• 한국식생활문화학회지
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• 제20권6호
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• pp.715-720
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• 2005

Jeolpyon rice cake was made using buckwheat flour and measured its texture, color and sensory properties as follows. According to the amylograph guage test, rice flour was the highest in its initial pasting temperature $82.5^{\circ}C$. With 5% addition of buckwheat flour, it came to be $81.0^{\circ}C$ and became $79.5^{\circ}C$ at 10%, and $78.0^{\circ}C$ at 15%, which was lower than the control. And its maximum temperature at peak viscosity showed at $87^{\circ}C$ and it showed no difference in temperature according to the amount of buckwheat flour. The maximum value (peak point) was 690 BU in control and it increased following to the added amount of buckwheat flour, 710 BU in adding buckwheat flour 10% and 740 BU in 15% of buckwheat flour. In relating to the changes of texture, it became hard by the added amount of buckwheat flour because of decreasing cohesiveness and springiness, but increasing gumminess and brittleness. The hardness increased by adding with buckwheat flour through the freeze preserving period. But adding buckwheat flour of 10% decreased the hardness. Regarding the color value, lightness decreased by the adding buckwheat flour, but a and b value increased. As a result of the sensory analysis about Jeolpyon prepared with buckwheat flour, the most favoured ratio of buckwheat flour for color and preference was at 10%. In case of 15%, it was a little dark so it was not desirable. Based on the above test, the best combination ratio of buckwheat for Jeolpyon was 10%. And Jeolpyon can be easily made at home as well as mass production due to relatively simple making procedure.

• 한국염색가공학회지
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• 제25권1호
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• pp.37-46
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• 2013

This paper surveys the ESD characteristics of the PANI added PU/MWNT film according to the manufacturing conditions such as variation of the loading contents of PANI and the mixture ratio of 2 dispersion solutions. For this purpose, PANI added PU/MWNT ground films were made with IPA/MWNT 3wt% dispersion solution and PANI/DMF dispersion solutions(5, 10, 15, 20, 25, and 30wt% contents of the PANI) by the mixture ratio of dispersion solution(10/50, 20/40, 30/30, 40/20, and 50/10part) in the PU (972DF) 100g, which was treated with 500rpm for 30min in the stirrer with condition of the dry temperature $120^{\circ}C$ for 2min. Totally, 36 kinds of PANI added PU/MWNT film specimens were prepared. The physical properties of the PANI added PU/MWNT films such as electrical resistivity, absorbancy by UV-Vis spectrometer, and triboelectricity were measured and discussed with surface characteristics of the PANI added PU/MWNT films by SEM. The dispersion property of PANI to the DMF showed best dispersion at the 25% of PANI content. The surface electrical resistivity of the PANI added PU/MWNT films was decreased with increasing the weight content of PANI/DMF dispersion solution, and it showed the lowest value $10^6{\Omega}$ at the mixing condition of PANI/DMF 20part and MWNT/IPA 40part with 30% PANI. Furthermore, it was shown that the electrical and physical properties of the PANI added PU/MWNT film such as electrical resistivity, and triboelectricity were better than those of PU/MWNT film prepared with no PANI, which was result obtained in previous paper.

• 한국식품과학회지
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• 제32권5호
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• pp.1173-1178
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• 2000

본 연구에서는 크림이 첨가된 난백젖산균발효식품에서 Lactobacillus acidophilus(KCTC 2182)생균수의 경시적인 변화, 크림 첨가 난백젖산균발효식품으로 만든 아이스크림의 관능적인 특성과 경도를 조사하여 다음과 같은 결과를 얻었다. (1) 크림의 첨가비율이 높을수록 젖산균 생육곡선의 stationary phase가 연장되고, 발효시간별 생균수도 높은 경향을 나타냈다. (2) Formula 4(크림 첨가비율 40%)와 Formula 5(크림 첨가비율 50%)로 만든 아이스크림의 관능적 특성이 다른 시료보다 우수하였으며, Formula 4의 15시간 발효시료가 아이스크림 제조원료로서 적합하였다. (3) 경도의 측정 결과를 보면 크림의 첨가비율이 증가할수록 경도가 감소하여 Formula 5의 경도가 가장 낮았다.

