• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.7
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• pp.618-623
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• 2006

This study was carried out to select the acceptance test influenced by some quality characteristics of rice, and may provide the basic information on rice grade of appearance quality as distinguished the numerical values. Forty-four Japonica rice varieties mainly cultivated in Korea were evaluated for a consumer acceptance test. Color preferences of rice were highly correlated with appearance quality (r=-0.897**) and redness (r=-0.893**). Especially, appearance quality value resulted from interaction of $redness{\times}yellowness$ values was expected as a specific character used for grade of rice appearance. Shape preferences of rice showed the positive correlation with grain width (r=0.527**) and grain size (r=0.454**). Result of the consumer acceptance test of rice appearance conducted through a cluster analysis revealed five groups. Our study suggests that it may be feasible to be graded by average of quality character among groups, grain width, and grain size in Duncan's multiple range test.

• Korean Journal of Human Ecology
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• v.13 no.5
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• pp.821-831
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• 2004

한국의 전통문화를 보존, 전승시키는데 도움을 주는 자료를 얻기 위하여 보물로 지정된 주택의 특성을 파악하는데, 본 연구의 목적이 있다. 연구내용은 전국에 보물로 지정된 11개 주택에 대하여 건립연대, 소재지, 외관특성(기단, 기둥, 지붕의 형태), 평면형태를 분석하는 것이다. 연구결과, 보물로 지정된 11개 주택은 모두 조선시대의 주택으로 경북에 9개(81.8%)가 위치하고 있었다. 외관특성으로 기단은 모두 석축기단이나 단 수는 1단부터 9단으로 다양하며, 기둥은 원주나 방주를 사용하고 있으며, 지붕은 팔작지붕(63.6%)이 많았다. 보물로 지정된 주택은 7개가 별당형식으로 지어진 사랑채이며, 4개는 사랑채가 몸체와 연결되어 있거나 아주 인접해 있었다. 사랑채 부분의 평면형태는 -자형이 10개(90.9%)이며, 1개만이 L자형이었다. 공간구성은 방과 대청이 기본적인 구성으로 부엌이 없는 것이 특징이었다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.4
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• pp.332-339
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• 1991

본 시험은 1968-1990년까지 23년간을 동일시험구에서 무비구를 비롯하여 무질소구, 무인산구, 무가리구, 3요소구, 3요소+유기물구(퇴비 또는 생고), 3요소十석회구를 설치하고, 1990년수도품종 ‘진흥’을 공시하여 그 수량생산성과 미질의 외관 및 이화학적특성을 조사하므로써 장기간에 걸친 시비법이 수량과 양질미생산에 미치는 영향을 검토한 바 그 결과를 요약하면 다음과 같다 1 수량생산성은 3요소구에 비해 3요소+유기물구에서 3-7%의 증수효과가 있었으며, 1 증수요인은 수수와 1수당입수의 증가였다. 2. 무가리구의 수량은 85%로 등숙률의 저하가 감수요인이며, 무인산구는 74%로 수수의 감소가 감수요인이며, 무질소구와 무비구는 59-33%로 수수와 1수립수의 현저한 감소가 감소요인이었다. 3. 미질의 외관적 특성은 무비, 무질소, 무인산구에서 수량은 크게 낮은 반면에 완전미율이 높고 동할미, 심복백미율이 현저히 적으며 3미립의 투명도도 높아 양질의 외관을 보였다. 이에 대해 고수량을 보인 3요소＋유기물구(퇴비, 생고)에서 완전미율이 낮고 동할미, 심복백미율이 높고 투명도가 낮아 외관적 미질이 저하하는 경향이었다. 4 미질검정으로 이용되고 있는 물리적 특성인 알칼리붕괴성과 gel consistency는 처리간 차이를 인정할 수 없었다. 5. 식미의 량부로 평가하고 있는 미립의 화학적 특성은 처리간 차이를 인정할 수 있었다. 즉 단백질함량은 3요소＋유기물구에서 높고 무비구에서 낮았으며 Mg, Mg/K, Mg/KㆍN, Mg/KㆍN\ulcornerAmylose는 무비, 무질소, 무가리구에서 높고, 3요소+유기물. 3요소+석회구에서 낮았다 6. 이상과 같은 결과로 미루어 본 실험에 시용된 절대질소량은 많지 않음에도 불구하고 3요소＋유기물구는 유기물 분해에 따른 질소의 추비적 효과가 나타나서 무비, 무질소구에 비해 동할미, 심복백미 등 미립의 외관적 특성을 저하시키고, 단백질함량은 높이고 Mg/K\ulcornerNㆍAmylose를 낮추어 식미를 저하시키는 것으로 해석된다 7. 취급특성으로서의 흡수율, 취급액요드정색도, 취급용액출고형물은 처리간 명백한 경향을 발견할 수 없었다.

