• Korean Journal of Food Science and Technology
• /
• v.27 no.3
• /
• pp.336-341
• /
• 1995

Effect on alginate, pectin and Ca salts on textural properties of whole soybean gel(soygel) was investigated. The soygel was prepared by addition of sodium alginate, pectin and Ca salts into whole soy flour(300 mesh, WSF) suspension followed by through mixing. Addition of sodium alginate or pectin into WSF suspension significantly increased the hardness, adhesiveness and cohesiveness of the gel. The most uniform gel was obtained by $12{\sim}15%$ addition of sodium alginate or pectin, while their mixture rather decreased the textural properties. Sensory evaluation by ranking test for the gels showed that 12% sodium alginate and 0.125g $CaSO_4/g$ WSF produced the most desirable gel in terms of elasticity, uniformity, smoothness and total acceptability, followed by 12% sodium alginate and 0.12g Ca $gluconate-CaSO_4$(50 : 50). From the results, the optimal preparative conditions for soygel were suspension of WSF in 10 times of water(v/w), addition of 12% sodium alginate(w/w of WSF) and 12.5% $CaSO_4$ or Ca $gluconate-CaSO_4$(50 : 50) into WSF suspension followed by gel formation at $4^{\circ}C$.

• Food Science of Animal Resources
• /
• v.28 no.4
• /
• pp.395-400
• /
• 2008

This study was carried out to compare the textural properties of crab-flavored sausage manufactured with six different formulations. We prepared crab-flavored sausage from Alaska pollack surimi as a control by the washing method, and various mixtures of surimi and chicken breast meat were manufactured (pH 11.0) with 33.33% chicken breast meat (CBM) (T1), 50% CBM (T2), 66.66% CBM (T3), 100% CBM (T4) and 20% commercial mechanically deboned chicken meat (MDCM) (T5). Brittleness, gumminess, chewiness, breaking force, gel strength, jelly strength, sensory flavor. texture, and overall acceptability were significantly lower in the formulations containing chicken meat in proportion to the % CBM (p<0.05). However, cohesiveness and springiness were significantly higher in the formulations containing chicken meat in proportion to the amount of CBM (p<0.05). Folding test and deformation values were significantly lower in the surimi manufactured with CBM at pH 11.0. although T5 showed no significant differences relative to the control. Overall, these results indicate that similar textural properties in the crab-flavored sausage were attained when surimi was prepared with 20% CBM and MDCM.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.8
• /
• pp.965-970
• /
• 2017

The objective of this study was to evaluate the effects of gelatin type (powder vs. hydrated) with or without transglutaminase (TGase) on the physicochemical and textural properties of low-fat model sausages (LFS). Treatments included LFS (control), LFS with hydrated-gel form of gelatin (1%), and LFS with powder form of gelatin (1%). Yellowness values of LFS with any type of gelatin were higher than those without gelatin (P<0.05). Moisture content (%) of LFS containing powder form of gelatin (1%) was higher than those with hydrated-gel form of gelatin or control (P<0.05). Expressible moisture (EM, %) of LFS with hydrated-gel form of gelatin was lower than those with powder form of gelatin (P<0.05). Thus, sausages with hydrated-gel form of gelatin showed better functional properties as compared to those with powder form of gelatin. To elucidate the interaction between gelatin and TGase in meat product, five actual sausages were manufactured: reference [konjac flour (KF), carrageenan (CN), and soy protein isolate], control (KF and CN alone), TRT1 (KF and CN, TGase 1%), TRT2 (KF and CN, gelatin 1%), and TRT3 (KF and CN, TGase 1%+gelatin 1%). EM (%) of sausages with TGase alone was higher than those of other treatments (P<0.05). Most textural properties of TRT3 were higher than those of other treatments. Thus, TRT3 showed better functional properties than those with single addition. In conclusion, a combination of TGase and gelatin could be used to manufacture LFSs with improved functional and textural properties.

