• Food Science of Animal Resources
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• v.28 no.2
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• pp.211-217
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• 2008

The objective of the present study was to develop cholesterol-reduced and phytosterol-supplemented mayonnaise using crosslinked $\beta$-cyclodextrin and examine its physicochemical and sensory attributes during 10 months of storage. The composition of cholesterol-reduced phytosterol-supplemented mayonnaise was similar to the control. The amount of cholesterol removed ranged from 90.67 to 92.47%. The TBA absorbance of the samples showed that the more phytosterol the sample contained, the lower the TBA absorbance value. The viscosity of cholesterol-reduced mayonnaise with 2.0% phytosterol decreased significantly during storage (p<0.05). The color changes of mayonnaise during storage showed a decrease in the L- and b-values, and an increase in the a-value. The experimental mayonnaise maintained emulsion stability, which was significantly lower in 2.0% phytosterol-supplemented mayonnaise. With regard to sensory attributes, most characteristics were similar to the control mayonnaise, however, the addition of phytosterol had a negative effect on stickiness and bitterness. These results indicate that the cholesterol-reduced and phytosterol-supplemented mayonnaise has decreased oxidation and maintains most of its physicochemical and sensory properties during storage.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.91-97
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• 2000

The cooking properties of imported rice (Thai and Chinese rice, harvested in 1998) were compared with those of domestic rice(Chuchung byeo, harvested in 1998 and 1997). The morphology, general composition, color value, RVA viscosities, cooking properties, texture and sensory properties of raw or cooked rice were measured. Thai rice showed lower water absorption rate than others, however its amylose content and gelatinization temperature were higher. While the cooked Thai rice showed the least preference due to its hard and nonsticky properties, Korean rice harvested in 1998 showed the greatest cooking quality in stickiness and softness. Although Chinese rice was inferior to Korean rice harvested in 1998, there were no significant difference between Chinese rice harvested in 1998 and Korean rice harvested in 1997.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.810-816
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• 1996

This study was conducted to measure the hydration characteristics at $20^{\circ}C$ and investigated the effect of water to rice ratio(v/w) on the texture properties of cooked rice of ten different varieties based on maturity. Water absorptions during soaking were completed between 30min and 35min at $20^{\circ}C$. The ranges of equilibrium moisture content were between 0.3247g $H_2O/g$ dry matter and 0.3577g H201g dry matter. During the cooking process, the water content of cooked rice increased 6~7% with increased the ratio of water to rice from 1.4 to 1.6(v/w). The hardness(H) of cooked rice decreased, while the stickiness(-H) and -H/H ratio increased with increased ratio of water to rice.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.28 no.12
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• pp.477-482
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• 2016

Airtight containers have been widely used in many industries and household. They need a packing for sealing between the inside and outside. Previous packing materials have some drawbacks like stench, stickiness, and difficulty of applying to automated manufacturing systems. So, a new packing material which is harmless and suitable for automation is needed. This study performed a hot plate welding process of thermoplastic elastomer (TPE) as the packing material. The hot plate welding process included a phase change process of solidification and melting. The porosity-enthalpy method was adopted in order to simulate phase change problems. The TPE showed non-Newtonian fluid characteristics during the melting process. Since properties of SEBS are not well-defined, we established TPE properties by observing the melting behavior of TPE. In order to find an optimized condition, a parametric study including packing thickness, shapes, hot plate temperature, and thermal resistance, was conducted.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.1 s.160
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• pp.77-84
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• 2007

The purpose of this study was to investigate and to compare the performances of silicone laminated materials sold for swimming cap in market, to get the basic data for product development. We selected 4 specimens and tested their air permeability, waterproofness and breathability. We also tested the physical and mechanical properties of the specimens using KES system. Silicone-laminated material was not bursted on high hydraulic pressure since silicone membrane gave waterproofness while PU/Polyester substrate gave elasticity. It didn't have air permeability and breathability at all. Any toxic materials such as Formaldehyde, Deldrin, PCP, Amin, TDBPP were not detected in silicone-laminated material and other materials. Silicone-laminated material had higher stretchability with the low force but it had lower elastic recovery and shape stability comparing to PU laminated material. It had lower flexibility than PU laminated material. It had lower unrecoverable amount in shearing direction. Friction coefficient was higher in silicone-laminated material than PU laminated material due to its surface stickiness. It was compressed easily and its compression resiliency was higher with compared to PU laminated material.

