• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.888-896
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• 2014

The effects of sugar substances (oligosaccharide, xylitol and erythritol) as alternative ingredients to sucrose on the quality characteristics and antioxidant activities of aronia jam were evaluated. The different types of sweeteners did not influence the pH, total acidity and sugar contents of the jam. The sucrose-containing jam showed the highest spreadness, while the oligosaccharide and erythritol-containing jams showed lower spreadness. In the chromaticity determination, the sucrose-containing jam showed the lowest L, a and b values compared with the other sweetener groups. There were no significant differences in the total polyphenols, flavonoids and anthocyanin contents in the jams. The antioxidant activity indicated by the DPPH and ABTS radical scavenging activities was over 70%. Sensory evaluation indicated the xylitol-containing jam to have the best preference in taste, flavor and overall acceptance. These results suggested that xylitol may be a good sugar substance in aronia jam.

• The Journal of the Acoustical Society of Korea
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• v.34 no.4
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• pp.303-309
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• 2015

Speaker diarization is the task of determining the speakers for unlabeled data, and DBSCAN (Density-Based Spatial Clustering of Applications with Noise) has been widely used in the field of speaker diarization for its simplicity and computational efficiency. One challenging issue, however, is that if different clusters in non-spatial dataset are adjacent to each other, over-clustering may occur which subsequently degrades the performance of DBSCAN. In this paper, we identify the drawbacks of DBSCAN and propose a new density clustering algorithm based on local distribution property around object. Variable density criterions for local density and spreadness of object are used for effective data clustering. We compare the proposed algorithm to DBSCAN in terms of clustering accuracy. Experimental results confirm that the proposed algorithm exhibits higher accuracy than DBSCAN without over-clustering and confirm that the new approach based on local density and object spreadness is efficient.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.227-232
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• 2012

Quality characteristics of tomato jam added with 15, 25, 35 and 50% fructo-oligosaccharide substituted for sucrose were evaluated. As the amount of fructo-oligosaccharide increased, the moisture content and total titratable acidity of tomato jam increased, whereas pH and spreadness decreased. In the results of color and texture analysis, lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) in addition to adhesiveness and resilience increased when fructo-oligosaccharide was added up to 50% of the total tomato weight. In the sensory evaluation, values of flavor, transparency, sweetness, and off-flavor decreased as fructo-oligosaccharide content increased, whereas tomato flavor, sourness and stickiness increased. Overall acceptance of tomato jam added with 25~35% fructo-oligosaccharide was the highest among all of the samples.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.273-281
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• 2008

To determine the nutritional quality and physical properties of ginseng-chicken meat porridge, 10 kinds of ginsengchicken meat porridge samples containing waxy and/or non-waxy rice were analyzed for in vitro protein digestibility and their degree of starch hydrolysis. Viscosity and spreadness were determined for the gelatinized pastes of the porridge samples. Microphotographs of the starch granules and pastes were studied to confirm structural changes in the rice starch during cooking. The starch paste from non-waxy rice porridge had higher viscosity than the starch paste from the waxy rice porridge; however, in the case of the ginseng-chicken meat porridge, the difference in viscosity was negligible. Microphotograph comparisions between the waxy rice porridge and non-waxy rice porridge indicated apparent differences in the shapes of their starch granules and gels. The granule surface of the non-waxy rice was very rough while that of the waxy rice was very smooth; this difference would lead to organoleptical discrepancy. The added ginseng increased the protein digestibility of the chicken meat; however, the protein digestibility of the ginseng-chicken meat porridge was lower than that of the chicken meat or rice porridge due to inhibited protein digestion by the gelatinized starch. Finally, the rice porridge had increased starch hydrolysis with additions of chicken meat and vegetables.

