• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.352-359
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• 2005

The red ginseng powder was added to Yackwa dough as ratio to 0%, 2%, 4%, 6% and 8%, respectively to know effect of red ginseng powder on Yackwa quality and preservation. The expansion, color, texture and preference characters were investigated at 0,2 and 4 weeks, respectively. The peroxide and acid value were also measured. The 4% addition increased greatly expansion rate. In color test, L value lowed at addition of red ginseng powder and at long storage period. the b value lowed as the addition was increased, but a value was not affected by the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder had a tendency to show low cohessivness, springness, gumminess while hardness increased. The springness, brittleness and cohessivness decreased while hardness increased at long storage period. In sensory test, surface color, bitterness and red ginseng flavor were recognized strong by addition of red ginseng powder but oily taste, crispness, softness and overall preference were weak. The surface color and red ginseng flavor were strong at long storage period but sweetness, softness and overall preference decreased, respectively. The peroxide value increased at long storage period and decreased after 6 week. The 2% and 4% addition showed lower peroxide value compared to other treatment. The acid value increased at early storage period, but did not change after 4 weeks.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.582-589
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• 2020

This study was carried out to determine the optimum temperature of the jicama pickle solution by evaluating physicochemical and sensory characteristics at various temperatures. The soaking solution of the jicama pickle was prepared at different temperatures (95, 75, 50, and 25℃). During storage, the titratable acidity, Brix, and the salinity of the jicama pickles increased, and these values increased with increasing temperature of the soaking solution. The higher the temperature of the soaking solution, the lower the L and b values. In all samples, the hardness increased rapidly until the 5th day of storage, and then gradually decreased. During storage, the jicama pickles showed a high tendency to harden at soaking solution temperatures of 75 and 95℃. Sensory evaluation indicated that the taste, flavor, crispness, and overall preference of the jicama pickle were higher at a soaking solution temperature of 75℃ and above. The higher the temperature of the soaking solution, the higher the acceptability. Based on these results, we conclude that soaking solution temperature of 75°¦95℃ in the manufacture of jicama pickles had a positive effect on the reduction in tissue softening and the sensory properties of the jicama pickle.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.507-515
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• 2008

This study investigated the standard recipe and changes in the quality characteristics of Chungkukjang-Kimchi (CKK) and evaluated its acceptance by elementary school students. The acceptability of Kimchi among elementary school students was evaluated by monitoring the plate waste rate. Chungkukjang powder was added to the Kimchi recipe at 0, 20, 40, 60% of the total weight of red pepper powder. The pH of the CKK decreased as fermentation proceeded, and the total acidity was $0.24{\sim}0.25%$ in all samples. The salinity of the CKK was 2.32%. The L color value was significantly lower in the treatment groups than in the control group. The b and a color values increased in the beginning, but tended to decrease during fermentation. In the sensory evaluation, there was no significant difference in appearance on preparation day, but there were significant differences on the 6th (p<0.05) and 20th days (p<0.01), with the highest scores observed in the 40% added group. Sourness increased significantly (p<0.001) during fermentation in all samples. There were significant differences (p<0.001) in crispness on the 3rd day among the treatment groups, and it tended to decrease as fermentation progressed. There were significant differences in flavor during the early stage (p<0.001), but there were no differences as fermentation proceeded. Overall acceptability was high in the 40% added group. Evaluation of acceptability by monitoring the plate waste rate in the school dining room showed that acceptability was highest in the 20% added group. Thus, it was concluded that acceptability among elementary school students was highest for CKK from the 20% Chungkukjang group.

• Journal of the Korean Society of Clothing and Textiles
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• v.10 no.1
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• pp.47-57
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• 1986

