• Culinary science and hospitality research
• /
• v.22 no.2
• /
• pp.163-175
• /
• 2016

The purpose of this study was to investigate optimal condition for making marinated crabs sauce added mulberry branches(M/B), which is effective in removing smells and storing food with antibacterial function of microorganism, and present the biochemical properties, VBN, changes of microorganisms and amino acids, and sensory evaluations. pH increased along with aging process when the same amount of M/B. After 1 day of aging, salinity decreased significantly along with the added amount of M/B(p<0.001). Sweetness decreased along with the aging process. L-value decreased as the aging proceeded, so the color turned darker. a-value and b-value showed significantly high figures with 1 day aging and G4(p<0.05). VBN of G4 was lower than that of other groups, meaning the lowest level of decomposition. The samples with M/B showed lower number of microorganism than the G1 due to antibacterial function(p<0.05). Total free amino acid content was the highest in G5 and it increased along with aging process. Characteristic difference test results showed bitterness, grass flavor, and astringent flavor increased significantly as the amount of M/B increased(p<0.05). Savory taste was the highest (p<0.001). Fish flavor was the highest in the G1 and it decreased as the amount of M/B increased(p<0.001). In the preference test conducted on general consumers, flavor, taste, and general preference was statistically significant(p<0.01).

• Food Science of Animal Resources
• /
• v.35 no.2
• /
• pp.205-210
• /
• 2015

The objective of this study was to develop yogurt-cheese using cow’s milk, ultrafiltrated cow’s milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow’s milk, and stored at 4°C during 2 wk. The yield of yogurt-cheeses made with added soy milk was decreased and the cutting point was delayed compared to yogurt-cheese made without soy milk. Yogurt-cheese made using ultrafiltrated cow’s milk showed the highest yield. However, yogurt-cheese made with added soy milk had higher protein content and titratable acidity than yogurt-cheese made using raw and ultrafiltrated cow’s milk. Fat and lactose contents in the yogurt-cheese made with added soy milk were lower. Yogurt-cheeses made with added soy milk contained several soy protein bands corresponding to the sizes of α₂-, β-, and κ-casein band. Yogurt-cheese made with added soy milk had similar elasticity to yogurt-cheese made without soy milk but had lower cohesiveness. There was no significant difference in the number of lactic acid bacteria in the different cheeses, as all had over 8.0 Log CFU/g. Considering these data and the fact that proteins and fats of vegetable origin with high biological value were observed as well as unsaturated fats, yogurt-cheese made with added soy milk can be considered to be a functional food.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.5
• /
• pp.532-537
• /
• 2005

This study was carried out to clarify the effect of addition of green tea powder on Dasik quality. The green tea powder was added as the ratio of 0%, 2%, 4%, 6% and 8%, respectively. The physio-chemical analysis and sensory test on the Dasik were performed. The flour and starch Dasik added to green tea powder showed lower moisture content compared to the non-added treatment, but the ash content was higher in the added Dasik. At the color test, Dasik of green tea powder showed lower L, a, and b value than the non-added treatment, respectively. These values were greatly decreased as the amount of green tea powder was increased. Addition of green tea powder had a tendency to show high hardness, cohesiveness, springiness, and gumminess but brittleness was low in the non-added treatment. Therefore, addition of green tea powder made Dasik texture more dense, and this tendency of texture was distinct at the flour Dasik compared to the starch Dasik. At the sensory test, surface color and green tea flavor were strong as the adding amount of green tea was increased, but sweetness was weak. There were not significant differences in the overall preference among 0%, 2% and 4% treatments, but the preference was greatly decreased from the above 6%. In conclusion, 4% addition of green tea powder would be the useful method to enhance quality of Dasik, and the flour Dasik showed better result than the starch Dasik.

• The Korean Journal of Food And Nutrition
• /
• v.9 no.3
• /
• pp.265-270
• /
• 1996

When new told grape with high acidity Is used wine, their sensory scores are decreased. Using three available methods reducing excess acidify In winemaking, they were malo-lactic fermentation, addition of apple pomace and malo-alcohol fermentation. The chemical monponents and sensory evaluation of wine were determined. They were found in pink wine added apple pomace that tatal acidity and malic acid content were 0.76 and 0.484%. Color Intensity (A520+A420) in pink wanes, their valuse were in the range 8.21~9.42, while the value of red wine was 20.92. Browning index and total phenol contents in pink wine, their values were In the range of 1.36∼1.42 and 3,300∼3,800mg 11. The sensory evaluation showed that the pink wine added apple pomace(10%) was highest in taste and total scores (P<0.05), and the taste of wine has improved.

