• Textile Coloration and Finishing
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• v.29 no.3
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• pp.115-121
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• 2017

Demands for nylon suede as an artificial leather are increasing due to its functionality and aesthetics. To achieve high value added nylon suede based on green technology, this study was carried out in order to obtain useful data for the nylon suede fabrics with eco-friendly dyeing process by a pad-steam method instead of a dip dyeing process using sulphur black dye to reduce the industrial waste of water. The dyeability of the nylon suede was investigated according to reducing temperatures, dye concentrations, and reducing agent's concentrations. Throughout the results of the CIE $L^*a^*b^*$ and Munsell values, the optimized dyeing conditions of the nylon suede using sulphur black dye are $70^{\circ}C$ of dyeing temperature, 30% o.w.f. of dye concentration, and $9g/{\ell}$ of reduction agent concentration, respectively. Furthermore washing colorfastness, light colorfastness and perspiration colorfastness were achieved in the range of 4-5 grades.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.935-942
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• 2009

For the economical use of the medicinal effects and functionality of Chrysanthemum indicum L (gamkug) this study analyzed the physicochemical and sensory characteristics of juak (tradition Korean rice cakes such as backed rice cakes) prepared with different levels of Chrysanthemum indicum L. powder (0, 1, 2, 3, 4, 5%). The diameter of the juak increased with increasing levels of the added gamkug powder, whereas the height decreased with increasing amount of the powder. The Hunter colorimeteric L-values of the dough and gamkug-juak decreased as the amount of gamkug powder increased. Hunter a and b-values both increased with increasing levels of the gamkug powder. Textural characteristics results for the gamkug juak dough indicated increasing hardness and, chewiness values as the amount of gamkug powder increased. After cooking, there were decrease in hardness and chewiness as the amount of gamkug powder increased. Springiness, cohesiveness, brittleness were not significantly different as the level of gamkug powder increased. According to sensory evaluation results, appearance, color, and flavor showed significantlyn (p<0.001) higher scores as the addition level of gamkug powder increased. The 2~4% addition of gamkug powder presented significantly (p<0.001) higher scores for non-oily and herb taste. There were no significant differences in the sensory texture results among all treatments of the juak. After taste was deemed best for the containing 3% gamkug powder. Overall, the optimum addition level of gamkug powder was proposed as 3% in glutinous flour for attributes of appearance, taste, flavor, texture, and the overall acceptability of the product.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.781-790
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• 2015

Germinated brown rice (GBR) flour (0%, 25%, 50%, 75% and 100%) was added to brown rice (BR) and white rice (WR) flours and the densities of pound cake batters, morphology, color value, textural properties, sensory preference test, and hardness during storage were investigated, in order to develop health functional gluten-free rice pound cakes with high nutritional value. The rice was milled with the newly developed rice milling method. The entire shape and cross section of all cakes were symmetrical and desirable. The density of pound cake batter and weight of cake increased with addition of increasing GBR. Specific volume was not significantly different (2.1-2.4 mL/g). Textural properties of cakes between WR-GBR and BR-GBR showed different trends with adding GBR. On the sensory test, overall quality of rice pound cake did not significantly differ between rice flour types. Hardness of rice pound cakes and brittleness decreased with increasing addition of GBR flour. The hardness and the peak intensity at $2{\theta}=17^{\circ}$ decreased with increasing addition of GBR. The results, that addition of GBR flour improved the nutrition value and functionality of gluten free rice pound cakes and prevented staling of rice pound cakes during storage.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.406-412
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• 2010

This study was conducted to investigate the effects of saltwort on the quality characteristics of tofu. In addition, we examined the potential for commercialization of tofu containing saltwort. For this study, saltwort was added to tofu at 0%, 4%, 8%, 12%, 16% and 20% and quality and sensory tests were administered. Analyzing the mineral contents of saltwort juice, K was present in the greatest amount, followed by Mg, P, Ca, and F (in decreasing order). There were significant differences in yield rates and turbidity between the groups. Acidity was highest in the control group, and acidity and volume of tofu tended to decrease with an increase in saltwort powder. L value and a value decreased as the content of slaltwort powder increased, but b value increased with increasing saltwort powder concentration. Hardness, chewiness, and gumminess were rated higher in the control and the 4% supplement groups than the others groups. In the sensory evaluation, cross section and soybean flavor were the highest in the 4% saltwort supplement group, and the presence of an "off-flavor" increased with the content of saltwort powder. The saltiness score was highest in the 20% supplement group. The 4% and 8% supplement groups were favored in the "feel after swallowing" assessment. Softness was the lowest in the 20% supplement group, and the 4% supplement group had the highest overall acceptability. As demonstrated by these results, the addition of saltwort positively affected the overall sensory evaluation of tofu and supplementation with saltwort at 4% and 8% might be considered the most appropriate choices. In conclusion, saltwort tofu expected to increase the functionality of new products, particularly with respect to product variety and health improvement.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.284-290
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• 2014

The purpose of this study was to analyze the sensory and mechanical characteristics, moisture content and color values of Sulgidduk added with different amounts of 4 types of tangerine peel powder; 0% (TP-0 group), 1% (TP-1 group), 2% (TP-2 group), 3% (TP-3 group), and 4% (TP-4 group). As a result of analysis the texture of Sulgidduk tangerine peel powder, its hardness, springiness, cohesiveness and gumminess increased, whereas adhesiveness, chewiness did not have significant differences. The moisture content of Sulgidduk with tangerine peel powder ranged from 37% to 39%. The L-value of the color decreased with an increase in tangerine peel powder; however, the a-value and b-value of the color increased with an increase in tangerine peel powder. According to the sensory evaluation, TP3 had the highest values in color and moistness. Based on the results, it is considered that the most desirable ratio is tangerine peel powder TP3. Thus, the importance of the overall scores for taste and CP3 deems the results of treatment, which were highly appreciated. CP3 treatment and the overall acceptability chewy sweet in taste and was rated significantly higher. Hence, the results of the study support the benefits of tangerine peel powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of a further increase in Sulgidduk with tangerine peel powder, without causing an adverse quality effect, remains for future study.

