• 한국식품과학회지
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• 제53권5호
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• pp.628-633
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• 2021

본 연구는 카무트를 활용하여 머핀의 품질을 향상시키고, 건강의 증진에 도움이 되고자 제품을 만들어 기초실험을 실시하였다. 카무트 분말을 첨가할수록 pH, 수분 함량, 머핀의 높이 및 반죽 수율은 감소하였다. 카무트 분말을 첨가한 머핀의 색도 측정에서는 L값은 감소하였으며, a값과 b값은 증가하였다. 물성 측정결과, 카무트 첨가량이 증가할수록 머핀의 점착성과 응집성이 감소하고, 검성과 씹힘성이 증가하였다. ABTS 소거활성과 DPPH 소거 활성은 탈 이온수 추출보다는 에탄올 추출에서 수치가 높았으며, 에탄올 추출 시에 농도 의존적으로 증가하였다. 따라서 본 연구를 종합해 볼 때, 개인의 기호도에 따라 머핀을 만들 때, 카무트의 첨가량이 달라질 수 있으나 이화학적 분석, 항산화 활성 등을 고려할 때, 카무트 분말의 첨가량은 10-15%가 가장 적당할 것으로 판단된다.

• 한국응용과학기술학회지
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• 제39권2호
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• pp.294-302
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• 2022

본 연구는 바질 오일을 첨가한 모질 개선 제형제를 제조 후 손상된 모발에 도포하여 손상 모발의 개선 효과를 알아보고자 하였다. 실험원료로 바질 오일 함량을 0 g, 3 g 6 g, 9 g 으로 다르게 하여 펌베이스제에 첨가하여 제형제를 제조하였다. 제조한 제형제로 8레벨의 탈색한 시료 모발에 도포하였다. 각 시료와 손상모를 측정하여 비교 분석하였다. 측정방법은 모질 개선 효과를 알기 위해 인장강도, 메틸렌블루를 이용한 흡광도, 광택을 측정하였다. 연구결과의 신뢰성을 위해 통계분석을 하였다. 연구결과로 인장강도 측정결과는 바질 오일을 첨가하여 도포 한 모든 시료에서 손상모보다 인장강도가 증가함을 알 수 있었다. 메틸렌블루를 이용한 흡광도 분석결과 모든 시료에서 손상모보다 흡광도가 감소함을 알 수 있었다. 광택 측정결과는 모든 시료에서 손상모보다 광택이 증가함을 알 수 있었다. 결론은 바질 오일이 손상된 모발에 개선 효과가 있는 것을 알 수 있었다. 차후 다양한 오일의 종류와 연구방법으로의 연구가 필요하다.

• 한국식품조리과학회지
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• 제11권5호
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• pp.527-535
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• 1995

현미밥의 취반조건이 맛에 미치는 영향을 알아보기 위해 가수량과 취반기구를 달리한 현미밥의 형태변화와 관능적, 기계적 특성 변화를 알아보았다. X-선 회절도로부터 Peak높이가 멥쌀밥보다 찹쌀밥이 낮았고, 가수량이 증가함에 따라 압력밥솥을 사용하였을때가 감소하였으며, 이는 SEM으로 관찰하였을 때에도 붕괴정도가 현저하게 보였다. 가수량을 달리하여 멥쌀현미와 찹쌀현미를 전기밥솥으로 취반한 결과 1.4배의 멥쌀현미밥과 1.2배의 찹쌀현미밥이 관능검사 결과 전체적인 선호도가 가장 높았으며 가수량이 증가할수록 수분함량과 수분활성도가 증가하였다. 가수량이 증가하면 텍스쳐 특성치의 차이가 커서 견고성, 탄성, 껌성 , 응집성 , 씹힘성은 감소하였고 조리기구에 따른 차이는 전기밥솥으로 취반한 경우가 압력밥솥으로 취반한 경우보다 견고성 , 응집성, 탄성, 껌성 및 씹힘성의 모든 특성값이 더 낮았다.

• 동아시아식생활학회지
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• 제23권4호
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• pp.444-450
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• 2013

The purpose of this study is to evaluate chemical properties, textural characteristics and sensory properties which produces the mokwapyun from the tapioca starch. The mokwapyun-added tapioca starches hold higher moisture contents than mung bean starches. And, the ratios of tapioca starch indicate differences in the study (p<.001). The pH increases with the increasing amounts of tapioca starch and acidity measurement decreases as amount of tapioca starch increases. The 0% addition of tapioca starch is the highest for lightness and 20% addition of tapioca starch is the lowest. Both the redness and yellowness are being increased with increases in the addition of tapioca starch. According to the results of texture, 0% addition of tapioca starch is the highest for hardness, springiness and chewiness of mokwapyun which increases with additional percentages of tapioca starch. Nevertheless, it decreases the cohesiveness and brittleness due to increases in the percentage of tapioca starch. According to the result of DSC analysis, the more tapioca starch added to the mokwapyun, the higher the To, Tp, Tc temperatures become. The result of this study shows that the right contents of tapioca starch with 15% additions make positive acceptability, prepared sensory and machinery characteristics.

• 한국토양비료학회지
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• 제46권5호
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• pp.313-321
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• 2013

The Average daily PET (Potential evapotranspiration), evaluated based on the last 30 years meteorological data and the lysimeter experiment carried out by RDA during 11 years, of 9 regions in Korea for the tomato cultivated in greenhouse, was $3.41mm\;day^{-1}$. Two kinds of water saving irrigation standard (WSIS), deficit irrigation standard (DIS) and partial root-zone drying irrigation standard (PRDIS) that include the irrigation interval and the amount of irrigation water according to the region, soil texture and growing stage, were established. According to the DIS and PRDIS, the cultivator can save water up to 29.2% and 53.7%, respectively, for tomato cultivation in greenhouse compared to the full irrigation standard (FIS) which established in 1999. WSIS can be used easily by the cultivator without complicate procedures such as soil sampling and measurement of soil water status by expensive sensors. But the cultivator should care about irrigation method such as PRDI (partial root-zone drying irrigation) without yield decrease.

