• Journal of the Korea Fashion and Costume Design Association
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• v.3 no.2
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• pp.51-62
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• 2001

This study was intended to investigate the contemporary meaning of transparent design expressed in contemporary fashion by inquiring into its plasticity expressed in contemporary design and fashion and analyzing the association between them. It used the comparative anesthetic method widely used by H. W lfflin and other scholars in eliciting the differences and similarities in styles. It attempted to investigate the plasticity of transparent design expressed in contemporary design by dividing it into the epidermal, spatial and ideological effects. Contemporary design expressed the epidermal effects such as lightness(nimbleness), smoothness, contrast and stress It expressed the spatial effects such as spatial flexibility through the interpenetration of interior and exterior spaces, expansion of the space and the like. And it expressed ideological effects such as openness, pureness, playfulness and the like. In terms of lightness, contemporary design expressed actual or visual lightness by using transparent materials. In terms of the interpenetration of interior and exterior spaces, it expressed the interpenetration of the interior space into the exterior spaces and vice versa. In terms of spatial expansion, contemporary design expressed the infinite spatial connection by drawing the exterior space into the interior space. Contrast and stress were formed by imposing visual unity on contemporary fashion by using opaque and transparent materials. In terms of openness, contemporary design expressed contemporary people's candor and dependability by making the inside of the building or object look outward. To express pureness, contemporary design used the clear and transparent image by using the glass or translucent materials taking on the pure property. To express playfulness, contemporary made use of the vagueness of the spatial boundary, the locational switching of inner and outer spaces, and interesting external forms occurring when light pass through opaque and transparent materials.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.454-463
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• 2014

This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced in four countries, which were Korea, Japan, China, and Italy. Noodle types were selected after FGI (focus group interview). Eleven noodles were studied, and they were categorized into four types: udon, fried udon, oriental noodles of various thickness, and pasta. Color was measured as L (lightness), a (redness), and b (yellowness) values using a colorimeter. Lightness decreased when noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged. Texture properties of wheat noodles in terms of hardness, springiness, cohesiveness, and chewiness were measured using the Rheometer. Italian spaghetti (spgt_IL), Korean fried udon (yk_udng_KR) had highest values for hardness. Korean udon had the highest value for springiness, whereas Chinese medium noodle (mid_CN) had the lowest value (p<0.05). Chinese thick noodle (thick_CN) and fettuccine (fettc_IL) showed lower hardness but higher springiness. Cohesiveness was significantly higher for Japanese udon (udng_JP), Chinese medium noodle (mid_CN), and Chinese thick noodle (thick_CN), whereas values for Korean thin noodle (thin_KR) and Korean fried noodle (yk_udng_KR) were significantly low (p<0.05). Spaghetti (spgt_IL) showed significantly high values for chewiness (p<0.05). For overall acceptability, thick Korean noodle showed the highest score with a level of 'slightly like'. Taste and texture attributes were highest among all noodles, and its high scores for chewiness and smoothness might contribute to its overall acceptance. Korean thick noodle, Korean udon, and Japanese udon were not significantly different from Korean or Japanese thin noodles. Japanese fried noodle (yk_udng_JP) showed the lowest acceptance among noodles in terms of color, flavor, taste, and texture. Chinese thick and medium noodles showed lower scores for overall acceptability, whereas chewiness was not significantly different from other noodles. Spaghetti and fettuccine showed lower scores in terms of overall acceptability, taste, texture, springiness, and chewiness.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.287-292
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• 2001

The purpose of this study was to investigate the effect of roasted soy f1our on the characteristics of Mandu-pi. Various Mandu-pi samples were prepared with wheat flour along with the addition of different amount of roasted soy flour. and then instrumental characteristics and sensory evacuation were investigated. As a result of amylography study, there were no difference In the initial pasting and maximum viscosity temperatures between samples. And maximum viscosity decreased with the increase of flour addition. In farinography study, the addition of roasted sop f1our did not affect the gelatinization temperature, while stability and developing time of dough increased by addition of soy flour level. Besides cooked weight, cooked volume and water absorption of Mandu-pi were also higher significantly than control. The more soy flour was added, the less lightness and more redness and yellowness were obtained. The result of sensory evaluation revealer that there were no differences between samples in beano aroma, smoothness, and chewness. However Mandu-pi added roasted soy flour showed higher scores in surface appreance, nutty aroma, nutty taste. sweet taste, and overall preferance than control.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.137-146
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• 2017

