• 동아시아식생활학회지
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• 제12권3호
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• pp.210-217
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• 2002

This study was carried out to investigate the possibility of improving the texture and the flavor of Dasik made of the Omija extract, various sugars and rice powder. Sensory quality and mechanical characteristics of Dasik were compared. The moisture content of the Croup of tile Dasik added with Omija extract was higher than that with non-Omija extract The Omija Dasik containing molasses showed the highest value (23.5%) in moisture content. In sensory quality, Omija Dasik containing honey and symp showed the highest score in overall acceptability (6.2 and 6.0, respectively). The Rice Dasik containing syrup showed the highest values in lightness (L) and yellowness (b) in color. The Omija Dasik containing syrup showed the highest values in redness (a) in color. The Dasik added with honey and syrup were lower in hardness, but higher in cohesiveness, springiness, gumminess and brittleness of textural characteristics. When sensory quality and mechanical characteristics of the Dasik were compared with, the gumminess and brittleness in mechanical characteristics were positively correlated with the appearance and the taste acceptability in sensory quality (p<.01, p<.05). The springiness was negatively correlated with the tooth packing in sensory quality (p<.001). The Omija Dasik was more desirable in flavor, taste and overall acceptability, especially those added with honey and syrup. From the above results, the honey might be replaced by the less expensive syrup, when making the Omija Dasik.

• Journal of Multimedia Information System
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• 제8권2호
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• pp.93-100
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• 2021

Under the time-varying temperature, the high-temperature radiation of forgings and the change of reflection characteristics of oxide skin on the surface of forgings lead to the difficulty of obtaining images to truly reflect the geometric characteristics of forgings. It is urgent to study the clear and reliable acquisition method of hot forging feature image under time-varying temperature to meet the requirements of visual measurement of hot geometric parameters of forgings. Based on this, this chapter first puts forward the quality evaluation method of forging feature image, which provides guarantee for the accurate evaluation of feature image quality. Furthermore, the factors that affect the image quality, such as the radiation characteristics of forgings and the photographic characteristics of cameras, are analyzed, and the imaging spectrum which can effectively suppress the radiation intensity of forgings is determined. Finally, aiming at the problem that the quality of image acquisition is difficult to guarantee due to the drastic change of radiation intensity of forgings under time-varying temperature, an image acquisition method based on minimum signal-to-noise ratio (SNR) based laser light intensity adaptation is proposed, which significantly improves the definition of feature light strips in forging images at high temperature, and finally realizes the clear acquisition of feature images of large-scale hot forging under time-varying temperature.

• 동아시아식생활학회지
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• 제9권4호
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• pp.452-460
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• 1999

This study was conducted in order to investigate the quality characteristics of Salku Pyun which was made by using mungbean, potato, sweet potato and corn starches. The pH of salku juice was 3.45 to 3.50 and the brix of that was 7.0%. The water content and water activity of salku pyun with potato starch was highest. The result of sensory evaluation showed that appearance, flavor, overall quality were highest in the Salku Pyun made with potato starch while texture, taste were highest in the Salku Pyun made with mungbean starch. Mechanical properties of salku pyun with mungbean starch was significantly higher in adhesiveness, hardness, chewiness. Texture of sensory evaluation were positively correlated with springiness, hardness, and chewiness of mechanical measurement. The factors which affect the overall quality on sensory evaluation were texture quality, taste quality, hardness, color and springiness.

• 한국기계가공학회지
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• 제14권6호
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• pp.90-97
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• 2015

Optimization of multi-quality characteristics in injection molded parts is very important, but it is sometimes difficult for part/mold designers. The objective of this study is to develop a practical design methodology for optimizing two-quality characteristics of injection molded parts. To attain this end, we developed a new design-range reduction algorithm based on Taguchi's orthogonal arrays for two characteristics. Then, the algorithm was integrated with commercial injection-molding simulation tools. A feature of the proposed methodology is that it allows field-designers unfamiliar with general optimization methods to be able to apply the methodology to their design problems with ease. Finally, we have applied the proposed design methodology to optimization of weldlines and deflections in an actual bezel model. The results show the usefulness of this methodology.

• 대한가정학회지
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• 제44권3호
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• pp.163-169
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• 2006

