• Korean Journal of Food Science and Technology
• /
• v.39 no.4
• /
• pp.425-431
• /
• 2007

The quality characteristics of Gangjung added with detoxified Rhus verniciflua stem bark (RVSB) extract, as well as the changes that occurred in the product during accelerated storage ($60^{\circ}C$, 24 hr), were investigated. The expansion rate of Gangjung was not significantly different (p < 0.05). The L-value of the Gangjung with added detoxified RVSB extract was higher than the control, while the a-value decreased as the addition levels of the detoxified RVSB extract increased. The b-value was highest for the Gangjung prepared with 7% (w/w) detoxified RVSB extract. The moisture content of the Gangjung decreased as the storage period increased, but the addition of detoxified RVSB extract (p < 0.05) did not significantly change this effect. We found no significant difference in the hardness of the Gangjung within the concentration range of 0-7% (w/w) detoxified RVSB extract, and the peak number slightly decreased as the storage period increased. After 16 hr of storage, the acid value was significantly lower for the Gangjung containing detoxified RVSB extract at concentration between 5-7%. Furthermore, after 12 hr of accelerated storage, peroxide and TBA values significantly decreased with additions of detoxified RVSB extract that were over 3% (w/w). These results suggest that the physical texture of Gangjung did not improve by the addition of detoxified RVSB extract; however, its rate of lipid oxidation was reduced.

• Korean journal of food and cookery science
• /
• v.23 no.5
• /
• pp.720-730
• /
• 2007

This study was investigated (replaced) the sensory and physicochemical properties of Jeungpyun substituted with 30% or 60% of brown rice and barley flours, respectively. The quality changes of the functional Jeougpyun during the storage periods were analyzed by a texturometer. We found that batter pH was decreased as fermentation progressed, but showed a higher pH resulted after steaming. The brown rice replaced Jeungpyun had higher specific gravity and lower viscosity; however, the barley-replaced Jeungpyun had lower specific gravity and higher viscosity compared to those of the control(0% replace with brown rice or barley flour). The barley-replaced samples showed significantly larger volume indexes than that of the control. The L-value of the for lightness decreased significantly within the replaced samples(p<0.001). All samples had negative a-values, with slight peen colors rather than red. The barley-replaced samples were darker than those of the brown rice sample groups, with less green and yellow color. The brown rice-replaced samples had larger values for adhesiveness, overall, and moistness, and the barley-replaced samples showed intensities greater in cell size, springiness, hardness, and flavor by sensory evaluation. The 30% flour-replaced samples of the comparisons had higher values for overall desirability(p<0.001). The replaced samples showed slow increases in hardness when measured by a texturometer, indicating that, the retrogradation rates decreased as the storage periods increased. The control stored for 72 hr had a hardness value that was 8.0 times harder than that of the control stored for one hour. The 30 and 60% brown rice-replaced samples stored for 72 hr were 5.8 times and 4.7 times harder of their replacement level, respectively, and the 30 and 60% barley-replaced samples stored for 72 hr were 5.7 times and 4.2 times harder of their replacement level, respectively. The adhesiveness and cohesiveness of all samples tended to decrease as the storage period increased. The barley-replaced samples showed significantly the lower adhesiveness and cohesiveness during the storage periods. The springiness of all samples decreased slowly during the storage periods. In conclusion, Jeungpyun that was substituted with brown rice and barley flours demonstrated improved functionality and higher dietary fiber replaced effect. Furthermore, the storage period of was extended as the retrogradation rate was delayed as a result of the dietary fibers.

