• 한국가정과학회지
• /
• 제9권4호
• /
• pp.67-73
• /
• 2006

This study was performed to the investigate the Yackwa quality according to the addition level of cellulose(0, 1, 3, 5 and 7% w/w flour). The color(L, a and b value), hardness, crude lipid content and sensory evaluation of Yackwa were measured. The values for color(L, a and b value) were not shown any significant difference among the all of Yackwa groups, but L(lightness) tended to be increased in 5 and 7% cellulose Yackwa groups than cellulose free Yackwa(control). The 7% cellulose Yackwa was harder than control, but the hardness of Yackwa didn't show difference in groups added below 5% cellulose compare to control. Crude fat contents showed no significant difference in the all Yackwa groups but tended to decrease in Yackwa groups added above 1% cellulose than control. It could be thought that fat absorption of Yackwa was affected due to adding a cellulose. There were not found any significant differences in the taste values for sensory evaluation according to cellulose level, and overall acceptability in below 5% cellulose Yackwa groups didn't differ from control. On the other hand the higher level of cellulose, the more crispness which was positively associated with overall acceptability. These findings could be thought that the addition of 3% cellulose(w/w) in preparing Yackwa were needed to reduce the fat absorption and to increase the crispness without changing the tastes and overall acceptability of Yackwa.

• 한국가구학회지
• /
• 제18권1호
• /
• pp.13-19
• /
• 2007

The influences of coating on oak veneer overlaid Medium Density Fiberboard (MDF) were evaluated. The hardness of 9mm-MDF by hardness test were increased about 28% with coating on MDF and the more increased hardness of 31% with oak veneer overlaid MDF. The hardness of veneer overlaid MDF increased with increment of the veneer thickness and that of overlaid MDF showed the higher hardness compared to non-overlaid MDF. The optimum moisture content in terms of the hardness of panels MDF was in the range of 7% to 10% and the hardness was decreased with increasing of the moisture content. Any cracks were not overlaid coated on the MDF but the cracks were observed on the overlaid MDF after Soak under Vacuum Dry 10-cycle. The thicker veneer-overlaid MDF showed more cracks.

• 한국식품영양학회지
• /
• 제25권1호
• /
• pp.196-204
• /
• 2012

This research focused on the effects of adding Hizikia fusiforme to Jeolpyun. We were able to demonstrate in this study that Jeolpyun after the addition of Hizikia fusiforme had the potential to become a functional food. Jeolpyun with 0, 2, 4, 6, and 8% of Hizikia fusiforme was analyzed by water content, color, sensory and textural characteristics immediately after production and one day later. The five different types of Jeolpyun did not show any significant differences in water content. However, all the Jeolpyun with Hizikia fusiforme showed slightly higher water retention ratio than the control after storage. As the result of Hunter's color values, lightness decreased significantly as the amount of Hizikia fusiforme increased. Redness increased in the Jeolpyun with Hizikia fusiforme compared with the control. Yellowness was highest in the Jeolpyun with 2% of Hizikia fusiforme and decreased with an increase in its content. In the textural analysis, hardness, chewiness, adhesiveness and gumminess of Jeolpyun with 2% and 4% of Hizikia fusiforme were similar to those of the control, whereas springiness of Jeolpyun with 2%, 4% and 6% of Hizikia fusiforme were similar to that of the control group. Cohesiveness significantly decreased as the amount of Hizikia fusiforme increased. When the Jeolpyun was preserved for one day, all five Jeolpyun showed significant increases in hardness, gumminess and chewiness. However, their adhesiveness significantly decreased. Cohesiveness decreased in all Jeolpyun except for the 8% Jeolpyun. In sensory evaluation, color and aroma became stronger as the content of Hijikia fuziforme increased, and 2% Jeolpyun showed similar hardness with the control. Jeolpyun with Hijikia fuziforme showed no difference in cohesiveness with the control, but the adhesiveness showed a little increase when compared to the control. The overall acceptability of 2% Jeolpyun showed slightly higher than control. After one day of storage, Jeolpyun with 2% of Hijikia fuziforme also showed the highest overall acceptability. And the overall acceptability showed the biggest decrease in the control group. Overall acceptability showed strong negative correlation with color, aroma and hardness, and showed strong positive correlation with cohesiveness and adhesiveness. After one day of storage, overall acceptability showed a decrease in correlation with color and smell and an increase in correlation with cohesiveness, compared to before storage. Results of multiple regression analysis showed that hardness had the biggest influence(-) on the overall acceptability of Jeolpyun, aroma and cohesiveness ranked second(-) and third(+) respectively. After one day of storage, cohesiveness had the biggest influence on the overall acceptability of Jeolpyun. Color and adhesiveness ranked second(-) and third(+) respectively. It can be seen that different factors influence overall acceptability of Jeolpyun after storage.

