• Korean journal of food and cookery science
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• v.28 no.4
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• pp.473-478
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• 2012

This study was investigated the quality characteristics of muffins which were prepared with whole waxy sorghum flours. Muffins were made with different sorghum flour contents of 10, 30, 50 and 100% substitution for wheat flour. The crude protein and fat contents of muffins were not different among samples, but the crude ash content was determined to increase with increasing content of sorghum flour. The specific gravity of the sorghum muffin batter as well as the weight and uniformity index of the sorghum muffins, were not significantly different from those of the control. The volume of muffins was found to decrease significantly when 100% sorghum flour was substituted for wheat flour. In terms of color, the L and b values of muffins were decreased with increasing contents of sorghum flour, and the a value was increased. The sensory test revealed that the hardness and adhesiveness of muffins was increased with the addition of sorghum flour, but springiness and chewiness decreased. According to the results of a sensory evaluation test, the flavor, taste and texture of muffins were reduced with the addition of 50 and 100% sorghum flour. The appearance and overall acceptability of sorghum muffins were not found to be different significantly from those of the control, up to 30% level substitution with sorghum flour.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.356-363
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• 2009

This study was carried out to investigate the effect of hot boning and curing condition on the quality characteristics of ground chicken breast. Treatments were cured by four conditions follows; control (general curing method), T1 (after hot-boning and then immediately cured), T2 (after hot-boning and immediately cured, then frozen), and T3 (after hot-boning, immediately frozen, refrigerated and then cured). The pH of chicken breast in the state of pre-rigor was 6.22. The pH of cold storage or freezing chicken breast meat respectively were 5.70 or 5.61. The pH of T1 and T2 treatments were significantly higher than those of control and T3 treatment (p<0.05). After stored for 1 wk, the pH value of T1 treatment had a higher value than those of other treatments. T1 treatment had the highest water holding capacity and the lowest cooking loss among all treatments, regardless of the cooking methods. The reduction in diameter for T1 and T2 treatments was lower than those of control and T3 treatment (p<0.05). T1 treatment had the lowest fat loss and moisture loss among all treatments, and the emulsifying capacity of T1 treatment was the highest. The protein solubility of T1 treatment was significantly lower than that of T3 treatment.

• Food Science and Preservation
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• v.18 no.6
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• pp.830-835
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• 2011

This study was conducted to evaluate the effects of the substitution of flour with young-barley-leaf powder on the quality characteristics of yellow layer cake. The physical properties of the cakes (i.e., viscosity, specific gravity, specific volume, cake index, and color) were measured, and the changes in hardness during the three-day storage at $22^{\circ}C$ were measured. Sensory evaluation was done with five-scale acceptance test. Both the viscosity and specific gravity of the batter were significantly influenced by the substitution. Nonetheless, no significant difference was shown in the specific volumes of the cakes. The volume indices of the cakes containing young-barley-leaf powder were higher than those of the control. The lightness, redness, and yellowness values of the crusts decreased with the addition of young-barley-leaf powder. While the lightness values of the crumbs decreased, the redness and yellowness values increased. The substitution of more than 6% flour with young-barley-leaf powder kept the hardness of the cakes lower than that of the control during the three-day storage. The cakes containing 2, 4, and 6% young-barely-leaf powder showed no significant differences from the control in the acceptance test, except in the crumb color.

• Food Engineering Progress
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• v.15 no.4
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• pp.376-381
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• 2011

The baking performance of Cudrania tricuspidata leaf powder as a value-added food ingredient was investigated in a model system of sponge cakes. Cudrania tricuspidata leaf powder was incorporated into cake batter at 5 levels (0, 5, 10, 15, and 20%, w/w) by adding equivalent amount based on total weight of wheat flour. The specific volume, height, moisture content, volume index, and symmetry index of sponge cakes decreased significantly with the increase in Cudrania tricuspidata leaf powder content (p < 0.05). Sponge cakes became darker and firmer with increase in Cudrania tricuspidata leaf powder content (p < 0.05), as indicated by decrease in the $L^*$ and increase in the firmness measured by the texture measuring instrument. Total polyphenol content also increased gradually as the Cudrania tricuspidata leaf powder content increased. Finally, the consumer acceptance test indicated that addition of Cudrania tricuspidata leaf powder up to 10% in the formulation of sponge cakes did not significantly influence the consumers' acceptability with respect to taste and flavor. In addition, the overall acceptability was not different from each other for control and 5% sample (p > 0.05).

