• The Journal of Natural Sciences
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• v.10 no.1
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• pp.141-151
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• 1998

The purpose of this study was to suggest the skirt grading rule for different somatotypes. For this study 9 subjects were classified three types according to the shape of front hips such as diamond, standard, heart. Skirts pattern were made by Moonwha grading method for traditional grading rule. For each somatotypes, skirt pattern were graded by new grading rule. The sensory evaluations were practiced for appearance and function. At the result, comparing between the new grading rule and traditional grading rule, new grading rule was fitter than the traditional grading rule. And diamond type was distinctively better than the other somatotype at sensory evaluation appearance. For pattern making of diamond type it had better use the new grading rule that was considered the characteristics of body shape.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.663-669
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• 2000

As an attempt to develop new functional beverages, various ingredients including pine needle, P Japonica, C. Militaris, black tea, artemisia, cocoa, and persimmon leave tea, were used to make fermented beverages and their chemical and sensory properties were evaluated. The acidity of beverages produced was the highest in the one with C. Militaris, and the lowest in the ones with persimmon leave tea and pine needle. The pH of P Japonica beverage, 2.54, was the lowest among all. The sugar content was the highest in the one of C. Militaris and the lowest in cocoa-used one. In sensory evaluation, the fermented beverages prepared with persimmon leave tea, pine needle, and artemisia were significantly more preferable in acceptability than the others (p<.001). For purchase intention, the beverage prepared with persimmon leave tea got the highest score followed by the ones with pine needle and artemisia, and the scores of those three beverages were significantly higher than the others (p<.001). Hunter color test showed that fermented beverage added Black tea was the lowest in lightness, but the highest in redness and yet-lowness(p<.001). The beverages with high scores in sweet odor, sweet taste, and purchase intention were more favored in the sensory evaluation looking at the correlation among the sensory properties. And the lightness in color had a positive correlation, and the redness and yellowness had negative correlations with appearance quality of the beverages. Chemical properties like pH and acidity were negatively correlated with the acceptability, and the sugar content was positively correlated with sweet odor.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.685-692
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• 2005

This study summarizes our findings on the effect of pine needle powder and water extract on the quality characteristics of wet noodle and the changes of microbial count during storage. The lightness of wet noodles was significantly decreased with increasing amounts of PN powder and water extract added in the noodles(p<.001), whereas the redness and yellowness of the noodles were significantly increased(p<.001). Texture evaluation showed that springiness was the highest in the noodle prepared with 5% PN extract, whereas brittleness was the lowest in 1% PN extract. At the beginning period of storage, there were significant differences of microbial cell count in PCA and PDA among the samples, but a significant decreasing was observed after 6 days. In the relationship between sensory and mechanical properties, a negative correlation was observed between color and sleekness, while there was a positive correlation with redness and yellowness. Sensory evaluation showed that odor, taste, texture and overall acceptability were the best in noodles processed with 3% PN extract.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.7-12
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• 2001

Yackwa was prepared by different amounts of egg yolk and then instrumental characteristics and sensory evaluation were investigated during storage periods. In texture profile analysis, hardness, gumminess and chewiness of Yackwa were increased during storage and texture parameters were increased by increasing egg yolk level. In Hunter's color value, lightness and redness were increased by increment of egg yolk level, whereas. yellowness was increased in negative region. During storage all values were increased. In the results of sensory evaluation, crispiness and overall acceptance were significantly different during storage and other parameters didn't showed significant difference among samples. The results showed that Yackwa prepared with 20g of egg yolk had good sensory quality and nutritious improvement.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.520-524
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• 1995

ATP related compounds, ammonia, VBN, pH and sensory quality of shrimps were determined to evaluate quality changes during iced and frozen storage. ATP related compounds were determined by HPLC, ammonia by ammonia ion specific electrode, VBN by micro-diffusion method, pH by pH meter, sensory quality by multiple comparison test with 30 panelists. K value of ice stored shrimps gradually increased to 20% for 8 days, and then increased more rapidly, whereas that of frozen stored shrimps increased slowly for 7 months. Ammonia contents in ice stored shrimps increased slowly for 6 days and then rapidly after 8 days storage, whereas that in frozen stored shrimps increased slowly for 8 months. VBN contents in ice stored shrimps increased slowly for 10 days and then rapidly after 12 days. VBN contents in frozen stored shrimps slightly increased for 6 months. Sensory scores of taste and color of shrimps marked lowered values after 6 days storage in ice, and after 6 and 7 months frozen storage, respectively. Sensory flavor scores of stored shrimps had significant correlations with K value, ammonia, pH and VBN. These results indicated that ammonia contents in stored shrimps, rapidly determined by an ammonia electrode, could be used as a quality index of shrimps.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.776-780
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• 1994

