• 한국식품영양과학회지
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• 제28권6호
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• pp.1260-1268
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• 1999

Physical properties were investigated in tangsuyuk batter containing different amounts of ingredients, such as wheat flour, corn starch, sodium bicarbonate, alum and water. For the response surface methodology (RSM) central composite design was used to determine the optimal ingredient ratios for viscosity, color properties(lightness, redness, yellowness, color differences) and cutting forces. There were significant differences(p<0.05) between the different batter mixtures. The lightness(L) of batter was in proportion to the increased amount of wheat flour and corn starch. Higher redness was recorded with increasing corn starch. Higher yellowness was observed with increasing wheat flour and sodium bicarbonate. Color differences were higher with increasing wheat flour, corn starch, and/or alum and decreasing water. Cutting forces were linearly increased with increasing sodium bicarbonate. From these results, it is possible to monitor the effects of ingredients on physical properties of tangsuyuk batter, and to predict their optimal ratios.

• 한국의류산업학회지
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• 제3권4호
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• pp.373-377
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• 2001

When the polyester/cellulosic fiber mixed fabrics were treated with sodium hydrogensulfate for burn-out printing, it is examined how the effects of process conditions as concentration of acid, fixation temperature and fixation time act onto the properties of the polyester ground fabrics. The print paste, indalca solution, was mixed with sodium hydrogensulfate and glycerine, and then screen-printed on the fabrics. The properties of the polyester ground fabrics after removing away the cellulosic fibers were investigated. The yellowness index and the breaking load of polyester ground fabrics affected by the process conditions, especially dry heat fixation temperature.

• 반도체디스플레이기술학회지
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• 제18권3호
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• pp.36-41
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• 2019

Hybrid-type transparent electrodes were fabricated by depositing carbon nanotubes (CNTs) via spray coating on polyethylene terephthalate (PET) substrates and then coating the CNTs with [poly(3,4-ethylenedioxythiophene)] (PEDOT) films via electro-polymerization. For all of the fabricated electrodes, their surface morphologies, electric sheet resistances, visible transmittances, and color properties (e.g., yellowness) were characterized as functions of the applied voltages and process times used in electro-polymerization. The sheet resistance of the CNTs was significantly reduced by the coating of PEDOT, while their visible transmittances slightly decreased. The yellowness values of the PEDOT-coated CNTs were observed to have substantially decreased via electro-polymerization. The experimental results confirmed that the fabricated hybrid electrodes had desirable properties for the application of transparent electrode in terms of the electrical resistance, optical transmittance, and chromaticity.

• 한국의류학회지
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• 제23권5호
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• pp.757-763
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• 1999

The burn-out technique is used to result in the velvet cloth being patterned in open and solid areas by carbonize the cellulose fiber. It is examined how to burn out the cellulose part of the velvet without damage of the other part. The print paste indalca solution is mixed with sodium hydrogensulfate and lycerine and then screen-printed on the back side of the velvet. The effects of process conditions such as concentration of sodium hydrogensulfate dry heat fixation temperature and time pull no. and glycerine contents on the properties of ground farics were investigated. The yellowness index and the breaking load of silk ground fabrics afected by the process conditions especially concentration of sodium hydrogensulfate dry heat fixation temperature.

• 한국식품조리과학회지
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• 제5권1호
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• pp.9-13
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• 1989

초산용액의 초산농도를 0, 1, 2, 4, 6%로 변화하여 제조한 마요네즈의 유동 특성, 유화 안정성, 색도에 대하여 조사하였다. 마요네즈의 유동은 항복응력을 가지는 소성유동이며, 초산농도가 높아질수록 항복응력 및 점주도지수가 커져서 초산농도가 높아질수록 마요네즈의 물성이 점주해지는 것을 나타내었다. 마요네즈의 유화안정성은 초산농도가 높아질수록 감소하는 경향을 보였고, 초산노도 4%일 때 가장 안정성이 낮았다. 색도는 초산함량이 증가할수록 L값(명도)이 증가하고 b값(yellowness)은 감소하였다.

