• 한국식생활문화학회지
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• 제32권2호
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• pp.150-161
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• 2017

This study was conducted to identify sensory characteristics of soy-meat samples by trained panels and to observe the relationship between these sensory characteristics and consumer acceptability of the samples. Descriptive analysis was performed on eight samples; four types of patty style soy-meat samples (Soy-meat Patty; SP) made with a Ddukgalbi recipe (YSP, VSP, LSP, and SSP) and four types of Bulgogi style soy-meat samples (Soy-meat Bulgogi; SB) made with a Bulgogi recipe (YSB, VSB, LSB, and SSB). Seven panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. Forty attributes were generated by panelists, and 37 attributes were significantly different across products (p<0.05). The SB group was characterized by beef, leek, and garlic flavor as well a sweetness, denseness, slipperiness, chewiness, and pepper after taste. The SP group was characterized by roughness, particle size, rancid oil flavor, raw bean flavor, astringent, sourness, and adhesiveness. Consumer test (n=125) showed that the VSB sample had the highest scores for acceptability of appearance, flavor, texture, and overall liking. The PLSR results show that the attributes that were more positively associated with acceptance of soy-meat samples were beef taste, wetness, and chewiness, whereas the raw bean smell and rancid oil flavor attributes were negative.

• 한국식생활문화학회지
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• 제27권5호
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• pp.512-520
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• 2012

This study investigated the sensory characteristics of adlay tea favorably consumed by Korean consumers and analyzed the drivers behind for liking or disliking adlay tea. Six adlay tea products showing the highest market share in South Korea were selected. Sensory properties of the six products were analyzed using generic descriptive analysis. Among these, four products were further selected for consumer taste acceptance test. Sensory lexicons of adlay tea were developed by trained panelists, and the sensory characteristics of each adlay tea product were measured based on the perceived intensities of these attributes elicited from the samples. In the consumer taste acceptance test, frequent tea and coffee drinkers participated. Consumers rated the acceptance of each tea product on a 9-point hedonic scale and evaluated the reasons for liking or disliking each product based on the check-all-that-apply method. Analysis of Variance, principal component analysis, frequency analysis, and correspondence analysis were utilized for statistical analysis. Twenty sensory attributes were developed in order to characterize the six adlay tea products. The results of the descriptive analysis showed that attributes such as viscosity, black soybean flavor, goso flavor, peanut flavor, seaweed flavor, green, and presence of chunks were key factors differentiating the adlay tea products. In the consumer taste test, roasted flavor, goso flavor, peanut flavor, and presence of chunks were positive drivers for liking the adlay tea products, whereas seaweed and green flavors were negative attributes that drove consumers away.

• Spatial Information Research
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• 제14권1호
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• pp.57-65
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• 2006

일반적으로 퇴적물 준설에 대한 조사는 GPS/Echo Sounder 및 Total Station/Echo Sounder를 조합한 음파탐사 방법을 이용하여 대상지의 수평위치 및 수심에 대한 관측을 실시하고 있으며, 하상의 단면계산, 저수량 및 준설계획량 등을 추정하게 된다. 이후 준설계획에 대한 계획고 및 준설토량에 대한 세부적인 계획을 수립하게 된다. 하지만 Echo Sounder를 사용하는 음파탐사 방법은 퇴적물에 대한 정확한 분포를 파악할 수 없는 단점이 있다. 본 연구는 저수지 하부의 퇴적물 및 이의 분포를 파악하여 저수지 준설계획을 수립하여 기존의 탐사방법에 대한 준설능력 향상에 중점을 두었다. 또한 기존의 음파탐사 방식과 다른 레이더탐사 장비를 이용한 GPS/GPR(Ground Penetration Radar)을 사용하여 저수지의 수평위치, 수심값을 결정하고 동시에 원지반에 분포하고 있는 퇴적물의 분포를 추정, 준설에 적용하고자 하였다. 우선 현장의 시료채취를 통한 수조모형실험을 실시하여 장비에 대한 정확도 검증을 거친 후 현장적용에 적용하여 그 가능성을 평가하였다.

