• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.1
• /
• pp.116-122
• /
• 2012

Volatile flavor compounds derived from four black garlic extracts purchased in a local market were analyzed for the purpose of quality assessment. A total of 68 compounds was detected in samples using solid phase microextraction (SPME)/GC/MSD, and they were mainly sulfur-containing compounds, including three unknown compounds (21), aldehydes (10), furans (7), alcohols (6), aromatic compounds (7), ketones (4), acids (4), nitrogen-containing compounds (3), esters (2), and miscellaneous compounds (4). 2,6-Dimethyl-4-heptanone having a fruity-sweet odor was the most abundant in all of the samples. Six sulfur-containing compounds including allyl sulfide, 4-methyl-1,2,4-thiazole, 1,3,5-trithiane, unknown I (RI 1564), unknown II (RI 1565), and unknown III (RI 1613) were detected in all of the samples and appeared to contribute to the garlic-like odor. Particularly, three aldehydes (3-methylbutanal, benzaldehyde, phenylacetaldehyde), four furans (furfural, 2-acetylfuran, 5-methyl-2-furfural, furfural alcohol), and others (2,6-dimethylpyrazine, acetic acid) formed through a Maillard reaction during garlic aging were detected in all of the samples, and they contributed to the characteristic burnt, sweet, and sour flavors of black garlic extracts.

• Journal of Animal Environmental Science
• /
• v.8 no.1
• /
• pp.43-53
• /
• 2002

The aim of the study is to describe the fate and transformation of nitrogen in grassland ecosystems. In the growing season from 1987 to 1993, 2 growing farmer in south Germany were studied the yield and nutrient balance of reduced input slurry application. The study includes 3 different slurry application levels. The levels are conventional slurry application, reduced slurry application, without slurry application. These levels are studied at 2 different experimental farms. The forage yield of zero slurry application plot has 14∼44% of the conventional slurry application, while the yield in the reduced slurry plot is only 0∼14% lower than that in the conventional slurry plot. The kalium and phosphorus contents of forage were tend to decrease with reduced slurry application N-uptake was increasing with the increase of slurry application level. The N-uptake of zero slurry plots was lower 40∼65% of the conventional plot, while in the reduced plot was only 6∼16% lower than in the conventional plot. The N-balance shows negative figures on all plots. The N-uptake in experiment site A was only a little bit more than the N-fertilizer plot, while in site experiment B the N-uptake is 2 to 3 times higher than the N-application amount of slurry.

• Korean Journal of Food Science and Technology
• /
• v.25 no.6
• /
• pp.620-625
• /
• 1993

This experiment was carried out to predict the sensory properties of yogurt by instrumental methodology. Sensory attributes such as viscosity, mouth-feel, taste and quality were investigated. Instrumental parameters were measured with refractometer, viscometer, consistometer and rheometer. Sensory data showed that viscosity of peach yogurt was higher than that of strawberry and tropical-fruit-mixed (TFM) yogurts (p<.05). All instrumental parameters of peach yogurt were higher than those of strawberry and TFM yogurts, except cohesiveness and elasticity (p<.05). Viscosity measured by panelists was significantly correlated with instrumental viscosity, consistency, hardness, adhesiveness and gumminess in the fruit yogurts (p<.05). But mouth-feel and quality of yogurts showed poor relationships with instrumental parameters. The effective instrumental parameters for predicting sensory viscosity ($Y_{1}$) of yogurts were consistency ($X_{1}$), viscosity ($X_{2}$) and cohesiveness ($X_{3}$). And those for predicting mouth-feel ($Y_{2}$) were consistency. The estimated regression equations were as follows; $Y_{1}=4.968-0.0486X_{1}+0.00012X_{2}+0.0348X_{3},\;Y_{2}=5.701+0.0154X_{1}$.

• Food Science and Preservation
• /
• v.12 no.2
• /
• pp.135-140
• /
• 2005

This study was performed to develop yut(Korean Traditional Candy), products using dried-persimmon, with the ratio of 5, 10, 15, 20 and $25\%$, and the quality characteristics were investigated. The proximate compositions of dried-persimmon were $29.67\%$ moisture, $1.76\%$ crude protein, $0.18\%$ crude lipids, $1.31\%$ crude ash and $3.92\%$ crude fiber, respectively. Brix of yut products were ranged from $81.5\%$ to $83.0\%$. With increasing the amount of dried-persimmon, hunter's color values of Land b were reduced. In the texture property, the addition of dried-persimmon increased hardness, fracturability, gumminess and chewiness, while decreased adhesiveness. Judging from texture, taste and overall acceptability of the yut product, the recommended substitution level of dried-persimmons was $10\%$. In consumer sensory score, the $twenties\~sixties$ gave high score of color, while the $thirties\~fifties$ gave high score of sweetness. Overall acceptance of yut products of $dried-persimmon$ were good in old-age consumers.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.5
• /
• pp.725-730
• /
• 2011

This study evaluated the quality characteristic of red pepper powders of Hanbando and Cheongyang cultivars by particle size. Two types of powder samples for pepper paste and Kimchi were prepared, and capsaicinoid contents, Hunter Lab color values, and ASTA values by particle size distribution were investigated. Particle size distribution was normal in the pepper paste powder; however, an abnormal distribution was shown for the Kimchi powder. In addition, the greatest particle sizes were $300{\sim}425\;{\mu}m$ in the pepper paste powder. In accordance with smaller particle size, redness (a-value), ASTA values, and capsaicinoid contents increased. Redness (a-value) by particle size was in the range of 15.13~31.34, and ASTA values were in the range of 53.35~96.87. Capsaicinoid contents by particle size were in the range of 1.90~6.05 mg/100 g for Hanbando and 156.65~235.10 mg/100 g for Cheongyang.

