• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1077-1085
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• 1998

The effects of yeast on the fermentation of kimchi were investigated. The treatments were divided into two groups; yeast treatment during salting of Chinese cabbage(YS) and yeast treatment added in kimchi preparation(YF kimchi). The edible periods of the kimchi after yeast treatment during salting (YS kimchi) was extended 4~5 days by the results of pH, acidity, sensory quality. The activities of amylase, polygalacturonase and galactosidase of YS kimchi were retained at low levels compared to non treated condition throughout all fermentation periods, whereas protease activity was not significant different from the non treated condition. In addition, the contents of total hexose and uronic acid did not show remarkable change throughout fermentation, but total pentose was decreased by more than 7% at the early middle stage of fermentation(7~14 day after soaking). The change of free amino acid content was decreased by 16~44% than the non treated condition. In contrast, in the YF kimchi, the sensory quality was not good. The activities of amylase, protease, polygalacturonase and gal actosidase were appreciably higher than that of the non treated condition. Meanwhile, the contents of total hexose, total pentose and uronic acid, as products of degradation of cell wall constituents by the above enzymes, were decreased by 18~68% throughout fermentation than the non treated con dition, and total free amino acids were higher than the YS kimchi. Thus, yeast treatment during salting was found to be more effective to extend the edible periods of the kimchi.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.315-321
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• 1994

The addition of green tea to kimchi making for extanding the optimum edible period was studied. The equality and sensory characteristics of green tea added kimchi were evaluated. The acidity, lactic acid and acetic acid contents of green tea added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of green tea added kimchi lasted two more weeks. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of green tea added kimchi was lower than that of control but the scores for overall quality and hardness were higher. Especially, the sour taste score between two groups were significantly different(p<0.05). There was no differences in texture determined by Penetrometer between green tea added kimchi and control kimchi until the fermentation reached the optimal condition for eating. After that period, the degree of degradation of texture was much delayed in green tea added kimchi.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.

• Journal of the Korean Society of Tobacco Science
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• v.8 no.2
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• pp.9-17
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• 1986

Effect of nitrogen rate with and without chance of Phosphorus and Potassium rate was investigated in a field experiment. Percentage of plant mortality after transplanting increased with N rates above 32.5kg/10a. The content of total nitrogen increased and postassium decreased slightly as the rates of applied N was increased, but the contents of total alkaloid and phosphorus were not affected at each growing stage. It was considered that the application of 17.5kg of P2O5 and 35.0kg of K2O Per 10a might be sufficient for high yield and good Quality. As the N rates being increased, the yield, value, contents of total alkaloid and total nitrogen of cured leaf increased However, the Brice per kg was not significantly different among 17.5 ~ 37.5kg / 10a of N rates. The application of 37.5kg/10a of N may be profitable for farm economy; but, the N application should be controlled 17.5~22.5kg/10a for the low nitrogen and alkaloid leaf.

• Proceedings of the Korea Contents Association Conference
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• 2016.05a
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• pp.387-388
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• 2016

Kwon (2015) was developed Employment Promotion Tool for Persons with Disabilities in the Aspect of the Quality of Life(QOL-EPAT). But its reliability and validity have not been verified yet. Therefore, this study aimed to verify the reliability, content validity and construct validity of QOL-EPAT. This study was conducted with a disability employment specialists. Period May to October 2015, six months, was distributed to collect the questionnaire. Reliability of QOL-EPAT was estimated using the internal consistency method; both the coefficient of Cronbach's ${\alpha}$ were over 0.7. Construct Validity; Construct validity was verified using structural equation modeling (SEM). Goodness of fit index (GFI), Adjusted goodness of fit index (AGFI), comparative fit index (CFI), tucker-Lewis index (TLI) and root mean square error of approximation (RMSEA) are the suitability indices of SEM. As the result, GFI=0.898; AGFI=0.844; CFI=0.961; TLI=0.949 and RMSEA=0.069. The validity was verified because the values of GFI, AGFI, CFI, TLI and RMSEA were within the goodness-of-fit range. Thus, impaired employs promoters of Japan also provided which allows for analysis of the policy by using a validated scale.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.661-674
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• 2016

We analyzed information provided by diet-related programs of comprehensive programming channels and the relationship between composition of professional panelists and quality of provided information. We selected 82 items among eight programs by MBN, JTBC, and TV chosun. All 82 items provided information about food & nutrition and health & disease, but only 32 items (39.0%) and 35 items (42.7%) provided information on food culture and food safety, respectively. Among the food ingredients, phytochemicals (81.7%) were the most frequently mentioned, and the contents of functional ingredients occupied a large part. The inappropriate information on programs were broadcast on an average of 1.2 episodes per program, and the most pointed out item was information that could confuse viewers with drugs (29.3%). Among the professional panelists, medical doctors (38.9%) and Oriental medicine doctors (16.6%) had the highest number of appearances, and professors of food & nutrition constituted only 7.1%. However, the increase in the number of appearances of professors showed a positive effect on the quality of program information. Contents focused on balanced nutrient intake and dietary culture of Korea should be increased rather than focusing on the function of each nutrient in comprehensive programming channels.

