• The Korean Journal of Food And Nutrition
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• v.14 no.5
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• pp.385-390
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• 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 treament. The results showed 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 preserved with salt. The effect of terhalose treatment enhanced 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 treament might have potential for affording protection against softness of cucumber tissue during the fermentation time.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.70-77
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• 2007

The study was conducted to evaluate the physicochemical and sensory characteristics of sponge cake with different amounts of ${\beta}$-glucan, 2%, 4% and 6%. Addition of ${\beta}$-glucan did not affect the texture property of batter in terms of springiness, cohesiveness, gumminess and hardness. The volume of the sponge cake was significantly decreased in only 6% ${\beta}$-glucan added group, compared to the control. The pH, height, weight and moisture content of the cake were not significantly different between the control and ${\beta}$-glucan added groups. Lightness and yellowness of the cake crust were the highest in the 4% ${\beta}$-glucan group, while redness was decreased with increasing ${\beta}$-glucan content. The color of the cake crumb was not significantly different between the control and ${\beta}$-glucan group, and nor were the texture properties and sensory quality of the sponge cake. These study results show that the addition of ${\beta}$-glucan up to 4% did not affect the quality of sponge cake.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.494-500
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• 2008

The principal objective of this study was to assess the quality characteristics of Sprouted Brown Rice Dasik(SBRD) manufactured with various addition levels of honey and Yujacheong(Yuja syrup and Yuja sarcocarp) in accordance with the traditional method for the preparation of Korean Dasik(a kind of cookie). The nutritional components, color value, physical tests, volatile compounds, and sensory evaluation of SBRD to which Yujacheong was added were conducted. The results were summarized as follows. In SBRD to which Yujacheong had been added, the moisture contents and crude fat content did not differ significantly among the sample groups, and the contents of crude protein and crude ash increased with increasing additions of Yuja syrup and Yuja sarcocarp. The pH(p<0.001) and sweetness(p<0.001) were significantly higher in sample D1 than in samples D2 and D4. The L color value was highest in D2, the a value was highest in D3, and the b value was highest in sample D2. The texture property analysis showed that the cohesiveness, springiness, gumminess, and chewiness of SBRD to which Yujacheong was added were all significantly higher compared to sample D1. According to the results of our volatile analysis, the D1 and other experimental groups evidenced different flavors and antibacterial compositions. According to the results of our sensory evaluation, the appearance of the D1 sample was superior to the other samples. However, flavor, taste, texture, and overall preference were higher in the samples to which Yuja syrup and Yuja sarcocarp were added. These results indicate that SBRD to which Yujacheong was added, and particularly those to which Yuja syrup was added, is superior to Dasik prepared with honey in terms of flavor and taste, and this method will improve the flavor and preparation time, due to its lower pH.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.52-61
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• 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.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.21-29
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• 1982

The texture describing terms used for the Korean staple foods, cooked rice, noodles and Kimchi, were surveryed by questionnaire. A total of 154 kinds of terms were collected from 68 answers, in which 95 words were found with definite textural meaning in Korean dictionaries. The terms were classified according to their physical properties by Szczesniak's method. The important textural properties of different types of Korean foods were pointed out by the frequency of mentioning and by the preference expressions. The representative Korean words expressing each textural property of different types of food were selected. The important textural properties for Korean were hardness, brittle-gumminess, chewiness, springiness, adhesiveness, particle size and shape, moisture content and fat content of cooked rice, chewiness, hardness, springiness, and particle size and shape of noodles, and hardness, brittle-gumminess, chewiness, springiness and particle shape and orientation of Kimchi.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2009.05a
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• pp.9-9
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• 2009

Coated conductor is required to have good critical current property for high efficiency of electric power applications. Until now, long coated conductor does not show high Jc over 3 MA/$cm^2$ in thick superconducting layer because of texture degradation by thick superconducting layer. In this study, in order to overcome this issue, thicker superconducting layer was deposited with optimized conditions to reduce the degradation of critical current density. SmBCO superconducting coated conductor was deposited with 1~3 um of thickness at $750\sim850^{\circ}C$ under 15~20 mTorr of oxygen partial pressure using batch type EDDC( evaporation using drum in dual chamber). The buffered substrate for superconducting layer deposition was used IBAD-MgO template with the architecture of $LaMnO_3/MgO/Y_2O_3/Al_2O_3$/Hastelloy. After fabrication of coated conductor, critical current was measured by 4-prove method under self-magnetic field and 77K. In addition, surface morphology and texture were analyzed by SEM and XRD, respectively. 3 um thick SmBCO coated conductor shows highest $I_C$ values of 638A/cm-w in 1 m long in the world.

