Development of cooking method for senior-friendly food using fruits suitable for older adults with masticatory dysfunction

Kim Dasol,Ryu Jihye,Hee-Sook Lim,Kwon Yong-Seok 한국영양학회 2024 Nutrition Research and Practice Vol.18 No.2

BACKGROUND/OBJECTIVES The purpose of this study was to establish a fruit-cooking method suitable for older adults with masticatory dysfunction. MATERIALS/METHODS Five types of fruits were selected to make fruit jelly and puree: apple, sweet persimmon, mandarin, Korean melon, and watermelon. Recipes were selected based on the Korean Industrial Standard (KS) for senior-friendly foods (KS H 4897), which classifies foods into 3 levels (L1−L3) based on their hardness and viscosity. RESULTS In South Korea, senior-friendly foods are classified into 3 stages based on their hardness. Stage 1 is for foods that are able to eat with teeth (hardness greater than 50,000 N and less than 500,000 N), Stage 2 is for foods that are able to eat with gums (hardness greater than 20,000 N and less than 50,000 N), and Stage 3 is for foods that are able to eat with the tongue (hardness less than 20,000 N). As a result of measuring the hardness by varying the shape of the fruit, it was found that nearly all fruits could be eaten fresh by chewing with the teeth (L1) but did not meet the KS for mastication using the gums (L2) or tongue (L3), so the cooking method was selected as fruit jelly and fruit puree. Only sweet persimmon, which had a hardness of 61,624–496,393 N, was not suitable for consumption in fresh fruit, unprocessed form. Based on their hardness measurements, fruit jellies (27,869 to 36,343 N) and fruit purees (315 to 1,156 N) met the L2 and L3 requirements, respectively. The viscosity results of all fruit purees met the L3 requirement. CONCLUSION These results offer a simple cooking method to prepare texture-modified fruits suitable for safe consumption by older adults living with masticatory difficulties in general households and nursing facilities. BACKGROUND/OBJECTIVES The purpose of this study was to establish a fruit-cooking method suitable for older adults with masticatory dysfunction. MATERIALS/METHODS Five types of fruits were selected to make fruit jelly and puree: apple, sweet persimmon, mandarin, Korean melon, and watermelon. Recipes were selected based on the Korean Industrial Standard (KS) for senior-friendly foods (KS H 4897), which classifies foods into 3 levels (L1−L3) based on their hardness and viscosity. RESULTS In South Korea, senior-friendly foods are classified into 3 stages based on their hardness. Stage 1 is for foods that are able to eat with teeth (hardness greater than 50,000 N and less than 500,000 N), Stage 2 is for foods that are able to eat with gums (hardness greater than 20,000 N and less than 50,000 N), and Stage 3 is for foods that are able to eat with the tongue (hardness less than 20,000 N). As a result of measuring the hardness by varying the shape of the fruit, it was found that nearly all fruits could be eaten fresh by chewing with the teeth (L1) but did not meet the KS for mastication using the gums (L2) or tongue (L3), so the cooking method was selected as fruit jelly and fruit puree. Only sweet persimmon, which had a hardness of 61,624–496,393 N, was not suitable for consumption in fresh fruit, unprocessed form. Based on their hardness measurements, fruit jellies (27,869 to 36,343 N) and fruit purees (315 to 1,156 N) met the L2 and L3 requirements, respectively. The viscosity results of all fruit purees met the L3 requirement. CONCLUSION These results offer a simple cooking method to prepare texture-modified fruits suitable for safe consumption by older adults living with masticatory difficulties in general households and nursing facilities.

