• Culinary science and hospitality research
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• v.23 no.2
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• pp.95-103
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• 2017

The present study was performed to develop healthier sweeteners for brown rice Dasik with chia seed powder. The quality features and sensory evaluation were tested for brown rice Dasik with chia seed powder added with five different sweeteners and the results are as follows. The Dasik (DS) with isomalto-oligosaccharide and starch syrup received the highest scores on moisture content tests. The results from hardness tests identified the DS with agave syrup as the hardest, and the results from the adhesiveness test verified that the DS with agave syrup as well as the DS with starch syrup produce the most adhesive DS. The results of the springiness test show that the DS with starch syrup has higher springiness than other sweetners. The highest score for the chewiness and cohesiveness tests was the DS with starch syrup, while the DS with isomalto-oligosaccharide received the highest score on the gumminess test. The results of the chromaticity measurement test found that the DS with starch syrup showed the highest score of 'L' and the lowest score with fructo-oligosaccharide. In addition, the highest score of 'a' was DS with isomalto-oligosaccharide and the lowest score of 'b' was the DS with starch syrup. The results of sugar content displayed that the DS with starch syrup was the highest and the DS with fructo-oligosaccharide was the lowest score. The results of sensory evaluation verified that color did not influence evaluators' preference investigation. The results of sweet flavor test found that the DS with honey and the DS with agave syrup had the most preferred by participants, but there was no statistically significant difference among all five different sweeteners from the sweet taste test. Furthermore, the DS with agave syrup received the highest score while the DS with agave syrup scored the lowest from the hardness preference test. General preference evaluation identified the highest score with the addition of fructo-oligosaccharide and the lowest score with the addition of isomalto-oligosaccharide. Thus, the findings of the present study provide the meaningful results to demonstrate the DS with fructo-oligosaccharide is the most suitable sweetener to manufacture brown rice DS added by chia seed powder, and this result will help marketers with creating meaningful strategies and with developing similar products using chia seed powder.

• Journal of Korean society of Dental Hygiene
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• v.8 no.4
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• pp.153-163
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• 2008

The purpose of this study was to investigate the quality of life of clients who treated and equipped prosthesis in Eulji University Hospital in Dae-Jun City. The results of this study were as follows. The oral status of Female had more carious tooth than male had. Carious tooth(p<0.05) and losed tooth(p<0.001) was more popular in older female. The frequency of treated tooth was higher under 59 years old female than over 60 years old(p<0.01). In education category, carious tooth(p<0.05) and losed tooth(p<0.000) was more popular in low education than high education In the score of relation of OHIP-14 category and general characteristic, female was significantly higher than male in dysfunction( p<0.05), physical disorder(p<0.001) and activity disorder(p<0.05). The score was significantly higher in older than younger in dysfunction(p<0.05), physical disorder(p<0.001) and activity disorder(p<0.001). The score of education was significantly higher in low education group than high education group in physical pain (p<0.001), mental discomfort (p<0.001). The score of marriage status was significantly higher in marriaged group than other group in dysfunction (p<0.05) and mental discomfort (p<0.05). In the score of relation of OHIP-14 category and oral status, the score of carious tooth group was significantly higher in dysfunction(p<0.05), physical disorder(p<0.05) and activity disorder(p<0.05). The score of losed tooth group was significantly higher in dysfunction(p<0.05), physical pain (p<0.05), mental discomfort(p<0.05), physical disorder(p<0.05) and activity disorder(p<0.01). The score of non treated tooth group was significantly higher in dysfunction(p<0.05), mental discomfort(p<0.05), social disorder(p<0.05) and activity disorder(p<0.05). In the score of relation of OHIP-14 category and the sort of prosthesis, the score of being bridge group was significantly higher than being crown group in activity disorder(p<0.05). The OHIP-14 category and the number of prosthesis was not significant relationship. These results suggest that the information and services of the process of dental prosthesis based on subjective evaluation should be provided to clients rather than based on clinical evaluation. The continued system of oral management should be developed and provided.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.22 no.9
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• pp.1153-1158
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• 2018