Fuzzy reasoning was applied to sensory evaluation of cooked rice. A sensory attribute diagnostics was done in terms of tour kinds of attributes-texture, taste, odor and appearance which determine overall palatability. First, rating for the contribution level of each attribute to the overall palatability was asked as one of five scales-very important, important, moderate, slight and very slight. Secondly, the preference level of each attribute for a cooked rice sample was asked as one of five hedonic scales-excellent, good, fair, poor and very poor. Thirdly, the results of the scales were converted into fuzzy values and operated by fuzzy reasoning. Finally, the contribution and preference levels of the attributes were composed to infer the overall palatability of cooked rice sample.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.441-450
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• 2013

The purpose of this study was optimization of the conditions for mixing different amounts of red radish (Raphanus sativus L.) sprout powder, butter, and sugar when baking domestic wheat cookies prepared using red radish sprout powder. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the best possible combination of amounts of red radish sprout powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The physical and mechanical properties of each of the 20 samples analyzed, including color L (p<0.001), color a (p<0.01), color b (p<0.001), spread ratio (p<0.001), and hardness (p<0.01), differed significantly. The results of sensory evaluations, including color (p<0.001), appearance (p<0.001), texture (p<0.001), flavor (p<0.01), taste (p<0.001), and overall quality (p<0.001) also differed significantly among the samples. The optimal compositional ratios were 5.15 g for the red radish sprout powder, 64.84 g for the butter, and 47.18 g for the sugar.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2001.04b
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• pp.29-30
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• 2001

자연에너지원중 태양에너지를 이용한 자갈축열 태양열 온실의 난방에너지 절감효과를 분석하기 위하여 야간에 내부설정온도를 18℃로 했을 때의 자갈축열 태양열 온실과 동일한 제원의 대조온실의 난방연료소비량을 비교하였다. 자갈축열 태양열 온실의 경우 난방초기에는 연료가 대조온실에 비해 약 10%정도 더 소모되었으나 2일이 경과한 후에는 점차 난방연료소비량이 감소하였다(Fig. 2) 이러한 결과는 자갈축열 태양열 온실의 경우 주간에 온실에 투여되는 일사에 의해 축열이 이루어 질뿐만 아니라 야간에 난방을 할 경우에도 축열층의 온도가 설정온도에 도달할 때까지 축열이 이루지기 때문인 것으로 분석되었다 (Fig. 1). 3월 10일부터 3월 15일까지 6일간의 난방연료소비량이 대조온실은 167℃였으나, 자갈축열 태양열 온실은 109℃로써 대조온실에 비해 약 35%정도 난방연료 절감효과가 있는 것으로 분석되었다(Fig. 2). 6일간의 난방 후 자갈축열 태양열 온실에 난방을 중단한 결과 온실외부의 최저기온이 -2.4℃일 때 자갈축열 태양열 온실의 내부최저온도는 14℃를 유지하였으며, 이후 계속 난방을 수행하지 않은 상태에서도 주간에 축열효과로 인하여 최저외기온이 3℃전후일 때 자갈축열 태양열 온실의 내부온도는 15℃를 유지하였으나 대조온실은 5℃ 전후였다. 그리고, 일기온차가 심한 3월말에는 야간설정온도가 18℃인 경우에 자갈축열 태양열 온실의 난방연료소비량이 대조온실에 비해 월등히 적음을 알 수 있었다(Fig. 1, 2). 3월에 자갈축열 태양열 온실의 난방연료소비량은 대조온실에 비해 약 50%이상의 절감효과가 있는 것으로 나타났다./TEX>3.1cm, 2cm$\times$4.2cm 순으로 나타났다. 5. 저고리의 옆길이 곡선에 대한 평가는 진종의 중심인 겨드랑이가 5cm인 것이 가장 우수한 것으로 나타났으며, 그 다음으로 4cm, 6cm, 3cm 순으로 나타났다. 6. 이에 위의 항목들을 종합하여 제작한 연구저고리는 등길이가 28cm, 어깨선 위치는 1.75cm, 깃크기는 5cm$\times$21.5cm, 소매통 크기는 3cm$\times$4.3cm, 옆길이 곡선은 5cm로써 그 형태에 따른 신체적합성에 대한 외관 관능검사 결과로 3.83의 평균값으로 나타났고, 심미성에 대한 외관 관능검사를 항목별 평균치 값으로 종합하면 4.00의 값으로 나타났다. 또한 각 부위별 동작적합성 관능검사는 7가지 동작을 부위별 항목 평균치 결과 3.95의 유수한 저고리로 평가되었다. 본 연구 실험 결과 앞으로도 전통 저고리를 피복함에 있어 외관과 동작적합성이 좋은 저고리를 만들기 위해 지속적 연구가 요청된다. turned back than the Korean women's. Based on the above findings, a torso prototype was developed for the Chinese women by setting the body measurements in reference with their average body measurements plus minimum reserve. The reference lines were set for front/back central line, front/

