• 한국식생활문화학회지
• /
• 제18권6호
• /
• pp.527-535
• /
• 2003

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

• 한국축산식품학회지
• /
• 제37권1호
• /
• pp.52-61
• /
• 2017

The objective of this study was to investigate the effects of different concentrations of WSP (wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage. Treatments were formulated as follows: Control, T1 (2.0% ISP), T2 (1.5% ISP + 0.5% WSP), T3 (1.0% ISP + 1.0% WSP), T4 (0.5% ISP + 1.5% WSP) and T5 (2.0% WSP). The treatments were analyzed for color, pH, cooking loss, emulsion stability, protein solubility, viscosity, texture properties and sensory evaluation. Lightness and redness were reduced and yellowness was increased as increased level of WSP, due to the dark green color of WSP (p<0.05). The pH values of all samples were affected by WSP which has lower pH (p<0.05). The emulsion stability and cooking loss of treatments were improved with increasing level of WSP (p<0.05). The protein solubility, viscosity and overall texture properties of the sausage indicated significant differences in relation to the level of WSP and ISP (p<0.05). The sensory evaluation indicated that the greatest flavor and overall acceptability in sausage was achieved at WSP 1% combination with ISP 1% (T3) (p<0.05). Therefore, these results indicate that breakfast sausage containing 1% WSP and 1% ISP is the optimal formulation, taking into consideration the overall physico-chemical properties and sensory evaluation.

• 패션비즈니스
• /
• 제7권5호
• /
• pp.108-118
• /
• 2003

Surface properties, including the texture and the luster, of cotton fibers and yarns thereof play an important role in textile technology. The convolutions and the cross-sectional shape of the cotton fiber affect the fabric texture and the luster accordingly. Mercerization of the cotton fabric affects the luster, strength, and other properties of the fabric. In this study, the effect of mercerization was examined on the luster of the cotton fabric, together with the effect of polishing treatment. One of the traditional methods determining the fabric luster is the use of glossmeter or goniometric glossmeter. The use of glossmeter gives successful results in determining the gloss of rather flat and continuous surface such as plastic sheet, painted surface, or paper products. Since the textile fabrics have diverse surface structures and textures, these could be regarded as having three-dimensional surface. Such complexity imposes some difficulties for differentiating subtle surface luster properties of diverse textile fabrics. The advancement in the area of imaging technologies has enabled the micro-scale analysis of the surface textures and the fabric luster recently. Using a CCD camera, the surface luster images were taken at various incident illumination conditions. Microscale analysis, including the blob analysis, of the images could differentiate the subtle luster properties present in a group of cotton fabric samples comprising mercerized cotton fabric, non-mercerized cotton fabric, polished cotton fabric, and a 'standard' cotton fabric. The glossmeter measurement gave satisfactory but limited differentiation among the samples, whose luster differences are easily recognizable with visual observation, except for the mercerized cotton fabric sample and the non-mercerized cotton fabric. The microscale analysis of the fabric luster could, therefore, help understand the nature of diverse textile fabric luster.

• 한국지하수토양환경학회지:지하수토양환경
• /
• 제17권4호
• /
• pp.36-43
• /
• 2012

Various methods are used to remediate soil contaminated with heavy metals or petroleum. In recent years, harsh physical and chemical remediation methods are being used to increase remediation efficiency, however, such processes could affect soil properties and degrade the ecological functions of the soil. Effects of soil washing, thermal desorption, and land farming, which are the most frequently used remediation methods, on the physicochemical properties of remediated soil were investigated in this study. For soils smaller than 2 mm, the soil texture were changed from sandy clay loam to sandy loam because of the decrease in the clay content after soil washing, and from loamy sand to sandy loam because of the decrease in the sand content and increase in silt content during thermal desorption, however, the soil texture remained unchanged after land farming process. The water-holding capacity, organic matter content, and total nitrogen concentration of the tested soil decreased after soil washing. A change in soil color and an increase in the available phosphate concentration were observed after thermal desorption. Exchangeable cations, total nitrogen, and available phosphate concentration were found to decrease after land farming; these components were probably used by microorganisms during as well as after the land farming process because microbial processes remain active even after land farming. A study of these changes can provide information useful for the reuse of remediated soil. However, it is insufficient to assess only soil physicochemical properties from the viewpoint of the reuse of remediated soil. Potential risks and ecological functions of remediated soil should also be considered to realize sustainable soil use.

• 한국축산식품학회지
• /
• 제39권4호
• /
• pp.541-554
• /
• 2019

Processed cheeses (PCs) were made under varying cooking pH values (5.3, 5.4, 5.5, and 5.6) using a processed cheese cooker. Along with emulsifying salts (2.5%), distilled water, NaCl (2%) and a colouring agent under these cooking pH values, the PC samples made with either 100% fresh curd and rennet casein coded processed cheese control ($PC_C$) as control or ~70% fresh curd-~30% traditional village cheese coded processed cheese with village cheese ($PC_V$). The main aim of this study was to determine the effect of the varying cooking pH values on the textural properties for the PCv samples compared with the control sample during 90 days of storage. Chemical and textural properties of all PC samples were investigated over time. The chemical compositions of the PC samples (dry matter and ash) increased at d 90 of storage significantly, due to 1-d ripening of all PC samples at ambient temperature in terms of the manufacturing protocol of the cheese. The textural properties of the PC samples were altered by the varying cooking pH values. It may propose that the interactions of the proteins at the cooking pH values during processing and biochemical mechanisms in the cheese systems could likely affect the texture of the PC samples over time. Hardness, gumminess and chewiness values of all PC samples also increased over time (p<0.05). This study is also to give some knowledge on the design of PC manufacture to cheese makers, and a marketing opportunity to local cheese makers who individually make a traditional village cheese in Turkey.

