• Food Science of Animal Resources
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• v.26 no.1
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• pp.92-97
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• 2006

The objective of this study was to investigate the quality characteristics of canned deer meat produce with prepared BBQ sauce (T1) and Jangjorim sauce (T2). The mixture were stuffed into cylindrical can (about 150 g each) and thermally processed at $121^{\circ}C$ for 30 min, the sample were stored at $30{\pm}1^{\circ}C$ for 60 days and analyzed with an interval of 30 days. pH, salinity, saccarinity of T1 were significantly lower (p<0.05) than that of T2. TBARS and VBN of T1 were significantly higher (p<0.05) than that of T2. In the result of sensory evaluation, all product obtained good score (p>6.0) in overall acceptability during whole storage at $30{\pm}1^{\circ}C$. Theses result should be useful in developing guidelines for canned deer meat preparation by consumer and processors.

• Journal of the Korea Society of Computer and Information
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• v.17 no.4
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• pp.173-184
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• 2012

As a result of the compulsory of information system audit and a rise in audit demand, the quality improvement of information system audit is being emphasized. However, since the current information system audit heavily depends on the auditor's experience, skill, and subjective judgments, it incurs distrust in the objectivity and reliability of audit results from audit interest person. Furthermore, so far research activities aimed at securing the objectivity and reliability of audits have not been adequately carried out. Therefore, this paper presents a quantitative method for information system audit evaluation in order to contribute to the quality improvement of overall information system audit through securing compliance, objectivity, and reliability of information system audit. The quantitative method is largely composed of two sectors, such as evaluation areas and items, scores calculation for evaluation items, and can generally apply the information system audit standard to information system audit evaluation.

• Food Science and Preservation
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• v.9 no.2
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• pp.189-193
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• 2002

This study was conducted to evaluate the quality and the quantity for manufacturing vinegar powder using spray drying. The $\beta$-cyclodextrin(CD) and gum arabic(GA) were used as well materials and the mixing ratio of CD and GA was ranged from 10:0 to 0:10. The moisture content of the vinegar powder of 2.5 of CD and 7.5 of GA was lowest among the other mixing ratios. At this proportion, the titratable acidity was highest as it had much included vinegar. The heat stability was not varied much with mixing ratio. However the stability of heat was maintained. Further the water absorption of powder was comparatively low. The manufactured powder vinegar shape was smooth round particles and stable structure by SEM and the particle size was small enough to form capsulation. In sensory evaluation, under these conditions the sourness was highest at 3.5. Therefore, the optimal mixing ratio at 2.5 of CD and 7.5 of GA in wall material was selected.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1100-1103
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• 2015

The feasibility of incorporating cranberry concentrate (CC) as a value-added food ingredient in convenient food products was investigated using a model system of gelatin jelly. The pH, hardness, and lightness decreased while soluble solids content and redness increased significantly with increasing levels of CC added (P<0.05). In addition, 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05), and they were well correlated. Consumer acceptance test indicated that addition of CC to 6% had a favorable effect on consumer preferences for most attributes. Based on overall observations, jelly with 6% CC is recommended for taking advantage of functional properties of CC without sacrificing consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.750-756
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• 2009

Cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.), which is a natural functional material, was used in muffin manufacturing at different concentrations from 0, 3, 5, 7, and 10% (w/w). Muffin was evaluated for their sensory property and physical quality. The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of muffin increased as the concentrations of cherry powder increased. As the concentration of cherry powder increased, the mechanical characteristics of the muffin, such as hardness increased, but gumminess and chewiness decreased. Lightness (L) and yellowness (b) of muffin decreased as the concentration of cherry powder increased, whereas the redness (a) increased. The muffins containing 3, 5, 7, and 10% cherry powder had acceptable sensory properties, such as color, flavor, taste, softness, moisture, and overall acceptability. The results exhibited that adding the cherry powder into the muffin increased antioxidant activity. The highest quality improvement was obtained by incorporating 5% (w/w) of cherry powder into the muffin formula.

