• Title, Summary, Keyword: physical and sensory properties

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The Effect of Pile Length on the Handle and Physical Properties of Velvet (Velvet의 pile 길이가 촉감 및 물리적 특성에 미치는 영향)

  • 장정애;류덕환
    • Journal of the Korean Society of Clothing and Textiles
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    • v.19 no.3
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    • pp.471-482
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    • 1995
  • Using the acetate velvet and viscose velvet whose pile lengths were sheared as 1.45, 1.55, 1 65, 1.75, 1.85, 1.90mm under the condition equating the weaving process of ground fabric, the conclusions were as follows through the results of the sensory assessments estimated by women students in our university and the physical properties, H. V and T. H. V obtained by KES-F system. 1. In the sensory assessments estimated by the method of paired comparison and ranking of samples, the longer pile length was, the more the hand values of smoothness, softness, thickness, heaviness increased on the whole. 2. The H V. and T. H. V. measured by KES-F system were as follows; Kohi increased to pile length 1.85mm and then decreased a little at 1.90mm. hummer increased as pile length was longer. Fukurami increased to pile length 1.75mm and then decreased gradually as pile length was longer. Total hand value increased gradually from 1. 45mm to 1.85mm, had the top value at 1.85mm, and then decreased a little at 1.90mm. 3. In the results of summarizing $\ulcorner$the physical properties correlated closely with the H. V obtained by sensory assessments$\lrcorner$ and tithe Physical properties correlated closely with the H. V. and T. H. V obtained by KES-F systems, it showed that all the sensory properties correlated closely with compressive energy, flexural rigidity, thickness, weight and pile ratio in the former and that the physical properties correlated closely with each H V and T. H. V were different in the latter. 4. It showed that factor 1 was related to compressive energy, thickness, weight, pile ratio, factor 2 was related to recovery energy, compressive resilience, compressive index, and factor 3 was related to compressive recovery ratio in the result of factor analysis. 5. In the multiple repression analysis, the expressions of all sensory properties had compressive ratio, frictional coefficient in the regression expressions of $\ulcorner$H. V. obtained by sensory assessments$\lrcorner$, while the expressions of each H. V. and different physical properties in the regression expressions of $\ulcorner$H. V. obtained by KES-F system$\lrcorner$.

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Studies on Physical and Sensory Properties of Premium Vanilla Ice Cream Distributed in Korean Market

  • Choi, Mi-Jung;Shin, Kwang-Soon
    • Food Science of Animal Resources
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    • v.34 no.6
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    • pp.757-762
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    • 2014
  • The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.

A Study on the Alkaline treatment of Polyester Fabric - The effect of correlation with the physical, sensory properties and handle- (폴리에스테르 직물의 알칼리가공에 관한 연구 -물리량, 관능량과 태와의 상호관계를 중심으로-)

  • Jeong Je Seok
    • Journal of the Korean Society of Clothing and Textiles
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    • v.10 no.3
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    • pp.9-16
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    • 1986
  • In this research, we tested the fertile physical and the sensory properties and the handle of the domestic polyester fabrics were treated with the varying alkaline concentrations and temperatures were tested. The tests were conducted to determine the effects of the alkaline treatment on the changes of the physical and the sensory chrateristics of the domestic polyester fabrics. The results were as follows; 1. When treated with the varying alkaline concentrations from $7.5\%$ to $15\%$ at temperatures from $60^{\circ}C$ to $90^{\circ}C$, the weight decreasing phenomena were shown to as a linear equations increase in that range. 2. As the weight loss increased, the softness and the smoothness were increased but the fullness and the tightness were decreased. 3. The positive correlations were found between the sensory and the physical properties, and the fullness ana the tightness, while a negative correlation was found between softness and the smoothness. 4. The regression equations obtained by the sensory chrateristics related with the physical chracteristics were as follows ; Softness: y=84.01-0.74x Fullness : y=0.06+0.78x Smoothness: y=88.67-0.82x Tightness : y= 0.34+0.79x

