• Fashion & Textile Research Journal
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• v.16 no.5
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• pp.791-799
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• 2014

For development of dyeability, the rayon fabrics were dyed repeatedly with persimmon juice by padding mangle. The merit of padding-based dyeing was easier color reproduction over traditional hand dyeing where various colors and color fastness to light and laundering are hard to obtain. We evaluated the mechanical properties and hand value by Kawabata Evaluation system for dyed rayon fabrics. The results obtained from this study were as follows. With the increase of repeating padding times of dyeing, the linearity load-extension curve and tensile energy per unit length of the rayon fabrics were increased, but the tensile resilience of fabrics were decreased. The value of shear stiffness and shear hysteresis were increased. Also compression resilience and linearity of compression thickness were increased. The rayon fabrics dyed with persimmon juice had shown the thickness and weight increase as the number of padding increase. As repeating times of dyeing with persimmon juice were increased, among the 6 hand values, the item of koshi(stiffness) and Hari(anti-drape stiffness), fukurami(fullness and softness) were increased. while Shinayakasa (flexibility with soft feeling) and Shari(crispness) were greately decreased. The amount of coated persimmon juice on the surface of the fabric was gradually increased as the padding times of dyeing.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.619-621
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• 1991

A partial replacement($0{\sim}30%$) of non-waxy rice(Samgangbyeo, Tongil type) was attempted in Yukwa(Korean traditional puffed rice cake) preparation. The yukwa prepared with the replacement of non-waxy rice up to 20% level was comparable in quality to the traditional yukwa in view of expansion rate, crispness and hardness followed by sonsory evaluation. Continuous whipping machine for making yukwa bandaekee(rice cake) could be successfully introduced for mass production.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.460-467
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• 2004

Survey on the usage of commercial poggi Kimchi was run and consumer's acceptance test of the Kimchi in the various regions of Korea including Seoul(SE), Kyonggi Province(KG), Kangwon Province(KW), Kyungsang Province(KS), and Jeonla Province(JL) were investigated. Survey result of 34% of consumer showed that they eat Kimchi very much, and 19% answered they ate Wimchi whenever they had chance to eat. The most desired points of improvement in commercial poggi Kimchi were as following; Taste and degree of fermentation should be standardized. Order of preferences of minor ingredients of Kimchi were radish, hot pepper, welsh onion, and leek, respectively. Consumer acceptance test of KS sample group showed higher preference in whole color, salted condition, spicy hot flavor and crispness than the others. In whole color and pickled seafood properties, KG sample group showed significantly higher values than the others. In salty flavor, SE sample group showed lower preference than the others.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.173-179
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• 2011

The principal objective of this study was to develop processed food with the effect of extract from Angelica gigas Nakai by assessing the quality characteristics of cookies. Cookie samples were prepared with shredded extract from Angelica gigas Nakai at varied levels of 0, 1, 3, and 5%. The pH of dough decreased significantly with the added extract from Angelica gigas Nakai and the density increased significantly in the 5% added group(p<0.05). The spread factor decreased significantly as the added extract from Angelica gigas Nakai increased(p<0.05). The Hunter color's L value in cookies significantly decreased and the a, b values in cookies increased(p<0.05). The hardness of cookies significantly increased added extract from Angelica gigas Nakai increased(p<0.05). The acid value and peroxide value were lower in added Angelica gigas Nakai extract groups than in the control group as the storage period of cookies passed. The results of sensory characteristics demonstrated that 1% added Angelica gigas Nakai extract showed the highest degree of preference among all the items of added Angelica gigas Nakai extract(color, odor, taste, hardness, crispness and overall quality) and the added Angelica gigas Nakai extract indicated possibilities for developments of Angelica gigas Nakai extract cookies.

• Journal of the Korean Home Economics Association
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• v.36 no.8
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• pp.51-61
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• 1998

This paper discussed the assessment of hand of polyester fabrics changed by alkaline hydrolysis. This study analyzed the relations between the change of mechanical property and the hand value according to the weight loss of polyester fabrics. The results are as follows; Objective hand by KES-FB system, revealed that for tensile properties, as the weight loss increased, WT, RT increased and LT decreased. For bending properties, as the weight loss increased, B and 2HB showed smaller values. For shear properties, as the weight loss increased, G, 2HG and 2HG5 decreased. For surface properties, as the weight loss increased, MIU increased, but MMD and SMD did not show any trend. For compression properties, LC, WC and RC did not show significant differences according to the degree of weight loss. In case of hand value, Koshi(stiffness), Hari(anti-drape stiffness), Kisimi(scrooping feeling) and Shinayakasa(flexibility with soft feeling) showed a meaningful results depending on the degree of weight loss. However, Shari(crispness) and Fukurami(fullness and softness) did not show meaningful result. Koshi, Hari and Shinayakasa are high correlation with tensile property, bendibg property shear properties, thickness and weight. Kisimi is high correlation with tensile property, bending property, thickness and weight. Shari, Fukurami and THV did not show any meaningful difference whth any mechanical properties.

