• 한국농촌생활과학회지
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• 제10권2호
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• pp.78-84
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• 1999

This study was performed to find out the usefulness of chestnut powder recovered from the inner layer, which used to be discarded. After the Physicochemical properties of the chestnut powder were examined, breads were prepared with 10-50% of chestnut Powder and the sensory quality was compared by QDA. Bread could be made even using up to 50% of chestnut powder, and in 20-30% of chestnut powder, the sensory quality was acceptable enough compared with wheat bread. Even though the low purity of the chestnut powder affected the flavor and color, the breads contained it were generally acceptable. Therefore, the chestnut powder recovered from the inner layer can be used as the effective food resource as itself, and with the higher purification to remove inner layer, it can be applied to more diverse food.

• 비파괴검사학회지
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• 제25권3호
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• pp.228-232
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• 2005

The Korea Electric Power Research Institute (KEPRI) has developed performance demonstration programs for non-destructive testing personnel who analyze ECT(eddy current testing) data for steam generator tubing since 2001 The purpose of these performance demonstration programs is to ensure a uniform knowledge and skill level of data analysts and contribute to safe operation of nuclear power plants. Many changes have occurred in non-destructive testing of steam generator tubing such as inspection scope, plugging criteria and qualification requirements. According to the Notice 2004-13 revised by the Ministry of Science and Technology (MOST), the analyst for steam generator tubing shall be qualified as the qualified data analyst (QDA), and the site specific performance demonstration (SSPD) program shall be implemented. KEPRI developed these performance demonstration programs and they are being successfully implemented. The analyst's performance is expected to be improved by the implementation of these programs.

• 동아시아식생활학회지
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• 제21권6호
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• pp.823-829
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• 2011

The study showed test results of Teriyaki sauce produced by apple concentrate instead of sugar in order to reduce the sugar content. We created four batches of soy sauce for testing. The Control batch was normal soy sauce. S1, S2, S3, and S4 were sauces made with different amounts of apple concentrate. The test results for the moisture contents, color value, sugar content, salinity, viscosity, pH and sensory evaluation (QDA, acceptance test) of all the types of sauce are as follows. The moisture contents of the Control was 50.80%, and for S4 was 35.14%. In chromaticity results, the L value of the Control was 10.85 which was the highest compared to samples which were in the range of 8.35~8.55. The value of a and b was highest in S4 and was lowest in Control. The sugar content was 53.53 $^{\circ}Brix$ in the Control, and 43.73 $^{\circ}Brix$ in S1. S1 showed 6.77% salinity, and S4 showed 5.37% salinity. The viscosity of S4 was highest at 60.33 cp, and Control showed the highest pH value of 4.82. The QDA of S4 showed the most intense brown color, which was 5.36. For gloss and soy sauce scent, no significant difference was found between the samples. Control showed a mild apple scent which was 1.45, and S1 showed the saltiest flavor which was 5.18. The sweet flavor for Control was 4.64, and S3 showed the strongest aftertaste from the test. No significant difference of appearance and acceptance was found between samples. S2 showed a scent of 5.09, which was the best. The savory taste of S3 was best, and was worst for S1. S3 showed the best overall interest which was 4.55. According to these results, S3 had the lowest sugar content, at 4%, and therefore had the highest possibility of being produced.

• 한국조리학회지
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• 제18권3호
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• pp.252-265
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• 2012

본 연구의 목적은 청국장 파우더를 첨가하여 부가가치를 높인 기능성 소스를 개발하는데 있다. 본 연구는 아래 절차에 따라 진행되었다. 청국장 파우더를 10, 20, 30, 40%를 첨가하여 베샤멜소스를 제조한 후 물리적 검사(수분, 색도, 점도, 염도, 퍼짐성, pH)와 관능검사(정량적 묘사분석, 기호도 검사)를 실시한 후 관능검사와 물리적 검사와의 상관관계를 알아보았고 최적의 배합비를 선정하고자 하였으며 연구결과는 다음과 같다. 청국장 파우더의 첨가량이 증가할수록 a값, b값, 염도, 퍼짐성, pH는 유의적(p<0.001)으로 증가하였고 수분함량, L값, 점도는 감소하였다. QDA결과, 색의 강도(5.89), 청국장 냄새(5.32), 청국장 맛(6.26)에서 청국장파우더 40% 첨가군이 가장 높은 값을 나타내었다. 걸쭉한 정도(6.42), 우유냄새(5.00), 느끼한 맛(5.21), 입안에서의 촉감(5.32)에서 대조군이 가장 높은 평가를 받았다. 그래서 청국장파우더 첨가를 증가함에 따라 색의 강도, 청국장 냄새, 청국장 맛이 증가하였고 걸쭉한 정도, 우유냄새, 느끼한 맛, 입안에서의 촉감을 감소하는 경향을 보였다. 기호도 검사 결과 청국장파우더 20% 첨가군에서 외관, 향, 맛, 윤기, 전체적인 기호도의 높은 평가를 받았다. 이상의 연구결과를 통해 적절한 청국장파우더의 첨가는 전체적인 기호도에 긍정적인 영향을 미치며, 청국장파우더 20% 첨가시 베샤멜소스의 관능적 및 물리적인 품질특성의 향상이 가능한 가장 적절한 첨가 수준이라고 사료된다.

