• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.420-425
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• 1998

The effects of eggs on the quality properties, color measurment, cooking quality, textureal and sensory properties of Ramyon were esxamined. The contents of egg used were from 1% to 5% based on flour weight. The farinograph absorption decreased by egg but farinograph stability and breakdown were increased in vice versa. The yellowness of Ramyon prepared with eggs was higher than that of control. At cooking quality examination of Ramyon manufactred with eggs, weight of cooked Ramyon was increase but volume was appeared in vice versa. Extraction amounts of Ramyon manufactured with eggs during cooking were much smaller than those of control. The shear extrusion force and hardness of Ramyon manufactured with eggs were shown much higher value than those of control. The I2 reaction value of Ramyon manufactured with eggs and control were shown to almost same value,, from 2.13 to 2.20. Sensory properties of cooked Ramyon which was manufactured with eggs showed quite acceptable. Based on the cooking and sensory evaluation test, addition of 5% eggs to wheat flour may be suitable for processing Ramyon.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.427-432
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• 2007

The texture and descriptive sensory characteristics of a Korean rice cake(Karedduk) with added emulsifier were investigated after 2 and 24 hrs of storage at $5^{\circ}C$. The emulsifier, SP, was added at 0, 0.1, 0.5 and 1% levels to the dry rice flour. In the amylogram, the peak viscosity(P), hot paste viscosity(H) and cold paste viscosity(C) of the rice flour with added emulsifier were higher than those of the control. The texture property analysis by a Texture Analyzer revealed that the springiness, cohesiveness and adhesiveness of the Korean rice cake(Karedduk) with added emulsifier were similar to those of the control, while chewiness, gumminess and hardness were lower compared to the control. Also, the hardness by sensory characteristics was significantly different as compared to the control. Lastly, adding emulsifier to the Korean rice cake(Karedduk) was effective at retarding retrogradation.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2005.10a
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• pp.350-353
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• 2005

Microstructures according to experimental conditions (pouring temperature, stirring current and stirring time) and hardness according to aging time were investigated for A356 cast aluminum alloy and 7075 wrought aluminum alloy. In pouring temperature control, grains became larger and non-uniform at high temperature, however dendritic shapes were shown at lower temperature. In stirring current control, dendritic grains were not destroyed enough at lower current, however fine grains were agglomerated at higher current. And, in stirring time control, grains were more globular but grew larger and larger with the stirring time increasing.

• Food Quality and Culture
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• v.3 no.1
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• pp.11-14
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• 2009

Yackwa was prepared by substituting syrup with xylitol (0, 10, 20, and 30%) and the quality characteristics were evaluated. Volume and specific volume were higher in Yackwa prepared with xylitol than the control. Crude fat content of xylitol-containing Yackwa were significantly higher than that of control (p<0.05), but moisture content was not different among treatments. Incorporation of xylitol in Yackwa lowered the redness and yellowness values (p<0.05). Instrumental hardness results showed that the addition of xylitol decreased the hardness of Yackwa. Sensory evaluation revealed no significant difference in overall desirability between control-and xylitol-containing groups. Therefore, Yackwa made with up to 30% xylitol in place of syrup is as acceptable as control Yackwa without depressing sensory quality.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.352-357
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• 2000

This study was conducted to investigate the effect of the lipid and collagen content and drip volume on the hardness of fish meat. Red sea bream (cultured and wild) and flounder (cultured, cultured with obosan and wild) were used for this study. Textural differences between cultured and wild meats were determined by the measurements of hardness, lipid and collagen content, and drip volume. Lipid content of the dorsal muscle was higher especially in cultured red sea bream (3.32%) than in wild one. Cultured and wild flounder contained lower content of lipid than red sea bream. The content of collagen was higher in cultured flounder fed with obosan (8.37 mg/g muscle) and wild flounder (8.02 mg/g muscle) than others. Drip volume was the highest in cultured flounder fed with obosan (8.67%). The hardness of raw meat was correlated with the contents of lipid (r= -0.7063) and collagen (r= 0.8307), significantly. Cultured fish contained more lipid and less collagen than wild one. So, the hardness of these fish meats was lower than wild one. However, cultured flounder fed with obosan showed no difference in hardness compared with wild one. In the cooked meat, there was no relationship between the hardness of fish meat and the contents of lipid and collagen. But, the drip volume was significantly related with the hardness (r= 0.6870). From these results, the factors contributing the textural difference between wild and cultured fish meat would be the lipid and collagen contents, and two ways to improve the texture of cultured fish meat could be suggested. One is to lower the lipid content by feed control, and the other is to raise the collagen content by inducing more fish movement.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.206-212
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• 2015

The purpose of this study was to investigate the quality characteristics of cookies containing Ligularia fischeri powder (0, 1, 2, 3, 4%) substituted for flour. This study measured the density, pH, spread ratio, volume, color values, hardness, and sensory properties of cookies. The pH of cookie dough significantly decreased in response to addition of Ligularia fischeri powder (LFP) at all levels. The spread factor of cookies also significantly increased with higher LFP content. In addition, Hunter's color L, a, and b values significantly decreased with increasing LFP content. According to hardness measurement, substitution of 1~4% LFP resulted in increased hardness compared to the control. In the sensory evaluation, sensory scores for color, flavor, and overall acceptability were highest in 2% Ligularia fischeri powder cookies. Thus, our results suggest that the optimum amount of Ligularia fischeri powder added to cookies was 2%. These results suggest that Ligularia fischeri powder can be applied to cookies to achieve high quality and functionality.

