• 한국식품조리과학회지
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• 제28권6호
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• pp.839-846
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• 2012

This study was carried out in order to evaluate the effects of paprika powder on bread quality. Breads were prepared with the addition of 0%, 2.5%, 5.0%, 7.5% and 10.0% of paprika powder based on wheat flour. The weight of breads with paprika powder ranged from 526.5~537.3 g; that of the control was 525.0 g. The volume of the breads prepared by adding paprika powder was 1946.1~2114.3 mL, whereas that of the control was 2144.4 mL. The height, specific volume and baking loss rate of breads with added paprika powder decreased with the addition of paprika powder. The hardness, springiness, cohesiveness and chewiness increased with the addition of paprika powder. The Hunter L values of breads decreased, whereas a and b values increased. The sensory quality of the paprika powder breads tested by color, moistness and chewiness was better than that of the control. In particular, the overall acceptability of the bread with the addition of 5.0% paprika powder had the best quality.

• Food Science and Biotechnology
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• 제14권5호
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• pp.639-644
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• 2005

The aim of this study was to investigate the effect of the myosin light chain (MLC) isoforms on the muscle fiber characteristics and meat quality traits in porcine longissimus muscle. Pale, soft, exudative (PSE) samples had a lower content of essential light chain (ELC) 1S isoforms and a higher proportion of the fiber type IIB than the reddish-pink, firm, non-exudative (RFN) samples. These compositions suggest that the PSE pork has a higher glycolytic and a lower oxidative capacity than the RFN pork. Therefore, these characteristics of PSE pork might affect the metabolic rate and meat quality traits, including protein solubility. In addition, the indicator traits of the postmortem metabolic rate were related to the ELC 1F/3F ratio ($pH_{45\;min}$: r = -0.43, P < 0.001; R-value: r = 0.53, P < 0.001). These results suggest that the MLC isoform composition can affect the postmortem metabolic rate and meat quality traits.

• 방송공학회논문지
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• 제24권2호
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• pp.292-298
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• 2019

본 논문에서는 클라우드 서버와 영상 품질 향상 알고리즘을 이용하여 고화질의 영상을 서비스하는 방법을 소개한다. 즉, 논문에서 제안하는 ViVa (Video Value Addition)의 개념을 바탕으로 저화질 영상을 서비스하는데 필요한 전송 비트레이트와 계산량으로 고화질의 영상을 서비스함으로써 기존 스트리밍 서비스 대비 향상된 시스템을 제안한다.

• Food Science and Biotechnology
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• 제14권5호
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• pp.667-671
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• 2005

The aim of this study is to investigate the effects of the muscle mass and fiber number on post-mortem metabolic rates and pork quality. Carcass traits, muscle fiber characteristics, and type of fiber composition were evaluated using a sample of 200 cross-bred pigs. The muscle mass was divided into two groups according to carcass weight and loin-eye area measurements (heavy or light). In addition, the muscle histological characteristics were divided into two groups according to the muscle fiber density and total number of muscle fibers (high or low). All the carcass traits were significantly different in the muscle mass groups. Increasing weight significantly affected the cross-sectional area (CSA) of all fibers. The low group, which had a low muscle fiber number indicating a larger CSA of fibers, and especially the heavy-low group had the highest CSA levels of fibers. The fiber number percentage and the area percentage were significantly different in the groups categorized by fiber number. The heavy-high group indicated a normal rate of pH decline and the R-value. In addition, pigs with a heavy muscle mass and high muscle fiber number indicated normal drip loss, lightness, and protein denaturation. The present results suggest that increasing the total muscle fiber number has a beneficial effect on increasing the muscle mass without deteriorating the meat quality.

• 한국식품영양학회지
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• 제34권1호
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• pp.1-14
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• 2021

This study evaluated the antioxidant activity and quality characteristics of rice cookie with added butterbur powder in a ratio of 0, 5, 10, 15, and 20% to confirm the possibility of butterbur as a functional food. The moisture content, spread factor, leavening rate, and hardness of rice cookies increased with an increase in the amount of butterbur powder; whereas a decrease in the pH and baking loss rate was observed. The L and b values decreased as the amount of butterbur powder increased, but the value was the lowest when 5% of butterbur powder was added. The sensory liking score showed the highest preference for 10% butterbur powder regarding appearance, flavor, taste, texture, and overall preference. In the principal component analysis (PCA), the addition of 10% butterbur powder positively affected the measure of food acceptance in terms of organoleptic properties of butterbur. Besides, as the amount of added butterbur powder increased, the antioxidant activity of rice cookies increased. Based on these results, it appears that the addition of butterbur powder to rice cookies in a 10% ratio can produce rice cookies with excellent antioxidant activity, overall quality, and high preference.

