• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.15 no.2
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• pp.109-116
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• 2022

In this paper, we propose a band rejection filter (BRF) with a state variable filter (SVF) structure to effectively remove the influence of 60 Hz line frequency noise introduced into the sensor system. The conventional BRF of the SVF structure uses an additional operational amplifier (OPAMP) to add a low pass filter (LPF) output and a high pass filter (HPF) output or an input signal and a band pass filter. Therefore, the notch frequency and the notch depth that determine the signal attenuation of the BRF greatly depend on the tolerance of the resistors used to obtain the sum or difference of the signals. On the other hand, in the proposed BRF, since the BRF output is formed naturally within the SVF structure, there is no need for a combination between each port. The notch frequency of the proposed BRF is 59.99 Hz, and it can be confirmed that it is not affected at all by the tolerance of the resistor through the Monte Carlo simulation results. The notch depth also has an average of -42.54dB and a standard deviation of 0.63dB, confirming that normal operation as a BRF is possible. Also, with the proposed BRF, noise filtering was applied to the electrocardiogram (ECG) signal that interfered with 60 Hz noise, and it was confirmed that the 60 Hz noise was appropriately suppressed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.986-992
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• 2011

The purpose of this study was to examine the qualities of muffins with 20, 40, and 60% brown rice flour (BRF). The muffins containing 20, 40, and 60% BRF were lower than control muffins (made with regular flour) in weight, height, pH, and moisture content. No significant differences were observed between BRF muffins in weight and moisture content; however, height and pH decreased with increasing amounts of BRF added (p<0.05). The moisture content of control muffins decreased after storage at $30^{\circ}C$ and was not significantly different than BRF muffins (p>0.05). The hardness and resilience in the controls were higher than BRF muffins, but increasing the amount of BRF added in muffins increased both hardness and resilience (p<0.05). The cohesiveness and springiness in the controls were higher than in BRF muffins and decreased with increasing the amount of BRF added to muffins (p<0.05). The gumminess and chewiness in muffins with BRF were higher than controls and were increased when the amount of BRF added in muffins was increased (p<0.05). However, the adhesiveness of the samples was not significantly different (p>0.05). In sensory evaluation, the external color in muffins with 20% BRF and the internal color in controls were the highest (p<0.05). The taste, aroma, texture, and overall acceptability were the highest in muffins with 60% BRF (p<0.05). The antioxidant activities, DPPH radical scavenging, and superoxide dismutase-like activity of muffins were increased with increasing the amount of BRF added to muffins (p<0.05).

• Food Science of Animal Resources
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• v.35 no.2
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• pp.258-264
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• 2015

This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Compared to the control with 30% back fat, lower emulsion stability and higher cooking yield of meat emulsion systems were observed in T1 (30% back fat+1% BRF), T2 (30% back fat+2% BRF), T3 (30% back fat+3% BRF), T4 (30% back fat+6% BRF), and T15 (10% back fat+10% canola oil+2% BRF). Lower emulsion stability and higher apparent viscosity were observed in T1, T2, T3, T4, and T8 (20% back fat+3% BRF) compared to the control. Lower emulsion stability and higher hardness was detected in all treatments compared with the control, except T5 (20% back fat), T10 (10% back fat+10% canola oil+2% BRF), T11 (10% back fat+10% olive oil+2% BRF), T12 (10% back fat+10% grape seed oil+2% BRF), and T13 (10% back fat+10% soybean oil+2% BRF). This approach has been found particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Thus, the results obtained with emulsion mapping are useful in making emulsified meat products of desired quality characteristics, partially replacing pork back fat with a mix of 10% back fat, 10% canola oil and 2% BRF was most similar to the control with 30% pork back fat.

