• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.765-770
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• 2017

Green tea (Camellia sinensis L.) is consumed as a popular beverage worldwide, particularly in Asia. In this study, the effects of green tea powder addition on the antioxidant activities and texture properties of cooked rice were investigated. Texture analysis was carried out by texture profile analysis. Total polyphenols and total flavonoids were determined using spectrophotometric methods, and antioxidative activities were determined based on DPPH and ABTS radical scavenging activities, reducing power, and lipid peroxidation inhibitory activity. Antioxidant contents and antioxidative activities increased with a higher amount of green tea powder. However, there was no difference in texture properties between cooked rice with green tea powder and the control group. In conclusion, addition of green tea powder to cooked rice would be useful to increase antioxidant contents and antioxidative activities without alteration of texture properties.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.6
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• pp.485-497
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• 2001

For a period of 5 days, the quality of breads with Paecilomyces japonica powder were investigated using chemical, sensory, and mechanical evaluations at $25^{\circ}C$. The result of analysis of chemical properties revealed that the pH value of dough was increased as the amount of Paecilomyces japonica powder increased, but volume of dough and baking loss rate were decreased. Breads with 1% and 2% Paecilomyces japonica powder showed a good overall preference in sensory evaluation. As storing time passed. moisture content, lightness, and redness were decreased in all breads, but yellowness increased. Hardness and gumminess of texture analysis were increased as storing time passed, but springiness decreased. Springiness of the mechanical properties was negatively correlated with pH value of dough and volume of bread, while was positively correlated with volume of dough and baking loss rate. In the analysis of correlation between sensory and mechanical properties showed that hardness of mechanical properties had negative correlation with softness, moistness, and springiness. Cohesiveness of mechanical properties had positive correlation with acceptability.

• Proceedings of the KIEE Conference
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• 1990.07a
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• pp.542-545
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• 1990

Texture provides an important source of information about the local orientation of visible surfaces. In this study the 3D shape of a textured surface is recovered from its perspective projection image on the assumption that the texture is homogeneously distributed. To recover 3D structure, the distorting effects of the perspective projection must be distinguished from properties of the texture. In this study, paraperspective projection, approximation of perspective projection, has employed.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2009.05a
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• pp.204-204
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• 2009

추가적인 습식 에칭 공정 없이 유도결합 화학 기상 증착법을 이용하여 공정변수 조절만으로 ZnO 박막의 texture와 표면 거칠기를 조절하여 Hzae 특성을 향상시켰다.

• Transactions of Materials Processing
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• v.17 no.7
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• pp.517-522
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• 2008

A visco-plastic self-consistent (VPSC) polycrystal model has been applied to simulate texture simulation and anisotropic properties of DP steels during deep drawing process. In order to evaluate the strain path during deep drawing, a steady state was assumed in the flange part of deep drawn cup. The final stable orientations were strongly dependent on the initial location in the blank. The evolution of anisotropy of DP steel sheets has been demonstrated through comparison of plastic strain rate vector at the different plastic strain levels.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.190-196
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• 2009

To optimize the mixing ratio of ingredients for optimal sensory qualities of seasoned tofu, a response surface methodology with a central composite design was performed on tofu containing freshwater crab meat (TCM). Using the desirability function technique, the optimal formulation was determined to be 3.67 g of freeze dried meat, 5.54 g of garlic powder, and 2,120 mL of soymilk. In the texture profile analysis, tofu prepared using the optimal ingredient ratio had a higher hardness, cohesiveness and gumminess than commercial tofu but TCM value for adhesiveness, springiness and chewiness were lower. However, the texture properties of TCM were not significantly different than those of commercial tofu.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.450-454
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• 2001

The physical properties of ramyon made of potato starch at various levels (12, 14 16%) were investigated to find out the effect of potato starch on ramyon quality. The higher starch content in dough, the higher water content after steaming and the lower moisture content after deep frying. As the starch content increased, the magnitudes of extrusion work of cooked ramyon and capillary viscosity of ramyon soup increased but the starting temperature of gelatinization decreased. There was a good correlation ($R^2$=0.99) between extrusion work and capillary viscosity. Firmness and chewiness values measured by texture analyser decreased with increase in starch content while tenderness and overall texture preference evaluated by sensory analysis increased.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2009.05a
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• pp.429-431
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• 2009

Drawability and other mechanical properties of sheet metals are strongly dependent on their crystallographic orientations. In this paper the formability of the AA 5052 Al alloy sheets was investigated after asymmetric rolling and subsequent heat treatment. In most cases, after asymmetric rolling specimens showed a fine grain size and subsequent heat treated specimens showed that the ND // <111> texture component were observed. The anisotropy of formability is often described by the plastic strain ratios (r-value) as a function of the angle to the rolling direction in sheet metal. For a good formability, a high r-value is required in sheet metals. In the asymmetry rolled and subsequent heat treated Al alloy sheet, the variation of the plastic strain ratios have been investigated in this study, The plastic strain ratios of the asymmetry rolled and subsequent heat treated AA 5052 Al alloy sheets were higher than those of the original Al sheets. These could be related to the formation of ND // <111> texture components through asymmetric rolling in Al sheet.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.452-460
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• 1999

This study was conducted in order to investigate the quality characteristics of Salku Pyun which was made by using mungbean, potato, sweet potato and corn starches. The pH of salku juice was 3.45 to 3.50 and the brix of that was 7.0%. The water content and water activity of salku pyun with potato starch was highest. The result of sensory evaluation showed that appearance, flavor, overall quality were highest in the Salku Pyun made with potato starch while texture, taste were highest in the Salku Pyun made with mungbean starch. Mechanical properties of salku pyun with mungbean starch was significantly higher in adhesiveness, hardness, chewiness. Texture of sensory evaluation were positively correlated with springiness, hardness, and chewiness of mechanical measurement. The factors which affect the overall quality on sensory evaluation were texture quality, taste quality, hardness, color and springiness.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2008.05a
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• pp.396-399
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• 2008

A visco-plastic self-consistent (VPSC) polycrystal model has been applied to simulate texture simulation and anisotropic properties of DP steels during deep drawing process. In order to evaluate the strain path during deep drawing, a steady state was assumed in the flange part of deep drawn cup. The final stable orientations were strongly dependent on the initial location in the blank. The evolution of anisotropy of DP steel sheets has been demonstrated through comparison of plastic strain rate vector at the different plastic strain levels.