• 동아시아식생활학회지
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• 제20권5호
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• pp.727-734
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• 2010

As the blueberry content in batter increased, the pH of batter decreased According to the measured results about specific gravity of muffin batter, there was no significant difference among each batter including 0% 10% and 15% blueberry, while each 15% 20% and 30% dough showed significant difference (p<0.001). According to the results about general quality characteristics of muffins such as volume, weight and specific gravity, as the content of blueberry juice increased, the volume decreased. In terms of measuring specific volume, it decreased as the added amount increased According to measuring the chromaticity of muffins, as the blueberry content increased in the muffins, brightness and yellowness decreased while redness increased In terms of the measurement of texture, the hardness showed significant difference among all sample muffins (p<0.001). Significant difference was not shown in the springiness (p<0.05). As the amount of blueberry juice increased, the chewiness of the muffins was grown. The result showed a significant difference between samples in the adhesiveness (p<0.001). As the amount of blueberry juice increased, the adhesiveness of muffins also increased In the organoleptic test, a significant difference was shown in the color among all sample (p<0.001). The blueberry juice content of 20% showed highest figures with $7.12{\pm}0.67$. In terms of flavor, the content of 20% also showed highest figures among all samples with $7.16{\pm}0.62$ (p<0.001). Concerning the taste all samples showed a significant difference while 20% content did the highest figure. In the overall acceptability the content of 10% showed the lowest figure while 20% displayed the highest figure with 7.16. According to the quality characteristics of blueberry muffins, the best blueberry juice content would be 20% content group.

• 동아시아식생활학회지
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• 제21권2호
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• pp.235-242
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• 2011

This study focused on the evaluation of the quality and sensory characteristics of salad dressing prepared from soy powder (Gochujang), in order to increase the level of usability for the Gochujang which is the representative seasoning and spice of Korea. The moisture content and pH of the salad dressing increased in proportion to the increasing amount of soy powder (Gochujang) (p<0.001). Regarding the sugar and salt contents, 20% of the soy powder (Gochujang) shows $26.17^{\circ}Brix$, While the largest value for salt content was 4.8%, with a significant difference existing among varivous samples (p<0.001) As the added amount of soy powder (Gochujang) increased, the sugar content of the salad dressing increased with a statistically significant change (p<0.001). Regarding chromaticity, when soy powder (Gochujang) was added the levels of lightness and yellowness showed a decreasing tendency, and the level of redness showed an increasing tendency, with a significant difference existing among various samples(p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the color intensity, Gochujang flavor, and hot taste increased (p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the Salad dressing of the glossy, sour flavor, sour taste, and oily level decreased tendency (p<0.001). The results of an acceptance test showed that a 15% content of the soy powder (Gochujang)showed the greatest acceptance values in categories such as appearance, taste, texture, and overall acceptability. Therefore, when making a salad dressing with Gochujang, it is appropriate to add a 15% content of Gochujang to improve the quality and sensory characteristics of the salad dressing.

• 한국조리학회지
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• 제21권1호
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• pp.225-234
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• 2015

본 연구에서는 산사추출액을 첨가한 양갱을 제조하여 이화학적 제품특성을 분석하였다. 산사추출액 첨가 양갱의 수분함량은 32.0~32.7%로 대조군과 차이를 나타내지 않았다. 산사추출액 첨가량이 증가할수록 양갱의 pH는 6.8~5.1로 낮아지는 경향을 보이고, 산도는 0.1~0.7%로 증가하였다. 양갱의 색도 측정에서 명도(L)와 황색도(b)는 산사추출액 첨가량이 증가함에 따라 감소한 반면에 적색도(a)는 증가하였다. 조직감 측정에서는 산사추출액 함량이 증가함에 따라 대조군에 비해 경도가 최대 14%까지 증가한다. 관능검사에서 맛, 색, 향, 질감 및 전반적인 기호도 평가에서 산사추출액 15%를 첨가한 양갱이 가장 높은 평가결과를 받았다. 이상의 결과를 통하여 우수한 기능성 소재로 각광을 받고 있는 산사추출액을 기능성 양갱 제조 시 첨가량은 앙금 대비 15%가 가장 적당할 것으로 사료되며, 기능성 가공 식품의 제품개발 및 연구에 산사추출액의 활용도를 높여 가공식품 시장에 도입하였으면 한다.

