• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.448-459
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• 2006

This study was conducted to develop a optimal composite recipe of a functional cookie including Red Ginseng powder and having the high preference to all age groups. Wheat flour was partially substituted by Red Ginseng powder to reduce the content of wheat flour. The sensory optimal composite recipe was produced by making iced cookies, with 5 levels of Red Ginseng $powder(X_1),\;sugar(X_2),\;butter(X_3)$, respectively, by C.C.D(Central Composite Design) and by conducting the sensory evaluation and the instrumental analysis by Response Surface Methodology(RSM). The results of sensory evaluation showed very significant values in color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and those of instrumental analysis showed significant values in lightness, redness(p<0.05), spread ratio, hardness(p<0.01). As a result, sensory optimal ratio of Red Ginseng cookie was calculated at Red Ginseng powder 25.4 g, sugar 147.1 g, butter 153.4 g.

• Korean Journal of Breeding Science
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• v.43 no.1
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• pp.62-67
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• 2011

This study was carried out to gain basic informations about amylogram, antioxidant activity function and physicochemical properties for kernel of the newly developed waxy corn hybrids. The used materials were produced in 2008 and cultivated at breeding farm of CNU in 2009. From amylogram analysis, peak and minimum viscosity of the used hybrids were appeared in CNU08H-71 and CNU08H-69 hybrid, respectively. DPPH free radical scavenging effect marked as election donating ability was highly appeared in CNU08H-15 and CNU08H-69 hybrid, while CNU08H-h102 hybrid was the lowest. Hardness of kernel was highly appeared in CNU08H-35 hybrid, and chewiness and gumminess were also the highest in this hybrid, but those of CNU08H-h105 hybrid were the lowest. In these facts, we confirmed that the used hybrids were very different among traits related to amylogram, functions and table qualities. Accordingly, development of the new waxy corn hybrid will be profitable to select and develop as a crossing combination including many excellent traits.

• Journal of Environmental Science International
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• v.22 no.10
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• pp.1295-1304
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• 2013

This study was carried out to evaluate the physicochemical properties and perform a feasibility analysis of planting material composed of topsoil from river improvement and non-improvement areas. The results showed that the physicochemical properties of topsoil from river improvement areas were on the average sandy loam~loamy sand in soil texture, 5.6~6.8 in pH, 0.01~0.06 dS/m in EC, 0.9~2.1% in OM, 0.02~0.12% in T-N, 8~14 $cmol^+/kg$ in CEC, 0.01~0.08 $cmol^+/kg$ in Ex. $K^+$, 2.55~11.11 $cmol^+/kg$ in Ex. $Ca^{2+}$, 0.34~2.06 $cmol^+/kg$ in Ex. $Mg^{2+}$, and 3~396 mg/kg in Av. $P_2O_5$. And non-improvement areas showed on average sandy clay loam~sand in soil texture, 5.7~6.7 in pH, 0.02~0.08 dS/m in EC, 0.9~4.4% in OM, 0.02~0.23% in T-N, 7~18 $cmol^+/kg$ in CEC, 0.01~0.08 $cmol^+/kg$ in Ex. $K^+$, 3.81~12.67 $cmol^+/kg$ in Ex. $Ca^{2+}$, 0.60~1.95 $cmol^+/kg$ in Ex. $Mg^{2+}$, and 3~171 mg/kg in Av. $P_2O_5$. Meanwhile, the results of an applied valuation of topsoil- based planting were as follows. Ex. $K^+$ levels were low grade in all survey areas. OM was low grade in 12 improvement areas and 11 non-improvement areas. Av. $P_2O_5$ levels were low grade in 10 improvement areas and 10 non-improvement areas. T-N was low grade in six improvement areas and four non-improvement areas. Ex. $Mg^{2+}$ levels were low grade in two improvement areas.