Improvement of Surface Hardness of Transparent Poly(amideimide) Films Using Fumed Silica Nanoparticles

김아영,엄유신,육지호 한국섬유공학회 2022 Fibers and polymers Vol.23 No.10

A hard coating is generally applied to transparent polymer films in flexible displays to protect the surface fromscratching and abrasion. The degree of improvement of the surface hardness of a polymer film after a hard coating can beincreased, further improving the surface hardness of the polymer film first. This study evaluated the applicability of fumedsilica nanoparticles (FSNs) and mesoporous silica nanoparticles (MSNs) to improve the surface hardness of colorless andtransparent poly(amide-imide)s (CPAIs) films. CPAIs were prepared using monomers with electron-withdrawingtrifluoromethyl groups. CPAI-5 refers to CPAI with an amide linkage content of 50 mol%. The 3H pencil hardness of theCPAI-5 film was increased to 4H by adding 1 % of FSNs without sacrificing their transparency and mechanical properties. The FSNs diffused to the surface of the CPAI-5 films because of their low density and improved surface hardness. On theother hand, when MSNs were added to CPAI-5, the optical transmittance of the CPAI-5 films decreased dramatically. Thepencil hardness of the CPAI-5 film was 6H after a hard coating of ladder-like structured poly(2-(3,4-epoxycyclohexyl)ethylsilsesquioxane) (LPESQ). By contrast, the LPESQ hard coating increased the pencil hardness of the FSNs/CPAI-5composite films to 8H. By improving the surface hardness of the CPAI films first by adding small amounts of FSNs, the finalsurface hardness of the CPAI films after a hard coating could be improved further.

중량물을 부가한 워킹화 신발바닥의 적정경도 분석

곽창수 ( Chang Soo Kwak ),전민주 ( Min Ju Jeon ) 한국스포츠정책과학원(구 한국스포츠개발원) 2011 체육과학연구 Vol.22 No.4

이 연구는 유산소운동능력을 향상시키기 위하여 개발된 중량부하신발을 대상으로 신발자체의 기능성 검사 및 안전성 검사를 통하여 신발바닥의 적정 경도를 규명하는데 있다. 이 연구의 피험자는 비만 성인남자 15명과 비만 성인여자 10명 이었다. 이 연구의 목적을 달성하기 위하여 중량부하 신발바닥의 두께가 34mm이며 경도가 shore A65, shore A78, shore A91, shore A104의 4 가지실험용 신발을 제작하였으며, 이들을 대상으로 신발의 기능성과 안전성 검사를 위하여 걷기 동작 시 하지부위 동작을 영상분석, 지면반력분석, 근전도분석, 압력 분포를 실시한 결과 다음과 같은 결론을 얻었다. 신발바닥의 경도에 따른 초기아킬레스건각의 변화량(Δβ10)과 아킬레스건각의 각변위(Δβpro)는 남녀 간에 약간의 차이는 있지만 경도가 증가할수록 모두 증가하는 경향을 나타냈다. 최대충격력과 최대충격력부하율은 남녀 모두 신발바닥의 경도가 클수록 미세하게 증가하는 경향을 나타냈으나, 제2정점의 최대수직지면반력과 제2정점의 힘부하율은 신발바닥의 경도에 따른 차이가 거의 나타나지 않았다. 하지의 최대관절모멘트는 남녀 모두 고관절의 굴곡모멘트가 가장 크게 나타났고 각 관절모멘트의 크기는 예상과는 다르게 작게 나타났으며, 각 관절별 신발 바닥의 경도에 따른 뚜렷한 경향은 나타나지 않았다. 접지국면(heel contact)의 최대진폭은 전경골근이 가장 크게 나타났으며 추진국면에서는 가자미근이 가장 크게 나타났다. 근육별 최대진폭의 크기와 신발바닥의 경도사이에는 뚜렷한 관계를 나타내지 않았고 근육의 동원순서는 남녀 간에 차이를 나타냈다. 최대압력의 분산성은 기존 워킹화에 비하여 향상되었다. 다양한 신발평가변인 분석을 통한 신발바닥의 경도를 분석한 결과 유산소운동능력을 향상시키기 위한 중량부하신발의 최적경도는 shore A 65도로 나타났다. 또한 무거운 신발을 착용할 경우 인체에 부상을 유발할 가능성에 대한 문제 제기는 이 연구의 결과로 볼 때 별 무리가 없다고 판단된다. 다만 이 연구결과 중에서 남녀 간에 차이를 보이는 분석변인에 대해서는 추후연구를 통하여 그 원인을 충분히 밝힐 필요가 있다. The purpose of this study was to evaluate the function and the safety of optimal hardness with additional weight shoes developed for the improvement of aerobic capacity and to improve some problems found in subject`s test utilizing thick and heavy sole shoes. The subjects employed for this study were 15 obese male adolescents and 10 obese female adolescents. Additional weight shoes developed for this study had shore A 65, shore A 78, shore A 91, shore A 104 of midsole hardness each. The results of the study were as follows; 1. The change of initial achilles tendon angle and initial rearfoot pronation angle of additional weight shoes during walking increased according to the hardness of shoes sole for male, but except shore A 91 in female subjects. 2. Maximal impact force of additional weight shoes increased according to the hardness of shoe soles. The time to maximal impact force of an additional weight shoes was about 19-20% of total ground contact time for each cases. Maximal vertical ground reaction force and force loading rate of additional weight shoes were appeared to be no difference between hardness. The time to maximal vertical ground reaction force was about 55-58% of total ground contact time for each cases and there was no difference among subjects as well as hardness. 3. In maximal joint momert, flection moment of hip joint was the biggest for males and females. Each joint moment showed small figure under expectation, and showed no significant tendency between joints and hardness generally. 4. In maximal amplitude of heel contact phase, tibial muscle showed the biggest figure and soleus mucsle showed the biggest figure in take-off phase. It did not show any relationships between maximal amplitude and hardness, and the recruitment of each muscle was appeared to be different between sex. 5. The distribution of maximal pressure was improved to be compared with the old additional weight shoe. M3 of regional maximal pressure was decreased to 13% in males, and 12% in females. The optimal hardness of additional weight shoe sole to improve the improvement of aerobic capacity for adolescents was shore A 65 through hardness analysis of various shoe evaluation variables in this study. There were some valuables not satisfied in this study, shore A 65 was the optimal hardness overall. In addition. this study had proven the safety of additional weight shoe which some people had been debating that additional weight shoe might caused the joint injury for adolescents because of heavy shoe weight.

