• 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.117.1-117
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• 2003

새송이 버섯은 맛과 향이 좋고 영양적으로 우수하여 성인병 예방과 개선 효과가 있다고 알려져 있으나 재배농가의 급증으로 인한 가격하락과 집중출하로 신선도의 하락 등이 문제가 되고 있어 새송이 버섯의 활용성을 향상시키고, 소비자의 기호를 충족시킬 수 있는 버섯류 가공품 개발이 요구되고 있다. 전통절임식품을 응용한 새로운 버섯류 장류절임 가공법을 개발하기 위하여 절임 전 처리에 따른 품질특성을 비교하였으며, 이를 위하여 먼저 절임 전처리 조건으로 블랜칭처리, 적정 염농도와 처리시간 및 탈염법을 개발하고 건조 등의 전처리에 따른 품질 평가는 수분함량, 염도, 색상, 조직감, 관능특성 등을 평가하였다. 새송이 버섯을 전처리하기 위한 블랜칭 처리조건은 7$0^{\circ}C$에서 10분간 처리한 구가 조직감이 우수하고 갈변이 적었으며 염 침지시간은 침지 72시간까지는 증가하였으나 그 이후로는 증가하지 않았고 4$0^{\circ}C$에서 탈염하는 것이 가장 우수하여 전처리 조건으로 선정하였다. 전처리 방법에 따른 중량변화는 블랜칭 처리가 약 10% 정도 중량이 더 많았으며 이 영향은 건조 후에도 지속되었다. 수분함량도 블랜칭 처리가 높았으며 염도 또한 건조 처리에 따라 높은 함량을 보였으나 블랜칭 처리를 병행했을 경우 낮은 값을 나타내었다. 조직의 강도는 무처리에 비하여 전처리를 함에 따라 많은 힘이 소요되어 질긴 조직 특성을 나타냄을 알 수 있다. 관능평가 결과 블랜칭 처리를 단독으로 실시한 B(B)처리구가 관능적 특성치 모두 높은 값을 보여 전처리 방법으로는 가장 우수한 전처리 방법임을 알 수 있었다.저온 장시간 처리한 경우에 비하여 낮은 수준이지만 약간의 증감 경향을 보이다가 고른 평형 상태를 유지하였다. 산소 농도는 저온 장시간 처리 직후 급격히 저하된 후 다시 증가하였으며 저장 7일 후에는 4$0^{\circ}C$ 3시간 처리구를 제외하고는 평형 상태를 유지하였다. 고온 단시간 처리구의 경우 처리 직후부터 저장 7일 후까지 고른 평형 상태를 유지하였다. 에틸렌의 경우 저온 장시간 처리구는 처리 직후 그 농도가 급격히 상승하였다가 저장 1일 후부터 대조구보다 낮은 값을 나타내었다. 고온 단시간 처리구의 경우 저온 장시간 처리구와는 달리 저장 1일 후부터 그 농도가 다소 상승되었다가 다시 감소는 경향을 보였다. 한편 열처리하여 냉각시킨 직후 및 저장1주 후 사과의 pH, 산도, 당도, 경도, 과육의 갈변도 등을 조사하였던 바 대조구 및 처리구간에 일부 항목에 있어서는 약간의 차이를 나타내었다. 대치할 수 있을 것이라고 사료된다. 수분함량은 기계적 검사보다 관능검사와 더욱 높은 상관관계를 나타냈다.내었다. 항균활성이 우수한 생약재를 농도별로 활성을 조사한 결과, 물 추출물과 10% Ethanol 추출물 모두 낮은 농도에서도 우수한 항균활성을 나타내었다.취와 함께 점질성 갈변물질이 생성되었다. 이와 같은 결과로 볼 때, BAAG의 처리는 BAAC의 경우보다 가격은 저렴하면서도 항균력은 우수한 천연 항균복합제재로써 농산물 식품원료에 적용하여 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다. 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻

• Food Science and Preservation
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• v.16 no.2
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• pp.266-275
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• 2009

To develop new high-quality Yakchobugak, features of Lactococcus lactis-fermented waxy rice paste after addition of some colored powdered agro-food products were investigated. Total and reducing sugars of waxy rice paste fermented by lactic acid bacteria were higher than those of control raw waxy rice paste. Total acidity gradually increased as powder concentration rose, being 1.02-1.56% and 0.96-1.87% in samples fermented with Cucurbita maxima and Capsicum annuum powders, respectively; these values were 3-4 times those in rice fermented with other powders. Fermented waxy rice paste viscosities were lower than those of non-fermented samples. The viscosities of samples fermented with Curcuma longa and Opuntia ficus powders were in the range $100-160{\times}10^4$ centipoise($mPa{\cdot}s$), and those of pastes fermented with Robus coreanus and Camellia sinensis extracts were under $40{\times}10^4mPa{\cdot}s$. Hunter color lightness(L) values decreased and yellowness(b) values rose after fermentation. Waxy rice paste fermented with Robus coreanus showed uniform particle size distribution, and many pores, by scanning electron micrography.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.203-221
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• 2016

