• Culinary science and hospitality research
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• v.21 no.2
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• pp.52-59
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• 2015

This study evaluated the physicochemical and sensory characteristics of teriyaki sauce added with samultang. Soluble solid content and salinity of teriyaki sauce groups added with samultang were lower than the control. The pH of the samples ranged from $4.16{\pm}0.12{\sim}4.26{\pm}0.12$, a difference that was not significant. Regarding viscosity, as the amount of added samultang was increased, the viscosity of teriyaki sauce decreased. Teriyaki sauce with samultang showed $25.72{\pm}1.52{\sim}32.94{\pm}0.94(%)$ of DPPH radical scavenging activity; free radical scavenging activity of teriyaki sauce significantly increased with an increase samultang. According to the result of sensory evaluation, overall-acceptability was $6.43{\pm}1.96$, which is approximately 10% higher than the other groups. Taken together, the results of this study suggest that samultang is a beneficial ingredient for increasing consumer acceptability and the functionality of teriyaki sauce.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.245-253
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• 2014

The objectives of this study were to investigate the quality characteristics of nutritional cereal bars with various concentrations (0, 5, 10, 15, 20%) of Citrus fruit extract. Regarding the color of nutritional cereal bars, the L value decreased according to the amount of nutritional cereal bars added, whereas a, b color values increased. The nutritional cereal bar with 5, 10, 15, and 20% Citrus fruit extract had a significantly lower hardness value than the control nutritional cereal bar. The result of a sensory test showed that the scores for color, taste, texture, and overall acceptability were the highest for the nutritional cereal bar with 15% Citrus fruit extract. The nutritional cereal bar with 20% Citrus fruit extract attained the highest flavor score. The results indicated that optimal concentration of Citrus fruit extract in nutritional cereal bars were 15%. The quality characteristics of the nutritional cereal bar were also potential materials for good healthy food.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.947-953
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• 2007

This study was conducted to promote the utilization of fish paste with added lotus leaf powder as a food. The tested concentrations of lotus leaf powder were 0, 0.5, 1, 1.5, and 2%. All the samples of fish paste with added lotus leaf powder had 37% water content. For the Hunter color values, the L, a and b values of the fish paste decreased with increasing concentrations of lotus leaf powder. And the folding test presented a good score(AA). In the texture meter test, the gumminess, and brittleness decreased according to increasing concentrations of lotus leaf powder. However, the hardness, cohesiveness, and springiness of the fish paste were not significantly changed by the addition of lotus leaf powder. In the sensory evaluation, the lotus leaf flavor, hardness, and adhesiveness increased as the concentrations of lotus leaf powder increased. The fish paste with 0.5% lotus leaf powder(0.5 LP) showed the highest acceptance scores in terms of pleasant taste and springiness. The fish paste with 0.5% lotus leaf powder(0.5 LP) also showed the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. Therefore, the results suggest that lotus leaf powder can be applied to fish paste to increase its quality and functionality.

• The Journal of Society for e-Business Studies
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• v.21 no.4
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• pp.69-80
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• 2016

Cognitive and emotional product design is becoming crucial because the technology gap decreases more and more. Product design guidelines and the corresponding database are therefore needed to support sensing (e.g. sight, hearing, touch), cognition (e.g. attention, memory) and emotion (e.g. aesthetics, functionality) which users feel differently according to their genders and ages. The user property information which is extracted from various experiments can be used as critical criteria in product design and evaluation, and it is necessary to develop the integrated database of cognition and emotion where to store the user property information. In this research, we design the user property metadata for supporting cognitive and emotional product design and then develop a prototype system. The metadata is designed to reflect the classification of cognition and emotion by investigating and classifying the previous studies related to sensing, cognition and emotion. The user property information is designed in RDF (Resource Description Framework), and a prototype system is developed to store user property information of cognition and emotion based on the designed metadata.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.736-742
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• 2009

