• 산업공학
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• 제18권2호
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• pp.158-166
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• 2005

Human-error and mental stress caused by psychophysiological dissonance between people and artificial environments have become a social problem. And it is a common knowledge that comfort environment reduces human-error and mental stress. Comfort sensibility is related to complex interactions between fabric, climatic, physiological and psychological variables. Currently, comfort sensibility has been evaluated by many sensory tests. However, it is difficult to evaluate comfort sensibility because a concrete concept of comfort sensibility is hard to define. In this paper, we propose a model to evaluate the comfort sensibility using Fuzzy-weighted score on an individual's subjective state for the stimulus. To represent the degree of comfort sensibility level for the stimulus, we represent comfort sensibility using 2 dimensional sensibility vector model. And we use the fuzzy-weighted score that is a fuzzy version of the weighted checklist technique computerized for evaluating the subjects. As an example, this model is applied to 1/f fluctuation sound evaluation. The results show that this model can be effectively used to the quantitative evaluation of comfort sensibility for the stimulus.

• 동아시아식생활학회지
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• 제27권2호
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• pp.185-193
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• 2017

The objective of this research was to determine the current consumer interest toward Korean Kimchi and identify the preferred sensory characteristics of Kimchi using qualitative consumer studies on Chinese consumers. Five different sessions of focus group interview (FGI) were conducted (n=39). The FGI session was designed to determine 1) current knowledge and interest as well as usage level of Korean-style Kimchi, 2) interests toward different Korean Kimchi based on appearance and tasting evaluation. Based on the results, radish was the most accepted ingredient for Kimchi among Chinese consumers, as it resembles the sensory characteristics of Chinese-style Kimchi. The sensory characteristics driving consumer preferences towards radish-based Kimchi included crunchy texture, and just-about-right sweet and spicy flavor. Thinly sliced radish was the most accepted shape of radish-based Kimchi. The current study provides practical information for product development of Kimchi targeted for Chinese.

• 감성과학
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• 제10권4호
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• pp.631-637
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• 2007

이미지의 유사성을 결정하는 요인을 톤(tone), 즉 명도와 채도로 결정하여 정보 엔트로피를 계산하여 상관 계수를 계산하였다. 이미지의 톤을 알아보기 위해 영상정보의 색 공간을 RGB color space에서 HSI color space로 전환하였다. 이후 유사성을 판단하기 위해 이미지의 전체 픽셀수가 아닌 엔트로피 값의 범위에 따라 전체 70%의 픽셀 또는 이미지를 가장 많이 구성하는 세 가지 톤의 픽셀 수에 의해 결정되었다. 'Romantic'이라는 인간의 감성으로 판단된 18개의 영상정보를 선정하여 위의 모델을 적용, 이미지 유사성을 판단하였다.

• 한국생활과학회지
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• 제23권3호
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• pp.467-481
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• 2014

We investigated the effects of Mulberry leaves fermented enzyme liquid(MLE) addition on the quality of Kimchi which were fermented at $5^{\circ}C$ during 30 days. MLE was added to salted cabbage at concentrations of 0%(C), 0.4%(MLE1), 0.8%(MLE2), and 1.2%(MLE3) (w/w). pH in Kimchi added upon 1.2% of MLE, was higher than that of Kimchi without MLE after 12 days of fermentation. The titratable acidity was increased by the addition of MLE, and particularly Kimchi added 1.2% of MLE showed the slowest changed level. The degree of salinity were decreased in Kimchi with MLE as well as control group. However, MLE1 showed significantly lower salinity than MLE2, MLE3 and control group (p<0.001). L, a, b values of control group indicated significantly higher than the Kimchi with enzyme liquid concentrations(MLE1~MLE3). As compared with the control group, the cutting force in treated groups were increased during the fermentation period, and especially MLE3 showed the highest value of hardness. Moreover, that growth of lactic acid bacteria and total bacteria were inhibited by the addition of MLE. In the sensory assessment, the color, taste, and overall preferences were higher in MLE2 than control group and MLE1, MLE3. The acceptability of MLE as an additive in Kimchi among middle school students was higher than in the control sample, with an optimum additive of 0.8% MLE, based on the lowest volume of leftovers. Therefore, it was confirmed that addition of 0.8% MLE appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.

