• Food Science of Animal Resources
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• v.38 no.2
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• pp.224-239
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• 2018

In this study, the possible changes in the quality characteristics of pastirma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques (natural and controlled condition) were examined. Moisture, pH, salt, sodium, potassium, TBA, fat, water activity, instrumental colour, texture, and sensory analyses were implemented in order to determine the possible effects of these applications. Fat, aw, pH, colour, tiobarbituric acid (TBA), texture, salt, Na and K values may allow these desired modifications in pastirma production to be limited. The substitution of 15% KCl instead of NaCl was acceptable in terms of the sensorial properties of the pastirma. However, the sensory analyses did not allow for using a higher KCl instead of NaCl because both the hardness and chewiness in the texture of the pastirma samples salted with 30% of KCl were not scored positively. Besides this, negative effects, which may occur during the pastirma production under natural conditions, can be eliminated by the production being under controlled conditions.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.16 no.6
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• pp.1318-1324
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• 2012

This paper proposes a novel method for Game character classification based on texture and edge orientation feature. The character dose not move(NPC) and move the character is classified. Classification of property within the character of straight line segments are used to extract features. First, the character inside edge feature extraction and then calculates EEDH, SSPD. The extracted attribute represents the energy of a particular direction. Thus, these properties were used to classify of NPC and Monster. The proposed method, the user can reduce the unnecessary time in the game.

• The Journal of the Petrological Society of Korea
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• v.2 no.1
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• pp.32-40
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• 1993

The light pinkish granite (LPG) and pinkish granite (PG) distributing widely in the Mungyeong-Sangju area are characterized by miarolitic texture of various shape and size. By the joint frequency contour diagram, the joints of orthogonal thpe are recognized in the LPG and PG. From the petrologic textures, joint pattern, and joint spacings, it is recommended that the LPG has more possibility than the PG in recovery ratio of stone. The average physical properties such as specific gravity, absorption ratio (%), porosity (%) and compressive strength (kg/$cm^2$) have been tested 2.6 and 2.6, 0.5 and 0.6, 1.4 and 1.5, 1440 and 1680 for the LPG and PG, respectively. The stones belong to the hard rock, and represent applicable building stone. The thermal conductivity (w/m.k) showing proportional relationships with the absorption ratio and porosity is 2.2~3.2 and suggests massive texture. With increasing of the compressive strength, the ratio of $Fe_2O_3$/($Fe_2O_3$+FeO) show irregular trend and CaO, $Na_2O$ and $K_2O$ have uniformal values without variations. These results suggest there are no matual relationships.

• Fisheries and Aquatic Sciences
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• v.17 no.3
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• pp.291-298
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• 2014

We investigate the effects of cryoprotectant mixtures on the quality of sand lance surimi (SLS) during storage at $-30^{\circ}C$. We monitored freeze-induced denaturation of myofibrillar protein in SLS and examined the texture profile of SLS gel. Freeze-induced denaturation was assessed by evaluating SLS $Ca^{+2}$-ATPase activity. SLS gels prepared with sorbitol or sucrose and a mixture of both as cryoprotectant. Higher concentrations of cryoprotectants resulted in significantly higher residual SLS $Ca^{+2}$-ATPase activity at the same storage time (P < 0.05). Residual $Ca^{2+}$-ATPase activity of SLS prepared with sorbitol was higher than that of sucrose when cryoprotectant concentration and storage period were same. A blend of sorbitol and sucrose resulted in a stronger cryoprptective effect of SLS myofibrillar protein than did sorbitol or sucrose alone. The presence of a phosphate compound in SOP (3% sorbitol + 0.2% phosphate compound) resulted in higher SLS $Ca^{2+}$-ATPase activity than that of did 5% sorbitol. The hardness, brittleness, and elasticity values and a folding test of the SLS gels were significantly affected by cryoprotectant concentrations and the storage time. Preference scores and acceptance for texture in a sensory evaluation of the SLS gels increased with increasing sorbitol or sucrose concentration.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.561-565
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• 2005

In this study, we attempted to assess the effects of lactate and com steep liquor (CSL) on the production of bacterial cellulose (BC) by Gluconacetobacter persimmonis $KJ145^T$. The optimal condition for the production of BC was a lactate concentration of 1% (w/v) and a CSL concentration of 10% (w/v). Under these optimal conditions, 6 days of fermentation produced 6.90 g/L of BC. Both the BC production yield and cell growth increased continuously until the 20th day of fermentation, by which time 17.0 g/L had been produced. In a static culture trial, in which plastic containers were used as fermentation chambers for 6 days of fermentation, the BC production yield in the group initially cultured with 500 mL medium was higher than that of the 750 and 1000 mL media. In addition, the texture of the BC was examined according to its post-treatment in order to determine conditions for optimal textural characteristics. The strength, hardness, and other characteristics of the BC were negatively correlated with sucrose concentration, but were largely positively correlated with NaCl concentration. With regards to the effect of pH on textural change, BC strength and hardness were elevated at pH 2 and 8 but reduced at pH 4 and 6, indicating that the texture of the BC is extremely sensitive to treatment conditions.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.125-134
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• 2017

