• Food Quality and Culture
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• 제2권1호
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• pp.27-31
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• 2008

The objective of this study was to develop sensory lexicons that can be utilized for various types of tofu such as pressed, unpressed, and tofu made from germinated soybeans, using generic descriptive analysis. In the first phase of the experiment, trained descriptive panelists developed and defined the appearance, aroma, flavor, and texture attributes that are commonly present in tofu. Then, the sensory characteristics of seven types of tofu were analyzed using the sensory lexicons established in the initial stage of the experiment. Four appearance, 6 odor/aroma, 6 flavor/taste, 7 texture, and 4 aftertaste attributes were identified, and reference standards were established for most of the terms in order to facilitate the understanding of the attribute definitions. The intensities of the sensory attributes were measured on a 15-point scale. Statistical analyses, including analysis of variance and principal component analysis, were used for the data. The seven tofu samples showed significant differences in the intensities of 22 attributes. The unpressed tofu samples were generally rated as being high in moistness, easy to cut, silky, and easy to swallow. The pressed tofu, on the other hand, was salty, astringent, beany, hard, and rough in texture. The tofu made with germinated soybeans was characterized as having a strong cooked bean flavor, salty and astringent aftertaste, and hard texture. Overall, the attributes of moistness, easy to swallow, and silkiness showed strong positive correlations; hardness and sticks to teeth were also positively correlated to each other.

• 한국식품과학회지
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• 제18권1호
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• pp.38-41
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• 1986

쌀을 실온에서 30분간 침지하고 가수량을 달리하여 취반하고 쌀밥의 관능적성질을 맛, 냄새, 겉모양 및 택스쳐로 나누어 각각 성질 묘사를 3가지씩 하였을 때, 찹쌀밥이 전반적인 관능적 성질에서 가장 높은 강도를 보였다. 멥쌀밥에서는 일반계 품종인 아끼바레쌀밥이 택스쳐 및 외관에서 다수계 품종(밀양23호 및 밀양30호)의 쌀밥보다 높은 강도를 보였다. 취반시 물의 첨가비욜의 증가는 전반적인 관능적 성질에 현저한 영향을 주었으며, 밀양30호 쌀밥의 경우가 가수량에 따라 관능적 성질의 변화가 가장 심하였다.

• 한국지역사회생활과학회지
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• 제12권1호
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• pp.63-67
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• 2001

The bread added Lycii Fructus concentrate(10%) had a lightly dark surface with regard to the lightness of bread, especially Lycii Fructus experiment group was inclined to show low level in yellow chromaticity. The bread texture added Lycii Fructus concentrate was 163.3(g/㎠) in control group. The bread texture added Lycii Fructus concentrate(5%), Lycii Fructus concentrate(10%) was 152.9(g/㎠), 152.6(g/㎠) respectively in control group. In other words, from the result of its hardness, The bread texture added Lycii Fructus concentrate was more soften. The Sensual characteristic of bread added Lycii Fructus concentrate had significant differences in the items concerning the chromaticity, the swelled extent, the uniformity of air space, the flavorless, the softness, the sweetness, the bitter, the preference of bread. In the other hands, this researcher observed its added bread to the naked eye at room temperature(20$\^{C}$). Therefore, there observed with or without yeast in characteristics of stored bread, No yeast had ever been found over whole group for 6 days from the manufactured data. In the 8th days from the stored date, yeast began to be found in the whole group. Into the bargain, this researcher knew that the bread texture added Lycii Fructus concentrate(10%) generated yeast considering it added Lycii Fructus concentrate(10%).

• 한국식품영양과학회지
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• 제26권6호
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• pp.1077-1085
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• 1997

This study was carried out to elucidate the utilization of the fusant for shortening the ripening time by making an observation of the microstructure and the profile of component change. In ripening cheese, moisture content of the sample treated with tested strain is not a remarkable difference among the test samples. With an increase of the ripening time, L. helveticus showed the highest increase in protein content, followed by fusant, and then L. bulgaricus. The fat content of all starters was gradually decreased while it was it was rapidly decreased after 7 days. The pH of all starters was gradually decreased when the ripening time increased. The titratable acidity was greatly increased between a 9th day and a 15th day ripening. In investigating the light microscopic microstructure of ripened cheese samples, the sample treated with fusant indicated little difference from the other starters in decomposition of protein and fat components by microbial enzymes. In SEM observation, the structure of all cheese samples was uniform and the rough texture was converted into smooth texture by the interaction of cheese components and the abscission of single bond in casein matrix when the ripening time is increased. The fusant showed similar results in the examination of component change and its microstructure compared with the other starters. Therefore, it was revealed that the fusant can be partially used as a cheese starter instead of conventional starters by replacing them or combining them together with the other starters for shortening the ripening time.

