• Culinary science and hospitality research
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• v.15 no.4
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• pp.47-55
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• 2009

Gochujang sauces were prepared with 5, 10, 15, and 20% concentrated pomegranate juice(CPGJ) and analyzed with the control for quality characteristics such as proximate composition, viscosity, pH, acidity, $^{\circ}Brix$, $^{\circ}Brix$/acidity ratio, color, and sensory qualities in order to determine the optimal ratio of CPGJ in the formulation. Moisture content, crude ash, viscosity, pH, Brix/acidity decreased, while acidity, Brix increased with increasing CPGJ content. In terms of color, lightness and yellowness decreased as CPGJ content increased however, the control group had significantly(p<0.05) higher redness than the CPGJ samples. For the sensory evaluation, color was not significantly(p>0.05) different among the samples. As the CPGJ content increased, flavor, viscosity, and overall acceptability decreased, whereas sourness, acrid taste, bitterness, astringency, and off-flavor increased. In conclusion, the results indicate that the addition of 10% CPGJ to Gochujang sauce is optimal, and provides good physiological properties as well as reasonably high overall acceptability.

• Food Science and Preservation
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• v.9 no.3
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• pp.309-314
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• 2002

Safflower Yangengs were prepared with composite dried powder of small red bean(Phaseolus radiatus L.) containing various ratios of safflower(Carthamus tinctorius L.) seed powder sifted through 20, 35, 45 and 60 mesh size and kinds of mixed water, their cooking characteristics were evaluated. Water content and water activity of cooked products were increased as the content and sieve mesh number of safflower seed powder increasing from 5%, 20 mesh to 20%, 60mesh, respectively. Color values of yangeng were increased in green tea extract mixed water. Rheological properties of yangengs were measured by compression test with texture analyzer, as results, hardness and fracturability increased that were shown in high content and high mesh number sifted safflower seed powder, but adhesiveness and springiness decreased, respectively. From the sensory evaluation test for yangeng, sensory scores were good scores in more mesh number sifted powder addition, especially overall acceptance, texture and fracturability. The 45mesh and 15% powder added yangeng was noted as having high sensory scores and preferable acceptability in sensory evaluation.

• Food Science and Preservation
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• v.9 no.3
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• pp.267-270
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• 2002

This study was carried out to establish storage methods and to keep high quality of the raw and boiled vegetable peanut. After boiling at 100$^{\circ}C$ for 20min at 7% saline water far 40min the pods were packaged with 80 $\mu\textrm{m}$ Ny/LDPE film in vacuum, 80$\mu\textrm{m}$ LDPE film and Gauge-bag, and stored at room temperature and 4$^{\circ}C$. The moisture content of pods in room temperature were decreased than pods at 4$^{\circ}C$. After 21days storaging with Gauge-bag, texture of pods were toughen because moisture content of pods reduced severely. Colour of raw pods in packaging 80 $\mu\textrm{m}$ Ny/LDPE film vacuum was severely browning but boiled pods was browning little after opening a seal. After 2days storage at room temperature and 21days storage at 4t, pods were deteriorated. The hardness was much lower in boiled kernels than raw kernels and decreased when the storage period elapsed.

• Food Science and Preservation
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• v.9 no.3
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• pp.304-308
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• 2002

Quality characteristic of cookies processed with hot water extract powder from masted safflower seed(RSHE) was investigated. Proximate compositions of RSHE were 4.7% of moisture, 32.6% of crude protein, 6.5% of crude ash. Composition of fatty acids(91.4%) were 77.14% of linoleic acid and 12.12% of oleic acid in RSHE. Glutamic acid, aspatic acid, arginine and glycine were major amino acids. Asparagine(12.69 ㎎/g) and arginine(1.13 ㎎/g) were contented high level in free amino acid of RSHE. The major minerals of RSHE were K(41.95 ㎎/g) and Mg(4.63 ㎎/g). 'L' value of cookies with RSHE were decreased, but 'a' value were increased. The breaking force and hardness of cookies with RSHE were higher than those of control. Thickness of cookies with RSHE were thicker than those of control and RSP(powder from roasted safflower seed). By sensory evaluation of cookies, appearance, taste, texture and overall acceptability score of cookie with 0.1% RSHE recorded first rank.

• Food Science and Preservation
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• v.12 no.6
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• pp.516-521
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• 2005

Effect of chitosan on shelf life of soybean tofu was investigated. The quality changes of soybean tofu drained after immersion in $0.1\%$ chitosan solution for 1 hr were examined during storage at 10, 20 and $30^{\circ}C$. The number of viable cell of soybean tofu with treated chitosan was lower about 1 log cycle than that of control after 2 days storage at $10^{\circ}C$ and $20^{\circ}C$, although there was no detectable differences at $30^{\circ}C$. pH decrease during storage soybean tofu at $10^{\circ}C$ was begun after 4 days in soybean tofu with treated chitosan, while 3days in control. Hardness of soybean tofu with treated chitosan was maintained higher than that of control over the storage period at $10^{\circ}C,\;20^{\circ}C\;\and\;30^{\circ}C$. Shelf life of soybean tofu with treated chitosan was extended about 1 day at $10^{\circ}C$ compared with control.

