• Smart Structures and Systems
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• 제14권6호
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• pp.1151-1172
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• 2014

This paper presents a user programmable computational/control platform developed to conduct real-time hybrid simulation (RTHS). The architecture of this platform is based on the integration of a real-time controller and a field programmable gate array (FPGA).This not only enables the user to apply user-defined control laws to control the experimental substructures, but also provides ample computational resources to run the integration algorithm and analytical substructure state determination in real-time. In this platform the need for SCRAMNet as the communication device between real-time and servo-control workstations has been eliminated which was a critical component in several former RTHS platforms. The accuracy of the servo-hydraulic actuator displacement control, where the control tasks get executed on the FPGA was verified using single-degree-of-freedom (SDOF) and 2 degrees-of-freedom (2DOF) experimental substructures. Finally, the functionality of the proposed system as a robust and reliable RTHS platform for performance evaluation of structural systems was validated by conducting real-time hybrid simulation of a three story nonlinear structure with SDOF and 2DOF experimental substructures. Also, tracking indicators were employed to assess the accuracy of the results.

• 한국식생활문화학회지
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• 제28권3호
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• pp.320-327
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• 2013

The quality characteristics of Omija (Schizandra chinesis Baillon) extracts under various extraction temperatures and times were examined. The pH level of the extracts ranged from 3.35-3.47. The sugar and solid content of the samples significantly increased with increasing extraction temperatures and times (p<0.01). In contrast, the lightness of the extracts decreased with increasing extraction temperatures and times (p<0.001). In a palatability test, extracts boiled at $80^{\circ}C$ for 30 minutes scored high in terms of color, flavor, turbidity, sourness, and overall acceptability. Hydroxy radical scavenging activity and polyphenol content of the extracts significantly increased with increasing extraction temperatures and times (p<0.01). Furthermore, direct correlations between hydroxy radical scavenging activity and polyphenol content (or flavonoid content) were established through simple regression (r>0.9) for different extraction temperatures and times. From these results, extracts boiled at $80^{\circ}C$ for 120 minutes is the best to product omija beverage considering functionality and sensory evaluation as well.

• 복식
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• 제59권9호
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• pp.16-25
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• 2009

The purpose of this study is to develop pattern of a Upper Garment Prototype for late elementary school aged girls. The body of late elementary school aged girls changes steadily up to the adult and is characterized by its periodic noticeable physical distinctions. This study is selected a test pattern from 3 existing patterns through a preliminary wearing test, conducted wearing tests, and sensory evaluations three times to review and improve the pattern, and presented the pattern of late elementary school aged girls. The research pattern was developed considering aesthetic and functional aspect. The average score of sensory evaluation on appearance was 4.13 for the research pattern, which was higher than 2.74 for the test pattern. The according to the results of verifying significant differences in the test items between the two patterns through the t-test, in the items such as pleats in the line of a waist, the ease of the girth of a waist, the location of shoulder line was superior to the test pattern. The average score of the sensory evaluation on functionality was 4.91 for the research pattern, which was higher than 3.90 for the test pattern. The research pattern is superior to the test pattern in static posture, dynamic posture than the test pattern.

• 동아시아식생활학회지
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• 제20권2호
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• pp.307-312
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• 2010

Sugar snap cookies were prepared with the addition of carrot powder (2~12%) as a source of dietary fiber. Analyses of physiochemical properties, rheology and sensory evaluation of the cookies were conducted. Increasing carrot powder content weakened the flour, as evidenced by decreased diameter and increased thickness, which resulted in decreased spread factor. The water content of the carrot powder-amended cookies and unamended flour was not significantly different. The pH and L values progressively decreased and a and b values progressively increased with increasing addition of carrot powder. Textural analysis revealed no significant differences in brittleness with carrot powder addition, even though brittleness did decrease with the addition of more carrot powder. Sensory evaluation revealed a preference for cookies prepared with 2~4% carrot powder, with decreased preference at powder concentrations exceeding 6%. Addition of a dried vegetable with high fiber content caused the dietary fiber to absorb much water content, resulting in decreased diameter, increased thickness and decreased spread factor. Therefore, it is deemed desirable to increase the spread factor by controlling the water content and adding emulsifiers so as to enhance the functionality and maintain the quality of cookies.

