• 대한영양사협회학술지
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• 제16권4호
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• pp.341-352
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• 2010

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.

• 한국자동차공학회논문집
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• 제17권4호
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• pp.48-54
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• 2009

The demand for formable high-strength steel (HSS) sheets has recently increased to reduce the weight of automotive bodies. The 340MPa (Tensile Strength) grade steel sheets are widely used for body inner and outer panels. Especially, super formable 340MPa grade steel sheets with high r-value have an excellent deep drawability compared with the other 340MPa grade steel sheets. It is very available for a part such as rear floor, center floor and dash panels used conventional mild steels up to now. We developed a super formable HSS by optimization of chemical composition, texture control and heat treatment control. It has good mechanical properties with excellent formability (tensile strength: 343MPa, elongation: 41.1% and $\bar{r}=2.1$).

• 컴퓨터교육학회논문지
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• 제9권5호
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• pp.77-84
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• 2006

본 논문에서는 HVS(Human Visual System)와 신경회로망 중 SOM(Self-Organizing Map)을 이용하여 DWT 영역에서 영상에 적응적인 워터마킹 알고리즘을 제안한다. HVS는 brightness sensitivity와 texture sensitivity의 두가지 특성으로 설명될 수 있다. SOM은 영상의 지역적인 특징들을 얻는데 사용된다. 따라서 HVS와 SOM을 이용하여 삽입되는 워터마크의 최적의 강도와 길이를 결정한다. 실험을 통해 제안한 방법이 최적의 워터마크 강도와 길이를 제공하며 비가시성 테스트에서 우수함과 다양한 공격에 강인함을 알 수 있다.

• 동아시아식생활학회지
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• 제22권3호
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• pp.357-364
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• 2012

Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

• 한국조리학회지
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• 제23권5호
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• pp.121-128
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• 2017

This study investigated the physicochemical, antioxidant activity, and sensory properties of yanggaeng (white bean jelly) prepared with various amounts of maca(Lepidium meyenii) powder. According to the results, $^{\circ}Brix$ value and pH of yanggaeng were decreased significantly by adding maca powder. Moisture contents of groups with 1% and 3% of maca powder were higher than that of control group. At the result of color measurement, L value of groups by the addition of maca powder was lower than that of control group, but b value of groups by the addition of Chinese artichoke powder was higher. Texture measurement score in terms of hardness, chewiness, and brittleness for yanggaeng was decreased significantly by the addition of maca powder. DPPH radical scavenging activity of groups by the addition of maca powder were higher than that of control group. NSA of groups with 7% of maca powder was higher than that of control group. As maca powder increased, antioxidant activity also became bigger. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 3% and 5% of maca powder did show significant differences when compared to the control group. The results of this study suggested that addition of 5% maca powder was the best substitution ratio for yanggaeng.

• 한국조리학회지
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• 제24권2호
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• pp.96-102
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• 2018

The objective of this study was to assess the quality characteristics of Sulggitteok prepared with different ratios of chestnut powder: 0%, 5%, 10%, 15%, and 20%. The moisture content of the chestnut Sulggi without added chestnut powder was 38.24% than that of any other chestnut powder added groups and gradually decreased from 33.34~26.27% based on the addition of chestnut powder. In terms of color, the lightness (L) decreased significantly but redness (a) and yellowness (b) significantly (p<0.001) increased with increasing contents of chestnut powder. The total polyphenol content and DPPH free radical scavenging activity increased as the amount of chestnut powder increased and decreased. Total phenol contents of phenol contents was higher in the 10% added group (347.50 mg GAE/100 g) and DPPH radical scavenging activity was significantly higher in the 5% added group ($69.35{\pm}2.02%$) and 10% added group ($74.33{\pm}2.29%$). Texture profile analysis showed that the hardness, adhesiveness, chewiness were higher than that of the control. The result of sensory evaluation test and the overall acceptability showed that the taste, color, flavor, chewiness, softness and overall acceptability were the highest in the 10% added group while the color and flavor showed no significant different group. Based on these results, it is suggested that chestnut Sulggi with up 10% added chestnut powder can be developed as products.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2002년도 하계학술대회 논문집
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• pp.98-104
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• 2002