• Proceedings of the Korea Contents Association Conference
• /
• 2008.05a
• /
• pp.343-347
• /
• 2008

There are two kind of system in hotel for evaluating management. the first is infra system, for example Front management system - reservation system, C/I, C/O system, POS system , web system, call center management -, Back office system, interface system, and so on which manage direct control for hotel, and next is strategic system, for example BSC , CS . which is supporting hotel management. The purpose of this study was to find using the Balanced Scorecard to evaluate hotel management perfomance. Management performance is based on productivity, quality, time, effect, and responsiveness. Hotel economic value is not equal visual asset which is measured financial value. It is include hotel brand, image, customers who have good loyalty, employees who give customers special service, and systems which was affected by internal process. In conclusion, innovation, growth, internal system process, empioyee and customer have effect hotel performance. Therefore hotel has to know non-financial performance which has positively relate to financial performance.

• Journal of the Korean Society of Food Culture
• /
• v.3 no.4
• /
• pp.391-396
• /
• 1988

The method for the measurement of texture hardening phenomena, which is the limiting factor of shelf-life of Yaksik in the market, was established. The changes in the hardening rate by the processing conditions and the storage temperature and time were examined. The standard sample made by traditional method could be kept at room temperature$(20{\circ}C)$ for 3 days and the multipuncture force measured at the end of marketable quality was 700g. The hardening rate increased rapidly by storing at $5^{\circ}C$ and the ratio of hardening rate constants between room temperature and $5^{\circ}C$ storage reached to $1.3{\sim}3.3$ depending on the processing condition. The largest ratio was observed by the sample made from pressure cooker. The addition of corn syrup retarded the hardening rate. The pressure cooking resulted in making too soft product, which diminished the panel preference, but it extend the shelf-life when products were stored at $5^{\circ}C$ microwave cooking resulted in making too hard texture which was not acceptable. The overall quality preference of Yaksik was decided by the textural preference and the latter showed significant inverse correlation with the maximum force of multipuncture test. Therefore, it was concluded that multipuncture test was useful for the measurement of the quality of Yaksik.

• Food Science and Preservation
• /
• v.14 no.2
• /
• pp.124-130
• /
• 2007

Lettuce (Lactuca Sativa L.) is the most popular salad vegetable crop The purpose of this study was to analyze the quality of lettuce, and residual pesticides in this vegetable, during growth after transplanting. The eatable weight was 40% of the total weight at the commencement of transplanting, but had doubted at harvest after transplanting. As lettuce grew after transplanting, the pH, the sugar level, and the moisture content increased slightly, and the color tended towards yellow rather than greenThe SPDA chlorophyll measurement was 16.84 at 42 day post-ransplantation, and increased to 26.44 at 67 day after transplanting. The contents of vitamin C were 2.5mg/100g wet weight at 60 d after transplantation, but decreased to 2.2mg/100g wet weight 67 day post-transplantation. Mineral (Ca, Fe, K, Mg, and Na) levels rose after transplantation, and attained their highest levels 60 day post-transplantation. The lettuce crop was analyzed for residues of each of 48 pesticides nt 54 after transplantation, and the only such chemical detected was chlorthalonil(0.03 0.25mg/kg wet weight).

• Journal of the Korea institute for structural maintenance and inspection
• /
• v.26 no.6
• /
• pp.54-63
• /
• 2022

This paper is a study on the friction damper, which is one of the seismic reinforcement devices for structures. This study developed a damper by replacing the internal friction material with ultra high molecular weight polyethylene (UHMWPE), a type of composite material. In addition, this study applied a multi-friction method in which the internal structure where frictional force is generated is laminated in several layers. To verify the performance of the developed multi-friction damper, this study performed a characteristic analysis test for the basic physical properties, wear characteristics, and disc springs of the material. As a result of the wear test, the mass reduction rate of UHMWPE was 0.003%, which showed the best performance among the friction materials based on composite materials. Regarding the disc spring, this study secured the design basic data from the finite element analysis and experimental test results. Moreover, to confirm the quality stability of the developed multi-friction damper, this study performed an seismic load test on the damping device and the friction force change according to the torque value. The quality performance test result showed a linear frictional force change according to the torque value adjustment. As a result of the seismic load test, the allowable error of the friction damper was less than 15%, which is the standard required by the design standards, so it satisfies the requirements for seismic reinforcement devices.

• Archives of design research
• /
• v.19 no.5 s.67
• /
• pp.55-64
• /
• 2006

As digital systems were introduced to automotive design in the mid 1980s, the design process has adopted many digital programs to save time compared to the conventional hand drafting. Digital technology was introduced not only to satisfy the reeds of the global environment, as the number of automobiles exported to many different parts of the world has increased, but also to save time and effort in developing several models of quality automobiles. Therefore, every automotive manufacturer in the world has expanded its virtual reality(VR) studio to establish visualization systems that visualize automobiles in the actual size and a co-operation system that enables simultaneous feedback from all of its design studios around the world. Unlike the existing design reviewing methos, the new improved feedback system is assessed as a reasonable method to evaluates and understand how the automobiles are actually manufactured in simulation. It is especially helpful when advanced products and concept cars require fast results. Other strengths of the new system include shorter development period, cost efficiency, no more manual labor, various designs within a short period of time, and realistic visualization of concepts. Large-scale products, including automobiles, need to be projected in the actual size and high clarity through the Power-wall System and are examined in a virtual space called a Cave. Therefore, it took much time to establish digital infrastructure. An infrastructure would constantly require system improvement and performance enhancement, but it is certain that now is the right time for the take-off to utilizing the strengths of digital design and improve the weaknesses. In this respect, this study provided an understanding of the importance of digital design based on digital reinforcements and examined an effective utilization of digital technology for an efficient development of automobiles in the future.