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.218.3-219
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• 2003

백편을 만들 때 멥쌀가루 100에 찹쌀가루를 총중량의 0%, 5%, 10%, 15%, 20%, 25%, 30% 첨가하고 저장시간 0시간, 24시간, 48시간, 72시간 저장한 후 (4$^{\circ}C$에서) reheating 한 백편의 기호성과 조직감(Texture)에 어떠한 영향을 끼치는 가를 관능검사와 기계적 검사에 의해 측정한 결과를 다음과 같이 요약할 수 있다 1. 관능검사 결과 백편의 Color 는 찹쌀의 첨가량이 증가할수록 누런색이 짙어졌으며, 24, 48, 72 시간 저장한 후 reheating 한 백편도 누런색이 짙어지는 경향을 나타냈다. Coarseness 는 찹쌀의 첨가량이 증가할수록 증가하는 경향이었으나 저장전의 백편은 유의적인 경향을 나타내지 않았다. 찹쌀의 첨가량이 증가할수록 Softness, Dryness, crumblyness는 감소경향을 나타냈으며 24, 48, 72 시간을 저장한 후 reheating 한 백편도 유의적인 감소경향을 나타냈다. 외관의 기호도는 찹쌀의 첨가율이 5% 인 백편을 가장 좋아했고, 조직감 및 종합적인 기호도는 찹쌀의 첨가율이 10~20%인 백편을 좋아했다. 2. Rhemeter에 의한 백편의 Texture는 찹쌀의 첨가량이 증가할수록 Compression force, gumminess, Chewiness가 증가하는 경향을 나타냈다. 24, 48, 72 시간 저장한 후 reheating 한 백편은 저장전보다 점점 감소경향을 나타냈다가 72시간 저장한 후 reheating 하면 다시 증가경향을 나타냈다. Work ratio 및 Recovered height는 찹쌀의 첨가량과 저장시간의 변화에 크게 영향을 미치지 않았다. Recovered 하지 않고 0, 24, 48, 72 시간 저장한 백편의 Compressing force는 찹쌀의 첨가량이 증가할수록 증가경향이 컸고 저장시간이 경과함에 따라 Compression force가 증가하였는데 특히 24시간 저장하는 동안 급격히 증가하였다. 3. 찹쌀 첨가량이 증가할수록 수분함량은 증가하였고, 저장시간이 경과함에 따라 수분함량은 감소경향을 나타냈으나 24시간 저장한 후 reheating 한 백편만이 수분함량의 증가경향을 나타내었다. 4. qoruvs의 Softness 는 Compression force 및 Work ratio 와 유의적인 상관관계를 나타내었으며, Dryness 와 Crumblyness 는 Work ratio와 유의적인 상관관계를 나타내고 있어 백편의 조직감은 Compression force 와 Work ratio로 대치할 수 있을 것이라고 사료된다. 수분함량은 기계적 검사보다 관능검사와 더욱 높은 상관관계를 나타냈다.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.119-125
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• 2009

This study was conducted to promote fish paste made with white poria cocos wolf powder as a food. The tested concentrations of the powder were 0, 1, 3, 5, and 7%. All the fish paste samples had 37% water content. For the Hunter color values of samples, L-values decreased but a- and b-values increased with increasing concentrations of the powder. In addition, the folding test scores of all samples were good (AA). In the texture tests, brittleness increased where as springiness decreased with increasing concentrations of the powder. In the sensory evaluations, color, flavor, hardness, and cohesiveness scores increased, and sleekness and oily taste scores decreased, with increasing concentrations of the powder. The fish paste containing 3% white poria cocos wolf powder (3WPWP) had the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. These results suggest that white poria cocos wolf powder can be applied to fish paste to increase its quality.