물의 경도가 빵의 제조적성에 미치는 영향

문유진,홍예은,전수정,정성현,권미라 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.1

Purpose: This study was performed to investigate the effect of water hardness on bread making performance for expanding the applicability of Jeju magma seawater. Methods: Seven water samples with different water hardness levels were used to analyze gelatinization and mixing properties of flour using DSC and mixography, respectively. Bread making performance was evaluated based on dough pH and height after fermentation as well as bread crumb color, volume, texture, and moisture content during storage. Results: With increasing water hardness, gelatinization temperature of flour shifted to a higher temperature and band width of mixograms increased. After fermentation, bread dough height decreased as water hardness increased (R=-0.92, p<0.001). Bread volume decreased in the following order: distilled water>tap water>Samdasoo≈10% ED mineral water>50% ED mineral water≈100% ED mineral water> magma sweater. With increasing water hardness, bread firmness increased (R=0.89, p<0.001). During storage at 4°C, bread firmness increased and bread moisture content decreased. Bread crumb color was not affected by changes in water hardness. Conclusion: Despite the high water hardness of magma seawater, 100% ED mineral water and 50% ED mineral water negatively affected bread making performance, 10% ED mineral water with about 400 water hardness can be successfully applied to achieve equivalent bread quality as tap water, Samdasoo, and distilled water. The results suggest that applicability of magma seawater can be expanded through further investigation by increasing yeast usage and fermentation time as well as by utilizing alkaline-resistant yeast for producing mineralenriched bread.

