Pumpkin (Cucurbita moschata Duch.) seed is rich in protein and sulfur-containing amino acids. Tofu is a protein gel made from soybean, which is rich in lysine but lacking in sulfur-containing amino acids. This study was conducted to investigate the use of pumpkin seeds in tofu manufacture and to determine its quality and texture characteristics. Soybean was substituted with pumpkin seed to obtain pumpkin seed tofu at the following ratios: 10%, 30%, 50%, and 70% (P10, P30, P50 and P70). Tofu manufactured only with soybean was used as a control (Con). The higher rate of pumpkin seed substitution significantly decreased the moisture content and yield rate (p<0.05). In contrast, pH value and turbidity were significantly increased with the increase in the amount of pumpkin seed (p<0.05). The L-value (81.74~79.04), a-value (－0.19~－3.89) and b-value (12.40~9.84) of samples significantly decreased with the amount of pumpkin seed (p<0.05). No significant difference in syneresis was found among the samples (p<0.05). The hardness tended to decrease with the increase in the amount of pumpkin seed. The microstructure analysis revealed that the pore size of pumpkin seed tofu was smaller than that of Con. These results suggest that the pumpkin seed protein is a useful ingredient in the manufacture of tofu. Increasing the pumpkin seed substitution levels improves the texture of tofu.

This study aims to gather precise information on the real fabric color and texture, and purchasing intention of mobile shoppers buying clothes. Eighty volunteers participated in the sensory test on three smartphones with four colors and two fabricssmooth taffeta and hairy doeskin. This study carried out the posteriori test using the one-way ANOVA and Duncan test by SPSS21.0. In the analysis’ results of color preference, there were no differences among the four colors of taffeta between the smartphones, but different preferences between the red and yellow doeskin exist. In the case of the Samsung phone, which has an immense color distortion, the red fabric has a low color preference. In contrast, on the Apple phone yellow fabric had the highest preference because of its brightness. The Apple phone also has the highest purchasing intention of yellow colored taffeta, which is similar to the color preference results, although the real fabric has the opposite result. For doeskin, the real red and blue colored fabric has the highest purchasing intention. The Samsung phone has the biggest color mismatch with the real fabric. It also has the lowest purchasing intention of red taffeta fabric, while the LG phone has the lowest purchasing intention of blue fabric. Using the paired comparison method of the similarity between ‘real’ fabrics and the mobile version of fabric colors has a low similarity on all four colors of taffeta and doeskin fabrics. Therefore it can be concluded that phones do not represent the ‘real’ fabric color.

백두산과 일본 규슈에서 산출되는 흑요석을 대상으로 그 내부에 포함된 미세결정의 형태와 조직을 전자현미경을 사용하여 관찰하였다. 미세결정에 대한 형태학적 분류에 따르면, 백두산 흑요석 내의 미세결정은 Arculites, Asteroidal, Crenulite 등의 형태만 보이고, 규슈 흑요석 내의 미세결정은 Arculites, Bacillite, Belonites, Crenulite, Furculite, Lath, Margarite, Scopulites 등의 다양한 형태를 보인다. 이 사실은 백두산과 규슈 흑요석은 포함된 미세결정의 형태에 따라서 구분 가능함을 지시한다. 한편, 동일한 Arculites 형태의 미세결정의 경우 백두산 흑요석은 휘석 결정 내에 자철석의 결정들이 포함된 포이킬리틱 조직을 보이는 반면, 규슈 흑요석은 자철석과 휘석이 서로 입상 내지 입간 조직을 보인다. 이러한 흑요석 내 미세결정의 형태 및 조직의 차이는 향후 우리나라에서 선사시대 유물로 출토되는 흑요석제 석기의 산지를 밝히는데 이용될 수 있다.