• Journal of the Korea institute for structural maintenance and inspection
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• v.20 no.1
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• pp.33-40
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• 2016

In this study, using the Cost Prediction Model and Performance Prediction Model have developed a way to estimate future management costs and performance for bridge and tunnel by Network Level. Studies to date have primarily focused on the single facility, it is difficult to apply to the analysis of the Network Level. This study, items used as an index of 'Special Act for the Safety Control of Public Structures' was added to Usability and Functionality to Status. Action period and annual budget for each facility can be estimated through the Basic and Advanced analysis. In addition, we verified the technical feasibility through case analysis.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.55-62
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• 2016

As interest in health has recently increased, many researchers have investigated the utilization of functional foods by confectioneries and bakeries. However, research on loaf bread containing beets has not been conducted. To investigate the optimal ratio of beet in loaf bread containing beet powder, characteristics of loaf bread according to 2%(B2), 4%(B4), and 6%(B6) beet powder per wheat flour were examined. The experimental results were as follows. Fermentation rate was reduced as content of beet powder increased compared with the control, whereas pH levels of dough and loaf bread significantly increased as content of beet powder increased. As content of beet powder increased, volume of loaf bread decreased, whereas specific volume increased. There was no significant difference in volume of loaf bread between the samples. As far as color changes are concerned, as content of beet powder increased, L value decreased, whereas a and b values increased with significant differences between the samples. Characteristics were examined by sensory evaluation of loaf bread containing beet powder. Color of inner texture and peel color of loaf bread significantly increased as content of beet powder increased. Size of air pores was largest in B4, and there was no significant difference in the uniformity of loaf bread between the control and experiment groups. As content of beet powder increased, rigidity of bread was reduced. Control showed the highest elasticity, whereas moisture level was highest in B2 with no significant differences between the samples. The flavor of beet was stronger as content of beet powder increased. In the preference test, B4 showed the highest preference scores for texture, flavor, taste, and overall likeness but not appearance. The experimental results showed that B4 among all control and experimental groups had the most suitable baking characteristics and an optimum content of beet powder. Therefore, B4 can be considered as the most appropriate for making loaf bread containing 4% beet powder in terms of physical and sensory characteristics. This is a new product that satisfies overall sensory preferences and has improved functionality.

• Food Science and Preservation
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• v.20 no.4
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• pp.495-501
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• 2013

The principal objective of this study was to determine the quality characteristics of a tofu (soybean curd) with added Lagocephalus lunaris powder (LLP). The moisture, crude ash, crude protein, and crude lipid contents of the used LLP were 6.20%, 1.04%, 74.55%, and 1.20%, respectively. The yield and turbidity of tofu increased according to the increase in the quantity of LLP, whereas the pH decreased with the increase in LLP. The L value decreased as the amount of LLP in the formulation increased, whereas the a and b values of the tofu increased. Furthermore, the hardness, chewiness, and brittleness significantly increased as the level of LLP increased. In terms of overall acceptability, the preferred tofu samples contained 0.5% LLP. These results suggest that the LLP can be applied to tofu (soybean curd) in order to achieve high quality and functionality.

• Journal of Fashion Business
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• v.18 no.5
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• pp.159-170
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• 2014

Recent concerns about the PFOA(perfluorooctanoic acid), have been increasing, which is generally applied in the water-repellent finishing process of textile products. It has been proven through animal testing to be harmful to humans, as possible carcinogens and neuro-toxic material. Thus U. S. Environmental Agency has gone as far as requiring the material to be eliminated in its entirety by 2015. As a viable alternative to this water-repellent finishing agent, the development of C6 product is gaining its popularity. The effects of PFOA finishing on the silk fabrics were examined, and we reviewed parameters of the needed process for optimizing appearance and functionality of silk fabrics treated with eco-friendly water-repellent finishing agent. Cross-linking agent affected the most on black color of reactive ink, among the physical properties. The contact angle reading was the highest in $8g/{\ell}$ of concentration for all fabrics. All the fabric specimens, subjected to the DTP and water repellent finishing, exhibited higher stiffness, where rayon specimen showed the highest, compared to the untreated specimens. The results may provide basic information leading to the development of value-added silk fabrics with water-repellency without excessive deterioration of the delicate appearance and inherent soft touch.

• The Journal of the Korea institute of electronic communication sciences
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• v.11 no.6
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• pp.591-596
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• 2016

This paper presents a study on the subject for the design and implementation of high-speed frequency hopping RF transceiver used for tactical communications systems. Jump the transmission / reception frequency of the L-band to hop tens per second is possible by maximizing the immunity to interference, and is applicable to communication systems having a charging rotation function. To high-speed frequency hopping it is necessary to apply the necessary fast frequency hopping scheme DDS Driven PLL added. In this paper, the RF transceiver design and simulation analysis capabilities with fast frequency tactical communication systems, were implemented after the main test for functionality and performance. Was demonstrated hop high-speed jump tens per second through a test, the main transmission output, were measured RF key performance, such as received noise figure, by using the VSG and VSA generates a ${\pi}/4$ DQPSK modulated signal constellation and by EVM measurement that there is no problem in applying the communications system described above was pre-validated.