• Korean journal of food and cookery science
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• v.18 no.4
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• pp.381-389
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• 2002

The purpose of this study was to select an ingredient acting as a natural emulsifier to retard the retrogradation of rice cake by the measurement of mechanical characteristics of the cakes. For the purpose, Backsulgi, the most basic type of rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and the measurements and observations on the chromaticity, swelling power, pore ratio and cross-section were made. In addition, changes in the textural characteristics of Backsulgi samples were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2 and 3 days. The results of the study were as follows: 1. In terms of chromaticity, the Backsulgi samples added with egg yolk powder, raw soybean flour and parched soybean flour were higher in yellowness(b) than the controls. 2. Both swelling power and pore ratio of Backsulgies added with raw soybean flour were higher than those of controls. 3. A cross-sectional observation using an electron microscope indicated that rice flour particles of controls had uneven pores and were conglomerated in a large lump while Backsulgi samples of raw soybean flour or roasted soybean flour had large and even pores and showed loosened bonding to be transformed into a sponge shape. 4. In hardness, Backsulgi samples added with raw soybean flour had less changes in hardness than that of controls, indicating that the effect of retarding retrogradation was higher when the storage time got longer.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.781-787
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• 2012

This study was conducted in order to observe the physicochemical and sensory characteristics of hamburger patties added with yam powder (0, 25%, 50%, 75%, and 100% of bread crumbs). Increasing the amount of yam powder in the hamburger patties tended to decrease the cooking loss rate of the weight and the diameters. The moisture content of hamburger patties ranged from 51.90 to 53.94%. Increasing the amount of yam powder in the hamburger patty tended to increase the pH and the redness (a) in the hunter color value; however, it decreased the lightness (L). For the textural characteristics, the addition of yam powder increased the hardness of the hamburger patties. In the sensory evaluation, an addition of 50% and 100% yam powder had the best score in taste as well as in the overall preference. Therefore, this result suggests that adding yam powder of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes.

• 한국해양학회지
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• v.10 no.1
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• pp.1-6
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• 1975

A marine geological investigation of the glass sand deposit in the beach along the west coast of Ahnmyeon Island, South Chung Cheong Province, Korea was carried out to solve the problen of sand material migration, textural properties of the sands and the glass sand reserve for future exploitation. Several bos coring analyses by means of the internal sedimentary structure.i.e., cross- stratification show significantly that most sands are moving and accumulation along the mean vector direction of $N20^{\circ}E-N60^{\circ}$ E in the area investigated. The average mean size of the sand sediments in the area studied ranges from 0.212mm to 0.275mm. The mechanism of sand migration in the area is considered to be interplay between longshore drift and flood tidal current. The sorting value of the sands ranges from 0.24 to 0.50. Therefore, these sand sediments are characteristic to be "well sorted". The average chemical composition of the glass sand in the area is the following: $SiO\_2$:-90.8%, $Al_2O_3$: -2.18%, $Fe_2O_3$:-0.73%, CaO:-1.79. The binocular microscope examination of the sands show that most of the sands are characteristically ice- clear quartz in mineral composition and their count percentage is mostly 92% or 96%.

• Korean Journal of Agricultural Science
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• v.39 no.2
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• pp.195-202
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• 2012

This study was examined the optimization of processing conditions for taste-assurance factors of boiled Korean native chicken (KNC) through response surface methodology. The effects of two independent variables, including heating time ($X_1$) and water volume ($X_2$), were investigated using central composite design. Hypoxanthine content, lipid oxidation, texture, and sensory results were chosen as dependent variable. Results showed high reliability on hypoxanthine and texture property in leg meat (not breast meat) of boiled KNC. Statistical modeling revealed that 3.5 folds of added water (v/w) based on chicken weight and 73.5 min of cooking time was the optimum for producing characteristic taste and textural properties from the leg meat of KNC.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.246-254
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• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.83-90
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• 2007

The changes of the color, texture and volatile flavor compounds of Yu-gwa were investigated that affected by the oxidation during storage to characteristic Yu-gwa quality. Among the proximate compositions, carbohydrate was the most abundant component, and followed by lipid and moisture. Although the change of the color showed different pattern by the packaging materials during the storage period, the value of yellowness(b) increased but that of lightness(L) decreased dramatically after 3 month storage. In the textural properties reported closely related with the moisture content, hardness was fairly affected on the period of the storage rather than the type of packaging materials. The flavor compounds of Yu-gwa were analyzed to evaluate the change of distinct volatile compounds during storage. Of the twenty one separated volatile compounds, major volatiles were aldehydes, alcohols and alkenes. The results also showed that polyethylene(PE) contained less volatiles than polypropylene(PP) by the oxidation process during storage.2,4-Decadienal was gradually increased with the period of the storage, whereas octane and furan were decreased. The results provided that the change of the flavor distribution during the storage, and also the possibility of the volatiles such as hexanal, nonanal and 2,4-decadienal as the indicator for the oxidation process.