• 대한의용생체공학회:의공학회지
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• 제39권1호
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• pp.36-42
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• 2018

The risk of venous thromboembolism (VTE) is known higher in cancer patients and lower incidence in the east country. This study was conducted in order to check the incidence rate of VTE in the Korean high risk patients who are treated in the intensive care unit (ICU), and to verify the correlation of the incidence of VTE and prophylaxis methods. This study was conducted as a retrospective study for 492 cancer patients from April 2011 to December 2014. According to the medical records of subjects, their prophylaxis methods and the incidence of VTE were surveyed and then correlation of them was investigated with statistical methods. 385 patients met the inclusion criteria. VTE occrred in 17 of them (4.4%). The prophylaxis methods are consisted of medical method (136 subjects), mechnical method(33 subjects), and medical & mechnkcal method (124 subjects). VTE occurred in 14 patients (4.8%) from 293 patients (76%) who were given at least one prophylaxis method. From all of 93 patients without prophylaxis, three patients experienced VTE (3.3%). The target patients were high risk in VTE, but the incidence rate of VTE was lower than reported in previous studies. The reason of this is considered that more active prophylaxis intervention was applied to the subjects because of their high risk status. As a result, it is considered that in the high risk patients, it would be effective to apply active and complex prophylaxis intervention for the prevention of VTE.

• 한국경영과학회:학술대회논문집
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• 대한산업공학회/한국경영과학회 2002년도 춘계공동학술대회
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• pp.225-231
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• 2002

POSCO $\#2$ Stainless steel making plant produces more than 600 thousand ton per year with a variety of products consisting of austenite and ferrite stainless steel to meet custrmers' needs since 1996. The plant has four different major processes, that are, EAF-AOD-VOD-CC to finally produce semi-product called as slab. In this study, we importantly took AOD process into consideration due to its roles such as to check and verify the final qualities through sampling inspection. But the lead-time from sampling to its verification takes five to ten minutes causing produrtivity loss as muck as the lead-time as a result. Of all indices for quality and process control the plant has, carbon ingredient in liquid type of steel is the most important since it affects in a great way to the characteristics of steel, if any problem. customers not satisfied with quality could issue a claim; therefore there is no way hut to guarantee it before delivery. in this study, to reasonably reduce lead-time ran save a cycle time and finally improve our productivity from a state-or-art alternative just such as applying statistical model based on multi-regression analysis into the A.O.D line by analyzing the statistical and technical relationship between carbon and the relevant some vital independent variables. In consequence, the model with R-square $87\%$ allowed the plant to predict, abbreviating the process in relations to sampling to verification. approximately the value of [C] so that operators could run the process line with reliability on data automatically calculated instead of actual inspection. In the future, we are going to do the best to share this type of methodology with other processes, if possible, to apply into them.

• 동아시아식생활학회지
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• 제22권6호
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• pp.836-850
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• 2012

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

• 한국축산식품학회지
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• 제42권3호
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• pp.536-555
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• 2022

The most abundant Orthoptera in Mexico is a small grasshopper (Sphenarium purpurascens) which is considered a food source with increased nutritional value due to its high protein content. Insect proteins have gained relevance because of their high potential as gelling, texturing, and extender agents in the food industry. The objective of this study was to evaluate the effect of substituting meat with a soluble protein extract from grasshopper obtained by alkalisation or alkalisation-piezoelectric ultrasound, on the techno-functional, physicochemical, and sensory characteristics of cooked meat models (sausages). The soluble protein was extracted in NaHCO₃ pH 8 and a piezoelectric ultrasound 5-mm sonotrode at 20 kHz with 99% amplitude. Different formulations with meat substitution: 0%, 5%, 10%, and 15% were prepared and characterised for their rheological behaviour, emulsion stability, weight loss by cooking, total protein content, colour, and texture. Sensory evaluation was conducted with consumers using a test involving check-all-that-apply and overall liking. The alkalisation-piezoelectric ultrasound method improved the solubility and the techno-functional properties of the soluble grasshopper protein when applied in sausages at maximum levels of 10% meat substitution. The sensory evaluation indicated that the formulation with 5% meat substitution exhibited the same acceptability as the control sample. Given these results, the soluble protein treated with alkalisation and piezoelectric ultrasound could be used as an extender in meat products.