• Korean Journal of Food Science and Technology
• /
• v.6 no.2
• /
• pp.65-69
• /
• 1974

Noodles were made from composite flours based on barley or sweet potato/wheat flour and their quality was assessed to obtain the following results. 1) In noodle sheet and dried noodle formation, barley flour could substitute 100% and sweet potato flour, 70% of wheat flour and their textural characteristics were improved by addition of glyceryl monostearate and sodium polycrylate. 2) Textural parameters such as hardness, cohesiveness and gumminess of noodle sheet and dried noodle were decreased by admixture of barley of sweet potato flour whereas they were increased by use of the additives. Noodle sheet required hardness over 6.2 and gumminess over 430 while dried noodle needed hardness over 6.8. 3) In cooked noodle, replacement of wheat flour and use of additives tended to lower the textural parameters. With respect to the cooking quality, barley flour could substitute 60% and sweet potato flour, 40% of wheat flour. 4) In organoleptic evaluation of cooked noodle with respect to its color, taste and texture, 20% replaced composite flour was not different significantly at 5% level from wheat flour and the quality defect was mainly due to discoloration of the product.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.4
• /
• pp.531-538
• /
• 2008

We researched the physical, chemical, functional, textural, and manufacturing characteristics of yellow layer cake which prepared by adding different amounts of persimmon leaf powder (0, 4, 8, 12, 16%). The color of the crumbs inside the cake appeared dark, demonstrating that the L value decreased as the amount of persimmon leaf powder increased. The value of a, which corresponds to the level of redness, increased and the cake appeared dark red as the amount of persimmon leaf powder added increased; whereas, the yellowness of the cake tended to decrease as the value of b, which corresponds to the level of yellowness, gradually. As the amount of persimmon leaf powder added increased, the specific loaf volume of the cake increased, but the amount of baking loss tended to be similar at all. The textural characteristics of hardness and gumminess tended to increase, but cohesion and elasticity were not influenced by the addition of persimmon leaf powder. In the sensory test, color was rated low, but flavor, taste, and texture showed the highest score in 8% as the amount of persimmon leaf powder added increased. The general preference was highest when the persimmon leaf powder was added in the amount of 8%, and it decreased as the amount of persimmon leaf powder added increased.

• Carbon letters
• /
• v.12 no.3
• /
• pp.167-170
• /
• 2011

Petroleum pitch-based activated carbons (ACs) were obtained in this work from a combination of pretreatment with different amounts of potassium permanganate ($KMnO_4$) and chemical activation with potassium hydroxide. The surface characteristics of the pitch after the $KMnO_4$ pretreatment were characterized by means of Fourier transform infrared spectroscopy (FT-IR). The structural characteristics of the pitch after the $KMnO_4$ pretreatment were determined by means of X-ray diffraction. The influence of the $KMnO_4$ treatment on the textural properties of the petroleum pitch-based ACs was investigated by means of $N_2$/77K adsorption isotherms. The investigation also involved the use of the Brunauer-Emmett-Teller equation and the Dubinin-Radushkevich method. The FT-IR results show that the pretreatment promotes the formation of surface oxygen functionalities and leads to an increase of the interplanar distance ($d_{002}$) of the functional groups induced between carbon layers. Moreover, the specific surface area of the pitch-based ACs increases in proportion to the amount of $KMnO_4$ pretreatment and reaches its highest value of 2334 $m^2$/g with 2 g of $KMnO_4$ because the surface oxygen groups of the pitch act as an active site during chemical activation.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
• /
• v.34 no.2
• /
• pp.195-206
• /
• 2016

The remote sensing technique using SAR data have many advantages when applied to the disaster site due to its wide coverage and all-weather acquisition availability. Although a single-pol (polarimetric) SAR image cannot represent the land surface better than a quad-pol SAR image can, single-pol SAR data are worth using for disaster-induced change detection. In this paper, an automatic change detection method based on a mixture of GGDs (generalized Gaussian distribution) is proposed, and usability of the textural features and intensity is evaluated by using the proposed method. Three ALOS/PALSAR images were used in the experiments, and the study site was Norita City, which was affected by the 2011 Tohoku earthquake. The experiment results showed that the proposed automatic change detection method is practical for disaster sites where the large areas change. The intensity information is useful for detecting disaster-induced changes with a 68.3% g-mean, but the texture information is not. The autocorrelation and correlation show the interesting implication that they tend not to extract agricultural areas in the change detection map. Therefore, the final tsunami-induced change map is produced by the combination of three maps: one is derived from the intensity information and used as an initial map, and the others are derived from the textural information and used as auxiliary data.

