• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.392-399
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• 2006

In order to develop a new persimmon pickle with a low salt concentration, changes in physicochemical characteristics during soaking of persimmon pickles treated with different organic acids and sugars were investigated at $15^{\circ}C$ for 70 days. The pH of persimmon pickles decreased from pH 6.64 at initial stage to pH 3.99 (control group), pH 2.76-3.33 (citric acid treatment, CT), and pH 3.08-3.34 (acetic acid treatment, AT) after 70-days of soaking. Titratable acidity of AT was higher (0.86-1.18%) than that of CT (0.61-0.78%). After 70-days of soaking, salinity of persimmon pickles treated with stevia leaf powder, sodium saccharin, sucrose, and isomalto-oligosaccharide were 4.94-4.96, 4.00-5.15, 2.99-3.31, and 3.03-3.30%, respectively, and 1.54-3.70% lower than that of the control group (6.69%). The hardness of persimmon pickles in all cases was increased up to 20-40-days of soaking and then decreased. L (lightness), a (redness), and b (yellowness) value of persimmon pickles treated with citric acid were higher than those of AT and the control group. Sensory evaluation of persimmon pickles after 70-days of soaking revealed that CT had the highest scores for color, texture, and overall acceptability. These results indicate that the salt concentration of persimmon pickles could be lowered by the addition of citric acid and various sugars during soaking.

• Korean Journal of Heritage: History & Science
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• v.53 no.3
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• pp.142-163
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• 2020

In the early Joseon dynasty, the meritorious vassals' portrait of Jeokgae (1467, 1476), Jeongguk (1506)·Jeongnan (1507), and Wisa (1545) were defined as the 2^nd period of the official uniform, in which the acheongsaek HeukDanryung appeared and settled. A total of seven portraits were analyzed, including three portraits of Jeokgae (1467, portrait production 1476) Son-so, Oh Jachi, and Jang Malson, and four portraits of Jeongguk (1506)·Jeongnan (1507) Yoo Sunjung, Hong Gyeongju, Lee Woo, and Yoo Hong. In the portrait of the Jeokgae wearing a Yebok HeukDanryung, in the case of the Samo, the height of the Samo, which had been raised at the beginning of King Seongjong, was lowered again, and the parietal part was rounded. The pattern was not expressed on the wide oval side wings of the Samo. In addition, the pattern was not expressed on the acheongsaek Danryung, Dapho, and Cheolrik. The colors of Dapho and Cheolrik were unified in green and red, respectively. The Mu of Danryung and Dapho was expressed as 'in and out wrinkled Mu', and the shoes were expressed in Baekhwa. Another feature is that the Jeokgae's portrait is expressed not as the Pumgye at the time of appointment, but as the Pumgye of the portrait production time. In the portrait of the Jeongguk·Jeongnan wearing a Sibok HeukDanryung, the height of the Samo lowered from the Jeokgae was maintained, while the parietal part was slightly narrowed and bent forward. The side wings of the Samo were expressed as an oval with a uniform width, and still the pattern was not expressed on the side wings. The pattern was not expressed in the costume of the Danghagwan's portrait, but the cloud pattern began to be expressed in the costume of the Dangsanggwan's portrait. And the Danryung was expressed as single Danryung without lining. In the portrait of Dangsang, the red Dapho and green Cheolrik were expressed, and in the portrait of Dangha, the green Dapho and blue Cheolrik were expressed. Therefore, it was found that the color of the undergarment was distinguished according to the Dangsang and Dangha. In Danryung and Dapho, the 'in and out wrinkled Mu' were maintained. The shoes were expressed in Heukhwa, and the rank badge and rank belt reflect the Pumgye at the time of the appointment. On the other hand, the portrait of Wisa could not be confirmed, but through the recording painting of the reign of King Meongjong, it was found that it was similar to the Danryung system of the reign of King Jungjong. Through the 2^nd period of the meritorious vassal's portrait of Jeokgae, it was confirmed that the HeukDanryung outfit began to be used as the official uniform of the meritorious vassal's portrait, and that the Pumgye of the portrait production time was reflected in the portrait. After the meritorious vassal's portrait of Jeongguk, the pattern began to be expressed in the costumes, and in particular, it was possible to distinguish Dasang and Dangha by the presence or absence of the HeukDanryung's pattern. In addition, it was confirmed that the expressed aspect of the official uniform was consistent with the practices and regulations at the time.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.47 no.1
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• pp.41-51
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• 2010

