• Korean journal of food and cookery science
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• v.13 no.5
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• pp.627-634
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• 1997

The purpose of this study is to examine the effect of protein content on the physicochemical properties, gelatinized characteristics and textural properties of cowpea precipitate gels stored for 24 hrs and 48 hrs at room temperature. The contents of protein, total fat, and ash ranged from 0.35%∼1.38%, 0.54%∼0.64%, and 0.21%∼0.25%, respectively. The X-ray diffraction patterns were all Ca-type, showing no difference according to the protein content. Protein content did not make any difference in the blue values of cowpea precipitate. The blue value of cowpea precipitate powder as protein content was decreased. The water-binding capacity of cowpea precipitate powder increased as the protein content increased. Swelling power and solubility of cowpea precipitate powder increased as protein content decreased. The transmittance of cowpea precipitate powder was not different according to the protein content. The initial pasting temperature of cowpea precipitate powder by differential scanning calorimetry (DSC) and rapid visco analyser (RVA) showed no differences according to the protein content. In sensory evaluation, the color and clarity of cowpea precipitate gels stored for 24 hrs and 48 hrs at room temperature as the protein content increased, and the hardness, cohesiveness, springiness, acceptability were greater when the gels were stored for 48 hrs. Instrumental analyses using a rheometer showed that the hardness, gumminess, and chewiness of cowpea precipitate gels stored for 24 hrs, which was increased as the high protein content increased. For the gels stored for 48 hrs, all other factors are significantly different except cohesiveness as the protein content increased.

• Food Science and Preservation
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• v.23 no.5
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• pp.660-665
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• 2016

The effects of ultrasound-assisted extraction (UAE) on the physicochemical and sensory characteristics of coffee beverage were investigated. Coffee powder (4 g) was soaked into 80 mL distilled water and extracted for 15, 30, 60, 120, 180, 240, or 300 sec at $60^{\circ}C$ in an ultrasonic bath (40 kHz, 300 W). Hot-water extraction (HE) at $80^{\circ}C$ for 300 sec was used as a control. Content of soluble solids in coffee beverage prepared by UAE (60~300 sec) was same or higher than those of HE, however, no significant differences were observed among the four beverages extracted for more than 120 sec. Clarity and browning index of beverage prepared by UAE (15 sec) and by HE were significantly higher and lower, respectively, compared to those of the other. Content of phenolic compounds was lower and higher respectively, in beverage prepared by UAE (15 sec, 30 sec) and UAE (60~300 sec) than by HE. DPPH radical scavenging activity was highest in beverage prepared by UAE (15 sec) and HE. Sensory evaluation showed that color, aroma, taste, and overall acceptability were rated with the best score for beverage prepared by UAE (15 sec) and the worst score for beverage prepared UAE (120~300 sec). Therefore, ultrasound-assisted extraction can be used for improving quality of coffee beverage.

• Journal of the Korean Society of Costume
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• v.44
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• pp.181-199
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• 1999

The industry of modern clothing has deviated from the overflow of commercialism and the standardization and nowadays is going toward pursuing art, creativity, and high added value. This trend brings the return of the natural materials from the synthetic textiles and increases the value of old and handmade fabrics. Finally, the handmade-paper, which is a natural material, comes to be reconsidered as a new material for the clothing. Therefore, as the natural materials and the manufacture of handmade clothing are rising again, the qualitative improvement and globalization of clothing industry should be first realized through the developments of creative and various clothing materials and new expressing techniques. The above investigation and study have been synthesized and analyzed as follows: First, through the study on the origin of the paper clothing, its historical background and the process of its development, we've learned these two facts following : the paper clothing of the East in the past mostly had practiced meanings. On the other hand, in the West it had meanings which were raised the artist's emotions and beauty-consciousness to the artistic level by the various kinds of expressing methods. Second, handmade-paper was manufactured by the embedding method, which mixed mulberry pulp, gauze, corn, hair, sisal, silk and so on. It was found that handmade-paper had the affluent and proper texture as the clothing material and was be able to control the clarity through the variation of thickness. It was also confirmed that the creative and original texture with hand-worked molding beauty was obtained by the use of handmade-paper. Third, when the handmade-paper is used, the molding beauty of plane, relievo, and solid can be freely pursued, and various and effective molding conformation can be constructed by the effect of superposition and repetition. Also, because the maximum discretion from the various optional manufacturing methods is allowed, the molding beauty can be maximized when the clothes are manufactured with handmade-paper. Fourth, the gauze with strong drape was combined to overcome the stiffness and the tearing of the paper. As a result, the durability and the wearability of the paper were strengthened and thus the thus the applications as the clothing material were enlarged. In conclusion, in order to enhance the value, creativity, practicality, and artistic sense of the design for modern clothing, the clothes made of handmade-paper should be more studied. Moreover, for the generalization of paper clothes, the studies on the development of practical paper with paper with water resistance, post-treatment after dyeing, flexibility, and durability should be done. I really hope that this study will be the motive to provoke the possibility of handmade-paper as new clothing material in not only practical sense but also artistic sense.

