• Journal of the Korean Society of Costume
• /
• v.43
• /
• pp.259-282
• /
• 1999

To analyze the characteristics of Orientalism which is expressed in the fashion of the 1990's this study was examined according to three aspects such as form textiles and pattern and the aspects was considered with regard to Chinese Indian Japanese Korean, Southeas Asian and North African style. 1. In form Orientalism which is influenced by latest other fashion trend; Naturalism and Minimalism is expressed as a comfortable casual style which simplifies the way of wearing and mixes the characteristic elements of folk costume with western costume. The way of layerd wearing like knotting wrapping draping and the symbolic from which is inspired by the unique are of each country are shown. 2. In textiles Chinese Japanese and Indian silk as well as Southeast Asian and North African cotton show a splendid oriental impression using vivid color. On the other hand the linens of Korea like hemp and ramie emphasize natural characteristics and show a simple and unartificial oriental beauty. But in the use of material and color it shows a remarkable tendency to break the preconceived idea by coordinating a luxurious silk with a practical denim or harmonizing technical new-masterials with traditional materials. 3. In pattern the decorative elements of Orientalism such as a traditional pattern skills to dye embroidery and other decorations are emphasized on the form of western costume. The sketchy patterns of Chinese Korean and Japanese styles which include the pattern of a flower a bamboo and a butterfly are expressed using embroidery or textile printing. The geometrical seriate patterns of Southeast Asian and North African styles use traditional dyeing methods like Batik. Also the Indian technique of decoration like Mirro Work satisfies handcrafted royalty and feminine romantic taste in modern minimal fashion. The Orientalism expressed in the fashion of 1990's emphasizes the characteristics of people wearing colthing which break the preconceived idea by simplifying the form harmonizing differences between oriental and western cultures and mixing the elements of traditional costumes among countries. Most of all. Ethno using geonmetrical seriate pattern and technical new metal material and Romantic Ethnic using flower embroidery precious stones and beads are appearing as a distinctinve feature.

• Korean Journal of Materials Research
• /
• v.24 no.7
• /
• pp.370-374
• /
• 2014

Inorganic pigments have high thermal stability and chemical resistance at high temperature. For these reasons, they are used in clay, paints, plastic, polymers, colored glass and ceramics. $CoAl_2O_4$ nano-powder was synthesized by reverse-micelle processing the mixed precursor(consisting of $Co(NO_3)_2$ and $Al(NO_3)_3$). The $CoAl_2O_4$ was prepared by mixing an aqueous solution at a Co:Al molar ratio of 1:2. The average particle size, and the particle-size distribution, of the powders synthesized by heat treatment (at 900; 1,000; 1,100; and $1,200^{\circ}C$ for 2h) were in the range of 10-20 nm and narrow, respectively. The average size of the synthesized nano-particles increased with increasing water-to-surfactant molar ratio. The synthesized $CoAl_2O_4$ powders were characterized by X-ray diffraction analysis(XRD), field-emission scanning electron microscopy(FE-SEM) and color spectrophotometry. The intensity of X-ray diffraction of the synthesized $CoAl_2O_4$ powder, increased with increasing heating temperature. As the heating temperature increased, crystal-size of the synthesized powder particles increased. As the R-value(water/surfactant) and heating temperature increased, the color of the inorganic pigments changed from dark blue-green to cerulean blue.

• Korean journal of food and cookery science
• /
• v.4 no.2
• /
• pp.11-19
• /
• 1988

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). These results were compared with the raw beef on its properties. Effects of amounts of ingredients on properties of AGM were summarized as follows: 1. On effects of amounts of ingredients, walnut was one of the most factors on the color in AGM The more increased the amounts of walnut, the more decreased hardness, cohesiveness, chewiness, and the more increased springiness and water holding capacity. Therefore, the 30% of walnut added sample became similar to raw beef. 2. The kinds and amounts of oil and mixing methods did not affect on color, shear force, and chewiness, but did on cohesiveness significantly 3. The more increased the salt levels, the better were the hardness and chewiness, but shear force and water holding capacity were not affected. 2% of salt added sample approached to raw beef in hardness, springiness, cohesiveness and chewiness. 4. The more onion levels increased, the more hardness and chewiness decreased.

• The Korean Journal of Food And Nutrition
• /
• v.35 no.6
• /
• pp.473-480
• /
• 2022

This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango juice (X₁), and the sugar content (X₂). The responses were analyzed including the color values (CIE Lab and color difference), physicochemical properties (water activity, sweetness, pH, and total acidity), and textural properties (hardness and gel strength). Regression analysis was conducted, except for total acidity, and showed no significant difference for all the experimental points (p<0.05). Quadratic model was derived for all responses with an R square value ranging from 0.8590 to 0.9978. Based on regression model, the appropriate mixing ratio of apple-mango jelly was found to be 31.11% of apple mango juice and 14.65% of sugar. Through this study, the possibility for developing jelly product using apple-mango was confirmed, and it is expected that these findings will contribute to the improvement of the agricultural industry.

