• Korean journal of food and cookery science
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• v.19 no.4
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• pp.423-428
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• 2003

Jeungpyun was prepared with varying degrees of fermentation, and their effects on its quality characteristics were examined. In height and volume of jeungpyun, the samples treated with a first fermentation time of 240 minutes, and second and third fermentation times of 60 and 30 minutes, respectively (Sample E) had the best fermentation quality. A texture profile analysis, Hunter's color and sensory evaluation of these jeungpyun were carried out during the 4 days of storage. In the texture profile analysis, the hardness was observed to reduce in proportion to decreases in the fermentation time. The lightness value of Sample E showed one of the highest among the samples, but decreased as the storage time was prolonged. The results of the sensory evaluation showed that Jeungpyun of Sample E had higher swell, softness and moisture scores.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.3
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• pp.212-218
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• 2011

This study was performed to determine the relative quality of mungbeans harvested in bulk after applying a labor-saving cultivation (LSC) method, compared to mungbeans harvested three different times under the conventional cultivation condition. There was no significant difference in starch, crude protein, and vitexin or isovitexin content of seed according to the cropping system or harvest time. The mungbeans grown under the LSC method had the highest crude fat content, followed by mungbeans from the third-, the second- and the first-harvest mungbeans under the conventional cultivation. No significant difference was found in the composite ratio of saturated fatty acids to unsaturated fatty acids according to cropping system or harvest time. The second-harvest mungbeans grown under the conventional cultivation condition had 17 different types of fatty acids, while the third-harvest mungbeans grown under the conventional cultivation and those grown under the LSC condition had the fewest types of fatty acids with 12. Of the major saturated fatty acids, palmitic acid and arachidonic acid had the highest composite ratio in the first conventional cultivation followed by the second, the third and the LSC. However, stearic acid showed the opposite tendency. Of the major unsaturated fatty acids, linoleic acid had the highest composite ratio in the first conventional cultivation, followed by the second and third conventional cultivation and the LSC. Amylogram characteristics of the mungbeans were significantly different according to cropping system and harvest times. The mungbeans harvested after the first conventional cultivation had significantly higher pasting temperature, peak viscosity, holding strength viscosity, final viscosity and breakdown, while mungbeans harvested after the third conventional cultivation had significantly higher setback viscosity. In contrast, the mungbeans harvested under the LSC methods had a significantly lower amylogram value. When harvest rate, color values and amino acid content of sprout were measured, mungbeans grown under the LSC conditions had a low harvest rate of sprout, but had Hunter's color values and amino acid content of sprout similar to those of mungbeans grown under the conventional cultivation condition.

• 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.

• Applied Chemistry for Engineering
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• v.10 no.5
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• pp.737-742
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• 1999

This study was conducted for the two purposes; one was removal of dissolved humic acid, the well-known precursor of trihalomethanes (THMs), by physicochemical treatment processes such as ozone oxidation, coagulation and activated carbon adsorption. The other was qualitative identification of by-products in chlorination of the dissolved humic acid. When ozone oxidation was applied to remove the dissolved humic acid, pH was abruptly decreased. It was indicated that humic acid was not perfectly converted to $CO_2$ and $H_2O$, but to low fatty acid. In coagulation process, the coagulant was polyaluminumchloride which was widely used for drinking water treatment in recent years. With the dosage of 160 mg/L, total organic carbon(TOC), $COD_{Cr}$ and color were removed with 23%, 24% and 5% respectively. Color was effectively removed by ozone oxidation process, which was the first order reaction, with the reaction rate constant of $0.067min^{-1}$. In activated carbon adsorption process, preozonation process could remove more effectively the dissolved humic acid than that without preozonation. When the dissolved humic acid and sodium hydrochloride were reacted with 1 mg-NaOCl/mg-TOC, only trihalomethanes were detected.