• Journal of the Korean Vacuum Society
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• v.11 no.1
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• pp.76-80
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• 2002

Characteristic properties of fluorescent lamps operated by capacitively-coupled external electrodes have been investigated. External electrode fluorescent lamps(EEFLs) are typically operated at low currents less than 10 mA, and high voltages of about 1.5 kV. Luminance of up to 20,000 cd/$\textrm m^2$ with efficiency of above 40 lm/W is achieved in EEFLs driven by square pulses of the frequency lower than 100 kHz. It is also found that the brightness and efficiency of external electrode fluorescent lamps depend on the electrode length whose optimum length is about 3 cm.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2003.11a
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• pp.171-172
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• 2003

직물의 외관 품위는 직물의 촉각뿐만 아니라 시각적인 자극에 의해서 크게 결정된다. 견직물이나 양모직물의 광택 등 자연스러운 광학적 특성은 특히 구성 섬유의 특성이나 구성사의 구조, 직물 조직 등과 밀접한 관계가 있는데 그 중 섬유단면형태가 가장 중요한 인자라고 할 수 있다. 따라서 단면형상에 따른 직물의 외관 감성 특히 시각특성에 미치는 영향을 알아보기 위하여 직물의 광택도를 측정하였다. 그 결과 섬유 단면의 요철이 많으면 광택도가 감소하면 섬유단면이 매끈한 부분이 많은 섬유는 광택도가 증가하였다. 그러나 이섬도 혼섬단면사로 구성된 직물은 광택이 우수하면서 은은함을 부여해주었다.

• Proceedings of the Korean Fiber Society Conference
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• 2001.10a
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• pp.159-161
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• 2001

지난 수 십년 동안 단위 길이당의 질량이나 지름의 변동은 섬유 공정 및 품질 관리에 있어서 매우 중요한 특성으로 알려져왔다. [1,2] 특히 방적사의 균제도는 최종 제품의 성능이나 외관을 결정하는 중요한 요인중의 하나로 그 특성을 밝히기 위해 불균제 지수, 스펙트로그램, 자기 상관 계수도 등이 사용되어져 왔다. (중략)

• Elastomers and Composites
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• v.28 no.1
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• pp.37-44
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• 1993

• Korean Chemical Engineering Research
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• v.48 no.4
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• pp.483-489
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• 2010

An image analysis-based soft sensor is designed and applied to automatic quality classification of product appearance with color-textural characteristics. In this work, multiresolutional multivariate image analysis (MR-MIA) is used in order to analyze product images with color as well as texture. Fisher's discriminant analysis (FDA) is also used as a supervised learning method for automatic classification. The use of FDA, one of latent variable methods, enables us not only to classify products appearance into distinct classes, but also to numerically and consistently estimate product appearance with continuous variations and to analyze characteristics of appearance. This approach is successfully applied to automatic quality classification of intermediate and final products in industrial manufacturing of engineered stone countertops.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.685-693
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• 2003

The aim of this study was to develop a standardized recipe for black sesame gruel that has been preferred for generations as a nutritional food. The method focused on optimizing the mixing ratio of the components to improve the quality of the black sesame gruels that modem consumers would like. The results are summarized as follows: The more black sesame added to the gruel, the lower its brightness was, but the redness and yellowness was higher. The amount of black sesame made a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. It was highest in the overall preference when the amount of black sesame was added 33g(40％ of rice weight basis). Different types of rice were added to the black sesame gruel, and it was observed that the color value of the gruel was high in its brightness, redness and yellowness when 50g(60％) of glutinous rice was added to it. The black sesame gruel was most preferred when 50g of non-glutinous rice was added. The redness value was high when 15g(18％) of non-glutinous rice flour was added. The yellowness value was high when 25g(30％) of non-glutinous rice flour was added. This observation showed significant differences in the viscosity, color, nutty taste, bitterness, appearance and overall preference. In particular, the black sesame gruel was most preferred when 50g of non-glutinous rice flour was added. The addition of 7g(9％) of salt to the black sesame gruel showed the highest brightness. The redness and yellowness was the highest when 5g(6％) of salt was added. This observation showed a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. The highest preference was observed when 2.5g(3％) of salt was added. Adding more materials increased the viscosity of the black sesame gruel. With increasing temperature, the viscosity became lower, and vice versa. The intensity of sweetness and spreadability was found to be proportional to the amount of additive material. In conclusion, the optimum recipe for black sesame gruels was obtained 33g(40％) of black sesame, 50g(60％) of glutinous rice (flour), 2.5g of salt, and 500$m\ell$ of water.

• Food Science and Preservation
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• v.23 no.5
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• pp.727-737
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• 2016

This study was carried out to determine the descriptive sensory profile of oriental melon. The sensory profile of oriental melons (cultivated in Seonju, Kyungsangbuk-do) were used quantitative descriptive analyses and twelve trained panel developed the total forty sensory attributes related appearance, aroma, texture etc. Six appearances attributes and two aromas attributes were derived from whole oriental melon with skin. Five aromas, six tastes and six textures were derived from the mesocarp of oriental melon. And also, oriental melons were analyzed for pH, titratable acidity, solid soluble contents and weight. The weight, titratable acidity and soluble solid content of oriental melons showed significant differences according to samples. And also, in the sensory attributes of these samples by trained panel and consumer test, there were significant differences between organic cultivated samples and conventional cultivated samples. Based on principal component analysis of sensory attributes data by trained panel and consumer, oriental melons were primary separated along the first principal component, which accounted for 27.73% (trained panel test) and 19.82% (consumer test) of total variance (trained panel test; 58.36%, consumer test; 46.18%) between the samples farm, cultivation method, total acidity, sweet aroma, bitterness, etc. Generally, whole oriental melon with skin showed significant differences in the sensory attributes according to cultivation method and farms. But, the mesocarp and endocarp part showed not certainly differences in the sensory attributes between organic cultivated samples except conventional cultivated samples.