대학생들의 스트레스 강인성에 미치는 기공수련 효과

박영철 ( Young Cheol Park ),이재범 ( Jae Bum Lee ),조선령 ( Sun Lyoung Cho ) 대한무도학회 2012 대한무도학회지 Vol.14 No.2

본 연구는 스트레스에 대한 대처방안으로 기공운동이 활용될 수 있는가에 대한 경향성과 가능성을 평가하기 위하여 실시하였다. 이를 위하여 기공운동에 참여하는 대학생들의 성별 및 수련여부에 따른 스트레스 강인성 차이를 분석하였다. 연구대상은 경기도 소재 대학생 317명을 대상으로 선정하였다. 기공운동에 따른 스트레스강인성의 차이를 확인하기 위하여 스트레스 강인성 척도(Stress Hardness Scale)를 사용하였으며, 기공수련 대학생들의 성별과 수련여부를 독립변인으로 하여 일원다변인 분산분석(one-way MANOVA)과 일원분산분석(one-way ANOVA)을 수행하였다. 그 결과 첫째, 성별에 따른 차이는 운동실천, 삶의 자세, 여가생활에서 통계적 차이가 발견되었다. 둘째, 수련유무에 따라서는 가족유능성, 운동실천, 삶의 자세 요인에서 차이가 나타났다. 이러한 결과는 기공수련이 준거변인인 스트레스 강인성에 대해 영향력을 미치고 있다는 것을 알 수 있다. This study was performed to evaluate the tendency and possibility if Qigong can be utilized as a stress quencher that can be experienced in everyday life. To achieve the goal of this study, differences in stress hardness of university students who participate in Qigong by age and by training period were analyzed. The subjects were 317 university students who had Qigong training at that time. The stress hardness as a stress coordinating variable means constructive response which is the concept derived from stress vulnerability and can be explained as a sum of self-control, involving attitude and challenging attitude under stress situations. To search for the Stress Hardness Scale factor structure, exploratory factor analysis was performed. After the valid structure was confirmed, the scale was used. To analyze the difference in stress hardness of university students by sex and by training period, one-way MANOVA and one-way ANOVA were performed. Before the statistical difference in university students who participate in Qigong training, stress hardness difference was calculated and proposed as basic statistics. In the correlation analysis of stress hardness sub factors, the sub factors showed positive correlation and did not have the issue of multicollinearity. As a result, first, males showed higher score in rest of 6 factors excluding learning competency, and statistical significance was found in exercise practice, life style and leisure life. Second, according to training, trainers showed higher score than non-trainers in most factors. In particular, they perceived high in family competency, exercise practice and life style factors. Such results showed that Qigong training influenced stress hardness which is normative variable and it was also found that Qigong training was acting as intervention coordinating mechanism of stress hardness.

달리기 시 하지관절의 에너지 반환 방법(Joint Power Method)을 이용한 마라톤화 Sole의 Optimal Bending Stiffness 산출

