• Culinary science and hospitality research
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• v.19 no.4
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• pp.279-290
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• 2013

Cedrela sinensis is a Korean traditional wild herb that has special taste, aroma and red leaves. Only Korean and Chinese have been eating blanched Cedrela sinensis leaves. In this study, quality characteristics and antioxidant activity of Cedrela sinensis Jeonbyeong were compared and analyzed by pulverizing Cedrela sinensis leaves and subsequently adding by adjusting the amount of Cedrela sinensis powder. For analyzing the quality characteristics, the moisture content and pH of Jeonbyeong batter, specific volume, moisture content, color, texture profile analysis and sensory evaluations are measured. Total phenolic content showed $16.11{\pm}0.09$ mg GAE/100 g in the 12% Cedrela sinensis powder added group, which was the highest. DPPH free radical scavenging activity of Jeonbyeong indicated the highest score in the 12% Cedrela sinensis powder added group(p<0.001). While the pH(p<0.01) and moisture content(p<0.001) of batter and moisture content(p<0.01) of Jeonbyeong significantly decreased with increasing Cedrela sinensis powder content. Chromaticity measurement results of Jeonbyeong showed significantly decreased L value and b value chromaticity (p<0.001) and increased a value. Hardness significantly increased with increasing Cedrela sinensis powder content. In the sensory evaluations, 9% Cedrela sinensis powder added group ranked significantly higher than any other group in every section. From these results, we suggest that Cedrela sinensis leaves show remarkable antioxidant activity as a good ingredient for functional processed food.

• Journal of Animal Environmental Science
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• v.8 no.2
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• pp.99-106
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• 2002

This study was conducted to improve utilization efficiency of slurry and choose a suitable type of tractor power which can be attached by manure spreader in the paddy field. In the paddy field, the pulling force for the spreader was measured by using a measurement system installed between tractors with and without the spreader. The soil moisture contents at the 0${\sim}$10cm and 10${\sim}$20cm depth of test soil(SiCL) were 28.45% d.b. and 23.47% d.b., respectively in average while Cone Index at l0cm and 15cm depth were 14.5kPa and 16.2kPa, respectively. It was impossible to measure the soil moisture contents and Cone Index below 20cm depth of the soil because the hardness of the soil increased greatly. Thereafter, hard pan of the sampled soil was found at 15${\sim}$20cm depth. While the required power only for the dragged tractor was found to be 3.44kW in the test field, the required pulling powers of tractor considering the pumping were 8.48${\sim}$12.48kW, 12.19${\sim}$16.19kW, 16.96${\sim}$20.96kW, respectively for 2 tons, 3 tons, and 4 tons of tank capacity. As the tank capacity increased, the sinkage of soil were also increased to 7cm, l0cm, and 12cm, respectively for the tractors with 2 tons, 3 tons and 4 tons of tank capacity. Considering about 60% of pulling efficiency of tractor, a tractor which had lower than 25.74kW of pulling power was suitable to pull the spreader and spread the slurry simultaneously for manure spreader with 2 tons of tank capacity. 29.42kW${\sim}$36.78kW of pulling power was found to be optimum for the tractor with 3 tons of tank capacity while over 40.45kW for 4 tons of tank capacity.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.681-688
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• 2000

This study was an attempt to use arrowroot, a common plant in Korea used as food to relieve famine, for making noodles and to set up a standard formulation for arrowroot-starch-containing noodle. Arrowroot starch was mixed with wheat flour at a different ratio and used to make noodles. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Water binding capacity of arrowroot starch was higher than that of wheat flour. Maximum viscosity of the composite arrowroot-wheat flours was increased as the arrowroot starch content increased as measured by amylograph. Addition of arrowroot starch at 10% level improved the quality of noodles. Texture measurement showed that the noodles of the composite flour containing 10% or 20% arrowroot starch were superior to those of wheat flour alone； however, the scores of arrowroot-con-taming noodles were similar to those of wheat flour alone in sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.865-871
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• 2016

