• 한국식생활문화학회지
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• 제9권3호
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• pp.323-327
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• 1994

The consumers' concept and the acceptability of ginger and its processed product were surveyed by premade questionnaire. A total of 447 questionnaires were collected from housewives, restaurant managers and related processors at 7 regions in Korea. The 40.6% of total responsors reacted ginger as spice was necessary for food preparation by flavor(87.5%). The most difficulties of using ginger were peeling and washing(89.8%). The raw ginger purchased for their use was only utilized less than 70% of 46.5% and 50% of 21.3% of total responsors respectively. The processed and convenient style spices including ginger were accepted by 72.8% of qestionnaires and 76.9% of them hoped to have ginger paste. Such a convenient ginger products were more welcomed by younger generation than older.

• 한국식품조리과학회지
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• 제10권3호
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• pp.284-290
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• 1994

To prepare soybean curds, the concentration of $CaCl_2,\;MgCl_2,\;CaSO_4$ and glucono-%{\delta}$-lactone fresh solution as coagulants were determined by transmittance of whey using spectrophotometer. The concentrations of four coagulants at which the transmittance had the highest value were chosen. Moisture content, yield and protein recovery of soybean curds prepared with four coagulants were investigated. The textural properties were examined by Instron Universal Testing Machine, and sensory evaluation was carried out. The microstructure of soybean curds was examined by SEM. Soybean curds obtained with $CaCl_2\;and\;MgCl_2$ were hard and coarse, and had roasted nutty taste, whereas those with $CaSO_4$ and GDL revealed very smooth, soft and uniform. Soybean curd prepared with GDL had the lowest acceptability because of sour taste. The texture and acceptability of soybean curds were influenced by the type of coagulant.

• 한국디자인학회:학술대회논문집
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• 한국디자인학회 2002년도 봄 학술발표회 논문집
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• pp.218-219
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• 2002

• 방재기술
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• 통권16호
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• pp.28-40
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• 1994

This objective of safety assessment is to determine the acceptability of risks of hazards, or the coping measures, if not acceptable, by identifying and quantifying the risks potentially involved in incidents, with the information of new technology and the disasterous cases.

• 한국조리학회지
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• 제20권2호
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• pp.79-88
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• 2014

이 연구는 생강을 사과잼에 첨가함으로서 생강의 최적 첨가량을 결정하고 생강 첨가 사과잼에 대한 기초자료를 제공하고자 하였다. 생강의 첨가량을 달리하여(0, 2, 4, 6, 8%) 사과잼을 제조한 후 품질특성으로 기계적 특성과 관능검사를 실시하였다. 생강의 첨가량을 달리하여 제조한 사과잼의 수분 함량과 당도는 생강의 첨가량이 증가함에 따라 유의적으로 감소하였다(p<0.05). pH는 생강의 첨가량이 많아질수록 증가하는 경향을 보였다. 색도에서 L값과 b값은 생강의 첨가량이 증가할수록 각 첨가군 간에 유의적 차이를 보이며 감소하였고(p<0.05), a값은 생강의 첨가량이 증가할수록 감소하였으며 4% 첨가군까지는 유의적 차이가 없었다. 텍스처 특성에서 경도(hardness)는 생강의 첨가량이 증가할수록 유의적 차이를 보이며 증가하였고, 부착성(adhesiveness)은 생강의 첨가량이 많아질수록 증가하였다. 응집성(cohesiveness)은 생강의 첨가량이 증가함에 따라 높아졌으며, 생강의 첨가량에 따른 유의적 차이가 없었다(p<0.05). 탄력성(springiness)과 씹힘성(chewiness)은 생강의 첨가량이 증가할수록 증가하는 경향을 보였다. 기호도 검사에서 전반적인 기호도(overall acceptability)는 생강 4% 첨가군이 가장 높은 것으로 나타났다. 위의 결과로부터 생강을 첨가하여 사과잼을 제조시 생강을 4% 정도의 수준에서 첨가한다면 사과잼의 기호도와 품질을 향상시킬 수 있을 것으로 기대된다.

• 동아시아식생활학회지
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• 제24권2호
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• pp.190-200
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• 2014

In this study, the antioxidant activity and quality characteristics of the Korean traditional food jeung-pyun made with ju-bak powder were investigated. Jeung-pyun added with 10% ju-bak powder had a total polyphenol content of 54.27%, DPPH free radical scavenging activity of 91.98%, reducing power of 0.51% and SOD-like antioxidant activity of 18.21%. Jeung-pyun added with ju-bak powder had a moisture content of 52.65 to 46.94%, crude fat content of 1.61 to 1.29%, crude protein content of 3.50 to 4.66%, crude ash content of 0.68 to 0.82% and dietary fiber content of 0.12 to 1.46%. Ju-bak powder added with jeung-pyun had a pH level from 4.86 to 4.39. As ju-bak content increased, the pH decreased significantly. Color L value were 78.82 to 68.67. As ju-bak content increased, the Color L value content decreased significantly; a value ranged from -1.89 to 0.69 and b value from 2.99 to 14.25. As ju-bak content increased, the color content significantly increased. As ju-bak content increased, the volume significantly decreased (ranged from 42.50 to 30.00 mL), hardness, gumminess and chewiness significantly increased, and cohesiveness significantly decreased. From SEM, as ju-bak content increased, the pores merged and collapsed, whereas the number of pores decreased and pore size became larger. Sensory evaluation of color, flavor, taste, texture, appearance, cell uniformity and overall acceptability for various levels of ju-bak powder showed that 10% had the highest acceptability. Therefore, 10% ju-bak power added with jeung-pyun has both high antioxidant capacity and sensory acceptability.