• Journal of Forest and Environmental Science
• /
• 제39권3호
• /
• pp.180-194
• /
• 2023

This study characterize, classify and evaluates the function of topography on spatial variability of some selected soil properties to assist in designing land management that support uniform agricultural production. The study site, an agricultural land, was part of the derived savanna zone in southwest Nigeria. Four soil profile pits each were established along two delineated toposequence and described following the FAO/UNESCO guidelines. Samples were collected from the identified genetic horizons. Properties of four soil series developed on different positions of the two delineated Toposequence viz upper, middle, lower slopes and valley bottom positions respectively were studied. The soil samples were analysed for selected physical and chemical properties and data generated were subjected to descriptive and inferential statistics. The results showed that soil colour, depth and texture varied in response to changes in slope position and drainage condition. The sand content ranged from 61 to 90% while the bulk density ranged between 1.06 g cm^-3 to 1.68 g cm^-3. The soils were neutral to very strongly acid with low total exchangeable bases. Available phosphorus value were low while the extractable micronutrient concentration varied from low to medium. Soils of Asejire and Iwo series mapped in the study area were classified as Typic isohyperthermic paleustult, Apomu series as Plinthic isohyperthermic paleustult and Jago series as Aquic psamment (USDA Soil Taxonomy). These soils were correlated as Lixisol, Plinthic Lixisol and Fluvisol (World Reference Based), respectively. Major agronomic constraints of the soils associations mapped in the study area were nutrient availability, nutrient retention, slope, drainage, texture, high bulk density and shallow depth. The study concluded that the soils were not homogenous, shows moderate spatial variation across the slope, had varying potentials for sustainable agricultural practices, and thus, the agronomic constraints should be carefully addressed and managed for precision agriculture.

• 한국의류학회지
• /
• 제35권11호
• /
• pp.1362-1376
• /
• 2011

This study examines the effect of the structural properties of F/W wool knit fabrics for woman's knitwear on the perceptions of textures and sensible images of consumers and present basic data for textile designing by analyzing the relationship among the structural properties, mechanical properties, objective hand measurements and preferences. A total of 12 kinds of knit fabrics were prepared and investigated in terms of the differences in the subjective, mechanical properties and objective hand measurements according to the structural properties of knit fabrics. The data were analyzed by t-test. The subjective hand attributes of wool knits through factor analysis are categorized into 6 factors. In particular, the 'active/comfort' factor is a meaningful result that reflects the unique characteristics of knit fabrics compared to woven fabrics. Mechanical properties and objective hand measurements have a greater effect on textures than on sensible images; in addition, the structural properties, 'gauge' was the most important factor to influence the subjective evaluation.

• 동아시아식생활학회지
• /
• 제25권3호
• /
• pp.502-512
• /
• 2015

This study was conducted to investigate the physical, textural and sensory properties of sponge cake prepared with different amounts of radish leaf powder. The specific gravity and viscosity of cake batter and cooking loss of cake increased with an increasing amount of radish leaf powder, whereas specific loaf volume and moisture content of cake decreased. Lightness, redness and yellowness of crust and crumb decreased with increasing radish leaf powder content. Measurements using a texture analyzer showed that hardness, chewiness, gumminess, adhesiveness and fracturability of sponge cake tended to increase in proportion to the amount of radish leaf powder in the formula. In the sensory evaluation, sponge cake prepared with 5% radish leaf powder was similar to the control in terms of moistness, softness, chewiness and springiness. These results suggest that adding 5% radish leaf powder is the best substitution ratio for sponge cake.

• 한국식품영양학회:학술대회논문집
• /
• 한국식품영양학회 2001년도 동계 학술심포지움
• /
• pp.131-131
• /
• 2001

The enzyme activity and organoleptic properties of Korean pickled cucumber were studies for their changes during fermentation. The Korean pickled cucumber were prepared by blanching and high temperature soaking in salt solution and trehalose treatment The results shelved that the effect of combined heat and trehalose treatment significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was for those pleserved with salt. The effect of trehalose treatment enhenced fermentation and it was significantly reduced softening rate of texture by 2% treatment. The sensory evaluation of Korean pickled cucumber was found that combined heat treatment with blanching and hot solution had a positive effect for reduction of softening of cucumber tissue, however, odor and taste were not significantly affected. This study suggested that combined heat and trehalose treatment might have potential for affording protection against softness of cucumber tissue during the fermentation time.

• 한국정보통신학회논문지
• /
• 제6권4호
• /
• pp.645-651
• /
• 2002

본 논문에서는 전체적으로 묘사된 얼굴의 특징을 이용하여 얼굴 영상을 합성하는 방법을 제안한다. 제안된 방법은 얼굴의 형태를 대조하는 방법을 이용하여 만든 원영상의 작은 부분 영상들을 가지고 얼굴을 재현하였으며 얼굴 영상에서 2차원적 형태와 구조를 분리함으로서 음영부분과 경계부분을 표현할 수 있었으며, 영상과 영상의 특성을 나타내는 얼굴 부분영역을 조화롭게 재배치함으로서 합성을 가능케 하였다. 실험결과 본 논문에서 제안된 방법으로 합성한 얼굴 영상은 항상 자연스러운 얼굴 영상을 나타냄으로서 제안된 방법의 실효성을 입증하였다.