• Korean journal of food and cookery science
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• v.1 no.1
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• pp.1-7
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• 1985

This study was conducted to investigate the effect of fat on gain percent, yield and sensory properties of soybean curd by partial or whole replacement of soybean with defatted soy flour, The results obtained were as follows ; 1. Gain percent and yield of soybean curds were decreased as the fat content of materials decreased. 2. In sensory evaluation, the mean scores for appearance (color and smoothness), texture and acceptability significantly decreased as the ratio of defatted soy flour to soybean increased. However, when the defatted soy flour replaced 20 and 30％ of the soybean, the mean acceptability scores did not differ significantly with whole soybean curd. From the above data, if defatted soy flour will be used for making soybean curds with the aspect of sensory and economic reasons, 25％ level of replacement can be recommended.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1991.11a
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• pp.95-100
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• 1991

From a manufacturing standpoint it would be desirable to monitor the degradation of drawing die, that is essential for the maintenance of quality, the evaluation of product integrity and the reducing scrap. Acoustic emission is powerful method in monitoring fine wire drawing process, especially in detecting the die fracture at early stage. Experiments at so suggested that acoustic emission signals contained valuable information regarding the stage of a drawing process such as the surface appearance of products and the condition of lubrication. Using these informations makes AE monitoring techniques a possible tool in monitoring the drawing process operation. In order to approach this, this paper discusses the nature of acoustic emission signals produced in drawing process under various conditions. Experimental results are presented which illustrate the effects of wire and die material, lubricants, and drawing speed on the generation and the mean voltage level of acoustic emission signals. The results from these tests give controlling factors of acoustic emission generation.

• Journal of Power System Engineering
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• v.4 no.3
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• pp.81-85
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• 2000

The surface gloss of the injection molded part is one of the most significant point for evaluation the quality of products appearance. The effects of molding condition on the gloss of HIPS(High Impact Poly Styrene) molded part were investigated in this work. The measurements of gloss on the surface of molded part were carried out with different melt temperature, mold temperature, injection pressure and holding pressure. We observed the result of HIPS gloss compared with our's previous ABS study. The more melt and mold temperature increased, the brighter the gloss increase. Holding and injection pressure had little effect on the gloss. The gloss was effected in order of melt temperature, mold temperature, injection pressure, holding pressure.

• 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.

• Korean Journal of Veterinary Research
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• v.48 no.2
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• pp.235-238
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• 2008

This study describes thoracic radiographic features of normal premature minipigs at the age of 4, 8, 12 and 20 weeks. The evaluation for appearance, shape, contour, location and extent of distribution of thoracic organs was recorded through right lateral and ventrodorsal thoracic radiographs. The size of the tracheal diameter, cranial mediastinum, and the heart were measured, and information about the correlation of each organ in their thoracic conformation could be obtained. Although there were limitations with plain thoracic radiographs, basic characteristics and data for thoracic radiographs of normal premature minipigs according to each age were useful.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.44-53
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• 2007

This study investigated the utilization of pumpkin cream soup mixture of pumpkin P1(sweet pumpkin 25%, pumpkin 75%), and S1(rice flour 100%) and S3(rice powder 50%, glutinous rice powder 50%) as thickening agents showed highest preference for pumpkin cream soup. Rice powder was used in pumpkin cream soup as a thickening agent. Hunter's color marked the lowest value in using group of flour roux, in contrast with the highest value in using glutinous rice powder roux. The results of viscosity were diverse according to the condition of relationships between the percentage of contents flour, rice and glutinous rice control. For the sensory evaluation, parameters such as appearance, color, viscosity and savory taste increased significantly from the control at glutinous rice roux, and overall acceptability marked the lowest result in flour roux control.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.1
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• pp.35-44
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• 2008

The research is purposed to help obese children to recover their physical, spiritual inferiority complex and it give them to affirmative self formation by developing training-suit which has slender effect. In order to accomplish a research problem, this research examined the effect of wearer's outward appearance with the principle and element of design and the characteristics of obesity. In order to apply consumer's demand to developing goods, this research used 'House of quality' theory. The design ten suits(the half are made for boys) development is based on the result of 'House of quality', parents and obese children's interview, design element, slender effect. The design which is developed is evaluated by five specialists in order to prove it's quality though the 'Quad' analysis which is a subjective evaluation method.

• The Korean Journal of Food And Nutrition
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• v.14 no.2
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• pp.126-131
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• 2001

Microbiological, pH and sensory evaluations of pork loins treated with lactic acid cultures (Lactococcus lactis subsp. lactis ATCC 11454 grown in 10% milk solids) during storage at 4$^{\circ}C$ were assessed. Pork loins were immersed in solutions containing 3.96 log units, 4.10 log units, or 4.23 log units of individual lactic acid cultures for 2 min. Pork loins treated with lactic acid cultures had a inhibitory effect (P<0.05) on the growth of aerobic palate counts during storage of 3 days at 4$^{\circ}C$. Pork loins treated with lactic acid cultures during storage of 3 days at 4$^{\circ}C$ significantly (P<0.05) decreased pH values compared to those of controls. Sensory evaluations for odor and appearance of pork loins treated with lactic acid cultures during storage of 9 days at 4$^{\circ}C$ were a "liked less" to "typical" category compared to those of controls.

• Journal of Welding and Joining
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• v.17 no.6
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• pp.32-37
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• 1999

Since stainless steel plates have good mechanical properties, weldability, appearance and resistance of corrosion, these are traditionally used for vehicles such as the bus and the train. And they are mainly fabricated by spot welding. But fatigue strength of their spot welded joint is considerably influenced by welding conditions as well as geometrical factors. Thus a reasonable and systematic criterion for long life design of spot welded body structure must be established. In this report, strain energy density was analyzed by using 3-dimensional finite element model about the IB-type spot welded lap joint under tension-shear load. Fatigue tests were conducted on them having various thickness, joint angle, lapped length and width. From their results, it was found that fatigue strength of the IB-type spot welded lap joints could be effectively and systematically rearranged by strain energy density at the edge of nugget.

• Journal of the Korean Society of Food Culture
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• v.10 no.2
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• pp.75-81
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• 1995

This study was attempted to standard Yukwa recipies by proposing optimal conditions for soaking time and the number of beating. Soaking time and the number of beating had effects on the number of peak, implying that 15 days of soaking time at $15^{\circ}C$ and 160 times of beating would be required. In Yukwa's microstructural image, the better groups were over 15 days of soaking time and as number of beating increased, the appearance improved. The longer soaking time, the better tenderness and expansion volume. The number of beating had significant effects on all sensory evaluation except volume. Response surface model showed that the optimal condition would be at least 15 days of soaking and 319 times of beating.