• Food Science and Preservation
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• v.22 no.3
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• pp.314-321
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• 2015

This study was conducted to investigate the quality and characteristics of semi-dried persimmons soaked in different concentrations of sugar solution and stored at $7^{\circ}C$ for 20 days. The L value and chroma value were significantly higher in S5 and S10 compared to the other concentrations of sugar solution. The ${\Delta}E$ and browning degree were increased according to the increase in concentration of sugar solution. Total sugar, reducing sugar, and sugar free contents were higher in the control (semi-dried persimmon) than those in S0, but they increased according to the increase in concentration of sugar solution. Polyphenol oxidase and peroxidase activities were decreased according to the increase in sugar solution concentration, which were highest in S0 among other semi-dried persimmons soaked in sugar solutions. Total ascorbic acid content was highest in S10 (12.29 mg/g), followed by S0 (2.54 mg/g), S5 (7.76 mg/g), S15 (6.05 mg/g), and S20 (5.05 mg/g). Total polyphenols, flavonoids and proanthocyanidins contents were the highest in S10 compared to other semi-dried persimmons soaked in sugar solutions. Furthermore, the same tendency was observed with DPPH radical scavenging ability. These results showed that 10% sugar solution could be applied to semi-dried persimmons in order to achieve high quality, nutritional value, and browning inhibition.

• Food Science and Preservation
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• v.24 no.2
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• pp.181-186
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• 2017

This study was conducted to investigate the weight loss, firmness, external color and vitamin C (VC) content of tomatoes (Lycopersicon esculentum) using non-destructive method to measure identical tomato samples during 15 days storage at low temperature and high humidity. Tomatoes were harvested at the light red stage, sorted, box packed and then stored in thermo-hygrostat ($10{\pm}1^{\circ}C$, $90{\pm}10%RH$). The quality changes in weight loss, firmness and external color were measured every 3 day interval. Weight loss was increased by $1.13{\pm}0.15%$, but it may not be considered to affect quality. Surface color of fruit was changed, especially in lightness and hue angle value. The color values were analyzed by analysis of variance (ANOVA), and the results were significant (p<0.001). Firmness of fruit declined during storage, but it did not decrease in direct proportion. On the storage of day 15, firmness was decreased to 40% of initial state. At last, all the experiment data are summarized and the relationship between firmness and weight loss is analyzed to construct a linear regression mathematical model that can predict the weight loss with the firmness value measured by non-destructive method. This research result could be useful in helping tomato exporters and suppliers to get real-time quality factor by using proposed method and regression model.

• Journal of dental hygiene science
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• v.8 no.4
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• pp.255-260
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• 2008

The purposes of this study were to examine the effect of 35% hydrogen peroxide (HP) bleaching agent on the changes in physical and chemical characteristics of tooth. The bleached teeth showed an apparent color changes. The whiteness increased linearly within the tested period as the period of bleaching increased. The microhardness between bleached groups after bleaching showed any statistically significant difference according to the paried t-test. The bleached enamel surface showed any apparent morphological changes compared to the enamel which was stored in distilled water only. The difference of the total mineral contents for the distilled water and hydrogen peroxide did not show statistical significance. These results demonstrated that bleaching using 35% hydrogen peroxide were adversely affects application time of experimental group and may confirm the safety of using these agents for a short time in dentist-monitored bleaching.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.383-387
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• 2000

To investigate availability of color value as quality standard for grading of salt-fermented fish sauces, the effect of storage period, dilution ratios, additives (glucose, MSG, IMP) and pigments (caramel and tar) on the changes of color value were measured by spectrophotomeky. The highest absorbance was scanned at 453 nm in fish sauces (anchovy and northern sand lance) without regard to storage periods, dilution ratios, pigments and additives. Absorbance at 453 nm was gradually increased during storage in fish sauces, and absorbance of northern sand lance sauce was higher than that of anchovy sauce during fermentation. There were almost no differences according to concentration of additives in fish sauces added additives during storage. But in case of fish sauces added pigments, absorbance increase of fish sauces added tar pigment was faster than that of caramel pigment during storage. The results suggest that color value is inadequate as quality standard for grading of salt-fermented fish sauces.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.127-136
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• 2017

