• 동아시아식생활학회지
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• 제13권3호
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• pp.197-215
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• 2003

본 연구는 유화제와 효소 첨가 유무가 흑미.녹차.표고버섯.호박의 부재료를 첨가하여 제조한 설기떡의 저장 중 노화지연의 효과 및 조직에 대한 결과는 다음과 같다. 1. 수분함량과 색도는 유화제와 효소 첨가 유무에 관계없이 저장기간이 늘어남에 따라 약간의 변화를 보였으나 큰 차이가 없었다. (p<0.05) 2. 호화도는 유화제와 효소 첨가군이 유화제와 효소 무첨가군에 비하여 저장기간이 늘어날수록 높았다.(<0.05) 3. 노화도는 유화제와 효소 첨가군이 저장기간이 늘어날수록 감소율이 낮았으며, 그 중 호박첨가설기떡이 가장 낮았다. 4. 텍스쳐는 씹힘성을 제외한 모든 항목에서 유화제와 효소 첨가군이 유의한(p<0.05)차이를 나타냈다. 호박첨가 설기떡은 유화제와 효소 첨가군에서 경도, 부착성, 탄력성과 점착성, 유화제와 효소 무첨가군에서는 부착성, 점착성이 유의하게 차이가 나타났다. (p<0.001) 5. 관능검사는 유화제와 효소 첨가유무에 관계없이 흑미 첨가 설기떡을 선호했다. 이와 같은 실험결과로 우리고유의 전통식품인 떡에 유화제와 효소를 첨가하고, 기능성 있는 재료를 첨가한다면 떡의 단점인 노화를 지연하고 저장성을 높여 떡의 대중화에 이바지할 수 있으리라 사료된다.

• 한국축산식품학회지
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• 제38권2호
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• pp.362-375
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• 2018

This study proposed a rapid microscopic examination method for pork freshness evaluation by using the self-assembled hyperspectral microscopic imaging (HMI) system with the help of feature extraction algorithm and pattern recognition methods. Pork samples were stored for different days ranging from 0 to 5 days and the freshness of samples was divided into three levels which were determined by total volatile basic nitrogen (TVB-N) content. Meanwhile, hyperspectral microscopic images of samples were acquired by HMI system and processed by the following steps for the further analysis. Firstly, characteristic hyperspectral microscopic images were extracted by using principal component analysis (PCA) and then texture features were selected based on the gray level co-occurrence matrix (GLCM). Next, features data were reduced dimensionality by fisher discriminant analysis (FDA) for further building classification model. Finally, compared with linear discriminant analysis (LDA) model and support vector machine (SVM) model, good back propagation artificial neural network (BP-ANN) model obtained the best freshness classification with a 100 % accuracy rating based on the extracted data. The results confirm that the fabricated HMI system combined with multivariate algorithms has ability to evaluate the fresh degree of pork accurately in the microscopic level, which plays an important role in animal food quality control.

• 한국조경학회지
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• 제33권1호
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• pp.33-48
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• 2005

The purpose of this study was to discover the landscape visual image of the slope scene and their harmony with surrounding sceneries. This research utilized the basic study tool of psycho-physics and processed the case study of ten types of slope construction scene along the highway. The analysis was performed by the data obtained from the questionnaires and the photos for the slope construction scene. The questionnaires for analysis the image of the slope construction scene and their harmony with surrounding sceneries were designed using semantic differential scale and 5 point Likert-scale. The major findings were as follows. 1. At the part of the visual preferences analysis, the slope revegetation methods showed high level of preferences generally than on the slope structure methods. While the slope revegetation methods were estimated friendly, continuity, harmonious, soft, light and wide, the slope revegetation methods were estimated unstable, female, static, simple, omnipresent, appeared as policeman of weak inclination. Also the slope structure methods were estimated stable, manly, complicated, steep and healthy but rough, unharmonious, unfamiliar and heavy. 2. Psychological factors, related to the satisfaction for the slope revegetation methods were composed of three factors, aesthetic, individuality and physical character. And the slope structure methods were composed of five factors, aesthetic, individuality, stability, physical character, and complexity. 3. At the part of harmony with surrounding landscapes, the slope revegetation methods were evaluated highly but the slope structure methods received the lowest evaluation. Also the harmony analysis with surrounding view on the slope revegetation methods showed degree of high more than average in all texture, form, color and scale but the slope structure methods showed degree of fewer than average degree in form, scale, color and texture.

• 한국식품영양과학회지
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• 제28권1호
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• pp.126-131
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• 1999

We have got the following results from tests in the course of time retrogradation and taste change in bread with added flour of Angelica keiskei Koidz, which had been stored in room temperature (27±2oC), refrigerating(2±1oC) and freezing( 20±1oC), respectively. Bread with the added flour showed a little lower degree of retrogradation than control group, and every group in room temperature retrograded from the very first day. The degree of retrogradation of the group in refrigerating was far greater comparing with the group in room temperature. The longer bread was stored, the lower the degree of retrogradation was, and the higher the adding rate of the flour got, the later its retrogradation happened. Especially the flour of this vegetable's stem turned out to be the most effective in retarding its retrogradation. Group stored 30 days in freezing didn't show a wide difference in retrograde comparing with the group before storage. Preference for color and shape of the flour added bread stored in room temperatue, refrigerating and freezing did not change significantly from the group before storage. Although preference decreased for flavor, texture, mouth feel and overall quality with the lapse of time, flour added group improved in preference for these factors comparing with the control group. Above all, added flour of pretreated stem proved to be the most effective in the sensory tests. With respect to the storing method, the group stored in refrigerating showed greater preference for the texture and mouth feel over the groups in room temperature and freezing. Flavor preference of the group in freezing was the lowest of all.