• 한국전기전자재료학회논문지
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• 제19권10호
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• pp.901-906
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• 2006

The transparent conductive oxide(TCO) has been used in necessity as front electrode for increasing efficiency of LED. In our paper, aluminium-doped zinc oxide films(AZO), which has transparent conducting were prepared with RF magnetron sputtering system on glass substrate(corning 1737) and annealed at $400^{\circ}C$ for 2 hr in vacuum ambient and $600^{\circ}C$ for 2hr with $O_2$ ambient respectively. The smooth AZO films were etched in diluted HCL(0.5 %) to examine the surface properties, which in ambient post-annealing process. We confirmed that the electric, structural and optical properties of textured AZO thin films, which implemented using the methods of XRD, FWHM, AFM and Hall measurement. The properties of textured AZO thin films especially depended on the ambient post-annealing process. We presumed that the change of transmittances as R G B LED and the ambient post-annealing process will be increasing the efficiency of LED.

• 한국식생활문화학회지
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• 제31권3호
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• pp.226-234
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• 2016

In this study Muffins adding each 0, 1, 3, 5 7% of Acai Berry powder, which has very high anti-oxidant constituent, have been made, and its quality characteristics have been surveyed. From the volume and specific volume measurement, it has been decreased for MA1, 1% of Acai Berry powder added muffin, but the tendency thereafter has shown increasing (p<0.001). From texture characteristics gumminess and chewiness of MA0, reference group, was the highest by 885.86 g/ cm and 6645.71 g, and has shown decreasing tendency as per the adding rate of Acai Berry powder increased (0.001). The electronics scavenging activity of MA7, 7% added muffin, was the highest by 68.91%, and the ascending order was MA1 < Reference Group < MA3 < MA5 < MA7. From the preference test of Acai Berry powder added muffin, MA3, 3% added muffin, was the most preferable one from color, taste as well as total preference. As the added volume of Acai Berry powder is 5% or more, the typical taste and flavor of Acai Berry gives influence to the taste and flavor of muffin, so the preference level has been decreased. Thus the added volume of Acai Berry powder 5% or more is not recommendable.

• 대한영양사협회학술지
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• 제16권4호
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• pp.332-340
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• 2010

This study was conducted to develop an optimal composite recipe for nutritional cookies containing beet powder. Flour was substituted with whole wheat flour containing germinated brown rice powder. The sensory optimal composite recipe was determined by making cookies containing two levels of beet powder (A) or butter (B) according to Central Composite Design (CCD) and by conducting the sensory evaluation and instrumental analysis according to Response Surface Methodology (RSM). Using CCD, the results of physical measurement for ten conditions with two variables were obtained. The values of lightness (L), redness (a), and yellowness (b) were in the range of 36.65~49.03, 22.15~29.31, and 13.96~19.34, respectively. Lightness decreased significantly (P<0.001) and redness increased significantly (P<0.01) upon an increase in beet powder. The results of sensory evaluation showed very significant values in color (P<0.05), texture (P<0.05), flavor (P<0.01), taste (P<0.05), and overall quality (P<0.05), whereas those of the instrumental analysis showed significant values in lightness (P<0.001), redness (P<0.01), spread ratio (P<0.01), and hardness (P<0.05). As a result, the optimal sensory ratio of beet cookie was calculated for beet powder 7.75 g and butter 77.88 g.

• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.60-65
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• 2009

Cookies were prepared by adding different levels (0, 5, 10, 15, and 20%) of purple sweet potato powder (PSPP) and their physicochemical and sensory characteristics were examined. With increase of the PSPP level, moisture content decreased and ash content increased (p<0.05). The spread factor of control cookies was higher than that of cookies containing PSPP. The incorporation of PSPP in cookies lowered the lightness and yellowness but increased redness (p<0.05). Texture measurement showed that the addition of PSPP did not affect the hardness of cookies. Results of acceptance test revealed that overall acceptability score was not significantly different between the control and the PSPP added cookies. Therefore, it is suggested that PSPP can be incorporated into cookies up to 20% without affecting the cookie quality. Total polyphenol content and antioxidant activity were assessed to examine the functionality of cookies. In addition, substitution of wheat flour with PSPP yielded cookies with higher polyphenol content and antioxidative activity (p<0.05). The peroxide value (POV) and acid value increased during storage at $60^{\circ}C$ for 80 days. The POV was significantly lower in cookies containing PSPP than the control cookies, suggesting that the addition of PSPP deterred the lipid oxidation (p<0.05).

• Progress in Superconductivity
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• 제9권1호
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• pp.107-110
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• 2007

Bi/CNT composite and resin/CNT were chosen to improve the mechanical properties of $YBa_2Cu_3O_7$(YBCO) superconductor. In order to elucidate the effects of Bi/CNT composite and resin/CNT in YBCO superconductors, melt texture superconductor were impregnated by mixed compound of Bi and CNT into the artificial holes parallel to the c-axis, which were drilled on the YBCO superconductor. Various amount of Bi/CNT and resin/CNT were impregnated to YBCO superconductor with different holes diameters. Typical artificial holes diameters were 0.5, 0.7, and 1.0 mm respectively. Result of three-point bending test measurement, the bending strength with resin/CNT impregnation was improved up to 59.64 MPa as compared with 50.79 MPa of resin/CNT free bulk. Resin/CNT impregnation has been found to be one of the effective ways in improving the mechanical properties of bulk superconductor.