• Macromolecular Research
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• 제17권6호
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• pp.411-416
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• 2009

The color stabilization of antimicrobial blends was studied by using poly(hexamethylene guanidine) phosphate (PHMG) as a highly efficient biocidal and nontoxic agent. The Taguchi method was used to determine the optimum conditions for the blending of PHMG in polypropylene (PP) matrix. To improve the yellowing phenomena, two kinds of stabilizer were used together: tetrakis[methylene(3,5-di-t-butyl-4-hydroxyhydrocinnamate)](IN1010) from phenol and tris(2,4-di-t-butylphenylphosphite) (IF168) from phosphorus. According to blend composition and mixing condition, six factors were chosen, with five levels being set for each factor. The orthogonal array was selected as the most suitable for fabricating the experimental design, L25, with 6 columns and 25 variations. The-smaller-the-better was used as an optimization criterion. The optimum conditions for these parameters were 10 phr for PHMG, 2 phr for IN1010, 1 phr for IF168, 10 min for mixing time, $210^{\circ}C$ for mixing temperature, and 30 rpm for rotation speed. Under these conditions, the yellowness index of the blend was 1.52. The processibility of the blends was investigated by Advanced Rheometric Expansion System (ARES). The blend with 0.5 w% PHMG content, diluted with PP, exhibited an antimicrobial characteristic in the shake flask method.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book II
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• pp.424-437
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• 2003

This study was observed the variations in skin color, hydration, sebum content according to age groups at the forehead, both cheeks, and chin in 154 healthy Korean women subjects with aged 30 to 59. We selected four face sites (forehead, right cheek, left cheek, and chin) and measured with chromameter, corneometer, and sebumeter. All statistical analysis was performed on the computer software package SPSS 8.0. There was no significant difference of lightness between facial four regions in age groups but lightness showed to tend to age-related decrease on each regions. Redness and yellowness showed the highest values on chin and forehead respectively but there was no tendency to steady changes according to age variation. Both cheeks showed the highest hydration level and the lowest sebum content compared with forehead and chin in all age groups and there was tendency to age-related changes of sebum content on both cheeks. So we concluded there was decreasing tendency in lightness and sebum content according to the increase of age and there was no age-related change of skin hydration level at least in facial skin.(omitted)

• 반도체디스플레이기술학회지
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• 제13권1호
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• pp.19-25
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• 2014

This study demonstrates transparent electrodes with characteristics desirable for touch screen panels using carbon nanotubes (CNTs). This has been accomplished by depositing CNTs on glass substrates via spray coating and then depositing thin conductive polymer films on the CNTs via spin coating. For all of the samples, such as CNTs, conductive polymers, and polymer-coated CNTs, the surface morphologies, sheet resistances, visible transmittances, chromatic properties are characterized as functions of their preparation conditions, such as the spray times for CNTs and the spin speeds for conductive polymers. The experimental results confirm that only the polymer-coated CNTs can satisfy all of the requirements that are required for electrodes of touch screen panels, such as the sheet resistance lower than $100{\Omega}/sq$, the visible transmittance higher than 80 %, and the yellowness smaller than 1.

• 대한영양사협회학술지
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• 제20권3호
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• pp.212-226
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• 2014

The purpose of this study was to determine the optimal composite recipe of rice muffin using three different amounts of Chinese artichoke (Stachys sieboldii MIQ) powder, brown sugar, and egg. Response surface methodology (RSM) was used to obtain 16 experimental points (including three replicates of Chinese artichoke powder, brown sugar, and egg), and the Chinese artichoke rice muffin formulation was optimized using rheology. The results of the sensory evaluation showed very significant values for color, texture, sweetness, and overall quality (P<0.05). The results of the color, texture, and chemical analyses showed significant values for crumb redness (P<0.01), crumb yellowness (P<0.05), crust redness (P<0.05), crust yellowness (P<0.001), crust lightness (P<0.05), adhesiveness (P<0.01), springiness (P<0.001), gumminess (P<0.01), cohesiveness (P<0.05), moisture content (P<0.05), and sweetness (P<0.05). As a result, optimum formulations obtained by numerical and graphical methods were found to be 8.28 g of Chinese artichoke powder, 66.20 g of brown sugar, 111.72 g of sticky rice powder, 30 g of rice powder, and 59.37 g of egg.

