• 한국식품조리과학회지
• /
• 제8권2호
• /
• pp.147-154
• /
• 1992

This study was carried out to investigate the rancidity of deep frying foods (cuttlefish and swetpotato) in Incheon city. The samples were collected from 3 snack corners in market, and at 10, 14 and 18 o'clock. The Acid Value, Peroxide Value and TBA value of the fried products were determined and Sensory Evaluation was also performed. The results are as follows: 1. The range of Acid Value was 0.73~1.91 on cuttlefish and 0.33~1.03 on sweetpotato. There was no significant difference in all samples by times and places. 2. The range of Peroxide Value was 3.26~8.23 on cuttlefish and 3.45~11.63 on sweetptato. There was no significant difference in all samples by times and places. 3. the range of TBA Value was 50.03~132.27 on cuttlefish and 30.63~112.83 on sweetpotato. The TBA Value of the products in department store at 18 o'clock more less than mat at 10 o'clock. 4. The Acid Value and TBA Value of sweetpotato was more less than those of cuttlefish. 5. In sensory evaluation, mere was no significant difference by times but significant difference by places on all items. 1) In greasy taste, the first one among cuttlefish products was mat of department store and last one was market product which was much more greasy taste. Among sweetpotato products, the products of department store and near-college were more less greasy man market product. 2) In flavor and overall quality, the product of department store was better than near-college and market products on all samples, 3) In color, the products of department store and near-college were more light man market products on all samples. 4) There was correlation between color and flavor, and overall quality flavor. The flavor and color of products have the effect on the overall quality of products.

• 동아시아식생활학회지
• /
• 제23권4호
• /
• pp.430-436
• /
• 2013

Muffins are prepared with different amounts of buckwheat powder (0~50%), and their quality characteristics are being investigated. The specific gravity is not affected by the addition of buckwheat powder (10~30%). The lightness (L value) and yellowness (b value) of muffins are decreased with increasing buckwheat amounts, whereas redness (a value) increased. No significant differences are being observed between muffins added with buckwheat (0~50%) for volume, weight, height, baking loss rate and specific volume. For textural characteristics, the cohesiveness, springiness and gumminess of muffins showed no significant differences between the groups, whereas hardness was decreased. In the sensory evaluation, score of color is decreased with increasing buckwheat amounts, whereas grain, flavor, taste, texture and overall acceptances are insignificant between groups. Upon the results of this study, it is assumed that the developments of food products when using buckwheat are prospective in response to health-oriented consumers.

• 한국식품조리과학회지
• /
• 제18권6호
• /
• pp.677-683
• /
• 2002

This study was aimed to find an optimum amount of jujube paste to ice flour for the preparation of Daechupyun(jujube rice cake). The moisture content of Daechupyun added with jujube paste was 40∼42%. The more jujube paste was added, the L-value and b-value were decreased, and a-value of Daechupyun was increased. In the mechanical evaluation of Dachupyun, the hardness was the lowest in the samples with 12% jujube paste after 12-hour storage. The adhesiveness and springiness were not significantly different by adding jujube paste after 24-hour storage. The cohesiveness was increased with the increase of added jujube paste at 12, 36 and 48 hours of storage. The gumminess was the lowest in the samples with 12% jujube paste during storage. In the sensory evaluation of Daechupyun, the acceptance for the softness and chewiness war the best in the samples with 12% jujube paste. Daechupyun with 12-16% of jujube paste to rice flour was found to be the best recipe based on the sensory qualities of softness, chewiness and overall acceptability.

• 에너지공학
• /
• 제14권3호
• /
• pp.167-172
• /
• 2005

본 연구에서는 가치에 기반을 두고 배전시스템을 계획할 수 있는 방법을 제시하였다. 우선, 신뢰도를 평가하기 위하여 VBDRA를 도입하였으며, 고조파를 평가하기 위하여 한계가격기법을 도입하였다. 그리고, 신뢰도비용, 고조파비용, 건설비용을 사용하여 가장 경제적인 대체안을 결정을 할 수 있도록 하였다. 제안한 방법을 실제시스템에 적용하여 그 유용성을 입증하였다.

• Journal of Chest Surgery
• /
• 제18권1호
• /
• pp.19-23
• /
• 1985

There are several factors influencing post-operative mortality in Tetralogy of Fallot, such as degree of RV outflow tract obstruction, combined anomaly, and age of the patient. Another factor is preoperative left ventricular volume reported by Kirklin and Graham in 1978. From March to September, 1984, 10 patient with Tetralogy of Fallot have been taken biplane cinecardioangiography [LAO and RAO projection] for measuring left ventricular volume by area-length method. The mean age of the patients was 84.9 [S.D.] and 3 males and 7 females were there. Mean value of left ventricle was 62.9ml/m2, which was no statistically difference from normal value. [p value=0.08]. In conclusion, though this study suggests that there is some decrease of left ventricular end-diastolic volume in Tetralogy of Fallot preoperatively as compared with normal individuals, further evaluation is needed to make it confirmatory with more number of patients and lesser range of age of the patients submitted to the study.

