• 한국식품조리과학회지
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• 제20권2호
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• pp.158-163
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• 2004

The purpose of this study was to determine the organoleptic properties of mushroom pickles made at various compounding ratios according to central composite design for optimum organoleptic properties. In this study, various kinds of mushroom pickle were made at different compounding ratios of vinegar, sugar and salt-critical ingredients of the pickle recipe and the products were presented to an expert panel, who graded the subjects in 7 degrees for 5 items: color, flavor, hardness, taste and overall quality. As a result of sensory quality, mushroom pickles with 300g of vinegar, 150g of sugar and 60g of salt achieved the highest grade. Meanwhile, the results of Response Surface Methodology were different from the sensory quality results, showing that the optimum mixing conditions for overall organoleptic properties of mushroom pickle were 279.58g of vinegar, 179.34g of sugar and 59.09g of salt. (Ed- based on this conflict in results, I suggest that you make a final recommendation, of either the first, the second, or perhaps an intermediate, ratio)

• 환경위생공학
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• 제17권4호
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• pp.10-18
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• 2002

The changes of conventional clarification processe and an increase in treatment cost are required to meet increasingly stringent regulations related to the treated water quality. Although many enhanced coagulations have introduced to improve organic matter removal, the results to remove color, nitrogen and phosphorus as well as organic material have not been very efficient yet. In this context as new flocculation using calcium hydroxide and magnesum sulfate was carried out. The removal of waste matters such as SS, organic matter, COD, nitrogen and phosphorus contained in stock wastewater was carried out by using the combination of calcium hydroxide and magnesium sulfate. The flocculation was investigated as a function of coagulant dose, pH, mixing time, settling time and coagulant addition modes such as the sequential addition of the two coagulants and the simultaneous addition of them. The flocculation by the combination of calcium hydroxide and magnesium sulfate was compared with that by aluminum sulfate. The mechanism of flocculation was investigated as well. About 60% of COD in stock watewater was removed by flocculation with combination of calcium hydroxide and magnesium sulfate.

• 한국염색가공학회지
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• 제8권4호
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• pp.52-58
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• 1996

Until now, in case of natural dyeing, the appearance of medium colors were achieved by repeat dyeing with different colorants after dyeing with one colorant. In this study, however, new dyeing method for appearance of medium colors was developed by use of mixing solution of different colorants prepared with the same ratio using colorant concentrates. In combination dyeing, purple color was difficult to represent because of the Gardenia blue dye among the colorants used in this study was naby blue dye. But the other medium colors such as yellow red, green yellow, green and blue green were easily represented by use of reddish Sappan wood and yellowish Gardenia concentrates. If the natural blue dye is prepared in concentrate condition, the dyeings dyed in various colors may be obtained by combination dyeing.

• 동아시아식생활학회지
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• 제5권3호
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• pp.247-253
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• 1995

The objective of this study was to evaluate Toranbyung, according as the ingredients of Toranbyung were changed in various phases : firstly, mixing of taro with either rice flour or glutinous rice flour, and secondly, the amount of taro to be mixed with either rice flour or glutinous rice flour, The results were as follows; According to the sensory evaluation, Toranbyung made from glutinous rice flour and 4% taro ingredients met with the most favorable responses except flavor. In the case of Toranbyung made from rice flour, those made with 50% taro ingredients were most favored in taste, flavor, moisture, color, consistency and texture, With respect to the rheological properties of Toranbyung hardness, gumminess and springiness of Toraangyung made from glutinous rice flour were better. As the amount of taro increased, Toranbyung made from glutinous rice flour decreased in springiness, hardness, gumminess, and chewiness. As a result, Toranbyung made from glutinous rice flour and 40% taro ingredients and Toranbyung made from rice flour and 50% taro ingredients received the most favorable sensory evaluation.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2006년도 제37회 하계학술대회 논문집 C
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• pp.1659-1660
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• 2006