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.262-267
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• 2016

Physicochemical characteristics of chicken-thigh emulsion manufactured with different concentrations of NaCl (0, 0.3, 0.6, 0.9, 1.2, and 1.5%) were examined. Moisture and ash contents of samples containing 1.2% and 1.5% NaCl were significantly higher than those of the other samples (p<0.05). Protein contents decreased with increasing NaCl concentration. The pH values of batters significantly decreased with increasing NaCl concentration (p<0.05). The lightness values of uncooked and cooked samples showed an upward trend with increasing concentration of NaCl. Redness and yellowness values of uncooked batters containing 1.2% and 1.5% NaCl were significantly lower than other samples (p<0.05). The cooking yield and viscosity of the samples increased with increasing NaCl concentration. Samples containing 1.2% and 1.5% NaCl showed higher viscosities than the controls and samples containing 0.3-0.9% NaCl. Therefore, it can be concluded that addition 1.2% NaCl in chicken thigh products is beneficial.

• Korean Journal of Social Welfare
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• v.58 no.4
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• pp.141-168
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• 2006

The present study explored and compared the risk factors of two subtypes of maritally violent men with those of a nonviolent comparison group. One type of batterers consisted of a community sample, and the other was sought from the criminal justice system. The identities of the male community batterers were not exposed to the society since their victims did not contact any of the social service agents related to domestic violence. To identify the different characteristics associated with two subtypes of woman abusers, a total of 152 nonviolent men, 82 male community batterers, and 336 offenders in a criminal justice system were considered. The results of the descriptive analysis showed that the level of physical violence of the community batterers was two times lower than that of the batterers who received legal punishments. The results of the multinominal logistic regression were as follows: (1) The variables that distinguished the male community batterers from the nonviolent men were the use of physical violence towards children, marital decision power, and income. (2) Four factors had been found to distinguish batterers in the criminal justice system from nonbatterers, namely: attitudes towards woman battering, education, violence towards children, and level of jealousy. (3) The community batterers showed a higher level of education and of stress as well as a longer period of marital relationship compared to the batterers in the criminal justice system. On the other hand, the batterers who received legal punishments had more severe alcohol problems and had an accepting attitude towards the use of violence. This study also investigated psychopathology among batterers using MCMI-III, based on 333 subjects. In terms of the mean scores, there were no subscales associated with personality pathology in all the male groups. Based on the logit model, the community batterers showed a stronger tendency towards having a passive-aggressive personality than did their counterparts, and they recorded a higher level of narcissism compared to the court-referred battering men. Post-traumatic stress was the only symptom that distinguished the batterers who received legal punishments from the other groups. The theoretical and practical implications of these results were pointed out and discussed in the paper.

• Korean Journal of Ecology and Environment
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• v.40 no.2
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• pp.201-213
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• 2007

In this study, the Batter Assessment Science Integrating point and Nonpoint Sources (BASINS 3.0)/window interface to Hydrological Simulation Program-FPRTRAN (WinHSPF) was applied for assessment of Soyang Dam watershed. WinHSPF calibration was performed using monitoring data from 2000 to 2004 to simulate stream flow. Water quality (water temperature, DO, BOD, nitrate, total organic nitrogen, total nitrogen, total organic phosphorus and total phosphorus) was calibrated. Calibration results for dry-days and wet-days simulation were reasonably matched with observed data in stream flow, temperature, DO, BOD and nutrient simulation. Some deviation in the model results were caused by the lack of measured watershed data, hydraulic structure data and meteorological data. It was found that most of pollutant loading was contributed by nonpoint source pollution showing about $98.6%{\sim}99.0%$. The WinHSPF BMPRAC was applied to evaluate the water quality improvement. These scenarios included constructed wetland for controlling nonpoint source poilution and wet detention pond. The results illustrated that reasonably reduced pollutant loadin. Overall, BASINS/WinHSPF was found to be applicable and can be a powerful tool in pollutant loading and BMP efficiency estimation from the watershed.

• Korean Journal of Remote Sensing
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• v.33 no.6_1
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• pp.981-992
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• 2017

We, for the first time, retrieved tropospheric nitrogen dioxide ($Trop.NO_2$) vertical column density (VCD) from ground-based instrument, Pandora, using the optical density fitting based on Differential Optical Absorption Spectroscopy (DOAS)in Seoul for the period from May 2014 to December 2014. The $Trop.NO_2$ VCDs retrieved from Pandora were compared with those obtained from Ozone Monitoring Instrument (OMI). A correlation coefficient (R) between those retrieved from Pandora and those obtained from OMI is 0.55. To compare with surface $NO_2$ VMRs obtained from in-situ, Trop. $NO_2$ VCDs retrieved from Pandora and those obtained from OMI are converted into $NO_2$ VMRs in boundary layer (BLH $NO_2$ VMRs) using data measured from Atmospheric Infrared Sounder (AIRS). Surface $NO_2$ VMRs obtained from in-situ range from 5.5 ppbv to 61.5 ppbv. BLH $NO_2$ VMRs retrieved from Pandora and OMI range from 2.1 ppbv to 44.2 ppbv and from 0.9 ppbv to 11.6 ppbv, respectively. The range of BLH $NO_2$ VMRs retrieved from OMI is narrower than that of BLH $NO_2$ VMRs retrieved from Pandora and surface $NO_2$ VMRs obtained from in-situ. There is a batter correlation between surface $NO_2$ VMRs obtained from in-situ and BLH $NO_2$ VMRs retrieved from Pandora (R= 0.50)than the correlation between surface $NO_2$ VMRs obtained from in-situ and BLH $NO_2$ VMRs retrieved from OMI (R = 0.36). This poor correlation is thought to be due to the lower near-surface sensitivity of the satellite-based instrument (OMI) than Pandora, the ground-based instrument.

