• Asian-Australasian Journal of Animal Sciences
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• v.29 no.1
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• pp.100-108
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• 2016

In this study, a survey was conducted to both evaluate the consumers' general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken stated freezing the raw chicken meat at home. Freezing the chicken meat was considered to have no effect on the quality by 43.49% of the consumers while 56.51% thought that freezing had either negative or positive effects on the quality. The survey study indicated that top five most commonly used thawing practices included thawing on the kitchen counter, thawing in the refrigerator, thawing in the warm water, thawing in the microwave, and thawing under tap water. In addition, an experimental study was conducted to determine the effects of these most commonly used thawing practices on some quality characteristics of the chicken meat including pH, drip loss, cooking loss, color analysis and textural profile analysis. Although, $L^*$ value for thawing on the kitchen counter was the lowest, after cooking, none of the thawing treatments have a significant effect on the color values. Thawing in the microwave produced the highest drip loss of 3.47% while the lowest drip loss of 0.62% was observed with thawing in the refrigerator. On the other hand, thawing in the microwave and refrigerator caused the lowest cooking loss values of 18.29% and 18.53%, respectively. Nevertheless, there were no significant differences among textural parameter values of the defrosted and then cooked samples using the home based thawing practices, indicating similar quality characteristics among the samples.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.233-239
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• 1992

The characteristics of Packsulgi were investigated with different cooking methods of conventional and pressure cookers and variation in panicle size of rice flour. The water contents of rice f1ours and Packsulgis were greater as the particle became coarser. The water contents of Packsulgis cooked with pressure cooker (P) were greater than those of conventional cooker (C). Degree of gelatinization in P was higher than that of C. There were no significant differences among the samples of P, whereas coarser f1ours tended to show higher degree of gelatinization than finer ones in C. The results of textural properties measured by rheometer showed that hardness, cohesiveness and gumminess of P was higher than that of C. The textural parameter of P increased as the particle became finer, whereas mat of C increased as the particle became coarser. L value of C was higher than that of P in me same particle size, whereas a and b value of P was higher than that of C. L and a value of both P and C increased as the particle became finer. b value in P increased as the particle became coarser, whereas mat in C increased as the particle became finer. According to me sensory evaluation, the appearance of C was more acceptable man that of P, whereas the texture of P was more acceptable than mat of C. There were no significant differences in overall quality among P and c and Packsulgis made by 60, 100 mesh rice f1our had higher acceptability than others.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.21 no.6
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• pp.444-452
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• 2009

Textural parameters were calculated from the surface sediments collected from Jinu-do beach in Nov. 2005 and May 2006. In Nov. 2005 and May, 2006, the grain size distribution of surface sediments shows that the mode of $3.0\phi$(i.e., 0.125 mm) dominated the west beach of Jinu-do, but in the east beach the mode of $3.0\phi$(i.e., 0.125 mm) decreased and the mode of $2.5\phi$(i.e., 0.177 mm) was apparently distinct, resulting in the more coarsening trend. Mean grain size of surface sediments also indicates little difference in the west beach between two investigations, but the increasing difference between mean grain sizes in the east beach, showing more coarsening pattern. Such seasonal pattern corresponds to the positive skewness in the east beach in May, 2006. As a result, after the winter in 2005, the surface sediments in the west beach of Jinu-do experienced a little variation, whereas the apparent coarsening of surface sediments occurred in the east beach by removal of $3.0\phi$(i.e., 0.125 mm) fine-grained sand particles. The observed seasonal change may be attributed to the different hydrographic condition and sediment delivery/removal on the surface sediments between the west beach and the east beach of Jinu-do through the increased precipitation and more freshwater discharge from the Nakdong River during the summer and the intensified wave and tide during the winter in the Nakdong River estuary.

• Journal of the Institute of Electronics Engineers of Korea SC
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• v.42 no.5 s.305
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• pp.19-26
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• 2005

In this paper, a new method for obtaining three-dimensional shape of an object by measuring relative blur between images using wavelet analysis has been described. Most of the previous methods use inverse filtering to determine the measure of defocus. These methods suffer from some fundamental problems like inaccuracies in finding the frequency domain representation, windowing effects, and border effects. Besides these deficiencies, a filter, such as Laplacian of Gaussian, that produces an aggregate estimate of defocus for an unknown texture, can not lead to accurate depth estimates because of the non-stationary nature of images. We propose a new depth from defocus (DFD) method using wavelet analysis that is capable of performing both the local analysis and the windowing technique with variable-sized regions for non-stationary images with complex textural properties. We show that normalized image ratio of wavelet power by Parseval's theorem is closely related to blur parameter and depth. Experimental results have been presented demonstrating that our DFD method is faster in speed and gives more precise shape estimates than previous DFD techniques for both synthetic and real scenes.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.3
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• pp.345-350
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• 1983

Collected 38 varieties of colored-soybean seed cultivated under a given cultural conditions were tested in the various chemical compositions and rheological properties in seeds. As it were, protein, fat, carbohydrate, ash and water contents as a chemical contents were studied not only on their statistical variations, but also on interrelationships with their collaborated rheological characteristics; hardness, cohesiveness, elasticity, gumminess and chewiness. For the rheological analysis of the materials, the General Foods Texturometer and typical texturometer curve were used.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.275-280
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• 2007