• 동아시아식생활학회지
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• 제25권1호
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• pp.162-175
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• 2015

The purpose of this thesis was to develop pumpkin soup with different ratios of ingredients, using high-nutrient sweet pumpkins. P10G0 without sweet pumpkin and glutinous rice powder showed the highest moisture content, whereas, P5G0 whit Cheongdung pumpkin and sweet pumpkin at the same ratio whitout glutinous rice powder showed the lowest moisture content. For chromaticity lightness of control pumpkin soup scored the lowest. Lightness of P10G0 without sweet pumpkin and glutinous rice powder also scored the lowest. For redness, the P5 group with Cheongdung pumpkin and sweet pumpkin at the same ratio scored the highest while the P10 group without sweet pumpkin scored the lowest. As for yellowness, increased ratio of glutinous rice powder in pumpkin soup scored resulted in reduced yellowness in all groups P5 (p<0.01), P7 and P10 (p<0.001) A higher ratio of Cheongdung pumpkin was thus generally associated whit reduced yellowness (p<0.001). For the spread-ability, higher ratio of sweet pumpkin to Cheongdung pumpkin resulted in significant reduction of spread-ability. However, groups with 12% glutinous rice powder showed no significant differences. Spread-ability of the P5 and P10 groups significant increased and thereafter decreased according to the addition ratio of glutinous rice powder, viscosity of the G0 and G4 groups decreased according to the addition ratio of Cheongdung pumpkin, whereas they first decreased and then increased in the G8 and G12 groups. All groups showed increased viscosity whit more glutinous rice powder. For the sensory evaluation, P5G8 was mostly preferred in all aspects. P7G4 was superior in all aspects except for flavor. P10G4 scored the highest in all aspects except viscosity. For acceptance test, except for the control group, P7G4 whit added of 70% Cheongdung pumpkin, 30% sweet pumpkin and 4% glutinous rice powder was the most preferred in all aspects except color (gloss, viscosity, flavor, taste and overall quality).

• 한국가금학회:학술대회논문집
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• 한국가금학회 2003년도 제20차 정기총회 및 학술발표회
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• pp.9-27
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• 2003

This study was performed to measure the effect of carotenoid polarity on absorption and Pigmentation in blood, muscle, and skin of laying hens. Carotenoids used in this study and Polarity were ${\beta}$-8-Apo-carotenoic acid ethyl ester(ACAEE) ＞ astaxanthin ＞ canthaxanthin ＞ ${\beta}$-carotene. The chickens used in this study were 61∼78 weeks old ISA brown laying hens. Experiment #1 was designed to measure the effect of carotenoid level on the accumulation of carotenoids in carcass of laying hens after feeding for 6 weeks. D-carotene was accumulated in skin only at a detectable level when it was fed at 300 mg/kg feed. The skin was pigmented as yellow when it was measured by colorimeter. The concentration of ${\beta}$-carotene in blood was proportional to that in the feed. Pigmentation of muscle by 9-carotene was not effective. Canthaxanthin significantly increased redness of the skin(p＜0.05). However, canthaxanthin did not pigment muscle. The level of canthaxanthin in the blood and skin increased as the concentration in feed increased. ACAEE at 200 and 300 mg/kg feed significantly increased yellowness of the skin(p＜0.05). At all levels of ACAEE used($\geq$50 mg/kg feed) the b values of colorimeter increased. With increases in the contents of ACAEE, the concentration of ACAEE in the blood and skin increased. Compared to ${\beta}$-carotene, ACAEE and canthaxanthin were absorbed 9- and 3-fold more into the blood, respectively. The concentration of ACAEE and canthaxanthin in the skin was 1/10 of those in the blood. The lower were the concentrations of carotenoids in the feed, the higher were the absorption rates(from feed to blood and from blood to skin) The results indicated that the higher was the polarity of carotenoids, the more effective were the absorption and pigmentation. In experiment #2, the effect of carotenoid levels of feed on the accumulation of carotenoids in each body part of laying hens was determined. The colorimeter values for redness and yellowness significantly increased when canthaxanthin was fed at $\geq$50 mg/kg feed(p＜0.05). Breast and thigh were not affected by feeding of canthaxanthin at the levels used. The L values of muscle but not the a and b values were significantly affected by feeding at $\geq$200 mg/kg feed for wings and breasts, respectively. The yellowness of skin and muscle significantly increased when ACAEE was fed at $\geq$ 100 and $\geq$ 200 mg/kg feed, respectively(p＜0.05).