The purpose of this study is to investigate fatigue phenomema of woven fabric. In order to obtain the basic data which is available for predicting the fabric fatigue phenomena, the change of mechanical properties of woven fabrics caused by the wearing and the changes of mechanical properties of woven fabrics which were subjected to repeated tensile-shearing deformation using fabric testing machine has been investigated and compared. The fatigue of woven fabrics was examined with the value of basic mechanical properties of specimens measured by the KES-F fabric testing system and their hand value and wearing ability. The results were as follows. 1) The fatigue phenomena of woven fabrics by the wearing for 800 hours are different on the position of the body: On the portion of hip, the change of surface property was the greatest, bending hysterisis was greatly increased, thickness weight, stiffness, fullness shearing hysterisis were more increased than original fabric and T.H.V. was decreased. On the portion of knee, decreasing of tensile resilience and increasing of bending, shearing hysterisis were observed greater than any other part, and increasing of stiffness, crispness was more than original fabric. On the bottom area, the changes of mechanical property was comparatively small, H.V. and T.H.V. showed near the value of the original fabric. 2) By drycleaning most of mechanical properties showed the tendency to recover the value of the original fabric, but bending hysterisis and thickess were increased, tensile and com-pression resilience were decreased more than original fabric in all parts. 3) The fatigue phenomena caused by fabric fatigue testing machine were as follows. The decreasing of hystersis in the repeated deformation such as bending, shearing was appeared at the $10^2$ deformation, but with the increasing cycle, the tendency was slightly regained. Handle value was also appeared the lowest value at the $10^2$ deformation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.760-764
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• 2002

Effects of fructooligosaccharide (1%, w/w) and chlorella powder (0.01% and 0.02%, w/w) on kimchi fermentation were studied. The values of pH and total acidity of kimchi containing fructooligosaccharide or chlorella powder were changed slowly compared to those for the kimchi sample containing 1% sugar during fermentation at 4$^{\circ}C$. Growth of lactic acid bacteria was also inhibited by addition of fructooligosaccharide or chlorella powder. Futhermore, addition of 1% fructooligosaccharide and 0.02% chlorella powder showed synergic inhibitory effects against decrease of pH, increase of acidity and lactic acid bacteria growth. Color values of L, a and b were higher in kimhi with fructooligosaccharide at early stage of fermentation. In sensory evaluation including color, sour taste, crispness and overall quality, kimchi containing both 1% fructooligosaccharide and 0.02% chlorella powder.

• Journal of Fashion Business
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• v.8 no.1
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• pp.141-155
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• 2004

Chitosan, the natural biodegradable polymer derived from chitin by de- acetylation, has been widely applied to the textile finishing processes for excellent anti-microbial characteristic and handle improvement of fabric. The purpose of this study is to investigate the change of handle when cotton fabric is treated with chitosan-polyurethane mixed solution. The viscosity values of chitosan solutions were 8cps and 50cps, and the wet-pick-up% was maintained at 90%. In case of mixing with water soluble polyurethane, the mixture ratio of chitosan and polyurethane was settled on the solid content ratio of 1:0, 1:0.5, 1:1, 1:2. Also the change of physical properties by neutralization in NaOH solution was studied. The results can be summarized up as follows : 1. Extensibility(EM) and tensile energy(WT) of cotton fabric treated with chitosan are decreased, but bending rigidity(B) is remarkably increased. With the addition of polyurethane, the decrease of EM and WT is weakened and the increase of B is weakened. The case of neutralization is similar to the case of polyurethane addition. 2. By treating fabric with chitosan, FUKURAMI(Fullness and softness) is decreased, but KOSHI(Stiffness), SHARI(Crispness), HARI(Anti-drape Stiff ness) are increased. With the addition of polyurethane, the decrease of FUKURAMI is diminished and the increase of KOSHI, SHARI, HARI are diminished. 3. As the viscosity of chitosan solution increased, the air permeability value increased. The addition of polyurethane decreased the air permeability.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.529-533
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• 2002

Yukwa was prepared with the glutinous rice by the addition of different ratio of pigmented rice (0, 3, 5, 7, 10%) and were steeped for 7 days at 20$^{\circ}C$. No significant differences were found among the samples when the textural properties of Yukwa dough and base were measured using a texture analyzer. But the crispness was decreased with tile increase of the addition level of pigmented rice. The redness (a value) and yellowness (b value) of the dough and Yukwa base were increased and the lightness (L value) was decreased as the addition levels increased. The expansion rate of Yukwa was decreased with the increase of addition levels. The overall acceptability of Yukwa prepared with the addition of 7% pigmented rice was the best in the sensory evaluation.

