• Science of Emotion and Sensibility
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• v.20 no.4
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• pp.55-64
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• 2017

This study was performed to help the denim fabric planning which reflects the sensibility preference of university students. Objective characteristics, like color properties and mechanical properties, in 8 denim fabrics (5 cotton 100% fabrics and 3 cotton/polyurethane blended fabrics) were evaluated. And the color preference, subjective sensation and tactile preference of denim fabrics were investigated among the university students. The effect of color preference and tactile preference of denim fabrics on the purchase preference of denim slacks was also examined. Color preference of denim fabrics showed a significant difference according to the kind of denim fabrics. University students preferred purple blue denim fabrics that was measured low $-b^*$ value and low $C^*$ value among the color properties of denim fabrics. Among the mechanical properties of denim fabrics, surface property like MMD, MIU and SMD as well as shear property like 2HG5 were important elements affecting subjective sensation. While, tactile preferences showed a significant difference according to the fabrics. The tactile preferences of cotton/polyurethane blended denim fabrics was highly preferred, and that of heavy 100% cotton denim fabric was lowly preferred. And the subjective sensation affecting tactile preferences were in order of smoothness, softness, lightness. It is concluded that the color preference and tactile preference influenced upon the purchase preference of denim slacks, and color preference had a bigger effect upon the purchase preference.

• The Journal of Engineering Research
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• v.5 no.1
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• pp.17-35
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• 2004

Svg(Scalable Vector Graphics) is xml graphic standard recommended by E3C as a language based on xml to express two-dimension graphic. Svg can accommodate all Xml's patency and advantage of interoperability, and can used as various web applications being combined with other xml language. In addition, Svg can be applied to the fields of electronic commerce, geographical information, computer education and advertisement because it can produce high quality of dynamic from real-time data. SVG's application can be enhanced by linking with database. In this paper, we discuss how Svg can be utilized in theater reservation system, not just explaining svg's meaning or ability. Svg added graphic advantage in addition to xml's advantage. This means that svg retains not only graphic element but also xml's softness. It becomes easier to designate seats and add them. Current reservation system provided in general only information on time and price for a ticket, but the system using SVG in this paper provides additional information on position, price, cancellation and purchase availability of seat.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.341-346
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• 2014

This study was conducted to evaluate the effect of trehalose on the rheological properties of bread flour dough. Farinographic and viscographic properties, pH, total titratable acidity (TTA), and fermentation power were analyzed for flour dough rheology. Flour dough containing trehalose showed greater water absorption capacity and longer development time. However the stability, degree of softening, and farinograph quality number (FQN) were lower for the trehalose-containing flour dough, however, these factors decreased with increasing amounts of trehalose. Trehalose did not affect the beginning of gelatinization temperature and maximum viscosity temperature of flour. The maximum viscosity was the lowest with 6% trehalose, the end of final holding period, breakdown and setback values decreased with increasing amounts of trehalose. Flour dough with 4% trehalose had the lowest pH value for 120 min fermentation at $30^{\circ}C$, and the highest TTA value. Addition of 4% and 6% trehalose showed larger fermentation volume of dough than the control. The results suggested that trehalose positively affected the rheological properties of flour dough such as bread volume, softness, and staling delay.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.40-46
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• 1997

This study was conducted in order to determine the effect of preparing conditions(refrigerating and freezing of dough, dough size, frying temperature, kneading degree and ingredient amount) on the dehydration, absorbed oil content and sensory characteristics of Yackwa. There were no significant differences on the dehydration, absorbed oil content and sensory characteristics between the control Yackwa and those prepared by refrigerating and freezing of dough. In the dough size (large, medium, small), dehydration and absorbed oil content was increased as the size became smaller. It was shown that overall acceptability was high in medium size Yackwa. There were no significant differences on the dehydration of Yackwa under various frying temperature and kneading degree. On the other hand, absorbed oil content of Yackwa was decreased as the frying temperature became higher and kneading degree increased. Dehydration of Yackwa was increased as the amount of sesame oil, honey and sozu increased. There were no significant differences on the absorbed oil content of Yackwa as the amount of sesame oil increased. The absorbed oil content was increased as the amount of honey increased, whereas the absorbed oil content decreased as the amount of sozu increased. Shininess, softness, brittleness and oily taste was increased as the absorbed oil content increased in sensory evaluation of Yackwa prepared by different frying temperature, kneading degree and ingredients amount. It was shown that above preparing conditions affected the absorbed oil content and sensory characteristics of Yackwa.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.236-242
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• 2008

In this study, sponge cakes were prepared with 3, 6, 9, 12, and 15% red ginseng marc powder. The samples and a control were then compared in terms of quality characteristics, including batter viscosity and specific gravity, moisture content, water activity, volume index, weight, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of red ginseng marc powder in the formulation. The batter samples containing 0, 12, and 15% red ginseng marc powder had significantly higher viscosity than the other samples. Specific gravity of batter was not significantly different among the batter samples. The control group presented significantly higher moisture content as compared to the samples containing red ginseng marc powder samples. Water activity, volume index, and weight of all samples were not significantly different among the samples. In terms of crust color, lightness, redness, and yellowness of the crust samples decreased as the level of red ginseng marc powder content increased. For the crumb color, lightness and yellowness decreased, and redness increased, with increasing red ginseng marc powder content. Hardness, cohesiveness, gumminess, and springiness were not significantly different among the samples; however, the red ginseng marc powder samples had significantly higher chewiness than the control group. In the sensory evaluation, as the content of red ginseng marc powder increased, scores for color, flavor, softness, overall acceptability, moistness, and egg-flavor decreased, while scores for red ginseng taste, bitterness, astringency, and off-flavor incresed. Overall, the 3 and 6% red ginseng marc powder samples obtained fairly good sensory scores. In conclusion, the results indicate that adding $3{\sim}6%$ red ginseng marc powder to sponge cake is optimal, providing good physiological properties as well as reasonably high overall consumer acceptability.

