• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2004.10a
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• pp.108-108
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• 2004

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.10a
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• pp.92-92
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• 2005

• The Korean Journal of Applied Statistics
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• v.22 no.4
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• pp.745-758
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• 2009

Cluster analysis is the automated search for groups of related observations in a data set. To group the observations into clusters many techniques has been proposed, and a variety measures aimed at validating the results of a cluster analysis have been suggested. In this paper, we compare complete linkage, Ward's method, K-means and model-based clustering and compute validity measures such as connectivity, Dunn Index and silhouette with simulated data from multivariate distributions. We also select a clustering algorithm and determine the number of clusters of Korean consumers based on Korean consumers' palatability scores for Hanwoo bull in BBQ cooking method.

• Applied Chemistry for Engineering
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• v.21 no.4
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• pp.396-400
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• 2010

In this work, the adsorption behaviors of activated carbons (ACs) containing chelating functional groups were studied in $CO_2$ removal. The ACs were modified by pyrolysis of peroxide and glycidyl methacrylate graft polymerization in order to induce chelating functional groups, such as diethylenetriamine groups on the AC surfaces. The surface functional groups of the ACs were characterized by scanning electron microscope (SEM) and X-ray photoelectron spectroscopy (XPS). The textural properties of the ACs were analyzed by $N_2$/77 K isotherms. Adsorption behaviors of the ACs were observed in the amounts of $CO_2$ adsorption. From the results, we found that the chelating functional groups on the AC surfaces led to enhance selectivity and chemisorption on $CO_2$ adsorption in spite of decreasing the physical adsorption properties.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.162-166
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• 2009

In an effort to determine the effect of ingredients on the sensory characteristics of dongchimi, 10 different samples of dongchimi were prepared in various combinations of 4 ingredients most notably red pepper, garlic, ginger, and green onion and their physicochemical, microbiological, and sensory characteristics were assessed. Each ingredient utilized for the preparation of dongchimi did not affect changes in pH and titratable acidity, but exerted significant effects on sensory scores of overall acceptability, acid odor, salty, and hot taste. In cluster analysis using the 'Ward' method, dongchimi samples were classified into three groups. The first group was the samples prepared with a variety of ingredients including garlic, and the second group included samples prepared with the sole ingredient, except for red pepper. The third group had features similar to those of the sample prepared without other ingredients. It was determined that garlic played a crucial role in the sensory properties of dongchimi, and the addition of various ingredients enhanced hot taste and reduced acid odor, sourness, moldy odor, and carbonated taste by their interaction.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.241-245
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• 1995

The roasting condition and organoleptic characteristics in Cassia tora tea were investigated. Intact Cassia tora seeds were composed of water 11.6%, crude protein 13.1%, crude fat 4.4%, crude fiber 13.8%, N-free extract 47.2% and ash 4.9%. Organoleptic qualities in Cassia tora tea were sweetness, astringency, tartness, bitterness, roasted coffee like, roasted barley like and burnt smell. Organoleptic qualities were investigated by descriptive analysis method, too. Overall acceptability was increased by roasting but it was low because of formation of bitterness and burnt smell at excessive roasting conditions. Sweetness was the most important factor in organoleptic quality of Cassia tora seeds and the optimum condition for the best quality was $210^{\circ}C$, 20 minutes.

• Proceedings of the Korean Institute of Industrial Safety Conference
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• 2003.10a
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• pp.148-153
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• 2003

고분자 물질은 유기용제를 사용하여 제조되는 경우가 일반적이다. 이들 중에서 용제형 아크릴계 고분자는 점착강도, 내습성, 내수성 그리고 내열성 등이 우수하여 페인트, 접ㆍ점착제, 섬유 등의 산업전반에 이용되고 있으나 용제사용에 따른 화재의 위험성과 환경적인 문제점 때문에 규제의 대상이 되고 있다. 이러한 위험성과 환경문제점은 유화중합법에 의해 고분자물질을 제조함으로써 해결되며, 그 중에서 단계 유화중합법은 다른 중합법에 비해 온도조절이 용이하며, 반응속도와 분자량을 조절할 수 있다는 장점 때문에 latex 공업이나 고분자 blending 기술면에서 많이 이용되고 있는 실정이다.(중략)

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2001.11a
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• pp.193-194
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• 2001

우리나라의 악취공해는 대기환경보전법상의 한 형태로 간주되고 있으며 일본의 악취방지법 제정당시의 규제기준과 유사한 점이 많다. 그리고 실질적인 악취배출의 평가는 사업장의 부지경계선상에서의 직접측정법에 의해 이루어지는 경우가 대부분이였으나, 최근에 이르러 악취 민원이 빈번히 발생되고 공업지역과 같은 배출원이 많은 지역에 있어서 부지경계선상에서의 직접관능법에 의한 악취평가로는 악취배출원을 특징짓기 어렵다는 점 때문에 배출원에 대한 직접적인 규제가 효과적이라는 인식이 늘고 있다. (중략)

• Journal of the Korean Society of Food Culture
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• v.2 no.2
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• pp.133-147
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• 1987

The sensory quality characteristics of 7 different types of Korean traditional tea products were analyzed. For the standardization of sensory testing condition, the optimum drinking temperature were measured with 50 students, and all the samples tested were found to fall in the range of $60-70^{\circ}C$. The optimum concentrations of tea for drinking were generally met with the amount recommended by the producer. A total of 45 sensory describing terms expressing the taste, odor, and mouthfeel were collected. Using the sensory describing terms as the character notes, flavor profile analysis was made for each tea product with 8 members of trained panel. The differences in quality characteristics of 29 test samples were evaluated and shown in the chart constructed by the quantitative descriptive analysis method.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.68-74
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• 1987

Objective and subjective methods were performed together for TPA analysis of acorn mook, and their correlations were analyzed. As the result of sensory evaluation, hardness and fracturability were most important factors for prediction of preference. Meanwhile, compression test with Instron Universal Testing Machine revealed that P1(maximum peak in first bite) was very effective factor representing the cheracteristics of first bite, and that P2 the latter peak in first bite) was valuable for prediction of characteristics of second bite.