CeO$_2$ and NiO buffers for YBCO coated conductors were deposited on biaxially textured Ni substrate by metalorganic chemical vapor deposition(MOCVD) and the deposition behavior were investigated. The degree of texture of deposited CeO$_2$ and NiO films was strongly dependent on the deposition temperature(T$\sub$d/) and oxygen partial pressure(P$\sub$O$_2$/). ($\ell$00) textured films were well deposited at specific deposition temperatures and oxygen partial pressures. The in-plane and out of plane textures estimated form the full width half maximum of the pole figure peaks were less than 10$^{\circ}$. The surface morphology showed that the CeO$_2$ films consisted of columnar grains grown normal to the Ni substrates, while NiO films were slate and clean like a mirror. The surface roughness of both films estimated by atomic force microscopy(AFM) were as smooth as 3-10 m. The growth rate of the films is much faster than that of other physical deposition methods.

• Carbon letters
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• 제3권4호
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• pp.192-197
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• 2002

Microstructure plays an important role in controlling the fracture behaviour of carbon-carbon composites and hence their mechanical properties. In the present study effort was made to understand how the different interfaces (fiber/matrix interactions) influence the development of microstructure of the matrix as well as that of carbon fibers as the heat treatment temperature of the carbon-carbon composites is raised. Three different grades of PAN based carbon fibres were selected to offer different surface characteristics. It is observed that in case of high-strength carbon fiber based carbon-carbon composites, not only the matrix microstructure is different but the texture of carbon fiber changes from isotropic to anisotropic after HTT to $2600^{\circ}C$. However, in case of intermediate and high modulus carbon fiber based carbon-carbon composites, the carbon fiber texture remains nearly isotropic at $2600^{\circ}C$ because of relatively weak fiber-matrix interactions.

• 한국조리학회지
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• 제22권8호
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• pp.99-108
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• 2016

This study was conducted to investigate the effect of Chinese artichoke powder on the physicochemical properties and the sensory characteristics of yanggaeng. According to the increasing contents of Chinese artichoke powder, the $^{\circ}Brix$ value and pH levels of yanggaeng were significantly decreased whereas the moisture contents of yanggaeng was significantly increased. The result of color measurement shown that L value of groups containing Chinese artichoke powder was lower than that of control group, but a value and b value of groups containing Chinese artichoke powder were higher. Texture measurement score in terms of cohesiveness, chewiness, and brittleness for yanggaeng were significantly decreased according to the levels of added Chinese artichoke powder content. The contents of total polyphenol, DPPH radical scavenging activity, and NSA of groups containing Chinese artichoke powder were higher than those of control group. As Chinese artichoke powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of appearance, odor, taste, texture, and overall preference of groups with 2% and 4% of Chinese artichoke powder did not show any significantly differences when compared to the control group. Based on these findings, current study suggest that addition of 4% Chinese artichoke powder was the best substitution ratio for yanggaeng.

• 한국지역사회생활과학회지
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• 제15권2호
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• pp.179-187
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• 2004

The purpose of this study is to investigate the preservation of traditional sesame dasik when stored in different packaging material by comparing its physical and sensorial characteristics. The quality and sensory characteristics of sesame dasik that were evaluated were moisture content, water activity, number of microflora, texture profile, Hunter color different value, and sensory properties (color, chewiness, overall acceptability, etc) during the storage at 35\pm1^\circ{C}$ temperature and $73\pm{2%}$ relative humidity. And the packaging materials were paper boxes (coated 0.02mm thickness polyethylene film), plastic boxes, and oriented polypropylene laminated film. Traditional sesame dasik is made from sesame powder 100g, honey 25g, rice syrup 25g, and table salt 0.5g. During the storage period, the changes in water content and water activity of sesame dasik with different packaging material showed a slight decline. On the other hand, it increased in hardness, and "a" and "b" value of Hunter color difference during the storage. Texture profile analysis data change in hardness was the greatest after the third day in a paper box, and it was affected by the moisture content of dasik and the temperature and relative humidity of the air. Therefore plastic boxes or oriented polypropylene laminated film was found to be better suited than paper boxes for storing sesame dasik.