In the research for driver assistance systems, traffic sign information to the driver must be a very important information. Therefore, the detection system of traffic signs located on the road should be able to handel real-time. To detect the traffic signs, color and shape of traffic signs is to use the information after images obtained using the CCD camera. In the road environment, however, using color information to detect traffic sings will cause many problems due to changes of weather and environmental factors. In this paper, to solve it, the candidate traffic sign regions are detected from road images obtained in a variety of the illumination changes using the HSI eign-color model. And then, using the invariant moment-based SVM classifier to detect traffic signs are proposed. Experimental results show that, traffic sign detection rate is 91%, and the processing time per frame is 0.38sec. Proposed method is useful for real-time intelligent traffic guidance systems can be applied.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.744-748
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• 2004

Effects of Monascus anka and Saccharomyces cerevisiae on wine brewing were investigated. Alcohol dehydrogenase activity in cell-free extracts of M. anka was 56.89% as compared to 100% of S. cerevisiae. Although initial fermentation was low, M. anka exhibited very similar fermentation pattern and ethanol production to those of S. cerevisiae. Acidity and reducing sugar content of red wine produced by M. anka were higher than those of S. cerevisiae-produced one. During fermentation, color value increased, whereas turbidity decreased in both red wine. M. anka-produced wine showed higher color value than S. cerevisiae-produced one. During fermentation, phenolic compounds known as antioxidants of red wine decreased. Total phenolic content (1608.01 mg/L) of M. anka-produced red wine was significantly higher than that (1337.60 mg/L) of S. cerevisiae-produced one (p<0.05). These results suggest quality of red wine could be improved using M. anka.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.451-459
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• 2013

Korean black raspberry fruits (bokbunja) were collected from 11 different producing regions, and commercial black raspberry wines were obtained from 24 manufacturers. Samples were analyzed for soluble solids, titratable acidity, pH, reducing sugar content, hunter color values, intensity, hue, total phenolic content, and organic acids. The fruit samples showed similar pH levels (3.43-3.52), but significantly differed in total acidity levels (9.98-16.2 g/L). The predominant organic acids in the fruit samples were citric acids (1.39-5.63 mg/mL) and succinic acids (0.25-6.53 mg/mL). Among the samples, black raspberry fruits from Goksung and Nonsan showed the lowest levels of total phenolic content, and the lowest values in intensity. The fruits from Jeongeup and Sunchang showed higher levels of phenolic content, soluble solids, and intensity. Some wine samples, including BH, KO, SR, and SE, showed overall high levels of phenolic content, organic acids like citric and succinic acid, and color values such as $a^*$, $b^*$, and intensity. Other wine samples, including DW, SC, GJ, and NB, were high in acetic acid, color values like $L^*$, and hue.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.1
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• pp.28-33
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• 2008

Traditionally mungbean (Vigna radiata L.) sprouts has been stored after dehydration to decrease their decay. The study was done to determine the effect of watering for final 12 hours of harvest day on morphological characters and color of mungbean sprouts. The seeds of cv. Zhong Lu 1 were soaked in 50 ppm BA solution immediately before 4 hour aeration and then cultured for 6 days, when water-supplied for final 12 hours or not. After packaged with PE envelops, the sprouts stored 5 days at $8^{\circ}C$, and their morphological characters, fresh and dry weights, and colors were measured everyday. Compared to non-water supplied, water supplied sprouts had thicker hypocotyl diameter in middle part, and higher total fresh weight due to increment of cotyledon and hypocotyl ones although the two sprouts did nearly same in other characters. Only nonwater supplied sprouts showed higher color b value in hypocotyl than water supplied ones although there were not significant differences between them in other color-related characters, meaning that the latter ones were more rapidly decayed during their storage. In non-water supplied sprouts, number of lateral roots, hypocotyl and root lengths, total fresh weight, brightness of hypocotyl and root was decreased since 3 days after storage but cutting resistance of hypocotyl was done since 5 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.444-449
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• 2011

