• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.20-25
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• 2000

This study was conducted to evaluate the quality of the plain dried anchovies on the market by determining chemical components, and compared with those of boiled-dried anchovy. The nutritional(total amino acid contents, mineral contents and fatty acid compositions) and favorite properteis (extratives nitrogen content, color and appearance) of plain dried anchovies were superior to those of boiled-dried anchovy. On the other hand, the lipid properties (peroxide value and acid value), food sanitary properteis (volatile basic nitrogen content) and sensory properties (odor) of plain dried anchovies were inferior to boiled-dried anchovy. These results indicated that the plain dried anchovy was classified into lower grade goods by food quality standards.

• Journal of the Korea Institute of Building Construction
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• v.20 no.5
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• pp.425-432
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• 2020

The appearance of Korean traditional roof tiles is beautiful and excellent in water resistance, fire resistance and durability, but a high sintering temperature of 1,200℃ or higher is required. Therefore, due to the economical and heavy weight problem, the current trend is to use different roof finishing materials than Korean traditional roof tiles. By adding nanoaluminosilicate to clay and kaolin, which are the materials of the clay roof tiles, the sintering temperature is sintered at a low temperature of 1,000℃ or less, and the optimal mixing and material process is designed to satisfy the characteristics required as a Korean traditional roof tile. The results of this study again demonstrate the superiority of Korean traditional tiles with roof finishing materials using nanoaluminate. The properties of Korean traditional roof tiles that satisfy the criteria of KS F 3510 by applying fire resistance of natural minerals and nanoparticle technology to flexural strength of 2800N, Bulk specific gravity of 2.0g/㎤ and absorption rate of less than 10.0%, through which and researched materials development.

• Corrosion Science and Technology
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• v.6 no.5
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• pp.257-260
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• 2007

In order to further improve the corrosion resistance and wear resistance of the Ni-P coatings of electroless plating, electroless Ni-P/n-$Al_2O_3$ composite deposits were prepared by adding some nano $Al_2O_3$ Particles in Ni-P plating bath. The bath composition and proproties were studied in this paper. The orthogonal test was applied in order to get the new composite solution, taking the initial stable potential as evaluation standard and considering the elements correlation at the same time. The processing parameters have been optimized by single factor experiment in which the depositing speed was chosen as the evaluation standard. The results showed that the process is stable and the composite Ni-P/n-$Al_2O_3$ deposits werebright and smooth, whose hardness and corrosion resistance are much better than simple Ni-P coatings. Furthermore the surface appearance and structure of the composite Ni-P/n-$Al_2O_3$ coating were investigated by SEM and XRD method. It was proved that the coating surface is typical cystiform cells and its structure is amorphous. All test results ofcomposite coating showed that all various physical coating properties had been improved by adding nano-particles. The hardness of optimal coating is more than 600HV and increases to 1000HV after heat-treating, and its hardness is 20~50% higher than Ni-P coating. The rust points appeared in 200 hour by immersing the coating into the 10%HCl solution and the corrosive speed is $3{\times}10^{-3}mg/(cm^2{\cdot}h)$which was obtained after 300 hour. In the same condition Ni-P coating is $5.6{\times}10^{-3}mg/(cm^2{\cdot}h)$. The salt spray resistance of the layers can exceed 600h with the thickness $20{\mu}m$.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.160-164
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• 1992

Cooking, texture and sensory properties of sweet potato Tangmyon (starch noodle), common Tangmyon (50% sweet potato starch+50% corn starch) and corn Tangmyon were evaluated. The weight gain of Tangmyon showed a linear relationship with the square root of cooking time, in which the common Tangmyon showed the highest value. The solid loss during cooking was the highest in common Tangmyon followed by corn Tangmyon. The sweet potato Tangmyon showed the highest value for compression strength and stretching ratio, but lowest value for elongation elastic modulus. At the same compression strength, corn Tangmyon had the highest tensile strength and sweet potato Tangmyon the lowest value. Sweet potato Tangmyon showed the highest sensory scores of gloss, clarity, adhesiveness, gumminess, extensibility and overall desirability, and corn Tangmyon the lowest scores. Except adhesiveness (by appearance) and the gumminess of common and corn Tangmyon, significant differences (p<0.05) were observed for other sensory properties among samples.