• Journal of Digital Convergence
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• v.16 no.11
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• pp.167-175
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• 2018

By conducting multiple regression analysis, we analyzed the major independent factors affecting user convenience and emotional factors, and identified the important functional elements in the design of the VR device, so that the functional elements to be developed can be grasped in advance. As a result of the study, satisfaction of handling of VR bicycle and satisfaction of speed control by paddling were considered as the most important technical factors as independent factors which have the greatest influence on user convenience and emotional factor among technical satisfaction. Also, it is possible to increase the probabilities of successful design by setting a model that predicts user convenience and the emotional part from the technical factors.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.20 no.3
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• pp.23-30
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• 2010

Compression techniques can be applied to large-scale fingerprint systems to store or transmit fingerprint data efficiently. In this paper, we investigate the effects of FBI WSQ fingerprint image compression on the performance of a fingerprint verification system using multiple linear regressions. We propose a maximum compression using fingerprint image quality score. Based on the experiments, we can confirm that the proposed approach can compress the fingerprint images up to 3 times more than the fixed compression ratio without significant degradation of the verification accuracy.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.203-209
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• 2021

The quality characteristics of yellow layer cakes produced by different methods of buckwheat powder addition (0, 10, 20, 30, 40) were investigated. The specific gravity of the dough increased as the amount of buckwheat powder added increased. Regarding the color of the crumb of cake, the L value and b value(yellowness) were lower as the amount of buckwheat powder added increased, but the a value(redness) increased. The cake volume tended to decrease as the amount of buckwheat powder added increased. The cake symmetry index and uniformity index were not significantly different from those of the control group, but the baking loss rate was slightly lower when buckwheat powder was added. The hardness was significantly higher than that of the control as the amount of buckwheat powder added increased. A sensory test showed that the taste had a high score when 20% buckwheat powder was added, and texture and overall acceptance were not significantly different from the control group until 20% buckwheat powder was added. Therefore, when a part of wheat flour is replaced with buckwheat powder to produce a yellow layer cake, it is possible to produce a product with improved cake quality and symbolic characteristics when a buckwheat powder 20% level is added.

• Journal of the Korea Society of Computer and Information
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• v.28 no.11
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• pp.43-52
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• 2023

Rubber produced by rubber companies is subjected to quality suitability inspection through rheometer test, followed by secondary processing for automobile parts. However, rheometer test is being conducted by humans and has the disadvantage of being very dependent on experts. In order to solve this problem, this paper proposes a deep learning-based rheometer quality inspection system. The proposed system combines LSTM(Long Short-Term Memory) and CNN(Convolutional Neural Network) to take advantage of temporal and spatial characteristics from the rheometer. Next, combination materials of each rubber was used as an auxiliary input to enable quality conformity inspection of various rubber products in one model. The proposed method examined its performance with 30,000 validation datasets. As a result, an F1-score of 0.9940 was achieved on average, and its excellence was proved.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1164-1171
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• 2011

The purpose of this study was to compare service quality between local and global coffee brand shops and to investigate improvement. Of 350 questionnaires distributed to customers of six brand coffee shops (three local brands, three global brands) located in Daejeon, 330 complete questionnaires (94.3%) were analyzed. The questionnaire included a seven-point multiple-item scale for measuring service quality. The 21 items measuring service quality were grouped into four factors, and the mean scores for the levels of "representativeness", "coffee sensory and beverage features", "employee attitude" and "physical environment" were 5.42, 4.77, 4.74, and 4.13, respectively. The levels of "coffee sensory and beverage features" and "employee attitude" of the high income customers were significantly lower than those of the low income customers. The results showed that the levels of "employee attitude" of local coffee brand shops was significantly higher (p=0.050) than that of global coffee brand shops. Whereas, the levels of "representativeness" of global coffee brand shops was significantly higher (p=0.003) than that of local coffee brand shops. Based on the results, the global coffee brand shops should pay attention to internal marketing and the local coffee brand shops must strive to improve service quality through strategies such as improving brand awareness and developing representative beverages and foods.