• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.3
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• pp.293-300
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• 2015

We sought to extend the shelf-life of Alaska pollack Theragra chalcogramma sikhae while maintaining quality. We compared the chemical, microbiological, and organoleptic characteristics of sikhae prepared under four different conditions. Control fish were fermented at ambient temperature ($21{\pm}2^{\circ}C$); other samples were stored at $5^{\circ}C$ after fermentation at ambient temperature for 36 h (A1), 60 h (A2), and 84 h (A3). Volatile basic nitrogen and amino-nitrogen levels, and total acidity increased with fermentation time in all samples, but the pH fell, attaining a relatively lower level in the control than in other samples. Over 90% of all viable cells were lactic acid-producing bacteria; this proportion did not change significantly during fermentation. In terms of texture, only hardness was affected by fermentation. The hardness of the control fell more rapidly than did that of the other samples. In terms of sensory evaluation (the acceptance test and quantitative descriptive analysis [QDA]), A2 was superior to other samples after fermentation for different times; A2 maintained limited salability (6 points on the relevant index) for up to 17 days of storage.

• Journal of Ginseng Research
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• v.22 no.2
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• pp.82-90
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• 1998

In order to stabilize the price of fresh ginseng by extension of seasonal variation and marketing structure, and to reduce the cost of production by works of intensive and short term, studies were carried out. As fresh ginseng of 4 years old by the MA and CA was stored for 12 week at 4$^{\circ}C$, samples were collected after every 1, 2, 3, 4, 6, 8, 12 weeks for processing red ginseng. Color and Sensual characteristics on ginseng steamed red for the quality evaluation are summarized as follows. For the time course of storage with red ginseng, which was processed from fresh one after various treatments, L and b values were decreased, however a value was increased. In particular, absorbance was step-wisely increased. Turbidity was somewhat increased, and non-treatment of preservative were shown 2 times higher of absorbance. Extraction ratio of ethanol-soluble extractives slightly increased by the preservation methods, and as storage period was passed. CA storage and preservative treat merit versus MA and non-preservative treatment gave much stability in ginseng quality. In the sensual characters, sour taste and sweet taste were increased, but fresh taste and rice scorched taste were decreased. Bitter taste was not much changed until end of storage. CA was shown smaller differences than MA in the pH change. Addition of preservative extended the storage time.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.703-717
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• 2015

In this study, when we reflect the preference of consumers who wish to receive their health through natural materials, and whose purpose is to receive good quality and good tasting cookies made from ginger. After 0%, 2%, 4%, 6%, 8% of flour was replaced by ginger powder for making cookies, a comparative analysis of quality characteristics and QDA was completed. Adding ginger powder caused a decrease in the density of the cookie dough, moisture content, loss rate and leavening rate of cookie (p<0.05), but the hardness of the ginger cookie increased. As a result of the description analysis of adding ginger powder, adding ginger powder increases, cookie color, crispiness, acid taste, flavor, and an after taste, but not the sweetness of the cookie. In terms of cookie color, crispiness, taste, flavor and overall acceptability, adding 4% ginger powder received high reviews. Also as a result of measuring DPPH radical elimination, ginger powder shows to have good antioxidant activity. So their anti-cancer activity is better than cookies without ginger powder. Therefore, we expect that we can fulfill the overall acceptability.

• Journal of the Korea Safety Management & Science
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• v.11 no.3
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• pp.199-207
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• 2009

IP Telephony service was restricted to an outgoing call and low quality since the trust domestic IP Telephony service launch of Saerome co. Ltd, in Jan. 2000. However, Interest of IP Telephony service, which is substituted for PSTN, has been highly elated because of the developed equipment softswitch and new technology. This kind of importance and marketing of VoIP are recognized to telecommunication providers. With this trend, they try to administrate customer satisfaction and invest R&D to survive in this hard competition and unexpected change. To achieve this objective, they should try to realize the searching process of the quality decision attribution (QDA). However, there is little research on the aspect of service quality of Internet telephony so far. For this, the investigator established the tangibles, the reliability, the responsibility, the assurance, the empathy, the charge with information sources as core elements. In order to examine the influence of IP Telephony service upon the attitudes toward a brand and the purchase intention.

