• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.451-458
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• 2013

The physicochemical properties and cooking qualities of four rice varieties (Goami, Giant-embryonic rice, Baegjinju, Aranghyangchal) which grown under ecofriendly farming as development of material for chronic disease tailored instant rice and porridge, respectively, were investigated. The contents of crude protein, crude lipid and crude fiber were the highest in Goami. The water absorption rate of Aranghyangchal at $85^{\circ}C$ was higher than other rice. However on rice flour, the water absorption rate and solubility of all functional rices at $85^{\circ}C$ were higher than control (brown rice flour). In addition viscosity of all functional rices at $100^{\circ}C$ were higher than control (brown rice flour). In spite of brown rice, Aranhyangchal showed no significant differences about hardness of Ilpum (white rice). The sensory evaluation was shown that Aranghyangchal was the highest in glossiness, flavor, roasted nutty taste, cohesiveness and overall preference. Although Giant-embryonic rice and Baegjinju were brown rice, overall preference was higher than Ilpum (white rice). These study results were showed that the functional rices could be good to make instant rice.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.151-163
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• 2013

The purpose of this study was to examine the optimization and quality characteristics of balsamic vinegar jelly by the addition of various gelling agents: agar, gelatin, arrowroot starch, potato starch. For this purpose, mechanical tests(moisture content, color value, pH, sugar content, texture) and sensory tests(quantitative descriptive analysis & acceptance test) were conducted, showing the following results. The moisture content of balsamic jelly was the highest in the gelatin addition group, the color intensity of the L value in the potato starch addition group, redness a value in the gelatin addition group, and the b value(yellowness) in the agar addition group. The pH of balsamic jelly was the highest values in the gelatin addition group while its sugar content was the highest values in the arrowroot starch addition group. As a result of measuring balsamic jelly texture, there were significant differences in hardness, chewiness and gumminess by gelling agents. In the quantitative descriptive analysis of sensory test, the gelatin addition group showed the most high level in purple color intensity, glossiness, transparency, and chewiness. As for the acceptance in the sensory test, the gelatin addition group showed the most high level in appearance, taste, texture, and overall acceptance, which also had a significant difference. In case of balsamic flavor, Arr added arrowroot starch showed the highest values, which also had a significant difference. The result of this study showed that the gelatin addition group made a positive acceptance and improvement of sensory and machinery quality characteristics.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.65-76
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• 2012

As pumpkin is gaining popularity as health functional food among people, this study purposed to prepare powder pumpkin soup of instant food style using ordinary pumpkin (Cucurbita moschata Duch.) that is an oriental pumpkin variety, and sweet pumpkin (Cucurbita maxima Duch.) that is a western pumpkin variety, and to examine its mechanical and sensory characteristics. The viscosity of powder pumpkin soup was higher when the addition ratio of ordinary pumpkin powder was higher than that of sweet pumpkin powder. On the contrary, sugar contents was higher when the addition ratio of sweet pumpkin powder was high. Color did not show any consistent tendency by the addition ratios of ordinary pumpkin powder and sweet pumpkin powder, and lightness was highest in PS2, redness in PS3, and yellowness in PS1. In the results of sensory evaluation through quantitative descriptive analysis, color, glossiness, and the intensity of pumpkin smell were highest in PS3, the intensity of sweetness in PS1, the intensity of saltiness in PS4. In the results of sensory evaluation through palatability test, PS3 showed the highest palatability in terms of appearance, flavor, color, taste, concentration, mouth feel, and overall palatability. Summing up these results, when powder pumpkin soup was prepared at different mixture ratios of ordinary pumpkin powder and sweet pumpkin powder, PS3 showed the most superior mechanical and sensory characteristics. Thus, it is considered most adequate to prepare powder pumpkin soup at the mixture ratio of ordinary pumpkin powder 75% and sweet pumpkin powder 25%.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.455-460
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• 2001

