• Food Science and Preservation
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• v.2 no.1
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• pp.139-146
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• 1995

Soluble solids and total carbohydrates of Citrus miyakawa wase harvested middle of November 1993 Topyung-Dong, Seogwipo-si, and Cheju were 10.7 and 8.57%, and carbohydrate was consisted of about 1/2 sucrose, 1/4 glucose and 1/4 fructose, respectively. Acid content of citrus Juice was 1.04%, and citric acid was 74.27% of total organic acids. Fruit weight, peel thickness, soluble solids, pH, hardness and edible part ratio had a good correlation in linear function with increasing fruit size. Total carbohydrate, reducing sugar and vitamin C of citrus jam made on optimum conditions were 65.33%, 27.98%, and 51.40mg/100g , respectively. Microbial growth on the products were not recognized at 3$0^{\circ}C$ for a month. Compared with other related citrus jellying products, the test sample was excellent in appear ance, taste and total preference degree on sensory evaluation.

• Food Science and Preservation
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• v.23 no.2
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• pp.180-187
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• 2016

The objective of this study was to investigate the quality characteristics and antioxidant activities of aronia jam prepared with different content of mashed apple. To analyze the quality characteristics pH, texture, color, antioxidant activity, total polyphenol content, and sensory property were investigated. As aronia amounts decreased, the pH of aronia jam level increased from 3.97 to 4.40, while its total acidity decreased from 0.39 to 0.27. In color, the L-, a-, and b- values increased with decreases in aronia contents when compared with 100% aroma jam. Texture evaluation revealed that the hardness, springiness, gumminess, and chewiness of 100% aronia jam were markedly higher than those of the control and other samples (p<0.05). As the aronia content decreased, both the antioxidant activity and total polyphenol content significantly decreased (p<0.05) and the total anthocyanin content gradually decreased. In the sensory evaluation, the jams containing 50% and 70% aronia showed higher values than those of other samples in overall acceptability. Taken together, aronia jam with 30% apple could be the best in order to meet the taste and functional requirements for consumers.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.223-234
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• 2014

The present study relates to the development of a processed product for expansion of use of Tangor which is mostly eaten raw in winter. Furthermore, Tangor jam containing fructo oligosaccharide and isomalto oligosaccharide was prepared, and thus quality characteristics of the jam have been determined according to the sugar concentration by making a low-sugar jam by adding substitute sweeteners instead of sugar, because low-sugar products are recently preferred in the market. Furthermore, the general elements of flesh and rind of Tangor, DPPH free radical scavenging activity, chromaticity, sugar content, pH, acidity, and preference have been checked. As a result of the experiment, the chromaticity, luminosity (L), the sugar content, and pH were the lowest in the control group. In F1, F2, and F3, which gradually added fructo oligosaccharide, and I1, I2, and I3, which slowly added isomalto oligosaccharide, luminosity significantly increased with the addition of oligosaccharide. In contrast, as the amount of addition of oligosaccharide increases, red chromaticity (a), yellow chromaticity (b), and sugar content have significantly decreased. Lastly, in the preference test using a 9 point test scheme, F2 and I2 have been considered most appropriate when producing Tangor jam.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.725-731
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• 2013

This study investigates the quality of strawberry jam containing different quantities of strawberry. Strawberry jam was prepared by the addition of 70-30%(w/w) strawberry puree, Sweetness, pH, total acidity, color, anthocyanin and pectin content, texture, free sugar, and organic acid content of the samples were measured. Decrease in the quantity of the strawberry puree led to a decrease in the following: total acidity(significance value p<0.05), anthocyanin, pectin, total free sugar, frutose, glucose, sucrose, and, organic acid content, namely oxalic acid, citric acid, malic acid, succinic acid, and formic acid. A texture profile analysis showed reduction in the hardness, gumminess, and chewiness of the jam. At the same time, decrease in the puree quantity also led to an increase in the sweetness, pH, L-value, a-value and b-value(significance value p<0.05) of the jam. These results promote, the consumption of fruit that are high in fruit, low in sugar, and do not contain any chemical additives.

• Journal of Platform Technology
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• v.6 no.1
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• pp.17-23
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• 2018

Taxi's queue for entering into taxi stand makes traffic jam and congestion around taxi stand. If we make that taxi waits in another place around taxi stand, and can approach to taxi stand when it gets in its turn, these traffic jam and congestion around taxi stand can be reduced. In this paper, we propose entry sequence operating system for taxi stand to reduce traffic jam and congestion around taxi stand. In this system, taxi driver can request his sequence number, and the system issues sequence number to driver. When it is time to approach to taxi stand due to issued sequence number, the proposed system notifies to taxi driver via taxi terminal. Taxi getting the proposed service can wait in another place around taxi stand, and can approach to taxi stand after receiving notify for approaching. Therefore, the proposed system in this paper can reduce traffic jam and congestion around taxi stand because it can reduce or get rid of taxi's queue around taxi stand. We implement the taxi stand approach sequence management system proposed in this paper for taxi stand installed in Chungju-Si, Chungbuk. We use Google Cloud service and Android platform for implementing.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.660-666
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• 2015

