• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.935-945
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• 2009

This study was performed to find the optimum ratio of ingredients in the Chinese quince jam. The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (Chinese quince paste $45{\sim}60%$, pectin $1.5{\sim}4.5%$, sugar $45.5{\sim}63.5%$). A mathematical analytical tool was employed for the optimization of typical ingredients. The canonical form and trace plot showed the influence of each ingredient in the mixture against final product. By use of F-test, sweetness, pH, L, b, ${\Delta}E$, and firmness were expressed by a linear model, while the spreadmeter value, a, and sensory characteristics (appearance, color, smell, taste, and overall acceptability) were by a quadratic model. The optimum formulations by numerical and graphical method were similar: Chinese quince paste 54.48%, pectin 2.45%, and sugar 53.07%. Optimum ingredient formulation is expected to improve use of Chinese quince and contribute to commercialization of high quality Chinese quince jam.

• Journal of the Korean Home Economics Association
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• v.19 no.2
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• pp.123-133
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• 1981

If we are to define that the traditional costume is a comprehensive expression of the culture, thoughts, and arts of a country, it is needless to say that the traditional costume would have always reflected the social and cultural aspects of the times. In order words, the cultural contemplation of a certain people at some point the history is only possible when we observe the distintive features of the costume worn by the people of respective times. Although the Korean people had the native costume of its own from the times of the Ancient Choson to the Three Kingdoms of Koguryo, Paekche, and Silla, the Chinese influence on Korean traditional costume became somewhat pronounced ever since the Silla strenghtened the political ties with the T'ang dynasty in China, and it came to a climax when the dual structure in Korean native costume, being compounded with the Chinese touch, continued to be prevailed from the era of the Unified Silla to the Koryo and throughout the succeeding Yi dynasty, thereby copying the typical aspects of Chinese pattern in clothing and dresses worn by the ruling classes, namely the goverment officials including the Kings. Therefore, it is our aim to study the pattern of Chinese influence on our traditional costume, as well as social and cultural aspects by way of contrasting and comparing our official outfit system, which had been developing in dualism since the era of the Unified Silla, with that of China, and to trace in part the Korean traditional costume. In comparing our traditional official outfit system with that of China, we have basically concentrated on the comparison of the official outfit systems during the periods of the Three Kingdoms, the Koryo, and The Yi dynasty with that of corresponding era of Chinese history, namely the dynasties of T'ang, Sung, and Ming, and followed the documentary records for the comparison. Koreans had fallen into the practice of worshipping the powerful in China and begun to adopt the culture and institutions of the T'ang dynasty since the founding of the Unified Silla. From this time forth, Korean people started to wear the clothes in Chinese style. The style of clothing during the period of the Koryo Kingdom was deeply influenced by that of the T'ang and Sung dynasties in China, and it was also under the influenced of the Yuan dynasty(dynasty established by the Mongols) at one time, because of the Koryo's subordinative position to the Yuan. At the close of the Koryo dynasty, the King Kongmin ordered the stoppage on the use of 'Ji-Joung', the name of an era for the Yuan dynasty, in May of the eighteenth year of his rule in order to have the royal authority recognized by a newly rising power dominating the Chinese continent, the Mind. Kind Kongmin presented a memorial, repaying a kindness to the Emperor T'aejo of the Ming dynasty in celebration of his enthronement and requested that the emperor choose an official outfit, thereby the Chinese influence being converted to that of the Ming. As a matter of course, the Chinese influence deepened all the more during the era of the Yi dynasty coupled with the forces of the toadyic ideology of worshipping the China, dominant current of the times, and the entire costume, from the imperial crown and robe to the official outfit system of government officials, such as official uniforms, ordinary clothes, sacrificial robes, and court dresses followed the Chinese style in their design. Koreans did not have the opportunity of developing the official outfit system on its own and they just wore the official outfit designated on separate occasions by the emperors of China, whenever the changes in dynasty occurred in the continent. Especially, the Chinese influence had greatly affected in leading our consciousness on the traditional costume to the consciousness of the class and authority. Judging from the results, Koreans had been attaching weight to the formulation of the traditional outfit system for the ruling classes in all respective times of the history and the formulation of the system was nothing more than the simple following of the Chinese system.

