• Food Science of Animal Resources
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• v.29 no.3
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• pp.325-333
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• 2009

Beef quality indicators of off-flavor development during storage were investigated in terms of temperature dependence. The off-flavor development time (ODT) was detected using the R-index sensory test. During varying storage conditions at $25^{\circ}C$, $15^{\circ}C$, and $5^{\circ}C$, elements of beef quality were measured, such as volatile basic nitrogen (VBN), pH, color (CIE $L^*$, $a^*$, $b^*$), Warner-Bratzler shear force (WBSF), Pseudomonas spp. CFU, and lactic acid bacteria (LAB) CFU. A model with temperature dependence of ODT during storage was developed using Arrhenius-like equation, and a requirement with quality indicators was mathematically derived, resulting in similar temperature dependence. The temperature dependence of beef quality indicators was represented by the Arrhenius activation energy (Ea). Upon comparing the Ea of beef quality indicators and ODT, the temperature dependence similarity was found to be higher in the order of three groups: VBN, pH, $a^*$ value; LAB, Pseudomonas spp.; and WBSF, $L^*$ value, $b^*$ value. Therefore, VBN were determined as the most effective indicator of beef quality during off-flavor development.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.160-164
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• 2015

The effects of different ingredient formulations on physicochemical qualities and consumer preferences were investigated using Baikseolgi incorporated with pomegranate concentrate (PC), a healthy food ingredient, as a model system. PC was incorporated into the formulation at five different amounts [0%, 1.6%, 3.3%, 5%, and 6.6% (w/w)] by replacing the equivalent amount of water added. After appropriate mixing, rice cakes were steamed and quality attributes were evaluated after cooling. The pH decreased while moisture content increased significantly with increased PC substitution (P<0.05). Lightness decreased significantly from 82.33 to 65.09 with higher incorporation of PC (P<0.05), indicating that the color of Baikseolgi became darker. Redness and yellowness, on the other hand, increased significantly (P<0.05). Hardness gradually increased as the PC content increased in the formulation (P<0.05). In addition, DPPH and ABTS radical scavenging activities increased significantly (P<0.05), and they were well correlated. The overall consumer acceptance results indicate that incorporation of 1.6% PC in the formulation of Baikseolgi is recommended to take advantage of the health benefits of PC without sacrificing quality acceptance by consumers.

• Korean Journal of Remote Sensing
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• v.15 no.3
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• pp.227-238
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• 1999

In advance of launch, simulated radiances of the Ocean Scanning Multispectral Imager (OSMI) will be very useful to guess the real imagery of OSMI and to prepare for data processing of OSMI. The data processing system for OSMI which is one of sensors aboard Korea Multi-Purpose Satellite (KOMPSAT) scheduled for launch in 1999 is developed based on the SeaWiFS Data Analysis System (SeaDAS). Simulation of radiances requires information on the spectral band, orbital and scanning characteristics of the OSMI and KOMPSAT spacecraft. This paper also describes a method to create simulated radiances of the OSMI over the oceans. Our method for constructing a simulated OSMI imagery is to propagate a KOMPSAT orbit over a field of Coastal Zone Color Scanner (CZCS) pigment concentrations and to use the values and atmospheric components for calculation of total radiances. A modified Brouwer-Lyddane model with drag was used for the realistic orbit prediction, the CZCS pigment concentrations were used to compute water-leaving radiances, and a variety of radiative transfer models were used to calculate atmospheric contributions to total radiances detected by OSMI. Imagery of the simulated OSMI radiances for 412, 443, 490, 555, 765, 865nm was obtained. As expected, water-leaving radiances were only a small fraction (below 10%) of total radiances and sun glint contaminations were observed near the solar declination. Therefore, atmospheric correction is critical in the calculation of pigment concentration from total radiances. Because the imagery near the sun's glitter pattern is virtually useless and must be discarded, more advanced data collection planning will be required to succeed in the mission of OSMI which is consistent monitoring of global oceans during three year mission lifetime.

