• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.81-92
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• 1999

This study attempted to examine the effect on sensory characteristics and texture of Kyongdan in various volumes of adding Sungumcho power. The results are summarised as follows. 1. Sensory evaluation: The best recipe of Sungumcho Kyongdan was Sungumcho powder 1%, 2%, 3%. 2. The result of rheometer test was 1%, 2%, 3%, 4%, 5% Sungumcho Kyungdan were stabler than 0%.

• Proceedings of the Korean Society of Computer Information Conference
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• 2023.07a
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• pp.477-478
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• 2023

본 논문에서는 스프링 프레임워크를 사용하여 사용자가 보유한 식재료를 기반으로 적합한 레시피를 추천하는 웹 시스템을 설계하고 구현한다. 또한 MVC 패턴을 적용하여 비즈니스 로직과 사용자 인터페이스를 분리하여 개발하였고 MySQL과 Spring Data JPA를 사용하여 로그인 및 회원가입, 레시피와 댓글을 생성, 수정, 삭제할 수 있는 기능을 구현한다.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.507-515
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• 2008

This study investigated the standard recipe and changes in the quality characteristics of Chungkukjang-Kimchi (CKK) and evaluated its acceptance by elementary school students. The acceptability of Kimchi among elementary school students was evaluated by monitoring the plate waste rate. Chungkukjang powder was added to the Kimchi recipe at 0, 20, 40, 60% of the total weight of red pepper powder. The pH of the CKK decreased as fermentation proceeded, and the total acidity was $0.24{\sim}0.25%$ in all samples. The salinity of the CKK was 2.32%. The L color value was significantly lower in the treatment groups than in the control group. The b and a color values increased in the beginning, but tended to decrease during fermentation. In the sensory evaluation, there was no significant difference in appearance on preparation day, but there were significant differences on the 6th (p<0.05) and 20th days (p<0.01), with the highest scores observed in the 40% added group. Sourness increased significantly (p<0.001) during fermentation in all samples. There were significant differences (p<0.001) in crispness on the 3rd day among the treatment groups, and it tended to decrease as fermentation progressed. There were significant differences in flavor during the early stage (p<0.001), but there were no differences as fermentation proceeded. Overall acceptability was high in the 40% added group. Evaluation of acceptability by monitoring the plate waste rate in the school dining room showed that acceptability was highest in the 20% added group. Thus, it was concluded that acceptability among elementary school students was highest for CKK from the 20% Chungkukjang group.

• JSTS:Journal of Semiconductor Technology and Science
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• v.11 no.3
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• pp.135-145
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• 2011

Accurate process characterization and optimization are the first step for a successful advanced process control (APC), and they should be followed by continuous monitoring and control in order to run manufacturing processes most efficiently. In this paper, process characterization and recipe optimization methods with multiple outputs are presented in high density plasma-chemical vapor deposition (HDP-CVD) silicon dioxide deposition process. Five controllable process variables of Top $SiH_4$, Bottom $SiH_4$, $O_2$, Top RF Power, and Bottom RF Power, and two responses of interest, such as deposition rate and uniformity, are simultaneously considered employing both statistical response surface methodology (RSM) and neural networks (NNs) based genetic algorithm (GA). Statistically, two phases of experimental design was performed, and the established statistical models were optimized using performance index (PI). Artificial intelligently, NN process model with two outputs were established, and recipe synthesis was performed employing GA. Statistical RSM offers minimum numbers of experiment to build regression models and response surface models, but the analysis of the data need to satisfy underlying assumption and statistical data analysis capability. NN based-GA does not require any underlying assumption for data modeling; however, the selection of the input data for the model establishment is important for accurate model construction. Both statistical and artificial intelligent methods suggest competitive characterization and optimization results in HDP-CVD $SiO_2$ deposition process, and the NN based-GA method showed 26% uniformity improvement with 36% less $SiH_4$ gas usage yielding 20.8 ${\AA}/sec$ deposition rate.

• Tunnel and Underground Space
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• v.21 no.4
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• pp.264-273
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• 2011

Bentonite buffer is one of the major components of an engineered barrier for an HLW (High-Level Waste) repository. The bentonite buffer is significantly exposed to the decay heat from radioactive wastes, the inflow of groundwater from the surrounding rock of the repository, and the high swelling pressure of densely-compacted bentonite that comes in contact with the groundwater. Therefore, it is essential to understand the THM (Thermal-Hydro-Mechanical) behavior of the bentonite buffer and to acquire the input data of its related constitutive models for the performance and safety assessment of an HLW repository. This paper analyzed the THM properties which have been obtained by conducting laboratory tests with a candidate buffer material for a Korean HLW repository. Moreover the formulation recipe of the reference bentonite buffer was defined on the basis of functional criteria, thus suggesting the THM properties which correspond to the formulation recipe of the reference bentonite buffer.

