• 동아시아식생활학회지
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• 제23권2호
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• pp.234-240
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• 2013

This study investigated the quality characteristics of gruel supplemented with purple sweet potato. The gruel was prepared with rice powder, salt, and various amounts of purple sweet potato (0, 2, 4, 6, 8%). Increasing the content of purple sweet potato decreased the pH and viscosity of the gruel, whereas sugar content and spreadability gradually increased. In addition, the content of purple sweet potato increased, the lightness (L) significantly decreased, while redness (a) and yellowness (b) increased. The results of the sensory evaluation show that overall-acceptability was highest for the gruel containing 6% purple sweet potato. In conclusion, the results shows that the gruel with 6% purple sweet potato is the best. This study indicates that it is possible to enhance the quality and acceptability of gruel by adding purple sweet potato powder.

• 한국식생활문화학회지
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• 제24권4호
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• pp.419-425
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• 2009

This study examined the effects of added amounts of shrimp powder on the physical and sensory properties of Jook for elderly foodservice operation. According to the amylograph data, the composite shrimp flour-wheat flour samples increased the gelatinization temperature, with increasing shrimp-flour content; moreover, initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. As the level of shrimp powder in samples increased, L-values decreased, and a-values and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of shrimp powder increased. Sensory characteristics, such as nutty taste, color, viscosity, and overall preference increased significantly with the addition of shrimp powder. In conclusion, to enhance the quality of Jook, a 3% addition of shrimp powder would be the most beneficial.

• 대한용접접합학회:학술대회논문집
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• 대한용접접합학회 1998년도 특별강연 및 춘계학술발표 개요집
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• pp.157-158
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• 1998

• 보존과학회지
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• 제33권6호
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• pp.497-506
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• 2017

고문헌에 기록된 산지 정보를 바탕으로 현지조사를 실시하고, 조사결과를 바탕으로 강원도, 경상도 지역 등에서 총 6개의 시료를 확보하였다. 확보된 시료를 대상으로 수비를 통해 백토안료를 제조하고, 물성 및 기능성 평가를 실시하였다. 백토안료의 주요 구성광물을 분석한 결과, YBW, HBW, MCW는 석영, 장석 등으로 이루어져 있으며, SGW, HOW, HGW는 카올리나이트, 일라이트 등의 점토광물이 주 구성광물을 이루는 것으로 확인되었다. 백토안료 HGW는 색도에서 가장 높은 92.9의 $L^*$값을 보였고, HOW와 HGW는 각각 94.1%, 89.6%의 높은 은폐율을 나타냈으며, 270.3 mm와 223.3 mm의 우수한 발림성을 갖는 것으로 확인되었다. 전체적으로 카올리나이트, 일라이트 등이 주요 구성광물을 이루는 HGW, HOW, SGW의 경우, 색도, 은폐력, 발림성 등에서 우수한 특성을 보였으며, 단청용 백색안료로서 활용가능성이 높은 것으로 판단된다.

• Journal of Welding and Joining
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• 제25권5호
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• pp.58-63
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• 2007

The relationship between GMA welding conditions and the bead shape of overlay weld was studied by using ${\Phi}1.6mm$ hypo-eutectic metal-cored wire designed for hardfacing against the severe metal-to-metal wear. As the welding voltage increased, the dilution also increased but the sudden drop of dilution was observed at $30{\sim}33V$. It was considered to be due to the decrease of penetration resulting from the change of transfer mode, from short circuit to spray. It was also found that the behavior of penetration with welding current was dependant on the transfer mode. The short circuit mode exerted the penetration to decrease while the spray mode did it to increase with increase of welding current. The former was considered to be responsible for the remarkable decrease in dilution at low welding voltage region. The change of transfer mode also had an effect on the behavior of bead width with welding current but it did not on the bead spreadability defined as W/H ratio. It was considered that the optimal welding conditions for multi-pass overlay welding could be obtained from the bead spreadability suitable for bead lapping and the dilution as low as possible in the spray transfer mode.

• 한국식품조리과학회지
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• 제32권2호
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• pp.178-187
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• 2016

