• KSBB Journal
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• 제15권5호
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• pp.438-443
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• 2000

Continuous processes using immobilized yeast were investigated in order to shorten beer maturation time. Three silica-based ceramic media and one cellulose-based medium were used. Diacetyl (DA) was one of the most distinctive compounds causing immature flavors. Heat treatment of green beer (GB) to convert a-acetolactate to DA was essential to shorten the time for beer maturation. The longer heat treatment time was needed at the lower temperature. Oxygen concentration in GB had a large influence on the conversion of a-acetolactate to DA. The lower the oxygen concentration in GB, the lower conversion ratio to DA. Heat treated GB was fed continuously to four kinds of immobilized yeast columns. DA concentration after immobilization columns was reduced to less than 0.1ppm at $3∼5^{\circ}C$ 180∼150 minutes retention time in all columns tested. This concentration is enough to fit the quality speification of commercialized product. Formation of a-acetolactate from residual sugars was higher in ceramic media column than cellulose media cloumn. The taste of beers from test processes were not the same as that of traditionally produced beer, but no off-flavors were detected in test samples, which shows that immobilized yeast columns have potentials as rapid processes for beer maturation.

• Journal of Intelligence and Information Systems
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• 제20권1호
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• pp.1-14
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• 2014

Both researchers and practitioners are showing an increased interested in interactive exhibition services. Interactive exhibition services are designed to directly respond to visitor responses in real time, so as to fully engage visitors' interest and enhance their satisfaction. In order to install an effective interactive exhibition service, it is essential to adopt intelligent technologies that enable accurate estimation of a visitor's emotional state from responses to exhibited stimulus. Studies undertaken so far have attempted to estimate the human emotional state, most of them doing so by gauging either facial expressions or audio responses. However, the most recent research suggests that, a multimodal approach that uses people's multiple responses simultaneously may lead to better estimation. Given this context, we propose a new multimodal emotional state estimation model that uses various responses including facial expressions, gestures, and movements measured by the Microsoft Kinect Sensor. In order to effectively handle a large amount of sensory data, we propose to use stratified sampling-based MRA (multiple regression analysis) as our estimation method. To validate the usefulness of the proposed model, we collected 602,599 responses and emotional state data with 274 variables from 15 people. When we applied our model to the data set, we found that our model estimated the levels of valence and arousal in the 10~15% error range. Since our proposed model is simple and stable, we expect that it will be applied not only in intelligent exhibition services, but also in other areas such as e-learning and personalized advertising.

• Korean Journal of Psychosomatic Medicine
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• 제3권2호
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• pp.115-125
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• 1995

Reports about the prevalence of premenstrual symptoms state that occurs in 20 to 100% of most reproductive-age women. There is a close association between premenstrual syndrome and affective disorders as well as same some other psychiatric disorders. Late luteal phase dysphoric disorder (LLPDD) is a premenstrual condition defined in DSM-III-R by severe mood changes and other symptoms that repeatedly occur only in the luteal phase of the menstrual cycle. However, DSM-III-R does not specify how to compute the change from the follicular to the luteal phase or how to determine when the amount of change is great enough to warrant the diagnosis nor how to determine occupational or social functional impairment. This study was conducted to evaluate the nature, severity and magnitude of premenstrual syndrome in women with current psychiatric disorders by using prospective Daily Rating Form(DRF), and to measure symptom changes according to three scoring methods for diagnosing LLPDD. Our study obtains the data about premenstrual changes estimated by DRF from 22 women with psychiatric disorders who had met criteria for major depressive syndrome on the Premenstrual Assessment Form (PAF). The data was scored by each three methods and was determined to meet criteria A for LLPDD. The results are as follows: 1) the subjects, when scored according to the percent change method, effect size method and absolute severity method, met the DSM-III-R criteria A for LLPDD in 36.4% (8 subjects), 14% (3 subjects) and 4.5% (1 subject) of the cases respectively. 2) The items of irritability, anger and impatience were occurred most frequently on the DRF, when it was scored according to the three scoring methods. And the item of breast pain was next frequent according to the effect size method and the percent change method but according to the absolute severity method. 3) The PAF item of impaired social functioning was reported by 16 (73%) of the subjects. 4) 4 (18%) of the subjects met criteria A for LLPDD and reported impaired social functioning. The prevalency of LLPDD according to each method varied. The percent change method yielded the greatest (36.4%), and the absolute seventy method yielded the laest (4.5%), The effect size method yielded an intermediate frequency (14%). Therefore, for maximizing the diagnostic accuracy of LLPDD, a diagnostic procedure including a measure of change (e.q., effect size method, percent change method) as well as confirmed diagnosis by DRF, will be needed. Also, an accurate tool to evaluate impaired social functioning will be required.