• Korean Journal of Materials Research
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• v.23 no.7
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• pp.392-398
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• 2013

A two-pass differential speed rolling(DSR) was applied to a deoxidized low-phosphorous copper alloy sheet in order to form a homogeneous microstructure. Copper alloy with a thickness of 3 mm was rolled to 75 % reduction by two-pass rolling at $150^{\circ}C$ without lubrication at a differential speed ratio of 2.0:1. In order to introduce uniform shear strain into the copper alloy sheet, the second rolling was performed after turning the sample by $180^{\circ}$ on the transverse direction axis. Conventional rolling(CR), in which the rotating speeds of the upper roll and lower roll are identical to each other, was also performed by two-pass rolling under a total rolling reduction of 75 %, for comparison. The shear strain introduced by the conventional rolling showed positive values at positions of the upper roll side and negative values at positions of the lower roll side. However, samples processed by the DSR showed zero or positive values at all positions. {100}//ND texture was primarily developed near the surface and center of thickness for the CR, while {110}//ND texture was primarily developed for the DSR. The difference in misorientation distribution of grain boundary between the upper roll side surface and center regions was very small in the CR, while it was large in the DSR. The grain size was smallest in the upper roll side region for both the CR and the DSR. The hardness showed homogeneous distribution in the thickness direction in both CR and DSR. The average hardness was larger in CR than in DSR.

• Nuclear Engineering and Technology
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• v.43 no.1
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• pp.19-24
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• 2011

These experimental studies are carried out to build a database for analyzing fuel performance in nuclear power plants. In particular, this study focuses on the mechanical and irradiation properties of three kinds of zirconium alloy (Alloy A, Alloy B and Alloy C) irradiated in the HANARO (High-flux Advanced Neutron Application Reactor), one of the leading multipurpose research reactors in the world. Yield strength and ultimate tensile strength were measured to determine the mechanical properties before and after irradiation, while irradiation growth was measured for the irradiation properties. The samples for irradiation testing are classified by texture. For the irradiation condition, all samples were wrapped into the capsule (07M-13N) and irradiated in the HANARO for about 100 days (E > 1.0 MeV, $1.1{\times}10^{21}\;n/cm^2$). These tests and results indicate that the mechanical properties of zirconium alloys are similar whether unirradiated or irradiated. Alloy B has shown the highest yield strength and tensile strength properties compared to other alloys in irradiated condition. Even though each of the zirconium alloys has a different alloying content, this content does not seem to affect the mechanical properties under an unirradiated condition and low fluence. And all the alloys have shown the tendency to increase in yield strength and ultimate tensile strength. Transverse specimens of each of the zirconium alloys have a slightly lower irradiation growth tendency than longitudinal specimens. However, for clear analysis of texture effects, further testing under higher irradiation conditions is needed.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.728-737
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• 2005

This study was conducted to evaluate the physicochemical characteristics of pound cake made of substituted flour with different amount of $\beta-glucan$ i.e. 3, 6 and $9\%$ respectively. $\beta-glucan$ is a functional food material produced from Agrobacterium sup. R259 KCTC 10197BP. The specific gravity and pH of dough were found to be increased according to $\beta-glucan$ content Rheological property such as adhesiveness of dough has no difference between control and $\beta-glucan$ added groups. The pH of baked pound cake was not significantly different between control and $\beta-glucan$ groups. The volume of baked pound cake wag not significantly different between control and the ones with up to $6\%$ $\beta-glucan$, Lightness (L), redness (a) and yellowness (b) value of Hunter color system of cake crumb were not significantly different among teated groups, except a value of crust in $9\%$ $\beta-glucan$ group. the moisture content of cake increased according to $\beta-glucan$ content. Hardness by texture analyser was decreased with increasing $\beta-glucan$ content although cohesiveness wag not changed in β$\beta-glucan$ groups, compared with the control. Sensory evaluation results showed that the mean scores of over·all acceptability in 3 and $6\%$ $\beta-glucan$ were higher than that of control. Based on these results, the addition of $\beta-glucan$ to pound cake up to $6\%$ was considered to be desirable especially in terms of texture.

• Food Science and Preservation
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• v.10 no.2
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• pp.182-186
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• 2003

This study was carried out to observe the property changes of radishes salted with different salt (deep sea water and sun-dried salt). Shrinkage rate, salinity and texture were measured. The shrinkage rate values of radishes salted with deep seawater salt solution were higher than those salted with sun-dried salt in 8 hr after salting. The salinity of radishes salted with deep seawater salt solution was also higher than those salted with sun-dried salt. The jelly strength decreased during salting period and 5％ salting radish were lower than 3％ ones. The softness and hardness of radishes salted with deep seawater salt were higher than those salted with sun-dired salt as well.