• Nutrition Research and Practice
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• 제16권3호
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• pp.354-365
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• 2022

BACKGROUND/OBJECTIVES: Understanding the mechanism of chewing and swallowing food is important when creating a proper diet for older adults. This study investigated whether texture-modified model foods can reduce the difference in chewing and swallowing parameters between healthy community-living young and older adults. SUBJECTS/METHODS: In total, 35 older and 20 young adults (mean age: 75 and 25 years, respectively), matched for sex and number of teeth, were recruited and their unstimulated salivation and tongue pressure were measured. Simultaneous assessment of chewing and swallowing characteristics was conducted using surface electromyography and a videofluoroscopic swallowing study while the participants ingested 8 g of model food with one to four levels of hardness. RESULTS: The average tongue pressure and salivation among older adults were 61% and 49.7%, respectively, of the corresponding values observed in young adults. The older adult group used significantly (P < 0.05) increased muscle force with more chewing cycles (P < 0.05) than the young adult group, which was maintained even when consuming foods with the lowest hardness, although without chewing. However, the age effect on oral processing time existed only for the hardest foods. Swallowing difficulties among older adults were demonstrated by the significant increase in vallecula aggregation time. The total food intake duration was significantly (P < 0.05) longer in older adults than in young adults, regardless of food hardness. CONCLUSIONS: There were measurable differences in the process of chewing and swallowing food between young and older adults, which can be improved with food hardness control. Adjusting food hardness may help food intake in healthy older adults.

• Current Research on Agriculture and Life Sciences
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• 제33권2호
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• pp.65-68
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• 2015

Hunter's color value "a" in dried-persimmon of table and full ripe fruit was higher than that in unripe fruit. In case of soluble solid content, full ripe fruit was $50^{\circ}Brix$, the highest degree, while unripe fruit was $40^{\circ}Brix$, the lowest degree. PPO activation of unripe fruit was 4.7, which was higher than table-ripe fruit (0.7) and full ripe (1.0). Polyphenol oxidase activation remained even while drying, but there was no difference in PPO activation degree as drying period increased. Total phenol content of unripe fruit was 101.4, which was higher than table-ripe fruit (57.5) and full ripe fruit (67.4). Total phenol content level increased as drying period increased, which was based on fresh weight. Hardness of unripe and table ripe fruit continued to decrease until three weeks during softening. After that, hardness was high and it started drying. However, in full ripe fruit, hardness increased after two weeks and softening was fast during the drying period, and its weight reduction rate was lower than that of unripe and table ripe fruit.

• 원예과학기술지
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• 제34권3호
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• pp.396-404
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• 2016

In this study, four cultivars of strawberry commonly grown in South Korea, 'Daewang', 'Seolhyang', 'Maehyang', and 'Ssanta', were evaluated for several qualities, including the presence of phytochemicals, sugar content, organic acids, and fruit hardness. The plants were cultivated on a high-bench bed system in a plastic greenhouse and drip irrigated. Fruit samples were collected three times in February 2013 to analyze the fruit characteristics. We found that the fruit hardness of the 'Daewang', 'Maehyang', and 'Ssanta' cultivars was greater than that of 'Seolhyang', however 'Seolhyang' showed the highest moisture content of all the cultivars, indicating that fruit hardness was negatively associated with moisture content. Furthermore, 'Seolhyang' was found to have the highest levels of phenolic compounds and anthocyanins compared to the other cultivars. 'Maehyang' had the highest amount of total sugars. 'Seolhyang' and 'Maehyang' accumulated higher amounts of total organic acids. As a result, 'Daewang' and 'Maehyang' were expected to be preferred by consumers because they had the highest ratio of sugar to total acid in their fruit.