This study aimed to examine quality properties of muffin by the amount of addition of Korean whole wheat flour (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in the healthy food. The effect of Korean whole wheat flour were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins when storage (1, 3, 5 days) was measured. As the ratio of Korean whole wheat flour increased, the baking loss rate and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The addition of Korean whole wheat flour increased lightness (L value) of crust and crumb decreased, whereas redness (a value) and yellowness (b value) increased. The control group (CON) showed the highest springiness lowest hardness. The muffin with 25% of Korean whole wheat flour (WHF25) in test group showed the high springiness low hardness. According to the sensory evaluation, the control group showed the highest score in terms of taste, however WHF25 showed the highest score in appearance, color, flavor, texture and overall acceptance, WHF25 showed the best result and the optimum addition of Korean whole wheat flour. Furthermore, this study proposes the possibility of development of various confectionery with using Korean whole wheat flour.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.591-597
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• 2005

This study tried to investigate the best mixing ratio by reviewing the quality characteristics such as moisture content, chromaticity and texture, and sensory characteristics of Seolgidduk made of different ratios of persimmon extracts. A and b color values appeared to increase and L value (lightness) to decrease according to the increase of persimmon extracts ratio. In the case of texture, hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness increased according to the increase of added amount of dried persimmon extracts. The inside section of Seolgidduk was investigated through scanning electron microphotograph, and the $15\%$ of dried persimmon extracts had the smallest and uniform air cells. Seolgidduk with $15\%$ persimmon extracts showed the highest color, flavor and chewiness scores of 3.85, 3.65, and 3.80 from sensory evaluation, respectively. The moistness displayed significant differences according to the increment of the extract Seolgidduk with $15\%$ persimmon extracts displayed the highest overall acceptability of 3.95, while that of the control 3.10. From the above results, $15\%$ mixing ratio of dried persimmons extracts seems to be the most desirable for making Seolgidduk.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.413-425
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• 2016

Purpose: This study was conducted to understand the factors that affect the acceptance of gluten-free rice pasta samples prepared with added buckwheat, mungbean, and acorn starches, and to compare sensory characteristics of samples with those of 100% semolina pasta. Methods: Descriptive analysis of pasta was conducted by 12 trained panels. Acceptance test was carried out by 40 consumers using 7-point hedonic scale. Collected data was statistically analyzed by principal component analysis, and partial least squares regression analysis. Results: Quantitative descriptive analysis showed that increasing amount of buckwheat, mungbean, and acorn starches resulted in significant improvement in gluten-free rice pasta properties, especially texture, hardness, chewiness, roughness, and al dente with increasing amount of sample starches, and decreased adhesiveness. In acceptance test, appearance and texture of gluten-free rice pasta with mungbean starch were preferred than pasta made with 100% rice. Flavor and taste was preferred in pasta with buckwheat starch than other pasta samples. Rice pasta with 30% buckwheat starch showed the highest score in overall acceptance among rice samples. Conclusion: This study suggested that adding mungbean starch could improve texture of gluten-free pasta, and adding buckwheat starch would improve taste and flavor of gluten-free rice pasta.

• Journal of the Korean Institute of Landscape Architecture
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• v.20 no.3
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• pp.33-43
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• 1992

The perceptual characteristic on the slope scenery around highway is very similar as the general perceptual characteristic in the landscape. This process determines by the relationship between the scenery observers and the characteristics of its place. It is very important to have a analysis on highway slope scenery in our particular culture in Korea since our country's highways are done by cutting mountains : therefore, we have a lot of slopes around highways. The physical characteristics on the highway scenery determines how we should build scenery around highway to a satisfactory level. The results drawn from this research work are as follow: 1) The satisfaction for slope scene had been affected by sex, native and experience of travel. I thought that the slope scene having peculiar form will offer the highest satisfaction. 2) Psychological factor, reflected satisfaction of slope scene, 몽 a grip of three factors as the factor of evaluation, texture, formation, and presumption formula is : Satisfaction=1.04(Evauluation factor)+0.83(Texture factor)+0.15(Formation factor)+4.28)R2=0.69). 3) Vine among the vegetation componeents of slope scene highly correlated with the evaluation factor and grass, shrub correlated with the texture factor. 4) Rock among the structual components of slope scene highly correlated with the formation factor, and stockade, lattice correlated with the evalution factor. 5) Gradient among the properties which determined slope form, highly correlated with the formation factor.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.200-206
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• 2005

This study was conducted to investigate the quality characteristics of the bread with red ginseng powder(RG). Four different powder concentration levels of 0, 3, 6, and $9\%$ were added to flour to make the bread. The appearance, pH, water holding capacity, specific volume, color, texture, and sensory properties were analyzed. pH of bread with RG had no difference according to the content of the red ginseng powder. The specific volume of the bread containing $0,\;3,\;6\%$ were bigger than that of the bread with $RG-9\%$. The water holding capacity of the bread with $RG-9\%$ was the highest. As the amounts of RG increased, L-values of the bread crumb were decreased and a- and b-values were increased. As a result of texture measuring by texture analyzer, hardness and gumminess were not affected by the addition of RG. Also, springiness, cohesiveness, and chewiness were not significantly different among the control, $RG-3\%\;and\;RG-9\%$. In sensory evaluation, color, flavor, taste and overall acceptability in the bread with $RG-9\%$ were significantly lower than the control and the other groups. On the other hand, the best result for sensory characteristics showed when red ginseng powder at $3\%$ level was added to the bread.