• Korean journal of food and cookery science
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• v.8 no.1
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• pp.43-47
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• 1992

This study attempted to examine the effects on sensory characteristics, texture and color of steamed soybean rice cake in various levels of soybeans. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing the Instron and Hunter Colormeter. The results were as follows; 1. The content of moisture, total ash, protein, fat and carbohydrate in rice were shown to be about 13.47%, 0.48%, 6.40%, 0.54% and 79.11%. Those of soybean were 10.95%, 4.54%, 30.67%, 20.36% and 33.48%. 2. The results of sensory evaluation revealed that rice cake containg 20% of soybean produced the best quality in most sensory characteristics. 3. By Instron measurement of various levels of soybean in steamed soybean rice cake, hardness and cohesiveness were not different. By color value of that, b value was tend to increase as the addition level of soybean.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.320-330
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and ,sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Chinese millet flour. Acid value was not increased abruptly. TBA value was maintained, reducing sugar content was increased, and the average value of gelatinization degree was increased as compared with the first day that glutinous Chinese millet Noti was made during 90 day storage. Through sensory evalution, flavor, consistency(the inner part), and moistness were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Chinese millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

• Applied Science and Convergence Technology
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• v.27 no.2
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• pp.38-41
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• 2018

We demonstrate the growth of a sheet-like ZnO membrane on ZnO nano rod layers. The growth process is composed of 3 steps of ZnO seed formation, ZnO nano rod growth and sheet-like ZnO membrane formation on those nano rods. To confirm the fundamental growth mechanism, the lattice structures of each step were analyzed by X-ray diffraction (XRD) and scanning electron microscope (SEM) measurement. Analysis of the relation between the texture coefficient and the surface shape of the ZnO membrane on the ZnO nano rods shows that the surface morphology of ZnO nano structures can be controlled using the temperature of the growing solution and the concentration of the chemical solution.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 1997.11a
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• pp.16-21
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• 1997

인간은 접촉을 통해 여러 가지 정보를 받아들이고 있으며 피부와 물체표면과의 접촉에 의한 느낌은 인간의 감성을 유발하는 중요한 요소이다. 이와 같은 질감에 대한 느낌을 측정하여 객관적인 값으로 표현된다면 의류, 종이, 자동차등 대부분의 산업분야에서 제풀을 디자인하는데 응용이 가능할 것이다. 인간이 촉감을 느낄 때의 Mechanism과 촉감에 가장 큰 관계를 가지는 마찰력에 대해 조사하여, 이를 응용한 표면 특성 측정장치를 설계 제작하였다. 또한 인간이 제품의 표면질감을 느낄 때의 주관적인 표현을 직물을 대상으로 하여 설문조사를 통해 대표형용사로 표현하도록 하였다. 이러한 주관적인 질감 표현과 같은 직물을 표면 특성 측정장치를 이용하여 얻어낸 측정값과 상관관계를 조사하여 질감의 객관적인 표현을 연구하는데 이용하였다.

• Journal of Dairy Science and Biotechnology
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• v.36 no.2
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• pp.73-80
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• 2018

The textural and rheological properties of cheese are major attributes for the characterization of cheese types, ripening, and consumer preferences. The use of small amplitude oscillatory rheological testing has made it possible for cheese researchers to assess the major properties of cheese, such as melting behavior and storage modulus, without irreversible deformation. In addition, large deformation testing such as textural profile analysis can assess properties such as hardness of cheese. While the sensory properties of cheese are valued by consumers, objective and reliable measurements are paramount for researchers. Ongoing development and refinement of scientific measurement methods of cheese are vital.

