• 한국지역사회생활과학회지
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• 제24권2호
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• pp.221-231
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• 2013

This study was carried out to investigate the quality characteristics of Jeung-pyun using high yielding type rice (Dasan, Keunseom) and processing type rice (Daerip, Seolgang, Yangjo) for applying a new processes in rice food industry. The weight, volume, specific volume and expansion of Jeung-pyun were the highest in Dasan. The shapes of cross section showed that the air cell of Jeung-pyun made from Dasan and Daerip were smaller and more regular than Keunseom, Seolgang, and Yangjo. The Jeung-pyun of Daerip was the highest in L value, springiness, cohesiveness and chewiness, Keunseom was the highest in a value and hardness; Yangjo was the highest in b value, adhesiveness and gumminess. Jeung-pyun of Dasan was shown, through sensory evaluation, to be the highest in flavor, appearance and overall preference. The Jeung-pyun of Daerip was the highest in color and taste preference, while Seolgang was the highest in texture preference.

• 동아시아식생활학회지
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• 제21권2호
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• pp.263-271
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• 2011

This study was performed to develop duck stock using various nutritional elements in duck bone by the addition of malic acid (0.5%, 1.0%, 1.5% and 2.0%). Moisture contents, b value, and pH were decreased, while the L value, a value, salinity, and sugar contents were increased by increasing the ratio of malic acid. Thirty four types of free amino acid were detected, and the highest individual amino acid content was 1.0%. In a test for different attributes, malic acid content significantly affected properties including color intensity, transparency, acid flavor, savory flavor, acid taste, and savory taste. In the acceptance test, a malic content of 1.0% was preferred for appearance, taste, and overall quality. The optimal malic acid content for maximizing the overall quality of duck stock was 1.0%.

• 한국식생활문화학회지
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• 제30권6호
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• pp.766-772
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• 2015

This research was conducted to investigate the effect of essential oil (EO) from Artemisia Princeps Pampanini on quality of tomato during storage. EO was extracted by steam distillation and diluted by 1 and 2%. Total phenolic contents and antioxidative activities of EO were analyzed. Tomato was packaged corrugated box covered with polypropylene (PP) film containing EO (1 and 2%) and then stored at room temperature for 10 days. During storage, appearance, weight loss rate, soluble solid contents, pH and a (redness) value were measured for tomato. Total phenolic contents of EO increased in a dose-dependence. The DPPH and ABTS radical scavenging activities also showed a concentration-dependent increase. The weight loss rate was lowest using the film packaged in 1% EO. During the storage period, soluble solid contents and pH increased in all treatments. The a value increased regardless of EO concentration in films. Especially, tomato packaged with EO film showed a lower a value than non EO-packaged ones. This result suggests that application of EO to film is effective for tomato quality preservation.

• 한국조리학회지
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• 제18권2호
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• pp.149-161
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• 2012