• 지식경영연구
• /
• 제12권3호
• /
• pp.59-71
• /
• 2011

This study intends to examine the effect of research and development (R&D) expenditure effects on firm value through patent and earing persistence. The patent is the representative intangible asset which objectively indicates a typical product of research and development activities to external parties. If a firm has acquired the patent, it receives amicable evaluation from the market compared to the firm which has not acquired patent. Empirical analysis is performed for non-banking firms (1,860 firm-years) listed on Korean Stock Exchange with December fiscal year-end over 2004-2009. Research results are as follows. First, the multiple pricing of patent acquiring firm and earing persistence increased group showed that they have higher prices than the other groups. Second, the multiple pricing of R&D expenditures of earing persistence increased group showed that they have higher prices than the other group. Third, the R&D expenditures of earing persistence increased group is receiving more friendly evaluation from the stock market than the other group.

• 한국식품조리과학회지
• /
• 제19권6호
• /
• pp.723-728
• /
• 2003

The sensory characteristics of cream soup containing 0, 25, 50, 75 and 100％ rice flour were investigated in order to develop a new processed food using rice. The Hunter L(lightness) value increased with the amount of rice flour, while the a(redness) value and b(yellowness) value decreased, significantly. The viscosity of rice cream soup significantly decreased with the increasing amount of rice flour. Based on the sensory evaluation, the cream soup samples with larger rice flour component showed a higher clean taste score, while those with the least rice flour resulted in higher darkness, viscosity, greasy taste, md softness. The overall acceptance was the highest in the cream soup with 75％ and 100％ rice flour. In terms of the color and viscosity, good correlations were observed between the sensory evaluation and the objective analysis. The overall acceptance showed a significant positive correlation with a clean taste, while there was a negative correlation with a greasy taste and the viscosity measured by a viscometer.

• 한국식생활문화학회지
• /
• 제33권1호
• /
• pp.70-77
• /
• 2018

This study examined the quality characteristics of waffles made with coconut extract. Waffles were prepared with the substitution of 25, 50, 75, 100, and 125% of coconut extract. The viscosity of the batter tended to increase with increasing ratio of coconut extract, whereas the spreadability measures were not changed significantly. The baking loss rates tended to increase with increasing ratio of coconut extract while the moisture contents were not changed significantly. The L-value and b-value decreased but the a-value increased. TPA showed that the hardness, springiness, chewiness, cohesiveness, and gumminess tend to increase with increasing amount of coconut extract while the resilience was not changed significantly. The results of the sensory evaluation showed that waffles made with 100% coconut extract were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• 한국식품조리과학회지
• /
• 제19권1호
• /
• pp.46-59
• /
• 2003

Backsulgi were prepared with the addition of nutriprotein powder at 0%, 2%, 4%, 6%, 8%, and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textural characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. In the sensory evaluation, Backsulgi with 4% nutriprotein powder showed the highest score in overall quality. In the measurement of color changes, L value (lightness) was decreased, but a value (redness) and b value (yellowness) increased as the addition of nutriprotein powder increased. In textural characteristics, the hardness, gumminess and cohesiveness of Backsulgi were decreased by the increase of nutriprotein powder. The hardness and gumminess were increased as the storage time increased.

• 동아시아식생활학회지
• /
• 제13권4호
• /
• pp.318-325
• /
• 2003

The purpose of this study was to investigate quality characteristics of Seolgidduk containing 0, 3, 5, 7 and 9％ Poria cocos Wolf powder during the storage at 2$0^{\circ}C$ by measuring water content, color value, texture and sensory characteristics. By increasing the amount of Poria cocos Wolf powder, water content of Seolgidduk did not show any significant difference during storage. Hunter color L value of Seolgidduk decreased, and a and b value increased significantly by increasing the amount of Poria cocos Wolf powder. The cohesiveness of Seolgidduk decreased but adhesiveness, gumminess and chewiness were not significantly different by increasing the amount of Poria cocos Wolf powder. 3％ Poria cocos Wolf added Seolgidduk was the highest in color, odor, taste, softness, moistness and overall preference from the sensory evaluation. Above results indicated that 3％ Poria cocos Wolf added Seolgidduk showed the best quality through sensory and texture analysis.