• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.94-102
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• 2007

This study was designed to characterize the physicochemical effects of the addition of rice wine cake(0, 1, 2, 4%) to yackwa. Dietary fiber, volume, SEM, TBA, color, texture characteristics and sensory evaluation of yackwa were investigated. The dietary fiber content of rice wine cake was 10.24%, and the dietary fiber content of yackwa increased with added rice wine cake. The extensibility value increased with more rice wine cake. SEM revealed, many holes in a delicate structure with many layers. During a 4-week storage period, yackwa containing rice wine cake had lower TBA values than control, except for the sample containing 4% rice wine cake. The TBA value of yackwa containing 4% rice wine cake had the highest TBA value. The L value and b value of samples decreased with the addition of rice wine cake and storage time, but the value increased with added rice wine cake according to the storage time. The hardness, cohesiveness and gumminess of yackwa increased according to the time of storage and the addition of rice wine cake, but the springiness and chewiness of yackwa decreased. In sensory evaluations, all items received the lower scores according to the storage time. Yackwa that contained 1%(RWC1) received the highest score for color and flavor, and yackwa that contained 2% (RWC2) had the highest score for crispness and roast. Overall preference was, in order: RWC2 > RWC1 > CON > RWC4. Yackwa that contained $1{\sim}2%$ rice wine cake possessed superior features in most of the quality properties and in sensory evaluation, so yackwa that contains rice wine cake can be used as a functional food.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.81-88
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• 2007

The purpose of this study was to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Austria and New Zealand. The beef jerky qualities were evaluated by sensory evaluation, measurement of crude lipid, fatty acid composition of lipid, and acid value and peroxide value, and of surface observation with a microscope. According to the preference test, whereas beef jerky made with Korean beef meat showed the highest score in color, glaze, palatability, and softness, while that of made with New Zealand beef meat did received the lowest score. The crude lipid content of jerky made with Korean and Austrian beef meat was higher than that of made with Korean cattle and New Zealand beef meat. Surface of jerky made with Korean and Austrian beef meat was gappier than that of made with Korean cattle and New Zealand beef meat, and the. The acid value of jerky made with Korean and Austrian beef meat was lower than that of made with Korean cattle and New Zealand beef meat. The peroxide value of jerky made with Korean cattle meat showed higher peroxide values from the initial storage time. However, the peroxide value whereas that of jerky made with Austrian beef meat was the lowest at initial storage time, it increased remarkably with storage time and showed the highest value after the 15th day of storage. We found that the change in quality of jerky made with Korean and Austrian beef meat was less than that those made of Korean cattle and New zealand beef meat. And it could be suggested that Korean cattle and New Zealand beef meat are not suitable in making jerky.

• Journal of the Korean Society of Clothing and Textiles
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• v.9 no.2
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• pp.27-34
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• 1985

Cotton, P/C and polyester fabrics were laundered and treated with 4 kinds of aftertreating agent(antistatic and softening agents) on marketing. Some treating condition:. which include agent concenteration, treating time and rinsing extent after laundering, were varied. And then the effects of agents with each treating condition-handle value, charged voltage and half-life, and crease recovery etc.-were determined and discussed about their change. The improvement of handle and antistatic properties by treatment were indicated remarkably for cotton fabric and P/C and polyester fabrics respectively. Generally, the handle value of cotton was decreased and then increased again, and the charged voltage and half-life of P/C and polyester fabrics were decreased with increase of concenteration of agents. The effect of antistatic improvement for P/C fabric was larger than polyester fabric at even lower concenteration of agents. The effects were increased with treating time and rinsing extent. In particular, those of short time(1 minute) treatment were very small.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 1997.10a
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• pp.11-13
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• 1997

Abstract - An electronic starter using MOSFET has been designed to take advantage of ideal preheating and starting features which can extend the lifetime of fluorescent lamps. The preheating circuit of the developed electronic starter is consisted of four parts - afull-wave rectifier circuit, an FET switching circuit a timer circuit for the gate switching, and a circuit for end-of-life protection. The circuit is analyzed by using PSpice simulation, and is improved to give an appropriate starting-time through control of R-C time constant of the timer circuit. And the circuit is also provided with an end-of-life protection feature, which utilizes the negative resistance characteristics of a thermistor that is thermally linked to FET through a heatsink. This also protects the FET from any overheating problems. From the results of simulation it is possible to obtain an appropriate value on the starting time for proper ignition and also it is verified that the limit for resistance of the thermistor is dependant on the value of resistance is the timer circuit

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2003.11a
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• pp.129-138
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• 2003

Rolling bearings are classified one of the most important machine elements. The various function of bearings are greatly influenced by grease, and higher performance of rolling bearing greases is required in improve bearing lubrication. Three urea/ether oil greases with identical composition were synthesized to compare the performance of these greases according to the thickener content of grease. The typical grease physical properties were investigated. And life test of these greases was conducted by FE-9 grease life tester. The characteristics of the greases before and after life test were investigated using FT-IR, microscope, OIT and TAN meter. Large differences in the grease performance depending on the content of the thickener were observed. The grease with higher content of the hickener showed higher performance such as long life time and low TAN value. After preliminary test, twelve greases were synthesized and evaluated the performance of dropping point and OIT, then optimized two greases were selected by SSRED (Six Sigma Robust Engineering Design) using dropping point and OIT data. Characteristics of the optimized two greases were on the same level with estimated value. The optimized grease by means of OIT value showed longer grease life in comparison with optimized grease by dropping point. However two greases showed higher performance than typical urea/ether oil.

