• Journal of environmental and Sanitary engineering
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• v.17 no.3
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• pp.14-20
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• 2002

In order to improve the quality and sensory evaluation of Fermented Soybean(Chungkugjang meju) were investigated. The samples were prepared and fermented by the inoculation of Bacillus strains (B. subtilis, number 1, B. natto, number 2) that the product made With sanitary canned food. 1. The water content of samples was 46.75~50.60%, pH 5.35~6.95 and total acidity 3.26~3.62. 2. The reducing sugar of content for sample was 9.49~10.05%, Amino-N, 67~396mg% and the activity of protease was 0.36~1.49unit/g. 3. The heavy metals analyzed from sample cans, iron, tin and lead content of sample were 5.32~5.84ppm, 27.31~29.04ppm and 0.019~0.021ppm. 4. Therefore, results that Chungkugjang-meju manufactured from B. natto starter induced better product Quality and sensory test than that of the B. subtilis strain.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.184-189
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• 2011

In the present study, we investigated the physicochemical characteristics and sensory qualities of gruel with added ground yam (20~80%) to increase consumption and application of yams. pH and sugar content of sample gruel decreased with increasing yam content, whereas spreadability increased gradually. Lightness and greenness decreased; however, blueness increased as yam content increased. Viscosity decreased with increasing yam content. Gruel with 40% added yam was the most preferred for flavor, taste, texture, and overall preference. From these results, we found that adding 40% yam was the best to make gruel with high sensory quality.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.323-331
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• 2017

This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.293-304
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• 2007

Using the high-pressure heating extraction process suitable for mass-production, crab stock(CS), red crab stock(RCS) and fish stock(FS) were manufactured and their quality and organic features were compared. The results are as follows. In mineral content, the content of essential amino acids, the content of delicious amino acids and preference, CS and RCS were rated higher than FS, and especially RCS had the most abundant essential amino acid content and had the highest rating in organic evaluation. Also, in terms of cost, RCS was more economical than regular CS, which is relatively expensive. Therefore, it is believed that replacing fish bones with RCS in making stock will be more cost-saving and have higher preference.

• Proceedings of the KSRS Conference
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• 2003.11a
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• pp.1194-1196
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• 2003

Variations in soil physical and chemical properties can affect agricultural productivity and the environmental implications of crop production. These variations are present and may be important at regional, field, and sub-field (precision agriculture) scales. Because traditional measurements are time-consuming and expensive, reflectance-based estimates of soil properties such as texture, organic matter content, water content, and nutrient status are attractive. Soil properties have been related to reflectance measured with laboratory, in-field, airborne, and satellite sensors. Both multispectral and hyperspectral instruments have been used, with both natural and artificial illumination. Varying levels of accuracy have been obtained, with the best results (r > 0.95) using hyperspectral reflectance data to estimate soil organic matter and water content.

• Journal of Digital Convergence
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• v.11 no.5
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• pp.437-442
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• 2013

To IT convergence study tourism the convergence of IT and tourism in recent years has emerged as a discipline in the future. The purpose of this study, quality of tourism information systems using u-smart content information about design and implementation. This create the basic processes and data that you can analyze the average propensity of tourism and tourism tourists tourist information quality by implementing patterns of information in the template library content can be. Tourist information and tourist's propensity to take advantage of smart apps and XMI created and implemented by the appropriate content information on the quality of the tourism information content can be seen in real-time, this paper have the advantage of being Connection relationship meta-model through the inter-related processes, as well as Smart App can be meta-modeled. Quality by implementing the content of the information tourism information and helps in the development of the future tourism policy, in which you can design a digital model to determine the propensity of tourists.

• Transactions of the Korean hydrogen and new energy society
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• v.27 no.6
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• pp.712-720
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• 2016

When bioethanol and water are mixed at a proper ratio, phase separation can occur because of the immiscibility of biobutanol with water. Phase separation in bioethanol blends fuels is a major problem for gasoline vehicle users due to effect of octane number and component corrosion. Thus, in this study, the phase separation of bioethanol was examined effect of bioethanol blends (E3 (3 vo.% bioethanol in gasoline), E5 and E10) in presence of water. The effect were evaluated behavior with phase separation test, simulation test of fuel tank in gas station according to water addition volume and it was investigated change of water content, bioethanol content and octane number for gasoline phase in bioethanol blends (E3, E5 and E10) every 1 week after water addition. The E3 occurred phase separation more easily than the E5 and E10 in small water contents because solubility of water on ethanol content difference in gasoline-ethanol. It was kept a initial level of water content, bioethanol content, and octane number by repeated sample replacing in simulation test of fuel tank.

• 지역과문화
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• v.8 no.2
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• pp.1-20
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• 2021

This study analyzed the effect of perceived service quality for the local content production policy on the service user satisfaction, reuse intention, and the recommendation intention. First, reliability, responsiveness, and adequacy were identified as the service quality evaluation criteria of the local content production policy. Second, all of the quality evaluation criteria had a positive effect on the service user satisfaction. Third, responsiveness had a positive effect on reuse intention, and responsiveness and reliability had a positive effect on recommendation intention. Fourth, the service user satisfaction had a positive effect on the reuse intention and recommendation intention. Therefore, this study has the significance of presenting a theoretical model for the service quality evaluation of the local content production policy, and suggesting perspective for the improvement of the policy.

• Journal of Practical Agriculture & Fisheries Research
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• v.11 no.1
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• pp.173-179
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• 2009

Fruit quality is essential for increasing marketability and consumer acceptance. To suggest an easy method for measurement of squash fruit quality, 10 varieties/cultivars and 1 populations were used as experimental materials. The fruits were harvested in marketable maturity to investigate the relation between quality factors and sensory test. The total solids content is one of the most important factors associated with sensory taste in fruits. The major squash varieties/cultivars such as 'Puthobag', 'Seoulmadi', 'Aehobag 1', 'Aehobag 2', 'Ford Zucchini', and 'Zucchini' showed total solids content of 6.4, 7.5, 7.3, 5.8, 4.7, and 4.30%, respectively. The preference values for 'Puthobag', 'Seoulmadi', 'Aehobag 1', and 'Aehobag 2', which are generally preferable varieties/cultivars, were 4.6, 4.7, 4.8, and 4.3, respectively. On the other hand, the preference values for variety 'Ford Zucchini' and cultivar 'Zucchni', which are not generally preferable, were 1.6 and 1.4, respectively. There was no significant correlation between plant length and total solids content or starch content in the fruits thereby suggesting the possibility of breeding bush type squash cultivars with good taste. This easy method of weighing dry matters of squash fruits might be useful for marketable quality index.

• Journal of Korean Society for Quality Management
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• v.48 no.3
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• pp.433-451
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• 2020

Purpose: The purpose of this study is to investigate how the type of virtual reality content production affects the interaction and immersion that is a virtual reality characteristic, and to provide the platform companies and content producers with the basic information necessary to provide the production and service of content suitable for VR characteristics. Methods: Based on the data collected in the survey, multiple regression analysis and hierarchical regression analysis were used. The measurement tools used in this study were studied through three-dimensional composition, including the characteristics and interaction and immersion of content produced in 2D, 3D and 360°, which are elements of virtual reality characteristics. Results: The results of this study are as follows. Among the types of content production, content produced with 2D and 360 technologies was found to affect immersion, while content produced in 3D affected interaction. Motion sickness has been investigated to affect both immersion and interaction. Conclusion: Service-provided platform enterprises and content-making enterprises should consider content-making and providing services that suit service characteristics and purposes, taking into account the characteristics of interaction and immersion in content-making investment and service delivery.