• 한국조리학회지
• /
• 제23권4호
• /
• pp.81-92
• /
• 2017

This research was studied to optimize the recipe of rice pound cake with two concentrations of Euonymus alatus and grape seed oil, using central composite design (CCD). The mixing condition of rice pound cake was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis, using response surface methodology (RSM). The results of the mechanical and physicochemical analysis showed significant values for color (lightness, redness, yellowness), texture (hardness, springiness, chewiness, gumminess, cohesiveness), loss rate, volume, specific volume, sweetness, saltiness, moisture content and pH (p<0.05). The results of the sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As a result, the optimized compounding ratio was found to be 4.28 g of Euonymus alatus and 33.18 g of grape seed oil.

• 멤브레인
• /
• 제14권1호
• /
• pp.66-74
• /
• 2004

합성 하수 및 실제 하수를 이용한 금속 막의 정밀 여과 공정에서 분리 막의 전체 저항의 증가는 입자의 막 표면 축적에 의한 케이크 층의 저항 ($R_c$)에 가장 큰 영향을 받았다. 막 오염 저감을 위한 방법으로 오존 가스를 이용한 간헐적 역세정은 공기에 의한 경우보다 막 오염 저감에 훨씬 더 효과적인 것으로 나타났다. 운전 인자에 대한 영향으로 동일한 오존 주입량에서는 주입시간을 길게 하기보다는 주입 가스 유량을 크게 할수록 더 높은 막 투과 유속의 회복을 보였다. 여과시간이 길수록 오존가스를 이용한 막 오염 저감효과가 감소하는 것으로 나타나 부착층 및 막 내부에서 파울링 물질에 의한 비가역적인 막 오염이 발생하기 전에 막 세정을 실시하는 것이 바람직한 것으로 판단된다.

• 한국식생활문화학회지
• /
• 제30권6호
• /
• pp.750-756
• /
• 2015

This study was investigated cranberry powder substituted for flour in pound cake recipes with the amounts of 0, 4, 7, 10, and 13%. Cranberry powder have of 6.47% of moisture content, 3.38% of crude protein, 4.92% of crude fat and 0.43% of crude ash. No significant difference in weight was found from increased cranberry powder concentration. Volume and specific loaf volume have decreased as the cranberry powder content increased. No significant difference in moisture and brix was found from increased cranberry powder concentration. pH have decreased as the cranberry powder content increased. 'L' and 'b' decreased with an increase in the cranberry powder concentration, but 'a' increased. The texture measurement result showed that the hardness and chewiness of cake have decreased as the cranberry powder content increased. springiness, cohesiveness and adhesiveness showed no significant difference with the increasing amount of caked cranberry. Overall preference scores showed a high overall acceptability for the cake made with 7% cranberry powder.

• 한국식품영양학회지
• /
• 제30권5호
• /
• pp.1087-1095
• /
• 2017

We examined the quality characteristics of pound cake with prepared Aronia melanocarpa powder, which included the physical characteristics, antioxidant activity and sensory evaluation in this study. Pound cakes were prepared with various ratios of Aronia powder (0, 5, 10, 15, 20%). No significant difference in loss rate or weight was found from increased Aronia powder concentration. The color of pound cake was darker and reddish with the addition of Aronia powder. Lightness (L) and yellowness (b) significantly decreased with the addition of Aronia powder, whereas redness (a) increased (p<0.05). the qualities of hardness, cohesiveness, gumminess and chewiness of the pound cake prepared with the addition of Aronia powder were significantly increased when compared to control(p<0.05), with exception of 20% addtion. Total phenolic contents and DPPH radical scavenging activity was significantly elevated by the addition of Aronia powder(p<0.05). The pound cake with 10% Aronia powder showed the strongest positive sensory properties with regard to taste and overall palatibility. These results suggest that the addition of 10 % Aronia to pound cake batter could well serve to improve the overall quality, texture and taste of the final product.

• 한국식생활문화학회지
• /
• 제37권4호
• /
• pp.354-362
• /
• 2022

The purpose of this study was to investigate the possibility of using air potato (Dioscorea bulbifera) powder to make sponge cakes. The sponge cake batter was made by adding 0, 10, 20, 30, and 40% of air potato powder, and the resultant anti-oxidative properties and quality characteristics were analyzed. The study showed that the height, batter yield, and loss rate of sponge cakes decreased as increasing amounts of air potato powder were added, but the weight, viscosity, moisture content, and specific gravity increased. An evaluation of the color showed that the L and b values were highest in the control group but the a value was highest in the 40% group. There was no significant difference between samples in terms of cohesiveness, although the study showed a significant increase in the hardness, chewiness, and gumminess as the quantity of air potato powder in the sponge cakes increased. The total polyphenol content and DPPH radical scavenging activity increased noticeably as more air potato powder was added to the sponge cakes. The results thus showed that the study groups with the addition of air potato powder showed higher antioxidant activity than the control group.

• 한국초전도ㆍ저온공학회논문지
• /
• 제9권3호
• /
• pp.21-25
• /
• 2007

Superconducting fault current limiter (SFCL) is attractive apparatus to reduce fault current in power grid. Since it is applied to the alternating current (AC) power line, the SFCL has losses in the normal operation. Recently, coated conductor (CC) is noticeable material employed for resistive bifilar winding type SFCL in many research groups. Bifilar structure is expected to have low AC loss by magnetic field offset as compared with the single tape structure in the same length. This paper reports about characteristic of bifilar pancake type coil for SFCL application in AC loss aspect. The bifilar coil is wound using CC with facing on HTS sides each other. Transport AC loss measurement and characteristic analysis of the bifilar coil using CC have been performed at 77K. The test results are compared with the Norris equations and the test results of non-inductively wound paralleled solenoid type coil which is suggested and tested in this group at present.