• Applied Biological Chemistry
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• v.38 no.6
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• pp.563-569
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• 1995

Effect of protease and 2-mercaptoethanol treatment on the texture of cooked rice was investigated. Hardness, chewiness and gumminess of cooked rice were decreased by reducing the disulfide bonds of protein using 2-mercaptoethanol. Protease-treated rice grains, when cooked, showed more favorable results in stickiness measured by Instron, hardness measured by rheometer and sensory acceptability of cooked rice. Water content and volume expansion of cooked rice were increased by protease or 2-mercaptoethanol treatment. This results suggested that the textural characteristics of cooked rice may be influenced by surrounding or closely associated protein.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.624-633
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• 2016

This study identified the sensory properties of samples of pizza dough at three pizza companies and three masonry oven pizzerias from Seoul, Korea and compared consumer acceptability among panels of university students. Six pizza dough samples were prepared (pan pizzas from Pizza Hut, Mr.pizza, and Dominos pizza, masonry oven baked pizzas from Appleteen, Mr.Lee's, and Pizza factory). Consumer tests were employed involving 97 Korean consumers. Consumers evaluated overall liking (OL), liking of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL), willing to try (WT), and willing to recommend (WR) for the samples using a nine-point hedonic scale. Analysis of variance (ANOVA) indicated that HutP, MrP, and DomP samples had significantly (p<0.05) high scores for roughness, porosity, crust color, grain size, brownness, dairy food aroma, savory taste, and yeast aroma, which had the highest OL, ODL, and FLL scores. LeeP, ATeenP, and PFacP samples had high elasticity, cohesiveness, and adhesiveness. Consumers favored the appearance characteristics and color, dairy product flavor, and savory flavor of the pan pizza and preferred cohesiveness, toughness, and stickiness of masonry oven baked pizza.

• Food Science and Preservation
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• v.11 no.1
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• pp.12-16
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• 2004

This study was to investigate the preference test of among 10’s and 20’s in New York, Atlanta, Chicago and Sanfrancisco in USA. Preference of packaging, design, printing, flavor, texture and overall preference surveyed. About thirty percent of the respondents showed high score in packaging among the items. The design and color of Yukwa was 22.0％ and 24.1％ in “excellent”. American did not prefer the texture due to stickiness of Yukwa. However, 92.7％ of the respondents showed high score in overall acceptability of Yukwa. On the basis of this result Yukwa would he developed for residential people’s preference. It is possible to export successfully the Korean traditional snack, Yukwa.

• The Korean Journal of Food & Health Convergence
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• v.8 no.3
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• pp.11-23
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• 2022

Processed meat products are prone to oxidation and spoilage due to prolonged storage. By using natural spices that are harmless to the human body and have antioxidant and antibacterial effects to replace synthetic preservatives in consideration of consumers' qualitative consumption patterns that pursue nutrition and safety, and stimulate appetite with taste, aroma, and color of food. The purpose of this study was to study the effect on the quality characteristics of processed meat products. The spice group had a low crude fat for both the loin and sirloin cuts. Brightness, redness, and yellowness in the chromaticity of beef jerky and PYUNYUK added with spices were different from those of the control group and increased. In terms of texture, all the beef jerky groups increased firmness and friability, and there was a difference between refrigeration and room temperature storage. The elasticity and stickiness decreased with the lapse of storage period. In the PYUNYUK, the flavor of the spice group was low and the meat quality was soft. It was found that the addition of natural spices to replace synthetic preservatives had different effects on processed meat products and had a positive effect on general ingredients, mechanical properties, physicochemical properties, and sensory quality properties.

• The Journal of Asian Finance, Economics and Business
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• v.9 no.7
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• pp.185-196
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• 2022

The purpose of this study is to examine the effects of split ratings on earnings management through cost adjustments based on asymmetric cost behaviors. Using a sample of 2,027 Korean firm-year observations over the 2002-2019 period, we analyze whether a firm deliberately reduces discretionary costs, such as selling, general, and administrative (SG&A) expenses, to improve profits when it receives multiple ratings from credit rating agencies (CRAs). While examining earnings management incentives in the presence of split ratings, we also investigate the moderating effects of Chaebols, Korea's unique corporate governance structure. We find that split-rating firms show less stickiness in SG&A costs compared to non-split-rating firms when sales decrease. This result implies the deliberate reduction of discretionary costs to improve earnings in the presence of split ratings, which are more likely to change in future credit assessments. We also find that the incentives for earnings management of split-rating firms are limited in Chaebol firms, which have high levels of socio-economic surveillance and support affiliated firms through the internal market of corporate groups. This study contributes to existing research by identifying new determinants of cost behavior by using the framework of asymmetric cost behavior in relation to earnings management incentives.