• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.528-533
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• 2008

The principal objective of this study was to assess the quality characteristics of noodles prepared at ratios of 0% (I), 1.4% (II), 2.8% (III), and 4.2% (IV) Dioscorea japonica powder, based on the wheat flour weight. The lightness of the uncooked and cooked noodles decreased significantly as the amount of Dioscorea japonica powder increased. The yellowness of the cooked noodles were reduced significantly, but the redness of all samples were significantly increased with increasing amounts of Dioscorea japonica powder. The rate of weight increase and volume increase of the noodles, as well as the density, pH, and turbidity of the soups were also assessed. The cohesiveness and gumminess of samples III and IV were significantly lower than those values in samples I and II. The results of our sensory evaluation test evidenced no significant differences in appearance and flavor among all samples. The colors of I and II were better than those of III and IV. The taste and texture scores of IV were the highest, and as a result the overall acceptability of III was most preferred.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.441-450
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• 2013

The purpose of this study was optimization of the conditions for mixing different amounts of red radish (Raphanus sativus L.) sprout powder, butter, and sugar when baking domestic wheat cookies prepared using red radish sprout powder. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the best possible combination of amounts of red radish sprout powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The physical and mechanical properties of each of the 20 samples analyzed, including color L (p<0.001), color a (p<0.01), color b (p<0.001), spread ratio (p<0.001), and hardness (p<0.01), differed significantly. The results of sensory evaluations, including color (p<0.001), appearance (p<0.001), texture (p<0.001), flavor (p<0.01), taste (p<0.001), and overall quality (p<0.001) also differed significantly among the samples. The optimal compositional ratios were 5.15 g for the red radish sprout powder, 64.84 g for the butter, and 47.18 g for the sugar.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2018.06a
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• pp.102-102
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• 2018

Electronic industry had required the finer size and the higher performance of the device. Therefore, 3-D die stacking technology such as TSV (through silicon via) and micro-bump had been used. Moreover, by the development of the 3-D die stacking technology, 3-D structure such as chip to chip (c2c) and chip to wafer (c2w) had become practicable. These technologies led to the appearance of HBM (high bandwidth memory). HBM was type of the memory, which is composed of several stacked layers of the memory chips. Each memory chips were connected by TSV and micro-bump. Thus, HBM had lower RC delay and higher performance of data processing than the conventional memory. Moreover, due to the development of the IT industry such as, AI (artificial intelligence), IOT (internet of things), and VR (virtual reality), the lower pitch size and the higher density were required to micro-electronics. Particularly, to obtain the fine pitch, some of the method such as copper pillar, nickel diffusion barrier, and tin-silver or tin-silver-copper based bump had been utillized. TCB (thermal compression bonding) and reflow process (thermal aging) were conventional method to bond between tin-silver or tin-silver-copper caps in the temperature range of 200 to 300 degrees. However, because of tin overflow which caused by higher operating temperature than melting point of Tin ($232^{\circ}C$), there would be the danger of bump bridge failure in fine-pitch bonding. Furthermore, regulating the phase of IMC (intermetallic compound) which was located between nickel diffusion barrier and bump, had a lot of problems. For example, an excess of kirkendall void which provides site of brittle fracture occurs at IMC layer after reflow process. The essential solution to reduce the difficulty of bump bonding process is copper to copper direct bonding below $300^{\circ}C$. In this study, in order to improve the problem of bump bonding process, copper to copper direct bonding was performed below $300^{\circ}C$. The driving force of bonding was the self-annealing properties of electrodeposited Cu with high defect density. The self-annealing property originated in high defect density and non-equilibrium grain boundaries at the triple junction. The electrodeposited Cu at high current density and low bath temperature was fabricated by electroplating on copper deposited silicon wafer. The copper-copper bonding experiments was conducted using thermal pressing machine. The condition of investigation such as thermal parameter and pressure parameter were varied to acquire proper bonded specimens. The bonded interface was characterized by SEM (scanning electron microscope) and OM (optical microscope). The density of grain boundary and defects were examined by TEM (transmission electron microscopy).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.4
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• pp.439-446
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• 2007

