicting the levels of the ingredient effects on the breads were also provided via regression analyses. In summation, $X_4$ appeared to be the most significant component affecting the sensory characteristics based on its individual and 2-way interaction effects. Further, $X_6$, $X_1$, $X_2$, and $X_5$ indicated both individual and interaction effects. $X_3$ and X7 showed only interaction effects. The center point effect appeared to be unequivocal for whole sensory characteristics. Findings of the present study may provide insights into the selection of ingredients to derive an optimal model for turmeric powder-added bread using the response surface method hereafter.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2010.08a
• /
• pp.177-177
• /
• 2010

티타늄 화합물은 뛰어난 물리적 특성과 인체 무해성을 가지고 있어 생체, 내식 및 내마모 재료 등에 널리 응용되고 있으며, 다양한 색상 구현을 통한 미려한 외관 등 기능성을 위한 표면처리 분야에도 많은 관심을 받고 있다. 이중 질화 티타늄은 금색을 대체할 수 있는 물질로 코팅방법과 기판온도, 바이어스, 질소유량 등과 같은 공정변수 제어를 통해 그 물성을 변화시킬 수 있어 기능적 측면과 함께 미려한 외관처리에 응용이 가능하다. 본 연구에서는 아크(cathodic arc) 코팅 시스템을 이용하여 다양한 조건에서 TiN 박막을 제조하고 그 특성을 평가하였다. 아크 장비는 화합물 박막을 코팅할 수 있는 아크 소스와 시편 홀더, 가스 주입구, 시편 가열장치 그리고 배기 장치로 구성되어 있고, 아크 소스에 장착된 타겟은 99.5%의 Ti 타겟을 사용하였다. 시편과 타겟 간의 거리는 약 31cm이며, 시편은 알코올과 아세톤으로 초음파 세척 된 강판(냉연 강판), 실리콘 웨이퍼를 사용하였다. 시편을 진공용기에 장착하고 ${\sim}10^{-6}$ Torr까지 진공배기를 실시하고, Ar 가스를 진공용기 내로 공급하여 ${\sim}10^{-4}$ Torr에서 시편에 bias (Pulse : 400V)를 인가한 후 아크를 발생시켜 약 5분간 청정을 실시하였다. 플라즈마 청정이 끝나면 시편에 인가된 bias를 차단하고, 질소 유량, 온도, bias, 시간 등의 공정변수에 따라 코팅을 실시하였다. 질소의 유량이 80sccm 일 때, Ti 금속 결정구조가 나타났는데, 이는 질소와 충분하게 반응하지 못한 Ti이 기판에 코팅되어 나타나는 현상으로 판단된다. 색상변화에서는 질소 유량이 증가함에 따라 노란색이 짙어지며, TiN은 시편에 인가되는 bias 전압이 높아질수록 붉은색이 증가하고, 온도에 따른 큰 변화는 관찰되지 않았다. 공정변수에 따른 반사율 변화는 TiN의 경우 질소 가스 유량이 200sccm, bias 150V, 공정 온도 200도에서 반사율이 가장 높았으며, 코팅 시간이 짧을수록 반사율이 높아지는 경향을 나타냈다. 따라서 본 연구에서 얻어진 결과를 외관 코팅 분야에 응용한다면 장식성과 외관의 경도, 내마모성, 내식성의 향상 등 많은 장점을 가질 것으로 예상된다.

• Korean journal of food and cookery science
• /
• v.18 no.3
• /
• pp.325-332
• /
• 2002

The purpose of this study was to compare the effect of several reheating treatments (immersing the package into hot water, heating the soup in the pot and convection ovens after taking out of the opened package. heating the soup package in microwave) on the sensory characteristics of cook-chill and sous-vide spinach soup. Sensory evaluations were made on 5 sensory attributes by a 12-member panel using quantitative descriptive analysis(QDA). The fresh cooked spinach soup had a significantly(p＜0.01) higher score in color than the reheated sous-vide one. The latter, however, had a significantly(p＜0.05) higher score in taste than the former. Overall acceptability of the sous-vide spinach soup was not different from that of fresh cooked one, which supports the potential of the product in foodservice operation for the efficient management of meal plan. Reheating treatments didn't show any differences in taste, flavor, color, texture, appearance and overall acceptability. Therefore, any reheating treatment nay be used for cook-chill and sous-vide spinach soup.

• Proceedings of the Korean Fiber Society Conference
• /
• 1995.04a
• /
• pp.80-80
• /
• 1995

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2007.11a
• /
• pp.209.1-209.1
• /
• 2007

• Proceedings of the Korea Concrete Institute Conference
• /
• 2000.10b
• /
• pp.1285-1290
• /
• 2000

The inspection of bridge condition is of extreme importance. Current inspection codes for bridge inspection are vague and uncertain. So, the results are highly subjective and different from person to person and even day to day for a given person. To circumvent possible inconsistencies in inspection and rating of bridge components, the revised inspection guidelines have been proposed.

• Journal of Korean Association for Spatial Structures
• /
• v.20 no.4
• /
• pp.6-13
• /
• 2020

• Journal of the Korea Society of Computer and Information
• /
• v.26 no.8
• /
• pp.113-125
• /
• 2021

This study aimed to develop a new Hanbok Jeogori prototype based on design extracted through a preference survey on new Hanbok Jeogori. This study was conducted based on K-patterns selected as excellent patterns in prior research and utilized the SPSS 27.0 program for analysis of appearance evaluation. As a result of the first appearance evaluation and garment pressure evaluation, the shoulder area was required to be modified, so the shoulder end point was moved within 1cm to rearrange the armhole line. Modification of sleeve length and circumference was also required, reducing sleeve length by 1.5cm and sleeve circumference by 0.5cm at both ends. As a result of the second evaluation, the length of Jeogori, hem circumference, and sleeve length were required, reducing the length of the front and back Jeogori by 1 cm and reducing the sleeve length by 1cm. The hem circumference was reduced by 0.2cm each in the princess line, which was highly evaluated in the final evaluation. In future research, it is thought that pattern studies by material, length, and age should be conducted and corrections should be derived through actual wear experiments.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
• /
• 2010.04a
• /
• pp.351-353
• /
• 2010

건축물에서 방화, 방음, 기밀, 단열 등의 용도로 사용되어지는 방화문은 외관의 단순함과 재질의 제한성 때문에 선택의 폭이 넓지 않았으나 최근에는 외관의 미려함을 고려하면서도 친환경성을 부여한 방화문들이 등장하고 있다. 하지만 방화문으로서 갖추고 있어야 하는 화재발생 시에 일정시간이내로 내화성을 부여해야 하는 측면에서는 어려움이 있다고 하겠는데 특히 목재방화문의 경우에는 경량화되면서도 내화성을 지닐 수 있는 방화문이 더더욱 요구되어지고 있기 때문에 목재방화문에 관한 내화특성을 실험을 통해 측정하였으며 화재안전성을 평가해 보았다.

• Journal of Korea Multimedia Society
• /
• v.7 no.8
• /
• pp.1035-1045
• /
• 2004

In this paper, we describe a method that can recognize gestures and evaluate the degree of the gestures from sequential gesture images by using Gesture Feature Space. The previous popular methods based on HMM and neural network have difficulties in recognizing the degree of gesture even though it can classify gesture into some kinds. However, our proposed method can recognize not only posture but also the degree information of the gestures, such as speed and magnitude by calculating distance among the position vectors substituting input and model images in parametric eigenspace. This method which can be applied in various applications such as intelligent interface systems and surveillance systems is a simple and robust recognition algorithm.