• Korean Journal of Human Ecology
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• 제21권2호
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• pp.377-388
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• 2012

The purpose of this study was to determine the content attributes and sensory characteristics of ice cream flavored with lotus leaf and seeds (Nelumbo nucifera Gaertner). Analysis of freeze dried lotus leaf powder produced the following technical results: Freeze dried lotus leaf powder contained moisture 12.2, crude protein 5.9, crude fat 1.2, crude ash 7.0, crude fiber 13.4g/100mg; raw lotus seed powder contained moisture 65.0, crude protein 8.2, crude fat 0.3, crude ash 1.0, crude fiber 10.8g/100mg; freeze dried lotus seed powder contained moisture 14.0, crude protein 17.1, crude fat 1.9, crude ash 4.0, crude fiber 2.8g/100mg. Lotus seed was processed by 4 methods: freeze dried, roasted, freeze dried peeled inner layer, cooked cut peeled inner layer. Analysis of the color value produced the following technical results: freeze dried lotus leaf powder were L(lightness) 14.5, a(redness) 4.4, b(yellowness) 24.0; freeze dried lotus seed powder L 57.3, a 14.4, b 12.0; roasted lotus seed powder L 52.7, a 22.5, b 11.9; freeze dried lotus seed peeled inner layer L 60.0, a 1.4, b 12.3. Proportional lotus ingredients used for ice cream were 1%, 3%, 5%, 7%, 10% for lotus leaves and 1%, 3%, 5% for lotus seeds. The maximum over run ratio for lotus leaf ice cream was 45.3~56.9% at 20~25 minutes operating time. Over run was significantly decreased by increasing the contents of lotus leaf powder. A maximum over run ratio for lotus seed ice cream was 46.1~54.3% at 20~25 operating time. Over run was not significantly different based on content of lotus leaf versus lotus seed. Sensory evaluation of lotus leaf ice cream produced the following results: the highest score was for color of 4.42 and the lowest score was for sweetness of 3.30. The total mean score significantly decreased by increasing the content of lotus leaf powder. Sensory evaluation of lotus seed ice cream produced the following results: the highest score was for cooked cut peeled inner layer type and the lowest was for freeze dried type 3.86. The sensory scores were not significantly different based on the content of lotus seed. Texture was evaluated highest with a rating of 4.21 and the taste was evaluated lowest with a rating of 3.68 For whole evaluation. This study concluded that lotus leaf ice cream demonstrates relative strength in terms of color and taste, and a relative weakness in terms of over run and sweetness. Suitable content of lotus leaf ranged from 1~5%. The lotus seed processed by the cooked cut peeled inner layer method received a higher rating than dried powder for lotus seed ice cream.

• Food Science of Animal Resources
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• 제32권5호
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• pp.627-634
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• 2012

This study was carried out to investigate the physical and thermal properties of ${\kappa}$-carrageenan (${\kappa}$-car) gel added whey protein isolate (WPI) as a cryoprotectant. The concentration of ${\kappa}$-carrageenan was fixed at 0.2 wt%. The mean ice crystal size of the WPI/${\kappa}$-car was decreased according to increasing whey protein isolate concentration. The temperature of gel-sol (Tg-s) and sol-gel (Ts-g) transition of WPI/${\kappa}$-car maxtrix was represented in the order of 3.0, 0.2, 5.0 and 1.0 wt%. In addition, the transition temperature of gel-sol of WPI in sucrose solution were showed in order of 1.0, 5.0, 0.2 and 3.0 wt% depending on whey protein isolate concentration. The shape of ice crystal was divided largely into two types, round and rectangular form. 1.0 wt% WPI/${\kappa}$-car matrix at pH 7 and 9 showed minute and rectangular formation of ice crystals and whey protein isolate in sucrose solution at a concentration of 1.0 wt% WPI/${\kappa}$-car matrix at pH 3 and 5 showed relatively large size and round ice crystals. The ice recrystallization characteristics and cryprotective effect of ${\kappa}$-carrageenan changed through the addition of different concentrations of whey protein isolate. It seems that the conformational changes induced interactions between whey protein isolate and ${\kappa}$-carrageenan affected ice recrystallization.

