• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.489-496
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• 2012

This research investigated the quality characteristics and anthocyanin content of wet noodles according to the amount of freeze-dried purple sweet potato powder. For viscosity, initial pasting temperature tended to increase compared to the control group, whereas peak viscosity, peak viscosity time and final viscosity steadily decreased. As the amount of purple sweet potato powder increased, breakdown value of viscosity and set back value significantly decreased. For chromaticity, as the amount of purple sweet potato powder increased, L-value decreased gradually, whereas a-value gradually increased and b-value significantly decreased compared to the control group. Anthocyanin content significantly increased in the addidtive group (91.79) compared to the control group (70.20). Measurement of texture characteristics found that hardness was highest in the control group, but it decreased as the amount of purple sweet potato powder increased. Springiness, gumminess and chewiness were highest in the control group. In the sensory evaluation, color, odor, chewiness, and overall acceptance were high in the 6% addictive group. In this study, by investigating the anthocyanin contents, quality characteristics and sensory attributes of wet noodles with freeze-dried purple sweet potato powder, we found that the 6% additive group is the best. Our results provide basic information for the development of noodles with purple sweet potato powder.

• Food Science and Preservation
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• v.9 no.2
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• pp.212-220
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• 2002

Spray drying was used a means for microencapsulation of Aster scaber and Aster glehni. The optimum conditions of spray drying were found to be 210$^{\circ}C$ for the inlet temperature and 5 $m\ell$/min for the feeding rate. The color difference decreased by 12∼25 % far the herb extracts depending on storage temperatures. With an increase in storage temperature, color of the control changed considerably compared to microencapsulated powders. This is due to the fact that wall materials minimized effect of oxygen on the herb extracts. Microencapsulated powders in the amounts of 50 ppm and 250 ppm added to hydrogenated soybean oils led to lower acid values and conjugated diene values during 6 day storage. Compared to the control, the herb extracts displayed 16∼48% increase in antioxidation effect, while the microencapsulated powders exhibited 46∼88% increase. Extracts also showed lower conjugated dienoic acid contents than those of the control. Although antioxidation effect of the microencapsulated powders did not prevail on the significant level in the early stage of storage of oils tested, it became predominant after one week of storage as wall materials were gradually degraded under the high temperature thereby releasing core material from the microcapsule.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.16 no.1
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• pp.199-207
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• 2016

In this paper, we propose efficient smart indoor emotional lighting control system based on android platform using the biological signal. The proposed smart indoor smart emotional lighting control system were configured as the biological signal measurement device and removable smart wall pad, lighting driver, luminaire. The control system was extracts the emotional language by measured the biological signal, and it was transmitted a control signal to each lighting driver using a bluetooth in the wall pad. The lighting driver were designed to control the lighting device through an expansion board by collected control signal and the illuminance information the surrounding. In this case, the wall pad can be selecting of manual control and the bio signal mode by that indoor emotional lighting control algorithms, and it was implemented the control program that possible to partial control by selecting the wanted light. Experiment results of the proposed smart indoor emotional lighting control system, it were possible to the optional control about the luminaire of required area, and the manual control by to adjustable of color temperature with that the efficiently adjustable of lighting by to biological signal and emotional language. Therefore, were possible to effective control for improvement of concentration and business capability of indoor space business conduct by controlling the color and brightness that is appropriate for your situation. And, was reduced power consumption and dimmer voltage, lighting-current than the existing-emotional lighting control system.

• Journal of Advanced Navigation Technology
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• v.15 no.6
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• pp.1111-1117
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• 2011

We was designed the portable LED light which can shadowless shooting and developed using a high-power LED that medical attention as a new lighting components for structural confirmation of oral dental area, medical and surgical lesions in the local area. LED which applied to the development, was used the 3-color LEDs for possible of implement a variety of colors and adjusted the light intensity. It is being magnified of delicacy expressiveness and three-dimensional for tone of the subject-specific. It has been developed a highly efficient light module that LED is used to consider the electrical characteristics and optical properties. SMPS has We was designed the portable LED light which can shadowless shooting and developed using a high-power LED that medical attention as a new lighting components for structural confirmation of oral dental area, medical and surgical lesions in the local area. LED which applied to the development, was used the 3-color LEDs for possible of implement a variety of colors and adjusted the light intensity. It is being magnified of delicacy expressiveness and three-dimensional for tone of the subject-specific. It has been developed a highly efficient light module that LED is used to consider the electrical characteristics and optical properties. SMPS has produced for use in mobile that can be driven at low voltage. In addition, it was also possible to implement a variety of colors from monochromatic Light to polychromatic light using by PWM control method and were available 32,768.

• Journal of the Korean Ceramic Society
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• v.47 no.6
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• pp.598-602
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• 2010

When metal oxides are added into crystalline glaze, colors of glaze and crystals are similar as colorants generally. But the case of NiO in zinc crystalline glaze is different from general color development. When NiO is added to zinc crystalline glaze it can develop two or three colors. The active use of color development mechanism by adding NiO to the zinc crystalline glaze to control color of the base glaze and crystal with stability is investigated. This report is expected to contribute to the ceramic industry in improving application of zinc crystalline glaze. For the experiment of NiO, the quantity of NiO additives is changed to the base glaze for the most adequate formation of willemite crystal from previous research and firing condition: temperature increasing speed $5^{\circ}C/min$, holding 1 h at $1270^{\circ}C$, annealing speed $3^{\circ}C/min$ till $1170^{\circ}C$, holding 2 h at $1170^{\circ}C$ then naturally annealed. The samples are characterized by X-ray diffraction (XRD), UV-vis, and Micro-Raman. The result of the procedure as follows; Ni substitutes for Zn ion then glaze develops blue willemite crystals, as if cobalt is used, on brown glaze base. When NiO quantity is increased to over 5 wt%, willemite size is decreased, and the density of the crystal is increased, at the same time $Ni_2SiO_4$ (olivine) phase, the second phase, has been developed. The excessive NiO is reacted with silicate in the glass then developed green $Ni_2SiO_4$ (olivine), and quantity of $Ni_2SiO_4$ (olivine) is increased as quantity of willemite is decreased. It is proved to create three colors, blue, brown and green by controlling the quantity of NiO to the zinc crystalline glaze and it will improve the multiple use of colors to the ceramic design.

