• Plant Resources
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• v.5 no.3
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• pp.206-209
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• 2002

This study was performed to investigate the effect of Mentha arvensis Herba extract on the treatment of chromaticity and colorfastness. Mentha arvensis Herba has been used as a Korean medicine. It is effective in headache and stress. It is also good as a aphtha and in treating cold. In the long history of Korea, dyeing has been applied for a means representing the grace of natural and inner esthetic consciousness of man. Vegetable dyes give us such great benefits, diversified color, but no pollution. And ramie fabric has distinctive features such as beautiful brilliance, elegance, and strong durability. So, it is regarded as a special product of Korea traditionally. These studies were carried out to treat with acetate iron, dichloride copper and alum with a mordant to ramie fabric. The ramie fabric was died with Mentha arvensis Herba extract. The results of experiment showed as follows: First, the chromophoric degree was the highest in acetate iron but not distinction in another mordants. Second, the light colorfastness was the highest in non treated and dichloride copper, but alum was the lowest. Third, the discoloration was alum and dichloride copper showed first grade in washing colorfastness. Abrasion colorfastness was not significant in this test. According the previous results, Mentha arvensis Herba has an efficiency in removing aphtha and in treating cold. So it is considered that Mentha arvensis Herba can be applied effectively to headache and stress.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.185-192
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• 2015

This research tried to contribute to the diversification and the high quality of tofu products by adding the natural colors from tomatoes and strawberries, thus providing more attractive colors, greater antioxidative activity, and higher palatability The quality characteristics of tofu with 4%, 8%, and 12% strawberry juice and 5%, 10%, and 15% of tomato juice were analyzed. Tofu with tomato juice was found to be higher in transference number, and pH showed a significant decrease as the rate of the addition increased, The antioxidant activity of tofu with strawberry juice is 37.76~52.12%, and tofu with tomato juice is 41.79~51.51%, with tofu with tomato juice is being higher than tofu with strawberry juice in antioxidant status DPPH radical scavenging ability. In chromaticity, the L-value and b-value showed significant decreases as tomato juice was added and when strawberry juice are was added and the values increased. In texture, the hardness of tofu with tomato juice was found to be significantly more solid than tofu with strawberry juice. For the test of springiness, the order was as follows: control group> tomato juice 5%> tomato juice 10%. The result of the organoleptic test of tofu showed, tofu with tomato juice to be significantly brighter in exterior color than tofu with strawberry juice (p<0.001), in for savory flavor, the result shows that tofu with 12% strawberry juice added and that with 10% tomato juice added had better flavor. For the test of beany flavor, the control group is higher than tofu with strawberry juice and tomato juice, and tofu with 10% of tomato juice added was lowest in beany flavor. In the preference investigation, tofu with 10% tomato juice showed the highest preference after swallowing and in overall status.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.10 no.3
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• pp.233-238
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• 2000

t-$ZrO_2/Al_2O_3$composites having a superior biocompatability and phase stability were prepared by adding 0~4 mol% of $Eu_2O_3$and sintered for 1 h at $1600^{\circ}C$ to evaluate phase stability, chromaticity and mechanical properties of the composites. No tetragonal to monoclinic phase transformation was observed for the composites containing $Eu_2O_3$after heat treatment for 20 h at $180^{\circ}C$ under 3.5 MPa water vapor pressure condition. As $Eu_2O_3$content increased, the color of the composites was changed from a slight white ivory to a light pink. The strength and the fracture toughness of the composites containing $Eu_2O_3$were above 620 MPa and 7.6 MPa.$m^{1/2}$, respectively, when $Eu_2O_3$was added up to 3 mol%.

• Korean Journal of Human Ecology
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• v.19 no.5
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• pp.897-904
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• 2010

This study assessed the quality of barley Dasik manufactured, according to traditional methods, with various levels of Maesil (Prunus mume) extracts at weight percentages of 0% (BD1), 10% (BD2), 20% (BD3), 30% (BD4), 40% (BD5). The Dasik were analysed with proximate analysis, a sugar content analysis, Hunter's color value test, mechanical characteristics test and a sensory evaluation. Increased ratios added Maesil extracts led to the moisture content, crude ash, and crude fat to significantly increase (p<.001). 10% (BD2) had significantly higher levels of crude protein (p<.01). Sugar contents was highest in 0% (BD1) and decreased as the amount of added Maesil extracts increased. This increase also led to higher L-values and b-values of chromaticity (p<.001) and the a-value of 0% (BD1) was significantly higher than the sample groups (p<.001). Changes in texture profile analysis, hardness and gumminess values were highest in the control group and the values of those in the sample group decreased with increasing amounts of Maesil extract (p<.001). It should be noted that, among the samples evaluated, barley Dasik that contained 10% Maesil extract (BD2) had the highest commercial value.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.56-65
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• 2017

This study investigated quality characteristics of sourdough bread using fermented fig. Bread containing sourdough, compared with control group, showed high inclination in moisture content. Sample with 20% of sourdough was the highest, and sample with 40% of sourdough was the lowest. There was a significant difference among samples. As for appearance and cross structure of sourdough bread with fermented fig, there was an inclination that the bigger sourdough bread is, the bigger cell is and the more even its structure is. As for the chromaticity, sample with 20% of sourdough showed the lowest value of L and value of b. Value of L and b got lower as its volume got bigger. Value of a, on the one hand, showed no fixed inclination. As for textural characteristics, sourdough bread showed lower hardness, cohesiveness, and gumminess, and higher springiness and cohesiveness than control group. There were significant differences among all items, but there was no significant difference in hardness, springiness, cohesiveness, and gumminess among samples. Changes in result of sensory analysis suggested that sample with 20% of sourdough showed the highest overall preference including color, flavor, taste, and appearance. On the other hand, sample with 40% of sourdough showed the lowest overall preference. Considering preference through sensory analysis and quality characteristics of sourdough bread with fermented fig, therefore, it seemed that sourdough bread with 20% of sourdough had the best characteristics.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.953-965
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• 2019

