• The Research Journal of the Costume Culture
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• v.11 no.4
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• pp.500-512
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• 2003

This study was performed to help on the activation plan the purchase of apparel by shopping(catalog/TV/Internet) through investigating and analyzing elements related with apparel purchasing practice, purchasing satisfaction degree, and information demand. The subjects were 165 housewives residing in Cheongju who had bought apparel through home shopping more than once. The questionnaire survey was conducted from July to August, 2002. The results of this study were as follows: 1) Housewives had most a lot of occasions that purchased clothing through TV shopping among home shopping method. 2) Major clothing items that purchased through home shopping were underwear and casual wear. 3) Satisfaction for apparel product purchased via home shopping was difference partially item wise. 4) Respondents were satisfied with design, color, sewing state, but dissatisfied with size and materials. 5) When purchasing apparel through home shopping, respondents recognized the necessity of information on size, exchange/refund/returned policy, color, design, resolution of the product picture, care of instruction, texture and detail of apparel.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.494-502
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• 1995

The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.

• Journal of Nutrition and Health
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• v.22 no.3
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• pp.159-166
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• 1989

The effect of blanching time and power settings of microwave oven on the ascorbic acid retention in seven kinds of vegetables were investigated. The vegetable were blanched for 120 or 180 sec. at three different power setting, 650 watt(high power), 500 watt(medium power) and 160 watt(low power). The retentions of ascorbic acid in cabbage, garland chrysanthemum, mungbean sprout, amaranth and carrot were higher when they were blanched at the high power than those blanced at the lower power stettings. Blanching of spinach and yul-moo(small korean radish) showed that the vitamin was more retained by the medium power heating. Blanching at the low power revealed that the ascorbic acid retention was reduced remarkably as the blanching time increased. From the scoring difference tests the 10-panel members indicated that the texture of three-tested vegetables was more acceptable when they were blanched at the high power setting.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.30 no.11
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• pp.728-733
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• 2017

Herein, for the quantitative analysis of the arc beads related to electric fire, we used electron backscatter diffraction (EBSD), a measuring device for grain orientation of materials, we compared and analyzed the surface texture of primary and secondary beads according to the difference in cooling rate at ambient temperature. This analysis revealed that the primary beads showed similar distribution at both low and high angles, while the secondary beads showed a higher distribution at low angles than at high angles. Thus, EBSD can be used for quantitative analysis of the beads and can be applied to identify beads in the future.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.131-139
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• 2001

The physicochemical and sensory characteristics of brown rice flakes by different processing conditions such as flaking Process and their heat treatments were investigated to establish the brown rice flake processing procedure. To successfully make the compressed rice grain type flakes, the most appropriate water steeping conditions were 5 hours at 60'C. The brown rice flakes by compressed flaking procedure and heat treatment with microwave toasting showed the best crispiness-texture that tested from textrometer or sensory evaluation, and there was no significant difference between the source of rice varieties. The water absorption index(WAI) of tested flakes were negatively correlated with the water soluble index( WSI) and positively correlated with bowl life. The flakes made by compressed flaking procedure and heat treatment with microwave toasting showed longer bowl life, which is the length of the time that the cereal can retain its crispness after being soaked in milk.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.65-71
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• 1992

The objective of this study was to evaluate the effect of the Seoktanbyung, when the ingredients were changed in a variety aspects; the amount of sweetpersimon flour to rice flour, and the amont of water and several kinds of sweeteners as sugar, syrup and honey. The evaluation of these resul were as followings: 1. The standard recipes of Segktanbyung were that the ratio of 30% of sweetpersimon flour was added to ingredients for it. In case of group of sugar added, 30 g of sugar and 90 ml of water were added, in case of group of syrup added, 40 ml of syrup and 60 ml of water, and in cage of group of honey added, 40 ml of honey and 60 ml of water were added. 2. According to the sensory evaluation, the color, flavor, softness, overall quality of Seoktanbyung were the most excellent the ratio of sweetpersimon flour 30%. The grain was gradually coarsen accrording to incremont of sweetpersimon flour added, but chewiness was gradually diminished. The moistness increase according to increment of sweeteners, sweetness was felt heavily according to gradual increment of sweetpersimon flour and sweeteners. 3. According to Instron evaluation, the hardness, gumminess, adhesiveness and chewiness of Seoktanbyung were shown to significant differences, however, the cohesiveness and springiness of it were not shown to significant differences. 4. The evaluation of colors which were shown that as more sweetpersimon flour was added, lightness was diminished, and ${\Delta}E$ which represents total difference in colors was incresed. 5. The content of moisture in Seoktanbyung is such as; 42.96% in sugar added, 38.73% in syrup added, 37.43% in honey added.