• 정보처리학회논문지:소프트웨어 및 데이터공학
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• 제2권2호
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• pp.145-150
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• 2013

색 오버레이는 광과민성 증후군의 증세를 완화시키는 보조도구로 사용되어 왔다. 최근에 컴퓨터에서 사용할 수 있는 몇 종의 가상 색 오버레이가 개발되었으나, 모바일 환경에서 사용할 수 있는 것은 발표된 바 없다. 본 논문에서는 안드로이드의 최상위 윈도우를 활용하여 가상 색 오버레이를 이동시키지 않고 겹쳐진 앱이나 화면을 제어할 수 있는 모바일용 가상 색 오버레이를 구현하였다. 분광측색계를 이용하여 필름 오버레이의 색도 정보와 투과율을 측정하여 가상 색 오버레이에 적용할 색상정보를 추정하는 방법을 제안하였고, Intuitive Overlays에서 표현하는 모든 색상을 구현하였다. 시험 결과 기존의 필름 오버레이를 사용한 것과 동일한 효과를 얻었다.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2009년도 제38회 동계학술대회 초록집
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• pp.453-453
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• 2010

In this study, zinc germanate ($Zn_2GeO_4$) thin films has been synthesized by using radio frequency magnetron sputtering and the divalent manganese-activated luminescence was characterized. X-ray diffraction patterns of the as-deposited $Zn_2GeO_4$:Mn films showed only a broad feature, indicative of an amorphous structure. Scanning electron microscopy images revealed that the as-deposited $Zn_2GeO_4$:Mn has a smooth surface morphology. The $Zn_2GeO_4$:Mn films were found to be crystallized by annealing in air ambient at temperatures as low as $700^{\circ}C$. The annealed $Zn_2GeO_4$:Mn possessed a rhombohedral polycrystalline structure. The broad-band photoluminescent emission spectrum from 470 to 650nm was obtained at room temperature from the $Zn_2GeO_4$:Mn films. The emission peak was centered at around 535nm in the green range, which originates from the intrashell transition of manganese $3d^5$ electrons from $^4T_1$ excited-state level to the $^6A_1$ ground state. The PL emission spectrum had an asymmetric line shape, which results from the $^3d_5$ electron transitions of divalent manganese ions located at different sites of the zinc germanate host crystal lattice. Electroluminescent devices were fabricated using $Zn_2GeO_4$:Mn as an emission layer. The fabricated devices showed a green EL emission similar to the PL emission. The CIE chromaticity color coordinates of the EL emission were determined to be x=0.308 and y=0.657.

• 한국식품영양학회지
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• 제34권5호
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• pp.498-505
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• 2021

This study tried to develop Jinmal dasik using pine nuts leaf powder with antibacterial and antioxidant properties. After preparing the Jinmal dasik in proportions of 0%, 2%, 4%, 6%, and 8% by varying the ratio of pine needle powder, the moisture, color, physical properties, antioxidant properties and sensory quality were measured. Except for the 8% Jinmal dasik, the L value of chromaticity significantly decreased as the amount of pine needle powder increased (p<0.001). In addition, the value significantly decreased with increased density (p<0.001). Based on our physical properties evaluation results, the hardness, cohesiveness, and elasticity decreased significantly as the amount of pine needle powder increased (p<0.001), but adhesion and chewiness increased significantly with an increase in the amount of pine needle powder (p<0.001). Total polyphenol content was significantly increased except for the 8% Jinmal dasik (p<0.001). DPPH and ABTS also increased significantly as the amount of pine needle powder increased (p<0.001). Our sensory evaluation, showed the 2% Jinmal dasik to have the highest degree of preference, however, there was no significant difference among the proportion groups (p=0.053).

• 한국식품영양학회지
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• 제34권4호
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• pp.390-397
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• 2021

The purpose of this study was to investigate at how the quality of citron changed during storage as a result of the browning inhibitor treatment. In the browning inhibitor treatment, Vit.C, Vit.C+NaCl, Vit.C+NaCl+CD substances were used. As a result of investigating the browning degree, Vit.C+NaCl+CD showed the lowest value of 0.76 when stored for 12 weeks. The 𝚫E of the chromaticity value indicated that significant color change occurred when the value was high. As the Vit.C+NaCl+CD mixture showed the lowest value of 46.01 at 25℃, it was found that browning did not occur much compared to other treatments. The change in polyphenol oxidase (PPO) activity of citron increased as browning progressed. Among the browning inhibitor solutions, Vit.C+NaCl+CD solution showed the lowest value 118.8 u/g at 25℃ after 12 weeks. Based on these findings, it seems that CD mixing solution can be used as a citron browning inhibitor.

