• 한국염색가공학회지
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• 제25권1호
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• pp.56-64
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• 2013

In order to examine the availability of color developing for prepared persimmon extract powder dyes, purified and freeze-dried powder from immature persimmon fruit. The cotton fabrics dyed with 1% concentration of powder dyes. This study was conducted to examine into the color developing effects of the powder dye for the dyed cotton fabrics irradiated with xenon light. Powder dye is difficult to dissolve in water resulting in a colloidal and viscous solution. The problem of solubility in water was resolved by setting the dyeing conditions by wetting the dye with alcohol in advance and dissolving in warm water($50{\sim}60^{\circ}C$). Samples had no alkaline conversion in making process of powder dyes showed high color developing effect(${\Delta}E^*$, K/S). Samples showed decreased ${\Delta}E^*$, K/S with increased alkaline conversion in making process of powder dyes. Samples that had alkaline effects displayed easy early color developing to be advantageous in the process of natural pattern in art work.

• Journal of Ceramic Processing Research
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• 제19권6호
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• pp.479-482
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• 2018

Polystyrene superstructure films show faint rainbow color, and this low color saturation limits its wide application. In this paper, polystyrene superstructure films with single bright blue color were prepared by vertical deposition self-assembly method using polystyrene microspheres with average diameter of $310{\pm}10nm$ as raw material. Polystyrene superstructure films were modified by adding nano-carbon powder, and effect of the amount of nano-carbon powde on color performance was studied. The results showed that without addition of nano-carbon powder, the superstructure films showed a faint rainbow color, while with addition of nano-carbon power, the superstructure films exhibited a single bright blue under the same natural light source. Changing the amount of nano-carbon powder addition could adjust color saturation of the film. With increasing the amount of nano-carbon powder addition from 0.008 wt% to 0.01 wt%, color saturation of the superstructure film increased gradually. Further increasing the amount of nano-carbon powder addition to 0.011wt%, color saturation of the superstructure film didn't increase anymore and tended to get dark.

• 동아시아식생활학회지
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• 제20권1호
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• pp.95-102
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• 2010

This study was conducted to assess the effects of mugwort powder (3% and 5%) on sponge cake made with medium and cake flour. After preparing sponge cakes with mugwort powder, the water activity (Aw), softness and color of crumbs were tested and the sensory properties were evaluated. The water activity of the sponge cakes containing different quantities of mugwort powder did not differ greatly. The springiness and hardness of the sponge cakes with mugwort powder were all lower than that of the control. With regard to the color of the sponge cakes, the L values were reduced, but the a and b values were increased in response to the addition of mugwort powder, resulting in the sponge cake containing mugwort having a darker color. The micrographs of the sponge cakes with mugwort powder showed a slightly lower porosity than the control. In addition, the results of the sensory test showed that cakes containing mugwort powder had low scores. However, it is still possible to make the sponge cakes using mugwort powder and the sponge cakes prepared with flower containing 3% of mugwort powder had better evaluation than those prepared using other amounts of mugwort powder.

• 한국인쇄학회지
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• 제30권1호
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• pp.47-58
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• 2012

The inorganic powder EL lamp was made by screen printing technique with a phosphor ink and a dielectric ink. Value of color coordinates X and Y increased under the condition of supplying driving power to the inorganic powder EL lamp and changing voltage with constant frequency. When frequency was changed under the constant voltage, value of color coordinates X and Y were decreased with increasing frequency. However, level of change of color coordinates X was different from color coordinates Y. When voltage was increased under constant frequency, changing degree of color coordinates X and Y shows similarity. But under the constant voltage with changing frequency, color coordinates X and Y were differently changed that degree of change of color coordinates Y showed five times more than that of color coordinates X. As increasing thickness of phosphor ink and dielectric ink, level of voltage and frequency, color coordinates X and Y were slightly changed. According to the thickness of phosphor ink and dielectric ink, and level of voltage and frequency, color coordinate of color light was changed. Frequency was most important element influencing on the change of color coordinate.

• 한국조리학회지
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• 제20권4호
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• pp.127-143
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• 2014

본 연구에서는 기능성 물질이 함유된 유색보리와 유색보리 분말을 첨가한 식빵 반죽 및 식빵을 제조하여 이화학적, 관능적 특성을 첨가량을 달리하여 측정하였다. 유색보리 분말의 수분함량은 9.35%, 조단백은 9.37%, 조지방은 1.64%, 조회분은 2.96%로 나타났다. 수용성 식이섬유 함량은 3.21 g/100 g, 불용성 식이섬유 함량은 4.91 g/100 g, 총 식이섬유 함량은 8.12 g/100 g으로 나타났고, ${\beta}$-glucan 함량은 49.31 mg/g으로 나타났다. DPPH radical 소거능은 56.76%로 나타났고, 총 페놀 함량은 234.34 mg/100g으로 나타났다. 유색보리 분말을 첨가한 식빵 반죽의 farinograph 측정 결과 consistency, water absorption, development time, time breakdown은 첨가량이 증가할수록 감소하였고, tolerance index는 첨가량이 증가할수록 증가하였다. Alveogram 측정 결과 overpressure P값, extensibility L값, swelling index G값, deformation energy W값은 첨가량이 증가할수록 감소하였다. Amylograph 측정 결과 pasting temp. T값은 첨가량이 증가할수록 증가하였고, peak viscosity P값, hot past viscosity H값, breakdown P-H값은 첨가량이 증가할수록 감소하였다. 유색보리 분말을 첨가한 식빵의 굽기 손실률, 비용적은 첨가량이 증가할수록 감소하였다. 색도 L값, b값은 첨가량이 증가할수록 감소하였고, a값은 첨가량이 증가할수록 증가하였다. 유색보리 분말 첨가한 식빵의 texture 경도, 점착성은 첨가량이 증가할수록 증가하였고, 응집성, 탄력성, 씹힘성은 첨가량이 증가할수록 감소하였다. 기호도는 맛, 부드러움, 씹힘성은 10% 첨가군이 높게 나타났고, 전반적인 기호도도 10% 첨가군이 5.04로 가장 높게 나타났다.

