• 한국축산식품학회지
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• 제35권5호
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• pp.597-603
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• 2015

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2004년도 추계학술대회 논문집
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• pp.572-575
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• 2004

Since the 1990s, the advancement of semiconductor technology has resulted in the development of microprocessor technology, auxiliary computer technology, and application technology such as intelligent algorithms (neural network, fuzzy, etc.). These based the development of intelligent machines. An agent is autonomous software that recognizes environment, exchanges knowledge with other agents and makes decisions. We designed agent-based sensor structure. For the purpose, first, it modeled the function of an intelligent machine. Second, it designed sensory function on the agent level.

• Journal of Mechanical Science and Technology
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• 제20권11호
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• pp.1863-1872
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• 2006

In FMS (Flexible Manufacturing System) and CIM (Computer Integrated Manufacturing), machine-tools have been the target of integration in the last three decades. The conventional concept of integration is being changed into the autonomous manufacturing device based on the knowledge evolution by applying advanced information technology in which an open architecture controller, high-speed network and internet technology are included. In the advanced environment, the machine-tools is not the target of integration anymore, but has been the key subject of cooperation. In the near future, machine-tools will be more improved in the form of a knowledge-evolutionary intelligent device. The final goal of this study is to develop an intelligent machine having knowledge-evolution capability and a management system based on internet operability. The knowledge-evolutionary intelligent machine-tools is expected to gather knowledge autonomically, by producing knowledge, understanding knowledge, reasoning knowledge, making a new decision, dialoguing with other machines, etc. The concept of the knowledge-evolutionary intelligent machine is originated from the machine control being operated by human experts' sense, dialogue and decision. The structure of knowledge evolution in M2M (Machine to Machine) and the scheme for a dialogue agent among agent-based modules such as a sensory agent, a dialogue agent and an expert system (decision support agent) are presented in this paper, with intent to develop the knowledge-evolutionary machine-tools. The dialogue agent functions as an interface for inter-machine cooperation. To design the dialogue agent module in an M2M environment, FIPA (Foundation of Intelligent Physical Agent) standard platform and the ping agent based on FIPA are analyzed in this study. In addition, the dialogue agent is designed and applied to recommend cutting conditions and thermal error compensation in a tapping machine. The knowledge-evolutionary machine-tools are expected easily implemented on the basis of this study and shows a good assistance to sensory and decision support agents.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2004년도 추계학술대회 논문집
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• pp.1202-1206
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• 2004

In the future, a machine-tool will be more improved in the form of a knowledge evolution based device. In order to develop the knowledge evolution based machine-tool, this paper proposes the structure of knowledge evolution and the scheme of a dialogue agent among agent-based modules such as a sensory module, a dialogue module, and an expert system. The dialogue agent has a role of interfacing with another machine for cooperation. To design of the dialogue agent module in M2M(Machine To Machine) environment, FIPA-OS and ping agent based on FIPA-OS are analyzed in this study. Through this, it is expected that the dialogue agent module can be more efficiently designed and the knowledge evolution based machine-tool can be hereafter more easily implemented.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2005년도 춘계학술대회 논문집
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• pp.1050-1053
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• 2005

There is no agreed definition of intelligence. The ability to adapt to the environments is a kind of intelligence. Expert functionally recognize environment using their five senses, and acquire and memorize knowledge necessary for operating machines. Knowledge that they cannot acquire directly is acquired in indirect ways. The purpose of intelligence machines is applying to machines experts' knowledge acquisition process and their skills in operating machine. An agent is an autonomous process that recognizes external environment, exchanges knowledge with external machines and performs an autonomous decision-making function in order to achieve common goals. This paper describes agent application for intelligence machine.