• Journal of the Ergonomics Society of Korea
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• v.20 no.1
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• pp.63-72
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• 2001

Rearfoot control can be defined as the relative ability of a shoe to limit the amount of subtalar joint pronation immediately following footstrike. A normal amount of pronation provides a means of decreasing peak forces experienced by the leg, but excessive pronation of the foot can be arised its injures. The purpose of this study is to compare amount of pronation according to a difference between medial and later hardness of shoe midsole for better design of running shops. The experiment is examined for 7 running shoes. 8 males. to measure the Achilles tendon angle and rearfoot angle using high speed camera. The results is conducted that the changes of Achilles tendon angle significantly differ at each test shoe with increased running speed. And, a difference between medial and lateral hardness of midsole affects rearfoot motion of runner. The displacements of maximal Achilles tendon angle described a amount of pronation motion is decreased when medial hardness of midsole is large more than lateral.

• Journal of Powder Materials
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• v.16 no.1
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• pp.56-62
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• 2009

The degree of WC decomposition and hardness of thermally sprayed WC-Co coatings are important factors determining the wear resistance of the coatings. In order to minimize the degree of decomposition and to increase hardness, the effects of processing parameters of high velocity oxyfuel(HVOF) spraying on various characteristics of nanostructured WC-12Co coating have been evaluated by an experimental design method. The HVOF sprayed WC-12Co coatings consisted of various carbide phases including WC, $W_2C$ and $W_3Co_3C$, with a much reduced carbon content. The degree of WC decomposition and decarburization was affected by changing barrel length and spray distance. The hardness of WC-Co coatings was strongly related to droplet temperature at substrate, and increased with increasing fuel addition and/or decreasing spray distance. The effective control of processing parameters was discussed in detail for manufacturing a high performance WC-Co coating.

• Proceedings of the Safety Management and Science Conference
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• 2012.04a
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• pp.117-137
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• 2012

In the ALC(Autoclaved lightweight concrete) manufacturing process, if the pre-cured semi-cake is removed after proper time is passed, it will be hard to retain the moisture and be easily cracked. Therefore, in this research, we took the research by multiple regression analysis to find relationship between variables for the prediction the hardness that is the control standard of the removal time. We study the relationship between Independent variables such as the V/T(Vibration Time), V/T movement, expansion height, curing time, placing temperature, Rising and C/S ratio and the Dependent variables, the hardness by multiple regression analysis. In this study, first, we calculated regression equation by the regression analysis, then we tried phased regression analysis, best subset regression analysis and residual analysis. At last, we could verify curing time, placing temperature, Rising and C/S ratio influence to the hardness by the estimated regression equation.

• Journal of Aquaculture
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• v.15 no.1
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• pp.49-60
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• 2002

Research on practices for improving water quality in channel catfish Ictalurus punctatus ponds was conducted at the Auburn University Fisheries Research Station, Auburn, Alabama, in 1998 and 1999. The objective of this two-year study was to determine better management practices to enhance water quality and improve production efficiency. In the first year, oxidation of bottom soil by drying, tilling, and applying sodium nitrate was performed (dry-till and dry-till with sodium nitrate treatments). The second year, based on the results obtained during the first year, precipitation of phosphorus (P) from water by applying gypsum was compared to the dry-till treatment (dry-till and dry-till with gypsum treatments). Control ponds were not subjected to bottom drying, tilling, sodium nitrate, or gypsum treatment. Channel catfish fingerings were stocked at 15,000/ha. In the first year, water in ponds from dry-till and dry-till with sodium nitrate treatments had lower concentrations (P < 0.01) of soluble reactive P, nitrate ($NO_{3} ^{-}) and nitrite ($NO_{2} ^{-}) nitrogen (N), total ammonia ($NH_3$) nitrogen, total suspended solids and turbidity, and higher values of pH, Secchi disk visibility, total alkalinity, total hardness, and calcium ($Ca^{2+}) hardness than water in control ponds. Ponds of the dry-till treatment also had lower concentrations (P < 0.01) of total P and total N than control ponds. Total fish production and survival rate did not differ among the treatments (P > 0.05). The findings suggested that drying and tiling pond bosoms between crops could achieve water quality improvement. Applying sodium nitrate to dry, tilled pond bosoms did not provide water quality improvement. In the second year, the treatment with the best results from the first year, dry-till, was compared with a dry-till with gypsum treatment. Enough gypsum was applied to give a total hardness of about 200 mg/L, and gypsum was reapplied as needed to maintain the hardness. Compared to the control, dry-till and dry-till with gypsum treatments had lower concentrations (P < 0.01) of total and soluble reactive P, total N, and total $NH_3$-N, and higher concentrations (P < 0.01) of dissolved oxygen. Ponds of the duty-till with gypsum treatment also had lower concentrations (P < 0.01) of chlorophyll $\alpha$, chemical oxygen demand, and total alkalinity than the control. Total fish production and survival rate did not differ (P > 0.05) among the treatments. These findings suggest that drying and tilling pond bosoms between crops and treating low hardness waters with gypsum could achieve water Quality improvement.