• 한국연초학회지
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• 제23권1호
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• pp.19-30
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• 2001

This study was carried out to investigate the influences of environmental condition in storage room, moisture content and packing weight of leaf on the carbonization of processed flue-cured leaf tobacco, and find out a regression model able to pre-estimate the degree of carbonization. The influence of temperature and humidity in storage room on the carbonization was high,, while that of packing weight was relatively low, However, high moisture content and packing weight of leaf accelerated the carbonization under the high temperature and humidity condition. Thus the leaf tobacco under the condition of 4$0^{\circ}C$, 7$0^{\circ}C$ R.H. in storage room, 16% moisture content and 286 kg/box of packing weight could be carbonized within one month. The pH, total sugar content, lightness(L) and yellowness(b) of leaf were closely related to carbonization of leaf during storage. There were significant regression and yellowness of leaf. It is considered that the certification and/or pre-estimation of carbonization during storage may be possible by applying the regression equation.

• 한국식품조리과학회지
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• 제19권4호
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• pp.447-453
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• 2003

This study was done to provide the basic information of bread made with curry powder. The amounts of curry powder used were 0 to 3% based on the wheat flour weight. The quality of bread was investigated by evaluation of the specific loaf volume, water absorption capacity, color, sensory quality and texture. The weight of bread decreased with the increase of curry power contents, but there were no significant differences among 0.5, 1 and 2% added curry powder bread. The volume and specific loaf volume also decreased with the increase of curry power contents, but those decreases were not significant between 1% one and 2% one. The water absorption capacities were not affected by the addition of curry powder. The lightness and redness decreased with an increase of curry powder content in the bread, while yellowness increased significantly(p<0.01). The result of the sensory evaluation showed that total acceptabilities of appearance, aroma, texture and taste in the bread with 0.5% and 1% curry powder were significantly higher than the control group and the other groups. Overall quality was negatively affected by the yellowness, odor, hot and bite taste of added curry powder. The factors affecting on the overall quality of the bread with added curry powder were in order of taste quality > curry powder odor > texture quality > aroma quality > springiness > wheat flour odor.

• 한국식생활문화학회지
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• 제34권5호
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• pp.629-636
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• 2019

This study examined the quality characteristics of jelly prepared with green grape juice (GJ). The pH, $^{\circ}Brix$ value, color, texture, and sensory evaluation of the jelly were measured. The pH of the jelly significantly decreased with increasing amount of GJ over the range of 3.25-5.27. The $^{\circ}Brix$ value of the jelly showed a significantly higher result as the amount of GJ increased (p<0.001). Lightness (L) and redness (a) decreased with increasing amount of GJ, and yellowness (b) increased. In the texture measurement, the GJ-100 sample group with a high substitute rate of GJ showed high hardness, gumminess, and chewiness (p<0.001). The results of principal component analysis (PCA) showed that the sample groups with high GJ content were classified as having relatively strong yellowness, sweet aroma, metallic aroma, grassy aroma, sweetness, sourness, green grape skin taste, and astringency. In the acceptance test, the GJ-50 sample group was evaluated to be high in flavor (p<0.001) and overall acceptance (p<0.01). However, sample groups consisting of 50% or more GJ were evaluated to be significantly strong in terms of astringency. Therefore, further study needs to be conducted about improving astringency in the future.

• 보존과학회지
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• 제27권2호
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• pp.191-199
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• 2011

견본 회화 문화재의 보존처리의 보견작업에 적합한 자외선 인공 열화견을 얻기 위해 자외선의 종류, 자외선 조사시간에 따른 열화견의 물리적 특성과 견본 회화 보존처리에의 적용성을 평가하였다. 장파장 자외선(UV-A) 조사 열화견은 단파장 자외선(UV-C) 조사 열화견에 비해 자연상태에서 열화가 일어난 생견과 유사한 표면 손상 형태를 보였다. UV-C 열화견은 자외선 조사와 함께 강도가 급격하게 떨어져 54시간을 조사하였을 때 원래 강도의 12.7%까지 저하한 반면 UV-A 열화견은 168시간 조사하였을 때 원래 강도의 14.2% 수준으로 떨어져 강도 저하가 완만하였다. UV-A 열화견의 수분율은 자외선 조사시간의 증가와 함께 7.3%까지 떨어지다가 증가하지만 UV-C 열화견은 6.0%까지 떨어지다가 다시 증가하였으며 전체적으로 UV-A 열화견의 수분이 높았다. UV-A 열화견은 밝은 황색을 띠며 황변지수가 낮은 반면 UV-C 열화견은 어두운 황갈색이며 황변지수가 높았다. 견본 회화 보존처리에의 적용성을 평가한 결과, UV-A 열화견은 UV-C 열화견에 비해 황변에 의한 색상차가 크지 않아 보견 작업시 염색이나 보채에 크게 문제가 되지 않을 정도이며, 강도면에서 UV-C 열화견은 섬유가 부서지기 쉬운 상태인 것과는 달리, UV-A 열화견은 자연상태에서 열화가 일어난 생견과 유사한 속심이 살아있는 듯한 느낌을 띠었다. 그리고 UV-A 열화견과 UV-C 열화견 모두 친수성을 가져 보채에는 문제가 없었다. 전반적인 평가 결과 UV-C 열화견 보다 UV-A 열화견이 견본 회화의 보견에 사용하기 적합하였다.

