• Korean Journal of Plant Resources
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• v.10 no.1
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• pp.58-63
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• 1997

The experiment was done to clarify the effect of keeping material and storage temperature on weight and quality of Chinese yam (Dioscorea opposita) tuber. After the yam tubers were placed into the plastic boxes filled with different keeping materials [polyethylene (PE) film, hull, soil, sand, vermiculite], they were stored under different storage temperature(room, cold) from Oct. 15 to Mar. 15 when all the characters related to the tubers were measured. Soil or PE film as keeping materials was the lowest sound tuber rate when stored at room or cold temperature, respectively, while vermiculite was the highest in both storage temperature. When PE film and vermiculite in both storage temperatures were used as keeping materials, tuber weight were less reduced than the others. Brightness of chromaticity and moisture content were lower in room temperature storage than in cold temperature storage although the characteristics related to marketability were not affected by storage temperature. PE film had greater brightness and value 'a' of chromaticity but lower its 'b' value in the latter temperature than in the former temperature. Vermiculite, however, did the reverse result in comparison with PE film.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.285-294
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• 2011

Using mulberries, a kind of functional food rising these days, we made muffins that people often eat to find the best recipe for mulberry muffins. Also, to find their quality characteristics and show possibility of making new products using mulberries, tests of pH, specific gravity, specific volume, chromaticity, mechanical quality characteristics and preference were done. As more mulberry concentrate was added, pH of muffin dough was decreased and specific gravity was increased. Specific volume was decreased as more mulberry concentrate was added Weight became heavier while volume decreased; and it seems decrease of volume was caused by additives like roughage of concentrate. For chromaticity, all L, a, b values decreased. Acceptance test of muffins with 15% substituted sample showed the highest figure and the rest of the samples were similar to one another in general. For texture, hardness and chewiness were increased as more mulberry concentrate was added, but springiness and adhesiveness were decreased. For example, general interest was the highest in 20% added group, and the order is as follows; 20% > 15% > 10% > 0% > 25%. Addition of mulberry concentrate could lower the quality of products by decreasing their volumes and increasing their hardness. Therefore, this research suggests that the optimum addition rates of mulberry concentrate should be between 15~20%.

• Journal of Dental Rehabilitation and Applied Science
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• v.19 no.2
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• pp.69-74
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• 2003

The purpose of this study was to obtain the color change information for natural tooth of all age groups. Fifty Korean subjects(25 men and 25 women) were randomly selected for this study. They were ranged in age from 24 to 67 years old and were classified into 5 age groups for each sex: 20 to 29, 30 to 39, 40 to 49, 50 to 59, 60 to 69 years. Maxillary central incisor of each subject free from obvious discoloration and restorations on the sites to be measured was selected. Three sites on the labial surface, incisal, middle, cervical area were measured and a circular area of 1.0mm in diameter was measured at each site by the spectrophotometer. The obtained results of this study were as follows: 1) Natural tooth color showed a significant decrease in linghtness($L^*$) at the cervical site(P<0.05). 2) Red/green chromaticity($a^*$) showed a significant increase at all sites(P<0.01). But it was not enough to have a statistic significance among three sites by aging. 3) Yellow/blue chromaticity($b^*$) showed an increase at all sites(P<0.05). But it didn't change significantly among three sites by aging.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.19-30
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• 2017

In this study, the quality characteristics of noodles containing different amounts of germinated black quinoa were investigated. The powder of black quinoa with the highest antioxidative activation was selected; and composite flour was prepared with 0%, 5%, 10%, 15%, and 20% of germinated black quinoa powder to produce the noodles. We evaluated the quality and sensory characteristics of the noodles, including pH, salinity, water absorption rate, volumetric expansion rate, turbidity, chromaticity, extensibility, and texture. With regards to the quality characteristics of noodles with added germinated black quinoa, the pH and salinity decreased with increasing percentage of added germinated black quinoa (p<0.001). Increasing the percentage of added germinated black quinoa resulted in decreased water absorption (p<0.01) and volumetric expansion rates and increased turbidity of the cooked noodles (p<0.001). In terms of the chromaticity, L and b values decreased and a value increased with the increasing percentage of added germinated black quinoa (p<0.001). For the texture, hardness (p<0.001), adhesiveness (p<0.01), springiness (p<0.01), chewiness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.05) decreased as the percentage of added germinated black quinoa increased; while extensibility (p<0.001) increased. Consumer testing results indicated that the noodles with 15% of added germinated black quinoa showed the best results. Collectively, the evaluation of quality characteristics and consumer acceptability indicated that adding 15% of germinated black quinoa to produce noodles is optimal.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.686-695
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• 2016

Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.135-140
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• 2002

Mungbean starch gels(MSG) was prepared by adding green tea powder(GP) in the ratio of 0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5% and 3.0% and tested for sensory characteristics, chromaticity and rheological properties. In sensory evaluation test, 1.5% GP added MSG gave the highest score in color, 1% GP added MSG in flavor and overall quality and 0.5% and 1.0% GP added MSG was evaluated higher than control in general. In chromaticity tests lightness(L) value of MSG decreased as the ratio of GP increased. In rheometer test, 2% and 2.5% GP added MSG showed the high values in hardness, cohesiveness, gumminess and brittlness.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.517-524
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• 2008

