• 한국조리학회지
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• 제23권5호
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• pp.101-108
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• 2017

This study was conducted to investigate the noodle added with Pachyrhizus erosus powder. Total contents of carbohydrates, crude protein, crude lipid, ash, and total dietary fiber were 87.14%, 3.14%, 0.81%, 7.82%, and 49.12%, respectively. The water-binding capacity was significantly increased by increasing amount of the Pachyrhizus erosus powder. When the volume of the noodles was measured after cooking, there was no difference between the control and Pachyrhizus erosus powder groups. The texture characteristics of hardness increased by increasing amount of the Pachyrhizus erosus powder. As a result of the sensory test, the 1.5% Pachyrhizus erosus powder noodles showed the highest scores for all items including appearance, flavor, taste, texture and overall acceptability. The bacterial counts of noodle decreased with greater Pachyrhizus erosus powder content on the third days. It is considered that research on antimicrobial activity should proceed in the future. As a result, it was finally suggested that optimum level of the Pachyrhizus erosus powder in the product was 1.5% level.

• 한국식품조리과학회지
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• 제24권6호
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• pp.829-836
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• 2008

This study was carried out to investigate the properties of mul-kimchi made with allium victorialis. Chemical and sensory characteristics were determined during fermentation at $4^{\circ}C$ for 4 weeks. The pH decreased with an increase in total acidity. Mul-kinchi showed salinity properties ranging within $1.0{\sim}1.5%$ during fermentation. Hunter's color L, a-values were gradually decreased, but b-value was increased. In the texture, hardness and strength decreased as the aging time increased. The numbers of total- and lactic bacteria cells rapidly increased up to the second week, and this slowly increased thereafter. Sensory evaluation of mul-kinchi was favored for appearance, flavor, taste, texture and overall acceptability during the second week. Sensory properties of well ripened odor and sour taste negatively correlated with physicochemical properties of pH and hardness. Sour odor and sour taste were positively correlated with acidity and total- and lactic acid bacteria.

• 한국식품영양학회지
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• 제23권3호
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• pp.386-391
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• 2010

Sulgidduk samples containing control, 0.5, 1, 1.5 and 2% black ginseng extracts and a control were examined for moisture content, color, textural characteristics, and sensory qualities to determine the optimal ratio of black ginseng extracts in the formulation. The moisture content of sulgidduk added with black ginseng extracts was 37~40%. Additionally, the lightness decreased and the redness and the yellowness increased as the black ginseng extracts content increased. Hardness, springiness, gumminess and chewiness increase with the addition of black ginseng extracts. however, adhesiveness did not differ significantly among the groups. Sulgidduk containing 1% black ginseng extracts received the highest scores for color, flavor, texture and overall preference. Based on the above results of sensory and texture analyses, sulgidduk containing 1% black ginseng extracts had the highest quality for commercialization.

• 동아시아식생활학회지
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• 제14권4호
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• pp.379-386
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• 2004

Jeung-Pyun is a traditional Korean fermented rice cake leavened by yeast. To develop a functional Jeung-Pyun, mulberry leaf(ML) were added to the rice at the levels of 0, 2, 4, 6, 8%, respectively. Physicochemical, sensory, texture and surface characteristics of Jeung-Pyun were examined. The specific volumes of all the Jeung-Pyun's with ML were significantly lower than that of control(0% ML) and 4% ML sample showed the highest volume among them. The pH of ML Jeung-Pyun batters decreased with fermentation time. Overall quality of Jeung-Pyun with ML obtained lower value than the control. Among the texture properties measured with rheometer, hardness, cohesiveness, gumminess and brittleness of ML Jeung-Pyun decreased according to the amount ML added and springiness was not significantly different. The surface structure by SEM showed that Jeung-Pyun added with 4% ML had the largest and the most uniform air cells. In conclusion, the most acceptable concentrations of ML on the basis of overall quality in sensory evaluation and physicochemical characteristics were 2% or 4%.

• 대한전기학회논문지
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• 제41권7호
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• pp.760-765
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• 1992

The material properties and the TFT characteristics fabricated on SiOS12T substrate by LPCVD using SiHS14T gas were investigated. The deposition rate showed Arrhenius behavior with an activation energy of 31Kcal/mol. And the transition temperature form amorphous to crystalline deposition was observed at 570$^{\circ}C$-580$^{\circ}C$. The strong(220) texture was observed as the deposition temperature increases. XRD analysis showed that the film texture of the as-deposited polycrystalline silicon does not change after annealing at 850$^{\circ}C$. The fabricated TFT's based on the as-deposited amorphous film showed superior electrical characteristics to those of the as-deposited polycrystalline films. It is considered that the different electrical characteristics result from the difference of flat band voltage(VS1FBT) due to the interface trap density between the gate oxide and the active channel.

• Journal of Dairy Science and Biotechnology
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• 제37권3호
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• pp.177-186
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• 2019

Raphanus raphanistrum subsp. sativus (radish) powder contains several bioactive com- pounds and is widely used in the food industry. In this study, we examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of commercially available milk, yoghurt, and kefir containing different concentrations of R. raphanistrum subsp. sativus powder. The organoleptic characteristics of commercially available milk, yoghurt, and kefir was significantly different with respect to taste, flavor, color, texture, and overall acceptability in the treated group (1%, 2%. 3%. and 4%) compared to the control (0%; p<0.05). In addition, the scores of taste, flavor, color, texture, and overall acceptability decreased in proportion to the increase in amount of radish-powder in commercially available milk, yoghurt, and kefir. When 1% R. raphanistrum subsp. sativus powder was added to commercially available milk, yoghurt, and kefir, they showed good results in organoleptic characteristics compared to the control group. Therefore, our results could be used as the basis for estimating changes in organoleptic characteristics on supplementation of various dairy products with R. raphanistrum subsp. sativus.