• Science of Emotion and Sensibility
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• 제17권3호
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• pp.65-74
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• 2014

Due to recent interest in user experience and its significance, much research surrounding this theme is now being conducted. In this research, I investigated user experience during usage of a product and the satisfaction acquired by it, as well as the relationship between satisfaction of having used a product and whether the user would be more likely to purchase another product from the same company. The same experiment was conducted in South Korea and the United States of America in order to get more generalized experimental results. I found that amongst the six representative user emotions expressed while using a product, two of them correlated the most. First, 'Satisfaction in Usability' (the emotions aroused by satisfaction with usage or the practicality of the product); and second, 'Discomfort or Displeasure' (uncomfortable or unpleasant emotions expressed while using a product. The above two factors were found to be of the most influence concerning satisfaction of the product. Also 'Satisfaction in Usability' was found to be of the most influence in their preferability towards purchasing an item from the same company in the future. The significance of this finding is that aside from focussing on the attractiveness of the product's exteriors and design, one should be concerned on the ease of usage and effectiveness as well as usability of the product, all of which contribute to how efficiently a consumer will utilize the product. Furthermore, in agreement with previous research concerning the correlation between satisfaction of a product and positive perspective on consecutive purchases, the result of this study shows that the more satisfaction consumers feel after using a product, the more likely they are to purchase additional merchandises from the same company which manufactured the original product.

• Journal of Animal Science and Technology
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• 제49권4호
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• pp.539-548
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• 2007

The study was carried out to examine combined effects of packaging and electron-beam irradiation on lipid oxidation and meat color of fermented sausages during storage. Fermented and aged sausages were exposed to electron-beam at 2 kGy. The samples were vacuum or aerobic-packaged with the non-irradiated samples at 4±1℃. Regardless of irradiation, the pH values of vacuum-packaged samples was lower than those of aerobic-packaged ones at 14 day (p<0.05). Total microbes and lactic acid bacteria counts significantly decreased during the storage period (p<0.05). And counts of non-irradiated samples were significantly higher than those of irradiated (2 kGy) samples with aerobic packaging. The TBARS values of 2 kGy-irradiated samples were significantly higher than those of non-irradiated samples. The TBARS values of vacuum packaged samples had lower than those of aerobic-packaged ones (p<0.05). Colors (parameters L*, a* and b* values) tended to decrease as the storage period increased. Redness(a*) and yellowness (b*) of 2 kGy irradiated samples were higher than those of non-irradiated ones (p<0.05). In sensory analysis, irradiated (2 kGy) samples with aerobic packaging had higher off-flavor than non-irradiated ones (p<0.05). Therefore, results indicated that irradiation coupled with vacuum packaging may minimize TBARS values of irradiated sausages during storage.

• Applied Biological Chemistry
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• 제41권7호
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• pp.510-515
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• 1998

Effect of freezing of soybean and addition of mugwort on the flavor development and the changes of chemical compositions in Chungkookjang was investigated. The changes in the amount of amino-type N, the activities of ${\alpha}-amylase$ and protease, and the content of volatile compounds were determined during aging of Chungkookjang. During ripening, a little higher protease activity was detected in Chungkookjang made of frozen soybean than in that made of non-frozen soybean. However, the profile of ${\alpha}-amylase$ activity of Chungkookjang made of frozen soybean was very similar to that of Chungkookjang made of non-frozen soybean. The amount of amino-type N increased gradually with the ripening period and decreased after 21 days of ripening. The amount of amino-type N was slightly higher in Chungkookjang made of frozen soybean than in that made of non-frozen soybean. Addition of mugwort had little effect on the enzyme activities and the amino-type N content. The mugwort added in Chungkookjang reduced the production of cis-3-hexenol which is responsible for the unpleasant odor, and freezing of soybean enhanced the production of 2, 6-dimethyl pyrazine which is contribute to the taste. According to sensory evaluation, flavor was the highest after the 14 days of ripening and addition of mugwort increased significantly the flavor in both Chungkookjang prepared with frozen soybean and Chungkookjang with non-frozen soybean. However, the effect of freezing of soybean on the flavor was not significant.

• Journal of The Korean Society of Grassland and Forage Science
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• 제36권2호
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• pp.129-134
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• 2016

Odor in pig manure affects the distribution of the manure over grass and crop fields as fertilizer. The objective of this study was to investigate the effect of different types of microbes (Saccharomyces cerevisiae, Bacillus subtilis and Rodobacter capsulata) and incubation temperatures ($20^{\circ}C$ and $35^{\circ}C$) on the levels of odorous compounds in pig manure. Pig manure was incubated with 0.03% microbes (v/v) at temperatures of $20^{\circ}C$ or $35^{\circ}C$. At incubation temperature of $20^{\circ}C$, the addition of Rodobacter capsulata significantly (p<0.05) decreased the levels of indoles and volatile fatty acid (VFA). At incubation temperature of $35^{\circ}C$, the addition of any microbes of the three used in this study did not significantly (p>0.05) affect the levels of odorous compounds. When incubation temperature was increased from $20^{\circ}C$ to $35^{\circ}C$, levels of odorous compounds were significantly (p<0.05) increased. Taken together, these results suggest that Rodobacter capsulata could be utilized to reduce odor from pig manure in the spring and fall when the average temperature is around $20^{\circ}C$. However, alternative odor-reducing technology is needed to be developed to apply onto pig manure during the hot summer season ($35^{\circ}C$).

