• Korean journal of food and cookery science
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• v.29 no.5
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• pp.469-478
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• 2013

The effects of tapioca starch (TS) and tapioca modified starch (TMS) as additives on the quality characteristics of rice cookies were investigated in this study. The amounts of TS and TMS replaced were 5, 10 and 15%(w/w) based on 100 g of rice flour. At the result of rapid viscosity analyser (RVA) properties of rice flour added with starches, peak, trough, and final viscosity of rice flour added with TMS decreased significantly(p<0.05). Hardness of dough and cookies as measured by Texture analyzer (TA) significantly decreased upon addition of TMS, and hardness of cookies significantly decreased upon addition of TS, hardness of cookies TMS lower than TS. L value of dough and cookies increased upon addition of TMS, whereas a value decreased upon addition of TMS. Spreadability of cookies increased upon addition of TMS, 10% TMS is the highest. Bulk density of dough decreased upon addition of TMS, bulk density of cookies decreased upon addition of TS and TMS, and bulk density of TMS cookie lower than TS cookie. In sensory evaluation, 10% TS added rice cookies showed the highest score in overall acceptability, hardness, brittleness, color, softness, taste and flavor, and 15% TS added rice cookies showed the highest score in appearance. And 15% TMS added rice cookies showed the highest score in overall acceptability, taste, brittleness, flavor, and 10% TMS added rice cookies showed the highest score in hardness, flavor, taste and color. It is indicated that the quality characteristics and sensory characteristics of the rice cookie can be improved by adding TS and TMS.

• Proceedings of the Korean Vacuum Society Conference
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• 2012.02a
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• pp.128-128
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• 2012

We investigated the atomic and electronic properties of graphene grown by Pd silicidation and intercalation using LEED, STM, and ARPES. Pd was deposited on the 6H-SiC(0001) surface at RT. The formation of Pd silicide gives rise to breaking of Si-C bonds of the SiC crystal, which enables to release C atoms at low temperature. The C atoms are transformed into graphene from $860^{\circ}C$ according to the LEED patterns as a function of annealing temperature. Even though the graphene spots were observed in the LEED pattern and the Fourier transformed STM images after annealing at $870^{\circ}C$, the topography images showed various superstructures so that graphene is covered with Pd silicide residue. After annealing at $950^{\circ}C$, monolayer graphene was revealed at the surface. The growth of graphene is not limited by surface obstacles such as steps and defects. In addition, we observed that six protrusions consisting of the honeycomb network of graphene has same intensity meaning non-broken AB-symmetry of graphene. The ARPES results in the vicinity of K point showed the non-doped linear ${\pi}$ band structure indicating monolayer graphene decoupled from the SiC substrate electronically. Note that the charge neutrality of graphene grown by Pd silicidation and intercalation was sustained regardless of annealing temperature in contrast with quasi-free- standing graphene induced by H and Au intercalation. Further annealing above $1,000^{\circ}C$ accelerates sublimation of the Pd silicide layer underneath graphene. This results in appearance of the $(6r3x6r3)R30^{\circ}$ structure and dissolution of the ${\pi}$ bands for quasi-free-standing graphene.

• Korean Journal of Materials Research
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• v.10 no.8
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• pp.575-580
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• 2000

Diamond thin films were deposited on $Si_3N_4$, SiC, TiC and $Al_2O_3$, substrates by the CVD method using Ta(TaC)Filament, and the appearance of the diamond films and their adhesion properties were examined by SEM, optical microscopy, indentation test and compression topple test. Diamond films were deposited at lower $CH_4$ concentration than 5%$CH_4$ for all kinds of the substrate material, but graphitic(amorphous)carbon was observed at 10%$CH_4$. The diamond film of about $12\mu\textrm{m}$ thickness on WC substrate partly peeled off, but the film on $Si_3N_4$ substrate held good adhesion. The indentation test showed that roughly ground surface was very effective for adhesion of diamond films to substrate. The topple test revealed that film thickness was an important factor governing the adhesion of the diamond film.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.39 no.9
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• pp.848-857
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• 2011