• 한국멀티미디어학회논문지
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• 제22권7호
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• pp.790-803
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• 2019

The effects of different heat treatments on the sensory characteristics of abalones are studied in this study. In this paper, the sensory evaluation of abalone samples under different heat treatment conditions is carried out, and the evaluation results are analyzed. The three-dimensional (3D) scanning and reverse engineering are used in tooth modeling of the sensory evaluation of abalone samples under different heat treatment conditions. Besides, the chewing movement models are simplified into three modes, including the cutting mode, compressing mode and grinding mode, which are simulated using finite element simulation. The elastic modulus of the abalone samples is obtained through the compression testing using a texture analyzer to distinguish their material properties under different heat treatments and to obtain simulated mechanical parameters. Finally, taking the mechanical parameters of the finite element simulation of abalone chewing as input and sensory evaluation parameters as the output, BP neural network is established in which the sensory texture evaluation model of abalone samples is obtained. Through verification, the neural network prediction model can meet the requirements of food texture evaluation, with an average error of 9.12%.

• Current Applied Physics
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• 제18권11호
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• pp.1368-1374
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• 2018

In this paper, forced vibration was used to regulate the droplet migration, fully recording the transient migration of droplets on a micro-textured substrate under the resonance frequency by a high-speed camera. The influence of resonance frequency and dynamic migration characteristics of droplets on the solid micro-texture surface under lateral vibration were researched. The experiment demonstrates that the driving force is caused by the difference between the left and right contact angles made the droplet oscillate and migrate, and as time t increases, the left and right contact points are periodically shifted and the amplitude of migration increases. Therefore, based on the droplet migration behavior and its force balance mechanism, a spring vibration model of migration behavior of the vibrating droplet micro unit was set up to predict the complete trajectory of its migration on a solid surface. The calculation results show that the theoretical displacement is less than the experimental displacement, and the longer the time, the larger the difference. Affected by the vibration, part of the droplet permeates through the micro-texture, resulting in the droplet losing height and the contact angle becoming smaller as well. While the other part of droplet overcomes the internal surface tension to migrate.

• 한국식품과학회지
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• 제39권2호
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• pp.194-199
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• 2007

전통증편에 새송이 버섯을 첨가하여 증편의 이화학적, 기계적, 관능적 품질 특성을 조사하였다. 새송이 버섯 첨가량을 달리한 증편반죽의 부피는 새송이 버섯 1% 첨가군이 가장 많이 증가하였고, 제조한 증편의 높이는 새송이 버섯 첨가량이 많을수록 높게 나타나 새송이 버섯 5% 첨가군에서 가장 높게 나타났다. pH는 새송이 버섯 5% 첨가군이 가장 낮게 나타났으며, 수분은 대조군에 비해 첨가군의 수분함량이 유의적으로 낮게 나타났다. 당함량은 발효가 진행되면서 모두 감소하였고, 새송이 버섯 첨가량이 증가할수록 유의적으로 높게 나타났다. 새송이 버섯 첨가 증편의 texture 변화에서 색도 중 L값은 대조군에 비해 새송이 버섯 첨가량이 증가할수록 유의적으로 감소하였으며, 반면에 a값과 b값은 첨가량이 증가할수록 유의적으로 증가하였다. Texture 측정에서는 부착성에서 5%가 가장 높게 나타났고, 탄력성은 새송이 버섯 5% 첨가군이 가장 낮게 나타난 반면 1% 첨가군이 가장 높게 나타났다. 전체적인 기호도는 새송이 버섯 1% 첨가군이 가장 높게 나타났다. 이상의 결과에서 새송이 버섯 증편의 제조에서 이화학적 특성, 기계적 특성, 관능적 특성을 종합했을 때 새송이 버섯 분말을 1%나 3% 첨가하는 것이 증편 제조시 최적의 농도이며 이때 증편의 품질이 향상됨을 확인할 수 있었다.

