• 한국수산과학회지
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• 제44권2호
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• pp.104-110
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• 2011

This study was conducted to improve the food functional and sensory food quality of Hizikia fusiforme by the fermentation of lactic acid bacteria. Seven strains of lactic acid bacteria isolated from traditional Korean fermented food were inoculated and cultivated in H. fusiforme water extract. Among them, Lactobacillus brevis LB-20, isolated from Kimchi, was selected for further study by considering the results of bacterial growth, DPPH radical scavenging activity, and sensory evaluation. No significant differences in proximate compositions (moisture, crude protein, crude fat, and crude ash) were observed by the fermentation of L. brevis LB-20. The most dramatical change was the conversion from glutamate to ${\gamma}$-aminobutyric acid (GABA) in H. fusiforme water extract fermented by L. brevis LB-20. The GABA content increased approximately 60-fold after 48 hr of fermentation. The bacterial fermentation also resulted in low-molecularization of the extract. The particle size of the fermented extract became approximately 4-fold smaller than that of the law extract. In addition, the analysis of volatile flavor compounds using GC/MS revealed that the bacterial fermentation dramatically removed off-flavors such as acetaldehyde, haxanal, diallyl disulphide and 1-penten-2-ol in the H. fusiforme extract.

• 한국식품과학회지
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• 제38권5호
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• pp.628-634
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• 2006

단체급식 및 대형 할인점에서 사용 및 판매되는 전처리 농산물중 급식에서 사용빈도가 높은 감자, 당근, 양배추에 대한 품질 평가를 실시하였다. 품질평가를 위해 관능 품질검사와 이화학적 분석이 이루어졌다. 전반적으로 대기업 급식업체에서 생산하는 전처리 농산물과 중소규모의 급식 납품업체에서 공급하는 제품 간의 큰 차이를 보이지 않았다. 또한 학교급식에 납품하는 업체의 전처리 농산물이 관능 품질검사에서 높은 점수를 나타내어 학교급식에서 사용되는 전처리 농산물의 품질이 높은 것으로 나타났다. 반면 대형할인점에서 판매하는 양배추, 당근, 감자의 품질은 개선의 여지가 보였다. 관능 품질 검사와 이화학적 분석 결과의 상관관계 분석에서는 "pH", "환원당"과 "산도"가 전처리된 양배추, 감자, 당근에서 관능 품질 검사 항목과 높은 상관관계를 나타냈고 이는 PLSR 분석을 통해서도 확인할 수 있었다. 향후 이들 농산물의 품질 검사에서 주요 분석항목으로 사용이 가능하리라 여겨진다. 전반적으로 단체급식에서 사용하는 전처리 농산물의 품질은 적정한 수준으로 여겨지나 가장 우려되는 부분이 식품의 안전성임을 고려할 때 다량 급식되는 식재료의 입고에서 조리-배식단계까지 주의가 확보되어야 할 것으로 여겨지고 실제 입고 후 조리 및 배식 전 과정에서의 분석이 향후 필요할 것으로 여겨진다.

• 한국방송∙미디어공학회:학술대회논문집
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• 한국방송공학회 1997년도 Proceedings International Workshop on New Video Media Technology
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• pp.13-18
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• 1997

Each reproducing speech signal has each particular signal property, because of the processing of encoding and decoding for communications through various media. In this paper, we examine the correlation between speech signal quality and sensory pleasure for the sensory improvement of that signal. In experiments, we evaluate the quality of speech signals through various media by psychological auditory test and physical features of these signals.

• 대한기계학회논문집A
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• 제20권5호
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• pp.1573-1581
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• 1996

This paper present as experimental demonstratio of DSP and a sensory actuator that is used to actively control sound transmission/radiation through a vibrating plate. A plane acoustic wave incident on a clamped, thin circular plate was used as a noise source, and a sensory actuator bounded to the plate was used to control and sense vibration of the plate. The sound transmission reduction problem was tranformed as a structural vibration control problem that actively control the structural vibration modes coupled to acoustic modes. The results show that the first structural vibration mode is controlled with a reduction of 78 percent in the displacement and velocity of the plate. This corresponds to a 13dB reduction in the acoustic response. These experimental results indicate that a sensory actuator bounded to the plate can be employed to attenuate the sound transmitted to radiated from the plate.

• 한국식품영양학회지
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• 제12권5호
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• pp.523-528
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• 1999

The influence of ginseng on the paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on quality properties color cooking quality textural and sensory properties and reducing microbial population of LL(Long Life) noodles was studied. The contents of ginseng used were from 5% to 10% based on flour weight. The viscosity property of wheat flour with ginseng was increased the initial pasting temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorption stability and breakdown were increased by ginseng. The whiteness of Ll nodles manufactured with ginseng was lower than that of control The shear extrusion force and hardness of LL noodles manufactured with ginseng were shown much higher value than those of control. At cooking quality examination of LL noodles manufactured with ginseng weight of cooked LL noodles was decreased but volum was appeared in ice versa,. Extraction amounts of LL noodles manufactured with ginseng during cooking were much smaller than those of control Total count of microorganism of Ll noodles manufactured with ginseng were decreased during storage at 3$0^{\circ}C$ Sensory properties of cooked LL noodles which was manufactured with ginseng showed quite acceptable. Based on the cooking and sensory evaluation test addition of 7.0% ginseng to wheat flour may be suitable for processing LL noodles.

