• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.2
• /
• pp.306-312
• /
• 2013

The purpose of this study was to evaluate the physicochemical and sensory characteristics of white bread and added 2%, 4%, 6%, or 8% Hallabong powder. Dough pH of the control group was 5.65, and it decreased as increasing amounts of Hallabong powder were added. Also, total titratable acidity of dough significantly increased with increases in Hallabong powder. The fermentation power and dough expansion significantly increased with increasing incubation time; the control was highest at 98.67%. White bread pH, specific volume, and baking loss decreased significantly as with increased Hallabong powder content. The bread moisture content was not significantly different between samples, differing only from 40.61~41.83%. Water activity was 0.960 Aw in the 6% Hallabong powder mixture, which was the highest in samples. In color, lightness of crust significantly decreased with increased Hallabong powder content, whereas redness showed the reverse effect. Lightness of crumbs significantly decreased, with increased Hallabong powder content, whereas redness and yellowness showed the reverse effect. In texture, hardness and fracturability significantly increased, while resilience showed the reverse effect. In the sensory evaluation, citrus flavor, bitterness, astringency, and off-flavor significantly increased with increased Hallabong powder content, and the control sample showed the highest score in color, flavor, softness and overall acceptability. The 2% and 4% samples showed more than average scores. Based on these results, Hallabong powder could be considered a functional material. The optimum amount of Hallabong powder to add for baking bread would be 2~4%.

• Culinary science and hospitality research
• /
• v.18 no.3
• /
• pp.252-265
• /
• 2012

This study was intended to develop a value-added and functional sauce with addition of Chungkukjang powder. This study was conducted as the following procedure. 10%, 20%, 30%, and 40% of Chungkukjang powder was respectively added to make different Bechamel sauces. And then, physical testing (moisture, color value, viscosity, salinity, spreadability and pH) and sensory testing (a quantitative descriptive analysis and an acceptance test) were performed. After that, the correlation between the physical testing and the sensory testing was investigated to choose an optimal mixture ratio. The study results are presented as follows. As the addition percentage of Chungkukjang powder increased, a-value, b-value, salinity, spreadability, and pH significantly increased (p<0.001), but moisture content, L-value and viscosity decreased. The QDA result indicated that, regarding color intensity(5.89), Chungkukjang flavor(5.32) and Chungkukjang taste(6.26), the 40% addition group had the highest value, and that, regarding thickness(6.42), milk flavor(5.00), oily taste(5.21), mouth feel(5.32), the control group had the highest value. As a result, as the addition percentage of Chungkukjang powder increased, color intensity, Chungkukjang flavor, and Chungkukjang taste increased, but thickness, milk flavor, oily taste, and mouth feel decreased. According to the result of acceptance test, the 20% addition group had the highest value in terms of appearance, flavor, taste, glossy and overall acceptance. As shown earlier, it is considered that proper addition of Chungkukjang powder positively affects the overall acceptance, and that the 20% addition of Chungkukjang powder is most suitable to improve the sensory and physical quality-characteristics of Bechamel sauce.

• Korean journal of food and cookery science
• /
• v.24 no.6
• /
• pp.912-918
• /
• 2008

This study was conducted to evaluate the quality characteristics of Backsulgies prepared using different ratios (0, 10, 20, 30, 40%) of trehalose after 4 days of storage. As the concentration of trehalose increased, the moisture content of the Backsulgies decreased. Furthermore, increased levels of trehalose, resulted in significantly lower L and b values. However, the a values did not differ significantly in response to the addition of trehalose. The total cell counts of Backsulgies also decreased as the level of trehalose increased, which indicates that microorganisms were inhibited by its addition. Furthermore, the hardness of the Backsulgies decreased as the level of trehalose increased, whereas the hardness of the Backsulgies increased as the storage time was extended. Finally, the sensory evaluations revealed that the chewiness and hardness of Backsulgies decreased as the level of trehalose increased.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.1
• /
• pp.92-97
• /
• 1997

