• Asian-Australasian Journal of Animal Sciences
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• v.29 no.6
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• pp.865-871
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• 2016

The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p<0.05). The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05). CA had the highest lightness value (p<0.05). However, FL showed the highest yellowness value (p<0.05) because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05); furthermore, CA had the highest texture profile values (p<0.05) among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05) over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.

• Journal of the Korean Society for Heat Treatment
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• v.31 no.6
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• pp.269-274
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• 2018

Grain-oriented electrical steel sheets are mainly used as core materials for transformers and motors. They should have excellent magnetic properties such as low core loss, high magnetic flux density and high permeability. In order to improve the magnetic properties of the electrical steel sheet, it is important to form Goss oriented grains with a very strong {110}<001> orientation. Recently, efforts have been made to develop Goss grains by controlling processes such as hot rolling, cold rolling, and primary and secondary recrystallization. In this study, the sheets containing 3.2 and 3.4wt.% Si were used, which were rolled with 1 and 10 passes with total thickness reduction of 89%. Heating was carried out for primary recrystallization with different heating rates of $25^{\circ}C/s$ and $24^{\circ}C/min$ until $720^{\circ}C$. The behavior of Goss-, {411}<148>-, and {111}<112>-oriented grains were analyzed using X-ray diffraction(XRD) and electron back-scatter diffraction(EBSD) analysis. The area fraction of Goss-oriented grains increased with the number of rolling passes during cold rolling; however, after the primary recrystallization, the area fraction of the Goss grains was higher and exact Goss grains were found in the specimens subjected to rapid heating after one rolling pass.

• Applied Biological Chemistry
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• v.33 no.3
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• pp.203-208
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• 1990

The physical characteristics of texture, water holding capacity, color and swelling of soybean curd were studied for 14 varieties of soybeans grown in Korea. The relative water holding capacity, measured by moisture absorption method with using filter paper, was high for Millyang-21. Danyeob and Hwangum, low for Suwon-138, -141 and -142. All of the soybean curd prepared showed negative Sag values, which indicates swelling properties of Tofu as it as released from pressed condition. The most swollen variety was Suwon-138 and the least one was Suwon-142. Generally, soybean curd having high moisture content had low valuss in hardness but no significant relationship was found. Elasticity ud cohesiveness showed a little differences except Suwon-138. Other textural characteristics of fracturability, adhesiveness and gumminess showed a wide range in their values among the varieties.

• Journal of the Korean institute of surface engineering
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• v.38 no.1
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• pp.21-27
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• 2005

Tensile properties and hardness of nickel electroform from chloride-free nickel sulfamate electrolyte at 50℃ and PH 4.5 were investigated. Current density varied from 20 to 60 mA/㎠. The deposit thicknesses were 360, 480 and 980 ㎛. It was found in 480 ㎛ thick electroform that highest tensile and yield strengths and hardness of 83.7 ksi, 53.6 ksi and 216 DPH, respectively were obtained at a current density of 40 mA/㎠ and they were slightly decreased at 20 and 60 mA/㎠. However the ductility was lowest of 7.9% at 40 mA/㎠. Such a high strength and low ductility at 40 mA/㎠ seems to be related to the narrower columnar structure than those of other current densities. All the deposits exhibited pronounced necking behavior. Tensile strength, yield strength and ductility increased as the nickel electroform thickens. Initial strong (200) texture developed on stainless steel mandrel decreased and (111) and (220) textures increased as deposit thickness increased, whereas (200) texture was preferred as the current density increased.

• Journal of the Korean Home Economics Association
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• v.42 no.2
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• pp.213-227
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• 2004

This study was attempted to investigate the sensory and textural characteristics of mungbean starch gels with soy bean oil and sucrose fatty acid ester(SE) addition during room temperature storage. Freshly prepared mungbean starch gels, with and without soy bean oil and SE, were stored at 25$^{\circ}C$ for 24, 48 and 72 hours. The color value, syneresis, texture and sensory properties of the gels were measured. The lightness(L) of the gels with soy bean oil and without additives was similar whereas that with SE was lower than that without additives. Syneresis of the gels with soy bean oil and SE was lower than that without additives. Rupture stress, rupture strain and rupture energy of the freshly prepared gel with 2∼4% soy bean oil were increased, but there were no differences in rupture properties between the gel with soy bean oil and that without additives. Rupture stress, rupture stain and rupture energy of all the gels with SE were decreased. Addition of soy bean oil to the gel did not change the texture profile of the gel, whereas hardness, springiness and chewiness of the gel with SE were decreased. In sensory evaluation, the acceptability of freshly prepared gel with soy bean oil was similar to that without additives, whereas that of the gel with 2% soy bean oil stored for 24 hours was higher than that without additives. The acceptability of the gel with SE was decreased significantly.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.64-75
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• 2014