• Journal of the Korean Applied Science and Technology
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• v.34 no.4
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• pp.1085-1093
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• 2017

Plasticizers are materials added to give softness and elasticity to plastics having rigid properties to give soft properties as products, and they are mainly added to high molecular materials to give flexibility to improve workability and to improve cold resistance, resistance to volatility and electrical properties. It is used for the purpose. Most plasticizers are inert liquids, similar in function to solvents but with high molecular weight and no volatility. In addition, when dissolved in petrochemical products, only the plasticizer is separated by the matrix effect with other compounds, and qualitative and quantitative analysis. In this study, qualitative and quantitative analysis of DOA and DOP, which are representative components of petrochemical products, were conducted using MD-GC/MS and developed an optimal plasticizer analysis method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1267-1272
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• 2006

Effects of Prunus mume byproduct (PLB), obtained after manufacture of Prunus mume liquer, on quality characteristics of bread were investigated. The pH of dough and bread decreased but titratable acidity increased by addition of 10% or 20% PLB. The volume of dough during fermentation and the baking loss of bread containing PLB were smaller than those of the dough and bread without PLB. The weight of bread increased but the volume decreased by addition of PLB. L (lightness) value increased and a (redness) value decreased in the surface of bread containing PLB. b (yellowness) value did not show difference between treatments. The internal color of bread containing PLB decreased in L and a value but increased in b value. The hardness and strength of bread decreased with 10% PLB but increased with 20% PLB compared to control. Cohesiveness and springiness of bread increased with 10% or 20% PLB, but did not show significant difference between concentrations. As results of sensory evaluation, taste and flavor of the bread containing 10% PLB increased significantly compared to control. The sensory quality of bread with 20% PLB decreased significantly. The strength, springiness, and hardness of bread with 20% PLB were higher than those of control. The taste, flavor, color, and overall acceptability of bread with 10% PLB were better than those of control. No molds were found in breads with 20% PLB and 20% PLB powder during storage for 1 week at room temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.118-127
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• 2015

In this study, chiffon cakes were prepared with wild grape powder. Different amounts of the wild grape powder were tested (3%, 6%, 9%, and 12%) to determine the optimal amount. Rice chiffon cake was evaluated for quality characteristics, antioxidant properties, and sensory evaluation. The specific gravity of control batter was 0.48 g/mL, and it decreased with increasing amounts of wild grape powder, whereas viscosity showed the reverse effect. The pH of batter and cake decreased with increasing amounts of wild grape powder. The moisture content significantly increased with increasing amounts of wild grape powder, and the water activity of cakes was not significantly different between samples from 0.905~0.908. For color, lightness and yellowness deceased with increasing amounts of wild grape powder, whereas redness showed the reverse effect. For texture, hardness, fracturability, gumminess, and chewiness significantly increased with increasing amounts of wild grape powder. Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity significantly increased with increasing amounts of wild grape powder. In the sensory evaluation, the control sample showed the highest scores for color, flavor, softness, and overall acceptability. Based on these results, wild grape powder could be considered as a functional material, and 6% wild grape powder is the optimum level for manufacture of rice chiffon cake.

• Korean Journal of Human Ecology
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• v.9 no.4
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• pp.75-81
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• 2006

In this study on the recipe for Yakgwa in Jeonbuk province, a survey of the ingredients, the quantity and the recipe for Yakgwa were conducted by an interview with the notable maker of it in 9 regions ; Jeonju, Imshil, Jangsu, Jeongup, Namwon(Samaemyeon & Dukgwamyeon), Wanju, Gochang, Iksan, away from each other. The hardness testing and the sensory evaluation of Yakgwa were carried out to compare with the control group and Jeonbuk Yakgwa. The results of this study are as follows ; 1. Common ingredients of Yakgwa examined in 9 regions were flour, sesame oil or soybean oil, honey or sugar, ginger juice, alcoholic drinks and etc. The quantity of oil (sesame or soybean) per kilogram of flour was as follows between one-half and one cup of oil, between one and three cups of honey or sugar, between one-half and one cup of ginger juice and between one-half and one cup of alcoholic drinks. Making of Yakgwa in Jeonju and Imshil area, knead flour with the liquid ingredients which are mixed together before. In other areas, after sifting the mixed flour with sesame oil, and then knead the remaining with the sifted. 2. The result of the hardness testing of Yakgwa was that it is higher in this order, Iksan, Imshil, the control group, Jeongup, Jeonju. With while the difference of syrup used in each of them, the result of hardness testing in the same order shows that the component of Yakgwa has more great effect on the hardness than a kind of syrup on which the result by using syrup before&after cooking. And in the sensory evaluation, the surface color of Iksan Yakgwa was the most bright of all, and the shininess was of Imshil and the control group, the cracked level, the softness, the sweet taste and the oily taste of Jeonju Yakgwa was better than other Also, the overall preference, though less meaningful, was same result.