• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.561-567
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• 2000

This study was conducted to determine the effect of far infrared-vacuum drying on the quality changes of Pimpinella bracycarpa, such as drying efficiency (weight loss), color differences, browning degrees, rehydration and sensory evaluation. Wehn Pimpinella bracycarpa was dried for designated time at 5$0^{\circ}C$, 6$0^{\circ}C$ and 7$0^{\circ}C$, drying time of far infrared-vacuum drying was decreased more than 17% compared to that of infrared drying. The color changes increased as drying temperature increased and far infrared-vacuum drying made less color changes than infrared drying. Also, the total microbial counts and the number of yeast and mold were gradually reduced as drying temperature increased and drying time was longer, but there was no significant differences in microbial changes among drying methods. The rehydration rates of Pimpinella bracycarpa increased as drying temperature increased and was better at far infrared-vacuum drying than infrared drying. Also, according to the sensory evaluation after rehydration of Pimpinella bracycarpa, the hihger scores were obtained at lower temperature and far infrared-vacuum drying, especially the color was obtained much hihger score in the far infrared-vacuum drying than infrared drying. Thus, the results showed that drying efficiency and stability of rehydration and color changes was increased and the quality deterioration of Pimpinella bracycarpa could be minimized by using far infrared-vacuum drying.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.370-378
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• 2002

To assess the quality of commercial Sujongkwa, we compared physicochemical and sensory characteristics of commercial Sujongkwa with home-made one. Two different brands of Sujongkwa and home-made one were analyzed for physicochemical (sugar content, pH, acidity, color, viscosity, transparency) and sensory characteristics (7-point scoring test, 15 experienced panel members). Separately, we assessed the opinion of food and nutrition specialists about the commercial Sujongkwa. Questionnaires were hand delivered to 530 subjects consisted of university students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon, Yongin, Daejon, Chungju, Daegu, Kwangju, Busan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Propam for Window (mean, ANOVA, $\chi$$^2$). The questionnaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points. Both commercial Sujongkwas were lower in sugar content, transparency, color(L and b value) and viscosity, and commercial brand B was higher in pH and color a value than home-made one. Also, among sensory characteristics, over-all preference and color for brand B were significantly higher than those for brand A and home-made one (p<0.05). Especially, the scores of over-all preference were 1.9 for brand A, 5.7 for brand B, and 4.9 for home-made Sujongkwa. Points to be improved for commercial Sujongkwa were in order of sweetness (33.0%), pungency (24.2%), dried persimmon (19.1%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1595-1599
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• 2009

Ginseng is one of the most well known medicinal plant in East Asia with many bioactivities. The purpose of this study was to evaluate the quality properties of cookies added with different concentrations (0, 1, 3, and 5%) of ginseng powder by molecular press dehydration (MPD) method. MPD was known to be an excellent tool for keeping taste and flavor without any loss of original materials. The results indicated no significant difference in the density of cookie dough with different concentrations of ginseng powder. The L color value was decreased and the a color values were increased with increasing concentrations of ginseng powder (p<0.05). However, there was no significant difference in the b values. Spread factor of cookie was not significantly different between 1% and 3%, but decreased at 5% (p<0.05). The hardness of cookies was significantly increased as ginseng powder concentration increased. The result of sensory score showed that cookie added with 1% ginseng powder had higher color, sweetness, overall acceptability scores than other samples. As a result of this study, quality of cookies with added 1% ginseng powder were the most suitable in terms of its color, texture, and sensory properties.

• The Journal of the Acoustical Society of Korea
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• v.13 no.4
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• pp.69-76
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• 1994

In this study we developed monosyllable lists for articulation test for Korean. We sampled 103, 581 colloquial monosyllables, applied them to five selection rules that based on Korean linguistic characterisitcs, and finally constructed five different lists with fifity monosyllables. The validity test using the monaural impairment factors such as S/N ratio and cut-off frequency showed that articulation scores were changed systematically according to the level of impairment factors. In addition, we investigated the effect of azimuth of a single competing sound source upon articulation scores. The syllables were always reproduced by the loudspeaker in front of the subject, while Hoth noise( -5dB/oct) were reproduced by the loudspeaker with varying azimuth around subject. The result indicated that the articulation depended on the azimuth of competing sound sources and no significant differences among lists were found in all experimental conditions.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.75-80
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• 2004

This research was conducted to predict taste of barley kanjang using multiple regression analysis between taste components and sensory score. In the analysis of single correlation, the correlation coefficient of proline, alanine, Methionine, lysine, histidine, lavulinic acid, ${\alpha}$-ketogutaric acid was significant in 5% level. On the other hand, the taste of barley kanjang was not significantly effected by threonine, serine, cystein, phenylalanine, succinic acid, arabinose, xylose, and sucrose. It was impossible to measure taste of kanjang with barley bran to use simple correlation analysis. The 93% of barley kanjang taste was predicted using multiple regression analysis with taste components and sensory evaluation scores.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.266-272
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• 1998

