• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.47-52
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• 2006

This study was carried out to improve the preservation and the functionality of chicken legs. Three precipitation solutions of common solution(A), herb solution(B) and herb solution containing chitosan(C) were prepared. The chicken legs were treated with A, B and C solution, respectively, during 4 hours. And the chicken legs treated with each solution were stored at $7^{\circ}C$ for 8 days. The quality changes of each groups were examined by pH, total bacteria, VBN(volatile basic nitrogen) values and sensory evaluation. The pH values of three groups were not different. Chicken legs treated with C solution showed the lowest VBN values and total bacteria cell count and the highest sensory scores in color and flavor.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.282-289
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• 2017

This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. When the weight and volume of the noodles were measured after cooking, there was no difference between the control and konjac powder groups. Turbidity was significantly reduced in a concentration-dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles also showed the same pattern of results, however, as a whole, the results were lower when compared to wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. Cohesiveness was determined to not be significantly different by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodle, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles.

• Journal of Fashion Business
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• v.13 no.5
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• pp.37-44
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• 2009

As the modern society has become highly industrialized and functionalized, the entry of women in public affairs has become brisk and extensive, and the studies of jackets which can satisfy the functions and designs for various activities have become important. Especially in the tailored collar which is the typical collar for female jackets, the studies such as scientific original form design, and design evaluation through analyzing functionality and sensitivity and others must be systematically carried out. In this study, therefore, the objective was placed in examining the actual state of the production of the tailored collar in the field of production first, and inquiring the general theories on the constituent elements of tailored-collar and production methods by analyzing it and comparing it with the educational tailored-collar production methods. First, in regard to the relation between the collar and the length of the backside neck of the bodice, in most cases, they were employing the method to enlarge the length of the backside neck of the bodice by shortening the length of the neck-base girth. That is, they were processing in order that the self collar band inside of the roll line and the fall of the collar can make a soft curved line. Second, when producing tailored-collar patterns, it is desirable to very the inclination according to the breath of the collar or thickness of the fabric because the stability of the inclination of the collar differs depending on the condition the collar is set, the girth of the collar edge. the broader the breath of the collar becomes, the thicker the fabric becomes, and the more the cloth is against the cold, it is necessary to make the inclination larger. Third, in the size relation between the upper collar and under collar, when sewing collars, it becomes thick and stabilized as it goes from the part in which extra pieces were put to the part in which extra pieces are not put. So you must make the upper collar larger by putting in extra pieces. The amount to be put in differs depending on characteristics of the materials.

• Journal of Korean Institute of Industrial Engineers
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• v.31 no.1
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• pp.56-67
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• 2005

The Processes of a new product design based on ergonomics and customer satisfaction have been studied for years. However, few attempts have been made to systematically include ergonomic design concept to communication service design. Service design can be regarded as a specific type of product design in a way that the processes of product design can also be employed to those of service design. However, a few difficulties may often arise in doing so. First, services have no explicit tangible features, which implies that a customer may not properly appraise contents, quality and functionality of newly designed services with a prototype before launching into market. Second, customer demands on services change more rapidly according to advances in related technology. In the study, we examined earlier studies of product design process and identified that a service design process must alos conform ergonomic methodology, extracting innovative values for creativitybased design and subsequently evaluate its level of customer satisfaction. In this study, we proposed a customer-centered ergonomic design process for communication services. This process includes a hierarchical structure of service requirement identification, customer-centered trend analysis, service scenario development and service evaluation. To prove the practicality of the design process, a case study of communication service design was conducted according to the procedure that follows.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2016.05a
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• pp.18-19
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• 2016

At Present, Korea government run the 38 points manned lighthouse, the change of Manned lighthouse that manager live is inevitable in orger to enhanced features as aids to navigation and provide a fore efficient management system. There are "Enhancing management system for Manned Lighthouses" four standards(Function of AtoN, Functionality of wide area management, National policy, Marine culture) for evaluation of Unmanned Lighthouses. After collecting these datas, analyzing it, applying AHP and Likert Scale, we choose base manned lighthouses for shorten restoration time that can manage AtoN far from regional office of Oceans & Fisheries. This paper will support efficient management system for AtoN that were scattered in sea of korea and improvement living environment for lighthouse keepers.

• Fashion & Textile Research Journal
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• v.20 no.2
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• pp.202-209
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• 2018

This study examined thermo-physiological responses according to the design change of construction site working clothes (control (C) working clothes; prototype (P) working clothes). We measured rectal temperature, skin temperature, micro-climate within the clothes and sweat rate. In the evaluation of physiological functionality, based on pattern improvement in working clothes, P working clothes showed significantly lower rectal temperatures, trunk and thigh skin temperatures than C working clothes. It is preferable that rectal temperature should be kept low during work that is not favorable to an increase in body temperature. P working clothes were more physiologically functional than C working clothes. In addition, P working clothes showed significantly lower temperatures in the trunk and thigh parts in a micro climate temperature. We could explain that the side seam zipper on the pants and the gusset on armpit parts create an air permeability effect of lowering the temperature of micro-climate. Aggressive ventilation through the slit of the garment is an important factor for the restoration of the physiological function of the worker at rest between work. Sweat rate showed a higher level in C working clothes than P working clothes. When working in a hot environment, workwear needs to be designed so that the worker is not exposed to thermal stress. Therefore, it was evaluated that the P work clothes used in this study alleviated the physiological burdens of heat.