Online customer evaluations and social media information among a variety of information sources are critical for businesses as it influences the customer's decision making. There are limitations on the time and money that the survey will ask to identify a variety of customers' needs and complaints. The customer review data at online shopping malls provide the ideal data sources for analyzing customer sentiment about their products. In this study, we collected product reviews data on the smartphone of Samsung and Apple from Amazon. We applied five classification algorithms which are used as representative sentiment analysis techniques in previous studies. The five algorithms are based on support vector machines, bagging, random forest, classification or regression tree and maximum entropy. In this study, we proposed entropy score which can comprehensively evaluate the performance of classification algorithm. As a result of evaluating five algorithms using an entropy score, the SVMs algorithm's entropy score was ranked highest.

• Food Science and Preservation
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• v.7 no.1
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• pp.44-50
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• 2000

Physicochemical properties and sensory evaluation of Satsuma mandarin produced in Cheju were investigated . Fruit index(width/Length), soluble solids and acid content of Citrus unshiu marc. var. miyagawa(miyagawa) and C. unshiu marc. var.(okitsu) harvested at 1st December were 1.16 and 1.23, 12.12 and 12.01, 0.97 and 1.09, respectively. and the fruit of miyagawa was showed somewhat round in shape, compared to ikitsu. the taste of miyagawa seemed to be better than okitsu. However, compared to miyagawa, peel thickness was thinner, flesh ratio was higher, and firmness was higher as 0.502kg-force in kitsu. Nevertheless there were some differences among panelist groups in sensory evaluation , middle size of citrus fruits were favorable to most panelists, but except very small or very large size of fruits, there were not so much differences in okitsu. The panelists referred to somewhat flat-shaped fruits from that sensory evaluation score was increased to 1.3 in fruit index. nevertheless there were not so much differences in full-colored fruits, the citrus peel color of reddish yellow was more favorable than greenish or pale yellow color. the score was increased more linearly according to citrusfruit produced in optimum ciltivation area, and was prefered to thinner in peel thickness , Correlation between soluble solids, acid content , Brix/acid ratio and flesh ratio with sensory evaluation score were not showed significantly, it was different to with citrus juice. This data obtained in this experiments are supposed to be applied to the quality evaluation of Satsuma mandarin produced in Cheju .

• Journal of Climate Change Research
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• v.5 no.3
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• pp.231-248
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• 2014

The goal of this research is to develop an evaluation method applying 'Green Management Index' introduced by Korean government to assess overall Green management level of the industrial sector. The method can help to grasp the present condition of Green management in Korea and analyze changes in trend. For this research, business types are classified into 8 categories and each evaluation method is developed according to each category. Green management evaluation was conducted in 2013, targeting 513 enterprises and the result was analyzed comparing that of 2011 to understand changes in trend. The evaluation shows that 1) 'strategy and system' section is tentatively vulnerable than other sections, 2) industry with higher sensitivity towards regulations has higher score, 3) there is a significant gap conducting green management between conglomerates and SMEs especially in 'system' section. The total score was elevated by 3 points compared to 2011. It is considered that the elevation of score was attributed to tightened regulations such as Target Management Scheme. Controlled Entities scored 4 points higher and 'GHG and environmental pollution' section increased by 10 points. Also, there is a wide disparity in green management evaluation between controlled entities and non-controlled entities from 5 points in 2011 to 10 points in 2013.

• Journal of the Korea Safety Management & Science
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• v.13 no.2
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• pp.251-258
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• 2011

The existing evaluation systems based on financial performance summarize the information about past results and focus on short-term performance, and so they have the limits to explain the future value of firms and to make a long-term strategic performance. By this reason, as a way to increase the future value, the development of the integrated performance evaluation system with which we may manages financial performance and knowledge assets together has been required recently. This study puts together various researches for the evaluation of knowledge assets, and analyzes the existing studies for the domestic medical devices industry and the tendency of introduction for business practice. Under this analysis, this study develops the knowledge asset evaluation indexes for medical devices industry by using the Balanced Score Card (BSC) of Kaplan & Norton(1992), and then presents the evaluation model by applying the Analytic Hierarchy Process (AHP) of Saaty(1980) to get the weight for each index. With the final evaluation model, we can calculate the evaluation score combined with both the quantitative indexes and the qualitative indexes at once.