• 대한간호학회지
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• 제32권2호
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• pp.155-164
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• 2002

With the dynamically changing environment of society, managing change is the vital element of organizations's survival and growth. Health care organizations have expended enormous resources to restructure patient care delivery. Despite the growing literature describing these organizational innovations, there is a paucity of credible data that reflects systematic measurement and evaluation of such changes. This study examined the nurses' psychological response toward the work process redesign, newly introduced by the nursing department in a acute care hospital. The aim of the study was to figure out how nurses's general perception of change and perceived attributes of change affected their acceptance of change during the organizational transition. This was descriptive- correlational. The sample for the study included 50 head nurses and 135 staff nurses. Data was analyzed using SPSS PC+, version 10.0. The major findings of the study were as follows: First, the mean score of the perception of change was 71.2(SD=13.8) with the range of 0-100, which means nurses generally perceived change positively. There were significant differences in perception of change by gender and education level. Head nurses perceived change more positively than staff nurses. The higher education level showed the more positive view of change. Second, among the perceived attributes of change, trialability had the highest mean score, which means nurses perceived the change more positively if it is testable on a limited basis. Relative advantage was perceived the most negatively. Finally, factors influencing the acceptability of the work-process redesign were perceived comparability, complexity, relative advantage, and observability, which accounted for 43.7% of the variance in the acceptability of change. This study evaluated the preliminary effects of the nursing process for reengineering, focusing on nurses' acceptability towards change. The usefulness of this research study was to determine the factors influencing acceptance of organizational members during transitional periods of change and to suggest effective strategies for increasing adoption as well as for decreasing resistance to change.

• 한국항공우주학회지
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• 제46권4호
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• pp.283-289
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• 2018

투하 가능 영역(LAR)은 표적에 성공적으로 명중하기 위한 영역을 의미하여, 항공기에서 실시간으로 계산되어 조종사가 인지할 수 있도록 시현해 주어야한다. LAR는 폭탄의 투하 조건, 표적의 탄착조건, 비행 시의 대기조건에 따라 변경된다. 본 논문에서는 인공신경망을 이용한 LAR 모델의 계산방법을 제시하였다. 기존의 LAR 모델에서 각 조건들을 변화하여 학습데이터를 생성하였으며, 인공신경망 학습을 통해 LAR 모델을 도출하였다. 기존 LAR 모델의 결과 데이터와 새로운 LAR 모델의 결과 데이터의 차이를 비교하여 모델의 정확도를 확인하였고, 계산시간을 비교하여 새로운 LAR 모델의 항공기에서 실시간 계산 가능성을 확인하였다.

• 동아시아식생활학회지
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• 제18권2호
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• pp.190-197
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• 2008

The aim of this study was to determine the optimal cooking conditions in preparing jujube concentrates using various boiling times (5, 10, 15, 20 hours). The moisture contents of the concentrate samples ranged from 38.86 to 42.36%. Crude protein content was highest in the 15 hr-boiled concentrate, crude fat was highest in the 20 hr-boiled concentrate and both the 15 and 20 hr boiled concentrates had high crude fiber contents. There were no differences in color L- and a-values by boiling time; however, the b-value decreased with increasing boiling time. The pH levels of the concentrates ranged from 5.24 to 5.27, and the brix level increased with increasing boiling time. Glucose was the primary of free sugar in the concentrates and its highest level was 102.3 ${\mu}M$ in the 20 hr-boiled concentrate. The 15 hr-boiled concentrate had the highest electron donating ability to 46.68%. The total polyphenol contents of the concentrates ranged from 21.53 to 24.56%, in which the 15-boiled concentrate had the highest level (24.56%). In the sensory evaluation, the 15-hr-boiled concentrate again performed well, showing the highest overall acceptability scores. From these results, 15 hrs was the optimal boiling time for preparing jujube concentrate in terms of obtaining functional compounds and overall product acceptability.

• Asian-Australasian Journal of Animal Sciences
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• 제23권1호
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• pp.122-130
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• 2010

Sensory analyses of pork samples from leg muscles of female pigs raised in New Zealand (n = 17) were conducted using trained and untrained Singaporean panelists. The New Zealand pigs included three dietary groups, with one diet including animal products (NZA), and two containing plant products only (NZP & NZP+), with the NZP+ diet containing a supplement (0.614%) containing conjugated linoleic acid (CLA), selenium, and vitamin E. The New Zealand pork was also compared with Indonesian pork as local reference samples (n = 6). Pork samples from the NZA group had the highest score for mutton flavour and aftertaste, and the lowest score for brothy aroma, brothy flavour, meaty flavour, lightness and juiciness by trained sensory panels. Samples from NZP and NZP+ were similar except the NZP+ group had a stronger stale flavour than the NZP group (1.34 vs. 0.57 on a 100-point scale; p<0.05). The first and second functions of a discriminant analysis based on trained-panel scores for 14 attributes accounted for 95.4% of the variance, with function 1 (83.7%) being related mainly to mutton aroma, mutton flavour and aftertaste. Based on a 20-member untrained panel, the NZA pork had the highest mutton aroma and mutton flavour intensities (p<0.01) and aroma and flavour that was less acceptable than that from the NZP group (p<0.05). The acceptability scores of Indonesian pork were not significantly different from those of New Zealand pork, but its scores for mutton aroma and mutton flavour were significantly lower than NZP. Overall acceptability was positively associated with acceptability of aroma (r = 0.906), juiciness (r = 0.888), and tenderness (r = 0.904), but negatively associated with intensities of mutton aroma (r = -0.478) and flavour (r = -0.551).