• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.455-459
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• 2001

Tofu (soybean curd) was made with whole soybean flour (WSF, 420 mesh) by various processing conditions of water addition ratio, heating time, coagulation temperature, molding pressure and 0.3% of mixed coagulant (CaSO₄:GDL=50:50(w/w)). Yield content of WSF-tofu was the highest in processing condition of 85℃ coagulation temperature, 10 times water addition, 5min. heating time and 25.00 g/㎠ molding pressure. As the increase of the water addition ratio from 8 to 14 times (water:WSF, v/w), Hunter's L and a values were increased. Raising of heating time (100℃, 1, 5, 10 and 15 min), a and b value were increased. Textural properties of WSF-tofu were significantly affected by coagulation temperature (75, 80, 85 and 90℃). Hardness was increased, but adhesiveness and cohesiveness were decreased. heating time was influenced on harness of WSF-tofu, but water addition ratio was not affected on hardness of WSF-tofu. Increasing of molding pressure (16.83, 25.00, 33.22 and 41.67 g/㎠, 1 hr) was resulted from a increased hardness, gumminess and chewingss of tofu, but adhesiveness was addition ratio, 5 min heating time and 25.00 g/㎠ molding pressure recorded the highest score in sensory evaluation test.

• Electronics and Telecommunications Trends
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• v.34 no.4
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• pp.65-75
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• 2019

Sensory substitution involves mapping the characteristics of one sensory modality to the stimuli of another sensory modality. In general, when a person is visually impaired or deaf, they do not actually lose their ability to see or hear completely; however, they only lose their ability to transmit sensory signals from the periphery to the brain. It has been experimentally proven that a person who has lost the ability to retrieve data from the retina can still visualize subjective images by using data transferred from other sensory modalities such as tactile or auditory modalities. This is because vision processing pathways are still intact in most cases. Therefore, sensory substitution uses human perception and the plasticity of the human brain to transmit sensory signals through pathways that have not been lost. In this study, we analyze the characteristics and problems of various devices used for sensory substitution and summarize the recent technological trends in these devices.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.148-154
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• 2017

Purpose: Frozen Korean traditional rice cakes (Sulgitteok and Garaetteok) were evaluated different conditions ($-20^{\circ}C$ and $-10^{\circ}C$) freezing (magnetic resonance quick freezing and air blast freezing) to study differences in quality characteristics. Methods: Experiments analyze Korean rice cakes for water content, water activity, color, textural properties, and sensory characteristics. Results: Moisture content showed high value at $-20^{\circ}C$ freezing regardless of freezing method. Water activity was higher at $-20^{\circ}C$ than $-10^{\circ}C$, and water activity higher magnetic resonance quick freezing than air blast freezing. The lightness values were higher $-20^{\circ}C$ freezing temperature compare to $-10^{\circ}C$ freezing temperature. Hardness and chewiness were the lowest $-20^{\circ}C$ magnetic resonance quick freezing. sensory evaluation both Sulgitteok and Garaetteok showed better overall acceptability at $-20^{\circ}C$ magnetic resonance quick freezing. Conclusion: Therefore, the $-20^{\circ}C$ magnetic resonance quick freezing method resulted in favorable textural properties and sensory characteristics.

• The Journal of Korean Academy of Sensory Integration
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• v.18 no.2
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• pp.55-68
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• 2020

Objective : The purpose of this study is to summarize the best-available intervention evidence for children's sensory integration therapy, drawn from studies published domestically in Korea over the last 10 years. Methods : The articles evaluated in this study were collected from the RISS and DBpia databases using the search terms "sensory integration," "sensory processing," and "Ayres Sensory Integration (ASI)". A total of 19 papers were analyzed. The selected studies were then assessed using the Population, Intervention, Outcomes, and Comparison method, the International Classification of Functioning, Disability and Health (ICF) method, and the modified Evidence Alert Traffic Light Grading System. Results : Development delay was the most commonly applied diagnosis for children's sensory integration therapy and individual sensory integration therapy was the most frequently used intervention method. The intervention effect was 91 percent in the body structure and function of ICF. The areas concentrated on were sensory modulation, sensory processing, fine and gross motor, body scheme, body-self concept, balance, basic movement, postural control and hand function, attention, and self-esteem. Conclusion : This simple overview of the efficacy of children's sensory integration therapy provides a basis for easy understanding and use by therapists, researchers and families with children.

• Smart Structures and Systems
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• v.8 no.1
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• pp.107-117
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• 2011

Biological sensory systems continuously monitor and analyze changes in real-world environments that are relevant to an animal's specific behavioral needs and goals. Understanding the sensory mechanisms and information processing principles that biological systems utilize for efficient sensory data acquisition may provide useful guidance for the design of smart-sensing systems in engineering applications. Weakly electric fish, which use self-generated electrical energy to actively sense their environment, provide an excellent model system for studying biological principles of sensory data acquisition. The electrosensory system enables these fish to hunt and navigate at night without the use of visual cues. To achieve reliable, real-time task performance, the electrosensory system implements a number of smart sensing strategies, including efficient stimulus encoding, multi-scale virtual sensor arrays, task-dependent filtering and online subtraction of sensory expectation.