• Korean Journal of Food Science and Technology
• /
• v.30 no.6
• /
• pp.1480-1483
• /
• 1998

To know the probable storage conditions for commercially prepared ‘baked egg’ and ‘rolled egg’ products, microbes and quality changes for samples immediately after the production and stored under the several conditions were tested. Sealed samples were stored at 5, 10, 15, $20^{\circ}C$, respectively and tested at 1 or 2-days intervals, opened samples were stored at 15, 20, 30, $37^{\circ}C$, respectively and tested at 6-hr intervals. Coliform bacteria, E. coli, Salmonella, Staphylococci were not detected, and viable cell counts level was under $10^2\;CFU/g$ for samples immediately after the production. The higher the storage temperature and baked eggs rether than rolled eggs showed more rapid microbial growth for both samples. For sealed condition, 14-days at $5^{\circ}C$ for both samples, 7-days for rolled eggs and 5-days for baked eggs at $10^{\circ}C$ were kept their initial microbial level and favorable flavor. For opened condition, it showed remarkable microbial increase after $18{\sim}24\;hr$ for $15{\sim}20^{\circ}C$ and 12 hr for $30{\sim}37^{\circ}C$. From these results, used egg products samples are able to be stored more than 1-week at below $5^{\circ}C$ and opened samples need to be stored at cold storage. At room temperature, it egg products.

• Journal of Applied Reliability
• /
• v.6 no.3
• /
• pp.205-212
• /
• 2006

The purpose of this article is about the accelerated product-reliability-test method of the changing colors of mobile products, which are majorly from the frequent touching of sweating fingers. Such problems of changing colors of mobile products have found mostly In metallic paint containing aluminum paste pigments. Also we found that the color of Al Paste is changed by human sweat. Therefore, the accelerated experimental method has been tested as follow: applying the various concentration of lactic acid, which is the changing color components from human sweat, and deeping the testing sample under temperature of $60^{\circ}C$ in dilutelactic acid with water. From the series of tests, the most optimum concentration of lacticacid has been obtained in 10wt% and the sample is observed to be almost same effect as natural changing of colors by human touching after the test. It has been also confirmed from the cross-sectional analysis. In detail, the testing sample has changed its color in 48hr by changing color effect of Alpaste with 10 wt% of lactic acid, and the digit of $\Delta$ E has measured 10.9 after the test.

• Food Quality and Culture
• /
• v.1 no.1
• /
• pp.22-26
• /
• 2007

This study was performed to determine the feasibility of developing a healthy yogurt using tofu whey concentrates separated by nanofiltration (NF). The curd yogurt was prepared from whole milk with added skim milk powder, in which the NF powder was substituted at 0, 6.25, 12.5, or 25% for the skim milk powder. The quality characteristics were evaluated for pH, titratable acidity, viscosity, color, and viable cell counts. There were no significant differences in pH or titratable acidity between the control (yogurt with added skim milk powder only) and the yogurts with added NF powder, after 24 hr of fermentation at $37^{\circ}C$. The apparent viscosities of the yogurts with added NF powder were higher ($3,197{\sim}3,574\;cps$) than that of the control yogurt (3,196 cps). Lightness decreased, while yellowness increased, as the amount of NF powder increased. Sensory evaluations showed that the NF powder could be substituted for the skim milk powder at 6.25% without lowering the yogurt quality.

• Journal of the Korean Professional Engineers Association
• /
• v.18 no.2
• /
• pp.16-22
• /
• 1985

This study was carried out to evaluate the quality of soybean sprouts grown under three different sources of light. The soybean was germinated under light through blue (251 ux), red (751 ux) and white (50 to 200 lux) polyethylene films at 25$^{\circ}C$ for 10hr./day. Vitamin C, chlorophyll, cellulose and total protein contents were determined and texture was evaluated by tasting soybean sprouts soup. protein pattern in the soybean sprouts were investigated using polyacrylamide gel electrophoresis. Vitamin C, chlorophyll and cellulose contents were increased by white light intensity. The texture of the sprouts grown under white light (50 lux, 100 lux) was better than darkness, but fought under 200 lux. Vitamin C contents of soybean sprouts grown under various sources of light (in order of light : blue > white > red) were higher than theses of ones grown in the darkness. Biosynthesis of chlorophyll was not correlated to Vitamin C content. Total protein contents of cotyledon was not changed significantly under light irradiation. But the soybean sprouts grown under different quality of light, hypocotyl was higher than those grown darkness. (37% and 20% higher for blue light and white light) Densitometric tracing of disc polyacrylamide gel electrophoretic patterns showed that protein of hypocotyl under white light had more high molecular weight protein.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.40 no.2
• /
• pp.73-78
• /
• 2007

