• Korean Journal of Poultry Science
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• v.50 no.4
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• pp.251-260
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• 2023

This study was conducted to investigate the effect of propolis extract on chicken patty. the meat quality characteristics and storage properties of chicken patties without propolis extract were compared to those with 0.1%, 0.2%, and 0.4% propolis ethanol extract. The addition of propolis extract resulted in increased fat and ash content in the chicken patties. There were no differences in pH, water holding capacity, cooking loss, and texture profile analysis, indicating that the propolis extract did not negatively affect emulsification stability. However, sensory evaluation showed that the higher the concentration of propolis extract added, the lower the total preference of the chicken patties. Over a storage period, patties treated with propolis extract exhibited a lower total microbial count, and volatile basic nitrogen (VBN) content compared to those without propolis extract. Therefore, the addition of propolis to chicken patties does not reduce emulsion stability but improves storage properties. However, the unique flavor of propolis decreases the preference for chicken patties, so the amount must be considered when using it.

• The Journal of the Korea Contents Association
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• v.8 no.8
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• pp.9-18
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• 2008

Research is being made for users' convenient access to services such as personalized data and contents services. The use of information and the fusion of services in various devices and terminals suggest the necessity to know what personalization mechanism is used to provide high quality contents at a time and place desired by users. Existing mechanisms are not easy to be handled by other service providers because each service provider has different preference and personal information, and are very inconvenient because service users have to set up and manage by themselves. Thus, the present paper proposes a Semantic User Profiles Manager based on OSGi, middleware for the provision and extension of semantic services, in order to manage users' profiles dynamically regardless of service provider. In addition, this paper defines a personalized semantic profile that enables user profiling, ontological domain modeling and semantic reasoning. In order to test the validity of this paper, we implemented semantic profiles into a bundle running based on OSGi. When users enter the range of the service area and use various devices, the semantic service matches in correspondence with semantic user profiles. The proposed system can easily extend the matching of services to user profiles and matching between user profiles or between services.

• The korean journal of orthodontics
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• v.31 no.5 s.88
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• pp.479-487
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• 2001

The perception of facial esthetics is critically important to orthodontists. A viewpoint to facial esthetics is influenced by various factors and dependent on the perception of observer. The purpose of this study was to examine the differences regarding esthetic viewpoints among orthodontists, to identify attractive profiles preferred to orthodontists and to present the characteristic aspects of attractive profiles upon the degree of facial convexity. 35 persons whose faces were judged as attractive one by S orthodontists were selected out of 133 young Korean women. Soft tissue profiles Identified as a good-profile group were measured and analyzed. And then according to the facial convexity, good-profile group was subdivided to convex (G-Sn-Pg$9^{\circ}$) and straight (G-Sn-Pg<$9^{\circ}$) groups for the purpose of this study. There were statistically no significant differences regarding esthetic viewpoints among S orthodontists(p<0.05), even if there exists prevailing concept that the standard for facial esthetics is substantially subjective. N-Pg-Sn and N-Pg-Pn, measured for determining anteroposterior relationship of midfacial convexity, showed significant differences statistically between 2 subgroups (P

• Journal of Digital Contents Society
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• v.14 no.4
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• pp.419-428
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• 2013

Real-time accessibility and agility are required in u-commerce under ubiquitous computing environment. Most of the existing recommendation techniques adopt the method of evaluation based on personal profile, which has been identified with difficulties in accurately analyzing the customers' level of interest and tendencies, as well as the problems of cost, consequently leaving customers unsatisfied. Researches have been conducted to improve the accuracy of information such as the level of interest and tendencies of the customers. However, the problem lies not in the preconstructed database, but in generating new and diverse profiles that are used for the evaluation of the existing data. Also it is difficult to use the unique recommendation method with hierarchy of each customer who has various characteristics in the existing recommendation techniques. Accordingly, this dissertation used the implicit method without onerous question and answer to the users based on the data from purchasing, unlike the other evaluation techniques. We applied FRAT technique which can analyze the tendency of the various personalization and the exact customer.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.104-112
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• 2018

The purpose of this study was to examine the quality characteristics of white pan bread according to the different types of water (tap water (still water), purified water, still water, light water, classical water, and bold water). Pan breads were statistically analyzed using texture profile analysis, fermentation, texture, suitability, image analysis, color, moisture content, and statistical analysis. This result will contribute to the commercialization of pan bread using various kinds of water. Ultimately, we analyzed the quality characteristics of various kinds of water, depending on the carbonic acid content on the dough and the pan bread, and to derive the optimum kinds and ratios of the water to be applied to the pan bread. As a result of the study, the best findings were obtained with water containing carbonic acid content more than the classical water according to overall characteristics, durability (Width of Tail and Integral), foot efficiency, softness, volume and preference check. Therefore, when white pan bread is produced by using water containing a carbonic acid content (5~7.5 mg/L) or more of the classical water, it affects the quality characteristics and a good obtains positive response to from consumers. In this study, the quality characteristics of pan bread based different kinds of water which were not available in the past, and the quality characteristics of pan bread, which can be used as the basic data for future research, were well analyzed.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.38 no.5
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• pp.529-537
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• 2001

