• Food Science and Biotechnology
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• v.18 no.3
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• pp.745-748
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• 2009

Sensory quality variations of jajang sauce were monitored by the $\bar{X}-chart$ and capability analysis based on specifications of each sensory attributes. For sensory quality control (QC) of the sauce which has a strong sweetness and sourness, the ratio of sourness/sweetness was examined as a necessary QC factor to maintain the balance of sweetness and sourness. For the sensory QC factors, all the sensory data were divided into individual sensory score of reference which was a pack of sauce manufactured a week ago. The ratio form of sensory data was useful for decreasing individual variations and for increasing normality of data measured by category scale. The overall proportion of out-spec products under normal manufacturing conditions was obtained by capability analysis of sensory data with normal distribution. Out-spec samples were monitored by the $\bar{X}-chart$ of each sensory attributes.

• Journal of the Ergonomics Society of Korea
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• v.12 no.2
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• pp.85-91
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• 1993

Data obtained for sensory evaluation have a wide dispersion and fuzziness since human sensory organs are used as a means of measuring sensation instead of measuring instruments. Such dispersion and fuzziness are caused by all kinds of time error and have a great influence on the sensory evaluation, but most of previous papers not consider time errors. In this study, the comparative judgement capability of the evaluator was discriminated by means of the eigen- structure analysis on the premise that evaluation values of sensory evaluators obtained by a paired-comparison become different by the order of sample presentation.

• Asia pacific journal of information systems
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• v.28 no.3
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• pp.204-219
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• 2018

This paper touches the limitations of existing theories related to technology acceptance, which mainly focus on users' perceived ease of use and usefulness, and proposes the role for sensory capabilities and enjoyment in understanding smartphone use. Furthermore, we develop a model that explains smartphone usage and intention to use it for a task and analyzes 442 questionnaire survey responses of smartphone users. First, perceived usefulness, perceived sensory capability, and perceived enjoyment influenced smartphone usage. Second, we found that both perceived usefulness and smartphone use were significantly associated with users' intention to utilize the smartphone for their job-related tasks. Finally, both perceived sensory capability and enjoyment were found to be more powerful factors than ease of use in explaining smartphone use. From the study findings, implications and future research directions are also discussed.

• Proceedings of the ESK Conference
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• 1993.10a
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• pp.113-123
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• 1993

In a sensory evaluation, the data obtained by a result of evaluation have a wide dispersion and fuzziness because human sense organ is used as a means of measuring sensation instead of measuring instruments. These dispersion and fuzziness are caused by all kinds of time error and have a great influence on a sensory evaluation, but most of previous papers don't deal with these time errors. In this study, a comparative judgement capacity of an evaluator is discriminated by means of the eigen-structure analysis on the premise that evaluation value of sensory evaluators obtained by a paired-comparison become different by the order of sample presentation

• Journal of the Society of Cosmetic Scientists of Korea
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• v.31 no.1 s.49
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• pp.59-64
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• 2005

In case of lipsticks, observer's subjective sensitivity has been the main index to estimate gloss and gloss-lasting capability. The glossmeter has been applied to measure the gloss of make-up cosmetics like nail enamel, however is not effective for lipstick because of uneven sampling. Also gloss-lasting capability couldn't have been measured. In this study, we optimized measurement methods of gloss and gloss-lasting capability of lipsticks, which are highly correlated to subjective sensory tests. We set up the standard methods of gloss measurement by changing application conditions, for example, materials, sizes and application number of times and so on. And we introduced optimizing measurement system, in which shaking speed and temperature were controlled to measure gloss-lasting capability. Applying our methods, the gloss values were very close to the results of sensory tests, and we could express the gloss and gloss-lasting capability of lipsticks numerically Repeatability and reproducibility of our methods were certified by six-sigma statistical tool.

