• Culinary science and hospitality research
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• v.9 no.2
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• pp.1-10
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• 2003

This study was designed to investigate the effective ratio of bread with Ulmus devidiana. The bread with various contents(0, 10, 20, 30%) of Ulmus devidiana were measured by volume, color difference, texture and sensory evaluation. The results were as follows: The dough yield tended to increase by adding Ulmus devidiana extract but those were not significant difference. The loaf volume index increased by adding Ulmus devidiana extract. The texture(hardness, cohesiveness, springiness, gumminess, chewiness) of bread increased by the addition Ulmus devidiana extract. Color L, a and b value were not significant difference. In sensory evaluation, bread with 10% Ulmus devidiana extract was evaluated as the best in taste, texture, flavor and overall acceptability.

• Proceedings of the Korea Institute of Applied Superconductivity and Cryogenics Conference
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• 2003.10a
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• pp.106-108
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• 2003

We fabricated Ni and Ni-W alloys for use as a substrate in YBCO coated conductor applications and evaluated the effect of W in Ni on texture, microstructure and surface morphology, and hardness of substrate. Pure Ni, Ni-2 at.％W, and Ni-5at.％W alloy substrates were prepared by plasma arc melting, cold rolling, and the recrystallization heat treatment at various temperature (700- 130$0^{\circ}C$). It was observed that Ni-W alloy substrates had stronger cube texture and maintained it at higher annealing temperature, compared to pure Ni substrate : The full-width at half- maximums of in-plane texture was 13.40$^{\circ}$ for Ni substrate and 4.42$^{\circ}$-5.57$^{\circ}$ for Ni-W substrate annealed at 100$0^{\circ}C$. In addition, it was observed that the Ni-W substrate had smaller grain size, shallower boundary depth, and higher hardness, compared to those of pure Ni substrate.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.801-809
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• 2010

This study investigated the quality characteristics of Sulgidduk with different levels (0, 4, 8, 12, 16%) of added yam powder by measuring water content, color value, texture, and sensory quality. The water content of Sulgidduk decreased significantly (p<0.05) by increasing the amount of yam powder. The Hunter's L value of Sulgidduk decreased, and the a and b values increased significantly. Mechanical texture parameters, such as hardness, cohesiveness, gumminess, adhesiveness, and chewiness decreased significantly (p<0.05) as the amount of added yam powder increased. The springiness of the 0, 4, 8 and 12% yam Sulgidduk was not different significantly, but springiness decreased significantly in the 16% yam Sulgidduk. Hardness increased significantly during storage, whereas cohesiveness, gumminess, and adhesiveness decreased. Springiness of the control sample increased significantly, but the Sulgidduk with added yam powder had the highest springiness levels during the first and second days. Chewiness was highest during the first day in all Sulgidduk preparations. The 12% yam Sulgidduk was the best in color, flavor, taste, moistness, chewiness, and overall acceptability from the sensory evaluation. These results indicate that Sulgidduk with 12% added yam powder had the best quality in sensory and texture analyses.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.965-970
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• 2008

The objective of this study was to examine the relationship between instrumental tenderness parameters and histochemical characteristics in the porcine longissimus dorsi muscle, and to investigate a comparison between tenderness parameters such as the Warner-Bratzler shear-force (WBS) and texture profile analysis (TPA). A negative relationship between WBS and fiber area was observed. However, there was no significant relationship between hardness and muscle fiber area. The percentage of fiber type IIb exhibited a positive correlation with hardness. There was a negative relationship between the type IIa composition percentage and hardness. This study showed that some muscle fiber characteristics were related to WBS and TPA parameters, especially hardness.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.580-587
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• 2018

The baking properties of rice bread with polydextrose (3, 6, and 9%), enzymes (0.006, 0.009, and 0.018%) and egg (1.32 and 2.64%) were investigated. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. The springiness, chewiness, gumminess (p<0.01) and hardness (p<0.001) of the rice bread tended to increase as the amount of added polydextrose increased. Replacement of rice flour with hemicellulase, glucose oxidase and fungal amylase are effective for producing rice bread. Replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). Replacement of rice flour with 1.32% egg white also had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). These results suggest that replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase, and 1.32% egg white are effective for producing rice bread with good volume and hardness.

• Nuclear Engineering and Technology
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• v.49 no.1
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• pp.178-188
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• 2017

To study the effects of zirconium (Zr) addition on the microstructure, hardness and the tensile properties of oxide dispersion strengthened (ODS) ferritic-martensitic steels, two kinds of 9Cr-ODS ferritic-martensitic steels with nominal compositions (wt.%) of $Fe-9Cr-2W-0.3Y_2O_3$ and $Fe-9Cr-2W-0.3Zr-0.3Y_2O_3$ were fabricated by the mechanical alloying (MA) of premixed powders and then consolidated by hot isostatic pressing (HIP) techniques. The experimental results showed that the average grain size decreases with Zr addition. The trigonal ${\delta}$-phase $Y_4Zr_3O_{12}$ oxides and body-centered cubic $Y_2O_3$ oxides are formed in the 9Cr-Zr-ODS steel and 9Cr non-Zr ODS steel, respectively, and the average size of $Y_4Zr_3O_{12}$ particles is much smaller than that of $Y_2O_3$. The dispersion morphology of the oxide particles in 9Cr-Zr-ODS steel is significantly improved and the number density is $1.1{\times}10^{23}/m^3$ with Zr addition. The 9Cr-Zr-ODS steel shows much higher tensile ductility, ultimate tensile strength and Vickers hardness at the same time.