Beverages using mountain edible herbs(MEH) were formulated by determining optimum ratio of juices of MEH to several other ingredients. Fermented beverages were made by mixing juices(1 volume) fermented with Lactobacillus helverticus with syrup(3 volumes), followed by homogenization and flavoring . The general analysis and quality change of the beverages during storage were Peformed. The analysis of the beverages showed that the pH of Synurus deltoides and Cirsium sctidens were 3.8 and 3.7, titratable acidities were 0.50 and 0.49, optical densities were 1.201 and 1.119, respectively, The pH and color were not significantly changed when Synurus deltoides and Cirsium sctidens were stored at room temperature and 37$^{\circ}C$ for 6 months. The pH of Synurs deltoides beverage ranged 3.95~3.96 and pH of Cirsium sctidens was 3.83~3.95 at room temperature and 3.87~3.98 at 37$^{\circ}C$, respectively. The analysis of fermented beverages showed that pHs of Synurus deltoides and Cirsium sctidens were 3.65 and 3.70, titratable acidities were 0.57 and 0.60. Solids-non-fat were 3.2 and 3.1, and total counts of lactic acid bacteria were 2.5$\times$10$^{8}$ and 4.0$\times$10$^{8}$ , respectively. The changes of pH and titratable acidities stored at 4$^{\circ}C$ for 15 days were 3.39~3.56 and 0.61~0.81 for Synurus deltoides and 3.48~3.67 and 0.60~0.78 for Cirsium sctidens, respectively.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.21 no.4
• /
• pp.575-581
• /
• 2020

A colorless antistatic agent was prepared for use in antistatic films for liquid crystal displays (LCDs) requiring low surface resistance and high transmittance. Among various lithium-fluoro compounds and quaternary ammonium salts, antistatic materials were selected based on their electrical conductivity, and antistatic agents were prepared to measure the surface resistance. As a result, the material with high conductivity showed a relatively low surface resistance, i.e., relatively good antistatic performance. Based on the antistatic materials selected, the formulation ratio for producing the best antistatic agent was established through the experimental design method and the effects of each factor were analyzed. The higher the use of lithium- fluoro compounds as antistatic materials, the higher the ratio of oligomer use with multi-functional groups, and the smaller the surface resistance. The quaternary ammonium salts increased the antistatic performance of the lithium-fluoro compounds, but the effects of the amount used were not relatively large. After manufacturing the antistatic PET film, the properties of the antistatic film showed low surface resistance values (<10⁹ Ω/sq.), high permeability (>92%), low haze (<0.5%), and high whiteness (L^⁎>95). In addition, the antistatic film reliability was found to be excellent by showing a stable surface-resistance change rate of less than 10%, even under high temperature and high humidity conditions.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.21 no.9
• /
• pp.604-609
• /
• 2020

There are various methods of finishing concrete surfaces, and when considering workability, the spray method is effective, but rebound occurs. The allocation of rebound occurrence control should be adjusted according to the materials used. Thus, a basic study was conducted on multiple techniques for reducing the rebound incidence that are suitable for surface finishing materials containing a photocatalyst. A prior study derived the reduction effect and optimal mix ratio for photocatalytic performance. Based on that study, the rebound reduction was verified according to the specifications of the content and the mechanical durability characteristics of the mixed materials. Rebound, compressive strength, flexural rigidity, and table flow tests were done. The flow was fixed at 170±10 mm considering the workability of the mortar spray equipment. For the experimental variables, the rebound number was adjusted to the silica sand variables relative to the cement weight, and silica sands No. 5 and No. 7 were used. The results show the highest compression strength in the final S-1 variable, and the amount of rebound was minimized. These results were sufficiently filled with the bindings of the silica pores, which increased the binding force between the aggregates, resulting in a lower amount of rebound.