• Korea Science and Art Forum
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• v.37 no.2
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• pp.275-292
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• 2019

This study was initiated with the attention of demanding new and diverse approaches, we're talking familiar with imitations in the design process like a way to draw a image. So I studied a convergence of humanities and visual arts with the understanding and conceptual approach of the formless. The purpose of this study is to develop formless languages and to organize practical courses which are to enable deeper research and design expression on theoretical approaches and explanations of outcomes required before and after the process when we practice in connection with the formless. The method of this study is to draw detailed items from selected words through advanced researches, work and author researches and practice teaching. The results of the study I proposed the formless language that is related to the horizontality in spatial positioning system, and pulse in the separation of space and time, and entropy in structural orders of the system, and base materialism in the limitation of matter as the operating mechanism and parent item of formless. And those elements are related with shape, size, shading, color, texture, space, structure as visual elements of formative elements and those have various adjectival meanings as the subordinate concept. So I presented an education materials of basic design which is to enable understanding and expressing the formless language in the overall process of formless visual art(theoretical approach, practice course, presentation, etc.). Based on these study results, I hope that this educational materials will be used as educational contents that makes them express and understand different new beauties, and a role that reveals social identity, and a reference for research on a formless visual arts.

• The Journal of Society for e-Business Studies
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• v.23 no.3
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• pp.33-49
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• 2018

The importance of convergence activities among business is increasing due to the necessity of designing and developing new products to satisfy various customers' needs. In particular, decision makers such as CEOs are required to participate in networks between entrepreneurs for being connected with valuable convergence partners. Moreover, it is important for entrepreneurs not only to make a large number of network connections, but also to understand the networking relationship with entrepreneurs with similar topic information. However, there is a difficult limit in collecting the topic information that can show the lack of current status of business and the technology and characteristics of entrepreneur in industry sector. In this paper, we solve these problems through the topic extraction method and analyze the business network in three aspects. Specifically, there are C, S, T-Layer models, and each model analyzes amount of entrepreneurs relationship, network centrality, and topic similarity. As a result of experiments using real data, entrepreneur need to activate network by connecting high centrality entrepreneur when the corporate relationship is low. In addition, we confirmed through experiments that there is a need to activate the topic-based network when topic similarity is low between entrepreneurs.

• 기호학연구
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• no.56
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• pp.7-44
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• 2018

The objective of this paper is to propose a classification of Korean taste terms, especially Korean taste adjectives, from the perspective of cognitive science. The classification of Korean taste terms is here grounded in the definition of 'taste sense', 'flavor' and 'taste' which is usually employed in disciplines of cognitive science. There have been a large number of domestic researches in field of taste terms. Accordingly, a lot of research findings on the classification of taste terms have steadily been released showing the differences among researchers. These different classifications are largely based on the fact that researchers have applied their subjective criteria rather than their objective in order to categorize taste terms. According to previous studies, it is well-known that, in everyday usage, the term 'taste' covers a much wider range of qualities than those perceived through the taste receptor cells alone. In addition, we take it for granted that as much as 80~90% of taste comes from olfactory modality. It is also important to note that the texture and temperature of food, the color of food, the sounds of food, and atmospheric cues have an essential effect on taste perception. Many scientists have already pointed out that taste evaluations are influenced by a number of individual and sociocultural factors. Eating and tasting are important parts of our everyday life, so that linguistic approaches to taste perception seem to be of great significance. We can assume that a classification of taste terms from the perspective of cognitive sciences may shed light on the perceptive mechanism through which we perceive taste. It should be noted that this paper is an advanced work prepared for the follow-up study which will try to make a geometric model of word field 'taste terms' existing or probably existing in the mental lexicon of human beings.

