• 한국조리학회지
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• 제19권1호
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• pp.139-150
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• 2013

본 연구는 고추장 제조 방법에 감 시럽을 첨가하여 고추장의 품질과 관능적 특성을 높이려는데 그 목적이 있다. 고추장에 감 시럽을 조청쌀엿을 대신하여 0%, 10%, 20%, 30%, 40%를 첨가하여 시료로 준비하였다. 감 시럽의 첨가량이 증가할수록 할수록 수분 함량, 염도가 증가하였고, 반면에 L, a, b값, pH, 당도, 점도는 감소하였다. 특성 차이검사 결과 감 시럽의 첨가량이 증가할수록 윤기, 단맛은 유의적으로 강하다고 평가되었다. 기호도 검사 결과 감 시럽 30%를 첨가한 것이 맛, 텍스처, 전체적인 기호도에서 가장 좋다고 평가되었다. 따라서 본 연구의 결과 고추장에 감 시럽을 첨가할 때에 감 시럽을 30%를 첨가하는 것이 가장 최적이라고 사료되었다.

• 대한화장품학회지
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• 제24권2호
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• pp.80-99
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• 1998

근래에 여성들의 사회진출, 외출기회의 증가 그리고 화장 연령의 저하 또는 고령화에 따라 메이크업 제품의 수요가 증가하고 있으며 더불어 색상도 그 어느 때보다 강조되고 있다. 이 때문에 화장품 회사들은 Color Trend등을 근거로 매 시즌 새로운 색상 및 정보를 제공하고 있다. 그러나 최근들어 메이크업 제품에 색상뿐 만 아니라 그의 기능, 부가가치가 더욱 거세게 요구되어지고 있다. 따라서 메이크업 제품의 기본기능에 새로운 기능들이 부가되어지는 Skin Care 개념의 경향이 급속히 이루어지고 있으며 시장에서도 여러 종류의 다양한 상품들이 제공되고 있다. 본 논문에서는 메이크업 제품의 전체적인 흐름 및 기술동향을 알아보고 메이크업 제품의 미래를 전망해 보고자 한다. 여기에 덧붙여 메이크업이 소비자에게 미치는 심리학적 측면도 고찰해 보기로 한다.

• 한국생산제조학회지
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• 제24권1호
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• pp.23-30
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• 2015

The scanning quality can be influenced by reflective abilities of a surface. Transparency and glossiness of a surface can highly limit the scanning results. Various techniques have been developed to solve problems of reflective and transparent surfaces. As one of the most feasible and convenient solutions, a thin layer of coating with proper specifications is sprayed on surface for eliminating the problems of the surfaces. As the main goal is to keep the object geometry unchanged, then it is important to coat the surface with layers less than one micrometer in thickness. For this purpose, a newly designed atomization-based spray system has been developed and tested in sets of experiments to study its efficiency on scanning results while objects with the surface are in use. This paper presents the spray design process and then studies and compares the 3D scanning results of the surfaces coated with atomization-based and aerosol sprays.

• 복식문화연구
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• 제24권1호
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• pp.107-113
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• 2016

The purpose of this study was to examine new-silver women's fiber and material property preferences and purchasing behaviors. The survey subjects were 115 new-silver women ranging in age from 50 to 60 years old. This study utilized a questionnaire as a measurement tool. The results of this study were as follows: First, the home ownership rate of the participants in this was 81.4%, and 54.9% of them had a bachelor's degree or higher. Therefore, they turned out to be a new silver generation with higher education and stable income and assets. Second, regarding their purchasing behaviors, it was shown that they purchased the largest amount of clothing for themselves and their spouses, children, and grandchildren at the change of seasons. Third, with regard to their average spending on clothing, when they purchased clothing for themselves, it was shown that they purchased clothing at the price of KRW 500,000 or above for themselves but not for their family members. Fourth, their favorite type of fiber was synthetic fiber, and their favorite material property was heaviness, followed by roughness, stiffness, bulkiness, and glossiness. Moreover, with regard to their favorite functional textile, it was shown that the highest percentage of them preferred vitamin textiles, followed by ocher and scented textiles.

• 한국식생활문화학회지
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• 제29권5호
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• pp.444-453
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• 2014

This study investigated the antioxidative activities and quality characteristics of Aster scaber Bibimbap as a home meal replacement with blanching (BASB) or without blanching (ASB) pretreatment. BASB samples at 5.0 g showed higher moisture, crude protein, and ash contents than the control (p<0.05). Color L, a, b-values of samples significantly decreased with increased content of Aster scaber powder (p<0.05). BASB samples showed lower hardness than ASB samples. BASB samples showed higher total phenolic content and DPPH radical scavenging activity than ASB samples. BASB samples showed higher sensory values for color, savory aroma, savory flavor, and aftertaste than ASB samples. Except for glossiness, BASB samples showed higher sensory acceptance scores than ASB samples. Sensory acceptance tests of all samples showed high scores for 'usually like', representing the possibility of successful development of Bibimbap as a home meal replacement, especially that containing blanching pre-treated Aster scaber powder.