• Proceedings of the Korea Concrete Institute Conference
• /
• 2005.11a
• /
• pp.607-610
• /
• 2005

If cement can be manufactured with industrial byproducts such as granulated blast furnace slag(GBFS), phosphogypsum(PG), and waste lime(WL) instead of clinker as its counterproposal, there would be many advantages, including maximum use of these industrial byproducts for high value-added resources, conservation of natural resources and energy by omitting the use of clinker, minimized environmental pollution problems caused by $CO_2$ discharge, and reduction of the production cost. This research investigates the chemical resistance of NSC mortar added PG and WL to GBFS as sulfate and alkali activators. The result of experiment of chemical resistance, showed that NSC is very excellent in acid resistance and seawater resistanc. Such a reasons are that the hydrate like CSH gel and ettringite formed dense pore structure of NSC matrix.

• Proceedings of the Korea Concrete Institute Conference
• /
• 2006.05b
• /
• pp.453-456
• /
• 2006

If cement can be manufactured with industrial byproducts such as granulated blast furnace slag(GBFS), phosphogypsum(PG), and waste lime(WL) instead of clinker as its counterproposal, there would be many advantages, including maximum use of these industrial byproducts for high value-added resources, conservation of natural resources and energy by omitting the use of clinker, minimized environmental pollution problems caused by CO2 discharge, and reduction of the production cost. This research investigates the chloride ion permeability of NSC concrete added PG and WL to GBFS as sulfate and alkali activators. The result of experiment of chloride ion permeability, showed that NSC is very excellent in seawater resistance. Such a reasons are that the hydrate like CSH gel and ettringite formed dense pore structure of NSC matrix.

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 2000.11a
• /
• pp.369-372
• /
• 2000

ESO(Evolutionary Structural Optimization) method is known that elements involved low stress value are removed from the previous model or that elements are added around elements involved high stress level on it and then the optimized model is obtained with required weight. Rejection ratio/addition ratio and evolutionary ratio are predefined and elements having lower/higher stress than reference stress, which average Mises stress on edge elements times rejection ratio, are deleted/added. In this study, when the plate having a cutout is subjected various in-plane load, a cutout shape is optimized using ESO method. ANSYS is used to analyse a finite element model and optimization procedure is made by APDL (ANSYS Parametric Design Language). ESO method is useful in rather than a complex structure optimization as well as a cutout shape optimization.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.2
• /
• pp.239-245
• /
• 2012

Mulberry fruit powder was substituted for wheat flour in pound cake recipes in amounts of 0%(control), 5%, 10%, 15%, and 20%. We measured the specific gravity of the dough, specific loaf volume, dough yield, baking loss, moisture content, pH, color, identified the texture, and conducted a sensory evaluation for each pound cake. Moisture content increased according to the amount of mulberry fruit powder, but specific gravity, dough yield, and pH decreased. Specific loaf volume and baking loss increased as the amount of mulberry fruit powder increased, but not considerably. The chromatic 'L' and 'b' values were reduced as more mulberry fruit powder was added to more pound cake, While the chromatic 'a' value increased. Texture hardness, springiness, gumminess and chewiness decreased as the pound cake contained more mulberry fruit powder. Cohesiveness did not show any considerable differences beteeen the cakes. A sensory evaluation showed a high preference for the pound cake made with 10% mulberry fruit powder.

• Journal of Integrative Natural Science
• /
• v.6 no.2
• /
• pp.76-81
• /
• 2013

ZnO nanoparticles and vinyl pyridine were added to the mixture of MMA (methyl methacrylate), HEMA (2-hydroxy ethyl methacrylate) and NVP (N-vinylpyrrolidone) in a mould at various concentrations. Cross-linker EGDMA (ethyleneglycoldimethacrylate) and AIBN (azobisisobutyronitrile) initiator were finally added to the mixture and then heated at $80^{\circ}C$ for 60 min to prepare high-performance hydrogel ophthalmic lens. The physical properties of the hydrogel ophthalmic material were investigated by measuring the average value of refractive index, water content and optical transmittance. The refractive index of 1.429~1.450, water content of 34~41%, and visible transmittance of 78~90% were obtained. The material is possibly used to manufacture UV-block hydrogel contact lens.

• The Transactions of the Korean Institute of Power Electronics
• /
• v.20 no.1
• /
• pp.81-90
• /
• 2015

This paper investigates the droop control-based real and reactive power load sharing with a virtual inductor when the line impedance between inverter and Point of Common Coupling (PCC) is partly and unequally resistive in high-capacity systems. In this paper, the virtual inductor method is applied to parallel inverter systems with resistive and inductive line impedance. Reactive power sharing error has been improved by applying droop control after considering each line impedance voltage drop. However, in high capacity parallel systems with large output current, the reference output voltage, which is the output of droop controller, becomes lower than the rated value because of the high voltage drop from virtual inductance. Hence, line impedance voltage drop has been added to the droop equation so that parallel inverters operate within the range of rated output voltage. Additionally, the virtual inductor value has been selected via small signal modeling to analyze stability in transient conditions. Finally, the proposed droop method has been verified by MATLAB and PSIM simulation.