• Korean journal of food and cookery science
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• v.7 no.3
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• pp.47-52
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• 1991

This study attempted to examine the effects on sensory characteristics and texture of Kyongdan in various volume of adding water and number of kneading in the preparation of Kyongdan. Evaluation was conducted through sensory evaluation and objective evaluation. The results were summarized as follows. 1. In sensory evaluation on the various volume of water and unmber of kneading, the most favorite tendency on the overall guality was at the 25% addition water and over 50 times kneading with glutious rice powder. 2. This condition corresponded to the low level of hardness, gumminess, chewiness and the high level of springiness and cohesiveness in comparison with Instron measurement.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.190-198
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• 2012

This research evaluated and analyzed the level of acceptability of spinach according to blanching time by testing consumer taste of corresponding countries for the purpose of globalizing Korean food. General taste, appearance, flavor, and texture of spinach blanched for 20 seconds were highly evaluated by Koreans and Japanese ($p$<0.05), who are used to the method of slightly blanching, mixing, and eating spinach. On the other hand, general taste, appearance, flavor, and texture of spinach blanched for 5 minutes was highly evaluated by the French ($p$<0.05), who are used to eating boiled spinach. Concerning the result of JAR, there were clear differences in hardness and boiling level according to country among spinach samples, even though they were blanched for the same time and mixed with the same spices. Koreans and Japanese evaluated that hardness and boiling level of spinach blanched for 20 seconds were proper, whereas the French evaluated that spinach scalded for 20 seconds was too raw and crispy. Under the same context, French consumers evaluated that hardness and boiling level of spinach blanched for 5 minutes was proper, whereas Koreans and Japanese evaluated that spinach blanched for 5 minutes was boiled too much. These results show that familiarity level is an important driver of affecting the preference levels for three kinds of spinach according to country.

• Transactions of Materials Processing
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• v.30 no.6
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• pp.306-310
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• 2021

In this study, IF steel, which has a body-centered cubic (BCC) crystal structure, was fabricated as a 25 mm-long cube, and then processed for one cycle without intermediate heat treatment by applying MADF Ver.1 and Ver.2 processes. MADF processing was performed with graphite lubrication for each pass at room temperature. The development of the microstructure and texture was analyzed and compared by the location of the specimen using EBSD measurements of the IF steel. Vickers hardness test and miniature tensile test were also performed to analyze the mechanical properties. The coarse grain size of 742.6 ㎛ of the as-received IF steel was refined to a grain size of 53.0 ㎛ after one cycle of MADF Ver.1 processing and 27.0 ㎛ after MADF Ver.2 processing. Vicker's hardness of the as-received IF steel at 94 Hv was increased to 185.6 Hv and 191.2 Hv after one cycle of MADF Ver.1 and Ver.2 processing, respectively.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.434-440
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• 2007

Yackwa is used as one of foods prepared for traditional rituals and holidays and enjoyed as snacks. Since Yackwas are fried, they contain oil, which can cause rancidity and undermines the freshness of Yackwas during distribution to retailers, not to mention a high level of calories. The study aims to develop baked Yackwas and analyze the quality in terms of calorie levels and characteristics by baking Yackwas in oven. Calorie level was 4.65 kcal/g in fried Yackwa, 3.96 kcal/g in baked Yackwa, and 2.95 kcal/g in baked peanut Yackwa prior to dip coating of grain syrup. baked Yackwa showed hardness of 13476.33 $g/cm^2$ before dipping in grain syrup, which was harder than 1912.56 $g/cm^2$ of fried Yackwa. After grain syrup coating, hardness of baked Yackwa reduced more significantly, compared with that of fried Yackwa, as grain syrup permeated through texture of Yackwa. And less hardness makes baked Yackwa tastier. Sensory evaluation was measured in a 5-point scale. Scores for texture and taste of baked Yackwa outpaced those of fried Yackwa. Score for the overall quality was 3.65 in baked Yackwa and 3.25 in baked peanut Yackwa, compared to 2.85 of fried Yackwa, indicating a higher potential of commercializing(p<0.05).

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.19-25
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• 1989

In order to maks use of Adlay widely, it was analyzed and determined the content of amylose, amylopection. And Ju-ak was made from glutinous rice flours with vairous mixing ratio of Adlay flours and then this was tested for suitability to preparation of Ju-ak. Evaluation was conducted through sensory evaluation and objcetive evaluation. The results are as follow: 1. The content of moisture, total ash, crude protein, crude fat, and carbohydrate in Adlay were shown to be about 10.58%, 84.4%, 17.3%, 3.76%, 66.52%. 2. The amylose and amylopectin content were 15.6%, 84.4%. 3. By the sensory evaluation results the taste of Ju-ak prepared with mixing of 25% and 50% Adlay flour was better than glutinous rice Ju-ak but 75% and 100% mixed flour were undersirable. 4. By the Instron measurement results that hardness tend to increass as the additon level of Adlay increased. Gumminess, Chewiness and Elasticity was not significantly different as the addition level of Adlay increased. Conhesiveness tend to decrease as the addition level of Adlay. 5. Consistency of Ju-ak had significant relationship with hardness and cohesiveness. Moistness had significant relationship with hardness, elasticity, cohesiveness and chewiness. Texture of Ju-ak had significant relationship with hardness, elasticity, cohesiveness and gumminess.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.379-384
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• 1983

