• Korean journal of food and cookery science
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• v.2 no.1
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• pp.45-53
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• 1986

This study was conducted to investigate the effects of the properties of sugar (20％, 30%) and starch (l5％, 20%, 25％) to Angdo on Angdo Pyun's preference, texture and color_ Textural characteristics were examined through sensory evaluation, Rheometer. Color test by Color and color difference meter. The properties through sensory evaluation were appearance, color, flavor, hardness, thickness and acceptability. With Rheometer, compression force, work ratio, adhesive work and gumminess were measured. With Color and Color difference meter, L, a ana b were measured. The results were as follows: 1. Sensory evaluation indicated that with the increase of starch addition, the Angdo Pyun maintained a worse apperance and got hardened and thickened. As the amount of suger increased, the Angdo fyun maintained better in color and flavor as well as its acceptability. 2. Rheometer measurement indicated that a compression force, work ratio, adhesive work and gumminess tended to increase, as the starch proportion increased. As the amount of sugar increased, the Angdo Pyun maintained a greater adhesive work, work ratio and gumminess. 3. Color and Color difference meter indicated that figure L ana a tended to increase and b, ΔE and ΔC decrease, as the starch proportion increased. 4. In the analysis of correlation between hardness and compression force, it was found that they are highly related. In view of the above results, it came to the conclusion that Angdo Pyun with the addition of 30％ sugar and 15％ starch could give the best result among the groups studied.

• Journal of the Korean Applied Science and Technology
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• v.26 no.4
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• pp.467-472
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• 2009

Ultraviolet curable coating solution was prepared with poly(ethylene glycol) acrylate oligomer and various mono and multi-functional acrylate monomers. The optical properties of UV cured coating layer on PET film with acrylate coating solution containing metal oxides, such as fumed silica and alumina, were also investigated to reduce light reflection on films. Poly(ethylene glycol) diacrylate which has 575 of average molecular weight was used as oligomer acrylate, and pentaerythritol triacrylate and dipentaerythritolpenta-/hexa acrylate were used as multi-functional acrylate monomers. Also, butyl acrylate was used to improve the adhesion as well as to reduce glass transition temperature to give a better flexability. 1-hydroxy cyclohexyl phenyl ketone was used as photoinitiator. We found out the metal oxides in acrylate coating solution showed a homogeneous dispersion from energy dispersive spectroscopy data. Transmittance and light reflection of coated PET film was measured with UV/vis spectrometer and gloss meter, respectively. When 1.00 g of both metal oxides was added into coating solution, the transmittance and the glossiness were reduced from 90% to 30% and from 190 GU to 35 GU, respectively. However, adding up to 1.00 g of the metal oxide into coating solution did not affect on the hardness of coating layer and adhesion between coated layer and PET film. Conclusively, we can control transmittance and light reflection of coated film by adjusting the amounts of metal oxide in coating solution.

• Food Science and Preservation
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• v.22 no.1
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• pp.78-83
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• 2015

This study was conducted to promote the utilization of fish paste with 0, 2, 3, and 4% added Curcuma aromatica powder. The moisture, crude protein, crude lipid, and crude ash contents of the used Curcuma aromatica powder were 11.15, 6.25, 2.36, and 9.98%, respectively. For the Hunter color values, the L, a values of the fish paste decreased with increasing concentrations of Curcuma aromatica powder, while the b values appreciated. In the folding test, whose results reveal the flexibility of the fish paste, all the test samples showed AA results. In the texture meter test, the hardness, cohesiveness, and springiness increased with increasing concentrations of Curcuma aromatica powder, but the gumminess and brittleness of the fish paste were reduced. In the sensory evaluation, the color and taste of the fish paste with 3% added Curcuma aromatica powder were preferred over those of the other fish pastes. These results suggest that Curcuma aromatica powder can be applied to fish paste to achieve high quality and functionality.

