• 베이커리
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• no.10 s.363
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• pp.148-148
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• 1998

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.677-685
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• 2016

Purpose: Molecular press dehydration is one of the dehydration methods. The purpose of this study was to investigate the quality characteristics of tarts made with dehydrated purple sweet potatoes during the storage period. Methods: Quality characteristics of purple sweet potato tarts were evaluated by analyzing moisture content, water activity, total phenolics, anthocyanins, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, color, and sensory evaluation for 45 days of storage. Results: Moisture content of tart crust made with molecular press dehydration treated purple sweet potatoes with concentrations of 20%, 40%, 60%, and 80% maltodextrin as a dehydrating agent for 45 days was 8.47%, 7.95%, 6.96%, and 6.24% respectively; however, the moisture content of non-treated tart crust was 11.99% (p<0.05). Total phenolics, anthocyanins, and DPPH free radical scavenging activity of dehydrated purple sweet potato tarts were lowered than those of non-treated tart (p<0.05). Conclusion: These results indicated that tarts made with molecular press dehydrated purple sweet potatoes had effectively controlled moisture content and water activity during storage although total phenolics, anthocyanins, DPPH free radical scavenging activity, color, and sensory evaluation were decreased.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.11
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• pp.5311-5316
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• 2012

Single Photon Emission Computed tomography(SPECT) was performed on 13 healthy adults (average age: 39) to investigate the changes of cerebral blood flow according to brain imaging analysis algorithm. The acquired images were filtered and reconstructed through Filtered Back Projection (FBP) and Ordered Subset Expectation Maximization (OSEM). The brain distribution data of radiopharmaceuticals were compared using Statistical Parametric Mapping (SPM), and the changes of blood flow was expressed in Cluster. As a result, uptake rate was increased in Sub-gyral, Sub-Lobar, Extra-Nuclear, Limbic lobe and Cingulate Gyrus, while uptake rate was decreased in Middle frontal gyrus, Inferior Frontal Gyrus and Precentral Gyrus. The discriminable SPM was shown according to cerebral blood flows in Cluster by the reconstruction algorithm.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.624-633
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• 2016

This study identified the sensory properties of samples of pizza dough at three pizza companies and three masonry oven pizzerias from Seoul, Korea and compared consumer acceptability among panels of university students. Six pizza dough samples were prepared (pan pizzas from Pizza Hut, Mr.pizza, and Dominos pizza, masonry oven baked pizzas from Appleteen, Mr.Lee's, and Pizza factory). Consumer tests were employed involving 97 Korean consumers. Consumers evaluated overall liking (OL), liking of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL), willing to try (WT), and willing to recommend (WR) for the samples using a nine-point hedonic scale. Analysis of variance (ANOVA) indicated that HutP, MrP, and DomP samples had significantly (p<0.05) high scores for roughness, porosity, crust color, grain size, brownness, dairy food aroma, savory taste, and yeast aroma, which had the highest OL, ODL, and FLL scores. LeeP, ATeenP, and PFacP samples had high elasticity, cohesiveness, and adhesiveness. Consumers favored the appearance characteristics and color, dairy product flavor, and savory flavor of the pan pizza and preferred cohesiveness, toughness, and stickiness of masonry oven baked pizza.

• Applied Chemistry for Engineering
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• v.10 no.6
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• pp.934-938
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• 1999

Effect of processing agents on physical properties on aniline-type leathers such as wet blue, crust leather, and finished leather has been investigated. These leathers were manufactured from pelts obtained by the chemical, the enzyme, and the bio-tech treatment. There was no difference in physical properties between crust leather and finished leather. All finished leathers with the three treatments were satisfied with the Korean Industrial Standard like a tensile strength of $1.2kg_f/mm^2$, an elongation of 30%, a tear strength of $3.0kg_f/mm$, a grain crack weight of $15kg_f$, and a $Cr_2O_3$ content of 2.5%. In peculiar, application of the bio-tech treatment gave the best leather. This improvement of physical quality could be explained by the results of SEM and image analyser.

• Journal of Digital Convergence
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• v.10 no.7
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• pp.221-227
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• 2012

In this study, attachment to parents of middle school students and they relate to school life stressors, and self-esteem of adolescent Internet addiction affects the aimed to clarify. The findings on gender statistics, chi-square value 9.347 corresponding to the Internet than female students at risk of addiction involves a lot, and self-esteem on the relationship between internet addiction and Kruskal-Wallis test statistic value of self-esteem to 3.868 two were negatively correlated. The school stresses and Internet gaming addiction Kruskal-Wallis test statistic values are 7.763, 3.819 correlation appeared to. Thus, self-esteem, peer relationships, teacher support programs that strengthen the relationship to develop, to deploy more concentrating on the policy implications and suggestions you have made that is meaningful to them.

• Journal of Biomedical Engineering Research
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• v.19 no.2
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• pp.113-118
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• 1998

By their rapid and periodic actions, the cilia of the human respiratory tract play an important role in clearing inhaled noxious particles. Based on the automated image-processing technique, we studied the method analyzing ciliary beat frequency (CBF) objectively and quantitatively. Microscopic ciliary images were transformed into digitized gray ones through an image-grabber, and from these we extracted signals for CBF. By means of a FFT, maximum peak frequencies were detected as CBFs in each partitioned block for the entire digitized field. With these CBFs, we composed distribution maps visually showing the spatial distribution of CBFs. Through distribution maps of CBF, the whole aspects of CBF changes for cells and the difference of CBF of neighboring cells can be easily measured and detected. Histogram statistics calculated from the user-defined polygonal window can show the local dominant frequency presumed to be the CBF of a cell or a crust the region includes.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.481-491
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• 2007

This study was conducted to develop pizza crust with additions of Chungkukjang and onion. The stickiness of the pizza dough containing fresh Chungkukjang (C), heated Chungkukjang (HC), and fresh Chungkukjang with added dough-improver (CI), was measured to evaluate the dough properties. The optimum conditions for pizza crust preparation relating to the processing suitability and sensory quality were established using response surface methodology (RSM). When HC and CI were used in dough making, dough stickiness was reduced to 37% and 51%, respectively. Therefore, the dough-improver(2%) offered the pizza dough better rheological properties when C was used without heat treatment. On the other hand, processing suitability such as the spreadability and overall acceptability, which included the smell and taste of the pizza, were impaired as the amount of CI increased. However, the use of fresh ground onion in the pizza dough compensated for these impairments. The optimum conditions for pizza crust making as determined by RSM were 25.1% onion, 7.1% Chungkukjang, and 52.3 min of fermentation time.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.412-418
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• 2008

The replacement of wheat flour with 4 to 24% soy fiber FIBRIM(R)1450 was evaluated to determine its effect on the properties of sponge cake. The volume and specific loaf volume decreased as the amount of soy fiber increased. In addition, the protein content and water holding capacity (WHC) were negatively correlated with the specific gravity of batter and the specific loaf volume of sponge cake, whereas there was no correlation between the mixograph characteristics and specific loaf volume of sponge cake in response to the addition of soy fiber. Furthermore, the symmetry and uniformity indices were not influenced by the addition of soy fiber. However, the L values of sponge cake crust and crumb decreased with increasing amounts of soy fiber, whereas a and b values were not affected. Additionally, the hardness, gumminess, and chewiness of the sponge cake all showed positive correlations with the protein content, sedimentation value, WHC and alkaline water retention capacity. Finally, the results of sensory evaluation indicated that external and internal colors, grain, texture, and flavor were not influenced by the addition of soy fiber, but that supplementation with over 20% soy fiber resulted in a slight decrease in taste and overall acceptability.