• 한국식품조리과학회지
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• 제14권2호
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• pp.168-176
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• 1998

메밀분 30%와 강력분 70%의 복합분으로 강력분만을 사용한 이스트 발효빵과 유사하도록 메밀빵을 만들기 위하여 활성 글루텐과 gum 물질을 첨가하였으며 복합분의 제빵 적성에 미치는 그들의 효과를 알아보기 위하여 첨가물별 메밀빵의 물리적, 관능적 검사를 통하여 메밀빵의 품질 특성을 비교하였다. 메밀에 결여된 글루텐의 기능성을 보완하기 위하여 활성 글루텐과 gum물질을 첨가한 결과 메밀빵의 부피와 무게가 모두 증가하였으며 그 효과는 xanthan gum>활성 글루텐>guar gum 순 이었고, 단독 사용시보다는 활성 글루텐과 gum물질을 같이 사용하였을 때 효과가 더욱 증대되어 대조구 밀빵과 유사한 부피를 나타내었다. 빵 껍질색은 guar gum의 첨가로 L, a값이 증가하여 밝아졌고 xanthan gum을 첨가한 경우에는 L, b값이 감소하여 상대적으로 어두운 색을 나타내었다. 빵 내부색은 활성 글루텐과 xanthan gum 첨가로 L, b값이 감소하여 어두워졌다. 관능검사 QDA 결과 메밀빵에 활성 글루텐이나 gum 물질을 첨가함으로써 빵 속의 부서짐성이 유의적으로 감소되었고 그 밖의 탄력성, 촉촉함, 깔깔함 등의 조직감이 개선되었다. Amylograph에서 호화는 밀가루보다 메밀가루가 낮은 온도에서 일찍 시작되었고 최고 점도는 밀가루보다 메밀가루가 현저히 높았다. 메밀가루 30%와 강력분 70%의 복합분에 활성 글루텐과 gum물질을 간이 첨가함으로써 호화 점도가 감소되고 제빵 적성이 개선되었다. 또한 100% 강력분의 호화 점도쪽으로 낮아질수록 관능검사에서 메밀랑은 부드럽고 촉촉하게 나타났으며 부서지는 정도도 감소하였다. 이러한 관점에서 첨가물에 따른 메밀빵의 저장기간 중 노화변화에 대한 연구가 수행되어져야 할 것으로 사려된다.

• 한국식품과학회지
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• 제13권3호
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• pp.181-187
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• 1981

효모를 자기소화시켜 효모 extract를 제조하는 과정에서 자기소화 extract의 화학적 조성 및 관능검사의 결과는 아래와 같다. 1.자기소화가 진행될수록 조단백질, 아미노대 질소, 아미노산 등의 농도가 현저히 증가하였다. 2. 효모 extract에서 15가지 아미노산의 농도를 분석하였다. 이들 아미노산중 glutamic acid, alanine 및 lysine이 특히 많았으며 이 세가지 아미노산이 전 아미노산의 60% 이상을 차지하였다. 3. 복합 2점 비교시험에 의하면 효모 extract의 맛은 자기소화 시간 16시간까지 현저히 변하였으며 16시간과 48시간 사이에는 큰 변화가 없는 것으로 나타났다. 4. Profile method로서 호모 extract의 관능검사를 한 결과, 냄새의 종류로 8가지 표현과 맛의 종류 6가지 표현을 얻었고 그 표현에 대한 강도와 폭을 자기 소화 시간별로 QDA method로 나타내었다. 자기소화가 경과됨에 따라 간장냄새 및 메주냄새등은 효모냄새, 맥아냄새 및 구수한 냄새로, 또한 간장맛 등에서 쇠고기 국맛과 감주맛 등으로 맛이 강하여졌다. 이러한 현상은 QDA chart의 형태와 면적의 변화로 표현될수 있었다. 자기소화가 진행될수록 냄새 (aroma)의 폭(amplitude)보다는 맛(taste)의 폭이 더 민감한 변화를 보여주었으며 이것은 aroma grade index와 taste grade index에 의하여 정량적으로 표시될 수 있었다.