• The Journal of Pediatrics of Korean Medicine
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• v.21 no.3
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• pp.11-19
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• 2007

Objective Medication is one the most important things in treatment for children, but prescribing traditional herbal medicine for them is very difficult. Therefore, we made 4 new forms of oriental herbal medicine that has a better taste, smell, and color. These new forms also have a texture that make medicine easier to chew. Methods We made up a question of 20 children visiting $\bigcirc\;\bigcirc$ university hospital. Results and Conclusions 1. Children preferred liquid or pill type of herbal medicine. 2. The preference sensory test of the traditional medicine and new form of medicine had not much difference. 3. On the test for preferences, it resulted as they liked the 4th form of new medicine which was with little bit more of sweet and sour taste, and the 3rdformwithnewcolors. 4. They hated traditional herbal medicine of the taste, smell, color, sensation of texture of material.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.281-289
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• 2010

This study was performed to provide basic data on sous-vided beef sirloin by comparing its water content, color, brightness, number of microorganism, mechanical quality characteristic test, and sensory test with a control group that was cooked using a traditional preparation method. There were no significant pH difference but water content, brightness, yellowness, and springiness were higher for the sous-vided beef sirloin, however, the sous-vided beef sirloin had less redness, hardness, and number of microorganism. Although sous-vided beef sirloin required a longer cooking time, it was softer and had a higher springiness. Generally, the sous-vided beef sirloin had a showed longer storage period and better evaluation than traditionally cooked beef sirloin in the sensory test. As a result, sous-vided beef sirloin is expected to have several merits over traditional preparation methods.

• Journal of International Society for Simulation Surgery
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• v.2 no.1
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• pp.7-9
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• 2015

Purpose In the many face-related application such as head pose estimation, 3D face modeling, facial appearance manipulation, the robust and fast facial feature extraction is necessary. We present the facial feature extraction method based on shape regression and feature selection for real-time facial feature extraction. Materials and Methods The facial features are initialized by statistical shape model and then the shape of facial features are deformed iteratively according to the texture pattern which is selected on the feature pool. Results We obtain fast and robust facial feature extraction result with error less than 4% and processing time less than 12 ms. The alignment error is measured by average of ratio of pixel difference to inter-ocular distance. Conclusion The accuracy and processing time of the method is enough to apply facial feature based application and can be used on the face beautification or 3D face modeling.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.191-199
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• 2017

The objective of this study was to evaluate the effect of different levels of palm kernel meal (PKM), an alternative to corn, on the quality of pork. A total of 72 crossbred pigs ([Yorkshire ${\times}$ Landrace] ${\times}$ Duroc) were assigned into four dietary treatments (PKM level of 0, 4, 8, or 12%). After 12 wk, one pig of median weight in each pen was selected and slaughtered to analyze meat quality. The color, free radical scavenging activity, lipid oxidation, texture, composition of fatty acids, and sensory qualities of pork loin were evaluated post slaughter. When the levels of PKM in the diet increased, the $L^*$-value of pork loin decreased, whereas $a^*$-value and total saturated fatty acids increased. 2-Thiobarbituric acid reactive substance (TBARS) values of pork loin were lower in groups treated with 8 and 12% PKM than in the control group at day 0; this difference, however, was not observed at day 3 and 7. The results of texture analysis showed that increasing the PKM ratio decreased hardness, chewiness, and springiness at day 7. The sensory test, however, indicated no differences between the control and treated groups. These findings show that finisher pigs could tolerate PKM as a replacement for corn; PKM did not negatively affect the quality of pork, indicating that it can be utilized as feed.