• Korean Journal of Community Nutrition
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• v.18 no.4
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• pp.299-311
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• 2013

An educational application (App) called 'Children's Food Avatar' was developed in this study by using a food DB of nutrition and functionality from Rural Development Administration (RDA) as a smart-learning mobile device for elementary school students. This App was designed for the development of children's desirable dietary habits through an on-line activity of food choices for a meal from food DB of RDA provided as Green Water Mill guide. A customized avatar system was introduced as an element of fun and interactive animation for children which provides nutritional evaluation of selected foods by changing its appearance, facial look, and speech balloon, and consequently providing chances of correcting their food choices for balanced diet. In addition, nutrition information menu was included in the App to help children understand various nutrients, their function and healthy dietary life. When the App was applied to 54 elementary school students for a week in November, 2012, significant increases in the levels of knowledge, attitude and behavior in their diet were observed compared with those of the control group (p < 0.05, 0.01). Both elementary students and teachers showed high levels of satisfaction ranging from 4.30 to 4.89 for the App, therefore, it could be widely used for the dietary education for elementary school students as a smart-learning device.

• Journal of Microbiology and Biotechnology
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• v.28 no.4
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• pp.534-541
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• 2018

Kimchi (a traditional Korean fermented vegetable) was prepared with a starter, Lactobacillus zymae GU240 producing ${\gamma}$-aminobutyric acid (GABA), and one precursor of GABA (glutamic acid, glutamic acid monosodium salt (MSG), or kelp extract). L. zymae GU240, an isolate from kimchi, can grow at 7% NaCl and low temperature. Five different kimchi samples were fermented for 20 weeks at $-1^{\circ}C$. Kimchi with starter alone could not produce GABA. The GABA content was highest in kimchi with co-inoculation of the starter and MSG (1% (w/w)). Kimchi co-inoculated with the starter and kelp extract powder (3% (w/w)) had the second highest GABA content. Addition of glutamic acid powder (1% (w/w)) caused a reduction in the pH level of kimchi and growth inhibition of lactic acid bacteria and yeasts. Kimchi samples with MSG or kelp extract showed improvement of sensory evaluation scores. The results demonstrate the possibility to produce kimchi with improved functionality and taste by using L. zymae GU240 as a starter along with a suitable precursor such as MSG or kelp extract.

• Journal of Microbiology and Biotechnology
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• v.22 no.11
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• pp.1510-1517
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• 2012

To evaluate the probiotic potential of Bacillus polyfermenticus CJ6 isolated from meju, a Korean traditional soybean fermentation starter, its functionality and safety were investigated. B. polyfermenticus CJ6 was sensitive to all antibiotics listed by the European Food Safety Authority. The strain was also non-hemolytic, carried no emetic toxin or enterotoxin genes, and produced no enterotoxins. The resistance of B. polyfermenticus CJ6 vegetative cells and spores to simulated gastrointestinal conditions was high (60-100% survival rate). B. polyfermenticus CJ6 produced high amounts (0.36 g as a purified lyophilized form) of ${\gamma}$-polyglutamic acid (PGA). We speculate that the improved cell viability and the production of ${\gamma}$-PGA have a significant correlation. Adhesion of the strain to Caco-2 and HT-29 cells was weaker than that of the reference strain (Lb. rhamnosus GG), but it was comparable to or stronger than those of reported Bacillus spp. When B. polyfermenticus CJ6 spores were given orally to mice, the number of cells excreted in the feces was 4-fold higher than the original inocula. This suggests the inoculated spores propagated within the intestinal tract of the mice. This idea was confirmed by field emission scanning electron microscopy, which revealed directly that B. polyfermenticus CJ6 cells germinated and adhered within the gastrointestinal tract of mice. Taken together, these findings suggest that B. polyfermenticus CJ6 has probiotic potential for both human consumption and use in animal feeds.

• Journal of Korea Multimedia Society
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• v.16 no.10
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• pp.1171-1179
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• 2013

Interactive audio service provide with audio generating and editing functionality according to user's preference. A spatial audio object coding (SAOC) scheme is audio coding technology that can support the interactive audio service with relatively low bit-rate. However, when the SAOC scheme remove the specific one object such as vocal object signal for Karaoke mode, the scheme support poor quality because the removed vocal object remain in the SAOC-decoded background music. Thus, we propose a new SAOC vocal harmonic extranction and elimination technique to improve the background music quality in the Karaoke service. Namely, utilizing the harmonic information of the vocal object, we removed the harmonics of the vocal object remaining in the background music. As harmonic parameters, we utilize the pitch, MVF(maximum voiced frequency), and harmonic amplitude. To evaluate the performance of the proposed scheme, we perform the objective and subjective evaluation. As our experimental results, we can confirm that the background music quality is improved by the proposed scheme comparing with the SAOC scheme.