• 한국식품조리과학회지
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• 제33권1호
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• pp.20-27
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• 2017

Purpose: The objective of this study was to examine the effects of pork liver levels on the quality characteristics of hamburger patties. Methods: The effects of the addition of livers concentrations from 0% to 20% were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. Results: The increasing pork liver levels from 0% to 20% resulted in increased moisture content, ash content, redness, reduction in diameter, and reduction in thickness of hamburger patties, but decreased the fat content, lightness, cooking yield, shear force and water holding capacity of hamburger patties. The protein content of hamburger patties with different amounts of pork liver showed no significant differences. The hamburger patties with increasing pork liver levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 (treatments with 5% pork liver). Conclusion: Pork liver in the formulation showed similar quality characteristics as compared to control hamburger patties without liver, with best results obtained on adding up to 5% pork liver.

• 동아시아식생활학회지
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• 제26권1호
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• pp.63-72
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• 2016

Asparagus (Asparagus officinalis L.) is a vegetable that has been reported to have a variety of pharmacological effects such as antioxidant and antitumor effects. In order to examine the quality characteristics and antioxidant characteristics of asparagus, asparagus Sulgidduck was prepared with different ratios of freeze-dried asparagus powder (0%, 0.5%, 1%, 2%, 3%, and 4%, w/w). As asparagus powder content in Sulgidducks increased, moisture contents of Sulgidducks decreased significantly. The pH of Sulgidducks decreased with higher amounts of added asparagus powder. Furthermore, the pH of Sulgidduck containing 4% asparagus powder showed the lowest value of 5.98. As asparagus powder content of Sulgidducks increased, L-value (lightness) decreased while a-value (redness) and b-value (yellowness) increased. In texture analysis, hardness and chewiness of Sulgidducks with freeze-dried asparagus powder increased with higher asparagus powder. The cohesiveness of Sulgidducks containing 4% asparagus powder showed the lowest value of 65.72%. Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly with higher levels of asparagus powder content in Sulgidducks. In the sensory evaluation using a 7-point test, Sulgidduck containing 2% asparagus powder showed the highest sensory preference scores. Therefore, the results of this study suggest addition of 2% asparagus powder is the most appropriate ratio for making Sulgidduck with optimal quality characteristics.

• 현장농수산연구지
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• 제25권4호
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• pp.158-164
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• 2024

With the steady growth in the scale of the domestic traditional liquor industry, the interest in makgeolli has also been increasing. As the demand for makgeolli increases, interest in manufacturing differentiated makgeolli by adding additional raw materials such as fruits is increasing. In this study, makgeolli with low storage persimmon juice was manufactured, and the sweet taste of persimmon was imparted without adding sweeteners. Unsweetened, high-quality persimmon makgeolli with an alcohol content of 15% or more was manufactured and its quality characteristics were analyzed. Yeast was selected after producing fermented yeast by treating domestic isolated yeast and commercial yeast. Upon producing fermented yeast, persimmon makgeolli was manufactured by varying the amount of persimmon juice added to the fermented yeast. As a result of analyzing the quality characteristics of persimmon makgeolli, the pH was 4.02-4.25, the total acid (citric acid, %) was 0.30-0.43, the amino acidity (glycine, %) range was 0.05-0.15, and the alcohol content (%) was 15.64-18.48.(p<0.05). Reducing sugar (%) was 1.82-12.68 and total sugar (%) was 1.41-10.42, exhibiting a tendency to increase as the amount of reducing sugar and total sugar and the amount of juice added increased (p<0.05). Considering the sensory characteristics, a sample with 50% persimmon juice added showed a significantly higher residual sugar content, and the residual sugar content had a positive effect on the sensory characteristics. Therefore, 50% persimmon juice was added when making persimmon makgeolli. It is suitable for high-quality, non-sweetened persimmon makgeolli that preserves the taste of persimmon, which suits the consumers'taste.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2000년도 하계학술대회 논문집 C
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• pp.2077-2080
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• 2000