• Journal of the Korean Home Economics Association
• /
• v.17 no.1
• /
• pp.12-19
• /
• 1979

Five kinds of soybean curd were propared with five coagulants, such as, calcium sulfate, calcium chloride, magnesium chloride, glucono delta lactone and acetic acid. The products were evaluated by the sensory and objective examination. Optimal concentrations of each coagulant were determined. Soybean curd preparation was also standardized. The textural characteristics of the five soybean curds which were made by the standard recipe were measured by a Texturometer and a Penetrometer. The results were as follows : 1. From the proliminary study, the optimal concentration of coagulants for the soybean curd preparation, as determined by the sensory evaluation was 1.84% of calcium sulfute, 1.05% of calcium chloride. 1.84% of calcium sulfute, 1.05% of calcium chloride. 1.84% of magnesium chloride, 1.97% of glucono delta lactone and 0.48% 11of acetic acid. 2. As the result of the sensory evaluation, the most acceptable soybean curd was determined to be one with acetic acid. Next, in order of accetability , were magnesium chloride, calcium chloride, glucono delta lactone, calcium sulfate soybean curds and commerical soybean curd. 3. Through the objective examination of the five soybean curds by a Texturometer and a Penetrometer, it was found out that, calcium sulfate soybean curd was the hardest and the hardness decreased in order of glucono delta lactone, magnesium chloride, calcium chloride, and acetic acid soybean curd. Acetic acid soybean curd, the most acceptable , was 0.47 TU ; and calcium sulfate soybean curd, the least acceptable, was 1.73 TU.

• The Journal of Economics, Marketing and Management
• /
• v.9 no.5
• /
• pp.1-13
• /
• 2021

Purpose: Purpose - This study investigates and aims to discuss regarding the employee's work stress and its relationship with employee's workability based on literature content analysis. Finally, this study will provide how employees can manage it and coexist while enjoying the benefits of a stress-free working environment. Research design, data, and methodology - The author collected many textual contexts from mostly peer-reviewed academic journals, which means that academic comprehensive integrity can be obtained by qualitative approach for this study with discussing and following a constructive review analysis. The content analysis aims to determine a textural dataset in the longtime frame from the newest textural information. Result - There is little doubt that this study was significant and relevant to the relationship between employee work stress and workability, indicating how organizations that manage their employees in a stress-free working environment. the present researcher separate the solutions into five categories according to the person or body responsible for the answers. Conclusion - The numerous solutions on how to deal with various stresses, the theoretical aspect of the solutions involving the theories developed by multiple past articles on how to solve work stress. In general, workability and work stress is a very large field of study. Another consideration is the numerous professionalisms in the world, and each has different ways stress is induced in the organization.

• Journal of the Korean Society of Tobacco Science
• /
• v.31 no.1
• /
• pp.9-17
• /
• 2009

Activated carbon fiber (ACF) was surface modified by nitric acid to improve the adsorption efficiency of the propylamine. Functional groups and textural properties of modified ACF were investigated. The total surface acidity increased about 7 times to that of as-received ACF by modification with 1 M nitric acid solution, carboxylic and phenolic groups mainly increased. However, the specific surface areas and the total pore volumes of the modified ACFs were decreased by 5-8% due to the increased blocking (or demolition) of micropores in the presence of newly introduced complexes. Despite the decrease of textural properties, it was found that the amount of propylamine adsorbed by the modified ACFs was increased by approximately 17%. The oxygen and nitrogen contents on the modified ACF increased by 1.5 and 3 times compared with the as-received ACF. From the XPS results, it was observed that propylamine reacted with strong or weak acidic groups, such as -COOH or -OH on the ACF surfaces, resulting in the formation of pyrrolic-, pyridonic- or pyridine-like structures.