• Food Science and Preservation
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• v.13 no.1
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• pp.24-29
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• 2006

This study was carried out to promote aspects of preservation and convenience of red pepper paste (r.p.p.). Sample was prepared with spray drying (s.d), vacuum drying (v.d) and freeze drying (f.d) methods. The prepared powdered samples were stored for 90 days at $35^{\circ}C$ in seal condition. After powdered samples were hydrated, the samples were used for analysis such as a sensory test, texture, color and changes of component According to sensory test, quality of dried red pepper paste were better in order to f.d.r.p.p. < s.d.r.p.p. < v.d.r.p.p. Changes of pH, reducing sugar, amino nitrogen and NaCl of dried r.p.p. were not observed compared to control but viscosity decreased by about $15\%$ During the storage, acidity decreased by about $15\%$ and reducing sugar, amino nitrogen and ethanol decreased slightly. Hunter L, a and b values decreased from 24.8-27.3 to 23.6-24.4, from 10.8-12.0 to 8.3-9.3 and from 7.1-7.9 to 4.4-5.5, respectively.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.309-316
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• 2013

Quality changes of cooked meat products are dependent upon cooking temperature and heating methods. Pork ham is the most preferred pork dish using pork hams in South Korea although it is not suited to various cooking methods because its low fat content does not provide desirable physiochemical and sensory properties to consumers. Therefore, the objective of this study was to evaluate the effect of four different cooking methods on pork legs by comparing Ocoo, Sous-vide, steaming, and boiling technique at $80^{\circ}C$ and $100^{\circ}C$. Ultimately, the most effective cooking method and temperature to improve the quality of cooked pork hams was investigated. As the results of texture analysis, the samples cooked using Ocoo and Sous-vide methods showed higher springiness and cohesiveness than those using steaming and boiling methods. For the sensory evaluation, participants liked the hardness, juiciness, chewiness, tenderness of the samples using the OC method, resulting in the highest overall acceptance rate. The results of this study showed that using Ocoo or Sous-Vide cooking methods can improve the quality of cooked pork hams in both physicochemical and sensory properties.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.342-350
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• 2017

The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at $7^{\circ}C$ for 60 d. The lactic acid bacterial count and lycopene concentrations in Queso Blanco cheese supplemented with powdered microcapsules were significantly higher than those of the control. In a texture analysis, the gumminess, chewiness, and hardness values for Queso Blanco cheese were significantly higher with increasing concentrations of the powdered microcapsules containing tomato extracts. Total short-chain fatty acids in Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts were not significantly altered compared to the control. Sensory evaluation scores for the yellowness, tomato taste, and firmness of Queso Blanco cheese were significantly higher after supplementation with powdered microcapsules containing tomato extracts.

• Korean Journal of Heritage: History & Science
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• v.57 no.1
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• pp.82-108
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• 2024

With the transition of archaeological recording method's transition from analog to digital, the 3D scanning technology has been actively adopted within the field. Research on the digital archaeological digital data gathered from 3D scanning and photogrammetry is continuously being conducted. However, due to cost and manpower issues, most buried cultural heritage organizations are hesitating to adopt such digital technology. This paper aims to present a digital recording method of relics utilizing open-source software and photogrammetry technology, which is believed to be the most efficient method among 3D scanning methods. The digital recording process of relics consists of three stages: acquiring a 3D model, creating a joining map with the edited 3D model, and creating an digital drawing. In order to enhance the accessibility, this method only utilizes open-source software throughout the entire process. The results of this study confirms that in terms of quantitative evaluation, the deviation of numerical measurement between the actual artifact and the 3D model was minimal. In addition, the results of quantitative quality analysis from the open-source software and the commercial software showed high similarity. However, the data processing time was overwhelmingly fast for commercial software, which is believed to be a result of high computational speed from the improved algorithm. In qualitative evaluation, some differences in mesh and texture quality occurred. In the 3D model generated by opensource software, following problems occurred: noise on the mesh surface, harsh surface of the mesh, and difficulty in confirming the production marks of relics and the expression of patterns. However, some of the open source software did generate the quality comparable to that of commercial software in quantitative and qualitative evaluations. Open-source software for editing 3D models was able to not only post-process, match, and merge the 3D model, but also scale adjustment, join surface production, and render image necessary for the actual measurement of relics. The final completed drawing was tracked by the CAD program, which is also an open-source software. In archaeological research, photogrammetry is very applicable to various processes, including excavation, writing reports, and research on numerical data from 3D models. With the breakthrough development of computer vision, the types of open-source software have been diversified and the performance has significantly improved. With the high accessibility to such digital technology, the acquisition of 3D model data in archaeology will be used as basic data for preservation and active research of cultural heritage.

