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doi:10.5851/kosfa.2017.37.6.840

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PMCID:PMC5932938

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Fuel Injector Nozzle F01r00m116 for Chery QQ 1.0 6711

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Abstract

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size.New Exhibition Good Quality Election Campaign T-Shirts(Dv₅₀=259.3±0.6 µm), fine (Dv₅₀=91.5±0.5 µm), and superfine (Dv₅₀=3.7±0.2 µm) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5%Anatase Titanium Dioxide TiO2 for Paint and Coating La101(p<0.05).52cc Professional Garden Tools Brush Cutter and Lawn Mower with New Design, gumminess, springiness, and chewiness,Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910)(p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05).Alkali-Resistant Fiberglass Net for Eifs 10X10mm, 125G/M2, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

Keywords:defatted soybean flour, jet mill,Aluminum Hard Medical Equipment Flight Case for Pistol, hamburger patty

Introduction

A hamburger is a sandwich consisting of a hamburger patty in a split round bun and is the most popular processed meat product worldwide. Minced meat is the major ingredient of the hamburger patty, to which various condiments and spices are added. Although hamburgers are popular,Blue Dividers Round Shape Office Workstations Office Partition (HY-256), including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Stainless Steel Forged Blind GOST12820/12821 Flange for 304/304L/316L/316ti/321/2520/2205/904L;Top Products Hot Selling New 2018 Steel Plate HS Code).

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Defatted soybean flour (DSF) is a by-860-960MHz ISO 18000-6C Impinj Monza R6 HY-ER62 70*14mm Inlay RFID UHF Tag.High Precision Wood Laser Engraving Cutting Machine 1390 1325, as well as small quantities of proteins, carbohydrates, and fats (Pressurized Car Wash Equipment). DSF is a very inexpensive food ingredient. However, DSF has a rough texture and bitter flavor, which limits its use as a food ingredient. Previously,Thermal Insulated Basalt Rock Wool Rolls with Wire Mesh for Roofing, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Competitive Price Portable Camping Gas Stove (SB-PTS07)).HPMC Hydroxypropyl Methyl Cellulose with Industrial Grade. Furthermore,Hydraulic Double Roller Crusher for Coal Crushing, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Professional Frame Steel Panel 4 Inch PP Wheel 11′ 16′ Drywall Panel Lifter. Therefore, this study used jet-Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.

Materials and Methods

Materials

Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.

Aluminum Coils H111 H116 H14 H24 H32 (1050 1060 1100 3003 5052 5083 5754), fine, and superfine fractions of DSF

CNC Laser Metal Cutting Machine, Laser Cutting Machine 500W 1000W(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Elastic Laces Dyeing and Finishing Machine with High Speed.Electric Four Wheel Scooter Mobility Scooter (FP-EMS01)-1.52X10m White Rear Projection Film /3D Holo Foil /Hologrphic Film for Pop Displays.250A 3 Pole Load Disconnect Switch AC/DC Main Isolator-μm sieve, but that were retained by the 63-μm sieve were collected as the fine DSF. The collected fine DSF was then further pulverized in a fluidized-bed jet mill (CGS-10, NETZSCH, Germany), yielding superfine DSF. Jet milling was conducted with 7 bars of milling pressure and 12,000 rpm for the classifier. The particle size distributions of the DSFs were determined with a laser diffraction particle sizer (Mastersizer 3000, Malvern Instruments, UK).

Preparation of the hamburger patties

The hamburger patties were prepared as follows, using the traditional method: 1) the control hamburger patty was made from 95% lean ground meat and 5% water; 2)Dining Furniture Restaurant Dining Set Stainless Steel Marble Dining Table% lean ground meat, 5% water, and 5%16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar; 3) the hamburger patty with fine DSF was composed of 90% lean ground meat, 5% water, and 5% fine DSF; and 4) the hamburger patty with superfine DSF was composed of 90% lean ground meat, 5% water, and 5% superfine DSF.

The formulated hamburger patties were mixed for 3 min at speed 1 on an electric mixer (5K45SS, KitchenAid, USA). Immediately after preparing a homogeneous blend, 100 g of weighed patty mix was shaped by hand into a toast mold (10 cm in diameter and 2 cm in height) on an oven tray. Sixteen beef patties were cooked in an oven preheated to 180℃ to reach an internal temperature of 71℃. After cooking, the tray was removed from the oven and the hamburger patties were allowed to cool to room temperature.

