• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.311-318
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• 2006

This study aims to investigate the quality characteristics of breads with the addition of sweet pumpkin powder. Farinogram showed that the absorption rate of the dough decreased, the development time and stability became shortened, and the degree of attenuation tended to be grown along with increasing the amount of pumpkin powder. From the amylogram, it was found that the gelatinization starting temperature and the maximum viscosity of pumpkin powder added dough seemed to be decreased as the amount of pumpkin powder was increased. Extensogram showed that there was a decrease in the degree of extension of the dough added with increasing the amount of pumpkin powder, while an increase in the degree of resistance and resistance/extensibility. The lightness (L value) and redness (a value) of bread was found to be decreased with increasing the amount of pumpkin powder, while the yellowness (b value) increased. In terms of the dough texture, for which the hardness, cohesiveness and gumminess of the dough were measured, there were no significant differences between groups, while the dough added with 8.0% pumpkin powder showed a significant decrease in the elasticity. The results of sensory evaluation showed that the highest score of color (p<0.05) and taste (p<0.05) were obtained from the bread added with 6.0% and 8.0% pumpkin powder, while the highest score of texture in control and 3.0% pumpkin bread. In addition, the highest score of flavor (p<0.05) and overall acceptance (p<0.05) were observed in bread added with 6.0% pumpkin powder. Upon the results of this study, it was assumed that the development of food products using pumpkin are prospective in response to health-oriented consumers.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.698-703
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• 2006

We investigated how the addition of polypeptides to instant fried noodle dough affects the dough properties, starch gelatinization, and textural properties of cup-type instant fried noodles. After comparing farinograph results of 100% wheat flour with 1% wheat flour substituted with gluten, there was a small difference in the mechanical dough properties. However, in the case of 1% wheat flour substituted with gluten peptides, the dough development time increased, dough stability decreased, and weakness increased. On the other hand, when gluten or gluten peptides were added, starch gelatinization did not change significantly. At the steaming stage, substitution with gluten peptides or soybean peptides markedly changed the molecular weight distributions of extractable polypeptides. Especially in the case of wheat flour substituted with 1% gluten peptides, the relative portion of low Mw extractable polypeptides (2.5-50 kDa) decreased more compared to a control. Also, the hardness and chewiness decreased in cooked cup-type instant fried noodles containing gluten peptides. This suggests that the addition of gluten peptides can reduce the rehydration time of cup-type instant fried noodles.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.19 no.10
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1373-1380
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• 2004

To prepare oriental melon jelly having highly favorite, oranoleptic and physical properties of jelly with special to the content of glucomannan, oriental melon concentration juice and vinegar was monitored by four-dimensional response surface methodology. Mouth-feel showed maximum sensory score in 0.09% glucomannan, 3.17% oriental melon concentration juice and 1.25% oriental melon vinegar. Organoleptic taste showed maximum sensory score in 0.12% glucomannan, 3.64% oriental melon concentration juice and 0.91% oriental melon vinegar. Overall palatability showed also maximum sensory score in 0.10% glucomannan, 3.07% oriental melon concentration juice and 1.34% oriental melon vinegar. The sensory socore of overall palatability was more than 7.0 in the texture ranges of 0.20~0.31 cm/g (softness) and 8.0~12.5 gㆍcm (jelly strength).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.4
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• pp.347-355
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• 2014

This study examined the effects of additives on the physical properties of surimi made from Antarctic krill Euphausia superba. Krill surimi was prepared from krill meat with an added cryoprotectant (sugar 6%, polyphosphate 0.2%). Krill surimi without additives does not form a gel. In order to enhance the gelling of krill surimi, additives such as soy protein isolate (SPI), guar gum, carrageenan, and wheat starch were examined. Of these, SPI had the highest gel-forming activity, while guar gum, carrageenan, and wheat starch had decreasing gel-forming activity and negative effects on other physical properties as their concentrations were increased. In addition, SPI enhanced the gel strength and physical properties of krill surimi. The fluoride and astaxanthin contents of krill surimi with added SPI were 55.0 mg/kg and 0.8 mg/kg, respectively.

• Journal of the Korean Ceramic Society
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• v.23 no.1
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• pp.44-50
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• 1986

Si-ZnO n-n heterojunction diodes were prespared by r.f diode sputtering of the sintered ZnO target on n-type Si single crystal wafers and their structures and electrical properties were studied. The films were grown orientedly with the c-axis of crystallites perpendicular to the substrate surface at low r.f. powder and grown to polycrystalline films with random orientation at high r. f. powder. The crystallite size increased with the increasing substrate temperture The oriented texture films only were used to prepare the photovoltaic diodes and these didoes showed the photovoltaic effect veing positive of the ZnO side for the photons in the wavelength range of 380-1450nm. The sign reversal of phootovoltage which is the property os isotype heterojunction was not observed because of the degeneration of the ZnO films. The diode showed the forward rectification when it was biased with the ZnO side positive. The current-voltage characteristics exhibited the thermal-current type relationship J∝exp(qV/nkT) with n=1.23 at the low forward bias voltage and the tunnelling-current type relationship J∝exp($\alpha$V) where $\alpha$ was constant independent of temperature at the high forward bias voltage. The crystallite size of ZnO films were influenced largely on the photovoltaic properties of diodes ; The diodes with the films of the larger crystallites showed the poor photovoltaic properties. This reason may be cosidered that the ZnO films with the large crystallites could not grow to the electrically continuous films because the thickness of films was so thin in this experiment.

