• 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.

• Journal of Information Processing Systems
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• v.11 no.2
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• pp.295-309
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• 2015

Beacon scheduling is considered to be one of the most significant challenges for energy-efficient Low-Rate Wireless Personal Area Network (LR-WPAN) multi-hop networks. The emerging new standard, IEEE802.15.4e, contains a distributed beacon scheduling functionality that utilizes a specific bitmap and multi-superframe structure. However, this new standard does not provide a critical recipe for superframe duration (SD) allocation in beacon scheduling. Therefore, in this paper, we first introduce three different SD allocation approaches, LSB first, MSB first, and random. Via experiments we show that IEEE802.15.4e DSME beacon scheduling performs differently for different SD allocation schemes. Based on our experimental results we propose an adaptive SD allocation (ASDA) algorithm. It utilizes a single indicator, a distributed neighboring slot incrementer (DNSI). The experimental results demonstrate that the ASDA has a superior performance over other methods from the viewpoint of resource efficiency.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.789-797
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• 2007

This study was conducted to research the differences in food ingredients in the ancient Israelite period in the books of Moses, including the books of Geneses through Deuteronomy, in the Old Testament written during B.C $1446{\sim}1406$. The books introduced various foods in daily life, such as seven kinds of fruits and nuts, thirteen kinds of vegetables and grains, twelve kinds of meats, six kinds of breads and cookies, five kinds of drinks, thirteen kinds of spices, and five kinds of processed foods like butter and oil. The foods were sharply distinguished between the clean (able to eat) and the unclean (unable to eat) in the aspect of food culture. For example, foods with blood were not allowed to be eaten. At that time, bread was a staple food in Israel. There were already standard recipes for baking cookies, and appliances such as frying pans and ovens to bake bread were available. Most of the recipes in the books were the same as modern recipes, especially for wine, grape juice and raisins. Also it seems there were various spices already in use at that time, as well as processed foods made from milk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1472-1481
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• 2007

The purposes of the study were to find refined taste of ancestor through historical research about traditional cooking method and ingredient for the purpose of enriching today#s dietary life and to hand down a particular style of regional dish and excellence of nutritional aspect by providing a standard recipe and nutrition analysis data on #Dong-rae Pajeon#. To collect data about traditional ingredients and cooking method, researcher interviewed seven local natives who have kept a traditional food costumes, visited four restaurants, and reviewed ten cookbooks. The interviewees recalled and demonstrated the cooking procedure. The standard recipe of #Dong-rae Pajeon# was created after three experimental cookings, based on the recipes of the natives, restaurants, and cookbooks. According to the natives# statements, #Dong-rae Pajeon# was a special dish that was offered to the king at #Samzi-nal# (March 3rd of the lunar calendar). It was also a seasonal (before cherry blooming time) and memorial service dish of the province#s high society. The main ingredients were small green onion, dropwort, beef, seafood (large clam, mussel, clam meat, oyster, shrimp, fresh water conch), waxy rice powder, non-wax rice powder, and sesame oil which were abundant in Busan and Kijang region. Energy per 100 g of #Dong-rae Pajeon# was 148 kcal. Protein, lipid, fiber, Ca, and Fe contents were 8.8 g, 2.0 g, 8.6 g, 57.7 mg, and 1.8 mg respectively. Contents of cystine, lysine, leucine, valine, isoleucine which are essential amino acids were high in #Dong-rae Pajeon#. Fatty acids contents are oleic acid (20.5%), linoleic acid (20.1%) and linolenic acid (10.4%) while P/M/S ratio was 0.73/0.67/1.