• Fisheries and Aquatic Sciences
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• 제6권3호
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• pp.149-154
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• 2003

The characteristics of pollutant loads from the various sources and seawater quality in Kwangyang Bay were evaluated. Total flow rate was estimated to be $10,868,066.8 m^3/day$ with a flow rate of R2l (the Seomjin River) as the highest one. Total COD, TN and TP loads of the input rivers and the ditches were about 27,591.8, 25,029.6 and 586.4 kg/day, respectively. Wastewater discharging loads was the greatest contributors to pollutant loads in the inner part of Kwangyang Bay. COD values in the inner part of the bay was over 3.0 mg/L, which exceeded the seawater quality criteria III of Korea. The average values of DIN and DIP were 8.62 ${\mu}gN/L\;and\;1.26\;{\mu}gP/L$, respectively. The limiting factor for algal growth was DIN. In he total discharging loads of the watershed from unit loading estimations, BOD, TN and TP were 9,132.3, 2,727.2 and 304.2 kg/day, respectively. In addition, municipal sewage by the population as pollution sources and the city of Kwangyang as administrative district had the highest loads. For a appropriate water quality recovery of Kwangyang Bay, it is suggested that it is essential to estimate reduction rate of total pollutant loads by water quality modeling.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제10권4호
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• pp.1877-1891
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• 2016

In video coding, the goal of rate control (RC) is not only to avoid the undesirable fluctuation in bit allocation, but also to provide a good visual perception. In this paper, a novel frame-level rate control algorithm for High Efficiency Video Coding (HEVC) is proposed. Firstly a model that reveals the relationship between bit per pixel (bpp), the bitrate of the intra frame and the bitrate of the subsequent inter frames in a group of pictures (GOP) is established, based on which the target bitrate of the first intra frame is well estimated. Then a novel frame-level bit allocation algorithm is developed, which provides a robust bit balancing scheme between the intra frame and the inter frames in a GOP to achieve the visual quality smoothness throughout the whole sequence. Our experimental results show that when compared to the RC scheme for HEVC encoder HM-16.0, the proposed algorithm can produce reconstructed frames with more consistent objective video quality. In addition, the objective visual quality of the reconstructed frames can be improved with less bitrate.

• 한국축산시설환경학회지
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• 제6권3호
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• pp.141-151
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• 2000

Over-grown seaweeds in Donghae(east sea of Korea peninsula) may impedes ocean environment, however, they can be a good nutrient resources for poultry feeds if they are utilized properly. In this study, seaweeds powder were tested for laying hens\` ration to investigate the effects on egg production rate, egg quality and calcium phosphorus excretion. One hundred 65wks-old brown layers were fed for 5 weeks alotted with seaweeds powder addition to experimental diet by 0(control), 0.5, 1.0 and 2.0%, respectively, and obtained following results; 1. Seaweeds proved a mid-protein low-energy feed resources with planty of K, Na, Ca, Mg, Sr and Fe. 2. Seaweeds addition by 0.5% and 1.0% improved egg production rate and egg-mass output markedly(p<0.05) than control. Seaweeds addition did not alter cholesterol level of yolk and yolk index, however egg shell thickness showed increasing trend by increasing seaweeds addition level. 3. Protein absorption and digestibility in seaweed addition treatments were significantly higher(p<0.05) than control group and protein contents of excreta in 0.5% and 1.0% treatments were reduced(p<0.05), which suggests effective protein metabolism for egg production. Increasing seaweeds addition reduces Ca and P contents in rectum and excreta, suggesting Ca and P utilization improvement in laying hens and lessening soil pollution. 4. In conclusion, seaweeds addition in layers' diet by 1.0% level improves egg-mass production and might be egg quality by increasing metabolism of protein, calcium and phosphorus.

• 한국식생활문화학회지
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• 제27권6호
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• pp.737-742
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• 2012

This study examined the quality characteristics of Gondre tofu containing 0, 0.1, 0.2, and 0.3% Cirsium setidens powder. Quality and sensory tests of Gondre tofu were performed. The yield rate of tofu decreased with the addition of Cirsium setidens powder. The pH of tofu decreased after the addition of Cirsium setidens powder. During 8 days storage, the addition of Cirsium setidens powder to tofu did not effectively inhibit the number of total aerobic bacteria. The L, a and b values of tofu decreased with increasing amount of Cirsium setidens powder added. In the texture properties, the hardness, cohesiveness, gumminess and brittleness increased, whereas the springiness decreased. The results of sensory evaluation showed that tofu containing 0, 0.1, and 0.2% Cirsium setidens powder had a higher taste, texture preference and overall acceptability than 0.3% Cirsium setidens powder. Therefore, the addition up to 0.2% Cirsium setidens powder positively affects the sensory evaluation of Gondre tofu. The addition 0.2% Cirsium setidens powder might be considered the most appropriate choice for manufacturing Gondre tofu.

• 한국식품조리과학회지
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• 제16권5호
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• pp.402-409
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• 2000

수분의 첨가수준을 달리하여 제조한 절편의 저장기간에 따른 노화특성 및 품질특성을 평가하였다. 색도는 저장기간에 따른 시료간의 유의적인 차이를 보였는데, 수분첨가량이 감소함에 따라 저장기간에 따른 수분의 손실로 황색도는 증가하고 명도는 감소하였다. 물성특성치는 저장기간이 증가함에 따라 그 값이 증가하여 떡이 단단해 졌는데, 35∼45%의 수분첨가구가 저장 72시간째까지 일정한 값을 나타내어 물성적으로 가장 안정하였다. 저장기간에 따른 노화속도는 35% 수분 첨가구는 노화가 다른 시험구에 비해서 가장 천천히 진행되는 것으로 나타났다. 관능검사 결과 35∼45% 수분첨가구를 가장 선호하였다. 노화속도가 느린 35% 수분첨가구가 관능적으로도 우수하여 본 실험에서 가장 알맞은 수분첨가량으로 설정할 수 있었다.