This study aims to analyze the impact of servicescape on the perceived values and brand attitude of coffee customers. In order to archive our research objects, current study employed SPSS 22.0 statistal program. The summary is as follows. First, it was revealed that the servicescape of coffee shops has a positive influence on perceived value. Second, the servicescape of coffee shop has a positive influence on brand attitude. And perceived value of the customer has a positive impact on customer brand attitude. Based on the results, this research has concluded some theoretical suggestions as follows. First, in case of brand coffee shop, it was analyzed that the attractions of interior design color, floor and wall interior, and structure has influenced on the differentiated values of customers. Also, the accessability shows that the brand coffee shops with parking facilities along with the convenience provided by the off-site facilities make customers highly recognize the brand values. In addition, the results found that the factor of service condition becomes a determining factor. Thus, current study will contribute to consider the various elements of service scape when new business develop as well as redesign the previous stores.

• Journal of Life Science
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• v.30 no.10
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• pp.860-866
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• 2020

This study examined the characteristics of eggs obtained from layer chickens reared with feed that included Tenebrio molitor larvae, which were in turn bred using feed that included dried food waste powder. The eggs showed a tendency to be slightly thinner in the treated groups, but the Haugh unit indicating freshness was higher in the treated groups than the control group, and the 5% larval-treated group showed the highest value. The color of the yolk tended toward higher redness, lower brightness, and lower yellowness in the 5%-treated group, which also showed similar crude fat and protein values to the control group; the 10%- and 15% larval-treated groups had lower crude fat and protein values, although the carbohydrate content was higher. Structural amino acids in the treated groups showed a higher ratio of non-essential amino acids to essential amino acids than the control. The polyphenol content, which is an index of antioxidants, was highest in the 5%-treated group, and it is thought that this may affect the storage and antioxidant properties of the eggs. Thus, when employed with a feed source to maintain high protein and high fat, T. molitor larvae may cause critical changes in the nutrient content of eggs and improve their freshness.

• Journal of Information Technology Application
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• v.3 no.2
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• pp.133-147
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• 2001

This paper proposed a new algorithm for binarization and removal of noises in color images with characters and pictures. Binarization was performed by threshold which had computed with color-relationship relative to the number of pixel in background and character candidates and pre-threshold for dividing of background and character candidates in input images. The pre-threshold has been computed by the histogram of R, G, B In respect of the images, while background and character candidates of input images are divided by the above pre-threshold. As it is possible that threshold can be dynamically decided by the quantity of the noises, and the character images are maintained and the noises are removed to the maximum. And, in this study, we made the noise pattern table as a result of analysis in noise pattern included in the various color images aiming at removal of the noises from the Images. Noises included in the images can figure out Distribution by way of the noise pattern table and pattern matching itself. And then this Distribution classified difficulty of noises included in the images into the three categories. As removal of noises in the images is processed through different procedure according to the its classified difficulties, time required for process was reduced and efficiency of noise removal was improved. As a result of recognition experiments in respect of extracted characters in color images by way of the proposed algorithm, we conformed that the proposed algorithm is useful in a sense that it obtained the recognition rate in general documents without colors and pictures to the same level.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.3
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• pp.273-282
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• 2020

Aloe vera (Aloe barbadensis Miller) has been used since ancient times to improve various skin diseases such as burns, wounds, and eczema. It has been reported that Aloe vera contains vitamin, enzyme, mineral, sugar, phenolic compound, fatty acid and amino acid. Aloe vera changes its color from green to red under the extreme thermal and arid climate to protect itself. These morphological changes induce variation of composition such as increasing of aloe-emodin content. Aloe-emodin is one of the major anthraquinone in aloe family plants. Since aloe-emodin contains a polyphenolic structure, this compound may be responsible for the reported antioxidant and anti-inflammatory effects of aloe. However, there is no research on the process of increasing the compounds of Aloe vera. Therefore, the purpose of this study is to develop a pink aloe manufacturing process that increases the aloe-emodin content and enhances the antioxidant and anti-inflammatory activities of aloe. As a result of heating aloe under appropriate conditions, pink aloe increased aloe-emodin content compared to general aloe, and exhibited effects such as increasing antioxidant activity, inhibiting NO production, and promoting cell regeneration. Through this study, the applicability of pink aloe as a new anti-aging material in the cosmetic field was confirmed.

