• Food Science and Preservation
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• v.12 no.2
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• pp.141-145
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• 2005

To investigate the relationship between the milling degree and color of milled rice, an empirical whiteness model was developed according to the milling degree from $0\%\;to\;20\%$ using paddy of three different varieties of Chuchung, Nampyong and Odae. The values of determination coefficient and the root mean square error between measured and predicted whiteness were 0.990, 0.877, respectively, and the whiteness model was proved to be quite applicable. The relationships between whiteness values and color factors in several color systems were tested to select useful color factors for development of convenient whiteness meter. The whiteness value of milled rice according to degree of milling could be converted into b and Hunter whiteness in Lab color system. B in RGB color system at high values of determination coefficient were 0.990, 0.985, and 0.989, respectively.

• The Journal of Natural Sciences
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• v.8 no.1
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• pp.137-143
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• 1995

The purpose of this study is to investigate the change of shrinkage, tensile strength, elasticity, light-fastness and color-fastness of 100% cotton upper under wear after acidic treatment and repeated washing and drying. Both of warp and welt were shrinked, especially in the early washing stage. Tensile strength was not weakened by 15 times of repeated washing. Hunter whiteness(HW) of white-underwear decreased, but color difference($\Delta$E) and yellow index(YI) increased corresponding to the frequency of washing and sunlight drying. The discoloration of color-underwear was significant in the early stage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.47-52
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• 1999

Comparative effects of phosphine fumigation and gamma irradiation were evaluated on the qualities of white ginseng prepacked in a commercial laminated film in terms of water absorption, Hunter color parameters(L, a, b) and organoleptic properties(overall color/appearance, flavor) during 6 months of storage at ambient(20oC, 70% RH) and accelerated(40oC, 90% RH) conditions. Moisture content of packed white ginseng(initial 8.44%) linearly increased with storage period, thereby reaching to about 10% (r=0.9966) in ambient and more than 15%(r=0.9886) in accelerated conditions, respectively, at the 6th month of storage. The storage at severe conditions resulted in remarkable changes in Hunter's color values, decrease in whiteness(L) and increase in redness(a) and yellowness(b), while both treatments, phosphine and irradiation less than 5kGy, did not cause any significant changes in color parameters. Phosphine fumigation was shown detrimental to overall flavor of white ginseng(p<0.01), however or ganoleptic qualities of stored samples were effectively maintained by irradiation less than 5kGy(p< 0.05). As the index on the guality of white ginseng stored at severe conditions its organoleptic quality was highly correlated with moisture content(r= 0.9777) and Hunter color values(over 0.9), suggesting the critical values of 15.5% moisture and 72.56, 7.15, 21.45 in Hunter's L, a, b values, respectively.

• The Journal of Natural Sciences
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• v.10 no.1
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• pp.93-102
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• 1998

In order to study on the bleaching efficiency of flex fabrics, ozone which has been produced by an ozone generator, has been contacted with flex fabrics in water at various conditions. The equipments used for the ozone reatment of flex fabrics were the ozone generator and a liquor/ozone contactor. For the study of the bleaching efficiency on flex fabrics, the Hunter's whiteness, tensile strength, microscopic properties of the ozone treated flex fabrics were measured. The concentration of generated ozone was increased, as the voltage increase, flow ratio decrease and oxygen amount increase. The bleaching efficiency of ozone treated fabrics was increased with increasing the net concentration of ozone. The whiteness ozone of treated fabrics was found to be best when treated temperature was $0-15^{\circ}C$ and treated time was 20 min. The tensile strength of treated fabrics decreased as the treating time increased, and as the temperature raised.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.248-250
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• 1991

This study was carried out to find out the color, rooking quality and storability of the oil-added milled rice. Soybean oil was added at the level of $0.07{\sim}0.15%$ in the last cycle of milling process. Fat content of the oil unadded milled rice was 0.65% and that of the oil-added one were 0.70% to 0.73%. Water uptake ratio, expanded volume, total soluble solids and iodine blue value of milled rice during cooking were lower in the oil-unadded one. The oil-addition to milled rice lowered the value of Hunter L, a, b and whiteness. Changes in fat acidity of the oil-added milled rice was similar to that of the untreated rice.

• Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.143-147
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• 2013

The influence of carrageenan addition on the gelatinization of salt-based surimi gels was investigated by measuring compressive properties and Hunter color scale values. Hydrocolloid kappa (${\kappa}$)-carrageenan at 0%, 0.2%, and 1.0% and NaCl (2% w/w), KCl (1.5% w/w), and a mixture of NaCl (2% w/w) and KCl (1.5% w/w), were added to Alaska pollock surimi. Gel compressive properties were assessed by measuring the breaking force and gel strength. The gelling property of ${\kappa}$-carrageenan-induced surimi gel was significantly increased by the incorporation of KCl rather than NaCl. The addition of ${\kappa}$-carrageenan increased the breaking force and gel strength of surimi gels. Gels with 1% ${\kappa}$-carrageenan and KCl had the highest breaking force and gel strength. The addition of ${\kappa}$-carrageenan caused an increase in the whiteness values of the surimi gels.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.45-53
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• 1999

Physicochemical and sensory characteristics of cooked rice during warm-keeping with different temperature $(70,\;75,\;80^{\circ}C)$ and period (0, 6, 12, 24, 48 hr) were investigated. As the storage temperature increased, sweet flavor, glossiness, moistness, taste and moisture content decreased but off-flavor, color and sensory and texturometric hardness increased. This trend was significant with storage period. As the storage time and temperature increased, yellowness(b) measured by Hunter color difference meter increased while lightness(L) and whiteness decreased. Degree of retrogradation of cooked rice during storage increased, particularly did in cooked rice stored at $80^{\circ}C$. Cooked rice stored at 70 and $75^{\circ}C$, 6 hr had the least changes in flavor and appearance but more changes in them longer storage time. Cooked rice stored at $80^{\circ}C$ had rapid changes in flavor, appearance and texture at initial state of storage. These results showed that the changes in moisture content of cooked rice stored at various conditions had the most important effect upon sensory characteristics of cooked rice.

• Journal of the Korean Society of Food Culture
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• v.13 no.3
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• pp.191-196
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• 1998

The influence of organic acid dips on the quality properties, color, cooking quality, textural and sensory properties, and reducing microbial population of LL(Long Life) noodles was studied. The contents of organic acid used were 0.2% based on flour weight and LL noodles were treated by dipping in pH $2.5{\pm}0.1$ for $60{\sim}90sec$. The whiteness of LL noodles treated with dl-malic acid was higher than that of others. The shear extrusion force and hardness of LL noodles treated with dl-malic acid were shown much higher value than those of others except treated with dl-malic acid. acetic acid(=1:1). At cooking quality examination of LL noodles treated with organic acids, weight of cooked LL noodles treated with dl-malic acid was decrease but volume was appeared in vice versa. Extraction amounts of LL noodles treated with dl-malic acid, dl-malic acid : acetic acid(=1:1) during cooking were much smaller than those of others. Total counts of microorganism of LL noodles treated with dl-malic acid,dl-malic acid. acetic acid(=1:1) were disappeared during storage at $30^{\circ}C$ but treated with latic acid, acetic acid were increase during storage. Sensory properties of cooked LL noodles which was treated with dl-malic acid showed quite acceptable.

• Journal of agriculture & life science
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• v.45 no.4
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• pp.13-21
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• 2011

"Manggaedduk" produced specially in Uiryeong province, Gyeongnam, Korea is manufactured by traditional method using rice powder, sweet azuki bean paste, and leaves of Smilax china (called as Manggae-leaf). Moisture content of leaves did not show significant differences bay salt and purified salt treatment. The content was lower as the salt concentration increased. Shear force was higher in leaf salted with purified salt at room temperature than that salted with bay salt. On the other hands, the force was more higher in the leaves salted with bay salt at low temperature ($4^{\circ}C$). The shear force was higher as the concentration of both salts used for salting solution increased. As storage period was extended, shear force of salted leaf was weakened. Whiteness (L) and yellowness (b) of leaves stored at room temperature were higher than those stored at $4^{\circ}C$, although the redness (a) of Hunter value was not significantly different between storage temperatures. Salt concentration influenced lightness and yellowness, color of salted leaves stored at $4^{\circ}C$ resulted in enhanced greenness as compared to the leaves stored at room temperature. Thus, this study investigated the optimal storage conditions, salting conditions and storage temperatures of Smilax china leaves.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.6
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• pp.791-801
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• 2022

Boil-dried concentrates (BDC) and steam-dried concentrates (SDC) were prepared from highly nutritious olive flounder Paralichthys olivaceus roes (OFR) as seafood processing by-products and their nutritional characteristics were investigated. Although SDS-PAGE profiles of the BDC and SDC proteins were similar to each other, it was observed that three of the five OFR protein bands in the 50-100 kDa range had disappeared. We also detected significant differences in the Hunter's color of the two concentrates in terms of color difference (𝚫E) and whiteness. The recovery amounts of BDC and SDC prepared from 100 g of OFR were 18.6 and 21.4 g, respectively, with respective protein contents of 67.7% and 68.9%. The main amino acids of OFR and concentrate proteins were valine, leucine, lysine, arginine, aspartic acid, glutamic acid and alanine, whereas major minerals were sulfur, potassium, sodium and phosphorus, the amounts of which in concentrates had been significantly reduced. We established that by sterilizing, inactivating endogenous enzymes, and inhibiting microbial growth, the cook-dried process contributes to enhancing the concentration and storage stability of nutrients by reducing water activity, volume, and weight. Accordingly, we suggest that concentrates (BDC and SDC) prepared from OFR have considerable potential as nutritionally fortified materials.