• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.950-958
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• 2005

The aim of this study was to evaluate the quality characteristics of pound cake made of flour substituted with $\beta$-glucan (3, 6 and $9\%$), which is a functional fuod material produced from Agrobacterium Spp. R259 KCTC 10197BP. A rapid decrease of moisture content during storage at $20^{\circ}C$, $70\%$ relative humidity, was observed in the control while the moisture content in 3 and $6\%$ $\beta$-glucan added pound cake was not decreased until the 12th day of storage. During storage, the hardness of the control cake was increased whereas that of $\beta$-glucan $6\%$ and $9\%$ added pound cake was not changed until the 6th day of storage. The addition of $\beta$-glucan was therefore conflmed to delay the staling of cake. During storage, the Hunter color L ud b values of the crust and crumb colors of the $\beta$-glucan added pound cake were not significantly different from those of the control, although the a value did increase with longer storage. The sensory results showed that the scores of over-all acceptability of the 3 and $6\%$ $\beta$-glucan added pound cake at the 6th day of storage days were higher than that of the control. These study results confirmed that the addition of $\beta$-glucan to pound cake maintained the moisture content and delayed hardness during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.877-881
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• 2001

A domestic wheat variety (Geurumil flour) was evaluated for the properties of white layer cake, and compared to a commercial soft wheat flour. Geurumil flour contained more protein, ash, and lipid contents than commercial soft wheat flour. Very little difference in cake batter pH was observed between soft wheat flour and Geurumil flour, and the addition of emulsifiers tended to decrease the pH of Geurumil cake batter The specific gravity of the cake batter was lower in Geurumil flour than in soft wheat flour, and decreased effectively by the addition of emulsifiers due to batter aeration. Specific loaf volume was influenced by the addition of emulsifiers and demonstrated the highest values at the level of 1 ~ 2%. Addition of Ester-400 (monoglyceride) showed better cake properties in terms of volume, symmetry and uniformity index than sucrose-fatty acid ester did, and thus appeared to be more effective in improving baking performance. The changes in firmness of cakes during storage at $25^{\circ}C$ were observed, and Ester-400 showed some Positive effects on retarding cake staling.

• Food Science and Preservation
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• v.19 no.4
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• pp.477-484
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• 2012

Chapssaltteok is a Korean dessert that consists of glutinous rice cakes filled with sweet bean paste. Emulsifiers and saccharides are used as anti-staling agents in the cakes to increase their shelf life. this is especially necessary for industrialized glutinous rice cakes, such as chapssaltteok. This study was conduvted to evaluate the suppression effects of retrogradation in chapssaltteok under various concentration of saccharides and emulsifiers (SP). Glutinous rice cake was manufactured with a multifunctional extruder, wrapped with polyethylene film, and stored at $4^{\circ}C$ for five days. The texture properties of the samples were assessed using a texture analyzer. The results showed that the addition of 0.5% SP, 15% sucrose, 20% low DE syrup, or 10% maltose effectively for delayed the retrogradation during the storage period.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.301-310
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• 2005

The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

• Journal of the Korean Society for Nondestructive Testing
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• v.18 no.1
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• pp.46-49
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• 1998

Being latecomers to the industrialization, Pacific rim countries except the U.S.A. are doing very little in developing the universal certification system. One should note that Asian Pacific region enjoys the highest economic growth rate, and there is a good possibility that it will be the center of economic activities of the world in the next century. It appears that ISO and CEN share similar specifications in numerous areas. ASNT is being changed to cope with the trend with the introduction of ACCP. Although we may have to adopt the new system someday, we should pay attention and make concerted effort to include our own practice in the global standards. We are the countries in the Far East Region with similar culture and tradition, which are quite different from those of western countries. We hope that Japan should play an important role in this matter, who has been chaired the ISO TC135 since 1993. In the beginning of this decade, there has been a trivial but troublesome matter that who is representing the NDT Society or member countries in Asia-Pacific Conference on NDT. The problem appears to be solved since the establishment of FENDT For the next decade, actually next centry, FENDT will have to accomplish another important role for countries in the Far East Region to form a strong coalition for its survival in the western dominant world. Immediate issue is to establish Far East Working Group for Harmonization and Mutual Recognition of Qualification and Certification of NDT Personnel. To realize this Japan must play a leading role with the cooperation of expanded FENDT member countries including China and Russia. As the continued prosperity expected in this region, FENDT should continue its role for the next centry. We, the FENDT countries, must move forward for internationalization(國際化). However' we must realize that it all start from SELF IDENTI-FICATION. We can identify ourselves by actively participating in FENDT. I would like remind you the concluding remark that I have made in the congratulatory speech at JSNDI 40th Anniversary Conference and FENDT'92. JSNDI is too precious to be Japan's sole possession Staling from the Far East, JSNDI shall become one of the loaders of the world. I sincerely hope that JSNDI take initiatives and leaderships in the future activities. of FENDT countries. I would like to close my talk with "We must hang together, or We shall be hang seperately." Garn Sa Ham Ni Da.

