• Korean journal of food and cookery science
• /
• v.12 no.1
• /
• pp.1-5
• /
• 1996

The effects of defatting on sensory and instrumental characteristics of corn and mung bean starch gels during storage were investigated. The untreated and defatted starch gels stored at room temperature for 24 hrs and 72 hrs. The sensory characteristics of defatted corn starch gels were significantly different from untreated ones but the properties of defatted corn starch gels were similar to those of mung bean ones. Mung bean starch gels showed no changes in sensory characteristics by defatting. In the case of instrumental properties, there was highly significant in all characteristics between corn starch gels and mung bean starch gels, but firmness in defatted corn starch gel was similar as in mung bean starch gels.

• Proceedings of the Korean Reliability Society Conference
• /
• 2000.04a
• /
• pp.55-61
• /
• 2000

본 연구에서는 열화시스템의 교체정책을 결정할 때 열화에 의한 시스템의 성능의 저하로 인한 제품의 품질 특성치와 목표치(target value)와의 차이를 손실함수를 통해 비용으로 반영하여 교체정책을 제시하였다. 비용함수에는 검사비용, 교체비용, 손실비용이 포함되며, 이 비용들을 최소화하는 교체정책이 제시되었다. 또한 교체정책 결정 시 고려되는 열화에 의한 특성치의 변화, 검사비용, 열화추세 등의 변화에 따른 총비용의 변화와 상호관계를 실험을 통해서 관찰하였고, 실험결과 시스템의 특성에 따라 총비용을 최소화하는 최적검사주기가 존재함을 알 수 있다. 열화에 의한 특성치의 변화가 교체주기와 비용의 변화에 크게 영향을 주는 것으로 나타난 반면 검사비용은 정책결정에 큰 영향을 주지 않는 것으로 관측되었다. 손실함수의 도입을 통해 품질 특성치와 목표치와의 차이로 인한 비용을 줄일 수 있으며 이는 교체주기의 감소경향을 나타낸다.

• Food Science of Animal Resources
• /
• v.20 no.3
• /
• pp.173-180
• /
• 2000

본 연구는 돈육과 계육의 부가가치를 높이고 영양생리학적으로 우수한 기능성의 육제품을 개발하여 국민건강의 증진에 기여하고 농가에 보다 높은 수입과 국내 축산식품의 원할한 생산, 유통을 돕기 위하여 계육과 돈육의 혼합비율에 따른 이화학적 특성 검사와 관능적 특성 및 물성차이 측정을 하였다. 계육 함량 60%까지의 소시지의 경우 이화학적 특성, 관능적 특성 및 물성차이 검사 결과 돼지고지 100%군과 큰 차이가 없는 것으로 나타났으며, 일반성분 검사결과 대조군에 비해 수분함량이 높고 지방 함량이 낮게 나타났으며, pH와 보수성에 있어서는 유사하게 나타나 계육의 이용용 증대를 유도하는 차원에서 60%까지 계육을 첨가하여 소시지를 제조해도 양질의 단백질 자원으로 제품의 질에 미치는 영향이 좋고 공학적으로도 적합함을 입증할 수 있었다.

• Korean Journal of Psychosomatic Medicine
• /
• v.11 no.2
• /
• pp.118-136
• /
• 2003

Objective: This study is to examine the neuropsychological and developmental characteristics of the Computerized Neurocognitive Function Test among normal children in elementary school. Methods: K-ABC, K-PIC, and Computerized Neurocognitive Function Test were performed to the 120 body of normal children(10 of each male and female) from June, 2002 to January, 2003. Those children had over the average of intelligence and passed the rule out criteria. One-way ANOVA and Bonferroni were used for statistical analysis. Results: In sampling of normal children in elementary school, the control of intelligence level and strict rule out criteria were applied. As a result, although 21.1% were excluded from of total participants, the children that passed the rule out criteria had over the average of intelligence and not differ in the intelligence level among the graders. Comparing Computerized Neurocognitive Function Test results among the graders, almost of variables had significant difference among the graders and especially between the 1st to 2nd and the 5th to 6th graders. In the attention tests, as rising the graders, the performance of tests were improved. In the short-term memory tests, the difference between forward and backward tests were same as the previous research result. The verbal auditory learning test composed of recall task and visual figure memory test composed of recognition task were same as the previous research result using the individual power or achievement test and also as rising the graders, the performance of those tests were improved. The higher cognitive function tests had the same results with other tests. Conclusion: The Computerized Neurocognitive Function Test devised for adult can be used of assessing child neuropsychological characteristics. For this objective, more strict sampling criteria, control of the intelligence and psychopathology were needed.

• Proceedings of the Korean Society for Cognitive Science Conference
• /
• 2002.05a
• /
• pp.225-230
• /
• 2002

연구는 다의어의 문맥통합과정에서 관찰되는 숙련독자와 미숙련독자간의 개인차가 숙련독자의 문맥의존적인 처리특성에서 비롯되는지를 살펴보고자 하였다. 숙련독자의 문맥의존적인 처리특성을 좀 더 직접적으로 검토하기 위해 검사단어 강제선택과제를 고안하여 일련의 실험을 수행하였다. 편중문맥을 사용한 실험 1에서 숙련독자는 다의어의 주도적 의미가 부적절 검사단어로 사용된 실험조건과 무관단어가 부적절 검사단어로 사용된 통제조건간의 선택반응시간에 차이가 없었다. 한편 적절검사단어 선택을 방해하도록 구성된 갈등문맥이 사용된 실험 2에서 숙련독자는 미숙련독자보다 선택반응 시간이 느려서, 숙련독자가 적절검사단어 선택과정에서 더욱 큰 간섭을 경험했음을 보여주었다. 전체적으로 실험의 결과들은 숙련독자의 다의어 처리 특성이 문맥의존적이라고 가정할 때 잘 설명될 수 있는 것으로 보여진다.

