• 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.

• KSBB Journal
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• v.20 no.2 s.91
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• pp.100-105
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• 2005

Removal of nitrogen compound from waste water is essential and often accomplished by biological process. Denitrification bacterium, Paracoccus denitrificans (KCTC 2350) is employed to estimate the denitrification ability and the characteristics. In the immobilized biological reactor system, the measurement of absolute amount of active strain in the reactor is comparatively difficult or impossible. In this. study, a reactor was designed with the unwoven texture wrapped peep holed plastic tube to calculate the absolute amount of active strain by comparing the activity of the permeabilized and or immobilized reactor and the free cell reactor The reactor system was continuous stirred tank reactor and the reaction rate of substrate consumption was assumed to satisfy the Michaelis-Menten equation. The effluent concentration of nitrate and nitrite was measured to estimate the apparent parameter of Michaelis-Menten equation. As a result, we found that the amount of immobilized active strain was figured out to be half of the total active strain in the reactor and the time required to be reached in the equilibrium state in the permeabilized and or immobilized reactor system was figured out to be shorter than that of the free cell reactor system.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.46 no.6
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• pp.16-25
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• 2009

In this paper we propose the block based image segmentation method using the cyclic properties of hue components in HSI color model. In proposed method we use center point instead of hue mean values as the hue representatives for regions in image segmentation considering hue cyclic properties and we also use directed distance for the hue difference among regions. Furthermore we devise the simple and effective method to get critical values through control parameter to reduce the complexity in the calculation of those in the conventional method. From the experimental results we found that the segmented regions in the proposed method is more natural than those in the conventional method especially in texture and red tone regions. In the simulation results the proposed method is better than the conventional methods in the in the evaluation of the human segmentation dataset presented Berkely Segmentation Database.

• Korean Journal of Materials Research
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• v.8 no.10
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• pp.898-904
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• 1998

Ni-W alloys containing 10 to 50wt% W were prepared by electrodeposition. Tungsten content in the alloy increased with current density. X-ray diffraction analysis revealed that the alloy was crystalline phase when deposited at current densities lower than 50mA/${cm}^2$. Their crystal structure transformed to amorphous at higher current densities. In terms of tungsten content, the crystal -+ amorphous transition occurred at 40-46wt% which was identified by the 3 fold increase in the width of a diffraction peak. The lattice parameter of crystalline phase increased with W upto 40wt% which is higher than the solubility limit of W (about 30wt%) in Ni. Therefore, the alloys are considered to be Ni solid solution supersaturated with W. The amorphous Ni-W alloys were recrystallized by annealing them at temperatures over $400^{\circ}C$. This was evidenced by the appearance a strong [ 11 11 annealing texture. The supersaturated W was precipitated during the annealing at over $800^{\circ}C$. The current-density dependence of W content and crystallinity was utilized to produce alternating layers of crystalline (30wt% W) and amorphous (50wt%) phases which may exhibit unique mechanical and corrosion properties.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.29-36
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• 2013

The present study was conducted to supply more scientific information for standardization of preparation method of Gyungdan and to determine the standard for manufacturing procedure adapted with mechanically impacting technology (MIT) for mass production. The optimum preparation condition for non-waxy Gyungdan adapted with MIT was 35% of water, 0.5% of wheat flour (w/w of soaked rice), and mechanically impacting for 10 min at 450 rpm. In the present study, standardization of manufacturing procedure for merchandizing of Gyungdan was established with width, weight, and height. Average of Gyungdan adapted with MIT at 90 rpm (stuffing speed) and 46.58 Herz (cutting speed) is 18.3 g of weight, 28.4 mm of height, and 32.4 mm of width. Hardness, as a main parameter of texture profile, of Gyungdan was maintained lower than 100 g up to 3 days at the storage of $20^{\circ}C$ and up to 70 days at the storage of $-20^{\circ}C$. And, it was performed to develop rice cake as meal-replacement adapted with MIT and sub-ingredients such as strawberry, pumpkin, and mugwort. Gyungdan prepared under controlling manufacturing condition of MIT was supplemented with 0-1.6% of sub-ingredients, respectively. In sensory tests, the best substitute ratios of strawberry, pumpkin, and mugwort were 1.6%, 0.8%, and 1.6%, respectively. With the results above, not-harden Gyungdan supplemented with sub-ingredients and various stuffs can be expected to application for wheat-substitute meal-replacement.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.303-308
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• 1984

Instrumental and sensory characteristics of chewing gums were measured at each masticatory stage, and the correlations between the characteristics were analyzed. In instrumental characteristics, similarities were proved between initial puncture work and puncture force, intermediate hardness and penetration work, final hardness and penetration work, and adhesion work and adhesion force. Final hardness correlated highly with yield force and the slope of force-distance curve of penetration test, and the slope also correlated significantly with springiness and adhesion force. In sensory characteristics, the correlations of the same parameter between trained panel and consumer were extremely high. Initial stiffness correlated significantly with both intermediate and final firmness by consumer. Highly significant correlations were obtained between final firmness and stiffness and between lift and cohesion by trained panel, whereas firmness correlated with adhesion negatively.