• Advances in concrete construction
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• 제3권1호
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• pp.71-90
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• 2015

In order to investigate the feasibility and advantage of tuff used as pozzolan in cement-based composite, the representative specimens of tuff were collected, and their chemical compositions, proportion of vitreous phase, mineral species, and rock structure were measured by chemical composition analysis, petrographic analysis, and XRD. Pozzolanic activity strength index of tuff was tested by the ratio of the compression strength of the tuff/cement mortar to that of a control cement mortar. Pozzolanic reaction degree, and the contents of CH and bond water in the tuff/cement paste were determined by selective hydrochloric acid dissolution, and DSC-TG, respectively. The tuffs were demonstrated to be qualified supplementary binding material in cement-based composite according to relevant standards. The tuffs possessed abundant $SiO_2+Al_2O_3$ on chemical composition and plentiful content of amorphous phase on rock texture. The pozzolanic reaction degrees of the tuffs in the tuff/cement pastes were gradually increased with prolongation of curing time. The consistency of CH consumption and pozzolanic reaction degree was revealed. Variation of the pozzolanic reaction degree was enhanced with the bond water content and relationship between them appeared to satisfy an approximating linear law. The fitting linear regression equation can be applied to mutual conversion between pozzolanic reaction degree and bond water content.

• 한국초전도저온공학회:학술대회논문집
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• 한국초전도저온공학회 2002년도 학술대회 논문집
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• pp.119-122
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• 2002

The NiO buffer layers for YBCO coated conductor were prepared on textured Ni substrates by MOCVD method and the degree of texturizing and the surface roughness were analyzed X-ray pole figure and AFM and SEM. Processing variables were oxygen partial pressure and substrate temperature. (200) textured NiO layer was formed at 450~$470^{\circ}C$ and oxygen partial pressure of 1.67 Torr. Out-of-plane($\omega$-scan) and in-plane($\Phi$-scan) texture were $10.34^{\circ}$ and $10.00^{\circ}$ respectively. The surface roughness estimated by atomic force microscopy was in the range of 3.1~4.6 nm.

• 한국식품영양과학회지
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• 제23권4호
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• pp.618-624
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• 1994

The addition of mustard leaf to kimchi making for extanding the optimum edible period was studied. The quality and sensory characteristics of mustard leaf added kimchi were evaluated . The activity, lactic and acetic acid contents of mustard leaf added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of mustard leaf added kimchi lasted one more weak. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of mustard leaf added kimchi was lower than that of control but the scoreas for savory taste, carbonated taste and hardness were higher . Especially , the sour taste score between two groups were significantly different (p<0.05). Overall quality score for the mustard leaf added kimchi was higher. There was no differences in texture determined by Penetrometer between mustard leaf added kimchi and control kimchi until the fermentation reached the optimal condition for eating . After that period , the degree of degradation of texture was much delayed in mustard leaf added kimchi.

• 한국초전도저온공학회:학술대회논문집
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• 한국초전도저온공학회 2000년도 KIASC Conference 2000 / 2000년도 학술대회 논문집
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• pp.112-114
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• 2000

We fabricated BSCCO multifilaments superconductor tape and evaluated the effect of twisting on the microstructural evolution and critical current. Twist pitches of the tapes are in the range of 70 - 8 mm and uniformly deformed. It was observed that grain size and the degree of texture decreased as decreasing pith, probably due to the formation of the irregular interface between Ag and filaments. In addition, critical current of the tapes decreased to 6.5A with decreasing pitch to 8 mm, showing 48% of degradation compared to the untwisted tape(12.5 A). These reduction of critical current may be related to the interface irregularity, smaller grain size, worse texture and the presence of cracks due to the induced strain during twisting processing.

• 한국식품영양과학회지
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• 제26권5호
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• pp.838-843
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• 1997

The effects of the addition of apricot juice on Haengbyung qualities were evaluated. The reducing sugar contents, degree of gelatinization, moisture contents, color L value and b value of Haengbyung were decreased but the color a value and hardness were increased during the storage. The reducing sugar contents and gelatinization of Haengbyung with the raw apricot juice was decreased less than those with the steamed apricot juice during the storage. the moisture contents of Haengbyung were decreased less than Baeksulgi. Color b value of Haengbyung with the raw apricot juice was decreased less than that with the steamed apricot juice. The consistence, moistness, texture and overall quality of Haengbyung were generally more favorable than Baeksulgi based upon the sensory evaluation during the storage. Throughout the storage, consistence, moistness and texture of Haengbyung with the rqw apricot juice were generally more favorable than those with the steamed apricot juice. With respect to overall quality, Haengbyung with the addition of 15% apricot juice of rice flour weight was generally the most favorable during the storage.

• 대한인간공학회지
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• 제16권2호
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• pp.83-100
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• 1997

The Human Sensory Feedback Laboratory, park of the Armstrong Laboratory at Wright-Patterson Air Force Base, Ohio, is involved in the development and evaluation of systems that provide sensory feedback to the human operator in telerobotic and virtual environment applications. Specific projects underway in the laboratory are primarily concerned with the information provided by force and vibrotactile feedback to the operator in dextrous manipulation tasks. Four specific research projects are described in the present report. These include : 1) experiments evaluating a 30-element fingertip display, which employs a titanium-nickel shape memory alloy actuator design to provide vibrotactile feedback about object shape and surface texture ; 2) of a fingertip force-feedback display for 3-dimensional information about object shape and suface texture ; 3) use of a force- feedback joystic to provide "force tunnel" information in pilot pursuit tracking tasks ; and 4) evaluations of a 7 degree-of-freedom exoskeleton used to control a robotic arm. Both basic and applied research questions are discussed.