• Food Science of Animal Resources
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• v.39 no.6
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• pp.943-952
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• 2019

This study was performed to investigate the antioxidative and sensory properties of Allium hookeri fermented by Leuconostoc mesenteroides in pork patties. The patties were divided into three groups: CON, with no Allium hookeri powder; AH, containing 1% Allium hookeri powder; and FAH, containing 1% fermented Allium hookeri powder. Allium hookeri fermented by L. mesenteroides significantly increased the radical scavenging activities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) compared to that in normal Allium hookeri (p<0.05). The cooking loss and expressible drip for FAH were significantly lower than the corresponding values of other groups (p<0.05). The pH and 2-thiobarbituric acid reactive substances value of the FAH were significantly lower than that of CON on the day 3 and 7 (p<0.05). In the texture analysis (TPA), FAH showed significantly decreased hardness and chewiness grades compared to the CON and AH (p<0.05). FAH had significantly higher color, flavor, tenderness, juiciness, and overall acceptability scores than the CON and AH (p<0.05). This study suggests that the adding fermented Allium hookeri effectively improved the quality characteristic of the food.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.802-811
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• 2012

This study was conducted to test the characteristics of dough made with rice flour for preparation of steamed cakes containing rice flour. We used a RVA (Rapid Visco Analyser), farinogram and alveogram to analyze cake flour and mixed powder containing 10, 20, and 30% rice flour for the water activity, texture, and, color changes after different storage periods. We found that rice flour inhibited starch aging, and that gluten free rice flour made the cakes more delicate. However, steamed cakes containing rice flour were harder than wheat cakes during storage. Because the cake was steamed, it had more moisture and was softer than cakes baked in an oven. The steamed cake prepared with rice flour became brighter than the control. The results of the consumer acceptance test and sensory characteristics showed that the steamed cake containing 20% rice flour obtained the highest score, indicating that this is the most appropriate level for making steamed cakes.

• Proceedings of the Korea Institute of Applied Superconductivity and Cryogenics Conference
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• 2003.10a
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• pp.226-229
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• 2003

Following the successful development of practical high temperature superconducting (HTS) wires, there has been renewed activity in the development of superconducting power equipments. HTS equipments must be operated in the coolant, such as liquid nitrogen (L$N_2$) or cooled by cooler, such as GM-cryocooler to maintain the temperature below critical temperature. In this paper, dielectric strength of some insulating materials, such as epoxy, teflon, and glass fiber reinforced plastic (GFRP) in L$N_2$was measured. Surface breakdown voltage of GFRP which is basic property in design of HTS solenoid coil was measured. Epoxy is a goof insulating material but it is fragile at cryogenic temperature. The multi-layer insulating method of current lead is suggested to compensate this fragile property. It consists of teflon tape layer and epoxy layer fixed with texture. Based on these measurements, the 6.6㎸ class HTS magnet for DC reactor type high-T$_{c}$ superconducting fault current limiter (SFCL) was successfully fabricated and tested.d.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.73-79
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• 2016

This study investigated the quality characteristics of burdock glutinous rice dasik prepared with different contents of freezedried burdock powder (0, 3, 6, 9 and 12%) and roasted glutinous rice. The moisture contents of burdock glutinous rice dasik significantly increased as the amount of burdock powder increased(p<0.001). The L-value, a-value and b-value of burdock glutinous rice dasik were lower than those of the control group. The sugar content of glutinous rice dasik added with 6% or more burdock powder was higher than that of the control group. The hardness and adhesiveness significantly increased as the amount of burdock powder increased. The DPPH free radical scavenging activities of burdock glutinous rice dasik added with 9% and 12% burdock powder was higher than that of the control group. In the sensory evaluation, the burdock glutinous rice dasik added with 6% burdock powder was highly preferred, and was thus as the optimal mixing ratio for texture and sensory characteristics.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.392-400
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• 2013

The purpose of this study was to determine the optimal amounts and mixing condition of skim milk powder (A), and roselle (B) for the production of yogurt prepared with roselle. The experiment was designed according to the central composite design for estimating the response surface method, which yielded ten experimental points, including two replicates for the skim milk powder and roselle. The physicochemical and mechanical analysis of each sample, including pH (P<0.001), titratable acidity (P<0.001), color (P<0.05), viscosity (P<0.001), showed significant differences. Antioxidant properties (total phenolic content, DPPH free radical scavenging activity) and viable cell counts of lactic acid were significantly different (P<0.05). The sensory measurements were significantly different in color, flavor, sourness, texture, and overall quality (P<0.05). The optimal formulation, calculated by numerical and graphical methods, was 7.82 g of skim milk powder and 2.09 g of roselle. From findings of this study, the roselle may be used in yogurt and can be applied for other food industries.

