• Journal of the Institute of Electronics Engineers of Korea TC
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• v.43 no.12 s.354
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• pp.24-30
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• 2006

This paper considers interference suppression and multipath mitigation in Global Navigation Satellite Systems (GNSSs). We propose an anti-jam GNSS receiver which suppresses interference and multipath by subspace projection method. The resulting interference suppressed and multipath mitigated signal is then process by a beamformer, whose weight vector maximizes the signal-to-noise ratio of the output signal. The enhanced performance is shown by refined cross correlation and beam pattern.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.235-243
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• 2009

This study was performed to find the optimum ratio of ingredients in the Chinese radish jam. The experiment was designed according to the RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar $45{\sim}70%$, pectin $0.5{\sim}2.0.%$, citric acid $0.2{\sim}0.5%$). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. By use of F-test, sweetness, color values (L, a, b), and firmness were expressed by a linear model, while the sensory characteristics (color, smell, taste, texture and overall acceptance) were by a quadratic model. In the numeric optimization, the optimal ingredient amounts were 53.7% sugar, 1.0% pectin, and 0.3% citric acid. And in the graphical optimization, 53.9% sugar, 1.0% pectin, and 0.3% citric acid; these data were equivalent to 0.6985 desirability, indicating that the values were almost equivalent to the numerical optimization points. The above results demonstrate the feasibility of Chinese radish jam, and therefore, the commercialization of a Chinese radish jam marketed as a functional food is deemed possible.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.44-49
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• 2007

The quality characteristics of strawberry jam containing different levels of sugar alcohols, such as xylitol, sorbitol and maltitol were compared with jam containing 35% of sugar only. Addition of 10-30% of xylitol did not influence pH and total acidity. The intensity of redness and amount of residual anthocyanin were increased according to increase of levels of xylitol, which showed a positive effect on color. However, the addition of more than 10% of xylitol resulted in negative changes in hardness and spreadmeter values. These and consumer preference results showed that the optimum amount of xylitol was less than 10%. Substituting sugar with 10% of xylitol and 25% of sorbitol, 10% of xylitol and 25% of maltitol or 10% of xylitol and 12.5% of sorbitol and maltitol did not change the pH, total acidity, hardness or spreadmeter value, but the redness and the amount of residual anthocyanin were still increased by these ratios. The most preferred ratio according to the sensory test was 10% of xylitol with 12.5% of sorbitol and maltitol each.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.227-232
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• 2012

Quality characteristics of tomato jam added with 15, 25, 35 and 50% fructo-oligosaccharide substituted for sucrose were evaluated. As the amount of fructo-oligosaccharide increased, the moisture content and total titratable acidity of tomato jam increased, whereas pH and spreadness decreased. In the results of color and texture analysis, lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) in addition to adhesiveness and resilience increased when fructo-oligosaccharide was added up to 50% of the total tomato weight. In the sensory evaluation, values of flavor, transparency, sweetness, and off-flavor decreased as fructo-oligosaccharide content increased, whereas tomato flavor, sourness and stickiness increased. Overall acceptance of tomato jam added with 25~35% fructo-oligosaccharide was the highest among all of the samples.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.279-286
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• 2004

The physicochemical and sensory qualities of pumpkin jams, in which sucrose was replaced with oligosaccharides, were investigated during storage at 20$^{\circ}C$. pumpkin jam was prepared with steamed grind pumpkin, mixed with either sucrose only(50％), corn syrup(COS, sucrose 30％＋COS 20％), fructooligosaccharide (FTO, sucrose 30％＋FTO 20％), isomaltooligo saccharide (IMO, sucrose 30％＋IMO 20％), or galactooligo-saccharide(GTO, sucrose 30％＋GTO 20％). The final sweetness of each pumpkin jam was 64$^{\circ}$ Brix. During 60days of storage there were no differences in acidity and pH among the treatments. Reducing sugar content was higher in the pumpkin jam containing COS compared to 次e others. During storage Lightness(Hunter L), redness(a value) and yellowness(b value) increased, of which L and b values were the highest in COS, and the a value were higher in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sucrose. Sensory evaluation results showed that the mean scores of over-all acceptability during storage did not significantly decrease until the 30th day of storage, compared to the freshly made jams. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot were comprised of the first principal component (99.44％) and the second principal component (0.54％).

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.319-323
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• 2010

This study was carried out to investigate proximate compositions, acidity, and soluble solids of various blueberries produced in Korea and to prepare jam with optimized overall palatability by a response surface methodology. Proximate compositions were 75~88% in moisture, 0.32~0.62% in crude protein, 0.12~0.39% in crude lipid, and 10.18~23.80% in carbohydrate. Acidity and soluble solids of blueberries showed 0.82~1.58% and $7~12^{\circ}Brix$, respectively. The effect of sucrose ($X_1$, 200~300 g), pectin ($X_2$, 0~10 g), and citric acid ($X_3$, 0~0.5 g) on overall palatability of blueberry jam were investigated at five levels using a central composite design. Overall palatability of blueberry jam showed maximum score in 200 g blueberry, 248 g sucrose, 4.8 g pectin, and 0.26 g citric acid.

