• Food Science and Preservation
• /
• v.17 no.6
• /
• pp.826-834
• /
• 2010

We investigated the temperature changes during processing and quality characteristics of seven preparations of Byeok-hyang-ju described in ancient documents. During fermentation, treatments with intervals longer than 7 days to the second mashing kept temperatures below room temperature. The process with the shortest interval (2 days) between the second and third mashings maintained a preparation temperature above $28^{\circ}C$ for the longest period. As fermentation proceeded, the pH gradually decreased. Titratable acidities increased prior to the second mashing, and then decreased. Amino acid levels increased gradually during all fermentations except for that of method 5 (the lowest level of raw material addition). Ethanol content increased rapidly to the time of second mashing with all methods except method 2. This method featured a short interval between the first and second mashing. Upon sensory evaluation, the best overall acceptability was provided by method 3.

• Korean Journal of Food Science and Technology
• /
• v.43 no.1
• /
• pp.77-82
• /
• 2011

This study was conducted to provide information for improving the quality characteristics of Buckwheat Soksungjang (BWS). We determined aminotype nitrogen content, total microbial flora counts, the population of Bacillus cereus, presence of volatile compounds, fibrinolytic activity, antioxidant activity, ACE inhibition rate, and a sensory evaluation. The aminotype nitrogen increased gradually during fermentation. We found a decreasing population of B. cereus during fermentation, thus, the edible period for BWS was more than 30 days after fermentation. Acetaldehyde, butanol, and pyrazine were detected as volatile compounds after fermentation. The fibrinolytic activities of a 10% BWS water extract were high at 120.8 units compared to the control (71.6 units). In a sensory evaluation, Soksungjang with 60% added BW showed a significantly higher score (p < 0.001) for color, taste, smell, texture, and overall. The results suggest that a new type of shortened fermented soybean paste had good safety, bioactivities, and sensory characteristics within 4 weeks.

• Food Science of Animal Resources
• /
• v.37 no.3
• /
• pp.360-367
• /
• 2017

This study was conducted to investigate the effect of duck skin on cooking loss, emulsion stability, pH, color, protein solubility, texture profile analysis (TPA), apparent viscosity, and sensory characteristics of press type duck ham with different ratio of duck breast meat and duck skin. Five duck ham formulations were produced with the following compositions: T1 (duck breast 70% + duck skin 30%), T2 (duck breast 60% + duck skin 40%), T3 (duck breast 50% + duck skin 50%), T4 (duck breast 40% + duck skin 60%), and T5 (duck breast 30% + duck skin 70%). The cooking loss and fat separation were lower in T1, and the total expressible fluid separations were lower in T1 and T2 than others. The pH ranged from 6.48 to 6.59, with the highest values in T4 and T5. T5 had the highest CIE $L^*$-value, and T1 and T2 had the highest CIE $a^*$-values; however, CIE $b^*$-values did not differ significantly between the duck ham samples. The protein solubility and TPA (hardness, springiness, cohesiveness, gumminess, and chewiness) were the highest in T1. T1 and T2 had higher scores for color, tenderness, and overall acceptability. T1, T2, and T3 showed significantly higher values, but there were no significant differences for flavor and juiciness. Regarding apparent viscosity properties, T1 and T2 had higher viscosity values than the other formulations. In conclusion, the T1 (duck breast 70% + duck skin 30%) and T2 (duck breast 60% + duck skin 40%) duck hams show the highest quality characteristics.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.6
• /
• pp.754-760
• /
• 2006

This study was conducted to examine the quality characteristics of canned kimchi prepared by minimal thermal processing. Korean cabbage kimchi was fermented at $20^{\circ}C$ for several days up to acidity $0.5{\pm}0.1%$, was packaged in cylindrical can of 115 mL and pasteurized at low temperature. Thermal processing times based on $F_{60}$ value at geometrical center of the can were determined as 23.1, 17.7 and 12.7 min at 65, 70 and $80^{\circ}C$, respectively. The quality changes of the processed kimchi were measured during storage at $20^{\circ}C$. The pH of pasteurized kimchi was higher than that of unpasteurized control. The number of lactic acid bacteria was reduced to about $10^{2}{\sim}10^{3}$ (CFU/mL). The pasteurized kimchi product showed better texture and color values compared to the control, while resulting in the lower carotenoid and ascorbic acid contents. Kimchi preparation by minimal thermal processing had a positive effect for reduction of sour taste and sour flavor in sensory quality, but gave adverse effect in acceptability because of off-taste and off-flavor.

