• Culinary science and hospitality research
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• v.18 no.3
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• pp.215-226
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• 2012

Physicochemical and sensory characteristics of Curcuma Longa L cookies prepared with various levels of rice flour were investigated in this study. There were significant differences in the density of dough, and it had the highest value of 1.32 in the control group. The pH and moisture content of dough increased by addition of rice flour. Spread factor of cookies was significantly decreased by addition of rice flour. DPPH radical scavenging activity of the control group was 58.72%, whereas cookies with rice flour ranged from 59.26~61.41%. The L value of brightness was increased, but a and b value were decreased significantly by addition of rice flour. The hardness of the control group was higher than that of the cookies prepared with different levels of rice flour. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for cookies showed that 50% and 75% substituted sample groups were higher than those of the other groups. The results of this study suggest that addition of 50~75% rice flour is the best substitution ratio for rice cookies added with Curcuma Longa L.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.272-278
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• 2010

Various quality attributes were determined in muffins prepared using purple-colored sweet potato flour. Height of control muffins was 5.8 cm lease clarify. Height decreased with increasing quantity of sweet potato powder. Muffin volume was not appreciably affected. Moisture of control muffins was 21.84. The moisture value decreased with increasing quantity of sweet potato powder. Scanning electron microscopy examination revealed thick cell wall and rough stoma in muffins prepared with purple-colored sweet potato powder. The amount of gluten decreased as the quantity of purple-colored sweet potato powder increased. Brightness L values significantly changed as the amount of powder increased, indicative of a progressively darker product. Red index a values decreased as the quantity of purple-colored sweet potato powder increased. Yellow index b values decreased significantly in the control group as powder quantity increased. Hardness increased with increasing addition of powder, but no significant difference was evident between 6% and 9% amended samples. There were also no significant differences in springing in samples containing 3% and 6% powder but 9% powder produced a significant difference. Cohesiveness did not differ in unamended samples and samples amended with 3% and 9% powder, however a significant difference was evident in samples prepared with 6% powder. Gumminess and chewiness increased as the quantity of purple-colored sweet potato powder increased. Color did not differ appreciably in sample prepared with 3% and 9% Sample prepared with 3% additives showed the highest What? Color score? Something else? Please clarify with 6.4. There was no significant difference of the flavor in samples prepared with 3% and 6% powder, or in taste among samples prepared 3%, 6%, and 9% powder. No significant differences in texture were evident in any sample Overall acceptability was highest (7.2) in samples prepared with 3% of purple-colored sweet potato.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.20 no.8
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• pp.1503-1510
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• 2016

In this study, we implemented the emotional light controlling system by using the wheel interface built in the smart-watch devices. Most previous light controlling systems have been adopted the direct switches or smart-phone applications for presenting individual emotion in lighting systems. However, in order to control color properties, these studies have some complicated user-interfaces in systems and limitation to present various color spectrums. Therefore, we need to user-friendly interfaces and functions for controlling properties of the lightning systems such as color, tone, color temperature, brightness, and saturation in detail with the wheel interface built in the smart-watch devices. The system proposed in the study is given to choose the user's selecting the emotional status information for providing the emotional lights. The selectable emotional status such as "stable", "surprise", "tired", "angry", etc. can be among 11 kinds of emotional states. In addition, the designed system processed the user's information such as user's emotional status information, local time, location information.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.42 no.4
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• pp.344-350
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• 2014

Multi Function Display(MFD) of Korean Utility Helicopter(KUH) is the component of mission management/display control system and displays image information(navigation, flight, survivability, digital map, maintenance) acquired from Mission Computer(MC) while the aircraft is operated. It is an essential equipment for pilots to perform flight mission and it has functions of display scene control, data display, built in test(BIT) and brightness control. In this paper, it is analyzed the cause of abnormal display(flickering) on MFD and summarized the design changes to solve the defect. It is also described system safety analysis and suggested verification results of flight/ground test.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.642-646
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• 2002

Pysicochemical and sensory characteristics of cookies with various levels of functional rice flour were investigated in this study. Dough pH of 10% substituted group and Spreadability of 20 and 30% substituted group had significantly higher values than that of control group. Density of Dough had significantly the largest value of 1.27 with 10% substituted sample group. The L value of brightness in control group had significantly the largest value of 69.31. The b value of 20% substituted sample group had significantly the largest value of 35.60. Results of sensory characteristics showed significantly higher savory aroma, savory flavor, hardness and brownness with 10% substituted sample group. Acceptance test of cookies with 20% substituted sample group showed higher overall acceptability than those of others. Quality caracteristics of 10 to 30% subsituted sample groups indicated significantly similar or higher values compared to those of control showing the possibilities of developments in health concerned funtional rice coopkies.

• Smart Media Journal
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• v.6 no.2
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• pp.26-32
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• 2017

In this paper, we implement a signal-detecting electric circuit based LED lighting control system which is essential in NUI technology using EPIC converting surrounding earth electric field disturbance signals to electric potential signals. We used signal-detecting electric circuits which was developed to extract individual signal for each EPIC sensor while conventional EPIC-based development equipments provide limited forms of signals. The signals extracted from our developed circuit contributed to better performance as well as flexiblity in processes of feature extracting stage and pattern recognition stage. We designed a system which can control the brightness and on/off of LED lights with four hand gestures in order to justify its applicability to real application systems. We obtained faster pattern classification speed not only by developing an instruction system, but also by using interface control signals.