This study made Soy-Sauce-Kimchi and investigated its pH, acidity, microorganism, salinity, chromaticity, viscosity and taste to revive traditional Soy-Sauce-Kimchi using Soy-Sauce instead of salt and to report its fermentation characteristics. As one of studies on traditional Kimchi, it tried for practical use of traditional Soy-Sauce-Kimchi which had been eaten in the middle region of Korea, especially in Seoul but currently has been prepared by only a few people and has disappeared gradually. According to the results of this study, among three groups of Soy-Sauce-Kimchi-I(s1), Soy- Sauce-Kimchi-II(s2) added by 2.5% sucrose and the control group(C), acidity of s2 was sharply increased after 24 hours and 72 hours at $20^{\circ}C$ and $10^{\circ}C$ respectively and there was few difference in salinity by temperature. In the case of s2 group, addition of 2.5% sucrose was considered to lead to increase of salinity. For chromaticity, while the L value and b value became larger after 48 hours, the a value tended to decline. Viscosity of s2 grew after 24 hours at all of $20^{\circ}C$, $10^{\circ}C$ and $1^{\circ}C$ and that was thought to be because propagation of bacteria such as Leuconostoc mesenteriodes following addition of 2.5% sucrose secreted dextransucrose so sucrose was transferred into dextran to increase viscosity. The total number of microorganisms was recorded to be largest after 48, 36 and 72 hours at $20^{\circ}C$, $10^{\circ}C$ and $1^{\circ}C$ respectively and the number of lactic acid bacteria was the largest at $1^{\circ}C$ after 72 hours compared to those at other temperatures. That was considered to be because microorganisms such as Leuconostoc mesenteriodes are psychrotropic lactic acid bacteria. For sensory evaluation, all appearance, chromaticity and odor of C were higher by $3{\sim}4$ points than those of s1 and s2(p < 0.001) and their feel also showed a similar tendency(p < 0.05). Considering the results of sensory evaluation, more researches were needed to overcome difference of taste for Soy-Sauce-Kimchi according to age due to characteristic flavor and smell of soy-source.

• Journal of the Korean Wood Science and Technology
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• v.45 no.2
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• pp.213-222
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• 2017

Heat treatment of wood is an attractive alternative environmentally-friendly treatment to add value of less valuable woods by improving color, dimensional stability, and natural durability. To improve the color properties of Korean white pine (Pinus koraiensis) and royal paulownia (Pauwlonia tomentosa), we treated the woods at $160^{\circ}C$, $180^{\circ}C$, $200^{\circ}C$, and $220^{\circ}C$ for 2 hours. Color change after heat treatment was evaluated using the CIE-Lab color system and survey was conducted to determine the consumer preferences towards color of heat-treated wood. Lightness ($L^*$) decreased with increasing temperature and the higher degree of change was obtained in royal paulownia. The red/green chromaticity ($a^*$) in both wood decreased after heat treatment at $160^{\circ}C$, and constantly increased after heat treatment at $180^{\circ}C$ to $220^{\circ}C$. Yellow/blue chromaticity ($b^*$) in Korean white pine tended to increase after heat treatment at $160^{\circ}C$, then decreased gradually afterwards. In royal paulownia, $b^*$ values linearly increased with increasing temperature. Overall color change (${\Delta}E^*$) increased with increasing temperature with higher degree obtained in royal paulownia. Samples with the clamps in both wood species showed lower degree of the change in $L^*$, $a^*$, b and ${\Delta}E^*$. The results of the consumer preferences test showed that the darker colors of heat-treated woods were more preferred by consumers compared to the lighter colors of untreated woods. Consequently, heat treatment could enhance the color properties of Korean white pine and royal paulownia woods for value added products.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.839-845
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• 2018

As a solution to the rural shortage of labor, mechanization crop production is necessary, but in some cases, the mechanization can cause problems such as a decrease in products due to the expansion of the necessary moderate workspace. The purpose of this study was to compare the yields of pepper by the planting-density for the mechanization of pepper cultivation. Experiments were done with three planting-density levels of $900{\times}300mm^2$(A-T), $1200{\times}450mm^2$(B-T), and $1500{\times}600mm^2$(C-T). In the analysis of growth, the highest values in plant height and thickness and the number of branches were observed with the B-T. C-T showed the highest values in the number of green-pepper and red-pepper and weight of the green-pepper and red-pepper, followed by B-T and A-T. In the analysis of growth, it was concluded that the proportion of the pepper body to the total length increased as the planting-density decreased. C-T had the biggest maximum diameter of the body, followed by B-T and A-T. On the other hand, A-T had the biggest minimum diameter of the body, followed by B-T and C-T. It was judged that the larger the planting-density was, the shorter the length was and the thicker the form was. As a result of measuring the chromaticity, there was no significant statistical difference in quality. Based on the experiment results, the ranking in total yields was in the order of C-T, B-T, and A-T. The reduced planting-density seemed to increase the productivity, while the labor intensity and time were reduced due to the improvement of the working environment.

• Journal of the Korea Furniture Society
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• v.21 no.5
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• pp.413-423
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• 2010

The study has been carried to evaluate the wood color, a typical element of visual and decorative effect, for seven major domestic softwoods using L*a*b* and chrominance ($\Delta$E*ab). The result showed that the values of whiteness, redness, and yellowness were positive at both sapwood and heartwood and there were no wood having a small chrominance difference ranged 0~0.5. There was also no wood having a chrominance difference ranging 0.5~3.0. Ginkgo biloba, Pinus koraiensis, and Larix kaempferi wood showed a little different chrominance, Taxus cuspidata, Pinus densiflora for. erecta, and Pinus densiflora wood substantial different chrominance, Juniperus chinensis wood largest different chrominance. It is concluded that the study results could be utilized as a data base in areas of wood craft and furniture and could open a way to substitute foreign imported woods.