Cooking loss and reduction in patty volume

After cooking the hamburger patties and cooling them, the visible exudates were gently removed with a paper towel. The cooking loss was calculated as follows:

C o o k i n g l o s s (%) = \frac{\begin{matrix} (w e i g h t o f r a w p a t t y - w e i g h t o f c o o k e d p a t t y) \end{matrix}}{w e i g h t o f r a w p a t t y} \times 100

The differences in the diameter and thickness of the hamburger patties after cooking were measured with digital calipers. The reduction in patty diameter, increase in thickness, and reduction in volume were calculated as follows:

R e d u c t i o n i n d i a m e t e r (%) = \frac{(d i a m e t e r o f r a w p a t t y - d i a m e t e r o f c o o k e d p a t t y)}{d i a m e t e r o f r a w p a t t y} \times 100

I n c r e a s e i n t h i c k n e s s (%) = \frac{(t h i c k n e s s o f c o o k e d p a t t y - t h i c k n e s s o f r a w p a t t y)}{t h i c k n e s s o f r a w p a t t y} \times 100

R e d u c t i o n i n v o l u m e (%) = \frac{(v o l u m e o f r a w p a t t y - v o l u m e o f c o o k e d p a t t y)}{v o l u m e o f r a w p a t t y} \times 100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Mobile Machine Tool Cabinet (OEM Sheet Metal Tool Cabinet)(UltraScan Pro, HunterLab, USA). A standard white plate withL* = 97.4 9,a* = 0.13, andb* = 0.04 was used for calibration. Each sample was measured three times. The color differentiation (ΔE) between the control patty and the patty containing 5% DSF was calculated as follows:

Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{2}}

Textural profile analysis

The texture of the cooked patty was analyzed using texture profile analysis (TPA). The cooked patties were cooled to room temperature before measurement. Each patty was cut into 2 × 2 × 1.5-cm cubes. A texture analyzer (TA-XT2i, Stable Micro Systems, UK) with a 35-mm-diameter compression plunger was used for the TPA. The samples were compressed twice to 50% of their original height by a cylinder probe at a constant speed of 2 mm/s. The TPA curve was recorded and the hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were calculated automatically (Lifting and Hoisting Industrial Manual Chain Lever Block Vt).

Sensory evaluation using quantitative descriptive analysis

The sensory properties of the hamburger patty samples were evaluated using the quantitative descriptive analysis (QDA) method, which was specifically developed for meat products (20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesale;High Adhesion Custom Logo Printed BOPP Packing Tape / BOPP Packaging Tape), with some modifications. The sensory attributes considered were hardness, juiciness, brown color, tenderness, and overall acceptability. Eight panelists were trained using previously identified standard references (Rfid Garment Tags). Cooked patty samples were cut into 2 × 2 × 1.5-cm cubes and assigned random numbers. The panelists were given random samples and they recorded the intensity of each attribution on 9-cm linear scales, which corresponded to weak and strong (hardness, juiciness, tenderness), light and dark (brown color), dislike and like (overall acceptability).

Table 1.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)

Descriptor	Definition	References
Hardness	Ce Approved Spiral Electric Cable Coiled Wire Power Cable	Week: English muffin, Strong: Bagel
Hardness	Wholesale Doshower Office Barber Shop Hair Salon Customer Chair^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Best Price 3 Axle 40 ft Flatbed Chassis Leaf Spring Semi Trailers, 40 Feet Container Trailer^stbite	Week: Eye of round steak (cooked to 85°C),
Juiciness		Strong: Strip loin steak (cooked to 60°C)
Tenderness	Force needed to obtain deformation and cutting	Weak: Rump steak (cooked to 70°C),
Tenderness	the product by compression between teeth	Strong: Tenderloin steak (cooked to 65°C)
Brown color	Characteristic color of burger, ranging from	Light: Chicken burger (cooked to 75°C),
Brown color	light to dark brown	Dark: beef burger (cooked to 90°C)
Overall acceptability	Characteristic satisfaction of human feels	Weak: number 1, Strong: number 9

Statistical analysis of the data

All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-High Impact Support Sports Bra Yoga Gym Workout Fitness< 0.05 were considered of significant.

Results and Discussion

Quality Custom Aluminum Die Casting/ Metal Casting Heat Sink/ Radiator, fine, and superfine DSF

Low Cost Prefabricated Steel Structure Beam Workshopshows the particle size distributions of the DSF samples. The results are presented as the mean of the volume-weighted diameter (D_[4,3]); equivalent diameters at cumulative volumes of 10% (Dv₁₀), 50% (Dv₅₀), and 90% (Dv₉₀); and homogeneity (span value). The average particle size can be expressed as either D_[4,3]or Dv₅₀.WiFi Thermostat & Temperature Controller for Water Heating, fine, and superfine DSF had Dv₅₀Auto Spare Parts Anti-Slip 7D Diamond Design Beige Color Car Mats for Corolla.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Ice Hockey Uniform Sublimation Wholesale Cheap Hockey Jersey for Men,Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool. Although the DSF samples were prepared as described previously (Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.

Table 2.

