• 한국식품영양학회지
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• 제32권3호
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• pp.259-266
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• 2019

The objective of this study was to investigate quality characteristics of sourdough bread with fermented Zante currants juice. The sweetness of fermented Zante currants starter increased while its pH value decreased as time passed. The pH values were negatively correlated to the added amount of starter with the lowest pH being recorded at 70% addition. Similarly, bread's moisture was inversely correlated to the added amount of starter with the highest moisture content being recorded at 10% addition. For bread's height, excluding the control, 70% addition turned out to be the highest, and the height decreased as the added amount increased. The oven-spring was similar between the control and 70% addition. For the volume, except the control, 70% addition turned out to be the largest. The larger the specific volume was, the higher the volume of bread got. The brightness, redness, and yellowness were decreased as the added amount was increased. For the texture, the control had the highest elasticity and cohesiveness, and they increased as the added amount of starter increased. The hardness had a negative correlation with the added amount, and 70% addition yielded the same result as the control. The adhesiveness appeared only in 10% addition.

• 한국식품영양학회지
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• 제30권6호
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• pp.1268-1278
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• 2017

This study examined the characteristics of Sulgidduk with different amounts of apios powder (0, 10, 20, 30, and 40%). The moisture content of Sulgidduk significantly increased with the addition of apios powder. Also, the pH values of Sulgidduk significantly decreased with the addition of apios powder. The addition of apios powder in the Sulgidduk decreased the lightness (L) in Hunter's color value, but increased the redness (a) and yellowness (b). By increasing the quantity of apios powder, the hardness, gumminess, and chewiness of Sulgidduk decreased and its springiness increased. The addition of apios powder in the Sulgidduk increased the total polyphenol content and DPPH-radical-scavenging activity. In the sensory evaluation, the addition of 20, 30% apios powder had the best score in taste and overall preference. This study suggests that apios powder is an excellent ingredient for improving the sensory preference and functionality of Sulgidduk. The study also shows that it was the addition of 30% apios powder can be used to make functional Sulgidduk.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.882-889
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• 2006

The quality characteristics were measured, using sensory evaluation and mechanical characteristics, for the addition of different percentages of apricot juice(0%, 5%, 10%, 15%, 20%) to rice flour, in order to promote the use of and liking for the traditional Korean rice cakes. The pH was decreased with apricot juice addition, while acid was increased. The moisture contents were 36.2${\sim}$45.0% . The L-value was decreased with increasing apricot juice addition, while a- and b-values were increased. In mechanical texture characteristics, hardness, gumminess and brittleness were the highest at the 10% apricot juice level(p<.001). Springiness was also the highest at 10% level but the difference was not significant. In the sensory evaluation, the color, flavor, sourness, hardness and chewiness were increased with apricot juice addition. Apricot sulgidduk made with the addition of 10% apricot juice to rice flour was found to be the best recipe in terms of acceptability, flavor quality, taste quality, and overall quality and there was a significant difference between the samples. The springiness was negatively correlated with the cohesiveness, springiness, gumminess and brittleness while moistness was positively correlated with moisture, hardness, cohesiveness, springiness, gumminess and brittleness.

• 한국식품영양과학회지
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• 제26권5호
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• pp.838-843
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• 1997

The effects of the addition of apricot juice on Haengbyung qualities were evaluated. The reducing sugar contents, degree of gelatinization, moisture contents, color L value and b value of Haengbyung were decreased but the color a value and hardness were increased during the storage. The reducing sugar contents and gelatinization of Haengbyung with the raw apricot juice was decreased less than those with the steamed apricot juice during the storage. the moisture contents of Haengbyung were decreased less than Baeksulgi. Color b value of Haengbyung with the raw apricot juice was decreased less than that with the steamed apricot juice. The consistence, moistness, texture and overall quality of Haengbyung were generally more favorable than Baeksulgi based upon the sensory evaluation during the storage. Throughout the storage, consistence, moistness and texture of Haengbyung with the rqw apricot juice were generally more favorable than those with the steamed apricot juice. With respect to overall quality, Haengbyung with the addition of 15% apricot juice of rice flour weight was generally the most favorable during the storage.

