• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 2002.07a
• /
• pp.394-399
• /
• 2002

국민소득의 증대와 함께 소비자의 고품질 농축산물에 대한 수요와 관심이 날로 증가하고 있다 이에 따라 안전하며 고품질인 농축산물을 소비자에게 공급하기 위하여 안전한 농축산물의 생산, 신선도 유지를 위한 유통구조의 개혁, 품질 및 안전성 평가기술개발을 위한 노력이 보다 더 요구되고 있다. 소비자가 믿고 구매하기 위해서는 농축산물에 대한 품질보증이 필수적이며 이를 위해서는 신속하고 정확한 품질 및 유해물질의 판정기술 개발이 필요하다. 많은 농축산물에 있어서 주요 품질인자인 숙도 및 신선도의 변화는 휘발성 화학물질로 이루어진 냄새의 변화로 나타나므로 이를 측정하여 품질 및 안전성을 간접적으로 판정할 수 있다 기존의 냄새에 의한 품질 판정은 판별전문가에 의한 관능평가법 또는 GC(Gas Chromatography)나 GC/MS(Gas chromatograph mass spectrometer)에 의하여 주로 이루어져 왔다. 하지만, 관능평가법의 경우 판별전문가의 개인적인 차이, 피로, 건강상태 등에 따라 판정의 객관성이 떨어질 우려가 있고, GC나 GC/MS를 이용할 경우 냄새분석에 많은 시간과 노력이 소요되는 문제점이 있다. (중략)

• Proceedings of the Acoustical Society of Korea Conference
• /
• autumn
• /
• pp.127-130
• /
• 2000

소형 모터의 제품검사에 있어서 인간의 청각에 의한 소음 및 이음 검사가 널리 관능검사에 의존하고 있지만 이는 판정기준의 객관성이 결여된다. 그래서 이를 대신하여 모터가 회전할 때 발생하는 음향신호에 의해 모터의 이상 유무의 판정에 대하여 기술하였다. 본 연구에서는 인간의 청각에 의한 관능검사에 의존도가 높은 자동차용 소형 DC 모터를 대상으로 이상음 검출을 위해 단구간 FFT의 시간이동 평균을 이용하여 음향신호를 해석하고 각 대역에서 추출된 파워를 비교하여 정상과 이상 모터의 판별이 뚜렷한 최적의 대역을 선택하고 이를 패턴 화하여 소형 DC 모터 이상유무 실시간 자동진단 시스템에 적용 하고자 한다.

• Korean Journal of Food Science and Technology
• /
• v.35 no.6
• /
• pp.1237-1243
• /
• 2003

As a newly emerging pasteurization method for improving the shelf-life of powdered ginseng, the corona discharge generated at high voltage conditions was examined for its effects on microbial pasteurization, physicochemical characterization, and sensory evaluation. The pasteurizing effects of corona discharge on total bacteria, yeast, molds, and coliforms increased with increasing voltage. However, corona discharge treatment of 5 kv/cm did not show significant effects of pasteurization on the yeast, molds, and coliforms. Treatment with 20 kv/cm reduced about 95% of the total bacteria $(6.14{\pm}0.04{\rightarrow}\;4.59{\pm}0.04$) and coliforms ($2.43{\pm}0.05{\rightarrow}\;1.00{\pm}0.05$) and 99% of the yeast and molds ($4.65{\pm}0.06{\rightarrow}\;2.73{\pm}0.06$). The proximate analysis, minerals, free sugars, crude saponin, and colors of the control ginseng and the ginseng treated with 20 kv/cm were not significantly different at p<0.05. Corona discharge of up to 20 kv/cm did not affect the proximate analysis, minerals, free sugars, crude saponin, and colors of the powdered ginseng. Sensory evaluation scores on color, flavor, taste and overall acceptability between the control ginseng and ginseng treated with 20 kv/cm corona discharge were not significantly different at p<0.05 level. Consequently, corona discharge treatment is thought to be a good alternative pasteurization method for improving the shelf-life of powdered ginseng due to its effective pasteurization, maintenance of nutrients and good sensory characteristics.

• Korean Journal of Food Science and Technology
• /
• v.44 no.5
• /
• pp.648-652
• /
• 2012

The sensory characteristics of nine commercially distilled soju samples were determined by sensory descriptive analysis. Eight aroma attributes, as well as four flavor/taste attributes, and six mouth-feel related attributes were evaluated by 9 judges. The descriptive data set was initially analyzed for a significant overall product effect by employing a three-way mixed model analysis of variance (judges, samples, and replications) as well as two-way interactions, with judges treated as random. In addition, correlations between mean attribute ratings were calculated, and a principal component analysis (PCA) of the mean attribute ratings employing the covariance matrix was conducted. Based on the PCA, distilled soju samples were primarily separated along the first principal component, which accounted for 66% of the total variance between the samples, with high intensities of 'alcohol taste' and 'alcohol aroma' versus 'yeast aroma'. The second principal component accounted for 14% of the total variance. Soju containing high alcohol showed stronger intensities of 'bitterness', 'alcohol taste', 'alcohol aroma', as well as all mouth-feel attributes.

