• Culinary science and hospitality research
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• v.24 no.1
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• pp.140-150
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• 2018

In this study, effects of microground coffee on the quality characteristics and acceptability of instant coffee with probiotics were investigated. A central composite design with two factors (roasting degree and dose of microground coffee) was used and ranges of roasting degree and dose were 30~50 (L value) and 5~10% respectively. Aroma preference, sweetness intensity, bitterness intensity, acidity intensity, body intensity and overall acceptability were evaluated as sensory characteristics and quadratic regression models of all the properties were significant. Especially in aroma preference and overall acceptability, the higher roasting degree and dose of microground coffee, the more aroma preference and overall acceptability of the coffee increased. And this results accorded with the object of this study to increase aroma preference and overall acceptability by blending microground coffee with instant coffee. On the other hand, 129 of aroma compounds were detected in instant coffee with microground coffee but 2,5-dimethyl-pyrazine, ethyl-pyrazine and furfural were significant in quadratic regression models. The optimal conditions were predicted by response surface methodology and desirability function approach and the optimal conditions of roasting degree and dose of microground coffee were 30(L value), 8.4%(w/w) respectively to maximize 2 sensory characteristics (overall preference, aroma preference) and 3 aroma components (2,5-dimethyl-pyrazine, ethyl-pyrazine, furfural).

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.33-37
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• 2003

Sensory quality of pine nut gruel was investigated to determine the effects of processing conditions on its quality. Response surface methodology was applied to investigate effects of water volume and pine nut weight ratios to rice weight and heating time on the preference of pine nut gruel in terms of color, flavor, viscosity, taste, and overall acceptance. Results showed that processing conditions did not affect the color of pine nut gruel. Viscosity and overall acceptance were affected by the ratio of water volume to rice weight and heating time. $R^2$ of response surface regression equations were 0.6954, 0.8333 (p<0.05), 0.9668 (p<0.01), 0.8664 (p<0.05), and 0.8159 (p<0.10) for color, flavor, viscosity, taste, and overall acceptance respectively. No relationship was observed between color and overall acceptance. The relationship between viscosity and overall acceptance was the highest.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.12 no.1
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• pp.7-12
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• 2006

The EU regulation of overall migration which is the cornerstone of the limitation to ensure that plastic materials and articles intended to contact with foodstuffs are fit for the intended application, was reviewed. In Council Directives, it was established in detail what simulants, contact times and temperatures are to be used in migration tests performed under standardized conditions. In some cases, conventional conditions for substitution test was provided, because of technical reasons. Moreover, a reduction factor ranging from 2$\sim$5 may be applied depending on the foods, because olive oil which is simulant for fatty foods, is severe solvent compared with most fatty food.

• Journal of the Korean Society of Clothing and Textiles
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• v.34 no.8
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• pp.1378-1391
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• 2010

This study examines the wearing conditions of working clothes according to the working environment and working processes at machinery, automobile, shipbuilding industry sites. It also investigates the relationship between the wearing sense of working clothes and the overall comfort according to work processes. The hazardous working environment was high in the order of the shipbuilding industry, machinery, and automobiles. The findings on the harmful overall work environmental factors were the noise, heavy dust, and noxious fumes, respectively. In general, the satisfaction with the wearing performance of working clothes was low especially with regard to sweat absorbency, sweat permeability, body protection and covering, and the work motion suitability. In respect of the correlation between the overall comfort and the wearing sense of working clothes, the satisfaction was decreased in the order of movement comfort, sensual comfort, and physiological comfort.

• Journal of the Korean Applied Science and Technology
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• v.27 no.2
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• pp.123-128
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• 2010

The continuous transesterification of mixed fat was done on the plug flow reactor packed with the static mixers. The transesterification using 0.5 wt% KOH, 0.8 wt% TMAH and mixed catalyst[40 v/v% KOH(0.5 wt%)+60 v/v% TMAH(0.8 wt%)] was conducted with the changes of molar ratios, weight percentage of beef, flow rates and number of static mixer's elements at $65^{\circ}C$. The overall conversion of mixed fat at 1:8 molar ratio, 50 wt% of beef and 24 of static mixer's elements increased until 0.7mL/min of flow rate. The overall conversion of mixed fat showed 96% at those conditions. So, the optimum operating conditions on tublar reactor were 1:8 molar ratio, 50 wt% of beef, 0.7 mL/min of flow rate and 24 of static mixer' s elements.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.27 no.6
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• pp.1014-1019
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• 2003

A dynamic modeling method for beams undergoing overall rigid body motion is presented in this paper. Two special deformation variables are introduced to represent the stretching and the curvature and are approximated by the assumed mode method. Geometric constraint equations that relate the two special deformation variables and the cartesian deformation variables are incorporated into the modeling method. By using the special deformation variables, all natural as well as geometric boundary conditions can be satisfied. It is shown that the geometric nonlinear effects of stretching and curvature play important roles to accurately predict the dynamic response when overall rigid body motion is involved.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.494-502
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• 1995

The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1132-1136
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• 1998

The optimum mixing conditions of kochujang(persimmon kochujang) added persimmon puree was optimized by four dimensional response surface methodology. The organoleptic color of persimmon kochujang showed the maximum score in 86.74g red pepper powder, 133.51g persimmon puree and 26.31g salt. The organoleptic aroma persimmon kochujang showed the maximum score in 83.48g red pepper powder, 135.38g persimmon puree and 24.50g salt. The organoleptic taste of persimmon ko chujang showed the maximum score in 85.09g red pepper powder, 133.61g persimmon puree and 25.57g salt. The overall palatability of persimmon kochujang showed the maximum score in 82.99g red pepper powder, 133.10g persimmon puree and 25.47g salt. The optimum mixing conditions for overall orga noleptic properties of persimmon kochujang were 83.00g red pepper powder, 133.00g persimmon puree and 25.00g salt.

• Journal of Advanced Marine Engineering and Technology
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• v.24 no.3
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• pp.113-120
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• 2000

On the absorber of absorption chiller/heater, LiBr solution at high concentration is sprinkled on a bundle of horizontal tube cooled by cooling water. In this case, the conditions of LiBr solution and cooling water have an influence on heat/mass transfer coefficient in this system. Therefor it is important to find optimal operation conditions of absorption chiller/heater to save energy. Heat and mass transfer coefficient increased with the increase of solution flow rate, and also heat and mass transfer rate increased but overall heat and mass transfer coefficient decreased by increasing the solution concentration within the experimental range. The superheating of the solution resulted in superior heat transfer character to a state of equilibrium from the point of heat flux and overall heat transfer coefficient.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.6
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• pp.951-955
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• 1999

The effects of restricting feed [60% of ad libitum (AL) intake] (FR) or water provided from 0900 h to 1600 h, daily) (WR) or both (FWR) from 14 to 42 days of age on heterophil/lymphocyte (H/L) response and performance in broiler chickens under the hot humid tropical conditions were determined. Feed and/or water limitation retarded growth, but had no adverse effect on overall feed conversion ratio and survivability. The trend for total feed and water consumption was similar to body weight pattern with AL>WR>FR>FWR. The nutritional regimens had significant effect on overall water:feed ratios with FR>(AL=WR)>FWR. Restriction of feed and/or water resulted in marked elevation of H/L ratios. As measured by H/L ratios, the effect of adapting to FR dissipated between 16 to 21 days after the onset of feed restriction. The H/L ratios of WR and FWR birds remained elevated throughout the duration of the experiment.