Vision-based collision avoidance system for air traffic management requires a excellent multiple target detection algorithm under low signal-to-noise ratio (SNR) levels. The track-before-detect (TBD) approaches have significant applications such as detection of small and dim targets from an image sequence. In this paper, two detection algorithms with the TBD approaches are proposed to satisfy the multiple target detection requirements. The first algorithm, based on a dynamic programming approach, is designed to classify multiple targets by using a k-means clustering algorithm. In the second approach, a hidden Markov model (HMM) is slightly modified for detecting multiple targets sequentially. Both of the proposed approaches are used in numerical simulations with variations in target appearance properties to provide satisfactory performance as multiple target detection methods.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.181-191
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• 2003

This study was carried on the oxidative stability and the real practice possibilities in cooking of fat replacer MCT. Nowadays, it was known that fats and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat substitute that has less fat contents and low calories. The food industry concerned about fats and oils had been researched and developed new and various kinds of substitute fats. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. The POV of com germ oil(CO), soybean oil(SO), shortening(ST), butter(BT), their blended oil with MCT 10-50%(w/w), and MCT were determined and oxidative stability by POV was compared MCT with those of them. MCT has shown higher oxidative stability than CO, SO, ST, BT, so oxidative stabilities in all kinds of blended oils become higher and higher by the increased substitution ratios. In case of bread, the volume of bread prepared with MCT(MCT bread) substituted for ST at 10-40% level(w/w) were increased a little comparing to that made of shortening(ST bread). But degree of gelatinization of MCT bread were a little lower than ST bread, at the substitute ratio above 40%, the degree of gelatinization were reduced greatly. These phenomena were sustained in 9 stored days. While baking losses of MCT breads were almost same as ST bread until 30% substitute ratio, and the appearances of MCT breads were similar to ST bread until 40% substitute ratio. Also rheological properties and color(Lab) of MCT breads had shown no different significantly from ST bread until 20% substitute ratio, but by the results of sensory evaluation, overall acceptance including appearance, color, flavor, taste, texture of MCT breads were recognized almost same as ST bread by panel until 40% substitute ratio. Depends on the above results, we can suggest that 30-40% of MCT will substitute for shortening in making bread in order to reduce fat and calories intake amounts.

• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.512-524
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• 2013

The purpose of this study was to investigate the antioxidative effects of Mori Cortex Radicis powder and to determine the optimal mixing ratio of Mori Cortex Radicis powder and water in the preparation of bread. The optimal sensory composite recipe was determined by producing bread with different levels of Mori Cortex Radicis powder and water. The analysis was performed using response surface methodology and a sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. In terms of the antioxidative effects of Mori Cortex Radicis powder, the $IC_{50}$ for total phenolic content and DPPH free radical scavenging activity were 149.56 GAE/g dry powder and 137.77 /mL respectively. Measurement results of the mechanical properties showed differences in volume (p<0.05), baking loss (p<0.05), yellowness (p<0.01), lightness (p<0.01), redness (p<0.01), hardness (p<0.01) and springiness (p<0.05). The sensory measurements showed significant values for color (p<0.05), appearance (p<0.05), flavor (p<0.01), taste (p<0.01), and overall quality (p<0.01). Overall, based on numerical and graphical methods, the optimal formulation was determined to be 21.16 g of Mori Cortex Radicis powder and 372.47 g of water.

• Journal of the Korean institute of surface engineering
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• v.51 no.1
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• pp.62-70
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• 2018

Sulfamate plating solution containing a small amount of chloride bath was fabricated to study the properties of the electrodeposited Ni thin films. Effects of the changes of current density and additive concentration on current efficiency, residual stress, surface morphology and microstructure of Ni thin films electrodeposited from Ni sulfamate-chloride baths were investigated. The current efficiency was measured to be more than about 95%, independent of the changes of current density and saccharin concentration in the baths. Residual stress of Ni thin film was appeared to be the compressive stress modes in the range of $5{\sim}30mA/cm^2$ current density. Maximum compressive stress was observed at the current density of $10mA/cm^2$. Compressive stress values of Ni thin/thick films were increased to be about -85~-100 MPa with increasing saccharin concentration from 0 to 0.0195 M(4 g/L). Surface morphology was changed from smooth to nodule surface appearance with increasing the current density. Smooth surface morphology of Ni thin films electrodeposited from the baths containing saccharin was observed, independent of the saccharin concentration. Ni thin/thick films consist of FCC(111), FCC(200), FCC(220), FCC(311) and FCC(222) peaks. It was revealed that the FCC(200) peak of Ni thin films is the preferred orientation in the range of $5{\sim}30mA/cm^2$ current density. The intensity of FCC(200) peak was gradually decreased and the intensity of FCC(111) peak was increased with increasing saccharin concentration in the baths.