Quality characteristics of rice which was washed with solution of waxy rice flour to improve the quality of long term stored rice, were investigated. 2000 (Hap-Sal) and 1996 crop year rices (Jung Bu Mi) which were pre-washed with water (PWR) and solution of waxy rice flour (PWRW) were compared. Moisture contents of rices showed no difference among rices, and protein contents of PWRW were increased with washing of waxy rice flour solution although PWRW and PWR were processed from the same batch. Micro-structure of rices did not show particular difference enough to explain quality characteristics of rices. Amylogarm of PWR showed higher viscosity than Hap-Sal, which was characteristic properties of long term stored rice. However, viscosity of PWRW was decreased compared to PWR. The reason of decrease must be the effect of waxy rice starch which was imbedded with washing the rice. Color of PWR was higher in lightness (L), whiteness (W) and yellow (b) compared to Hap-Sal and PWRW. However cooked PWR showed decrease of whiteness and increase of yellow. Sensory evaluation of PWRW showed significant improvement of glossiness, stickiness, taste, and overall preference and decrease of yellow and hardness compared to PWR. Above results suggest that the development of PWRW will improve the quality of pre- washed rice.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.45-53
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• 1999

Physicochemical and sensory characteristics of cooked rice during warm-keeping with different temperature $(70,\;75,\;80^{\circ}C)$ and period (0, 6, 12, 24, 48 hr) were investigated. As the storage temperature increased, sweet flavor, glossiness, moistness, taste and moisture content decreased but off-flavor, color and sensory and texturometric hardness increased. This trend was significant with storage period. As the storage time and temperature increased, yellowness(b) measured by Hunter color difference meter increased while lightness(L) and whiteness decreased. Degree of retrogradation of cooked rice during storage increased, particularly did in cooked rice stored at $80^{\circ}C$. Cooked rice stored at 70 and $75^{\circ}C$, 6 hr had the least changes in flavor and appearance but more changes in them longer storage time. Cooked rice stored at $80^{\circ}C$ had rapid changes in flavor, appearance and texture at initial state of storage. These results showed that the changes in moisture content of cooked rice stored at various conditions had the most important effect upon sensory characteristics of cooked rice.

• Journal of Conservation Science
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• v.33 no.6
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• pp.467-483
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• 2017

In this study, the degradation properties by temperature stress of $Araldite^{(R)}$ rapid-curing epoxy resin used for inorganic cultural heritages, was identified. The tensile and tensile shear strength of durability decreased for 12,624 hours at temperatures of $40{\sim}60^{\circ}C$. In terms of stability of external stress and temperature, the slow-curing epoxy was superior to the rapid-curing epoxy, and cultural heritage conservation plans should therefore consider the strength and stress properties of restoration materials. Color differences increased for 12,624 hours at temperatures of $40{\sim}60^{\circ}C$, and glossiness decreased. Both color and gloss stability were weak, which necessitates the improvement of optical properties. Thermal properties (weight loss, decomposition temperature, and glass transition temperature) of adhesives are linked to mechanical properties. Interfacial properties of the adherend and water vapor transmission rates of adhesives are linked to performance variation. For porous media (ceramics, brick, and stone), isothermal and isohumid environments are important. For outdoor artifacts on display in museums, changes in physical properties by exposure to varying environmental conditions need to be minimized. These results can be used as baseline data in the study of the degradation velocity and lifetime prediction of rapid-curing epoxy resin for the restoration of cultural heritages.

• Journal of Conservation Science
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• v.31 no.4
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• pp.373-386
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• 2015

This study identified degradation properties by temperature stress with Araldite$^{(R)}$ AY103-1/HY956 used for ceramics. Tensile and compressive strength of durability increased for 6,480 hours at temperature of $34{\sim}45^{\circ}C$. In stability of external stress and temperature, compressive strength is superior to tensile strength, it requires conservation plans considering strength properties and stress of restoration materials. The tensile shear strength of adhesion properties decreased for 4,320 hours at temperature of $40{\sim}60^{\circ}C$. In ceramics with porosity, environments under isothermal-isohumidity are important because interfacial properties of adherend are concerned with performance variation. Glossiness decreased for 6,480 hours at temperature of $34{\sim}45^{\circ}C$ and color difference increased. Gloss stability was superior and color stability was weak, which requires improvement of optical properties. In artifacts on display in museums, there is concern about temperature rise on restoration materials by lighting therefore, it needs to minimize change in physical properties by exposure environments.