This study investigated the quality characteristics of Yanggaeng added with lentil bean sediment. Yanggaeng was prepared by addition of 0, 25, 50, and 75% (w/w) lentil bean sediment to white bean basic formulation. For the proximate composition measurement, lentil bean sediment consisted of 15.63% moisture, 17.31% crude protein, 0.92% crude ash, and 0.31% crude fat. The sediment yield of lentil beans was 54.25%. The moisture content of Yanggaeng significantly increased with increasing lentil bean sediment content. The total soluble solid content ($^{\circ}Brix$) of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas the pH was not significantly different between the control and experimental groups. The lightness of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas redness and yellowness significantly increased with increasing lentil bean sediment content. The springiness, gumminess, and chewiness of Yanggaeng decreased with increasing lentil bean sediment content, whereas hardness and cohesiveness was not significantly different between the control and experimental groups. The total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity significantly increased with increasing lentil bean sediment content. Yanggaeng containing 25% lentil bean sediment had acceptable sensory properties, such as taste, texture, and overall preferences. Thus, our results suggest that Yanggaeng containing 25% lentil bean sediment could improve the sensory properties and antioxidant activities of Yanggaeng.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.406-412
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• 2003

This study was intended to investigate physical characteristics of the bread with Laminaria powder. Three different powder concentration levels of 2.5%, 5% and 7.5% were added to flour to make the bread. The puffing rate, density, color, and texture were analyzed. Sensory evaluation was performed among female college students and housewives in their 50s. The volume of the dough during the fermentation and the final volume of the bread containing Laminaria powder was smaller than that of the dough without the powder. While adding the powder to the bread decreased the Hunter L (lightness) and a value (redness), it increased the b value (yellowness). In the texture analyzer measurement, hardness and fracturability of the bread were significantly increased by adding the powder and chewiness tended to increase. However, adhesiveness, springiness and cohesiveness were not significantly different among groups. As the result of the sensory evaluation, differences were observed between female college students and housewives in their 50s. In all indices of the sensory test, college students evaluated the bread with the powder lower than the bread without the powder, while the housewives preferred the bread with the powder. The bread containing 2.5% Laminaria powder obtained the most excellent scores. In conclusion, it is suggested that the bread with 2.5% Laminaria powder would be a highly acceptable bio-active product with proper physical characteristics.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.63-69
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• 1991

This study was undertaken for the purpose of studying the physicochemical propery of mungbean and texture of mungbean starch gels. Mungbean starch gel made with different levels of oil were tested to investigate the textural characteristics by mechanical test. The results are summerized as fallows: The content of moisture fat, protein, and ash in Seonwha mungbean were shown to be about 13.19%, 1.02%, 23.57% 3.13% respectively. Those of Seonwha mungbean crude starch were 12.48%, 0.63%, 0.94%, 0.13% respectively. The gain of dry crude starch from peeled mungbean was 22.48%. Water binding capacity of Seonwha mungbean crude starch was 183.1%. The pattern of change in swelling power of Seonwha mungbean crude starch for increasing temperature increased slowly to $70^{\circ}C$, and then increased rapidly. The pattern of change in solubility was similar to that of swelling power. The amylose and amylopectin content were 22.5%, 77.5%. Brabender hot-paste viscosities of mungbean crude starch at 8% and 10% showed the similar amylogram patterns with peak vicosity. By the Rheometer measurement result of 8% 10% mungbean starch gel, Hardness and Fractuability tended to be decreased as the addition level of oil increased. Elasticity, Adhesiveness, Chewiness, L, a, and b value tended to be increased as the addition level of oil increased.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.565-572
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• 2013

