• Korean Journal of Food Science and Technology
• /
• v.27 no.4
• /
• pp.439-444
• /
• 1995

Preparative conditions and characteristics of six-vegetable and fruit juice were studied for the effects of mixing ratio, heat treatment and addition of sugar, salt and organic acid. The vegetables and fruit used were carrot(Ct), cabbage(Cg), pear(Pr), cucumber(Cr), celery(Cy) and dongchimi(Di). From the sensory results of mixing ratio of three of binary mixtures of Cg-Pr(1:3):Ct-Di(1:4):Cr-Cy(3:1), two ratios of 5.0:2.5:2.5(V-6A) and 6.0:2.0:2.0(V-6B) were suggested optimal for six-vegetable and fruit juice. Addition of 2% sucrose and 0.3% NaCl improved the preference significantly. The pH 4.0 for V-6A and pH 3.5 for V-6B were more prefered when pH was adjusted by citric acid. Heating the juice at $100^{\circ}C$ for 100 minutes slightly decreased pH and increased the acidity. Total solids and viscosity were also decreased by heating. All of those changes were more significant in V-6B than V-6A, probably due to lower pH. Heating the juice resulted in a slight decrease in L value and an increase in a and b values. Heating at $100^{\circ}C$ caused an increase in moldy flavor and a decrease in fresh vegetable flavor while heating at $80^{\circ}C$ for 20 minutes changed them little.

• Korean journal of food and cookery science
• /
• v.31 no.5
• /
• pp.596-604
• /
• 2015

This study investigated changes in the chemical properties and antioxidant activity of dried shredded radish (Raphanus sativus L.). Shredded radishes with a thickness of either 3.5 mm or 7.0 mm were dried using hot air at $45^{\circ}C$ or were sun dried. The degree of browning for the 3.5 mm sun dried radish, the 7.0 mm sun dried radish, the 3.5 mm hot air dried radish and the 7.0 mm hot air dried radish was 0.12, 0.14, 0.04 and 0.04, respectively. The DPPH radical scavenging activity (EDA%) of the hot air dried radish had a higher value than the sun dried radish. In contrast, the ABTS values of the sun dried radishes were higher than the hot air dried radishes. The total polyphenol content of the 7.0 mm and 3.5 mm hot air dried radishes reached high values of 15.99 and 11.62 mg/g, respectively. The total polyphenol contents of the 7.0 mm and 3.5 mm sun dried radishes were 9.63 and 6.77 mg/g, respectively. In sensory evaluation of the stir-fry dried shredded radishes, the 7.0 mm hot air dried sample scored the highest in terms of smell, color, gloss and overall preference. In conclusion, hot air drying ($45^{\circ}C$) and a thickness of 7.0 mm were found to be the optimal conditions for dried shredded radish and stir-fried dried shredded radish products.

• Culinary science and hospitality research
• /
• v.16 no.1
• /
• pp.13-23
• /
• 2010

The principal objective of this study was to develop the optimal recipe for muffins prepared with replacement of sucrose with trehalose. The effects of trehalose on properties and staling of muffins during storage days(0, 1, 3, 5 days) were evaluated in terms of height, volume, weight, specific volume, baking loss rate, crumbscan, colorimeter, texture analyzer and sensory evaluation. Crust thickness of muffins containing trehalose evaluated with crumbscan decreased as the content of trehalose increased. Lightness(L value) of muffins with trehalose increased for the storage days, but muffins without trehalose decreased. yellowness(b value) increased significantly as the trehalose content increased. Hardness value of muffins was reduced by adding trehalose; however, the resilience value of muffins with trehalose increased significantly. Finally, the sensory evaluation revealed that muffins with 25% of trehalose showed the best result in texture, taste and overall preference.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.1
• /
• pp.63-72
• /
• 2016

Asparagus (Asparagus officinalis L.) is a vegetable that has been reported to have a variety of pharmacological effects such as antioxidant and antitumor effects. In order to examine the quality characteristics and antioxidant characteristics of asparagus, asparagus Sulgidduck was prepared with different ratios of freeze-dried asparagus powder (0%, 0.5%, 1%, 2%, 3%, and 4%, w/w). As asparagus powder content in Sulgidducks increased, moisture contents of Sulgidducks decreased significantly. The pH of Sulgidducks decreased with higher amounts of added asparagus powder. Furthermore, the pH of Sulgidduck containing 4% asparagus powder showed the lowest value of 5.98. As asparagus powder content of Sulgidducks increased, L-value (lightness) decreased while a-value (redness) and b-value (yellowness) increased. In texture analysis, hardness and chewiness of Sulgidducks with freeze-dried asparagus powder increased with higher asparagus powder. The cohesiveness of Sulgidducks containing 4% asparagus powder showed the lowest value of 65.72%. Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly with higher levels of asparagus powder content in Sulgidducks. In the sensory evaluation using a 7-point test, Sulgidduck containing 2% asparagus powder showed the highest sensory preference scores. Therefore, the results of this study suggest addition of 2% asparagus powder is the most appropriate ratio for making Sulgidduck with optimal quality characteristics.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.5
• /
• pp.822-828
• /
• 2008