We studied about electrical, chemical and mechanical characteristics of XLPE by dicumyl peroxide(DCP) and trimethylolpropane triacrylate(TMPTA) content ratio. DCP content was changed from 1.0 to 2.5phr increasing 0.5phr. TMPTA content was changed 0.5 to 1.5phr increasing 0.5phr. Thermal analysis (DSC) was carried out in order to observe tendency of 79 according to DCP and TMPTA content. In experimental results, content DCP 2.0phr and TMPTA 1.0phr has highest breakdown strength. Content DCP 2.0phr and TMPTA 0.5phr has lowest dielectric constant. Tendency of Tg did not affected by DCP and TMPTA content. Breakdown strength and Specific inductive capacity was measured.

• 한국디지털정책학회:학술대회논문집
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• 한국디지털정책학회 2003년도 창립학술대회
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• pp.45-57
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• 2003

In recent years, the number of digital content transaction has increased dramatically, in main, owing to the innovation of IT technology. At the same time, it creates new problems which have never been found in traditional transactions. Especially, due to the easy-copy characteristics of digital content, the illegal usage of digital content proliferates. Also the conflicts between seller an d buyer in digital content transactions on cyberspace market take place frequently because contracts were made without face-to-face discussion. The increase of illegal usage and conflict in digital content market would diminish motivation of creators for their work, furthermore break down digital content market on cyberspace. Digital content transaction authentication system would play an important role in creating sound digital content market. Especially, it would make big contribution to reducing the number of conflict between seller and buyer. In this context, the main objective of this study is to suggest operational model of digital content transaction authentication and to explain critical success factors in organizing digital content transaction authentication system.

• 한국식생활문화학회지
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• 제31권3호
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• pp.243-249
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• 2016

The purpose of this study was to investigate the effects of Capsosiphon fulvescens powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour along with the addition of different amounts of Capsosiphon fulvescens powder, and then instrumental characteristics and sensory evaluations were investigated. According to amylograph data, the composite Capsosiphon fulvescens powder-wheat flour samples had increased gelatinization temperatures with increasing Capsosiphon fulvescens powder content; whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L, a and b values decreased with increasing Capsosiphon fulvescens powder content. Besides cooked weight, cooked volume and turbidity of dumpling shell increased as the addition level of Capsosiphon fulvescens powder increase. In terms of textural characteristics, addition of Capsosiphon fulvescens powder increased springiness, chewiness, brittleness, pringiness and adhesiveness. Based on sensory evaluations, the overall preference of dumpling shell with 3% added Capsosiphon fulvescens powder, was more effective than control.

• 한국언어정보학회:학술대회논문집
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• 한국언어정보학회 2007년도 정기학술대회
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• pp.459-470
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• 2007

This study explores the textual characteristics, more precisely the quantity and diversity of nouns, of Japanese prime ministers' Diet addresses. In the field of stylistics, textual characteristics independent of the content have been examined with the aim on detecting the authors, genres, and chronological variations of texts. This study focuses instead on textual characteristics related to the content of texts, namely the quantity and diversity of nouns, because our aim is to analyze texts to better understand two political phenomena: (a) the difference between the two types of Diet addresses delivered by Japanese prime ministers, and (b) the perceived changes made to these addresses by two powerful prime ministers. It is a case study of the microscopic characterization of texts, which has become more and more important with the expansion in the scope of stylistics and the production of a wide variety of new types of texts following the advent of the Web.

• 한국토양비료학회지
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• 제39권6호
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• pp.329-333
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• 2006

