• Title/Summary/Keyword: black

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Monitoring for Rheological Properties of Black Jam Produced by Black Ginseng and Black Garlic (흑삼 및 흑마늘을 이용한 블랙잼 유동특성 모니터링)

  • Lee, Gee-Dong
    • Journal of the Korean Applied Science and Technology
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    • v.37 no.2
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    • pp.183-191
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    • 2020
  • This study monitored the rheological properties of jams manufactured using the black ginseng and black garlic. The conditions for mixing black jam were black ginseng (X1, 30-54 g), black garlic (X2, 75-135 g), pectin 4.5 g, apple paste 270 g, and fructo-oligosaccharide 360 g. The response surface analysis was performed with springiness, cohesiveness, chewiness, brittleness and gumminess. The R2s of the regression equation for springiness, cohesiveness, chewiness, brittleness and gumminess were recognized at a significant level of 5 to 10 %, with 0.8948, 0.9103, 0.9032, 0.9097, and 0.8561, respectively. The combination conditions of black ginseng and black garlic with the highest springiness of black jam were found to be 194.39% (springiness) with black ginseng 54.00 g and black garlic 105.83 g, while the conditions of black ginseng and black garlic mixing with the lowest springiness were found to be 164.11% with black ginseng 31.48 g and black garlic 119.43 g. The mixing conditions of black ginseng and black garlic with the highest cohesiveness of black jam and its consistency were 40.96% (cohesiveness) with black ginseng 48.85 g and black garlic 129.62 g, while black ginseng and black garlic combination conditions with the lowest cohesiveness were found to be 32.96% with black ginseng 50.06 g and black garlic 82.77 g. Black ginseng and black garlic mixing conditions, which have the highest chewiness of black jam, was 43.19 g (chewiness) from black ginseng 42.95 g and black garlic 106.83 g. Black ginseng and black garlic mixing conditions and their brittleness were found to be the highest in black ginseng 32.10 g and black garlic 88.04 g to 16,874 g. Black ginseng and black garlic mixing conditions and their brittleness were found to be 678 g from black ginseng 50.53 g and black garlic 83.91 g. Black ginseng and black garlic mixing conditions and their gumminess were 14.06 g with black ginseng content of 32.91 g and black garlic content of 124.60 g. By examining the relationship between black ginseng/black garlic ratio and the rheological property of black jam from above results, it is believed that black jam can be produced for anyone to enjoy using health function material.

Black Fashion-manias' Images and Fashion Styles (블랙패션마니아의 추구이미지와 패션스타일)

  • Lee, Jeong Hwa;Ha, Jisoo
    • Fashion & Textile Research Journal
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    • v.22 no.2
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    • pp.139-148
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    • 2020
  • This study classifies black fashion-mania by each type based on their motivation for wearing black fashion as well as verifies how they express their style. To achieve the objectives of this study, the research questions are as follows. First, the images of black fashion-manias are classified. Second, each type of black fashion enthusiasts' motivations for wearing black fashion are verified. Last, black fashion-mania style are analyzed according to image types. In order to answer the research questions, a literature review and in-depth interviews (total 30 respondents (male 15, female 15) were executed. As a result, black fashion-manias use black fashion for self protection, their self-images such as charismatic professional image, modern sophisticated image, body-conscious sexy image, avant garde image which is an anti-fashion norm and unique image. The strong reason why black fashion-manias insist on black fashion is to 'look cooler'. The expressions could be articulated from sophisticated styling techniques that appear to be undecorated rather than an overt decorated styling. It is helpful information to plan black fashion products and to establish a design direction that requires an understanding of why black fashion is pursued, while promoting an understanding of groups of black fashion-mania.

Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage

  • Park, Sin-Young;Kim, Hack-Youn
    • Food Science of Animal Resources
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    • v.36 no.6
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    • pp.737-743
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    • 2016
  • The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein con-tent was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder was significantly less than that observed for other samples (p<0.05). With increasing black rice powder content, the pH of uncooked and cooked samples increased. In addition, lightness, redness, and yellowness decreased. With increasing content of black rice powder, emulsion stability decreased. On the other hand, with increasing black rice powder content, cooking yield increased. As compared to the other samples, those containing high content of black rice powder exhibited higher viscosity. With increasing black rice powder content, the hardness of samples decreased, while the gumminess and chewiness of samples containing black rice powder were less than those observed for the control (p<0.05). Moreover, with increasing black rice powder content, the flavor, juiciness, and overall acceptability of samples increased. In addition, the tenderness of samples containing 3% and 5% black rice powder was significantly greater than that observed for the control and sample containing 1% black rice powder (p<0.05). In addition to the economic benefits, black rice powder can be used to improve quality characteristics.

