• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.316-319
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• 2003

Titratable acidity, pH, color, and pungency characteristics of commercial kimchi were investigated. Titratable acidity and of pH commercial kimchi waried significantly from pH 3.88 and titratable acidity 0.28% in non-fermented kimchi, to pH 6.20 and titratable acidity 1.13% in over-fermented one. Capsaicinoid contents of kimchi showed low pungency intensity of 0.18% to strong pungency intensity of 2.02, and American spice trading association value of kimchi samples ranged $0.52{\sim}4.1$.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.280-290
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• 2015

This study was carried out to investigate the change of the quality of wild edible plants, Cirsium setidens Nakai, blanched at various conditions. Samples were blanched under blanching conditions of $90^{\circ}C/25min$, $95^{\circ}C/15min$, and $100^{\circ}C/5min$, with salt concentrations of 0%, 1%, 2%, 3%, 4% and 5%. The color, texture (hardness), chlorophyll and total polyphenols were analyzed. The contents of polyphenol and hardness in Cirsium setidens Nakai were found to be decreased in relation to blanching time. With respect to sensory evaluation, the 3% treatment had a higher overall acceptability than other treatments. The optimal blanching condition was found to be $100^{\circ}C/5min$ and 3% salt.

• Korean Journal of Plant Resources
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• v.8 no.2
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• pp.115-125
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• 1995

The moistures, colors and flavors of red pepper were analyzed to observe the changes of the qualities of red pepper with various conditions of drying. The moisture was 11.8%, known as optimal condition for storing red pepper, where dried at $50^{\circ}C$ for 36 and 48 hours. The color of red pepper air-dried at 50% for 48 hours was estimated to be the most execllent in comparison of sun drying and air drying. The optimal absorbances of hexnae extract from red pepper were examined. The ratios between the absorbances at 280nm and at the typical wavelengths of caretenoids(430nm, 450nm, 474nm) were from 2.5-3.4 and these wete also confirmed by the sight of the eye. Hexane fraction showed more peaks of flavors than benzene fraction and both of the two were silylated by with BSTFA to analyze the flavors by GC. CG profiles for the compositions of flavors in red perpper are thought to be useful for extimating the quality of favors in red pepper. Eight flavors including benzene dicarbozylic acid, were identified from red pepper and major components of them were oleic palmitic acids. Drying temperatures and times did not have effects on the changes of specific flavor components but did influenced the compositions of them in red pepper.

• Food Science and Preservation
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• v.14 no.3
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• pp.263-268
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• 2007

This paper was study to develop an extract of Elaeagnus multiflora as a materials of beverage, and was part of a wider project to use Elaeagnus multiflora for the development of processing foods. This was sought to optimize various sensory characteristics of color and flavor. The highest color score was 5.15 points. This was attained with 5.2%(v/v) Elaeagnus multiflora extract and 3.2%(v/v) brown rice vinegar. The highest flavor score was 4.06 points, and was arrived which added 10.8%(v/v) Elaeagnus multiflora extract and 0.4%(v/v) brown rice vinegar.

• Journal of Food Hygiene and Safety
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• v.19 no.1
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• pp.31-37
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• 2004

This study was performed to investigate the changes of amino nitrogen, total amino acids, free amino acids, and cole. of traditional Korean soybean paste (doen-jang) during the ripening and storage for 12 months. All of the preparation methods for soybean paste followed the recommendations of the Korea Food Research Institute. The components of soybean paste were analyzed at 0, 6, and 12 months. The content of amino nitrogen of soybean paste was significantly higher than that of soybeans or meju (soybean cakes) at the initial stage of storage (p〈0.05), and decreased during the storage. The composition of total and free amino acids and their ratios of soybean paste were changed during the storage. The ratios of free to total amino acids of soybeans, meju, and soybean paste were 0.8%, 17.3%, and 20.4∼32.9%, respectively. Glutamic acid, which represents the savory taste, was detected the most abundantly in soybean paste during the storage. The ratios of free to total amino acids of glutamic acid were 21.1∼41.5% in soybean paste. Lightness, redness and yellowness of Hunter color of soybean paste decreased over time (p〈0.05). The results of this study indicate that the ratios of fee to total amino acids of soybean paste were much higher than those of soybeans, although its contents of total amino acids were much lower than those of soybeans. The results also indicate that this comes from the preparation and fermentation of meju. It was suspected that the organoleptic quality of soybean paste derived from these three components might be inferior over 1 year of storage time.

• Proceedings of the KIEE Conference
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• 2006.04a
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• pp.141-143
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• 2006

한국을 비롯한 동양 금석학 정보 인식의 중요한 매체인 탁본을 디지털 영상데이터로 변환하여 영상 특성을 분석하고 수학적 모델을 구현한다. 이를 위해 역사적으로 유명한 대표적 탁본을 포함한 50여개의 탁본영상 샘플을 작위로 선택하였고, 샘플영상 속에 내재되어 있는 영역특성을 중심으로 통계분석을 시도하였다. 탁본 원영상은 흑백의 두 영역으로 분할되는 완벽한 이진영상인데 반하여, 관측영상은 탁본뜨기 수작업과정을 거치면서 영역간 색도의 혼재와 얼룩무늬와 문양이 전체 영상에 분포한다. 본래의 두 영역은 정보영역과 바탕영역으로 구분되나 이들 얼룩무늬들은 또 다른 영역들로 치부되어 주로 바탕영역에 산발적으로 분포되어 영상인식을 저해하는 요인으로 작용한다. 관측영상 속에 내재되어 있는 영역 본래의 특성과 본뜨기 수작업 과정에서 새로 생성되는 영역들 사이의 기하학적 차이를 통계적으로 분류 처리함으로 관측 탁본영상의 영역 특성의 추이를 추론할 수 있다. 분석 결과, 탁본영상은 영역간 극단적인 확률적 차이를 보였으며, 이 양극성은 곧 탁본 원영상의 속성이 수작업과 관측이라는 훼손 과정을 거치면서도 보존됨을 의미한다. 이를 근거로 영역 특성과 훼손 과정을 수학적으로 모델링하였고 정보영역 추출의 일차적 개연성을 제시하였다.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2001.11a
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• pp.320-323
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• 2001