• 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.224.1-224
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• 2003

The production of black rice in Korea has been increasing, as more Koreans are tending to blend black rice with medium-grain rice for serving. This increased production creates an opportunity for developing new products. In this study, the properties of sponge cakes produced from a blend of black rice flour (BRF) and wheat flour (WF) are investigated. Black rice sponge cakes (BRSC) were produced with constant process variables (e.g. baking temperature, fermentation time and BRP content (10, 20 & 30%)). Proximate compositions, farinogram, amylogram and extensogram analyses of BRSC were determined by AACC method. BRSC color was expressed to Hunter L, a and b values using a colorimeter. Sensory properties were evaluated by a trained 5-member panel. Moisture contents in BRSC decreased with increasing contents of BRF, while ash and protein contents were increased. Farinograph and amylograph data did not differ significantly between treatments, while extensograph data decreased with increasing BRF contents. With increasing BRF contents, Hunter L value decreased, while Hunter a value increased. When using 20% of BRP, sensory scores of BRSC were the highest in color, flavor and taste. In conclusion, 20% of BRF would be the optimum amount for producing sponge cake with BRP and WF.

• Journal of Contemporary Eastern Asia
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• v.20 no.1
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• pp.1-23
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• 2021

With regard to the recent developments in public diplomacy, the increasing fusion of strategic communication appears necessary. China engages in public diplomacy with a strategic purpose to shape its national image abroad. Hosting diplomatic advocacy event is regarded as an instrument with expectations to present reliable and responsible image and promote international collaborations. The present research focuses on the Belt and Road Forum (BRF) in May 2017 with the objective to analyze its outcomes and influence on the international news agenda, news frames, and foreign citizens' comments online. The quantitative content analyses are used to compare the media reports (N=364) and Facebook users' comments on the selected news (N=957) between the US and Pakistan. Results reveal that Pakistani media provided more diverse frames and attributed more positive evaluations to the BRF than the US media. However, Facebook comments expressed more unfavorable opinions toward the BRF and China's image with rare differences between two countries. In conclusion, the BRF has served as an eye-catching advocacy of Chinese foreign policy, as it influenced the news agenda in two selected countries. However, news frames vary due to the differences in media system and the involvement in the BRF. China's public diplomacy practices follow a traditional top-down communication which needs meticulous subdivision of target stakeholders, delicate messaging strategies, and integrated tactics.

• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.244-252
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• 2023

This study was conducted to provide basic data on the antioxidant activity, inhibition of adipocyte differentiation and reactive oxygen species (ROS) production of a mixture of Brassica juncea extract (BJE) and fermented black rice fraction (BRF). We investigated the total phenol content, total flavonoid content, antioxidant effects (DPPH radical scavenging, ABTS radical scavenging, reducing power, FRAP and ORAC assay) and anti-obesity activity of the mixture in 3T3-L1 cells. Our results showed that the total phenol and flavonoid content increased with increasing BRF mixture ratio. The antioxidant activity increased as the BRF mixture ratio increased. In addition, BJE and BRF mixtures did not show any cytotoxicity during the 3T3-L1 differentiation period. During adipocyte differentiation, BJE and BRF mixtures significantly inhibited lipid accumulation and ROS production compared to the control group. These results warrant further experiments to develop an anti-obesity functional food using a mixture of BJE and BRF.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.671-680
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• 2011

In this study, frying mix was prepared containing 0.5, 1.0, 1.5 or 2.0% brown rice fiber(BRF). The samples along with a control were then compared regarding their quality characteristics, including pasting properties, spreadability, pick-up ratio, color, textural characteristics, moisture and oil contents, and sensory qualities, all to determine the optimal ratio of BRF. For the pasting properties of frying mix, the control group was evidenced by a significantly higher peak viscosity, through viscosity, and final viscosity than that observed in the BRF samples. Breakdown was the highest at the 1.0% addition level, and time to peak viscosity and pasting temperature were maximal with the 0.5% addition. There was no significant difference in setback among the experiments. Spreadability and pick-up ratio of frying batter were not significantly different among the samples. As the BRF content increased, the lightness, greenness decreased, whereas yellowness increased. The BRF samples presented significantly higher hardness of fried batter than the control group and there was no significant difference in crispiness among the samples. Moisture content of fried sweet potato decreased with increasing BRF and oil content was the maximum on the control group. In the sensory evaluation, appearance, color, flavor, savory taste, yellowishness, coating thickness, off-flavor, and oiliness were not significantly different among the fried sweet potato samples. Bindingness, crispiness, and chewiness were highest in the control samples but minimal at a addition level of 2.0%. The control group evidenced significantly higher overall acceptability than were observed in the BRF samples. In conclusion, the results demonstrated that 0.5~1.0% BRF may prove quite useful as a additive for frying mix in the preparation of fried sweet potato and may provide favorable textural and functional properties.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.232-237
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• 2002