• 한국식품영양과학회지
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• 제45권12호
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• pp.1823-1829
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• 2016

본 연구에서는 초콜릿을 현미 식이섬유로 대체한 브라우니를 개발하고자 하였다. 현미 식이섬유를 3, 6, 9, 12%로 대체한 브라우니의 이화학적 및 관능적 품질 특성을 조사하였다. 반죽의 비중은 대조군과 대체군 사이에 유의적인 차이가 없었다(P>0.05). 점도는 3% 대체군에서 가장 낮게 나타났으며, 첨가량이 증가할수록 유의적으로 증가하였다(P<0.05). 수분함량과 수분활성도는 6% 대체군이 가장 높게 나타났다. 비용적은 대조군이 0.98 mL/g으로 유의적으로 가장 높게 나타났으며(P<0.05), 6~12% 대체군 간에는 유의적인 차이가 나타나지 않았다(P>0.05). pH는 대조군이 가장 높게 나타났고, 현미 식이섬유 첨가량이 증가할수록 유의적으로 감소하였다(P<0.05). 명도는 6% 대체군이 25.31로 가장 높게 나타났고, 적색도와 황색도는 현미 식이섬유 첨가량이 증가할수록 유의적으로 증가하였다(P<0.05). 브라우니의 경도는 첨가량이 증가할수록 유의적으로 증가하였고(P<0.05), 부서짐성은 대조군과 6, 12% 대체군이 유의적인 차이가 없었다(P>0.05). 씹힘성은 12% 대체군이 가장 높게 나타났으며, 첨가량이 증가할수록 유의적으로 증가하였고, 복원성은 대조군과 대체군 간에 유의적인 차이가 없었다(P>0.05). 소비자 기호도 검사 결과 색상은 대조군과 대체군 간에 유의적인 차이는 없었고, 향미는 대조군이 6.71로 가장 높게 나타났으며, 현미 식이섬유 첨가량이 증가할수록 유의적으로 감소하였다(P<0.05). 부드러움은 12% 대체군이 가장 낮았으며, 종합적인 기호도는 대조군이 가장 높았고, 현미 식이섬유 분말의 첨가량이 증가할수록 유의적으로 감소하였다(P<0.05). CATA를 실시한 결과 빈도분석에서는 현미 식이섬유 첨가량이 증가할수록 밀기울냄새, 기름맛, 텁텁함, 콩냄새, 밀가루맛의 빈도수는 증가하였고, 쓴맛, 단맛, 초콜릿맛의 빈도수는 감소하였다. 주성분 분석결과 12% 첨가군에서 텁텁함, 기름맛, 콩 냄새의 특성이 강하게 발현되었고, 이와 반대로 대조군은 단맛과 쓴맛이 강한 것으로 분석되었다. 이상의 결과에서 현미 식이섬유를 대체한 브라우니 제조 시 3~6%로 대체하는 것이 적절할 것으로 사료되었다.

• 응용통계연구
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• 제22권2호
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• pp.415-424
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• 2009

비지도 학습 신경망모형의 한 종류인 자기조직도(self-organizing map: SOM)는 고차원 자료를 차원축소하고 저차원지도를 통해 유사한 개체를 군집화하는 방법이며 다양한 분야의 데이터에 적용되고 있다. 한편 최소생성나무(minimal spanning tree: MST)는 개체점들을 닫힌 루프 없이 가장 짧게 선분으로 연결하는 그래프 방법이다. 본 연구에서는 부노드 자기조직도에 최소생성나무를 적용하여 부노드 간 거리를 근사적으로 나타내는 자료 시각화 방법과 자기조직도의 최적 형태와 크기를 결정하기 위한 거리 측도를 제안하였다. 또한 피서의 붓꽃자료와 실제 유전자발현자료 및 모의생성 자료에 적용하여 이 방법의 유용성을 살펴보았다.

• 한국식품조리과학회지
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• 제30권2호
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• pp.200-211
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• 2014

This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of "liking," whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of "disliking" for consumers.