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Handle analysis of Cosmetic Textiles and its Correlation with Subjective haracteristics -Focus on puff textile-

  • Jung, Cheul Sun;Koo, Young Seok
    • Fashion & Textile Research Journal
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    • v.16 no.2
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    • pp.312-318
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    • 2014
  • This study examined the correlation between a handle evaluation of cosmetic puff textile and a sensory evaluation. The KES-F system was used to analyze the main mechanical factors for the handle evaluation and a statistical method was used for the sensory evaluation. The results revealed different mechanical properties and handle values of the tested cosmetic puff textiles. A material type and structure of the cosmetic textile affected the handle property of the material which is the most important factor for a cosmetic purpose. Particularly, the physical properties of textile material are likely to be important factors for the sensory property of cosmetic material. In addition, the sensory evaluation also revealed different sensory characteristics of the cosmetic efficiency according to the cosmetic puff textile. No close relationship was observed between the mechanical properties and sensory evaluation on the cosmetic puff textiles. The sensory evaluation of a cosmetic efficiency is not only decided by the physical and mechanical characteristics of the cosmetic textile material. Overall, when using textiles used for the cosmetic purposes, it is important to consider not only the proper mechanical properties of the textiles but also the use and sensory satisfaction. Development and selection of the cosmetic textiles should be focused on both the material function and consumer satisfaction.

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder

  • Yeon, Su-Jung;Kim, Ji-Han;Hong, Go-Eun;Park, Woojoon;Kim, Soo-Ki;Seo, Han-Geuk;Lee, Chi-Ho
    • Food Science of Animal Resources
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    • v.37 no.1
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    • pp.38-43
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    • 2017
  • This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

The Effects of Microencapsulated Chitooligosaccharide on Physical and Sensory Properties of the Milk

  • Choi, H.J.;Ahn, J.;Kim, N.C.;Kwak, H.S.
    • Asian-Australasian Journal of Animal Sciences
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    • v.19 no.9
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    • pp.1347-1353
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    • 2006
  • Effects of microencapsulated chitooligosaccharide addition in milk were evaluated by determination of the efficiency of microencapsulation, cholesterol removal, color, viscosity and sensory properties. Coating material was polyglycerol monostearate (PGMS) and the efficiency of microencapsulation was 88.08% at a 10:1 ratio of coating to core materials (w/w). When 0.5% of microencapsulated chitooligosaccharide was added into milk, the color values (L, a, and b) and viscosity were significantly different from those of noncapsulated chitooligosaccharide-added groups (p<0.05). The release of chitooligosaccharide from microcapsules was 7.6% in milk at $4^{\circ}C$ for 15-day storage. In both 0.5 and 1.5% microencapsulation addition, the scores of all sensory characteristics except for off-flavor were significantly different between encapsulated chitooligosaccharide and noncapsulated chitooligosaccharide-added groups during all periods of storage. The present study indicated that chitooligosaccharide microcapsules could be applicable into commercial milk with little adverse effects on physical and sensory properties.

The Effects of Grape Seed Flour on the Quality of Turkish Dry Fermented Sausage (Sucuk) during Ripening and Refrigerated Storage

  • Kurt, Sukru
    • Food Science of Animal Resources
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    • v.36 no.3
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    • pp.300-308
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    • 2016
  • In this study, the effects of grape seed flour on the physical-chemical properties, microbiological and sensory properties of Turkish dry fermented sausage, sucuk, was investigated. After the sausages produced with beef, beef fat, sheep tail fat and spices, they were ripened for 14 d. Then they were vacuum-packaged and stored for 80 d at 4℃. The effects of grape seed flour (GSF; 0%, 0.75%, 1.5%, 3%) on the physical-chemical properties (pH, moisture, fat, protein, free fatty acids, thiobarbituric acids, diameter reduction, ripening yield, instrumental colour), microbiological properties (total aerobic mesophilic and lactic acid bacteria, Enterobacteriaceae, mould and yeast) and sensory properties of the sausages were investigated. Grape seed flour decreased moisture, TBA, diameter reduction, instrumental colour (a, b) values and sensory analysis scores during the ripening period; it also decreased TBA, instrumental colour (L, a, b) values, total aerobic mesophilic and lactic acid bacteria counts during the storage period. It was concluded that grape seed flour has a potential application as an additive in dry fermented sausages.

