• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.337-344
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• 2008

This study was conducted to investigate the quality characteristics of Sulgidduk with different ratios of sunflower seeds (0, 3, 6, 9, 12%), stored over 3days. As amount of sunflower seed content increased, moisture contents decreased $41{\sim}36%$. The L-value decreased with increasing seed content, while a- and b-values increased. Mechanical evaluation revealed that hardness was highest at 0% and lowest at 12% seed content during the storage period. Adhesiveness was highest at 0% seed content, decreasing with increasing seed content on the first day, while cohesiveness did not show significant differences with or without seed content. Springiness increased with increasing seed content, while gumminess and chewiness decreased with increasing seed content. Results of sensory evaluations showed that color and flavor increased with addition of sunflower seed, with softness, moistness, chewiness and overall-acceptability being highest at 6% seed content. In conclusion, results prove that Sulgidduk with 6% of sunflower seed content is the best.

• Management & Information Systems Review
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• v.6
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• pp.187-204
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• 2001

As a competition between a country and a company becomes fierce and the quality information, reliability and quality guarantee of a product are more emphasized, quality has become an important strategic task of a company. A company today has a strategic quality management system for quality improvement in order to perform such a strategic task. The content of this are as follows. Classify the types of quality strategy of our manufacturing companies when the necessity of a strategic quality management increases in order to adapt to a rapidly changing management environment and study the characteristics of a quality management activity factor of quality strategy. The content and meaning of this analysis are summarized as follows. Confirmed qualify management activity in which quality strategy could be used by analyzing the effects by tendency of a quality management activity factor by quality strategy. It was a product/service factor that a quality management activity factor contrasted most clearly by tendency of quality strategy. Also, it can be said that this study set the foundation of quality strategy of our manufacturing company in a methodological way because this can be used in developing the theory and model of quality management and in verifying them by confirming and embodying the main area for successful quality management through comparing and analyzing factors related with main areas of quality management.

• Horticultural Science & Technology
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• v.35 no.3
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• pp.300-313
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• 2017

'Unicon' cherry tomato (Solanum lycopersicum) is one of the most highly perishable horticultural crops due to its high water content and respiration rate. This study was carried out to assess the effect of continuous application of $CO_2$ (control [air], 3%, and 5%) on the quality and shelf life of cherry tomato fruits stored at $10^{\circ}C$ and $85{\pm}5%$ relative humidity (RH) at two maturity stages (pink and red). Continuous application of $CO_2$ did not affect the soluble solids content (SSC) or titratable acidity (TA) of the fruit at either maturity stage during storage. However, there was a significant difference among treatments in terms of flesh firmness, cell wall thickness, pectin content, vitamin C content, skin color, lycopene content, weight loss, ethylene production rate, respiration rate, and acetaldehyde and ethanol production. Fruits treated with 5% $CO_2$ maintained their high quality with regards to vitamin C, skin color ($a^*$), lycopene content, weight loss, physiological parameters (ethylene production rate, respiration rate, and volatile compounds), flesh firmness, cell wall thickness, and pectin content at both maturity stages compared with 3% $CO_2$ treatment and the control. Continuous application of $CO_2$ (5%) reduced the ethylene production rate and the production of volatile compounds during storage. Therefore, cherry tomato 'Unicon' fruit can be stored for two weeks without losing fruit quality at both maturity stages under continuous application of 5% $CO_2$ as a postharvest treatment.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.459-469
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• 2013

This study was performed to estimate the salt content and evaluate the nutritional quality of free lunch meals served by welfare facilities for the elderly. We collected food items from 8 welfare facilities in Gyeonggi-do, and calculated the total salt content from the salinity and weight of individual food items. The average salt content from lunch meals was 5.68 g, which was over the recommended daily salt intake by the WHO. The greatest contributor to the salt content among the menu groups was soup and stew (37.5%). Soup, stew, deep-fried foods, and sauces were major sources of salt, while the most salty dishes were sauces, deep-fried food, salt-fermented food, and kimchi. The nutrient content was sufficient, except for calcium in both men and women, which was equal to approximately 1/3 of the dietary recommended intakes (DRIs) for Korean adults of their mean age. In addition, the index of nutritional quality (INQ) and nutrient adequacy ratios (NAR) of most nutrients were satisfactory, except for those of calcium and sodium. The INQs of calcium and sodium were 0.64 and 4.41, respectively, while the mean adequacy ratio of a meal was 0.95. These results suggest that multilateral efforts to lower sodium intake be considered and calcium sources be added, in order to improve the quality of meals served to the elderly at welfare facilities.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.157-167
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.