• 한국잠사곤충학회지
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• 제29권2호
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• pp.73-81
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• 1987

전국 각 제사공장에서 사용하고 있는 제사용수의 수원별 수질을 분석하여 제시용수로서의 적합여부를 판정하는 동시에 수질의 개선방안을 강구코자 시험한 결과는 다음과 같다. 1. 27개업체의 제사용수원은 하천수 14개업체, 지하수 9개업체, 혼합수 4개업체이며, 혼합수의 혼합수원은 하천수와 지하수의 혼합이 3개업체, 하천수와 우물물 혼합이 1개업체였다. 2. 분포건수 42건을 수질형별로 분류하면 수검형수질이 6건, 중건형수질이 6건, 조경형수질이 11건, 유해형수질이 6건, 기타 2개수질의 중간에 해당되는 수질형이 13건이었다. 3. 제사용수로서 적합한 수질은 40%정도이고, 제사공정은 조정으로 개선가능한 용수는 30%이며 30%정도는 용수교체 또는 개질을 요하는 용수였다. 4. Total carbonate, Electric conductivity, Chloricion이 많은 용수는 가정하수, 폐기물처리장, 축사 등에 심하여 제사공정에 지장이 우려되는 용수를 사용하는 업체가 7개업체였다. 5. 전반적인 수질내용은 pH가 낮아졌고, ('70년 대비) Total hardness는 높아졌으며 Carbonic acid(H2CO3), Hydrogen carbonate(HCO3-)가 높아져 Total acidity, M-alkalinity가 높아졌으며, 용존무기질성분이 많이 검출되었다. 6. pH가는 Acidity성분인 Carbonic acid(H2CO3)와 Alkalinity성분인 Hydrogen carbonate(HCO3-) 향유비에 따라 결정되므로 sericin의 용해를 촉진 또는 억제하기 위햐여, 개질코자 할 때에는 반드시 Total carbonate를 파악한 후 수질에 따라서 적합한 pH 값으로 조정하여야 한다. 7. Total hardness와 Electric conductivity의 상관계는 r=0.9145, y=15.967+0.2774x로서 고도의 상관성이 있었으며, Electric conductivity를 일으키는 물질은 제사용수에서 calcium과 Magnesium이었다. 8. 설문조사결과 제사업체에서 문제가 되는 수질항목은 Total carbonate, pH, M-alkalinity, Iion, Acidity, Turbidit, Colority순이었다.

• 열처리공학회지
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• 제5권1호
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• pp.23-31
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• 1992

It is investigated that Fe-C-N compound layer, defusion layer, and induction hardened layer produced by nitrocarburizing blend heat treatment in austenitic temperature with high frequency induction heating of mild steel specimen sprayed sursulf salt-bath. As the temperature of blend-heat treatment got increased, the thickness and hardness of compound layer and diffusion layer were increased. Compound layer(max. $35{\mu}m$), diffusion layer (max. 2.5mm) and induction hardened layer were gained in the shortest time 10 sec and in the case of $1000^{\circ}C$ total hardness depth of those was about 3.5mm. When the blend-heat treated specimen was reheated, maximum hardness of compound layer was dropped more than that of the reheated compound layer after sursulf treated, whereas hardness of diffusion layer was increased.

• 한국식생활문화학회지
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• 제9권3호
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• pp.259-266
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• 1994

This study was done to evaluate the effects of grape variety, pH and sugar contents on textural and sensory properties of grape pectin jelly. As a gelling agent, pectin 1% was selected due to highest sensory scores in preparatory experiments and also nutritional and economical reasons. To get the proximate composition of grape extract, moisture, pH, reducing sugar, and total titratable acidity was measured. Grape pectin jellies, made by 12 different recipies, were tested by sensory and instrumental evaluatoin. The results were as follows; 1) Hardness and chewiness were lowered in grape jelly which has lower pH and lower sugar contents. 2) People preferred grape jelly which has lower hardness, brittleness and sweetness, and higher sourness. 3) Comparing overall quality, Recipe C1 in Jelly 1 and recipe B1 in Jelly 2 were chosen as best. 4) Sensory hardness showed positive correlation with instrumental hardness, brittleness and chewiness.

• 한국식품조리과학회지
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• 제24권6호
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• pp.829-836
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• 2008

This study was carried out to investigate the properties of mul-kimchi made with allium victorialis. Chemical and sensory characteristics were determined during fermentation at $4^{\circ}C$ for 4 weeks. The pH decreased with an increase in total acidity. Mul-kinchi showed salinity properties ranging within $1.0{\sim}1.5%$ during fermentation. Hunter's color L, a-values were gradually decreased, but b-value was increased. In the texture, hardness and strength decreased as the aging time increased. The numbers of total- and lactic bacteria cells rapidly increased up to the second week, and this slowly increased thereafter. Sensory evaluation of mul-kinchi was favored for appearance, flavor, taste, texture and overall acceptability during the second week. Sensory properties of well ripened odor and sour taste negatively correlated with physicochemical properties of pH and hardness. Sour odor and sour taste were positively correlated with acidity and total- and lactic acid bacteria.

