• 식품과학과 산업
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• 제49권2호
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• pp.78-82
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• 2016

DB Integration website(tentatively named Food Processing Aptitude Information Center, FPAIC) has been designed through a "high-value products development project(2013)". Basically, the project aims to secure connections between food raw materials and processing industry, a variety of information sources, and users's convenience. It also aims to build the industry-university-based mutual growth in the food industry through sharing of processing suitability and material research on food raw materials. FPAIC consists of raw material story, information of sample characteristics, food processing study, preceding research data, food industry trends, and understanding of food processing. The major database of research on Food Processing is provided on information of sample characteristics, and food processing study. Currently the web site has 36 raw material stories, 380 information on sample characteristics and food processing studies, 1,600 preceding research data about 31 food raw materials. The web site also provides information on 70 useful web sites, as well as 77 food industry trends, 27 basic information about food processing.

• 대한감각통합치료학회지
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• 제3권1호
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• pp.23-35
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• 2005

Objectives : The purpose of the study is to understand the sensory processing capacity and behavioral characteristics for preschoolers without disabilities, and to investigate the relationship between sensory processing skills and the behavioral characteristics. Methods : Mothers of preschoolers without disabilities between ages of 4 and 6 who attend Y kindergarten which is located in Busan, H kindergarten in Suwon, S kindergarten in Gimhae was participated. Mothers filled out the questionnaire at home from 4th to 14th of January in 2004. We used SSP(short sensory profile) which was used by Kim, Mi-Sun in 2001 to understand the sensory processing skills. We also used Behavior During Testing Checklist find their places in Miller Assessment for preschoolers to understand behavior characteristics. The results were analyzed with SPSS 10.0. Results : 1. Total incidents in sensory processing were 157 out of 190. Among sub items of the sensory processing, the mark of lower energy/weak was highest with 4.39 point and the mark of taste/smell sensitivity was lowest with 3.60 point. Total incidents in behavioral characteristics were 20 out of 24. Among the area of behavioral characteristics, the mark of sensory responses/threshold area was highest with 2.73 point and the mark of social interaction area was lowest with 2.29 point. 2. Children's total sensory processing capacity correlates with behavioral characteristics, the more sensory processing capacity, the more behavioral characteristics. Sensory processing point correlates with behavioral characteristics points except this item, reaction to separation from caretaker. Conclusions : We hope that the children who have behavioral characteristics with difficulties in sensory processing skills can be distinguished on the basis of this studying. Also, as we find and relieve early stage of the symptoms, following study which can present based to facilitate children's social development and improve the learning ability.

• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.348-354
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• 2016

This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The total mineral and the free sugar contents were significantly higher than that of the BG2 and BG4 samples, respectively. The free sugar content increased by 16-fold in the BG cloves compared with that of FG, while the amino acid content increased during the first stage of thermal processing, and subsequently decreased. The thiosulfinate content in all samples decreased to during thermal processing. The pyruvic acid content initially increased and then decreased during thermal processing. These results contribute to our understanding of the role of thermal processing in the quality formation of BG.

• 대한가정학회지
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• 제38권1호
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• pp.9-23
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• 2000

This study was designed to test the differences in children's social information-processing patterns and bahavioral characteristics among four different groups of peer status, and to evaluate the predictability of peer status from social information-processing and social behavior. In addition, age and sex differences were assessed. The subjects were 80 boys and 80 girls identified as popular, average, neglected, and rejected by their peers in the first and the third grade. They responded to a sociometric test and three hypothetical social dilemmas, while behavioral characteristics were rated by their teachers. The data were analyzed by ANOVAs, and discriminant analyses. The results showed that children's social information-processing patterns were not significantly different by peer status except the number of interventions requested. Whereas children's behavioral characteristics were different by peer status in all of the four domains. Children's social information-processing patterns and behavioral characteristics were different in part by age and sex. The important predictors of peer status were hyperactive-distractive, anxious-withdrawn, sociable-prosocial behaviors, and the number of interventions requested.

