• Korean journal of food and cookery science
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• v.18 no.3
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• pp.275-279
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• 2002

This study was carried out to investigate the effects of soybean oil and salt on the mechanical texture and sensory characteristics of Dongbu-Mook (Cowpea Starch Gel). As the amount of the soybean oil was increased, the hardness and chewiness of the Mook were decreased. But there were no significant difference in the cohesiveness and springiness. While the Mook samples made with commercial Dongbu-Mook flour didn't show a significant difference, those made with lab-manufactured Dongbu-Mook flour without salt showed higher hardness, chewiness than the ones with salt. The Mook made of commercial Dongbu-Mook flour was found to be higher in the hardness and lower in the cohesiveness than the one made of lab-manufactured Dongbu-Mook flour. In sensory evaluation, as the amount of soybean oil was increased, all the samples showed higher yellowness and greasiness, and lower clarity, hardness and chewiness. For the samples with salt, the yellowness was high, and the hardness was low. The Mook samples made with lab-manufactured Dongbu-Mook flour had low chewiness. There was no significant difference in the clarity and greasiness. Overall, the Mook samples made with commercial Dongbu-Mook flour showed the best quality, when soybean oil was not added and salt was added. For the Mook made with lab-manufactured Dongbu-Mook flour, the sample with 2% oil and salt was the best.

• Journal of the Korean Society of Clothing and Textiles
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• v.24 no.4
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• pp.530-537
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• 2000

The purpose of this study is to develop the measuring tool that can grasp the relationship between body and pattern, the result can be directly digitalized and developed as the pattern as body form is. There are 6 measurements; 1) the width of front and rear neck 2) the slant degree of shoulder 3) the degree of protrusion of breasts and scapulae 4) the separation of front and rear board 5) space between body and clothes 6) vertical strand in the clothes Developed measuring tool is handy in un. in which points of body to be measured are small, and it has the capability of designing the high fitness for body. The measurer developed through this study is named as $\ulcorner$Somato-pattern Measurer$\lrcorner$, size paper is named$\ulcorner$Somato-pattern Paper$\lrcorner$and the pattern made by$\ulcorner$Somato-pattern Measurer$\lrcorner$is named$\ulcorner$Somato-pattern$\lrcorner$respectively by our team. The result of this study is thought to make a great contribution to solving the various problems which can be derived in the time of pattern design because of the difference of physical forms in the same size as well as the difference between the factor of size and that of form in body.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.269-278
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• 2007

The purpose of this study was to investigate the taste and quality of persimmon leaves cakes with different-ly added(0, 4, 8, 12, 16%) persimmon leaves powder. The findings of this study were as follows; First, the proximate composition contents of persimmon leaves powder were analyzed as composed of 6.30% moisture, 19.20% crude protein, 2.80% crude fat, 18.93% crude ash, and 35.91% dietary fiber. Second, the specific gravity of sponge cakes was significantly increased with the amount of persimmon leaves powder added. As added percentage of persimmon leaves powder increased, L and b values were decreased and the color value was increased. Third, specific loaf volume was decreased as the percentage of persimmon leaves powder added increased. There was no significant difference in terms of baking loss percentage. Fourth, hardness and gumminess was increased as the percentage of persimmon leaves powder added increased in terms of textural characteristics. There was no significant difference of cohesiveness and springiness among samples. Fifth, the group of eight percent persimmon leaves powder added has the highest in color, flavor, taste, texture, and overall acceptance in sensory evaluation results. In conclusion, the sample group with 8 percent persimmon leaves powder added gave the best taste and quality to sponge cakes in this study.

• Journal of Dairy Science and Biotechnology
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• v.38 no.2
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• pp.59-69
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• 2020

This study was conducted to evaluate the chemical and organoleptic properties of some dairy products supplemented with different concentrations of propolis (0%, 0.5%, 1.0%, 1.5%, and 2.0%). There was no significant difference between pH values of the treated and control groups. All samples were tested using 20 evaluators divided in five categories. Compared to the control, the best organoleptic test results were obtained for market milk, yoghurt, and Kefir supplemented with 0.5% propolis. Statistical difference was observed in the taste, flavor, color, texture, and overall acceptability of market milk, yoghurt, and Kefir between the treated and control groups (p<0.05). However, as propolis has a strong aromatic flavor, it should be supplemented in small amounts, so as not to affect the organoleptic properties of the product. In conclusion, this study provides useful information for the development of functional dairy products using propolis.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2002.10b
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• pp.379-380
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• 2002

Steam generators (S/G) of pressurized water reactors are large heat exchangers that use the heat from the primary reactor coolant to make steam in the secondary side for driving turbine generators. Reciprocating sliding wear experiments have been performed to examine the wear properties of Incoloy 800 and Inconel 690 steam generator tubes in high temperature water. In present study, the test rig was designed to examine the reciprocating and rolling wear properties in high temperature (room temperature - $300^{\circ}C$) water. The test was performed at constant applied load and sliding distance to investigate the effect of test temperature on wear properties of steam generator tube materials. To investigate the wear mechanism of material, the worn surfaces were observed using scanning electron microscopy. At $290^{\circ}C$, wear rate of Inconel 690 was higher than that of Incoloy 800. It was assumed to be resulted from the oxide layer property difference due to the a\loy composition difference. Between 25 and $150^{\circ}C$ the wear loss increased with increasing temperature. Beyond $150^{\circ}C$, the wear loss decreased with increasing temperature. The wear loss change with temperature were due to the formation of wear protective oxide layer. From the worn surface observation, texture patterns and wear particle layers were found. As test temperature increased, the proportion of particle layer increased.

