• Journal of Biomedical Engineering Research
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• v.30 no.6
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• pp.521-528
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• 2009

This study is about to evaluation of postural stability according to characteristics of electrical stimulation on the ankle muscles. We measured body sway(center of pressure, COP) when various parameters of electrical stimulation was applied to ankle muscles in stable and unstable posture. Subjects consisted of 10 young adults, and electrical stimulation was delivered on right and left of tibialis anterior and Achilles tendon. The body sway was measured during electrical stimulation of three duty cycle and frequencies in stable posture and three amplitudes of sensory threshold in unstable posture. Consequently, the COP Shift is higher during electrical stimulation of 1/30(duty ratio) and 100Hz(frequency) in stable posture. In unstable posture, 100% amplitude of sensory threshold induced postural stability. These findings are important for the rehabilitation system of postural stability and the use of electrical stimulation as somatosensory information.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.489-496
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• 2012

This research investigated the quality characteristics and anthocyanin content of wet noodles according to the amount of freeze-dried purple sweet potato powder. For viscosity, initial pasting temperature tended to increase compared to the control group, whereas peak viscosity, peak viscosity time and final viscosity steadily decreased. As the amount of purple sweet potato powder increased, breakdown value of viscosity and set back value significantly decreased. For chromaticity, as the amount of purple sweet potato powder increased, L-value decreased gradually, whereas a-value gradually increased and b-value significantly decreased compared to the control group. Anthocyanin content significantly increased in the addidtive group (91.79) compared to the control group (70.20). Measurement of texture characteristics found that hardness was highest in the control group, but it decreased as the amount of purple sweet potato powder increased. Springiness, gumminess and chewiness were highest in the control group. In the sensory evaluation, color, odor, chewiness, and overall acceptance were high in the 6% addictive group. In this study, by investigating the anthocyanin contents, quality characteristics and sensory attributes of wet noodles with freeze-dried purple sweet potato powder, we found that the 6% additive group is the best. Our results provide basic information for the development of noodles with purple sweet potato powder.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1216-1225
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• 2018

Shelf-life is defined as the amount of time during which a food product retains its desired sensory, chemical, and physical characteristics while remaining safe for consumption. The food industry needs to rapidly obtain the necessary information for determining the shelf life of its products. Here we studied the approaches available for conducting accelerated shelf-life tests. Accelerated shelf-life testing is applied to a variety of products to rapidly estimate change in characteristics with time. The aim of this work was to use accelerated shelf-life testing to study the changes in pH, microbiology, and sensory characteristics of ice cream by the application of a kinetic approach and, based on the observations, to estimate its shelf life. As per the current law, there is no shelf life on ice cream. Our results suggest that the shelf life of an ice cream sample was 24.27 months at $-18^{\circ}C$, 2.29 months at $-6^{\circ}C$, 0.39 months at $-1^{\circ}C$, and 0.15 months at $4^{\circ}C$. Results of this study suggest that a set expiration date on ice cream might also contribute to effective management of ice cream characteristics in the retail chilled chain.

• Molecules and Cells
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• v.46 no.8
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• pp.461-469
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• 2023

The tail of the striatum (TS) is located at the caudal end in the striatum. Recent studies have advanced our knowledge of the anatomy and function of the TS but also raised questions about the differences between rodent and primate TS. In this review, we compare the anatomy and function of the TS in rodent and primate brains. The primate TS is expanded more caudally during brain development in comparison with the rodent TS. Additionally, five sensory inputs from the cortex and thalamus converge in the rodent TS, but this convergence is not observed in the primate TS. The primate TS, including the caudate tail and putamen tail, primarily receives inputs from the visual areas, implying a specialized function in processing visual inputs for action generation. This anatomical difference leads to further discussion of cellular circuit models to comprehend how the primate brain processes a wider range of complex visual stimuli to produce habitual behavior as compared with the rodent brain. Examining these differences and considering possible neural models may provide better understanding of the anatomy and function of the primate TS.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 1999.03a
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• pp.261-264
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• 1999

복합 감각 자극하의 감성정보를 도출하기 위한 기초연구로서 시각과 청각자극에 따른 주관적 평가 및 생리신호를 계측하였다. 심리적 평가와 생리신호 계측으로 단일 자극에 더하여 동적, 정적감성의 심화를 유도하는 결과를 보였고, 부가된 자극을 반영하는 생리신호로 HRV가 유용함을 발견하였다.