• 한국식품조리과학회지
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• 제17권3호
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• pp.246-254
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• 2001

Effects of added green tea powder and Angelica keiskei powder on the quality characteristics of Yukwa were examined for the purpose of improving functioanality and variety of Yukwa, and usage of green tea Powder and Angelica keiskei. Dietary fiber contents of green tea powder were 5.2% soluble dietary fiber, 22% insoluble dietary fiber, while Angelica keiskei contained 28.9% soluble dietary fiber, 29.6% insoluble dietary fiber. Expansion rate of yukwa was 3,675% for control and the rates were slightly decreased as the addition level increased. Although Yukwas added 6% green tea and angelica keiskei powder were harder than the others when determined by rheometer, sensory evaluation results showed that hardness and mouthfeel were soft without any significant difference among the control and experimental samples. And internal structure of 4 and 6% green tea powder and those added angelica keiskei at three levels were evaluated by sensory panel as moderately compact. Overall acceptability of yukwa added 2% green tea Powder was the best of all while yukwas added angelica keiskei at three levels were evaluated as good. The results of peroxide value and TBA value showed that green tea powder had stronger antioxidative property than angelica keiskei. In conclusion addition of green tea powder by 2% level and angelica keiskei powder up to 4% would give us beneficial effects in the aspects of functionality and storage life of yukwa without any detrimental effects on the quality characteristics of it.

• 한국조리학회지
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• 제23권3호
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• pp.174-185
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• 2017

The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.

• 한국의상디자인학회지
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• 제12권4호
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• pp.137-147
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• 2010

This study set out to make experimental clothes by giving variations to the connecting part of a seamless sweater, propose designs and composition approaches to improve the wearing sensation and satisfaction with appearance through wearing trials, and provide basic data that would be of practical help to follow-up study on seamless knit and the growth of seamless knit in the Korean knit industry. The connecting part is the biggest characteristic and the most important part in seamless knitwear and affect the functionality and fitness of the clothes and the appearance of the armhole. The investigator thus made five different pieces of experimental clothes according to the composition methods for connecting part and put them to the test by a group of experts for appearance assessment. The assessment results were analyzed through Analysis of variance(ANOVA), and the items with similar results were put to the Duncan test for intergroup comparison. According to the analysis results, experimental clothes C and E received the highest evaluation in almost every assessment item, whereas experimental clothes A did the lowest appearance evaluation.

• 한국식생활문화학회지
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• 제31권1호
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• pp.81-87
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• 2016

In this study, sponge cakes were prepared with replacement of 1, 3, and 5% spergularia marina griseb powder. The specific gravity tended to increase as the ratio of spergularia marina griseb powder increased. The control group had higher moisture content, volume, and specific volume than the spergularia marina griseb powder samples. As the amounts of spergularia marina griseb powder increased, L and b value increased. In terms of textural characteristics, Sponge cake levels of hardness, springiness, cohesiveness, chewiness and brittleness increased as the amount of spergularia marina griseb powder additive increased. In the sensory evaluation, overall acceptability of 3% spergularia marina griseb powder was the highest. Based on the above results, sponge cake, made by addition of 3% spergularia marina griseb could be helpful in improving physical quality as well as taste enhanc the functionality of the product.

• 한국식생활문화학회지
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• 제30권5호
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• pp.667-673
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• 2015

This study was conducted to investigate the effects of chlorella powder on quality characteristics of maejakgwa (a Korean traditional cookies). Maejakgwa was prepared with different amounts of chlorella powder (in ratios 0, 1, 2, 3, and 4% of flour quantity). The moisture, crude ash, crude protein, and crude lipid contents of used chlorella powder were 2.38, 7.25, 65.95, and 0.95% respectively. The pH of maejakgwa dough decreased significantly as the level of chlorella powder increased; however, density of the batter, spread factor values, and moisture contents of the groups increased significantly with higher level of the chlorella powder. In addition, Hunter's color L, a, and b values decreased significantly with increasing amounts of chlorella powder. In the texture meter test, hardness increased according to increasing concentration of chlorella powder. Finally, maejakgwas containing 1~2% chlorella powder had the highest sensory evaluation. From these results, we suggest that chlorella powder is a good ingredient for increasing consumer acceptability as well as functionality of maejakgwas.

• 한국정보과학회논문지:소프트웨어및응용
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• 제32권12호
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• pp.1192-1204
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• 2005

임베디드 소프트웨어는 대상 프로세서에 내장되어 특정 기능을 수행하기 위한 소프트웨어로, 한번 탑재되면 수정하는 것이 쉽지 않기 때문에 임베디드 소프트웨어의 기능에 대한 평가는 중요하다. 임베디드 소프트웨어는 탑재할 대상 플랫폼 및 정의된 기능 요구사항에 맞게 구성되고 맞춤하여 개발되므로 그 종류가 매우 다양하고, 임베디드 소프트웨어를 구성하는 여러 요소들이 매우 밀접하게 연결되어 있기 때문에 이를 평가한다는 것은 쉽지 않다. 본 논문에서는 이러한 임베디드 소프트웨어의 특성을 반영한 평가 모델을 제안하고 실제 임베디드 소프트웨어에 본 평가 모델을 적용한 결과를 기술한다.