• 한국암석학회:학술대회논문집
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• 한국암석학회 1999년도 춘계학술대회
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• pp.99-102
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• 1999

• 한국초전도학회:학술대회논문집
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• 한국초전도학회 2004년도 High Temperature Superconductivity Vol.XIV
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• pp.15-15
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• 2004

• 대한전자공학회논문지SP
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• 제44권1호
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• pp.10-16
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• 2007

본 논문에서는 색상의 공간적인 상관관계와 질감 모멘트를 이용한 내용기반 영상 검색 기법을 제안한다. 이를 위해, 색상의 공간적인 상관관계를 표현하는 새로운 색상 기술자를 제안하고, 또한 제안된 색상 기술자와 국부적인 푸리에 변환에 기반한 질감 특성을 결합한 영상 검색 방법을 제안한다. 일반적으로 색상의 공간적인 상관관계를 표현하기 위해서 컬러 코렐로그램(color correlogram)이 사용되고 있다. 하지만 컬러 코렐로그램은 중심화소에 따른 이웃한 화소들의 색상 분포를 확률적으로 잘 나타내는 장점이 있지만, 색상의 구조적인 정보를 표현하지 못하는 단점이 있다. 그러므로 본 논문에서는 색상의 분포와 구조적인 정보를 표시할 수 있는 새로운 색상 기술자를 제안한다. 제안하는 새로운 색상 기술자는 중심 화소와 이웃 화소들과의 색상 거리를 계산한 후 최소 거리의 색상과 최대 거리의 색상을 추출한 후 최소-최대 색상 쌍이 이루는 각에 대한 각각의 빈도수를 계산한다. 그런 다음, 각각의 이루는 각에 대해서 최소 거리 색상에 대한 최대 거리 색상들의 평균값과 분산값으로 구성된 새로운 기술자(min-max color correlation descriptor, MMCCD)를 생성한다. 제안한 색상 기술자를 이용하여 검색한 결과는 기존 방법들과 비교했을 경우 정확률에서 최소 5.2%에서 최대 13.21% 향상된 검색 결과를 확인할 수 있었다. 또한, 국부적인 푸리에 변환에 기반한 질감 기술자를 새로운 색상 기술자와 결합하여 특징 벡터의 크기를 절반으로 줄이면서도 새로운 색상 기술자만을 사용할 경우와 비교하여 향상된 검색 결과를 확인할 수 있었다.

• Journal of Ecology and Environment
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• 제30권2호
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• pp.151-159
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• 2007

We studied the optimal ranges of water and soil characteristics for wetland plants, particularly Scirpus tabernaemontani (softstem bulrush) and Typha latifolia (broadleaf cattail), which are dominant species with potential for restoration of Korean wetlands. We observed vegetation in S. tabernaemontani and T. latifolia communities from the mid to late June, 2005, and measured characteristics of water environments such as water depth (WD), temperature (WT), conductivity (WC), and concentration of several ions $(NO_3{^-}-N,\;Ca^{2+},\;Na^+,\;Mg^{2+},\;and\;K^+)$, and characteristics of soil environments such as soil texture, organic matter (loss on ignition, LOI), conductivity, and pH. The S. tabernaemontani community was accompanied by Zizania latifolia (Manchurian wildrice), Persicaria thunbergii (Korean persicary), Actinostemma lobatum (lobed actinostemma), and Beckmannia syzigachne (American slough grass), while the T. latifolia community was accompanied by P. thunbergii, T. angustifolia (narrowleaf cattail), and Glycine soja (wild soybean). We defined the optimal range for distribution (ORD) as the range that each plant was crowded. The optimal range of water characteristics for the S. tabernaemontani community was a $WD\;10{\sim}50cm,\;WT\;24.0{\sim}32.0^{\circ}C,\;WC\;100{\sim}500{\mu}S/cm,\;{NO_3}{^-}-N\;0{\sim}60ppb,\;K^+\;0.00{\sim}1.50ppm,\;Ca^{2+}\;7.50{\sim}17.50ppm,\; Na^+\;2.50{\sim}12.50ppm,\;and\;Mg^{2+}\;3.00{\sim}7.00ppm$. In addition, the optimal range of soil characteristics for the S. tabernaemontani community was a soil texture of loam, silty loam, and loamy sand, $LOI\;8.0{\sim}16.0%,\;pH\;5.25{\sim}6.25$, and conductivity $10{\sim}70{\mu}S/cm$. The optimal range of water characteristics for the T. latifolia community was a $WD\;10{\sim}30cm,\;WT\;22.5{\sim}27.5^{\circ}C,\;WC\;100{\sim}400{\mu}S/cm,\;{NO_3}{^-}-N\;0{\sim}60ppb,\;K^+\;0.00{\sim}1.50ppm,\;Ca^{2+}\;0.00{\sim}17.50ppm,\;Na^+\;0.00{\sim}12.50ppm,\;and\;Mg^{2+}\;0.00{\sim}5.00ppm$, and the optimal range of soil characteristics for the T. fatifolia community was a soil texture of loam, sandy loam, and silty loam, LOI $3.0{\sim}9.0%,\;pH\;5.25{\sim}7.25$, and conductivity $0{\sim}70{\mu}S/cm$.