• Food Engineering Progress
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• v.15 no.4
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• pp.376-381
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• 2011

The baking performance of Cudrania tricuspidata leaf powder as a value-added food ingredient was investigated in a model system of sponge cakes. Cudrania tricuspidata leaf powder was incorporated into cake batter at 5 levels (0, 5, 10, 15, and 20%, w/w) by adding equivalent amount based on total weight of wheat flour. The specific volume, height, moisture content, volume index, and symmetry index of sponge cakes decreased significantly with the increase in Cudrania tricuspidata leaf powder content (p < 0.05). Sponge cakes became darker and firmer with increase in Cudrania tricuspidata leaf powder content (p < 0.05), as indicated by decrease in the $L^*$ and increase in the firmness measured by the texture measuring instrument. Total polyphenol content also increased gradually as the Cudrania tricuspidata leaf powder content increased. Finally, the consumer acceptance test indicated that addition of Cudrania tricuspidata leaf powder up to 10% in the formulation of sponge cakes did not significantly influence the consumers' acceptability with respect to taste and flavor. In addition, the overall acceptability was not different from each other for control and 5% sample (p > 0.05).

• Korean Journal of Materials Research
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• v.28 no.12
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• pp.732-737
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• 2018

We develop a purification process of $Hg_2Br_2$ raw powders using a physical vapor transport(PVT) process, which is essential for the fabrication of a high performance acousto-optic tunable filter(AOTF) module. Specifically, we characterize and compare three $Hg_2Br_2$ powders: $Hg_2Br_2$ raw powder, $Hg_2Br_2$ powder purified under pumping conditions, and $Hg_2Br_2$ powder purified under vacuum sealing. Before and after purification, we characterize the powder samples through X-ray diffraction and X-ray photoelectron spectroscopy. The corresponding results indicate that physical properties of the $Hg_2Br_2$ compound are not damaged even after the purification process. The impurities and concentration in the purified $Hg_2Br_2$ powder are evaluated by inductively coupled plasma-mass spectroscopy. Notably, compared to the sample purified under pumping conditions, the purification process under vacuum sealing results in a higher purity $Hg_2Br_2$ (99.999 %). In addition, when the second vacuum sealing purification process is performed, the remaining impurities are almost removed, giving rise to $Hg_2Br_2$ with ultra-high purity. This high purification process might be possible due to independent control of impurities and $Hg_2Br_2$ materials under the optimized vacuum sealing. Preparation of such a highly purified $Hg_2Br_2$ materials will pave a promising way toward a high-quality $Hg_2Br_2$ single crystal and then high performance AOTF modules.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.321-328
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• 2021

Brownies containing whey powder (WP) with different levels of substitutions for wheat flour (0, 10, 20, 30, and 40% substitution for WP 0, WP 10, WP 20, WP 30, and WP 40, respectively) were prepared, and their properties were compared. Regarding appearance, the collapse of the sample surface noticeably started from WP 30. The moisture content was higher in samples containing WP than in the control (WP 0), and the weight of the brownie increased with WP content. As the WP amount increased, both the total and specific volumes of the brownies decreased. Regarding texture, a higher amount of WP resulted in a decrease in hardness, whereas adhesiveness increased significantly. The antioxidant activity also increased with increasing WP amount (from 35.28 to 51.47%). Regarding sensory characteristics, 20 or 30% WP in brownies increased mouth-feel properties, taste, and overall preference. Based on the above results, WP could improve the quality of brownies, and a substitution level of 20% could be the most appropriate.

• Therapeutic Science for Rehabilitation
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• v.11 no.3
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• pp.7-22
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• 2022

Objectives : This study was a systematic review of tongue movements in stroke patients with dysphagia. This study aimed to provide a basis for verifying the effects of tongue movement and identifying the tendency of tongue movement. Methods : A systematic review was conducted using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses checklist and flow chart. PubMed, MEDLINE, CINAHL, RISS, and e-articles databases were searched. A total of six documents were investigated, and the PEDro scale was used to evaluate the quality of the papers. Results : Three intervention methods were included in the six papers analyzed. Regarding the type of tongue exercise, three TPRT (Tongue to Palate Resistance Trainings) and two TSAT (Tongue Strength and Accuracy Training) were mediated through the IOPI (Iowa Oral Performance Instrument), and only one study applied TSE (Tongue Stretching Exercise). The treatment effects for each intervention implemented in the literature were confirmed to be effective. However, generalizability of findings is difficult because of the small sample size. Further, no significant difference was found between the experimental and control groups. Conclusions : This study can help occupational therapists provide efficient swallowing rehabilitation treatment by applying tongue exercises to stroke patients with dysphagia. More research should be conducted to determine the effects of tongue exercise.