Optimal Chinese-noodle product in the aspect of preference and quality that added functionality, the focus was put on developing the stable high value-added product in a farm household. Experimental results showed that the value for infrared water-content analysis of moisture was $85.74{\pm}0.12%$, crude protein was $1.31{\pm}0.01%$, the crude fat $3.91{\pm}0.08%$, the ash $1.83{\pm}0.01%$, carbohydrate $1.08{\pm}0.03%$, and crude fiber $6.12{\pm}0.10%$. For all experiments with Chinese noodles, the grape peels were frozen and dried, powdered, and filtered with a 150-mesh strainer. The grape-peel powder, was added to the composite flour in a proportion of 0%, 1%, 3%, 5%, and 7%. The color of the cooked noodle appeared brown, demonstrating that the L-value decreased as the amount of grape-peel powder increased. The value of a, which corresponds to the level of redness, increased and the cooked noodle appeared brown as the amount of grape-peel powder added increased. The yellowness of the cooked noodle tended to decrease as the value of b, which corresponds to the level of yellowness, gradually (p<0.05). In the texture analysis, hardness was highest in the 7% grape-peel powder group, while the 5% groups showed the highest springness values. The 1% groups showed the highest cohesivness while the 7% groups were the chewiest. The 7% groups had the lowest stickiness values (p<0.05). It terms of sensory quality, the overall surface color, texture and taste were perceived as superior for the 3% grape-peel powder-added groups and lowest for the 7% group (p<0.001). The 3% treatment showed the best overall quality.

• Food Science and Preservation
• /
• v.16 no.1
• /
• pp.17-22
• /
• 2009

This study analyzes consumers preferences and price sensitivity when buying domestic wine. Data were collected from the consumers (n=200) living in Daegu, Korea. Statistical analyses evaluated purchase, frequency, perceptual mapping, and price sensitivity measurement (PSMs) using SPSS software. Among three domestic wines, ice wine (Vin Coree) attracted most customer satisfaction. The second most popular wine was a white wine (Vin Coree) and the third was a red wine (Royal Campbell). The colors of the red and white wines were highly valued, and bottle design was reported to be the best feature of ice wine. Red wine needs to increase in price and to improve in quality because the price is lower than the point of marginal cheapness. White wine should be reduced in price because the price is higher than the optimal pricing point. The price of ice wine is equal to the point of marginal expensiveness; Thus, the price of ice wine should be reduced.

• Culinary science and hospitality research
• /
• v.17 no.5
• /
• pp.218-230
• /
• 2011

The purpose of this study was to increase the consumption of rice rich in dietary fiber, Goami, substituted for flour in making morning buns. Goami powder was prepared in different particle sizes by grinding 5 min. 10 min. 15 min. 20 min. To determine the optimal water quantity of Goami powder dough for morning buns, the hardness of the flour and the Goami powder dough was measured. The appropriate water quantity of Goami powder morning buns was set at 119 mL ~ 218 mL. GB4 had the highest fermentation rate after 60 mim. fermentation. The volume index of the flour morning buns was the highest. The flour morning buns and GB4 showed about the same hardness. The L-values of flour morning buns were higher than those of the Goami powder morning buns. In the sensory evaluation, the overall preference was the highest in the flour morning buns. Among the Goami powder morning buns, GB3 and GB4, grinded for 15 min., were the most preferred.

• The Journal of the Korea institute of electronic communication sciences
• /
• v.8 no.7
• /
• pp.1111-1120
• /
• 2013

Zizania latifola has used for folk medicine in Korea. It is effective in treating skin trouble and sensitivity skins. The purpose of this study was to develop high valuable types of bath preparation of Zizania latifolia. The natural materials were manufactured by the mixed ratio of Zizania latifolia. Product was manufactured by the mixed ratio of Zizania latifolia and 3 natural materials. Green tea was highest in sensory evaluation as similar with Zizania latifolia. optimum condition of mixed ratio was adaptive 50% Houttuynia cordata, 30% green tea with 20% Artemisia vularis. Product's sensory evaluation was showed best in mixing 40% and Zizania latifolia extract 60%. There were optimal condition for manufacturing of cleansing. Therefore, The development of a bath preparation used by Zizania latifolia is very useful for manufacturing cleansing. We suggest that it help for improve skin trouble and make healthy skin.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
• /
• 2006.06b
• /
• pp.301-307
• /
• 2006

As container traffic in the world increases rapidly, size if containership is become bigger and bigger. With these trends, many studies have. been done on such big ships by consultant, naval architects, port designers, ship operators, economists etc,. with different points of view and results. But previous studies were concentrated on hardware and theoretical side. Therefore the objective of this paper is to analyze response and intention of ship's user such as shipping companies and forwarding companies about prospects of mega-ship size, preference of Mega ship, problem and handling time of Mega ship.

• KSII Transactions on Internet and Information Systems (TIIS)
• /
• v.5 no.9
• /
• pp.1544-1572
• /
• 2011

Task placement and scheduling are traditionally studied in following aspects: resource utilization, application throughput, application execution latency and starvation, and recently, the studies are more on application scalability and application performance. A methodology for task placement and scheduling centered on tasks based on virtual machines is studied in this paper to improve the performances of systems and dynamic adaptability in applications development and deployment oriented parallel computing. For parallel applications with no real-time constraints, we describe a thought of feature model and make a formal description for four layers of task placement and scheduling. To place the tasks to different layers of virtual computing systems, we take the performances of four layers as the goal function in the model of task placement and scheduling. Furthermore, we take the personal preference, the application scalability for a designer in his (her) development and deployment, as the constraint of this model. The workflow of task placement and scheduling based on virtual machines has been discussed. Then, an algorithm TPVM is designed to work out the optimal scheme of the model, and an algorithm TEVM completes the execution of tasks in four layers. The experiments have been performed to validate the effectiveness of time estimated method and the feasibility and rationality of algorithms. It is seen from the experiments that our algorithms are better than other four algorithms in performance. The results show that the methodology presented in this paper has guiding significance to improve the efficiency of virtual computing systems.