• Journal of the Korean Society of Manufacturing Process Engineers
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• v.5 no.3
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• pp.71-79
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• 2006

ABS is a safety device for preventing wheel locking in a sudden baking. Its control methods are classified into three types; deceleration control, wheel slip control and deceleration/acceleration control. The braking force takes the influence of the friction coefficient between road and tire, which in turn depends on the wheel slip as well as road conditions. In this paper, it has been proposed the wheel slip control system to apply the adaptive control method at the ABS. To maintain wheel slip to desired wheel slip, it have been done the linearization and designed the adaptive controller to apply gradient method based on the reference model. It is illustrated by computer simulations that the proposed control system gives good performances and adaptation to parameter variation.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.811-817
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• 2008

The principal objective of this study was to evaluate the effects of baking method on the quality and shelf-life of Maejakgwa containing nuts and seeds. Four different types of nuts and seeds (almond, cashewnut, coconut, and sunflower seed) were added to flour, and baking method was applied to prepare the Maejakgwa, physicochemical properties of which were then evaluated. The proximate composition analysis demonstrated that crude protein, crude fat, and ash contents were higher in the Maejakgwa containing nuts and seeds than in the control group. The lightness (L) value of the control Maejakgwa was lower than that observed in the groups containing nuts and seeds. Maejakgwa made with cashewnut, coconut, and sunflower seed evidenced higher yellowness (b) values than were recorded in the control and coconut groups. The incorporation of cashewnut, coconut and sunflower seed into the Maejakgwa lowered the hardness values (p<0.05). Our consumer test demonstrated that Maejakgwa prepared with almond was the most highly preferred, and the control group was the least favored. After 30 days of storage at $60^{\circ}C$, the peroxide value of the Maejakgwa containing sunflower seed was substantially higher than in any other groups, thereby suggesting that the addition of sunflower seeds resulted in accelerated lipid oxidation. No noticeable changes in peroxide values were observed in the groups prepared with coconut and cashewnut during storage time. The acid value increased with increasing storage time, and the addition of sunflower seed evidenced the highest values as compared to other groups.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.04a
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• pp.81-83
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• 2003

We have investigated the generation of pretilt angle for a nematic liquid crystal (NLC) alignment with rubbing alignment method on polyimide surfaces using thin plastic substrates. It was found that monodomain alignment of LNC is obtained with rubbing alignment method on polyimide surfaces using thin plastic substrates. The generated NLC pretilt angles are about $3^{\circ}$ by the rubbing alignment method on thin plastic substrates, However, the pretilt angle measured at about $1.7^{\circ}$ lower on the glass substrate than by thin plastic substrate. It is considered that this alignment may be attributed to roughness of micro groove substrate. The tilt angle increases with increasing baking temperature for making polyimide layer using glass substrate. It was concluded that pretilt angle in the polyimide surface is attributable to the increasing of imide rato.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.456-462
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• 2009

In comparison to processed wheat flour products, there is no established method for determining the water absorption of rye flour. The aim of this study was to work out a method using the Planetary mixer P 600 for the determination of water absorption (WA) and the rheological properties in rye dough made from rye flours of 4 different types (I-IV). In the correlation analysis showed that WA had positive correlation with ash, beginning of gelatinization, $125-160{\mu}m$ particles, sedimentation values at 20 and 25 min, bread yield, pH, and total titratable acidity, but had negative correlation with initial viscosity, gelatinization maximum, viscosities on swelling at 25, 28, and $31^{\circ}C$. The WA determined by the Planetary mixer P 600 agreed well with the experimental baking tests.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.542-547
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• 1998

In order to study bread properties utilizing extracts of pine needle, various mixing percentage were applied to select appropriate ratio between water and extracts. Dough pH, dough pH after first fermentation, dough volume, bread volume and baking loss rate were tested to investigate bread properties after adding extracts of pine needle to bread. The results were summarized as follows; The effects of extracts percentage on pH value of dough according to preparation method were the lowest in the method of hot air drying of pine needle powder. After first fermentation, dough pH was tended to have a the same tendency as above. Dough volume and bread volume were tended to be increased as extracts percentage of pine needle were increased. The percentage of baking loss tended to be a little increased as addition level of extracts was increased. Strength of hardness were increased as storage time passed away. In conclusion, the taste and texture of bread were tended to be decreased as storage time goes, but the strength of pine needle flavour were tended to be increased as addition level of extracts were increased, irrespective of preparation method.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.12
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• pp.3879-3887
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• 2009

The purpose of this study was to investigate the effect of mental practice about functional performance of affected limb to unilateral neglect and ADL(Activities of Daily Living) in person with stroke. A single subject experimental research with ABA design was employed in this study. The experiment formed 18 sessions in total: 5 sessions for baseline, 10 sessions for mental practice treatment, and 3 sessions for the second baseline. Mental practice was composed of performing 3 functional activities(dressing clothes, make-up with materials and arrangement, folding clothes). It took 5 minutes at once and 15 minutes in total daily. The unilateral neglect was measured by reading test, writing test, and Baking Tray Task. ADL was assessed by COPM. The results indicated that unilateral neglect test scores were all reduced, and the score of COPM was clinically significant. Mental practice for performing of functional activities was effective method to reduce unilateral neglect and improve ADL in person with stroke.