• 한국식생활문화학회지
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• 제20권3호
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• pp.352-359
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• 2005

The red ginseng powder was added to Yackwa dough as ratio to 0%, 2%, 4%, 6% and 8%, respectively to know effect of red ginseng powder on Yackwa quality and preservation. The expansion, color, texture and preference characters were investigated at 0,2 and 4 weeks, respectively. The peroxide and acid value were also measured. The 4% addition increased greatly expansion rate. In color test, L value lowed at addition of red ginseng powder and at long storage period. the b value lowed as the addition was increased, but a value was not affected by the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder had a tendency to show low cohessivness, springness, gumminess while hardness increased. The springness, brittleness and cohessivness decreased while hardness increased at long storage period. In sensory test, surface color, bitterness and red ginseng flavor were recognized strong by addition of red ginseng powder but oily taste, crispness, softness and overall preference were weak. The surface color and red ginseng flavor were strong at long storage period but sweetness, softness and overall preference decreased, respectively. The peroxide value increased at long storage period and decreased after 6 week. The 2% and 4% addition showed lower peroxide value compared to other treatment. The acid value increased at early storage period, but did not change after 4 weeks.

• 한국식품저장유통학회지
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• 제17권1호
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• pp.9-15
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• 2010

로즈마리 분말의 최적 첨가량을 찾기 위하여 항산화 효과와 항균력이 있는 건강기능성의 생리활성 소재인 로즈마리 분말을 첨가하여 제조한 스폰지 케이크의 색도와 관능적 특성을 보았다. 스폰지 케이크에 로즈마리 분말의 첨가량은 0, 0.1, 0.3, 0.5 및 0.7%(w/w)로 하였고, $20^{\circC$에서 3일간 저장하면서 색도, 기호도와 강도 특성의 변화를 측정하였다. 로즈마리 분말의 첨가량이 증가할수록 명도(L값)와 황색도(b값)는 낮아졌으나 적색도(a값)는 증가하여 첨가량에 따라 스폰지 케이크의 색이 어두워지며 적갈색으로 변하는 것을 알 수 있었다. 기호도 특성 결과 로즈마리 분말의 첨가량이 증가함에 따라 색, 단맛, 외관에 대한 기호도는 감소하였으나, 기공성은 유의차가 없는 것으로 나타났다. 로즈마리 분말 0.1% 첨가구가 외관, crust와 crumb의 색, 향기, 단맛, 전반적인 기호도에서 유의적으로 높은 점수를 받아 선호하는 것으로 평가되었다. 강도 특성 결과 로즈마리 분말 0.7% 첨가구에서 색과 냄새의 강도가 가장 강하게 나타났으며, 첨가량이 증가할수록 단맛의 강도는 낮아졌다.

• 한국염색가공학회지
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• 제21권1호
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• pp.10-20
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• 2009

The objective of this study is to investigate the efficacy of leaf powder colorants as substitutes for traditional fresh juice extract dyeing. Three kinds of leaf powder colorants were prepared by freeze drying method with or without deep freezing as pre-treatment: one powder colorant from fresh leaf juice with deep freezing; two kinds of powder colorant from fresh leaves with and without deep freezing. Their dyeing properties and storage stabilities were studied and compared with the traditional fresh juice extract dyeing. The presence of indigo in the powder colorants was confirmed by UV/Visible absorption spectra. They showed absorption peak at 602nm which was same with indigo absorption peak. Dyeing was done at low temperature around 6$^{\circ}C$. All three powder colorants produced B colors on silk fabrics, showing similar color to the one dyed traditionally with fresh juice extract. The powder colorants from leaves gave higher color strength than the powder from leaf juice. The powder colorant prepared from leaves with deep freezing was the most stable for long term storage as its color and color strength were not changed after 360 days. So, this was used for further dyeing to study the effects of concentration and repeat dyeing on color strength and colorfastness. Fastnesses to dry cleaning and rubbing were fairly good above 4 rating. Further study is needed to improve light fastness. It was concluded that the leaf powder colorant with deep freezing could be used as a substitute for traditional juice extract dyeing at all seasons.

• 동아시아식생활학회지
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• 제22권3호
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• pp.357-364
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• 2012

Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

• 한국식품조리과학회지
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• 제24권4호
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• pp.412-418
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• 2008

In this study, Sulgidduk samples were prepared with substitutions of 1, 2, 3, and 4% tomato powder, along with a control, and were then analyzed for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of tomato powder in the formulation. According to the results, moisture content and water activity were not significantly different among the Sulgidduk samples. In terms of color, as the level of tomato powder content increased, lightness decreased, while the a-value (+redness/-greenness), and yellowness increased. For the textural characteristics, the samples showed significant differences for hardness, adhesiveness, and gumminess, while fracturability was not significantly different. In addition, the samples containing tomato powder presented significantly higher springiness, cohesiveness(except the 1% substitution level), chewiness, and resilience than the control group. In the sensory evaluation, the control group had significantly higher scores for color and flavor as compared to the tomato powder samples. Furthermore, flavor and overall acceptability decreased, while tomato flavor, sourness, and off-flavor increased with increasing tomato powder content. Sweetness and after-taste were not significantly different among the samples. In conclusion, the results indicate that substituting 2${\sim}$3% tomato powder in Sulgidduk is optimal for quality, and provides a product with reasonably high overall acceptability.