• Korean journal of food and cookery science
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• v.1 no.1
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• pp.65-73
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• 1985

In this study, we tried to compare and determine wat the effects will be to the sensory characteristics and textures of a meat balls when the proportion of the textu-rized soy protein (TSP) varies from 0, 10, 20, 30, and 40％. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows: 1. As the level of 40％ TSP increased the meat ball maintained a better appearance. 2. Color, beef flavor, tenderness, juiciness and acceptability shelved the tendency to decrease as TSP proportion increased. (1) No significant change to the outside color revealed to the level of 20％. How-ever, inside color showed a significant change after the level exceeded 20％. (2) Soy flavor tended to increased and beef flavor tended to decrease as the TSP proportion increased. However up to the level of 30％ one could not taste the flavor of soy. (3) Tenderness tended to decrease as the TSP proportion increased however difference was not significant. (4) Juiciness decreased as TSP proportion increased. (5) Acceptability tended to decrease as the TSP proportion increased but to a 40％ addition, the level of TSP did not have much effect on the sensory characteristics as long as sufficient seasonings were added. 3. Instron measurement incidated that springiness, cohesiveness and shear force tended to dcrease as the TSP proportion increased but hardness increased and chewi-ness was the highest at 20％ TSP level. 4. Color and difference meter indicated that the figure L and b tended to increase and AE decreased as the TSP proportion increased. 5. Cooking retention tended to increase as the TSP proportion increased. From thiss tudy, we can conclude that the level of up to 40％ of TSP in making meat ball did not affect the preference.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.2
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• pp.312-316
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• 2012

Very important factor for crop cultivation are water, nutrient and temperature. However, the essential factor for crop cultivation is water management. Water management is the most important and difficult problems in crop cultivation. The water saving irrigation manual can be used with easy to the farmer and who want automatic irrigation without soil sampling and any kinds of sensors measuring soil water status. The water requirement of red pepper cultivated in plastic film house is different according to soil texture, area as well as climate condition and growth stage. And, the measurement of potential evapo-transpiration (PET) and crop coefficient (Kc) to decide optimum irrigation schedule is very difficult. Results : The average PET during 30 years of northern region of korea for the red pepper cultivation was a $2.31mm\;day^{-1}$. The water saving irrigation manual as water saving is possible, those irrigation interval and amount of irrigation according to growing season and soil texture, are developed using the lysimeter experiments carried out by the RDA for 11 years about potential evapo-transpiration, Kc for the northern region of korea.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.250-260
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• 2016

This study was conducted to determine the reasonable soaking period of glutinous rice for laver Bugak (Korean traditional fried dishes) processing and to identify the sensory characteristics of three kinds of laver Bugak made with different starch pastes: GRice_1d using glutinous rice soaked for 1 day; GRice_7d using glutinous rice fermented for 7 days; and Wheat using flour. Descriptive analysis was performed by 10 trained panelists, and the 92 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale. From the measurement result by scanning electron microscope (SEM), there were differences in the surface characteristics among soaking period for 1 day and 7 days. Ten panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. 36 attributes were generated by panelists and 12 attribute were significantly different across products (p<0.05). It was found that the Grice_7d sample was characterized by mouthfeel of crispiness and uniformity of bubbles, and the Wheat sample was characterized by surface of roughness, mouthfeel of crispiness and adhesiveness, relatively. And the Grice_1d sample was characterized by surface of roughness, mouthfeel of roughness, hardness, cohesiveness, toughness, and adhesiveness.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.167-172
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• 2000

The characteristics of colored rice bread using the extruded HeugJinJu rice were studied to establish the optimum formula for the formation of colored rice bread, giving good loaf volume and sensory quality. The expansion ratio and bulk density were decreased, the break strength was increased as the moisture content was increased at extrusion. The gelatinization of extruded HeugJinJu rice was appropriate at 20% of moisture content. The volume of colored rice bread was decreased as the quantity of adding extruded HeugJinJu rice was increased. The weight and hardness of colored rice bread were not significantly different among the groups. The result of measurement of color difference, L value (lightness) was decreased, a value (redness) was increased and b value (yellowness) was decreased as the quantity of adding extruded HeugJinJu rice was increased. As the results of sensory evaluation, color, taste, texture and overall acceptance of colored rice bread were higher than the control group. The best quality giving color, taste, texture, total preference were observed when the extruded HeugJinJu rice was added at l0%.