• 한국식생활문화학회지
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• 제33권1호
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• pp.70-77
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• 2018

This study examined the quality characteristics of waffles made with coconut extract. Waffles were prepared with the substitution of 25, 50, 75, 100, and 125% of coconut extract. The viscosity of the batter tended to increase with increasing ratio of coconut extract, whereas the spreadability measures were not changed significantly. The baking loss rates tended to increase with increasing ratio of coconut extract while the moisture contents were not changed significantly. The L-value and b-value decreased but the a-value increased. TPA showed that the hardness, springiness, chewiness, cohesiveness, and gumminess tend to increase with increasing amount of coconut extract while the resilience was not changed significantly. The results of the sensory evaluation showed that waffles made with 100% coconut extract were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• 한국식품과학회지
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• 제30권3호
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• pp.562-568
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• 1998

흑미(진도흑미와 수원 415호)를 백미(동진)에 5%, 10% 혼용하여 취반하고 texture analyser와 color and color difference meter를 이용하여 혼용밥의 텍스쳐와 색도의 변화를 알아보고자 하였다. 동진백미는 침지 50분 후에, 진도흑미와 수원 415호는 11시간 이후에 평형수화시간에 도달하였다. 수화에 필요한 가수량은 1.6배가 적당하였으며, 이 때의 경도는 진도흑미를 5% 첨가한 혼용밥에서는 $5.66\;kg_f$이었다. 침지온도와 시간이 경과함에 따라 수원415호가 진도흑미 보다 색소용출속도가 약 4배 빨라졌다. 흑미 색소용출액의 pH는 시간이 경과함에 따라 낮아졌는데 수원415호가 $20^{\circ}C$에서 120분까지 침지시 pH가 6.40에서 6.16으로 낮아졌다. 흑미의 첨가량이 많아질수록 가수율에 관계없이 혼용밥의 명도(L값)는 감소하고, 적색도(a값)는 증가하였다. 혼용밥을 7일간 냉장$(4{\pm}1^{\circ}C)$ 보관한 후 전자렌지를 이용하여 가열시 취반 직후의 텍스쳐로 회복되는데 90초에서 120초 사이가 적당하였다.

• 한국식품조리과학회지
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• 제29권3호
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• pp.223-231
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• 2013

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics, and antioxidant activities, of Majakgwa. This study also regards to the use fermented turmeric powder at varying concentrations in the recipe. The proximate composition of fermented turmeric powder, crude fat, carbohydrate, crude protein, and crude ash was decreased. Viewed division compared to the freeze-dried turmeric curcumin content was increased during fermentation due to the increase of mineral content. With an increased of the amount of fermented turmeric powder used in Majakgwa recipes, the pH of the dough was higher than that of the controlled group. The acid value of Maejakgwa was lowered down, and most effectively controled when adding Turmeric power by 3~6%, and the peroxide value shows high antioxidant ability from the initial storagr period when adding 6%. TBA value appears to have the highest antioxidant ability, when adding 6%, showing lower increasing rate than that of sample group added 0~3% Turmeric powder. When added 9% or more, however, it shows higher TBA value comparing with normal Maejakgwa, the reference group, which indicates on the contrary that the antioxidant ability is lowering. The bitter taste, exterior color, incense of Turmeric, solidity, and crispy level of Maejakgwa with fermented Turmeric powder have been increased significantly as per increase of fermented Turmeric powder, and the sample group added with 9% have shown the best result in the overall taste level. It is anticipated that adding 6~9% of fermented Turmeric powder can increase the storage capability to give the best taste level and effective antioxidant ability by minimizing the off-flavor and bitter taste, through the research as above, which would be the most appropriate blending ratio of Turmeric powder for producing Maejakgwa.