• Journal of Ocean Engineering and Technology
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• 제32권1호
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• pp.43-50
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• 2018

Recently, various efforts have been made to develop oil and gas in the Arctic Ocean. It is very important to consider the load caused by ice in designing floating structures in the area. The magnitude of the ice load and its impact on a structure should be considered. In this paper, we analyze ice parameters affecting the DP performance of FPSO with a DP-assisted mooring system. Several ice characteristics are selected, and the resulting ice load is calculated using GEM software. Numerous simulations are conducted while changing the values of the parameters, and DP capability plots are generated to visualize the effects of changing these parameters. It is shown that the ice drift speed and thickness are the major properties to be considered in DP system design. The limitations of the analysis and future work are discussed in the conclusion.

• Journal of the East Asian Society of Dietary Life
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• 제17권3호
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• pp.425-431
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• 2007

This study focused on the attribution factors affecting customers' satisfaction and revisit behaviors related to ice cream stores. For this study, 180 ice cream consumers who were patrons of ice cream franchise stores were randomly selected. Among them, 31 did not completed the survey. Therefore, a total of 149 survey questionnaires were analyzed for the results. All results were carried out using the frequency, factor analysis, cross tabs, and regression procedure of the SPSS 10.0 package. The results indicated that customers who visit ice cream stores $2{\sim}3$ times per month have a preference for a particular ice cream store. Determinant factors for ice cream specialty stores were summarized as the extensiveness of the menu, advertisements and familiarity, economical benefits, convenience inside the store, location and accessibility, and kindness. Among these, four factors (extensiveness of menu, advertisement and reputation, economical benefits, location and accessibility) significantly affected the level of customer satisfaction.

• Journal of Sericultural and Entomological Science
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• 제41권3호
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• pp.129-134
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• 1999

The purpose of this study is to investigate the effects of the ice-cream containing mulberry leaves on glucose levels in blood and on sensory characteristics. Mulberry leaves were treated with sodium hydrogencarbonate (NaHCO3) to remove the fresh green note out of dried mulberry powder with ball mill. The recovery rate of dried mulberry leaf powder was 28.9% from fresh mulberry leaves. The points of ice-cream with (treatment 2 : milk-fatty 23%) and without (treatment 7 : coconut butter 9.5%) milk-fatty in the sensory characteristics were 8.31 and 8.47, respectively, of 9.00 as a full point. The range of age of volunteers taken part in the glucose level test were 21∼25 years old. The glucose levels in blood were measured before and after taking up ice-cream. In case of ice-cream with vanilla, the glucose levels increased 27.8%, while those in the up take of ice-cream with mulberry powder decreased 1.6%. In conclusion, the present study has demonstrated that ice-cream containing mulberry leaf powder has an effect to decrease blood glucose levels after the application.

• Journal of the East Asian Society of Dietary Life
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• 제19권3호
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• pp.451-458
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• 2009

This study surveyed university students in the Seoul and Kyonggi areas about their purchasing types and sale strategies for high quality ice cream products. The desire to buy new high quality ice cream was "moderate" (35.4%) followed by "quite a lot" (29.4%), showing that the students' interests and their desires for new high quality ice cream items were high. Among things to consider when buying ice cream, 39.2% answered that "taste" was most important, When the subjects were asked if they planned on revisiting an ice cream shop chain. 38.6% answered "quite a lot" or "very much" reflecting that their opinion on the image and service of the ice cream shop chain were very good. As for the influence of seasons on their purchasing of ice cream products, three times more students responded "quite a lot" or "very much" at 51.6% compared to "somewhat little" or "very much" (17.8%), showing that the subjects were responsive to seasonal influences, The subjects were also three times more likely (73.0%) to visit a cafe-type high quality ice cream store chain, Therefore such cafe-type chains are a way to increase sales and to overcome seasonal influences on purchasing. Finally the favorite food to eat with ice cream was cookies (51.3%).

