• The Korean Journal of Food And Nutrition
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• v.13 no.4
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• pp.307-311
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• 2000

Sauces are various combination of ingredients mixed together, usually cooked, and in some stage of liquidity. Sauces are used to enhance the flavor of food dishes and to hold ingredients together while a food dish is being cooked. A cooked sauce is combination of a fat, thickener, and liquid. The degree of thickness of the sauce will vary with the proportions of the ingredients. the gelling characteristics of the thickener, and the length of the cooking time. The purpose of this study was to investigate the sensory properties and viscosity of a medium Bechamel sauce differing from cooking methods and ratio of raw materials. Objective evaluation was done by viscometer and line spread chart. Sensory evaluation was done by a panel of 8 judges majoring in food and nutrition. Viscosity of Bechamel sauce was decreased by increasing the amount of milk. Spreadability was increased by increasing the amount of milk, Vice versa. As a result of the sensory evaluation for Bechamel sauce made with various levels of milk, Bechamel sauce having mixture ratio of 1 butter, 1 flour, and 17 milk was the most preferable. Sauteing onion with butter was the most desirable method.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.551-560
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• 2007

This study was performed to determine the optimum ratio of ingredients in the Sulgidduk with barley(Hordeum vulgare L.) sprout powder. A mathematical analytical tool was employed for optimization of the typical ingredients. The canonical form and trace plot showed the affect of each ingredient in the mixture against the final product. Mixture design showed 14 experimental points, including 4 replicates for three independent variables. The three independent variables selected for the experiment were: water($15{\sim}22%$), barley sprout powder($1{\sim}4%$), and sugar($12{\sim}19%$). The optimum responses variables such as color values(L, a, and b), instrumental texture parameters(hardness, gumminess, and chewiness), and sensory characteristics(appearance, color, smell, taste, softness, moistness, and overall acceptability) were evaluated. The Hunter colorimetric L- and a-values of the Sulgidduk decreased with an increasing amount of barley sprout powder. As more barley sprout powder was added, a higher b-value resulted. Textural hardness, gumminess, and chewiness were lowered by the addition of barley sprout powder. The optimum formulation obtained by both numerical and graphical methods showed similar results. The representative optimal ingredient ratio commonly obtained by both methods were: 18.2% water, 2.0% barley sprout powder, and 14.8% sugar.

• Journal of Advanced Marine Engineering and Technology
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• v.40 no.6
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• pp.458-467
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• 2016

Salt is the most important substance in physiological activities of the human body concerning transport of the ingested nutrients into the blood. Thus, the most ideal salt must not contain any harmful ingredients such as cadmium, mercury, lead, and arsenic. However, it is legal to include trace amounts of the hazardous ingredients in salt owing to a technical limitation, because salt is generally obtained from seawater. This paper reported an experimental result about a new method of manufacturing high-quality table salts without hazardous ingredients by using "$15^{\circ}C$ low-temperature vacuum drying technology," applied to the sequential extraction phenomenon of seawater with increasing the concentration. The world's best table salt can be produced if the present results are applied and extended to the traditional solar salt industry.

• Journal of the Korea Concrete Institute
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• v.16 no.2 s.80
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• pp.241-248
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• 2004

The rheological properties of cement paste system mixed with mineral admixtures (MAs) used to increase the strength and improve durability and fluidity of concrete were investigated. And cement paste systems were designed as one-, two- and three-ingredients blended paste systems. The rheological properties of paste systems were assessed by Rotovisco RT 20 rheometer (Hakke inc.) having a cylindrical serrated spindle. The rheological properties of one-ingredient paste systems were improved with increasing the dosage of superplasticizer. For two-ingredients paste systems, as increasing the replacement ratio of blast furnace slag (BFS) and fly ash (FA), the yield stress and plastic viscosity were decreased compared with non-replacement. In the ordinary portland cement (OPC)-silica fume (SF) paste systems, in accordance with an increase in the replacement ratio of SF, the yield stress and plastic viscosity were increased steeply. For three-ingredients paste systems, both OPC-BFS-SF and OPC-FA-SF paste systems, the rheological properties were improved compared with the only replacement of SF. In the case of both two-and three-ingredients paste systems, the rheological properties using BFS were improved more than FA.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.607-615
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• 2005

The purpose of this study was to analyze the characteristics of Chinese foods in main ingredients, sauces, and cooking methods, and to assess the applicability of kochujang in Chinese foods. Twenty Chinese foods and commercial kochujang were selected by a Chinese head cook. The main ingredients were 24 kinds such as pork, chicken, shrimp, bok choy, bean curd, Chinese noodles etc., which were generally used in Korean foods. The main Chinese sauces were 11 kinds, and soy sauce was used in 12 foods, shang loo tau soy sauce in 2, wine in 8, oyster sauce in 7, rice wine in 6. The classification of cooking units in all Chinese foods was performed and the cooking frequency was deep frying>pan frying>boiling>stir frying>steaming>roasting. The proper amount of kochujang (weight ratio) was decided by pre-test of the Chinese head cook and Chinese food added kochujang was assessed by a Chinese focus group. The overall preference of Chinese food added kochujang was assessed highly and was related to the kinds of sauces, and to the kinds of main ingredients. The foods which used soy sauce or shang loa tau soy sauce were preferred. Sweetness by using kochujang wasn't preferred in several foods. Saltiness and aftertaste by using kochujang didn't affect the food preference, and the intensity of color and pungency were evaluated as a moderate level. An increased amount of kochujang would be possible in several foods. However, the increase in the amount of kochujang for intensive color and pungency in Chinese foods was directly related to the increase of sweetness, which had been discussed as the main problem in lowering the preference. Therefore, the screening of various Chinese foods harmonized with kochujang and the determination of the proper mixing ratio with Chinese sauces are very important. The results of this study could be used as basic data for the promotion of kochujang consumption in the Chinese market.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.65-71
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• 1992