• Preventive Nutrition and Food Science
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• 제4권4호
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• pp.226-230
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• 1999

This study was done to determine how added vegetable oils affect the physical, chemical and microbial properties of experimental frozen desserts. There were no differences in the percentages of total fat and total solids in the seven frozen desserts. Freezing points did not differ among treatments. There were significant differences in viscosity among the frozen desserts containing up to 80% of vegetable oils. Oil substitution at 30% or higher significantly decreased viscosity when compared to the milk fat control. The hardness of frozen desserts decreased significantly with increasing addition of oils. Oil substitution at 20% or higher significantly decreased hardness. Substitution of canola and soybean oils for milk fat increased melting rate. Initiation of fluid release in the control was slower than in frozen products with added oils. The SPC values and coliform counts of all frozen products were not significantly changed. Cholesterol content decreased significantly in the products as the vegetable oil content was raised. Frozen desserts containing 10% or 60% of vegetable oils in the total fat contained 91.8%, 73.5% or 32.5%, respectively, of the cholesterol in the control.

• 멤브레인
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• 제17권3호
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• pp.191-196
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• 2007

본 연구에서는 경도 이온의 화학적 침전을 위하여 지하수에 과량의 Lime-Soda ash를 주입하여 플럭(floc)을 형성한 다음 침전과정을 십자흐름(Crossflow) 방식의 관형 세라믹 분리막을 이용한 한외여과(UF) 공정으로 대체하였다. 그 결과 두유 포장팩 세척수로 사용하고 있는 지하수의 총경도를 10 mg/L as $CaCO_3$ 이하로 감소시킬 수 있었다. 한편, TMP(Trans-membrane pressure) 및 유량 변화 실험에서 투과선속(Permeate flux, J) 및 무차원한 투과선속($J/J_0$) 변화를 조사하여, TMP 및 유량이 무기물로 형성된 응집 플럭에 의한 막오염에 미치는 영향을 알아보았다. 그 결과, 본 실험 범위에서 TMP 및 유량 변화가 막오염과 총경도 제거율에 미치는 영향은 거의 없었다.

• 한국운동역학회지
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• 제15권4호
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• pp.153-168
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• 2005

The purposes of this study were to determine the influence of midsole hardness and sole thickness of sports shoes on ball flex angle and position with increment of running velocity. The subjects employed for this study were 10 college students who did not have lower extremity injuries for the last one year and whose running pattern was rearfoot striker of normal foot. The shoes used in this study had 3 different midsole hardness of shore A 40, shore A 50, shore A 60 and 3 different sole thickness of 17cm, 19cm, 21cm. The subjects were asked to run at 3 different speed of 2.0m/sec, 3.5m/sec, 5.0m/sec and their motions were videotaped with 4 S-VHS video cameras and 2 high speed video cameras and simultaneously measured with a force platform. The following results were obtained after analysing and comparing the variables. Minimum angle of each ball flex position were increased with the increment of running velocity and shoe sole thickness(P<0.05), but mid-sole hardness did not affect minimum ball flex angle. The position which minimum angle was shown as smallest was 'D'. Midsole hardness and sole thickness did not affect time to each ball flex minimum angle, total angular displacement of ball flex angle, and total angular displacement of torsion angle(P<0.05). The position which minimum angle was appeared to be earliest was similar at walking velocity, and E and F of midfoot region at running velocity. Total angular displacement of ball flex position tended to increase as shifted to heel. It was found that running velocity had effects on ball flex angle variables, but shoe sole thickness partially affected. It would be considered that running velocity made differences between analysis variables at walking and running when designing shoes. Also, it was regarded that shoes would be developed at separated region, because ball flex angle and position was shown to be different at toe and heel region. It is necessary that midsole hardness and thickness required to functional shoes be analyzed in the further study.