• Journal of Biosystems Engineering
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• 제3권2호
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• pp.62-68
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• 1978

Equilibrium moisture content of rough rice is an important factor because it has a close relationship to storage and drying problems. Determination of the EMC for 10 different varieties of rough rice were made in atmospheres of various constant humidities at three different constant temperatures. In addition , some physical properties were also measured for two different levels of moisture content of the samples. The results may be summarized as follows ; 1. Several physical properties of ten different varieties of rough were measured. Significant difference of the properties was appeared between the varieties in which the difference was pronounced in the dimensions of the varieties. Also, all the dimensions were increased as the moisture content of the rough rice was increased from 14 % to 16%. 2. Significant difference of the equilibrium moisture content was also appeared between some of the varieties in which the equilibrium moisture content of Josaengtongil and Minehikari was 24.26% while that of the others was in the range between 18 to 19% at the conditions of relative humidity of 84% and temperature of 47℃ , respectively. Similar pattern was also observed in other conditions. 3. The values of the constant of Henderson's equation were calculated from the data obtained but they are believed to be useful until more precise and complete data are obtained. There was a good agreement between the calculated and experimental results.

• 한국수산과학회지
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• 제16권3호
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• pp.247-254
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• 1983

In previous paper (Lee and Kim, 1983) the effect of moisture level and frequency on dielectric properties of sardine starch paste was mentioned. The effect of temperature and starch content of the paste upon dielectric permittivity and activation energy was discussed in this report. Addition of starch affected on dielectric property. Increases of starch in the mixtures resulted in higher complex permittivity and lower critical moisture content (hc) as shown in the mixtures with $20\%$ and $50\%$ starch which were ${\varepsilon}^{\ast}=2.97+j0.36,\;hc=8.0\%;\;{\varepsilon}^{\ast}=3.54+j0.44,\;hc=7.8\%$, respectively while being ${\varepsilon}^{\ast}=2.73+j0.29,\;hc=8.4\%$ for the plain ground sardine meat. When temperature was raised the complex permittivity tended to increase at above the critical moisture content in all cases. The activation energies for plain ground meat and $30\%$ starch added mixture at below the critical moisture of $8.4\%$ were 15.44 kcal/mol and 13.86 kcal/mol while those at the moisture of $12.2\%$ were 10.27 kcal/mol and 9.31 kcal/mol, respectively.

• 한국의류산업학회지
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• 제23권1호
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• pp.129-141
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• 2021

This study investigated fabrics, washing and cares, design, pattern, subsidiary materials, and sewing methods with a focus on the functional outers using moisture-permeable waterproof fabric as a shell; in addition, each element was analyzed for differences depending on fabric type. The characteristics of 34 outers were investigated through labels, online product introductions, visual inspection, observations from two experts with more than 30 years experience and wear tests. Moisture-permeable waterproof fabrics used for the outer were classified into two types; in addition, the shell of the high-density fabric and the 2 & 3-layer fabrics had different characteristics. Various fabrics, detailed designs, and three-dimensional patterns suitable for each part of the human body were used to improve functionality. In addition, various subsidiary materials and sewing methods were used to form an organic relationship. The same washing and cares, patterns and subsidiary materials were used regardless of fabric type; however, the fabric type influenced the detailed design and sewing. The outers with high-density fabric had a loose fit, short placket, e-banded cuffs, lock-stitch, and lock-stitch+binding. However, the outer with 2 & 3 layer fabric had a slim fit, hood width adjustment, zippered pockets, cuffs with tab, seamless adhesive sewing such as laminating, lock-stitch+ seam-sealing, and welding.