• 한국식생활문화학회지
• /
• 제29권5호
• /
• pp.428-436
• /
• 2014

This study was conducted to investigate the use of sugar alcohols (sorbitol, erythritol, and xylitol) as alternative sweeteners for replacing sucrose in Yukwa (traditional Korean oil-puffed rice snack). The moisture contents of Bandegi (dried Yukwa dough) and Yukwa containing sugar alcohols were higher than that of control (containing only sucrose). The microstructures of control and Bandegi containing sugar alcohols showed uniformly and finely distributed air holes. Expansion ratio and oil absorption of Yukwa containing sorbitol and 30% erythritol were higher than those of control. Appearance and cross section of control and Yukwa containing sorbitol, 30% erythritol, and 30% xylitol showed a good shape. The lightness (L) of control was significantly lower than Yukwa containing sugar alcohols, whereas redness (a) and yellowness (b) were higher than those in Yukwa containing sugar alcohols. Hardness of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing sorbitol was the lowest. Peak number of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing 60% erythritol and 60% xylitol was the lowest among all samples. In the sensory evaluation, color of control was deepest, whereas that of Yukwa containing 60% xylitol was lightest. Volume and air hole uniformity of Yukwa containing 60% erythritol and 60% xylitol were inferior than those of other samples. Sweetness of Yukwa containing sugar alcohols was lower than that of control, whereas oily flavor was stronger. Hardness of Yukwa containing sugar alcohols was lower than that of control, and Yukwa containing xylitol showed the lowest hardness among the samples. Crispness of Yukwa containing sugar alcohols was lower than that of control. There were no significant differences in overall acceptability between control and Yukwa containing 30% sorbitol and 30% erythritol. Overall, sorbitol and erythritol were appropriate as a 30% replacement for sucrose when preparing Yukwa.

• 한국식품영양과학회지
• /
• 제28권4호
• /
• pp.786-793
• /
• 1999

To investigate the effects of medicinal plants on the shelf life of kakdugi, various kakdugies, added with hot water extract from 62 natural plants, were fermented at 20oC for 15 days. In case of control without the addition, the shelf life required to reach the acidity of 1%(as lactic acid) was 7 days. Morethan two fold extension of shelf life was observed with twenty seven extracts, of which six extracts maintained the hardness of kakdugi higher than that of control over the entire fermentation time. And the number of lactic acid bacteria in above kakdugies was not remarkably different from that of control, and the color(a value) of the liquid of kakdugi, added with Chaenomeles lagenaria, Moringa oleifera, Peaonia lactiflora or Citrus tangerina extract, was similar to that of control. In sensory test, the extracts from the above plants except Moringa oleifera were found to be acceptable. It is suggested that the addition of above three extracts may lead to extension of shelf life of kakdugi, based on the acidity, hardness, color and sensory test.

• 대한화장품학회지
• /
• 제29권1호
• /
• pp.135-150
• /
• 2003

This study is described the stabilizing technology of water-in-oil (w/o) emulsion and the mechanism of emulsification with quaternium-18 hectorite (Q-18 HTRT) by swelling action. When Q-18 HTRT is dispersed in oil, it swells and constructs card-house structure adding ethanol, and formation of water phase is caused by hydrogen bonding. The gelling activities of Q-18 HTRT were excellent such as mineral oil, squalane, cetostearyl isononanoate, isostearic acid, cetyl octanoate, octyl dodecanol and so on. Especially, when oil gel containing Q-18 HTRT passed one to three times by Roll mill. It made the W/O emulsion cream (W/O-ECRM) having 2.0 w/w% of Q-18 HTRT and also produced the control sample (control) including 3.0 w/w% of cetyl PEG/PPG- l0/l dimethicone. The stability of after 24 weeks, Hardness of W/O-ECRM dropped 7.48%, whereas hardness of control went down 57 71%. As a result of these test emulsification of W/O-ECRM is superior compared with control. In cosmetic, 0-18 HTRT can use as suspending agent, oil adsorbent, emulsifying agent, dispersing agent, viscosifier and pigment.