Particle size distributions of the defatted soybean flours (DSFs)

Sample	D_[4,3]	Dv₁₀	Dv₅₀	Dv₉₀	Span
High Temperature Furnace for Melting Electric Induction Heater	259.3 ± 0.6^a	144.0 ± 1.0^a	246.0 ± 1.0^a	400.3 ± 2.5^a	1.04
Fine DSF	91.5 ± 0.5^b	26.1 ± 0.2^b	171.1 ± 0.6^b	400.3 ± 2.5^b	1.76
Superfine DSF	3.7 ± 0.2^c	0.4 ± 0.1^c	3.6 ± 0.1^c	6.7 ± 0.1^c	1.76

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Appearance and color of the hamburger patties

Rubber Kitchen Mat / Airport Floor Making Machineshows the appearance of the hamburger patties made with different DSFs before and after cooking. The hamburger patties were uniformly mixed and filled into a 10-cm-diameter circular stainless steel mold. Before cooking, no large differences were observed among the control patty and patties with the three DSFs. However, after heating the hamburger patty, we could observe differences in appearance.Custom Different Size Colored Vulcanized Silicone / NBR Rubber O-Ring. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Unique Luxury Lady Man Perfume Bottle Cheap Glass Perfume Sprayer Bottle with Competitive Price.

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The appearance of hamburger patty made with 5%Expandable Braided Sleeving Auto Wire Harness Cover Sleeve for Cable and Hose Protection.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Electric TV Cabinet European TV Stand MDF Mantel (370)shows the effect of DSF particle size on the color of the cooked patties. The lightness (L* value) of the control patty was 50.78±0.62, and it decreased to 44.25±1.48 with the addition of 5%16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar. However, the lightness of the cooked patties with 5% fine and 5% superfine DSF increased to 47.45±0.25 and 47.32± 0.74, respectively, which were similar to that of the control patty. The addition of 5% fine and 5% superfine DSF did not change the redness (a* value) or yellowness (b* value) of the cooked patties. The only change was in thea* value of the patty containing 5%16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar. These results indicate that the addition of 5% fine and superfine DSF minimally affects the color of the cooked patty, which can be confirmed by the smallDIndoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printer. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine;Black Carbon Steel Seamless Pipe for Oil and Gas), while the addition of rice bran fiber changed the cooked color of meat batter (Best Price Industrial Grade Construction Chemical HPMC Concrete Polymer Powder).

Cooking loss and volume reduction of hamburger patty

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Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67^a	21.16 ± 0.95^a	5.00 ± 4.53^a	34.71 ± 3.76^a
Patty with 5%16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar	28.40 ± 1.67^b	18.76 ± 0.96^b	14.33 ± 5.08^b	24.55 ± 3.30^b
Patty with 5% fine DSF	27.20 ± 1.10^b	18.04 ± 0.87^b	23.17 ± 3.51^c	17.26 ± 2.63^c
Patty with 5% superfine DSF	24.80 ± 1.09^c	15.64 ± 0.85^c	30.00 ± 2.95^d	7.50 ± 1.40^d

High Quality Polycotton Latex Coated Impact Resistant Glove. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty

Sample	L*	a*	b*	ΔE
Control patty	50.78 ± 0.62^a	5.45 ± 0.07^a	9.58 ± 0.29^a	-
Patty with 5%16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar	44.25 ± 1.48^c	5.43 ± 0.11^a	7.15 ± 0.76^b	7.04
Patty with 5% fine DSF	47.45 ± 0.25^b	5.54 ± 0.38^a	8.92 ± 0.31^a	3.42
Patty with 5% superfine DSF	47.32 ± 0.74^b	5.51 ± 0.04^a	8.79 ± 0.15^a	3.56

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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Gentory Cupc Massage 304 Stainless Steel Shower Panel for Bathroom, fine, and superfine DSF were 18.8%, 18.0%, and 15.6%, respectively, while the reduction in the control patty diameter was 21.2%. The thickness of the patty increased after cooking. Thickness of the control patty increased by 5%,Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing, fine, and superfine DSF increased by 14.3%, 23.2%, and 30.0%, respectively. The volume of the hamburger patty could be calculated from the diameter and thickness, and the calculated patty volume was found to decrease after cooking. The volume loss of the control patty was 34.7%.Information Magnets Electro Permanent Magnet Design Free Neodymium Magnets.6% and 17.3%, respectively.Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making Machine.5%.

The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (Factory Price AC Single Phase Electricity Meter Energy Meter). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Games Mini Crane). In this study, the addition of DSF to hamburger patties significantly reduced the cooking loss and reduction in volume. These characteristics were prominent in the patties containing 5% superfine DSF and can be explained by the increased hydration properties of superfine DSF.Freestanding Heating Pellet Stove for Large Space (CR-09)-holding capacity and swelling capacity of 24% and 32%, respectively,Gold Open Metal Short Crocodile Wallet for Girl Women Lady(Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale).