To automate cooking processes, quantitative descriptions are needed on how quality parameters, such as texture change during heating. Understanding mechanical property changes in foods during thermal treatment due to changes in chemical composition or physical structure is important in the context of engineering models and in precise control of quality in general. Texture degradation of food materials has been studied widely and softening kinetic parameters have been reported in many studies. For a better understanding of kinetic parameters, applied kinetic models were investigated, then rate constants at 100°C and activation energy from previous kinetic studies were compared. The food materials are hardly classified into similar softening kinetics. The range of parameters is wide regardless of food types due to the complexity of food material, different testing methods, sample size, and geometry. Kinetic parameters are essential for optimal process design. For broad and reliable applications, kinetic parameters should be generated by a more consistent manner so that those of foods could be compared or grouped.

Palatability and texture analysis of nine Korean rice cultivars were investigated to select the most appropriate rice variety for the cooked-rice processing. The rice cultivars studied consisted of Samkwang, Seonpum, Wolbaek, Andabyeo, Dasan-1, Ilpum, Haiami, Jungsanggold and Chindle. They revealed the moisture, protein, amylose and starch contents of 10~12, 5~6, 12~19, and approximately 90%, respectively. Among the evaluated rice varieties, WB exhibited the lowest amylose content (12.7%) and Jungsanggold the next (17.2%). In the rapid-visco analyzer test, Jungsanggold, Chindle, Wolbaek and Seonpum revealed a low value of final and setback viscosities than other varieties. Using a toyo meter analyzer, Chindle, Haiami, Samkwang were selected as having high toyo palatability values, while Dasan-1, Wolbaek and Andabyeo revealed low values. Toughness and adhesiveness of all nine cooked rice varieties were highest in Jungsanggold, Chindle and Ilpum. Also, palatability of cooked rice was highest in the following order: Chindle (80.03) > Samkwang (76.21) > Jungsanggold (74.08). The results of this study suggest that Chindle may be effectively used to produce processed cooked rice.

공항운영자는 안전한 항공기 착륙에 필요한 활주로 표면 마찰력을 일정 수준 이상으로 유지하기 위해 항공기 착륙횟수에 따라 주기적인 마찰력 측정과 고무퇴적물 제거를 실시하고 있다. 하지만 마찰력 측정 시기는 항공기 착륙횟수에 의해 결정되어 활주로 고무제거에 따른 표면 texture 상태를 전반적으로 반영하지 못하며, 고무제거 후 제거정도를 육안으로만 확인하고 있어 마찰력 변화를 정량적으로 확인하기 어려운 실정이다. 또한 ASTM 965-96 또는 NASA Grease Smear Method(FAA AC 150/5230-12C)와 같은 volumetric 방법으로는 그루빙이 설치된 활주로 포장의 직접적인 texture 변화를 확인할 수 없는 실정이다. 따라서 본 연구에서는 그루빙이 있는 활주로의 고무제거에 따른 texture 변화 측정방법 개발을 위한 기초연구로 3D scanner를 이용한 texture depth(이하 3D-TD) 측정방법을 제시하고자 하였다. 이를 위해 밀입도 아스팔트 포장표면 30개 지점을 대상으로 ASTM 965-95 방법을 통해 측정된 MTD(mean texture depth)와 3D-TD 산정결과의 비교를 통해 본 연구에서 제시한 방법에 대한 신뢰로 검증을 실시하였다. 3D-TD의 측정방법은 ASTM 965-96과 같은 volumetric technique를 이용하는 것이다. 이는 scanner 장비를 이용해 획득한 그림.1과 같은 대상표면의 geometry와 texture data를 mesh 구조로 변환한 후, mesh data에 근거한 기준 평면에서부터 측정된 표면까지 일정 크기의 폐쇄된 공간을 형성하여 이를 채우고 있는 부피 (volume)를 해당면적(area)으로 나누는 방식으로 식(1)과 같이 texture depth를 산정하게 된다. 측정결과 MTD와 3D-TD는 각각 0.38～1.45mm와 0.38～1.59mm의 범위로 그림.2에서와 같이 상당히 유사한 값을 보였다. 선형회귀분석결과 3D-TD = 1.0421MTD의 선형관계에 있으며, 이때 결정계수(R2) 는 0.9711으로 높은 상관성을 보여줌에 따라 본 연구에서 제시한 3D scanner를 이용한 texture depth 측정방법이 상당한 신뢰도를 갖는 것으로 판단된다. 본 논문은 국토교통부와 국토교통진흥원의 연구개발사업인 “저탄소 녹색 공항 포장 시공 및 유지관리 기법개발”과 인천국제공항공사 "활주로 고무제거 효율향상을 위한 고무제거 사전처리제 실용화 연구"의 지원으로 수행되었으며 이에 관계자분들께 감사드립니다.