• Proceedings of the KIEE Conference
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• 1997.07e
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• pp.1752-1754
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• 1997

The Kaufman type ion beam source with focusing lens was prepared to measure $\gamma$-coefficient of MgO thin film. Initial discharge of the system was started with the discharge voltage of 25V, the cathode filament current of 5.5A at the constant magnetic field of 150G. The system shows the maximum ion current density of $120{\mu}A/cm^2$, energy dispersion of 200eV and beam divergence of $30^{\circ}$ under the condition of Ar gas pressure $2.5{\times}10^{-4}Torr$, the beam voltage of 500V, the discharge voltage of 90V, the accelerator voltage of -200V and the cathode filament current of 6.1A. When the focusing lens was installed onto the ion beam source, the spreadness diameter of ion beam was about 10mm.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.821-827
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• 2018

Ecklonia cava which is a kind of phaeophyta and belongs to Laminariales Alariaceae is a perennial seaweed distributed over Jeju and Dokdo islands. The purpose of this study evaluate antioxidant activities of Ecklonia cava crackers. Crackers were prepared with different measurements (0, 2, 4, 6, 8 g) of Ecklonia cava; indicated as S1, S2, S3, S4 and S5, and are used to examine and compare antioxidant activities, and quality characteristics. Ecklonia cava powder was used, after being extracted with 70% ethanol in hot water and done in freeze dehydration. To examine antioxidant activities of Ecklonia cava and cracker, DPPH radical scavenging activity, total phenolic and reducing power were tested. Total phenolic content was 36.86 mg GAE/g. DPPH radical scavenging activity and reducing power showed good vitality as amounts of Ecklonia cava powder increased (p<0.001). pH level decreased as amounts of power increased. L (lightness) values and b (yellowness) values decreased with an increased concentration of Ecklonia cava powder (p<0.001), whereas (redness) values didn't show tendency. S5 indicated the lowest spreadness. According to sensory evaluation, S4 (6 g) was preferred the most in terms of color, flavor, taste, appearance, texture, and overall palatability. Results suggest that Ecklonia cava powder has antioxidant effect and is useful as a functional food resource.

• Journal of Soil and Groundwater Environment
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• v.12 no.6
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• pp.60-69
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• 2007

Understanding the behavior of gas phase VOCs (volatile organic compounds) in unsaturated soils is of a great environmental importance for public health concerns. Moment analysis for the breakthrough curves (BTCs) during transport of chemicals in porous media was known to be a useful tool to evaluate the velocity, spreadness, and the skewness of the plume of the chemicals. In this study, the temporal moments of the BTCs of a group of VOCs were analyzed for the gaseous transport in an unsaturated soil. BTCs were measured using lab-scale column experiments for four different VOCs at the water saturation range of 0.04-0.46, and for eleven VOCs at a water saturation of 0.21. The central second and third moments of the VOCs were compared with the water saturation and the first moment. It was found that both central second and third moments increased with the first moment. The central third moment was, however, found to be more sensitive to the first moment.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.443-451
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• 2007

In order to better understand the quality of Korean cactus, Opuntia humifusa, as the functional foodstuffs, it's seeds, stems and fruits were analyzed. In addition, we performed quality evaluation on cookies manufactured with cactus powder added. The results showed the soluble nitrogen-free component levels in the cactus to be very high. The highest component levels were crude fiber(48.75%) and crude fat(7.38%) in the seeds, crude ash(15.39%) in the stems, and moisture(11.26%) and crude protein(8.79%) in the fruits. The antioxidant activities of the cactus were evaluated based on peroxide values(POV), thiobarbituric acid reactive substances(TBARS value), and electron donating ability(EDA) using the DPPH method. The POVs for soybean oil containing a 0.05% concentrated water extract from each part of the cactus revealed a remarkable antioxidant effects on peroxidation as storage time increased. The TBA values were 63.65% in BHT, 60.67% in the stems, 57.31% in the fruits and 49.16% in the seeds. The EDAs were 30.26% in the stems, 25.89% in the fruits, and 25.65% in the seeds. The total polyphenol contents of the water soluble materials from the cactus were 3.14 g/100 g in the fruits, 2.93 g in the stems and 2.11 g in the seeds. For the cookies, as the amounts of fruit and stem powder increased, the spreadness was significantly lowered, but moisture content was increased compared to the control. The color degree of the cookies changed from dim to intense as more fruit powder was added, resulting from a decrease in the L- and b-values and a significantly increased a-value. With the addition of stem powder, the L- and a-values revealed no significant differences, while the b-value was lowered compared to the control as more stem powder added. For texture changes of the fruit cookies, there were significant differences in hardness, gumminess, cohesiveness, springiness and brittleness. The stem cookies, however, showed only differences in hardness, gumminess, and brittleness, and not in cohesiveness and springiness. Finally, an overall sensory preference was found with the 1% fruit powder and 3% stem powder additions.