• 대한전기학회:학술대회논문집
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• 대한전기학회 1993년도 하계학술대회 논문집 A
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• pp.383-386
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• 1993

In this paper, we propose a sensory data combination method by a fuzzy number approach for multisensor data fusion. Generally, the weighting of one sensory data with respect to another is derived from measures of the relative reliabilities of the two sensory modules. But the relative weight of two sensory data can be approximately determined through human experiences or insufficient experimental data without difficulty. We represent these relative weight using appropriate fuzzy numbers as well as sensory data itself. Using the relative weight, which is subjective valuation, and a fuzzy-numbered sensor data, the fuzzy weighted average method is used for a representative sensory data. The manipulation and calculation of fuzzy numbers can be carried out using the Zadeh's extension principle which can be approximately implemented by the $\alpha$-cut representation of fuzzy numbers and interval analysis.

• 방송공학회논문지
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• 제25권7호
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• pp.1063-1072
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• 2020

This paper proposes an experimental method for measuring the quality of experience to measure the influence of the participants' immersion, satisfaction, and presence according to the application of sensory effects to 360-degree video. Participants of the experiment watch 360-degree videos using HMD and receive sensory effects using scent diffusing devices and wind devices. Subsequently, a questionnaire was conducted on the degree of immersion, satisfaction, and present feelings for the video you watched. By analyzing the correlation of the survey results, we found that the provision of sensory effects satisfies the 360-degree video viewing, and the experimental method was appropriate. In addition, using the P.910 method, a result was derived that was not suitable for measuring the quality of the immersion and presence of 360-degree video according to the provision of sensory effects.

• 대한감각통합치료학회지
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• 제20권2호
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• pp.1-10
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• 2022

목적 : 감각통합중재를 하는 초임 치료사를 대상으로 감각통합중재 역량의 중요도, 수행도, 교육 요구도를 조사 분석하고자 하였다. 연구방법 : 3년 이하의 감각통합 중재 경험이 있는 치료사 174명을 대상으로 일반적 특성과 감각통합중재 역량의 중요도, 수행도, 교육 요구도를 조사하였다. 교육요구도와 순위를 규명하기 위해 Borich 교육요구도 분석을 사용하였다. 결과 : 초임 치료사가 가장 중요하게 인식하면서 수행수준을 가장 낮게 인식하는 역량군은 '전문성'이었으며, 응답한 교육요구도와 Borich 분석에서도 '전문성'역량군의 요구도가 가장 높은 것으로 나타났다. 하위역량 모두에서 중요도와 수행도의 차이가 통계적으로 유의하게 나타났으며, Borich 분석에서 '전문성' 역량군 내의 하위영역 중 '평가기술'(5.56), '분석기술'(5.50), '작업치료 일반지식'(5.47)로 교육요구도의 순위가 도출되었다. 결론 : 감각통합중재를 사용하는 초임치료사는 전문성 역량군을 가장 중요하게 인식하면서도 자신의 수행수준이 낮다고 인식하였고, 해당 교육을 가장 필요로 하는 것으로 나타났다. 본 연구는 이러한 연구결과를 바탕으로 초임치료사의 교육 요구도를 반영한 역량 강화를 위한 교육의 방향 설정하기 위한 기초자료를 제시하였다.

• 동아시아식생활학회지
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• 제23권6호
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• pp.827-832
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• 2013

An attempt is made to predict the shelf life of seasoned anchovies packaged with laminated film, composed of polyethylene terephthalate (PET) and ethylene vinyl alcohol (EVOH). First, a descriptive sensory analysis is carried out to determine the principal sensory quality index in seasoned anchovies. Then, the physicochemical quality index with high correlation to the principal sensory quality index is determined accordingly. Subsequently, with the physicochemical quality index, the shelf-life is estimated by using the Arrhenius equation. As for the sensory quality index, 'color' is determined as a principal sensory quality index. For all samples stored at 3 different temperatures (25, 35, $45^{\circ}C$), it is observed that the sensory score is shown to be over 2.5 until 60 days of storage period, which is the lowest acceptable level. In addition, the b-value, as a physicochemical quality index, is determined to have a high correlation to the sensory quality index. Further, the activation energy and the Q10 value for the b-value by the Arrhenius equation is found to be 11.24 kcal/mol, 1.385~2.011, respectively. Thus, it can be concluded that the shelf life of seasoned anchovies packaged with PET/EVOH film is estimated to be 279.44 days when stored at $20^{\circ}C$.

• 한국식품영양학회지
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• 제26권1호
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• pp.51-59
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• 2013

This study aims to understand college students customer's preference and the difference of coffee grade by comparing the result of Q-grader, who was trained professionally and received certification for a sensory evaluation of coffee grade. The results of the chemical analysis of raw coffee and coffee berry show that those of specialty grade had slightly higher, but not significant, water content. Further, the pH of specialty grade coffee was high in coffee beans and after roasting, the commercial grade became high. There was no significant difference between the specialty degree and commercial degree in color before and after roasting. In this study, the panels for the sensory evaluation included 24 university students. The preference of evaluation items of sensory evaluation consist of aroma, acidity, bitterness, astringency, aftertaste, and overall satisfaction. Items for the strength evaluation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale (1: extremely low~5: extremely high). In the sensory evaluation, it was evaluated that specialty grade coffee had strong acidity and commercial grade coffee was strongly bitter. The result of the sensory evaluation shows that female students are sensitive to coffee taste. In the analysis of frequent visit to coffee shop, the not-frequently-use-group rated that specialty grade coffee with higher overall satisfaction than commercial grade coffee in factors such as aroma and acidity. The group which did not prefer Americano coffee rated that specialty grade was higher than commercial grade in all factors except aroma, of which the result is similar to the cupping test.