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.37-48
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• 2020

In this study, the quality characteristics and antioxidant activities of wet noodles added with doraji (Platycodon grandiflourm) powder at concentrations of 1%, 2%, 3%, and 4%, respectively, were investigated. The crude protein, crude fat, crude ash, crude fiber, and moisture contents of the dried doraji powder were 11.00%, 0.95%, 4.10%, 29.64%, and 6.21%, respectively. As the added amount of doraji powder increased, weight, volume, and water absorption of the wet noodles after cooking decreased. However, the turbidity of the soup increased. Color L values of wet and cooked noodles decreased, while a and b values increased by the addition of doraji powder. Texture measurement indicated that hardness, cohesiveness, springiness, and chewiness of the cooked noodles decreased by addition of doraji powder. The total polyphenol contents and DPPH radical scavenging activity in wet noodles added with doraji powder increased with increasing amounts of doraji powder. Finally, sensory evaluation of wet noodles added with doraji powder revealed that taste significantly decreased. However, flavor, color, texture, appearance, and overall acceptance scores for the 1% addition group ranked significantly higher than those of the other groups. In conclusion, these findings suggest that doraji powder could be used as functional food ingredients.

• Korean Journal of Soil Science and Fertilizer
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• v.32 no.3
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• pp.274-278
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• 1999

Determination of soil texture, particularly the clay fraction, is an important measurement in most researches related with soil. In this study micro-pipette method For soil particle size analysis was compared with the standard hydrometer method. Micro-pipette method can eliminate the need for bulky laboratory equipment and long settling times associated with the standard hydrometer or pipette method. In the results of this investigation, the particle size data obtained with micro-pipette method were in good agreement with those found using standard hydrometer method. And with this method one person could run analysis much larger numbers of soil sample per day than with hydrometer method in relatively small laboratory space.

• Journal of the Korean Vacuum Society
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• v.10 no.1
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• pp.51-56
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• 2001

$CeO_2$ thin films as insulator for MFISFET (Metal-ferroelectric-insulator- semiconductor-field effect transistor) were deposited by r.f. magnetron sputtering. Ar and $O_2$ gas as the deposition gas were used and the effects of oxygen partial pressure during sputtering on texture and electrical properties of $CeO_2$ thin films were evaluated. All $CeO_2$ thin films deposited on p-type Si(100) substrate at $600^{\circ}C$ exhibited (200) preferred orientation. The films deposited with only Ar gas among various condition had highest preferred orientation but show large hysteresis characteristics in capacitance-voltage measurement due to relatively many charged paricles and roughness. Films show smooth surface state and good C-V characteristics with increasing oxygen partial pressure. It was thought that this trend in C-V characteristics was due to the amount of mobile ionic charge within $CeO_2$ films. The composition of films show oxygen excess, that is, O/$Ce_2$ ratio of films was 2.22~2.42 range and leakage current of films show $10^{-7}~10^{-8}A$order at 100 kV/cm.

• Journal of the Korean Vacuum Society
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• v.21 no.1
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• pp.55-61
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• 2012

We fabricated a-Si:H thin-film solar cell using the two-dimensional (2D) periodic patterned glass substrate. The use of a 3D periodic texture rather than a randomly texture at surface of TCO can result in higher short circuit current densities ($J_{sc}$). In order to analyze the optical effect of patterning glasses, ray-tracing simulations were performed. Also, p-i-n cells were deposited on patterned glasses as substrate by PECVD. UV-Vis spectroscopy, light I-V measurement were carried out for the optoelectronic characterization. The anti-reflective and light-trapping performance of patterning glass substrate was investigated by a comparison of experimental results with numerical simulations.

• Journal of the Institute of Electronics Engineers of Korea SC
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• v.48 no.6
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• pp.91-98
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• 2011

This paper proposes an efficient and accurate vision based recognition and tracking framework for texture free objects. We approached this problem with a two phased algorithm: detection phase and tracking phase. In the detection phase, the algorithm extracts shape context descriptors that used for classifying objects into predetermined interesting targets. Later on, the matching result is further refined by a minimization technique. In the tracking phase, we resorted to meanshift tracking algorithm based on Bhattacharyya coefficient measurement. In summary, the contributions of our methods for the underwater robot vision are four folds: 1) Our method can deal with camera motion and scale changes of objects in underwater environment; 2) It is inexpensive vision based recognition algorithm; 3) The advantage of shape based method compared to a distinct feature point based method (SIFT) in the underwater environment with possible turbidity variation; 4) We made a quantitative comparison of our method with a few other well-known methods. The result is quite promising for the map based underwater SLAM task which is the goal of our research.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.10
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• pp.97-101
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• 2017

X-ray diffractometers are used to characterize material properties, such as the phase, texture, lattice constant and residual stress, based on the diffracted beams obtained from specimens. Quantitative analyses using X-rays are typically conducted by measuring the peak positions of the diffracted beams. However, the long-term use of the diffractomer, like any other machine, results in errors associated with the mechanical parts, which can deteriorate the accuracy of the quantitative analyses. In this study, the process of correcting systematic errors in the $2{\theta}$ range of $30{\sim}90^{\circ}$ is discussed, for which strain-free Si powders from NIST were used as the standard specimens. For the evaluation of the impact of such error correction, we conducted a quantitative analysis of the true lattice constant for tungsten thin films.