• The Korea Journal of Herbology
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• v.24 no.2
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• pp.13-20
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• 2009

Objectives: To compare the contents of hazardous substances before/after a decoction. Methods : The heavy metal contents before/after a decoction were measured by Inductively Coupled Plasma Atomic Emission Spectrometer (ICP-AES) and mercury analyzer. In order to analyze pesticides in 6 samples we used simultaneous multi-residue analysis of pesticides by GC/ECD, which was followed by GC/MSD analysis to confirm the identity of the detected pesticide in each sample. In addition, the contents of sulfur dioxide (S02) were performed by Monier-Williams distillation method. Results : 1. The mean values of heavy metal contents (mg/kg) for the samples were as follows: Socheongryong-tang (before decoction - Pb; 1.115, Cd; 0.179, As; 0.069 and Hg; 0.028, after decoction - Pb; 0.110, Cd; 0.011, As; 0.005 and Hg; 0.002), Insampaedok-san (before decoction - Pb; 1.207, Cd; 0.148, As; 0.171 and Hg; 0.026, after decoction - Pb; 0.075, Cd; 0.006, As; not detected and Hg; O.OOD, Oryung-san (before decoction - Pb; 1.955, Cd; 0.430, As; 0.063 and Hg; 0.027, after decoction - Pb; 0.083, Cd; 0.013, As; 0.006 and Hg; 0.002), Hwangryunhaedok-tang (before decoction - Pb; 1.825, Cd; 0.210, As; 0.050 and Hg; 0.009, after decoction - Pb; 0.107, Cd; 0.010, As; 0.005 and Hg; O.OOD, Bangpungtongseong-san (before decoction - Pb; 1.740, Cd; 0.162, As; 0.585 and Hg; 0.018, after decoction - Pb; 0.041, Cd; 0.006, As; 0.022 and Hg; not detected) and Oyaksungi-san (before decoction - Pb; 1.199, Cd; 0.183, As; 0.321 and Hg; 0.031, after decoction - Pb; 0.096, Cd; 0.008, As; 0.021 and Hg; 0.0004). 2. Contents (mg/kg) of sulfur dioxide (S0$_2$) before a decoction in Socheongryong-tang, Insampaedok-san, Oryung-san, Hwangryunhaedok-tang, Bangpungtongseong-san and Oyaksungi-san exhibited 3.2, 5.7, 4.5, 49.8, 7.8 and 22.4, respectively. However, contents of sulfur dioxide after a decoction in all samples were not detected. 3. Contents (mg/kg) of residual pesticides before/after a decoction in all samples were not detected. Conclusions : These results will be used to establish a criterion of heavy metals, residual pesticides and sulfur dioxide.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.6 no.3
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• pp.383-391
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• 2016

Ballast water provides stability and manoeuvrability to a ship. Foreign harmful aquatic organisms, which were transferred by ballast water, cause disturbing ecosystem. In order to minimize transference of foreign harmful aquatic organisms, IMO(International Maritime Organization) adopted the International Convention for the Control and Management of Ship's Ballast Water and Sediments in 2004. If the convention take effect, a port authority might need to check that ballast water is properly disposed of. In this paper, we propose a method of counting harmful aquatic organisms in ballast water thorough image processing. We extracted three samples from the ballast water that had been collected at Busan port in Korea. Then we made three grey-scale images from each sample as experimental data. We made a comparison between the proposed method and CellProfiler which is a well known cell-counting program based on image processing. Setting of CellProfiler is empirically chosen from the result of cell count by an expert. After finding a proper threshold for each image at which the result is similar to that of CellProfiler, we used the average value as the final threshold. Our experimental results showed that the proposed method is simple but about ten times faster than CellProfiler without loss of the output quality.

• Phonetics and Speech Sciences
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• v.15 no.3
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• pp.53-58
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• 2023

After thyroidectomy, some patients who show normal vocal cord movement still complain of subjective voice problems, which could lead to a decrease in quality of life related to communication. This study aims to investigate the effectiveness of a newly designed voice therapy applying neck exercise and semi-occluded vocal tract exercise (SOVTE) to improve voice problems after thyroidectomy without neurological injury. For this purpose, voice therapy was randomly assigned to 10 women who received thyroidectomy. Acoustic analysis [fundamental frequency, jitter, shimmer, noise-to-harmonics ratio, min Voice Range Profile (VRP), max VRP, VRP] was performed before and after surgery and immediately after voice therapy to compare voice changes. The study showed a statistically significant increase in max VRP and VRP after voice therapy compared to before surgery. These results suggest that the voice therapy methods in this study effectively improve a major symptom of voice problems after thyroidectomy, specifically the reduction in the high-frequency range. However, this study was limited in the number of s participants and did not control for the type of surgery. Therefore, further research utilizing larger sample sizes and controlled variables is needed to investigate the long-term effects of voice therapy.

