• Culinary science and hospitality research
• /
• v.23 no.7
• /
• pp.140-148
• /
• 2017

The purpose of this study was to provide basic data for the development of stir-fried rice cake (Tteok-bokki) products which are suitable for the organoleptic property of Chinese people based on the analysis results of the important considerations in choosing stir-fried rice cake (Tteok-bokki) for Chinese students. As a result of analysis, it was found that the texture of stir-fried rice cake (Tteok-bokki), smell, the harmony of the rice cake and sauce, the harmony of the rice cake and ingredients, the plate of food, the size of rice cake, the shape of rice cake, the color of sauce, and the sanitary condition of the food, ingredients, and cookware have significant influence. As a result of the IPA analysis, the texture of food, the sanitary condition of the food, ingredients, cookware, and a cook were included in the first quadrant, which indicates that it is batter to maintain a good quality. Smell of stir-fried rice cake (Tteok-bokki), temperature, rice cake and ingredients were included in the second quadrant, which suggests that the importance is high, but the satisfaction level is low.

• The Journal of Korean Institute of Communications and Information Sciences
• /
• v.27 no.3A
• /
• pp.258-267
• /
• 2002

We present an image retrieval method for improving retrieval performance by effective fusion of entropy features in wavelet region and wavelet moments. In this method, entropy features are sensitive to the local variation of gray level and well extract valley and edges. These features are effectively applied to contend-based image retrieval by well fusing to wavelet moments that represent texture property in multi-resolution. In order to evaluate the performance of the proposed method. We use Corel Draw Photo DB. Experiment results show that the proposed yields 11% better performance for Corel Draw Photo DB over wavelet moments method.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
• /
• v.13 no.3
• /
• pp.241-246
• /
• 2000

We fabricated Bi-2223 multi-filaments superconductor tape and evaluated the effect of twisting on the microstructural evolution and critical current. Twist pitches of the tapes are in the range of 70- 8mm and uniformly deformed. It was observed that grain size and the degree of texture decreased as decreasing pitch probably due to the formation of the irregular interface between Ag and filaments. In addition critical current of the tapes decreased to 6.5 A with decreasing pitch to 8mm, showing 48% of degradation compared to the untwisted tapes decreased to 6.5 A with decreasing pitch to 8mm, showing 48% of degradation compared to the untwisted tape(12.5 A). These reduction of critical current may be related to the interface irregularity smaller grain size worse texture and the presence of cracks due to the induced strain during twisting processing.

• Korean Journal of Metals and Materials
• /
• v.47 no.2
• /
• pp.121-128
• /
• 2009

The strain, microstructure and mechanical properties through thickness of an oxygen free copper(OFC) processed by differential speed rolling(DSR) were investigated in detail. The OFC sample with thickness of 1 mm was rolled to 35% reduction at ambient temperature without lubrication changing the differential speed ratio from 1.0:1 to 2.2:1. The shear strain introduced by the conventional rolling showed positive values at positions of upper roll side and negative values at positions of lower roll side. However, it showed zero or positive values at all positions for the samples rolled by the DSR. The effects of strain distribution through thickness of the coper sheets on microstructure, texture and mechanical properties are discussed in the present study.

• Korean Journal of Metals and Materials
• /
• v.46 no.11
• /
• pp.713-724
• /
• 2008

The need to lower the weights of automotive vehicle and to improve the safety of cars has resulted in the development of high strength steels such as TRIP(Transformation Induced Plasticity) and DP (Dual Phase) steel. It is well known that the higher strength of steel shows the poorer press formability. Among the high strength steels, DP steel shows several good characteristics such as low yield ratio, high initial n value, high elongation, high bake hardenability and anti-aging property. However, there's a certain limit in application of DP steels to the automotive panel parts because their poor deep drawbility caused by martensite. In this study, the effect of alloying elements on the deep drawability and recrystallization texture in TS 440MPa grade DP steel with 0.015~0.02% carbon has been investigated on the base of SEM, TEM, XRD and EBSD analysis.

• The Korean Journal of Food And Nutrition
• /
• v.36 no.5
• /
• pp.387-394
• /
• 2023

With the advancement and diversification of the bread industry, eco-friendly products with less sugar and salt, and containing functional ingredients are being developed. To develop healthy bread, Korean pine leaf powder was added in different proportions (0%, 1%, 3%, 5%, and 7%), and the quality characteristics of the bread, namely height, moisture, color value, texture, antioxidant property, and sensory characteristics were evaluated. As the amount of leaf powder was increased in the bread, L-value in the range of 53.45~85.05 (p<0.001) and adhesiveness in the range of 0.13~0.32 mJ (p<0.001) decreased significantly, whereas b-value in the range of 16.75~30.74 (p<0.001), total polyphenol content in the range of 466.83~669.13 ug/mL, ABTS- in the range of 0.46~43.23%, DPPH-radical in the range of 1.39~45.76%, scavenging capacities (p<0.001), color in the range of 3.27~5.40 (p=0.017) and texture in the range of 4.33~4.80 (p=0.006) preferences increased significantly. This study could increase the utilization of Korean pine leaf and the production of healthy food with antioxidant properties.

