• 한국식품조리과학회지
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• 제32권2호
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• pp.204-210
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• 2016

Purpose: This study analyzed and compared the physico-chemical and affective properties between mackerels cooked by an electric pan and under superheated steam. Methods: Mackerel were cooked by an electric pan ($95^{\circ}C$) for 10 min and mackerel cooked under superheated steam ($250^{\circ}C$) for 5 min to be internal temperatures of $75{\pm}5^{\circ}C$ and tests to measure proximate composition, color values, texture profiles, microorganism counts and sensory acceptance were performed. Results: The moisture contents were 60.30% and 73.81% in mackerels cooked by electric pan and under superheated steam, respectively. The rate of weight loss in mackerel cooked by electric pan was 39%, whereas it was 29% in mackerel cooked under superheated steam. Mackerel cooked under superheated steam exhibited more yellowness, higher springiness, cohesiveness, gumminess, chewiness, and resilience with more acceptable preferences (appearance, odor, taste, and texture) compared to the mackerel cooked by electric pan. Conclusion: The application of superheated steam technology to fish products could reduce the cooking time and nutritional loss. Also, it could produce highly preferred fish products compared to that prepared by conventional electric pan.

• 동아시아식생활학회지
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• 제20권5호
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• pp.687-696
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• 2010

This study focused on microwave irradiation of dough, raising its temperature to monitor potential variations of dough properties and bread quality, and examined the optimum mixture ratio towards streamlining the bread-making process. According to comparison and analysis on dough properties and bread quality depending on mixture materials, it was found that Salt 2 had the highest dough temperature of all, and Salt 1 had the highest fermentation rate and specific volume but the lowest hardness (i.e. highest softness). Results of sensory evaluation, were that Salt 1.5 scored highest points in sweet taste, aftertaste, and overall acceptance, but there were significant differences among bread samples. Likewise, it was found that Fat 6 had the highest dough temperature, fermentation rate and specific volume of all. Texture analysis, showed that Fat 0 had the highest hardness of all. According to sensory characteristics, Fat 3 scored the highest points in overall acceptance. Based on these results, the optimum mixture ratio of salt and fat for microwave-irradiated bread was found to be 1.5% salt and 3% fat.

• 한국식품과학회지
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• 제42권6호
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• pp.688-692
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• 2010

The aim of this study was to investigate the effects of molecular weight and concentrations of chitosan on the germination of brown rice. Brown rice was germinated at $30^{\circ}C$ for three days in various chitosan solutions. The germination rate of the brown rice increased with increasing concentrations of chitosan solution, and was higher in the chitosan solution than in water. GABA content increased with increasing germination time and chitosan solution concentration. As the molecular weight of the chitosan decreased, germination rate and GABA content increased in the brown rice. The GABA content of germinated brown rice using low molecular weight chitosan A in a 100 ppm solution was 5145.5 nmole/g. This is approximately a five times higher value than that of the water-germinated brown rice. Texture properties were enhanced in all the germinated brown rice samples in chitosan solution compared to the brown rice germinated in water. These results indicate that chitosan solution treatment can increase germination rate and GABA synthesis activity in brown rice during germination, and can also improve the texture properties of brown rice.

• Current Photovoltaic Research
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• 제6권3호
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• pp.86-90
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• 2018

To generate more current in crystalline silicon solar cells, surface texturing is adopted by reducing the surface reflection. Conventionally, random pyramid texturing by the wet chemical process is used for surface texturing in crystalline silicon solar cell. To achieve higher efficiency of solar cells, well ordered inverted pyramid texturing was introduced. Although its complicated process, superior properties such as lower reflectance and recombination velocity can be achieved by optimizing the process. In this study, we investigated optical and passivation properties of inverted pyramid texture. Lifetime, implied-Voc and reflectance were measured with different width and size of the texture. Also, effects of chemical rounding at the valley of the pyramid were observed.

• 한국식품조리과학회지
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• 제24권2호
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• pp.258-265
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• 2008

This study investigated the quality characteristics of tofu(soybean curd) samples prepared with differing amounts of commercial chungkukjang powder(0, 1, 2, 3, 4%). According to the results the 3% chungkukjang tofu 3%(C3) had the highest yield, and the tofus containing chungkukjang powder had higher pH and acidity levels than the control. Turbidity increased and moisture content decreased with increasing chungkukjang powder concentration. And pH, acidity, and turbidity were negatively correlated with moisture content. In terms of color, the L value decreased, and a and b values increased with increasing chungkukjang concentration. For texture, the 1% chungkukjang tofu(C1) had higher hardness, springiness, and cohesiveness values than the other samples. C1 also had the highest overall acceptability score. Finally, sensory properties of taste, texture, and overall quality were positively correlated with the mechanical properties of moisture content, hardness, springiness, cohesiveness, chewiness, and brittleness.

