• Journal of Korean Society of Coastal and Ocean Engineers
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• v.11 no.3
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• pp.149-155
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• 1999

A treatment of wave breaking is included in the extended Boussinesq equations of Nwogu. A spatially distributed source function and sponge layers are used to reduce the reflected waves in the computa¬tional domain. The model uses fourth-order Adams predictor-corrector method to advance in time, and discretizes first-order spatial derivatives to fourth-order accuracy, and thus reducing all truncation errors to a level smaller than the dispersive terms. The generated wave fields are found to be good and the corresponding wave heights are very close to their target values. For the tests of wave breaking, although agreement is considered to be reasonable, wave heights in the inner surf zone are over-predicted. This indicates the breaking parameters in the model should be adjusted.

• Korean Journal of Human Ecology
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• v.21 no.3
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• pp.577-586
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• 2012

The purpose of this study was to investigate the influence of the additive chitosan on the storage characteristics and quality attributes of sponge cake. In addition to a control sample with no chitosan, sponge cake was prepared with the addition of various concentrations of chitosan (1,000, 2,000 and 3,000 ppm), and stored for 5 days at three temperatures ($5^{\circ}C$, $15^{\circ}C$ and $25^{\circ}C$). The control sample demonstrated considerable hardness compared to other samples containing chitosan regardless of storage temperature and period. The degree of retrogradation of the samples containing chitosan was higher than that of the control samples, with values under 30% regardless of the concentration of chitosan or storage condition. The total color variance(E) of the control sample and the samples with chitosan did not show a significant difference. The overall acceptability of the samples containing 1,000 ppm chitosan was similar to the control sample.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.204-212
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• 1997

The characteristics of sponge cakes prepared with replacement of 30, 50, 75, or 100% of sucrose with isomaltooligosaccharide (IOS), fructooligosanharide (FOS), maltitol symp (MS), or maltitol powder (MP), were examined through physical measurement and sensory evaluation. The specific gravities of foams and cake batters were not significantly different among samples (p .0.05). The use of IOS increased the viscosity of cake batter. The cakes containing IOS, FOS, MS, or MP were softer than control cakes (sucrose 100%). Especially cakes prepared with 30, 50％ IOS, or 75, 100％ MP, appeared to be fragile. When increasing levels of IOS or FOS were incorporated in the cake formula, cake crust color was getting darker than that of control cake, whereas cake containing maltitol was getting lighter as the levels of replacement increased. Generally, the volume of cake containing FOS were superior to that of control cake, whereas those of cakes containing above 50% MP were inferior. Sensory analysis of experimental cakes did not show significant differences from the control cake for softness, springiness and gumminess. Sweetness increased replacing the sucrose with FOS, MS or MP (30, 50%) and moistness increased using IOS, FOS, MS, or MP without agreement with moisture contents of cakes. Replacement of 30, 50% sucrose with MS or 30％ with MP did not affect greatly the physical measurements or sensory characteristics studied.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.150-155
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• 1997

The twenty strains of Lactobacillus genus were tested for the optimal sponge fermentation of soda cracker. The six strains such as L. brevis, L. delbrueckii, L. fermentum, L. leichmanii, L. plantarum and L. sanfrancisco were selected because these strains did not smell off-flavor and showed the high value of TTA (total titrable acidity) after the fermentation. The selected strains consisted of the five strains of L. brevis, L. delbrueckii, L. fermentum, L. leichmanii and L. plantarum that mainly inhabited soda clacker and L. sanfrancisco that existed in San Francisco bread. The lactic acid bacteria were inoculated to the medium containing 10% wheat flour and then pH, TTA, acetic acid and lactic acid were measured during the sponge fermentation. The four strains of L. brevis, L. delbrueckii, L. fermentum and L. plantarum were used for the mixed lactic acid bacteria of sponge fermentation because the TTAs of L. brevis, L. fermentum and L. plantarum were higher than those of other lactic acid bacteria and L. delbrueckii rapidly produced organic acids and a large amount of acetic acid. Among the combination of L. brevis, L. fermentum, L. delbrueckii and L. plantarum, the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum showed the highest TTA, the lowest pH and the largest amount of acetic acid. Therefore, the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum were used for optimal sponge fermentation of soda cracker.