본 연구는 양 육수의 선행연구가 이루어지지 않은 가운데 육수의 제조 시 소금을 첨가 하였을때 표준화된 육수개발의 정확한 방향을 제시하고 고압추출기를 이용한 균일화를 이룬 대량생산의 개발을 시도하고자 하였다. 염도 측정의 결과는 소금 첨가량이 증가할수록 양 육수의 염도는 시료간의 유의적(p<0.001)으로 높아지는 경향을 보여, 소금 0.4% 첨가군이 0.57로 가장 높은 염도값을 나타내었고, 당도는 소금 첨가량이 증가할수록 양 육수의 당도는 유의적(p<0.001)으로 높아지는 경향을 보였다. 아미노산 분석에서 0.1% 첨가군이 32종, 0.2%, 03% 첨가군이 34종, 0.4% 첨가군이 33종 검출되었다. 검출량 또한 소금 0.3% 첨가군이 가장 많았고, 그 다음은 0.2% 첨가군> 0.4% 첨가군 > 0.1 첨가군 > 대조군 순서로 소금첨가량 증가 시 유리아미노산 함량이 높아지는 것을 알 수 있었다. 또한 실험군의 경우 필수 아미노산 9종이 검출되었고, 어린이의 성장에 필요한 histidine과 arginine이 모든 시료에서 검출되었다. 모든 시료 중에 arginine의 함량이 가장 높은 것으로 나타났고, 각 필수 아미노산은 첨가량에 따라 유의적인 차이를 나타내었다. 관능감사 중 특성차이검사 결과 색의 강도(color intensity)는 소금 0.1% 첨가군이 4.86으로 가장 높았으며, 소금 0.4% 첨가군이 3.24로 가장 낮은 값을 나타냈으나 소금의 첨가량에 따라 증감의 차이가 없었다. 삼킨 후의 느낌(after Taste)은 0.3%를 첨가 하였을 때 가장 높게 평가되었으며 각 시료 간 에는 유의적(p<0.001)인 차이를 보였다. 외관(appearance)은 대조군이 4.32로 가장 높았으며, 소금 0.2% 첨가군이 3.63으로 가장 낮은 값을 나타내었다. 맛(taste)의 기호도에서는 소금 0.3% 첨가군이 4.09로 가장 높았고, 각 시료 간에는 유의적인 차이를 보였다. 전체적인 기호도(overall quality)에서는 소금 0.3% 첨가군이 4.23으로 가장 높은 값을 나타냈고, 대조군이 3.52로 가장 낮은 값을 나타내었으며, 각 시료 간에는 유의적인 차이를 보였다. 이상의 실험결과 양 육수를 제조할 때 소금첨가량은 0.3%가 가장 적합한 것으로 사료된다. 양 육수 제조 시 적절한 소금의 첨가는 필수 아미노산의 용출을 촉진하며 위생적 안정을 확보하고 관능적으로 더욱 뛰어난 품질의 육수를 제조할 수 있다는 가능성을 볼 수 있었다.

• 한국식품조리과학회지
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• 제25권3호
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• pp.387-394
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• 2009

This study was performed to determine the quality characteristics of Jeungpyun with the addition of soy yogurt (0%,3%, 6%, 9%, 12%). The proximate composition analysis showed that moisture contents of Jeungpyun were 49.87${\sim}$51.60%, and crush protein, lipid and ash contents were 2.58%, 0.21${\sim}$0.33% and 0.58${\sim}$1.05%, respectively. The pH ofJeungpyun was higher as the additive increased. Volume and symmetry index were higher as the additive increased, but uniformity index was no significant difference. L value and a value were the lowest in control group and increased with soy yogurt addition, while b value was decreased as amount of soy yogurt. Hardness, cohesiveness, gumminess were the highest in 9% group, springiness was the lowest in 9% group. In surface structure of Jeungpyun observed by SEM, cell size was the smallest and the cell uniformity was most regular in 12% group. According to sensory evaluation, appearance, taste and overall acceptance were highest in Jeungpyun with 9% soy yogurt. Therefore, Jeungpyun containing 9% soy yogurt was most preferable.

• Preventive Nutrition and Food Science
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• 제11권4호
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• pp.328-332
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• 2006

Baikseolgi was made with Kugija powder with the intention to take advantage of its functional properties. Appropriate amount of Kugija powder (0$\sim$8%) was mixed with rice flour, sugar, salt, and water and then, steamed for predetermined time and their physicochemical and sensory properties were measured. pH decreased significantly while titratable acidity increased significantly with the addition of Kugija (p<0.05). The addition of Kugija powder did not significantly affect the moisture content (p>0.05) although it appeared to decrease with the higher amount of Kugija. Lightness (L-value) decreased significantly with the addition of Kugija (p<0.05), indicating that the color of Baikseolgi became dark as also indicated by the visual observation. Redness (a-value) and yellowness (b-value), on the other hand, increased significantly as the amount of Kugija increased in the sample (p<0.05). Both hardness and firmness decreased significantly with the addition of Kugija (p<0.05). Eight percentage Kugija Baikseolgi was significantly stronger in Kugija flavor (7.9), chewiness (6.1), sweetness (5.0), and yellowness (8.2) attributes than other samples, whereas control was significantly higher in mouthfeel (6.0) and hardness (6.0) attributes than others (p<0.05). Finally, consumer test indicated that 4% Kugija sample received the highest score in appearance (8.13) and overall acceptability (8.07) attributes.