This study was conducted to examine the sensory quality characteristics of Hobakjook (pumpkin porridge) samples prepared with 0%, 4%, 8%, 12%, 16% of waxy rice powder and non-waxy rice powder. The moisture content and spreadability decreased with the addition of waxy and non-waxy rice powder, while total soluble solid and viscosity increased with the addition of rice powder (p<0.001). The lightness (L-values) of Hobakjook significantly increased with the addition of both rice powder, but the yellowness (b-values) decreased. In the attribute difference test of sensory evaluation, yellowness, gloss, pumpkin flavor, sourness, smoothness and intensity of after-taste were amount-dependently decreased with the addition of both rice powders. However, sweetness, savory flavor, astringency, gelatinized rice flavor, and viscosity significantly increased as the amount of rice powder increased. The rankings of overall acceptance by consumers were 12% > 16% > 8% > CON (0%) & 4% for Hobakjook samples with waxy rice powder, while 8% & 12% > 16% > CON(0%) & 4% for Hobakjook samples with non-waxy rice powder. However, there was no significant preference between waxy rice powder and non-waxy rice powder.

• Science of Emotion and Sensibility
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• v.24 no.1
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• pp.105-114
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• 2021

This study determines the differences between Korean female university students and their Chinese counterparts residing in Korea by evaluating the subjective sensation and tactile preference in fabrics for casual shirts. Seven types of white causal shirt fabrics were selected as specimens from those available in spring and autumn shirt collection. The fabrics were made from various fibers (cotton 100%, polyester 100%, flax 100%, polyester 80%/cotton 20%, polyester 65%/cotton 35%, polyester 50%/cotton 45%/spandex 5%, and polyester 50%/modal 50%). Forty Korean and Chinese female university students subjectively assessed the subjective sensation of fabrics used for casual shirts. Participants were asked to observe the seven types of fabrics and complete the questionnaire. The subjective sensation to be assessed for white casual shirt fabrics was classified into the following four factors: smoothness, lightness, softness, and stretchiness. Subjective sensation factors showed partially significant differences by nationality. Korean female students evaluated cotton fabric as being light, whereas their Chinese counterparts evaluated the polyester/cotton/spandex blended fabric as light. Korean female students evaluated polyester/modal blended fabric as being stretchable. The tactile preference for fiber composition of the fabrics showed partially significant differences by nationality. Korean female students preferred cotton 80%/polyester 20% blended fabric, polyester 50%/cotton 45%/spandex 5% blended fabric, and flax 100% fabric. The subjective sensation of the fabrics had different effects on preferences by nationality. Smoothness and softness had positive effects on preferences for the fabrics of Korean students. However, smoothness, softness, and stretchiness had positive effects on the preferences of Chinese students. The subjective sensation and tactile preference for casual shirt fabrics showed a difference between Korean female students and their Chinese counterparts. Therefore, when planning casual shirt fabrics for female university students, it is necessary to reflect on these differences in subjective sensation and tactile preference.

• Science of Emotion and Sensibility
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• v.20 no.4
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• pp.55-64
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• 2017

This study was performed to help the denim fabric planning which reflects the sensibility preference of university students. Objective characteristics, like color properties and mechanical properties, in 8 denim fabrics (5 cotton 100% fabrics and 3 cotton/polyurethane blended fabrics) were evaluated. And the color preference, subjective sensation and tactile preference of denim fabrics were investigated among the university students. The effect of color preference and tactile preference of denim fabrics on the purchase preference of denim slacks was also examined. Color preference of denim fabrics showed a significant difference according to the kind of denim fabrics. University students preferred purple blue denim fabrics that was measured low $-b^*$ value and low $C^*$ value among the color properties of denim fabrics. Among the mechanical properties of denim fabrics, surface property like MMD, MIU and SMD as well as shear property like 2HG5 were important elements affecting subjective sensation. While, tactile preferences showed a significant difference according to the fabrics. The tactile preferences of cotton/polyurethane blended denim fabrics was highly preferred, and that of heavy 100% cotton denim fabric was lowly preferred. And the subjective sensation affecting tactile preferences were in order of smoothness, softness, lightness. It is concluded that the color preference and tactile preference influenced upon the purchase preference of denim slacks, and color preference had a bigger effect upon the purchase preference.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.10
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• pp.1695-1706
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• 2001