• Korean journal of food and cookery science
• /
• v.31 no.6
• /
• pp.741-748
• /
• 2015

This study evaluated the effects of adding blood levels to phycochemical properties, textural properties, and sensory characteristics of blood sausage. 4 treatment groups of blood sausage were produced, T1 (pork ham : pork blood = 60:15), T2 (55:20), T3 (50:25), and T4 (45:30). T1 had the highest moisture content, most cohesiveness, and gumminess, CIE L-value, CIE a-value, and CIE b-value of raw and cooked blood sausages. Protein content, fat content, ash content, and VBN values were not significantly different among the treatments. T4 was treated with the most added pork blood, and had the highest pH of raw and cooked blood sausages, cooking loss, and TBA values. T2's sausage was the hardest, but had more springiness, cohesiveness, gumminess, and chewiness than T4. The best scores were from T4 and had the most overall acceptability. The results of this study show that blood sausages containing 20% pork blood had higher improved quality characteristics in blood sausages.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2021.05a
• /
• pp.67-69
• /
• 2021

Weather radar images can be used in a variety of ways because of their high visibility in terms of visuals. In other words it has the advantage of being able to grasp the flow of weather phenomena using not only the raw data of the weather radar, but also the change characteristics between consecutive images. In particular image processing techniques are gradually expanding in the field of meteorological research, and in the case of image data having high resolution such as weather radar images it is expected to produce useful information through a new approach called image processing techniques. In this study the weather phenomena flow was calculated as a vector from the change of the weather radar image according to time interval with the optical flow method, one of the image processing techniques. The characteristics of the weather phenomena to be analyzed were derived through vector analysis resolution suitable for the scale of weather, vector interpolation in regions where no radar echo exists, and the removal of relative flow vectors to distinguish the flow of specific weather and the entire atmosphere. Through this study, it is expected that not only the use of raw data of weather radar, but also the widening of the application area of weather radar, such as the use of unique characteristics of image data, and the active use of image processing techniques in the field of meteorology in the future.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2008.05a
• /
• pp.925-928
• /
• 2008

With basis of the development of information communication techniques in recent year, the digital processing techniquy also has been growed fast. The digital processing technique have used signals - speech and image processing- for processing of transmission and analysis. After we get and save the signals. Effective signal processing techniques have varied filters and typical digital filters are FIR filter and IIR filter. The FIR digital filter is more secure because phase response characteristics have linear phase. But, FIR digital filters have a problem to product the Gibbs phenomenon generating around a discontinuous point. A propose of filer is to remove the problem. Therefore, in this paper I was proposed a method using FIR digital filter applied a modified window function and the method was compared with conventional methods.

• Korean Journal of Remote Sensing
• /
• v.33 no.4
• /
• pp.391-400
• /
• 2017

Geo-based application services linked with the Open Geospatial Consortium (OGC) Web Processing Service (WPS) protocol have been regarded as an important standardized framework for of digital earth building in the web environments. The WPS protocol provides interface standards for analysis functionalities within geo-spatial processing in web-based service systems. Despite its significance, there is few performance tests of WPS applications. The main motivation in this study is to perform the comparative performance test on WPS standards. Test system, which was composed of WPS servers, WPS framework, data management module, geo-based data processing module and client-sided system, was implemented by fully open source stack. In this system, two kinds of geo-based image processing functions such as cloud detection and gradient magnitude computation were applied. The performance test of different server environments of non-WPS, synchronous WPS 1.0 and asynchronous WPS 2.0 was carried out using 100 threads and 400 threads corresponds client users on a web-based application service. As the result, at 100 threads, performance of three environments was within an adjacent range in the average response time to complete the processing of each thread. At 400 threads, the application case of WPS 2.0 showed the distinguished characteristics for higher performance in the response time than the small threads cases. It is thought that WPS 2.0 contributes to settlement of without performance problems such as time delay or thread accumulation.

• Journal of Sericultural and Entomological Science
• /
• v.23 no.1
• /
• pp.65-69
• /
• 1981

The study has been carried out to investigate how the aluminium combination for the stannic processing influence on the weighty increase and physical characteristics of silk fabric to save the stannic cost. The results obtained are as follows; 1) It was shown that the optimum concentration of the combined aluminium salt was 5 percent for the stannic processing regarding to the weighty increase of silk fabric. 2) The stannic processing with aluminum combination resulted in an increase of 16 percent in silk weight more than that of the conventional stannic processing. 3) The shrinkage of fabric by soaping was reduced in the stannic or stannic aluminuium processed silk more than in the unprocessed silk. 4) The drop out weight of the stannic or stannic alumium processed silk was heavier in the acidic colour dyeing than in the reactive colour dyeing. 5) The softness of the stannic or stannic aluminium processed silk could be improved by the treatment of textile softener.

• Proceedings of the Korean Institute of Resources Recycling Conference
• /
• 2005.10a
• /
• pp.168-172
• /
• 2005

동일한 추출제가 함유된 3종의 추출레진을 대상으로 중희토류인 Gd의 추출특성을 비교하였다. 실험조건은 $20^{\circ}C$에서 평형 pH, Gd 농도, 추출시간으로 하여 다음과 같은 결과를 얻었다. 추출레진에서 추출시간 5분이내에 $Gd^{3+}$ 이온이 90%이상 추출되며, 추출시간 30분 이후에 변화가 거의 없어 추출반응이 종결된 것으로 판단된다. 평형 pH. 2.2이하에서 분배비는 평형 pH에 대해 선형적으로 감소하였다. Freundlich's 흡착등온식을 도입하여 3종의 추출레진에 대해 적용해 본 결과 결정계수$(R^2)$ 0.95이상으로 나와, Freundlich's 흡착등온식에 부합됨을 알 수 있었다.