• The Korean Journal of Food And Nutrition
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• v.35 no.5
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• pp.324-331
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• 2022

Recently, consumers' awareness of the importance of the intestinal action of lactic acid bacteria and intestinal microbes is increasing, as well as interest in yogurt. In this study, yogurt was prepared with three mixed strains (lactic acid bacteria combination, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp., and Bulgaricus, Streptococcus thermophilussei, 1:1:1) by adding oats flour, and the quality characteristics of yogurt were investigated, while stored at a storage temperature of 4℃ for 12 days. According to the storage period, the control as wel as the oat yogurt showed slight decrease in pH, and no significant change in acidity. Sugar content slightly increased. and brightness decreased, in the control and the oat yogurt. Visible cell numbers increased during storage, and decreased on the 12th day. Viscosity in the oat yogurt was 7,580 cP, which was approximately eight times higher than that of the control group, and decreased gradually according to the storage period. Antioxidant activity (DPPH) was approximately two times higher in the oat-added yogurt, and slightly increased with the storage period, decreased on the 12th day of storage, and β-glucan was detected only in oat-added yogurt.

• Journal of Auto-vehicle Safety Association
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• v.14 no.2
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• pp.57-69
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• 2022

Recently, as interest in self-driving cars has increased worldwide, research and development on the Advanced Driver Assist System is actively underway. Among them, the purpose of Adaptive Cruise Control (ACC) is to minimize the driver's driving fatigue through the control of the vehicle's longitudinal speed and relative distance. In this study, for the research of the ACC test in the real environment, the real-road test was conducted based on domestic-road test scenario proposed in preceding study, considering ISO 15622 test method. In this case, the distance measurement method using the dual camera was verified by comparing and analyzing the result of using the dual camera and the result of using the measurement equipment. As a result of the comparison, two results could be derived. First, the relative distance after stabilizing the ACC was compared. As a result of the comparison, it was found that the minimum error rate was 0.251% in the first test of scenario 8 and the maximum error rate was 4.202% in the third test of scenario 9. Second, the result of the same time was compared. As a result of the comparison, it was found that the minimum error rate was 0.000% in the second test of scenario 10 and the maximum error rate was 9.945% in the second test of scenario 1. However, the average error rate for all scenarios was within 3%. It was determined that the representative cause of the maximum error occurred in the dual camera installed in the test vehicle. There were problems such as shaking caused by road surface vibration and air resistance during driving, changes in ambient brightness, and the process of focusing the video. Accordingly, it was determined that the result of calculating the distance to the preceding vehicle in the image where the problem occurred was incorrect. In the development stage of ADAS such as ACC, it is judged that only dual cameras can reduce the cost burden according to the above derivation of test results.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.310-315
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• 2001

Flavor modifing effects of ${\beta}-cyclodextrin$ on the flavor of Chungkookjang(Korean traditional fermented bean paste) were investigated with varied substitution levels of 10, 20, and 30%. The 20% substituted sample groups showed significantly lower amount of protein and ash contents compared to those of control. The L value of brightness had significantly the largest value of 53.99 with 30% substituted sample group, and lower a and b values. Internal structures of control group observed using the scanning electronic microscope, had irregular round type shape with viscous materials, and they had tendencies to be less rough and organized making even and ordered internal cell structures as the substituted levels were increased. Results of sensory characteristics showed significantly lower off-odor and salty flavor with the 20% substituted sample groups compared to those of control. Results of this study showed the possibilities of flavor moderating effects of ${\beta}-cyclodextrin$ when it was used as one of the flavor modifier of the Chungkookjang. Future studies of finding the optimum level of substitution is further required.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.607-614
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• 2010

The aim of this study was to investigate the quality characteristics of sponge cakes with added rice flour produced by a modified genoise method to prevent volume reduction. A control group and experimental group I were prepared by the genoise method and experimental groups II, III, and IV were produced by a modified genoise method in which they were mixed with wheat flour and water to a make paste to form gluten for 3, 6, and 9 minutes, respectively. One third of the wheat flour in all experimental groups was replaced by rice flour. The control and experimental groups were compared in terms of quality characteristics, including batter specific gravity, volume, color, textural characteristics, and sensory qualities, to determine the optimal pasting time for wheat flour in the formulation. The specific gravity of the experimental groups was higher than that of the control and decreased with increasing wheat flour pasting time. The volume of experimental group I was lower than that of the control group, and the volume values of experimental groups III and IV, made by the modified genoise method, were higher than that of the control group. $dL^*$ and $db^*$values for the crust and inside of the cake were lower in the experimental groups than in the control. The $dL^*$ value, indicating brightness, increased as pasting time increased. The hardness values of experimental groups I and IV were higher than that of the control whereas experimental groups II and III had lower hardness values. Chewiness was higher in the control group, as well as experimental groups I and IV than in the experimental groups II and III. The gumminess of experimental group IV was highest. Cohesiveness decreased by adding rice flour to the sponge cake. Sensory attributes of cell uniformity, tenderness, moistness, taste, and overall acceptability had the highest scores in experimental group III. Based on these results, we conclude that the quality of sponge cake containing one third of the wheat flour replaced by rice flour is best with 6 minutes pasting of the wheat flour to form gluten.