This study was performed to optimize the processing conditions and to select the optimum species for colored sweet potato chips (Shinjami, Juhwangmi and Hayanmi varieties) baked by far-infrared radiation. Sweet potato chips were prepared by different slicing thickness (1~3 mm), concentration of sucrose solution for soaking (15~30%), blanching time (15~60 sec), baking temperature ($110{\sim}140^{\circ}C$) and baking time (23~31 min) through sensory evaluation and failure stress measurement. Optimal processing condition of sweet potato chips using Shinjami was determined to 1 mm, 20%, 45 sec, $120^{\circ}C$ and 31 min, and those using Juhwangmi was determined as 1 mm, 25%, 45 sec, $130^{\circ}C$ and 29 min. Sweet potato chips using Hayanmi was determined as 1 mm, 20%, 45 sec, $120^{\circ}C$ and 31 min, respectively. Free sugar content of sweet potato chips was higher in chips than in raw materials. In the sensory evaluation, appearance, sweet taste, hardness, and overall acceptance were higher in Juhwangmi than in the Shinjami and Hayanmi varieties. Overall acceptance, sugar content, b-value and failure stress were highly correlated among factors affecting the sensory characteristics (p<0.01). From the results of this study, Juhwangmi variety was selected for production of sweet potato chips.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.204-209
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• 2020

We investigated the physicochemical properties of brown rice by cultivar to select cultivar suitable for making brown rice porridge. The moisture content of the brown rice ranged from 8.79~11.78% with the highest varieties being 'Geonyangmi'. The crude ash and crude lipid content ranged from 1.02~1.65% and 1.65~3.26%, while the rest were similar except for 'Daebo'. Crude protein also had the lowest 'Daebo' and generally glutinous rice showed higher crude protein content than common rice. The hardness showed that 'Seolgaeng' and 'Keunnun' were the lowest, and 'Haiami' was the highest. In the RVA analysis, the setback was in the range -80.61~22.44 and was low in the order of 'Wolbaek', 'Baekjinju'', and 'Dongjinchal'. As a result of water binding capacity (WBC) measurement, 'Sindongjin', 'Geonyang' and 'Samkwang', were high in common rice, and 'Dongjinchal' and 'Hwaseonchal' were high in glutinous rice. Generally, solubility and swelling power in common rice was found to be lower than in glutinous rice. As a result, 'Samkwang' is considered suitable for brown rice porridge production because of high WBC, breakdown, and low setback.

• Journal of the Korean Magnetics Society
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• v.25 no.4
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• pp.123-128
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• 2015

The iron is an element having a high yield strength, mechanical hardness, good electrical conductivity, and also it has been used in various fields because of ease machining. In bridges have been used tendon made of a steel wire for large loads and light weight. Tension measurement of tendon employed in PreStressed Concrete (PSC) bridge is very important for the bridge safety check. NDT (Non-Destructive Testing) is essential for the safety check, however, magnetic NDT is difficult to apply due to the non-linear magnetization curve and hysteresis loop in the magnetic properties. In this work, for basic study of magnetic NDT application, we have constructed a B-H loop measuring system for 7-strand tendon of which diameter is 15.5 mm, and which can apply tensile stress up to 2.0 GPa. We have measured hysteresis loops of two kinds of tendons under different tensile stress. Amplitude permeability and maximum magnetic induction near knee show the most sensitive and high linearity depends on tensile stress. Relative amplitude permeability was decreased from 500 to 200 and maximum magnetic flux density changed 0.6 T.

• Korean Journal of Materials Research
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• v.10 no.12
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• pp.793-798
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• 2000

The age-hardening behavior of unreinforced 6061 Al alloy and SiCp/6061 Al alloy composites reinforced with different size of SiC particle (average diameter ; 0.7$\mu\textrm{m}$ and 7.0$\mu\textrm{m}$) was investigated by hardness measurement, calorimetric technique and transmission electron microscopy. At 17$0^{\circ}C$ isothermal aging treatment, the peak aging time of 0.7$\mu\textrm{m}$SiCp/6061Al alloy composite and 7.0$\mu\textrm{m}$SiCp/6061Al alloy composite is shorter than that of unreinforced 6061Al alloy, and the aging of 7.0$\mu\textrm{m}$SiCp/6061Al alloy composite is accelerated more than that of 0.7$\mu\textrm{m}$SiCp/6061Al alloy composite. This acceleration is due to the increase of dislocation density by the compositeness with SiCp and the SiC particle size. In the peak aged condition, the major strengthening phase of these materials is intermediate $\beta$ phase(Mg$_2$Si), and the activation energy for the formation of $\beta$ phase is considerably decreased by the compositeness with SiCp and the increasing of SiC Particle site.