• The Korean Journal of Food & Health Convergence
• /
• v.9 no.4
• /
• pp.1-10
• /
• 2023

This study examined the quality characteristics to evaluate the optimal mixing ratio of a chlorella powder in Cheongpomuk. The total polyphenol and total flavonoids contents of Cheongpomuk and chlorella powder was 279.90 ㎍/mL, 489.50 ㎍/mL and 48.79 ㎍/mL, 687.85 ㎍/mL respectively. The DPPH free radical scavenging activities and ABTS radical scavenging activities of chlorella powder was 65.39%, 91.28% respectively. The L values (58.85~26.23), a values (-0.44~-5.84) of the Hunter's color values decreased and b value (-10.98 ~4.12) increased significantly in proportion to the amount of chlorella powder. The total polyphenol contents (55.00~734.20 ㎍/mL), total flavonoids contents (41.00~88.29 ㎍/mL), DPPH free radical scavenging activities (35.10~65.50%) and ABTS radical scavenging activities (50.29~92.86%) of Cheongpomuk increased significantly in groups of chlorella powder. In the physical properties, the hardness (135.93~103.93 g/㎠), chewiness (6.76~3.76 g), springiness (4.92~4.36 %), and gumminess (147.70~94.23) of Cheongpomuk decreased significantly in proportion to the amount of chlorella powder. The Cheongpomuk containing 15% chlorella powder showed a high score with regard to color, flavor, moistness, chewiness and overall acceptance. The appropriate addition amount of chlorella powder for making Cheongpomuk is 15%. This study indicate that Cheongpomuk treated with chlorella powder had the highest functional component and antioxidant activity.

• Applied Biological Chemistry
• /
• v.31 no.1
• /
• pp.65-78
• /
• 1988

This study aims effective use of soymilk residue, by-product of soymilk production, and making noodles by mixing soymilk residue with wheat flour. The results of viscosity property, cooking test of dry noodles, texture test of cooked noodles, and sensory test of cooked noodles were as follows. The color of cooked noodles were slightly shifted to yellowness according to the mixing of soymilk residue. The mixing of soymilk residue resulted in the decrease of texture and the loss of solids due to the decrease of visccelasity. Na-alginate, Na-C.M.C., guar gum, and crude gluten were added to improve the texture of noodles mixed with soymilk residue. As the results, either Na-alginate or guar gum was very effective in increasing the viscosity of composite flour and either guar gum or crude gluten was very effective in improving cooking quality. The texture of noodles supplemented by Na-alginate 1.0%, Na-C.M.C. 2.0%, guar gum 0.5%, or crude gluten 2.0% was similar to that of wheat flour noodles. Complex additives mixed with two different additives were very effective in improving noodle-making characteristics. Especially, the properties of the soymilk residue mixed noodles supplemented by crude gluten 1.0% and Na-C.M.C. 1.0% or crude gluten 1.0% and gum 0.5% were nearly the same in the texture organoleptic properties compared with those of wheat flour noodles.

• Journal of Mushroom
• /
• v.3 no.1
• /
• pp.35-39
• /
• 2005

Highly Activated Calcium(below HAC) is the oxidized calcium made by dissolving shell materials with high voltage about 15,000V and high temperature ($1,500{\sim}5,000^{\circ}C$). This HAC is a material with a very high degree of purity without toxicant. This HAC decreases chemical reaction so the degree of being active and dissolving living material is outstanding. The effects of HAC on the propagation of mushrooms are following. In the case of the Pleurotus ostreatus, when controlling media moisture by mixing with the HAC, mycelium cultivating days were shortened by 2days. The day required for primordial formation after inoculation(DPI) were one day faster. The number of stem was 15 and individual weight was 248g/850cc, a 6.5% increase. In the case of Pleurotus eryngii, when controlling media moisture by mixing with the highly activated calcium, mycelium cultivating days were shortened by 3days. DPI were l day faster. The day required for colonization after inoculation was shortened by 6days and individual weight was 108.8g/850cc, a 9.7% increase. In the case of Flammulina velutipes, the highly activated calcium was the best for scraping up mycelium. Mycelium incubating days were shortened by 2days. DPI were shortened by 3days. The day required for colonization after inoculation was 1day faster and the period of cultivation was shortened by 3days. Individual weight was 165g/850cc, a 6.7% increase. In the case of Lentinula edodes, when mixing media with the highly cultivated calcium, cultivating days were shortened by 3 days. The days for becoming brown in color were 2 days faster and the days of the first harvest were shortened by 4 days. The weight of mushrooms was 169g/2kg, a 9.7% increase.