Blueberry Makgeolli was made with rice by adding different amounts of blueberries, and the fermentation characteristics of Makgeolli were studied during the fermentation process. The pH was the highest (6.6) at the beginning of the fermentation and decreased when the ratio of blueberries increased. The pH was remarkably reduced until the second day, and remained constant until the seventh day of fermentation. The total acidity was significantly increased until the fourth day of fermentation, and remained constant until the seventh day. Sugar contents ($^{\circ}Brix$) and reducing sugar reached the maximum after 2 days of fermentation, and gradually decreased until the seventh day. Alcohol content of control (0% blueberries) increased continuously until the seventh day of fermentation and was at 13.4%. Alcohol content of 20% blueberry Makgeolli reached the maximum on the 4th day of fermentation and slowly decreased to 10.2% until the seventh day. Total viable bacterial cell counts and yeast cell counts showed the maximum values at the third day of fermentation. In sensory evaluation, the color of the control sample was the most favored by the panelists whereas 20% blueberry sample was the least favored. There were no significant differences in flavor and taste, but overall preference was high in Makgeolli with less than 10% of blueberries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1302-1309
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• 2003

Physicochemical and sensory characteristics of turnip pickles added with chitosan and/or beet water extract were investigated. Turnip root slices (4${\times}$1${\times}$0.5 cm) were salted with NaCl and CaCl$_2$, soaked into pickling solution, and then stored at 2$0^{\circ}C$. Throughout the whole storage periods, pH, acidity, saltiness and soluble solid content of three pickles (C, turnip pickle; CC, turnip pickle+chitosan; CBC, turnip pickle+chitosan+beet water extract) ranged to 3.1 ∼ 3.5, 1.5 ∼ 1.7%, 0.5 ∼ 0.7% and 24.5 ∼ 28.5$^{\circ}$Brix, respectively. There were no significant differences between three pickles in saltiness, anthocyanin and reducing sugar content. However, acidity and hardness of CC and CBC were higher than those of control C throughout the storage time. While Hunter's a value of CBC was higher than those of CC or C. Sensory results showed that the best edible time was the 14th day of storage, and at that time, scores of CC and CBC were higher in over-all preference (7.8 and 8.4) than those of C (6.1), and CC and CBC maintained good sensory qualities until 28th day of storage, compared to C (p<0.05).

• Microbiology and Biotechnology Letters
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• v.39 no.1
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• pp.43-48
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• 2011

Physicochemical and organoleptic characteristics of Campbell Early red wines made by traditional method were investigated. The pH values of all Campbell Early red wines were ranged 3.0~3.3 during fermentation. The acidity value of Campbell Early red wine made by traditional method was 0.4~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% at the end of fermentation, respectively. Campbell Early red wine had the high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Because Campbell Early red grapes are well fermented due to the rich fermentative sugar content, Campbell Early red wines made by adding EC-1118 yeast were shown to be the most appropriate.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.162-171
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• 2011

This study investigates the physicochemical and organoleptic characteristics of Campbell Early white wines made by a traditional method. The pH values of all Campbell Early white wines were ranged from 3.2 to 3.5 during fermentation. The acidity value of the Campbell Early white wine made by the traditional method was 0.2~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% respectively at the end of fermentation. Campbell Early white wine had high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Since Campbell Early grapes are well fermented due to their rich fermentative sugar content, Campbell Early white wines made by adding K1-V1116 yeast were shown to be the most appropriate.