• Journal of Drive and Control
• /
• v.18 no.4
• /
• pp.77-83
• /
• 2021

With the progress in virtual reality technology, various virtual objects can be displayed using head-mounted displays (HMD). However, force feedback sensations such as pushing against a virtual object are not possible with an HMD only. Focusing on force feedback, desktop-type devices are generally used, but the user cannot move in a virtual space because such devices are fixed on a desk. With a wearable force feedback device, users can move around while experiencing force feedback. Therefore, the authors have developed a wearable force feedback device using a magnetorheological fluid clutch and pneumatic rubber artificial muscle, aiming at presenting the elasticity, friction, and viscosity of an object. To date, we have developed a wearable four-degree-of-freedom (4-DOF) force feedback device and have quantitatively evaluated that it can present commanded elastic, frictional, and viscous forces to the end effector. However, sensory evaluation with a human has not been performed. In this paper, therefore, we conduct a sensory evaluation of the proposed method. In the experiment, frictional and viscous forces are rendered in a virtual space using a 4-DOF force feedback device. Subjects are asked to answer questions on a 1- to 7-point scale, from 1 (not at all) to 4 (neither) to 7 (strongly). The Wilcoxon signed rank test was used for all data, and answer 4 (neither) was used as compared standard data. The experimental results confirmed that the user could feel the presence or absence of viscous and frictional forces. However, the magnitude of those forces was not sensed correctly.

• Journal of Dairy Science and Biotechnology
• /
• v.36 no.2
• /
• pp.95-105
• /
• 2018

Since 2018, the Korean government has permitted the production and sale of any cheese made from raw milk and aged for at least 60 days. The present study aimed to investigate the sensory characteristics of various types of Gouda cheese produced from raw milk during 60-day aging. The average pH of the raw milk used in this experiment was $6.7{\pm}0.4$, similar to that of the sterilized milk. The pH of raw-milk Gouda cheese was $5.2{\pm}0.5$ a day after the 60-day aging period, wherein the pH was $5.5{\pm}0.3$. In total, 5 samples were used for sensory evaluation in this experiment: Cheeses 1~5. With respect to flavor, Cheeses 1 and 5 received the highest and lowest scores, respectively. Raw-milk Gouda cheese produced using Salmonella spp.-contaminated raw milk was not greatly influenced by flavor; however, it had a negative effect on its appearance. In the future, it is imperative to carry out sensory evaluation of cheese produced with raw milk contaminated with various food-contaminating bacteria.

• The Korean Journal of Food And Nutrition
• /
• v.22 no.3
• /
• pp.402-408
• /
• 2009

The study assessed the quality characteristics of Sulgiddeok with self-made and commercially-available rice flours during a 1-day storage at ambient temperature($20\sim22^{\circ}C$). The nutritional components, color value, physical tests, internal structure as revealed by scanning electron microscopy SEM, and sensory evaluation of Sulgiddeok were determined. Sulgiddeok prepared with self-made rice flour and two commercial rice flour were designated as sample A, B, and C, respectively. Moisture content, crude protein, crude lipid, and pH did not differ significantly among the preparations. Sweetness was highest in sample B(p<0.01) and crude ash was highest in sample A(p<0.001). L color, a value, and b value was highest in sample B, C, and C, respectively. Texture property analysis showed that hardness, gumminess, and chewiness tended to decrease during the 1-day storage, while adhesiveness, springiness, and cohesiveness tended to increase. Sensory characteristics of color, flavor, chewiness, gumminess, externals, and overall quality of sample A were superior to samples B and C. However, softness was highest in sample B. The internal structure of Sulgiddeok was preserved in sample A. It is concluded that rice flour B can make Sulgiddeok comparable to that prepared using self-made rice flour.

• Korean journal of food and cookery science
• /
• v.25 no.3
• /
• pp.267-274
• /
• 2009

The principal objective of this study was to evaluate the quality characteristics of dried wheat flour noodles made with different concentrations of added shrimp powder, for use in elderly foodservice operations. The cooking quality, mechanical textural properties, and viscosity of the noodle samples were measured, and sensory evaluations were conducted with the prepared noodles. As measured by an amylograph, the gelatinization points of the composite shrimp powderwheat flour noodles increased, whereas viscosity at 95$^{\circ}$C, viscosity at 95$^{\circ}$C after 15 minutes, and maximum viscosity values decreased, with increasing shrimp powder content L and b color values were reduced, and the a value increased, with increasing amounts of shrimp powder, Also, greater concentrations of shrimp powder caused increases in the weight and volume of cooked noodles as well as the turbidity of the soup. With regard to the textural characteristics, the shrimp powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, according to the sensory evaluation results, the noodles prepared with 15% shrimp powder were more preferred than the other samples.