• 한국습지학회지
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• 제19권1호
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• pp.52-62
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• 2017

본 연구에서는 지표수문해석모형을 이용하여 과거 30년에 대한 남한과 북한의 토양수분을 모의하고 그 거동 차이를 분석하였다. 아울러 VIC 모형의 모의결과를 평가하기 위해 Soil Moisture CCI에서 제공하는 위성관측 토양수분 자료를 분석하였다. 모의결과와 관측자료 사이의 비교에는 CSEOF 분석을 적용하여 단순한 토양수분 값의 비교가 아닌 VIC 모형의 성능을 간접적으로 평가하는 방법을 이용하였다. 본 연구의 결과를 정리하면 다음과 같다. 첫 째, 토양수분의 경년변동은 남한과 북한 모두 전체적으로 유사한 경향을 보였으나, 남한의 토양수분이 북한의 토양수분보다 작게는 1%에서 크게는 7%까지 높은 것으로 확인되었다. 둘 째, 월 단위 토양수분의 경우, 봄철에 해당하는 4 - 6월의 토양수분 상태는 남한과 북한에서 유사하게 나타났다. 반면, 장마철 이후 토양수분은 남한의 경우 최대 40%까지 증가하지만, 북한에서는 최대 32% 정도에 머무르는 것으로 확인되었다. 셋 째, 전체적으로 모의된 토양수분이 인공위성에서 관측된 토양수분보다 약 4% 정도 작지만, 과거 30년 동안 나타난 증가 정도는 위성관측 토양수분과 유사한 것으로 확인되었다. 마지막으로, 위성관측 토양수분과 VIC 모형으로 유도된 토양수분 자료에 대한 CSEOF를 비교해본 결과, 4월부터 6월까지의 토양수분은 공간적으로 서로 상당히 다른 패턴을 보이는 것으로 나타났다. 그러나 7월과 10월의 경우에는 약한 유사성을 보이고 있으며, 8월과 9월은 상당히 유사한 패턴을 가지고 있음을 확인하였다.

• Journal of Forest and Environmental Science
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• 제27권2호
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• pp.119-125
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• 2011

Heating value is the one of most important factor in energy use of the woods. This study was investigated for determining the heating value according to the moisture content level(%) of major broad-leaved tree in Korea. Heating value was decreased rapidly regardless the kinds of species (Liriodendron tulipifera, Alnus japonica, and Quercus mongolica) and parts of woods (wood part, and bark) as the moisture content (MC) was increased. In addition, bark had higher heating value than wood part. Liriodendron tulipifera showed the highest heating value among the other two species.

• 대한통합의학회지
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• 제10권3호
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• pp.27-36
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• 2022

Purpose : This study was aimed to analyze the effects of cosmetics containing Persicaria perfoliata water extract (PPWE) on the skin moisturizing and improvement of skin condition in clinical trials. Methods : Clinical trial was conducted for five weeks after IRB approval at Dong-Eui University. Out of a total of 64 people, 15 people each were assigned to four groups as follows; control group A, B, C and the experimental group A that using cosmetic containing PPWE. Skin condition was measured two times, before and after clinical trial, by a professional skin analyzer, SDM (skin diagnosis system). Moisture and oil value of participants was analyzed twice, each morning and evening, using a portable device on their cheeks. In addition, the survey was investigated subjective satisfaction on change in skin condition and the satisfaction on the use of cosmetics. Result : The experimental group exhibited subjectively significant changes before and after clinical trials on skin its dryness (p=.039), blush (p=.017), and redness (p<.001). In addition, subjective evaluation was also the highest satisfaction in aspects of number of application (p=.003), amount of application (p=.002), moisture maintenance, and skin scratching frequency. The satisfaction on the use of cosmetics was the highest in the intention to repurchase (p=.045), recommendation willingness to others (p=.020), and intention to use various products (p=.001). Skin moisture of the clinical trial participants using the SDM, moisture level and elasticity of the experimental group increased by 12.94 and 10.28. Moisture level, which was measured by a portable device, was the most potently increased in the experimental group. Conclusion : Consequently, PPWE containg cosmetics exhibited the effects of moisturization and attenuated skin dryness in clinical trials, which might be utilized as a fundamental data to develop numerous lines of cosmetics.