• Korean Journal of Remote Sensing
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• v.34 no.6_3
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• pp.1415-1425
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• 2018

Kompsat-5 is the first Earth Observation Satellite which is equipped with an SAR in Korea. SAR images are generated by receiving signals reflected from an object by microwaves emitted from a SAR antenna. Because the wavelengths of microwaves are longer than the size of particles in the atmosphere, it can penetrate clouds and fog, and high-resolution images can be obtained without distinction between day and night. However, there is no color information in SAR images. To overcome these limitations of SAR images, colorization of SAR images using Cycle GAN, a deep learning model developed for domain translation, was conducted. Training of Cycle GAN is unstable due to the unsupervised learning based on unpaired dataset. Therefore, we proposed MS Cycle GAN applying multi-scale discriminator to solve the training instability of Cycle GAN and to improve the performance of colorization in this paper. To compare colorization performance of MS Cycle GAN and Cycle GAN, generated images by both models were compared qualitatively and quantitatively. Training Cycle GAN with multi-scale discriminator shows the losses of generators and discriminators are significantly reduced compared to the conventional Cycle GAN, and we identified that generated images by MS Cycle GAN are well-matched with the characteristics of regions such as leaves, rivers, and land.

• Food Engineering Progress
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• v.21 no.2
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• pp.167-173
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• 2017

Purple-fleshed potato powder (PFPP) was investigated to determine optimal mixing ratio with milk powder and dextrin to produce a ready-to-eat mashed potato powder. The rheological characteristics, color, and anthocyanin contents were studied at a different concentration of ingredients. The power-law model was applied to explain the mechanical spectra of mashed potatoes which represented the change in structure induced by different mixing ratios. Mixture design was used to obtain the experimental points used to establish the empirical models to describe the effects of each ingredient on the characteristic of the mashed potato. The results of mechanical spectra showed that both storage and loss moduli (G' and G'') were significantly influenced by PFPP and milk powder concentration. The power law parameters n' and n'' showed higher values for the mashed potato with a lower concentration of PFPP and a higher concentration of milk powder, which showed that the gel networks involved in the mashed potato were weaker. The optimum mixing ratio with the highest redness and anthocyanin content, while maintaining the rheological properties similar to the commercial mashed potato, was determined as PFPP:milk powder:dextrin = 90.49:4.86:4.65 (w/w). The proportions of PFPP and milk powder in the formulation significantly changed the characteristics of mashed potato, whereas no significant effect of dextrin was observed in this formulation.

• Food Engineering Progress
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• v.21 no.1
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• pp.93-98
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• 2017

The feasibility of incorporating cabbage powder (CP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. CP was incorporated into cookies at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of wheat flour. pH level and moisture content of cookie dough decreased and increased significantly, respectively, with increasing levels of CP (p<0.05), whereas density was not directly affected by levels of CP incorporation. The spread ratio of cookies and their hardness increased significantly while the loss rate decreased significantly with increasing levels of CP (p<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (p<0.05) with increasing levels of CP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities were significantly elevated by CP addition, and they increased significantly as CP concentration increased in the formulation (p<0.05). Finally, consumer acceptance test indicated that the higher than 4% of CP incorporation had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of CP (2%) were recommended based on overall scores to take advantage of the antioxidant properties of CP without sacrificing consumer acceptability.

• The Journal of the Korea Contents Association
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• v.21 no.6
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• pp.104-112
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• 2021

In this study, emotional analysis was conducted based on the basic attribute data of music and the emotional model in psychology, and the result was applied to the visualization rules in the formative arts. In the existing studies using musical parameter, there were many cases with more practical purposes to classify, search, and recommend music for people. In this study, the focus was on enabling sound data to be used as a material for creating artworks and used for aesthetic expression. In order to study the music visualization as an art form, a method that can include human emotions should be designed, which is the characteristics of the arts itself. Therefore, a well-structured basic classification of musical attributes and a classification system on emotions were provided. Also, through the shape, color, and animation of the visual elements, the visualization of the musical elements was performed by reflecting the subdivided input parameters based on emotions. This study can be used as basic data for artists who explore a field of music visualization, and the analysis method and work results for matching emotion-based music components and visualizations will be the basis for automated visualization by artificial intelligence in the future.