• Ocean and Polar Research
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• v.25 no.4
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• pp.557-567
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• 2003

High-resolution (3.5 kHz) subbottom profiles were analyzed in order to reveal sedimentation pattern of late Quaternary in the northern South Shetland continental margin and the South Scotia Sea, Antarctica. On the basis of clarity, continuity and geometry of surface and subbottom echoes together with seafloor topography, high-resolution echo characters are classified into eight echo types which represent rock basements (echo type III-1), coarse-grained subglacial till or moraine (echo type I-1), slides/slumps (echo type IV), debris-flow deposits (echo types II-3 and III-2), and bottom-current deposits (echo types I-2, II-1 and II-2). Subglacial till or moraine (echo type I-1) is mostly present in the lower continental shelf and upper continental slope of the northern South Shetland continental margin, which changes downslope to slides/slumps (echo type IV) and debris-flow deposits (echo types II-3 and III-2) in the middle to lower continental slope. This distribution suggests that the continental slopes of the northern South Shetland continental margin were mostly affected by downslope gravitational processes. Further downslope, bottom-current sediments (echo type I-2) deposited by the southwestward flowing Antarctic Deep Water (ADW) occur at the South Shetland Trench, reflecting an Interaction between mass flows and bottom currents in the area. In contrast to the northern South Shetland continental margin, the South Scotia Sea is dominated by bottom-current deposits (echo types II-1 and II-2), indicating that the sedimentation was mostly controlled by the westward flowing ADW. Flow intensity of the ADW has increased in the relative topographic highs, forming thin covers of coarse-grained contourites (echo type II-1), whereas it has decreased in the relative topographic lows, depositing thick, fine-grained contourites (echo type II-2). The poor development of wave geometry in the fine-grained bottom-current deposits (echo type II-2) is suggestive of the unsteady nature of the ADW flow.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.552-556
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• 1998

In this study, the quality stability of a kind of natural seasoning material, the mixture of enzyme treated mackerel meat and Laminaria powder during the storage was investigated by measuring the TBA(thiobarbituric acid)value, extend of browning, changes in amino nitrogen and chlorophyll a, and fatty acid composition, and the results of sensory evaluation. Addition of sodium alginates (0.08%) and calcium carbonate (0.02%) seemed effective as a binder to yield clarity of the hot water extract of the product. In results, the mixture of Laminaria powder and the enzyme treated mackerel meat added with 0.08% sodium alginate and 0.02% calcium carbonate was more stable in overall quality than the other cases of preparation. And the taste of the mixture could favorably compete with that of dried anchovy extracts.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.180-190
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• 2010

This study investigates the quality characteristics of mung bean starch Jelly by addition of different ratios of white lotus(Nelumbo nucifera) root powder during 5 days of storage at $4^{\circ}C$. The moisture content of the samples ranged from 86.78 to 88.88%. The L value of the samples decreased as the amount of white lotus root powder increased; however, the a value and b value were significantly(p<0.05) increased. For the sensory evaluation, color and taste were decreased as the amount of white lotus root powder increased. Flavor and shine were not significantly different among the samples. And clarity and elasticity were highest in the sample with no powder and 5% of white lotus root powder. Hardness was decreased(p<0.05) as the amount of white lotus root powder increased. Overall acceptability was highest when using 0% and 5%. Texture profiles of hardness decreased as the amount of white lotus root powder increased. Hardness, gumminess, chewiness were found to drop significantly(p<0.05) after one day of storage. Cohesiveness was not significantly different among the samples according to the amounts of white lotus root powder. Adhesiveness was not significantly different in 0, 5, 10, and 15% of white lotus root powder. Syneresis was increased during the storage period. From the result, the most advisable mixture ratio of mung bean starch jelly with white lotus root powder was 19 g of mung bean starch, 1g of white lotus root, 0.1 g of salt and 160 mL of water.

• Journal of the Korean Society of Marine Environment & Safety
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• v.23 no.7
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• pp.926-932
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• 2017

Image distortion can occur when photographing deep sea targets with an optical camera. This problem arises because sunlight is not sufficiently transmitted due to seawater and various floating particles of dust. Particularly, color distortion takes place, causing green and blue color channels to be over emphasized due to water depth, while distortion of boundaries also occurs due to light refraction by seawater and floating particles of dust. These distortions degrade the overall quality of underwater images. In this paper, we analyze underwater images of the bottom of vessels. Based on the results, we propose a technique for color correction and edge enhancement. Experimental results show that the proposed method increases edge clarity by 3.39 % compared to the effective edges of the original underwater image. In addition, a quantitative evaluation and subjective image quality evaluation were concurrently performed. As a result, it was confirmed that object boundaries became clear with color correction. The color correction and contour enhancement method proposed in this paper can be applied in various fields requiring underwater imaging in the future.