• 재활치료과학
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• 제12권3호
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• pp.79-88
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• 2023

목적 : 본 연구는 감각활동기반 인지재활 그룹 프로그램이 시설거주 치매노인의 인지기능과 우울감, 삶의 질에 미치는 영향에 대해 알아보고자 실시하였다. 연구방법 : 강원도 H군에 위치한 노인 요양시설에 거주하는 65세 이상 치매노인 8명을 대상으로 감각기반 인지재활 그룹 프로그램 총 20회기(사전/사후평가 포함)를 실시하였다. 대상자들의 인지기능, 우울수준과 삶의 질 수준을 프로그램 전과 후에 측정하였다. 결과 : 인지기능 평가에 사용한 한국어판 간이 정신상태 검사(Mini-Mental State Examination-Dementia Screening)의 평균점수는 증가하였지만 통계적으로 유의미한 차이는 없었다. 주관적 기억감퇴 설문지(Subjective Memory Complaints Questionnaire) 결과 통계적으로 유의한 향상이 있었다(p < .05). 우울정도 변화를 확인하기 위해 측정한 한국형 단축형 노인우울 척도(Short Geriatric Depression Scale, SGDS-K)의 사후평가 평균점수는 사전평가보다 향상을 보였으나 통계적으로 유의미한 차이는 없었다. 마지막으로 삶의 질의 변화를 확인하기 위해 측정한 세계보건기구 삶의 질 간편형 척도(World Health Organization Quality of Life assessment instrument-Brief) 결과에서 통계적으로 유의미한 향상이 있었다(p < .001). 결론 : 본 연구 결과를 통해서 시설에 거주하는 치매노인을 위한 감각활동기반 인지재활 그룹 프로그램 개발의 필요성과 유용성을 제시하는 데 기초적 근거를 마련할 수 있을 것이다.

• 한국가정과학회지
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• 제7권3호
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• pp.5-13
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• 2004

This study was performed to investigate the characteristics of denim pants preferred by Korean women in their 20's through the analysis of the sensory test(appearance) and garment space length. Four kinds of ready-made denim pants of national and licensed brand on sale in Korea were used as the experimental garment. The results were as follows: 1. The significant difference among brands were found in the appropriateness of ease in the part of waist belt(front), knee (front), ankle(back) and the total silhouette. 2. In the analysis of garment space length. the significant difference among brands was shown in waist belt part $(FL60^{\circ})$, hip $(FL0^{\circ},\;FL30^{\circ})$, crotch(SRR) and knee(BR60^{\circ}). However, total average was not significant difference. 3. According to analysis of pattern size, the brand N was out of balance in crotch depth and girth. by which it can be said that N got the lowest score in sensory test (appearance). On the other hand, Brand GU was large in circumference with short crotch length. 4. Therefore, the most preferred denim pants pattern of Korean women in their 20's was fit in waist belt. hip. crotch circumference and a little bit tight in crotch depth and length. As the design was limited as straight style. more design and brands must be included for future study.

• 한국식생활문화학회지
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• 제33권5호
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• pp.444-450
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• 2018

This study was conducted to optimize the level of sugar added (20 (control), 15, 10, 5%) during the preparation of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi without affecting the degree of preference. The salinity and sugar content during storage of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi decreased significantly as the level of sugar added decreased. The moisture content was found to increase as the level of sugar added decreased. Additionally, the pH increased, while hardness decreased as the level of sugar added decreased during 3 weeks of storage. The L value (lightness) was not different from that of the control group until the addition of 10% sugar, while the a value (redness) and b value (yellowness) increased. The antioxidant activity of vitamin C content and DPPH radical scavenging activity increased as sugar content decreased. Upon sensory evaluation of mushrooms (Pleurotus eryngii) jangachi, the highest value in appearance was observed for the 5 and 15% treatments, while 5% had the highest flavor value, 15 and 10% had the highest taste values, 10 and 15% had the highest texture values, the control and 5% had the greatest clarification values, and the 15 and 10% groups had the greatest overall acceptance. These results suggest that a sugar level of 15% can be used without significantly affecting the overall acceptance.

