• Journal of Fashion Business
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• v.5 no.2
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• pp.67-72
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• 2001

Tencel fabric was treated with cellulase and softener. And then Mechanical properties were investigated. Basic characteristic values of clothing wearing were calculated. With the treatment of cellulase and softener treatment, WT, RT, LC, WC, RC of mechanical characteristics were increased, and G, 2HG, 2HG5, B, 2HB were decreased. B/W, $\sqrt[3]{B/W}$, $\sqrt{2HB/W}$, 2HB/B, W/T of Basic characteristic values of clothing wearing were decreased. WC/W, WC/T were increased, Therefore, drapability, crease resistance, pressing softness, air content were improved. In consideration of mechanical characteristics and basic characteristic values of clothing wearing depending on the softener, values of WT, WC/W, WC/T were bigger with the treatment of epoxy and snow softener than with the treatment of cation and blend softener. LC, WC, RC, B/W, $\sqrt[3]{B/W}$, $\sqrt{2HB/W}$, 2HB/B, W/T were bigger with the treatment of cation and blend softener than with the treatment of epoxy and snow softener. Thereofre, with the treatment of epoxy and snow softener, drapability, crease resistance, air content were improved. With the treatment of cation and blend softener, pressing softness were improved.

• Fibers and Polymers
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• v.7 no.2
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• pp.203-212
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• 2006

The purpose of this study was to examine the effects of the structural properties of plain knit fabrics on the subjective perception of textures, sensibilities, and preference among consumers. This study, then, aimed to provide useful information with respect to planning and designing knitted fabrics by predicting the subjective characteristics analyzed according to their structural properties. For this purpose, we employed statistical analysis tools, such as factor and regression analysis and an adaptive-network-based fuzzy inference system(ANFIS), thereby combining the merits of fuzzy and neural networks and presupposing a non-linear relationship. Through factor analysis, we also categorized the subjective textures into 'roughness', 'softness', 'bulkiness' and 'stretch-ability' with R2=70.32%: and categorized the sensibilities into 'Stable/Neat', 'Natural/Comfortable' and 'Feminine/Elegant' with R2=68.12%. We analyzed subjective textures, sensibilities, and preference with ANFIS, assuming non-linear relationships; consequently, we were able to generate three or four fuzzy rules using wool/rayon fiber content and loop length as input data. The textures of roughness and softness exhibited a linear relationship, but other subjective characteristics demonstrated a non-linear input-output relationship. Compared with linear regression analysis, the ANFIS exhibited had higher predictive power with respect to predicting subjective characteristics.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.25-29
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• 1993

This study was attempted to enhance taste and quality value of cooked rice by adding fat, vinegar, cellulose in cooking water. Cooked rice with five different levels of material in cooking water (100% water A: 10% vinegar B: 10% fat C: 10% fat and 10% vinegar D: 10% fat, 10% vinegar and 10% celloulose) was tested for rheology, fine structural changes, sensory evaluation, in vitro digestion. 1) Cooked rice by adding 10% fat rate was higher than A, B, D, E samples for softness, Jelly and increased in vitro digestion. 2) sensory evaluation conducted by tweenty university students a panelists showed that B, D sample were low value in flavour, texture and taste, but higher than A sample for softness, Jelly and in Vitro digestion. 3) E sample (l0% fat, 10%s vinegar, 10% cellulose) was more significant for taste, texture, and digestion than A sample. From these results, it was concluded that rice cooked with 10% of fat in cooking water was quite acceptable, in terms of practical food value consisting of palatability rheology and digestibility.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.360-370
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• 2005

The aim of this study was to fud the optimum addition mont of astringency persimmon paste to rice flour in the preparation of Gamsulgiduck (persimmon rice cake). The moisture content of Gamsulgiduck with added astringency persimmon paste was $42\~45\%$. With increasing addition of astringency persimmon paste, the L-value was decreased. The a- and b-values were the highest at the $15\%\;and\;10\%$ levels, respectively. In the mechanical evaluation of Gamsulgiduck the hardness was the lowest at the $20\%$ astringency persimmon paste-sulgiduck during storage. The adhesiveness and cohesiveness did not differ significantly with the addition of astringency persimmon paste for storage period. The springiness was the highest at the $0\%$ level except for 2days of storage. The gumminess was the lowest at the $20\%$ level and the brittleness was the highest at the $0\%$ level during storage. In the sensory evaluation of Gamsulgiduck the acceptance of the softness and chewiness characteristics was the best at the 15% level. Gamsulgiduck with the addition of $15\%$ of astringency persimmon paste to rice flour was found to be the best recipe in terms of the sensory qualities of softness, chewiness and overall acceptability.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.39-45
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• 2008

