• Laser Solutions
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• v.8 no.1
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• pp.9-18
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• 2005

The laser direct writing method using a UV Argon-ion laser is studied for fabrication of waveguide. The laser direct writing system is constructed with a vision camera, a xy-stage, a motion controller and the delivery components of a laser beam. The UV Argon-ion laser has wavelength range of $333.6\~363.8$ nm. A photo-active UV curable polymer for a planar light-wave circuit(PLC) of single mode is used. This polymer is irradiated by Argon-ion laser and developed by a solvent after a post-baking. The optimum laser direct writing condition is obtained experimentally by changing various process parameters such as laser power, writing speed and focal length. The propagation and coupling loss of a optical waveguide was measured as 1dB/cm and 0.6dB/cm, respectively. Also, the minimum width of waveguide of $100{\mu}m$(ZPLW-207) is obtained. Finally, the waveguides of line, bend and branch type are successfully fabricated.

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.473-482
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• 2020

The purpose of this study was to prepare bread added with sea buckthorn (Hippophae rhamnoides L.) berry powder (SBBP) (1, 3, and 5%) using a straight dough method. The quality and antioxidant characteristics of the bread were analyzed. The results indicated that the pH value and dough raising power of the dough decreased and the moisture content of the bread added with SBBP increased compared to that without the SBBP. The crust color of the bread did not change significantly. However, the crumb lightness value decreased and the redness and yellowness value increased respectively to the concentration of the SBBP. The texture measurement indicated that the hardness, gumminess, and chewiness of the bread increased with the addition of the SBBP. The total polyphenol content of the bread supplemented with the SBBP was increased (4.60~16.14 mg GAE/g) compare to the control (1.67 mg GAE/g). Dose-dependent, significant-high DPPH (26.86%) and ABTS (42.52%) radical scavenging activities were observed in the bread with the addition of the SBBP up to 5%. Based on these results, the optimum amount of the SBBP to add for baking bread would be 3% and the SBBP could be considered a functional agent.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.375-383
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• 2009

This study was conducted to measure the total polyphenol contents and DPPH radical scavenging activities of different potato plants parts, varieties, and grades, and by distribution and different cooking conditions. The results were as follows. For the plant parts, total phenolic content and DPPH radical scavenging activity were highest in the flowers followed by leaves and stems, respectively. Among 5 potato varieties, 'Jasim' had the highest DPPH radical scavenging activity and the activity of its pulp was lower than that of its cortex(peel). Regardless of potato grade, the cortexes(peel) of samples had two-fold higher DPPH radical scavenging activity than pulp, and the Grade SS potato had the highest phenolic content. It was also found that the bud ends and stem ends had comparably larger amounts of phenolic compounds in horizontally cut potatoes. Finally, the descending order for DPPH radical scavenging activity, according to different cooking conditions, was as follows: gas oven range-baking, frying, microwave-heating, sauteing, boiling in 1% saline solution, steaming, and boiling in 3% saline solution.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.224.1-224
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• 2003

The production of black rice in Korea has been increasing, as more Koreans are tending to blend black rice with medium-grain rice for serving. This increased production creates an opportunity for developing new products. In this study, the properties of sponge cakes produced from a blend of black rice flour (BRF) and wheat flour (WF) are investigated. Black rice sponge cakes (BRSC) were produced with constant process variables (e.g. baking temperature, fermentation time and BRP content (10, 20 & 30%)). Proximate compositions, farinogram, amylogram and extensogram analyses of BRSC were determined by AACC method. BRSC color was expressed to Hunter L, a and b values using a colorimeter. Sensory properties were evaluated by a trained 5-member panel. Moisture contents in BRSC decreased with increasing contents of BRF, while ash and protein contents were increased. Farinograph and amylograph data did not differ significantly between treatments, while extensograph data decreased with increasing BRF contents. With increasing BRF contents, Hunter L value decreased, while Hunter a value increased. When using 20% of BRP, sensory scores of BRSC were the highest in color, flavor and taste. In conclusion, 20% of BRF would be the optimum amount for producing sponge cake with BRP and WF.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.116-130
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• 2006

This research was accomplished to analyze the preference and the actual using patterns of the bakery products using functional ingredients by subjects' age. This survey was examined by the self-administered questionnaire method for 374 female subjects in Suwon. All respondents preferred breads than confectionaries with functional ingredients. As for the products of cooking ingredients, cookies, roll-cake, cake, chocolate, the preference of teenagers was higher than those of the other groups. Subjects preferred potatoes, fruits, rice and green tea as functional ingredients. Over thirties showed the high preference over beans, vegetables, mushrooms, ginseng and oriental herbs while fruits were highly preferred in teenagers and twenties. The ratio of using the bakery products with functional ingredients once or twice a week was higher in over thirties than those of the other groups. Subjects answered that they generally spent $3,000won\sim5,000won$ on those products. Functionality of products was considered as the more important factor in thirties than in the other groups. The lack of information about these products and functional ingredients was reported by teenagers and twenties. These results would be basic data for marketing or improvement of baking products with functional ingredients.