• 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.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.43 no.1 s.307
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• pp.45-54
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• 2006

This paper proposed color matching technique, including display characterization, chromatic adaptation model, and gamut mapping and extension, to generate consistent colors for the same input signal in each display device. It is necessary to characterize the relationship between input and output colors for display device, to apply chromatic adaptation model considering the difference of reference white, and to compensate for the gamut which display devices can represent for reproducing consistent colors on DTV display devices. In this paper, 9 channel-independent GOG model, which is improved from conventional 3 channel GOG(gain, offset gamma) model, is used to consider channel interaction and enhance the modeling accuracy. Then, the input images have to be adjusted to compensate for the limited gamut of each display device. We proposed the gamut mapping and extension method, preserving lightness and hue of an original image and enhancing the saturation of an original image in xy chromaticity diagram. Since the hmm visual system is more sensitive to lightness and hue, these values are maintained as the values of input signal, and the enhancement of saturation is changed to the ratio of input and output gamut. Also the xy chromaticity diagram is effective to reduce the complexity of establishing gamut boundary and the process of reproducing moving-pictures in DTV display devices. As a result, reproducing accurate colors can be implemented when the proposed method is applied to LCD and PDP display devices

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.121-126
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• 2003

Lentinus ededes were irradiated with Utraviolet-B(UV-B) at 0, 2.5, 5.0 J/$\textrm{cm}^2$ levels while culturing in sawdust medium, and the changes in vitamin D$_2$ content, color and flavor of the mushroom were analysed by high-performance liquid chromatography (HPLC), Hunter-Lab Chromatometer and Gas Chromatography-Surface Acoustic Wave (GC-SAW) electric nose, respectively. Irradiation of 0, 2.5, 5.0 J/$\textrm{cm}^2$ doses of UV-B increased the content of vitamin D$_2$ in the mushroom significantly, which was 157∼206% higher than the control group. There was a significant difference in L value between the control group and UV-B irradiated (2.5 and 5.0 J/$\textrm{cm}^2$) groups. The changes of flavor pattern were detected by GC-SAW electric nose. But the color and flavor changes were not detrimental to the quality of the mushroom. The results suggested that UV-B irradiation is a good way to increase the vitamin D$_2$ content of Lentinus edodes during cultivation.

• Journal of Ginseng Research
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• v.26 no.2
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• pp.79-84
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• 2002

In this study, cell cracker method as a non-collision method was evaluated for the possibility in manufacturing red ginseng powder. In color value of red ginseng powder, the L values indicating brightness were 68.18 for hammer mill (group A) and 72.08 for cell cracker (group B). The a values (redness) and b values (yellowness) were 4.21 26.56 for group A and 5.73, 28.36 for group B, respectively. As an extraction time increased, the absorbances at 420 nm of water extract of both groups were increased. In the loose bulk density, tapped bulk density and volume reduction radio indication the of powder in group A were less than those in group B. In both groups, the angles of side of red ginseng powder were shown less value than the angles of side of the powder. These two angles in group A were lets than those in group B. In sensory evaluation, the touchness between both groups was, not observed significant difference. In the contrary, the color and flavor, main factors affecting the overall quality of red ginseng powder product of group B were shown superior to those of group A. The overall preference of group B was shown higher than that of group A.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.57-67
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• 2001

This study was implemented with pH, Color, Water-holding capacity, Drip loss, Cooling loss, Shear force, and Panel test to compare fresh meats cold storage of Bonggye-ri, DuDong-myeon, Ulsan. and the followings are summary of the result. 1 For the change of pH by the period of storage(temperature of 2$^{\circ}C$), there was a considerable difference between 1, 3rd day and 5, 7th day, but it wasn't a great difference 2 There wasn't any considerable difference for L*, a*, b* value by the period of storage. 3 The drip loss increased by the period thus a difference was existed, no difference was shown in cooking loss. 4. There was no considerable difference in shear force by the period. 5 For the total preference of panel test, the 1st day was the best followed by 3rd day, and no considerable difference was seen between 3 and 5, 7th day.

• Food Science and Preservation
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• v.23 no.3
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• pp.335-340
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• 2016

This study was carried out to investigate the physicochemical and quality characteristics of acorn and acorn tea by processing methods. The moisture contents of acorn tea processed roasting was lower than those of others, and acorn tea processed by three steaming and drying was highest in among. Carbohydrate and crude lipid, crude ash contents of the acorn tea processed by roasting was higher than those of others. Crude protein contents of the natural acorn was higher than those of others. Soluble protein content of acorn tea produced by three steaming and drying was 12.74 mg/g, where was highest than that of the acorn tea. Reducing sugar content of natural acorn was 64.3 mg/g, higher than that of the acorn tea. The L values of natural acorn was higher than those of others, but steaming and roasting acorn tea were lower than those of others. The a, and b values of natural acorn was higher than those of others. Total polyphenol and flavonoid contents of acorn tea processed by three steaming and drying was 41.15, 2.78 mg/g, where was higher than that of the acorn tea. Sensory test was the acorn tea produced by three steaming and drying showed the best score in preference.