• 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.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.603-610
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• 2005

Quality characteristics of white breads added with different levels of jujube extracts were investigated. Addition of jujube extract significantly decreased L-value, and increased a and b-values. Addition levels up to 70% did not have significant effects on the texture of breads. Significant increases in the hardness, chewiness, and gumminess were observed in 100% jujube-added group. Additive levels over 50% jujube showed good sensory scores compared with control bread in color, flavor, taste, and general palatability. Textural property increased with increasing amount of jujube extract. Results showed substitution of 50-70% jujube extract for water improved bread quality.

• Journal of KIISE:Information Networking
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• v.30 no.1
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• pp.17-23
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• 2003

In this Paper. we Propose a digital watermarking scheme for digital images based on a perceptual model, the frequency masking, texture making, and luminance masking Properties of the human visual system(HVS), which have been developed in the context of image compression. We embed two types of watermark, one is pseudo random(PN) sequences, the other is a logo image. To embed the watermarks, original images are decomposed into $8\times8$ blocks, and the discrete cosine transform(DCT) is carried out for each block. Watermarks are casted in the low frequency components of DCT coefficients. The perceptual model adjusts adaptively scaling factors embedding watermarks according to the local image properties. Experimental results show that the proposed scheme presents better results than that of non-perceptual watermarking methods for image qualify without loss of robustness.

• Korean Journal of Medicinal Crop Science
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• v.15 no.1
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• pp.12-16
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• 2007

This study was carried out to investigate the cultivated soil properties, the growth and yield of Ostericum koreanum Kit. in the Bonghwa area. The results were as follows: In Bonghwa area, soil texture of upland soil were mostly sandy loam and loam. Sloped areas of $7\sim15%$ were plentiful than the other slopes, that of next was $15\sim30%$ slope. Sandy loam and loam soil were mostly 'well' in the drainage class, but loamy coarse sand and loamy sand soil were 'excessively well' drainage class. In the 'moderately well' drainage class, yield of Ostericum koreanum was 289kg/10a, and that of 'poorly' drainage class was low. The yield of loam soil texture was 284kg/10a. Soil organic matter, Potassium and EC were lower in 'poorly' drainage, but the other constituents were not definite tendency by different drainage classes.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.2
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• pp.92-98
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• 2013

The objective of this study was to establish the decision criteria of soil suitability for Korean Black raspberry using soil morphological and physical properties. The investigation was carried out in Gochang, Sunchang, Jeongeup, Pohang, and Hoengseong districts in Korea. The obtained results showed that factors related to the decision criteria of the soil suitability for Korean Black raspberry cultivation were soil texture, soil drainage class, land slope, and available soil depth. The criteria of the best suitability soil for Korean Black raspberry was valley/fan or hill geomorphology, well or moderately drainage class, B-slope(2-7%), coarse loamy soil texture family, less than <15% gravel contents, and available soil depth deeper than 100cm. The area criteria of soil suitability for Korean Black raspberry of Gochang was more than 50% including best and suitable areas.

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.4
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• pp.255-261
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• 2015

Soil catena can be characterized by some properties, such as drainage levels and soil textures. Characteristics of soil catena are different drainage levels from a summit to the direction of gravity and similar soil textures. Therefore this study was performed GIS (Geographic information system) and statistical analyses using perimeters from soil series in order to characterize quantitatively and objectively soil distributional properties in Korea. The total of 16 soil series from representative granite and granite gneiss originated soils were selected among inland soils from detailed soil maps (1:25,000 scale) in Rural Development Administration (RDA) and analyzed. After the detailed soil maps were merged by soil series unit, perimeters were measured from one soil series to neighboring soil series using functions of table join, merge, dissolve, buffer, and clip in ArcGIS (10.1). The covering ratio of each soil series unit was calculated from neighboring perimeters by soil series and applied to clustering analysis. Soils that were analyzed were the total of 16 soil series; 7 of sandy loam and 9 of clay loam. As a result, analyzed soil series adjoined complicatedly such as Hyocheon series adjoined 26 series and Jisan did 276 series. The results of the clustering analysis showed that soils were clustered by soil textures except a few soil series. This study applied only one property that was a length of neighboring soil series to GIS and statistical analyses. These results were compared to existing soil groups that were classified by new-soil taxonomy, texture, soil type and drainage level. It showed that these analyses can provide soil characteristics by soil texture. Based on this study, there is a need to investigate further objectively and quantitatively in statistical analyses of soil series.