• 한국생물환경조절학회:학술대회논문집
• /
• 한국생물환경조절학회 2001년도 봄 학술발표논문집
• /
• pp.43-44
• /
• 2001

Recently the sawdust culture of Lentinus edodes(Berk.) has been gradually extended replacing the log cultivation in Korea. It is indeed able to reduce the use of log and cultivation period in controlled facilities, but is not yet able to produce the high-quality mushroom. The objectives of this study were to examine the effects of low and alternated temperature treatments during the fruiting period on the quality of oak mushroom. At low temperature treatments of 1$^{\circ}C$ and 10$^{\circ}C$, the crack, lightness, hardness, and other characteristics for the high-quality oak mushroom were not improved. However, the crack, brightness, and hardness of cap were increased at alternated temperatures of 5-10$^{\circ}C$ than the other temperature treatments. In conclusion, the alternated temperature treatments were more effective than the low temperature treatment for improving the indices of high-quality oak mushroom such as the crack, brightness and hardness of cap.

• 열처리공학회지
• /
• 제21권4호
• /
• pp.189-198
• /
• 2008

The production of automotive chassis parts requiring both high hardness and good shape-holdability is better realized by using press quenching technology, comprising the austenitizaton and the subsequent press quenching in a specially designed stamping tool. The effect of press quenching mold shape on the hardness distribution, bending height, and degree of planeness of automotive flexible plate during press quenching and tempering has been investigated. The preferable shape of the projections of punch and die in contact with the flexible plate was close to oval to improve the flow of cooling oil, leading to the higher hardness. The press quenching mold with three separate parts was more effective to control the dimensional change due to thermal deformation during press quenching. Some decrease in the bending height during tempering may be related to some recovery of the residual stress at $400^{\circ}C$.

• 대한치과보철학회지
• /
• 제35권1호
• /
• pp.1-14
• /
• 1997

The purpose of this study was to investigate the physical effect of tissue conditioner on polymerized acrylic resins. Surface hardness and transverse strength were measured for evaluating physical effect of tissue conditioner on polymerized acrylic resins. 1) To measured surface hardness, the resin specimens($65{\times}10{\times}10mm$ size) of each resin material were made, applied tissue conditioner, stored in $37^{\circ}C$ water for 1 week, and changed tissue conditioner every week for 3 weeks. Surface hardness was measured every week with Shore hardness tester for 4 weeks. 2) To measured transverse strength, the resin specimens($65{\times}10{\times}3mm$ size & $65{\times}10{\times}1.5mm$) of each resin material were made. The specimens were divided into four groups, and measured by universial testing machine. Group I(control group) : The resin specimens were stored in $37^{\circ}C$ water for 5 weeks. Group II : The resin specimens were stored in $37^{\circ}C$ water for 5 weeks, and relined in 1.5mm thickness with same resin. Group III : The resin specimens were stored in $37^{\circ}C$ water for 1 week, applied tissue conditioner in 1.5mm thickness, stored in $37^{\circ}C$ water for 1 week, changed tissue conditioner and water every week for 3 weeks, removed tissue conditioner, reduced 1.5mm thickness from resin surface which was applied tissue conditioner, and relined in 1.5mm thickness with same resin. The following conclusions were obtained : 1. Surface hardness changes of Vertex RS and Vertex SC were not different significantly(p>0.01). 2. Surface hardness of K-33, Tokuso rebase, and Kooliner were decreased(p<0.01). 3. With the exception of Kooliner, transverse strength of all resin materials between control group and groups which applied with tissue conditioner were not different significantly(p>0.01).

• 한국식품영양과학회지
• /
• 제28권3호
• /
• pp.534-541
• /
• 1999

This study was undertaken to examine the effect of sea tangle and sea mustard on physiochemical and sensory characteristics of cakes and the possibility commercialization of these functional cakes. The moisture contents of cakes prepared with sea tangle and sea mustard were higher than those of control, and a positive correlation between water holding capacity(WHC) and moisture contents was observed(r=0.836). As addition level of sea tangle and sea mustard was increased, volume of cakes were decreased, whereas hardness was increased slightly and color became deep. Hardness was strongly correlated to the volume of cakes(r= 0.914). Visual observation by photomicrography showed that, as addition level of sea mustard and sea tangle was increased, formation of air cells were prohibited and thus volume of cakes was decreased. The microstructural observation by scanning electron microscopy(SEM) showed that air cells of cakes were well developed up to 5% addition of sea tangle powder. As a result of the sensory evaluation for the cakes prepared with sea tangle and sea mustard, no significant difference was observed between control and those addition levels up to 5%. Flavor was proved to be the most important factor in determining overall acceptability and hedonic hardness score was inversely correlated to the objective hardness value(r= 0.853).