• Journal of Integrative Natural Science
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• v.14 no.1
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• pp.27-34
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• 2021

전 세계적으로 인공지능(AI)을 구현하려는 움직임이 많아지고 있다. AI구현에서는 많은 양의 데이터, 목적에 맞는 데이터의 분류 등 데이터의 중요성을 뺄 수 없다. 이러한 데이터를 생성하고 가공하는 기술에는 사물인터넷(IOT)과 빅데이터(Big-data) 분석이 있으며 4차 산업을 이끌어 가는 원동력이라 할 수 있다. 또한 이러한 기술은 국가와 개인 차원에서 많이 활용되고 있으며, 특히나 특정분야에 집결되는 데이터를 기준으로 빅데이터 분석에 활용함으로써 새로운 모델을 발견하고, 그 모델로 새로운 값을 추론하고 예측함으로써 미래비전을 제시하려는 시도가 많아지고 있는 추세이다. 데이터 분석을 통한 결론은 데이터가 가지고 있는 정보의 정확성에 따라 많은 변화를 가져올 수 있으며, 그 변화에 따라 잘못된 결과를 발생시킬 수도 있다. 이렇듯 데이터의 분석은 데이터가 가지는 정보 또는 분석 목적에 맞는 데이터 분류가 매우 중요하다는 것을 알 수 있다. 또한 빅데이터 분석결과 통계량의 신뢰성과 정교함을 얻기 위해서는 각 변수의 의미와 변수들 간의 상관관계, 다중공선성 등을 고려하여 분석해야 한다. 즉, 빅데이터 분석에 앞서 분석목적에 맞도록 데이터의 분류가 잘 이루어지도록 해야 한다. 이에 본 고찰에서는 AI기술을 구현하는 머신러닝(machine learning, ML) 기법에 속하는 분류분석(classification analysis, CA) 중 의사결정트리(decision tree, DT)기법, 랜덤포레스트(random forest, RF)기법, 선형분류분석(linear discriminant analysis, LDA), 이차선형분류분석(quadratic discriminant analysis, QDA)을 이용하여 데이터를 분류한 후 데이터의 분류정도를 평가함으로써 데이터의 분류 분석률 향상을 위한 방안을 모색하려 한다.

• Journal of Distribution Science
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• v.19 no.4
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• pp.5-13
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• 2021

Purpose: The sporting field is one of the most lucrative industries that most producers would want to share and drive-in sales towards its direction. The purpose of the present study is to evaluate how sports psychology has become a useful discipline in enhancing consumer purchase intentions. Research design, data, and methodology: This study employs a qualitative coding method to analyze and interpret the data obtained with a PRISMA declaration for analytical purposes. Using Web QDA (Qualitative Data Analysis) online tools, the current study coded the data obtained. Results: According to the prior studies, marketers should go the extra mile of looking for what sports customers are looking for. They understand that one way to increase the customers' willingness to purchase their products is by looking into the specific things that the customers look for and enjoy in sports. Conclusions: After all, the present study concludes that most marketers need to apply the concepts of sports psychology to understand consumer purchase intentions in particular retail stores. Consumers are likely to be influenced by their peers or groups to make decisions driven towards purchasing given sports apparel and the retail store to purchase a product.

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.16-33
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• 2022

The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasing wheat bran powder, while the water absorption rate did not. The L color value decreased and the a and b values increased with increasing wheat bran powder. Scanning electron microscopy of Tteokbokkidduk prepared with 0% and 3% wheat bran powder revealed uniform pore size distribution. In terms of texture profile analysis, hardness and chewiness increased, while cohesiveness decreased with increased content of wheat bran powder. Acceptance was highest for samples with 6% wheat bran powder. Quantitative description analysis (QDA) revealed increased brownness, roughness, nutty, bitterness, astringency, savory character, and hardness, and decreased adhesiveness, springiness, and chewiness with increased wheat bran powder. Principal component analysis (PCA) revealed highest overall acceptance of samples prepared with 6% wheat bran powder, reflecting the relatively low values of detrimental sensory characteristics. Antioxidant activities of Tteokbokkidduk increased as wheat bran powder content increased. The addition of 6% wheat bran powder resulted in excellent Tteokbokki in terms of acceptance, quality, and antioxidant activity.

