• Journal of Digital Convergence
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• v.19 no.7
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• pp.379-390
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• 2021

In this study, we produced kimchi with cooked Dioscorea batatas yam. Sliced kimchi cabbage, processed white radish kimchi (kkakdugi), and whole kimchi cabbage were prepared with 3% Dioscorea batatas, the nutritional and sensory properties were evaluated. The three types of D. opposita kimchi showed energy content in the range of 35-40 kcal per 100 g, and no crude fat, saturated fat, trans fat, or cholesterol was detected. Sodium content was 450-650 mg, with sliced cabbage kimchi showing the highest concentration. The vitamin C content increased significantly after 28 days of storage, with the sliced cabbage kimchi and whole-cabbage kimchi showing larger increases than the radish kimchi. All three types of D. opposita kimchi showed high Ca, K, and Mg contents. The whole-cabbage kimchi maintained salinity at a level of 2.38-2.72% from immediately after preparation to 28 days of storage compared to sliced cabbage kimchi and radish kimchi. Sliced cabbage and whole kimchi cabbage kimchi showed an increase in lightness and a decrease in redness with longer storage duration. Compared to the control groups, the experimental groups (with added D. opposita) showed higher yellowness. The hardness of the three types of kimchi decreased with longer storage duration. In sensory evaluation, there were no significant differences between the control groups and the experimental groups.

• Food Engineering Progress
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• v.15 no.3
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• pp.250-256
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• 2011

This study was performed to analyze the quality characteristics of Sulgidduk added with different ratio 0, 10 and 15% (w/w) of apple pomace dietary fiber powder (DFP). Increasing DFP from 0% to 15% was decreased in color L* value from 87.9 to 65.9, while a* and b* values were increased from -1.9 to 5.9 and from 5.0 to 20.5, respectively. Scanning Electron Microscopy (SEM; ${\times}500$) showed that air cell size in the Sulgidduk surface increased as the DEP increased. On the other hand, control without DFP had a compact structure without air cell. Enthalpy by DSC showed that control without DFP, 10 and 20% DEP Sulgidduk after 3 days of storage were 4.83, 3.80 and 3.18 J/g at $4^{\circ}C$ and those of $25^{\circ}C$ were 1.14, 0.60 and 0.60 J/g, respectively. DEP had more effective on retarded retrogradation of Sulgidduk at $4^{\circ}C$ than that at $25^{\circ}C$. Hardness of 15% DEP Sulgidduk was around 42% compared to that of control without DFP after 3 days of storage at $4^{\circ}C$. In hedonic test, 15% DEP Sulgidduk showed the highest overall quality score among samples after making and storage 3 days at $4^{\circ}C$.

• Food Engineering Progress
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• v.14 no.2
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• pp.99-105
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• 2010

Proximate composition of whole hemp seed, paste viscosity of whole hemp seed pellets, bulk density, color, compression force, water solubility and absorption index and bowl life of whole hemp seed flakes manufactured by extrusion process were determined to evaluate whole hemp seed as flake additive. Extrusion process conditions were 35% of moisture content and 90, 100 and 110$^{\circ}C$ of barrel temperature. Content of moisture content, crude protein, crude fat, crude ash from whole hemp seed were 5.67${\pm}$0.02%, 25.93${\pm}$0.16%, 28.21${\pm}$0.56% and 7.70${\pm}$0.08%, respectively. The pellets hemp seed at 100 or 110$^{\circ}C$ had higher paste viscosity as compared to those pellet at 90$^{\circ}C$. The bulk density values of all hemp seed flakes were between 0.24 to 0.43 g/mL, depending on the barrel temperatures. The hardness of flake increased with decreasing percentage of hemp seed in flakes. An increase in barrel temperature from 90$^{\circ}C$ to 110$^{\circ}C$ resulted in increase of WSI and decrease of WAI. The bowl life of hemp seed flakes was increased from 5.8 to 15.5 min with the decrease in percentage of hemp seed. The highest overall quality was showed in flake added with 20% of hemp seed.