• 한국콘텐츠학회논문지
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• 제3권2호
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• pp.31-38
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• 2003

본 논문은 에지와 텍스처 영역의 큰 변화에도 둔감한 HVS(Human Visual System) 특성을 고려하여 강력한 워터마크를 삽입하는 방법을 제안한다. 기존의 푸리에 형태의 변환은 영상의 전체적 주파수 성분에 대한 정보를 구할 수 있는 반면, 웨이블릿 변환법은 국부적으로 에지와 텍스처 영역을 찾을 수 있다. 그러므로 웨이블릿 변환을 통해 해당 영역을 선택하여 저작권 형태의 워터마크를 삽입한다. 이러한 제안 알고리즘을 단순히 웨이블릿 변환을 이용한 Xia의 워터마킹 기법과 비교하여 실험하였다. 기존 논문에서 사용된 공격법으로 충실도(Fidelity)와 견고성(Robustness)에 대해 실험하였고, 그 결과 HVS특성을 이용한 제안 알고리즘이 na의 기법보다 우수함을 확인하였다.

• 한국식생활문화학회지
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• 제33권6호
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• pp.580-587
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• 2018

The baking properties of rice bread with polydextrose (3, 6, and 9%), enzymes (0.006, 0.009, and 0.018%) and egg (1.32 and 2.64%) were investigated. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. The springiness, chewiness, gumminess (p<0.01) and hardness (p<0.001) of the rice bread tended to increase as the amount of added polydextrose increased. Replacement of rice flour with hemicellulase, glucose oxidase and fungal amylase are effective for producing rice bread. Replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). Replacement of rice flour with 1.32% egg white also had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). These results suggest that replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase, and 1.32% egg white are effective for producing rice bread with good volume and hardness.

• Journal of Animal Science and Technology
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• 제62권6호
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• pp.903-911
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• 2020

The purpose of this study was to compare the physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork. Sausages were prepared using either 100% pork sausage (P10), a mixture of 50% pork and 50% carp muscle (P5C5), or 100% carp muscle (C10). The quality of the sausage emulsion was determined by analyzing approximate composition, pH, instrumental color, cooking yield, water holding capacity (WHC), viscosity, and texture profile analysis (TPA). Moisture content of cooked C10 was significantly higher than that of P10 or P5C5 (p < 0.05); however, protein content of cooked P10 was significantly higher than that of C10 (p < 0.05). The pH of uncooked and cooked C10 was significantly higher than that of P10 and P5C5 (p < 0.05). The cooking yield, WHC, and texture profile analysis of C10 were higher than those of P10 and P5C5 (p < 0.05). In addition, the viscosity of uncooked C10 was higher than that of P10 and P5C5. These results suggest that carp muscle can enhance sausage quality with respect to pH, WHC, cooking yield, viscosity, and TPA.

• Journal of Microbiology and Biotechnology
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• 제32권12호
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• pp.1573-1582
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• 2022

In this study, we investigated the optimal conditions for 3D structure printing of alternative fats that have the textural properties of lard using beeswax (BW)-based oleogel by a statistical analysis. Products printed with over 15% BW oleogel at 50% and 75% infill level (IL) showed high printing accuracy with the lowest dimensional printing deviation for the designed model. The hardness, cohesion, and adhesion of printed samples were influenced by BW concentration and infill level. For multi-response optimization, fixed target values (hardness, adhesiveness, and cohesiveness) were applied with lard printed at 75% IL. The preparation parameters obtained as a result of multiple reaction prediction were 58.9% IL and 16.0% BW, and printing with this oleogel achieved fixed target values similar to those of lard. In conclusion, our study shows that 3D printing based on the BW oleogel system produces complex internal structures that allow adjustment of the textural properties of the printed samples, and BW oleogels could potentially serve as an excellent replacement for fat.

• 한국식품영양학회지
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• 제36권1호
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• pp.1-5
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• 2023

In this study, scones were prepared using Cordyceps powder, described as 'immortal life'. Cordyceps powder was prepared in 0%, 2%, 4%, 6%, and 8% ratios, and salinity, color, texture, and antioxidant properties were analyzed. The salinity of Cordycepsscones did not show a difference according to the amount of Cordyceps powder added (p=0.364), and the a-, b-values increased significantly (p<0.001). In the case of texture, there was no significant difference in the amount of Cordyceps added. Flavonoids increased significantly as the amount of Cordyceps powder increased (p<0.001). ABTS-radical scavenging capacity increased significantly as the amount of Cordyceps powder increased (p<0.001). Through this study, the antioxidant properties of Cordycepsscones were confirmed.