This study was conducted to investigate the effect of gelatin concentration and storage on color and texture of puffer fish stock jelly. Puffer fish stock jelly was prepared by adding various amounts (2.5~10 percent) of gelatin to puffer fish stock. Color changes of puffer fish sstock jelly were also investigated during storage at 4℃ and 25℃ with varying amount of gelatin (2.5~10.0 percent). Regardless of storage temperature, the L values of puffer fish stock jelly were slightly increased, while a values of the stock jelly were negatively decreased during storage. However, L and negative b values were decreased with increasing gelatin concentration, whereas a values were increased negatively with increasing gelatin concentration. The texture profiles of puffer fish stock jelly such as hardness, springiness, cohesiveness adhesiveness, chewiness and brittleness were determined during storage at 25℃ and 4℃ at various intervals. The hardness, chewiness and brittleness were increased during storage at 25℃ for four days, while those of springiness and cohesiveness were decreased during storage. However, the values of all textural parameters were increased with increasing gelatin concentration in puffer fish stock jelly. Patterns of textural parameters of puffer fish stock jelly stored at 4℃ were practically identical to those stored at 25℃.

Chewing and swallowing disorders such as dysphagia are common in the elderly people whose number is reported to continuously increase throughout the world. With this trend, the aging populations have recently become the global focus of substantial research interest in a variety of industrial fields and the food industry is also no exception. Further studies are also necessary to establish the guidelines or criteria for controlling the food texture for the elderly with different living and cultural backgrounds. An experimental attempt was made to bridge the gap between instrumental and sensory texture in a model solid food system, providing a reference texture range for the elderly diets. For doing so, uniaxial compression was applied to measure the instrumental hardness of corn starch gels that was correlated with their sensory properties perceived by the elderly aged 60 and older. A polynomial trend line was satisfactorily obtained with the formula (y=0.2188x2-5.7917x+38.14) describing the relationship between instrumental hardness and starch concentration. When the instrumental hardness (stress) was correlated with the sensory hardness, a linear correlation was observed with a coefficient of determination (R2=0.879). However, the use of logarithmic transformation exhibited the improved correlation of coefficients. A fairly linear correlation (R2>0.96) was thus observed between the instrumental and sensory hardness by a semi-logarithmic relationship known as Weber-Fechner’s law scale. In principal component analysis, two principal components that accounted for 86.71% of the total variance, separated the gel samples in terms of hardness/springiness and moistness, respectively. The categories of the starch gel samples were subdivided into five groups with different stress ranges. As a result, five categories of food texture could be successfully provided with corresponding stress range and consumer languages that can be used as a reference tool to establish the guideline or criteria for developing the elderly foods.