• 한국식품영양학회지
• /
• 제23권4호
• /
• pp.607-614
• /
• 2010

The aim of this study was to investigate the quality characteristics of sponge cakes with added rice flour produced by a modified genoise method to prevent volume reduction. A control group and experimental group I were prepared by the genoise method and experimental groups II, III, and IV were produced by a modified genoise method in which they were mixed with wheat flour and water to a make paste to form gluten for 3, 6, and 9 minutes, respectively. One third of the wheat flour in all experimental groups was replaced by rice flour. The control and experimental groups were compared in terms of quality characteristics, including batter specific gravity, volume, color, textural characteristics, and sensory qualities, to determine the optimal pasting time for wheat flour in the formulation. The specific gravity of the experimental groups was higher than that of the control and decreased with increasing wheat flour pasting time. The volume of experimental group I was lower than that of the control group, and the volume values of experimental groups III and IV, made by the modified genoise method, were higher than that of the control group. $dL^*$ and $db^*$values for the crust and inside of the cake were lower in the experimental groups than in the control. The $dL^*$ value, indicating brightness, increased as pasting time increased. The hardness values of experimental groups I and IV were higher than that of the control whereas experimental groups II and III had lower hardness values. Chewiness was higher in the control group, as well as experimental groups I and IV than in the experimental groups II and III. The gumminess of experimental group IV was highest. Cohesiveness decreased by adding rice flour to the sponge cake. Sensory attributes of cell uniformity, tenderness, moistness, taste, and overall acceptability had the highest scores in experimental group III. Based on these results, we conclude that the quality of sponge cake containing one third of the wheat flour replaced by rice flour is best with 6 minutes pasting of the wheat flour to form gluten.

• 대한환경공학회지
• /
• 제22권3호
• /
• pp.523-533
• /
• 2000

본 연구는 재래식 혐기성 공법에 비해 메탄회수율과 처리효율이 우수한 막분리형 이상 혐기성 반응시스템을 개발하여 산생성 반응조의 미생물 체류시간을 증대시키고 시스템 운전효율을 향상시키기 위해 수행하였다. Pilot plant 운전에 사용된 막은 셀룰로오스 계통으로 $0.5{\mu}m$의 막공경과 $0.8m^2$의 유효 표면적을 가졌으며 메탄발효조는 UASB와 AF로 구성되어 있다. 혐기성 침지형 반응조를 운전한 결과 COD 제거율은 70~80%, 생성가스 중 메탄함율은 90%까지 향상시킬 수 있었다. Pilot plant 운전동안 막의 케이크 저항이 중요한 막오염원으로 나타남에 따라 이를 최소화하기 위해 세가지 공경 (40, 53, $63{\mu}m$)을 가진 전처리 필터로 적용하였다. 적용된 prefilter중 $63{\mu}m$ 전처리 필터의 경우가 가장 효과적으로 케이크 저항을 줄이고 막 유속을 증가시켜 50일 이상 장기운전을 가능케 하였다. 또한 장기 운전으로 인한 막 오염물질은 산과 알카리 세척용액에 의해 연속적으로 세척함으로써 최초 막유속의 89% 까지 회복할 수 있었다.

• 한국조경학회지
• /
• 제46권2호
• /
• pp.1-13
• /
• 2018

이 연구는 지금까지 조경 드로잉에서 컴퓨터 테크놀로지가 어떠한 역할을 해왔는가를 검토하고, 근래의 디지털드로잉에서 발견되는 사실적 묘사 경향에 관한 쟁점을 진단한 후 대안적 방향을 모색한다. 조경 드로잉의 매체가 손에서 컴퓨터로 이행하는 시기에 드로잉 테크놀로지는 대체로 손 드로잉의 테크닉을 모방하는 기계 도구의 기능을 담당했다. GIS는 레이어 케이크의 절차를 보다 정확하게 효율적으로 처리했고, CAD는 물리 모형을 시공 도면으로 변환했으며, 그래픽 소프트웨어는 콜라주와 몽타주를 보다 쉽게 만들 수 있도록 도왔다. 근래에 디지털 조경 드로잉에는 경관의 외양을 회화와 같이 사실적으로 묘사하려는 경향이 짙다. 그래픽 소프트웨어를 이용하여 사진 재료의 조립 흔적을 지워내 마치 실재 경관을 포착한 사진처럼 보이도록 제작되고 있다. 이러한 사진과 같은 이미지는 대중과의 의사소통에 수월하지만, 경관의 다감각적 특성을 온전하게 구현하기 힘들고, 좀처럼 현실에서 발생하기 힘든 경관의 가장 이상적인 순간을 묘사하여 수용자를 기만하는 경우가 발생하기도 하며, 자칫 최종 결과물처럼 여겨져 드로잉의 생산에만 집중하게 할 우려가 있다. 이에 대한 대안적 방향으로, 경관의 기능 정보를 삼차원으로 모델링하고, 디지털 테크놀로지를 설계 전반 프로세스에서 설계 아이디어를 발전시키는데 활용하며, 서로 다른 드로잉 테크닉과 테크놀로지를 혼용하여 경관의 다양한 국면을 시각화하는 실험이 필요하다.

• 한국식품영양학회지
• /
• 제29권6호
• /
• pp.930-937
• /
• 2016

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but ${\Delta}E$ increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.