• 보존과학연구
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• s.34
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• pp.50-61
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• 2013

The Grave encapsulated by lime soil mixture were excavated with clothing and hemp shoes from the Choseon Dynasty in Gooam, Sacheon. Hemp shoes have wood in the center and their surroundings were made of complex materials including herbaceous ones but the front part was lost or became very fragile. We analyzed the hemp shoes and pre-test of consolidant for conservation treatment of hemp shoes. As a result of analyzing, three kinds of plants were identified. For hemp shoes, Oryza spp, hemp, and one kind of dicotyledones were used and it was analyzed that fabrics attached to the back of Dogaengi was cotton. Conservation methods for pre-test of consolidant, Polyethylene Glycol, Paraloid-B72, Dammar gum, Methyl Cellulose and Silicone resin was selected. The solution was sprayed twice in a 24-hour duration. Properties of consolidant was measured; color difference, glossiness difference, folding streangth and tensile streangth. By comparing the results, PEG was confirmed to the most suitable as consolidant. For the conservation treatment, cleaning and strengthening was conducted. For strengthening treatment, PEG 4000 was selected given that the shoes were made of complex materials. The PEG impregnation method was applied with the PEG 4000 concentration gradually changing from 5% to 80% for reinforcement. Then humidity- controlled drying in order to avoid any rapid environment change.

• The Journal of Korean Medical History
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• v.21 no.1
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• pp.59-69
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• 2008

The "tang[tɑ:ŋ]" in Korean pronounciation means the beverage made of boiled medicinal herbs. The"Jeho-tang", the name of Drink in this abstract, is described in a variety of medical books including the "Dongeui Bogam" as being effective for illness from the summer heat in promoting digestion, curing the heatstroke and bringing it to a halt. The Drink was used as the Royal gifts granted to retainers and royal families on the Day of Dano-festival on the fifth of the fifth month of the year according to the lunar calendar, the items of encouragement for those who worked hard in sacrifices, and the awards for students of Confucianism who were proficient in their learning. The Jeho-tang used in this study was scientifically cooked again after a long time in history through looking at the methods written in the documents concerned with the Drink such as the "Dongeui Bogam" and the "Taste of Korea". In preparation of the medicinal herbs for the Drink, the powder of thinner than 30 mesh of the "Prunus mume", which is a species of Asian plum in the family of Rosaceae, and those of 50 mesh of the "Santalum album", which is the fragrant wood of trees in the genus Santalum and the "Amomum Xanthioides", which is produced in Vietnam and is the name of a kind of herb medicines, being very effective in the desease caused from heatstrare, were used. The sugar concentration of the honey boiled down long time at low heat was $82.43^{\circ}Bx$. When cooking in a double boiler, the inner part of the liquid for the Drink was kept at $80^{\circ}C$ for 12 hours to make it finished in a state of ointment. In the general composition of the finished Jeho-tang, the moisture content was 24.4%, 1.3% of crude fat, 1.4% crude protein and 0.7% ash, along with pH3.2. The acceptance on the whole was come out to be the highest in the sample diluted with the drinking water of 7-fold of the Jeho-tang, indicating that the 7-fold's addition of water was optimum level for drinking. In the Drink cooked by a vaccum pressure extractor for herb medicine, which was developed to improve the art of cooking, the longer the time of pressure was, the less the heterogeneous feeling at tongue was and the more the glossiness of the Drink was. The Jeho-tang cooked under pressure for 7 hours received an excellent evaluation in its acceptability in every way.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.3
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• pp.231-238
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• 2018

The facial skin condition expresses physical healthy as well as is considered one of important factors for attractiveness. Especially, most people prefer shiny skin. So various cosmetics has been manufactured for expression of shiny skin. However, shiny skin is subjectively evaluated, and difficult to evaluate clear shininess using the existing method in oily skin. Moreover, there is no clear classification criteria between shininess and glossiness, which is assessed negatively in the skin. So there has not been a reference value by mechanical measurement to define and classify shiny skin from greasy skin. In this study, we measured skin biophysical parameters (gloss, hydration, translucency and sebum) and facial images which are selected by volunteers using sensory evaluation. According to the measurement results, the values of gloss, sebum, and translucency were similar in both shiny and greasy skin; the values of sebum and gloss increased, whereas those of translucency decreased. However only skin moisture values statistically increased in shiny skin. In conclusion, we propose objective assessment criteria for classifying shiny and greasy skin using device measurement and quantitative assessment.