• 한국식품영양학회지
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• 제31권2호
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• pp.264-271
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• 2018

The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, $45^{\circ}C$) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.

• 대한감각통합치료학회지
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• 제18권2호
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• pp.42-54
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• 2020

목적 : 아동감각처리척도(Sensory Processing Scale-Children; SPS-C)의 표준화를 위한 예비연구로써, 도구의 결과 해석을 위한 표준점수를 제시하고 단축감각프로파일(Short Sensory Profile; SSP)과의 상관관계를 통해 공인타당도를 알아보고자 한다. 연구방법 : 부산·경남 지역 소재의 일반 어린이집과 유치원을 다니고 있는 일반 아동 만 3~5세 337명을 대상으로 표준점수와 공인타당도를 확인하였다. 연구도구는 아동의 감각처리능력을 평가하기 위한 도구로 아동감각처리척도(SPS-C)와 단축감각프로파일(SSP)을 사용하였다. 아동감각처리척도(SPS-C)의 표준점수를 확인하기 위해 기술통계를 실시하여 평균-1 표준편차, 평균-2 표준편차를 확인하였고, 공인타당도 검증을 위해 아동감각처리척도(SPS-C)와 단축감각프로파일(SSP)간의 피어슨 상관분석을 하였다. 결과 : 아동감각처리척도의 총점에 대한 표준점수를 확인한 결과, 총점이 115~150점일 때 '정상', 105~114점일 때 '문제 가능성', 50~104점일 때 '확실한 문제'로 선별할 수 있다. 아동감각처리척도(SPS-C)와 단축감각프로파일(SSP)간의 피어슨 상관관계를 통해 공인타당도를 확인한 결과, 총점 간의 상관계수는 .755로 강한 양의 관계가 있는 것으로 나타났다. 결론 : 아동감각처리척도(SPS-C)의 임상적 사용을 위해 결과 해석을 위한 표준점수를 제시하였고, 다른 평가도구와 공인타당도를 검증하여 만3~5세 아동의 감각처리능력을 평가하기에 타당한 도구임을 확인한 점에서 의미가 있다.

• 대한감각통합치료학회지
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• 제21권3호
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• pp.39-53
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• 2023

목적 : 본 연구는 발달장애아동에게 아이트래커를 병행한 감각통합치료가 감각처리 및 시지각에 미치는 효과를 알아보고자 하였다. 연구방법 : 본 연구의 설계는 단일대상연구의 대상자간 중다기초선 설계이며, 중재는 아이트래커를 병행한 감각통합치료를 적용하였다. 기초선 기간과 중재 기간의 매 회기 평가로 시각-운동 속도와 단속적 눈의 움직임을 평가하였으며, 사전·사후 평가로 감각프로파일, 한국판시지각발달검사, 선잇기검사를 실시하였다. 매 회기 평가와 사전·사후 평가는 시각적 분석 및 경향선 분석을 통해 중재의 효과를 연구하였다. 결과 : 회기별 평가 결과, 시각-운동속도와 단속적 눈의 움직임에서 모든 아동의 경향선 기울기가 기초선기간보다 중재기간에 급격하게 증가하였다. 사전·사후 평가결과, 감각처리에서는 움직임, 몸위치, 시각의 감각처리가 또래보다 많음에서 또래와 유사 수준으로 변화하였으며, 시지각에서는 모든 아동의 시각통합능력이 증가하였다. 또한, 아동의 시각추적 및 시각-운동 능력의 향상을 확인하기 위해 실시한 선잇기검사 결과, 모든 아동이 사전보다 사후에 수행시간이 감소하였다. 결론 : 발달장애아동의 아이트래커를 병행한 감각통합치료는 감각처리 및 시지각에 긍정적인 영향을 미쳤으며, 최근 기술의 향상과 스마트기기의 보급과 맞추어 아동의 흥미와 동기를 부여할 수 있어 임상적으로 중요한 역할을 할 것으로 사료된다.

• 산업경영시스템학회지
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• 제19권40호
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• pp.329-339
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• 1996

This study presents the eigen ethnic function and mathematical processing method of human information. Human information can be definded as the overlap area taking the superposition property composed of intuition and sensory in stimulus/response (S/R) model, In S/R model, the intuition and sensory eigen ethnic function acts on the forming of perception. Perception process by the superposition property of intuition and sensory analogy to the basic neural network model. This analogy model extends to the analysis method. As an analysis method, optimal ratio number induced to the golden section ratio. Golden section ratio drived out by diverse source and implicated to the sensory and intuitive context such as beauty, harmony, optimality etc. This numerical orders can be applied to analysing the Perception process and extended to pursue the Potential human behavior, On the basic of proposed applying method, an illustrative mathematical examples are presented.

• 한국식생활문화학회지
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• 제12권5호
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• pp.561-565
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• 1997

This study was done to develop the standard recipe for nutritious cowpea starch based grape jelly. The effects of grape juice concentration (4, 8, 12%) and 0.2% calcium addition were evaluated on textural and sensory properties of grape jelly through the instrumental analysis using rheometer and sensory evaluation. Instrumental analysis showed that hardness, chewiness and gumminess of grape jelly was incerased significantly In jelly made of higher concentration of grape juice, and also in 0.2% calcium containing jelly. According to sensory evaluation, higher grape juice contains jelly showed advantages in preference of color and overall quality. Calcium addition increased sourness in sensory score. Overall, 12% grape juice and 0.2% calcium containing jelly was most preferable, which means calcium fortified cowpea starch based grape jelly was successful try for nutritious and practical food for elementary school foodservice.