• Proceedings of the Korea Water Resources Association Conference
• /
• 2007.05a
• /
• pp.1819-1823
• /
• 2007

유역에서 상류 유역 또는 수변을 따라 자연 자원을 이용하여 조성되어야 할 완충지대는 비점오염의 영향을 줄이기 위한 중요한 최적 관리공법이다. 교란된 토지 피복과 수변 완충지대를 관리 및 복원할 때 같은 지형조건이라도 식생 종류, 발달정도, 토양조건에 따라 오염물 제거효과가 다를 수 있으며, 최소 완충지대 길이도 제거 오염물질 대상별로 적합하게 설계되고 해석되어야 한다. 본 연구의 목적은 용담댐 유역에서 SWAT 모델을 이용하여 식생 완충지대의 비점오염원 저감 모의 재현성을 평가하는 것이였다. 소유역의 관측값과 모델 예측값에 대한 모델의 검 보정이 선행되었으며 그 중에서 가장 높은 모델 효율을 가지는 소유역에서 three zone concept의 90m 수변완충지대를 지방하천을 경계로 하여 토지 피복도를 변화시켜 SWAT 모델에 적용하였다. 이 때 교목으로는 포플러 (Populus, 30m)을 적용하였고, 포플러의 높이 및 Leaf area index를 조정하여 관목 지대(30m)에 입력하였다. 잔디 지대(30m)는 자연초지를 선택하였다. 또한 지형변수(average slope)와 Manning's coefficient을 수변완충지대의 조건에 고려하여 변화를 주었고 이에 따른 유출량 및 유사량, T-N, T-P의 변화율을 조사하였다. 또한 5, 10, 30m의 식생 여과대를 밭 지역에만 적용하여 오염물의 저감 효율을 평가하였다. SWAT 모델은 각 소유역에서 발생된 전반적인 유출량과 수질변수의 추세를 잘 예측하였으며 정자천 소유역이 선택되었다. 모의된 완충지대에서는 연평균 940 m3/ha의 유출량이 감소되는 것으로 유사농도는 28.7 %의 저감효과를 보였다. 그러나 T-N, T-P의 농도는 오히려 증가되었는데 본 연구에서 고려된 보다 수변완충지대를 조성할 때 지하수 수위, 식생 성장변화 등과 같은 보다 정확한 설계 인자 산출 및 모델 DB 개발이 유역모델에 포함되어야 할 것으로 판단되었다.한 해결책을 얻어내는 상호보완적인 결과를 추구한다. 그가 디자인하는 작품은 전형적인 이미지를 내포하지 않는다. 즉 그의 작품은 기존의 가치와 이념적인 것은 배제하고, 창의적인 개념을 도출하였다.형모서리는 건물 특화 성격이 강하므로 불가피할 경우 소형 액센트 광고 위치를 미리 벽면으로 할애하는 것이 경관 및 입면계획에 유리한 것으로 분석되었다. 불확실도 해석모형 등의 새로운 기능을 추가하여 제시하였다. 모든 입출력자료는 프로젝트 단위별로 운영되어 data의 관리가 손쉽도록 하였으며 결과를 DB에 저장하여 다른 모형에서도 적용할 수 있도록 하였다. 그리고 HyGIS-HMS 및 HyGIS-RAS 모형에서 강우-유출-하도 수리해석-범람해석 등이 일괄되게 하나의 시스템 내에서 구현될 수 있도록 하였다. 따라서 HyGIS와 통합된 수리, 수문모형은 국내 하천 및 유역에 적합한 시스템으로서 향후 HydroInformatics 구현을 염두에 둔 특화된 국내 수자원 분야 소프트웨어의 개발에 기본 토대를 제공할 것으로 판단된다.았다. 또한 저자들의 임상병리학적 연구결과가 다른 문헌에서 보고된 소아 신증후군의 연구결과와 큰 차이를 보이지 않음을 알 수 있었다. 자극에 차이가 있지 않나 추측되며 이에 관한 추후 연구가 요망된다. 총대장통과시간의 단축은 결장 분절 모두에서 줄어들어 나타났으나 좌측결장 통과시간의 감소 및 이로 인한 이 부위의 통과시간 비율의 저하가 가장 주요하였다. 이러한 결과는 차가운 생수 섭취가 주로 결장 근위부를 자극하는 효과를 발휘하는 것이 아닌가 해석된다. 이와 같은 연구결과를 통해 생다시마를 주원료로 개발된 생다시마차와 생다시마 음료가 만성 기능성 변비 증세를 개선하는 효능이 잠재적으로 있음을 확인하였다. 그러나 생약제재의 변비약 수준으로 변비 개선 효능을 증대하기 위해서는 재료 배합비의 개선이나 대장 운동기능을 향상시키는 유효성분의 보강 등이 필요하다는 점도 알 수 있었다.더불어 산화물질 해독에 관

