• Culinary science and hospitality research
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• v.17 no.1
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• pp.171-183
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• 2011

This research is to figure out the manufacture proper1ies and the effect of adding red ginseng powder into cookies. When adding red ginseng powder into wheat, there was no significant change in moisture content while the amount of WRC and AWFC increased significantly. In the manufacturing and quality characteristics, there was no noticeable change in thickness and spreadability. Also, wheat cookies containing red ginseng powder didn't show significant differences either and the control plot had the biggest diameter. The change of chromaticity showed that L-value and b-value seemed to significantly decrease while a-value increased a lot In other words, the more ginseng powder was added, the darker its external colour became. In the organic characteristics, the control plot showed the best result in volume, crust, top grain and in almost every part. The volume had the most satisfying result with 6% of red ginseng powder added, and there was not much difference among the groups added with red ginseng powder. Generally, adding up tp 12% of ginseng powder was found best when making cookies.

• Food Science and Preservation
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• v.17 no.5
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• pp.674-680
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• 2010

This study was carried out to investigate quality characteristics of white breads with cabbage powder(CP) (0, 2.5, 5.0, 7.5 and 10.0%). L-value was significantly decreased by addition of CP, but a and b-values were increased(p<0.05). The degree of pH of dough and bread weight increased with increasing CP concentration, while bread volume, specific volume, and baking loss rate became reduced. The hardness of the breads added with CP was higher than that of the control group. Also, In sensory analysis, the breads with CP showed generally low scores in color, flavor, taste, texture and overall acceptability compared with the control. Taken together, the 2.5%, 5.0% treatment showed similar results with the control group, as compared to other treatments. Addition of CP influenced the color, bread volume and other rheological properties, which is disadvantageous for the quality of white bread. However, compared with the control group, up to 5% CP substitution for flour didn't show significant defferences in sensory test.

• Journal of Aerospace System Engineering
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• v.10 no.4
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• pp.26-34
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• 2016

In a number of industries, porous insulations have been frequently used, reducing thermal insulation space through excellent performance of the thermal insulation's characteristics. This paper suggests an effective thermal conductivity prediction model. Firstly, we perform a literature review of traditional effective thermal conductivity prediction models and compare each model with experimental heat transfer results. Furthermore, this research defines the effectiveness of thermal conductivity prediction models using experimental heat transfer results and the Zehner-Schlunder model. The newly defined effective thermal conductivity prediction model has been verified to better predict performance than other models. Finally, this research performs a transient heat transfer analysis of a thermal protection system with a porous insulation in a high speed vehicle using the finite element method and confirms the validity of the effective thermal conductivity prediction model.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.2
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• pp.87-94
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• 2023

Fresh bakery products are widely consumed worldwide and therefore particular requirements for their quality characteristics have been established. The shelf life of bakery products is mainly subjected to microbial spoilage and staling. This study investigated the optimum conditions of modified atmosphere packaging (MAP) application to extend the shelf life of the bakery products. The gas conditions of the headspace in 'Baumkuchen' cake were 0, 30, 70, and 100% CO₂ concentrations and stored at 30℃ for 5 days. The bakery samples were evaluated weight loss, hardness, color change, pH and total aerobic bacteria, yeast and molds count throughout the storage period. Values of the weight loss and hardness were increased over the storage period, meanwhile pH was significantly decreased. However, no significant color changes were observed during storage. It was also found no significant difference between the different gas treatments. Total aerobic bacteria count of the stored samples after day 5 was increased by 6.94 log CFU/g in the air filled package, compared to 6.20 log CFU/g in the 100% CO₂ filled package and 6.02 log CFU/g in the 70% CO₂ filled package. Yeast and molds count were 3.65 log CFU/g in air filled package, 2.66 log CFU/g in 100% CO₂ filled package, 2.64 log CFU/g in 70% CO₂ filled package, 2.86 log CFU/g in 30% CO₂ filled package and 3.31 log CFU/g in 100% N₂ filled package on day 2. In conclusion, it was shown that 70% and 100% CO₂ treatments in the package were effective to reduce microbial growth.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.115.1-115
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• 2003