The effect of using Korean wheat flour versus Australian wheat flour on noodle quality as a result of differing physical and chemical properties of the flours was investigated. The results provided appropriate technical information for selection of wheat varieties to produce high quality Korean salted noodles. Noodle quality was quantified based on measurement of the appearance and texture of noodles. When consumer preference tests were conducted, a firmer and more elastic texture was preferred for Korean white salted noodles, however, when appearance was included in the consumer tests, noodles made with Australian wheat were favored over Korean wheats. Korean flour was found to produce firmer and more elastic noodles, whereas Australian flour produced brighter, creamier colored noodles. In flour quality tests, Korean flours were found to have a higher setback viscosity and lower swelling power than Australian flour. Additionally, Korean flours had higher water absorption values. Protein content of flour was an important parameter affecting the firmness of Korean noodles, whereas setback viscosity and swelling power were the major determinants of elasticity. Overall, the important parameters for determination of the quality of Korean salted noodles were high setback viscosity, low swelling power, and high protein content.

• Tunnel and Underground Space
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• v.28 no.2
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• pp.156-169
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• 2018

The relationship between the mechanical and textural properties of sedimentary rocks has been studied for decades. However, inconsistencies in the results have arisen from both the inhomogeneity of natural rocks and the difficulties encountered in controlling just one textural factor of interest in each experiment. This work produced artificial sedimentary rocks to enable control of every independent parameter at all times. Their homogeneity lowered the deviation of the results, and thus they produced clearer correlations than for natural rocks. The samples were made by mixing bassanite powder with water and silica sand, which produced rocks consisting of sand and gypsum cement. The effect of grain content and size on mechanical properties such as uniaxial compressive strength, Young's modulus, and seismic velocity was estimated. Increasing grain content lowered the compressive strength but raised Young's modulus and seismic velocity. Overall, grain size did not linearly affect the mechanical properties of the samples, but affected them in some way. In future, these results can be compared and integrated with similar experiments using different cement or grain types. This should allow comparison of the effects of the rock constituents themselves and their interactions, with applicability to all kinds of sedimentary rocks.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.338-344
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• 1989

This study was conducted to investigate the mechanism involved with gelation of soybean proteins, 7S and 11S. For the preparations of soybean gels, calsium coagulation and isoelectric point precipitation through the lactic acid fermentation were employed. The textural properties and microstructure of soybean curds were examined by Instron Universal Testing Machine and Scanning Electron Microscope(SEM), respectively. Soybean cheeses were also prepared from soyprotein curds. The characteristics of prepared soybean cheeses were studied by Instron and Sensory evaluation. Microstructure of soybean curds demonstrated by SEM differed markely, postulating that molecular interaction occured in the curds varied with type of protein and coagulative conditions. Textural parameter measured by Instron demonstrated that the curds and the cheeses made through lactic acid fermentation showed higher values in hardness, gumminess and chewiness than those coagulated with $CaCl_2$ 11S PRF could give the curds with higher values in hardness, cohesiveness, springiness, gumminess and chewiness than SPI and 7S PRF Sensory evaluation results showed that soybean cheese made from 11S PRF scored higher values in taste, chewiness, and hardness. However, panels preferred soybean cheese prepared from SPI in color, chewiness and brittleness.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.749-754
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• 1988

The texture measurement of Chinese cabbage leaves used for Kimchi preparation were con ducted by cutting and compression test and the results were compared to the sensory evaluation. The cutting force of cabbage leaf stalk increased by blanching or salting, and a maximum cutting force was attained by salting in 15% salt solution for 5 hours. The compression force and recovered height measured by compression test of Chinese cabbage leaf stalk decreased by blanching or salting, and the breaking point disappeared. Treatment with $CaCl_2$ solution increased the cutting force compression force and breaking strength of fresh leaves, but the effect disappeared by salting or blanching. Cutting strength could be used as a parameter indicating the hardness and chewiness of salted cabbage. Compression force and breaking strength could indicate the textural changes of blanched leaves, but were not useful for the measurement of hardness and chewiness of salted leave.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.985-990
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• 2009

Response surface methodology (RSM) was applied to determine the optimum drying conditions for pork jerky. The physicochemical properties of pork jerky, such as final moisture content, water activity (Aw), pH, and shear force were investigated. In addition, sensory characteristics of pork jerky were evaluated and were used as a parameter for determining the optimum condition. Pork jerky samples were dried at different temperatures between 40 to $80^{\circ}C$ for the time ranged from 0 to 10 hr. The predicted values for moisture content, Aw, and shear force of dried pork samples were in good agreement with the experimental values with correlation coefficients ($R^2$) of 0.95, 0.96, and 0.97, respectively. Both drying temperature and time significantly (p<0.01) affected moisture content, Aw, pH, and shear force and their interactions were also significant at p<0.01 except for Aw. RSM showed the optimum drying conditions for pork jerky, based on moisture content, shear force, and sensory evaluation to be oC$65-70^{\circ}C$ for 7-8 hr.