본 연구는 조선시대 남자 포제(포제에 나타난 복식이미지의 구성요인을 밝히고 남자포제 유형별(철릭, 답호, 직령, 도포, 창의, 주의), 시기별(전기, 중기, 후기) 복식이미지를 알아봄으로서 조선시대 남자포제가 가진 복식이미지를 밝혀 현대 전통복식 디자인에 응용될 수 있는 기초적인 자료를 제공하고자 한다. 의복 자극물은 남자 평상복을 중심으로 하여 조선초기(1477년∼1543년)의 남자 포제로는 철릭, 답호, 직령 3점과 조선중기(18세기)는 도포, 창의 2점, 조선후기(17세기 후기∼20세기 초)는 주의 1점으로 하였고, 당 시대의 정화한 복식이미지를 살펴보기 위해 유물을 복원 제작하여 사용하였다. 이것을 모델에게 착장시켜 슬라이드로 제작한 후 자극물로 제시하였다. 의미지분척도외 구성은 자유언어연상법으로 형용사를 수집하여 23쌍의 형용사쌍을 구성하였다. 패널단은 대학생 남·여 총 600명으로 하였고 자료분석은 SAS을 이용하여 요인분석 분산분석 등을 사용하였다. 1. 조선시대 남자 포제의 요인구조는 품위성 요인(25.2%), 활동성 요인(l4.2%), 관할성 요인(37.9%), 현시성 요인(6.7%), 경연성 요인(5.7%)으로 구성되었으며, 이들 5개 요인의 전체변량 62.7% 중에서 품위성 요인, 활동성 요인, 관할성 요인이 전체변량의 50%를 넘어서 이 세 요인이 남자 포제에서 기본적으로 느껴지는 중요한 요인임을 알 수 있다. 2. 조선시대 남자 포제 유형별 복식이미지의 차이를 알아본 결과, 철릭은 가장 부자연스러운, 주름있는, 곡선적인, 부드러운, 특이한 이미지의 포제로 나타났으며, 답호는 가장 절제된, 직선적인 딱딱한, 특이한 이미지로, 직령은 가장 비활동적인, 답답한, 전통적인 이미지로 도포는 가장 품위있는. 관할한 이미지로 창의는 다른 포제에 비해 평범한, 단순한, 이미지로 주의는 가장 품위 없는, 일상적인, 활동적인, 단순한, 순수한 이미지의 포제로 평가되었다. 모든 남자포제가 전통적, 순수한 이미지의 포제로, 철릭을 제외한 모든 포제가 단순한 이미지로 나타나 조선시대 남자 포제가 공통적으로 가지는 이미지는 단순하고 순수한 이미지를 가지고 있음을 알 수 있다. 3. 남자 포제의 시기별 복식이미지에서는 조선전기(철릭, 답호, 직령)의 포제는 관할성 요인이 높은 의례적인, 관할한, 특이한 이미지로 평가되었고 조선중기(도포, 창의)의 포제는 품위있는, 절제된, 풍성한 이미지로 평가되었으며, 조선후기(주의)의 포제는 활동적인, 단순한, 직선적인 이미지로 나타났다. 따라서 시대별 남자 포제의 이미지는 시대적 여건과 상황에 따라 변화되어 왔으며, 시대에 따라 추구하는 이미지가 달랐다는 것을 알 수 있다.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.604-610
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• 2001