Natural food colorant are widely used to satisfy consumer preferences. Anthocyanins are red, blue and purple natural pigments. Purple-fleshed sweet potato (PSP) contains large quantities of anthocyanins. The aims of this work were i) to investigate the influence of sugars on the purple color of PSP jam and ii) to optimize the ratio of ingredients for sensory characteristics of PSP jam. Korean PSP variety "Sinjami" was used for the preparation of jam. The jams were prepared with various sugar contents (0, 20, 30, 40 and 50% total weight) consisting of steamed purple-fleshed sweet potato, water, lemon juice and apple juice. With increasing sugar contents, lightness (L) and redness (a) of PSP jams decreased while yellowness (b) increased, indicating that anthocyanins were degraded and/or brown pigments were formed due to high sugar content under heat treatment. Hardness, springiness, chewiness and cohesiveness showed significant differences among PSP jams with various sugar contents. In sensory evaluation, addition of sugar significantly increased scores for color and texture as compared to control samples. The color, texture and preference results indicate an optimal sugar content of 40% total ingredient weight for PSP jam.

• Journal of Sericultural and Entomological Science
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• v.50 no.2
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• pp.82-86
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• 2012

We have developed processing methods improved cyanidin-3-glucoside(C3G) stability in mulberry fruit's jam. In the processing of mulberry jam, 3 minutes blanching using microwave inhibited the C3G destruction by maintaining the antioxidant capacity and inactivation of enzymes related to pigment's stability. Also citric acid increased C3G stability in the mulberry fruit's jam. As the adding sugar, sucrose was considered the more desirable sugar than oligosaccharide or xylitol. It showed high C3G content and antioxidant capacity compared to the two treatment groups. In conclusion, when processing mulberry fruit's jam, the addition of citric acid and the enzyme's inactivation treatment were considered effective treatment for the C3G stability and antioxidant ability.

• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.612-620
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• 2021

To increase the utilization of Centella asiatica (CA), enzymes such as cellulase and pectinase were added and the physicochemical properties of the treated CA were analyzed. In addition, apple-CA jam was prepared using the enzyme-treated CA, which had the best antioxidant properties, and the physicochemical and sensory qualities of the jam were measured. There was a high content of ascorbic acid, polyphenols, flavonoids, reducing sugar, amino acid, minerals and DPPH radical scavenging activity in the enzyme-treated group. The antioxidant component and activity in the jam prepared by adding enzyme-treated CA increased with an increase in the amount of enzyme-treated CA. In the soluble solids, the higher the amount of enzyme-treated CA, the higher the value, but there was no significant difference in pH. The sensory evaluation of the jam, in particular the taste, showed that the highest preference was observed when the enzyme-treated CA was added in the range of 5.0~6.7%, and the control group showed the lowest preference. There was no significant difference in flavor and spreadability among the treatment groups, however, the control group showed the highest color preference. In the overall acceptability, when 5.0% of enzyme-treated CA was added, the highest acceptability was shown.

• Science of Emotion and Sensibility
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• v.23 no.3
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• pp.11-18
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• 2020

This study aims to suggest the most stable color temperature that can relieve the anxiety of passengers in case of an elevator trapped accident. The experiment was conducted on 10 adult men in their 20s. The color temperature of the interior lighting of the elevator was adjusted to four stages (3,000 K; 6,000 K; 9,000 K; and 12,000 K). Electrocardiogram (ECG) was measured and analyzed to observe the reaction of the user's autonomic nervous system decline in 3,000 K; 6,000 K; 9,000 K compared with 12,000 K, where a statistically significant difference was recognized (p < 0.01). Among them, the activity of the sympathetic nervous system was the lowest under the condition of 3,000 K. Through this study, it was found that the color temperature of 3,000 K induced a sense of stability among passengers in the event of an elevator jam. If the results of this study are used, it seems that the stability of passengers will be secured in the event of an elevator jam.

• The Transactions of the Korea Information Processing Society
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• v.7 no.11
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• pp.3417-3426
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• 2000

Most of conventional mobile agent systems requre that the users or the programmer should give the mobile agenl its detail behavioral script for accomplishing the given task. And during its runtime, such mobile agents just behave acording to the fixed script given by its user. Therefore it is impossible that conventional mobile agents autonomously build their own plans and execute. There in considering their ultirnale goals and the dynamic world states. One way to overcome such limtations of conventional mobile agent systems is to develop an mielligent mobile agent system ombedding a reactive planner.In this paper, we design both a modelof agent inobility and a model of inter-agent commuication based upon the representative reactive planning agent architecture called JAM. An then we develop an intelligent mobile agent system with planing capability, IMAS, by implementing addtional basic actions for agent moves and inter-agent comunication within JAM according too the predevined models. Unlike conventional mobile agents, IMAS agents can be able to adapt, their behaviors to the dynamic changes of their anvironment as well as build their own plans autonomously. Thus IMAS aents can snow higher flexibility and robustness than the conventional ones.