• Fashion & Textile Research Journal
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• v.13 no.5
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• pp.778-789
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• 2011

The natural dyeing of silk fabrics with guava leaf extract was investigated. Mixed components of flavonoid and tannin seem to be the components of guava leaf extract. The temperature and time for dyeing of silk fabrics with guava leaf extract were $40^{\circ}C$ and $90^{\circ}C$ for eighty minutes, respectively. The dyeing equilibrium was shown at the fourth time of repeated dyeing. The highest K/S value was recorded at pH 3. Fe-mordanted fabrics showed the highest K/S value. High K/S values were shown in the post-mordanting of dyed fabrics at $40^{\circ}C$ and the pre-mordanting of dyed fabrics at $90^{\circ}C$. After repeated dyeing and mordanting, various color change occurred with mordant treatment. Surface colors were changed to YR color in alkaline water extract and to Y color in acidic water and ethanol extract, respectively. The washing fastness was level 3-4 for Sn-mordanted fabrics and level 4 for Fe-mordanted fabrics, and the dry cleaning fastness also showed very excellent result with level 4-5. The rubbing fastness was satisfactory with level 3-4. The light fastness was above level 4 only when Fe-mordanting was conducted, and the rest of dyed fabrics was not fast enough. In the antibacterial activity, the powder of guva leaf extract showed 99.9% of high antibacterial activity and Staphylococcus aureus showed 99.6% in dyed fabric. All dyed fabrics showed higher deodorization and UV protection rate than control fabric.

• Applied Chemistry for Engineering
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• v.28 no.1
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• pp.95-100
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• 2017

In this study, various Pigment Red 57:1 samples and also their dispersant were prepared in various synthesis conditions via changing parameters such as synthesis time, pH, derivative content and synthesis temperature in order to analyze the pigment particle behaviors and their spectroscopic and physical properties. Each sample was analyzed using Fourier infrared spectroscopy, UV-Vis spectroscopy, particle size analyzer, color spectrophotometer and X-ray diffractometer and their characteristics were compared. As a result, it was possible to control the size of pigment particles by controlling the synthesis conditions.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.334-339
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• 1981

Surface color, water extract color and soluble solids of the roasted barley resulted from the various roasting conditions were determined to establish the optimum roasting conditions. The correlation coefficients between the surface color of the roasted barley and its ground was in the range from 0.957 to 0.994, and which showed the internal color being well represented that of surface of the roasted grain. The degree of roasting was determined maim by the roasting temperature, rather than by the total heat energy input during roasting. The maximum yield of the water soluble solids was 68% and obtained from the barley roasted at $232^{\circ}C$ for 25 minutes. The readings of Y-value of the roasted whole barley was a good index to judge and control the degree of roasting.

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.335-339
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• 2010

The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hour and packed in airtight bags prior to all measurements. Control received the most favorable mean score, which was not significantly different from samples with 1% broccoli powder for color preference (p>0.05). Results of the consumer preference on taste showed a similar trend. Consumers did not find any significant differences on aftertaste and flavor among samples prepared by replacing wheat flour with up to 2% broccoli powder (p>0.05). Overall, incorporation of 1% broccoli powder in the formulation would result in the most favorable broccoli cookies for the consumers without sacrificing the sensory qualities, while still taking advantages of health benefits of broccoli. Correlation analysis indicated that broccoli powder concentration was significantly negatively correlated with the consumer preference for color, taste, aftertaste, flavor, overall acceptability and positively correlated with sensory color, taste, and flavor (p<0.05). Consumers' color, taste, aftertaste, and flavor were well correlated with the overall acceptability (p<0.05). Sensory intensity results are also presented.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.126-131
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• 1999

We have got the following results from tests in the course of time retrogradation and taste change in bread with added flour of Angelica keiskei Koidz, which had been stored in room temperature (27±2oC), refrigerating(2±1oC) and freezing( 20±1oC), respectively. Bread with the added flour showed a little lower degree of retrogradation than control group, and every group in room temperature retrograded from the very first day. The degree of retrogradation of the group in refrigerating was far greater comparing with the group in room temperature. The longer bread was stored, the lower the degree of retrogradation was, and the higher the adding rate of the flour got, the later its retrogradation happened. Especially the flour of this vegetable's stem turned out to be the most effective in retarding its retrogradation. Group stored 30 days in freezing didn't show a wide difference in retrograde comparing with the group before storage. Preference for color and shape of the flour added bread stored in room temperatue, refrigerating and freezing did not change significantly from the group before storage. Although preference decreased for flavor, texture, mouth feel and overall quality with the lapse of time, flour added group improved in preference for these factors comparing with the control group. Above all, added flour of pretreated stem proved to be the most effective in the sensory tests. With respect to the storing method, the group stored in refrigerating showed greater preference for the texture and mouth feel over the groups in room temperature and freezing. Flavor preference of the group in freezing was the lowest of all.