• Journal of Venture Innovation
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• v.5 no.2
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• pp.85-99
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• 2022

Dryers becoming commercially available for experimental and industrial use are classified to general drying oven, hot-air dryer, vacuum dryer, freezing dryer, etc. and kinds of them are various from the function, size and volume, etc. But the moisture measurement is not applied although it is important factor for the quality control and the performance improvement of products, and then now is very passive because the weight is weighed arbitrarily after dry-end. Generally the method for measuring moisture is divided by a direct measurement method and a indirect measurement method, and the former such as the change of weight or volume on the front and rear of separation of moisture, etc. is mainly used. Relatively a indirect measurement is very limited to apply due to utilize measurement apparatuses using temperature conductivity and micro-wave etc. In this research, we easily designed the moisture measurement system using the open-source based Arduino, and monitored moisture fluctuations and weight profiles in the real-time without the effect of external environment. Concretely the temperature-humidity and load cell sensors were packaged into a drying oven and the various change values were measured, and their sensors capable to operate 60℃ and 80℃ were selected to suitable for the moisture sensitive materials and the food dry. And also the performance safety using the organic samples of banana, pear, sawdust could be secured because the changes of evaporation rate as the dry time and temperature, and the measurement values of load cell appeared stable response characteristics through repeated experiments. Hereafter we judge that the reliability can be improved increasingly through the expansion of temperature-humidity range and the comparative analysis with CFD(Computational Fluid Dynamics) program.

• Food Science and Preservation
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• v.17 no.4
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• pp.494-499
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• 2010

Pasteurization by radiation was performed to improve the microbiological quality of fresh yam juice. Samples were irradiated at doses of up to 5 kGy and microbiological, physicochemical, and sensory qualities were investigated during storage at 5oC for 8 days. Total aerobic bacterial, coliform bacterial, and yeast and mold counts in pre-irradiation samples were 7.09, 6.91, and 3.42 log CFU/g, respectively. Total aerobic bacterial and coliform counts fell significantly, in a dose-dependent manner, after irradiation, and these organisms were completely eliminated after 1 day of storage when 3 kGy or 5 kGy of radiation was applied. Yeast and molds were eliminated by irradiation at 3 kGy. Irradiation reduced sample viscosity. The $L^*$ value decreased after irradiation, whereas the $b^*$ value rose. Sensory evaluation testing revealed no significant difference between control samples and those irradiated with 1 kGy, except in color and texture, but sensory scores fell when irradiation of 3 kGy or over was employed, except in the taste domain. The results indicate that gamma irradiation with 1 kGy is effective to ensure the microbiological safety of fresh yam juice, without significant alteration in sensory characteristics, although further work should seek to reduce the detrimental effects of irradiation.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.646-654
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• 2013

In this study, quantitative analysis of major volatile flavor compounds from yogurt was conducted using headspace-solid phase microextraction (HS-SPME) GC-FID analysis technique, and the changes of volatile aroma compounds during the storage period were evaluated. The yogurt was prepared with the addition of 2% cereals, such as, white rice (WR), brown rice (BR), germinated brown rice (GBR) and saccharified germinated brown rice (SGBR). After fermentation, the products were stored at $5^{\circ}C$for 15 d. The major volatile aroma compounds in yogurt, such as acetaldehyde, acetone, diacetyl and acetoin were able to be extracted using HS-SPME technique efficiently. The regression ($r^2$) value of standard curve prepared with various concentrations of individual flavor chemicals was analyzed over 0.9975, and reproducibility was acceptable to apply quantitative analysis. The analysis of volatile components of control sample during storage showed that the acetaldehyde on 0 d was 10.83 ppm, and that contents were increased to 15.67 ppm after 15 d of storage. However, addition of BR, GBR and SGBR decreased the acetaldehyde contents during storage periods. The acetone content of all treatments during storage was not significantly different. The diacetyl content of all treatments were increased during storage and the addition of SGBR showed the highest amount of diacetyl (0.84 ppm) among treatments on 15 d of storage. The acetoin content of yogurt added with grains was higher than that of control during storage. As a result, the content of volatile aroma compounds in yoghurt during storage period could be analyzed HS-SPME extraction technique effectively, and HS-SPME/GC analysis can be considered for quality control of fermented milk products.