• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.21-24
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• 2006

We analyzed factors which related with rice quality at seven varieties. The whiteness of Daeyabyeo, Hopyeongbyeo and Koshihikari were higher than those of other rice varieties. In the hardness of brown rice, Ilpumbyeo was the lowest, and Sindongjinbyeo was the highest among varieties. The hardness cooked rice of Hopyeongbyeo were significantly low, and cohesiveness of those were significantly high. but adhesiveness, viscosity and gumminess of Ko-shihikari was high than other cooked rice varieties. The palatability of Daeyabyeo and Hopyeongbyeo were higher than those of Ilpunbyeo and Ungwangbyeo. Varieties which were known as having good palatability were higher in the breakdown, while setback and consistency were low. In those varieties, factors of upper were correlated with palatability, so this were supposed to determine palatability.

• Journal of Internet Computing and Services
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• v.11 no.6
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• pp.135-144
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• 2010

Apple recently announced a new policy about software development kit that banned the use of tools that convert apps built on other platforms into iPhone apps. Therefore, Adobe cannot develop their software to AppStore that inquire to the Department of Justice and the Federal Trade Commission about antitrust actions. Someone argue that Apple try to exclusive smartphone market such as the Microsoft antitrust lawsuit in 1998, but this case is essentially different. First, it need to define Apple's software development kit for iPhone and iPad is whether antitrust or not. Because of the characteristics of two-sided market in Smartphone Apple's iPhone cannot monopoly in cellphone or smartphone market, but it can be an antitrust in application store market. However, Apple re-announced new software development kit policy that shows positive results. Instead of hastily intervened regulatory agencies, the DOJ or the FTC, it is quite desirable that watching the interaction between companies that whether market failures or not and if it's harmful for consumer's benefit. Adobe attack Apple to advocate consumers and developers freedom of choice, but the most important thing is conclusion based on a comprehensive analysis need to objective point of view that Apple do whether antitrust act or not and damage to developers and consumers who are both side of platform.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.594-597
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• 2004

Effects of various levels and molecular weights (MWs) of chitooligosaccharides and chitosan with pork salt-soluble protein (SSP) on pH, moisture (%), viscosity, and hardness of protein-chitosan mixtures were determined in a model study. Mixtures of 0.15, 0.3, and 0.45% chitosan at various MWs (Low, 1.5 kDa; Medium, 30-50 kDa; High, 200 kDa) were dissolved in 3% SSP solution for measurement of pH and viscosity at $20^{\circ}C$. pH value increased with addition of 0.45% low MW of chitooligosacchearides into SSP (p<0.05), whereas decreased with addition of 0.45% medium MW and 0.3% or higher level of high MW chitosan. Viscosity increased with addition of more than 0.3% either medium or high MW chitosan (p<0.05), as compared to mixture with low MW chitolligosaccharide and control (p<0.05). No differences in gel pH, moisture, and hardness values were observed among treatments (p>0.05). Further study will be performed to evaluate rheological properties actual meat products with various levels and MWs of chitosan.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.667-672
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• 2003

Low-fat, precooked high quality Wanjajun was prepared by treating natural antioxidant herbs and hydrocolloids for quantity production of cook/chill system in foodservice. The proposed Wanjajun was formulated under the consideration of flavor and fat level. Wanjajun was prepared with hydrocolloid such as sodium alginate, car-boxymethyl cellulose (CMC), carrageenan and xanthan gum. Cooking yield, fat retention and water holding capacity of Wanjajun containing hydrocolloidal gums were higher than those of control. L-value of raw product was low in comparison with cooked product, but a-value was higher than that of other cooked product. Colors of raw and cooked products were not different among five kinds of products. pH value of cooked product was higher than that of raw product pH range of cooked products revealed to 6.10~6.23. There was no considerable change in pH value during storage. The coliform group and Staphylococus aureus were not detected during storage. Total bacteria1 counts were close to microbial guidelines for safe condition. Hardness, springness, cohesiveness, gumminess and brittleness of low-fat products were generally lower than those of control product. Hardness, gumminess and brittleness of reheated products were higher than those of preheated products. Flavor, tenderness, juiciness and overall quality were not different between precooked and reheated products. Textural characteristics of products were superior in the order of sodium alginate, xanthan gum, CMC, carrageenan and control product.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.83-90
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• 1999

Although the chitosan has many functional properties due to its cationic amino groups, the application of chitosan in foods is limited by its poor water solubility, bitter taste and astringency. This study was conducted to investigate physicochemical and sensory properties of chitosan hydrolysates in various molecular weights obtained by ultrafiltration after enzymatic hydrolysis. As molecular weight decreased, the solubility of chitosan hydrolysates increased, while the viscosity and emulsion stability decreased. High molecular weight chitosan hydrolysates (>30 kDa) exhibited 800% of fat binding capacity, while low molecular weight ones $(3{\sim}30\;kDa)$ showed 500% of fat binding capacity. Water soluble chitosan hydrolysates exhibited no color differences. Freeze-thaw stability of chitosan hydrolysates was good, without variations among fractions. Cholesterol binding capacity of chitosan hydrolysates was changed from 24% to 36% with increasing molecular weights. From sensory evaluation of chitosan hydrolysates, it was found that bitterness, astringency, chemical flavor and fish flavor of chitosan hydrolysates were very weak.