A Study on Black Dress

  • Lee, Seo-Hee;Kim, Hyeon-Ju
    • The International Journal of Costume Culture
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    • v.9 no.1
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    • pp.77-81
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    • 2006
  • From the viewpoint of color perspective, black has more obvious effects to impart images than dress itself This study aims to examine black dress through the fashion history to highlight the aesthetic value of black and to make better use of black in designing. Black in fashion, particularly in the guise of the little black dress, became an indispensable feature of cosmpolitan style after World War I. Designers harnessed the power of black, drawn irresistibly to its innate qualities of drama and strength of line. For the past five hundred years, aside from the use of black for mourning as well as for religious, academic, legal and ceremonial dress, black with a greater or lesser dominance has been a fashion constant. Since then black has been an important color in fashion. How to use black in formative designs should be studied continuously.

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Studies on the Current Carbon Black Industries (최근(最近) Carbon Black 산업(産業) 동향(動向) 고찰(考祭) (고무용(用) Carbon Black을 중심(中心)으로))

  • Hwang, Yoon-Tae;Lee, Chang-Se
    • Elastomers and Composites
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    • v.27 no.2
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    • pp.89-101
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    • 1992
  • This paper is concerned with analysis for market trend and technological tendency of rubber-use black among United state, Japan and Korea, Through this comparative analysis, the subjects with which domestic carbon black industry is confronted are : first, development of new grade carbon black such as high performance carbon black, Low rolling resistance carbon black and lower grit carbon black, Second, reduction of quality fluctuation, third, improvement of applied technology and fourth, strengthening the price competitiveness through process optimization and productivity increase.

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Quality Characteristics of Black Ginseng Jelly (흑삼 농축액 첨가 수준에 따른 흑삼 젤리의 품질 특성)

  • Kim, Ae-Jung;Lim, Hee-Jung;Kang, Shin-Jung
    • The Korean Journal of Food And Nutrition
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    • v.23 no.2
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    • pp.196-202
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    • 2010
  • The principal objective of this study was to evaluate the quality characteristics of black ginseng jelly prepared with different 5 levels(0, 0.5, 1.0, 1.5, and 2.0%) of black ginseng extract. We assessed the ginsenosides level of white and black ginseng for comparison between white and black ginseng. And we conducted the pH, sugar content, Hunter's color values, the mechanical characteristics and sensory evaluation of black ginseng jelly samples. The levels of ginsenoside $Rg_3,\;Rh_1$, and $Rh_2$ of black ginseng were higher than those of white ginseng. The more black ginseng extract was increased, the sugar contents of black ginseng jelly were significantly increased(p<0.05). We noted that the luminance and Hunter's b values of jelly samples were decreased according to black ginseng extract was increased, but in Hunter's a values 0.5% black ginseng jelly was the highest of the all. With regard to the mechanical properties of the black ginseng jelly samples, the score of hardness, gumminess and chewiness were significantly increased. In color, taste and overall quality, the score of jelly with 1.0% black ginseng extract was significantly increased than those of the all.

Quality Properties of Injulmi made with Black Rice (흑미를 첨가한 인절미의 품질 특성에 관한 연구)

  • 조진아;조후종
    • Korean journal of food and cookery science
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    • v.16 no.3
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    • pp.226-231
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    • 2000
  • Injulmi, a kind of traditional Korean sticky rice cakes, was prepared with the mixed flours of waxy and black rices in different ratio(0% to 25% black rice flour), and their quality properties were studied. In the sensory evaluation, the best acceptance was shown in the samples with 15% black rice flour. The scores for hardness, coarseness. chewiness, and flavor were increased as the added amount of black rice flour increased. The moisture content of the samples ranged from 43 to 45%, and it was increased as the added amount of black rice flour increased. In color value, lightness(L value) was 27.43∼65.63. The redness(a value) was -2.01∼4.74, and the yellowness(b value) was -1.40∼4.59. The redness and blueness were increased by the increase of black rice flour. In the texture properties, the increase of added black rice flour increased the hardness, chewiness, and gumminess of Injulml, but decreased the adhesiveness. Based on the results, the optimal recipe for Injulmi added black rice flour was to make with 85% waxy rice flour ant 15% black rice flour.