• Journal of the Korean Home Economics Association
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• v.23 no.3
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• pp.55-61
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• 1985

This study was designed to find out the optimum processing condition and the characteristics of yeots : In this study, Yeoteses were made from glutinous rice, Rice, Millet, Sorghum and Corn by microwave oven. The textural parameters of various Yeotses were determined by sensory evaluation and Rheometermeasurement. RESULTS : 1. The sweetness of all the raw materials before saccharification is 11%. In case of the sweetness of the raw materials after saccharification, Glutinous rice was the highest(28.8%) and Corn was the lowest(17.7%). Also, the sweetness of Glutionous rice Yeots was the highest(86%) and Corn Yeots was the lowest(82.7%).It showed similar tendancy to the sensory evaluation for sweetness. 2. The pH of the raw materials before saccharification was 4.4.The pH of sorgphum after-saccharification was the highest (4.7) and that of Corn was the lowest (4.3). 3. In the sensory evaluation of the various Yeotses, Glutinous rice Yeots showed the best quality and it did not showed any significant difference between glutinous Yeots and Rice Yeots.The overalll quality of Milet, Sorghum and Corn Yeotses were inferior to Glutnous and Rice Yeotses. Textural characteristics by Rheometermeasurement revealed differences among the various Yeotses. Hardness, Cohesiveness, Adhesiveness were the highest in Glutinous rice and Rice Yeotses. Adhesiveness showed similar tendancy to that of the sensory evaluation. 4. However, Becuase glutinous rice is more expensive than rice, it is desirable that we use Rice Yeots.

• Korean Journal of Agricultural Science
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• v.14 no.1
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• pp.134-143
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• 1987

In order to observe the strawberry as the raw materials and to compare the color of strawberry's products, Hunter L,a,b tristimulate color values were measured physically by color difference meter. Food textural properties of strawberry were measured by Rheo textural meter for rheological properties of strawberry jam. According to results obtained, it showed that Hunter L,a,b tristimulus color values were affected by ripening time of strawberry and Hunter color values changed regularly on different pH. Deformation of red color pigment Hunter color values changed linearlly on different pH, therefore red color pigment of elderberry showed to be used as a food color agent. The first peak of strawberry in TPA curve was high as cherry, grape and pineapple Strawberry jam showed pseudoplastic characteristic and time dependence.

• Korean Institute of Interior Design Journal
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• v.23 no.6
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• pp.87-94
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• 2014

Today, the growing number of international architects enters the open market of South Korean architecture and interior from exhibition spaces such as art galleries to buildings of major companies. Establishing new local landmarks, their works have a considerable influence on the development of architecture. Among many, French architect Jean-Michel Wilmotte has worked consistently in South Korea. The purpose of this study is to analyze and put together the expression characteristic of the interior design in his exhibition spaces including Gana Art Gallery. Jean-Michel Wilmotte has designed based on the history, culture, society, and arts in France and other European countries, and is influenced by architects like Charles Rennie Mackintosh, Josef Hoffmann, and Carlo Scarpa. Such an influence is shown in the form of contrast between verticality and horizontality as well as the fortification in his modern classical characteristic, which is one of his expression characters. In his work of improving the ancient architecture, Wilmotte is good at creating a modern space through contextual expression, and the textural contrast between materials of the past and the present. Thus I performed an analysis of the expression characteristic of the interior design in National Museum of Contemporary Art of Chiado in Lisbon, Cognac Hennessy Museum in France, Gana Art Gallery in Korea, Mus$\acute{e}$e du Pr$\acute{e}$sident Jacques Chirac in Sarran, France, Ullens Center for Contemporary Art (UCCA) in Beijing, and lastly Mus$\acute{e}$e d'Orsay in Paris. The results show that he maintains the spatial context by applying contemporary design to the preserved existing structure, continues the flow of exhibition through the lightings in the corridors and on the ceiling, and seeks for a balance by adding vertical or horizontal elements to the elevation. In the interior, the staircase and exhibition structure are turned into objects, and the contrasting texture of the wall vitalizes the space. Wilmotte redesigns the space of the past and the present by using indirect joint that allows an organic connection of the old and new structures, and by minimizing the conflict between the two elements through prefabrication. The expression character of his interior design will be potential resources for architects and interior designers to develop their own design languages.

• Journal of the Korean Society of Costume
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• v.58 no.10
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• pp.65-77
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• 2008

The purpose of this study is to analyze the correlation between the density, the Count and the width of cross section in 2D function through comparison the difference of simulated fabrics based on the various yarns, and to compare the 3D effect by Lay Mapping of diverse fabrics. The method of research is to weave the eight fabrics composed of cotton, linen, worsted, slender yarn, loop, $m{\acute{e}}lange$, woolen, and yarn twist with Hi-Tex program, and to practice 3D mapping with Hi-Print program. As a mapping object, the flared skirt which is a basic costume item is selected. As a result, the thickness of yarn in CAD system was fixed by the width of cross section rather than Count, especially by the width of core section not including the fluff section. The type of yarn such as cotton yarn, linen yarn, and worsted had effect on the shape of texture, but had few interrelations with dimension. In the case of 3D mapping, the textural characteristic and the dimension were presented precisely, whereas there were several limitations. First, the thickness of tissue has not been represented. Secondly, the effect of texture such as fuzzy look, loop was not expressed on the skirt outline including sideline and hemline. Thirdly, the difference of silhouette was not distinct. The common point in 2D and 3D operations is that the representation of texture is relatively accurate and that is difficult to measure and manifest of thickness, the side. For more professional digitalizing in fashion industry, above all in the domain of 3D, it must be supplement the subdivided and differentiated mapping process according to the texture, deviating from the existing analog-based organization which has to designate the form and silhouette suitable for tissue.