• The Korean Journal of Food & Health Convergence
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• v.6 no.5
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• pp.11-17
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• 2020

This study tried to analyze sensual properties by classifying the thermal water extract of the main material used in Ssanghwa tea. Through this study, we wanted to develop popular Ssanghwa tea and further carry out basic research for the development of various menus using it. The ingredients for the Ssanghwa tea were washed under running water, then dehydrated and put in a pot as 2L of purified water. Ssangwha tea were heated at 100℃ for 10 minutes, then lowered the temperature to 75℃ and boiled down to 200 ml for 110 minutes. This study evaluated sensory characteristics of four types of commercial products and the five types manufactured by the description analysis. Quantitative analysis of the commercial Ssanghwa tea showed significant differences between samples in seven of the total 13 sensory characteristics except OG(Smell of grass), OC(Oriental medicine smell), TG(Umami), RT(Thick), RC(Rough) and RS(Tub-Tub) (p<0.05). In particular, differences between samples were evident in CT(Transmittance), CB(Brownness), TW(Sweet taste) and TB(Bitter) (p<0.001), which appeared to be the main differentiated features of appearance, aroma and taste for commercial Ssanghwa tea. This study tried to analyze sensual properties by classifying the thermal water extract of the main material used in Ssanghwa tea. Through, we wanted to develop popular Ssanghwa tea and further carry out basic research for the development of various menus using it.

• Journal of Fashion Business
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• v.14 no.6
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• pp.39-52
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• 2010

Interests in creating three-dimensionally designed fabric materials are growing rapidly in the sectors of the fashionable textiles with the creativity, new functions, and aesthetics. A number of finishing methods have been developed and proposed to add or create new functions and designs for silk fabrics. Due to the strong hydrogen bonds between the molecules of silk fibroins, the thermal treatment methods used in thermoplastic fiber processing, which can easily deform the synthetic filament fabrics to endow three-dimensional appearance to the fabrics, are not applicable to the silk fabric treatment. In order to modify the fine structure of silk fiber, neutral salt solution treatment methods have been suggested. In this study, the effect of the calcium nitrate solution on the physical and mechanical properties of silk fabrics was investigated by using the KES(Kawabata Evaluation System) equipment. Based on these findings, relationships between parameters, for example, the thickness and the compressional energy, the thickness and the compressional linearity, and the air permeability and the pore area statistical analysis were investigated. The relationships between the process parameters such as treatment temperature/time and the resulting fabric property parameters were also analyzed by using several SAS procedures.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.3
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• pp.251-260
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• 2021

As the aging population of the world grows, senior-friendly foods are becoming increasingly popular. In this study, the quality characteristics of domestic commercial senior-friendly foods were investigated and compared to the standard specifications of the Food Code and KS H4897. Herein, 18 samples of domestic commercial senior-friendly foods were utilized to analyze their appearance, physical properties (hardness and viscosity), nutritional value (protein, vitamin, mineral and dietary fiber), digestion rate, and hygiene indicator bacteria. When compared to the hardness standards of the Food Code all 18 samples were found to be satisfactory; however, when compared to the nutritional standard (at least three types of nutrients must be above the minimum), only five products, HG-7, DW-1, PS-1, OH-1 and OH-2, were found to be satisfactory. In addition, when the 18 samples were compared to the Korean Industrial Standard (2020), all 18 products were found to be satisfactory for physical properties and hygiene standards; furthermore, all samples, excluding HB-2, were suitable for nutritional standards (at least one type of nutrient must be above the standard).