• 한국조리학회지
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• 제24권3호
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• pp.83-92
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• 2018

Sweet pumpkin yanggaeng were produced with stevia leaf powder as a partial sugar replacer(0 to 20% sucrose weight) and antioxidant. Characteristics of the yanggaeng were compared in moisture, total soluble solids, pH, color, texture, antioxidant properties, and preference scores. Moisture and total soluble solids were proportionally increased with increasing addition of stevia leaf powder(p<0.001). pH of control (without stevia) and SLP20(with 20% replacement of sucrose) were 7.05 and 6.82, respectively. L-value, a-value, and b-value were decreased with increasing amount of stevia leaf powder (p<0.001). Antioxidant activities (total polyphenols and DPPH radical scavenging activity) were gradually increased as more stevia leaf powder included in the yanggaeng(p<0.001). SLP20 being significantly different from others (p<0.001) had the highest values of hardness and chewiness, but there was no significant difference between cohesiveness and adhesiveness among samples. SLP4 had the highest preference in appearance and texture, otherwise SLP8 did the highest scores in flavor, sweetness and overall preference. SLP8, in which 8% sucrose was replaced with stevia leaf powder, was considered to be the most desirable for production of sweet pumpkin yanggaeng.

• 한국조명전기설비학회지:조명전기설비
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• 제1권2호
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• pp.62-69
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• 1987

이 논문은 Phenolic 수지의 Tracking파괴의 CTI에 관한 고찰로써 전극재료의 일부가 누설재료에 의하여 침식되기 때문에 tracking파괴를 증진시키며 다음과 같은 영향을 받는다. $\circled1$절연재료에서는 C. T. I의 값이 350정도에서는 현재까지 규정하고 있는 백금전극보다도 황동전극이 더욱 근사한 값을 얻을 수 있었다. $\circled2$C. T. I의 값은 전해액의 저항율과는 무관하다. $\circled3$시요표면의 접촉각이 증가함에 따라 Corona 개시전압과 C. T. I의 값은 증가한다.

• 한국의류산업학회지
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• 제6권4호
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• pp.421-426
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• 2004

In an information-oriented and internationalized society of the future, the quality and the price of goods made by each country will be equalized. That eliminates competition. But the design and appearance of products is an important factor in international competition. Indeed, design symbolizes a country's culture visually, and it can show the cultural identity and originality of a nation in international society. And that will play an important part that can contribute to creating added value. It is necessary to revive our people's old lyrical stories which are far away from our memory, and we badly need design development to revive traditional cultural merchandise through visual modernization. In this study, I chose lotus as the subject material of textile design development. And my intention for this study is to reflect Korean traditional cultural value as much as I can, and to develop textile design of Korean images by adding modern scenes. Also, I intend to print them on fabric, and apply them to cultural merchandise including scarves and ties, by using digital textile printing systems. The reasons for doing so, are to create high added value, and to let other peoples of the world, know about our excellent culture.

• 한국식생활문화학회지
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• 제26권3호
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• pp.283-294
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• 2011

The purpose of this study was to determine the optimal mixing conditions for three different amounts of mulberry juice, sugar, and agar powder for Yanggaeng prepared with mulberry juice. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 16 experimental points including 2 replicates for mulberry juice, sugar and agar powder each?? The mechanical and sensory properties of test materials were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the mechanical properties showed a significant increase or decrease?? in pH, sugar content, water content, viscosity, l-value, a-value, b-value, hardness, springiness, chewiness, gumminess, cohesiveness. Also the sensory measurements showed a significant improvement?? in appearance, flavor, color, sweetness, texture, overall quality. As a result, the optimum formulation by numerical and graphical methods was calculated as mulberry juice 41.99 g, sugar 90.00 g, agar powder 3.18 g.