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.7
• /
• pp.1075-1080
• /
• 2014

The purpose of this study was to evaluate the physicochemical and sensory characteristics of Sulgidduk substituted with 2%, 4%, 6%, or 8% Shinan Seomcho (spinach, Spinacia oleracea L.) powder (SSP). The moisture content was lowest in the control (38.54%) and increased with greater SSP content, whereas water activity showed the opposite pattern. For color values, lightness significantly decreased with increasing SSP content. For texture analysis, hardness was lowest in Sulgidduk substituted with 4% SSP (154.97 g), and fracturability was lowest at a substitution level of 8%. Adhesiveness was not significantly different among the samples. Springiness significantly increased with greater SSP content. Gumminess and chewiness were highest at a substitution level of 2%. In the sensory evaluation, grass-flavor, bitterness, and off-flavor significantly increased with greater SSP content. Moisture was not significantly different among the samples. Sweetness, color, flavor, softness, and overall acceptability significantly decreased with greater SSP content. However, the overall acceptability scores of all samples substituted with SSP were higher than average. From the results, the optimum level of SSP substitution for production of Sulgidduk is be suggested to be 2~4%.

• Culinary science and hospitality research
• /
• v.19 no.3
• /
• pp.142-155
• /
• 2013

This study investigates perilla seed powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15%, and 20%. Perilla seed powder consists of 9.41% of moisture content, 9.14% of crude protein, 1.12% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the perilla content increased. The farinograph measurement result of the bread made with perilla seed powder showed that consistency, water absorption and tolerance index have increased as the perilla content increased. The amylograph measurement result of the bread made with perilla seed powder showed that T, P, H, F, P-H and F-H have decreased as the perilla content increased. Baking loss and specific loaf volume have decreased as the perilla content increased. The chromatic 'L' and 'b' values were reduced as more perilla was added to more pan bread, while the chromatic 'a' value increased. The texture measurement result showed that the hardness of bread have increased as the ingredient contents increased. Their cohesiveness, spinginess, and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high preference for the bread made with 15% perilla seed powder.

• Culinary science and hospitality research
• /
• v.17 no.5
• /
• pp.184-192
• /
• 2011

This study aims to provide preliminary data to popularize Sulgitteok with optimum mix proportion of Curcuma longa L. powder by conducting moisture content, color values, texture and quantitative descriptive evaluations on Sulgitteok with 0 to 2.4% of Curcuma longa L. powder. The chemical composition of Curcuma longa L. powder was $12.6{\pm}0.21%$ of moisture, $1.8{\pm}0.12%$ of protein, $1.0{\pm}0.00%$ of fat, $1.3{\pm}0.01%$ of ash, and that of rice flour was $11.7{\pm}0.17%$ of moisture, $7.6{\pm}0.32%$ of protein, $2.1{\pm}0.01%$ of fat, $1.6{\pm}0.01%$ of ash. As the content of Curcuma longa L. powder increased, L-values significantly decreased while a-value and b-value significantly increased. The hardness of the texture characteristics significantly increased with increasing the amount of Curcuma longa L. powder(p<0.05). As for gumminess, cohesiveness, and chewiness, there was no significant difference(p<0.05) depending on the amount of Curcuma longa L. powder. The quantitative descriptive analysis of the color, flavor, moistness and chewiness of Sulgitteok showed that one with 0.8% of Curcuma longa L. powder was evaluated the highest.