• The Korean Journal of Food And Nutrition
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• v.32 no.3
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• pp.259-266
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• 2019

The objective of this study was to investigate quality characteristics of sourdough bread with fermented Zante currants juice. The sweetness of fermented Zante currants starter increased while its pH value decreased as time passed. The pH values were negatively correlated to the added amount of starter with the lowest pH being recorded at 70% addition. Similarly, bread's moisture was inversely correlated to the added amount of starter with the highest moisture content being recorded at 10% addition. For bread's height, excluding the control, 70% addition turned out to be the highest, and the height decreased as the added amount increased. The oven-spring was similar between the control and 70% addition. For the volume, except the control, 70% addition turned out to be the largest. The larger the specific volume was, the higher the volume of bread got. The brightness, redness, and yellowness were decreased as the added amount was increased. For the texture, the control had the highest elasticity and cohesiveness, and they increased as the added amount of starter increased. The hardness had a negative correlation with the added amount, and 70% addition yielded the same result as the control. The adhesiveness appeared only in 10% addition.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1268-1278
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• 2017

This study examined the characteristics of Sulgidduk with different amounts of apios powder (0, 10, 20, 30, and 40%). The moisture content of Sulgidduk significantly increased with the addition of apios powder. Also, the pH values of Sulgidduk significantly decreased with the addition of apios powder. The addition of apios powder in the Sulgidduk decreased the lightness (L) in Hunter's color value, but increased the redness (a) and yellowness (b). By increasing the quantity of apios powder, the hardness, gumminess, and chewiness of Sulgidduk decreased and its springiness increased. The addition of apios powder in the Sulgidduk increased the total polyphenol content and DPPH-radical-scavenging activity. In the sensory evaluation, the addition of 20, 30% apios powder had the best score in taste and overall preference. This study suggests that apios powder is an excellent ingredient for improving the sensory preference and functionality of Sulgidduk. The study also shows that it was the addition of 30% apios powder can be used to make functional Sulgidduk.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.882-889
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• 2006

The quality characteristics were measured, using sensory evaluation and mechanical characteristics, for the addition of different percentages of apricot juice(0%, 5%, 10%, 15%, 20%) to rice flour, in order to promote the use of and liking for the traditional Korean rice cakes. The pH was decreased with apricot juice addition, while acid was increased. The moisture contents were 36.2${\sim}$45.0% . The L-value was decreased with increasing apricot juice addition, while a- and b-values were increased. In mechanical texture characteristics, hardness, gumminess and brittleness were the highest at the 10% apricot juice level(p<.001). Springiness was also the highest at 10% level but the difference was not significant. In the sensory evaluation, the color, flavor, sourness, hardness and chewiness were increased with apricot juice addition. Apricot sulgidduk made with the addition of 10% apricot juice to rice flour was found to be the best recipe in terms of acceptability, flavor quality, taste quality, and overall quality and there was a significant difference between the samples. The springiness was negatively correlated with the cohesiveness, springiness, gumminess and brittleness while moistness was positively correlated with moisture, hardness, cohesiveness, springiness, gumminess and brittleness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.838-843
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• 1997

The effects of the addition of apricot juice on Haengbyung qualities were evaluated. The reducing sugar contents, degree of gelatinization, moisture contents, color L value and b value of Haengbyung were decreased but the color a value and hardness were increased during the storage. The reducing sugar contents and gelatinization of Haengbyung with the raw apricot juice was decreased less than those with the steamed apricot juice during the storage. the moisture contents of Haengbyung were decreased less than Baeksulgi. Color b value of Haengbyung with the raw apricot juice was decreased less than that with the steamed apricot juice. The consistence, moistness, texture and overall quality of Haengbyung were generally more favorable than Baeksulgi based upon the sensory evaluation during the storage. Throughout the storage, consistence, moistness and texture of Haengbyung with the rqw apricot juice were generally more favorable than those with the steamed apricot juice. With respect to overall quality, Haengbyung with the addition of 15% apricot juice of rice flour weight was generally the most favorable during the storage.

• Journal of Biosystems Engineering
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• v.3 no.2
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• pp.62-68
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• 1978

Equilibrium moisture content of rough rice is an important factor because it has a close relationship to storage and drying problems. Determination of the EMC for 10 different varieties of rough rice were made in atmospheres of various constant humidities at three different constant temperatures. In addition , some physical properties were also measured for two different levels of moisture content of the samples. The results may be summarized as follows ; 1. Several physical properties of ten different varieties of rough were measured. Significant difference of the properties was appeared between the varieties in which the difference was pronounced in the dimensions of the varieties. Also, all the dimensions were increased as the moisture content of the rough rice was increased from 14 % to 16%. 2. Significant difference of the equilibrium moisture content was also appeared between some of the varieties in which the equilibrium moisture content of Josaengtongil and Minehikari was 24.26% while that of the others was in the range between 18 to 19% at the conditions of relative humidity of 84% and temperature of 47℃ , respectively. Similar pattern was also observed in other conditions. 3. The values of the constant of Henderson's equation were calculated from the data obtained but they are believed to be useful until more precise and complete data are obtained. There was a good agreement between the calculated and experimental results.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.247-254
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• 1983

In previous paper (Lee and Kim, 1983) the effect of moisture level and frequency on dielectric properties of sardine starch paste was mentioned. The effect of temperature and starch content of the paste upon dielectric permittivity and activation energy was discussed in this report. Addition of starch affected on dielectric property. Increases of starch in the mixtures resulted in higher complex permittivity and lower critical moisture content (hc) as shown in the mixtures with $20\%$ and $50\%$ starch which were ${\varepsilon}^{\ast}=2.97+j0.36,\;hc=8.0\%;\;{\varepsilon}^{\ast}=3.54+j0.44,\;hc=7.8\%$, respectively while being ${\varepsilon}^{\ast}=2.73+j0.29,\;hc=8.4\%$ for the plain ground sardine meat. When temperature was raised the complex permittivity tended to increase at above the critical moisture content in all cases. The activation energies for plain ground meat and $30\%$ starch added mixture at below the critical moisture of $8.4\%$ were 15.44 kcal/mol and 13.86 kcal/mol while those at the moisture of $12.2\%$ were 10.27 kcal/mol and 9.31 kcal/mol, respectively.

