• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.2122-2122
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• 2001

The ultra-high pressure technology fur the preservation of foods is under intense research to evaluate its potential as an alternative or complementary process to traditional methods of food preservation. Traditional processing methods usually need a large amount of energy, may cause unwanted reactions in the food, leading to cooked flavor and loss of vitamins, etc. The application of ultra-high hydrostatic pressure for food processing consists of subjecting the food to pressures in the range of 100-1000 ㎫. The ultra-high pressure inactivates the microorganisms and some enzymes, promotes the germination of spores and extends the shelf-life of the foods. This new technology follows the “minimal processing” concept minimizing the quality degradation, saving the vitamins, essential nutrients and flavors as well as utilizing less energy. We joined the research team at our University involved in the mentioned technology using an ultra-high pressure equipment, recording of the near infrared spectra and signal response of a chemosensor array (electronic nose) of their meat (beef and pork), vegetable and fruit samples exposed to different pressure. The results of our investigations achieved by evaluating the measured data using PCA and PQS methods will be presented.

• 한국식품조리과학회지
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• 제9권4호
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• pp.312-316
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• 1993

This study was carried out to develop supplementary foods for infants and monthly feeding plans of five steps. The developed supplementary foods were divided into 3 stages. First stage was designed for the babies just beginning eat pureed vegetables and fruits. Second stage was combined the nutritio-nal attributes of both vegetables and meat. Third stage was featured bite-sized pieces of tender meat and vegetables that appealed to the most mature tastes of babies. Feeding plans were divided into 5 steps according to their development. At 3 months, small amount of supplementary of smooth porri-dge can be introduced after a milk feeding each day. At 5 months, the quantity of supplementary foods can be gradually increased, and it can be given after 2 or 3 times of milk feedings. By being given different foods, infants will learn to become accustomed to new flavors at 7 months. At 9 months, the same types of additional foods are given at least 3 times a day after the milk feeds. Infants will be able to take most of the foods at 12 months, and it is important to give the infants solid foods after milk feedings at least 3 times a day.

• Journal of Preventive Medicine and Public Health
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• 제50권5호
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• pp.336-346
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• 2017

Objectives: To characterize the usage patterns of new types of tobacco products (NTTPs) to develop effective strategies for the regulation of NTTPs in Korea. Methods: We conducted focus group interviews to identify the NTTP usage patterns of research subjects. The NTTPs were limited to electronic cigarettes (e-cigarettes), waterpipe tobacco, and rolling tobacco. We categorized 30 research subjects into 4 groups. The ecigarette group was divided into adult and adolescent groups. Each group contained 7-8 subjects. An interview lasting approximately 2 hours was conducted with each group. Results: Ninety percent of NTTP users used an NTTP in combination with conventional cigarettes. Subjects mostly bought NTTPs online, unlike how they bought cigarettes. Additionally, a great deal of information, such as how to use NTTPs and descriptions of NTTP products, was exchanged through online or offline societies. The primary reason why the subjects used NTTPs was that NTTPs offer a greater range of flavors and aromas than cigarettes. Moreover, NTTPs were felt to be less repulsive than cigarettes. NTTPs were not used as a cigarette substitute; rather, they were mostly used in places and situations where traditional cigarette smoking was not allowed. Conclusions: Based on the results of this study, the government should conduct studies on the effects of the combined use of NTTPs and cigarettes on the human body, obtain and provide accurate data regarding NTTP use, and develop and implement polices to ban NTTP advertising, which may arouse adolescents' curiosity, and the addition of flavoring substances to tobacco products.

• 한국작물학회지
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• 제51권2호
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• pp.154-162
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• 2006

Cheese analogs using lipoxygenase-defected soymilk and ${\alpha}$-chymotrypsin modified soy protein isolate (SPI) were prepared. Color, textural properties, sensory attributes and melting spreadability of cheese analogs were evaluated and compared with mozzarella cheese, and relationships between textural properties, sensory attributes and melting spreadability of cheese analogs were analyzed. Off-flavors were not mostly discriminated. Cheese analogs containing 10% SPI untreated and containing 6% and 8% SPI treated by ${\alpha}$-chymotrypsin in ${\Delta}E$ value of color were the most similar to mozzarella cheese. Quality characteristics and melting spreadability of cheese analogs were highly affected and improved by ${\alpha}$-chymotrypsin modification. Sensory attributes and melting spreadability of cheese analogs containing 6% SPI treated by ${\alpha}$-chymotrypsin were the most similar to mozzarella cheese, while in textural properties, cheese analogs containing 10% SPI were the most similar with mozzarella cheese. Hardness in sensory attributes was highly positively correlated with hardness (r>0.65), adhesiveness (r>0.56), chewiness (r>0.77) and gumminess (r>0.76) in textural properties, while it was highly negatively correlated with melting spreadability (r>-0.68).

• 한국경영과학회:학술대회논문집
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• 대한산업공학회/한국경영과학회 1996년도 춘계공동학술대회논문집; 공군사관학교, 청주; 26-27 Apr. 1996
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• pp.141-146
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• 1996

Hand posture and force, which define aspects of the way an object is grasped, are features of robotics manipulation. A means for specifying these grasping "flavors" has been developed that uses an instrumented glove equipped with joint and force sensors. The new grasp specification system is being used at the Pennsylvania State University (Penn State) in a Virtual Reality based Point-and-Direct(VR-PAD) robotics implementation. In the Computer Integrated Manufacturing (CIM) Laboratory at Penn State, hand posture and force data were collected for manipulating bricks and other items that require varying amounts of force at multiple pressure points. The feasibility of measuring desired grasp characteristics was demonstrated for a modified Cyberglove impregnated with FSR (Force Sensitive Resistor) pressure sensors in the fingertips. A joint/force model relating the parameters of finger articulation and pressure to various lifting tasks was validated for the instrumented "wired" glove. Operators using such a modified glove may ultimately be able to configure robot grasping tasks in environments involving hazardous waste remediation, flexible manufacturing, space operations and other flexible robotics applications. In each case, the VR-PAD approach improved the computational and delay problems of real-time multiple-degree-of-freedom force feedback telemanipulation.ck telemanipulation.