• Food Science and Preservation
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• v.12 no.6
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• pp.572-577
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• 2005

This study was conducted to investigate the effect of binding agents on the physicochemical characteristics of granule prepared by Lentinus edodes. The mushroom powder was mixed with com starch, lactose, gelatin, gum arabic, or dextrin(DE=23), and the mixtures were passed to granule sieve. Solubility of granule was in the following order, gum arabic>gelatin>lactose, dextrin>corn starch. L value was in the following order, com starch, lactose>gelatin, gum arabic, dextrin. a value and pH were not affected by the binding agents. b value was in following order, lactose, corn starch>gelatin, gum arabic>dextrin. Viscosity was in the following order, gelatin, corn starch>gum arabic, dextrin>lactose. Water absorption was in the following order, gelatin>lactose>corn starch>dextrin>gum arabic. Sugar content was in the following order, gum arabic>lactose, dextrin>corn starch, gelatin. Protein content was the highest in granule formed with gelatin. These results suggested that gum arabic can be utilized for improving solubility and lowering absorption of Lentinus edodes granule as binding agent.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 1999.11b
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• pp.99-104
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• 1999

영상을 획득하는 과정에 있어, 영상획득 장치 또는 피사체의 흔들림으로 인해 발생되는 움직임 열화(motion-blur)현상은 영상의 선명도를 크게 떨어뜨리는 주된 원인이 된다. 손상된 영상은 그 영상자체로부터 움직임의 각도와 길이를 추출 함으로서 복원될 수 있다. 본 논문에서는 움직임 열화의 각도와 길이를 추정하기 위한 방법 중, 본 저자가 제안 했던 극점자취방법에, 확률적인 개념을 적용한 새로운 확률적 극점자취 방법을 소개한다. 기존의 방법은 신호지배영역이 올바로 지정되지 않았을 경우, 오차를 수반하기도 한다. 이러한 문제를 해결 하기 위해, 본 연구에서는 maximum likelihood(ML) 분류방법을 이용해 적절하지 않은 극점자취점의 영향을 선택적으로 작게 하여, 신호지배 영역의 설정 없이, 저주파 영역에서의 올른 극점자취의 검출이 가능하도록 하였다. 또한, Auto-regressive(Ah) 모델을 이용한 선형예측방법을 통해 극점 검출과정에서 불규칙하게 발생하는 특이점들이 극점으로 검출되지 못하도록 하여, 정밀한 움직임 방향의 추정이 가능하게 하였다. 또한, 움직임 길이의 검출에 있어서는, 노이즈에 의해 영향을 무시할 수 없는 기존의 영점교차점 방법을 보완한, 새로운 이동평균최소(MALM)법을 정의하였다 이 방법은 움직임 열화가 발생한 영상의 주파수 영역단면 패턴을 이용한 것으로서, 2차원적인 sinc함수를 1차원적인 표현으로 바꾸어주는 이동평균함수를 사용하여, 쉽게 부극점(sub-peak point)을 찾을 수 있도록 한다 부극점 또한 노이즈에 의한 영향을 받지 않고, 이동평균최소법 자체에 노이즈를 제거하는 과정에 포함되어있으므로. 이 방법을 사용하게 되면, 심한 노이즈 환경에서도 적절한 움직임의 길이 값을검출할 수 있다. 이렇게 얻어진 길이와 방향의 파라메터를 이용하여, 실제 실험에 사용된 손상되어진 영상을 효과적으로 복원할 수 있었다.>$\bigcirc$ 펄라이트 : 합섬A(비스코스+레이온)급액천의 유입은 소(1$\times$60cm)에서 21.8ml, 중(2$\times$60cm) 33.5ml, 대(3$\times$60cm) 43.4ml가 통과되었고 합섬(폴리에스텔)에서는 19.0~30.7ml로서 급액천의 규격에 따라 통과되는 차이가 있었다. 배지가 규격화되어 있어 급액천의 규격별로 일정하게 유입되었으며 급액천의 재질이 유입에 영향을 미친 것으로 사료되었다. (2) 급액관과 베드상과의 높이에 따른 유출양 : 급액과 베드상과의 낙차가 클수록 유출이 증가함을 알수 있었으나 합섬C(인견)실험구에서는 낙차가 유출에 영향을 미치지 않았다. (4) 급액된 양액의 EC 및 pH조사 : 급액된 양액의 EC 및 pH에 전혀 변화가 없어 재배 적응에 문제가 없을것으로 사료되었다.이가 가장 이상적인 것으로 생각된다.세포수에 대한 내부세포괴세포(ICM/total cells)가 20~40% 범주에 드는 비율은 처리구가 대조구보다 낮은 결과를 나타냈다. 결론적으로 돼지난포란을 이용하여 체외성숙을 유기할 때 효과적인 cysteamine의 농도는 50$\mu$M이 적당하며, 초기배발달을 유기할 때의 효과적인 cysteamine의 농도는 25~50$\mu$M인 것으로 판단된다.N)A(N)/N을 제시하였다(A(N)=N에 대한 A값). 위의 실험식을 사용하여 헝가리산 Zempleni 시료(15%$S_{XRD}$)의 기본입자분포로부터 %$S_{XRD}$를 계산한 결과, 16%$S_{XRD}$의 결과값을 얻을 수 있었다. 따라서, 본 연구에서 도출한 관계식들이 유효함을 확인할 수 있었다.계식들이 유효함을 확인할 수 있었다.할 때 약간의 증가를 나타냈다.". And