The Change of Physical and Chemical Properties of Processed Leaf Tobacco During Long-term Storage (장기저장시 가공 원료잎담배의 이화학성 변화)

  • 김상범;안동명;이종철;이경구;조수헌
    • Journal of the Korean Society of Tobacco Science
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    • v.23 no.1
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    • pp.31-39
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    • 2001
  • This study was carried out to investigate the changes of physical and chemical properties and the usability of long-term stored leaf tobacco. The physical chemical properties of the flue-cured and burley leaves produced in 1993, processed in 1994 were analysed from Nov. 1996 to Nov. 1999. The pH and moisture content in leaf decreased slowly until 4 years’storage after processing, while those of leaf changed little thereafter. However, total sugar content continuously decreased until 5 years after processing. The filling capacity increased and shatter resistance index decreased in long-term stored leaf. The sensory test, cilia stasis and the chemical components of cigarette smoke had no significant differences between short and long-term stored leaves. When the processed leaves were stored till 5 years after processing, there were no deteriorative effects on quality and usability of leaf tobacco. Therefore, it is considered that the processed leaf may be stored for 5 years or more under the inevitable situation.

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Monitoring of Organoleptic and Physical Properties on Preparation of Oriental Melon Jelly (참외젤리 제조에 따른 관능적 및 물리적 특성 모니터링)

  • Lee, Gee-Dong;Yoon, Sung-Ran;Lee, Myung-Hee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.8
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    • pp.1373-1380
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    • 2004
  • To prepare oriental melon jelly having highly favorite, oranoleptic and physical properties of jelly with special to the content of glucomannan, oriental melon concentration juice and vinegar was monitored by four-dimensional response surface methodology. Mouth-feel showed maximum sensory score in 0.09% glucomannan, 3.17% oriental melon concentration juice and 1.25% oriental melon vinegar. Organoleptic taste showed maximum sensory score in 0.12% glucomannan, 3.64% oriental melon concentration juice and 0.91% oriental melon vinegar. Overall palatability showed also maximum sensory score in 0.10% glucomannan, 3.07% oriental melon concentration juice and 1.34% oriental melon vinegar. The sensory socore of overall palatability was more than 7.0 in the texture ranges of 0.20~0.31 cm/g (softness) and 8.0~12.5 gㆍcm (jelly strength).

Noodle Making Characteristics of Buckwheat Composite Flours (메밀복합분을 이용한 제면 특성)

  • 김복란;최용순;김종대;이상영
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.2
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    • pp.383-389
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    • 1999
  • To determine the optimum condition for buckwheat noodle making, we prepared noodle from com posite flours of buckwheat, wheat and corn starch, and those physical properties and sensory evalua tion were investigated. The weights of cooked noodle became lower with increasing buckwheat content level indicating that elution of its components to soup was high. Wheat flour in the composite flours probably caused to drop gelatinization temperature and maximum viscosity compared to buck wheat flours. Corn starch in the composite flours increase gelatinization temperature and maximum viscosity compared to buckwheat flours. From the result of farinogram, buckwheat flour lower water absorption ability, and increased dough development time compared to composite flours. Adhesiveness of the cooked noodle with wheat flour was decreased. Cohesiveness of the cooked noodle was decrea sed with increasing buckwheat flour level. In sensory evaluation, chewing and softness of noodle with 100% buckwheat flour was evaluated the best. In taste, BW1 and BSW1 noodles showed slightly higher preference although there was no significant differences.

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