• Journal of the Korea Fashion and Costume Design Association
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• v.8 no.3
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• pp.17-25
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• 2006

We performed the objective sensibility evaluation on knitted fabrics by the following procedures: setting acrylic fabrics with knitted fabrics as basis, knitted five kinds of blended spun yarns and four kinds of twisted filament yams made by different twisting methods(the amount and direction of twist) then, measuring mechanical properties in the use Kawabata Evaluation System, obtaining hand values and total hand values. The results are as follows: First, A(F)/W acrylic/wool spun knits obtain high scores in bending, compressing, shear properties, MMD, and thickness among five kinds of acrylic-blended knit fabrics. A(S)/W acrylic/wool blended knit represented prominent values at compressing properties and thickness and so wool-blended yams demonstrated superior characters comparing other blended yarns. To contrast, acrylic/rayon blended knits showed low scores in bending properties, shear properties and thickness, so that it affects to total hand values. On the one hand, among the four kinds of acrylic filament knitted fabrics, they do not exhibit any notable dynamic differences such as tensile properties of knitted fabrics by the twist number and direction of filament yarns, bending, shear, compressing properties, weight and thickness except surface properties. Second, fabrics showed the most high score at FUKURAMI (fullness and softness) among the hand values. A(S)/W acrylic/wool blended knits obtaining the lowest values at SAHRI (crispness) outrank at total hand values, so that it was the predominant knitted fabric in objective sensibility evaluation. In total hand values, five kinds of acrylic blended knits got a higher score than four kinds of acrylic filament knits, and the amount and direction of twist did not influence on total hand values among the four kinds of acrylic filaments.

• Fashion & Textile Research Journal
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• v.2 no.2
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• pp.150-158
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• 2000

This study investigated mechanical properties, drape coefficients and node indices of stretch fabrics. We applied mechanical properties to exhibited tailorability control in HESC and evaluated making-up. The mechanical properties such as tensile, bending, shearing, compression, surface characteristic values, thickness and weight were measured by the KES-F system and drape coefficient by drape tester. The summarized results of this study were as follows; First, stretch fabrics, almost, shown high stretch in weft inserted polyurethane yarn fabric and had a ${\pm}2{\sigma}$(sigma) range of shearing, compression, surface and thickness, except bending and weight, as compared with Japanese women's thin dress fabrics. Second, bending had a positive correlation in stiffness, anti-drape and flexibility & softness. Shearing had a negative correlation in crispness and scroop. Surface properties had a high contribution in fullness & softness. Third, The drape coefficient was found by measuring the mechanical properties according to the obtained regression equation. Forth, many problems are expected in overfeed and cutting operations in sewing process. In the decision of the good external appearance using TVA, only 26 of 55 samples are included in the range of the good external appearance. Fifth, in the regard of the result for sewing control, warp values are not necessary to control in the all kind of items. But weft value in the RT and EM are out of non-control zone. So we need a special management during sewing process.

• Korean Journal of Human Ecology
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• v.8 no.2
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• pp.355-362
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• 1999

The purpose of this study is focused on the quality of Kimchi by sensory evaluation in 67 research papers published by 8 kinds of food & nutrition related Korean journals from $1970{\sim}1995$. The results are summarized as follows : 1) Among 126 research papers on Kimchi, sensory evaluation results were shown in 67 papers. 2) The numbers of panelists for sensory evaluation were $10{\sim}12$ in 32 papers, $7{\sim}9$ in 15 papers, and $4{\sim}6$ in 6 papers. 3) The method of sensory evaluation applied was scoring test in all 67 papers. Among them, 25 papers utilized 5-points scale, 16 papers 9-points scale, and 11 papers 7-points scale evaluation. 4) Evaluated sensory characteristics were taste, texture, odor, appearance & color, and others. Sourness, salty, and carbonic taste in taste; hardness, crispness, and toughness in texture; moldy, acidic, and grassy odor in odor were the most frequently tested characteristics. 5) Fermentation/storage periods, fermentation/storage temperature, and concentration of salt/time of soaking in salt solution were the most frequently tested variables. 6) To evaluate the statistical difference, 31 papers applied F-test, and 9 papers were applied Duncan's multiple range test to determine which samples are significantly different from others. In 6 papers, correlation coefficients were calculated between sensory evaluation scores and the results of mechanical determinations.