• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.624-633
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• 2016

This study identified the sensory properties of samples of pizza dough at three pizza companies and three masonry oven pizzerias from Seoul, Korea and compared consumer acceptability among panels of university students. Six pizza dough samples were prepared (pan pizzas from Pizza Hut, Mr.pizza, and Dominos pizza, masonry oven baked pizzas from Appleteen, Mr.Lee's, and Pizza factory). Consumer tests were employed involving 97 Korean consumers. Consumers evaluated overall liking (OL), liking of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL), willing to try (WT), and willing to recommend (WR) for the samples using a nine-point hedonic scale. Analysis of variance (ANOVA) indicated that HutP, MrP, and DomP samples had significantly (p<0.05) high scores for roughness, porosity, crust color, grain size, brownness, dairy food aroma, savory taste, and yeast aroma, which had the highest OL, ODL, and FLL scores. LeeP, ATeenP, and PFacP samples had high elasticity, cohesiveness, and adhesiveness. Consumers favored the appearance characteristics and color, dairy product flavor, and savory flavor of the pan pizza and preferred cohesiveness, toughness, and stickiness of masonry oven baked pizza.

• Journal of Fashion Business
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• v.19 no.4
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• pp.109-119
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• 2015

A wide variety of fashion materials focus on good drape property and softness. Among the recently emerging materials, Neoprene that consists of laminated knit on both sides of foamed neoprene sheet seeks a unique appearance that is considerably deviated from the current flow. Diverse processing methods for the newly released material heighten the value in function and beauty among trends of fashion materials by enhancing the appearance, touch and material property. Laser-cutting technique is one of the processing methods that is consistently used in the textile area. This study aimed to find the basic materials for applicability of laser-cutting technique to clothing goods after consideration of the changes in material property and drape shape, and to furthermore enforce different pattern conditions to Neoprene material, one of the newly attractive materials in the fashion area. In this study, we applied laser-cutting technique to Neoprene material sample under different conditions of pattern appearance, size and distance, based on current evaluation and theoretical background of Neoprene material, fashion trend and laser-cutting technique. Drape property can improve and the drape direction could also be controlled by a wide variety of laser-cutting techniques applied to Neoprene materials that have uniquely different appearances from most other textiles. This technique could be applied to the design for diversification of Neoprene clothing goods in the future.

• Journal of Fashion Business
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• v.7 no.3
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• pp.60-70
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• 2003

Textile scientists have regarded the material appearance of natural fibers, especially that of silk or wool fibers, as the benchmark for reinventing the look and feel of the long term, friendly companion of mankind. The appearances or textures of the materials surrounding us in everyday life have long been interesting topics to many people.from scholars to painters. Even the simplest questions may require careful pondering. Why is the silk fabric so lustrous with subtlety? Recently, appearance models have become increasingly important in textile products. They are needed to model and simulate different models. In this study, the optical characteristics of filament yarns and knitted fabrics were investigated using images taken at various angles and illumination conditions. Then the images were analyzed using some image analysis techniques, such as thresholding and measuring luster blobs. The anisotropic nature of the filamentous specimens was studied based on the images acquired at different incident illumination and observing angles with several alignment positions of the fabric specimens. A few cylindrical models were generated using commercially available software, Rhinoceros, and then on the models, a ray-tracing algorithm based on a software, POV-Ray, was applied to simulate the appearance or lustrous images of the monofilament models.

• Journal of the Korean Society of Clothing and Textiles
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• v.20 no.6
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• pp.1138-1150
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• 1996

This study was carried out to investigate the effects of dyeing on the mechanical properties, primary hand, total hand value (THV), and total appearance value (TAV) of woven fabrics. Cotton, PET, nylon, cotton/PET, and cotton/nylon woven fabrics were used as test specimens. Each of fabric was dyed under the same conditions as the fabrics for sportswear which consumers have selected as best. Mechanical properties of specimens were measured by KES-FB system and primary hand and THV were calculated by equation KN -201-MDY and KN-301-WINTER respectively. TAV was calculated by KN (eq. 10). The results were as follows: 1. In mechanical properties. tensile energy increased when cotton and two cotton mixture fabrics were dyed and decreased when polyester and nylon fabrics were dyed. Bending rigidity and shear rigidity decreased after all fabrics were dyed except nylon and cotton/ nylon mixture fabrics showing higher rigidities. Cotton fabrics showed higher surface roughness while other fabrics did lower values after dyeing. 2. In evaluation of primary hand and total hand , four primary hands of cotton fabrics so decreased after dyeing that THV were lowered. Numeri, Fukurami, and Sofutosa in primary hand of polyester, cotton/polyester, and cotton/nylon fabrics and Koshi and Numeri of nylon fabrics increased after dyeing and therefore THV of four fabrics were improved. 3. Cotton and polyester fabrics showed higher TAV due to their lower bending and shear rigidity, while nylon and cotton/nylon fabrics did lower values due to their higher shear rigidity. 4. It was proposed that the method of dyeing or treatment for minimizing the decrease of THV of cotton fabrics and TAV of nylon fabrics should be developed.

