• Journal of the Microelectronics and Packaging Society
• /
• v.10 no.3
• /
• pp.57-65
• /
• 2003

In this study, we carry out reliability tests and investigate the failure mechanisms of the anodically bonded wafer level vacuum packaging (WLVP) MEMS gyroscope sensor. There are three failure mechanisms of WLVP: leakage, permeation and out-gassing. The leakage is caused by small dimension of the leak channel through the bonding interface and internal defects. The larger bonding width and the use of single crystalline silicon can reduce the leak rate. Silicon and glass wafer itself generates a large amount of outgassing including $H_2O$, $C_3H_5$, $CO_2$, and organic gases. Epi-poly wafer generates 10 times larger amount of outgassing than SOI wafer. The sandblasting process in the glass increases outgassing substantially. Outgassing can be minimized by pre-baking of the wafer in the vacuum oven before bonding process. An optimum pre-baking temperature of the wafers would be between $400^{\circ}C$ and $500^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.27 no.4
• /
• pp.525-531
• /
• 1995

Three quality factors of bread during baking process were measured to develop neural network models for bread baking process. Firstly, volume and browning changes during bread baking process were measured using image processing technique and temperature changes inside the bread during process were measured by K-type thermocouples. Relationships among them showed nonlinearity. Secondly, multilayer perception structure with error back propagation learning was used to construct neural network models. Three neural network models for volume, browning, and bread temperature were developed respectively. Developed models showed good performance with predictive error of 4.62% for volume and browning changes after 30 seconds, 7.38% for volume and browning changes after 2 minutes, and 1.09% for temperature change inside the bread respectively.

• Korean Journal of Food Science and Technology
• /
• v.6 no.4
• /
• pp.214-218
• /
• 1974

Eight different baking powders available in the domestic market have been analyzed and all of them have been found to belong to the sulfate type except for the sample H which is the phosphate type. The qualities of these baking powders have been compared based upon the results of sensory evaluation for the plain cakes prepared using them. It turned out from the sensory evaluation that the baking powder C was the best whereas E and H are of low quality. Strong alkaline odor and taste were detected in the cake of the sample E and in case of the sample H the appearance and internal structure of the cake were inferior. Such results are also in accord with those of wetability and sand retention tests and volume measurements of the cakes. The texture of the cakes was also measured by means of the texturometer. In summary, the baking powder C is the top whereas E and H are low in quality, the remainder being suitable.

• The Korean Journal of Food And Nutrition
• /
• v.32 no.4
• /
• pp.371-378
• /
• 2019

This paper investigated the effects of the percentages of yeast and fermentation time as well as the top and bottom temperature of oven on the baking properties of rice bread. The specific volume of the dough decreased as the amount of added yeast and fermentation time increased. When 1.5% yeast was added at 60 min of fermentation time, the shape of the rice bread showed the largest volume, high appearance and a round shape. The top and bottom temperature of the oven on the baking characteristics of rice bread were affected by the baking time. When the top and bottom temperature of the oven at 200 and $140^{\circ}C$, and 200 and $170^{\circ}C$, the baking time was 20 min. When the top and bottom temperature of oven at 140 and $170^{\circ}C$, the baking time was 40 min. When the top and bottom temperature of the oven were 170 and $170^{\circ}C$, the shape of the rice bread indicated the largest volume, high appearance and a round shape. The results of this study revealed that the replacement of rice flour with 1.5% yeast, 60 min of fermentation time, and the top and bottom temperature of oven at $170-170^{\circ}C$ are effective for rice bread.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.5
• /
• pp.604-612
• /
• 2012

The quality characteristics of yackwa made with goami powder at different baking temperatures (150, 160, 170, 180) and baking times (15, 20, 25 min) and at different dipping temperatures (65 and $80^{\circ}C$) and dipping times (15 and 30 min) were evaluated. To determine the optimal temperature and time for yackwa containing goami powder, color values, preference color and pictures were determind. The baking temperatures were $150^{\circ}C$ for 25 min, $160^{\circ}C$ for 15 min and 20 min, and $170^{\circ}C$ for 15 min. The weight of yackwa was heavier at low dipping temperatures and long dipping times. L-values and b-values were the highest at short dipping times. Hardness, moisture and overall preference was the lowest at low dipping temperatures and long dipping times.