• Korean Journal of Poultry Science
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• v.37 no.3
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• pp.265-273
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• 2010

The objective of this study was to investigate the effects of addition of green tea extracts on physicochemical properties and shelf-life of seasoned chicken with soy sauce during cold storage. Treatments (C, T1 and T2) containing various levels (0, 1 and 2%, respectively) of green tea extracts were manufactured, and we investigated pH, meat color ($L^*,a^*,b^*$), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), total plate counts, fatty acid composition and sensory scores during cold storage for 16 days. T1 and T2 have more dark color than control during storage time. VBN, TBARS and total plate count of control were significantly higher than those of T1 and T2 at the latter storage time (p<0.05). Also, VBN, TBARS and total plate count of all treatments was increased with storage time. Linoleic acid was the highest value in control which had the highest value of TBARS in day 16 (p<0.05). Aroma value of control was significantly higher in storage time except day 16 than those of T1 and T2 (p<0.05). Acceptability value of control was significantly higher than those of T1 and T2 in day 4, 8 and 12 (p<0.05).

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.114-120
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• 2003

The purpose of this study was to investigate the effects of the addition of various amounts (0, 1, 3, 5%) of Mokdanpi(P. suffruticosa) powder on the shelf life and the physicochemical, sensory characteristics of rice cakes and noodles to examine the possibility of using Mokdanpi as a natural food preservative for food products. The decrease in the moisture content of rice cake and noodle samples during storage was much less in Mokdanpi-added groups than the control group. The color L value increased and a and b values decreased in the rice cake samples, and color L value, b value decreased and a value increased in the noodle samples during storage. The microbial growth was less in Mokdanpi-added groups than the control group. In sensory evaluation, there were no significant differences among the control and 1, 3%-added groups in terms of color, flavor, taste, moistness, cohesiveness and overall quality; however, 5%-added groups received significantly less score than others (p＜0.05). As the storage time increased, the sensory scores decreased significantly in the control and 1 %-added groups of both rice cakes and noodles (p＜0.05), but no changes were observed in 3, 5%-added samples. The results suggested that Mokdanpi is effective in increasing the shelf life and inhibiting the staling of rice cakes and noodles.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.30 no.2
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• pp.91-100
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• 2024

Packaging method and storage time play a significant role in maintaining the quality, safety, and shelf-life of food. In this study, the quality such as acid value, peroxide value, total bacterial count, color difference, and flavor of Marsupenaeus japonicus Oranda was evaluated depending on the five packaging methods (T-N, P-N, P-O₂R, P-V, and P-N₂) and storage periods. Changes of acid value and peroxide value strongly depend on the existing oxygen of headspace in the Marsupenaeus japonicus Oranda packages. Regardless of packaging methods, the change in acid value, peroxide value, microbial growth and flavor of the Marsupenaeus japonicus Oranda occurred depending on the storage time. Especially, it is identified the quality changes of Marsupenaeus japonicus Oranda stored with P-N₂ package with less oxygen contents were retarded, compared to the them with T-N packaged with high oxygen contents.

• Korean Journal of Human Ecology
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• v.9 no.4
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• pp.15-26
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• 2006

The major questions of this study are whether and how the consciousness of value to housework and the performance of housework are related to the family life satisfaction in young housewives. The major findings are as follows : 1. The significant variables influencing the housewives' ability to perform housework are the age of the youngest child and degree of their consciouness of value to housework. 2. The degree of young housewives' preference for housework may be influenced by the monthly income of their household, the area in which each of them lives, and the degree of their consciousness of value to housework. 3. The amount of the time that young housework perform housework can influenced by the age of their youngest child, the area in which each them lives, whether they are employed, and the degree of their consciousness of value to housework. Whether a young housewife is employed or not is epecially the most influential variable even among those significant variables stated above.

• Journal of Information Technology Applications and Management
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• v.28 no.4
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• pp.13-20
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• 2021

In this paper, I was applied the life distribution following linear failure rate distribution, Lindley distribution and Burr-Hatke exponential distribution extensively used in the arena of software reliability and were associated the reliability possessions of the software using the nonhomogeneous Poisson process with finite failure. Furthermore, the average value functions of the life distribution are non-increasing form. Case of the linear failure rate distribution (exponential distribution) than other models, the smaller the estimated value estimation error in comparison with the true value. In terms of accuracy, since Burr-Hatke exponential distribution and exponential distribution model in the linear failure rate distribution have small mean square error values, Burr-Hatke exponential distribution and exponential distribution models were stared as the well-organized model. Also, the linear failure rate distribution (exponential distribution) and Burr-Hatke exponential distribution model, which can be viewed as an effectual model in terms of goodness-of-fit because the larger assessed value of the coefficient of determination than other models. Through this study, software workers can use the design of mean square error, mean value function as a elementary recommendation for discovering software failures.