The objective of this study was to evaluate the effect of the Seoktanbyung, when the ingredients were changed in a variety aspects; the amount of sweetpersimon flour to rice flour, and the amont of water and several kinds of sweeteners as sugar, syrup and honey. The evaluation of these resul were as followings: 1. The standard recipes of Segktanbyung were that the ratio of 30% of sweetpersimon flour was added to ingredients for it. In case of group of sugar added, 30 g of sugar and 90 ml of water were added, in case of group of syrup added, 40 ml of syrup and 60 ml of water, and in cage of group of honey added, 40 ml of honey and 60 ml of water were added. 2. According to the sensory evaluation, the color, flavor, softness, overall quality of Seoktanbyung were the most excellent the ratio of sweetpersimon flour 30%. The grain was gradually coarsen accrording to incremont of sweetpersimon flour added, but chewiness was gradually diminished. The moistness increase according to increment of sweeteners, sweetness was felt heavily according to gradual increment of sweetpersimon flour and sweeteners. 3. According to Instron evaluation, the hardness, gumminess, adhesiveness and chewiness of Seoktanbyung were shown to significant differences, however, the cohesiveness and springiness of it were not shown to significant differences. 4. The evaluation of colors which were shown that as more sweetpersimon flour was added, lightness was diminished, and ${\Delta}E$ which represents total difference in colors was incresed. 5. The content of moisture in Seoktanbyung is such as; 42.96% in sugar added, 38.73% in syrup added, 37.43% in honey added.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.683-690
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• 2011

This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.399-406
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• 2001

This study was carried out to investigate the effects of addition ratio(0, 5, 10 and 20%) of various minor ingredients(prosomillet, glutinous barley, oat, wheat, yellow and black soybean, safflower seed, chocolate etc.) on mechanical and sensory characteristics of Sulgiduk. In mechanical evaluation, hardness, cohesiveness and gumminess were increased with increasing the content of prosomillet, glutinous barley, oat and wheat to be added, and did not show any relationship the content of them to be added on yellow and black soybean, safflower seed and chocolate. In sensory evaluation, quality characteristics of Sulgiduk added with prosomillet, oat, yellow and black soybean and chocolate with $5{\sim}10%$, respectively was better than those of Sulgiduk without the minor ingredients. Change of hardness on Sulgiduk added with oat, yellow soybean, black soybean and chocolate was lower than those of Sulgiduk without them during storage of room temperature.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.10
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• pp.1451-1457
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• 2016

A comparative study was performed to investigate the efficacy of KiFAY as a feed additive on performance parameters, thyroid, and pancreatic hormone levels in broilers. Ninety birds (Vencobb 400) were randomly divided into three groups viz., Control (no DL-methionine supplementation), Treatment1 (containing added DL-methionine) and Treatment 2 (containing KiFAY and without DL-methionine supplementation). The performance parameters (weekly body weight, body weight gain, feed intake, and feed consumption ratio) were recorded and calculated during the whole study of 4 weeks. Analyses of insulin and insulin-like growth factor (IGF 1), triiodothyronine (T3), thyroxine (T4) and thyroid stimulating hormone (TSH) were performed at the end of the study. The results show that birds on supplementation of KiFAY performed significantly (p<0.001) better than other treatments. The weekly body weight, body weight gain, feed in-take and feed consumption ratio improved in KiFAY treated birds. The study found an increase in insulin and IGF1 levels (p<0.001) in KiFAY compared with the other treatments. Serum T3, T4, and TSH levels in the Treatment 2 were higher than other treatments (p<0.001). The KiFAY supplementation was able to improve performance with associated responses at a hormonal level in broilers.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.27 no.11
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• pp.37-46
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• 2013

This paper proposes the boost type bidirectional zero current switching(ZCS) DC/DC converter of transformer series construction for electric vehicle operation using low voltage battery. This converter can high boost through the double voltage circuit and series construction of output part using two converters. This converter system has the advantages that bidirectional power transfer is excellent, size and making of transformer because of this converter keeps the transformation ratio to 1:1. Proposed DC/DC converter uses the ZCS method to decrease the switching loss. By replacing reactance ingredients of L-C resonance circuit for ZCS with leakage inductance ingredients of high frequency transformer and half-bridge capacitor it reduces system size and expense because of not add special reactor. It can confirm to output of high voltage to operate the electric vehicle with low voltage of input and operation of ZCS in all load region through the result of PSIM simulation and experiment.