PURPOSES:Pavement textures can be categorized into four according to wavelength: microtexture, macrotexture, megatexture (roads), and roughness. Pavement surface texture influences a number of aspects of tire-pavement interaction such as wet-weather friction, tire-pavement noise, splash, spray, tire-wear, and rolling resistance. In particular, macrotexture is the pavement surface characteristic that considerably impacts tire-pavement noise. In general, it can be demonstrated that tire-pavement noise increases with the increase of texture depth and wavelength. Recently, mean profile depth (MPD) and wavelength have been used to evaluate tire-pavement noise. This study aimed to identify the relationship between mean profile depth and average wavelength for asphalt pavement based on the information obtained on a number of asphalt pavement sections.METHODS :Profile data were collected from a number of expressway sections in Korea. In addition, mean profile depth and average wavelength were calculated by using this profile data. Statistical analysis was performed to determine the correlationship between mean profile depth and average wavelength.RESULTS:This study demonstrates a linear relationship between mean profile depth and average wavelength for asphalt concrete pavement.CONCLUSIONS:The strong relationship between mean profile depth and average wavelength of asphalt pavement was determined in this study.

This study aimed to find the optimum instrumental test conditions for the Texture Profile Analysis (TPA) of cooked rice in order to predict the sensory texture attributes (hardness, adhesiveness, chewiness). Sensory evaluation was performed for three kinds of instant cooked rice with university students in their twenties and the results of the sensory evaluation were compared to instrumental TPA patterns. Using partial least squares regression, the instrumental TPA results at a cross-head speed of 1.0 mm/sec and a compression ratio of 70% proved to be an excellent predictor of the sensory attributes of hardness (R2=0.99) and chewiness (R2=0.99). The results at a cross-head speed of 0.5 mm/sec and compression ratio of 30% provided an excellent model for the prediction of sensory adhesiveness (R2=0.83). In this experimental range, sensory hardness and chewiness showed a high correlation with instrumental TPA parameters (hardness, cohesiveness, adhesiveness, springiness, chewiness) with a high cross-head speed and compression ratio, while sensory adhesiveness showed a high correlation with the TPA parameters with a low cross-head speed and compression ratio.

White rice with grains is a nutritious meal that richly contains fiber, vitamin and mineral, but it is difficult for elderly people to masticate some grains and beans due to its hardness. This study was aimed to find the optimal mixing ratio of rice with texture modified grains and beans by comparing rheological properties. Beans were soaked in tap water for 24 hr at 20°C, cooked under pressure (1hr at 121°C), frozen for 24 hr at -18°C, and thawed in water bath for three hr at 30°C. The samples were submerged in macerating enzyme solution, left under vacuum at 60 mmHg for 5 min to infuse the enzyme into the intercellular spaces of samples, and rapidly returned to the atmospheric pressure. The samples were removed from enzyme solution, sealed in plastic bag, placed at 70°C for 20 min for enzyme activation and inactivated at 95°C for 15 min. The grains and texture modified beans were added to white rice with different ratio, soaked for one hr in enzyme solution under warming condition at 70°C, and steamed with electric pressure cooker. Cooked meals were rapidly cooled at -18°C for one hr, placed at 20°C for another one hr, and then rheological properties were measured with texture analyzer. The hardness of texture modified rice with grains was reduced to 2.3 ~ 4.1 × 104 N/m2 and the hardness of rice with beans was reduced to 3.8 ~ 4.8 × 104 N/m2 depending on mixing ratio. The cohesiveness was reduced by 1/3 ~ 2/3 respectively, while adhesiveness was not changed significantly, compared to those of cooked rice. These results suggest that cooked rice mixed with 30 ~ 40% of grain and 6 ~ 10% of bean would be appropriate for elderly people to consume without chewing difficulty.