• 한국식품조리과학회지
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• 제23권5호
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• pp.761-769
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• 2007

The purpose of this study was to provide the sensory profiles for cooked rice varieties, with 3 types of functional rice and 4 types of ready -to -eat rice, using descriptive analysis. Eighteen descriptors as well as reference standards were developed. The cooked functional rice, ready-to-eat rice, and plain cooked rice were separated into 4 groups by PCA. PC1 & PC2 explained 65% of the total valiance. PC 1 was responsible for the highest percentage of separation based on the texture intensities. The cooked functional rice showed higher intensity for hardness and roughness. The ready-to-eat rice A, B, and C samples had higher intensities in terms of moistness, glossiness, and moisture content, as well as sour and raw rice flavor. The ready-to-eat rice D sample had low grain wholesomeness, and high intensity for raw rice flavor. Finally, the plain cooked rice had more roasted and burnt rice flavor.

• 수산해양교육연구
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• 제22권4호
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• pp.501-507
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• 2010

The ceramic contained paint was made to replace the lead sinker for gill-net with coated lead sinker. The ceramic contained paints were coated in various conditions on the lead sinker with 19g of weight and the optimal coating condition was studied. The adaptability of the coated lead sinker was checked through the anti durability test and fishing operation with gill-net. The case of "Main material 70 wt% + Urethane thinner 30 wt% (Main material 700 $m{\ell}$ + Thinner 300 $m{\ell}$)" showed the best in the coating characteristics depending on the combination ratio of the ceramic paint contained. The coated lead sinker dried at $100^{\circ}C$ inside oven was superior to the drying in the room temperature in its surface glossiness and anti durability and faster drying time than the one dried in normal temperature. The quadruple layers of coating on lead sinker with 4 times of dipping and drying application showed the super anti durability in the coating characteristics depending on the frequency of dipping. When press is applied to the coated lead sinker, the coated layer is not detached from the sinker. In addition, the coated lead sinker was not damaged or peeled at the fishing operation about 2 months in various depths within 50m and by the materials at the bottom (sand, stone and gravel stone) and it was in good condition.

• Corrosion Science and Technology
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• 제19권6호
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• pp.326-336
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• 2020

Galvalume steel (GL) is widely used in marine and industrial environments. It is characterized by better corrosion resistance than carbon steel. However, corrosion and economic losses may occur as the usage time is increased. Therefore, in this study, an outdoor exposure test of GL for 36 months was conducted across six regions of Korea. Parameters such as corrosion rate, chrominance (color, chroma, and brightness), glossiness, and surface appearance were analyzed. The results showed no significant change in appearance, and the initial corrosion rate was large, but a tendency to decrease with time was observed. Increased outdoor exposure time led to increase in the level of corrosion products. In the case of coastal areas where S, Cl, and other elements were detected, a relatively high decrease in Zn content was observed. Al forms a protective oxide film and exists in the coating layer, but Zn dissolves due to its chemical activity and low potential.

• Corrosion Science and Technology
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• 제22권3호
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• pp.164-174
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• 2023

Electropolishing technology uses an electrochemical reaction and improves surface roughness, glossiness, and corrosion resistance. In this investigation, electropolishing was performed to improve the corrosion resistance of super austenitic stainless steel. As a result of electropolishing, surface roughness (0.16 ㎛) was improved by about 76.5% compared to mechanical polishing (0.68 ㎛). In addition, the electropolished surface was smooth because the average and variance values of the depth histogram were small. Tafel analysis was performed after a potentiodynamic polarization experiment with seawater temperature, and the microstructure was compared and analyzed. The corrosion current density at 30 ℃, 60 ℃, and 90 ℃ was reduced by 0.083 ㎂/cm², 0.296 ㎂/cm², and 0.341 ㎂/cm², respectively. Pitting occurred in the mechanical polished specimen at 30 ℃, but partial intergranular corrosion was observed in the electropolished specimen, and pitting occurred predominantly at both 60 ℃ and 90 ℃. In addition, the damage depths of the electropolished specimen were shallower than those of mechanical polishing at 30 ℃ and 60 ℃, but the opposite result was seen at 90 ℃.

• 한국식생활문화학회지
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• 제38권6호
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• pp.465-476
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• 2023

This study investigated the quality characteristics of convenient chicken porridge prepared with fresh ginseng powder (FGP). The porridge made with the addition of FGP showed significantly higher or similar pH at 5.99-6.13 compared to porridge made without adding FGP. The convenient chicken porridge with FGP had lower viscosity and higher spreadability than the control group (p<0.05). This porridge exhibited higher lightness (L) and yellowness (b) values but a lower redness (a) value than the control group (p<0.05). The porridge made with the addition of 0.4% blanched FGP (BG0.4) displayed higher total polyphenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities than the other types of chicken porridge (all p<0.05). The porridge with the addition of FGP showed weaker "rice grain size", "glossiness", "appearance cohesiveness", "cooked rice aroma", "sweet taste", "texture cohesiveness", "thickness", and "stickiness" than the control group (all p<0.05). The appearance and flavor acceptance were significantly higher or similar for the porridge samples made with the addition of 0.2% non-blanched FGP (NBG0.2) and 0.4% non-blanched FGP (NBG0.4) when compared with those of the control group.