In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics, including cooking loss and emulsion stability. Control and treatment sausages were formulated with 0%, 1%, 5%, and 10% WCF powder, respectively, and the following quality measures were investigated: general composition, fiber content, cooking loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The moisture, dietary fiber, and ash contents showed increasing trends (all p<0.05) with increasing concentrations of fruit powder. Conversely, crude protein and crude fat contents exhibited decreasing trends with increasing fruit powder concentrations (p<0.05). Moreover, both the moisture and dietary fiber contents affected cooking loss, water retention capacity, and the sausage texture, causing the cooking loss to decrease, while the water and oil retention capacity increased (p<0.05) with increasing concentrations of WCF powder. Furthermore, hardness exhibited a significant decreasing trend as the concentration of WCF powder increased (p<0.05). This finding suggested that both dietary fiber and viscous materials, along with the protein and moisture content, affected the product hardness. In addition, sensory evaluation of the WCF powder groups showed better results than did the control group, and the strongest results obtained for the group containing 5% fruit powder (p<0.05). Therefore, this study suggests that WCF powder improves the quality of emulsified sausages and can potentially be applied as a naturally-derived additive.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.129-134
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• 2002

Julpyun(traditional Korean rice cake) was prepared by adding silkworm powder(SP) in the ratio of 0%, 3%, 6%, 9% of rice flour, and tested by proximate composition, sensory evaluation, chromaticity and rheological properties. In proximate composition, as the SP increased, amounts of moisture, crude protein and ash increased proportionally. In sensory evaluation test, 6% SP added Julpyun showed the highest score in color, Julpyun added with 3% SP gave the strongest flavor. From the scores of taste, texture and overall quality, 3% SP added Julpyun was evaluated as the best. In rheometer test, hardness increased as the amount of SP increased. Gumminess and brittleness tended to decrease as the ratio of SP increased and 3% SP added Julpyun showed the high value in them.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.886-894
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• 2012

For the development of Moru wine with enhanced sensory qualities, Moru (Vitis amurensis) wines were fermented with pine needles from Pinus densiflora Siebold et Zuccarini to make Moru-pine wine or medicinal herbs from Astragali Radix and Viscum album to make Moru-herb wine. Moru without pine needles or medicinal herbs was included as a control. Pine needles and Astragali Radix/Viscum album delayed the fermentation of Moru wine, but after 40 days of fermentation and aging, final ethanol contents, pH, acidity, and the sugar/organic acid content in these kinds of Moru wines had no differences. The final ethanol level and acidity of Moru wines were 11.5~12.9% and 1.1~1.2%, respectively, but any sugars (glucose, fructose and sucrose) were not detected in all Moru wines. These results are consistent with the general characteristics of Moru wines, which have a high acidity and low sugar contents. Relatively low browness and antocyanins were detected in Moru-herb wine decreasing its chromaticity in a sensory test. Overall, the supplements of Astragali Radix/Viscum album reduced the color of normal Moru wine, which might be applied toward the development of conventional Moru wines.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.383-391
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• 2014

This study was conducted to ascertain the antioxidant properties of Hamcho (Salicornia herbacea L.) and as well as manufacture pettitoes using Hamcho as a natural antioxidant material for diverse applications. The DPPH radical scavenging activities of 25, 50, 100 mg/mL in methanol extracts from Salicornia herbacea L. increased significantly (p<0.05) to 12.8%, 21.6% and 39.1%, respectively. The total phenolic content was $38.58{\pm}4.25{\mu}M$ as tannic acid equivalent for 100 mg/mL of methanol extracts from Hamcho. FRAP value was $448.58{\pm}14.01{\mu}M$ as ascorbic acid equivalent in reducing power. To apply Hamcho to food as a natural antioxidant, pettitoes were prepared with added Hamcho. To manufacture pettitoes added with Hamcho, general quality characteristics of pettitoes added with 0%, 2%, 4% and 6% based on 100 g of pettitoes were determined. In conclusion, mineral components increased according to the added amount of Salicornia herbacea L. Crude protein showed the highest value with 2% added Hamcho. Overall, the addition of Hamcho led to hardening of the meat texture. As a result of measuring color in terms of brightness, redness, and yellowness with chromaticity, the L value (brightness) increased with added amount of Hamcho. There was no significant difference in redness or yellowness. As a result of the sensory evaluation of pettitoes according to addition of Hamcho, the group with 4% added Hamcho showed enhanced overall preference with improved flavor, taste and textural properties.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.25 no.2
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• pp.124-131
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• 2016

Several research works for finding and optimizing the methods of dispensing high viscosity phosphor used in the fabrication of white LED's are currently in progress. High viscosity phosphor dispensing with a high accuracy is crucial because the dispensing rate and uniformity directly affect parameters such as the CIE chromaticity diagram, color temperature and luminous flux of white LED's. This study presents a novel method of dispensing high viscosity phosphor using electrohydrodynamic printing. The dispensing rate was optimized less than 0.01 mg phosphor using experiments and optimizing the process parameters including the standoff distance from the nozzle to the substrate, ink supply pressure, and multi-step pulsed waveform magnitude ratio. The dispensing rate was measured by dispensing 20 dots using drop-on-demand with the optimized parameters, and the experiments were repeated 10 times to maximize the data accuracy. The average dispensing rate that can be reliably used for high viscosity phosphor dispensing was 0.0052 mg.