항공기의 안전한 운영을 위해 공항운영자는 활주로 표면 마찰력을 일정 수준이상으로 유지하기 위해 항 공기 착륙횟수에 따라 고무 퇴적물의 주기적인 제거를 실시하고 있다. 이때의 마찰력 수준은 측정장비 및 속도별로 그 값이 달라지는데, 국내 공항의 경우 주로 ASF(Airport Surface Friction) Tester를 이용하고 있다. 최소마찰 수준은 측정 속도에 따라 0.50(65km/h), 0.34(95km/h)로 규정하고 있다. 따라서 이 기준 을 만족하지 못하는 경우에도 고무제거를 실시하게 된다. 하지만 이러한 고무제거는 항공기 착륙횟수와 주 기적인 마찰측정결과에 따라 작업이 이루어지고 있어 활주로 표면 texture 상태를 전반적으로 반영하지 못하며, 고무제거 후 고무 제거 정도를 육안으로만 확인하고 있어 제거에 따른 마찰력 변화를 정략적으로 확인하기 어려운 실정이다. 따라서 본 연구에서는 일반적으로 포장 표면 texture의 특성지표인 MTD(Mean Texture Depth)와 ASF와의 상관관계를 분석하여 표면 texture 관리수준을 제시하고자 한다. 이를 위해 신설 밀입도 아스팔트 포장에 대해 65km/h의 속도로 ASF를 측정하였고, 동일 구간에 MTD 를 측정하였다. 측정결과 ASF는 0.5~0.85 범위로 모두 최소마찰 수준을 만족하였고, MTD와 상당히 유 사한 패턴을 보였다. 정량적인 상관관계분석을 위해 상관계수 및 회귀분석을 진행하였다. 그 결과 표.1과 같이 0.9 이상의 상관성을 보였으며, 그림.1과 같이 선형 회귀분석 결과를 도출할 수 있었다. 이때 결정계 수(R2)는 0.8866으로 상당히 높은 상관성을 보여주고 있다. 본 연구 내에서 진행한 ASF 및 MTD의 상관 성에 근거하여 ASF의 최소마찰 수준인 0.5 이상을 확보하기 위해서는 포장 표면의 MTD를 0.3mm 이상 을 관리되어야 할 것으로 판단된다.

초고압 균질(high pressure homogenization, HPH)처리를 이용해 HPH처리 압력(103-193 MPa), HPH처리 횟수(1-3회), 글리세롤 첨가 농도(14-70% w/w(모자반 분말))를 변수로 하여 가식성 포장 소재인 모자반 필름 형성 용액을 개발 하 였고, 필름 형성 용액을 캐스팅 방법으로 성형하여 필름을 개발 하였다. 훈제 연어는 필름 형성 용액에 침지 코팅하였 다. 필름 형성 용액의 제작 변수에 따른 물리적 특성을 연구 하였고, 개발 된 필름의 물리적 특성과 색도, 표면 구조를 관찰 하였으며, 훈제 연어의 코팅 전, 후 조직감과 색도 그리고 향기 성분을 분석하여 가공식품인 훈제 연어에 대한 적용 가능성을 연구 하였다. HPH처리 된 필름 형성 용액은 유가소성 유체였으며, 처리 압력과 횟수가 각각 103에서 193 MPa로, 1 회에서 3 회로 증가함에 따라 필름 형성 용액의 점도는 감소하는 경향을 보였다. 필름의 입자크기, 인장 강도, 수증기 투과율 그리고 용해도는 HPH 처리 압력과 횟수가 증가함에 따라 감소하였고, 신장률은 24.7 ± 1.3에서 38.0 ± 2.7%로 유의적으로 증가하였다(p<0.05). 색도는 명도와 황색도가 각각 31.1 ± 2.1에서 42.8 ± 1.2으로, 10.3 ± 3.3에 서 26.8 ± 1.4로 증가하였고(p<0.05), 적색도는 유지 되었으며(p>0.05), 표면 구조는 필름 형성 용액을 193 MPa의 압력 으로 캐스팅한 필름이 103 MPa로 처리한 경우에 비해 입자의 크기가 작고 균일 하였다. 글리세롤 첨가량이 14에서 70% (W/W GW-FS)로 증가됨에 따라 필름의 인장 강도가 4.1 ± 0.8에서 1.1 ± 0.3 MPa로 감소하였고(p<0.05), 신장률은 10.9 ± 2.7에서 21.7 ± 3.0%로 증가 하였으며, 색도 중, 적색도는 감소하였다(p<0.05). 코팅 된 훈제 연어는 처리 전, 후 조직감에 유의적 차이가 없었으며(p>0.05), 명도와 적색도는 각각 54.1 ± 1.0에서 57.5 ± 0.2로, 9.6 ± 0.8에서 16.6 ± 0.8로 증가하였으며(p<0.05). 향 성분은 유지되는 경향을 보였다. 본 연구를 통해 가식성 필름과 코팅의 재료로서 모자반의 이용가능성을 확인하였으며, 모자반 코팅을 훈제 연어에 적용 시 품질 특성을 증진시킴으로써 가공 식품에 대한 적용 가치를 높일 것으로 사료된다.