• Korean Journal of Breeding Science
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• v.43 no.4
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• pp.311-317
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• 2011

This experiment was conducted to give basic information to sprout-soybean breeding and automated sprout production by investigating the effect of seed size on the sprout growth and texture. Twenty cultivars and lines including large and medium soybean, small interspecific cultivars and extra-small wild soybean lines were used. Seeds were cultured for 4 days using small sprout-culturing kits. Hypocotyl length of large Hwanggeumkong, small Pungsannamulkong and Soyoung were longer and wild soybean lines were shorter than other cultivars. Fresh sprout weight and growth rate per unit dry seed weight of wild soybean lines ware increased dramatically and more than other cultivars between 48 to 72 hours after culture. Not only the increasing rate but sprout yield ratio to used dry seed weight showed the negative relationship pattern with seed size. The hardness of hypocotyl in Jangyeubkong, mastication in Taekwang, and cutting force in Eunhakong were the highest as 3,505 g, 1,650 g, and 133 g respectively, and texture values of these traits in wild soybean YWS516 were the lowest. Cutting force of soybean hypocotyl showed the positive relationship pattern with seed size. Breaking force of hypocotyl in large Jangyeobkong was the highest as 83.5g and wild soybean lines were the lowest showing the same pattern as other textural characters.

• Korean Journal of Breeding Science
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• v.42 no.4
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• pp.374-380
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• 2010

In order to select excellent cross parents in strawberry breeding, 11 varieties were self-pollinated and tested their progenies. Among the 11 varieties, 'Akihime', 'Maehyang' and 'Seolhyang' showed superior in plant vigor, disease resistance and yield. Combining ability was tested using 15 progenies obtained from crosses between 3 selected varieties as seed parents and 5 varieties as pollen parents. Plant vigor was the strongest when 'Akihime' was used as a seed parent while ripening time tended to the fastest when 'Seolhyang' as a seed parent. Average fruit weight of the crosses 'Seolhyang' ${\times}$ 'Tochiotome', 'Seolhyang' ${\times}$ 'Geumhyang', 'Seolhyang' ${\times}$ 'Wongyo 3111' and 'Akihime' ${\times}$ 'Wongyo 3111' were above 18 g for marketable fruits. Fruit hardness was superior at crosses of 'Maehyang' as a seed parents to other crosses combinations, especially 'Maehyang' ${\times}$ 'Tochiotome'. Soluble solid contents (SSC) was not significantly different among cross combinations. The best cross combination for marketable yield was 'Akihime' ${\times}$ 'Wongyo 3111', followed by 'Seolhyang' ${\times}$ 'Geumhyang', 'Maehyang' ${\times}$ 'Geumhyang', 'Akihime' ${\times}$ 'Tochiotome', in order.

• Korean Journal of Breeding Science
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• v.43 no.1
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• pp.62-67
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• 2011

This study was carried out to gain basic informations about amylogram, antioxidant activity function and physicochemical properties for kernel of the newly developed waxy corn hybrids. The used materials were produced in 2008 and cultivated at breeding farm of CNU in 2009. From amylogram analysis, peak and minimum viscosity of the used hybrids were appeared in CNU08H-71 and CNU08H-69 hybrid, respectively. DPPH free radical scavenging effect marked as election donating ability was highly appeared in CNU08H-15 and CNU08H-69 hybrid, while CNU08H-h102 hybrid was the lowest. Hardness of kernel was highly appeared in CNU08H-35 hybrid, and chewiness and gumminess were also the highest in this hybrid, but those of CNU08H-h105 hybrid were the lowest. In these facts, we confirmed that the used hybrids were very different among traits related to amylogram, functions and table qualities. Accordingly, development of the new waxy corn hybrid will be profitable to select and develop as a crossing combination including many excellent traits.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.11
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• pp.688-694
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• 2018

The mixture ratio of two-component liquid silicone is important for the inherent physical characteristics of the finished product. Therefore, it is necessary to uniformly control the ratio of the main material and the sub-material. In this paper, a mixing-ratio control system was designed, which consists of a digital flow meter and a flow control system to measure the flow rate of the raw materials and a pumping system to maintain constant pressure and transfer of the raw materials. In addition, a program was developed to control the organic interlocking and mixing ratio. For the verification of the developed system, we compared the actual weight of raw material with the value measured by the flow meter during pumping, and we measured the physical properties of the mixed material by making test samples with and without the application of the mixing-ratio improvement algorithm. The measured value was close to the reference value with a hardness range of 46-47 and tensile strength of 9.3-9.5 MPa. These results show that the mixing ratio of the liquid silicone is controlled within an error range of ${\pm}0.5%$.