• Journal of Biosystems Engineering
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• v.28 no.1
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• pp.1-10
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• 2003

A computer simulation was carried out to determinate the optimum capacity of bulk type trailer which is used as a tractor attachment. Soil physical properties. such as soil moisture content. bulk density, soil hardness and soil texture were measured in the 10 major rice production area for computer simulation. Mathematical model which include soil physical properties and vehicle factor was used for computer simulation. Most of the soil texture of the investigated area was silty loam. Soil moisture content ranged between 30 and 40% mostly. Soil bulk density was in the range of 1.500 to 1.700 kg/㎥. Soil hardness ranged between 1 to 18 kg/$\textrm{cm}^2$. Soil hardness incorporate the effects of many soil physical properties such as moisture content texture and bulk density, and so the range of soil hardness was greater than any other physical properties. The capacity of bulk type trailer was above 3000 kg$_{f}$ fer the most of the investigated area. and mostly in the range of 4000 to 6000 kg$_{f}$ depending upon the slip. But for the soft soil area such as Andong and Namyang. tractor itself had mobility problem and showed minus trailer capacity for some places. For this area. the capacity of bulk type trailer ranged between 1000 and 2000 kg$_{f}$ mostly so bulk type trailer should be designed as a small capacity compared to the other area.ared to the other area. area.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.569-575
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• 2008

The principal objective of this study was to determine the appropriate water content for optimal texture in high omega-3 fatty acid saury nuggets. The approach adopted in this study essentially involved variations in water levels(0{\sim}25%$). The main ingredients of the nuggets included saury mince, mild pizza cheese and hydrated textured soy protein concentrate. The formulated products were molded(dia. 4.5, thickness 1.5 cm, 20 g), battered lightly, flash-fried far 4 min at $160^{\circ}C$ and frozen until they were tested. The frozen nuggets were cooked to $65^{\circ}C$, then subjected to sensory evaluation, texture analysis at 80% deformation, and expressible fluid tests. The moisture contents in the nugget batter and the cooked nuggets were determined. In our sensory evaluation, nugget texture was adjudged the best in the nuggets prepared with a 20% water level(S5). The hardness and chewiness in the nuggets were reduced with increases in the water level. However, when the nuggets contain more than 15% water(S4, S5, S6), we noted no significant differences in the hardness values. The difference in moisture content between the uncooked nugget bat or and the cooked nugget was most profound in the nugget prepared with a water level 25%(S6). The nugget prepared with a water level 25% was also the highest in expressible fluids, and was also highest in internal moisture content. The texture preference of nuggets was correlated positively with moistness(r=0.881) and moisture content(r=0.827), and correlated negatively with firmness(r=-0.870) and cohesiveness(r=-0.839), and these correlations were significant.

• Korean journal of food and cookery science
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• v.8 no.1
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• pp.21-25
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• 1992

This study was undertaken for the purpose of investigating the texture of mungbean starch gel. By the sensory evaluation result of 8% mungbean starch gel, ‘shine’ tended to increase as the addition level of oil increased, but clarity tended to be decreased. In elasticity, hardness, cohesiveness and overall quality, 2% oil gel was more preferable then those of other levels. The result of 10% mungbean starch gel was similar to that of 8% mungbean starch gel. In 8% and 10% mungbean starch gel, ‘shine’ characteristic in sensory evaluation showed the positive correlation with L, a, and b values in mechanical test. However clarity in sensory evaluation showed the negative correlation with L, a, and b values in mechanical test.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.207-213
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• 1996

Effects of replacement of corn starch with Amylomaize Vll starch and addition of enzyme-resistant starch on texture characteristics of com bread (CON) were investigated. Amylomaize-substituted corn bread (AMZ) was made by replacing corn starch with Amylomaize Vll starch. 15% (RSl5) and 30％ (RS30) of butter, was replaced with enzyme-resistant starch (RS) from Amylomaife Vll starch, respectively. Textu,e describing terms were classified according to their physical properties. Result of sensory evaluation characteristics showed that the size of air cells increased as butter replacement level decreased and that hardness increased but springiness decreased as com starch was replaced with Amylomaize Vll starch. The results of Texture Profile Analysis with deformation of 30% and 50% showed that hardness inclosed but cohesiveness decreased as cooling time increased.