• Journal of Energy Engineering
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• v.7 no.1
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• pp.146-156
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• 1998

Fly ash produced in coal combustion is a fine-grained material consisting mostly of spherical, glassy, and porous particles. A physical, morphological, and chemical characteristic of fly ash has been analyzed. This study may contribute to the data base of domestic fly ash, the improvement of combustion efficiency, ash recycling and ash collection in the electrostatic precipitator. The physical property of fly ash is determined using a particle counter for the measurement of ash size distribution and gravimeter. Morphological characteristic of fly ash is performed using a scanning electron micrograph and an optical microscope. The chemical components of fly ash are determined using an inductively coupled plasma emission spectrometry (ICP). The distribution of fly ash size was ranged from 15 to 25 $\mu$m in mass median diameter. Exposure conditions of flue gas temperature and duration within the combustion zone of the boiler played an important role on the morphological properties of the fly ash such as shape, relative opacity, coloration, cenosphere and plerosphere. The spherical fly ash might be generated at the condition of complete combustion. The size of fly ash was found to be increased the with particle-particle interaction of agglomeration and coagulation. Fly ash consisted of $SiO_2\;Al_2O_3\;and\;Fe_2O_3$ with 85% and carbon with 3~10% of total mass.

• Journal of the Korea Computer Graphics Society
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• v.24 no.1
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• pp.9-16
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• 2018

In this paper, we introduce a visualization framework for cell image data obtained from optical diffraction tomography (ODT), including a method for representing cell morphology in 3D virtual environment and a color mapping protocol. Unlike commonly known volume data sets, such as CT images of human organ or industrial machinery, that have solid structural information, the cell image data have rather vague information with much morphological variations on the boundaries. Therefore, it is difficult to come up with consistent representation of cell structure for visualization results. To obtain desired visual representation of cellular structures, we propose an interactive visualization technique for the ODT data. In visualization of 3D shape of the cell, we adopt a volume rendering technique which is generally applied to volume data visualization and improve the quality of volume rendering result by using empty space jittering method. Furthermore, we provide a layer-based independent rendering method for multiple transfer functions to represent two or more cellular structures in unified render window. In the experiment, we examined effectiveness of proposed method by visualizing various type of the cell obtained from the microscope which can capture ODT image and fluorescence image together.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.287-293
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• 2010

Regarding the physical properties of wheat flour added with lily's root powder, elasticity in farinograms tended to increase as the ratio of added lily's root powder increased. However, viscoelasticity, absorptivity, absorption time, and stability tended to decrease after an initial increase when a certain ratio of lily's root powder was added to the wheat flour. Results from the rapid viscosity analyzer (RVA) indicated that the retention strength, final viscosity, break down, set back value, $P_{max}$ value of the alveogram, and falling number value decreased. As for gaseous release, measured with a rheofermentometer, the total amount of $CO_2$ gas generated and retained tended to decrease. As for the gelatinizing properties in terms of differences in the granularity and the amount of lily's root powder (bulbs) added to wheat flour, the initial gelatinization temperature had no effect regardless of the type or amount of general grinding and minute (ultra-fine, $10\;{\mu}m$) lily's root powder. Meanwhile, the peak viscosity and peak viscosity time exhibited significant differences in 3, 5% general grinding lily's root powder additive groups. On the other hand, there was no significant difference between 3, 5% minute lily's root powder additive groups. This is likely because the activity of the enzyme in wheat flour decreased relatively and differences in the lily's root powder granularity resulted in a variation in water absorptivity. In the preference test, flavor retention of the functional bread increased according to the granularity of lily's root powder and the ratio of added lily's root powder, thus resulting in significant differences in the mouth feel and flavor; the texture and crumb color, however, did not exhibit significant differences.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.538-543
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• 2005

To improve the Quality of American preferred kimchi (APK), the APK added different ratios of beets were prepared and the Qualities of those kimchi were investigated by measuring the changes of physicochemical, microbiological and sensory characteristics during fermentation at $5^{\circ}C$. The pH of APK added beet (APKB) decreased as the amount of beet increased while total acidity gradually increased. The reducing sugar content was the highest in APKB added $3\%$ beet at early stage of fermentation. The number of Lactobacillus sp. and Leuconostoc sp. were the highest in $3\%$ beet added group during fermentation. In a texture experiment, the hardness of Korean standard kimchi used as control group showed rapidly decrease while the hardness of APKB were decreased slowly as fermentation proceeded. In Hunter's color values of APKB, lightness and redness increased as the amount of beet increased while yellowness decreased. Sensory scores of overall acceptance, taste, texture and appearance evaluated by Americans as sensory panels were the highest in APKB added $1\%$ beet. Americans also preferred fresh kimchi to optimum ripened kimchi. Therefore it was suggested that the American preferred kimchi added $1\%$ beet was the best group among American preferred kimchi groups.