• School Mathematics
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• v.16 no.3
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• pp.543-565
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• 2014

The purpose of this study is investigating the various properties related with mathematical processes in the mathematical essay lessons, analyzing the positive changes of students, and proposing an example that the mathematical essay lessons can be a model for changing traditional mathematical lessons. To carry out the research, mathematical essay questions were developed based upon the high school mathematics curriculum in probability and statistics domain. Eight 12th graders were participated for the research. Variety of properties related mathematical problem solving, reasoning, and communication in the lessons were appeared. The research conclude that mathematical essays are helpful not only appearance of general properties related mathematics process, but also appearance of properties that would be low chance of developed.

• Korean Journal of Materials Research
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• v.30 no.1
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• pp.8-13
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• 2020

Effect of heat treatment on microstructure and mechanical properties of an Fe-6.5Mn-0.08C medium-manganese steel is investigated in this study. Three kinds of medium-manganese steel specimens are fabricated by varying heat treatments of intermediate quenching (IQ), step quenching (SQ), and intercritical annealing (IA). Hardness and tensile tests are performed to examine the correlation of microstructure and mechanical properties for the Fe-6.5Mn-0.08C medium-manganese steel specimens. The IQ and SQ specimens have microstructures of martensite matrix with ferrite, whereas IA specimen exhibits microstructure of acicular ferrite matrix with martensite. The tensile test results show that the SQ specimen with martensite matrix has the highest yield strength and the lowest elongation. On the other hand, the SQ specimen has the highest hardness due to the relatively lower reduction of carbon content in martensite during intercritical annealing. According to the fractography of tensile tested specimens, the SQ specimen exhibits a dimple and quasi-cleavage fracture appearance while the IQ and IA specimens have fully ductile fracture appearance with fine-sized dimples caused by microvoid coalescence at ferrite and martensite interface.

• Fibers and Polymers
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• v.7 no.1
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• pp.66-69
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• 2006

Spandex fibers have superior stretch and elastic recovery ability. Composite yarns containing spandex are frequently used to manufacture elastic textile products and accessories. We have developed a composite yarn spinning system that produces different kinds of composite yarns containing spandex on a modified open-end rotor spinning frame. By changing the twisting parameter of composite yarns, we studied the structure and properties of rotor-spun composite yarns with spandex. The results indicate that the twisting parameter has great influence on the structure and properties of rotor-spun composite yarns with spandex. The linear density of spandex filament has influence on the properties of composite yarns too. In comparison with normal rotor-spun yarn, the appearance of composite yarns is clearer, the structure is much tighter, and the properties are improved.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.829-836
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• 2008

This study was carried out to investigate the properties of mul-kimchi made with allium victorialis. Chemical and sensory characteristics were determined during fermentation at $4^{\circ}C$ for 4 weeks. The pH decreased with an increase in total acidity. Mul-kinchi showed salinity properties ranging within $1.0{\sim}1.5%$ during fermentation. Hunter's color L, a-values were gradually decreased, but b-value was increased. In the texture, hardness and strength decreased as the aging time increased. The numbers of total- and lactic bacteria cells rapidly increased up to the second week, and this slowly increased thereafter. Sensory evaluation of mul-kinchi was favored for appearance, flavor, taste, texture and overall acceptability during the second week. Sensory properties of well ripened odor and sour taste negatively correlated with physicochemical properties of pH and hardness. Sour odor and sour taste were positively correlated with acidity and total- and lactic acid bacteria.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.11
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• pp.1291-1299
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• 2003

In order to design the better brassiere in terms of appearance and functions, various parameters of the materials should be considered; in this study, fatigue properties and subjective sensation of wing materials and its relation to the preference for a brassiere was investigated. After the survey of commercially available products, five elastic fabrics such as cotton, Modal, polyester, nylon, and Tactel, all of which contain 10% polyurethane, were chosen as specimens. Fabric growth were determined to evaluate fatigue properties. Qmax was determined to evaluate the warm-cool feeling. For the sensory test, semantic differential scale which contains 15 adjectives were developed. Fatigue properties were very similar at the 20% elongation irrespective of the duration of tension, but at 40% and 100% elongation, man made fabric showed less growth than cellulose fabrics. The factor analysis showed four factors such as sense of warmth, smoothness, weight and elasticity. Preference of the specimens was ranked in the order of Tactel>Modal>cotton>nylon>polyester.

• Preventive Nutrition and Food Science
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• v.10 no.3
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• pp.224-230
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• 2005

The effects of low viscosity chitosan on the rheological properties of soymilk using a model system and on tofu qualities were examined. The flow behavior of soy milk with chitosan closed the Newtonian flow and stabilized according to increasing chitosan concentration. The soymilk containing $glucono-\delta-lactone$ exhibited a more pseudoplastic flow behavior compared with that of the control soymilk. The addition of low viscosity chitosan to the tofu preparation did not significantly affect its physicochemical properties. However, the results of the TEM image and instrumental textural properties showed that low viscosity chitosan affected the construction of the tofu structure. Chitosan tofu had low scores across the whole field of appearance in the sensory evaluation, and its overall eating quality was scored significantly lower. These results suggest that the addition of low viscosity chit os an affects the quality of tofu, which changes according to the degree of polymerization and concentration of chitosan.