• 대한의용생체공학회:의공학회지
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• 제30권6호
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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.

• 동아시아식생활학회지
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• 제22권4호
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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.

• 한국축산식품학회지
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• 제38권6호
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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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• 제46권8호
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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.

• 한국감성과학회:학술대회논문집
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• 한국감성과학회 1999년도 춘계학술발표논문집 논문집
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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.

• 한국IT서비스학회지
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• 제22권6호
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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.

• 한국축산식품학회지
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• 제28권3호
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• pp.363-372
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• 2008

본 연구는 국내에서 최고급육으로 유통되는 육질등급이 $1^{++}$인 거세한우고기에 대하여 소비자 관능평가를 실시하여 사회인구학적 요인과 한국 소비자들의 관능특성간에 어떠한 관계가 있는지 알아보고, 이 결과를 한국 소비자들을 위한 요리방법 및 부위별 맛 예측 모델을 설정하기 위한 기초자료로 활용하고자 수행하였다. 28-30개월령 거세한우를 도축한 후 업진, 보섭, 채끝, 등심, 꾸리, 홍두깨, 목심, 설깃, 우둔, 양지 부위를 분리하여 전국 소비자 650명을 대상으로 탕, 그릴 및 구이형태로 각각 조리하여 연도, 다즙성, 향미 및 전반적인 기호도를 평가한 결과 탕 형태로 조리된 거세한우고기는 거주지역, 연령, 성별, 직업 및 10개의 부위에 대한 관능특성 4가지 요인(연도, 다즙성, 향미 및 전반적인 기호도)과 모두 관련이 있는 것으로 나타났다. 또한 고기섭취습관 및 숙성여부도 연도 및 전반적인 기호도와 유의적인 연관성이 있는 것으로 나타났다(p<0.01). 스테이크 형태인 경우 쇠고기에 대한 기호 성향이 거주지역, 숙성여부 및 부위가 관능특성 4가지 요인(연도, 다즙성, 향미 및 전반적인 기호도)과 모두 관련이 있는 것으로 나타났으며 연령, 수입 및 고기섭취습관 등도 연도 및 전반적인 기호도 특성이 유의적인 영향을 미치는 것으로 나타났다(p<0.01). 구이 형태인 경우 거주지역, 연령, 직업, 가계수입, 고기섭취 습관, 숙성 여부 및 부위에 따라 연도, 다즙성, 향미 및 기호도 성향에 유의적인 차이가 있었다(p<0.001). 또한, $1^{++}$ 등급과 같은 최상의 육질등급을 받은 거세한우고기의 관능평가 결과에 대하여 주성분 분석을 실시한 결과, 요리방법에 따라 연도, 다즙성, 향미 및 기호도가 부위별 관능특성에 미치는 가중치가 다른 것으로 분석되었다. 결론적으로 한국소비자들은 동일한 조건의 쇠고기일지라도 요리방법 및 부위에 따라 쇠고기 맛을 평가하는 기호도에 차이가 있었으며 이러한 점을 고려하여 부위별 요리방법별 맛 예측모델을 확립한다면 한우고기를 차별화 할 수 있는 유통시스템 개발이 가능할 것으로 생각된다.

• 가정과삶의질연구
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• 제34권3호
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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.

• 대한의용생체공학회:학술대회논문집
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• 대한의용생체공학회 1991년도 춘계학술대회
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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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• 제14권9호
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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.