Purpose: This study examined the effect of different gluten-free flours on the properties of cookies. Methods: Each gluten-free cookie was made from wheat, brown rice, buckwheat, corn, sorghum, teff, or black rice. Results: Baking loss was highest on sorghum (18.85%) and the lowest on teff (12.73%). The spread factor was highest on brown rice (8.20) and lowest on corn (7.60). The density was similar in all samples (1 g/mL). pH was the highest on buckwheat (6.45) and lowest on wheat (5.96). While L-value, a-value and b-value were lowest on black rice, the ${\Delta}E-value$ was the highest on black rice (35.57). The hardness was highest on wheat (30.28 N) and lowest on teff (14.87 N). The polyphenol and flavonoid content was the highest on buckwheat ($25.97{\mu}g\;GAE/mg$) and the flavonoid content was the highest on black rice ($24.33{\mu}g\;QE/mg$). The DPPH IC50 value was highest on wheat ($352.41{\mu}g/mL$) and lowest on black rice ($33.59{\mu}g/mL$). The ABTS $IC_{50}$ value was highest on wheat ($349.30{\mu}g/mL$) and lowest on black rice ($57.72{\mu}g/mL$). The results of the sensory properties revealed color to be highest on corn (7.33). The top grain was similar in all the samples (5.43-6.57). Flavor was highest on black rice and teff (6.43-6.48). The softness was the highest on wheat, sorghum, teff, and black rice (6.48-7.05). Sweetness was highest on sorghum, teff, and black rice (6.19-6.71). The overall preference also was highest on sorghum, teff, and black rice (6.14-6.48). Conclusion: Gluten-free flours can improve the quality characteristics and antioxidant activities of cookies.

• Korean Journal of Medicinal Crop Science
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• v.10 no.1
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• pp.24-28
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• 2002

Effect of pretreatment processing (peeling time, drying temperature, sample type) on the quality of hot air drying peony roots was investigated. Peony roots were peeled for 0, 10, 20, 30, 60, 90 and 120 minute in the peeling machine after water washing. Sample types were whole or cut (thickness of 3mm). Temperatures of hot air drying were 30, 40, 50 and $60^{\circ}C$ The level of water contents in dried sample was $14{\sim}15%$. Drying time was muth reduced as the peeling time, cutting sample types and higher temperature. Contents of paeoniflorin were maintained highest amount (3.48%) in the non-peeling cut sample dried at $30^{\circ}C$ and lowest amount (2.29%) in the 120min-peeling whole one dried at $60^{\circ}C$. Skin color of dried peony roots was heavily discolored in the sample of non-peeling whole type dried at $60^{\circ}C$ and the color was dark brown $({\Delta}E\;was\;46.1)$. When considering shortening of drying time, preservation of active compounds and maintenance of color, the best pretreatment method of drying in peony roots was non-peeling, cut type processing.

• Journal of Conservation Science
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• v.28 no.1
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• pp.21-27
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• 2012

In the Chosun period, the noble class usually buried the dead bodies in the lime-covered tomb. Recently their costumes are excavated while maintaining the shape. However, the textiles discovered from the inside have been degradated by a body and moisture. To conserve these textiles one of the most important thing is how to clean these textiles right after the excavation. The purpose of this study is to examine the effects of wet cleaning to minimize the color change of textile remains. For this purpose, silk and cotton were dyed with natural dyes (7 red, 1 blue, 6 yellow, 4 green and 4 purple colors), then they were kept for 6 months with pork meat at $10^{\circ}C$, and were washed by four cleaning solutions (water, anionic surfactant (SDS), non-ionic surfactant (Triton X-100) and natural surfactant (saponin)) at $20^{\circ}C$ and $40^{\circ}C$. The color change was evaluated by color difference (${\Delta}E$) between non-treated and after washed samples. From the results, it was found that the color changes are significantly different depending on the washing temperature, textile material, the cleaning agents and the type of dyes.

• Journal of Astronomy and Space Sciences
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• v.29 no.2
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• pp.151-161
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• 2012