We carried out this experiment on the purpose to investigate the quality properties of aseptic-packaged cooked rice by cultivars in 2006. Brown rice was milled for white rice to 89.6% weight of it. Based on cluster analysis of acceptance of sensory evaluation, eleven rice cultivars of 29 cultivars had superior palatability. Whiteness(r=0.42, p<5%), lightness(r=0.39, p<5%), Toyo value(r=0.35, p<10%), and moisture content(r=0.33, p<10%) of milled rice were correlated positively with acceptability. Protein content(r=-0.40, p<5%), expansion rate(r=-0.68, p<1%) and water absorption rate(r=-0.42, p<5%) of milled rice, and yellowness(r=-0.45, p<5%) of aseptic-packaged cooked rice were negatively correlated. In sensory evaluation, correlation coefficients of taste and texture with acceptability were higher than those of appearance and flavor. During storage, hardness and cohesiveness of aseptic-packaged cooked rice before reheating were increased and decreased, but those after reheating had no difference based on storage period and cultivar. On the contrary, whiteness of reheated aseptic-packaged cooked rice with no distinct differences before reheating was decreased during storage. There were no significant differences of texture property, color characteristics and moisture contents by cultivar during storage.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.127-134
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• 2018

To prolong the shelf-life of chicken breast meat, samples were treated with gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 7~15 ppm for eight days at $4^{\circ}C$. The microbial, physicochemical properties and sensory evaluation of the treated samples were investigated. The total number of bacteria in the control increased during storage and showed 6.78 log CFU/g on the 8th day of storage, but $ClO_2$ gas treatments showed 6.24~6.58 log CFU/g at the same time. The initial pH of chicken breast meat was 6.00 and gradually increased during storage. And $ClO_2$ gas treatments did not show any significant difference from the control during storage period, but maintained a generally lower pH than that of the control. The lightness, redness, and yellowness during storage were not significantly different between the control and the 7~10 ppm $ClO_2$ gas treatments. However, as the storage period was increased, the redness of 15 ppm $ClO_2$ gas treatment was reduced. The cooking loss and shear force were not different between the control and $ClO_2$ gas treatments during the storage period. Volatile basic nitrogen (VBN) increased in the control from the 6th day of storage and 23.80 mg% in the 8th day of storage. However, VBN of $ClO_2$ treatments showed lower than that of the control. In the change of sensory evaluation during storage, 10 ppm $ClO_2$ treatment showed the highest preference in odor, appearance and overall acceptance during storage period.

• Polymer(Korea)
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• v.25 no.4
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• pp.496-502
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• 2001

Thermally stable polyquinonediimines(PQDI) containing di-azobenzene in the side chain were synthesized by means of condensation polymerization under $TiCl_4$. The synthesized monomers and polymers were identified by FT-IR, $^1H-NMR$, and elemental analysis. Especially, the polymerization of PQDI was confirmed by the double-bonding peak of >C=N appearing near 1625cm$^{-1}$ in FT-IR spectrum. PQDI with di-azobenzene group in one side chain was insoluble in methanol, acetone and non-polar solvents having big dielectric constant, but had good solubility in polar solvents having small dielectric constant. Molecular weight distribution of PQDI measured by GPC was 1.38. It was confirmed to be amorphous polymer through X-ray diffraction by the appearance of the halo in case of PQDI containing di-azobenzene in the side chain. The glass transition temperature ($_g$) of synthesized polymer was measured to be 116$^{\circ}C$ by differential scanning calorimetry. The SHG value for ${\chi}^{(2)}$ was 1.2 pm/V (${\lambda}$ = 1.542 ${\mu}$m). The SHG value slightly decreased in an early stage but showed temporal stability after 20 hours.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.4 s.59
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• pp.209-217
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• 2006

Emulsion is a dispersion system among liquids which are not miscible together. There are numerous cosmetic raw materials which have different physicochemical properties. Therefore, emulsion technology is very useful in cosmetics. With the development of emulsifier, several emulsification technologies have been developed. Since HLB method by Griffin in 1950's, PIT method, gel method, and D-phase methods, etc, have been developed. Recently, the application of natural emulsifier and polymeric emulsifier increases in cosmetics in order to achieve enhanced safety and biocompatibility. Besides nano-emulsion, multiple-emulsion, liquid crystal emulsion, and Pickering emulsion have been developed and applied as means of differentiating appearance and texture of products and achieving enhanced delivery of active ingredients. Meanwhile, the application studies of nano-dispersed structural system such as liposome or cubosome are on progress. Liposome is a bi- or multi-lamella layer dispersion system composed of amhiphilic molecules - phospholipids which are main components of plasma membrane. Cubosome also is a nano-sized dispersion system composed of a specific molecule like glyceryl monoloeate derived from natural products. And it has a cubic bicontinuous structure in water due to its unique molecular structure. Incorporating compounds (active materials) into such nano-particles can increase biocompatibility and delivery efficiency of target compounds. Manufacturing process and application of cosmetic emulsions and nano-particles are briefly introduced in this paper.