The quality of bread (black rice bread) made of black rice flour and wheat flour was investigated. The bread was manufactured with 10, 20 or 30% black rice flour (BRF) (w/w) with increasing and wheat flour. The bread volume was decreased from 2250 cc to 1700 cc as BRF contents increased from 0% to 30%. The lightness (L values) decreased with increasing BRF contents and the redness (a values) increased. The yellowness (b values) slightly decreased with increasing BRF contents. Textural characteristics of bread crumb were influened by adding additives BRF. Breads containing additives showed an increase in hardness, gumminess and chewiness and a decrease in springness and cohesiveness. In sensory evaluation, sensory scores decreased with increasing BRF contents for the appearance, such as grain and texture, of black rice bread. On the other hand, the highest sensory scores for color, taste and overall eating quality were obtained, when BRF content was 20%. In conclusion, Bread with 20% BRF was the best quality in sensory evaluation.

• FLOWER RESEARCH JOURNAL
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• v.19 no.1
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• pp.15-21
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• 2011

This study investigated the effect of soil mulching materials and methods on weed occurring for the growth and flowering characteristics in Gypsophila plants cultivation. For mulching materials were used black polyethylene (PE) film, black polypropylene (PP), and green polypropylene, and these were mulched in both ridge and furrow (BRF) or only furrow, respectively. The weed was occurred total $146.2g/m^2/yr$ as dry weight in non-mulching, but $4.1{\sim}4.2g/m^2/yr$ in BRF mulching by black or green PP. Also weed control were yearly required 27.9 persons/10a in non-mulching, whereas 2.4 persons/10a in BRF mulching by black or green PP. Flower budding and blooming were roughly delayed in non-mulching and furrow mulching. Flowering characteristics such as flower stalk length, primary branches number, and stem firmness were remarkably improved in BRF mulching of black or green PP. Cut flower yield was increased on black BRF mulching or green PP in summer cultivation, while green PP BRF mulching showed better yield in in autumn cultivation. Mortality rate of Gypsophila plants after summer season was lowest as 12.4% in furrow mulching with black PP, followed by about 19.0% in green PP mulching, but highest as 39.0% in BRF mulching with black PE film. Rosette formation rate was lower in furrow than BRF mulching, and was lowest as 13.1% in BRF mulching with green PP, followed by 15.2~15.8% in BRF mulching with black PE film or black PP. So it was thought that BRF mulching with green PP was highly effective in weed control and improvement of yield and cut flower quality in Gypsophila plants cultivation.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.591-598
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• 2013

This study was investigated quality properties of Sulgi with different mixed ratio of brown rice flour (BRF) and germinated brown rice flour (GBRF) by rheometer and sensory evaluation. Moisture contents of Sulgi with different mixed ratio of BRF and GBRF were 44.3~46.0%. In textural properties of Sulgi by rheometer, the higher BRF mixed level, hardness of those were higher. The higher GBRF mixed level, springiness, cohesiveness and gumminess of those were higher. In sensory evaluation properties of Sulgi, the higher BRF mixed level, flavor, firmness and graininess of those were higher. The higher GBRF mixed level, surface color, off-flavor, adhesiveness and cohesiveness of those were higher. Correlation between textural properties and sensory evaluation properties, hardness and firmness, graininess, cohesiveness and moistness, gumminess and surface color, gumminess and off-flavor, were correlated positively(p<0.01). Hardness and surface color, hardness and cohesiveness, hardness and overall quality, springiness and firmness, springiness and graininess were correlated negatively (p<0.01).