• Journal of the Korea Institute of Building Construction
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• v.14 no.1
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• pp.11-20
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• 2014

This research examined the effect of the quality of aggregate on concrete workability and compressive strength through an investigation into regional aggregate used in domestic ready mixed concrete plants. Through the research, it was found that aggregate for ready mixed concrete shows poor quality overall. The main factor of deterioration in the quality of the concrete is the particle size of fine aggregate and fine particle content in coarse aggregate. The quality of aggregate significantly influences concrete's workability, which is defined based on 0.08mm passage related with powder and absorption. In addition, poor aggregate quality leads to increased water content in concrete to secure workability, which is related with a decline in the compressive strength and durability of concrete.

• Journal of the Korean Applied Science and Technology
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• v.28 no.4
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• pp.431-437
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• 2011

Transparent liquid crystal gels with high oil content by fatty acid soap were investigated. The solubilization efficiency of the mineral oil was dependent on the process. The process of dropping water part into the solution of oil and surfactant was more efficient than the process of dropping water part into the surfactant solution and after that dropping oil. The fatty acid soap could not solubilize the high oil content, but under the certain range, addition of CDE (Coconut Diethanolamide), Arlacel 165 (Glyceryl Stearate/PEG-100 Stearate) and cetostearyl alcohol helped solubilize the high content oil. Also, the glycerin and water content had influence on the solubilization. Especially, higher oil content gel showed elastic feature.

• Proceedings of the Korea Concrete Institute Conference
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• 2005.11a
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• pp.367-370
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• 2005

In this study, air meter method and capacitance measurement method to apply economically at quality control of ready-mixed concrete among various unit water content measurement technique was selected. Then, it was evaluated estimating performance of unit water content according to the change of water-binder ratio and unit water content. Also, it was examined influence about error occurrence of unit water content by change of properties of used materials. Finally, based on this study, it was proposed fundamental data to utilize measurement technique of unit water content to quality control. of ready-mixed concrete in construction field.

• Proceedings of the Korea Concrete Institute Conference
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• 1993.10a
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• pp.132-137
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• 1993

The purpose of this study is to evaluate the quality characteristics of concrete using super plasticizer which is on the market within the country. For this purpose, nine kinds of super plasticizer are compared and analyzed for the slump , air content, unit weight, water-reducing percent and ratios of compressive strength with admixture content. As a result, the optimum quantity of admixture content were obtaining for ordinary and high strength concrete using super plasticizer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.8 no.1
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• pp.9-14
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• 1979

The consumption of catchup is increasing due to the raising of income level and food industry and westernization of dietary life followed by economic growth. In this paper I picked up three kinds of food produced by two foreign food companies and three kinds of food by two domestic companies. The average results by experimentation on the nutritive ingredients and the standard quality was as follows; A. Nutritve ingredients; 1) Water content a) Domestic 68.3% b) Foreign 69.1% 2) Protein content a) Domestic 2.2 g b) Foreign 2.1 g 3) Fat content a) Domestic 0.1 g b) Foreign 0.1 g 4) Carbohydrate content a) Domestic 25.1 g b) Foreign 24.6 g 5) Mineral content (Ash) a) Domestic 4.4 g b) Foreign 3.9 g 6) Calcium content a) Domestic 33.5 mg b) Foreign 24.2 mg 7) Phosphorus content a) Domestic 16.1 mg b) Foreign 24.2 mg 8) Vitamin C content a) Domestic 14.6mg b) Foreign 16.0 mg B. Standard quality 1) Remains after evaporation a) Domestic 41.7% b) Foreign 38.4% 2) Free mineral acid content a) Domestic none b) Foreign none 3) Tar chromatophore a) Domestic $trace(Acid)^+$ b) Foreign none 4) Heavy metalic $elements^*$ 5) Sodium chloride content a) Domestic 3.3% b) Foreign 3.3% 6) pH level a) Domestic 3.83 b) Foreign 3.76 + The tar chromatophore elements could not be accurately measured by chromatography. * The heavy metalic elements were both under safety levels in the domestic and foreign products.