• Food Science and Preservation
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• v.21 no.1
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• pp.55-61
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• 2014

This study was to investigate the quality characteristics of brown rice mixed with white rice and boiled in hydrothermal extract of the medicinal herbs which was effective for diabetes in order to suggest a way of taking the rice everyday in Korean dietary life. The moisture content of the cooked rice was decreased with an increase of brown rice addition. The moisture content was same at Herbs extract ($H_2$). The physical properties of Herbs extract ($H_1$)and Herbs extract ($H_2$) showed a similar tendency. The hardness of the control, 100% of white rice, was lowest. The hardness was increased with increase of brown rice addition. The springiness, cohesiveness and gumminess tended to be decreased with increase of brown rice addition, while the chewiness was increased with increase of brown rice addition. In chromaticity, $H_1$ and $H_2$ revealed a similar trend. The color value L was decreased with increase of brown rice addition. The value a was decreased with increase of brown rice amount. On the contrary, the value b was increased with increase of brown rice amount. In the sensory test result of the cooked rice by using $H_1$, the appearance, taste, texture and the overall preference exhibited a tendency to decreased with increase of brown rice addition. The incase was similar to the rice cooked with $H_2$ and the overall preference showed a similar tendency, being highest at the sample added with 30% of brown rice.

• Corrosion Science and Technology
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• v.9 no.4
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• pp.147-152
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• 2010

Conventional paints for conversion coating applications in steel production derived mainly from water-based polymer dispersions containing several additives actually show good general performance, but suffer from poor scratch and abrasion resistance during use. The reason for this is because the relatively soft organic binder matrix dominates the mechanical surface properties. In order to maintain the high quality and decorative function of coated steel sheets, the mechanical performance of the surface needs to be improved significantly. In fact the wear resistance should be enhanced without affecting the optical appearance of the coatings by using appropriate nanoparticulate additives. In this direction, nanocomposite coating compositions (Nanomer$^{(R)}$) have been derived from water-based polymer dispersions with an increasing amount of surface-modified nanoparticles in aqueous dispersion in order to monitor the effect of degree of filling with rigid nanoparticles. The surface of nanoparticles has been modified for optimum compatibility with the polymer matrix in order to achieve homogeneous nanoparticle dispersion over the matrix. This approach has been extended in such a way that a more expanded hybrid network has been condensed on the nanoparticle surface by a hydrolytic condensation reaction in addition to the quasi-monolayer type small molecular surface modification. It was expected that this additional modification will lead to more intensive cross-linking in coating systems resulting in further improved scratch-resistance compared to simple addition of nanoparticles with quasi-monolayer surface modification. The resulting compositions have been coated on zinc-galvanized steel and cured. The wear resistance and the corrosion protection of the modified coating systems have been tested in dependence on the compositional change, the type of surface modification as well as the mixing conditions with different shear forces. It has been found out that for loading levels up to 50 wt.-% nanoparticles, the mechanical wear resistance remains almost unaffected compared to the unmodified resin. In addition, the corrosion resistance remained unaffected even after $180^{\circ}$ bending test showing that the flexibility of coating was not decreased by nanoparticle addition. Electron microscopy showed that the inorganic nanoparticles do not penetrate into the organic resin droplets during the mixing process but rather formed agglomerates outside the polymer droplet phase resulting in quite moderate cross linking while curing, because of viscosity. The proposed mechanisms of composite formation and cross linking could explain the poor effect regarding improvement of mechanical wear resistance and help to set up new synthesis strategies for improved nanocomposite morphologies, which should provide increased wear resistance.

• Journal of Life Science
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• v.23 no.7
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• pp.879-885
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• 2013

Baby powder is an astringent powder used to prevent diaper rash. It also has other cosmetic uses. In general, it is composed of talc powder (talcum powder). Talc powder is harmful if inhaled because it can cause significant lung damage. With the aim of developing a new rice-based baby powder, three kinds of rice varieties were selected and pulverized. To determine the cost-effectiveness of the different states of rice powder, several milling processes were tried, and the powder characteristics of the resulting rice powder, such as particle size, biological activities, digitalized color value, and moisture content before and after coating treatment with essential oil and silicon oil, were examined. "Goami" showed good flour characteristics with respect to lightness (92.0, $L^*$[D65] value) and particle size ($8.9{\mu}m$). SEM analysis showed that the rice powder particles coated in the essential oil and silicon oil showed a smoother and rounder appearance than those of the talc powder. In addition, the average particle size was decreased by the essential oil and silicon oil coating. The silicon oil coating solved the problem of moisture absorption in rice flour. Rice flour properly coated with essential oil and silicon oil shows great potential as a new material source of powder.