• Journal of Bio-Environment Control
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• v.25 no.3
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• pp.218-223
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• 2016

The calculation method of ground heat exchange in greenhouses has different ideas in each design standard, so there is a big difference in each method according to the size of greenhouses, it is necessary to establish a more accurate method that can be applied to the domestic. In order to provide basic data for the formulation of the calculation method of greenhouse heating load, we measured the soil temperature distribution and the soil heat flux in three plastic greenhouses of different size and location during the heating period. And then the calculation methods of ground heat exchange in greenhouses were reviewed. The soil temperature distributions measured in the heating greenhouse were compared with the indoor air temperature, the results showed that soil temperatures were higher than room temperature in the central part of greenhouse, and soil temperatures were lower than room temperature in the side edge of greenhouse. Therefore, it is determined that the ground heat gain in the central part of greenhouse and the perimeter heat loss in the side edge of greenhouse are occurred, there is a difference depending on the size of greenhouse. Introducing the concept of heat loss through the perimeter of building and modified to reflect the size of greenhouse, the calculation method of ground heat exchange in greenhouses is considered appropriate. It was confirmed that the floor heat loss measured by using soil heat flux sensors increased linearly in proportion to the temperature difference between indoor and outdoor. We derived the reference temperature difference which change the direction of ground heat flow and the perimeter heat loss factor from the measured heat flux results. In the heating design of domestic greenhouses, reference temperature differences are proposed to apply $12.5{\sim}15^{\circ}C$ in small greenhouses and around $10^{\circ}C$ in large greenhouses. Perimeter heat loss factors are proposed to apply $2.5{\sim}5.0W{\cdot}m^{-1}{\cdot}K^{-1}$ in small greenhouses and $7.5{\sim}10W{\cdot}m^{-1}{\cdot}K^{-1}$ in large greenhouses as design standard data.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.17 no.3
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• pp.138-148
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• 2005

Dynamic response of floating structures such as floating body and floating bridges subject to wave load is to be calculated in frequency domain. Added mass coefficient, damping coefficient and wave exciting force are obtained numerically from frequency domain formulation of linear potential theory and boundary element method for a floating body which is partially submerged into water and subjected to wave force. Next, the equation of motion for the dynamic behavior of a floating structure which is supported by the floating bodies and modeled with finite elements is written in frequency domain. hker a hemisphere is analyzed and compared with the published references as examples of floating bodies, the hydrodynamic coefficients for a pontoon type floating body which supports a floating bridge are determined. The dynamic response of the floating bridge subject to design wave load can be solved using the coefficients obtained for the pontoons and the results are plotted in the frequency domain. It can be seen from the example analysis that although the peak frequency of the incoming wave spectrum is near the natural frequency of the bridge, the response of the bridge is not amplified due to the effect that the peak frequency of wave exciting force is away from the natural frequency of the bridge.

• Food Science and Preservation
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• v.20 no.6
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• pp.810-817
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• 2013

This study investigated the properties of rice snack puffed in a microwave oven after drying its dough according to Baekjinju soaking time and additional soybean milk. The optimum conditions for the non-fried rice snack using Baekjinju wetted flour were determined through the design of an experiment using response surface methodology. The independent variables were the Baekjinju soaking time and the additional soybean milk, and the dependent variables were the weight, volume, density, expansibility, Hunter's color value, hardness, and sensory properties. The quadratic model was chosen for the weight, density, expansibility, b value, and hardness. The two-factor interaction model was chosen for the volume, flavor, appearance, and overall preference. The linear model was chosen for the L value, taste, and texture. The weight was increased to longer than 11.26 days with the increase in the rice soaking. The volume, expansibility, L value, and b value increased with the increase in the rice soaking time and in the additional soybean milk ratio. However, the density was decreased was in reverse. The hardness increased most, with the rice soaking time rising from 5.28 to 8.53 days and the soybean milk additional ratio increasing from 5.34 to 20.26%. The sensory properties improved as rice soaking time decreased, and the soybean milk additional ratio was revered. As for the desirability, the optimal formulation of the dough of non-fried rice snack was achieved by mixing 200 g of Baekjinju flour with a 0.69 days rice soaking time and a 26.67% soybean milk of rice ratio according to weight.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.381-388
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• 2017

This study was performed to evaluate the effects of Liriopis tuber (SLT) extracts on cookie production conditions for reduction of sugar usage through response surface methodology (RSM). The experimental conditions were designed according to the central composite design with 17 experimental points, including three replicates for three independent variables such as the amounts of SLT extracts, butter, and sugar. The experimental data on quality and sensory evaluation of cookies were fitted with various models, and accuracy of the equations was analyzed by ANOVA. Among various responses, spread ratio, sugar content, lightness, redness, hardness, and sensory properties of color, texture, sweetness, appearance, and overall quality showed significant correlations with the contents of three independent variables. From these results, the optimum formulation of cookies for reduced usage of sugar was calculated as SLT extract 6.84 g, butter 47.20 g, and sugar 36.02 g. Optimized cookies showed improved sensory properties but no difference in sweetness compared to control cookies.