Eight varieties of soybean sprouts cultivated for 5 days at 20$^{\circ}C$, 95% humidity, and the cooked soybean sprouts (kongnamulmuchim) were compared in growth characteristics, chemical composition, textural properties, and sensory characteristics.‘Iri 3’and‘Nunjumbagitae’were the highest in growth response and yield, respectively, and the next was ‘Junjuri’.‘Junjuri’was the highest in vitamin C content. The contents of aspartic acid and glutamic acid among amino acids were relatively high in‘Pureunkong’and‘Junjuri’.‘Iri 5’was the highest and ‘Iksannamulkong’, the lowest in hardness of hypocotyl by texture analyzer. While‘Junjuri’was the highest in sweetness, roasted nutty odor, and taste, it was the lowest in beany odor.‘Iri 5 was the highest in hardness,‘Junjuri’, in brittleness, and‘Iksannamulkong’, in chewiness of sensory characteristics.‘Over-all acceptability’was the highest in‘Pureunkong’(8.3) and the next was‘Junjuri’(7.4). From the above results, ‘Junjuri’ was considered as the optimum variety for cooked soybean sprout.

• Food Science and Preservation
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• v.17 no.6
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• pp.889-896
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• 2010

We evaluated the sanitation management practices in food delivery companies that supply food and food ingredients to school food-service establishments. We examined the practices 38 food delivery companies located in the Daegu and Gyeongbuk areas of Korea. Sanitation management practices were self-evaluated using a Likert 5-point scale. The total mean score for delivery company sanitation performance was 4.45. Scores for perceived sanitation management performance of the delivery companies were: food ingredient storage and management (4.47); delivery worker (4.47); and management of delivery van (4.38). The personal hygiene score was significantly higher than those of other sanitation inspection items evaluated (p<0.05). Delivery company managers believed that their sanitation management programs kept food hygienically and that the food was delivered to a high level of safety and at optimal quality. However, the managers thought that food quality standardization was needed to ensure transparency in delivery. Food delivery companies wish to obtain sanitation and supply certifications if they meet certain criteria.

• Journal of the Korea Society of Computer and Information
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• v.25 no.6
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• pp.119-129
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• 2020

Software development activities are influenced by stochastic theory rather than deterministic one due to having process variability. Stochastic methods factor in the uncertainties associated with project activities and provides insight into the expected project outputs as probability distributions rather than as deterministic approximations. Thus, successful software projects systematically manage and balance five objectives based on historical probability: scope, size, cost, effort, schedule, and quality. Although software size estimation having much uncertainty in initial development has traditionally performed using deterministic methods: LOC(Lines Of Code), COCOMO(COnsructive COst MOdel), FP(Function Point), SLIM(Software LIfecycle Management). This research aims to present a function point method based on stochastic distribution and a case study based on Monte Carlo Simulation applying on an automotive electrical and electronics system software development. It is expected that the result of this paper is used as guidance for establishing of function point method in organizations and tools for helping project managers make decisions correctly.

• Journal of the Korea Society of Computer and Information
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• v.29 no.1
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• pp.41-49
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• 2024

Speech recognition technology is continuously advancing and widely used in various fields. In this study, we aimed to investigate the impact of speech data quality on speech recognition models by dividing the dataset into the entire dataset and the top 70% based on Signal-to-Noise Ratio (SNR). Utilizing Seamless M4T and Google Cloud Speech-to-Text, we examined the text transformation results for each model and evaluated them using the Levenshtein Distance. Experimental results revealed that Seamless M4T scored 13.6 in models using data with high SNR, which is lower than the score of 16.6 for the entire dataset. However, Google Cloud Speech-to-Text scored 8.3 on the entire dataset, indicating lower performance than data with high SNR. This suggests that using data with high SNR during the training of a new speech recognition model can have an impact, and Levenshtein Distance can serve as a metric for evaluating speech recognition models.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.1-13
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• 2010

This study analyzes the satisfaction degree for menu quality of the regional cuisine in Gangwon province. The result of verifying hypotheses is as follows. For the satisfaction with the quality in direct services, it showed no similarity by education levels, locations, and income levels; however, there was a significant difference in satisfaction by gender, locations, and occupation. Males evaluated satisfaction with direct services higher than females, and Chun-Cheon and Sok-Cho residents felt more satisfied than Gang-Reung residents. By occupation, students and self-employed ones showed more satisfaction. For the satisfaction with indirect services, there was a significant difference in 1% of the similarity range by gender, locations, and occupation while no difference was shown in the other variables. Compared with the satisfaction with direct services, satisfaction with indirect services was low, which indicated the necessity of improving indirect services. Indirect services showed the same results of satisfaction by gender, locations, occupation as those of direct services. In particular, it showed high satisfaction among students.