Purpose: This study investigated the quality characteristics of Jeungpyun prepared with brown rice and sea tangle powder. Methods: The pH, volume, and spreadability of the dough and moisture content, color, texture and sensory evaluation of the Jeungpyun were performed. Results: The results showed that the pH of the dough decreased in all sample groups with the lapse of fermentation time, and ultimately revealed a pH ranging from 4.55-4.65. The spreadability of the dough significantly decreased as the substitute amount of the brown rice flour increased; the sample group with 1% sea tangle powder showed a significantly larger spreadability than the sample group with 2% sea tangle powder (p<0.05). The moisture content in the Jeungpyun showed a significantly lower result as the substitute amount of brown rice flour increased (p<0.05). Lightness (L) was reduced as the substitute amount of brown rice flour increased, and redness (a) and yellowness (b) also appeared to increase. As a result of measuring the texture, the 50% sample group with a high substitute rate of brown rice flour was observed to have high characteristics of hardness, gumminess and chewiness, and was low in cohesiveness. The result of the acceptance test showed that the sample group that substituted 25% brown rice flour and added 1% sea tangle powder was evaluated to have a significantly higher acceptance than the sample group that added 2% sea tangle powder in terms of color, texture and overall acceptance. Conclusion: The result of the acceptance test showed that the sample group that substituted 25% of brown rice flour and added 1% of sea tangle powder showed higher tendency in all acceptance attributes than the sample group that did not substitute the brown rice flour to show the possibility of developing the Jeungpyun with brown rice.

• 동아시아식생활학회지
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• 제21권6호
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• pp.905-910
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• 2011

Cookies were prepared using different fat: butter, margarine, and shortening. Density, specific gravity of the dough, moisture content, spreadability, color, texture, and sensory evaluation for each cookies were conducted. Density, specific gravity and moisture content of each cookies showed the highest value with butter dough, and the lowest value with shortening dough. Spreadability of the cookie with margarine was the highest, and the cookie with butter and shortening resulted lower than that. The chromaticity 'L' and 'b' with butter cookie appeared the highest value, and margarine cookie and shortening cookie were followed that result. But chromaticity 'a' of butter cookie showed the lowest result while margarine cookie, and shortening cookie showed the highest value. Overall sensory evaluation showed high preference for butter cookie, beside margarine cookie and shortening cookie showed lower preference. Butter cookie was preferred in hardness, brittleness, color and chewiness, over margarine or shortening cookie. Flavor and sweetness with margarine cookie was preferred rather than butter cookie and shortening cookie. Softness and fatty taste of shortening cookie showed the highest result, beside margarine cookie and butter cookie showed lower result.

• 한국지반공학회지:지반
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• 제3권1호
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• pp.53-64
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• 1987

도로포장의 구조평가 및 유지관리를 위하여 매우 효율적인 장비로 알려진 Dynaflect의 이용이 날 로 증가하고 있어, 이에 대한 연구가 절실하다. 따라서 본 연구에서는 도로포장에 사용되는 재료의 탄성계수에 따른 해석모질을 설정하고, 이를 다층토 이론에 근거한 콤퓨터 프로그램을 통하여 Dyn select의 처짐곡선을 산출함으로써 표층 두께와 탄성계수에 따른 분산도의 특성을 연구하였다.

• 한국수산과학회지
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• 제50권6호
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• pp.707-713
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• 2017

Saccharina japonica is a type of seaweed rich in dietary fiber, iodine, calcium, and selenium. We investigated the quality characteristics and antioxidant activities of gruel made with S. japonica powder, and identified the best ratio of powder to gruel to maximize its health effects. The gruel was prepared with rice, glutinous rice, GABA (${\gamma}-aminobutyric$ acid)-enriched sea tangle fermented in lactic acid (0.3%), and various amounts (0-10% gruel volume) of S. japonica powder. The pH, color, viscosity, spreadability, antioxidant activities, and sensory evaluation of the gruel were investigated. Spreadability and pH decreased, whereas viscosity and antioxidant activities increased, with increasing powder content. In addition, color lightness decreased significantly, whereas redness and yellowness increased. In sensory tests, color, aroma, and texture were rated highest for gruel with 5% powder. On the other hand, flavor and overall acceptability were considered optimal in gruel with 7% powder.

• 한국식품조리과학회지
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• 제33권3호
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• pp.333-341
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• 2017

Purpose: This study investigated the quality characteristics of vegetable pancake prepared with various levels of barley flour. Methods: The pH level and spreadability of the batters as well as the color, texture, and sensory evaluation of the vegetable pancake were analyzed. Results: The results show that spreadability of batter significantly decreased as the substitution amount of barley flour increased (p<0.001). The pH level of the batter significantly decreased as the substitution amount of barley flour increased (p<0.001). Redness and yellowness increased as the substitution amount of barley flour increased. For texture, the sample groups with substituted barley flour showed high characteristics of hardness, gumminess, and chewiness. Principal component analysis showed that the sample group with a high substitution amount of barley flour was characterized by relatively high darkness, roasted grain aroma, bitterness, astringent, and chalkiness. Acceptance test found that the sample group with 15% barley flour received higher acceptance than the sample group with 0% barley flour in terms of color, texture, and overall acceptance. Conclusion: Acceptance test found that the sample group with 15% or 30% of barley flour had significantly higher or similar acceptance attributes than the sample group without barley flour, which suggests the possibility of developing vegetable pancake with barley flour.