• Journal of Distribution Science
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• v.15 no.2
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• pp.59-68
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• 2017

Purpose - The year 2016 marks 20 years since the opening of Korean distribution market in 1996. After this opening, the domestic market expanded and modernized, and has grown to become an advanced distribution market with a greater range of consumer choices. On the other hand, traditional markets have waned and their management has become worse. However, traditional markets do not have economic value alone. This study examines the effects of social value in traditional market such as the value of Cultural Tourism and the value of Sharing Community with Traditional Market on Satisfaction, Loyalty and Place Attachment of the residents. Research design, data and methodology - A questionnaire was organized for this study after a hypothesis was set based on theoretical background. Verification of the hypothesis was undertaken by statistically analyzing questionnaire responses. Personal interviews were performed for this study, and a total of 300 responses were collected, of which 228 responses (76%) were from women. The survey coverage was divided into 10 regions ranging from metropolitan areas to the provincial level, and the age groups were divided into 30s to 60s to ensure diversity of the area and age. Results - To summarize the study results, through verification of the hypothesis in terms of meaningful influence, it appears the values of Cultural Tourism to Satisfaction and Loyalty are supported. On the other hand, the value of Sharing Community is only supported for Satisfaction. It appears that Satisfaction to Loyalty and Loyalty to Place Attachment are meaningful effects. The mediator effect was also reconciled through satisfaction and loyalty. Loyalty was analyzed in terms of mediating the effect of satisfaction on place attachment. Conclusions - It is noted in this study that government support is required to preserve traditional markets and renewal program. Community requires multilateral communication and the formation of effective relationships. In contrast to the economic value emphasized by large retailers, the empirical analysis of the non-economic effects of traditional markets has presented the significance of socio-cultural values in traditional markets. In the future, socio-cultural values and economic values should be integrated into more empirical studies through mutual comparison. Investigating the increase and decrease of social value in traditional markets will help the future formulation in government policy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.229-236
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• 2017

This study was performed to optimize yanggaeng processing conditions prepared with different amounts of steamed Liriopis tuber (SLT) extract, sugar, and agar powder using response surface methodology. The experimental conditions were designed according to the central composite design with 16 experimental points, including two replicates for three independent variables. The experimental data on physicochemical properties, textural properties, and sensory evaluation were fitted to various models, and the accuracy of the equations was analyzed by ANOVA. Among the responses, pH, water content, sugar content, L-value, browning index, chewiness, gumminess, and sensory properties of appearance, color, sweetness, hardness, texture, and overall acceptability showed significant correlation with contents of SLT, sugar, and agar powder. From these results, optimum formulation of yanggaeng was calculated as follows: SLT 35 mL, sugar 55.23 g, and agar powder 3.39 g.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.180-190
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• 2013

The purpose of this study was to determine the optimal amount of 2 ingredients, i.e., black barley flour ($X_1$), and olive oil ($X_2$), for the production of white pan bread from black barley flour. The experiment was designed according to the central composite design of response surface methodology, which showed 10 experimental points, including 2 replicates for black barley flour and olive oil. Significant differences were found in the results of the physical and mechanical properties analysis of each sample, including weight (p<0.05), volume (p<0.01), specific loaf volume (p<0.01), color L (p<0.01), color a (p<0.001), color b (p<0.05), hardness (p<0.001), springiness (p<0.01), cohesiveness (p<0.01), gumminess (p<0.001) and chewiness (p<0.05). Significant differences in the sensory measurements were observed in color (p<0.01), appearance (p<0.01), texture (p<0.05), taste (p<0.05) and overall quality (p<0.05). The optimum formulation, which was calculated using the numerical and graphical methods, was determined to be 18.00% black barley flour and 1.80% olive oil.

• Steel and Composite Structures
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• v.36 no.5
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• pp.553-568
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• 2020

Steel-concrete composite structures have been extensively used in building, bridges, and other civil engineering infrastructure. Shear stud connectors between steel and concrete are essential in composite members to guarantee the effectiveness of their behavior in terms of strength and deformability. This study focuses on investigating the shear stiffness of headed studs embedded in several types of concrete with wide range of compressive strength, and their effects on the elastic behavior of steel-concrete composite girders were evaluated. Firstly, totally 206 monotonic push-out tests from the literature were reviewed to investigate the shear stiffness of headed studs embedded in various types of concrete (NC, HPC, UHPC etc.). Shear stiffness of studs is defined as the secant stiffness of the load-slip curve at 0.5V_u, and a formulation for predicting defined shear stiffness in elastic state was proposed, indicating that the stud diameter and the elastic modulus of steel and concrete are the main factors. And the shear stiffness predicted by the new formula agree well with test results for studs with a diameter ranging from 10 to 30 mm in the concrete with compressive strength ranging from 22.0 to 200.0MPa. Then, the effects of shear stiffness on the elastic behaviors of composite girders with different sizes and under different loading conditions were analyzed, the equations for calculating the stress and deformation of simply supported composite girders considering the influence of connection's shear stiffness were derived under different loading conditions using classical linear partial-interaction theory. As the increasing of shear stiffness, the stress and deflection at the most unfavorable section under partial connected condition tend to be those under full connected condition, but the approaching speed decreases gradually. Finally, the connector's shear stiffness was recommended for fully connection in composite girders with different dimensions under different loading conditions. The findings from present study may provide a reference for the prediction of shear stiffness for headed studs and the elastic design of steel-concrete composite girder.