• 자원환경지질
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• 제56권4호
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• pp.447-456
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• 2023

2000년 이후에도 유가상승은 과거에 비견될 수 있을 만큼 상승하였으나 경제성장, 소비 등 경제변수들에 미치는 영향은 상대적으로 안정적인 모습을 보였다. 이에 본 연구는 우리 경제에 구조변화가 있었던 1998년 외환위기 시점을 기준으로 유가에 대한 우리 경제의 반응이 변화하였음을 실증적으로 보이고자 한다. 실증분석을 통해 1998년을 기준으로 전후 기간에 대해 유가 및 생산자물가가 소비자물가에 미치는 영향이 변화하였음을 확인하였고, 이어 산업부문별 부가가치율에 생산자물가가 미치는 영향도 변화하였음을 확인하였다. 이는 생산비용 상승의 소비자 가격에 전가가 완화되었으며 부가가치에도 영향이 완화되었음을 의미한다. 실증분석 결과의 원인에 대해서는 생산자물가와 소비자물가 간의 관계변화 및 그 원인, 유가상승에 따른 산업부문의 요소투입 및 생산품 변화 등 다양한 접근의 연구가 수행되어야 할 것이다.

• 한국식품영양학회지
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• 제22권2호
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• pp.293-301
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• 2009

The purpose of this study was to investigate the quality characteristics of Gamgyul-Injeulmi containing different ratios of Citrus mandarin powder(0, 3, 6, 9 and 12%). The moisture content of the control group was 45.37%. As the ratio of Citrus mandarin powder increased, moisture content decreased. The water holding capacity of glutinous rice flour with Citrus mandarin powder decreased gradually in proportion to the amount of Citrus mandarin powder added. An analysis of Hunter's color values for Gamgyul-Injeulmi indicate that the addition of Citrus mandarin powder leads to lower L value and higher a and b value compared to the control. Textural analysis of Gamgyul-Injeulmi showed that the hardness, cohesiveness, gumminess and chewiness increased as Citrus mandarin powder was added, whereas adhesiveness and springiness decreased. According to the sensory evaluation of Gamgyul-Injeulmi, as the ratio of Citrus mandarin powder was increased, the flavor, sweetness and hardness all increased. Gamgyul-Injeulmi with 6% Citrus mandarin powder was rated as the best in terms of color and for overall preference in the sensory evaluation.

• 한국기후변화학회지
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• 제7권1호
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• pp.59-68
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• 2016

The world's major countries have focused on the renewable energy industry as the solution to climate change and the energy crisis. Nevertheless, there are no studies on the economic effects of the renewable energy industry. This study analyzed the economic effects of Korea's renewable energy industry by using the 2010 Input-Output Table. It is estimated that Korea's renewable energy industry made a production-induced effect of 2.0262 won, and a value-added-induced effect of 0.6138 won through an increase in output growth of 1 won, and an employment-induced effect of 2.3046 labors through an increase in output growth of 1 billion won. Both the effect ratio and the response ratio were greater than 1, which means the renewable energy industry is an intermediate manufacturing industry whose forward linkage effect and backward linkage effects are large. These results show differences with previous studies that classified electricity sector and renewable energy industry into final primary production industries. It is expected that the economic effects of the renewable energy industry will become greater in the future. Therefore, research on statistics related to the renewable energy industry is needed for more precise analysis.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2003년도 춘계학술대회 논문집 센서 박막재료 반도체 세라믹
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• pp.178-181
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• 2003

In this work, we etched PZT films with various additive gases ($O_2$ and Ar) in $Cl_2/CF_4$ plasmas, while mixing ratio was fixed at 8/2. After the etching, the plasma induced damages are characterized in terms of hysteresis curves, leakage current, retention properties, and switching polarization. When the electrical properties of PZT etched in $O_2$ or Ar added $Cl_2/CF_4$ were compared, the value of remanent polarization in $O_2$ added $Cl_2/CF_4$ plasma is higher than that in Ar. added plasma. The maximum etch rate of the PZT thin films was 145 nm/min for 30% Ar added $Cl_2/CF_4$ gas having mixing ratio of 8/2 and 110 nm/min for 10% $O_2$ added to that same gas mixture. In order to recover the ferroelectic properties of the PZT thin films after etching, we annealed the etched PZT thin films at $550^{\circ}C$ in an $O_2$ atmosphere for 10 min. From the hysteresis curves, leakage current, retention property and switching polarization, the reduction of the etching damage and the recovery via the annealing was turned out to be more effective when $O_2$ was added to $Cl_2/CF_4$ than Ar. X-ray diffraction (XRD) showed that the structural damage was lower when $O_2$ was added to $Cl_2/CF_4$. And the improvement in the ferroelectric properties of the annealed samples was consistent with the increased intensities of the (100) and the (200) PZT peaks.