• Applied Biological Chemistry
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• v.40 no.1
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• pp.43-47
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• 1997

The weight ratio of the seed in jujube averaged to 19.1%. The chemical components of dried pitted-jujube were moisture 20.4%, protein 5.3%, fat 1.3%, ash 2.7%, fiber 4.4% and nitrogen-free extract 65.9%. Alcohol insoluble solid content of dried pitted-jujube was 17.4%, in which ammonium oxalate-soluble pectin was 3.7%, water-soluble pectin 3.0%, hydrochloric acid-soluble pectin 1.0%, and sodium hydroxide-soluble pectin 1.0%. Jujube contained sucrose, glucose and fructose as free sugar. The sugars of dried pitted-jujube was composed of sucrose 48.1%, fructose 18.7%, and glucose 11.3%. Drying experiments of pitted-jujube and unpitted-jujube were carried out. Moisture content and brix of dried pitted-jujube were reached at that of dried unpitted-jujube(11%, 78 brix in 48 hours of dry) in 11 hours of drying. And this means that dried pitted-jujube dried 4 times faster than dried unpitted-jujube. The extracts of dried pitted-jujube and dried unpitted-jujube were examinet according to the amount of water added and the extraction time. The brix of dried pitted-jujube extract for 30 min is similar to that of dried unpitted-jujube extract for 150 min. The brix of the extracts did not increase after 150 min extraction. As to the color of extract, 'L' value was higher in dried unpitted-be, while 'a' and 'b' values were higher in dried pitted-jujube.

• Applied Biological Chemistry
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• v.48 no.2
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• pp.166-172
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• 2005

In order to prepare liqueur of Acanthopanax koreanum, changes in major constituents by soaking below 0.5 cm size dried sample 700 g in 10 l of $15{\sim}95%$ spirit solution for 70 days were investigated. Color b was increased according to lower ethanol concentration and longer soaking periods. Extract was increased gradually with soaking periods, and the content was $0.6{\sim}0.7%$ (w/v) with stem, $1.0{\sim}1.5%$ (w/v) with root. Eleutheroside B and E were extracted rapidly within 20 days of soaking, moreover were increased according to ethanol concentration within 15% to 70%. Acantoic acid was extracted rapidly $2.8{\sim}22.6\;{\mu}g/ml$ with stem, and $560{\sim}1,700\;{\mu}g/ml$ with root within 5 to 10 days. For preparation of liqueur of Acanthopanax koreanum, it is necessary to soak more portion of dried root with $60{\sim}80%$ ethanol concentration for $30{\sim}50$ days, and then to blend after aging for 13 weeks.

• Applied Biological Chemistry
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• v.50 no.3
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• pp.154-159
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• 2007

In order to prepare liqueur of Citrus platymamma, 500 g dried peel was soaked in 10 l (5%, w/v) of $30{\sim}95%$ ethanol concentration for 70 days. Changes in pH was $5.19{\sim}4.80$ with 30% ethanol concentration, and the pH was decreased as ethanol concentration decreases for 10 days after soaking. Color a-value was decreased and color b-value was increased according to higher ethanol concentration. Extract was $2.00{\sim}2.19%$ (w/v) with $30{\sim}70%$ ethanol concentration. Acid content was $0.18{\sim}0.21%$ (v/v) with $30{\sim}70%$ ethanol concentration, while $0.13{\sim}0.15%$ (v/v) with 95% ethanol concentration. The contents of fructose and glucose was increased with lower ethanol concentration, and sucrose content was decreased with longer soaking time. Main flavonoids were narirutin, hesperidin, nobiletin, 3,5,6,7,8,3'4'-methoxylated flavone, and tangeretin. Most flavonoids were extracted more than 80% of ethanol for $3{\sim}5$ days soaking. Total polyphenol was $628.8{\sim}711.2$ ${\mu}g/ml$ with $30{\sim}70%$ ethanol concentration for 20 days soaking. Therefore, to prepare Citrus platymamma peel liqueur, it is necessary to soak the material in $50{\sim}70%$ ethanol concentration for 20 days.