• 전자통신동향분석
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• 제34권4호
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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.

• 한국정밀공학회지
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• 제28권6호
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• pp.678-686
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• 2011

When one sensor cannot provide information by sensory deficit or loss, the sensory information can be provided by substituting other sensors for the defected sensor. This sensory substation might be influence on the deteriorated motion perception that consists of multi-sensory information such as visual, vestibular and somatosensory information. In this study, to investigate whether the additional sensation by sensory substitution could be integrated into the motion perception, we examined the effect of substituted postural sway sensation on the directional perception of body movement. Deteriorated motion perception by the reduced plantar sensation was enhanced under sensory substitution condition that provided the body sway information as the plantar vibratory stimulus. These results imply that the additional sensation might be integrated into and improve the motion perception.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.712-719
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• 2006

Sugar cookies using various levels of citron powder were prepared and the physicochemical and sensory characteristics were investigated in this study. The pH of the dough was relatively lower in the groups with increased citron powder. The yellowness of dough color was significantly increased from value of 23.47 to 36.99 as the substitution levels of citron powder content was increased (p<0.05). The degree of gelatinization of the dough measured using DSC was reduced with increasing delayed with the increased amount of the powder content. Cookies with powders content of 4-6 g showed significantly lower water contents than compared to those with 0-2 g(p<0.05). The spread factor tended to decrease as the substitution levels of the sample groups were increased. The results of sensory characteristics showed significantly higher bitterness and lower sweetness with the 6 g substituted sample group at (p<0.05). Desired citron cookie was prepared with the group of a substitution levels of 4 g citron powder from the confounded viewpoint of the physicochemical and sensory properties that were investigated.

• 재활복지공학회논문지
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• 제4권1호
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• pp.63-70
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• 2010

시각장애인을 위한 보조공학(Assistive Technology : AT)의 연구개발은 보행과 정보 접근을 위한 것이 대부분이고, 특히 정보커뮤니케이션을 위한 음성도서용 DAISY플레이어나, 컴퓨터 화면을 읽어 주는 스크린 리더, 저시력자용 독서확대기, 점자 및 점자정보단말기 등이 상품화되어 오늘날 많은 시각장애인들에게 필수적인 보조공학기기로 자리 잡고있다. 시각장애인들이 사용하는 보조공학은 촉각이나 청각을 이용하여 시각 기능을 대행하기 때문에 감각대행기라고도 한다. 촉각을 이용한 감각대행기인 점자디스플레이와 점자정보단말기는 점자 형성을 위한 액츄에이터로 압전 소자로 만든 바이몰프가 사용되며, 점자셀의 점자(핀)는 바이몰프의 상하 운동에 의해 형성된다. 점자 셀은 휴대용 점자정보단말기에 사용되고 있기 때문에, 소형화 및 저가격화가 관건이 되며 현재는 일본의 KGS사가 세계 점자 셀(Cell) 시장의 80% 이상을 점유하고 있다. 본 연구진은 2003년에 저가/소형 원반형 점자디스플레이를 개발하여, 세계 최초로 제품화에도 성공한 바있다. 본고에서는 일본의 점자정보단말기를 비롯한 촉각디스플레이의 연구개발에 대해 검토하고 촉각을 이용한 감각대행 제품의 하나로서, 본 연구진이 개발한 원반형 점자디스플레이에 대해 고찰한다.

• 한국식품조리과학회지
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• 제33권3호
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• pp.285-291
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• 2017

Purpose: In this study, we evaluated the physicochemical and sensory effects of glutinous rice flour substitution in Yakgwa. Methods: The glutinous rice flour was added to Yakgwa dough as ratio to ranging from 0, 20, 40, 60%. Dehydration, oil absorption, color, texture and preference properties of Yakgwa were then investigated. Results: Glutinous rice flour caused a decrease in dehydration and oil absorption during frying. For color determination, L-value increased while b-value decreased as the addition of glutinous rice flour increased. In the instrumental texture analysis, hardness and chewiness increased with increasing glutinous rice flour content. Yakgwa with 20 or 40% glutinous rice flour showed a significantly higher overall acceptability than others. Conclusion: It can be concluded that 20 or 40% glutinous rice flour substitution is appropriate for preparing Yakgwa, based on the sensory evaluation results.