• 동아시아식생활학회지
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• 제18권4호
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• pp.531-538
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• 2008

We researched the physical, chemical, functional, textural, and manufacturing characteristics of yellow layer cake which prepared by adding different amounts of persimmon leaf powder (0, 4, 8, 12, 16%). The color of the crumbs inside the cake appeared dark, demonstrating that the L value decreased as the amount of persimmon leaf powder increased. The value of a, which corresponds to the level of redness, increased and the cake appeared dark red as the amount of persimmon leaf powder added increased; whereas, the yellowness of the cake tended to decrease as the value of b, which corresponds to the level of yellowness, gradually. As the amount of persimmon leaf powder added increased, the specific loaf volume of the cake increased, but the amount of baking loss tended to be similar at all. The textural characteristics of hardness and gumminess tended to increase, but cohesion and elasticity were not influenced by the addition of persimmon leaf powder. In the sensory test, color was rated low, but flavor, taste, and texture showed the highest score in 8% as the amount of persimmon leaf powder added increased. The general preference was highest when the persimmon leaf powder was added in the amount of 8%, and it decreased as the amount of persimmon leaf powder added increased.

• 동아시아식생활학회지
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• 제14권3호
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• pp.283-287
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• 2004

To investigate the effects of preheating treatment on the properties of salt-preserved cucumber, cucumber were heated in the warm water to 40, 60, and 75$^{\circ}C$ for 15 min. Thereafter, cucumbers were cooled and the ratios of cucumbers: water was adjusted to 1:1.2(w/w) and salt was added to have final salt concentration of 12%. The group which was heated to 6$0^{\circ}C$ showed the highest scores on hardness followed by 4$0^{\circ}C$, no-heat, and 75$^{\circ}C$ treated groups after 60 days of salt-preservation. The yellowness on the surface of cucumber peels was getting intense as temperature was increased during heat treatment, which resulted in the most intense yellowness in no-heat and 4$0^{\circ}C$ treated groups. The intensities of greeness and redness of the groups also differed according to different temperature applied during heat treatments. Regardless of heat treatment, no difference in the absorbance of isopropyl alcohol extracts were found. Activities of pectinesterase were the highest in 6$0^{\circ}C$ treated group followed by 4$0^{\circ}C$, 75$^{\circ}C$, and no-heat treated group until 60 days of preservation, while activities of polygalacturonase in 4$0^{\circ}C$ and 6$0^{\circ}C$ treated groups were lower.

• 한국식품조리과학회지
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• 제14권1호
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• pp.50-56
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• 1998

This study was performed to find out the quality characteristics of Kamgyulpyon in which the kinds of starch and sweetener were varied. The quality characteristics of the samples were estimated in terms of sweetness, color difference, instrumental texture and sensory evaluation. The results from this study were as follows. $\circled1$ Sweetness of the samples prepared with oligosaccharide was lower than those with sugar or honey. When Kamgyulpy n was prepared with sugar, the sweetness of the samples containing mung bean starch was higher than that with other starch sources. $\circled2$ Lightness, redness and yellowness of the samples prepared with oligosaccharide were higher than those with sugar or honey. When the same sweeteners were used, the lightness of the samples containing corn starch and the rednness of the samples containing potato starch were higher than those with other starch sources, but there were no significant differences in yellowness. $\circled3$ Hardness and chewiness of the samples prepared with sugar were higher than those with oligosaccharide or honey, but there were no significant differences in springiness and cohesiveness. When Kamgyulpyon was prepared with honey, the hardness and chewiness of the samples containing potato starch were lower than those with other starch sources. $\circled4$ In the results of sensory evaluation, the sweetness, clarity, springiness and overall acceptability of the samples containing potato starch or com starch were higher than those with mung bean starch. Kamgyulpyon containing potato starch and oligosaccharide showed the highest overall acceptability.