This study investigated the Texture Profile Analysis and Sensory characteristics analysis of 6 different Pork Meat-substituted Soybean Curd (PMSC) products with different gluten-fiber (GF) contentst. PMSC types were PMSC-GF 5%, PMSC-GF 10%, PMSC-GF 15%, PMSC-GF 20%, PMSC-GF 25%, and PMSC-GF 30%. The lightness (ΔL value) of cooked PMSC was decreased, whereas the redness (Δa value) and yellowness (Δb value) of cooked PMSC was not changed. Texturometer (TA XT Plus, England) was used for objective test and hardness, springiness, cohesiveness and chewiness of sensory characteristics were measured. PMSC with GF 5% to 15% were characterized high hardness score but PMSC with GF 20% to 30% were not significantly different. PMSC-GF 30% was the highest score in springiness and PMSC-GF 5% was the lowest. PMSC-GF 25% and 30% were high cohesiveness score but was not significantly different (p<0.05). Fourteen sensory descriptors were developed to evaluate the sensory characteristics of PMSC. The sensory characteristics of PMSC were sweetness, saltiness, springiness, hardness, chewiness, meat flavor, odor, loose particle and so on. Six different PMSC showed no significant difference in the attributes of loose particle. But PMSC-GF 5% and PMSC-GF 10% showed significant difference in the attributes of hardness. PMSC-GF 25% and PMSC-GF 30% showed no significant difference in the attributes of hardness. PMSC-GF 30% was the highest springiness score and PMSC-GF 5%, PMSC-GF 10% and PMSC-GF 15% showed no significant difference in the attributes of springiness. Overall consumer acceptance was surveyed. PMSC-GF 5%, PMSC-GF 10% and PMSC-GF 15% showed no significant difference in the attributes of color. PMSC-GF 25% and PMSC-GF 30% was the highest in the attributes of springiness and high moistureness, taste acceptance and overall acceptance. PMSC-GF 5%, PMSC-GF 10% and PMSC-GF 15% showed no significant difference in overall consumer preference but PMSC-GF 25% and PMSCGF 30% showed significant difference. Consequently it is indicated that texture of cooked PMSC-GF 25% and PMSC-GF 30% is very important sensory characteristics.

In the area of game graphics pipeline, efficiency of texture mapping process is very important. In this paper we proposed novel system of converting vector graphics data into shading language using the SVG vector graphics standard. Our system remove the dependance of special purpose authoring tool and utilize commercial vector authoring applications by using the XML-based standard. This study also can be used in the area of converting vector graphics from ‘implicit imaging model’ to ‘explicit imaging model’. We implemented this system in the RenderMan rendering architecture and we showed the result of applying vector graphics texture into 3D geometric model.