• 패션비즈니스
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• 제21권4호
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• pp.127-143
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• 2017

In this study, we examine a variety of influences in the field of design and analysis about the value of visual tactile design. In hair design, through study on visual tactility, creative design inspiration in the field of hair design enables development of quality research. Research methods use Internet publications such as local and foreign data, analysis, and related research and book forms, such as network searches. library goes for consideration by a literature search. Contents of this study used review of the case and by visual tactility design, for this study, expressive characteristics by color, texture and form of hair design, from 2014-2017 trend shown in the last three years the expressions of visual tactility being used through the analysis of design by date of the case. Result of this study is, visual tactile design appearing in the areas of hair design, that are not of the rules that are active, abstract form, texture, described as a visual feel the promotion of effective, and light and high brightness is sweet tactile impression, high saturation was cold, dark color was hard and heavy, red system is warm and the blue system is cold sense. In general, design trend in hair for three years from 2014-2017, visual tactility in 2014 is a high saturation and unstructured also soft and bright colors. 2015 is on the overall shape, color, texture, hybrid design configuration is more. As of 2016, 2017 is curved and straight texture, appearance of the hybrid mix to maximize the visual tactility.

• 한국식품조리과학회지
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• 제26권2호
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• pp.111-120
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• 2010

The aim of this research was to develop a practical use of the citron (Citrus junos Sieb.) leaf, which is a by-product of the citron cultivation, by introducing it into the Jeolpyun, one of the most popular rice cakes in Korea. To achieve the goals of this research, the citron leaf Jeolpyun (CLJ) was first precipitated. The sensory properties and physical examination of products containing 0 (control), 1.0, 1.5, 2.0, and 2.5% of the dried citron leaf powders were then assessed by employing sensory evaluations and instrumental measurements for texture and color. A total of one-hundred and fifty women panelists in age categories of 20s, 30s, 40s, and over 50 were randomly selected from residents in the Seoul area. In general, the highest sensory evaluation scores were obtained for CJLs containing 2% of the citron leaf powders by all panel groups although there was some variation. As levels of the citron leaf powder in the CLJ increased, the texture parameters such as hardness, cohesiveness, and gumminess of the CLJ as measured by the Texture Analyzer significantly increased while adhesiveness decreased and springiness remained constant. Accordingly, the optimal amount of citron leaf powder was determined to be 2% or less for CLJ in order to maintain the original texture of the Jeolpyun. As the levels of the citron leaf powder increased in the CLJ, the Hunter colorimetric L-and a-value significantly decreased while the b-value significantly increased. In other words, the CLJs became darker, as well as deeper in green and yellow tones as the levels of the citron leaf powder increased. The above results indicate that the citron leaf could be successfully used for preparation of Jeolpyun at a concentration around 2%(w/w) based on the consumer preference test and instrument analysis of the products. This research is expected to contribute to the industrial use of citron leaf powder in Jeolpyun and other food products.

• 한국컴퓨터정보학회논문지
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• 제12권3호
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• pp.105-113
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• 2007

본 논문에서는 경계 중요도 맵과 영역 병합에 의한 영상 분할 방법을 제안한다. 경계 중요도 맵은 텍스쳐 경계 강도와 칼라 경계 강도의 조합에 의해 생성한다. 텍스쳐 경계 강도는 가버 필터 뱅크를 사용하여 다중 스케일과 방향에 따른 필터링 결과를 병합하여 생성하며 칼라 경계 강도는 HSI 칼라 모델의 H 성분에 대해 계산한다. 경계 중요 맵 영상에 대해서는 Watershed 변환을 통해 사전 영상 분할을 수행한다. Watershed 변환에 의한 영상 분할은 영역들이 과잉 분할되는 현상이 나타나므로 이를 개선하여 최종 영상 분할 결과를 생성한다. 이를 위해 우선 모폴로지 연산을 사용하여 경계 중요도 맵 영상에 대한 컨트라스트 향상과 마커 영역을 생성한다. 모폴로지 연산으로 과잉 분할 영역은 줄어들지만 여전히 상당수 존재하게 되므로 이를 극복하기 위해 영역 병합 과정을 수행한다. 영역 병합 단계에서는 영역 내부의 평균 칼라 및 가버 텍스쳐 벡터를 함께 사용함으로써 효과적으로 과잉 분할된 영역을 병합할 수 있도록 하였다. 제안한 방법은 다양한 자연 영상에 대해 실험하였으며 기존 방법과 결과를 비교하여 성능의 우수성을 확인하였다.