• The Journal of Engineering Geology
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• v.19 no.3
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• pp.277-285
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• 2009

In order to assess the fault behavior by the geometric analysis of fault slip, the study area between Yangsan city and Shinkwang-myon, Pohang city along the strike of the Yangsan fault is divided into 5 domains($A{\sim}E$ domains) based on the strike change of main fault, the type of fault termination, the cyclic variation of fault zone width, deformation pattern of fault rocks and angular deviation of secondary shears. And, we would apply the relationship between the mode of fault sliding and the resultant deformation texture obtained from previous several experimental studies of simulated fault gouge to the study of the Yangsan fault. To understand sliding behavior of the fault we measured the data of fault attitude and fault slip, and analyzed relationships between the main fault and secondary Riedel shear along the Yangsan fault. The sliding behavioral patterns in each section were analyzed as followings; the straight sections of A, D and E domains were analyzed as the creeping section of stably sliding. In contrast, the curved section of B domain was analyzed as the locked section of stick-slip movement.

• Korean journal of food and cookery science
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• v.28 no.1
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• pp.67-76
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• 2012

This study examined the optimal ingredient mixing ratio for the preparation of steamed cake containing mugwort (Artemisia princeps var. orientalis) powder. After preliminary studies, the following ingredient ranges were determined; 110~129% sugar, 3~8% mugwort powder, 10~25% oil. Among the different mixture designs, the D-optimal design was chosen for analysis. The results of F-test, specific gravity, viscosity, volume and color values (L, a, b), hardness decided a linear model, while the sensory characteristics (color, taste, texture and overall acceptance) decided a quadratic model. The fitness analysis results showed that in all characteristic, the probabilities were significant within 0.05%; thus, the models were accepted as appropriate. The response surface and trace plot results showed that increasing amounts of mugwort powder decreased the brightness, and increased redness and yellowness. As the level of added oil increased, the softness of the cake increased. Cake samples received low sensory evaluation scores when sugar, mugwort powder, and oil were added above their optimal levels. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method presented as: sugar, mugwort powder, and oil at 120.7%, 5.1%, and 16.2%, respectively(flour weight basis). The above results demonstrate the feasibility of adding mugwort powder to sponge cake, and therefore, the commercialization of mugwort powder cake marketed as a functional food is deemed possible.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1025-1034
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• 2017

As the consumption of wheat has increased recently, the number of people who have digestive problems resulting from gluten in wheat has also increased. Teff has an attractive nutritional profile, as it not only gluten-free but also high in dietary fiber, protein, iron, and calcium. Seven samples were prepared for this study. The quality characteristics of gluten-free noodles were evaluated based on pH, salinity, water absorption, turbidity, color, texture properties, tensile strength, and SEM. The pH value was the highest in TF100 with a pH of 6.66 and the lowest in the control with a pH of 6.42. Salinity showed no significant difference among all samples, and it ranged from 0.02~0.04% (p<0.05). Water absorption was the highest in TFX with a value of 66.11%, and the lowest in the control with a value of 44.81%. Turbidity showed no significant difference among all samples, and it ranged from 0.14~0.21 O.D. (p<0.05). While the lightness and yellowness values decreased with an increase in teff flour content, the redness value tended to decrease. The color difference value was the highest in the sample group without gluten. Based on the texture profile analysis, the hardness was highest in the control with a value of 46.74 N and lowest in TF100 with a value of 18.34 N. The springiness showed no significant difference among all samples. The cohesiveness was highest in the control with a value of 0.92 N. The chewiness decreased with an increase in teff flour content. Although the control with gluten had the highest tensile strength at $3.42kg/cm^2$, TFX had considerable tensile strength at $2.30kg/cm^2$. This study demonstrated the processability of gluten-free noodles using teff flour.