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박인덕 한국식생활문화학회 2019 韓國食生活文化學會誌 Vol.34 No.1
This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at 95℃, and maximum viscosity with increasing mulberry leaf powder content. The lightness (L) and redness (a) values decreased with increasing mulberry leaf powder content, whereas the yellowness (b) value increased. In addition, the weight, volume, and turbidity increased after cooking. In terms of the textural characteristics, addition of mulberry leaf powder increased the hardness, springiness, cohesiveness, chewiness, and adhesiveness. The DPPH free radical scavenging activity of the dumpling shells increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The taste, chewiness and texture of the dumpling shells prepared with added 4% mulberry leaf powder were preferred. The sensory evaluation showed that the overall preference of the dumpling shell with the addition of 4% mulberry leaf powder was more effective than the control.
박인덕 한국식생활문화학회 2017 韓國食生活文化學會誌 Vol.32 No.6
This study examined the quality characteristics of cookies prepared with mulberry leaf powder (0, 1, 3, 5, and 7%) substituted for flour. The pH of the cookie dough decreased significantly in response to the addition of all levels of mulberry leaf powder. The spread factor of the cookies also increased significantly with increasing mulberry leaf powder content added to the cookies recipe. In addition, the Hunter’s color L and a values decreased significantly with increasing mulberry leaf powder content, whereas the b value increased. According to hardness measurements, the substitution of 1~7% mulberry leaf powder resulted in increased hardness compared to the control. Moreover, the DPPH free radical scavenging activity of the cookies was increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The sensory evaluation revealed cookies containing 3% to have the highest scores.
박인덕 한국식품저장유통학회 2015 한국식품저장유통학회지 Vol.22 No.2
This study investigated the effects of sea tangle powder (SP) on the physicochemical and sensory characteristics of dumpling shells. Various dumpling shell samples were prepared with wheat flour containing different amounts of SP. The characteristics of the dumpling shell samples were investigated based on their viscosity, cooking properties, color values, and texture properties. Their sensory characteristics were evaluated by using seven scores. According to the amylograph data, the composite SP-wheat flour samples showed an increased gelatinization temperature with an increasing SP content, whereas the initial viscosity at 95℃ was decreased after 15 minutes. The increase of SP amount decreased the values of L and b whereas the a value increased. With regard to the textural characteristics, the dumpling shells with an increased amount of SP showed increased hardness, cohesiveness, and adhesiveness, whereas the SP addition reduced the springiness of the dumpling shell. The dumpling shell with the addition of 3% SP showed the highest overall acceptability in the sensory evaluation.
박인덕,남기우,강창용 대한기계학회 2018 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.32 No.12
As a kind of bolt having a spherical head, the ball stud is widely used as part of a ball joint in steering or suspension sys-tems of automobiles. Generally, the production process of ball studs consists of multi-step cold forging and screw making. This study evaluated the shear strength of joints by varying the welding current and welding pressure in the resistance welding of ball studs. The ball was made with SS400, and the stud was made with SCM435. The sample welded at current of 10.3 kA and welding pressure of 367.7 kPa was tested for its shear strength under different cooling methods. The room temperature cooling of the sample was left at about 293 K for 12 hours after heat treatment. The pressurized air cooling of the sample was subjected to a stream of air at pressure of 490 kPa for 7 seconds. Shear strength test was performed at room temperature with speed setting of 5 mm/min. The shear strength was analyzed by Weibull probability distribution. The scale parameter increased with increasing welding current at welding pressure of 367.7 kPa. The shear strength showed the least dispersion and distribution at welding current of 10.3 kA and welding pressure of 367.7 kPa.