• Journal of the Korean Society of Food Culture
• /
• v.26 no.3
• /
• pp.283-294
• /
• 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.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.2
• /
• pp.202-210
• /
• 2012

The purpose of this study was to bake sweet rice muffins with oak mushroom ($Lentinus$ $edodes$) powder. The process included substituting sweet rice flour for cake flour and adding oak mushroom powder. This study determined the optimal mixing conditions of oak mushroom muffins by adjusting the amounts of oak mushroom powder, whole eggs, and soybean oil. The mixing conditions for the oak mushroom muffins included 3 categories: oak mushroom powder (X1), whole eggs (X2), and soybean oil (X3) by Central Composite Design (CCD) which was optimized by Response Surface Methodology (RSM). Oak mushroom muffin formulation was optimized using rheology. Yellowness (p<0.001) and redness (p<0.05) displayed a linear model pattern, whereas lightness (p<0.05) was represented by a quadratic model. Among the sensory properties, variables that appeared to show significant values such as appearance (p<0.5), texture (p<0.5), and overall quality (p<0.5) were used to identify optimums. The result of mechanical properties showed significant values in gumminess (p<0.5) and chewiness (p<0.5). The numerical and graphical methods used in this study determined that the optimum formulation for oak mushroom powder sweet rice muffins was 8.75 g of oak mushroom powder, 235.95 g of whole eggs, and 19.93 g of soybean oil.

• Journal of Magnetics
• /
• v.13 no.3
• /
• pp.88-91
• /
• 2008

This study examined the effect of Sn co-doping on the transport and magnetic properties of Cr-doped $In_2O_3$ thin films grown on (100) silicon substrates by pulsed laser deposition. The experimental results showed that Sn co-doping enhances the magnetization and appearance of the anomalous Hall effect, and increases the carrier (electron) concentration. These results suggest that the conduction carrier plays an important role in enhancing the ferromagnetism of a laser-deposited Cr-doped $In_2O_3$ film, which may have applications in transparent oxide semiconductor spin electronics devices.

• Journal of the Korean Dietetic Association
• /
• v.26 no.1
• /
• pp.1-13
• /
• 2020

This study was undertaken to optimize preparation of sweet rice muffins using lotus (Nelumbo nucifera Gaertn) seed powder. The experimental conditions used in the preparation included lotus seed powder (X₁) and soybean oil (X₂). The muffin formulation was optimized using rheology. Lightness (P<0.01) displayed a quadratic model pattern, whereas yellowness (P<0.01) and redness (P<0.05) was presented a linear model. Texture properties significantly differed in cohesiveness (P<0.05). Evaluating the sensory characteristics of muffins, except for flavor and texture, the remaining properties of color (P<0.01), taste, overall quality, and appearance (P<0.05) were found to be significantly different. The overall quality was also affected by the proportion of lotus seed powder, rather than the amount of soybean oil. The optimal ratio for palatability of muffins was determined to be 47.80 g lotus seed powder and 95.28 g soybean oil. Taken together, our results indicate that sweet rice muffins prepared using lotus seed powder are sufficiently competitive in terms of function and quality.

• Proceedings of the KWS Conference
• /
• 2005.06a
• /
• pp.370-376
• /
• 2005

Magnesium alloys are becoming important material for light weight car body, due to their low specific density but high specific strength. However they have a poor weldability, caused high oxidization tendency and low vapor temperature. In this study, the welding performance of magnesium alloys was investigated for automobile application. The materials were rolled magnesium alloy sheet contains Al and Zn such as AZ3l , AZ6l and AZ9l. Three types of welding process were studied, that were GTAW, Laser beam welding and FSW. To evaluate the weldability, we examined the appearance of welding bead. Also we checked bead shape and internal defects such as crack and porosity on cross section of welding bead. The mechanical property was measured for welded specimen by tensile test. For determination of the strength change by welding process, the hardness profile across the welding center was measured. For the results, the tensile properties of welded specimen were decreased obviously on all welding process. For the fusion welding process such as GTAW and laser beam welding, the surface of the welding bead was covered with oxidized magnesium dust but it was removed by simple cleaning work as wipe-out with tissue. Also under cut, that caused vaporization of base metal was occurred. for the friction stir welding, there was no oxidation, under-cut or internal defects. However it had poor weld performance, the reason was cleavage fracture occurred at plastic deformation zone. For welding of magnesium alloy, the laser beam welding process was recommended.