• Journal of Microbiology and Biotechnology
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• 제3권2호
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• pp.129-133
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• 1993

The effect of different compositions of organic acids on the flavor profile of 10% sugar solution was investigated by the response surface methodology, and the results were used to evaluate the flavor characteristics of lactic acid fermented cereal beverages. A mixture of extruded rice flour (10%) and soymilk (7.8% dry matter) was fermented with Leuconostoc mesenteroides (Sikhae). Depending on the substrate pretreatments, for example, the malt or amylase digestion and the proteolytic enzyme hydrolysis, the sugar and organic acid composition of the product varied. The organic acid composition of the fermented beverages was in the ranges of 0.44-0.55% lactic acid, 0.05-0.09% acetic acid and 0.07-0.09% citric acid, while that of commercial apple juice was 1.59% malic acid and 0.49% acetic acid. The flavor profiles of fermented beverages added with 10% sucrose were compared to those of apple juice and a model mixture containing 0.48% citric acid, 0.39% lactic acid and 0.12% acetic acid in 10% sugar solution. The QDA diagram of fermented beverages approached to that of apple juice, when the substrate was digested by amylase but not by protease.

• 대한의용생체공학회:의공학회지
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• 제33권2호
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• pp.65-71
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• 2012

In this paper, the Gaussian Mixture Model(GMM) which is very robust modeling for pattern classification is proposed to classify wrist motions using surface electromyograms(EMG). EMG is widely used to recognize wrist motions such as up, down, left, right, rest, and is obtained from two electrodes placed on the flexor carpi ulnaris and extensor carpi ulnaris of 15 subjects under no strain condition during wrist motions. Also, EMG-based feature is derived from extracted EMG signals in time domain for fast processing. The estimated features based in difference absolute mean value(DAMV) are used for motion classification through GMM. The performance of our approach is evaluated by recognition rates and it is found that the proposed GMM-based method yields better results than conventional schemes including k-Nearest Neighbor(k-NN), Quadratic Discriminant Analysis(QDA) and Linear Discriminant Analysis(LDA).

• 대한의용생체공학회:의공학회지
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• 제31권1호
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• pp.40-49
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• 2010

A rule weight -based fuzzy classification model is proposed to analyze the patterns of admission-discharge of patients as a previous research for differential diagnosis of dyspnea. The proposed model is automatically generated from a labeled data set, supervised learning strategy, using three procedure methodology: i) select fuzzy partition regions from spatial distribution of data; ii) generate fuzzy membership functions from the selected partition regions; and iii) extract a set of candidate rules and resolve a conflict problem among the candidate rules. The effectiveness of the proposed fuzzy classification model was demonstrated by comparing the experimental results for the dyspnea patients' data set with 11 features selected from 55 features by clinicians with those obtained using the conventional classification methods, such as standard fuzzy classifier without rule weights, C4.5, QDA, kNN, and SVMs.

• 한국식생활문화학회지
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• 제15권3호
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• pp.189-194
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• 2000

Freshly squeezed juices were prepared using the domestic Chunggyun, Hanrabong, and imported oranges and physicochemical and sensory characteristics of the juices were investigated. The Chunggyun had significantly the lowest pH value of 3.35, and imported and Hanrabong showed the pH values of 3.82 and 3.93, respectively(p<0.05). The refractive index of Hanrabong showed significantly the highest values of $14.7^{\circ}Bx$ (p<0.05), and the samples of imported and Chunggyun did not show significant differences with indices of 12.5 and 12.2, respectively. The quantitative descriptive analysis(QDA) showed imported sample had significantly the highest values of sweet and sour aroma with values of 11.57 and 11.08, respectively. However, Hanrabong showed significantly the highest value of sweet flavor with value of 12.31. Consumer acceptance test represented the Chunggyun was the most accepted one but did not show any great differences in overall, appearances, and flavor among the samples.