• Journal of the Korean Vacuum Society
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• v.21 no.3
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• pp.142-150
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• 2012

In this Study, Mo back electrode were deposited as the functions of various working pressure, deposition time and plasma per-treatment on sodalime glass (SLG) for application to CIGS thin film solar cell using by DC sputtering method, and were analyzed Mo change to $MoSe_2$ layer through selenization processes. And finally Mo back electrode characteristics were evaluated as application to CIGS device after Al/AZO/ZnO/CdS/CIGS/Mo/SLG fabrication. Mo films fabricated as a function of the working pressure from 1.3 to 4.9mTorr are that physical thickness changed to increase from 1.24 to 1.27 ${\mu}m$ and electrical characteristics of sheet resistance changed to increase from 0.195 to 0.242 ${\Omega}/sq$ as according to the higher working pressure. We could find out that Mo film have more dense in lower working pressure because positive Ar ions have higher energy in lower pressure when ions impact to Mo target, and have dominated (100) columnar structure without working pressure. Also Mo films fabricated as a function of the deposition time are that physical thickness changed to increase from 0.15 to 1.24 ${\mu}m$ and electrical characteristics of sheet resistance changed to decrease from 2.75 to 0.195 ${\Omega}/sq$ as according to the increasing of deposition time. This is reasonable because more thick metal film have better electrical characteristics. We investigated Mo change to $MoSe_2$ layer through selenization processes after Se/Mo/SLG fabrication as a function of the selenization time from 5 to 40 minutes. $MoSe_2$ thickness were changed to increase as according to the increasing of selenization time. We could find out that we have to control $MoSe_2$ thickness to get ohmic contact characteristics as controlling of proper selenization time. And we fabricated and evaluated CIGS thin film solar cell device as Al/AZO/ZnO/CdS/CIGS/Mo/SLG structures depend on Mo thickness 1.2 ${\mu}m$ and 0.6 ${\mu}m$. The efficiency of CIGS device with 0.6 ${\mu}m$ Mo thickness is batter as 9.46% because Na ion of SLG can move to CIGS layer more faster through thin Mo layer. The adhesion characteristics of Mo back electrode on SLG were improved better as plasma pre-treatment on SLG substrate before Mo deposition. And we could expect better efficiency of CIGS thin film solar cell as controlling of Mo thickness and $MoSe_2$ thickness depend on Na effect and selenization time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.92-99
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• 2017

People have become more interested in fiber intake due to the rise of noncommunicable diseases such as hyperlipemia and abdominal obesity. This study was carried out to develop dacquoise incorporating different amounts of rice bran dietary fiber (5%, 10%, 15%, and 20%). Dacquoise characteristics such as viscosity, specific volume, moisture content, color, and texture were measured. Consumer acceptance and check-all-that-apply on characteristics of dacquoise with rice bran dietary fiber were observed. Increasing amounts of rice bran dietary fiber resulted in increasing viscosity of batter as well as higher specific volume, lightness, and hardness of finished product. On the contrary, yellowness and redness of dacquoise increased as the amount of rice bran dietary fiber increased. While there was no effect of rice bran dietary fiber on moisture content (range of 26.53~25.35%). According to the consumer acceptance test, dacquoise with 5% of rice bran dietary fiber showed the highest liking score in color and overall acceptance (5.9 and 5, respectively). The findings from the principle component analysis of principle component (PC) 1 (71.04% explanation) showed that as rice bran dietary fiber increased, texture of the product got drier, and consumers described the product with 20% rice bran dietary fiber as cotton mouth and 5% rice bran dietary fiber as sticky. PC2 (16.54% explanation) demonstrated 5% and 10% rice bran dietary fiber, and dacquoise had nutty and soybean notes while 15% and 20% rice bran dietary fiber dacquoise had flour, bitter, and salty flavors. Based on these results, the optimum addition level of rice bran dietary fiber for dacquoise is 5%.