The purpose of this study was to improve the quality of yellow layer cake by adding the Adenophora remotiflora powder. The effects of the Adenophora remotiflora powder in on the final product quality of yellow layer cake and the optimum amount of the Adenophora remotiflora powder in the yellow layer cake formula were investigated. The more increased amounts of Adenophora remotiflora powder was added to the samples, the resulted in "L", and Hunter's "a" and "b" values of the crust color of yellow layer cake were significantly decreased (p<0.05). In the case of crumb color, the more increased levels of Adenophora remotiflora powder led to the samples, the "L" and "a" values were significantly decreased (p<0.05), but "b" value increased significantly (p<0.05). As more Adenophora remotiflora powder was added to the cake samples, the Hardness, Gumminess and Chewiness were significantly increased (p<0.05), but Springiness and Cohesiveness were did not. The results of sensory evaluation showed revealed that the addition of 2% of Adenophora remotiflora powder of overall acceptability were most preferred. Larger scanning electron microscopy revealed the presence of numbers of greater concentrations of cells with different sizes were observed for in samples from products that received 1 % Adenophora remotiflora powder addition. Collapsed cells and cell coalescence with big large and irregular shapes were shown observed in samples that were amended with at 2, 4, and 8% addition Adenophora remotiflora power. The addition of Adenophora remotiflora powder was shown to improved the functionality and quality characteristics such as color, taste and flavor of yellow layer cake. Therefore, it was expected that the 2% addition of Adenophora remotiflora powder will improve the preference to the yellow layer cake.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.690-697
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• 2014

This study was conducted to investigate the effect of mulberry powder on the antioxidant activities and quality characteristics of yogurt. The samples were fermented with different amounts (0, 0.5, 1, and 3% to the yogurt quantity) of mulberry powder for 24 hr. The total phenol content, anthocyanin content, and DPPH radical scavenging activity of yogurt significantly increased with higher mulberry powder content. The pH decreased with higher mulberry powder content until 16 hr, whereas the treated groups showed higher pH levels than the control group after 20 hr. Acidities of the treated groups were higher than that of the control group upon addition of mulberry powder. Citric acid, succinic acid, and lactic acid contents of the treatment group were higher than that of the control until 16 hr, whereas the free organic acid content of the control group increased after 20 hr. The amount of lactic acid bacteria increased with higher mulberry powder content until 12 hr, whereas that of the treated group tended to decrease compared to the control group after 16 hr. Color values of mulberry yogurt were lower in terms of brightness and yellowness, whereas redness value was higher compared to the control. Mulberry yogurt groups showed higher sensory attributes than the control, except for 3% added yogurt. Consumer acceptability score of yogurt with 1% mulberry powder was ranked higher than those of other yogurts in terms of overall preference, sourness, color, flavor, and sweetness. We suggest that mulberry powder can be used to improve the quality characteristics, functionality, fermentation, and sensory evaluation of yogurt.

• Fashion & Textile Research Journal
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• v.13 no.4
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• pp.600-613
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• 2011

The purpose of this study is to provide Torso pattern for Korean middle-aged women using 3D human body scan data. 155 women in their 40's or 50's were measured by Martin's anthropometry. Merging the data of 914 middle aged women provided by Korean agency for technology and standards, total of 1,069 subjects' data were analyzed. For data analysis, ANOVA, factor analysis and cluster analysis were done using SPSS PC+. And representative subject of each cluster was selected and they participated in 3D scanning and Torso pattern suggested for middle-aged women Torso pattern which investing the amount of ease according to each group for diffuse front interscye 30%, armscye circumference 30%, back interscye 40% using 3D human body scan data. The results of this study are as follows. Firstly, as a result of the factor analysis, the first factor was 'obesity index of body', The second factor was 'verticality size of body', The third factor was 'verticality length of upper bodice', The fourth factor was 'drop value to represent silhouette', and the fifth factor was 'physique of upper bodice'. And, middle-aged women type were classified 3 types according to the cluster analysis. Type 1(Y-type) was the long upper Torso with wide shoulder. Type 2(H-type) was flat-body type with comparatively thin upper bodice and thin lower bodice. And type 3(A-type) was the obese type with comparatively thin upper bodice and fat lower bodice. Secondly, using CAD program, point filtering was performed and approximated surface model was made. It used that generated surface smoothing corrected for abnormally extruded points and scattered points based on the curvature information. And 3D surfaces were flatted onto the plane by the internal tools of CAD program. Difference ratios of outline length and area between 3D curves and 2D plane were 0.42% and 0.54%, respectively. Third, wearing test by the sensory evaluation showed that distinct difference almost every category. The movement functionality test shows that, in all the tests which reveal significant differences, especially, 'comparison pattern A' experienced inconvenience to neck width and neck depth.