유기물 함량이 많은 난지권 제주도의 화산회 토양에서의 수분함량과 토양수분 장력과의 관계를 파악하는 것이 밭작물이 주로 재배되는 제주도 특성상 계획적인 관개관리를 통해 효율적인 물 관리를 가능하게 할 것이므로 이를 위해 본 연구는 토양수분 장력을 실측하지 않고 추정할 수 있도록 유기물 함량이 다른 토색별 토양수분특성곡선을 작성하고자 하였다. 유기물 함량에 차이가 많이 나는 세 가지 색의 토양을 이용해 토양수분 장력별로 토양수분 함량을 측정한 후 scaling 기법을 이용해 토양수분 특성곡선 추정모형을 작성했다. 암갈색, 농암갈색, 흑색으로 구분이 가능한 화산회 토양을 토색별로 살펴보면, 토성이 동일하더라도 유기물함량이 높은 화산회 토양일수록 토색이 진한 경향을 보여 토색에 미치는 유기물 함량의 영향을 판단할 수 있었다. 토색별 토양수분 특성곡선은 흑색토, 농암갈색토, 암갈색토의 순으로 수분 보유능의 차이를 보였으며, 이들도 scaling 기법을 통해 토양수분장력을 dimensionless water content의 멱함수 형태로 단일화 시킬 수 있었다. 또한, scale 변환 수분함량을 이용해 주로 토양수분 특성을 해석하는데 많이 이용되고 있는 van Genuchten 모형에 적용할 수 있는 매개변수들을 토양시료 전체에 대해, 그리고 각각의 토색별로 작성하였다. 이들 함수는 로지스틱(logistic) 형태를 보였다. 결과적으로 토양수분 곡선특성 추정모형은 수리특성의 기본이 되어 농경지에서의 물의 이동특성을 해석하는 밑바탕이 될 것이며, van Genuchten 변수들은 유기물 함량이 높은 지역에서 SWAT 등의 다양한 수문모형들에 적용이 가능할 것이다.

• 한국조리학회지
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• 제24권3호
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• pp.35-46
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• 2018

This study investigated the quality characteristics of makpyeon made of dry milled rice powder according to soaking time. Makpyeon samples made of dry milled rice powder were analyzied with various soacking time, the moisture content, pH, Hunter's color value texture characteristics, attribute difference test and acceptance test. The moisture content of makpyeon did not indicate difference among samples. pH resulted in MS90 showed the lowest moisture content. The L-value (lightness) and a-value (greenness) result in that MS0 showed the highest and decreased according to soaking time. The b-value (yellowness) increased according to soaking time, MS90 showed the highest. TPA resulted in that MS90 indicated the highest hardness, chewiness, gumminess and the lowest adhesiveness. Hardness of makpyeon samples was higher than sulgitteok samples, adhesiveness was lower than those of sulgitteok in each soaking time. Based on attribute difference test, the score of brightness, moistness, glossy, particle size were decreased and firmness were increased according to soaking times. Flavor, taste and mouth feel attribute was stronger in makpyeon samples with the longer soaking time. Acceptance results showed that MS0 and MS30 (soaking for 30 min) were preferred the most. Also limitations and future research directions of this study were discussed.

• 한국지역사회생활과학회지
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• 제28권1호
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• pp.93-101
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• 2017

This study was conducted to assess the quality characteristics and antioxidant activity of yanggaeng prepared with different concentrations of Viscum album extracts (VAE; 0, 1, 3 and 5%). The moisture content ranged from 37.85% to 39.38%, exhibiting no significant differences between the groups. The pH level of VAE 5% added yanggaeng was the lowest, followed in order by 3% and 1% additions. Increasing the amount of VAE in yanggaeng tended to increase acidity. The lightness value of the Hunter color system decreased based on the amount of VAE concentrate added to yanggaeng. As VAE content increased, changes in hardness, gumminess, and brittleness were all significant (p<0.05). Characteristics of cohesiveness and springiness showed no significant differences. Total polyphenol content was the highest in VAE 5% added yanggaeng. Antioxidant activities such as DPPH radical scavenging activity of the control group was 2.29%, whereas groups with added VAE ranged from 7.52~28.05%. As VAE increased, antioxidative activity also increased. In the sensory evaluation, yanggaeng addition with VAE 3% had excellent scores for bitterness, moistness, and overall acceptability. Yanggaengs with moderate levels of VAE 3% are recommended (with respect to overall preference score) to take advantage of the functional properties of VAE without sacrificing consumer acceptability.