충청북도농업기술원 균이팀에서 재배한 검은비늘버섯 국수를 제조하기 위해서 밀가루에 3, 5, 7%의 버섯분말을 첨가하여 국수를 제조하고 그 품질 특성을 조사하였다. Farinograph를 이용하여 최고점도와 최종점도 및 노화도를 조사한 결과 무처리보다 버섯첨가구에서 모두 낮은 값을 나타내었으며 첨가량이 증가할수록 낮아지는 경향을 나타내었다. 버섯분말 첨가량이 증가함에 따라 수분 흡수율은 약간 증가하였다. 색도는 버섯분말의 첨가량이 증가함에 따라 분말, 반죽, 국수 등 모든 처리구에서 명도는 낮아졌으며, 적색도와 황색도는 증가하는 것으로 나타났다. 버섯국수 조리 후 중량과 부피는 버섯분말 및 식초 전처리 농도가 증가할수록 감소하였으며 국물의 탁도는 큰 차이가 없었다. 조리면의 물성 측정 결과 버섯분말 첨가량이 증가함에 따라 부착성, 탄력성, 씹는감은 증가하였으며, 부착성은 식초 0.2% 처리구보다 0.5% 처리구에서 감소하는 경향을 나타냈다. 관능검사 결과 식초 0.2%액에 침지한 후 건조한 버섯분말 5%을 첨가하여 제조한 처리구에서 기호도가 가장 높게 나타났다.

• The Journal of the Acoustical Society of Korea
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• v.19 no.6
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• pp.10-16
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• 2000

A new algorithm for estimating bladder volume for portable bladder volume measurement system is proposed. Given the actual image of a bladder, edges between bladder wall and urine are extracted first. Axes are calculated from these data and actual cross section shape is obtained by filtering. Since ordinary shape of a bladder is irregular, two cross-sections(transverse and longitudinal) are considered. With the area of a longitudinal cross-section projected along the axes of transverse cross-section, or vice versa, two estimated volume are obtained. Averaging these two value yields the volume of the bladder. Applied to actual experiments, the proposed algorithm showed explicitly good results in comparison with the conventional techniques.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.227-238
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• 2012

This study was carried out to evaluate the effect of ${\beta}$-glucan on rheological properties of flour dough and quality characteristics of white pan bread. Flour dough and white pan bread fortified with ${\beta}$-glucans at levels of 0%, 3%, 6% and 9% w/w. Farinograph and amylograph were analysed for the rheological properties. Loaf volume and specific loaf volume, moisture content, texture and sensory evaluation were also analysed for the quality characteristics. In the farinograph test, water absorption and dough development time of doughs increased with increasing ${\beta}$-glucan content. Especially, water absorption of dough fortified with 9% of ${\beta}$-glucan showed 13% higher than the control. However, the addition of ${\beta}$-glucan to the dough decreased stability. There were no significant differences on gelatinization temperature and maximum viscosity temperature regardless of ${\beta}$-glucan contents, but maximum viscosity increased with increasing ${\beta}$-glucan contents. Loaf volume and specific loaf volume of white pan bread decreased slightly with increasing ${\beta}$-glucan contents. Moisture content showed higher value in tests than that of the control, and the one added with 6% revealed highest moisture content. In terms of texture analysis, the one added with 6% of ${\beta}$-glucan revealed softer than the others. There were no differences between the groups added with 3% and with 6% on sensory evaluation, but the one added with 9% obtained lowest scores. As a result of this study, 6% of ${\beta}$-glucan is considered the resonable level to prepare healthy white pan bread. ${\beta}$-glucan can also be used when making cake and cookies.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.88-92
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• 2006

