• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.233-238
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• 2012

We prepared sponge cakes consisting of 1.5%, 3%, 4.5%, or 6% Omija powder. The specific gravity and viscosity of sponge cake batter were measured. Also, the moisture content, color, volume index, weight and texture of the sponge cake were determined. Consumer preference tests of the sponge cakes were also conducted. The viscosity of cake batter tended to decrease as the ratio of Omija powder increased. The specific gravity of the control batter was 0.41, and there was no significant difference between the control and the cakes baked with 1.5%, 3%, 4.5%, and 6% Omija powder. The moisture content and weight of the cakes were not significantly different between the control and those made with Omija powder. Hunter 'L,', 'a,' and 'b' values of the crust decreased significantly as the amount of Omija powder in the cake increased. Hunter 'L' and 'b' values of the crumbs were low in the cakes with Omija powder, while 'a' values were high. Hardness and fracturability did not show any differences between the cakes. Adhesiveness and resilience of the control were high. The control sample showed the highest sensory score in overall preference. However, cakes made with 1.5% Omija powder obtained the highest values in color, softness, and flavor scores. Omija powder flavor and astringency scores increased as the amount of Omija powder increased, and sweetness did not show any differences among cakes. Intensity scores of egg flavors significantly decreased as the amount of Omija powder increased. Sensory scores of off-flavor significantly increased as the amount of Omija powder increased. Based on the results, 1.5~3% should be recommended as the optimum level of Omija powder to be added for the preparation of sponge cake.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.1-10
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• 2016

The study was conducted to evaluate the effect of substitution of flour with Suaeda asparagoides(at the levels of 0%, 2%, 4%, and 6%) on the characteristics of sponge cake. The specific gravity of batter increased significantly as the content of Suaeda asparagoides increased. The specific volume and baking loss rate of cake decreased significantly as the content of Suaeda asparagoides increased. The volume and weight of batter increased significantly as the content of Suaeda asparagoides increased. Texture analysis showed that the control had the lowest hardness and highest springiness. According to sensory evaluation, the experiment groups scored higher points in texture acceptance than the control. Above all, the 2~4% samples scored the highest points in aroma, taste, appearance, and overall acceptance.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.748-754
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• 2008

The principal objective of this study was to evaluate the quality characteristics of pound and sponge cakes prepared with Cucurbita maxima Duchesne (C. Maxima Duch.) puree, via physical and sensory examinations. The cakes were formulated by repalcing the egg with C. maxima Duch. puree at concentrations of 0, 10, 20 and 30%. C. maxima Duch. puree contained 87.91% water, 0.58% ash, 1.68% protein, 0.55% lipid, 1.02% fiber, and 8.26% carbohydrate. The physicochemical properties of the pound and sponge cakes evidenced similar patterns. The specific gravities of the pound and sponge cakes increased with increasing substitution levels, whereas the specific volumes were reduced. The hardness values of the pound and sponge cakes containing the C. maxima Duch. puree were higher than those of the controls. Substituting C. maxima Duch. puree for egg resulted in reduced lightness and increased redness in the cakes. Pound and sponge cakes with C. maxima Duch. puree evidenced higher moisture contents than the controls over 5 days of storage. Overall acceptances in sensory evaluation scored higher in the 20% substituted pound and sponge cakes.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.3 no.3
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• pp.249-256
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• 2005

Thermal decomposition and stabilization characteristics of the solid cake after the dissolution of nitrate of the lagoon sludge was investigated. Most of the nitrates were dissolved in the water and removed to the filtrate, but small amount of nitrates, calcium carbonate and uranium were remained in the solid cake. The solid cake was thermally decomposed in the muffle furnace at $900^{\circ}C$ for 5 hours. Uranium, which is in the lagoon 1, was stabilized with $NaNO_3$ decomposition to $Na_{2}O{\cdot}2UO_3$ form. For the lagoon 2, it is confirmed that CaO, which was created by thermal decomposition of the $Ca(NO_3)_2$ and $CaCO_3$, was transferred to $Ca(OH)_2$ in the air with water. Because it is known that $Ca(OH)_2$ is stable material, further additives did not need to the stabilization of the thermal decomposition of the lagoons.