• Journal of Information Technology Services
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• v.22 no.6
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• pp.55-70
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• 2023

This study conducted a fuzzy set qualitative comparative analysis study on culture and arts information portals to ensure practical and universal use and activation of culture and arts information portals. The capabilities and influence of affordances and system literacy according to user experience regarding accessibility to cultural arts information portals are as follows. First, physical affordances in the culture and arts information portal were key conditions for the culture and arts information portal user experience regarding system accessibility, system understandability, system usability, system usability, and system literacy. Second, the functional affordance of the user experience in the cultural arts information portal was relatively low and unimportant, and when the functional affordance was low, the user's system accessibility, system understanding, system usefulness, system usability, and system literacy were increased. Third, if the user's functional affordance and sensory affordance are low in the culture and arts information portal, the system accessibility, system understanding, system usability, and system literacy of the culture and arts information portal users are increased. Fourth, cultural arts information portals must build an innovative system with a systematic approach appropriate for the user base by linking system literacy capabilities with a focus on physical affordances.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.363-372
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• 2008

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers' palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were separated from 5 Hanwoo steer beef (28-30 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling, and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated as tenderness, juiciness, flavor, and overall acceptability. The consumer living location, age, gender, occupation, monthly income, and cut were significantly related with the scores of sensory properties when steer beef were cooked as boiling cooking (p<0.05). The eating habit and aging of beef were also significantly related with the tenderness and overall acceptability scores (p<0.01) when beef were cooked as boiled. In grill cooking, living location, aging, and cut had the significant effect on the sensory properties of Hanwoo steer beef (p<0.01). When steer beef were prepared by Korean traditional roast cooking, consumer's sensory scores were significantly different by the living location, age, occupation, monthly income, eating habit of consumers, aging and beef cut (p<0.001). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution rate of tenderness, juiciness, flavor and overall acceptability for beef cut depending on cooking methods. In conclusion, Korean consumers' palatability for Hanwoo steer beef were related to the socio-demographic factors and the sensory scores were different by cut and cooking methods.

• Journal of Families and Better Life
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• v.34 no.3
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• pp.15-26
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• 2016

Food is a kind of unconditional element for the health and survival of humanity. Eating is the most principle desire for humans among others, which can make humans feel stability and pleasure when the desire is well satisfied. The attention to food safety is increasing and food safety accidents are happening constantly, which makes the anxiety to food safety become more serious. Especially after the WTO, the floating of food hazards between countries are increasing, which makes the problems of food safety not just limited to inland but has become a matter of common interest internationally in this liberalization era. Therefore, institutional preparation and persistent management and supervision are necessary for increasing dietary life satisfaction as well as securing food safety. Meanwhile, the consumers also need to understand and trust the food safety information, and have the ability of personally pursuing a safe diet. In this study, sentiment index about food safety and dietary satisfaction were centered on Korean consumers and the factors having an effect on dietary satisfaction were analyzed. Moreover, whether the reliance to food safety information had a moderating effect on the sensory level of food safety and satisfaction to dietary food was also confirmed. The main results were different with those concluded by J. Yun and S. Joo (2014). The sensory level of food safety was decided by the reliance to food production distribution provision safety, anxiety to food varieties, and food token. The reliance to food production distribution provision safety was lower than the average level. The anxiety to food varieties was slightly higher than the average level. The reliance to food safety information was generally lower than the medium level which showed the distrust to food safety information. The satisfaction of diet by the consumers showed a slightly lower level than the average level. In addition, the reliance to food safety information had a moderating effect on the sentiment index about food safety and dietary satisfaction. Therefore, the consumer organizations or the government should actively expand various consumer education related to food safety in order to apprehend the concrete variables which can have effects on the satisfaction of diet and transform the precise information into accurate knowledge.

• Proceedings of the KOSOMBE Conference
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• v.1991 no.05
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• pp.39-42
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• 1991

Two types of speech signal processores (SSP) for cochlea prosthesis are designed. One is designed using cochlear model and the other is designed using Information (formant, pitch, intensity) extraction method. For these, cochlear model and acoustic information extraction method are proposed. The result shows SSP of cochlear model type contain more acoustic cues than that of information extraction type.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.14 no.9
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• pp.3730-3744
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• 2020

This study proposes a deep learning-based evolutionary recommendation model for heterogeneous big data integration, for which collaborative filtering and a neural-network algorithm are employed. The proposed model is used to apply an individual's importance or sensory level to formulate a recommendation using the decision-making feedback. The evolutionary recommendation model is based on the Deep Neural Network (DNN), which is useful for analyzing and evaluating the feedback data among various neural-network algorithms, and the DNN is combined with collaborative filtering. The designed model is used to extract health information from data collected by the Korea National Health and Nutrition Examination Survey, and the collaborative filtering-based recommendation model was compared with the deep learning-based evolutionary recommendation model to evaluate its performance. The RMSE is used to evaluate the performance of the proposed model. According to the comparative analysis, the accuracy of the deep learning-based evolutionary recommendation model is superior to that of the collaborative filtering-based recommendation model.