• Journal of The Korean Society of Integrative Medicine
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• v.7 no.4
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• pp.141-150
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• 2019

Purpose : This study examined the hand function and visual motor integration capabilities in 30 children with developmental disabilities. The children were divided into an experimental group (n=20) that received digital sensory perception training and a control group (n=10) that did not receive this training. Methods : Training was conducted a total of 12 times for six weeks, for 50 minutes a day, twice a week, for the experimental group. The Jebsen-Taylor Hand Function Test was used to determine the hand function before and after the intervention, and the Beery VMI-6 was performed to identify the visual motor integration capability. Results :After the intervention, the ability to perform hand functions and visual motor interaction increased significantly in the experimental group but not in the control group. Digital sensory training therefore had a positive effect on the hand function and visual motor integration in children with developmental disabilities. Conclusion : A digital sensory perception training program is an arbitration method that can positively improve the hand function and visual motor integration ability in children with developmental disabilities.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.79-84
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• 2016

A kimchi container actively controlling $CO_2$ concentration by timely flushing of $CO_2$ gas was structured and tested in its capability and effectiveness because high $CO_2$ concentration enhances the sensory flavor of the product. The inlet and outlet valves of $CO_2$ gas were programmed to open and close allowing synchronous vent/$CO_2$ flush according to the requirements of its dissolution in the contained kimchi. During the chilled storage, the headspace of container could be maintained at desired high $CO_2$ concentration providing the preferred kimchi in sensory quality compared to control of the conventional container. However, there was no significant difference between the high $CO_2$ container and control (container simply closed with air) in kimchi quality attributes of pH, titratable acidity, total viable bacterial count, Lactobacillus sp. count and Leuconostoc sp. count. The flow rate and time interval of $CO_2$ flushing need to be adjusted considering the kimchi amount, headspace volume and ripening time. The designed system has potential to be applied in refrigerator appliances in homes and food service industry.

• 제어로봇시스템학회:학술대회논문집
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• 2005.06a
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• pp.2464-2467
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• 2005

The purpose of this study was to explore the effectives of a virtual bicycle system in improving the ability of equilibrium sense of normal healthy adults. Experiments were performed to find the factors related to the training of equilibrium sense. The subjects consisted of young and elderly people and the group of young people was compared against the group of elderly people. We investigated three different running modes of virtual bicycle system with two successive sets in total. W measured the parameters related to the running time, the velocity, the weight movement, the degree of the deviation from the road, and the location of the center of pressure (COP). The results showed that the running capability of the elderly became much better after repeated training. In addition, it was found out that the ability to control postural balance and the capability of equilibrium sensory were improved with the presentation of the visual feedback information of the distribution of weight. We also found that the running time and the running velocity reduced when there was no visual feedback information. From the results, our newly developed bicycle system seems to be effective in the diagnosis of equilibrium sense as well as in the improvement of the sense of sight, and vestibular function of the elderly in the field of rehabilitation training.

• Microbiology and Biotechnology Letters
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• v.27 no.4
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• pp.333-338
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• 1999

This study was aimed to develop a value-added fermented products from rice and apple pomace using Bifidobacterium fermentation. The Bifidobacterium fermentation system of the mixture of rice and apple pomace was developed, and the physicochemical properties of the products were investigated. After 4 different bifidobacteria were compared for their fermentation capability and sensory properties of the fermented product, Bifidobacterium FBD-13 and FBD-22 were selected as appropriate strains for the fermentation of saccharified rice solution(SRS). The optimum inoculation level was 2% and the optimum fermentation time was 42 hrs. When wet apple pomace(WAP) was added to SRS, it contributed to the improvement of sensory properties of the fermented products and the optimum mixing ratio was 40% WAP and 60% SRS in weight. For the fermentation of the mixture of WAP and SRS, Bifidobacterium FBD-27 and FBD-22 were selected as suitable strains.

• Journal of the Korea Organic Resources Recycling Association
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• v.8 no.4
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• pp.111-120
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• 2000

Chestnut processing plants have wasted large amounts of chestnut inner skin waste, which contains chestnut flesh. To review the availability of the chestnut flesh as a food ingredient, We have analyzed the physiochemical characteristics of the chestnut powder extracted from inner skin waste. Then, we have examined on tastes and other sensory tests using breads, noodles and jellies made from various percents of chestnut powder. The results are as follows; The water absorbing capability and amylose degradability of the powder from the inner skin waste are 40% and 8% higher than those of the core chestnut powder, respectively. Also, the power from the inner skin waste shows similar characteristics with one of the core chestnut in iodine reaction. The breads, noodles and jellies from the chestnut powder have similar characteristics in flavor, hardness, elasticity, cohesiveness, adhesiveness, chewing property, and gumminess with the traditional ones.