• 대한감각통합치료학회지
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• 제5권1호
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• pp.21-30
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• 2007

Objective: This study was to provide a standard for the evaluation of The Korean version of Adolescent/Adult Sensory Profile(K-ASP) for University students and to investigate the difference of the subjective sense recognition regarding the characteristics of sensory processing. Method: The subjects consisted of 84 University students. A researcher examined subjective sense recognition and K-ASP for subjects. Visual Analog Scale used to evaluate subjective sense recognition and K-ASP was utilized to evaluate the characteristics of sensory processing. Results: 1. The average scores and standard deviation of K-ASP were $32.93{\pm}7.88$ for low registration group, $39.39{\pm}6.55$ for sensory seeking group, $38.94{\pm}9.13$ for sensory sensitivity group, and $34.24{\pm}7.85$ for sensory avoiding group. 2. The correlation between the total score on an each quadrant and the subjective sense recognition are -.27 for low registration group, .11 for sensory seeking group, .09 for sensory sensitivity group and .12 for sensory avoiding group. It showed the statistically significant correlation between the total score of low registration and the subjective sense recognition group(p<.05). 3. The average scores and standard deviation of the subjective sense recognition were $5.22{\pm}1.56$ for high threshold and $7.28{\pm}1.70$ for low threshold. The subjective sense recognition according to the characteristics of sensory processing showed the statistically significant difference. Conclusions: This study supports the theory that there is the difference of sensory recognition according to each individual and we found that people with difficulties of sensory processing acknowledge their characteristics of sensory processing well. Evaluation of sensory processing ability through interview or questionnaire supports the fact which it is reliable.

• 한국분무공학회지
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• 제5권2호
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• pp.68-74
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• 2000

A this experimental study is executed to analyze spray characteristics for air-shrouded injector and 4hole 2spray type injector used in a gasoline engine. Since spray parameters including spray penetration and angle, SMD, and atomization characteristics are very important to increase the engine performance, the image processing algorithm for measuring the non-spherical spray diameter is developed. Spray characteristics of the air-shrouded injector(2hole 2spray) and 4hole-2spray injector are analyzed respectively by this digital image processing method. Effective spray characteristics to injectors is derived from this experimentation and obtained the design guide for gasoline injector.

• 센서학회지
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• 제19권3호
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• pp.230-237
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• 2010

In sensor signal conditioning and processing, offset and drift characteristics of an operational amplifier are an important factor when the amplifier is used for a precise sensor signal amplifier. In order to use it in high accuracy, an expensive trimming or a complex compensation circuit is required. This paper presents the improved sensor signal conditioning and processing device for ubiquitous sensor network(USN) application or general purpose by developing a hardware of the circuit for reducing the offset voltage and drift characteristics, and a software for its control and sensor signal processing. We realize better offset voltage and drift characteristics of the signal conditioning circuit using low cost operational amplifiers. The experimental results show that this technique is effective in improving the performance of the sensor signal processing device.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2001년도 추계학술대회논문집B
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• pp.711-716
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• 2001

This paper presents an information about the heat transfer characteristics of impinging jet in eletronic equipment with infrared image processing unit. There have been many experimental investigations and theoretical studies on impinging jet because of application in a wide variety of industrial process including electronic equipment. In this study, we used infrared image processing unit to visualize heat transfer characteristics of impinging jet in electronic equipment. Infrared image processing unit is one of non-contact temperature measuring methods and it is possible to minimize flow resistance and this measurement is comparatively accurate. The main parameters are nozzle exit angle $(30^{\circ},\;45^{\circ},\;60^{\circ},\;75^{\circ},\;90^{\circ})$ and distance between nozzle and heat source is fixed 6d("d" is diameter of circular nozzle(10 mm). Reynolds number is 4500.

• 한국식품조리과학회지
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• 제33권1호
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• pp.20-27
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• 2017

Purpose: The objective of this study was to examine the effects of pork liver levels on the quality characteristics of hamburger patties. Methods: The effects of the addition of livers concentrations from 0% to 20% were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. Results: The increasing pork liver levels from 0% to 20% resulted in increased moisture content, ash content, redness, reduction in diameter, and reduction in thickness of hamburger patties, but decreased the fat content, lightness, cooking yield, shear force and water holding capacity of hamburger patties. The protein content of hamburger patties with different amounts of pork liver showed no significant differences. The hamburger patties with increasing pork liver levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 (treatments with 5% pork liver). Conclusion: Pork liver in the formulation showed similar quality characteristics as compared to control hamburger patties without liver, with best results obtained on adding up to 5% pork liver.

• 공학기술논문지
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• 제11권4호
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• pp.227-235
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• 2018

Studies on the laser cutting processing characteristics of magnesium alloys can be divided into three parts, comparing the cutting faces of magnesium alloy and aluminum alloy, observing the shape of the corner where straight lines meet, and observing the straight lines and arcs. First, there were no laser cutting conditions for magnesium alloys, so it was observed to cut magnesium alloy and aluminum alloy under the same processing conditions as aluminum alloy to shape and surface of the cut surface. Next, to observe the characteristics of the corner, we observed the shape of the corner according to the angle change of the part where the two lines meet, and finally we observed various angles to observe the characteristics of the part where the arc meets the line. Finally, laser cutting processing characteristics of magnesium alloys and aluminum alloys obtained based on the above study contents were summarized.