• Animal Bioscience
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• v.35 no.6
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• pp.927-937
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• 2022

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.770-778
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• 2010

Bamboo leaf powder was added to Jeolpyun to increase the neutraceutical effects and storage period. The bamboo leaf powder was added to rice flour at ratios of 0, 4, 6, 8, and 10% (w/w), and they were treated with aqueous malt extract to extend storage. The Jeolpyun was stored at $20^{\circ}C$ for 72 hr, and the physical and sensory characteristics were evaluated. As a result, the crude fat, crude protein, moisture, crude ash and total dietary fiber contents in bamboo leaf powder were 4.36, 11.29, 3.37, 7.33, and 65.57%, respectively. The Hunters L, a, and b values decreased significantly as the amount of bamboo leaf powder increased; however, the a and b values increased during storage. The paste property setback values decreased with the malt extract treatment and with increasing amounts of bamboo leaf powder. In a sensory analysis, hard texture strength in the malt extract and bamboo leaf powder treatment groups was less than that in the control during storage. The Jeolpyun prepared with malt extract and no bamboo leaf powder was the most accepted by consumers. Although adding bamboo leaf powder resulted in less consumer acceptance except for the flavor attribute, adding 4% and 8% bamboo leaf powder resulted in better consumer acceptance for texture, taste, and overall acceptance than that of the control. In a microbial analysis, adding bamboo leaf powder resulted in fewer mold colonies. In conclusion, adding 4% bamboo leaf powder and malt extract to Jeolpyun improved its storage properties.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.359-364
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• 2007

Effects of Takju(Korean turbid rice wine) lees on noodle investigated by substituting Takju lees water extract powder for each 2% and 4% wheat flour in sample II and III, respectively. The lightness(L) of uncooked noodles was decreased, whereas that of cooked noodles was increased with increasing amount of extract added. Redness(a) and difference of total color(${\Delta}$E) were significantly increased according to the amount of extract added in uncooked and cooked noodles. Yellowness(b) of the noodles containing 2% Takju lees water extract powder was exhibited lowest values in uncooked and cooked noodles. In cooking property of noodles, turbidity of soup decreased in proportion to amount of extract added, 2% and 4% in sample II and III, respectively whereas the weight and volume of noodles were not significant than those of control. Tension of cooked noodle was highest in sample II and lowest in sample III. Texture profile analysis of cooked noodle showed an significant increase of hardness in addition of Takju lees water extract powder but not significant different in springiness, chewiness, adhesiveness. Cohesiveness was significantly lowest in sample II. The sensory evaluation showed that significant difference between noodles with 2% addition groups and control was not recognized but was recognized 4%. Therefore, based on cooking properties and sensory evaluation, Takiu lees water extract powder up to 4% could be substituted for wheat flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.367-372
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• 2008

Yukwa were added with non-fermented tea (Bucho-cha and Okro-cha), semi-fermented tea (Ooreung-cha), and fermented tea (black tea) to investigate the effect of different kinds of tea powder on quality characteristics of Yukwa during storage. Yukwa samples were used for analysis such as crude lipid, moisture, texture, antioxidative property (TBA value), and sensory test. There were no significant differences on crude lipid, moisture, and texture analysis. Green tea powder treatment showed strong antioxidant activity. In particular, antioxidant property of non-fermented tea exhibited a higher antioxidative effect than that of the other samples. Sensory evaluation showed that sensory scores of samples added with non-fermented tea were significantly higher than the other samples, indicating that the addition with 0.1% of non-fermented tea powder could contribute to the improvement of quality and shelf-life of Yukwa during storage.