• Proceedings of the Korean Society For Composite Materials Conference
• /
• 2002.05a
• /
• pp.114-117
• /
• 2002

현재 개발 중에 있는 비파괴 검사법인 Tapping Sound Analysis 의 실험적 검증을 위한 연구를 수행하였다. 손상이 없는 복합재료 구조물과 손상이 있는 복합재료 구조물에 대한 타격 실험을 통해 타격음과 타격력을 측정하여 비교하였다. Wavelet packet transform에 근거한 특성 추출법을 이용하여 타격음으로부터 손상 판단을 위한 특성을 추출하였다. 손상이 없는 구조물과 손상이 있는 구조물의 특성을 비교하기 위해, 특성 지수를 정의하였다. 정의된 특성 지수를 이용하여 손상이 없는 구조물과 손상이 있는 구조물의 타격음의 차이를 하나의 실수로 표현하였다.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.59 no.4
• /
• pp.457-462
• /
• 2014

This study was conducted to evaluate basic seed characteristics such as morphological characteristics and various seed vigor using 4 sorghum varieties, Nampungchal, Donganme, Hwanggeumchal and Whinchal. No difference was shown in morphological characteristics of the varieties except that the width. Whinchal has bulb-shaped seed, while the other varieties have oval-shaped seeds. The seed coat color of Whinchal is obviously different from those of the other varieties; especially, Nampungchal and Hwanggeumchal are not glossy. Germination rate were Hwanggeumchal > Nampungchal > Donganme > Whinchal in the order of higher rate in standard germination tests and cold germination test. In the ageing test, Donganme showed the lowest 15% decrease in comparison with the standard cultivar. Electric conductivity (EC) has negative correlation with standard germination tests, cold germination test and accelerated ageing test. In the percentage of emergence (PE), Hwanggeumchal was the highest 85.7% which was more than 40% to the lowest Whinchal. Mean emergence time (MET) showed significant difference between the varieties; Whinchal showed the slowest 6.0 days.

• Korean journal of food and cookery science
• /
• v.4 no.2
• /
• pp.51-56
• /
• 1988

The sensory and instrumental characteristics of warm and cool cooked rices with pressure and electric cookers were examined. The types of rice varieties tested were Choucheong (traditional rice variety) Samgang and Seogwang (high-yielding rice varietis) The result of sensor evaluation revealed more significant differences in most of appearance, texture characteristics than flavour. The difference of sensory characteristics according to the types of cookers and the warm or cool cooked rices was greatest in Seogwang among three varieties. The instrumental measurement of cooked rices using instron showed that the difference between types of varieties and cookers was more clearly in cool cooked rices than warm ones. Especially hardness in instrumental characteristics revealed highly signficant difference. With regard to the correlation between instrumental and sensory characteristics, hardness had a significantly high correlation with texture while others had low ones.

• Culinary science and hospitality research
• /
• v.22 no.2
• /
• pp.78-92
• /
• 2016

This study investigated the quality characteristics of white pan bread with banana addition. This analysis was through mixograph and stickiness of dough, fermentation rate, TPA, crumbScan image analysis, color, moisture contents and acceptance test. Mixograph peak time presented 4~5 minutes on every sample. However, CON, B10 and B20 sample presented more than 60%, and B30, B40 presented less than 60% at peak value (%). The result indicated that banana addition increased as the stickiness decreased. The fermentation rate generally increased, but the sample B40 decreased after 75 minutes. The result of crust and inside color, CON was the highest on lightness L value, B40 was the highest on both red a value and yellow b value. The result of pH showed that B40 was the lowest, and more banana addition made pH decreased. Thus, adding banana influences negatively on volume and cost of the product. The image analysis through crumbScan did not show any significant difference on crust thickness and distortion of crumb fineness. On the other hand, CON value was 774.33 that was the lowest, and B40 value was 927.66 which is the highest on the density of crumb fineness. Hardness showed a significant difference; B40 was the lowest, and Control was the highest. Moisture contents generally had a noticeable difference; CON value was the highest, and banana addition increased as the value decreased. At the result of acceptance test, one of the sensory tests, B20 showed the highest grade, and B40 showed the worst. Based on the above results of characteristic difference, banana addition could influence volume of the bread negatively.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.61 no.2
• /
• pp.92-97
• /
• 2016

This experiment aimed to compare the sensory ability of experts and untrained to evaluate three rice varieties by using five sensory evaluation methods. All panelists showed significant differences in their sensory abilities to distinguish among Haiami, Chucheong, and Dasan 1 rice varieties when using the duo-trio test and triangle test. The expert panelists showed a clear preference in the following order: Haiami > Chucheong > Dasan 1, when using the paired comparison test, ranking test, and multiple comparison test. However, the untrained panelists showed no significant differences in their sensory ability to distinguish between the Haiami and Chucheong varieties when using the multiple comparison test. The results indicate that, for sensory evaluation of cooked rice by untrained panelists, the paired comparison test is suitable for evaluating two samples and the ranking test is suitable for evaluating more than two samples.