The aim of this study was to investigate the effects of adding different amounts (0, 4, 8, 12, 16%) of green laver powder to Sulgidduk, a traditional Korean rice cake product, in terms of textural properties and sensory characteristics. During storage, moisture content was reduced less in the green laver-added samples as compared to the control group. With increasing additions of green laver powder, L-values decreased, a-values increased significantly, and b-values decreased; however, no changes were observed in the control group. In the mechanical evaluations, hardness increased less during storage in the green laver added samples than in the control group. Adhesiveness did not differ significantly by the addition of green laver powder. Springiness, cohesiveness, gumminess, and chewiness showed significant differences, and increased or decreased repeatedly during storage. In the sensory evaluations, the 16% green laver group received the highest scores for color, flavor, and taste Moistness and softness were evaluated higher in the green laver groups as compared to the control group; however, moistness, softness, and elasticity did not differ significantly during storage.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.863-872
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• 2010

The overall effects of three different beers on white bread were examined in terms of mixograph, pH, fermentation rate, TPA, crumbScan, colorimeter, sensory evaluation, and the hardness of bread through different storage times (0, 1, 2, 3 days), and texture as measured by texture analyzer. According to mixograph, the control (CON), black beer stout (BOB) and Asahi beer (AOB) but not max beer (MOB) were found to be proper between 3 and 5 minutes of peak time. All samples for peak value were at the level of over 60%. AOB showed the highest specific volume, and was the lowest in hardness (i.e. highest in softness) by TPA and storage days. In sensory evaluation, the difference test showed that AOB had the best volume, springiness, moistness, and softness. Moreover, in an overall preference test AOB scored the highest points in texture, flavor, taste, and overall acceptance.

• Journal of the Korea Fashion and Costume Design Association
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• v.15 no.1
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• pp.21-30
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• 2013

The purpose of this study is to recognize the differences of visual evaluation by variations in silhouette of the wide pants. The stimuli are 9 samples: One control group, 3 variations of the width of hem line and 3 variations of the silhouette. The data has been obtained from 57 fashion college students. The data has been analyzed by Factor Analysis, Anova, Scheffe's Test. The results of the study are as follows: The visual evaluation by silhouette of wide pants are composed of 5 factors(i.e., physical characteristics, complexity, attractiveness, originality, and stiffness and softness). Among these factors, the physical characteristic is evaluated to be the most important factor. The straight pants were the most attractive and modern when the width of the hem line was 66cm (1st stage), while the pants were uncomfortable and unwearable when the width of the hem line was 98cm (3rd stage). The bell-bottom pants were evaluated to be the most attractive with the average width of the hem line. When the width of the hem line of the flare pants were too wide, it was uncomfortable and unwearable but had its unique originality. When the width of the hem line was narrow, the visual image changed as the pants' silhouette varied. However, when the width of the hem line was wide, the visual image did not change by silhouette.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.605-615
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• 2016

The objective of this study was to prepare acorn bread added with soymilk in order to improve its quality and develop the best possible recipe. The loaf volume, color, texture and sensory evaluation of acorn bread added with soymilk 10~40% were measured during the storage period. The L-value significantly decreased upon addition of 40% soymilk. A-value increased, but b-value decreased. During the storage period, the L- and a- values increased except 2 days at room temperature and 7 days in a freezer, whereas b-value decreased. For textural measurement, hardness, springiness, gumminess and brittleness increased significantly upon addition of soymilk. However cohesiveness decreased for 2 days of storage, whereas gumminess and brittleness for 1 day of storage at room temperature. Freezer storage for 1 day reduced cohesiveness, and gumminess for 4 and 7 days, respectively, and brittleness after all storage periods. The sensory evaluation showed that acorn bread added with soymilk 20% produced the best results in color and taste. The bitter aftertaste increased according to addition of soymilk with lower scores. Softness, chewiness and overall preference decreased significantly. Therefore, 10% soymilk addition got the best scores in aftertaste, softness, chewiness and overall acceptances.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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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.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.197-208
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• 2019

The aim of this study was to investigate the relation of sensory quality traits of cooked beef to fresh meat quality and histochemical characteristics, especially muscle bundle traits, in the longissimus thoracis muscle of Hanwoo steers. Cooking loss negatively correlated with softness, initial tenderness, chewiness, rate of breakdown (RB), and amount of perceptible residue (AR) after chewing (p<0.05), and drip loss showed negative correlation with RB and AR (p<0.05). All the attributes of tenderness exhibited negative correlation with the Warner-Bratzler shear force value (p<0.05). Marbling score and the intramuscular fat (IMF) content showed positive correlation with all the organoleptic characteristics, including tenderness attributes, juiciness, and flavor (p<0.05). Regarding histochemical characteristics, muscle fiber size did not have a significant correlation with all the sensory quality traits, although the area percentage of type I fiber was related with softness, initial tenderness, and chewiness (p<0.05). On the contrary, the characteristics of muscle bundle were related to all the sensory tenderness attributes (p<0.05), and the sensory tenderness increased with smaller muscle bundle size (p<0.05). These results suggest that the IMF content and bundle characteristics can be used as indicators for explaining the variations in sensory tenderness in well-marbled beef.