• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.677-686
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• 2004

The objective of this experiment was to select the best strain of lactic acid bacteria for the manufacture of new type of yogurt with rice powders. Changes in pH, titratable acidity, viable cell counts, viscosity, organic acid contents, carbohydrates during fennentation were monitored and sensory evaluation were examined. The yogurt added with 4% rice or skim milk powders and L. salivarius ssp. salivarius culture did not reach pH 4.5, because the production of acids in this media for the culture was weak. The yogurt added with 4% rice or skim milk powder with L. casei, the pH was low and the titratable acidity was high, and therefore the quality of yogurt after 8 hours from fermentation was not high. The yogurt added with 4% rice or skim milk powders with a mixed culture of B. longum, L. acidophilus, Streptococcus salivarius ssp. thermophilus was considered best for achieving pH 4.5 and titratable acidity of 1.0 % from 8 to 14 hours. The yogurt with a mixed culture had more acetic acid. Galactose was accumulated when L. salivarius ssp. salivarius or the mixed culture were used for fermenting yogurt. In sensory evaluation, the yogurt with the mixed culture received high overall sensory score. From these results, a mixed culture of B. longum, L. acidophilus, Streptococcus salivarius ssp. thermophilus was identified as the best for the manufacture of yogurt added with rice powder.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.130-135
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• 1993

A curd yogurt was prepared from milk added with skim milk powder of four kinds of cereal. The effect of cereals at 2%(w/v) level on acid production by lactic acid bacteria in milk was investigated. The effect of cereals on quality of curd yogurt (apparent viscosity, sensory property) was also examined. Addition of cereals markedly stimulated acid production by lactic acid bacteria. Among three organisms tested, L. acidophilus produced more acid than others. Apparent viscosity of curd yogurt added with corn was the highest while that with barley was the lowest. Curd yogurt fermented with L. acidophilus showed characteristics of thioxotropic flow. Apparent viscosity of curd yogurt added with cereal markedly increased between 6 and 24 hours of fermentation. Sensory property of curd yogurt added with wheat was judged as better than reference sample, but that with barley was lodged as the worst among all samples.

• Food Quality and Culture
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• v.3 no.2
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• pp.69-73
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• 2009

Sun-cuisine is a traditional Korean side dish. This study examined the methods used to prepare Sun-cuisine in 11 Korean recipe books published over the last 100 years. The main ingredients of Sun-cuisine were typically vegetables, fins, fur, feathers, meat, legumes and mushrooms dipped in wheat flour or mung bean starch powder and stuffed with various minor ingredients known as "so". These dishes are highly seasoned and boiled in meat stock or steamed in a double boiler, after which they were sprinkled with toppings. Various materials are used as the main ingredients. When vegetables were used as the main ingredients, they were sprinkled with salt, sliced and stuffed with beef or mushrooms. Meat stock was then poured on top of the vegetables and they were steamed. A total of 38 food materials were used as the minor ingredients, while 25 materials were used as seasonings and six foods were used as toppings. Pine nuts were widely used as a minor ingredient, seasoning and topping. Sun-cuisine is generally made using various powders such as starch or wheat flour. Sun-cuisine was a kind of royal court food in the past that was served as a side dish. Recently, Sun-cuisine is eaten less often because its cooking process is too delicate and complicated. Therefore, additional studies to enable the modernization of the Sun-cuisine cooking process should be conducted with the goal of revitalizing the beauty and taste of this traditional food.

• Journal of the Korea Concrete Institute
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• v.14 no.3
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• pp.275-282
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• 2002

High fluidity concrete needs high dosage of superplasticizer to acquire sufficient fluidity and high contents of fine powder and viscosity agents to prevent segregation. But it requires high manufacturing cost and has difficult in quality control. Therefore, in this paper, determination of optimal mixture proportion of segregation type superplasticizer for high fluidity concrete and manufacturing high fluidity concrete by applying developed segregation reducing type superplasticizer are discussed using flowing concrete method. According to test results, as dosage of superplasticizer increases, it shows that fluidity and bleeding increase, while air contents and ratio of segregation resistance decrease. It also shows that adding viscosity agent into it reduce bleeding and improve segregation resistance. Dosage of AE agent into it containing viscosity agent recovers loss of air contents during flowing procedure. Combination of proper contents of superplasticizer, viscosity agent and AE agent make possible to develope segregation reducing type superplasticizer Compressive strength of high fluidity concrete applying flowing method with it is higher than that of base concrete. No differences of compressive strength between compacting methods are found.

• Journal of Internet Computing and Services
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• v.20 no.2
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• pp.93-100
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• 2019

Recently, in various business fields, companies are concentrating on providing chatbot services to various environments by adding artificial intelligence to existing messenger platforms. Organizations in the field of job placement also require chatbot services to improve the quality of employment counseling services and to solve the problem of agent management. A text-based general chatbot classifies input user sentences into learned sentences and provides appropriate answers to users. Recently, user sentences inputted to chatbots are inputted as short texts due to the activation of social network services. Therefore, performance improvement of short text classification can contribute to improvement of chatbot service performance. In this paper, we propose T-EBOW (Translation-Extended Bag Of Words), which is a method to add translation information as well as concept information of existing researches in order to strengthen the short text classification for employment chatbot. The performance evaluation results of the T-EBOW applied to the machine learning classification model are superior to those of the conventional method.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.32 no.1
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• pp.25-32
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• 2022