• Journal of Korean Medical classics
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• v.24 no.6
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• pp.101-110
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• 2011

There are not a few cases in Oriental medicine where a different prescription should be given to some of the patients whose symptoms are similar to each other. In other words, there might happen a misdiagnosis due to an extremely delicate difference in symptoms of the same diseases, causing a patient's condition to get worse or to be even on the brink of death. In such a context, the records in "WooJam JabJeo(愚岑雜著)" are worthwhile to do in-depth research on. Jang-Taegyung described his first-hand experience in major medical treatment very vivaciously during his ages between 25 and 42. Particularly, most of the prescriptions recorded in this book include not only his empirical prescriptions on the patients who life was almost on the brink of death but it also so plentifully contained the process of overcoming the side effect caused by other clinics' misdiagnosis; thus, that this book is drawing attention in that it could be indispensable materials not only in the research on medical history but also for clinical treatment. Particularly, as regards two cases of insanity, this book mentions the reason for using totally different prescription on one case from the other case even though the two cases had a similar symptom, through which we can acquire somewhat concrete experience in curing scenes though indirectly during the period of the Joseon Dynasty. We were able to get the result from the analysis of the two cases of insanity as follows: 1. WooJam, in treating the two cases of insanity due to the severe exacerbation of yang energy, managed to treat the one case by inducing a bowel movement and the other case by inducing urination. Such a different treatment seems to be greatly attributable to the constitutional factor of the two patients. Such an Oriental-medicine-based method of diagnosis and prescription as WooJam's is rarely found in Western medicine-i.e., that's why more thorough research on Oriental medicine is deeply required. 2. In case of the second patient, the patient arrived at insanity due to another clinic's treatment on perspiration on the patient with severe mouth thirst. This medical story once again highlights the importance of a diagnosis in today's Oriental medicine and at the same time it's a good example showing how big the side effect caused by the abuse of medicinal herbs is. The second patient's body fluids ran dry and finally his yang energy got exacerbated all the more due to the treatment by perspiration.

• The Journal of Korean Medical History
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• v.25 no.1
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• pp.53-60
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• 2012

In recent times, a medical book called "WooJam JabJeo" has been published in complete Korean version. Not a few cases where the vivid appearance of the place for medical treatment are included intact in this medical book. This study is attempting to analyze one symptom of a disease by choosing it among the diseases our ancient sages treated in the light of the fact that there are only a few models which are applied to today's clinical treatment by our ancient sages appearance of medical service. This study believes that such an analysis of ancient medicine could be a part of the efforts to increase the applicable models to today's clinical treatment one by one. This paper is aimed at introducing and analyzing the three cases of Ganwul which are found in "WooJam JabJeo". It's because this study thinks that Ganwul is a symptom over which oriental medicine can not only establish dominance over western medicine it its diagnosis and prescription but Ganwul will also have high applicability to today's clinical treatment. Through this research, this study was able to perceive that the author. Jang, Tae-kyeong of "WooJam JabJeo" had vast knowledge of medical theories, especially in author's understanding diseases and composing prescription based on "Donguibogam". Up to the present time, domestic medical circles have understood the emergence of "Jejungshinpyeon(濟衆新編)"(1799) or "Bangyakhappyeon(方藥合編)"(1885) as an outlining work at most for overcoming such a limit of "DonguiBogam" superficially. However, by looking into Jang Tae-kyeong's understanding of "Dongui Bogam". this study was able to know the fact that the emergence of such medical books was possible because the medical knowledge included in "Dongui Bogam" was fully understood and digested in society of the Josen Dynasty. Conclusively, such a fact reminds us that it serves as a momentum to confirm once more that "Dongui Bogam" could be a good model for even today's clinical treatment.

• Food Science and Preservation
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• v.22 no.6
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• pp.817-822
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• 2015

This study investigated the physical, textural, and sensory properties of strawberry jam with different amounts (0%, 14%, and 21%) of added rice mash. The soluble solids, pH, and total acidity values of the samples were found to be in the range of $53.00{\sim}65.33^{\circ}Brix$, 4.11~4.20 and 0.66~0.80%, respectively. Soluble solids and total acidity decreased significantly as the amount of rice mash was increased. The L-value, a-value, and b-value increased on increasing the amount of rice mash (p<0.05). The glucose contents of the samples ranged from 3.86 g to 4.13 g. The fructose, sucrose, and maltose contents significantly decreased (p<0.05). The organic acid content was measured and it was found that, oxalic acid was not in the control sample (0% rice mash). As the rice mash content was increased, the succinic acid content also increased (p<0.05), but the citric acid content decreased significantly (p<0.05). In the sensory evaluation, strawberry jam with rice mash showed superior spreading property than that of the control sample. Strawberry jam with 0% rice mash had the highest color and taste score. For the overall acceptability, strawberry jams with 0% and, 14% of rice mash were preferable to that with 21%.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.365-369
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• 1994

In attempt to explain the effect of heat processing on the product quality in manufacturing strawberry jam, the heat stability of anthocyanin in strawberry by addition of some sweetners was studied, and the effect of sucrose by concentration and pH were also investigated. The heat stability of anthocyanin was maximum at pH 2.5 when maintaining at $87^{\circ}C$ for 60 minutes initially, but it was shifted to pH 3.0 after additional heating of 120 minutes. When the corn syrup, sucrose and glucose were used as a sweetner for manufacturing strawberry jam, the results showed that heat stability of anthocyanin in corn syrup was higher than that in sucrose and fructose, and the optimum concentration of sucrose for heat stability was 66 Brix%. The results also showed that anthocyanin content in strawberry jam significantly decreased logarithmically at $37^{\circ}C$, and spreadmeter value changed slightly at $37^{\circ}C$storage but it was not significant.