• Food Science and Preservation
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• v.6 no.3
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• pp.339-344
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• 1999

The effects of water extracts of cow bone(WECB), and crab-shell powders(CSP) on the fermentation of kimchi were investigated. WECB has not a great effects on pH, titratable acidity, ratio of lactic acid bacteria against total microbe, and the number of Leuconostoc and Lactobacilli, but has on sour taste, and flavor and overall taste. The kimchi prepared by adding the 0.03% WECB and 1.5% CSP together showed more effective than the control and CSP-added kimchi in pH maintenance, buffer action ratio of lactic acid bacteria against total microbe. The sensory profiles such as fishy and garlic flavor, crispness and overall taste showed in the control and CSP-added kimchi were improved in the kimchi added no only, and CSP and WECB together.

• Food Science and Preservation
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• v.6 no.3
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• pp.333-338
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• 1999

This studies were conducted to investigate the effects of calcium lactate and calcium acetate on the duality and shelf-life of kimchi. Kimchi was prepared by adding 0.5% mixtures of calcium lactate and calcium acetate at ratios of 04:0, 0.4:0.1, 0.3:0.2. 0.2:0.3, 0.1:0.4, 0:0.5, and fermented at 10$^{\circ}C$. The shelf-life of the kimchi by adding the mixtures of calcium lactate and calcium acetate at the ratio of 0.4:0.1, 0.3:0.2, 0.2:0.1 can be extended approximately 5 days. And, calcium contents of the kimchi tissue increased 46 to 66% against the control products. And also, demage of parenchyma cell was lower, the scores of crispness and overall taste of the kimchi treated were higher than those of the control.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.3 no.1
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• pp.27-31
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• 2002

To estimate the effect of NaCl concentration in brine solution on quality of kimchi, chinese cabbage was brined At 5%, 8%, 10% or 15% NaCl. Titratable acidity, pH, mechanical texture and sensory quality of kimchi were measured during fermentation at 10'C. The salinity of kimchi brined at 15% NaCl was 2.49%, and the rates of pH decrease, titratable acidity acidity increase and mechanical texture decrease during fermentation were lower than those of kimchi brined at 5∼10% NaCl. Furthermore, sensory characteristics such as crispness, salty taste, sourness and overall quality of kimchi brined at 15% NaCl were in good estimation.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.3 no.1
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• pp.32-37
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• 2002

Ca$^{2+}$ plays an important the in firmness retention of plant tissues. In this study, effect of CaCl$_2$on extention of shelf-life of kakdugi, and its effective conditions of addition were determined. The rates of pH decrease, acidity increase and mechanical texture decrease during fermentation wire reduced by the addition of CaCl$_2$. Furthermore, sensory characteristics of kakdugi such as crispness, sourness and overall taste were improved. Addition of 0.1% CaCl$_2$in brine solution and 0.05% CaCl$_2$to seasoning was the most effective condition to extend shelf-life of kakdug.g.

• Textile Coloration and Finishing
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• v.24 no.4
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• pp.296-304
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• 2012

For development of dyeability, the cotton fabric was dyed repeatedly with persimmon juice by padding mangle. We evaluated the mechanical properties and hand value by Kawabata Evaluation System, and observed the change of surface morphology. The results obtained from this study were as follows. With the increase of repeating padding times of dyeing, the linearity of load-extension curve and tensile energy per unit length of the cotton fabric were increased, but the tensile resilience of fabric was decreased. The value of shear stiffness and shear hysteresis were increased. Also compression resilience and linearity of compression thickness curve were increased. The cotton fabric dyed with persimmon juice had shown the thickness and weight increase as the number of padding increase. As repeating times of dyeing with persimmon juice were increased, among the 6 hand values, the item of stiffness, anti-drape stiffness, fullness and softness were increased, while flexibility with soft feeling and crispness were greatly decreased. The amount of coated persimmon juice on the surface of the fabric was gradually increased as the padding times of dyeing. And cotton fabrics were dyed evenly with persimmon juice by padding mangle.