• 한국식품과학회지
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• 제47권5호
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• pp.615-622
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• 2015

The objectives of this study were to evaluate the sensory properties of various natural flavor enhancers (NFEs) and to understand the effects of NaCl and temperature on the sensory characteristics of these NFEs. Descriptive analysis was conducted to evaluate six types of NFEs: yeast extract-based NFE, three; fish sauce-based NFE, one; soy sauce-based NFE, one; and hydrolyzed peptide NFE-based, one. The effects of NaCl (no addition vs. addition) and temperature ($20^{\circ}C$ vs. $55^{\circ}C$) were also evaluated. The results showed that the overall flavor intensity and sensory properties of the NFEs differed greatly depending on the NFE source. Two of the yeast extract-based NFEs elicited higher umami intensity than the other NFEs. Addition of NaCl increased some of the savory-related flavors and the perceived viscosity of the sample. Aroma intensities, in general, were enhanced at the higher temperature, whereas flavor, aftertaste, and mouthfeel attributes were perceived to be stronger at the lower temperature.

• Preventive Nutrition and Food Science
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• 제22권1호
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• pp.30-36
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• 2017

Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerged fermentation-derived FYAV, solid-state fermentation-derived SMV showed higher values of pH, brix, soluble solids, total phenolic content, and antioxidant activity, but not total acidity or total organic acids. Aging period resulted in an increase in pH, total phenolic content, and antioxidant activity. Principal component analysis based on E-tongue/E-nose analyses was performed to distinguish between the vinegars produced by different fermentation methods and under aging periods. Solid-state fermentation and an aging process were considered good techniques for vinegar brewing, considering the various organic acids and high levels of total phenolics and antioxidant activity.

• 한국패션뷰티학회지
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• 제6권1호
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• pp.60-72
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• 2008

A midst the tendency in an attempt to rehabilitate the coexistence of values in Oriental and Western cultures, along with centripetal attention through reincarnation of the Oriental culture, the modem fashion trend is also inclusive of such Oriental flavors even in the opposite Western fashion icons with an outlook for futuristic alternative. In this regard the study is to investigate the Oriental Characteristics shown in the contemporary fashion in a more profound and right manner by evaluating its spirituality and formativeness through analytical survey on preliminary literatures, whose key words are as follows; Fist, heterogeneity inclusive of the Oriental comprehensiveness through non-periodic chaos; second, imperfection in pursue of perfection through non-perfection; third, asymmetry caused by polarized historicity together with agility in the Oriental costumes; fourth, simplicity bridging into religious naught, and; fifth, spatial comfortablity shrouded by loose design. As a result, the study demonstrates that Oriental sensitivity implicative at the modem fashion, prior to its formativeness, shed out a clue of the Oriental profound spirits in its fashion style.

• 한국수산과학회지
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• 제39권6호
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• pp.441-446
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• 2006

Volatile flavor compounds in meat of the blue crab Portunus trituberculatus were compared using vacuum simultaneous steam distillation-solvent extraction (V-SDE) and solid phase microextraction (SPME)/ gas chromatography (GC)/ mass selective detection (MSD) methods. A total of 100 volatile flavor compounds were identified by both methods: 77 by V-SDE and 59 by SPME. These compounds were composed of 17 aldehydes, 12 ketones, 19 alcohols, 5 esters, 4 sulfur-containing compounds, 6 nitrogen-containing compounds, 23 aromatic compounds, 6 hydrocarbons, 2 terpenes, and 6 miscellaneous compounds. Although more compounds were detected using V-SDE than using SPME, the levels of all groups detected, except esters, were higher using SPME than using V-SDE. In addition to trimethylamine, aldehydes, and aromatic compounds, the S- and N-containing compounds with low thresholds are thought to have positive roles for flavors in the meat of the blue crab.

• 한국식품조리과학회지
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• 제8권1호
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• pp.1-7
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• 1992

Recently, plenty of imported Chinese Mungbean is sold, for Korean Mungbean is expensive. But they say, Chinese Mungean has less delicacy and cooking quality. Above all, in comparison with Korean and Chinese Mungbeans properties they are different - Chinese Mungbean grain is twice in dimension, Chinese Mungbean is white and Korean one is yellow in peeled grain color. They are similar in size shape with the microscope. With Amylograph of Brabender the viscosity of Korean Mungbean is gradually and continually increased until heating from $25^{\circ}C$ to $92.5^{\circ}C$ and cooling to $25^{\circ}C$ again, but the one of Chines Mungbean is increased suddenly in 74$^{\circ}C$ and shows the abrupt break-down phenomenon. This same phenomenon is shown in swelling with melting-pointer, In $25^{\circ}C$, the cooling temperature, Chinese Mungbean is measured to 1400 B.U and Korean one 1600 B.U. With color-meter of Richard S. Hunter, 12% gel of Korean Mungbean starch is clear but Chinese one white. The texture of 12% gel of Chinese Mungbean starch with Rheo-meter becomes hardened much more than Korea one. As a result of sensory-test, color, cohesiveness, and flavors of Korean gel is preferred overwhelmingly.