곽창수,이충일,양정수,권오복,전민주 대한운동사협회 2010 아시아 운동학 학술지 Vol.12 No.4

[INTRODUCTION] The purposes of this study were to determine optimal bending stiffness of a marathon shoe which increased bending stiffness, rearfoot control and impact force absorption of marathon shoe sole, and to compare usual methodology with energy return method(joint power method) for determining optimal midsole hardness. [METHOD] The subjects employed for this study were 13 college students who did not have lower extremity injuries for the last one year and whose running pattern was rearfoot striker of normal foot. The shoes used in this study had 4 different midsole hardness of shoe A 40, shore A 50, Shore A 60, Shore A 70 and bending stiffness was 0.05 N.m/deg - 0.4 N.m/deg. The lower leg motion during at the speed of 4m/sec were measured using a force platform and motion analysis system. [RESULT] The findings of the study were as follows : 1. It was appeared that total contact time of each phase was decreased as the increment of marathon shoe midsole hardness. 2. Maximal impact force and maximal impact force loading rate increased except shore A 40 as the midsole hardness increased. It was shown that Shore A 40 and Shore A 70 were not fitted for a marathon shoe. 3. Initial achilles tendon angle of each midsole hardness was shown similar results, and a maximal achilles tendon angle and a angular displacement of achilles tendon angle was the largest at shore A 40 and the smallest at shore A 50. 4. Initial rearfoot angle was the smallest at shore A 60 and the largest at shore A 70. A minimum rearfoot angle and the displacement of rearfoot angle was the largest at shore A 50 and the smallest at shore A 60. 5. Maximal power in 1st contact contact phase was not shown any particular tendency, but in 2nd contact phase maximal power was increased as midsole hardness was increased and distal joint. 6. The energy in 1st phase was produced at hip joint and absorbed at knee joint and ankle joint, in 2nd contact phase the energy was largest at knee joint and increased as midsole hardness was increased. [CONCLUSION] The study confirmed the previous findings that the midsole hardness of marathon shoe did influence on impact force absorption, rearfoot stability and joint energy. The optimal midsole hardness of marathon shoe was most fitted at shore A 50 and the next shore A 60 by usual shoe methodology study. It was proved that shore A 40 and shore A 70 were not fitted for marathon shoe sole. Also it was appeared that shore A 50 was the most fitted for marathon shoe sole by new attempted joint power method results that the joint energy was largely generated as midsole hardness was most flexible or hard. However, the study suggests that the similar studies like energy return were performed verified optimal bending stiffness because these conclusions were based only on tendencies of current results. [서론] 본 연구의 목적은 마라톤화 바닥의 Bending Stiffness도 증가되고 후족제어나 충격력 흡수가 잘 되는 최상의 조합(stiffness)을 규명하며, 종래의 연구방법과 Joint Power Method의 적정 신발바닥의 강도를 결정하기 위한 연구방법을 상호 비교하는데 있다. [방법] 본 연구에 동원된 피험자는 최근 1년 이내에 하지에 부상경험이 없는 남자 대학생 13명이었다. 본 연구에 사용된 마라톤화는 Bending Stiffness가 0.05 N.m/deg∼0.4 N.m/deg이며, 중저의 경도가 Shore A 40, Shore A 50, Shore A 60, Shore A 70의 4종류이었다. 달리기 시 하지동작을 3차원 영상분석법과 지면반력 측정을 통하여 분석하였다. [결과] 마라톤화의 경도가 증가함에 따라 구간별 걸린 시간도 감소하는 것으로 나타났고 충격흡수변인과 후족제어변인을 분석한 결과 마라톤화 중저의 경도는 50도가 적합한 것으로 나타났다. 하지관절의 에너지와 파워는 굴곡강도가 클수록 통계적인 차이는 없지만 증가하였으며 원위관절로 갈수록 증가하는 것으로 나타났다. [결론] 기존의 신발평가방법과 에너지 반환법을 비교했을 때 평가방법 성격의 차이에 의하여 적정굴곡강도를 선정하는데 차이를 보였다. 에너지 반환법을 이용한 마라톤화 바닥의 적정굴곡강도는 경도가 클수록 증가하는 경향을 보였지만 통계적인 차이를 나타내지 않아 현재의 연구결과로서 현장에 적용하기 어렵다고 사료된다.

Modification of Thin Film Friction and Wear Models with Effective Hardness

Chang-Lae Kim,Hae-Jin Kim 한국트라이볼로지학회 2020 한국트라이볼로지학회지 (Tribol. Lubr.) Vol.36 No.6

Thin film coatings are commonly exploited to minimize wear and optimize the frictional behavior of various precision mechanical systems. The enhancement of thin film durability is directly related to the performance maximization of the system. Therefore, a fine approach to analyze the thin film wear behavior is required. Archard’s equation is a representative and well-developed law that defines the wear coefficient, which is the probability of creating wear particles. A ploughing model is a commonly used model to determine the friction force during the abrasive contact. The equations demonstrate that the friction force and wear coefficient are inversely proportional to the hardness of the material. In this study, Archard’s equation and ploughing models are modified with an effective hardness to minimize the gap between the experimental and numerical results. It is noted that the effective hardness is the hardness variation with respect to the penetration depth owing to the substrate effect. The nanoindentation method is utilized to characterize the effective hardness of Cu film. The wear coefficient value considering the effective hardness is more than three times higher than that without considering the effective hardness. The friction force predicted with the effective hardness agreed better with the results obtained directly from the friction force detecting sensor. This outcome is expected to improve the accuracy of friction and wear amount predictions.