A computer simulation was performed to distinguish quantitatively a color reaction in a urine analysis systems by using the spectral power distribution of LEDs, the spectral reflectance of a urine strip, and the spectral sensitivity of photodiode. The CIE tristimulus values and CIE chromaticity coordinates ware modified to be conformable with real color reactions in a urine strips. Results on color simulation showed a of real color in comparison with those obtained by Colorimeter CM2C(Color Savvy).

• Korean Chemical Engineering Research
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• v.55 no.6
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• pp.837-845
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• 2017

A recirculating integrated system composed of a fluidized biofilter filled with waste-tire crumb media fixed with return sludge from wastewater treatment facility of D dyeing industrial center, and a UV/photocatalytic reactor packed with calcined $TiO_2$ coated-glass beads as photocatalyst-support, was constructed and was run to treat authentic textile-dyeing wastewater from D-dyeing industrial center, which was mixed with an alkaline polyester-weight-reducing wastewater and a wastewater from sizing process. As a result, its total removal efficiency(RE(tot)) of $COD_{cr}$ and colors were ca. 81% and 55%, respectively. The synergy effect of the recirculating integrated system to enhance total removal efficiency(RE(tot)) of $COD_{cr}$ and colors were evaluated at most ca. 7% and 3%, respectively. The fluidized biofilter and the UV/photocatalytic reactor were responsible for ca. 94% and 6% of the total $COD_{cr}$ removal efficiency, respectively, and were also responsible for ca. 86% and 14% of the total color-removal efficiency, respectively. Thus, the degree of the UV/photocatalytic reactor-unit process's contribution to RE(tot) of color, was about 2.4 times of that to RE(tot) of $COD_{cr}$. Therefore, the UV/photocatalytic reactor facilitated the more effective elimination of colors by breaking down the chemical bonds oriented from colors of dyes such as azo-bond, than $COD_{cr}$. In addition, the effect of the removal efficiency of each unit process(i.e., the fluidized biofilter or the UV/photocatalytic reactor) of the recirculating integrated system on RE(tot) of $COD_{cr}$ and colors, was analysed by establishing its model equation with an analytic correlation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1799-1807
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• 2016

This study investigated the quality characteristics and antioxidant activities of espresso coffee prepared with green bean fermented by lactic acid bacteria. First, 10, 20, and 30% (w/v) green beans were fermented by Lactobacillus acidophilus KCTC 3145 at $37^{\circ}C$ for 0, 12, and 24 h, respectively. Cells of L. acidophilus gradually increased with increasing green bean content and fermentation time. After drying fermented green beans, coffee powders were prepared by roasting (city level) and grinding (<75 mesh). Then, espresso coffee was extracted using coffee powder. The pH and chromaticity (L*, a*, and b* values) of espresso coffee decreased with fermentation time, whereas total acidity, total soluble solid contents, and brown color intensity increased. The pH level decreased with increasing contents of fermented green bean and total acidity increased. However, chromaticity, total soluble solid contents, and brown color intensity remained within a limited range. The antioxidant activities, including total polyphenol content, and DPPH and ABTS radical scavenging activities increased with increasing green bean content and fermentation time. Finally, sensory evaluation -for taste, color, flavor, and overall preference- revealed espresso coffee prepared with fermentation of 30% (w/v) green bean received the highest scores. Green bean fermented by lactic acid bacteria enhanced quality characteristics and antioxidant activities of espresso coffee, showing that lactic acid bacteria fermentation has potential use in the espresso coffee industry.

• Journal of Korea Multimedia Society
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• v.13 no.5
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• pp.641-650
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• 2010

Color image sensors (CIS) output color images through image sensors and image signal processing. Image sensors that convert light to electrical signal are divided into CMOS image sensor and CCD image sensor according to transferring method of signal charge. In general, a CIS has RGB output signals from tri-stimulus XYZ of the scene through image signal processing. This paper presents an adaptive colorimetric analysis method to obtain chromaticity and luminance using CIS under various environments. An image sensor for the use of colorimeter is characterized based on the CIE standard colorimetric observer. We use the method of least squares to derive a colorimetric characterization matrix between camera RGB output signals and CIE XYZ tristimulus values. We first survey the camera characterization in the standard environment then derive a SGL(shutter-gain-level) function which is relationship between luminance and auto exposure (AE) characteristic of CIS, and read the status of an AWB(auto white balance) function. Then we can apply CIS to measure luminance and chromaticity from camera outputs and AE resister values without any preprocessing. Camera RGB outputs, register values, and camera photoelectric characteristic are used to analyze the colorimetric results for real scenes such as chromaticity and luminance. Experimental results show that the proposed method is valid in the measuring performance. The proposed method can apply to various fields like surveillant systems of the display or security systems.