• Science of Emotion and Sensibility
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• v.8 no.1
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• pp.9-15
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• 2005

Because hand-written characters, especially drawn by a brush can give readers various impressions, they are not only a communication method but also art works. Authors have already investigated the relationship between brush motion analytical results and sensory testing results obtained from Japanese hiragana and reported quantitative evaluation method for the beauty of hiragana, In this paper, sensory tests for South Koreans who cannot recognize the word are carried out, compared with sensory testing results of Japanese. The evaluation objects are 6 hiragana drawn by 4 beginners and 2 experts, Semantic Differential Method based on 30 paired evaluation words are used in the sensory tests. Therefore South Koreans also feel the beauty in hiragana drawn by experts, as compared with by beginners. On the other hand it was confirmed that South Koreans couldnt recognize the difference among beginners. Judging from the factor analysis results, both Japanese and South Koreans selected stability as the 1st factor, there is interesting difference in the following orders.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.95-102
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• 1989

The objective of this study was to access the effects of sensory and physical properties of Beandaeduk on 7 different combination methods (three were combined with mung bean and different proportions of water; four were combined with mung bean and various cereals with constant water), and 3 storage periods (0, 1 and 3 weeks at $-18^{\circ}C$). This experiment was consisted of sensory evaluation I (appearance, texture, taste, flavor and overall preference), II (color, moisture, volume, hardness, elasticity, viscosity and ratio materials, off-flavor and oder) and physical analysis of each sample, and questionaire survey of Beandaeduk. In sensory evaluation I except flavor, significant differences (p<0.05) were found among different combination methods of sample. Also significant differences (p<0.05) were found in sample for storage periods, except appearance. In sensory evaluation II, only moisture and oder of samples were significantly different (p<0.05) for storage periods, and there were significant differences (p<0.05) in samples among different combination methods, except elasicity. Stepwise regression for storage periods in sensory I showed that texture and taste were important factors in overall preference of sample. In the questionaire survey, preference and adding materials of Beandaeduk were different according to province. Half of respondents preferred to get instant Beandaeduk and instant mung bean powder.

• KSBB Journal
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• v.25 no.5
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• pp.443-448
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• 2010

Coated citric acid as an acidulant was prepared to be used as a stable food additive. Sensory evaluation of chocolate products with the coated acidulant additive was performed to improve sensory preference tendency in chocolate product. When the ratio of coated acidulant was varied on the preparation of dark (0, 1, 2 wt%), milk (0, 1, 2 wt%) and white (0, 2, 4, 6 wt%) chocolate, 1 wt% (dark and milk) or 2 wt% (white) addition showed better preference than that of 0% sample in overall acceptability. Under the condition of the same coated acidulant content (1% or 2%), the white chocolate showed best sensory evaluation result in sweet, sour taste and overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.747-752
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• 2006

This study developed gasiogapidduk to increase the functional value and flavor of traditional Baiksulgi by adding gasiogapi powder. Powdered nonglutinous rice was mixed with powdered leaves (1%, 2%, 3%), powdered stems roots (1%, 3%, 5%), and powdered freeze-dried root extracts (5%, 10%, 15%) of Acanthopanax senticosus, known as the second ginseng, in order to find the combination ratio optimal to the senses. Sensory evaluation and texture characteristic evaluation of gasiogapidduk were used to develop a functional rice cake appealing to the largest number of people. Sensory evaluation consisted of evaluating color, smell, taste and texture, preference quality which reflects overall appeal. Texture characteristics were evalauated on hardness, adhesiveness, cohesiveness, springiness and gumminess. As a result, AE5 mixed with 5% powdered freeze-dried Acanthopanax senticosus extract proved to be the most desirable in both sensory evaluation and texture characteristics.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2007.11a
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• pp.630-633
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• 2007

This paper proposes method to find the subjective satisfaction index of an air-conditioner using consumer's sensory evaluation for an air-conditioner. A satisfaction index of an air-conditioner is presented the annoyance and freshness as ${\alphs}$, ${\beta}$ exponents of 1/f slope and is changed the annoyance and freshness as exponents of 1/f slope are changed. The satisfaction index of an air-conditioner is not improved if SPL is above the proper level although the 1/f slope has optimal ${\alpha}$, ${\beta}$ values. Therefore, this paper proposes the satisfaction index of an air-conditioner considered both SPL and ${\alpha}$, ${\beta}$ exponents of 1/f slope.

• Journal of the Korean Society of Clothing and Textiles
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• v.22 no.5
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• pp.575-584
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• 1998

The purpose of this study was to develop the better fitting and more comfortable sleeve pattern for women's jacket, as the first step. Five types of existent sleeve pattern were collected, made and worn compared with the sensory evaluations method. The main results of this study were as follows 1. Sensory evaluation for appearance; According to the result of Duncan's multiple range test among the five sleeve patterns, TOJAIUN method sleeve was most satisfactory, and the next was the JUNGMYUNGJA method sleeve followed by NASAN, MOONWHA, ESMOD method sleeve. 2. Sensory evaluation for comfort; The result of Duncan's multiple range test showed that the ESMOD method sleeve was comfortable, and the next was the Japanese MOONWHA method sleeve followd by JUNGMYUNGJA, TOJAIVN, NASAN method sleeve. The result of 3-way ANOVA, main effect for 3 independent variables and interaction for pattern x part, posturers part showed significant difference.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.376-383
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• 2008

The aim of this study was to determine the optimum amount of perilla leaves to add to rice flour in the preparation of Sulgidduk(perilla leaf rice cake). By increasing the perilla leaf level in the formulation, the moisture contents of samples increased ($42.06{\sim}48.17%$), and their L-values decreased. The control and 16% perilla leaf Sulgidduk had higher a-values than the other samples, and the 8% perilla leaf Sulgidduk had the highest b-value. According to the mechanical evaluation results, hardness, gumminess, chewiness, and fracture decreased with increasing amounts of added perilla leaf. However, the springiness of samples during storage did not differ significantly according to the level of added perilla leaves. From the sensory evaluation results, the 12% perilla leaf sample received the highest overall-acceptability scores. In conclusion, according to its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 12% perilla leaves added to rice flour.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.123-123
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• 1997

• Food Industry And Nutrition
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• v.21 no.1
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• pp.11-14
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• 2016

• Journal of the Korean Society of Clothing and Textiles
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• v.15 no.3 s.39
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• pp.309-320
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• 1991

The purpose of this study was to develope a pattern drafting method for various somatotype which contribute largely to increase the fitness and comfort of garments. This study had 8 subjects who were college girls who had prominent somatic characteristics. The study was carried out by the following procedures. 1. The 8 subjects who had prominent somatic characteristics were cheesed by photograph- ing. The somatotypes of 8 subjects were classified into Standard somatotype, Turning over somatotype, Bending somatotype and Turning over-Bending somatotype. 2. Under the criterion of the body surface development, the comparative investigation on the pattern and the sensory evaluation were accomplished in the flat pattern method and the draping pattern method. 3. The body surface development of them were made by the draping pattern method. 4. In the result of the comparative investigation and the sensory evaluation, it was found that the flat pattern had better appearance and comfort than the draping pattern, and the draping pattern included more somatic characteristics than the flat pattern. 5. On the basis of those result, the pattern drafting method according to the somatotype was indicated and it was examinated by the clothing experiment. 6. The sensory evaluation for appearance and comfort was applied to evaluate the new basic pattern for four somatotype by comparing it with the conventional basic pattern (Rim, won ja' 5). The result of the sensory evaluation, it was found that the new basic pattern was more suitable for each somatotype than the conventional basic pattern.