Textural changes of glutinous rice cakes during storage at $4^{\circ}C$ were evaluated by ${\beta}$-amylase digestibility and hardness. Some physical properties of starch including X-ray diffraction, swelling power, water holding capacity and gelatinization temperature were investigated. Changes in hardness were inversely related to the enzyme digestibility. The initial hardness for Tongil glutinous rice cake is much higher than that for Traditional one. Both parameters were changed rapidly during one and two days of storage for Tongil and Traditional glutinous rice cakes, respectively. These results implied that the differences in the strach structure might have significant influences on the texture of rice cakes. Sensory evalution revealed that hardness of the rice cakes was highly significant to the storage time and rice variety.

• Korean Journal of Materials Research
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• v.30 no.7
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• pp.350-358
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• 2020

A variety of composite powders having different aluminum and carbon contents are prepared using various organic solvents having different amounts of carbon atoms in unit volume as ball milling agents for titanium and aluminum ball milling. The effects of substrate temperature and post-heat treatment on the texture and hardness of the coating are investigated by spraying with this reduced pressure plasma spray. The aluminum part of the composite powder evaporates during spraying, so that the film aluminum content is 30.9 mass%~37.4 mass% and the carbon content is 0.64 mass%~1.69 mass%. The main constituent phase of the coating formed on the water-cooled substrate is a non-planar α₂ phase, obtained by supersaturated carbon regardless of the alloy composition. When these films are heat-treated at 1123 K, the main constituent phase becomes γ phase, and fine Ti₂AlC precipitates to increase the film hardness. However, when heat treatment is performed at a higher temperature, the hardness is lowered. The main constitutional phase of the coating formed on the preheated substrate is an equilibrium gamma phase, and fine Ti₂AlC precipitates. The hardness of this coating is much higher than the hardness of the coating in the sprayed state formed on the water-cooled substrate. When hot pressing is applied to the coating, the porosity decreases but hardness also decreases because Ti₂AlC grows. The amount of Ti₂AlC in the hot-pressed film is 4.9 vol% to 15.3 vol%, depending on the carbon content of the film.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.613-618
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• 2021

The quality characteristics of jelly-containing vinegar drinks were divided into three stages in this study. The jelly, which differs from the contents of the vinegar drink, sharply decreased the pH. After sterilization, hardness was significantly decreased, and the formulation was not maintained, which was considered the effect of low pH and high total acidity of vinegar drinks. Different experiments confirmed that pH and sterilization heating conditions were the major quality variables for gelation as both sodium citrate content and jelly hardness were correlated before and after sterilization. The hardness of the jelly, which differs in gel content, correlated with the increase in gelation content both before and after sterilization. Therefore, considering the spout jelly of a vinegar drink, pH of 3.5-3.7 and a content of glucomannan and caragenane mixed gel were considered appropriate to match the product's sensory properties.

• Journal of the Korean institute of surface engineering
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• v.55 no.6
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• pp.460-468
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• 2022

Due to its high electrical conductivity, low contact resistance, good weldability and high corrosion resi-stance, gold is widely used in electronic components such as connectors and printed circuit boards (PCB). Gold ion salts currently used in gold plating are largely cyan-based salts and non-cyanic salts. The cya-nide bath can be used for both high and low hardness, but the non-cyanide bath can be used for low hardness plating. Potassium gold cyanide (KAu(CN)₂) as a cyanide type and sodium gold sulfite (Na₃[Au(SO)₃]₂) salt as a non-cyanide type are most widely used. Although the cyan bath has excellent performance in plating, potassium gold cyanide (KAu(CN)₂) used in the cyan bath is classified as a poison and a toxic substance and has strong toxicity, which tends to damage the positive photoresist film and make it difficult to form a straight side-wall. There is a need to supplement this. Therefore, it is intended to supplement this with an eco-friendly process using sodium sulfite sodium salt that does not contain cyan. Therefore, the main goal is to form a gold plating layer with a controllable hardness using a non-cyanide gold plating solution. In this study, the composition of a non-cyanide gold plating solution that maintains hardness even after annealing is generated through gold-palladium alloying by adding thallium, a crystal regulator among electrolysis factors affecting the structure and hardness, and changes in plating layer structure and crystallinity before and after annealing the correlation with the hardness.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.882-890
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• 2008

The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).