Quality characteristics of Jook made of imported rice(Thai and Chinese rice, harvested in 1998) and domestic rice(Chuchung byeo, harvested in 1998 and 1997) were examined. After cooking, Thai rice granules in Jook gained more weight than other rices and had a higher degree of swelling(p<0.05). The hardness of Thai rice granules in Jook was the highest and the adhesiveness of that was the lowest(p<0.05). Thai rice granules in Jook had high cohesiveness, chewiness and gumminess. Results showed that Thai rice has improper characteristics for making Jook which must be swallowed easily. In Thai rice, the time needed for the liquid pan of Jook to flow was shortest with values of 4.33s(60$\^{C}$) and 4.97s(40$\^{C}$) and spreadability of Jook was highest with value of 7.37cm(p＜0.05). It showed that Jook made of Thai rice had nonsticky properties. Lightness of Jook made of Thai rice had the highest value of 66.3(p<0.05) and yellowness of Jook made of imported rice were higher than those made of domestic rices. Yields of reducing sugar by $\beta$-amylase reaction was highest in Jook made of Korean rice harvested in 1998 and lowest in Jook made of Thai rice(p＜0.05). It showed That gelatinization of Korean rice harvested in 1998 was highest and that of Thai rice retarded. In sensory tests, Jook made of Korean rice harvested in 1997 had the highest acceptability and that made of Thai rice showed the lowest acceptability due to its strong off odor, low consistency and low smoothness in the mouth(p＜0.05) There were no significant differences between the Jook made of Korean rice harvested in 1998 and that of Chinese rice.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.427-436
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• 2001

The effects of storage form (paddy and milled rice) and storage period (1, 2, and 3 years) of rice at low temperature $(4^{\circ}C)$ on physicochemical properties of milled and cooked rice and sensory characteristics of cooked rice were investigated. The proximate compositions except moisture content of rice decreased as the storage period increased. Water binding capacity, solubility and swelling power of rice flour decreased with the extended storage period. In the amylogram, the initial pasting temperature, paste viscosity and breakdown of paddy rice flour slurry decreased after 2 years of storage. Moisture content of cooked rice increased while the amount of water evaporated during cooking decreased. These trends were obvious with the longer storage period. Lightness and yellowness of cooked rice were greatly changed after 3 years of storage, regardless of storage form. Texture profile analysis of cooked rice by Texture Analyzer revealed that hardness, fracturability, gumminess were gradually increased while adhesiveness decreased as the storage period of rice increased. A trained panel found that color intensity, intactness of grains, rancid flavor, rice bran flavor, wet cardboard flavor, hardness and chewiness of cooked rice increased with the longer storage period. However, glossiness, transparency, plumpness, puffed corn flavor, dairy flavor, boiled egg white flavor, sweet taste, adhesiveness to lips, smoothness and inner moisture decreased with the extended storage period up to 3 years. Instrumental hardness was highly correlated with sensory hardness.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.644-652
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• 2006

This study was investigated the utilization of pomegranate(P) as coagulants for 새려 manufacture, the quality characteristics and shelf-life on tofu made by P1(fruit juice of pomegranate 1%) and P2(fruit juice of pomegranate 2%) and P3(fruit juice of pomegranate 3%) and P4(fruit juice of pomegranate 4%) and P5(fruit juice of pomegranate 5%) were investigated and compared to G.D.L(C). And also, total microbe and tatal acid of the tofu were determined during storage at $0^{\circ}C^$. The results are summarized as follow P3(493.3g/500ml) compared to C(485g/500ml) showed the highest yield. Turbidity of tofu was increased as the proportion of pomegranate was increased, while pH of tofu was increased as the proportion of pomegranate was decreased. $L^{\ast}^{\ast}^{\ast}$ value of C tofu was highest, $a^{\ast}^{\ast}^{\ast}$ value of tofu was increased as the proportion of pomegranate was increased and $b^{\ast}^{\ast}^{\ast}$ value of C tofu was higher than those of other tofus. The hardness of tofu coagulated with pomegranate showed higher than that of coagulated G.D.L. The cohesiveness of P4, P5 showed higher than C tofu, but those of other tofus showed lower than C tofu. The springiness of tofu showed in the order of P4>P5>P3>P2>P1, gumminess of P5 tofu was highest. The Brittleness of tofu was increased as the proportion of pomegranate increased. The pH value of tofu coagulated with pomegranate increased during storage at $0^{\circ}C^$. During the storage period of tofu, pH and total acid showed a maximum change in C tofu. Generally the total plate counts of bacteria of all tofu increased during storage at $0^{\circ}C^$, and those of tofu with added pomegranate were shown to be lower than C tofu. The results of S.E.M(scanning electron microscopes), the lower hardness showed the more soft and the smaller particle, The particle of C tofu was small and uniformity but the size of P4, P5 tofu showed coarse. In the sensory evaluation of all tofu, sleekness, nutty, chewiness and smoothness, appearance and overall quality was the highest in C tofu. In the sensory evaluation of tofus coagulated with pomegranate. overall quality was the highest in P2.