An intensive analysis of 148 timings of V700 Cyg was performed, including our new timings and 59 timings calculated from the super wide angle search for planets (SWASP) observations, and the dynamical evidence of the W UMa W subtype binary was examined. It was found that the orbital period of the system has varied over approximately $66^y$ in two complicated cyclical components superposed on a weak upward parabolic path. The orbital period secularly increased at a rate of $+8.7({\pm}3.4){\times}10^{-9}$ day/year, which is one order of magnitude lower than those obtained by previous investigators. The small secular period increase is interpreted as a combination of both angular momentum loss (due to magnetic braking) and mass-transfer from the less massive component to the more massive component. One cyclical component had a $20.^y3$ period with an amplitude of $0.^d0037$, and the other had a $62.^y8$ period with an amplitude of $0.^d0258$. The components had an approximate 1:3 relation between their periods and a 1:7 ratio between their amplitudes. Two plausible mechanisms (i.e., the light-time effects [LTEs] caused by the presence of additional bodies and the Applegate model) were considered as possible explanations for the cyclical components. Based on the LTE interpretation, the minimum masses of 0.29 $M_{\odot}$ for the shorter period and 0.50 $M_{\odot}$ for the longer one were calculated. The total light contributions were within 5%, which was in agreement with the 3% third-light obtained from the light curve synthesis performed by Yang & Dai (2009). The Applegate model parameters show that the root mean square luminosity variations (relative to the luminosities of the eclipsing components) are 3 times smaller than the nominal value (${\Delta}L/L_{p,s}{\approx}0.1$), indicating that the variations are hardly detectable from the light curves. Presently, the LTE interpretation (due to the third and fourth stars) is preferred as the possible cause of the two cycling period changes. A possible evolutionary implication for the V700 Cyg system is discussed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.743-749
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• 2016

We compared two different processing methods for preparing high quality frozen in-shell baby clam products. In the first method, sand and mud were removed from the clams, then they were vacuum packed in polyethylene film, boiled at $97^{\circ}C$ for 6 min, and snap frozen in a cold air blast freezer (sample 1). The second processing method was similar, except the boiling process was excluded (sample 2). Both frozen products were boiled for 4 min, and then shucked and minced. Various quality metrics, such as the opening rates of shells, chemical composition, pH, volatile basic nitrogen (VBN), salinity, thiobarbituric acid (TBA), amino-N, total amino acids and free amino acids were measured, and sensory evaluation was conducted. The opening rates of shells of sample 1 and sample 2 were 98.3% and 4.67%, respectively. The proximate composition of sample 1 and sample 2 was 75.2% and 78.7% moisture, 19.7% and 16.2% crude protein, 2.45 and 2.2% crude lipid, 2.8% and 2.1% ash, and 2.1% and 1.9% salinity, respectively. The L, a, b and ${\Delta}E$ values were similar: 48.6 and 49.2, 3.9 and 3.9, 15.7 and 15.5, and 50.7 and 50.1 for sample 1 and sample 2, respectively. The sensory evaluation score of sample 1 was higher than that of sample 2. Sample 1 was deemed to be superior to sample 2; therefore, we determined that the boiling process is needed for manufacturing high-quality frozen clam products.

• Restorative Dentistry and Endodontics
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• v.24 no.4
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• pp.585-603
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• 1999

Esthetic availabilities used as an esthetic restorative maternals can be determined by the optical coincidence among materials, enamel and dentin. Enamel is highly translucent. That's why esthetic materials need to correspond the close translucency of enamel. But the translucent materials are affected by the background color. So it should be predicted that the color of estorative materials depend on the any thickness and the spectral reflectance of the background on which they are placed. The object of this investigation, under above hypothesis, was to determine and analyze how they affect the final color according to the thickness, translucency and background color (white, black and dentin) fill three commercial light cured composite resins(Charisma, Spectrum TPH and Z100). And correlation was analyzed to find out the possibility of the prediction when using the certain background color and thickness of materials. Followings are the result 1. The I shade of CHA showed the lowest contrast ratio($Co_7$) while the B3 shade of Z100 showed the highest contrast ratio(p<0.05). 2. The value of $L^*$ and $b^*$ on the white and dentin background is increased with decreasing thickness. And there are significant relationships between increasing thickness and each value(R>0.085). But there is a little change of $L^*$ and $b^*$ value on the black background regardless of the thickness(p>0.05). 3. For the $a^*$ value, there was little difference in values as a function of thickness and changed irregularly regardless of thickness in all background. 4. The pattern of increasing value of $L^*$ and $b^*$ with decreasing thickness was similar to the group of white and dentin background. In both dentin one showed lesser change of value. 5. The values of $L^*a^*b^*$ measured on the different background with same thickness showed the recognizable color difference(${\Delta}E^*$>2) when the thickness was below 2.6mm. 6. Contrast ratio was increased with increasing thickness with significant relationship (R>0.9). 7. Spectral reflectance of composite resins that calculated from Kubelka-Munk equation was showed little difference compared with observed value w1th decreasing thickness.