• Journal of Life Science
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• v.11 no.3
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• pp.273-278
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• 2001

Removal of nitrogen compound from waste water is essential and often accomplished by biological process. Deni-trification bacterium. Paracoccus denitrificans(KCTC 2350) is employed to estimate the ability and the characteristics of denitrification. 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, strain immobilized denitrification reactor was designed with the unwoven texture wrapped peeped hole plastic tube to calculated the absolute amount of active strain by comparing the activity of the immobilized reactor adn the free cell reactor. The reactor system was continuous stirred tank reactor and the rate of substrate consumption was assumed to be Michaelis-Menten equation. As a result, we found that the amount of immobilized active strain was the half of the total active strain in the reactor and the time required to reach in the equilibrium state in the immobilized reactor system was shorter than that of the free cell reactor system.

• Fibers and Polymers
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• v.6 no.2
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• pp.162-168
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• 2005

A methodology for the objective evaluation of water repellency is studied using image analysis of the sprayed pattern on woven fabrics according to a standard spray test (AATCC Test Method 22-2001). The wet area ratio obtained from the spray standard test ranking is found to be exponentially related with its water repellency rating. Mean filtering is used to remove the effect of weave texture and the transmitted light through interyarn spaces. The ring frame of the instrument and wet region are recognized using Otsu thresholding technique. And Hough transform and outline operation are used to obtain the size and position of the ring frame. The objective assessment of the water repellency using image processing can reduce unnecessary confusion in the subjective determination of the water repellency.

• Journal of the Korean Home Economics Association
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• v.23 no.3
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• pp.63-73
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• 1985

This study was conducted to investigate the effects of fermentation time and the proportion of wheat flour to rice flour on Jeung-Pyun's texture. Textural characteristics were examined through sensory Evaluation and Instron Universal testing machine. The properties examined through sensory evaluation were grain, softness, sourness, chewiness and overall quality. Wigh Instron, hardness, cohesivenessm elasticity, gumminess and chewiness were measured. RESULTS : 1. Sensory evaluation data indicated that Jeung-Pyun containing 25% wheat flour and fermented 2 hrs were obtained higher scores than any other Jeug-Pyuns in the grain, softness and overall quality. 2. pHs of Jeung-pyundough and Jeung-Pyun containing 100% rice flour were lower than pHs of those with wheat flour added. 3. Volume of Jeung-Pyun increased as the proportion of wheat flour to rice flour and the length of fermentation time increased. 4. Instron measurement indicated that the hardness of Jeung-Pyun with 50% wheat flour added and 2hrs fermentation time was higher than of others.

• Current Photovoltaic Research
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• v.5 no.4
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• pp.105-108
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• 2017

The reactive ion etching (RIE) technology which enables nano-texturatization of surface is applied on monocrystalline silicon solar cell. The additional RIE process on alkalized textured surface further improves the blue response and short circuit current. Such parameter is characterized by surface reflectance and quantum efficiency measurement. By varying the RIE process time and matching the subsequent processes, the absolute efficiency gain of 0.13% is achieved. However, the result indicates potential efficiency gain could be higher due to process integration. The critical etch process time is discussed which minimizes both front surface reflectance and etching damage, considering the challenges of required system throughput in industry.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1998.06a
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• pp.367-370
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• 1998

In this paper, based on the research of high temperature YBCO superconductor, using the Yb instead of Y, with the YbBCO superconductor powder which was combined by means of conventional solid reaction, textured directional crystal was prepared by MCP method and the character was analyzed. Mixing the starting elements and calcining at 890$^{\circ}C$, 900$^{\circ}C$, 910$^{\circ}C$, single phase YbBCO, Yb$_2$BaCuO$\sub$5/ and BaCuO$\sub$2/ were certified. And from the powder which was calcined at 900$^{\circ}C$ the, sample which became texture-growth by MCP method was well oriented. The result of DTA measurement, the fusing point of YbBCO superconductor and it\`s critical current was measured to be 979$^{\circ}C$, 87K respectively. The critical current density was obtained at the value of 700A/$\textrm{cm}^2$(77K. 0H) calculated by Bean's Model using the measured hysteresis curve of VSM.