미끄럼 접촉을 하는 탄소강의 경도차 조합에 따른 마모특성변화 연구

이한영,김근영 한국트라이볼로지학회 2003 한국트라이볼로지학회 학술대회 Vol.37 No.-

Although wear resistance of material improves with increasing its hardness, it is known that the wear resistance of steel is varied with hardness of counter material. In this context, wear properties of steel must be depended on the difference of hardness between the testpiece and the counter material. In this study, using the pin-an-disc type wear machine, annealed carbon steels were tested against alloy tool steels with various levels of hardness. Then the changes of wear properties of carbon steel according to the hardness of counter material were investigated and the morphology of worn surface after test were evaluated. The results indicate that if there are no remarkable difference of hardness between them, wear resistance of carbon steel in running-in wear decreases with increasing the hardness of counter material. However, its wear properties at the range of high sliding speed have no relation with hardness of counter material. It is clear that wear properties is influenced by the formation of oxide of steel on their worn surface during wear.

고정밀 저가 휴대용 경도기 개발

성명우(Myeong-U Seong),류지열(Jee-Youl Ryu) 한국정보기술학회 2018 한국정보기술학회논문지 Vol.16 No.1

This paper presents high-precision low-cost digital portable hardness tester using the Leeb rebound hardness test method. The Leeb rebound test method is generally easier to measure, and more accurate than other types of hardness testing methods. This method is used on all metals, except in condition where the test metal structure or surface conditions would introduce too much variations. This portable method is also used for testing efficiently hardness of surface and unreachable edges of large metal workpiece(mainly above 1kg). The proposed hardness tester consists of sensor probes(impact devices) of 7-type to measure Leeb rebound and embedded system unit for its control and signal processing. This hardness tester showed resolution of more than 20%, measurement accuracy of more than 25%, cost effective of 33% and response time of 15msec for the various test samples as compared to conventional hardness tester. We believe that this tester is widely used in the metal industries to measure hardness.

Effect of water hardness on the production and microbicidal efficacy of?slightly acidic electrolyzed water

Forghani, Fereidoun,Park, Joong-Hyun,Oh, Deog-Hwan Elsevier 2015 FOOD MICROBIOLOGY Vol.48 No.-

<P><B>Abstract</B></P> <P>Slightly acidic electrolyzed water (SAEW) has been proved as an effective sanitizer against microorganisms attached to foods. However, its physical properties and inactivation efficacy are affected by several factors such as water hardness. Therefore, in this study the effect of water hardness on SAEW properties were studied. Pure cultures of foodborne bacteria were used in?vitro and in?vivo to evaluate the inactivation efficacy of the SAEWs produced. Results obtained showed water hardness to be an important factor in the production of SAEW. Low water hardness may result in the necessity of further optimization of production process. In this study the addition of 5% HCl and 2?M NaCl at 1.5?mL/min flow rate was found to be the best electrolyte concentration for the optimization of SAEW production from low hardness water (34?±?2?mg/L). Furthermore, the results showed that pre-heating was a better approach compared to post-production heating of SAEW, resulting in higher ACC values and therefor better sanitization efficacy.</P> <P><B>Highlights</B></P> <P> <UL> <LI> The first paper, to study and report the effect of Water hardness on SAEW production, properties and microbicidal efficacy. </LI> <LI> The first paper, to study the effect of heating order during production on SAEW final properties. </LI> <LI> A valid approach to produce appropriate SAEW from low hardness water was developed. </LI> </UL> </P>