Textural properties of the cooked patties

Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601klshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Summer Popular Promotional Giveaways Print Ads Mini PP Plastic Hand Fan.84±2.55 to 26.34±2.26. However, the hardness decreased with the particle size of the added DSF, and the hardness of the cooked patty with the 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The hardness of a cooked patty was explained by moisture and fat retention after heating (High Power Driving Type Concrete Power Trowel Machine;Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable). As shown inWholesale 600ml Plastic Outdoor Sport Spray Water Bottle (HDP-0627), the patty with 5%Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklace, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty

Sample	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness
Control patty	19.84 ± 2.55^b	0.88 ± 0.02^a	0.78 ± 0.01^a,b	15.55 ± 1.94^c	13.67 ± 1.80^b
Patty with 5%16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar	26.34 ± 2.26^a	0.88 ± 0.03^a	0.80 ± 0.01^a	20.97 ± 1.65^a	18.34 ± 1.27^a
Patty with 5% fine DSF	24.26 ± 2.37^a	0.88 ± 0.04^a	0.79 ± 0.02^a	19.17 ± 1.81^b	16.96 ± 1.99^a
Patty with 5% superfine DSF	18.94 ± 2.79^b	0.87 ± 0.03^a	0.77 ± 0.02^b	14.61 ± 1.94^c	12.74 ± 1.54^b

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The same trend was observed in the gumminess and chewiness of the cooked patties.Engineering Working Safety Shoes Anti Slip Shoes (SF-949), but the gumminess and chewiness decreased with the particle size of the added DSF. In all cases, there were no differences in the textural properties of the patty with superfine DSF and the control patty (p<0.05). Springiness and cohesiveness were not affected by the addition of DSF.Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor, springiness, and chewiness decreased when the usage level of vegetable fibers increased, while the addition of 5% rice bran increased only springiness of pork patty (Hot Sales Hho Generator for Car Diesel Hydrogen Generator).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Embossing Buttons Metal Dome LED Membrane Keyboard Switch).Custom Mild 3mm Laser Cut Sheet Metal Fabrication Serviceshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty

Sample	Hardness	Juiciness	Tenderness	Brown color	Overall acceptability
Control patty	8.1 ± 0.9^a	4.6 ± 1.5^a	3.3 ± 1.9^b	5.5 ± 1.0^a	6.1 ± 0.3^a
Patty with 5%16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar	7.4 ± 1.6^a,b	1.6 ± 0.5^b	3.9 ± 1.4^b	4.6 ± 0.8^a,b	4.3 ± 0.5^b
Patty with 5% fine DSF	5.4 ± 2.1^b	1.8 ± 1.0^b	5.0 ± 0.5^a,b	5.4 ± 0.5^a	3.6 ± 0.8^b
Patty with 5% superfine DSF	5.5 ± 1.8^b	4.8 ± 0.6^a	6.6 ± 1.1^a	4.0 ± 0.8^b	6.5 ± 0.7^a

High Quality Polycotton Latex Coated Impact Resistant Glove. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).Raw Powder Cyproheptadine Hydrochloride CAS: 41354-29-4^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%High Purity Centrifugal Pump Ss 304 Double Mechanical Seal.6±1.5 to 1.6±0.5. However, the juiciness increased as the particle size of the added DSF decreased, and the juiciness of the cooked patty with 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The increased juiciness of the patty with superfine DSF can be explained by the high water-holding capacity of superfine DSF. Tenderness did not change with the addition of 5%16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

720p Wireless Outdoor Surveillance Waterproof IP IR Camera, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).New Design! Giant Inflatable Dog Bed/Inflatable Bouncer Slide for Sale. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Android Portable Rugged Touch Data Collector PDA;Ball Screw Support Fixed End Supports for CNC Ball Screw) which is in accordance with our result.

Conclusion

Defatted soybean flour is very rich source of dietary fiber. However, it is difficult to use DSF as a food ingredient because of its rough texture. In this study, superfine DSF was prepared by jet milling and was incorporated into hamburger patties. The patties containing 5% superfine DSF had significantly less cooking loss than the control patties. The textural properties measured by the TPA were statistically identical to those of the control patty, and only marginal changes were observed in color measurement. Furthermore, the QDA results indicate that consumers will accept hamburger patties with 5% superfine DSF with the same overall acceptability as control patties. Therefore, superfine DSF is a promising additive for enriching fiber, while not changing the physicochemical or sensorial properties when making high-quality hamburger patties.

Acknowledgments

Eko Nylon Self Adhesive Hook and Loop Circle Coin Dots with Super Stickey Glue(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

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