• 대한영양사협회학술지
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• 제19권1호
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• pp.25-33
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• 2013

We examined the perception of volume in college students with a normal weight versus those students with obesity. College students were divided into a normal weight group (<23 body mass index, n=121) and an obese group (${\geq}23$ body mass index, n=110), The perception of volume was measured under different beverage colors (colorless, black, yellow, and blue) and cup colors (colorless, black, yellow, and blue) containing the same amount of liquid (150 ml). We found that the normal weight group perceived significantly more liquid in a cup with a blue beverage versus a colorless one. The obese group perceived significantly more liquid in a cup with a yellow or blue beverage versus a colorless one. In terms of cup color, the normal weight group perceived significantly more liquid in a black color cup compared to a blue color cup. However, there were no differences in perceived volume according to the color of cup among the obese group. There were no significant differences in the perceived volume between the normal and obese group under all conditions tested. In conclusion, beverage and cup color effects volume perception in normal weight students, while only beverage color effects volume perception in obese students. Therefore, controlling, the color of beverages and cups may help to control the consumption of drinks.

• Preventive Nutrition and Food Science
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• 제14권4호
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• pp.349-353
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• 2009

The effects of packaging materials on preserving the functional component of pine bud beverage stored under UV (ultraviolet) light exposure conditions were studied. The order of UV light blocking properties of the selected packages was: opaque can> opaque PET (polyethylene terepthalate) with green lamination=transparent PET with 10% PEN (polyethylene naphthalate) blending> transparent PET, and did not depend on film thickness in specified range. At 20${^{\circ}C}$, the order of preserving degree of original color and endobornyl acetate, which is quality index of pine bud beverage, was the same as above. Exposure to UV light can cause of deterioration of functional food components, but green color lamination and blending of PEN materials with transparent PET help to preserve the UV sensitive pine bud beverage components. However, the treated PET bottles have poorer preservation capabilities than the opaque cans. Transparent PET with PEN blending, in particular, will be very useful packaging material for colorful functional beverage preservation by helping to protect the ingredients while attracting consumer attention.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2002년도 하계종합학술대회 논문집(3)
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• pp.123-126
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• 2002

Recently. the effort to make a robot alike human is increasing. The robot helps house work or make a service in restaurant is not a dream. In this paper, we studied home robot serves a beverage. Each 4 beverage has different color. (And robot can serve a drink to master with its color.) It can be applicable to other works need to recognize target object with color. Perhaps, This looks simple but it's idea can be a basis for more complex work.

• 한국식품조리과학회지
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• 제20권3호
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• pp.271-278
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• 2004

As an attempt to develop new functional beverages for breakfast, sweet potato based beverages were prepared with hydrolyzed sweet potato, potato, and carrot products (sample : water = 1 : 1), and their chemical and sensory properties were evaluated. The content of reducing sugar and soluble solid of the sweet potato, potato, and carrot increased with enzyme treatment, while their viscosity decreased without significant change of color. The hunter color test showed that the beverages with 10％ carrot content were high in redness leading to a decrease in their acceptability for sensory evaluation. The sensory score of the mixture containing 5％ carrot was good, but beverage with 0％ carrot reduced the sensory properties. The results showed that the final ratio of sweet potato to potato to carrot for the new functional beverage was 5 : 4.5 : 0.5. The pH of the beverage was adjusted to 5.0, 4.5, and 4.0 using an organic acid mixture. In the sensory test of the new functional beverage, the best sensory score(color, taste, smell, and texture) was the mixture of sweet potato : potato : carrot equaling 5 : 4.5 : 0.5 with a pH of 4.5.

• 동의생리병리학회지
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• 제27권2호
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• pp.233-238
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• 2013

The development of healthy beverages are increasing by big concerns for well-being. The aim of this study is to develop cultivated wild ginseng-Kyungohkgo (CKOG) beverage using cultivated wild ginseng instead of natural wild ginseng for Kyungohkgo. To examine physiochemical properties of CKOG beverage, pH, degree Brix, acidity, Huntor color, particle size and sedimentation volume were measured. When compared with commercial KOG beverage, CKOG beverage was lower in pH, acidity, particle size and higher in sedimentation volume. In the sensory evaluation of CKOG beverage, the best recipe of healthy CKOG beverage was 20% CKOG, 5.7% honey, 0.2% citric acid and 74.1% of water. In stability testing, pH, degree Brix, acidity, Huntor color of CKOG beverage was not changed, microbes in CKOG beverage was not detected for 60 days. These results suggest that CKOG may have a possibility of development as healthy beverage.

• 한국식품저장유통학회지
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• 제12권3호
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• pp.223-229
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• 2005

참외의 부가가치 향상을 위한 일환으로 가공제품인 참외음료를 제조하였으며, 참외음료는 액상과당 $11\%$, 참외식초 $3\%$, 참외농축액 $1\%$ 및 정제수 $84\%$를 첨가하여 제조하였다. 참외 식초/농축액을 함유한 음료에 대한 저장온도 및 저장시간에 따른 관능적 품질 변화 및 이화학적 품질 변화를 모니터링한 결과 관능적인 품질과 이화학적 품질 모두 저장시간보다는 저장온도에 더 많은 영향을 받는 것으로 나타났다. 관능적인 품질은 낮은 온도에서 더 좋은 경향을 나타내었으며, 이화학적 품질에 있어 저장온도가 증가할수록 이화학적 품질의 변화가 크게 나타났다. 참외 음료의 관능적인 특성 및 이화학적 특성을 보존하면서 저장하기 위해서는 저장온도를 $60^{\circ}C$이하로 설정하는 것이 필요함을 알 수 있었다.

