• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.916-922
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• 2010

The quality characteristics and antioxidant activities were evaluated for jams containing fructooligosaccharide (FTO) and FTOS (sucrose 50%+FTO 50%) substituted for sucrose. The endpoint of jam preparation was determined to be sweetness of $64^{\circ}Brix$. Moisture contents differed among the treatments, whereas acidity did not. Reducing sugar content and viscosity were highest in the FTO (0.144%, 126,800 cP), and the lowest in control (0.074%, 101,600 cP). Lightness (L value), redness (a value), and yellowness (b value) values of the Hunter color system were highest in the FTO sample. Hardness and springiness of textural properties were the highest in the FTO sample as well. Antioxidant activities were the highest in the FTO sample with the lowest $IC_50$ values (42.3 mg/g for DPPH and 22.4 mg/g for hydroxyl radical scavenging activities). Total phenolic content was the highest in the FTO sample among all treatments. The overall acceptance score of black garlic jam containing FTO was the highest. Based on these results, it is suggested that FTO was appropriate for achieving good qualities such as antioxidative activity in black garlic jam.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.197-201
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• 2006

Long-term storage technology was developed to extend shelf-life of citron (Citrus junos). Changes in quality characteristics of blanched and frozen citron peels (type A, without blanching for control; type B, blanched at $95^{\circ}C$ for 2 min; type C, blanched at $95^{\circ}C$ for 2 min, sugar added; type D, blanched at $95^{\circ}C$ for 5 min) during frozen storage were evaluated. Citron jam was prepared using frozen citron sample B, which showed the highest quality characteristics during storage, and high quality characteristics, such as yield and overall acceptability, were obtained when using 40% frozen citron, 41% sugar, 18.56% glutinous starch syrup, 0.39% pectin, and 0.05% citric acid. During storage of both blanched and frozen citron peels and citron jam made of frozen citron peel, changes in characteristics such as pH, total acids, soluble solids, and browning, were lower than those of control. Sensory evaluation for sourness, sweetness, and overall acceptability of citron jam made with frozen citron peel during storage showed higher values than those of control.

• 대한생식의학회:학술대회논문집
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• 2004.11a
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• pp.55-56
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• 2004

• 대한생식의학회:학술대회논문집
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• 2005.06a
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• pp.123-124
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• 2005

• 대한생식의학회:학술대회논문집
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• 2005.06a
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• pp.136.2-137
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• 2005

• Korean Journal of Child Studies
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• v.22 no.2
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• pp.195-203
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• 2001

This study examined parental perceptions and use of traditional play songs for infants by parent's age and gender. The 464 subjects living in Daejeon City provided data via questionnaires and recorded tapes. Of 13 play songs for infants, parents were really acquainted only with Jjak-jjak-kkung, Do-ri Do-ri, Gon-ji Gon-ji, and Jam-jam. However, most parents thought traditional play songs are important for the education of the whole child. Mothers and parents in their thirties and forties considered traditional play songs to be more important than did fathers and parents in their twenties. Though infants liked traditional play songs, most parents didn't use them with their infants because parents knew few traditional play songs and they had little time to play with their infants. Lack of time was a more serious problem for fathers than for mothers.

• Proceedings of the KIEE Conference
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• 2015.07a
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• pp.705-706
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• 2015

본 논문은 선풍기 모터의 회전을 정상, Jam상태(정격속도의 20%이내), 구속상태로 구분하여 주권선에서의 온도특성 및 전류를 분석하여 전기화재 위험성을 제시하는 것을 목적으로 하고 있다. 온도의 경우 정상상태 $61^{\circ}C$, Jam상태 $113^{\circ}C$, 구속상태 $133^{\circ}C$로 측정되었다. 선풍기의 경우 대부분의 전기배선이 모터의 고정자 철심에 부착되어 있으며 전선의 허용온도가 $60^{\circ}C$인 점을 감안했을 때 절연열화가 가속될 수 있다. 전류의 경우 정상상태와 구속상태의 차이가 35mA로 가장 높게 났다.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.348-355
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• 1997

As a trial to expand the use of oligosaccharide, tomato jams were made with various kinds and addition rate levels of oligosaccharide and their quality characteristics were evaluated by instrumental analyses and sensory evaluation. As the addition rate of oligosaccharides increased, 1. the sweetness of tomato jams decreased compared to those of control containing sugar, 2. the lightness and yellowness were increased, however, the redness was decreased, 3. the hardness and adhesiveness of tomato jams containing liquid type oligosacchairdes were lower and those of powder type were higher than control. The springiness of the samples containing oligosaccharide was lower than that of control, however, there was no significant difference in cohesiveness. In sensory evaluation, tomato jams containing oligosaccharides were generally similar or better than control. Color, viscosity, flavor and overall acceptability of the samples containing powder type oligosaccharide were higher than those of liquid type. Tomato jams containing 15% powder type oligosaccharide and 35% sugar showed the highest overall acceptability.

• International Journal of Computer Science & Network Security
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• v.21 no.12
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• pp.257-263
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• 2021

Though many have studied choosing one of the alternative ways to reach a destination, the factors such as average road speed, distance, and number of traffic signals, traffic congestion, safety, and services still presents an indisputable challenge. This paper proposes two approaches: Appropriate membership function and ambiguous rule-based approach. It aims to tackle the route choice problem faced by almost all drivers in any city. It indirectly helps in tackling the problem of traffic congestion. The proposed approach considers the preference of each driver which is determined in a flexible way like a human and stored in the driver profile. These preferences relate to the criteria for evaluating each candidate route, considering the average speed, distance, safety, and services available. An illustrative case study demonstrates the added value of the proposed approach compared to some other approaches.

• Proceedings of the Korean Society of Developmental Biology Conference
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• 2005.07a
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• pp.57-57
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• 2005