• Korean Journal of Human Ecology
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• v.5 no.1
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• pp.81-88
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• 1996

The effects of water to rice ratio on the properties of cooked nonwaxy and waxy rice during storage were investigated by sensory evaluation and instrumental test by Instron. The result of sensory evaluation revealed more significant difference in most of texture characteristics than flavour. As the water to rice ratio increased, the moisture content of cooked rice increased and the value of moistness and plumpness increased but that of hardness decreased. Overall eating quality was the highest in cooked nonwaxy rice with 1.4(water/rice) and in cooked waxy rice with 1.2(water/rice). In the case of instrumental test, hardness showed highly significant difference and the value of hardness of nonwaxy cooked rice was greater than that of waxy cooked rice.

• Journal of Korea Multimedia Society
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• v.7 no.12
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• pp.1657-1664
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• 2004

We propose a method that classifies images into two object types man-made and natural objects. A central object is extracted from each image by using central object extraction method[1] before classification. A central object in an images defined as a set of regions that lies around center of the image and has significant color distribution against its surrounding. We define three measures to classify the object images. The first measure is energy of edge direction histogram. The energy is calculated based on the direction of only non-circular edges. The second measure is an energy difference along directions in Gabor filter dictionary. Maximum and minimum energy along directions in Gabor filter dictionary are selected and the energy difference is computed as the ratio of the maximum to the minimum value. The last one is a shape of an object, which is also represented by Gabor filter dictionary. Gabor filter dictionary for the shape of an object differs from the one for the texture in an object in which the former is computed from a binarized object image. Each measure is combined by using majority rule tin which decisions are made by the majority. A test with 600 images shows a classification accuracy of 86%.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.331-337
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• 2011

Pork cutlets contains high amounts of fat and calories even though they are highly preferred among young consumers in Korea. We investigated the use of an oven cooking method using brown crumbs to replace the frying method for the preparation of pork cutlets. The average contents of fat and calories in oven cooked pork cutlets were reduced by 77.5% and 35.2% respectively, when compared to cutlets prepared using the frying method (p<0.05). These results demonstrate that pork cutlets prepared by oven cooking may be helpful to people who require dietary treatment. In a color experiment, the surface color of oven cooked pork cutlets showed no difference when brown crumbs were used (p>0.05). In an experiment for texture characteristics, the level of hardness for the oven cooked cutlets showed no difference from that of the fried cutlets (p>0.05), and the degree of batter separation also did not differ. The oven cooking method demonstrated a 65.6% improvement in pork cutlet production, and is therefore appropriate for a food service that must serve many customers in a limited time.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.25 no.11
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• pp.1737-1742
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• 2001

The fractal-based method for describing rubbed surface texture has aroused great interest. The determination of rubbed surface topography is believed to be extremely important in the areas of contact mechanics, adhesion and friction. In order to describe topography of the rubbed surface, the wear test was carried out with annular surfaces of wear testing specimens in dry friction. furthermore, the relation between the fractal dimensions and the frictional conditions are also investigated and fractal descriptors was applied to rubbed surface with image processing. Fractal dimension can be determined by sum of intensity difference of image surface pixel. Fractal dimension increased according as the applied load and sliding distance increase. Topography of the rubbed surface can be effectively obtained by fractal dimensions.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.272-278
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• 2010

Various quality attributes were determined in muffins prepared using purple-colored sweet potato flour. Height of control muffins was 5.8 cm lease clarify. Height decreased with increasing quantity of sweet potato powder. Muffin volume was not appreciably affected. Moisture of control muffins was 21.84. The moisture value decreased with increasing quantity of sweet potato powder. Scanning electron microscopy examination revealed thick cell wall and rough stoma in muffins prepared with purple-colored sweet potato powder. The amount of gluten decreased as the quantity of purple-colored sweet potato powder increased. Brightness L values significantly changed as the amount of powder increased, indicative of a progressively darker product. Red index a values decreased as the quantity of purple-colored sweet potato powder increased. Yellow index b values decreased significantly in the control group as powder quantity increased. Hardness increased with increasing addition of powder, but no significant difference was evident between 6% and 9% amended samples. There were also no significant differences in springing in samples containing 3% and 6% powder but 9% powder produced a significant difference. Cohesiveness did not differ in unamended samples and samples amended with 3% and 9% powder, however a significant difference was evident in samples prepared with 6% powder. Gumminess and chewiness increased as the quantity of purple-colored sweet potato powder increased. Color did not differ appreciably in sample prepared with 3% and 9% Sample prepared with 3% additives showed the highest What? Color score? Something else? Please clarify with 6.4. There was no significant difference of the flavor in samples prepared with 3% and 6% powder, or in taste among samples prepared 3%, 6%, and 9% powder. No significant differences in texture were evident in any sample Overall acceptability was highest (7.2) in samples prepared with 3% of purple-colored sweet potato.