• Journal of Korean Society of Environmental Engineers
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• v.28 no.10
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• pp.1009-1015
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• 2006

The elcetrodewatering filter press(EDFP) which had anode and cathod plates to be set between filter plates was built for reducing the waterworks sludge and improving performance of dewatering equipment. Several tests to compare the dewaterability with conventional mechanical filter press dewatering(MDEP) and EDFP was conducted through this equipment. As test results, filtration amount discharged from EDFP measured 43.2 kg which increased against MDFP, and cake weight measured 4 kg which was two times against MDFP. The water content of dewatered cake from EDFP was 55wt% and dewatering velocity was 2.3 $kg/m^2{\cdot}cycle$. This water content decrease 20% and dewatering velocity increased 30% with compare to the MDFP. That is to say, EDFP constructed from electrodewatering mechanism increase filtrate discharging amount, which make dewatering velocity increase and produce the low water content dewatered cake against MDFP. Energy consumption of EDFP is analysed to 400 kwh/DS ton. The results to analysis the economical aspect considering the power consumption and the handling cost decline as sludge volume reduction due to producing the low water content cake showed that expenses to handle sludge of 1 ton by dry solid base cut down on 20,000 won. If considering several test aspects, it was analysed that EDFP was excellent in the side of performance as well as economical suitability.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.218-225
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• 2010

To make sponge cake using Lentinus edodes powder, which is useful and valuable as a functional food material, we tested samples with 3, 6, 9, and 12% L. edodes powder to ascert200ain the quality characteristic and make optimize preparation. Samples and L. edodes powder-free control sponge cakes were compared in terms of quality characteristics including batter viscosity and specific gravity, moisture content, volume index, weight, color, textural characteristics, and sensory qualities, to determine the optimal ratio of L. edodes powder in the formulation. Viscosity and specific gravity of sample and control batter were not significantly different. Moisture content of the sample and control sponge cake also did not differ significantly, and weight of sample and control sponge cakes did not differ appreciably. The volume index of the samples displayed contrasting values, increasing with 3~6% L. edodes powder and decreasing with 9~12% powder. L, a, and b crust color values of samples sponge cakes were lower than those of control cakes. The L and a values of the control cakes was maximal, with values progressively decreasing with incorporation of more L. edodes powder. The b value decreased by 3% with the addition of up 6% L. edodes powder with no further decrease thereafter. L. edodes powder was the lower value. So was the color a, and L. edodes powder increased, a-values decreased. 3% difference was shown in b, the color and none between the samples with 6~12%. L. edodes powder showed lower values making a comparison with the control. Hardness and fracturablility were not appreciably affected by 3% L. edodes powder, but was affected by concentrations 6%. Fracturability og sample sponge cakes was consistently lower than control cakes. Fracturability made little difference in 3% samples, but it was not the same with more than 6% L. edodes powder samples; the samples showed lower value than the control. Adhesiveness was not significantly affected. Chewiness was lower in all sample cakes except those prepared with 3% L. edodes powder. Use of L. edodes powder conferreds higher resilience values as compared to thecontrols. Sensory attributes of color, flavor, softness and overall acceptability were the highest in control sponge cakes, as the amount of L. edodes powder increased, the acceptability decreased. L. edodes-flavor, pleasant taste and off-flavor were the lowest in control cakes, and values increased as the amount of L. edodes powder increased. The control sponge cakes showed the highest values in egg-flavor and moistness, which progressively increased as added L. edodes powder increased. The results indicate that control sponge cakes displayed were. the highest overall acceptability, with acceptability decreasing and it decreased as L. edodes powder content increased. However, 3~6% L. edodes powder can produce an acceptable product, and may be used as anoptimized mixture ratio.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.130-140
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• 2015

This study assessed the product quality of sponge cake added with 0%, 2%, 4% and 6% of red ginseng powder. Specific gravity was found to have increased as the red ginseng powder content increased. High was decreased as the red ginseng powder content increased. Specific volume decreased as the red ginseng powder content increased. Moisture decreased as the red ginseng powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of sponge cake decreased as the red ginseng powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and chewiness of sponge cake increased as the red ginseng powder content increased, while adhesiveness and cohesiveness decreased. Overall acceptability scores showed a high overall acceptability for the sponge cake made with 2% red ginseng powder.