• Korean journal of food and cookery science
• /
• v.32 no.2
• /
• pp.211-221
• /
• 2016

Purpose: This study was conducted to investigate the physical and sensory properties of seasoned powders utilizing tomato. Methods: Tests of salted tomato powder were performed for the physiochemical properties (moisture content, pH value, titratable acidity, color value, salinity content, and solubility content), sensory characteristics and sensory preference. Results: Moisture content of salted tomato powder containing fully ripened tomato (RT) was higher than that of salted tomato powder containing cherry tomato (CT), with the exception of CT 10%. The pH values of RT was relatively high and increased salt addition increased the pH as well. The titratable acidity was opposite the result of pH measurement. The color values of RT was higher than that of CT for the L, a, and b values. The salt content of RT was higher than that of CT. RT 10% showed the highest dissolution followed by CT 10%. In addition, the sensory preference for CT 10% was the highest, with the best scores for appearance and taste. Conclusion: It was concluded that 10% salt addition is the most suitable sensually for the manufacture of salted tomato powder.

• Korean journal of food and cookery science
• /
• v.32 no.2
• /
• pp.204-210
• /
• 2016

Purpose: This study analyzed and compared the physico-chemical and affective properties between mackerels cooked by an electric pan and under superheated steam. Methods: Mackerel were cooked by an electric pan ($95^{\circ}C$) for 10 min and mackerel cooked under superheated steam ($250^{\circ}C$) for 5 min to be internal temperatures of $75{\pm}5^{\circ}C$ and tests to measure proximate composition, color values, texture profiles, microorganism counts and sensory acceptance were performed. Results: The moisture contents were 60.30% and 73.81% in mackerels cooked by electric pan and under superheated steam, respectively. The rate of weight loss in mackerel cooked by electric pan was 39%, whereas it was 29% in mackerel cooked under superheated steam. Mackerel cooked under superheated steam exhibited more yellowness, higher springiness, cohesiveness, gumminess, chewiness, and resilience with more acceptable preferences (appearance, odor, taste, and texture) compared to the mackerel cooked by electric pan. Conclusion: The application of superheated steam technology to fish products could reduce the cooking time and nutritional loss. Also, it could produce highly preferred fish products compared to that prepared by conventional electric pan.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.2
• /
• pp.246-254
• /
• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

• Management & Information Systems Review
• /
• v.7
• /
• pp.247-263
• /
• 2001

To evaluate customer satisfaction of hotel food and beverage products, developing items for the measurement is necessary through studying the properties of food and beverage products. The properties consist of human service, physical and systematic service. Human service includes appearance and uniforms, courtesy and kindness, quickness and precision of the service, well-educatedness, moral sense and etc. Physical service includes the taste of food and beverage, diversity of food and beverage, outlets' cleanness and atmosphere, refinement of fixture, furnishing and table ware, the admission passage to the hotel and parking lot facilities, and etc. Systematic service includes passages of movement to outlet, arrangement of outlet, reservation management system, operation of events and package goods, temperature and ventilation system and etc. The price is also one of important variables to measure customer satisfaction index, so it is included to the investigating items. As shown some hotels have several satisfactory items but most items are unsatisfactory because expected service is better than perceived service. Therefore, the hotels which lack human service need the reinforcement of service education, the hotels which lack physical and systematic services need the improvement, the development and the renovation according to the unsatisfactory items. And the hotels whose price item is unsatisfactory need to consider the policy.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.6
• /
• pp.1013-1020
• /
• 1997

To elicit the effect of fermentation on food quality of the watery Chinese cabbage pickles without fish sauce and red pepper paste(Baik-kimchi), changes in physicochemical properties and microstructure of fiber components were studied. Better water holding capacity(WHC) was showed in Baik-kimchi fermented at $25^{\circ}C$ than that of Baik-kimchi fermented at 5$^{\circ}C$. WHC measured at pH 2 and 6 were ranged from 10.18 to 16.79g/g dried sample for Baik-kimchi fermented at $25^{\circ}C$ and 6.51~14.58g/g dried sample for sample for samples at 5$^{\circ}C$, respectively. The higher WHC was resulted in pH controlled freeze-dried sample to pH 6 than that measured in pH 2 sample. The settling volume(SV) and oil adsorption capacity(OAC) increased with fermentation period and kept the same value for a little while, but slightly decreased in the over ripening period. Baik-kimchi fermented at $25^{\circ}C$ exhibited more shrunk microstructure of parenchyma cell and xylem than those of Baik-kimchi fermented at 5$^{\circ}C$. The appearance of SDF of the both Baik-kimchi ripened at 5$^{\circ}C$ and $25^{\circ}C$ could give granular shape, whereas the overripened Baik-kimchi had smooth surface of SDF. On the other hand, the IDF retained the original shape during fermentation.