• Korean Journal of Human Ecology
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• v.24 no.2
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• pp.285-295
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• 2015

To identify optimized thermal properties of mold brassiere cup for improved thermal comfort during summer, we compared the thermal resistance and the water vapor permeability of Polyurethane (PU) foam, 3D spacer fabric and the two combined materials of the PU foam and the 3D spacer fabric. Four experimental mold brassieres were made of the materials for wearing test. Six women in their twenties evaluated the wearing sensation in the hot and humid environment. The changes in microclimate temperature and humidity while wearing test brassiere cups were measured. Results indicate that thermal resistance increased as more PU foam were combined, while the water vapor permeability was higher as the content of the 3D spacer fabric increased at thickness of 18mm and over. However, in the wear test, the PU foam brassiere was the most preferred in all ambient conditions due to its soft, flexible and smooth texture, despite its high thermal resistance and low water vapor permeability. This indicates that the textures of mold foams are more dominant properties than thermal properties for mold foams in determining the wear comfort of mold brassieres.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.292-298
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• 2001

This study was conducted to investigate physicochemical properties of extrudates combining 4 levels of squid (0, 3, 5 and 7%) with 3 levels of defatted soy flour (0, 5, and 10%). Blends were adjusted to moisture content of 27% and then extruded in a single-screw laboratory extruder at 170rpm screw speed and 16$0^{\circ}C$ barrel temperature. The extruded materials were dried at 6$0^{\circ}C$ for 8hr to a moisture content of 3~4% and refrigerated at 4$^{\circ}C$ for 12 hour before examination for textural properties, expansion ratio, bulk density, shear force and Hunter color. Expansion ratio of extrudates decreased as squid content increased whereas bulk density and shear force increased. Expansion ratio of extrudates was not significantly different by defatted soyflour level. Bulk density of products decreased as defatted soyflour content increased but shear force of products increased as defatted soyflour content increased. In scores of sensory hedonic evaluation of snacks, appearance, flavor, texture and overall acceptability values had lowered as squid level increased. Therefore, according to materials contents on extrudates increased, nutritional contents of this products increased and also shear force and bulk density in physical properties increased whereas expansion ratio decreased.

• Korean Journal of Materials Research
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• v.19 no.5
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• pp.259-264
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• 2009

In this study we investigated the effect of the multi-step texturing process on the electrical and optical properties of hydrogenated Al-doped zinc oxide (HAZO) thin films deposited by rf magnetron sputtering. AZO films on glass were prepared by changing the $H_2/(Ar+H_2)$ ratio at a low temperature of $150^{\circ}C$. The prepared HAZO films showed lower resistivity and higher carrier concentration and mobility than those of non-hydrogenated AZO films. After deposition, the surface of the HAZO films was multi-step textured in diluted HCl (0.5%) for the investigation of the change in the optical properties and the surface morphology due to etching. As a result, the HAZO film fabricated under the type III condition showed excellent optical properties with a haze value of 52.3%.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.722-733
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• 2020

This study was aimed to investigate the physicochemical properties, texture, and antioxidant, and antimicrobial activities of regular-fat sausages (RFSs) mixed with 0.25 and 0.5% of oven-dried and freeze-dried grape tomato powder (GTP, 150 ㎛) during storage at 4℃. RFSs were made by six treatments that included: control (CTL), REF (sausages with 0.1% ascorbic acid alone), F1GTPSs (F1) and F2GTPSs (F2) (sausages with 0.25% and 0.5% freeze-dried GTP), and O1GTPSs (O1) and O2GTPSs (O2) (sausages with 0.25% and 0.5% GTP oven-dried at 100℃). Sausages with added oven-dried grape tomato powders (OGTPs) showed decreased pH, lightness (L^⁎), total plate count (TPC), and thiobarbituric acid-reactive substances (TBARS) compared to the sausages mixed with freeze-dried GTP (FGTPSs), but also had the highest redness (a^⁎) and yellowness (b^⁎) values among the treatments. With increasing levels of GTP, the hardness and chewiness of the sausages gradually decreased and these were decreased more in the FGTPSs (F) than in the OGTPSs (O). Compared to the FGTPSs, OGTPSs had higher antioxidant and antimicrobial activities, which extend the shelf-life of meat products. Application of OGTP to RFSs resulted in higher lipid antioxidant, antimicrobial activities, improving physicochemical properties and extended the shelf-life.