• Applied Chemistry for Engineering
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• v.22 no.1
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• pp.81-86
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• 2011

The aqueous solution of Sunset Yellow-FCF (SY-FCF) began to show schlieren texture at room temperature when its concentration reaches 25 wt%. A further increase of the concentration of SY-FCF to 28 wt% resulted in a perfect nematic liquid crystal phase. However, more than 30 wt% of SY-FCF in aqueous solution was required to make an optically anisotropic film simply by shear coating. In our study, concentration of SY-FCF solution, coating speed, drying temperature, and relative humidity were considered as coating parameters affecting the preparation of optically anisotropic thin films. From analysis of variance analysis (ANOVA), the solution concentration was revealed as a main factor affecting the film thickness. The drying temperature and solution concentration were main factors affecting the transmittance of parallel direction ($T_o$). Especially, SY-FCF aqueous solution with high concentration induced a better alignment of LC columns and produced highly oriented anisotropic films. In this study, optically anisotropic films prepared by 33 wt% of SY-FCF in aqueous solution showed 89.7~98.7% of degree of polarization.

• Journal of Korean Society on Water Environment
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• v.27 no.5
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• pp.572-579
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• 2011

We have examined the runoff characteristics of nonpoint source (NPS) in fields. Two monitoring sites were equipped with an automatic velocity meter and water sampler. Monitoring was conducted at fields 1 and field 2 during the rainfall event. Ten rainfall-runoff events were monitored and analyzed during the study period. The results show that runoff occurred if daily rainfall and intensity were higher than 40 mm and 1.6 mm/hr except a few extreme rainfall events with very high intensity. Runoff of field 1 was approximately twice of that of field 2. Event mean concentrations (EMC) and pollution load of analyzed water quality indices were also higher in field 2 than in field 1. Especially, TN load from field 2 was $75.4 mg/m^2$ and was about 5 times higher than that from field 1. Analysis of Pearson correlation coefficient of water quality parameter indicates that besides of TN all items in fields 1 have tight relationship respectively (p < 0.01). But those of fields 2 have a significant (p < 0.05). Estimating units loading of NPS, we suggested that variable such as soil texture, rainfall amount and intensity and slope were needed to be considered from agricultural landuses. The results of this study can be used as a basic data in the development and implementation of total maximum daily loads (TMDL) in Korea.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.9 no.3
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• pp.39-52
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• 1999

In this paper we propose a new watermarking technique for copyright protection of images. The proposed technique is based on a spatial masking method with a spatial scale parameter. In general it becomes more robust against various attacks but with some degradations on the image quality as the amplitude of the watermark increases. On the other hand it becomes perceptually more invisible but more vulnerable to various attacks as the amplitude of the watermark decreases. Thus it is quite complex to decide the compromise between the robustness of watermark and its visibility. We note that watermarking using the spread spectrum is not robust enought. That is there may be some areas in the image that are tolerable to strong watermark signals. However large smooth areas may not be strong enough. Thus in order to enhance the invisibility of watermarked image for those areas the spatial masking characteristics of the HVS(Human Visual System) should be exploited. That is for texture regions the magnitude of the watermark can be large whereas for those smooth regions the magnitude of the watermark can be small. As a result the proposed watermarking algorithm is intend to satisfy both the robustness of watermark and the quality of the image. The experimental results show that the proposed algorithm is robust to image deformations(such as compression adding noise image scaling clipping and collusion attack).

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.700-707
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• 2013

The purpose of this study was to monitor physicochemical changes of olive flounder (Paralichthys olivaceus) muscle by iced water pre-treatment. Moisture content, crude fat content, nucleotide content, texture (hardness and toughness), and rigor mortis were assessed. The sensory evaluation was performed with a nine-point hedonic test. K-values, a parameter of fish flesh freshness, were also calculated from the content of nucleotides and their corresponding decomposition products. Pre-treatment of flounder flesh with iced water was found to be fresher compared to the control, as determined by a difference in the K-values. Iced water pre-treatment hastened postmortem stiffness, as judged from the rigor index, and increased inosine monophosphate (IMP), which is known to be a savory taste compound, more quickly as adenosine triphosphate (ATP) degradation proceeded.