• Journal of Conservation Science
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• v.35 no.2
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• pp.117-129
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• 2019

In this study, black-glazed porcelain excavated from the Shinan shipwreck is analyzed to distinguish its characteristics. Glazes of Hong-Tang kiln are thin and exhibit little vitrification, whereas the Ci-Zhou-type and Cha-Yang kilns are similar in terms of their cross section. However, Raman mapping images reveal difference in the distribution area of magnetite. In this study, firing experiments are conducted to determine how iron oxides change properties in black glazes. The results show that when hematite is fired to a temperature greater than $1250^{\circ}C$, it becomes magnetite. Therefore, it is estimated that a firing temperature of approximately $1200^{\circ}C$ is suitable for the Hong-Tang kiln. In addition, glazes of the Ci-Zhou-type and Cha-Yang kilns are fired at approximately $1300^{\circ}C$. However, when the characteristics of firing in ancient kilns are considered, porcelain can be fired for a sufficiently long period to extend to glaze surfaces.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.753-760
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• 2010

The purpose of this study was to develop value-added seasoning products with Korean advanced chile peppers (Capsicum annuum L.) and investigate their physicochemical characteristics based on sensory evaluation. Ninety-seven chile pepper-related products were collected from American local favorites and analyzed based on their compositions. Yeongyang's chile pepper powders were prepared to develop Korean chile pepper seasoning products and measured for total microbial content (3.36 log CFU/g), moisture content (12.43%), total carotenoids (223.46 mg/100 g), vitamin C (290.33 mg/100 g), ASTA color value (149.37), and capsaicinoids (4.06 mg/100 g). Korean chile pepper seasoning samples for beef showed higher overall acceptability compared to American local favorite seasonings. Completed Korean chile pepper seasoning products contained red pepper (20%), various herbs (26.1%), salt (11.4%), dried mushroom (8.5%), garlic (8.5%), black pepper, curry, paprika, sweet pumpkin (5.7%), and citron (2.8%). This result might show the possibility of replacing mixed seasoning products from foreign countries (USA and Europe).

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.132-137
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• 2011

The objective of this study was to develop mixed seasoning products with Korean chili peppers(Capsicum annuum L.) and examine their characteristics based on a sensory evaluation. One-hundred chili pepper-related products were collected from American local favorites and analyzed for composition. Four different seasonings were prepared for the value-added seasoning products, and their sensory characteristics were measured. The Korean fish chili seasoning product showed higher overall acceptability, compared to local American seasoning(McCormick). The completed Korean chili seasoning products contained red pepper(20%), various herbs(31.7%), salt(11.5%), mushroom(8.6%), garlic(8.5%), curry, paprika(5.7%), and citron(2.8%). These results suggest the possibility of substituting mixed seasonings from foreign countries into Korean dishes.