• Journal of the Korean institute of surface engineering
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• v.45 no.3
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• pp.106-110
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• 2012

Oblique angle deposition (OAD) is a physical vapor deposition where incident vapor flux arrives at non-normal angles. It has been known that tilting the substrate changes the properties of the film, which is thought to be a result of morphological change of the film. In this study, OAD has been applied to prepare single and multilayer TiN films by cathodic arc deposition. TiN films have been deposited on cold-rolled steel sheets and stainless steel sheet. The deposition angle as well as substrate temperature and substrate bias was changed to investigate their effects on the properties of TiN films. TiN films were analyzed by color difference meter, scanning electron microscopy, nanoindenter and x-ray diffraction. The color of TiN films was not much changed according to the deposition conditions. The slanted and zigzag structures were observed from the single and multilayer films. The relation between substrate tilting angle (${\alpha}$) and the growth column angle (${\beta}$) followed the equation of $tan{\alpha}=2tan{\beta}$. The indentation hardness of TiN films deposited by OAD was low compared with the ones prepared at normal angle. However, it has been found that $H^3/E^2$ ratio of 3-layer TiN films prepared at OAD condition was a little higher than the ones prepared at normal angle, which can confirm the robustness of prepared films.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.11
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• pp.688-694
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• 2018

The mixture ratio of two-component liquid silicone is important for the inherent physical characteristics of the finished product. Therefore, it is necessary to uniformly control the ratio of the main material and the sub-material. In this paper, a mixing-ratio control system was designed, which consists of a digital flow meter and a flow control system to measure the flow rate of the raw materials and a pumping system to maintain constant pressure and transfer of the raw materials. In addition, a program was developed to control the organic interlocking and mixing ratio. For the verification of the developed system, we compared the actual weight of raw material with the value measured by the flow meter during pumping, and we measured the physical properties of the mixed material by making test samples with and without the application of the mixing-ratio improvement algorithm. The measured value was close to the reference value with a hardness range of 46-47 and tensile strength of 9.3-9.5 MPa. These results show that the mixing ratio of the liquid silicone is controlled within an error range of ${\pm}0.5%$.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.357-364
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• 2012

Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.174-185
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• 2017

The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.

• Journal of the Korean institute of surface engineering
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• v.41 no.6
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• pp.325-330
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• 2008

Al6061 and Sus304 materials are bonded by using thermal bonding technology. Al6061, Sus304 and thermal bonded Al6061/Al6061 and Al6061/Sus304 materials are characterized by using mechanical and electrical measurement. Especially the experimental characteristic data of thermal bonded Al6061/Al6061 and Al6061/Sus304 are not well known until today. We have investigated on Al6061, Sus304 and thermal bonded material. The thermal bonded material Al6061/Al6061 and Al6061/Sus304 can be used for the LCD frame and the other electrical products. For the future, we expect that the more various experiments should be needed to carry out for the data accumulation in the bonded new materials.

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.357-363
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• 2016

The principal objective of this study was to evaluate the utilization of fish paste with added Capsosiphon fulvescens powder were 0, 3, 5, and 7%. The moisture, crude protein, crude lipid, crude ash and carbohydrate contents of the used Capsosiphon fulvescens powder were 8.5, 33.2% 1.1, 9.6, and 47.6%, respectively. For the Hunter color values, the L, a values of the fish paste decreased with increasing concentrations of Capsosiphon fulvescens powder. The b values of the fish paste appreciation with increasing concentrations of Capsosiphon fulvescens powder. And the folding test which represent the flexibility of the fish paste, all test samples showed AA. In the texture meter test, the hardness, strength, cohesiveness, and springiness increased according to increasing concentrations of Capsosiphon fulvescens powder. However, the gumminess and brittleness of the fish paste reduced by the addition of Capsosiphon fulvescens powder. In the sensory evaluation, color and taste of the fish paste were preferred 5% Capsosiphon fulvescens powder and the fish paste prepared with 5% Capsosiphon fulvescens powder were preferred over other fish pastes. These results suggest that Capsosiphon fulvescens powder can be applied to fish paste for the purpose of high quality and functionality.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.667-673
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• 2015

This study was conducted to investigate the effects of chlorella powder on quality characteristics of maejakgwa (a Korean traditional cookies). Maejakgwa was prepared with different amounts of chlorella powder (in ratios 0, 1, 2, 3, and 4% of flour quantity). The moisture, crude ash, crude protein, and crude lipid contents of used chlorella powder were 2.38, 7.25, 65.95, and 0.95% respectively. The pH of maejakgwa dough decreased significantly as the level of chlorella powder increased; however, density of the batter, spread factor values, and moisture contents of the groups increased significantly with higher level of the chlorella powder. In addition, Hunter's color L, a, and b values decreased significantly with increasing amounts of chlorella powder. In the texture meter test, hardness increased according to increasing concentration of chlorella powder. Finally, maejakgwas containing 1~2% chlorella powder had the highest sensory evaluation. From these results, we suggest that chlorella powder is a good ingredient for increasing consumer acceptability as well as functionality of maejakgwas.