• Elastomers and Composites
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• v.11 no.2
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• pp.113-121
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• 1976

Fundamental and specific properties of the tennis ball on rubber ball body are surveyed to match the quality of the tennis ball now on applied in the tennis game, 1. Much dose of filler of non-crystalline or flat form applied to rubber compounding than general procedure and over vulcanization is found excellent in the resistant to gas permeability. 2. Flat curing improved characteristics of the ball on the homogenous rebounds when applied on the specified concrete surface. 3. Satisfactory adhesive power is found with Desmodur R and standard rubber recipe in case of applying on the under-vulcanizate of half sphere. 4. The stable gas-generating compounds of sodiun nitrate, ammonium chloride, water and sodium carbonate, anhydorus help controlling of optimum internal over-pressure in the tall.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.561-565
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• 1997

This study was done to develop the standard recipe for nutritious cowpea starch based grape jelly. The effects of grape juice concentration (4, 8, 12%) and 0.2% calcium addition were evaluated on textural and sensory properties of grape jelly through the instrumental analysis using rheometer and sensory evaluation. Instrumental analysis showed that hardness, chewiness and gumminess of grape jelly was incerased significantly In jelly made of higher concentration of grape juice, and also in 0.2% calcium containing jelly. According to sensory evaluation, higher grape juice contains jelly showed advantages in preference of color and overall quality. Calcium addition increased sourness in sensory score. Overall, 12% grape juice and 0.2% calcium containing jelly was most preferable, which means calcium fortified cowpea starch based grape jelly was successful try for nutritious and practical food for elementary school foodservice.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.128-136
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• 2001

The purpose of this study was to assess the needs of education program and to analyze importance of education courses for school food service cooks. The questionnaires were developed by reviewing literatures on education programs for cooks and by interviewing with cooks who are working in school food service. A total of 150 questionnaires were surveyed at Kyonggi University and 90 of them were analyzed. The cooks in school food service wanted to take continuing education program about cooking skills and school food service operation skills. They wanted to take a culinary courses for 10 days and they wanted to take a food service operation courses for a week. The school food service cooks emphasized on courses of job analysis, laws and regulation, food sanitation, standard recipe, safety, equipment, and facility and layout. And they thought not only Korean food but also western food, Chinese food and Japanese food are important.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.55-66
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• 2008

This study investigated the rheological and sensory characteristics of pickle with frozen pine mushroom. P3(Developed pickle seasoning) was the best by preference among three kinds of pine mushroom pickle seasoning. For flavor and functionality, pine mushroom pickle was processed by using three kinds of method(P3-1: P3+cinnamon 10 g, P3-2: P3+licorice 10 g and P3-3: P3+licorice 5 g+cinnamon 5 g). As a result, the product from P3-3(P3+licorice 5 g+cinnamon 5 g) was the best preferred pine mushroom pickle. The pH value of P3-3 was 2.15, 42.9 degrees Brix, and its color value was L(54.65), a(-1.61), b(17.87). Its texture level was higher than that of other products, but it would be lowered on storage. Until the 28th day of storage, microorganisms in pine mushroom pickle seasoning were detected less than 30 CFU/mL.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.245-254
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• 2002

This study was carried out to investigate the effects of grapephyun with different levels of starch, gelatin and agar. The results from this study are as follow. \circled1 Composition of the grapejuce was moisture 82.57g, reducing sugar 10.19g, sweetness 16 $^{\circ}$Brix, pectin 0.89g. \circled2 pH of gyapephyun content by 8 samples showed PA1(3.69), PA2(3.68), PA3(3.67), PG1(3.76), PG2(3.83), and PG3(3.80). \circled3 In the sensory evaluation conducted by panelists showed that there were significant differences among 8 samples. PA3, RG3 samples showed more significant among 8 samples in color, texture, appearance soureness sweetness and notable preference for PA3, PG3 and PA2, PG3 over PA1, PG1 and control.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.93-112
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• 1999

The purpose of this study making clear the range of overlapping affairs since many parts of cooker's & dietitian duties are overlapped in the Law of Hygiene & its over-ranked laws. The fact that there're overlapped parts in the different qualifying system endowed by the government may lead too many troubles between cooker's & dietitian who have their own qualification, so it's important to grasp correctly job specifications of cooker's & dietitian and to make clear the sphere of business. This studies present following affairs as cooker's duties through analysis. 1. Participation in the overall Management & Policy department. 2. Making the Menu & Standard recipe. 3. Purchasing, Inspection, Market research on Food materials. 4. Sanitary management. 5. Facility manage & Safety Management. 6. Research & Development on cooking Know-How. 7, Teaching for the members of department. 8. Supervision & business appraisal of cooking members. 9. Sales management & Cost control. 10. Utensil management & its Maintenance.