• Polymer(Korea)
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• v.34 no.3
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• pp.282-288
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• 2010

The porcine small intestinal submucosa (SIS) has been widely used as a biomaterial without immuno rejection responses and hyalunonic acid (HA) can be used as biocompatible materials to regenerate tissue. We developed the SIS sponge and HA loaded SIS sponges (SIS/HA) for the possibility of the application of the tissue engineering using annulus fibrosus (AF). SEM observation shows that SIS and SIS/HA sponges have interconnected and open pores. We demonstrated the presence of HA in SIS/HA sponge from C-O functional group observed by the FTIR analysis. In conclusion, we suggest that SIS/HA sponge may be useful to tissue engineering using AF cell. This may be due to the enhanced biocompatibility and higher water retention capacity of HA.

• Polymer(Korea)
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• v.34 no.5
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• pp.398-404
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• 2010

We fabricated sponge and poly(lactide-co-glycolide)(PLGA) scaffolds impregnated demineralized bone particle(DBP)(DBP/PLGA) and investigated proper condition to proliferation and phenotype maintenance of intervertebral disc(IVD) cells by comparison between DBP/PLGA scaffold and DBP sponge. DBP/PLGA scaffolds were prepared by solvent casting/salt leaching. Human IVD cells were seeded in scaffolds of two types. Cell viability and proliferation according to scaffolds were analyzed by WST assay and SEM. RT-PCR was assessed to measure mRNA expression of aggrecan and type II collagen of human IVD cells. In WST assay results, cell viability in scaffolds impregnated DBP/PLGA scaffold were higher than DBP sponge. We could observe that disc cell mRNA expressed better in DBP/PLGA scaffold than DBP sponge. We concluded that the using of DBP/PLGA in terms of scaffold fabrication for bio-disc with human IVD cells is helpful growth of disc cells maintenance of phenotypes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1278-1284
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• 2003

This study was carried out to investigate the optimum conditions for making “sponge cake” with addition of ingredient, laver powder, and the quality characteristics of a new sponge cake. The moisture contents of sponge cake with 2, 4, 6% laver powder did not change but with 8 and 10%, the moisture contents increased to 28.89% and 30.69%, respectively. While specific gravity increased to 0.674 (control 0.493) when 10% laver powder was added, but volume was decreased. Most abundant mineral was Ca, followed by Na, Fe, Mn, Cu and Zn. The crust color degree of sponge cake with laver powder showed low marks on L, a, b. The crumb color degree showed low marks on L, b while “a” degree redness indicated highest marks with 4% laver powder. When it was seen under the microscope, the air cell numbers were decreased but the cell size became bigger. More free amino acid was contained when the laver powder was added. L-glutamic acid, L-alanine, L-aspartic acid and L-leucine were the major free amino acids. Hardness, springiness, cohesiveness, gumminess, chewiness and resilience degree of sponge cake with addition of laver power were higher than those of control. The sensory evaluation indicated that addition of 2% laver powder enhanced most mouth feeling, appearance, hardness, moistness, flavor and overall acceptability.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.165-174
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• 2010

The effects of substituting whey protein isolate (WPI) for butter in the preparation of butter sponge cake were determined by objective and subjective tests. The specific gravity of cake batter, the cooking loss and moisture content of cake were all decreased with increasing amounts of WPI, whereas specific loaf volume was increased. With increasing WPI content, redness of crust and crumb, as well as lightness of crumb were increased, whereas lightness of crust, as well as yellowness of crust and crumb were all decreased. Hardness, chewiness, gumminess, adhesiveness and fracturability were increased significantly with increasing amounts of WPI, however, cohesiveness, springiness, and resilience were decreased. In the sensory evaluation, 20% WPI-substituted cake displayed scores similar to those of control. These results suggest that substitution of 20% WPI could be the best ratio for the preparation of butter sponge cake.

• 베이커리
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• no.6 s.359
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• pp.94-97
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• 1998

• Proceedings of the Materials Research Society of Korea Conference
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• 1999.11a
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• pp.47-47
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• 1999