• Korean Journal of Food Science and Technology
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• 제28권1호
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• pp.162-168
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• 1996

Effects of temperature, pH and addition of NaCl and quinine on sweetness and recognition threshold of aspartame were investigated. Changes in flavor of some foods were also studied when aspartame was added. The sweetness of 0.02% aspartame, the equi-sweetness of 4.3% sugar, was organoleptically evaluated by multiple comparison test at variouse range of temperature ($4^{\circ}$, $20^{\circ}$, $40^{\circ}$, $60^{\circ}$ and $80^{\circ}C$), pH (3.0, 4.5, 6.0 and 7.5), NaCl (0.5, 1.0, 1.5 and 2.0%) and quinine (0.001, 0.003 and 0.005%). The highest sweetness was obtained at $20^{\circ}C$ and pH 3.0-4.5. Addition of NaCl at 0.5% level showed the highest sweetness which was decreased thereafter. The sweetness was significantly decreased by the addition of quinine. The recognition threshold of aspartame was the lowest at $20^{\circ}C$ and pH 3.0-4.5. Lower in bitterness and higher In ginseng flavor were noted in ginseng tea with aspartame than in that without aspartame. Improved roasted flavor and decreased undesirable odor and taste were resulted in soymilk with the addition of aspartame. The flavors of orange, apple and strawberry were enhanced by aspartame in orange juice, apple juice and strawberry juice, respectively.

• Korean Journal of Food Science and Technology
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• 제32권6호
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• pp.1358-1364
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• 2000

A mixed culture of bacteriocin-producing lactic acid bacteria and yeast was used to prepare unique fermented fruit and vegetable beverage which contains bacteriocin. Fruit and vegetable broth fermented by Lactococcus lactis 11454 showed inhibitory activity against foodborne pathogens such as Listeria monocytogens and Staphylococcus aureus, and Streptococcus mutans which is a major causative agent for dental caries. Bacteriocin was detected at the end of fermentation of fruit and vegetables and its antimicrobial activity was stable for 5 weeks during storage at $4^{\circ}C$. These results suggest that the presence of bacteriocin in beverages during fermentation and storage will provide a safeguard against foodborne pathogens and spoilage bacteria. To improve flavor of the fermented broth, post-fermentation of the fermented broth was carried out at $4^{\circ}C$ by using yeast isolated from raw material mixture. Total acidity of the post-fermented broth was slightly decreased, but significant increase in the concentration of succinic acid was observed in the post-fermented broth. It was also observed that bitter and disagreeable taste compounds such as phthalates were decreased, and mild acidic and fruity flavor esters and alcohols were increased by the post-fermentation of the fermented broth with yeast.

• Korean Journal of Food Science and Technology
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• 제32권6호
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• pp.1258-1265
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• 2000

In oder to acquire microbial agents that can be utilized for control of aflatoxin produced by Aspergillus. flavus and Asp. parasiticus, antifungal bacteria were isolated. Antifungal bacteria was identified as Bacillus spp. based on morphology and physico-biochemical characteristics. Amount of aflatoxin $B_1$ from Doenjang(soybean paste) prepared with Asp. flavus, Asp. parasiticus, antifungal bacteria(Bacillus sp.), or mixture of Asp. flavus and Asp. parasiticus was 27.2 ppb, 30.3 ppb, 3.4 ppb, and 3.7 ppb, respectively. Aflatoxin $B_1$ was not detected from Doenjang(control) and Doenjang prepared with antifungal bacteria. Content and compositions of free sugars, fatty acid, organic acid and free amino acid in Doenjang prepared with Asp. flavus and Asp. parasiticus, antifungal bacteria and mixture of Asp. flavus and Asp. parasiticus were not significantly different. For volatile flavor compounds of Doenjang prepared with antifungal bacteria, 2-pentyl furan and butanoic acid were disappeared or reduced, while octadecene compounds were produced. However, those of Doenjang prepared with Asp. flavus or Asp. parasiticus and Doenjang(control) were not significantly different. These results suggested that the antifungal bacteria(Bacillus sp.) inhibited production of aflatoxin and that antifungal bacteria did not effect the quality of Doenjang.