• Proceedings of the KIEE Conference
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• 2015.07a
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• pp.1120-1121
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• 2015

대용량 SMES(Superconducting Magnetic Energy Storage)를 제작하기 위해서는 높은 자장특성을 가고 있는 2세대 HTS(High-Temperature Superconductor) 선재를 사용하는 것이 효율적이다. SMES의 에너지밀도를 높이기 위해서는 선재에 많은 전류를 흘려야 하는데, 수직자기장이 커지면 임계전류가 작아지는 2세대 HTS 선재의 특성상 토로이드형태의 SMES가 유리하다. SMES를 설계하기 전에 선재의 사용량을 줄이고 체적을 줄이기 위해서 정확한 설계와 평가가 필요하다. 유한요소법을 사용한 상용프로그램을 이용하여 쉽게 해석할 수 있으나 토로이드 형태의 SMES는 대칭성의 문제로 3차원 해석을 해야만 한다. 그러나 2차원 해석에 비해 여러 가지 제약조건이 따르며 해석 시간이 많이 소요된다. 본 논문에서는 이러한 문제점을 해결하기 위해 분석적이고 통계적으로 고온 초전도 코일에서 작용하는 최대 수직자장을 결정하는데 이해하기 쉽고 효율적으로 계산하는 방법을 제시했다. 본 논문에서는 싱글펜케이크코일의 크기에 따른 최대 자장값을 계산하였고 싱글펜케이크코일이 토로이드형태로 배치된 토로이드 모델에서 주변코일이 싱글펜케이크코일의 미드포인트에 미치는 자장값을 계산하여 두 계산값을 합하는 방식으로 최대 자기장을 계산하였다. 이 방법은 현저한 시간단축과 효율적인 설계를 할 수 있는 새로운 계산 방법으로 기존 FEM을 사용해 걸리는 시간에 비해 1/1000정도의 시간단축을 할 수 있었다.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.401-407
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• 2012

Baked black soybean has great nutritional value, so it is a great potential ingredient in cake. To find an acceptable ingredient ratio, baked black soybean powder was to wheat flour in different experimental groups. The control was pure wheat flour, and the experimental groups had 0 (control), 10%, 20%, 30%, and 40% baked black soybean powder added. The baked black soybean powder consists of moisture (4.88%), crude protein (34.46%), crude fat (11.35%), crude ash (4.84%), and carbohydrates (44.47%). The specific gravity, spreadability, and baking loss increased with an increase in the amount of baked black soybean powder, but specific volume decreased. The 'L' and 'b' chromaticity values of a sponge cake decrease with increased amounts of added baked black soybean powder. The texture becomes more hard and stuff with added baked black soybean powder, but springiness decreases. A sensory test found the best experimental group to be that of 20% powder added.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.239-245
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• 2012

Mulberry fruit powder was substituted for wheat flour in pound cake recipes in amounts of 0%(control), 5%, 10%, 15%, and 20%. We measured the specific gravity of the dough, specific loaf volume, dough yield, baking loss, moisture content, pH, color, identified the texture, and conducted a sensory evaluation for each pound cake. Moisture content increased according to the amount of mulberry fruit powder, but specific gravity, dough yield, and pH decreased. Specific loaf volume and baking loss increased as the amount of mulberry fruit powder increased, but not considerably. The chromatic 'L' and 'b' values were reduced as more mulberry fruit powder was added to more pound cake, While the chromatic 'a' value increased. Texture hardness, springiness, gumminess and chewiness decreased as the pound cake contained more mulberry fruit powder. Cohesiveness did not show any considerable differences beteeen the cakes. A sensory evaluation showed a high preference for the pound cake made with 10% mulberry fruit powder.