• The Journal of Information Systems
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• v.25 no.1
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• pp.105-134
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• 2016

Purpose First, this study examines the relationship between characteristics of smartphone banking and trust of smartphone banking. Second, this study investigates the impact of perceived benefit on the trust and usage intention of smartphone banking. Finally, this study considers moderating effect of service quality in the relationships between perceived benefit and trust and usage intention of smartphone-based mobile banking. Design/methodology/approach This research uses the survey method to test its hypotheses, the survey population is smartphone baking users. A software tool called AMOS 17.0 used to analyze the research model. Findings The results showed that characteristics of smartphone banking channel like compatibility, timeliness, and mobility had a positive effect on the trust of smartphone banking. The device familiarity showed a significant positive impact on trust of smartphone banking. While the service quality moderated the relationship between trust and usage intention of smartphone banking, moderating effect of service quality in the relationship between perceived benefit and its usage intention was not significant. The results of this study could provide a theoretical framework to explain customers' decision of smartphone banking and practical implications for banking venders.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.743-750
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• 2010

The influence of various fermenting conditions using Saccharomyces cerevisiae, alone (Control, Single) and in combination with mixed lactic acid-producing bacteria (Combined 1, Mixed, Combined 2), including Bifidobacterium longum, Enterococcus faecium, and Lactobacillus acidophilus on flour sourdough preparation was examined. For the Combined 2 method, starters were incubated separately for 15 h, combined, and then further incubated for 10 h. Fermentation using Combined 2 improved the growth of mixed lactic acid-producing bacteria, but inhibited that of S. cerevisiae. This was also reflected in the extent of the pH reduction in sourdough produced in the Combined 2 step by these organisms. Among biochemical activities, $CO_2$ production and titratable acidity were increased by Combined 2, although the viable yeast counts were decreased. Aroma compounds in sourdough markedly varied according to fermentation conditions.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1125-1125
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• 2001

Micro-scale test methods are producing small-sample size where the conventional physical and chemical tests can not be used (high standard deviation, uncertain sampling conditions, low repeatability). Different small-scale test methods were developed recently for determination of physico-chemical, functional, rheological properties of wheat or wheat dough using miniaturized instruments with sophisticated sample preparation/handling and mechanics (RVA, 2 g mixograph, micro-Z-arm mixer, small-scale noodle maker, micro-baking method etc.). The small-scale methodologies can be used as basic research tools or as technology supported measurements and can be also essential in the early selection for quality traits in breeding programs. The milling as a sample preparation step is essential procedure providing good quality flour or semolina samples from small amount of grain (5-10 g) in a reproducible and reliable way. The aim of present study was to use NIR as quality control tool, and to evaluate the recently developed and manufactured micro-scale lab mill (FQC-2000) produced by Inter-Labor Co. Ltd., Hungary. The milling characteristics of the new instrument were compared to other laboratory mills and the effects of milling action on the chemical composition of fractions were analysed. The fractions were tested with both chemical and near infrared spectroscopic methods. The micro-scale milling resulted significantly different yields, particle size distributions and different fractions from compositional point of view. The near infrared spectra were sensitive enough to distinguish the fractions obtained by different milling procedures. Quantitative NIR calibration equations were developed and tested in order to measure the chemical composition of characteristic milling fractions. Special qualification procedure the PQS (Polar Qualification System) method was used for detecting the differences between fractions obtained by macro and micro-milling procedures. The results and the limitations of PQS method in this application will be discussed.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.533-539
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• 2009

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

• Journal of Embryo Transfer
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• v.27 no.3
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• pp.183-187
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• 2012

Adult stem cell transplantation has been increased every year, because of the lack of organ donors for regenerative medicine. Therefore, development of reliable and safety cryopreservation and bio-baking method for stem cell therapy is urgently needed. The present study investigated safety of dimethyl sulfoxide (DMSO) such as common cryoprotectant on porcine bone marrow derived mesenchymal stem cells (pBM-MSCs) by evaluating the activation of Caspase-3 and -7, apoptosis related important signal pathway. pBM-MSCs used for the present study were isolated density gradient method by Ficoll-Paque Plus and cultured in A-DMEM supplemented 10% FBS at $38.5^{\circ}C$ in 5% $CO_2$ incubator. pBM-MSCs were cryopreserved in A-DMEM supplemented either with 5%, 10% or 20% DMSO by cooling rate at $-1^{\circ}C$/min in a Kryo 360 (planner 300, Middlesex, UK) and kept into $LN_2$. Survival rate of cells after thawing did not differ between 5% and 10% DMSO but was lowest in 20% DMSO by 0.4% trypan blue exclusion. Activation of Caspase-3 and -7 by Vybrant FAM Caspase-3 and -7 Assay Assay Kit (Molecular probes, Inc.OR, USA) was analyzed with a flow cytometer. Both of cryopreserved and control groups (fresh pBM-MSCs) were observed after the activation of Caspase-3 and -7. The activation did not differ between 5% and 10% DMSO, but was observed highest in 20% DMSO. Therefore 5% DMSO can be possibly used for cell cryopreservation instead of 10% DMSO.