• Fashion & Textile Research Journal
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• v.23 no.1
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• pp.129-141
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• 2021

This study investigated fabrics, washing and cares, design, pattern, subsidiary materials, and sewing methods with a focus on the functional outers using moisture-permeable waterproof fabric as a shell; in addition, each element was analyzed for differences depending on fabric type. The characteristics of 34 outers were investigated through labels, online product introductions, visual inspection, observations from two experts with more than 30 years experience and wear tests. Moisture-permeable waterproof fabrics used for the outer were classified into two types; in addition, the shell of the high-density fabric and the 2 & 3-layer fabrics had different characteristics. Various fabrics, detailed designs, and three-dimensional patterns suitable for each part of the human body were used to improve functionality. In addition, various subsidiary materials and sewing methods were used to form an organic relationship. The same washing and cares, patterns and subsidiary materials were used regardless of fabric type; however, the fabric type influenced the detailed design and sewing. The outers with high-density fabric had a loose fit, short placket, e-banded cuffs, lock-stitch, and lock-stitch+binding. However, the outer with 2 & 3 layer fabric had a slim fit, hood width adjustment, zippered pockets, cuffs with tab, seamless adhesive sewing such as laminating, lock-stitch+ seam-sealing, and welding.

• Journal of Wetlands Research
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• v.19 no.1
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• pp.52-62
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• 2017

In this study, land surface model was used to simulate the soil moisture of South and North Korea for the past 30 years, and the difference in their variation was analyzed. In addition, satellite observed soil moisture data provided by Soil Moisture CCI was analyzed to evaluate the simulation results of VIC model. For the comparison between the simulated and observed data, the CSEOF analysis was applied to indirectly assess the performance of the VIC model rather than simply comparing soil moisture values. The results of this study are summarized as follows. First, the annual variability of soil moisture showed a similar tendency in both South and North Korea, but it was found that the soil moisture in South Korea was as high as 1%, up to 7%, higher than the soil moisture in North Korea. Secondly, the soil moisture in spring between April to June is similar in South and North Korea, whereas the soil moisture after the rainy season is up to 40% in South Korea, but remains at maximum 32% in North Korea. Third, the overall simulated soil moisture is about 4% smaller than the satellite observed soil moisture, but the degree of increase over the past 30 years is similar to that of satellite observed soil moisture. Finally, a comparison of the CSEOF from the satellite observed soil moisture and the VIC model derived soil moisture showed that the soil moisture from April to June shows a much different pattern from each other. However, in July and October, there was a slight similarity, and it was confirmed that August and September has quite similar patterns.

• Journal of Forest and Environmental Science
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• v.27 no.2
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• pp.119-125
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• 2011

Heating value is the one of most important factor in energy use of the woods. This study was investigated for determining the heating value according to the moisture content level(%) of major broad-leaved tree in Korea. Heating value was decreased rapidly regardless the kinds of species (Liriodendron tulipifera, Alnus japonica, and Quercus mongolica) and parts of woods (wood part, and bark) as the moisture content (MC) was increased. In addition, bark had higher heating value than wood part. Liriodendron tulipifera showed the highest heating value among the other two species.

• Journal of The Korean Society of Integrative Medicine
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• v.10 no.3
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• pp.27-36
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• 2022

Purpose : This study was aimed to analyze the effects of cosmetics containing Persicaria perfoliata water extract (PPWE) on the skin moisturizing and improvement of skin condition in clinical trials. Methods : Clinical trial was conducted for five weeks after IRB approval at Dong-Eui University. Out of a total of 64 people, 15 people each were assigned to four groups as follows; control group A, B, C and the experimental group A that using cosmetic containing PPWE. Skin condition was measured two times, before and after clinical trial, by a professional skin analyzer, SDM (skin diagnosis system). Moisture and oil value of participants was analyzed twice, each morning and evening, using a portable device on their cheeks. In addition, the survey was investigated subjective satisfaction on change in skin condition and the satisfaction on the use of cosmetics. Result : The experimental group exhibited subjectively significant changes before and after clinical trials on skin its dryness (p=.039), blush (p=.017), and redness (p<.001). In addition, subjective evaluation was also the highest satisfaction in aspects of number of application (p=.003), amount of application (p=.002), moisture maintenance, and skin scratching frequency. The satisfaction on the use of cosmetics was the highest in the intention to repurchase (p=.045), recommendation willingness to others (p=.020), and intention to use various products (p=.001). Skin moisture of the clinical trial participants using the SDM, moisture level and elasticity of the experimental group increased by 12.94 and 10.28. Moisture level, which was measured by a portable device, was the most potently increased in the experimental group. Conclusion : Consequently, PPWE containg cosmetics exhibited the effects of moisturization and attenuated skin dryness in clinical trials, which might be utilized as a fundamental data to develop numerous lines of cosmetics.