• 한국실내디자인학회논문집
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• 제21권2호
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• pp.112-122
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• 2012

The purpose of this study is to provide fundamental data that can improve added value of commercial space strategically using the identification of relationship between the process of consumers' purchasing psychology (AIDMA : Attention, Interest, Desire, Memory, Action) and elements of interior design. For this purpose, case study and survey were carried out on food and beverage spaces, where they were doing business for more than two years, were selected from the ones appeared in the interior journal "A." Based on the study, basic details including a ground plan, design summary and representative image were identified through preliminary research, and a researcher visited the target spaces and carried out a research and analysis on interior design elements. Three spaces among targets of the case study were selected to identify the relation between design elements and AIDMA items which consumers feel, and the survey was conducted on the customers of the selected food and beverage spaces. Results of the case study on the 18 food and beverage spaces showed that features of the each of AIDMA items in material and color elements were most well expressed. As a result of survey conducted on visitors of each food and beverage space, features of each item were expressed in overall design elements. In particular, space elements and color elements in "Space 1," space elements and lighting elements in "Space 2" and space elements, furniture & objet elements in "Space 3" were most well expressed in each space. There were slight differences depending on individual characteristics such as design concept, location and business operation of target food and beverage spaces but attributes of AIDMA items were remarkably recognized in common in the space elements.

• 한국식품영양과학회지
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• 제37권6호
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• pp.798-804
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• 2008

본 연구에서는 당근주스에서 분리한 Leuconostoc mesenteroides SM 균주와 비트 즙을 이용하여 비열처리 당근 주스를 이용한 젖산 발효 음료를 제조하였다. 상황버섯 추출액이 함유된 당근주스에 비트 즙을 $1{\sim}5%$(v/v) 수준으로 첨가하여 발효시킬 경우 설탕의 전환율은 대부분 97% 이상이었다. 발효 후의 점조도는 비트즙을 2% 수준으로 첨가하였을 때 0.55 $Pa{\cdot}s^n$로 가장 높았으며, 비트 즙의 첨가량이 3% 이상일 때부터 점조도는 감소하였다. 발효 후 냉장 저장시에 당근 젖산 발효 음료의 점조도는 저장 120시간까지 크게 증가하였다. 당근 젖산 발효 음료의 폴리페놀 함량과 DPPH에 의한 전자공여능은 비트 즙의 첨가량이 증가할수록 높게 나타나는 경향을 나타내었고, 비트 즙을 5% 첨가하였을 때 $114.27{\mu}g/mL$의 폴리페놀 함량과 65.4%의 전자공여능을 나타내었다. 당근 젖산 발효 음료를 냉장 저장 시에 저장 기간이 길어질수록 L값, a값, b값은 소폭 감소하였으나 비트 즙의 첨가로 붉은 자줏빛이 강화되어, 냉장 저장 2주후에도 당근 음료의 고유한 색이 유지되는 것으로 나타났으며, 생균수는 평균 $10^9$ CFU/mL 이상을 나타내었다.

• 현장농수산연구지
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• 제20권1호
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• pp.67-74
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• 2018

본 실험은 우리나라 전역에서 5월에 개화하는 아까시나무 꽃을 이용하여 훈증, 저온건조, 덖음, 순간 침지를 하여 건강 꽃차를 개발하기 위해 수행하였다. 건조방법은 훈증처리 후 건조, 저온건조, 덖음, 순간침지로 하였다. 건강 차를 만들기 위한 실험을 다르게 한 후 꽃 무게의 변화, 꽃 색의 변화, 음료 색, 당도, 맛을 측정하였다. 이렇게 실험한 결과, 꽃차 무게의 변화는 생체대비 11%~12.5%로 나타났으며, 색의 변화는 덖음 처리에서 가장 연한 갈색으로 나타났고, 그 외 처리구는 탁한 백색으로 나타났다. 음료 색은 덖음 처리한 차에서 노란색이 강하게 나타났고 훈증, 저온건조, 순간침지에서는 연한 노란색으로 나타났으며, 당도는 덖음 차에서 가장 높은 2.9brix로 높게 나타났으며 다른 세처리구에서는 2.6~2.7brix로 나타났다. 맛은 덖음 처리에서 가장 좋았고, 순간 침지에서는 비릿한 맛이 났다.

• 동아시아식생활학회지
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• 제4권3호
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• pp.135-146
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• 1994

The study was conducted to research the desirable method for fermentation of acidic beverage in the farmhouse using peach dropped at harvesting periods. Step by step fermentation(SSF), complex fermentation after crushing of the fruit(CCF), complex fermentation after slicing of the fruit(SCF) and natural fermenation added yeast only after slicing of the fruit(SYNF) were compared. The brief stationary fermentor for complex fermentation in the farmhouse was made in this experiment. The ability of acid production, flavor, taste and color were measured by sensory evaluation and mechanical methods. The quality of vinegar by SYNF was the most desirable, estimated by the color, the flavor, the content and composition of sugar, and of organic acids, and which was a suitable fermentation method for the farmhouse. The strains of acetobacter SYNF-1, 2 and 3 were isolated from the SYNF vinegar, and the SYNF-1 was a main strain.