• Food Engineering Progress
• /
• v.21 no.2
• /
• pp.167-173
• /
• 2017

Purple-fleshed potato powder (PFPP) was investigated to determine optimal mixing ratio with milk powder and dextrin to produce a ready-to-eat mashed potato powder. The rheological characteristics, color, and anthocyanin contents were studied at a different concentration of ingredients. The power-law model was applied to explain the mechanical spectra of mashed potatoes which represented the change in structure induced by different mixing ratios. Mixture design was used to obtain the experimental points used to establish the empirical models to describe the effects of each ingredient on the characteristic of the mashed potato. The results of mechanical spectra showed that both storage and loss moduli (G' and G'') were significantly influenced by PFPP and milk powder concentration. The power law parameters n' and n'' showed higher values for the mashed potato with a lower concentration of PFPP and a higher concentration of milk powder, which showed that the gel networks involved in the mashed potato were weaker. The optimum mixing ratio with the highest redness and anthocyanin content, while maintaining the rheological properties similar to the commercial mashed potato, was determined as PFPP:milk powder:dextrin = 90.49:4.86:4.65 (w/w). The proportions of PFPP and milk powder in the formulation significantly changed the characteristics of mashed potato, whereas no significant effect of dextrin was observed in this formulation.

• Journal of Bio-Environment Control
• /
• v.30 no.1
• /
• pp.77-84
• /
• 2021

This study attempted to find a way to maintain the quality of mixing baby wild leaf vegetables with existing baby leaf vegetables in various ratios. The crops for mixing baby leaf vegetables were Peucedanum japoincum Thunberg and Ligularia stenocephala, as wild vegetables, and red romaine, which is widely used in young leafy vegetables. The mixing ratio of red romaine and wild vegetables was red romaine 0: mantilla oil 5: L. stenocephala ratio 5 (R0: P5: L5), red romaine 3.3: P. japoincum 3.3: L. stenocephala ratio 3.3 (R3.3: P3.3: L3.3), red romaine 5: P. japoincum 2.5: L. stenocephala 2.5 (R5: P2.5: L2.5), red romaine 8: P. japoincum 1: L. stenocephala 1 (R8: P1: L1), red romaine 10: P. japoincum 0: L. stenocephala 0 (R10: P0: L0). All treatments were packaged in OTR (oxygen transmittance) 10,000 cc m-2·day-1·atm-1 film and stored for 27 days at 2℃/85% RH conditions. Fresh weight, carbon dioxide, oxygen, and ethylene concentrations of the baby leaf packages were examined approximately every 3 days, and visual quality, chlorophyll content, and chromaticity were examined on the 27th day of storage. The oxygen and carbon dioxide concentration in the packages were affected by the respiration rate of the crop. As the mixing ratio of lettuce, which had a low respiration rate, increased, the oxygen concentration in the packages was higher and the carbon dioxide concentration was lower. Oxygen concentration decreased significantly after 15 days, but was remained above 16%, and on the contrary, carbon dioxide concentration was kept at 1-4% until the 15th, and then gradually increased to 2-5% on the 27th day. The concentration of ethylene was maintained at 3-6 µL·L-1 until the end of storage (27th day). Visual quality score measured at the end of storage was slightly less than 3.0, which is the limit of marketability of all treatments. Although there was no significant difference, the chlorophyll content (SPAD) of red romaine and P. japoincum were most similar with an initial value in R8:P1:1 treatment, and L. stenocephala was higher value in R8:P1:L1 and R5:P2.5:L2.5 treatments at the end of storage. The leaf color (L∗, a∗, b∗, chroma) of the three crops at end of storage compared with the heat map showed the least change in the R5:P2.5:L2.5 and R8:P1:L1 treatments at the end of storage. Among them, R8:P1:L1 treatment maintained the highest chlorophyll content, the second lowest ethylene concentration, and adequate carbon dioxide concentration of 2-3%. Therefore, it is judged that the mixed ratio of red romaine 8: P. japoincum 1: L. stenocephala 1 (R8: P1: L1) is most suitable for the mixed package of baby leaf vegetables of these three crops.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.19 no.3
• /
• pp.139-141
• /
• 2013

In respect of environmental hazard or human safety, the use of the chloride-based packaging materials like polyvinyl chloride (PVC) blister and film, Polyvinylidene chloride (PVDC) laminated film has been restricted with national regulations. In this study, I intended to develope the reagent solution for identifying the chloride-based packaging materials, so that it was made by mixing methanol ($CH_3OH$) saturated with sodium hydroxide (NaOH) and pyridine as solvent with same ratio. The efficacy of this reagent solution was verified by the analysis of chemical mechanism and experiments that showed the color change (brown) of the specimens. This analysis methode using reagent solution is so simple, convenient, inexpensive and immediate that I expect it will be useful in the field of packaging.