• 한국조리학회지
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• 제14권2호
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• pp.273-285
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• 2008

The purpose of this study was to find appropriate processing condition of astringent persimmon and persimmon leaf granular tea. Under the condition of 4 hour extraction and $50^{\circ}brix$, extraction yield and concentrating of astringent persimmon were the greatest. Under the condition of 2 hour extraction and $7^{\circ}brix$, extraction yield and concentrating of persimmon leaf were the greatest. The optimum condition of granular tea with astringent persimmon and persimmon leaf added was the best in astringent persimmon concentrate of 16% and persimmon leaf concentrate of 4%. It had the best taste after the condition in a brix value of 16.15% and a pH of 5.57. The L-value of chromaticity was -79.13, a-value 2.27, and b-value 2.41. In the sensory properties correlation analysis of astringent persimmon and persimmon leaf granular tea, sweet taste, color acceptability, odor acceptability and taste accept-ability were positively significant correlation with most sensory properties. However, astringent taste was no significant correlation with sensory acceptability. Bitter taste and after taste were negatively significant correlation with most sensory properties.

• 한국식품조리과학회지
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• 제23권5호
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• pp.615-625
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• 2007

The purpose of this study was to evaluate the microbiological and sensory quality changes from packing methods(PE; $85{\mu}m$ thick, vacuum; PE+LLDP+nylon; $50{\mu}m$ thick), and storage temperatures($3^{\circ}C,\;10^{\circ}C\;and\;25^{\circ}C$) and length of storage(1, 2, 4, 6 day) on the different types of processed potatoes(washed, peeled, or cut). Microbiological quality decreased gradually and significantly throughout the storage period in all cases. The processed potatoes stored at $3^{\circ}C$ with vacuum packing after immersion in chlorine water showed the lowest microbiological growth and had higher scores for the sensory quality factors(appearance, flavor and texture). The processed potatoes stored at $10^{\circ}C$ were rated wily better appearance, but they showed unacceptable microbiological quality at up to 4 days of storage. Overall, a temperature of $3^{\circ}C$ is recommended to maintain acceptable of microbiological and sensory quality in processed potatoes used in foodservice operations.

• 한국조리학회지
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• 제14권1호
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• pp.11-20
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• 2008

To establish the optimum formular for processing bread with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5 and 7% based on a flour weight. Evaluation was performed on the rheological and sensory profile of bread, such as specific loaf volume, water holding capacity(WHC) and height, appearance and Hunter's color value, mechanical texture properties, and sensory value. Increase in the addition of SHF led to the tendency that the expansive force of dough fermentation reduced, and an increase in the textural properties of bread. And cohesiveness, gumminess, and chewiness indicated the tendency of a little reduction as influenced by adding more dried Hizikia fusiformis powder. As for sensory properties and flavor components of the white bread, in case of color and flavor, more than 3% of increase in the addition of the dried Hizikia fusiformis powder led to a drop in preference, and more addition led to a fall in taste and softness. Overall, it was found that adding less than 3% of dried Hizikia fusiformis powder is proper for dough in breadmaking.

• 대한전기학회논문지:시스템및제어부문D
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• 제53권2호
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• pp.127-134
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• 2004

In this paper, human motor behaving model based sensory motor coordination(SMC) algorithm is implemented on robotic grasping task. Compare to conventional SMC models which connect sensor to motor directly, the proposed method used biologically inspired human behaving system in conjunction with SMC algorithm for fast grasping force control of robot arm. To characterize various grasping objects, pressure sensors on hand gripper were used. Measured sensory data are simultaneously transferred to perceptual mechanism(PM) and long term memory(LTM), and then the sensory information is forwarded to the fastest channel among several information-processing flows in human motor system. In this model, two motor learning routes are proposed. One of the route uses PM and the other uses short term memory(STM) and LTM structure. Through motor learning procedure, successful information is transferred from STM to LTM. Also, LTM data are used for next moor plan as reference information. STM is designed to single layered perception neural network to generate fast motor plan and receive required data which comes from LTM. Experimental results showed that proposed method can control of the grasping force adaptable to various shapes and types of greasing objects, and also it showed quicker grasping-behavior lumining time compare to simple feedback system.

• 한국식품과학회지
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• 제23권6호
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• pp.755-758
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• 1991

김치의 관능특성을 김치의 제조 공정조건과 인종간의 차이 관점에서 평가하고, 관능특성간의 상관관계를 설정하였다. 신 맛, 얼얼한 맛, 바삭바삭한 특성에서는 미국인의 관능치가 한국인보다 높았으며, 단 맛에서는 반대의 결과를 나타내었고 짠 맛, 견고성, 질긴 면에서는 두 인종간에 차이가 없었다. 김치 제조시 소금물의 농도가 김치의 짠 맛에 영향을 주며, 10, 15, 20%의 소금물을 사용했을 때 짠 맛의 평균값은 4.5, 5.8, 7.1로 증가하였다. 질긴 정도의 관능치는 3일 숙성이 5.7 이었으며, 10일 숙성 후에는 4.5로 감소하였다. 김치의 관능특성 중 맛 특성과 조직감 특성간에는 어떠한 상관관계도 존재하지 않았다.