Physicochemical, texture, and sensory properties of Jeung-pyun prepared with different concentrations of Monascus rubber DSJ-20 (Red yeast rice) were determined. Acidities and pH values of 3-5% M. rubber DSJ-20-treated groups were similar to those of control group. Degree of surface color increased in proportion to M. rubber DSJ-20 concentration. Hardness, gumminess, and chewiness of 1-2% M. rubber DSJ-20-treated groups were higher than those of control. Network structures of 3-15% M. rubber DSJ-20-treated groups were well-formed, similar to that of control. Strong bitter taste and flavor of Monascus were detected in 5-15% M. rubber DSJ-20-treated groups through sensory evaluation. These results suggest is 3% M. rubber DSJ-20 is desirable leavening concentration for making Jeung-pyun.

• Investigative Magnetic Resonance Imaging
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• v.6 no.1
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• pp.47-54
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• 2002

Purpose : Hippocampal atrophy is one of the characteristic pathologic findings of hippocampal sclerosis, for which MR imaging of the hippocampus is essential in the evaluation of hippocampal sclerosis. The purpose of this study is to present the normal MR volumetric data of the hippocampus in normal adult Korean and to compare those with MR volumetric data of hippocampus in patients with hippocampal s-clerosis, providing the diagnostic volume criteria of the hippocampal atrophy. Materials and methods : MR volumetry was performed in 30 normal adults and 28 patients with temporal lobe epilepsy whose final diagnosis was hippocampal sclerosis. The volumetric data were compared between sexes, right and left sides, and normal and abnormal hippocampus, and the volume criteria for the diagnosis of hippocampal atrophy was determined. Results : The mean $volumes({\pm}standard$ deviation) of normal Korean adult were $2.20{\pm}0.73\textrm{cm}^3$ (right) and $2.17{\pm}0.72\textrm{cm}^3$ (left) in male and $2.27{\pm}0.47{\;}\textrm{cm}^3$ (right) and $2.23{\pm}0.48\textrm{cm}^3$ (left) in female. The mean right-left differences were $0.14{\pm}0.11\textrm{cm}^3$ and $0.19{\pm}0.13\textrm{cm}^3$ in male and female, respectively. The MR volumetry showed no significant statistical differences between sexes and between right and left. The mean volume and standard deviation of the hippocampus in hippocampal sclerosis patients was $1.46{\pm}0.60{\;}\textrm{cm}^3$, and the right-left difference was $0.51{\pm}0.41\textrm{cm}^3$, In comparison of two volume distributions between normal adult group and hippocampal sclerosis patients group, the reasonable diagnostic volume criteria was $0.4{\;}\textrm{cm}^3$ as right-left volume difference, in which the sensitivity and specificity are 0.61 and 0.90. In all patients with right-left volume difference more than $0.4{\;}\textrm{cm}^3$, visual determination of unilateral hippocampal atrophy was possible. Conclusion : The MR-based hippocampal volumetry is a useful add-on of visual MR diagnosis, only when visual diagnosis of hippocampal sclerosis is difficult.

• Proceedings of the KIPE Conference
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• 2011.11a
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• pp.65-66
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• 2011

독립부하가 존재하는 계통연계 인버터에서 LCL필터 설계시 계통으로 주입하는 전류뿐만 아니라 독립부하 전압품질도 고려되어야 한다. 또한, LCL필터의 가격과 부피측면을 고려하여 고조파 감쇠율은 기준을 만족하면서 인덕턴스와 캐패시턴스는 가능한 작게 설계하는 것이 중요하다. 본 논문에서는 계통전류의 고조파 기준은 만족하고, LCL필터 모델로부터 구해지는 전달함수를 이용하여 계통연계시와 독립운전시 모두 독립부하의 전압품질이 만족하도록 필터설계를 한다. 또한, 독립부하 전압리플, 인덕터 부피, 무효전류량, 시스템 대역폭에 가중치를 적용한 LCL필터 최적설계 방법을 제안한다.