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.82-88
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• 2012

In this study, the effects of yacon (Smallanthus sonchifolius) leaf on the quality characteristics of cookies were examined. In order to investigate its effects, four different amounts (0%: Control, Y-0.5, Y-1.0, Y-1.5) of yacon leaf powder were added to the cookie dough. Among the physicochemical and sensory characteristics, the density and pH of the dough, spread factor, color value, firmness, consumer acceptability, and Pearson's correlation coefficients were measured. Although there was no significant difference in pH of the doughs among the groups, density significantly decreased with increasing amount of yacon leaf powder (p<0.05). While the L, a, b values, and hardness decreased significantly, DPPH free radical scavenging activity increased significantly as the content of yacon leaf powder increased (p<0.05). Overall acceptability, appearance, taste, and texture between the control and Y-0.5 groups showed no significant differences. This study suggests the possibility of yacon leaf as an ingredient that increases the functionality of cookies.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.290-298
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• 2016

Purpose: This study aimed to investigate the effect of grape skin on the physicochemical properties and sensory score of ground pork meat. Methods: Four types of ground pork were evaluated: T0 without grape skin, T1 with 0.3% grape skin, T2 with 0.7% grape skin, and T3 with 1.0% grape skin. Results: There was no significant group wise difference in VBN content, L-value, b-value, chemical composition of raw and cooked meat, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, taste, texture, juiciness, or palatability. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The a-value of T2 and T3 were significantly higher than that of T0 (p<0.05). Flavor was highest in T2 among samples (p<0.01). Conclusion: The study results suggest that grape skin may be a useful ingredient in ground pork meat in terms of antioxidant potential, color and flavor.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.679-686
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• 2014

This study was carried out to evaluate the quality characteristics of cookies added with various concentrations (0, 1, 3 and 5%) of ginseng leaf powder. The pH of the cookies significantly decreased with increased ginseng leaf powder concentrations (p<0.05), but the density of cookies showed no significant differences. Spread factor, loss rate, and leaving rate of cookies decreased according to the amount of added ginseng leaf powder. The lightness and yellowness of cookies decreased as the concentration of the ginseng leaf powder increased whereas no significant difference in the redness was found with increased ginseng leaf concentration. In the texture analysis, the hardness of the cookies increased according to the concentration of ginseng leaf. DPPH free radical scavenging activity of the cookies significantly increased with increased ginseng leaf concentration (p<0.05). In the sensory evaluation, sensory scores for color, taste and overall acceptability were highest in the 3% ginseng leaf cookies. Thus, our results suggested that the optimum amount of ginseng leaf powder to add to cookies was 3%.

• Korean Journal of Metals and Materials
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• v.48 no.7
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• pp.674-682
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• 2010

Fe-fullerene/$TiO_2$ composite photocatalysts were prepared with titanium (IV) n-butoxide (TNB) by a sol-gel method. The samples were characterized by scanning electron microscopy (SEM), Transmission electron microscope (TEM), specific surface area (BET), X-ray diffraction analysis (XRD) and energy dispersive X-ray spectroscopy (EDX). The photocatalytic activities were evaluated by the photocatalytic degradation of methylene blue (MB) solution. XRD patterns of the composites showed that the Fe-fullerene/$TiO_2$ composite contained a typical single and clear anatase phase. The surface properties shown by SEM present a characterization of the texture on Fe-fullerene/$TiO_2$ composites and showed a homogenous composition in the particles for the titanium sources used. The EDX spectra for the elemental identification showed the presence of C and Ti with strong Fe peaks for the Fe-fullerene/$TiO_2$ composite. From the photocatalytic results, the excellent activity of the Fe-fullerene/$TiO_2$ composites for degradation of methylene blue under UV light irradiation could be attributed to both the effects between photocatalytic reaction of the supported $TiO_2$, decomposition of the organometallic reaction by the Fe compound and energy transfer effects such as electron and light of the fullerene.

• Advances in concrete construction
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• v.3 no.1
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• pp.71-90
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• 2015

In order to investigate the feasibility and advantage of tuff used as pozzolan in cement-based composite, the representative specimens of tuff were collected, and their chemical compositions, proportion of vitreous phase, mineral species, and rock structure were measured by chemical composition analysis, petrographic analysis, and XRD. Pozzolanic activity strength index of tuff was tested by the ratio of the compression strength of the tuff/cement mortar to that of a control cement mortar. Pozzolanic reaction degree, and the contents of CH and bond water in the tuff/cement paste were determined by selective hydrochloric acid dissolution, and DSC-TG, respectively. The tuffs were demonstrated to be qualified supplementary binding material in cement-based composite according to relevant standards. The tuffs possessed abundant $SiO_2+Al_2O_3$ on chemical composition and plentiful content of amorphous phase on rock texture. The pozzolanic reaction degrees of the tuffs in the tuff/cement pastes were gradually increased with prolongation of curing time. The consistency of CH consumption and pozzolanic reaction degree was revealed. Variation of the pozzolanic reaction degree was enhanced with the bond water content and relationship between them appeared to satisfy an approximating linear law. The fitting linear regression equation can be applied to mutual conversion between pozzolanic reaction degree and bond water content.