• 보존과학회지
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• 제37권3호
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• pp.302-311
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• 2021

본 연구는 전통 옻칠 기법을 이용하여 금속표면을 코팅하고, 물성을 평가하여 옻칠의 금속코팅 적용성 여부를 알아보고자 했다. 이를 위해 SS275 금속 시편(60*60 mm)과 원주 생칠을 이용하였다. 또한 칠 횟수(1, 2, 3)와 가열온도(120℃, 150℃)를 변이조건으로 설정하여 총 6개의 시편을 제작하였다. 분석은 색도측정, 접촉각 및 표면에너지 측정, 내약품성 시험, Cross-cut 시험을 이용하였다. 분석결과 부식성이 개선되고 금속표면에 대한 옻칠의 밀착력이 우수함을 확인하였다. 접촉각 및 표면에너지는 큰 변화를 보이지 않았다. 또한 색도 역시 큰 차이는 보이지 않았다. 본 연구를 통해 금속 표면에 옻칠이 진행되면 방수성 및 방식성이 좋아짐을 확인하였으며, 적정한 옻칠 횟수와 가열온도를 확인하였다. 차후 경도와 마모율과 같은 물리적인 특성 연구와 일정한 두께로 옻을 칠하는 방안을 연구하여 금속의 적용 가능성을 확인하고자 한다.

• 보존과학회지
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• 제38권4호
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• pp.301-313
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• 2022

We made a Korean white porcelain or Joseon Baekja jar and based on the raw materials used and reproductions of each stage, we aimed to compare and analyze the physicochemical changes of the raw materials such as clay at each manufacturing stage, as well as identify the characteristics and correlations. Although the basic main components of clay and glaze material are similar, their texture becomes denser in the process of bisque firing pottery (Chobeol-pyeon) and glaze firing pottery (Jaebeol-pyeon), and we confirmed that in addition to the tendency of increasing vitrification, low-temperature minerals such as mica and illite gradually disappeared, while high-temperature minerals such as cristobalite were newly created. This phenomenon has also been verified by the rapid decrease in absorption rate while the change in specific gravity was small. In addition, the color was greatly affected by the firing atmosphere, and the yellow-red chromaticity of the raw materials was higher during bisque firing but showed a rapidly decreasing characteristic during glaze firing. The value of magnetic susceptibility, which is related to iron (Fe) component, showed a tendency to decrease in glaze firing pottery. CT images were confirmed as a method that can indirectly estimate the change in the material properties of the object step-by-step for the entire object. In conclusion, the study of manufacturing stages of reproduction can provide basic data for scientific research on the estimation of porcelain and pottery making technology and changes in raw materials.

• 복식문화연구
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• 제31권1호
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• pp.70-90
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• 2023

This study aims to use Art brut works-the artwork of the socially underprivileged and alienated-to influence social roles in fashion design, employing a formative expression method to promote social acceptance of diversity in the industry. The research method involved investigating Art brut's concept and evolution in domestic and foreign literature and previous studies. The formative characteristics of the movement were derived by analyzing the works of Art brut artist Johann Hauser. One hundred and twenty images of Johann's work were collected through online sources like the Gugging Museum's website, Christian Berst Gallery's website were developed as fashion design using the CLO 3D program. The formative characteristics of Johann's works appeared to be transparent overlapping, divisional decorativeness emphasized simplicity, and vibrant chromaticity. Based on this analysis, the results of the 3D digital fashion designs were as follows. First, the characteristics of the atypical objects and figures in Johann's works were applied to the design silhouette, revealing a uniquely beautiful form. Second, Johann used a method in which numerous line shapes overlap and fill the area. The point of connecting the work is expressed as a graphic pattern by decorating the lines of the hem and hem of the garment with piping or attaching overlapping straps on top of pants and dresses. Third, the combination of overlapping colors used in Johann's work is a color block design of fashion, which utilizes the formative fun.