• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.88-95
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• 2006

To enhance the acceptance of hondonbyung ddeuksal, the optimal conditions for the addition of the leaf and root of Angelicae powder were evaluated with the central composite design and response surface methodology. With variations in the mixing ratio of the leaf and root of Angelicae powder, the smell and overall quality of hondonbyung differed significantly, but the color, taste and texture did not. The optimal conditions for the leaf and root content of Angelicae powder, predicted on the basis of each corresponding sensory parameters of hondonbyung ddeuksal, were $2.25\sim3.00%\;and\;0.50\sim0.63%$ for color, 1.55% and 0.85% for smell, 1.95% and 0.80% for taste, $1.00\sim1.22%\;and\;0.58\sim0.99%$ for texture and $2.79\sim3.00%\;and\;0.50\sim0.56%$ for overall quality, respectively. As for hondonbyung komul, there were no significant differences in color, smell, taste, texture or overall quality among the traditional group, and 10% and 20% reduced sweetener' groups.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.2
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• pp.102-110
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• 2022

This study was conducted to optimize the processing process for the oyster Crassostrea gigas gratin with cream sauce (OG-CS). The optimum concentration of added milk for oyster extract with milk (OE-M) was 35.0% based on the frozen-boiled oyster (F-BO), as suggested by the results of sensory evaluation. Response surface methodology was performed with whipping cream (WC)/[OE-M+mixed powder (garlic powder:onion powder=1:1) (MP)] (X₁) and OE-M/MP (X₂) as independent variables and viscosity (Y₁), amino acid nitrogen (Y₂), and overall acceptance for sensory evaluation (Y₃) as dependent variables. The optimal proportions were 74.55% of WC, 20.25% of OE-M, and 5.2% of MP, and the predicted multiple response optimal values for the dependent variables were 3,735.6 cP of Y₁, 197.0 mg/100 g of Y₂, and 6.2 score of Y₃. Under optimal conditions, the experimental values for Y₁, Y₂, and Y₃ were 3,711.9±30.0 cP, 198.1±1.9 mg/100 g, and 6.3±0.5 score, respectively, which were not significantly different from the predicted values (P>0.05). Further, the results of sensory evaluation suggested that the optimum concentration of macaroni:cheese (1:2) to be 46.2% based on the F-BO. The OG-CS prepared under these optimal conditions was superior to the commercial seafood gratin in overall acceptance.

• Transactions of the Korean Society of Mechanical Engineers
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• v.18 no.8
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• pp.2088-2100
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• 1994

Considerable attention has been given to controller designs that utilize the variable structure system theory in order to achieve robust tracking performance of robotic manipulators subjected to parameter variations and extraneous disturbances. However, the theory has not had wide spread acceptance in practical control engineering community due mainly to the worry of chattering which is inherently ever-existing in the variable structure system. This paper presents a novel type of fuzzy-sliding mode controller to alleviate the chattering problem. A sliding mode controller for robust robot control is firstly synthesized with an assumption that the imposed system uncertainties satisfy matching conditions so that certain deterministic performances can parameters and control rules are obtained from a relation between predetermined sliding surfaces and representative points in the error state space. A two degree-of-freedom robotic manipulator subjected to a variable payload and a torque disturbance is considered in order to demonstrate superior tracking performance accrued from the proposed methodology.

• Journal of the Korean Institute of Rural Architecture
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• v.8 no.3
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• pp.35-42
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• 2006

There are some studies about user's participation to reflect their desire and value on the planning of house by this time. These were constitution of unit space focused on the apartments, which is mostly theoretical. In architectural planning process, it takes time for continuous discussion and revision between architects and users. Also changes of plan must of necessity be so because of in or outside conditions. So, user's participation has its meaning that they take part in each step and portion of process faithfully on whole architectural processes. In this case, tenants of single houses were decided and they already buy building site and lay out rules jointly. With this circumstance I've researched a kind of test the reflection on various desires and its acceptance in each steps through completion of a construction work, which is based on their participation.

• SUVANNABHUMI
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• v.9 no.2
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• pp.35-49
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• 2017

This paper will concentrate on how various particular Southeast Asian conditions created a distinct Southeast Asian cultural identity despite a very challenging geographical and historical diversity in the region. The paper will argue that Southeast Asians demonstrate an ability to adapt to changes and new values but also exhibit fatalism through a very high degree of passive acceptance to political and other changes that affect their society. The paper identifies a degree of environmental and geographical uniqueness in Southeast Asia that shapes context and gives rise to very distinct cultural traits. The historical transformation in the region brought about by colonialism and nationalism, combined with this geographical and political make-up of the region, had an immense impact on Southeast Asian society as it fostered adaptability. Finally, the political transitions brought about by various conflicts and wars that continued to affect the area in rapid succession all throughout the 20^th century likewise contributed immensely to a local Southeast Asian fatalistic response towards change. Historically, Southeast Asia demonstrated these socio-cultural responses to such an extent that these are argued to permeate the region forming a distinct aspect of Southeast Asian culture.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.3
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• pp.284-292
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• 2023