• 동아시아식생활학회지
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• 제22권4호
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• pp.506-513
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• 2012

This principal objective of this study was to evaluate the sensory properties and flavor compounds of Kimchi prepared with different levels (0.0%, 0.4%, 0.8%, and 1.2%) of Backryeoncho extracts (BE). At high levels of BE, Kimchi showed increased level of crispness and flavor, and also jeotgal odor decreased in the sensory evaluation. Addition of 0.8 % BE resulted in the highest scores for color, taste, and overall acceptance of Kimchi. Therefore, addition of 0.8 % BE appears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability. As a result of flavor compound analysis, a total of 24 volatile flavor compound, including 11 S-containing compounds, 6 terpenes, 1 acid, 1 ester, 1 alcohol, 2 miscellaneous compounds, 2 thiocyanates, etc., were detected by GC/MS. The major volatile compounds were s-containing compounds and terpene hydrocarbon, and especially terpene of sabinene was newly detected in Kimchi with added BE. Levels of 2-vinyl-[4H]-1,3-dithin derived from garlic flavor as a sulfide-containing compound along with diallyl trisulfide derived from green onion flavor were reduced in Kimchi with added 0.8% BE. Most sulfide-containing compounds were reduced in Kimchi with added BE, whereas most terpenes detected in control Kimchi were not detected.

• 한국식품저장유통학회지
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• 제15권1호
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• pp.37-42
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• 2008

본 연구는 유과의 저장안전성 및 관능적 품질개선을 위한 연구의 일환으로 가루녹차를 첨가하여 유과를 제조한 후 품질특성을 비교 평가하고 최종적으로 가루녹차 첨가 유과의 품질 및 저장성 증진에 미치는 영향을 평가하고자 실시하였다. 그 결과 가루녹차 1, 2, 3% 첨가량에 따른 수분 함량은 변화가 없었으며, 조지방 함량은 첨가량이 증가할수록 유의적으로 낮아지는 것으로 나타났다. 가루녹차 첨가 유과의 기공크기와 팽화율은 가루녹차 첨가량이 증가할수록 감소하는 것으로 나타났으며 유과의 경도는 2% 이상의 가루녹차 첨가시 유의적으로 증가하였다. 관능평가 결과 녹차첨가량이 증가할수록 모든 평가항복에서 유의적으로 낮은 점수를 얻었으나 1%의 첨가구는 대조구와 유의적인 차이가 없었다. 항산화 효과는 가루녹차 첨가량이 증가할수록 증가되었으며 이러한 결과들에 의해 1% 가루녹차의 첨가가 품질 및 저장성 향상에 적합한 것으로 판단되었다.

• Animal Bioscience
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• 제37권1호
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• pp.116-122
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• 2024

Objective: This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt on overall retention rate, shear force, and consumer sensory attributes. Methods: Five different marinade formulations were targeted to include 0.9% salt, either 0.25% or 0.50% STPP or CF and water on a finished product basis. Water and salt only were considered the negative control (CON). Chicken breasts (n = 14) and inside beef skirt (n = 14) were randomly assigned to a treatment, raw weights recorded and then placed in a vacuum tumbler. Marinated weights were recorded, individually packed, and randomly assigned to either retail display for 10-day retention rate, shear force analysis, cook loss, or consumer sensory panel. Results: Pickup percentage, and overall retention was similar among treatments for chicken breast and inside beef skirt. Citrus fiber treatments resulted in higher cooking loss compared to the CON in chicken breast; though, CF050 resulted in similar cooking loss compared to STPP025 in inside beef skirt. No differences were found in sensory attributes for chicken breast, however, WBSF data showed CF025 was tougher than CF050, STPP050, and CON. Inside beef skirt with CF050 were least liked overall by the consumer panel. Conclusion: Citrus fiber included in marinades at a lower percentage rate can produce similar texture characteristics, and sensory properties compared with those marinated with STPP.