• The Korean Journal of Applied Statistics
• /
• v.23 no.5
• /
• pp.857-870
• /
• 2010

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers palatability evaluation grades with Hanwoo sensory evaluation data from 2006 to 2008 by National Institute of Animal Science. The dichotomy logistic regression model and the multinomial logistic regression model are fitted with the independent variables such as the consumer living location, age, gender occupation, monthly income, beef cut and the the palatability grade as the categorical dependent variable and tenderness, 리avor and juiciness as the continuous dependent variable. Stepwise variable selection procedure is incorporated to find the final model and odds ratios are calculated to nd the associations between categories.

• Polymer(Korea)
• /
• v.33 no.1
• /
• pp.45-51
• /
• 2009

Water soluble adhesive was polymerized from butyl acrylate (BA), methyl methacrylate (MMA) and one of various functional monomers such as acrylic acid (AA), 2-hydroxylethyl methacrylate (2-HEMA), glycidyl methacrylic acid (GMA) and acrylamide (AAm). The amount of the functional monomers was 1$\sim$5 wt%/monomer. In order to improve the adhesive power, a substrate was treated using atmospheric flat plasma method. The adhesive power was improved by the addition of the functional monomers with an order of AA> 2-HEMA> GMA> AAm. The holding power of the adhesives, which is related with the thermal properties of the adhesives, increased with the amount of the functional monomers. The effectiveness in improving the holding power has an order of AA > AAm > GMA > 2-HEMA. By treating a substrate with atmospheric flat plasma method, the adhesives containing each of AA, 2-HEMA, GMA and AAm showed the increases of the final adhesion strength by 9.1, 9.4, 9.4, and 1.8%, respectively. In conclusion, the mechanical properties such as adhesive power and holding power could be controlled by introducing.

• Journal of the Korean Society of Food Culture
• /
• v.2 no.1
• /
• pp.71-79
• /
• 1987

The sensory quality characteristics of 5 different types of traditional Korean cookies, i.e. Yackwa, Gangjung, Sanja, Dasik and Yutgangjung were investigated. A total of 77 questionnaires were collected and over 90 different terms describing the sensory characteristics of Hankwa were appeared, among which 58 terms were explained in Korean Dictionary. The important quality characteristic of Korean cookies were identified from the frequency of the appearance of sensory describing terms. The cookies were stored at room temperature for 10 days in various relative humidity of $0{\sim}68%$, and the changes in the quality characteristics were examined organolleptically by scalar scoring test. The changes in overall acceptance were evaluated by hedonic test. The results were shown by quantitative descriptive analysis(QDA) diagram The QDA diagram could visualize the effects of storage relative humidity on the sensory quality profile of the cookies.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.3
• /
• pp.381-388
• /
• 2017

This study was performed to evaluate the effects of Liriopis tuber (SLT) extracts on cookie production conditions for reduction of sugar usage through response surface methodology (RSM). The experimental conditions were designed according to the central composite design with 17 experimental points, including three replicates for three independent variables such as the amounts of SLT extracts, butter, and sugar. The experimental data on quality and sensory evaluation of cookies were fitted with various models, and accuracy of the equations was analyzed by ANOVA. Among various responses, spread ratio, sugar content, lightness, redness, hardness, and sensory properties of color, texture, sweetness, appearance, and overall quality showed significant correlations with the contents of three independent variables. From these results, the optimum formulation of cookies for reduced usage of sugar was calculated as SLT extract 6.84 g, butter 47.20 g, and sugar 36.02 g. Optimized cookies showed improved sensory properties but no difference in sweetness compared to control cookies.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.6
• /
• pp.892-902
• /
• 2011

The purpose of this study was to develop a muffin recipe that included germinated brown rice powder soaked in a mycelial culture broth of Phellinus linteus (GBRP). Muffins were made using various quantities of GBRP, butter, and milk. An assessment was conducted using the response surface methodology (RSM), which included 16 experimental points with three replicates for the three independent variables: GBRP, butter, and milk. The physical and chemical evaluation using the RSM showed no significant differences; whereas the hardness, cohesiveness, springiness, gumminess, and chewiness indicated significant differences in the relationships between the factors (p<0.05). The sensory evaluation using the RSM was highly effective in describing the relationships between overall acceptability and taste (p<0.001). Thus, the optimal combination of ingredients in a GBRP muffin, as assessed with numerical and graphical methods, was 84.041 g GBRP, 110.224 g butter, and 80.0 g milk.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.6
• /
• pp.823-828
• /
• 2012

Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) with added mixtures of fructooligosaccharide (95%) and emulsifier, Sodium Stearoyl Lactylate-90 (SSL-90), were investigated after 2 and 24 hr of storage at $5^{\circ}C$. A central composite design was used for the arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. Also, different levels of emulsifier, 0, 0.3, 0.6, 0.9, and 1.2%, were added to the same dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the chewiness, gumminess, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and SSL-90 showed an increasing trend as the amount of fructooligosaccharide (95%) increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. The results suggested that Korean rice cakes (Karedduk) with the addition of a mixture of fructooligosaccharide (95%) and SSL-90 can be made from the mixture of 9% fructooligosaccharide (95%) and 0.9% SSL-90 in order to retard starch retrogradation.