• International Journal of Computer Science & Network Security
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• v.24 no.8
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• pp.1-13
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• 2024

Artificial intelligence (AI) describes a variety of approaches in computer applications to mimic human learning. As this technology becomes increasingly prevalent, it is inevitable that it will enter the educational environment, as both an educational tool and topic of learning. STEM education, which deals with science, technology, engineering, and math, is perhaps the most appropriate educational field in which to introduce students to this new and rapidly growing technology. In recent years, educators, AI engineers, and educational researchers have published trial results of experimental curricula implementing AI technology in student and teacher education. This systematic literature review analyzed a sample of seven such publications to identify key trends in suggested best practices for the usage of AI in STEM classrooms. The sample was analyzed for keywords using MaxQDA. The results indicated three key trends among suggested best practices. The first was that AI is best taught to students when the technology itself is the topic of education. Another trend was that simulating real world applications of AI technology was most impactful in showing students the potential, limits, and ethical implications of AI. Finally, it was found that educator's familiarity with AI is an important factor in their ability to employ it in the classroom.

• Journal of the Korean Society of Tobacco Science
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• v.27 no.1 s.53
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• pp.134-140
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• 2005

The purpose of this study was the discrimination of different tobacco types by the E-Nose/tongue and the analysis of what human sensory attributes are correlated with e-instrument's sensors. Samples were made from five groups of Korean domestic tobacco leaves, aged burley and not aged, aged flue-cured and not aged and blending types of the four. Instrumental tests were conducted to discriminate characteristics among different tobacco samples by the E-Nose and the E-Tongue. Sensory attributes of tobacco tastes were impact, irritation, bitterness, hay-like, tobacco taste, smoke volume, smoke pungent and mouth cleanness. STATISTICA software was used to analyze correlation between the human sensory data and the raw data of e-instruments. Discrimination analysis can be achieved using principal components analysis (PCA) and discriminant factorial analysis(DFA). As a result, impact, bitterness, irritation, smoke volume and smoke pungent of human sensory attributes were correlated with data from the several clustered E-Nose sensors(p < 0.10). And bitterness, irritation, and smoke pungent of human sensory attributes were correlated with data from the E-Tongue sensors(p < 0.10). PCA plot by the E-Nose shows that aged tobacco and not aged were discriminated and DFA plot shows that three groups(aged burley, not aged burley and flue-cured) were discriminated. PCA plot by the E- Tongue shows that flue-cured tobacco was separated from burley. Our results indicated that the e-instruments are sensitive enough to distinguish among tobacco types and their several sensors are reacted to the human sensory attributes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.587-592
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• 2004

This research was aimed to manufacture the cholesterol free Mozzarella cheese with corn oil that contains high unsaturated fatty acid helping the reduction of serum cholesterol. Cheese stored at 1$0^{\circ}C$ was evaluated with general analysis, volatile free fatty acid, cholesterol, meltability, stretchability, color, rheological properties, and sensory evaluation. Moisture contents decreased during cheese storage period, whereas protein contents and pH value increased significantly (P < 0.05), but fat contents did not show any significant change. Linoleic acid was tile main volatile free fatty acid in a fat of cheese, and cholesterol contents were measured 4.34$\pm$ 0.04 mg/100 g in cheese. The meltability of cheese gradually increased during ripening, while the stretchability decreased. The color of cheese showed translucent yellow. Hardness, springiness, and cohesiveness increased significantly up to 21 days of storage. Compared to control cheese made by conventional way, QDA scores of shiny, oiling off, and melting of cholesterol free cheese were significantly different. These results suggested that health-oriented cholesterol free Mozzarella cheese would be made by addition of the corn oil.