• Journal of the Korean Society of Clothing and Textiles
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• v.45 no.6
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• pp.978-985
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• 2021

This study aims to propose a prediction model for the drape coefficient using artificial neural networks and to analyze the nonlinear relationship between the drape properties and physical properties of fabrics. The study validates the significance of each factor affecting the fabric drape through multiple linear regression analysis with a sample size of 573. The analysis constructs a model with an adjusted R² of 77.6%. Seven main factors affect the drape coefficient: Grammage, extruded length values for warp and weft (m_warp, m_weft), coefficients of quadratic terms in the tensile-force quadratic graph in the warp, weft, and bias directions (c_warp, c_weft, c_bias), and force required for 1% tension in the warp direction (f_warp). Finally, an artificial neural network was created using seven selected factors. The performance was examined by increasing the number of hidden neurons, and the most suitable number of hidden neurons was found to be 8. The mean squared error was .052, and the correlation coefficient was .863, confirming a satisfactory model. The developed artificial neural network model can be used for engineering and high-quality clothing design. It is expected to provide essential data for clothing appearance, such as the fabric drape.

• Journal of the Korean Wood Science and Technology
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• v.51 no.1
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• pp.1-13
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• 2023

Sengon (Falcataria moluccana Miq.) tree offers a wood of low quality and durability owing to its low density and thin cell walls. This study aimed to improve the properties of sengon wood by making the wood magnetic, producing new functions, and characterizing magnetic sengon wood. Each wood sample was treated using one of the following impregnation solutions: Untreated, 7.5% nano magnetite-furfuryl alcohol (Fe₃O₄-FA), 10% nano Fe₃O₄-FA, and 12.5% nano Fe₃O₄-FA. The impregnation process began with vacuum treatment at 0.5 bar for 2 h, followed by applying a pressure of 1 bar for 2 h. The samples were then tested for dimensional stability and density and characterized using scanning electron microscopy and energy-dispersive X-ray spectroscopy (SEM-EDX), Fourier transform infrared spectrometry (FTIR), X-ray diffraction (XRD) analysis, and vibrating sample magnetometry (VSM) analysis. The results showed that the Fe₃O₄-FA impregnation treatment considerable affected the dimensional stability, measured in terms of weight percent gain, anti-swelling efficiency, water uptake, and bulking effect, as well as the density of sengon wood. Changes in wood morphology were detected by the presence of Fe deposits in the cell walls and cell cavities of the wood using SEM-EDX analysis. XRD and FTIR analyses showed the appearance of magnetite peaks in the diffractogram and Fe-O functional groups. Based on the VSM analysis, treated sengon wood is classified as a superparamagnetic material with soft magnetic properties. Overall, 10% Fe₃O₄-FA treatment led to the highest increase in dimensional stability and density of sengon wood.

• Food Science and Preservation
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• v.31 no.1
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• pp.80-98
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• 2024

Edible insects, such as the two-spotted cricket (Gryllus bimaculatus, GB), have high nutritional value but are not widely consumed because of their appearance and smell. Consequently, the development of foods containing these insects in less recognizable forms, e.g., flour-like powders, has drawn considerable attention. Herein, we investigated the quality characteristics of muffins prepared from wheat flower supplemented with fresh ginseng (5%) and GB (0, 10, 20, and 40%) powders. GB loading was negatively correlated with muffin volume, height, moisture content, and textural properties (hardness, springiness, cohesiveness, and chewiness) and positively correlated with crude protein content and antioxidant properties. Significant (p<0.05) color differences were observed between samples with different GB loadings. The contents of hexanal and nonanal, which are the major volatiles responsible for off-flavor, increased with increasing GB loading, and the number of volatiles maximized at 40% GB. Sensory preference decreased in the order of 0% GB>10% GB≈ 20% GB>40% GB. Based on these results, a GB loading of 20% offered the best trade-off between attractiveness and nutritional value. Thus, this study promotes the widespread use of GB in the food industry and the development of various edible-insect-based food products.