The suitability of a flexible fiber filter for removing suspended solid (SS) in a recirculating aquaculture system was evaluated. This study focused on variation in the performance with a change in filtering time, influent water quality, and filtering mode duration. The particle distribution diagram of the filter effluent showed that the number of particles bigger than $5-8{\mu}m$ decreased dramatically, and the removal efficiency exceeded 80%. Although the removal efficiencies of SS and chemical oxygen demand (COD) were dependent on the quality of the influent, the SS and COD concentrations of the effluent were not affected by the influent concentrations. This was despite the deterioration if water quality after feeding in the rearing tank. The performance of the filter was not affected by the filtering mode duration, feeding conditions, or filtering time. The SS concentration and turbidity of the recirculating-type rearing tank were 30% and 50% lower, respectively, than of the a non-recirculating-type rearing tank under the same operating conditions. The flexible fiber filter was applicable to a recirculating aquaculture system that uses plenty of seawater, based on its low filtering resistance $(2kg_f/cm^2)$, high flux $(330m^3/m^2/hr)$, and high fine particle removal efficiency (80%, $5-8{\mu}m$).

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 1995.11a
• /
• pp.5.2-8
• /
• 1995

0.15($Ba_{1-x}Sr_{x}$)O-$0.15Sm_2O_3$-$0.7TiO_2$(x=0∼9[m/o]ceramics were fabricated by mixed-oxide method. Microwave dielectric properties were investigated with sintering conditions aid Sr addictive. In the specimen with x=0[m/o] sintered at 1350∼1470[$^{\circ}C$], dielectric constant, quality factor and temperature coefficient of resonant frequency were 70∼74, 2800∼3300(at 3[GHz]), -1.33∼+l.66[ppm/$^{\circ}C$, respectively. Increasing the Sr additive from 0 to 5[m/o], dielectric constant and temperature coefficient of resonant frequency were increased and quality factor was decreased. In the specimen with x=r[m/o] sintered at 1375[$^{\circ}C$], 6[hr], dielectric constant, quality factor and temperature coefficient resonant frequency were 75.62, 2785(at 3[GHz]), +8.39[ppm/$^{\circ}C$], respectively.

• Korean Journal of Crystallography
• /
• v.2 no.2
• /
• pp.32-40
• /
• 1991

The effects of compositional variation, rotation speel and pulling rate on the growth of optical quality Bi120e02(1 crystals were examined. It was found to flatten the shape of crystal-melt interface for yowing a single crystals less than about 30mm in diameter at the rotation speed of 50rpm. Diameter of crystals with flat interface was increased as the pulling rate. The precipitation of Bi40e3012 phase set limits to pulling rate of BGO crystals. Precipitate-free BGO crystals were grown under pulling rate of 2mm l hr which released the stress resulted from too hi어 Pulling rate, and from 6. IBi203·GeO2 batch composition obtained by addition of 0.1 mole Bi203 into Bi-deficient melts to fill up the deficiency resulted from gradual volatilization of Bi2O). The pale-yellow colored crystals had good quality in that dislocation density was less than 103pits/cm, and it also exhibited transmittance of 70% and optical activity of 23°/mm. and SAW velosity was measured 1700m/sec on 111 cut 110 propagating BGO crystals. The SAW filter with electrode thickness of 9.8um was fabricated by using the electron beam and dry etching technique, it makes Bi12GeO20 devices intersting for color TV IF with half device size.

• Culinary science and hospitality research
• /
• v.7 no.3
• /
• pp.35-44
• /
• 2001

Kimchi aged for 10-15 days at 1$0^{\circ}C$ was freeze dried to make soup. Flour was roasted to make roux for 2 hr. at 17$0^{\circ}C$, and the roasted flour was mixed with butter, beef and various seasonings like ginger garlic. Materials containing much moisture were roasted to eliminate water and used for soup preparation. Freeze-dried kimchi was added with 10%, 20% and 30%, respectively. The control kimchi soup was a little affected by butter flavor and the kimchi soup made by adding 20% of freeze-dried kimchi powder showed the best acceptability in quality description analysis.