The effects of adding Angelica plant (Bakluncho) and Angelica gigas (Senggumcho) powders on the quality characteristics of bread were investigated. The moisture, crude protein, ash, reducing sugar and vitamin C contents of Angelica plant (Bakluncho) powder were 7.78%, 6.07%, 7.37%, 6.13% and 50.10mg%, respectively, and of Angelica gigas (Senggumcho) powder were 8.69%, 12.28%, 5.15%, 2.21% and 108.00mg%, respectively. The lightness value decreased but the redness and yellowness values increased with the addition of Angelica plant (Bakluncho) and Angelica gigas (Senggumcho) powders. The mechanical hardness of bread decreased with the addition of 3% of Angelica plant (Bakluncho) powder, but increased with the addition of 1% and 5% of Angelica plant (Bakluncho) powder. The mechanical hardness of bread decreased with the addition of 1%, 3% and 5% of Angelica gigas (Senggumcho) powder. In sensory characteristics, the crust color, crumb color, moistness and springiness decreased, but aroma and hardness increased with the addition of Angelica plant (Bakluncho) and Angelica gigas (Senggumcho) powders. The savory taste and overall quality of breads with 1% Angelica plant (Bakluncho) and 1% Angelica gigas (Senggumcho) powders were higher than without either powder. A negative correlation was observed between mechanical hardness and overall bread quality with the addition of Angelica plant (Bakluncho) powder, while a positive correlation (p<0.01) was observed with the addition of Angelica gigas (Senggumcho) powder.

• 대한인간공학회지
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• 제29권2호
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• pp.217-224
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• 2010

Research has been conducted to examine the effects of mechanical and sound characteristics of fabrics on affective quality. The present study developed the Affective Quality Evaluation and Estimation System for Textiles (AQEEST) with distinguished features that can be effectively used in the affective research of fabric frictional sound. The AQEEST consists of three subsystems (affective quality evaluation, affective quality estimation, and audible distance estimation subsystems) and each subsystem consists of three to four modules (e.g., evaluation condition setup, evaluation experimentation, and textile database management modules) depending on its functional requirements. The affective quality evaluation subsystem was designed to help administer an experiment in a systematic manner and present acoustic and visual stimuli simultaneously in various gait conditions (walking, jogging, and running) to mimic a more realistic situation of textile frictional sound production. Next, the affective quality estimation subsystem was designed to estimate the sound characteristics, affective qualities, overall psychological satisfaction, and reference cluster of a textile using its mechanical and/or sound characteristic information. Lastly, the audible distance estimation subsystem was designed to estimate the just noticeable sound pressure levels and audible distances of a textile for various gait conditions using its mechanical characteristic information. The AQEEST can be upgraded by accommodating more affective quality study results for various textiles.

• 한국생활과학회지
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• 제20권2호
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• pp.467-473
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• 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.

• International Journal of Precision Engineering and Manufacturing
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• 제8권4호
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• pp.10-15
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• 2007

Taguchi methods have been used for a long time to improve the product quality and process performance of a manufacturing system, Few researchers have applied this methodology in laser beam cutting (LBC) of sheet metals and found the considerable improvement in cut qualities. In all experimental investigations of LBC so far, the objective was to optimize the single quality characteristic at a time. In this paper the simultaneous optimization of multiple quality characteristics such as Kerf width and material removal rate (MRR) during pulsed Nd:YAG LBC of thin sheet of magnetic material (high Silicon-steel) has been presented using Taguchi's quality loss function. The results show the considerable improvement in multiple S/N ratio as compared to initial cutting condition. Also, the comparison of results from single and multi-objective optimization have been presented and it was found that the loss in quality is always possible shifting from single quality to multiple quality optimization.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2004년도 하계학술대회 논문집 C
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• pp.2090-2092
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• 2004

In this paper, the new measurement methodology of characteristics of the vibratory micro gyroscope using Quality factor and the resonant displacement was proposed. Because the Quality factor has a large error under the high Quality factor condition, it is difficult to analyze the characteristics of the vacuum packaged vibratory micro gyroscopes with the Quality factor. We analyzed mechanical characteristics of gyroscope with the value of Quality factor. We described measurement errors of mechanical characteristics of micro gyroscopes. The measured value of Quality factor is 47532 and error range of Quality factor is from -29.8 % to 73.9 %. The value of resonant displacement is 3.4${\mu}m$ and the measurement error is 2.9 %. From the result of Quality factor degradation and resonant displacement degradation, 1698 days and 1503 days were estimated as Time To Failure (TTF), respectively. The range of estimation error of Quality factor degradation and resonant displacement degradation is calculated from 1246 days to 1832 days and from 1456 days to 1537 days, respectively. We can analyze the characteristics of the vibratory gyroscope using the quality factor when the Quality factor is smaller than 10,000. Also we can analyze that using the resonant displacement when the Quality factor is larger than 10,000.

• 한국식품조리과학회지
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• 제19권1호
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• pp.46-59
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• 2003

Backsulgi were prepared with the addition of nutriprotein powder at 0%, 2%, 4%, 6%, 8%, and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textural characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. In the sensory evaluation, Backsulgi with 4% nutriprotein powder showed the highest score in overall quality. In the measurement of color changes, L value (lightness) was decreased, but a value (redness) and b value (yellowness) increased as the addition of nutriprotein powder increased. In textural characteristics, the hardness, gumminess and cohesiveness of Backsulgi were decreased by the increase of nutriprotein powder. The hardness and gumminess were increased as the storage time increased.