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• 제14권5호
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• pp.391-397
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• 2002

Pressure drop were experimentally investigated for ice slurry flowing in the acrylic pipes with inner diameter of 24 mm. Ice slurry was made from 6.5% ethylene glycol-water solution, and the pipes is consisted of horizontal, vertical (upward and downward) and $90^{\circ}$ elbow pipe. The ice Packing factor (IPF) and the flow rate of the experiments were varied from 0 to 30% and from 5 to 70kg/min respectively The measured pressure drop in various pipe positions were compared with those for the solution flow (IPF=0). The pressure drop was larder than that for solution flows as the IPF increased when the flow rate was low or very high. Sharp increases in pressure drop were observed for the cases when IPF is more than 70% in horizontal and vertical pipes, whereas the pressure drop increased with the IPF simultaneously in an elbow pipe.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• 제15권2호
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• pp.196-203
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• 1986

The melting phenomena of horizontal cylindrical ice-bar immersed in water and air concentrically in the cylinder are experimentally investigated for the temperature range from $3.5^{\circ}C\;to\;2.5^{\circ}C$. The shapes of the melting ice-bar are recorded photographically by the shadowgraph method. The shadowgraphs of the melting ice-bar show that water adjacent to the bar flows upward for the temperature range from $3.5^{\circ}C\;to\;5.8^{\circ}C$ while above $5.8^|\circ}C$ the flow is downward direction. The local and average Nusselt numbers are obtoined with the recorded shadowgraphs and comparator. Melting shapes of the ice-bar in the air show the vortex motion in the bottom portion of the bar, whereas no vortex motion appears in the bottom portion when the bar is melted in the water.

• Korean Journal of Remote Sensing
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• 제39권6_2호
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• pp.1651-1669
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• 2023

Sea ice currently covers approximately 7% of the world's ocean area, primarily concentrated in polar and high-altitude regions, subject to seasonal and annual variations. It is very important to analyze the area and type classification of sea ice through time series monitoring because sea ice is formed in various types on a large spatial scale, and oil and gas exploration and other marine activities are rapidly increasing. Currently, research on the type and area of sea ice is being conducted based on high-resolution satellite images and field measurement data, but there is a limit to sea ice monitoring by acquiring field measurement data. High-resolution optical satellite images can visually detect and identify types of sea ice in a wide range and can compensate for gaps in sea ice monitoring using Geostationary Ocean Color Imager-II (GOCI-II), an ocean satellite with short time resolution. This study tried to find out the possibility of utilizing sea ice monitoring by training a rule-based machine learning model based on learning data produced using high-resolution optical satellite images and performing detection on GOCI-II images. Learning materials were extracted from Liaodong Bay in the Bohai Sea from 2021 to 2022, and a Random Forest (RF) model using GOCI-II was constructed to compare qualitative and quantitative with sea ice areas obtained from existing normalized difference snow index (NDSI) based and high-resolution satellite images. Unlike NDSI index-based results, which underestimated the sea ice area, this study detected relatively detailed sea ice areas and confirmed that sea ice can be classified by type, enabling sea ice monitoring. If the accuracy of the detection model is improved through the construction of continuous learning materials and influencing factors on sea ice formation in the future, it is expected that it can be used in the field of sea ice monitoring in high-altitude ocean areas.

• Korean Journal of Human Ecology
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• 제23권1호
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• pp.137-148
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• 2014

The aim of this study was to determine whether the addition of soy isoflavones to dairy ice cream modifies diabetic biomarkers in the type 2 diabetic model mice. Forty male C57BL/6J-ob/ob mice were randomly divided into 4 groups and fed control diet (basal, 7% fat), MS diet (milk ice cream with sugar, 20% fat), MS-SI diet (MS ice cream with 0.01% soy isoflavones, 20% fat), or MF-SI diet (milk ice cream with 0.01% soy isoflavones, 5% fructooligosaccharide, 20% fat) for 12 weeks. Blood response area by glucose tolerance test, plasma levels of glucose, insulin, C-peptide, leptin, and blood $HbA_{1c}$ were not significantly different among all the groups. Concentrations of interleukin-6 and tumor necrosis factor-${\alpha}$ secreted from splenocytes induced by Concanavalin A were not significantly different among all the groups. In conclusion, soy isoflavones supplemented to ice cream did not alter diabetic biomarkers in diabetic type 2 model mice.