After end of the 20th environmental problem was became issue. So about mercury free lighting sources are being studied very much. In this paper, a mercury and electrode free bulb was designed. in this bulb was injected mixed of Xe, Ne and Kr Gases. and then the bulb was discharged by 13.56MHz RF Power after spectrum, color coordinates and brightness were measured by spectrum meter CS-1000. Measured results were compared and analyzed, also analysis was able to do a characteristic of a gas defensive fight in proportion to a mixing ratio. Therefore the most of high brightness which was 4500cd/m2 was gained in 1:1 ratio of Xe:Ne at 60W input power.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2002년도 추계학술대회 논문집 전기물성,응용부문
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• pp.197-199
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• 2002

This paper describes the effects of chip arrangement configurations and the dimension of a reflecting cup upon the light output characteristics of a white lamp composed of RGB LED chips. As a result of simulation, the shorter distance between adjacent chips leads to a relative decrease in the light output efficiency due to inter-chip absorption of quanta, but rather uniform color mixing is expected. Among the factors of designing a reflecting cup it is the tilt angle of the cup wall that plays a determining role upon the variation of the light distribution. The light distribution shows a sudden change of pattern from Lambertian to Batwing at about $35^{\circ}{\sim}40^{\circ}$ of tilt angle in case of a silver-coated wall cup.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2006년도 하계학술대회 논문집 Vol.7
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• pp.459-460
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• 2006

RGB 3색 LED를 이용 백라이트에서는 백색 광원을 구현을 위해서는 혼색을 위한 충분한 공간 또는 광학계를 필요로 하고 있다. 본 연구에서는 RGB 3색 LED의 컬러 혼색을 위해 광학 설계를 진행을 하였고, 이 광학계는 광경로 변경을 통해 BLU 내부 공간에서 각각의 3색 LED가 충분한 혼색 구간을 확보하여 백색을 구현하게 된다. 최근 적용하고 있는 Side emitting 방식 LED가 아닌 Top view type의 power LED를 이용하여 32인치급 TV LCD 백라이트를 제작하여 최적화를 진행하였다.

• 한국식생활문화학회지
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• 제27권1호
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• pp.30-37
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• 2012

The purpose of this study was to identify U.S. consumers' preferences for Bibimbap and to determine whether or not Bibimbap can be adopted into the American palate. A total of 214 people tasted a controlled amount of Bibimbap and Gochujang sauce (red chili pepper sauce) and then completed a preference test. Bibimbap was highly rated overall in the areas of appearance, color, smell, and taste. Gochujang sauce was also well-accepted in terms of taste and spiciness. Most of the participants disliked the seaweed and shiitake mushrooms, which means that Bibimbap can improve its garnish taste and aroma by removing them. Further, a more watery sauce was served as foreigners are not familiar with mixing food culture. Therefore, by offering diverse ingredient options, the acceptance of traditional Bibimbap can be increased in the U.S.

• 한국식품조리과학회지
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• 제20권1호
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• pp.112-118
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• 2004

The purpose of this study was to find the optimal mixing conditions of three different amounts of gelatin, green tea powder and sucrose for preparation green tea powder jelly. A central composite design involving gelatin(12 ∼ 16g), green tea powder(3∼5g) and sucrose(40∼60g) was used to investigate the sensory characteristics of green tea powder jelly. Sensory characteristics, such as hardness, elasticity, sweetness, transparency, color, flavor and overall quality of green tea powder jelly, were measured using a response surface methodology computer program. The overall optimal conditions that satisfied all the sensory properties of green tea powder jelly were 13.4g gelatin, 4.2g green tea powder and 50.8g sucrose.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1096-1101
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• 1997

Soy curd was prepared using imported soybean(U.S.grade A) and changes in quality were evaluated using different types and mixtures of coagulants(CaCl$_2$, CaSO$_4$, MgCl$_2$, MgSO$_4$, and glucono-$\delta$-lactone). Quality of soy curd was determined by rheological properties, yield, and color. Based upon the characteristics of each coagulant, mixtures of two coagulants were prepared in various ratios. The mixture of CaSO$_4$or MgCl$_2$with glucono-$\delta$-lactone(GDL), and that of CaSO$_4$or MgCl$_2$with MgSO$_4$resulted in soy curd of good quality in terms of rheological properties and yield.