• Journal of Food Hygiene and Safety
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• v.19 no.3
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• pp.119-125
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• 2004

This study examined the effects of pearling, simple heating, baking and extrusion in processing of barley contaminated with deoxynivalenol (DON) on the reduction or destruction of DON. The DON contamination level of barley used in the experiment was 2.08 ppm. The DON-forming strain isolated from the barley was Fusarium graminearum, and the DON formation potential of which was 6.3 ppm on the average in Czapek-Dox broth medium. The DON removal efficiency of pearling was 56.5%, simple heating 3.8-32.7%, extrusion 53-59%, and baking 10.4%. As a large quantity of DON still remains after processing, it tis necessary to develop a new method of removing DON comletely.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.220-233
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• 2017

The purposes of this study were: (1) to examine the quality characteristics of the Sulgidducks added with barley sprouts by blanching (CON), freeze-drying (FBP), hot-air drying(HBP); (2) to examine the quality characteristics of Sulgidduck such as the moisture content, the color value, the textural properties and the sensory evaluation; (3) to find the optimal ratio of barley sprouts, which were made by the three different drying methods. As a result, the Sulgidduks containing barley sprouts by CON showed a lot of significance and high correlation depending on the amounts of the barley sprout(p<0.05). As the amounts of CON, FBP and HBP increased, the L and the a values of Sulgidducks significantly decreased, whereas the b values of them increased. For the textual properties of the Sulgidducks, on the first day, the concentration in CON up to 6% showed no significant differences in the hardness, cohesiveness, springiness, and chewiness. In case of FBP, the increase in the additives caused decrease in the hardness, adhesiveness, springiness, and chewiness of the Sulgidducks on storage 0 day(p<0.05). As the amounts of HBP increased, the hardness, springiness of the Sulgidducks on the first day decreased(p<0.05). Conclusionally, 6% blanched barley sprout added group, 2% FBP and HBP were highly rated in color, flavor, bitterness, chewiness, overall acceptability and all sensory quality characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.955-961
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• 2014

This study was carried out to investigate the amounts of vitamin C in 22 sweet potato cultivars cultivated in Korea as well as evaluate the effects of cooking methods on vitamin C contents. Methods for determining vitamin C was validated by determining linearity, specificity, limit of detection (LOD), limit of quantification (LOQ), precision, and accuracy using HPLC. Results showed high linearity in the calibration curve with a coefficient of correlation ($R^2$) of 0.9999. The LOD and LOQ values for ascorbic acid (AA) were 0.03 and $0.10{\mu}g/mL$, respectively. The relative standard deviations (RSDs) for intra- and inter-day precision of AA were less than 5%. The recovery rates of AA and dehydroascorbic acid (DHA) were in the range from 98.21~98.64 and 98.28~100.68%, respectively. Depending on cultivar, contents of AA, DHA, and total ascorbic acid (TA) in sweet potatoes varied in the range from 37.76 (Sinyulmi)~89.25 (Juhwangmin), 23.37 (Sinjami)~63.94 (Sinyulmi), and 68.52 (Sinjami)~115.95 (Juhwangmin) mg/100 g, respectively, and their average levels were $56.98{\pm}12.53$, $36.46{\pm}9.03$, and $93.44{\pm}12.00mg/100g$, respectively. The average TA levels were also dependent on flesh color, whish was significantly higher in general sweet potato and orange sweet potato than in purple sweet potato. Steaming, baking, and frying processes significantly reduced AA (10.61~58.41%), DHA (2.57~52.81%), and TA (14.54~49.92%) contents in sweet potatoes. The highest reduction of AA, DHA, and TA contents was observed after baking, followed by steaming and frying. We expect that the basic information provided by this study will be useful to plant breeders and food scientists.

• Journal of Fashion Business
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• v.26 no.5
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• pp.122-134
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• 2022

This study is conducted on hardening leather with improved firmness and stability of shape, based on research on types and thickness of leather. The purpose of this study is to test the physical properties of the leather for molding to prepare the foundation for leather molding based on the test results using four methods by thickness of Vegetable and Split. The tests were conducted using a total of five leather types, including three types of vegetable leathers and two types of split, by thickness. Based on the testing method for leathers in KS M 6882, the tests were performed at 27℃ with relative humidity of 65±20%. The samples were prepared with cowhide, size 9cm× 2cm. The measurement parameters are length and width. thickness, volume, mass, density. Regarding the hardening treatment method, changes in appearance and major physical characteristics of leather were reviewed by soaking in hot water, dry heating, hammering, waxing, and olive oil coating. The study results are as follows. In planar works, it is judged that hardening work using a hammer is more suitable for stiffness or density in order to prevent easy breakage with adult muscle density, rather than boiling water or baking. In conclusion, there is no curling, soot, or breaking phenomenon, and the densest curing method is 50℃ for 20 sec of V2 and 75℃ for 60 sec of V2 in boiling water. The combination of paraffin treatment improve waterproof and quality.