• 한국식품조리과학회지
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• 제20권6호
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• pp.568-574
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• 2004

In order to seek the possibility of using rice flour and potato as thickening agent instead of roux, sensory evaluations of cream soups manufactured from 3 different thickening agents were conducted. The viscosity, moisture and lipid contents, and the color affecting the quality of the soup were investigated. The results were as follows: 1. As thickening agents for 200g of the cream soups, rice flour and potatoes at 20.5 and 20g, respectively, were needed in order to make soup with a similar concentration to that manufactured using 20g of roux. 2. In the sensory tests, the soup made with rice flour had the most preferred overall acceptability, with a significantly preferable taste. The soup made with rice flour had the strongest whiteness and savory taste, but that made with roux had the strongest viscosity and smooth feeling in the mouth feel. There was no difference between the samples with regard to nutty flavor. The whiteness, palatability, viscosity and smooth feel sensory properties were positively correlated with the overall acceptability. Among these properties, the palatability showed the highest correlation (r=0.538) with overall preference. 3. The cream soup made using potatoes as the thickening agent had a $76.20\%$ water content, whereas those made with rice flour and roux had 73.00 and $64.00\%$ respectively The fat content of the cream soup made with roux was $10.24\%$, which was twice as high as those of the rice flour and potato soups. 4. Among the 3 kinds of cream soup, the one made with rice flour had the whitest color.

• 한국식품조리과학회지
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• 제19권6호
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• pp.772-776
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• 2003

This study was performed to determine the quality characteristics of lemon pyun with various kinds of getting agents: agar, gelatin, sweet Potato starch, corn starch and Potato starch. Lemon Pyun was made with lemon juice(21.4％), gelling agent(6.7％), water(53.3％), sugar(13.3％) and honey(5.3％). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. (Ed- as this is an abstract this introductional clause is unnecessary) The PH of lemon pyun showed no significant difference among the different gelling agents. Lightness was significantly(p＜0.05) lowered in the agar and gelatin groups, a value was significantly(p＜0.05) lowered in the sweet potato starch and potato starch groups, and b value was significantly(p＜0.05) lowered in the sweet potato starch group. In texture profile analysis, chewiness, gumminess and hardness were significantly(p＜0.05) increased in the sweet potato starch group. According to sensory evaluation, elasticity and hardness of the sweet potato starch and cornstarch groups were stronger(p＜0.05) than of other gelling agent groups. Lemon pyun containing sweet potato starch was most preferable in terms of Vitamin C provision.

• 연구논문집
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• 통권34호
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• pp.113-119
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• 2004

Recently, the conventional concept of a machine-tool in manufacturing systems is changing from the target of integration to the autonomous manufacturing device based on a knowledge evolution. Subsequently, a machine-tool has been the subject of a cooperation through an advanced environment where an open architecture controller, high speed network and internet technology are contained In the future, a machine-tool will be more improved in the form of a knowledge evolution based device. In order to develop the knowledge evolution based machine-tool, this paper proposes the structure of knowledge evolution and the scheme of a dialogue agent among agent-based modules such as a sensory module, a dialogue module, and an expert system. The dialogue agent has a role of interfacing with another machine for cooperation. To design of the dialogue agent module in M2M(Machine To Machine)environment, FIPA-OS and ping agent based on FIPA-OS are analyzed in this study. Through this, it is expected that the dialogue agent module can be more efficiently designed and the knowledge evolution based machine-tool can be hereafter more easily implemented.

• Food Science and Biotechnology
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• 제14권4호
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• pp.487-492
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• 2005

Simple competition plate bioassays of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 were conducted to evaluate their potential as biological control agents that inhibit growth of Botrytis cinerea during post-harvest storage of strawberries (Fragaria ${\times}$ ananassa Duche, Red-Pearl). Occurrence rates of fungi on the surface of yeast-treated strawberries were evaluated during storage at $4^{\circ}C$. P. anomala SKM-T and G. geotrichum SJM-59 showed antifungal activities on agar plate, and P. anomala SKM-T maintained its desirable antifungal activity on surface of strawberries and its physicochemical properties during storage. Sensory evaluation was based on kinesthetics and consumer acceptability. Due to its potential antifungal activity, P. anomala SKM-T could function as biological control agent against spoilage fungi during post-harvest storage of strawberries.

• 산업경영시스템학회지
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• 제29권1호
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• pp.87-93
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• 2006

In order to implement Artificial Intelligence, various technologies have been widely used. Artificial Intelligence are applied for many industrial products and machine tools are the center of manufacturing devices in intelligent manufacturing devices. The purpose of this paper is to present the design of Decision Support Agent that is applicable to machine tools. This system is that decision whether to act in accordance with machine status is support system. It communicates with other active agents such as sensory and dialogue agent. The proposed design of decision support agent facilitates the effective operation and control of machine tools and provides a systematic way to integrate the expert's knowledge that will implement Intelligent Machine Tools.