This study was conducted to optimize the cookie preparation using Israeli crap Cyprinus carpio paste (C-ICP). The results of response surface methodology suggested the selection of other supplementary materials/[soft flour (SF) + ICP] (X₁) and SF/ICP (X₂) as independent variables, and hardness (Y₁), yellowness (Y₂), amino acid nitrogen (Y₃), and overall sensory acceptance (Y₄) as dependent variables. The optimal conditions of OS, SF, and ICP were 35.0%, 40.3% and 24.7%, respectively, and the predicted values of the multiple response optimal conditions Y₁, Y₂, Y₃, and Y₄ were 2,006.2 N/m2, 21.1, 30.0 mg/100 g, and a score of 6.6, respectively. Under the optimum conditions, experimental values of Y₁, Y₂, Y₃, and Y₄ were 2,010.5 ± 22.3 N/m2, 21.6 ± 0.5, 29.6 ± 0.7 mg/100 g, and a score of 6.9 ± 0.3, respectively, which were not significantly different from the predicted values (P < 0.05). The results on hardness, moisture, VCI yellowness, and lightness suggested that the optimum heating period was 20 min. C-ICP prepared under the optimum conditions was superior in sensory evaluation to cookies without the Israeli carp paste.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.35 no.6
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• pp.683-691
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• 2011

In order to develop technology for an equipment qualification (EQ) test, which is an important process in localizing solenoid-operated valves used in nuclear power plants, we analyzed related regulations, test procedures, conditions, equipment, and acceptance criteria. EQ regulations for the solenoid-operated valve are classified as law, guide, and standard, and are subdivided according to test specimens and contents. The EQ test is composed of functional, normal-, and accident- condition tests. The solenoid-operated valve is aged under normal and accident conditions, which are predicted in the design conditions of a nuclear power plant, and the performance of the valve is measured by a functional test. The test method and procedure analyzed in this paper might be very useful for manufacturers as well as EQ testers.

• Journal of Broadcast Engineering
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• v.27 no.3
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• pp.415-436
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• 2022

This study was conducted by the customer survey of 15 to 65 years old in order to identify the user behavioral effects of perception and characteristics on the common essential applications of smartphones with the United Theory of Acceptance and Use of Technology (UTAUT) and Value-based Acceptance Model (VAM). As a result, it was found that performance expectancy, enjoyment, facilitating conditions, effort expectancy, and social influences, excluding information privacy concern, have a positive effect on use behavior. The moderating effect by age was found that the youth was higher between perceived value and behavioral intention, and the middle-aged was higher between enjoyment and perceived value. This study has significance in providing implications for establishing strategies on designing and pre-loading apps, and increasing usage rate.

• Fisheries and Aquatic Sciences
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• v.4 no.4
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• pp.238-245
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• 2001

Optimal conditions for processing. of seasoned-dried Pacific saury treated with liquid smoke (T2) were evaluated by physicochemical and microbial experiments and sensory evaluation, comparing with control (seasoning only, C) and treatment I $(0.05\%\;Rosemary\;instead\;of\;liquid\;smoke,\;Tl)$. Two hrs of seasoning time was set, and 23 hrs of drying time was determined in all samples. Finally, T2 product was made by soaking treatments (three times of 1 sec, 8 sec and 1 sec) in $5\%$ (v/v) liquid smoke (Scansmoke PB 2110) after 30 min, 4 hrs and 22 hrs of hot-air drying, respectively. The histamine contents in 3 seasoned-dried products were in a 15.33-26.99 mg/l00g range. The water activities of 3 seasoned-dried products were 0.719-0.735 range, and the pH of T2 was lower than the others. In the comparison of POV and TBA values among products, the TBA values and POV of Tl and T2 were significantly low compared to C, and also the viable cell counts of T2 was relatively lower than those of the others. In the color values, significant changes were not found among products, and in the sensory evaluation for odor, taste and overall acceptance, T2 had relatively higher preference on the whole items.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.565-572
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• 2013

This study was performed to optimize the processing conditions and to select the optimum species for colored sweet potato chips (Shinjami, Juhwangmi and Hayanmi varieties) baked by far-infrared radiation. Sweet potato chips were prepared by different slicing thickness (1~3 mm), concentration of sucrose solution for soaking (15~30%), blanching time (15~60 sec), baking temperature ($110{\sim}140^{\circ}C$) and baking time (23~31 min) through sensory evaluation and failure stress measurement. Optimal processing condition of sweet potato chips using Shinjami was determined to 1 mm, 20%, 45 sec, $120^{\circ}C$ and 31 min, and those using Juhwangmi was determined as 1 mm, 25%, 45 sec, $130^{\circ}C$ and 29 min. Sweet potato chips using Hayanmi was determined as 1 mm, 20%, 45 sec, $120^{\circ}C$ and 31 min, respectively. Free sugar content of sweet potato chips was higher in chips than in raw materials. In the sensory evaluation, appearance, sweet taste, hardness, and overall acceptance were higher in Juhwangmi than in the Shinjami and Hayanmi varieties. Overall acceptance, sugar content, b-value and failure stress were highly correlated among factors affecting the sensory characteristics (p<0.01). From the results of this study, Juhwangmi variety was selected for production of sweet potato chips.