• Journal of Animal Science and Technology
• /
• v.65 no.4
• /
• pp.865-877
• /
• 2023

Thirty Hanwoo cattle including bulls, cows, and steers (n = 10 each) were slaughtered and investigated for carcass traits (weight, meat color, fat color, yield index, maturity, marbling score, back-fat thickness, and firmness) and meat quality. The meat quality such as: pH, color, cooking loss, fatty acid, thiobarbituric acid reactive substance, warner-bratzler shear force, tensile tests, and texture profiles were analyzed on longissimus lumborum (LL) muscles of the carcasses at different aging times (3 d and 21 d). The results showed that steers and cows had higher back-fat thickness and marbling score, and a lower firmness (p < 0.001) than bulls. Bulls exhibited a lower meat quality indicating by higher cooking loss, thiobarbituric acid reactive substance content, warner-bratzler shear force and tensile test values (p < 0.01). Regarding the sensory property, the bull meat also had higher hardness, and lower tenderness, juiciness and flavor scores than the cow or steer meat (p < 0.01). Additionally, the bull meat had a higher polyunsaturated fatty acid and a lower monounsaturated fatty acid contents (p < 0.01). With increased aging time, the meat tenderness was improved in all the genders. Taken together, the present study demonstrated that the gender and aging time affected the carcass traits, fatty acid and sensory quality of beef. Postmortem aging could improve the meat tenderness of all genders especially bulls.

• Korean journal of food and cookery science
• /
• v.32 no.5
• /
• pp.559-566
• /
• 2016

Purpose: This study was to investigate the quality characteristics of wet noodle added with radish juice containing with pulp. Methods: Wet noodles were prepared with different amounts of radish juice (0%, 20%, 40%, 60%, 80%, 100%, w/w) instead of water. Results: As the amount of radish juice was increased, water absorption, volume increasing rate, and turbidity of soup were decreased. Lightness (L) values of uncooked wet noodles and cooked noodles were decreased with the addition of radish juice, while redness (a) and yellowness (b) values had no tendency of increasing or decreasing, regardless of the amount of radish juice. Moreover, lightness, redness, and yellowness values of uncooked noodles were higher than those of cooked noodles. The texture of cooked noodles showed significant differences in hardness and chewiness. It was increased as the amount of radish juice was increased. Their adhesiveness and springiness were lower than those of the control. Appearance, texture, and overall acceptability of sensory evaluation revealed that the noodle added with 80% of radish juice had the highest scores, although there were no differences among noodles added with different amounts of radish juice. Conclusion: In summary, the most desirable blending ratio of radish juice and water for the kneading of wet noodles was 80:20.

• Food Science of Animal Resources
• /
• v.20 no.1
• /
• pp.64-71
• /
• 2000

The volatile flavour compounds such as acetaldehyde, acetone, ethanol, diacetyl and acetoin were detected by gas chromatography in adlay yoghurt during fermentation and storage period at 4 $pm$1$^{circ}C$, but acetoin was trace. The contents of acetaldehyde of adlay yoghurt showed maximum immediately after fermentation and decreased significantly(P<0.05) with storage period and were in order of adlay yoghurt fermented with YC-380, ABT-D and ABT-4. The contents of acetone were shown similar trend to acetaldehyde and those of adlay yoghurt fermented with YC-380, ABT-4 and ABT-D, decreased rapidly from 6 days, 9 days and 12 days of storage, respectively. The contents of ethanol increased during the storage period and those were significant differences(p<0.05) between 6 days and 9 days of storage period in control and treatments. The contents of diacetyl were detected in control and treatments at 9 days of storage and increased slightly during the storage period. The contents of volatile flavour compounds of T1 showed similar to that of control and slightly high compared to those of treatments, and decreased gradually with increasing the level of addition of adlay in treatments. The taste, flavour and texture of T1 immediately after fermentation and during the storage period at 4$\pm$1$^{\circ}C$ were slightly higher than those of control and treatments. The scores of sensory evaluation of treatments except T1 were lowered significantly(p<0.05) with increasing level of addition of adlay. Adlay yoghurt fermented with YC-380 and ABT-4 and ABT-D were superior to both of taste and flavour, and texture, respectively. From the results mentioned above, the addition of taste and flavour, and texture, respectively. From the results mentioned above, the addition of adlay at 1% (w/v) level in skim milk substrate were suitable for quality of adlay yoghurt such as volatile flavour compounds and sensory property.

• Resources Recycling
• /
• v.20 no.1
• /
• pp.69-79
• /
• 2011

Recently, magnesium alloys are in the spotlight as a promising materials in the fields of automobile parts and electronic appliances due to their merits representing light weight, high specific strength, damping property, shielding of electromagnetic wave and so on. However, magnesium alloys show a poor formability at room temperature because magnesium has HCP crystal structure with limited slip planes and strong basal texture is formed during plastic deformation process such as rolling and extrusion. Therefore, many R&D efforts have been paid for improvement of formability through grain refinement, texture control and various forming technologies. This paper is giving an overview about recent achievements on control of microstructures, forming technologies and magnesium scrap recycling.