Investment casting is a production method commonly used to manufacture precision equipment, medical fields, and accessories, and has continued to develop through the modernization of equipment and high quality of materials, and its scope of use has been expanded. The purpose of this study is to minimize the defect rate by deriving structural improvement and standardization of mold temperature, which are key elements of the investment casting process, to minimize the defect rate. The scope of the study is limited to jewelry manufacturing casting processes suitable for understanding the structure and principles of small gate, and an experimental research is to be conducted by using soft Wax, gypsum powder, and 14 K gold as research materials. According to the results, the most appropriate casting standard temperature for the casting pattern of Alloy 14 k was the lowest turbulence at 980℃ flask temperature of 550℃, so good products could be produced. As a future task of this study, detailed studies are needed to data the structure and system temperature of small gate, reduce production defects in the field, and provide data for excellent investment casting competitiveness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.62-67
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• 2013

This study was carried out to investigate the quality characteristics and antioxidant activities of Rehmanniae radix (Rehmannia glutinosa Libosch. var. purpurea Makino) freeze-dried powder (RRP) and Rehmanniae radix preparata powder (RRPP). Under the Hunter color system, redness was higher and lightness/yellowness lower in RRPP, compared to RRP. The reducing sugar contents of RRP and RRPP were 0.8% and 6.0%, respectively (p<0.05). The pH was lower in the RRPP (RRP: 6.71, RRPP: 4.23). The amount of catalpol amount in RRPP (47.20 mg/mL) was lower than RRP (144.90 mg/mL). RRPP contained high amounts of 5-HMF (5-hydroxymethyl-2-furaldehyde, 47,231 mg/mL), but 5-HMF was not detected in RRP. Total phenol contents of RRP and RRPP were 2.10 mg/mL and 3.66 mg/mL, respectively. FRAP values of RRP and RRPP were 0.51 mg/mL and 1.99 mg/mL, respectively. The antioxidant activities by DPPH (1,1-diphenyl-2-picryl hydrazyl) and hydroxyl radical scavenging activity of RRPP were much higher than RRP. Based on these results, RRPP is a good candidate for food processing in terms for its physicochemical and antioxidative activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.627-631
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• 1996

The antioxidative effects of BHT and rosemary on the hydrolysate from skipjack processing byproduct(SPB) was evaluated by storing at $30^{\circ}C$ for 60 days. Each of 0.02% BHT, 0.01% rosemary, and 0.02% rosemary was added into SPB hydrolysate prior to spray drying and the dried powder was tightly sealed in the laminated film(PET/Al foil/CPP, $5\mu\textrm{m}/15\mu\textrm{m}/70\mu\textrm{m})$ bags for storage. The colometric lightness("L") decreased through the storage period in all treatments while the redness ("a") showed the opposite trend. Changes of pigment were higher in level of hydrophillic brown than in lipophilic brown during storage. The effect of antioxidants, by adding BHT and rosemary, showed in TBA and POV during storage. Especially, the 0.02% rosemary treatment was more effective than 0.02% BHT treated SPB having effect of angiotensin converting enzyme(ACE) inhibiting.yme(ACE) inhibiting.

• Journal of the Korean Ceramic Society
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• v.44 no.1 s.296
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• pp.6-11
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• 2007

The rheological properties of slag cement pastes by effect of particle size distribution of binder were investigated using a Rheostress 1 rheometer (Haake) with a cylindrical spindle and the relationship between fluidity particle size distribution using the Rosin-Rammler equation. Samples are combined the two types of slag powder and OPC, fine slag particles sized Elaine specific surface area $8,000cm^2/g$, coarse slag particles sized Elaine specific surface area $2,000cm^2/g$, intermediate OPC particles $3,450cm^2/g$, used to search for the combination that would yield the best quality product. The all flow curves which were measured by rheometer showed hysterisis and could be classified into 4 types. When the combination was based on a ratio of 15-20 vol% fine particles, 40-50 vol% intermediate particles, 30-40 vol% coarse particles of the total volume, a high fluidity and low yield-strength was achieved. The Rosin-Rammler function can explain aboved correlation flow curve types. On type 1, the n-value had a correlation with plastic viscosity however the blend of type 2 and 3 showed consistent n-value regardless of plastic viscosity. In addition, the blend in type 4 tended to a rise in fluidity according to the increase of the n-value.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.202-210
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• 2004

Doenjang, traditional Korean soybean paste without soysauce and soondoenjang that was not isolated soysauce from soybean paste were thermally processed by the addition of dry anchovy, garlic, red pepper powder and green onion. The volatile flavor components generated from doenjang soup and soondoenjang soup were studied and compared with the change in the various flavors. It was confirmed that some difference of the flavor components was found in two type of soups. Doenjang soup contained a plenty of aldehydes and ketones that revealed the savory flavor. The major flavor components in the soondoenjang soup were sulfur containing compounds that appeared the highest ratio than any other types of flavors and 10 pyrazines. On the sensory evaluation, a great number of pyrazins may be considered as a characteristic of the savory flavor of soondoenjang soup, however, it was not give the reliable result. Stepwise multiple regression analysis of two type of soups indicated that aldehydes, alcohols, ketones were contributory flavor components for overall smell preference and quality preference.