• Journal of the Korea Furniture Society
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• v.16 no.2 s.30
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• pp.59-65
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• 2005

As physical condition of students improves, there is a need to develop human body-friendly desk and chair for students. In this study, desks and chairs were manufactured with curved veneer lamination under high frequency heating and pressing, using ten wood species such as Japanese red pine, Korean pine, pitch pine, Japanese larch, yellow poplar, black locust, oak, radiata pine, beech, and birch. The performance of these products were evaluated. The results obtained were summarized as follows; With high frequency heating, the turned lamination of veneers with full size sheet ($3{\times}6\;feet$) prepared by rotary lathe peeling was successfully applied for making the members of desk top, leg frames of desk and chair. Bending strengths of desk tops were relatively greater for yellow poplar, black locust and red pine, which were similar to those of beech and birch. Bending strengths of desk legs were classified into greater species group (red pine, yellow poplar, larch) and lower species group (radiata pine, Korean pine, pitch pine). Compressive strengths of chair legs in parallel direction to the lamination were greater in black locust and larch. On the other hand, differences between outer and inner gap at the top and drawer bottom of desk top were rather larger for the laminations of birch and beech, and less for those of yellow poplar and pitch pine, showing greater stability of open drawer space. In results, yellow poplar, larch, pitch pine and red pine showed good appearance and strength properties at the curved veneer lamination. Accordingly, it was believed that these domestic woods were able to substitute for birch which was being imported for the use of veneer-laminates type furniture.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.367-372
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• 2001

This study was conducted to investigate the effect of rheological and sensory characteristics of the low-calorie layer cake made by adding different levels of polydextrose as a fat substitute for shortening. As the substitution level of polydextrose increased, the specific gravity of the cake batter increased and the viscosity decreased. The microstructures of cake crumb observed by a scanning electron microscope showed the decreased number and size of air cells and fat particles by increasing fat substitution level. The texture profile analysis using rheometer showed significant differences among the samples according to the levels of polydextrose for shortening. The hardness. gumminess, cohesiveness and chewiness of the cake declined gradually by increasing polydextrose level, while the springiness increased. There were no significant differences in resilience. Among various sensory properties, the appearance, flavor, crumb texture and overall acceptance of the layer cake decreased by increasing polydextrose level, although the taste score increased by adding 25% of polydextrose for shortening. Taking these results together, adding 25% polydextrose for shortening suggested to be a good substitution level for the low-calorie layer cake.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.197-202
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• 1999

The objective of this study was to standardized the cooking method of Imjasootang, a traditional health food in summer. By mixing chicken soup with 20 g (I$_1$), 30 g (I$_2$), 40 g (I$_3$), 50 g (I$_4$) of seasam seeds, the distinctive characteristic and level of preference of Imjasootang were examined through the analyses of the proximate composition, fatty acid contents, color index, turbidity, brix$^{\circ}$, and sensory evaluation. 1. The proximate composition of Imjasootang was 90.2∼95.1% of total moisture, 0.985∼1.271% of crude protein, 0.90∼0.98% of crude fat, 1.592∼2.456% of nonfiber, 0.003∼0.004% of fiber, and 0.77∼0.97% of crude ash. Fatty acid were composed of 15.15∼17.36% of saturated fatty acid and 79.73∼82.54% of unsaturated fatty acid. Imjasootang contains high level of oleic acid and linoleic acid which were dependant on the content of seasame seeds. 2. For color index of samples, the lightness ranged 47.2∼56.9, “a”values 1.82∼2.15%, and “b”values 15.5∼16.5%. The turbidity of samples ranged 39∼61%, in which I$_4$ (chicken stock 100 g+sesame seed 50 g+water 25 g) was the most turbid. Solid content was also the highest in I$_4$, ranging 1.4∼5.1%. 3. In sensory evaluation, all sesame seed Imjasootangs had no significance differences in appearance. The higher the level of sesame seed in Imjasootangs, the more Imjasootang was preferred in terms of nutty aroma, color nutty taste. and viscosity. I$_4$ had the strongest nutty aroma. I$_2$ (chicken stock 100 g+sesame seed 30 g+water 15 g) and I$_3$ (chicken stock 100 g+sesame seed 40 g+water 20 g) were the best in the overall preference.