• Korean journal of food and cookery science
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• v.29 no.5
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• pp.599-603
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• 2013

Tarak is our own traditional fermented milk made through lactic acid fermentation by using makgeolli as inoculum for milk or using already made tarak as inoculum but it is hardly known to people as its related studies are also insufficient. Accordingly, the purpose of this study was to manufacture jelly by using tarak and analyze its quality characteristics for the diversification of consumption promotion and demand of traditional fermented milk tarak. Tarak jelly that was made according to the percentage of adding tarak showed a tendency that the content of crue protein, crude fat and crude ash except for moisture water meaningfully increased as the amount of tarak added increased (P<0.05). In the case of pH, it declines as the amount of tarak added was high. The chromaticity measurement result of tarak jelly was 54.32 in the case of control group for L, and it increased as the amount of tarak added increased. In the case of a, it decreased as tarak was added, whereas b meaningfully increased. There was meaningful difference between samples in the case of chewiness, fracturability and adhesiveness (p<0.05). The sensory test result showed that there was meaningful difference between samples in their appearance and taste but there was no meaningful difference in the case of overall preference, scent and texture.

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.142-148
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• 2018

In this study, Seolgi Tteok was made in order to increase consumption of Geuk, which possesses numerous nutritional advantages, and its optimum content as a new food coloring for rice cake was determined. Quality characteristics and quantitative description analysis (QDA) of Seolgi Tteok, in which Geuk was added at 0, 4, 8, and 12%, was conducted. Consumer acceptability test was also conducted. As the amount of added Geuk increased, moisture content of Seolgi Tteok increased as well. Brightness (L-value) was the highest in the control group, and more Geuk resulted in higher values of red index (a-value) and yellow index (b-value), which corresponded to the results of the sensory evaluation. As result of the mechanical texture measurement, only adhesiveness and resilience show a significant difference. As a result of the QDA, 17 sensory characteristic terms were assessed. Among them, only 13 showed a significant difference. Among the different sensory characteristics, almost all of them except for taste characteristics were significantly influenced by the amount of Geuk. The aroma and taste of Geuk were not largely influenced. It can be suggested that Geuk is not a factor that strongly influences flavor. In conclusion, Geuk does not have a strong influence on the taste or aroma of Seolgi Tteok but does on color characteristics. It can be suggested that Geuk is qualified as a coloring material for food, and the reasonable addition amount is 8%. As a result of this research, Geuk can be considered as a coloring material for other types of rice cake, traditional Korean sweets, and even confectioneries as well as for Seolgi Tteok. This implies that Geuk can be utilized to develop various new products as a coloring material with abundant nutritional content, which will contribute to the promotion of Geuk consumption.

• KSBB Journal
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• v.20 no.2 s.91
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• pp.100-105
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• 2005

Removal of nitrogen compound from waste water is essential and often accomplished by biological process. Denitrification bacterium, Paracoccus denitrificans (KCTC 2350) is employed to estimate the denitrification ability and the characteristics. In the immobilized biological reactor system, the measurement of absolute amount of active strain in the reactor is comparatively difficult or impossible. In this. study, a reactor was designed with the unwoven texture wrapped peep holed plastic tube to calculate the absolute amount of active strain by comparing the activity of the permeabilized and or immobilized reactor and the free cell reactor The reactor system was continuous stirred tank reactor and the reaction rate of substrate consumption was assumed to satisfy the Michaelis-Menten equation. The effluent concentration of nitrate and nitrite was measured to estimate the apparent parameter of Michaelis-Menten equation. As a result, we found that the amount of immobilized active strain was figured out to be half of the total active strain in the reactor and the time required to be reached in the equilibrium state in the permeabilized and or immobilized reactor system was figured out to be shorter than that of the free cell reactor system.

• Journal of Digital Convergence
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• v.14 no.11
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• pp.319-324
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• 2016

In the case of robot and Argument Reality applications using a camera in environments, a technology to estimate planes is a very important technology. A RGB-D camera can get a three-dimensional measurement data even in a flat which has no information of the texture of the plane;, however, there is an enormous amount of computation in order to process the point-cloud data of the image. Furthermore, it could not know the number of planes that are currently observed as an advance, also, there is an additional operation required to estimate a three dimensional plane. In this paper, we proposed the real-time method that decides the number of planes automatically and estimates the three dimensional plane by using the continuous data of an RGB-D camera. As experimental results, the proposed method showed an improvement of approximately 22 times faster speed compared to processing the entire data.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.419-423
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• 1996

This study was conducted to investigate the difference in the characteristics of pound cakes baked from one imported and three Korean wheat flours through sensory evaluation and physical measurement. From the result of sensory evaluation, it was shown that cakes baked from Korean wheat flour were not preferred than cake baked from imported wheat flour in texture, taste and overall preference. L, a, b value of crumb color of pound cake baked from imported wheat flour was 81.09, -0.49, 28.17. It means that crumb color of pound cake baked from imported wheat flour was brighter yellow than that of cakes baked from Korean wheat flour. The volume of pound cakes baked from Korean wheat flour(D, B) was larger than that of cake baked from imported wheat flour. It was 833 and 800 cc. There was no significant difference in hardness within cake samples.