콩나물과 같은 고섬유질 야채류의 동결건조 후 조직감 개선을 위한 전처리 방법을 연구한 결과 예비 열처리와 하 이드로콜로이드 및 당 용액 침지를 조합, 적용시 건조 후 조직수축이 개선되고 복원력이 향상 되었다. 100oC의 0.5%(w/w) 염화나트륨 용액에서 2분간 예비열처리한 다음 0.5% 알긴산나트륨과 1.0% 슈크로오스을 첨가한 상온의 용액에서 60분 교반 침지시 열수 복원 후 전반맛, 식감, 외관 등의 관능 품질이 100oC 물에서 1분간 예비 열처리 한 시료 보다 1.6점이나 더 우수하여 큰 개선 효과를 나타 내었으며, 기계적 측정치에서는 전처리 콩나물 줄기의 경 도값이 0.27 kgf로 가정 조리식의 0.26 kgf와 거의 근접한 수치를 보였다. 이러한 전처리 공정을 대파, 쑥갓, 고사리 등의 다양한 고섬유질 동결건조 야채류에 적용시 관능품질 및 복원력이 향상될 것으로 기대되므로 산업화에서 적용 가능성이 높다고 할 수 있다.

초고압 처리에 의한 메밀 반죽의 변화를 반죽의 미세 구조, 열 특성 평가, 조직감 측정을 통하여 확인하였다. 초고압 처리 강도와 시간에 따라 메밀 반죽 내 미세 구조를 관찰 시, 압력의 강도와 처리 시간이 증가함에 따라 전분의 호화가 일어나며 조밀한 구조를 가지게 되었다. 이러한 현상은 메밀 반죽의 조직감에 영향을 미쳐 압력이 증가함에 따라 탄성, 부착성, 씹힘성을 감소시키고 압력 처리 시간을 달리하였을 때 장시간 압력 처리에 따라 탄성, 씹힘성, 검성이 더 높은 값을 가짐을 확인하였다. 면의 끊어짐에 관련된 특성인 인장도는 소비자가 면을 섭취할 때 관능적 품질의 중요한 요소로서, 초고압 처리 시 글루텐을 함유하지 않는 메밀 반죽의 인장성을 나타내는 failure tensile distance를 증가시키는 결과를 얻었다. 따라서 메밀을 비롯한 다른 곡물을 활용한 gluten-free면 제품의 제조 시 초고압공정을 활용할 경우 기존 제품의 단점을 개선할 수 있을 것으로 예상된다.

In this study, nitrogen ions were implanted into STS 316L austenitic stainless steel by plasma immersion ion implantation (PIII) to improve the corrosion resistance. The implantation of nitrogen ions was performed with bias voltages of −5, −10, −15, and −20 kV. The implantation time was 240 min and the implantation temperature was kept at room temperature. With nitrogen implantation, the corrosion resistance of 316 L improved in comparison with that of the bare steel. The effects of nitrogen ion implantation on the electrochemical corrosion behavior of the specimen were investigated by the potentiodynamic polarization test, which was conducted in a 0.5 M H2SO4 solution at 70 oC. The phase evolution and texture caused by the nitrogen ion implantation were analyzed by an X-ray diffractometer. It was demonstrated that the samples implanted at lower bias voltages, i.e., 5 kV and 10 kV, showed an expanded austenite phase, γN, and strong (111) texture morphology. Those samples exhibited a better corrosion resistance.

This study was conducted to improve the quality of Wanja-jeon, a Korean traditional food utilizing beef. Antioxidative evaluation of the ingredients in Wanja-jeon showed that soybean powder was highest in DPPH, ABTS radical scavenging activities and in reducing power among the food ingredients tested. Since soybean powder demonstrated high antioxidative activity, beef was replaced with soybean powder in Wanja-jeon to increase the antioxidative activity. All antioxidative activities such as DPPH and ABTS radical scavenging activities as well as reducing power increased with increases in the amount of soybean powder replacing beef. In texture analysis, the hardness, chewiness and brittleness of Wanja-jeon were highest when beef was replaced with 20% soybean powder, whereas the springiness and cohesiveness of the Wanja-jeon were highest with 50% of the beef replaced with soybean powder. The Hunter's color L and b values were highest in Wanja-jeon with 50% soybean powder replacing beef, while the a value of the color was highest in Wanja-jeon with 30% soybean replacing beef.