• Food Science and Preservation
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• v.23 no.2
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• pp.180-187
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• 2016

The objective of this study was to investigate the quality characteristics and antioxidant activities of aronia jam prepared with different content of mashed apple. To analyze the quality characteristics pH, texture, color, antioxidant activity, total polyphenol content, and sensory property were investigated. As aronia amounts decreased, the pH of aronia jam level increased from 3.97 to 4.40, while its total acidity decreased from 0.39 to 0.27. In color, the L-, a-, and b- values increased with decreases in aronia contents when compared with 100% aroma jam. Texture evaluation revealed that the hardness, springiness, gumminess, and chewiness of 100% aronia jam were markedly higher than those of the control and other samples (p<0.05). As the aronia content decreased, both the antioxidant activity and total polyphenol content significantly decreased (p<0.05) and the total anthocyanin content gradually decreased. In the sensory evaluation, the jams containing 50% and 70% aronia showed higher values than those of other samples in overall acceptability. Taken together, aronia jam with 30% apple could be the best in order to meet the taste and functional requirements for consumers.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 1998.10a
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• pp.3-3
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• 1998

액체추진제 로켓엔진 연소실에는 고유모드에 대응하는 음향파동이 내재되며 이러한 음향파동은 연소와의 상호작용을 통하여 불안정한 음향에너지를 공급받아 증폭되며 결국에는 연소불안정 상태에까지 이르게 된다. 이와 같은 불안정한 상태에 이르기 위해서는 연소로부터 되먹임되는 불안정 에너지의 양이 충분히 크고 구동 음향파동에 근접한 위상을 가져야 한다. 이와 같은 구동 메커니즘을 구성하는 상세한 물리적 현상들을 규명하고 예측하기 위한 많은 연구들이 보고되었으며, 이들 중 이론적인 시간 지연 모델을 사용하는 음향적인 방법은 매우 경제적인 반면 연소 현상에 대한 상세한 모사가 생략되어 연소 불안정의 구체적인 원인을 규명하는데 어려움이 있고, 파동 방정식에 의하여 연소실 내부의 파동 에너지 증가를 예측하는 방법은 연소기 내에서의 연소 메커니즘에 대한 고려 없이 연소에 의해 발생하는 에너지만을 포함하는 단점과 선형적인 연소 불안정에만 제한된다는 제한이 있다. 음향장과 커플된 기화반응 모델은 분무액적의 기화 과정이 추진제 연소의 지배과정이라는 가정 하에 연소응답을 기화반응으로 대체하는 방법으로, 역시 단시간 내에 결과를 얻을 수 있다는 장점이 있으나 기화반응으로부터 음향파동으로의 에너지 되먹임 과정이 배제되어 있어 정확한 결과를 구하기는 어렵다. 이에 대하여 최근에는 전산 모사적인 방법을 사용하는 대규모의 연소장 해석이 가능하여 짐으로써 음향파동에 의한 외란과 에너지 되먹임과정을 모두 포하마여 수치적인 방법을 사용하여 계산하는 액체추진제 로켓엔진의 고주파 연소불안정 해석방법들이 제시되고 있다.안정성 모드가 있음을 보였다. 밀도 변화가 있는 경우나 밀도 변화가 없는 경우 모두 sinuous 모드의 가장 불안정한 모드가 varicose 모드의 가장 불안정한 모드보다 더 불안정함을 보여주어 후류 유동은 자유 유동에 가까운 위상 속도를 가지는 sinuous 모드에 의해 지배될 것임을 예측할 수 있다. 연소반응이 완전연소에 가까울수록 그리고 압축성 효과가 클수록 유동내부의 온도가 증가하고 점성 또한 증가하여 후류유동은 안정됨을 알 수 있었다 유동변수들의 contour로부터 유동의 특성을 예측한 결과 baroclinic 항이 dilatational 항보다 상대적으로 크며, 중심선 상하에 생기는 vortex를 더욱 성장시킬 것으로 생각된다.냉각 홀의 막임, 연소 입자의 점착 부위 등을 예측하여 보완책을 준비할 수 있도록 하였다.$mm^2$sec였으며, 이는 다른 graphite/epixy 복합재의 확산계수와 유사한 값을 나타내고 있다. 또한 추진제가 충전된 연소관을 절단하여 밀폐한 후 95%RH 습도 조건에 보관함으로써 연소관 내부의 추진제 기계적 특성에 미치는 침투된 습기의 영향도 함께 고찰하였다. 추진제에 따라 차이는 있겠으나 추진제가 충전된 연소관은 순수 복합재 연소관에 비해 습기의 투과 정도가 작으며, 본 연소관에 충전된 RDX/AP계 추진제의 경우 추진제의 습기투과에 의한 추진제 물성 변화는 미미한 것으로 나타났다.의 향상으로, 음성개선에 효과적이라고 사료되었으며, 이 방법이 편측 성대마비 환자의 효과적인 음성개선의 치료방법의 하나로 응용될 수 있으리라 생각된다..