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.7-12
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• 1991

Castera is a favorite food which is well known to the general public made by egg, sugar and wheat flour. This study is carried out in order to investigate to the physical properties of eastern. The results are summarized as follows: 1) As a result of the sensory evaluation for eastern with 19 kinds of material in Kyushu on the market, it could be classified into 3 types: A) high grade (Castera), C) low grade (Sponge cake), and B) midium grade (Something middle of those). 2) In the texturometer measurement for eastern, hardness of A type was highest, B and C are 22∼35% lower than A type, while cohesiveness and springiness are not significantly different. 3) In the creep test, 3 types are all the S-element Voigt model, consisting of Hookean body, Newtonian body and two sets of Voigt body. Eo of A type is 13∼36% higher than other types, it tends to the same result of hardness. The parts of retardation strain of A type are 21∼41% lower than B type, 8∼l3% higher than C type, respectively. 4) About the day change of eastern of A type, mechanical model is not changed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.118-125
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• 1999

Effects of adding of Angelica keiskei Koidz flour on the quality characteristics of bread were inves tigated. The content of total dietary fiber was 31.89% in flour of Angelica keiskei Koidz leaf and 43.37 % in that of stem. The content of insoluble dietary fiber increased by blanching, but those of soluble dietary fiber and insoluble dietary fiber increased by steeping in NaCl solution. In the results of sensory evaluation of Angelica keiskei Koidz flour, leaf steeped in NaCl solution and blanched stem showed good overall preference. With the addition of Angelica keiskei Koidz flour, water binding capacity and loaf weight increased, while the loaf volume decreased. The loaf volume of bread added with leaf steeped in NaCl solution and blanched stem were higher than those added with natural Angelica keiskei Koidz flour. The lightness and redness values decreased with the increase of Angelica keiskei Koidz flour content in bread but yellowness values increased. In the texture analyzer measurement for bread added with Angelica keiskei Koidz flour, hardness and springiness somewhat increased, while cohesiveness, gumminess and chewiness decreased. As the results of sensory evaluation of bread added with Angelica keiskei Koidz flour, the score of the breads added with 5% leaf steeped in NaCl solution and 5%, 10% blanched stem were somewhat lower than those of control bread. In terms of rate of addition of Angelica keiskei Koidz flour, the bread added with leaf at 5% level, natural stem at 5% level and stem by blanching at 5%, 10% level had good overall preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1088-1094
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• 2001

The quality of Yukwa added with safflower seed powder (SSP) was investigated using chemical, sensory and mechanical properties, The result of chemical properties showed that degree of expansion of Yukwa were decreased as the amount of SSP increased, while fat absorption increased. Yukwa with 1% SSP was the best in appearance, taste and overall preference of acceptability. Lightness decreased by the addition of SSP, while redness and yellowness increased. Texture measurement showed that hardness was the lowest in the Yukwa with 5% SSP, and cohesiveness was the highest in the Yukwa with 1% SSP. Hardness and brittleness of mechanical properties were positively correlated with the acceptability. The degree of expansion was positively correlated with cohesiveness and springiness. Fat absorption and moisture content were positively correlated with gumminess in the mechanical properties. Yukwa with 1% SSP showed a good overall preference.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.727-734
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• 2010

As the blueberry content in batter increased, the pH of batter decreased According to the measured results about specific gravity of muffin batter, there was no significant difference among each batter including 0% 10% and 15% blueberry, while each 15% 20% and 30% dough showed significant difference (p<0.001). According to the results about general quality characteristics of muffins such as volume, weight and specific gravity, as the content of blueberry juice increased, the volume decreased. In terms of measuring specific volume, it decreased as the added amount increased According to measuring the chromaticity of muffins, as the blueberry content increased in the muffins, brightness and yellowness decreased while redness increased In terms of the measurement of texture, the hardness showed significant difference among all sample muffins (p<0.001). Significant difference was not shown in the springiness (p<0.05). As the amount of blueberry juice increased, the chewiness of the muffins was grown. The result showed a significant difference between samples in the adhesiveness (p<0.001). As the amount of blueberry juice increased, the adhesiveness of muffins also increased In the organoleptic test, a significant difference was shown in the color among all sample (p<0.001). The blueberry juice content of 20% showed highest figures with $7.12{\pm}0.67$. In terms of flavor, the content of 20% also showed highest figures among all samples with $7.16{\pm}0.62$ (p<0.001). Concerning the taste all samples showed a significant difference while 20% content did the highest figure. In the overall acceptability the content of 10% showed the lowest figure while 20% displayed the highest figure with 7.16. According to the quality characteristics of blueberry muffins, the best blueberry juice content would be 20% content group.

• KIEAE Journal
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• v.10 no.5
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• pp.115-121
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• 2010

Lime was the solidifier mostly used at the fields of construction and civil works in the past. however, the development of Portland cement remarkably reduced the use of it. Recently as the concernment on circumstances gets higher, lime wined attention again as an eco-friendly material and was used at earth-using construction. This study examined the physical and chemical capacity of lime complexes with lime capacity improved, and performed fundamental study on the way to concretize by mixing it with earth. As a result, lime complex pressure strength was lower than cement pressure strength but it showed the possibility that its strength was improved by W/B control. The measurement of XRD after paste formation confirmed a compound generated by the reaction of Ca2+ion and Si, Al, and Fe from pozzolan reaction. A earth wall experiment by using lime complexes and earth showed that the higher, WB or the lower the quantity of unit combined materials, the lower the pressure strength was. The maximum pressure strength was maximum 11MPa when the quantity of unit combined materials was 450. It is because the composed earth particles had a high content of micro powder less than silt, so a lot of combination are demanded to secure fluidity. As a result of peptization experiment, after hardening, the material was not dissolved, which informed of the possibility of use as an outer subsidiary material. If the material is hardened by mold formation method, natural hardening crack appears. Cast expresses smart surface quality and enables to design for multiple purpose. The result shows the possibility of construction of low-story structures by using earth wall made of lime complexes and earth.