• Journal of Convergence for Information Technology
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• v.8 no.6
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• pp.59-66
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• 2018

The utilized coefficient of friction (UCOF) as a ratio of the shear force to the normal force on the ground during walking is used to identify the point at which slip is likely to occur. Shoe walking will change the utilized coefficient of friction by shoe design such as sole thickness and hardness, heel shape, and outsole pattern. In this study, subjects are 21 adults (10 female, 11 male, age: $25.2{\pm}2.3yrs$, height: $165.6{\pm}7.2cm$), analysis variables were walking speed, GRF, when the UCOF is maximal, and Tangent of CoP-CoM angle, and correlation analysis with the utilized friction coefficient (UCOF). As a result, First, for the shod walking the time point which UCOF is maximum about heel strike was faster and the magnitude was larger than for barefoot walking. Second, the correlation between the tangent of CoP-CoM and UCOF of right foot was higher at the left heel striking point (UCOF2_h) which occurred in the post propulsion phase than at the right heel striking point (UCOF1_h). This suggests that the right foot UCOF is related to the braking phase of left foot( which is the propulsion phase of right foot) rather than the braking phase of right foot.

• Journal of the Korean Geosynthetics Society
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• v.17 no.4
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• pp.169-177
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• 2018

Glass fiber reinforced polyester (GFRP) composites are widely used as structural materials in harsh environment such as underground pipes, tanks and boat hulls, which requires long-term water resistance. Especially, these materials might be damaged due to delamination between gelcoat and composites through an osmotic process when they are immersed in water. In this study, GFRP laminates were prepared by surface treatment of UPE (unsaturated polyester) gelcoat by vacuum infusion process to improve the durability of composite materials used in underground pipes. The composite surface coated with gelcoat was examined for surface defects, cracking, and hardness change characteristics in water-immersion environments (different temperatures of $60^{\circ}C$, $75^{\circ}C$, and $85^{\circ}C$). The penetration depth of cracks was investigated by micro CT imaging according to water immersion temperature. It was confirmed that cracks developed into the composites material at $75^{\circ}C$ and $85^{\circ}C$ causing loss of durability of the materials. The point at which the initial crack initiated was defined as the failure time and the life expectancy at $23^{\circ}C$ was measured using the Arrhenius equation. The results from this study is expected to be applied to reliability evaluation of various industrial fields where gelcoat is applied such as civil engineering, construction, and marine industry.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.8
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• pp.523-530
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• 2019

This study was performed to develop Sulgidduk prepared with different levels (0, 3, 6, 9 and 12%) of defatted mealworm powder and to evaluate the characteristics of this Sulgidduk. We performed an assessment of color values, mechanical properties, general compositions and branched amino acids of Sulgidduk prepared with different levels of defatted mealworm powder. For the color values, the lightness(L) was decreased with increased amount of defatted mealworm powder, while the redness(a) and yellowness(b) were relatively increased. For the mechanical properties, the hardness and gumminess were significantly increased according to the increased amounts of defatted mealworm powder, but the chewiness, springiness and cohesiveness showed significant differences. For the sensory evaluation, the overall quality of Sulgidduk prepared with 6% defatted mealworm powder (MS-6) was higher as compared with that of the other Sulgidduk samples. For the general composition, the moisture and crude ash contents of MS-6 did not shown differences, while the crude protein was higher than those of the control, and the carbohydrate content of the control was higher than that of the MS-6. The contents of branched amino acids (valine, leucine and isoleucine) of MS-6 were higher than those of the control. Therefore, it was concluded that MS-6 could be a protein rich food as a good source of branched amino acids such valine, leucine and isoleucine.