This study explored a method to enhance the drying process usability of local mangoes by producing foam-mat dried powder under varying drying temperatures (50, 60, 70°C) and foam thicknesses (3, 6, 9 mm). The drying process period ranged from 60 to 390 minutes based on the set conditions, with higher temperatures and thinner foams accelerating drying. Powder chromaticity (L*, a*, and b*) demonstrated a declining trend with increasing drying temperature and foam thickness, exhibiting notable variance in chroma values. The water absorption index varied significantly, between 3.08 to 4.24, under different drying conditions, although the water solubility index remained consistent across foam-dried samples. Powder moisture content ranged from 2.53% to 3.83%, with hygroscopicity escalating with temperature and foam thickness. Vitamin C structure was compromised during the hot air drying process, especially at temperatures above 60°C. Electronic nose analysis distinguished foam-dried powder from freeze-dried powder; however, a thicker foam yielded a scent profile closer to that of freeze-dried powder. The findings provide fundamental data on mango foam drying, which is expected to improve processing and storage tech for local mangoes.

This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango juice (X1), and the sugar content (X2). The responses were analyzed including the color values (CIE Lab and color difference), physicochemical properties (water activity, sweetness, pH, and total acidity), and textural properties (hardness and gel strength). Regression analysis was conducted, except for total acidity, and showed no significant difference for all the experimental points (p<0.05). Quadratic model was derived for all responses with an R square value ranging from 0.8590 to 0.9978. Based on regression model, the appropriate mixing ratio of apple-mango jelly was found to be 31.11% of apple mango juice and 14.65% of sugar. Through this study, the possibility for developing jelly product using apple-mango was confirmed, and it is expected that these findings will contribute to the improvement of the agricultural industry.

In this study, the effect of osmotic drying conditions of mangoes on hot air drying was investigated. Four different osmotic agents of 60 Brix, such as S60, SM10, HF80, and SG25, were prepared. Mango slabs were osmotically dried with the agents at a ratio of 1:4 (w/w) for up to 8 hours. SG25 showed the lowest weight reduction and moisture loss during the process. As a result of hot-air drying, all samples showed a high correlation with the Page model (0.9761~0.9997), and the required drying time of all samples that were osmotically dried was reduced compared to the non-osmotically dried group. After hot-air drying, the pH value increased according to the drying temperature. The L, a, and b values and the total polyphenol content also decreased. Through this study, the possibility of osmotic drying was confirmed to increase the efficiency of hot air drying of mangoes, which is expected to contribute to the industrial use of domestic mangoes.

This paper aims to study the linguistic aspects of advertisements from 1950 to 1959. I compiled and analysed the copies of advertisements from newspapers published during that period. The brief summary of this study is as follows: Many of the copies were written in Chinese characters (漢字) with a mixture of Hangeul (한글). Chinese characters were most frequently used in advertisements. Compared with current advertisements, words from foreign languages were less found in those of 1950s. Domestic products were so few in 1950s that sellers didn't have to compete with others to sell their goods. Thus the linguistic expressions of advertisements were stylistically and strategically simple. But after the Korean War, many kinds of Korean products began to be launched to the market. Then the advertisement language became sophisticated to appeal to the consumers. There was a change in the meaning of the word satang during that period. Originally satang meant "sugar", and "candy" was called al􀂳satang ("egg-shaped sugar"). But when the domestic manufacturer made sugar and named it seoltang ("snowy sugar"), consumers began to call "sugar" seoltang. As a result, the meaning of satang changes from "sugar" to "candy".

Chae, Wan. 2004. The Meaning of Naming Apartments: From the Sociolinguistic Viewpoint. The Sociolinguistic Journal of Korea, 12(1). This paper investigates the sociological meaning of naming apartments in the 2000s. This research is focused on the meaning of the names of newly-distributed apartments from July 2000 to October 2003, because recent trends in naming apartments have emerged since that period. Three phases can be found. During the first phase when apartments were just introduced to Korea, two syllabic names similar to the names of the companies or the districts were common. In the mid-1990s, most apartments located in new towns were named after the name of an apartment complex itself and those of the building companies. In the 2000s, i.e., in the phase of the so-called 'brand-name apartments', most of the apartments have difficult foreign names. Namists often formed complicated words in order to convey various concepts in a few syllables. Those brand names reflect the ideal lives that contemporary Koreans dream of. The frequency of use in naming brands implies that Koreans generally dream of such a life as to live in nature-friendly environment, wish to be promoted to a higher status, live a life intelligent, up-to date and artistic, cherish the happiness of a family, and become richer than before if possible.