• The Journal of the Korea Contents Association
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• v.11 no.8
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• pp.77-87
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• 2011

The advent of new platforms each year along with the advancement of technology provides a new opportunity for digital media designers to develop creative and innovative contents. This phenomenon affect the same way the students that major in the digital media, and the use of the platforms that is based on the new technology in the development of contents gives a newer and useful opportunity for learning to the students who recently study the digital media area. As the main technology of the recent digital media that attract many students' attention, we are presenting virtual reality display, movement cognition, physical engine and the gesture interface, and developed the consolidated platform based on these four technologies, and designed them in a way that can be more easily implemented in a simpler way. In order to study the efficiency of the platform with the objective of the development of digital media contents, we have developed four different prototype contents, and have measured based on the user's preference, efficiency and satisfaction. In the results of usability evaluation, functionality, effectiveness, efficiency, satisfaction were rated as 'high'. This results shows that the suggested 3D platform environment provides students to develop a rapid prototype fast and easy, and this may have a positive influence on students major in the digital media to conduct creative development research.

• Journal of Navigation and Port Research
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• v.37 no.5
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• pp.551-557
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• 2013

In this paper, we manufactured portable inflatable kayak using ultra high pressure drop stitch. by improving inflatable kayaks' performance with a design using the extra-high-voltage special space paper, they were manufactured to go near to performance of hard shell kayaks. The kayaks were manufactured having all merits of the performance of hard shell kayaks and functionality and portability of the inflatable kayaks, and through performance evaluation of test products, the performance was compared with previous hard shell kayaks. About 6 knot of target speed in the verification result of resistance performance, the developed kayak was more excellent than the HOBIE-KONA kayak by 12.33%. In case of same displacement in a result of inclination test, the centroid of the developed kayak was less distributed by 22.7% than the HOBIE-KONA kayak, based on the bottoms of the ships. This makes the difference for righting arm (GZ) lessened to some degree because the developed kayak is lower than the HOBIE-KONA kayak in the centroid. In the dynamic stability of ship bodies, the HOBIE-KONA kayak showed a little excellent performance. However, in rudder force and resistance factor, the developed kayak was more outstanding than the HOBIE-KONA kayak.

• International Journal of Highway Engineering
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• v.12 no.2
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• pp.9-16
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• 2010

Roughness is the most important factor to maintain the road performance, and affects greatly on the design life in Jointed Plain Concrete pavements. Also, the factors the evaluate pavement‘s commonality is the three method such as functionality, safety and structural performance. In evaluating function of road, representative factors is the roughness, which has been used to determine maintenance time as key standard. As research for roughness is absence in pavement design. Applied roughness-model had a low-reliability in Korea. Therefore, it is needed to develop reliable model in road roughness. In this research, uniform specific is applied to distribute them after selecting the concrete pavements. Concrete pavement is divided by sections of 238. Total length of this sections has 281km and account for 16% of total road length in korean concrete pavements for selected sections. Considering the korean roughness-model, the evaluation of roughness is performed for the freezing index, average annual rainfall, condition for the base, the amount of traffic as well as spalling(%), cracking(%), age(year) at the selected section at the selected section. Also, additional sections is selected to evaluate various age which affects on the roughness. As a result of the analysis, it showed that spalling(%), cracking(%), age(year), and the condition of the base affected road roughness. When the correlation with the road roughness was analyzed, the reliable model for road roughness was proposed, and the ratio that can explain road roughness was R2-68.8% and P value-0 which is statistically meaningful.