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Effect of Black Rice Powder on the Quality Properties of Pork Patties

  • Park, Sin-Young;Lee, Jong-Wan;Kim, Gye-Woong;Kim, Hack-Youn
    • Food Science of Animal Resources
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    • v.37 no.1
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    • pp.71-78
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    • 2017
  • Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p<0.05). Protein, fat, and ash contents increased with increasing black rice powder content. Uncooked and cooked pH values of samples increased with increasing black rice powder content. Lightness and yellowness of samples decreased with increasing concentration of black rice powder. Redness of cooked samples containing black rice powder was significantly lower than that of the control (p<0.05). Water holding capacity and cooking yield of samples increased with increasing black rice powder concentration. Diameter and thickness reduction ratio of samples decreased with increasing black rice powder content. Sensory evaluation of samples showed no significant difference between samples. Thus, black rice powder improved the quality of pork patties.

Quality Characteristics of Black Soybean Sediments according to Different Addition Ratio of Black Soybean (검은콩 첨가 비율에 따른 앙금의 품질 특성)

  • Song, Young Eun;Han, Hyun Ah;Lee, Song Yee;Shin, So Hee;Choi, So Ra;Song, Eun Ju;Kwon, Suk Ju
    • The Korean Journal of Food And Nutrition
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    • v.33 no.3
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    • pp.299-308
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    • 2020
  • This study investigated the quality characteristics of black soybean sediments to diversify the availability of soybean. The cooking method selected for black soybean sediment preparation was a pressure cooking process without soaking, considering the isoflavone content. The black soybean sediments were prepared by the addition of 0, 10, 30, 50 and 100% (w/w) black soybean. When 0% to 100% black soybean was added to the black soybean sediments, the moisture and crude protein contents increased from 53.17% to 54.41% and from 12.07% to 21.68%, respectively. The total isoflavone content of the black soybean sediments was increased from 2.69 ㎍/g to 696.09 ㎍/g, respectively, by the addition of black soybean. The anthocyanin content of the black soybean sediments ranged from 279.29 ㎍/g to 387.8 ㎍/g by the addition of black soybean. The total polyphenol content and the total flavonoid content of the black soybean sediments range from 1.72 mg/g to 2.00 mg/g and 0.89 mg/g to 0.92 mg/g, respectively, by the addition of black soybean. Given the isoflavones, total polyphenol, and anthocyanin content of the black soybean sediments, it is appropriate that the ratio of added black soybeans is at least 50% after the pressure-cooking process, regardless of soaking.

Effect of Carbon Black on Mechanical and Damping Properties of EPDM/Carbon Black System (EPDM/Carbon Black계에서 Carbon Black에 따른 기계적 성질 및 방진 특성)

  • No, Tae-Kyeong;Kang, Dong-Guk;Seo, Jae-Sik;Yang, Kyung-Mo;Seo, Kwan-Ho
    • Elastomers and Composites
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    • v.47 no.3
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    • pp.231-237
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    • 2012
  • This study measured the mechanical and damping properties of EPDM compounds including fillers. Semi-reinforcing furnace black (SRF), high abrasion furnace black (HAF) and acetylene black were used as fillers. Dicumyl peroxide (DCP) were used as curing agents. The measurements were conducted using a moving die rheometer (MDR), durometer, universal testing machine (UTM), compression set and dynamic mechanical analysis (DMA). The tensile strength and elongation at break increased with increasing SRF contents in EPDM compounds. However, they decreased with increasing the amount of acetylene black. In the inspecting temperature range, EPDM compound filled acetylene black had stable storage modulus. Furthermore, the tan ${\delta}$ of the EPDM compounds obtained was enhanced by compounding with acetylene black.