• 한국식품영양과학회지
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• 제33권8호
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• pp.1367-1372
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• 2004

보리의 도정과정중에 생성되는 도정부산물의 식품소재로서의 활용 방안으로 보리 도정 겨를 밀가루에 0∼30% 대체한 쿠키와 머핀을 제조하여 품질 특성을 조사하였다. 보리겨의 첨가는 쿠키의 퍼짐성, 밝기, 관능특성을 감소시키는 것으로 나타났다. 그러나 20% 첨가수준까지 보리 겨를 첨가하는 것은 쿠키의 top grain, 색, 풍미, 텍스쳐 그리고 전반적인 기호도에서 양호한 점수를 얻었으며 특히 10% 첨가수준에서는 관능특성에서 대조구와 유의적으로 큰 차이가 없는 것으로 나타났다. 머핀의 경우에도 보리 도정 겨의 첨가는 부피를 감소시키고 내부 기공의 특성이 떨어지는 결과를 초래하였지만 20% 첨가 수준 범위내에서 색, 풍미, 텍스쳐 등 머핀의 품질에 크게 부정적이지 않는 것으로 평가되었다.

• 한국식품조리과학회지
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• 제20권5호
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• pp.520-528
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• 2004

The effects of the substitution of sugar alcohol for sugar on the sensory properties of mulberry rice cake, 'Bbongseolgy', were evaluated in two phases. First, the relative sweetness of xylitol, erythritol and palatinose to the sucrose in the food systems were examined with paired comparison tests. Second, the sensory properties of the mulberry rice cake containing xylitol, erythritol and palatinose substitution for sugar at a sweetness level equal to sucrose were studied. Sensory analysis for the mulberry rice cake characteristics was conducted and consumer acceptability tests were performed. The physical properties of mulberry rice cake were also examined. The relative sweetness of xylitol, erythritol and palatinose, compared to sucrose, in the solid model food system were 1.00, 0.63 and 0.42, respectively. This result showed that the relative sweetness of xylitol, erythritol and palatinose to sugar was slightly lower than those in the liquid model food system, in which flavor did not influence the sweetness. Mulberry rice cake with erythritol or palatinose had very similar characteristics, with lower fracturability and tenderness, and higher moistness, compactness and chewiness compared to that with sucrose or xylitol. Mulberry rice cake with xylitol was significantly the most fracturable, grainy, and driest, and the least adhesive, among the samples. The consumer test showed no difference in overall acceptability among the samples and consumers perceived differences only in moistness, coarseness and compactness among the samples. Mulberry rice cake with erythritol was the most favored in many characteristics. These results indicate that erythritol substitution for sugar inmulberry rice cake is suitable as a low-calorie rice cake with beneficial functions to improve in the health and texture of the rice cake.

• 한국축산식품학회지
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• 제37권2호
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• pp.200-209
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• 2017

The purpose of this study was to evaluate the effects of bundle type (BT) and substitution with spent laying hen (SH) surimi on quality characteristics of imitation crabsticks made from Alaska Pollack (AP) during 6 wk of cold storage. Diagonally bundled samples had poorer gel characteristics and more lipid oxidation when compared with straight bundled ones (p<0.05). The color of diagonally bundled imitation crabsticks deteriorated with storage time (p<0.01). However, BT did not affect sensory characteristics (p>0.05). SH substitution had an effect on most quality characteristics of imitation crabsticks; darker and poorer gel characteristics were observed and its effect on sensory evaluation was seen at the initial storage. Thus, BT and SH substitution can be considered to have a slight effect on eating quality of imitation crabsticks, despite their negative effects on color, gel characteristics, and lipid oxidation.

• 한국축산식품학회지
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• 제34권4호
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• pp.496-499
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• 2014

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.

• 한국축산식품학회지
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• 제42권3호
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• pp.536-555
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• 2022

The most abundant Orthoptera in Mexico is a small grasshopper (Sphenarium purpurascens) which is considered a food source with increased nutritional value due to its high protein content. Insect proteins have gained relevance because of their high potential as gelling, texturing, and extender agents in the food industry. The objective of this study was to evaluate the effect of substituting meat with a soluble protein extract from grasshopper obtained by alkalisation or alkalisation-piezoelectric ultrasound, on the techno-functional, physicochemical, and sensory characteristics of cooked meat models (sausages). The soluble protein was extracted in NaHCO₃ pH 8 and a piezoelectric ultrasound 5-mm sonotrode at 20 kHz with 99% amplitude. Different formulations with meat substitution: 0%, 5%, 10%, and 15% were prepared and characterised for their rheological behaviour, emulsion stability, weight loss by cooking, total protein content, colour, and texture. Sensory evaluation was conducted with consumers using a test involving check-all-that-apply and overall liking. The alkalisation-piezoelectric ultrasound method improved the solubility and the techno-functional properties of the soluble grasshopper protein when applied in sausages at maximum levels of 10% meat substitution. The sensory evaluation indicated that the formulation with 5% meat substitution exhibited the same acceptability as the control sample. Given these results, the soluble protein treated with alkalisation and piezoelectric ultrasound could be used as an extender in meat products.