• Electronics and Telecommunications Trends
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• v.38 no.6
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• pp.62-74
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• 2023

In response to diverse external stimuli, sensory receptors generate spiking nerve signals. These generated signals are transmitted to the brain along the neural pathway to advance to the stage of recognition or perception, and then they reach the area of discrimination or judgment for remembering, assessing, and processing incoming information. We review research trends in neuromorphic sensory perception technology inspired by biological sensory perception functions. Among the various senses, we consider sensory nerve decoding technology based on sensory nerve pathways focusing on touch and smell, neuromorphic synapse elements that mimic biological neurons and synapses, and neuromorphic processors. Neuromorphic sensory devices, neuromorphic synapses, and artificial sensory memory devices that integrate storage components are being actively studied. However, various problems remain to be solved, such as learning methods to implement cognitive functions beyond simple detection. Considering applications such as virtual reality, medical welfare, neuroscience, and cranial nerve interfaces, neuromorphic sensory recognition technology is expected to be actively developed based on new technologies, including combinatorial neurocognitive cell technology.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1168-1171
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• 2003

Water extraction of Suguk (Hydrangea serrata Seringe) was conducted for optimum condition of beverage processing on the boil or dip in water. Extraction samples for sensory evaluation (color, flavor, sweetness, bitterness, astringency) of the plant were boiled in water ranging 0.1%∼0.4% (w/v) or dipped in water ranging 0.2%∼1.0% (w/v) during 2 min. Samples boiled in water were evaluated low sensory quality with strong bitter and astringent taste. Samples dipped in water showed higher value than that boiled in water on the sensory evaluation. Sample 0.5% (w/v) dipped in water at 10$0^{\circ}C$ during 2 min. was decided as an optimum condition for beverage processing of the plant.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.52-61
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• 2017

The objective of this study was to investigate the effects of different concentrations of WSP (wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage. Treatments were formulated as follows: Control, T1 (2.0% ISP), T2 (1.5% ISP + 0.5% WSP), T3 (1.0% ISP + 1.0% WSP), T4 (0.5% ISP + 1.5% WSP) and T5 (2.0% WSP). The treatments were analyzed for color, pH, cooking loss, emulsion stability, protein solubility, viscosity, texture properties and sensory evaluation. Lightness and redness were reduced and yellowness was increased as increased level of WSP, due to the dark green color of WSP (p<0.05). The pH values of all samples were affected by WSP which has lower pH (p<0.05). The emulsion stability and cooking loss of treatments were improved with increasing level of WSP (p<0.05). The protein solubility, viscosity and overall texture properties of the sausage indicated significant differences in relation to the level of WSP and ISP (p<0.05). The sensory evaluation indicated that the greatest flavor and overall acceptability in sausage was achieved at WSP 1% combination with ISP 1% (T3) (p<0.05). Therefore, these results indicate that breakfast sausage containing 1% WSP and 1% ISP is the optimal formulation, taking into consideration the overall physico-chemical properties and sensory evaluation.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.807-814
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• 2015

This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogurt was 6.49-6.94 Log CFU/g and increased above 9 Log CFU/g in control and 1% in FDMJ yogurt for 24 h. The total polyphenol and anthocyanin content of FDMJ yogurt was higher than that of control due to the presence of phytochemical contents in mulberry. Moreover, antioxidant activity such as DPPH and reducing power was highest 5% FDMJ yogurt. During cold storage, pH decreased or remained constant in all yogurts with values ranging from 4.08 to 4.78 units. In sensory evaluation, the score of 1% FDMJ yogurt was ranked higher when compared with other yogurts. It is proposed that mulberry fruit juice powder can be used to improve sensory evaluation and enhance functionality of yogurt.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.8
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• pp.1173-1180
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• 2016

Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot peppers, and fresh garlic on the lipid oxidation, cholesterol content and sensory characteristics of fermented sausages. Six fermented sausage treatments (5 with 1% (w/w) each test seasoning and 1 without added test seasoning (control) were prepared. The addition of seasonings generally had beneficial effects on the improvement of fermented sausage's quality however the effects differed depending on the each type of seasonings added. Significant lower pH values were found in all fermented sausages made with the seasonings while, lower levels of lipid oxidation were found in the treatments with hot peppers and garlic as compared with the control (p<0.05). The treatment with seasonings did not cause color or texture defects in the products whereas the sausages made with gochu-jang had significantly higher Commission International de $l^{\prime}Eclairagea^{\ast}$ (redness) value in comparison with the control. Noticeably, incorporating doenjang, medium-hot peppers, hot peppers and garlic resulted in reduction of 26.50, 32.54, 47.04, and 48.54 mg cholesterol/100 g samples, respectively (p<0.05). Higher scores for the sensory traits such as aroma, taste, color and acceptability were also given for the sausages made with seasonings. The current work demonstrates that the test seasonings represent potentially natural ingredients to be used for producing healthier fermented sausages.