• Nutrition Research and Practice
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• v.14 no.4
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• pp.374-383
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• 2020

BACKGROUNDS/OBJECTIVES: To describe the data-based development of a food frequency questionnaire (FFQ) for dietary evaluation of Korean preschool children. SUBJECTS/METHODS: Development of the FFQ was based on the data from 2,766 preschool children aged 1-5 years, who had completed 24-hour dietary recalls in the 2009-2013 Korea National Health and Nutrition Examination Survey. We selected the food list based on the results of nutritional contribution and between-person variability for energy and 13 nutrients. We selected 88 foods with over 80% of total contribution to each nutrient and with over 80% of accumulated r² for each nutrient. A dish containing any of the 88 foods in the recipe was listed, and a total of 903 dishes were extracted. Among the 903 dishes, we selected 438 dishes contributing more than 1% of total consumption. RESULTS: FFQ included 116 dish items combined from 438 dishes based on nutrient profile and recipe. Quantities of dietary intake were assessed by nine categories of frequency and portion size option. In addition, when comparing the food portions of children with the reference portion size, subjects would be asked to select one of three response categories (less, similar, and more) and then to record the amount as a percentage for the reference portion. Percentages of coverage for energy, protein, fat, and carbohydrate were 89.2%, 88.4%, 88.2%, and 89.4%, respectively. CONCLUSIONS: The dietary intake of Korean preschool children can be assessed by this new data-based FFQ. In addition, the new instrument can be used to identify nutritional needs of target groups for planning nutrition education and strategies to improve diet. Further studies are warranted to evaluate the performance of the instrument.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.19 no.1
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• pp.19-24
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• 2009

The purpose of this study was to investigate the formation of apatite layer on two different titanium substrate treated with biomimetic method, Titanium plates were heat-treated at different temperatures of $400^{\circ}C$, $600^{\circ}C$, and $800^{\circ}C$ for 5 h in air atmosphere, And then, that plates were chemically treated with an alkali solution of 1 M sodium hydroxide (NaOH), The pre-treated titanium plates were soaked in the simulated body fluid (SBF) of Kokubo's recipe, After soaking for 7 days and 21 days in SBF, the coated layers formed on the titanium plates were characterized and compared with the morphology and chemical composition, The apatite formation was more activated on the titanium plates chemically treated with NaOH compared with the only heat-treated titanium plates.

• Korean Chemical Engineering Research
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• v.50 no.6
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• pp.1076-1081
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• 2012

For the purpose of development of the latex suitable for latex modified concrete, experimental researches on the preparation of carboxylated styrene butadiene latex by the method of the two-step emulsion polymerization and application to concrete were performed. Sodium dodecylbenzene sulfonate and sodium salt of lauryl sulfonate were selected as anionic emulsifiers, and nonylphenoxy poly(ethyleneoxy) ethanols (n=10, 20, 40) as latex stabilizer. Potassium persulfate and sodium bisulfite were used as redox initiator, besides $Na_2HPO_4$ and $K_2CO_3$ as electrolytes. Polymerization recipe of latex suitable for latex modified concrete were suggested from the experimental researches on the effects of anionic emulsifiers and their concentration on the polymerization stability, and the effect of electrolytes concentration on the particle size of latex. Physical properties, such as slump, air contents, compressive and flexural strength, of latex prepared by suggested polymerization recipe were examined. The experimental results showed that latex modified concrete satisfied the quality standards in slump and air contents. Furthermore, it was turned out that the compressive and the flexural strength of latex modified concrete with 28 days curing time showed appreciably improvements.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.1-7
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• 2009

In this study, we assessed the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 5, 7 and 9%) of leek powder. The L values of cookies containing leek powder were significantly lower than those of the controls. The spread ratio decreased proportionally with the quantity of leek powder added to the cookie recipe. The loss rate and leavening rate of samples to which 3% and 5% leek powder was added evidenced a higher value than the samples to which 7% and 9% leek powder was added. The L value of brightness was significantly reduced when leek powder was added to the cookie recipe. The a and b values were also significantly reduced with the addition of leek powder. Hardness evidenced significantly high levels in the samples to which 3% and 5% leek powder was added. The results of our sensory evaluation evidenced significantly better appearance, flavor, color, texture and overall acceptability as compared to the 3% and 5% added samples. The observed quality characteristics of the 3% leek powder added samples and 5% leek powder added samples indicated the possibility that leek cookies might be developed.

• Journal of Energy Engineering
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• v.23 no.4
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• pp.1-8
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• 2014

For this study, a 160Ah Ni-MH battery is produced with parallel arranged two 80Ah Ni-MH batteries as an unit, in order to start diesel generator(engine) in place of Lead Acid battery or Ni-cd battery which contain indicated toxic pollutant of Environmental pollution, by high capacity Ni-MH battery. And the ternary electrolyte recipe is requested to develop proper electrodes of the 160Ah Ni-MH battery, and then the 160Ah battery can be tested at high rate discharging performance. Zn is added to negative electrode for the improvement of performance. 160Ah Ni-MH battery has been tested in various experiments for diesel engine starting. As the result, diesel engine starting is found successfully.