• 한국산학기술학회논문지
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• 제21권8호
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• pp.298-303
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• 2020

본 연구는 고품질의 천일염을 생산하기 위한 세정조건을 구명하기 위해서 수행되었다. 세정시 수율의 감소를 방지하기 위해서 세정수의 염도는 5 %로 설정하였고, 온도조건은 5, 10, 17.5, 20 ℃로 총 4가지 수준이었다. 세정 실험 후 수분, 염도, 불용분, 사분의 함량을 측정하였다. Color 특성으로는 L*[lightness], a*[redness], b*[yellowness]값을 측정하였고, 최종적으로 수율을 측정하였다. 세정 후 천일염의 수분은 세정수의 온도가 10 ℃이상의 범위에서 증가하는 경향을 나타내었다. 염도와 수율은 세정수의 온도가 높을수록 감소하였고, 불용분의 함량은 세정수의 온도가 낮을수록 감소하는 것으로 나타났다. 사분의 함량은 세정수의 온도가 5 ℃인 경우 0.67 %이었고, 더 높은 온도에서는 0.57 %로 감소하였다. 색도중 b*값의 경우에는 세정수의 온도가 높을수록 높게 나타났으며, 이는 표면품질 저하의 원인으로 판단되었다. 따라서, 품질 저하와 수율의 감소를 최소화하는 세정수의 온도는 10 ℃이상이 적합한 것으로 나타났다. 향후 세정 후 건조조건 구명을 위한 실험을 수행하여 최적의 고품질 생산 공정의 설계인자를 도출할 수 있을 것으로 기대된다.

• 한국조리학회지
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• 제20권6호
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• pp.56-68
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• 2014

마 분말을 첨가한 약과를 제조한 후, 관능평가와 기호도를 종합한 결과, 마 분말을 15% 첨가한 약과에서 가장 우수하게 평가되어 마 분말을 wheat flour 함량에 대한 15% 첨가하여 제조하였으며, 품질과 기호성, 기능성을 증대시키기 위하여 cinnamon powder와 peanut powder, coffee powder을 첨가하여 맛, 향, 색상, 조직감을 향상시켰다. 마 분말 15% 첨가약과의 저장기간이 증가함에 따라 명도(L)와 적색도(a)도 증가하였다. 황색도(b)는 마 분말 15% 첨가약과에서 저장 3일까지는 감소하였다가 저장 9일부터는 증가하였다. 경도와 점착성, 씹힙성은 마 분말 15% 첨가약과에서 우수하게 나타난 것은 마 분말 첨가로 인하여 부드러움성이 증가한 것으로 판단된다. 유지흡수율은 무첨가 약과에서 낮게 측정되었다. 마 분말 15% 첨가약과에서 평균 산가는 1.57, 과산화물가 19.04로 측정되어 한국식품공업협회(식품공전 2004)의 산가 기준치 3.0 이하, 과산화물가 기준치 40.0이하보다 낮게 측정되어 마가 첨가된 약과는 $30^{\circ}C$ 상온에서 최소 15일까지 안전하게 유통될 수 있을 것으로 판단된다. 마 분말 15% 첨가약과의 수분함량은 $12.55{\pm}0.08%$, 조회분은 $0.71{\pm}0.01%$, 조지방은 $6.11{\pm}0.06%$, 조단백질은 $15.97{\pm}1.40%$, 탄수화물은 $64.66{\pm}0.09%$로 분석되었다. 마 분말 약과는 인체의 건강을 증진할 수 있는 기능성이 추가되었고, 일반약과보다 산패의 진행이 늦으며, Puff Pastry 형태로 제조하기 때문에 식감성이 일반약과보다 좋을 것으로 판단된다.