• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.235-243
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• 2009

This study was performed to find the optimum ratio of ingredients in the Chinese radish jam. The experiment was designed according to the RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar $45{\sim}70%$, pectin $0.5{\sim}2.0.%$, citric acid $0.2{\sim}0.5%$). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. By use of F-test, sweetness, color values (L, a, b), and firmness were expressed by a linear model, while the sensory characteristics (color, smell, taste, texture and overall acceptance) were by a quadratic model. In the numeric optimization, the optimal ingredient amounts were 53.7% sugar, 1.0% pectin, and 0.3% citric acid. And in the graphical optimization, 53.9% sugar, 1.0% pectin, and 0.3% citric acid; these data were equivalent to 0.6985 desirability, indicating that the values were almost equivalent to the numerical optimization points. The above results demonstrate the feasibility of Chinese radish jam, and therefore, the commercialization of a Chinese radish jam marketed as a functional food is deemed possible.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.852-857
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• 1990

The rheological properties and food functionality of the novel sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), maltitol and sorbitol were examined and compared to those of sucrose. All samples tested showed Newtonian fluid property at the concentration range of 10% to the original concentrated products containing $69{\sim}81%w/w$ solid. HMS showed the highest viscosity. The viscosity increased(r=0.8038) as the average molecular weight of sugar derivatives were increased. The viscosity increased exponentially as the concentration increased, and sugar alcohols had lower value of the exponent compared to HMS and fructo-oligosaccharide. The viscosity of sugar derivatives solutions decreased by the increasing temperature following the Arrhenius equation. The flow activation energies of sorbitol and HMS were higer than that of sucrose. Substitution of sucrose with fructo-oligosaccharide in apple jam processing did not change the textural characteristics, but in redbean jelly(yanggaeng) it reduced the hardness, adhesiveness, springiness and cohesiveness. When sucrose was 100% replaced by HMS, the texture of apple jam and redbean jelly was not changed, but by mixing sucrose and HMS 1 : 1 ratio, the hardness decreased substantially The sugar alcohols reduced the hardness, adhesiveness, springiness of apple jam and redbean jelly significantly. Addition of fructo-oligosaccharide and HMS to sucrose did not influence the solidifying rate of candy, but sorbitol, even at 10% addition, retarded the candy moulding.

• 베이커리
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• no.8 s.337
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• pp.92-92
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• 1996

믹서기는 성능이 우선되어야 하고 견고성이 요구된다. 이에 본지는 현재 어떤 업체에서 어떤 믹서기가 판매하는지와 구입시 점검 사항에 대해 소개한다. 단 여기에 게재되는 믹서기는 제과점에서 가장 많이 사용제품을 위주로 했으며 제품을 직접 제조 또는 수입 판매하는 업체로 한정했음을 밝힌다.

• Proceedings of the Korea Society for Industrial Systems Conference
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• 2003.11a
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• pp.729-732
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• 2003

In this paper, the transformed logo image is used as a watermark image, then the extraction rate is good when the logo image is transformed into randomly distribute Image domain. The robustness is good resist of clipping and noise.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.634-638
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• 2001

The objectives of this study were to investigate quality characteristics of Ssookgaedduck which containing 0, 5, 10, 15, 20% of mugwort. The result of sensory evaluation showed that the Ssookgaedduck containing 10-15% mugwort had the high overall acceptability, color and flavor preference. By increasing the level of mugwort, Hunter color L value of Ssookgaedduck decreased. The hardness of Ssookgaedduck increased by the addition of mugwort. However, during 3 days of storage, the hardness of 10-20% mugwort containing Ssookgaedduk increased slowly. For 3 days of storage, 20% mugwort containing Ssookgaedduk showed the lowest total bacterial count than others.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.49-53
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• 1996

Acid-modified starch was prepared by treating a warm aqueous starch suspension with dilute mineral acid$(0.2\;N\;HCl,\;45^{\circ}C,\;20\;mim{\sim}1\;h)$. The swelling power and solubility of acid-modified red bean starches increased and the changes occurred at tower temperature. According to gel chromatography of starches, the amylose and amylopectin moieties of red bean starches were not affected very much by hydrolysis conditions used. The elution profiles of soluble carbohydrate showed that the larger molecules were leached as the heating temperature increased. Total amounts of soluble carbohydrate were increased by acid-modification. The gel strength of acid-modified starches at each temperature increased, whereas cohesiveness decreased in acid-modified starch gels except at $85^{\circ}C$.

• Journal of the Institute of Electronics Engineers of Korea TC
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• v.47 no.1
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• pp.99-108
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• 2010

RFID(Radio Frequency IDentification) is a technology that automatically identifies objects containing the electronic tags by using radio wave. When there are some tags in the domain of the RFID reader, the mechanism that can solve a collision between the tags occurs is necessary. The multi tag identification problem is the core issue in the RFID and could be resolved by the anti-collision algorithm. However, RFID system has another problem. The problem id user information security. Tag response easily by query of reader, so the system happened user privacy violent problem by tag information exposure. In the case, RFID system id weak from sniffing by outside. In this paper, We study of security robustness for tree-walking algorithm, query tree algorithm and advanced query tree algorithm of tree based memoryless algorithm.

• Journal of Korea Multimedia Society
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• v.16 no.10
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• pp.1163-1170
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• 2013

Digital watermarking techniques have been used as one of the means for copyright protection and authentication of multimedia data. Conventional Chinese Remainder Theorem(CRT)-based spatial domain watermarking techniques do not perform well under JPEG compression. However, it is seen that the CRT-based watermarking technique in Discrete Cosine Transform(DCT) domain performs well for JPEG compression. In this paper, an improved CRT-based image watermarking method in the DCT domain is proposed. The proposed method provides better robustness which decreases changes of absolute difference of residues against rounding errors due to DCT conversion and various attacks. Experimental results show that the proposed method has a good robustness against various attacks compared with the conventional CRT-based watermarking in DCT domain.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.1-5
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• 1996

The effects of defatting on sensory and instrumental characteristics of corn and mung bean starch gels during storage were investigated. The untreated and defatted starch gels stored at room temperature for 24 hrs and 72 hrs. The sensory characteristics of defatted corn starch gels were significantly different from untreated ones but the properties of defatted corn starch gels were similar to those of mung bean ones. Mung bean starch gels showed no changes in sensory characteristics by defatting. In the case of instrumental properties, there was highly significant in all characteristics between corn starch gels and mung bean starch gels, but firmness in defatted corn starch gel was similar as in mung bean starch gels.

• Journal of Korea Multimedia Society
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• v.7 no.1
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• pp.80-90
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• 2004

Watermarking algorithm for 3D mesh model using EGI distribution of each patch is proposed. The proposed algorithm divides a 3D mesh model into 6 patches to have the robustness against the partial geometric deformation. Plus, it uses EGI distributions as the consistent factor that has the robustness against the topological deformation. To satisfy both geometric and topological deformation, the same watermark bits for each subdivided patch are embedded by changing the mesh normal vectors. Moreover, the proposed algorithm does not need not only the original mesh model but also the resampling process to extract the watermark. Experimental results verify that the proposed algorithm is imperceptible and robust against geometrical and topological attacks.