• Journal of the Korean Home Economics Association
• /
• v.32 no.2
• /
• pp.231-244
• /
• 1994

After classifying into four groups according to each back-forms through the body measurement and the shilhouettes of photographys focused on 359 elderly women of 60 to 79 years old in order to set the measurements demanded of making the upper garments patterns for elderly women this study will show an analysis of the body and surface changes by all the actions for producing patterns in each types. And as the result of the sensory evaluation by making the testal clothings

• Proceedings of the IEEK Conference
• /
• 2003.07d
• /
• pp.1243-1246
• /
• 2003

It is known that structure of Human's brain information system is controlled by cerebral cortex mainly. Cerebral cortex is divided by sensory area, motor area and associated area largely. Sensory area takes part in information from environment and motor area is actuation by decision as associated area determined. It is possible to copy brain information system by input-output pattern. but there is difficulty in modeling of memorizing new information. Such action is performed by Limbic Lobe and Papez circuit which is controlled by intrinsic emotion. So we need of definition of emotion's role in decision. In this paper, we define roles of emotion in intrinsic decision using Dynamic Cognitive Maps(DCMs). The emotion is evaluated by outside information then intrinsic decision performed as how much emotion variated. The dynamic cognitive maps take part in emotion evaluating process.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2002.05a
• /
• pp.19-27
• /
• 2002

Development of crops with high quality as well as various beneficial functions is necessary to satisfy consumers being interested in their health and to enhance a competitiveness in the international market of agricultural products. What we have achieved so far from our research on crop quality was not sufficient since we often neglected sensory feature of crop products such as eating quality but in many cases, we put more emphases on nutrient contents, physico-chemical properties, and out-appearing features of the products. Therefore developments of sensory elements and technique for evaluation with a priority given to eating quality of each of an individual crop are important and very urgent to be solved in Korea. An endeavor to develop bioactive crops is necessary and resonable but aspects of both productivity and economy with a special emphasis on the original purposes such as production of energy and nutrient for human life must be considered. The development of more concrete ideas for crop functionality is essential before any research goes further.

• Korean Journal of Human Ecology
• /
• v.20 no.2
• /
• pp.467-473
• /
• 2011

The principal objective of this study was to evaluate the quality characteristics of jelly prepared with five different levels(0, 0.5, 1.0, 1.5, and 2.0%) of black garlic concentrate(BG1-BG4). We conducted the pH, sugar content, Hunter's color value, mechanical characteristics, and a sensory evaluation analysis of black garlic jelly. The more black garlic concentrate increased, the more the sugar content of the black garlic jelly increased(p<0.05). In terms of color, lightness(L) and yellowness(b) decreased as the black garlic concentrate increased, while redness(a) increased. With regard to the mechanical properties of the black garlic jelly samples, the higher the score of hardness, gumminess, and chewiness significantly increased(p<0.05). In color, flavor, texture and overall quality, the score of jelly with 1.0% black garlic concentrate(BG2) increased most of the all.

• Journal of the East Asian Society of Dietary Life
• /
• v.16 no.4
• /
• pp.438-446
• /
• 2006

The aim of this study was to determine the optimum storage time of flounder and seabream for the preparation of flatfish and sushi. With increasing storage time(0-6 hours) at 4$^{\circ}C$, the moisture, -and fat contents of flounder and seabream flatfish decreased while the total number of bacteria increased. Eicosapentaenoic acid and palmitic acid had the highest content in the flatfish fatty acid composition. The pH of flounder and seabream flatfish both decreased at 4 and 3 hours, respectively, and then increased. With increasing storage time, the hardness and cohesiveness decreased, while the springiness, gumminess,-and chewiness initially increased but then decreased. The rigor mortis increased with increasing storage time and the K values of flounder and seabream flatfish both increased at 4 and 3 hours, respectively, and then decreased, whereas ATP contents decreased and then increased. In the sensory evaluation of sushi, the flounder sushi with flatfish stored for 4 hours and the seabream sushi with flatfish stored for 3 hours were found to be the best making condition.

• Journal of the Korean Society for Aeronautical & Space Sciences
• /
• v.37 no.8
• /
• pp.819-827
• /
• 2009

We analyzed the result of sensory evaluation for the 10 items of Korean Space Foods performed by Korean astronaut in ISS. Although there were low score items because of the individual preference difference, Most items received the high score. Also, we can confirm the possibility of the internationalization of the Korean Space Foods because international astronauts gave the high valuation. we should develop the various space foods and food package which are easy to use in space for the human exploration in the future.