• Journal of the East Asian Society of Dietary Life
• /
• v.16 no.6
• /
• pp.702-706
• /
• 2006

The aim of this study was to identify the onuses of abnormal precipitation in buckwheat extracts and to suggest the preventive solutions. Abnormal precipitation was formed by the coagulations of small round droplets, and increased when poor quality or old buckwheat used. It was found that, unlike poor quality buckwheat, extracts made from fresh buckwheat showed almost no saccharifying enzyme activity and a lower number of microorganisms. The addition of branched starch to the extracts restricted the occurrence of abnormal precipitation and microorganisms and imparted stability to the extracts.

• Culinary science and hospitality research
• /
• v.6 no.3
• /
• pp.281-289
• /
• 2000

By adding mushroom powder in baking white bread all the edible ingredients and numerous effectiveness of green tea can be consumed completely and the beautiful natural colors of green tea can result the variety of colors of cookies and breads. In this thesis, I used sensory evaluation and mechanical test to decide the appropriate amount of mushroom powder added in baking white bread among the ratios of 1%, 2%, 3%, 4%, 5% of mushroom powder relative to flour. I find the followings. In sensory evaluation. the color of white bread resulted from the addition of mushroom powder was most attractive in The 3% mixtures tasted most salty and other than this mixtures made no differences in salty tastes. The 3% mixture tasted most sweet and the same mixture resulted best in astringent taste. On the other hand, the overall test agreed almost with the sensory tests and there were some significant differences when p< 0.05. In summing up the above findings of our investigations, the 3% mixture of mushroom powder produces the best white Bread.

• Food Science and Biotechnology
• /
• v.15 no.2
• /
• pp.173-176
• /
• 2006

The effect of enzymatically hydrolyzed vital wheat gluten (EHG) on dough mixing and the baking quality of wheat flour frozen dough was examined. Three different proteases, pepsin, trypsin, and chymotrypsin, were tested individually, sequentially paired, or in combination of all three enzymes. Addition of 1% EHG produced no observable effect on the mixing properties of wheat flour dough. However, addition of 2.5% pepsin-hydrolyzed gluten decreased the mixing tolerance of the wheat flour, and 1% trypsin-hydrolyzed gluten increased the loaf volume of both frozen and non-frozen dough. This finding suggests that trypsin-hydrolyzed vital wheat gluten may serve as a baking additive in replacement for $KBrO_3$ to improve frozen dough quality.

• Publications of The Korean Astronomical Society
• /
• v.8 no.1
• /
• pp.119-136
• /
• 1993

Optimum hypering conditions are found for IIIa-J, IIIa-F, 103a-O, 103a-D, and IIa-O plates using hypersensitization machine in KAO. For every experimental plate we get speed gain, fog increment, signal to noise ratio and relative DQE according to hypering time and temperature. The hypersensitization method is baking with 8% hydrogen mixed gas. For IIIa-J, 103a-O, and 103a-D plates treated $65^{\circ}C$, 3 hours baking, the speed gains arc increased by about 10 times, 2 times, and 2 times compared to untreated plates, respectively. The fogs are increased by 0.08, 0.10, and 0.08, respectively. For IIIa-F, IIa-O plates treated $65^{\circ}C$, 2 hours baking, the speed gains are increased by about 4.7 times and 1.8 times compared to untreated plates, respectively. The fogs are increased by 0.15 and 0.04, respectively.

• Journal of Food Hygiene and Safety
• /
• v.14 no.1
• /
• pp.17-21
• /
• 1999

The baking property, chemical composition, instrumental characteristics and sensory quality of yeast breads containing various mixing percentage of Job's-tears flour with wheat flour were studied. The loaf volume and baking quality of the yeast bread made from mixing of 30% Job's-tears flour were similar to those of wheat flour bread. The contents of crude protein, crude fat, and crude ash in Job's-tears flour breads were much higher than those of wheat flour brad. Instrumental rheological characteristics of the yeast breads were measured with a Texture Analyzer. As the addition level of Job's-tears flours increased, hardness of the yeast breads increased but fracturability, adhesiveness, springness, cohesiveness, gumminess, chewiness and resilience decreased. The results of sensory evaluation revealed that Job's-tears flour was added to wheat flour at a replacement level of 10% without a large adverse effect on flavor, taste, mouthfeel and aftertaste.