According to increase of preference to the large display device, demand of a three-tube projection TV increase in the display market. But luminance per unit area of a 3-tube projection TV is less bright than that of original one -tube TV The color gamut of phosphor used in the projection TV is different to standard gamut of phosphor in NTSC. In this paper, we analyze the relationship between coordinates of RGB phosphor and RGB beam currents according to the color temperature in projection HDTV. We also proposed the range of reference white which maximize the luminance that viewer feel based on both Helmholtz-Kohlrausch effect which is visual property and degradation of image according to the change of beam profile by current-ratio.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.577-586
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• 2020

This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacuum scanning electron microscopy were performed. As salt content increased, color tended to decrease, as did EM and CL parameters, indicating that the ability to retain moisture was improved with increased salt levels (p < 0.05). In addition, textural hardness, gumminess and chewiness all increased with increasing salt (p < 0.05). Sausages with 0.3% salt showed the lowest cohesiveness compared to those with salt levels higher than 0.3% (p < 0.05). Addition of sodium tripolyphosphate (STPP) increased pH of sausages. Increasing salt and STPP did not affect lightness (p > 0.05), but did increase redness and yellowness (p < 0.05). The moisture content was higher when the salt and STPP contents were increased (p < 0.05), but no differences in the fat and protein contents (%) were observed (p > 0.05). EM and CL tended to decrease with increasing salt and STPP. In textural properties, the combination of 1.8% salt and 0.3% STPP was the best among other treatment (p < 0.05). Surface microstructure showed a flat and dense structure with increasing salt and STPP. Since the addition of salt and phosphate improved the functionality, textural and physicochemical properties of meat products in this study, meat products will need to be developed in line with consumer's preference.

• Journal of Biosystems Engineering
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• v.31 no.6 s.119
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• pp.514-523
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• 2006

Production of green pepper has been increased due to customer's preference and a projected ten-year boom in the industry in Korea. This study was carried out to develop an automatic grading and sorting system for green pepper using machine vision. The system consisted of a feeding mechanism, segregation section, an image inspection chamber, image processing section, system control section, grading section, and discharging section. Green peppers were separated and transported using a bowl feeder with a vibrator and a belt conveyor, respectively. Images were taken using color CCD cameras and a color frame grabber. An on-line grading algorithm was developed using Visual C/C++. The green peppers could be graded into four classes by activating air nozzles located at the discharging section. Length and curvature of each green pepper were measured while removing a stem of it. The first derivative of thickness profile was used to remove a stem area of segmented image of the pepper. While pepper is moving at 0.45 m/s, the accuracy of grading sorting for large, medium and small pepper are 86.0%, 81.3% and 90.6% respectively. Sorting performance was 121 kg/hour, and about five times better than manual sorting. The developed system was also economically feasible to grade and sort green peppers showing the cost about 40% lower than that of manual operations.

• The Journal of the Korea Contents Association
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• v.17 no.2
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• pp.113-124
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• 2017

The existing social search has a problem that search results are not suitable for a user since it does not take into account the recency of the user profile and the interests of similar users. Therefore, studies on a social search considering a temporal attribute and the interests of other users are required. In this paper, we propose a social search scheme that takes into account the recent interests of a user by time and the interests of the most similar users. The proposed scheme analyzes the activity information of a social media user in order to take into account the recent interests of the user. And then the proposed scheme improves the satisfaction and accuracy of search results by combining the interests of similar users with the analyzed information and performing ranking, It is shown through performance evaluation that the proposed scheme outperforms the existing scheme.

• Journal of Biosystems Engineering
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• v.26 no.6
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• pp.571-578
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• 2001

Production of green pepper has increased for ten years in Korea, as customer's preference of a pepper tuned to fiesta one. This study was conducted to develop an on-line fading algorithm of green pepper using machine vision and aimed to develop the automatic on-line grading and sorting system. The machine vision system was composed of a professive scan R7B CCD camera, a frame grabber and sets of 3-wave fluorescent lamps. The length and curvature, which were main quality factors of a green pepper were measured while removing the stem region. The first derivative of the thickness profile was used to remove the stem area of the segmented image of the pepper. A new boundary was generated after the stem was removed and a baseline of a pepper which was used for the curvature determination was also generated. The developed algorithm showed that the accuracy of the size measurement was 86.6% and the accuracy of the bent was 91.9%. Processing time spent far grading was around 0.17 sec per pepper.