• Journal of the Korean Institute of Educational Facilities
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• v.10 no.5
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• pp.15-22
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• 2003

Deterioration of the educational facilities built before 1985 is a serious situation. The purpose of this study is to present the efficient remodeling method of old educational facilities. This paper, part II, presents the systemic and synthetic judgment method of deterioration grade of structural components. Deterioration grade of the whole structural components are judged by synthetic evaluation score which is the total of the score of ten evaluation items. And we added the importance coefficient of the viewpoint of four performance to each evaluation item.

• Journal of Information Technology Services
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• v.21 no.2
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• pp.127-143
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• 2022

In this study, a usability evaluation tool was developed for "ICANDUINO", a VR-based mobile application for maker education, and usability evaluation was conducted with a heuristic survey method for experts. The usability evaluation tool was derived through literature review and validated by two experts. It consisted of seven domains (effectiveness, efficiency, satisfaction, learnability, memorability, error, and cognitive load) and twenty-five sub-items. As a result of the usability evaluation conducted for six experts, it received the highest score in the domain of efficiency and the lowest score in the domain of error. The improvements of ICANDUINO were derived by analyzing the qualitative opinions of experts in each of the four stages (training, coding, tinkering, and testing) of making. the results of this study can be used as a guideline when evaluating the usability of a mobile app for education.

• ETRI Journal
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• v.46 no.1
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• pp.48-58
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• 2024

This paper presents the development of language tutoring systems for nonnative speakers by leveraging advanced end-to-end automatic speech recognition (ASR) and proficiency evaluation. Given the frequent errors in non-native speech, high-performance spontaneous speech recognition must be applied. Our systems accurately evaluate pronunciation and speaking fluency and provide feedback on errors by relying on precise transcriptions. End-to-end ASR is implemented and enhanced by using diverse non-native speaker speech data for model training. For performance enhancement, we combine semisupervised and transfer learning techniques using labeled and unlabeled speech data. Automatic proficiency evaluation is performed by a model trained to maximize the statistical correlation between the fluency score manually determined by a human expert and a calculated fluency score. We developed an English tutoring system for Korean elementary students called EBS AI Peng-Talk and a Korean tutoring system for foreigners called KSI Korean AI Tutor. Both systems were deployed by South Korean government agencies.

• Korean Journal of Human Ecology
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• v.19 no.3
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• pp.523-536
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• 2010

This study analyzed the effects of demographic factors and sensory experiences of customers on customer satisfaction, using data from 302 customers in the Pusan, Ulsan, and Kyungnam areas who have visited family restaurants within 3 month period prior to the study. This study defined the sub-factors of sensory experience as vision, sound, smell, taste, and touch, and defined the sub-factors of customer satisfaction as main services, supplementary facilities, services related to sales promotion, served food, and the location of a restaurant. The study revealed that each evaluation score of the sub-factors of sensory experience and each evaluation score of the sub-factors of customer satisfaction was a little higher than the middle score. Respondents evaluated taste as the highest score among the sub-factors of sensory experience and evaluated main services as the highest score among the sub-factors of customer satisfaction. In terms of the effects of the sub-factors of sensory experiences and demographic factors on overall customer satisfaction, more positive taste experience, vision experience, and sound experience led to higher overall customer satisfaction and the married group in terms of marital state gave higher evaluation scores on overall customer satisfaction than the counterpart. In terms of the effects of the sub-factors of sensory experiences and demographic factors on individual customer satisfaction, consumers' sensory experiences were shown to exert far greater influences than the demographic variables.