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1229-1236
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• 2009

This study was performed to examine the quality characteristics of the curd yogurt with different contents (0.5$\sim$2.0% (w/v)) of cherry powder (obtained from freeze-dried fruit of Prunus serrulata L. var. spontanea Max. wils.). Yogurt was fermented with two kinds of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus bulgalicus) at $40^{\circ}C$ for 18h. During the period of 14 days of storage ($4^{\circ}C$, 14 days), acid production (pH and titratable acidity) of the yogurts increased significantly with the addition of cherry powder. The sugar content of the yogurts prepared with cherry powder increased but cherry powder yogurts presented lower viscosity values than the control. Hunter color values, lightness (L) and yellowness (b) of yogurt colors decreased as the concentration of cherry powder increased, whereas the redness (a) increased. Lactic acid bacteria of yogurts increased with the addition of cherry powder and all samples had increasing levels of lactic bacteria over the storage period. The sensory properties, such as flavor, taste, viscosity, and overall acceptability, of the yogurts containing the 1.0% cherry powder were superior to the control sample. Consequently, the optimal quality achieved in these experiments was yogurt with 1.0% cherry powder added.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.1-8
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• 1988

The physicochemical properties and gel-forming properties of corn & red bean crude starches were investigated. The results were as follows: 1. The shape of corn crude starch granule was polygonal and the mean value of minor axis and major axis were $11.5\mu\textrm{m}$ and $14.9\mu\textrm{m}$, respectively. In the meantime, the shape of red bean crude starch granule was oval and the mean value of minor axis and major axis were $22.3\mu\textrm{m}$ and $31.4\mu\textrm{m}$. 2. Amylose content of corn and red bean refined starch were 16.52 and 43.61% respectively. 3. Blue value of corn and red bean crude starch were 0.099 and 0.842, respectively. 4. Amylose of corn had molecular weight of 107,000 and degree of polymerization of 660. Amylopectin had degree of branching of 6.9 per 100 glucose units and glucose units of 14.6 persegment of amylopectin. Amylose of red bean had molecular weight of 118,000 and amylopectin had degree of branching of 5.2. 5. Water binding capacities of corn and red bean starch were 238.5 and 284.8. 6. Both swelling powers of corn and red bean starch were increased rapidly from $70^{\circ}C$ to $90^{\circ}C$. 7, Gelatinization of corn and red bean were 75.6 and $61.8^{\circ}C$. 8. Brabender hot-paste viscosities of corn at 6% and 8% showed the similar amylogrm patterns with peak viscosity. And red bean had no peak viscosity. 9. The difference of sensory characteristics for ‘Mook’ and kidney bean & red bean starch gels was significant.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.782-790
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• 2011

The effects of soy protein isolate (SPI) and red bean protein isolate (RBPI) on gelling properties of pork myofibrillar protein (MP) in the presence of microbial transglutaminase (MTG) were studied at 0.45 M NaCl. MP paste was incubated with MTG (0.1%) at various levels (0.1, 0.3, 0.5, and 1%) of SPI and RBPI before incubating at $4^{\circ}C$ for 4 h. The rheological property results showed that MP gel shear stress increased with increasing RBPI concentration. Cooking yield (CY) of the MP gel increased with increasing RBPI and SPI, whereas gel strength (GS) was not affected by adding RBPI or SPI. Thus, effects of incubation time (0, 4, 8, 10, and 12 h) were measured at 0.1% SPI and RBPI. GS values of the MP gel at 10 and 12 h were similar and were higher than those of the others. CY values were highest when RBPI (0.1%) was added, regardless of incubation time. The protein patterns indicated that incubating the MP with MTG for 10 h resulted in protein crosslinking between MP and RBPI or SPI. Based on these results, RBPI and SPI could be used as an ingredient to increase textural properties and cooking yield of meat protein gel.