Freeze-drying process was used for 10 major protein foods referred by the Korea Health Statistics 2011 as follows; chicken, pork, beef, eggs, tofu, squid, soybean, mackerel, anchovy, and pollack/frozen pollack. Boiled samples and re-hydrated samples after freeze-drying were prepared for analysis. The weight variation, the chromaticity, the mechanical texture and sensory properties by eight trained panelists were measured. In the ratio of re-hydration, the anchovy showed the highest value(89.40%), followed by eggs, and squid showed the lowest value(35.51%). Changes of Hunter color value were observed among all samples. For rates on changes of hardness, every sample was increased except for eggs(p<.05). Among the 9 samples, except for eggs, chicken showed the lowest rate of increase in hardness(125.44%) while squid showed the highest rate of increase in hardness(1335.1%). Except for eggs and pork, eight samples represented differences in sensory properties, especially in juiciness and tenderness(p<.05). As a result, we found that egg is the most suitable for freeze-drying among 10 protein sources followed by pork and chicken.

• 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 Dairy Science and Biotechnology
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• v.33 no.4
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• pp.247-252
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• 2015

The aim of this study was to evaluate the electron microscopic and rheological properties of Mozzarella cheese manufactured using Streptococcus macedonicus LC743. The rheological properties of the pre-cut curd samples processed with S. macedonicus LC743 showed a weaker texture than those processed with a commercial starter, but showed a similar or stronger texture than those processed with mixed cultures (S. macedonicus LC743 plus the commercial starter). Cheese made with S. macedonicus LC743 showed higher values of hardness, springiness, cohesiveness, gumminess, and chewiness compared to those made with the commercial starter and mixed cultures. Scanning electron microscopy micrographs showed that the cheese manufactured with the commercial starter had a rough surface, whereas that manufactured with S. macedonicus LC743 had casein micelles that were agglomerated in small lumps and formed a small valley.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.638-643
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• 2017

In this study, the approximate compositions, color properties, texture properties, physical characteristics, and sensory evaluation of muffins prepared from legumes (mung bean, cowpea, chickpea, or lentil) and wheat flour blends was evaluated. Pasting viscosity of legume flours was lower than that of wheat flour. The moisture, crude ash, and crude protein content of muffins made with legume-wheat flour blends were higher than those of control muffins made exclusively with wheat flour. The lightness value of muffins was decreased by adding legume flour. The hardness of muffins made from legume-wheat flour blends was higher than that of control, whereas springiness and cohesiveness was lower. The weight of muffins made with legume-wheat flour blends were higher than that of control, whereas the height and volume were lower than those of control. The scores of taste, aroma, and texture of muffins were not significantly changed by adding legume flours. The overall acceptability of muffins that were made with lentil or chickpea flour was similar to that of control muffins.

• Korean Journal of Human Ecology
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• v.24 no.3
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• pp.437-449
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• 2015

The purpose of this study was to investigate the quality characteristics of Dangmyon(starch vermicelli) prepared with mulberry leaves powder. Mulberry leaves powder was added in ratios (w/w) of 0% (CON), 0.5% (MD1), 1.0% (MD2), 1.5% (MD3). and 2.0%(MD4), and then proximate compositions, physicochemical properties, RVA, SEM, texture and sensory evaluations of the Dangmyon were measured. MD1~MD4 samples showed higher contents of moisture, crude lipid, crude protein and crude ash as well as pH compared to control (p<0.001). In terms of color, lightness (L), yellowness (b), and redness (a) decreased as the mulberry leaves powder increased. The results of RVA properties analysis on all samples showed that control had the highest. With regard to the texture of Dangmyon samples, the scores of hardness, adhesiceness, gumminess, chewiness, resilience of CON was significantly higher than the samples MD1~MD4 (p<0.001), but the scores of springiness, cohesiveness was not significantly among samples. The result of observation on the cross section of Dangmyon added with mulberry leaves powder showed that number, size of cavity more increase compared to the control. In sensory evaluation, the scores of appearance, flavor, taste and overall preference for MD3 were significantly higher than the samples (CON, MD1, MD2, and MD4). From the findings, this study suggests that 1.5% addition of mulberry leaves powder was effective for preparation of Dangmyon in the aspects of the consumer acceptability.