• The Korean Journal of Nuclear Medicine
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• v.35 no.6
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• pp.352-363
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• 2001

Purpose: To investigate ictal hyperperfusion patterns during semiologic progression of seizures, we performed SPECT subfraction in 50 patients with temporal lobe epilepsy (TLE). Materials and Methods: The patients were categorized Into five groups according to semiologic progression during ictal SPECT (group-1 having only aura; group-2 haying motionless staling with or without aura; group-3 having motionless staring and then automatism with or without aura; group-4 having motionless staring and then dystonic posturing with or without aura and automatism; group-5 having motionless staring, automatism, then head version and generalized seizures with or without aura and dystonic posturing). Results: In group-1, three patients showed ipsilateral temporal hyperperfusion and two had bilateral temporal hyperperfusion with ipsilateral predominance. In group-2, three (42.9%) patients showed bilateral temporal hyperperfusion with unilateral predominance and four (57.1%) revealed insular hyperperfusion of epileptic side. In group-3, 15 patients (88.2%) showed bilateral temporal hyperperfusion with unilateral predominance and 12 (70.6%) insular hyperperfusion. In group-4, 11 patients (84.6%) showed basal ganglia hyperperfusion on the opposite hemisphere to the side of the dystonic posturing. en group-5, there were multiple hyperperfusion areas in the frontal, temporal and basal ganglia regions. However, the injection times of radiotracer in five groups were relatively short and similar. Conclusions: The semiologic progression in TLE seizures were related to the propagation of hyperperfusion from ipsilateral temporal lobe to contralateral temporal lobe, insula, basal ganglia, and frontal lobe. Not only the radiotracer injection time but also semiologic progression after the Injection was significant in determining hyperperfusion pattern of ictal SPECT.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.311-319
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• 2003

This study was perfomed to evaluate the shelf-life, physicochemical, sensory evaluation of rice cake and noodle mixed with Bakjakyak(Paeonia japonica) powder at different ratio. Moisture content decreased gently during storage and the decrease was less in Bakjakyak powder-added groups than the control group. The color L value decreased significantly by with increasing the Bakjakyak powder and increased during storage. Color a and b value incresed significantly by addition of Bakjakyak powder. In the total plate count, Bakjakyak powder-added group showed less growth of microorganisms compared to the control group. As a result of the sensory evaluation, rice cake and noodle with Bakjakyak were superior in color, flavor, taste, cohesiveness and overall quality than that of control group. The 3%-added group was most superior in terms of color and the 1% added group gained the highest grade in terms of flavor, taste, overall quality. The results suggested that Bakjakyak was effective in increasing the shelf-life and retarding the staling of rice cake and noodle.

• Korean journal of applied entomology
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• v.2
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• pp.16-21
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• 1963

The present study was undertaken to investigate the effects of different nitrogen source and rate on the growth of Fusarium oxysporum f. vasinfectum which is known to be a noticeable fungus causing the wilt disease of both sesame and cotton in Korea. From the results of this study, It was known that different N source and rate markedly affect the growth of Fusarium oxyspsrum f. vasinfectum Among four N sourses were used in this study, nitrate-N and urea-N were appropriate N source for the growth of fungus. Above all, nitrate N was the best N source because it is utilized in more extensive range of concentration in comparison with the other N source by the fungus, On the other hand, ammonia-N is of little avail for the growth of the fungus because of the formation of unusual colonies with wavy margin and bead-like mycelial cells in addition to marked reduction of mycelial growth and B sporulation of the fungus irrespective of concentration. Judging from the formation of such an abnormal colony and bead-like mycelial cell which is known to be a characteristic of 'staling-type' growth of fungi, the effect of ammonia-N on the growth of Fusarium oxysporum f. vasinfectum is similar to that of phenoxy componnds on some other fungi previously investigated by some workers. Ammonium and nitrate also was not considered to be an appropriate source for the growth of the fungus because of the formation of colonies with slight wavy margin and appreciable reduction of mycelial growth and sporulation in higher concentration than 50meq. , although much or less masking of the irregularity of colony occurs. Therefore, ammonia N alone or any other N combined with ammonia N is of little avail for the growth of Fusarium oxysporum f. vasinfectum.

• Journal of KIISE:Computer Systems and Theory
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• v.30 no.5_6
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• pp.299-306
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• 2003

This paper formulates a problem of embedded real-time system re-engineering, and presents its solution approach. Embedded system re-engineering is defined as a development task of meeting performance requirements newly imposed on a system after its hardware and software have been fully implemented. The performance requirements nay include a real-time throughput and an input-to-output latency. The proposed solution approach is based on a bottleneck analysis and nonlinear optimization. The inputs to the approach include a system design specified with a process network and a set of task graphs, task allocation and scheduling, and a new real-time throughput requirement specified as a system's period constraint. The solution approach works in two steps. In the first step, it determines bottleneck precesses in the process network via estimation of process latencies. In the second step, it derives a system of constraints with performance scaling factors of processing elements being variables. It then solves the constraints for the performance staling factors with an objective of minimizing the total hardware cost of the resultant system. These scaling factors suggest the minimal cost hardware upgrade to meet the new performance requirement. Since this approach does not modify carefully designed software structures, it helps reduce the re-engineering cycle.

• 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.