• International journal of advanced smart convergence
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• v.12 no.4
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• pp.293-299
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• 2023

In recent years, with the rapid development of real-time rendering technology, the quality of the images produced by real-time rendering has been improving, and its application scope has been expanded from games to animation and advertising and other fields. This paper analyses the development status of real-time rendering technology in 3D animation by investigating the 3D animation market in China, which concludes that the number of 3D animations in China has been increasing over the past 20 years, and the number of 3D animations using real-time rendering has been increasing year by year and exceeds that of 3D animations using offline rendering. In this study, a real-time rendering and offline rendering 3D animation are selected respectively to observe the screen effect of characters, special effects and environment props, and analyse the advantages and disadvantages of the two rendering technologies, and finally conclude that there is not much difference between real-time rendering 3D animation and offline rendering 3D animation in terms of quality and the overall sense of view, and due to the real-time rendering of the characteristics of the WYSIWYG, the animation designers can better focus on the creation of art performance. Real-time rendering technology has a good development prospect and potential in 3D animation, which paves the way for designers to create 3D content more efficiently.

• International Journal of Contents
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• v.9 no.4
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• pp.22-29
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• 2013

In this paper, we propose a integrated real-time monitoring system for recycling agriculture resourcing based on USN. We design and implement the monitoring system so that we can integrate the quality control of farmyard and liquid manures, barn environment monitoring, and positioning information control into a total management system performing recycling of excrement and manure. Selection of sensors and sensor-node construction and requirements, structure of wire/wireless communication networks, and design of monitoring program are also presented. As a result of operating our system, we can get over various drawbacks of conventional separated system and promote the proper circulation of excrement up to the farmyard. We confirm that these advanced effects arise from the effective management of the total system integrating quality control of farmyard/liquid manure, barn/farmhouse information, and vehicle moving monitoring information etc. Moreover, this monitoring system is able to exchange real-time information throughout communication networks so that we can construct a convenient information environment for agricultural community by converging IT technology with farm and stockbreeding industries. Finally we present some results of processing using our monitoring system. Sensing data and their graphs are processed in real-time, positioning information on the v-world map offers various moving paths of vehicles, and statistical analysis shows all the procedure from excrement occurrence to recycling and resourcing.

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.506-515
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• 2004

This study was carried on the quality characteristics of cake prepared with Co(com oil) containing MCT(medium chain triglycerides), which is used as a fat substitute. In tile cake prepared with MCT-CO containing $10{\sim}30%$ MCT, the appearance and the degree of gelatinization were similar to those of cake prepared with NS-CO(non-substituted corn ell) Cake batter prepared with MCT-CO showed higher specific gravity and consistency than those of cake prepared with NS-CO and increased by increasing MCT contents. The baking loss of cake prepared with MCT-CO was more than that of cake prepared with NS-CO and increased by increasing MCT contents as well. The rheological properties of cake represented significant different by MCT substitution ratio(p<0.05). Gumminess, hardness and chewiness of cake prepared with MCT-CO containing $20{\sim}30%$ MCT were about 2 times higher than those of cake prepared with NS-CO, while springiness and cohesiveness showed similar pattern between the cake prepared with MCT-CO or NS-CO. In sensory evaluation, appearance. color and flavor of cake prepared with CO substituted by MCT up to 100% were better assessed and the taste was better in range of 30% MCT-CO but the texture was less accepted than that of cake prepared with NS-CO.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.73-79
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• 2016

This study investigated the quality characteristics of burdock glutinous rice dasik prepared with different contents of freezedried burdock powder (0, 3, 6, 9 and 12%) and roasted glutinous rice. The moisture contents of burdock glutinous rice dasik significantly increased as the amount of burdock powder increased(p<0.001). The L-value, a-value and b-value of burdock glutinous rice dasik were lower than those of the control group. The sugar content of glutinous rice dasik added with 6% or more burdock powder was higher than that of the control group. The hardness and adhesiveness significantly increased as the amount of burdock powder increased. The DPPH free radical scavenging activities of burdock glutinous rice dasik added with 9% and 12% burdock powder was higher than that of the control group. In the sensory evaluation, the burdock glutinous rice dasik added with 6% burdock powder was highly preferred, and was thus as the optimal mixing ratio for texture and sensory characteristics.